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Novel method for accelerating aging and impurity removal of white spirit by immobilized enzyme

A technology of immobilized enzymes and a new method, which is applied in the direction of immobilized on or in inorganic carriers, fixed on/in organic carriers, and the preparation of alcoholic beverages, etc., to achieve simple operation processes, shorten the aging cycle, and accelerate The effect of the flow of funds

Inactive Publication Date: 2009-09-30
杨迪
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Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a new method for accelerating the aging and removing impurities of liquor by using immobilized enzymes in view of the problems existing in the natural aging of liquor

Method used

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specific Embodiment approach

[0011] The present invention utilizes the new method of immobilized enzyme to accelerate wine aging and impurity removal, which is divided into three steps: enzyme extraction, enzyme solidification, and wine aging process used by immobilized enzyme. The specific implementation is as follows:

[0012] 1. Extraction of enzymes: dissolve the commonly used white wine fermented seeds in water and stir thoroughly, filter, take the filtrate, and then directly filter the fermented seeds in liquid culture. Add three times the filtrate to 95% alcohol in the filtrate and let stand; The supernatant of the standing solution is slowly taken out, and the resulting precipitation solution is the enzyme solution.

[0013] 2. Gel embedding: boil 3% agar with pure water to melt, then put it in a water bath at 55-80℃, slowly add 50-80% enzyme solution of the amount of gel solution, and stir well , Serve gel enzyme solution.

[0014] 3. Enzyme solution is solidified on the carrier: fix the gel enzyme s...

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Abstract

The invention discloses a novel method for accelerating aging and impurity removal of white spirit by immobilized enzyme. The method comprises the following steps: dissolving fermented mother starter of the white spirit in water to extract filtrate; directly filtering the fermented mother starter which is cultured in liquid state; adding triple 95 percent alcohol into the filtrate to keep standing; removing supernatant fluid; carrying out gel embedding on the obtained precipitate solution; dissolving agar by boiling water; adding enzyme solution with 50 to 80 percent of the gel solution into a water bath at a temperature of between 55 and 58 DEG C to obtain gel enzyme solution; mixing a rice hull taking as a carrier with the gel enzyme solution; drying enzyme to immobilize the enzyme on the carrier at a temperature of between 30 and 40 DEG C; and placing the rice hull in a column jacket or a vessel to lead the white spirit to be contacted with the immobilized enzyme, thereby aging the white spirit. The immobilization of the gel enzyme solution can be manufactured easily with simple operation, stable and reliable effect, so that the aging period of white spirit aging is shortened, the manufacturing efficiency is improved, and the manufacturing cost is reduced.

Description

Technical field [0001] The invention relates to the technical field of post-mature aging of liquor brewing, and in particular to a new method for accelerating the aging and impurity removal of liquor by using immobilized enzymes. Background technique [0002] At present, Chinese liquors, especially mid-to-high-end famous liquors, need long-term storage to make them mature naturally. The old liquors have a mellow and soft taste and can play a finishing touch in the blending. The taste of new liquors Violence is due to the unstable and lively molecules of various substances in wine. After a period of storage, the interaction between the molecules of various substances and the association reach equilibrium and stability. Of course, there is a slow organic reaction process, the taste becomes better, and the longer the time, the better the taste. [0003] Over the years, because the storage of liquor takes up a lot of funds, the product turnover period is long, the capital turnover is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/02C12N11/14C12N11/04
Inventor 杨迪
Owner 杨迪
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