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Liquor high-efficient flavor intensifier and application of flavor intensifier in production of white liquor or liquor making with uncooked materials

A flavor enhancer and high-efficiency technology, which is applied in the field of liquor, can solve the unmentioned problems such as the ethyl acetate content of the yeast and compound enzyme main body ester, and achieve the advantages of wide application, remarkable flavor enhancement effect and wide range of applicable raw materials Effect

Active Publication Date: 2013-03-20
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese Patent Publication No. CN 1137062A discloses a high-yielding agent for wine aroma enhancement. The wine aroma-enhancing high-yield agent disclosed in this patent is composed of alcohol active dry yeast, aroma (ester) active dry yeast and glucoamylase. In this patent application, although it is mentioned that the use of yeast and glucoamylase can increase the yield of raw materials and increase the content of total esters, it does not mention that the use of yeast and compound enzymes can increase the content of the main ester acetic acid. The content of ethyl ester, and it is not mentioned that the combined use of brewing compound enzyme, esterified red yeast rice, and aroma-generating active dry yeast can increase the total ester content in traditional liquor brewing, especially the content of the main ester ethyl acetate
In this patent application, it is not mentioned that the combined use of brewing compound enzyme, esterified red yeast rice, and aroma-generating active dry yeast can increase the total ester content in traditional liquor brewing, especially the content of the main ester ethyl acetate

Method used

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  • Liquor high-efficient flavor intensifier and application of flavor intensifier in production of white liquor or liquor making with uncooked materials
  • Liquor high-efficient flavor intensifier and application of flavor intensifier in production of white liquor or liquor making with uncooked materials
  • Liquor high-efficient flavor intensifier and application of flavor intensifier in production of white liquor or liquor making with uncooked materials

Examples

Experimental program
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Effect test

Embodiment 1-1

[0042] Example 1-1: The process, use method and effect of the high-efficiency flavor enhancer for alcoholic beverages of the present invention used in the solid-state brewing process of corn distilled wine:

[0043] The process steps are: soaking grain→initial steaming→re-steaming→making koji→fermenting→distilling

[0044] After the raw materials for producing corn distilled wine go through the steps of soaking grain→initial steaming→re-steaming, in the step of koji adding 0.3% of the raw grain weight of the high-efficiency flavor enhancer for alcoholic beverages of the present invention. In the flavoring agent of Example 1-1, every 100 grams of the flavoring agent product contains 15 grams of xylanase, 10 grams of lipase, 5 grams of cellulase, 30 grams of esterified red yeast rice, aroma-producing active dry Yeast 40 grams. Finally, the product temperature was reduced to about 30° C., and the finished wine (57% v / v) was squeezed, and the detection indicators were shown in Tabl...

Embodiment 1-2

[0046] Corn distilled wine was produced in the same manner as in Example 1-1, except that in the koji step, 0.3% of the weight of the raw grain was added to the high-efficiency flavor enhancer for wine of the present invention. In the flavoring agent of Example 1-2, every 100 grams of the flavoring agent product contains 20 grams of xylanase, 14 grams of lipase, 1 gram of cellulase, 15 grams of esterified red yeast rice, aroma-producing active dry Yeast 50 grams. Finally, the product temperature was reduced to about 30° C., and the finished wine (57% v / v) was squeezed, and the detection indicators were shown in Table 1 below.

Embodiment 1-3

[0048] Corn distilled wine was produced in the same manner as in Example 1-1, except that in the koji step, 0.3% of the weight of the raw grain was added to the high-efficiency flavor enhancer for wine of the present invention. In the flavor enhancer of Examples 1-3, every 100 g of flavor enhancer products contains 7 grams of xylanase, 2 grams of lipase, 1 gram of cellulase, 35 grams of esterified red yeast rice, and aroma-producing active dry Yeast 55 grams. Finally, the product temperature was reduced to about 30° C., and the finished wine (57% v / v) was squeezed, and the detection indicators were shown in Table 1 below.

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Abstract

The invention relates to a liquor high-efficient flavor intensifier, an application thereof in production of white liquor through the solid method or liquor making with uncooked materials through the liquid method, as well as the white liquor or distilled liquor manufactured by utilizing the flavor intensifier. The flavor intensifier is combined by a liquor-making compound enzyme, esterified red koji and aroma-producing active dry yeast according to a certain proportion and applicable to the liquor-making process through the solid method, the semi-solid method and the liquid method, and the using quantity is 0.1-5% of the feeding quantity. By using the flavor intensifier, fermentation total esters of the solid delicate fragrance type Xiaoqu white liquor can achieve 260-270mg / 100ml, and ethyl acetate achieves 150-160mg / 100ml. The high-efficient flavor intensifier has the advantages of small using amount, significant flavor intensification effect, excellent flavor and taste of a liquor body, a wide range of applications and the like.

Description

technical field [0001] The invention relates to a flavor enhancer used in the brewing industry, the application of the flavor enhancer in the production of solid-state liquor or liquid-state raw material winemaking, and the liquor produced by using the flavor enhancer. In addition, the flavor enhancer is also suitable for solid, semi-solid and liquid winemaking processes. Background technique [0002] At present, the state is adjusting the policy of the liquor industry, strictly prohibiting the addition of aroma components to the finished wine to enrich the body of the wine, and encouraging wineries to increase the aroma components of the wine body through the regulation of the fermentation process. Due to the backward technology, it is difficult for the wine brewing enterprises to increase the content of aroma components in the wine during fermentation. [0003] Chinese Patent Publication No. CN 1137062A discloses a high-yielding agent for wine aroma enhancement. The wine ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/645C12H6/02
Inventor 俞学锋李知洪余明华姚鹃刘代武李志军
Owner ANGELYEAST CO LTD
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