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Preparation method of strong aroma Chinese spirits pit mud by adding red yeast esterified enzyme

A technology of monascus esterification enzyme and Luzhou-flavored liquor, which is applied in the field of pit mud and winemaking, and can solve the problems of lack of ester aroma components, not enough balance, not enough richness, etc.

Inactive Publication Date: 2012-02-29
湖北黄山头酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although the nutritional components of the pit mud cultivated by various wine production units are different, there are common deficiencies, defects and disadvantages: the traditional and backward pit mud production process is still used, and the newly cultivated pit mud has "sulfurization" Hydrogen" odor, its ester aroma components are not scientific and reasonable, not rich enough, not balanced enough, and unable to complement each other. Because the new pit mud has no ester aroma, and the pit mud has the smell of hydrogen sulfide, and it lacks the aroma that affects wine products. , the research experiment and specific implementation of the formation of flavor components and the yield rate of high-quality wine

Method used

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  • Preparation method of strong aroma Chinese spirits pit mud by adding red yeast esterified enzyme
  • Preparation method of strong aroma Chinese spirits pit mud by adding red yeast esterified enzyme
  • Preparation method of strong aroma Chinese spirits pit mud by adding red yeast esterified enzyme

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specific Embodiment approach 1

[0035] The present invention will be described in detail below in conjunction with the accompanying drawings. As shown in the accompanying drawings of the description, a preparation method of Luzhou-flavor liquor cellar mud added with monascus esterase:

[0036] (1) Preparation of monascus esterase: Soak 10 kg of indica rice in water with an edible acetic acid concentration of 0.2% for 40-60 minutes to make it absorb water to 60-65%, rinse and drain the water, put in After steaming in the pot, take it out of the pot and spread it out to dry. When the temperature drops to 40-45°C, inoculate the monascus strains that produce esterification enzymes that have been expanded and cultivated, and send them to the koji room with a damp cloth. %. After 3 days of cultivation under heat preservation and ventilation conditions, when the temperature of the product rises to 35-37°C and white mycelium grows on the surface of the rice grains, the wet cloth is removed and the temperature of the...

specific Embodiment approach 2

[0044] Carry out by specific embodiment one, just carry out multiple repeated implementation and carry out the detection of each index simultaneously with reducing 30, 25, 20, 15, 10, 5 times respectively on the basis of specific embodiment one, obtained expected good Effect: Make the present invention have solid small-scale test, expand test basis.

specific Embodiment approach 3

[0045] Carry out according to specific embodiment one, just carry out multi-repetition implementation and carry out the detection of each index simultaneously with expanding 1, 3, 5, 7, 10, 15, 20, 25, 30 times respectively on the basis of specific embodiment one , obtain expected good effect; make the present invention have solid re-expansion test, production-type test basis, and lay a solid foundation for specific application and implementation in brewing production.

[0046]After the present invention is finished, the probationary examination has been carried out, and the results of the probationary examination show that: the ammoniacal nitrogen (mg / 100g dry soil) of the pit mud of the present invention is 489.8, 158.9 higher than the 330.9 of the control group, and the pit mud of the present invention The available potassium (mg / 100g) dry soil is 662.6, 454.6 higher than 208 of the control test group, the humus (%) of the pit mud of the present invention is 22.6, 8.8 higher...

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Abstract

The invention provides a preparation method of strong aromatic Chinese spirits pit mud by adding red yeast esterified enzyme, and relates to the technical field of spirits making. The preparation method comprises the following steps of: adding 10kg of red yeast esterified enzyme and 10kg of yeast powder into mixed infiltrating body of 35kg of yellow clay, 3kg of old pit mud, 20kg of mud carbon, 5kg of bean cake powder, 5kg of double-wheel bottom flavour grains, 0.35kg of silkworm chrysalis powder, 2kg of yellow water, 10kg of hot vinasse, 10kg of 20 to 22-degree cocktail and 5kg of nutrient solution which respectively can pass a screen mesh of 10 and have the pH value of 5.5-6.0; vaccinating 10kg of compound hexanoic acid bacteria-enriched liquid, stirring and mixing to prepare pit mud grains; sealing the periphery of the pit mud grains by a plastic film; and cultivating for 30-35 days under the anaerobic condition at the temperature of 33-35 DEG C, and detecting the components and the beneficial microbe bacterial counts of the pit mud to obtain the strong aromatic Chinese spirits pit mud by adding the red yeast esterified enzyme. The preparation method is used for cultivating thepit mud in a strong aromatic Chinese spirits preparation technology. The preparation highlights a nitrogen source, trace element and the red yeast esterified enzyme which influences aroma-producing substances and flavor-producing substances of the Chinese spirits.

Description

technical field [0001] The invention relates to the preparation method of Luzhou-flavor liquor cellar mud added with monascus esterification enzyme, and relates to the technical field of winemaking; in particular, it relates to the technical field of wine cellar mud; in particular, it relates to the preparation method of Luzhou-flavor liquor cellar mud added with monascus esterification enzyme technology field. Background technique [0002] As far as the technical field of Luzhou-flavor liquor is concerned, everyone knows that to produce Luzhou-flavor liquor, pit mud is the foundation, Daqu is the driving force, and technology is the key. The pit mud in the fermentation tank is indispensable. It is one of the necessary conditions for the production technology of Luzhou-flavor liquor, and it is related to the quality and success of Luzhou-flavor liquor. Therefore, the poor and rich nutrients in pit mud are related to the enrichment (exuberance) and attenuation of beneficial ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 朱弟雄吴鸣涂向勇关国瑞
Owner 湖北黄山头酒业有限公司
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