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Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain

A Maotai-flavor liquor and Maotai-flavor technology are applied in the field of producing typical Maotai-flavor liquor by solid-state fermentation, which can solve problems such as not being effectively utilized, and achieve the effects of simple method, improved utilization rate, and good application prospect.

Active Publication Date: 2012-08-01
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, this method has not effectively utilized or further strengthened the rich "sauce-flavored" trace components in the sauce-flavored waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] 1. Raw materials

[0071] Sorghum, fresh, mildew-free, commercially available;

[0072] Maotai-flavored liquor loses lees, which is a normal fermentation period for Maotai-flavored liquor. After a normal fermentation period, the fermentation will be normal, fresh and mildew-free, and the residue will be 15%;

[0073] Edible alcohol, commercially available, meets the national GB10343-89 superior grade edible alcohol.

[0074] The yellow water, head and tail of Maotai-flavor liquor are fresh and odorless companion organisms produced by fermentation and distillation of Maotai-flavor liquor;

[0075] 2. Starter

[0076] Sauce-flavored Daqu, commercially available, water content 9%, saccharification power 350mg glucose / g qu.hour, liquefaction power 0.6mg starch / g qu.60℃.hour, fermentation power (carbon dioxide 6g carbon dioxide / g qu.25℃.48 hour.

[0077] Rhizopus bran koji, commercially available, is formed by inoculation and culture on wheat bran.

[0078] Esterified monascus, commerc...

Embodiment 2

[0099] 1 ,Raw materials

[0100] Same as Example 1

[0101] 2 , Starter

[0102] Sauce-flavored Daqu, commercially available, moisture content of 7%, saccharification power 210 mg glucose / g qu.hour, liquefaction power 0.5mg starch / g qu.60℃.hour, fermentation power (carbon dioxide) 7g carbon dioxide / g qu.25℃. 48 hours.

[0103] Rhizopus bran koji, commercially available, is formed by inoculation and culture on wheat bran.

[0104] Esterified monascus, commercially available, AS3.987 monascus is a koji powder made from seed koji, amylase 280 U / g.

[0105] TH-AADY, commercially available, Yichang edible yeast based real estate.

[0106] Glucoamylase, commercially available, with a saccharification power of 51000u / g.

[0107] ,crafting process

[0108] A. Raw material preparation

[0109] The sorghum was crushed to a degree of brokenness of 20%, and then sprinkled with hot water at 100°C for 6 hours to moisten the grain, and then added to the freshly fermented, normal, mildew-free Maotai-flavo...

Embodiment 3

[0125] 1、 Raw materials

[0126] Same as Example 1

[0127] 2 , Starter

[0128] Same as Example 2

[0129] 3. Process

[0130] A. Raw material preparation

[0131] The sorghum was crushed to a degree of brokenness of 20%, and then sprinkled with 90℃ hot water to moisturize the grain for 6 hours, and then added to the freshly fermented, normal, mildew-free Maotai-flavor liquor lees at a weight ratio of 1:5. Under normal pressure, steam the grain for 55 minutes until the grain gelatinization rate reaches 74%.

[0132] Add 22% of the gelatinized grain lees to the freshly fermented, normal, mildew-free, gelatinized grain grains, and sprinkle with 100℃ hot water immediately after mixing to make the moisture content of the grain grains reach 50%. ;

[0133] B, next song

[0134] The sauce-flavored Daqu and Rhizopus bran koji are mixed and crushed in a weight ratio of 1:9 to become mixed koji powder, which is added to the grain lees after drying and replenishing water (that is, the crushed h...

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PUM

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Abstract

The invention discloses a method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain. The method comprises the following steps of raw material preparation, distiller's yeast addition, pit entry and fermentation, secondary grain addition and liquor taking, and hot-pit fermentation. Auxiliary materials comprise edible alcohol, rhizopus bran-koji, esterified red yeast rice, TH-AADY, glucoamylase, yellow water of Maotai-flavor liquor, foreshot and distillation tails. In the secondary grain addition and liquor taking, moistened sorghum having a fragmentation degree of 30% and fermented grains taken from a pit are mixed into fermented sorghum; a mixed liquid of alcohol, yellow water, foreshot and distillation tails is put into a distillation bottom pot; and the fermented sorghum is subjected to boiling gelatinization and then first liquor is taken from boiling gelatinization products. In the hot-pit fermentation, distiller's grain obtained after grain boiling andliquor taking is supplied with water; a composite starter is prepared; the fermented grains supplied with water is mixed with distiller's yeast and then the mixture is put into the pit and is fermented; the mixed liquid of alcohol, yellow water, foreshot and distillation tails is put into the distillation bottom pot; the fermented grains are subjected to distillation and then second liquor is taken from distillation products; and the processes of the hot-pit fermentation are repeated so that third liquor is obtained. The method provided by the invention is simple, has a low cost, and can obviously improve a utilization rate of Maotai-flavor distiller's grain. The style of Maotai-flavor liquor obtained by the method is the same as that of the existing Maotai-flavor liquor.

Description

technical field [0001] The invention relates to a method for producing liquor, in particular to a method for producing typical Maotai-flavor liquor by solid-state fermentation using discarded grains of Maotai-flavor liquor as raw materials. Background technique [0002] In the production of solid liquor in China, waste is an inevitable product. According to incomplete statistics, about 2 to 4 tons of waste will be produced for every ton of liquor produced, and the annual output of liquor waste in the country is more than 30 million tons. [0003] Waste grains is the main by-product of liquor production, which has high acidity, water content above 55%, and contains a large amount of crude fat, crude protein, crude fiber, crude starch, vitamins, various trace elements and nitrogen-free extracts, etc. , has the characteristics of strong biodegradability, easy corruption, and inconvenient storage. If it is not disposed of in time, it will cause serious pollution to the environ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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