Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF6 Cites 28 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products