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Flavor enhancement bacterial agent and application method thereof

The technology of fragrant fungus and angel is applied in the field of flavoring fungus and its use method, which can solve the problems of unfavorable long-term development of enterprises, hindering the capital turnover of enterprises, and large amount of koji used in the production of Maotai-flavor liquor, so as to improve the quality and The effect of wine yield, shortening activation time and saving production cost

Active Publication Date: 2014-04-16
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The large amount of koji used in the production of Maotai-flavored liquor hinders the capital turnover of the enterprise to a certain extent, which is not conducive to the long-term development of the enterprise
At present, there is no report on reducing the dosage of Daqu and improving the wine quality at the same time

Method used

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  • Flavor enhancement bacterial agent and application method thereof

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Effect test

Embodiment 1

[0021] Embodiment 1 The comparison of the inventive method and traditional technology

[0022] Taking the production round of one of the seven liquors (the production after rough sand operation, and the third fermentation after accumulation) as an example, a normal production cellar with 12 retorts was selected for the test. The cellar pool is surrounded by stone strips.

[0023] The inventive method:

[0024] (1) Production of aroma-enhancing bacteria agent: In the current production round, take the distilled grains that have been fermented and steamed, add high-temperature Daqu, mix the distilled grains and high-temperature Daqu evenly, and cultivate for 3 to 5 days to raise the temperature of the distilled grains to 40-50°C , and then place the fermented grains at 45-56°C for 1 day, the fermented grains are covered with white mycelia, and the amount of high-temperature Daqu is 12% of the mass of the fermented grains;

[0025] (2) Add flavor-enhancing bacteria agent and hi...

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Abstract

The invention relates to a flavor enhancement bacterial agent and an application method thereof, belongs to the technical field of wine brewing, and provides the flavor enhancement bacterial agent capable of being used as high-temperature hard liquor yeasts so as to solve the technical problems. The invention adopts the following technical scheme: the flavor enhancement bacterial agent is prepared by the following method: taking fermented grains after wine steaming, adding into the high-temperature hard liquor yeasts, uniformly mixing the fermented grains with the high-temperature hard liquor yeasts, culturing for 3-5 days, heating the fermented grains to 40-50 DEG C, standing for 1 day at the temperature of 45-56 DEG C, and directionally culturing high-temperature bacteria and yeasts to generate flavor substances, namely the flavor enhancement bacterial agent. The invention further provides a method for using the flavor enhancement bacterial agent. A production process is improved, part of the high-temperature hard liquor yeasts are replaced with the flavor enhancement bacterial agent, and the flavor enhancement bacterial agent and the high-temperature hard liquor yeasts are added into the fermented grains after wine steaming for fermentation, so that the purposes of reducing the usage amount of the high-temperature hard liquor yeasts, improving the quality of a soy sauce flavor type white wine and increasing the yield of the soy sauce flavor type white wine are achieved.

Description

technical field [0001] The invention relates to a flavor-enhancing bacterial agent and a using method thereof, belonging to the technical field of brewing. Background technique [0002] Maotai-flavored liquor is defined by the national standard as: It is made from grains and grains through traditional solid-state fermentation, distillation, aging, and blending, without adding edible alcohol and non-flavoring substances produced by fermentation of liquor, with its characteristic style liquor. Kweichow Moutai, Sichuan Langjiu, and Hunan Wuling Liquor are the three major representatives of Maotai-flavor liquor. Maotai-flavored liquor has the characteristics of light yellow color, clear and transparent, outstanding sauce aroma, delicate and elegant, full-bodied, long aftertaste, and lasting fragrance in an empty cup. Experts pointed out that "four highs and two longs, one large and one large" are important technical characteristics of the production of Maotai-flavored liquor, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 李明沈才洪张洪远敖宗华吴华昌曾蔺师远均彭英王贵军杨飞任剑波
Owner LUZHOU PINCHUANG TECH CO LTD
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