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A method for increasing the concentration of aroma components in liquid fermentation of fen-flavor liquor

A fragrance-flavored liquor and liquid fermentation technology, which is applied in the field of liquor brewing, can solve the problems of few types of aroma components and low concentration, and achieve the effect of increasing the liquid-solid interface, increasing the gas-liquid interface, and increasing the formation of aroma components

Inactive Publication Date: 2017-06-16
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, compared with solid fermentation, liquid fermentation has fewer flavor components and lower concentration. In order to promote the production of aroma, the aroma enhancement process of liquid fermentation must be considered

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Raw materials and equipment

[0030] Sorghum is northeast sorghum. Equipment such as cooking pots, cooling machines, and disc koji making machines were purchased from Liangrong Machinery. Fen-flavor high-temperature Daqu was purchased from Liangshan Changjiu Biological Koji Co., Ltd. The slurry machine was purchased from Qufu Shenglu Machinery Factory. Liquefaction enzyme (40,000 U / mL) and glucoamylase (100,000 U / mL) were purchased from Shandong Longyuan Bioengineering Co., Ltd. The loofah was purchased from Dongguan Shipai Loofah Commodity Factory, and the loofah was cut into small cubes of 3cm×3cm×3cm. Torulopsis globosa was purchased from Angel Yeast Co., Ltd. The pot still was purchased from Xinxiang Shengda Light Industry Machinery Co., Ltd.

[0031] 2. Fermentation

[0032] 2.1 Cooking and cooling of sorghum

[0033] The sorghum is first soaked in 72°C water for 24 hours, and then boiled in a cooking pot for 12 hours. The cooked sorghum is cooled to roo...

Embodiment 2

[0049] Comparative experiment 1, fermentation without adding loofah

[0050]Except that loofah is not added during the fermentation process, step 2.4 (2) is: control the fermentation temperature at 20°C, stir at 100r / min, and ferment for 2 days. Other steps are all the same as in Example 1, and the wine quality evaluation and ethyl acetate and ethyl lactate contents of the finally obtained wine are shown in Table 2.

[0051] Table 2 Wine quality evaluation and ethyl acetate, ethyl lactate content without loofah

[0052] color Cupping fragrance Taste Ethyl acetate content Ethyl lactate content clear clearly visible hanging cup low aroma dull 0.15mg / mL 0.08mg / mL

[0053] Comparative experiment 2, non-overflow esterification fermentation

[0054] Except that step 2.4 (3) is "add 30g Toruulata globosa powder, control the fermentation temperature to 20°C, stir at a speed of 100r / min, and ferment for 7 days", the other steps are the same as in...

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Abstract

The invention discloses a method for increasing the concentration of flavor liquid fermentation components of a fen-favor liquor. The method comprises the following steps of adding a fen-favor high-temperature yeast into cooked and spread-cooled sorghum to stack; adding a liquefying enzyme and a saccharifying enzyme into a fermentation tank filled with sorghum flour paste, and adding the stacked sorghum to ferment for 2-4 days after liquefying and saccharifying; adding loofah sponge to ferment for 1.5-2.5 days; adding torulopsis glabrata to ferment for 1.5-2.5 days; connecting the fermentation tank and an overflow tower, and carrying out backflow fermentation on a fermentation mash between the fermentation tank and the overflow tower filled with carbon dioxide for 4-6 days; and stopping backflow, enabling all the fermentation mash to enter the fermentation tank, and then, adding the fen-favor high-temperature yeast to ferment for 2-4 days. A liquid-solid interface is increased by utilizing the loofah sponge, so that the formation quality of an ester substance is increased, and the flavor increasing aim is achieved; and meanwhile a gas-liquid interface is increased through the overflow of a fermentation liquid in the large overflow tower filled with carbon dioxide, and the formed flavor components are increased.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to a method for increasing the concentration of aroma components in liquid fermentation of a clear-flavor type liquor. Background technique [0002] Fen-flavor liquor is deeply loved by the majority of liquor consumers for its sweet, refreshing and pure taste. Along with people's pursuit of health, the demand for the base liquor of the health-care liquor production, the Fen-flavor liquor, has increased substantially, and the output of the Fen-flavor liquor has also gradually increased. In the production process of Fen-flavor Xiaoqu Baijiu, the quality and yield of Fen-flavor Xiaoqu Baijiu have become the main indicators to measure the quality of the production process. [0003] The liquid-state brewing process has changed the traditional solid-state and semi-solid-semi-liquid production processes, and changed the conclusion that the alcohol, ester, and acid ratio of liquor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/88
Inventor 薛栋升汪江波蔡凤娇余汉超许洁庾昌文
Owner HUBEI UNIV OF TECH
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