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

Method for preparing maple-flavor Baijiu by sugar maple

A maple and aroma type technology is applied in the field of preparing maple aroma type liquor, which can solve the problems of time-consuming and laborious, low syrup value and the like

Inactive Publication Date: 2016-03-02
HUBEI UNIV OF TECH
View PDF4 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] After the planting of sugar maple was gradually introduced in my country, sugar maple trees can be planted in almost all the mountains in the middle and lower reaches of the Yangtze River. Sugar maple trees contain a lot of sugar. Used as a syrup, which is becoming less valuable in the current fad for low-sugar diets

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

[0020] (1) Strains and raw materials

[0021] Saccharomyces cerevisiae and Issaccharomyces orientalis were purchased from China Center for Type Culture Collection. Yellow water is yellow water produced during the production of Fen-flavor Xiaoqu Baijiu. Wort medium was purchased from Shanghai Yiji Industrial Co., Ltd. Fen-flavor Xiaoqu was purchased from Liangshan Jingjiu Biological Engineering Co., Ltd. The sugar maple tree (10 years old) is a sugar maple tree planted in Heilongjiang Province. Sugar maple sap was purchased from Newhall Farms, USA.

[0022] (2) Sugar maple pretreatment

[0023] The sugar maple is pulverized into wood powder with a tree crusher, and the wood powder is pulverized with a wood crusher again, and the pulverized particles are passed through a 2cm×2cm sieve to obtain sugar maple powder. Add 30% of its mass yellow water to the sugar maple powder, and steam in a cooking pot at 70°C for 30 minutes to obtain pretreated sugar maple powder without suga...

Embodiment 2

[0036] Comparative test 1: without solid fermentation, the fermented mash obtained after the completion of liquid fermentation in Example 1 (4) is directly transferred to a pot still for distillation, and all the other operations are the same as in Example, and the quality of the finished wine is shown in Table 2.

[0037] Table 2

[0038] Product taste

product aroma

slightly sweet, delicious

Harmonious aroma, no typical sugar maple sap flavor

[0039] Comparative Test 2: Except that the yellow water was replaced by tap water, the other operations were the same as in Example 1, and the quality of the finished wine was shown in Table 3.

[0040] table 3

[0041] Product taste

product aroma

slightly sweet

Harmonious aroma, slightly scented

[0042] Comparative experiment 3: without inserting Isak orientalis, the others are the same as in Example 1, and the quality of the finished wine is shown in Table 4.

[0043] ...

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 preparing a maple-flavor Baijiu by a sugar maple. The method comprises the following steps: adding yellow water in sugar maple powder for cooking to obtain sugar maple powder without sugar, and adding glucose to obtain sugar maple powder with sugar; adding bacterial liquids of brewer's yeast and issatchenkia orientalis in the sugar maple with sugar for fermentation to obtain solid mash; mixing the solid mash with the sugar maple powder with sugar, and then adding water and fen-flavor smaller lumped koji for liquid fermentation; after the liquid is fermented, adding the sugar maple powder without sugar for fermentation to obtain fermented solid mash, and adding water in the solid mash for pressure filtration and distillation; and mixing a foreshot of which the alcohol content is above 65 degrees, a distillation heart of which the alcohol content is 45-65 degrees, and a feint of which the alcohol content is 20-28 degrees, then adding sugar maple sap, and conducting micro-membrane filtration to obtain the finished product maple-flavor Baijiu. Through the adoption of the method, unpleasant smell of the sugar maple is eliminated, so that the brewed maple-flavor Baijiu has a harmonious flavor.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a method for preparing maple-flavored liquor from sugar maples. Background technique [0002] After the planting of sugar maple was gradually introduced in my country, sugar maple trees can be planted in almost all the mountains in the middle and lower reaches of the Yangtze River. Sugar maple trees contain a lot of sugar. It is eaten as a syrup, which is becoming less and less valuable in the current fashion for low-sugar diets. Finding new development and utilization methods of sugar maple juice is an effective way to enhance its potential value. [0003] The syrup in the sugar maple tree can be used for fermentation. If the sugar maple juice is used to brew liquor, not only the utilization value of the sugar maple can be improved, but also a new type of flavor liquor can be produced-tree-planting flavor liquor. The new flavor liquor has Conducive to expandi...

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
IPC IPC(8): C12G3/02C12G3/12C12R1/865C12R1/645C12H6/02
CPCC12G3/02C12H6/02
Inventor 薛栋升梁龙元
Owner HUBEI UNIV OF TECH
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

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com