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Brewing method for increasing the content of ethyl lactate and reducing the content of fusel oil in rice-flavored liquor

A rice-flavored and white wine technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of not being suitable for mass production of base wine, not increasing ethyl lactate, etc., and achieve low cost , the wine yield does not decrease, the effect of mellow and sweet taste

Active Publication Date: 2022-02-11
广东省九江酒厂有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this method mainly increases acetic acid and ethyl acetate, and does not increase ethyl lactate, and this method is mainly realized by prolonging the fermentation period. The fermentation period is 60 to 70 days, which is only suitable for the production of flavored wine, not suitable for mass production. base wine

Method used

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  • Brewing method for increasing the content of ethyl lactate and reducing the content of fusel oil in rice-flavored liquor
  • Brewing method for increasing the content of ethyl lactate and reducing the content of fusel oil in rice-flavored liquor
  • Brewing method for increasing the content of ethyl lactate and reducing the content of fusel oil in rice-flavored liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A brewing method of rice-flavored liquor, comprising the following steps:

[0033] (1) After washing the rice, add 1.5 times the volume of fermented water, soak it anaerobically at 20°C for 5 days, separate the rice from the soaking water to obtain rice milk water rich in lactic acid bacteria;

[0034] (2) After the rice is boiled and cooled to 30°C by blowing air, add 1.2% mixed koji made by mixing Rhizopus oryzae bran koji and small koji in a ratio of 1:2, stir evenly and put it in the saccharification tank for saccharification;

[0035] (3) After 16 hours of saccharification, air is introduced from the bottom of the saccharification tank, and the ventilation volume is 0.1m 3 / m 3 .min, ventilation time is 12 hours;

[0036] (4) Add 105% double volume of fermented water, 10% rice milk water, 0.05% Azomet acid protease and 0.2% Suhong GAⅡ acid-resistant glucoamylase to the saccharified fermented grains, mix evenly and pump into a large tank for fermentation Fermenta...

Embodiment 2

[0042] A brewing method of rice-flavored liquor, comprising the following steps:

[0043] (1) After washing the rice, add 1.8 times the volume of fermented water, soak it anaerobically at 25°C for 5 days, separate the rice from the soaking water to obtain rice milk water rich in lactic acid bacteria;

[0044] (2) After the rice is boiled and cooled to 30°C by blowing air, add 1.2% of the mixed koji made by mixing Rhizopus bran koji and small koji at a ratio of 1:3, stir evenly and put it in the saccharification tank for saccharification;

[0045] (3) After 16 hours of saccharification, air is introduced from the bottom of the saccharification tank, and the ventilation volume is 0.2m 3 / m 3 .min, ventilation time is 16 hours;

[0046] (4) Add 105% double volume of fermented water, 10% rice milk water, 0.05% Azomet acid protease and 0.2% Suhong GAⅡ acid-resistant glucoamylase to the saccharified fermented grains, mix evenly and pump into a large tank for fermentation Fermenta...

Embodiment 3

[0052] A brewing method of rice-flavored liquor, comprising the following steps:

[0053] (1) After washing the rice, add 1.8 times the volume of fermented water, soak it anaerobically at 25°C for 5 days, separate the rice from the soaking water to obtain rice milk water rich in lactic acid bacteria;

[0054] (2) After the rice is boiled, it is cooled to 30°C by blowing air, and 1.2% of the mixed koji obtained by mixing Rhizopus bran koji and Xiaokoji at a ratio of 1:3 is added, stirred evenly, and placed in a saccharification tank for saccharification;

[0055] (3) After 18 hours of saccharification, air is introduced from the bottom of the saccharification tank, and the ventilation volume is 0.3m 3 / m 3 .min, ventilation time is 18 hours;

[0056] (4) Add 105% double-volume fermented water, 10% rice milk water, 0.05% Azomet acid protease and 0.3% Suhong GAⅡ acid-resistant glucoamylase to the saccharified fermented grains, mix evenly and pump into a large tank for fermentatio...

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Abstract

The invention discloses a brewing method for increasing the ethyl lactate content of rice-flavored liquor and reducing the fusel oil content. The method comprises the following steps: soaking rice in water for 3 to 5 days, and then separating the soaking water to obtain lactic acid bacteria rich The rice milk water; the rhizopus oryzae is gradually expanded and cultivated into bran koji, and then the rhizopus oryzae bran koji is mixed with the small koji to obtain a mixed koji; after the rice is boiled, it is cooled and placed in the saccharification tank, and the mixed koji is added for saccharification, from the saccharification tank The bottom is ventilated with air for 12-18 hours to obtain saccharified fermented grains; then add fermentation water, rice milk water, acid protease and acid-resistant glucoamylase, mix evenly, pump into a large tank for fermentation, and ferment for 13-15 days. The liquid is distilled to obtain rice-flavored liquor with high ethyl lactate and low fusel alcohol. The method of the invention not only increases the ethyl lactate in the rice-flavored liquor, but also reduces the content of fusel oil without reducing the liquor yield.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to a brewing method for increasing the content of ethyl lactate and reducing the content of fusel oil in rice-flavored liquor. Background technique [0002] Rice-flavored liquor is made with rice as raw material, Xiaoqu as saccharification starter, solid saccharification, semi-solid fermentation, distillation, aging, and blending. It has a compound aroma mainly composed of ethyl lactate and β-phenylethyl alcohol. Rice-flavored liquor has been developed to this day, and there are traditional rice-flavored liquor and new era rice-flavored liquor. Traditional rice-flavored liquors are fermented in small cheng or pottery jars, and the production is labor-intensive and inefficient. The saccharification and fermentation equipment of rice-flavored liquor in the new era adopts stainless steel equipment. The stainless steel fermentation equipment improves the sanitation and cleanli...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12R1/845
CPCC12G3/02
Inventor 杨志超何松贵陈少平冯兆兴
Owner 广东省九江酒厂有限公司
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