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Liquid state fermentation method of baijiu

A technology for liquid fermentation and liquor, applied in the field of winemaking, can solve the problems of poor quality of liquor, low content of active ingredients, single taste, etc., and achieve the effect of prominent aroma and clean wine body

Active Publication Date: 2019-03-26
河北山庄老酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of poor quality, low content of active ingredients and single taste of existing liquid fermented liquor, the invention provides a liquid fermentation method for liquor

Method used

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  • Liquid state fermentation method of baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for liquid fermentation of liquor, including the following process steps:

[0026] a. Weigh 10kg of sorghum flour, add 30L of water, stir well, heat to 80℃, add liquefied enzyme according to 4.5U / g raw material, liquefy for 1h; heat to boil for 25min; after gelatinization, cool to 60℃ , Add glucoamylase according to 150U / g raw material.

[0027] b. Cool to 40°C, and add the acid protease obtained from the fermentation of Aspergillus niger according to 5U / g of raw materials.

[0028] c. Using wheat as raw material, use a large curve briquetting machine for briquetting, enter the room to ferment, and put it in two layers in a well shape. The fermentation cycle is 30 days. The temperature of the block is turned once every time the temperature rises to 40℃, and each time the song is turned. , Qukuai's Tic-Tac shape is narrowed and changed from two layers to four layers, and so on, until you leave the room, store for three months to obtain a fragrant Daqu; cool the fermen...

Embodiment 2

[0032] A method for liquid fermentation of liquor, including the following process steps:

[0033] a. Weigh 10kg of sorghum flour, add 35L of water, stir evenly, heat to 90℃, add liquefaction enzyme according to 4.5U / g raw material, liquefy for 2h; heat to boil for 30min; after gelatinization, cool to 60℃ , Add glucoamylase according to 150U / g raw material.

[0034] b. Cool to 45°C, and add the acid protease obtained from the fermentation of Aspergillus niger at a rate of 5 U / g.

[0035] c. Using wheat as raw material, use a large curve briquetting machine for briquetting, enter the room to ferment, and put it in two layers in a well shape. The fermentation cycle is 30 days. The temperature of the block is turned once every time the temperature rises to 40℃, and each time the song is turned. , Qukuai's Tic-Tac shape is narrowed and changed from two layers to four layers, and so on, until you leave the room, store for three months to obtain a fragrant Daqu; cool the fermentation raw ...

Embodiment 3

[0039] A method for liquid fermentation of liquor, including the following process steps:

[0040] a. Weigh 10kg of sorghum flour, add 40L of water, stir evenly, heat to 90℃, add liquefaction enzyme according to 4.5U / g raw material, liquefy for 2h; heat to boil, maintain 35min; after gelatinization, cool to 60℃ , Add glucoamylase according to 150U / g raw material.

[0041] b. Cool to 50°C, and add the acid protease obtained from the fermentation of Aspergillus niger according to 5U / g of raw materials.

[0042] c. Using wheat as raw material, use a large curve briquetting machine for briquetting, enter the room to ferment, and put it in two layers in a well shape. The fermentation cycle is 30 days. The temperature of the block is turned once every time the temperature rises to 40℃, and each time the song is turned. , Qukuai’s Tic-Tac shape is narrowed and changed from two to four layers, and so on, until leaving the room, store for three months to obtain a fragrant Daqu; cool the ferm...

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Abstract

The invention relates to the technical field of wine making, and particularly discloses a liquid state fermentation method of baijiu. Yeast used in a fermentation process is hansenula anomala and candida tropicalis, and the method specifically comprises the following technology steps that 1, a raw material is subjected to liquidation, gelatinization and saccharification; 2, protein is decomposed;3, daqu is inoculated; 4, the hansenula anomala and the candida tropicalis are inoculated, and fermentation is conducted for 6-7 d; 5, distillation is conducted. The baijiu obtained through the liquidstate fermentation method of the baijiu is high in total ester content, low in total higher alcohol content, rich in fragrance, good in state, comfortable, soft and clean.

Description

Technical field [0001] The invention relates to the technical field of wine making, in particular to a liquid fermentation method of liquor. Background technique [0002] There are two types of liquor fermentation, one is solid-state fermentation and the other is liquid-state fermentation. [0003] Solid-state fermentation is a method of fermentation by microorganisms on a solid substrate with no or almost no free water. The main material is grain, and the auxiliary material is rice bran, bran, bran, sorghum hull, and crushed corn cob. Starch is first decomposed into sugar and then converted into alcohol. The fat in the grain is first decomposed into various fatty acids and then converted into fatty acid esters and organic acids. The protein in the grain is first decomposed into various amino acids and then converted into alcohols, aldehydes and ketones. A large number of trace elements in grains are incorporated into liquor. It has a mellow taste, full flavor and aroma, good tast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12R1/78C12R1/74
CPCC12G3/02
Inventor 任长成王玉学王国明李研科李秋志
Owner 河北山庄老酒股份有限公司
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