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Method of conducting solid-liquid combined fermentation to prepare baijiu with burnt flavor

A flavor and liquor technology, applied in the field of wine making, can solve the problems of few flavor substances, single taste, high labor intensity, etc., and achieve the effect of increasing main flavor components, adding coke flavor and reducing labor intensity.

Inactive Publication Date: 2020-02-07
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional solid-state fermentation of liquor has a long fermentation cycle, high labor intensity, and uncontrollable production process; liquid fermentation produces alcohol quickly, but the content of fusel oil is high, the flavor substances are less, and the taste is single

Method used

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  • Method of conducting solid-liquid combined fermentation to prepare baijiu with burnt flavor
  • Method of conducting solid-liquid combined fermentation to prepare baijiu with burnt flavor
  • Method of conducting solid-liquid combined fermentation to prepare baijiu with burnt flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Pretreatment of peas and barley

[0036] 1) Cleaning of peas and barley: Weigh 1kg of barley and 0.5kg of peas respectively, and rinse them with clean water.

[0037] 2) Drying: Put the washed peas and barley on dry gauze and spread them flat to dry. Flip every half hour for about 2 hours.

[0038] 3) High-temperature roasting: put the dried barley and peas into the roaster, set the roasting temperature to 120°C, and roast for 45 minutes.

[0039] 4) Heating up and roasting: After roasting at high temperature, set the temperature to 150°C for frying, and take it out after 45 minutes of frying.

[0040] 5) Pulverization: grind the fried peas and barley into powder in a pulverizer, and the obtained powder can pass through a 100-mesh sieve.

[0041] 6) Add water: weigh the crushed barley and pea flour, add water 5 times the mass of the barley and pea flour, stir rapidly until there are no lumps and the obtained solution can flow down naturally, to obtain a pea barle...

Embodiment 2

[0069] (1) Pretreatment of peas and barley

[0070] 1) Cleaning of peas and barley: Weigh 1kg of barley and 0.5kg of peas respectively, and rinse them with clean water.

[0071] 2) Drying: Put the soaked peas and barley on dry gauze and spread it flat to dry. Flip every half hour for about 2 hours.

[0072] 3) High-temperature roasting: put the dried barley and peas into the roaster, set the roasting temperature to 120°C, and roast for 45 minutes.

[0073] 4) Heating and roasting: After baking at high temperature, set the temperature to 170°C for frying, and take it out after 30 minutes of frying.

[0074] 5) Pulverization: grind the fried peas and barley into powder in a pulverizer, and the obtained powder can pass through a 100-mesh sieve.

[0075] 6) Add water: weigh the crushed barley and pea flour, add water 4 times the mass of the barley and pea flour, stir quickly until there are no lumps and the resulting solution can flow down naturally, to obtain a pea barley flou...

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PUM

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Abstract

The invention discloses a method of conducting solid-liquid combined fermentation to prepare baijiu with a burnt flavor, and belongs to the field of baijiu preparation. The method includes the following steps: water is added into a pea-and-barley powder obtained after baking, stir-frying and smashing, and a pea-and-barley powder pulp is prepared; after the pea-and-barley powder pulp and stewed sorghum are mixed, a neutral protease and aspergillus niger are added to carry out enzymolysis and saccharification, and an obtained saccharification liquid is equally divided into two parts; the first part of the saccharification liquid is inoculated with saccharomyces cerevisiae and active dry yeast to be fermented for 2-3 days, and then is inoculated with acetic acid bacteria, lactic acid bacteriaand an esterifying enzyme to be fermented for 3-4 days; the other part of the saccharification liquid is taken and inoculated with caproic acid bacteria to be fermented for 6-7 days; and two fermentation broths are mixed, a mixture is inoculated with hansenula anomala and then is fermented for 8-10 days, an obtained fermentation broth is subjected to baijiu distillation, early-part and final-partbaijiu is removed, middle-part baijiu is taken, and the baijiu with the burnt flavor is obtained. By adopting the method of conducting solid-liquid combined fermentation to prepare the baijiu with the burnt flavor, the labor intensity of raw material preprocessing is reduced, fermentation time is shortened, main flavor components of the baijiu are added, and thus the unique burnt flavor is added.

Description

technical field [0001] The invention belongs to the field of wine making, and in particular relates to a method for preparing burnt-flavored liquor through solid-liquid combined fermentation. Background technique [0002] Traditional solid-state fermentation of liquor has a long fermentation cycle, high labor intensity, and uncontrollable production process; liquid fermentation produces alcohol quickly, but has a high content of fusel oil, less flavor substances, and a single taste. Now, consumers pay more attention to the taste of baijiu, rather than restricting to drink a certain type of liquor with a certain craft. The market trend of taste first prompts a variety of baijiu products to be put on the market. Burnt-flavored food such as burnt-flavored bread, burnt-flavored milk tea, burnt-flavored melon seeds, etc., the unique flavor of these foods attracts many consumers, so the present invention aims to prepare a burnt-flavored liquor. The burnt aroma is made by frying b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/02C12H6/02C12N1/14C12N1/20C12N1/16C12N1/18C12R1/685C12R1/02C12R1/865C12R1/78
CPCC12G3/021C12G3/02C12H6/02C12N1/14C12N1/20C12N1/18
Inventor 汪江波孙魁张娟饶建军王浩张瑞景蔡凤娇方尚玲
Owner HUBEI UNIV OF TECH
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