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Method for producing orange-flavor white spirit by mixed solid-state fermentation of sorghum and oranges

A technology of solid-state fermentation and sorghum, which is applied in the field of mixed solid-state fermentation of sorghum and oranges to produce orange-flavored liquor, which can solve the problems of insufficient extraction and high cost

Pending Publication Date: 2020-03-24
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

More importantly, the cost is relatively high; in the production of prepared wine, it cannot meet the requirement of extracting as many active components as possible from oranges

Method used

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  • Method for producing orange-flavor white spirit by mixed solid-state fermentation of sorghum and oranges
  • Method for producing orange-flavor white spirit by mixed solid-state fermentation of sorghum and oranges

Examples

Experimental program
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Effect test

Embodiment 1

[0032] In the present embodiment, the method for producing orange-flavored liquor by mixed solid-state fermentation of sorghum and tangerines, the steps are as follows:

[0033] (1) Raw material preparation

[0034] Sorghum (produced in Panjin, Liaoning) with no mildew, full granules and high starch content is selected as the main raw material for the fermentation stage;

[0035] Select undeteriorated, immature, and unaffected oranges (produced in Nanning, Guangxi) as ingredients for subsequent fermentation;

[0036] Select bran (produced in Kaifeng, Henan Province) without mildew, odor and disease, as an auxiliary material in the fermentation stage;

[0037] Select Qingxiang Daqu (produced in Shiyan, Hubei) as the koji for fermentation;

[0038] Select pectinase (food grade, Xiasheng enzyme preparation FDY2212, 60000U / g), cellulase (food grade, Xiasheng enzyme preparation FDG2226, 5000U / g), amylase (food grade, Xiasheng enzyme preparation FDG2231, 10000U / g) as the require...

Embodiment 2

[0060] In the present embodiment, the method for producing orange-flavored liquor by mixed solid-state fermentation of sorghum and tangerines, the steps are as follows:

[0061] (1) Raw material preparation

[0062] Sorghum (produced in Panjin, Liaoning) with no mildew, full granules and high starch content is selected as the main raw material for the fermentation stage;

[0063] Select undeteriorated, immature, and unaffected oranges (produced in Nanning, Guangxi) as ingredients for subsequent fermentation;

[0064] Select bran (produced in Kaifeng, Henan Province) without mildew, odor and disease, as an auxiliary material in the fermentation stage;

[0065] Select Qingxiang Daqu (produced in Shiyan, Hubei) as the koji for fermentation;

[0066] Select pectinase (food grade, Xiasheng enzyme preparation FDY2212, 60000U / g), cellulase (food grade, Xiasheng enzyme preparation FDG2226, 5000U / g), amylase (food grade, Xiasheng enzyme preparation FDG2231, 10000U / g) as the require...

Embodiment 3

[0080] In the present embodiment, the method for producing orange-flavored liquor by mixed solid-state fermentation of sorghum and tangerines, the steps are as follows:

[0081] (1) Raw material preparation

[0082] Sorghum (produced in Panjin, Liaoning) with no mildew, full granules and high starch content is selected as the main raw material for the fermentation stage;

[0083] Select undeteriorated, immature, and unaffected oranges (produced in Nanning, Guangxi) as ingredients for subsequent fermentation;

[0084] Select bran (produced in Kaifeng, Henan Province) without mildew, odor and disease, as an auxiliary material in the fermentation stage;

[0085] Select Qingxiang Daqu (produced in Shiyan, Hubei) as the koji for fermentation;

[0086] Select pectinase (food grade, Xiasheng enzyme preparation FDY2212, 60000U / g), cellulase (food grade, Xiasheng enzyme preparation FDG2226, 5000U / g), amylase (food grade, Xiasheng enzyme preparation FDG2231, 10000U / g) as the require...

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Abstract

The invention discloses a method for producing orange-flavored white spirit by mixed solid-state fermentation of sorghum and oranges. The method comprises the following steps: properly pretreating sorghum and oranges, steaming the sorghum, spreading and airing, stirring with faint scent koji, and mixing with orange juice for fermentation; after the fermentation is finished, distilling to obtain main body wine; squeezing oranges to obtain orange pulp residues and peel residues, performing enzymolysis and then mixing with vinasse obtained after distillation, and mixing the mixture with scent koji and performing fermenting; squeezing and filtering the wine obtained by the round of fermentation, separating the wine from vinasse, and blending the wine with the main body wine. According to the method, more nutrient substances and active ingredients in the oranges can be combined with the baijiu, the current baijiu flavor requirement can be met, meanwhile, the active ingredients of the oranges have certain benefits for health, and the method conforms to the flavor and health double-oriented development trend of the baijiu industry at present.

Description

technical field [0001] The invention relates to the field of intensive processing of agricultural products, and specifically refers to a method for producing orange-flavored liquor by solid-state fermentation of sorghum and oranges. Background technique [0002] Sorghum, grasses. Its rice is sweet in taste, warm in nature and rich in starch, and is the most commonly used raw material for wine making. Tangerine, Rutaceae fruit. Orange peel contains D-limonene and hesperidin, among which D-limonene is easily soluble in ethanol, but less soluble in other solvents; vitamin P in oranges is soluble in ethanol, and vitamin P has strong antioxidant activity; A kind of limonin in the seeds - Nomilin, is a very effective anti-cancer ingredient, and has a large solubility in ethanol. [0003] Oranges are mostly used in the production of fruit wine in the wine industry, and oranges are also used in the process of producing wine. However, the finished wine produced from oranges is ma...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/024C12H6/02
CPCC12G3/021C12G3/024C12H6/02
Inventor 徐健饶建军张娟朱正军张瑞景王三来汪江波蔡凤娇
Owner HUBEI UNIV OF TECH
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