CN1248617A - Process for brewing Baliang liquor - Google Patents
Process for brewing Baliang liquor Download PDFInfo
- Publication number
- CN1248617A CN1248617A CN 98112251 CN98112251A CN1248617A CN 1248617 A CN1248617 A CN 1248617A CN 98112251 CN98112251 CN 98112251 CN 98112251 A CN98112251 A CN 98112251A CN 1248617 A CN1248617 A CN 1248617A
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- rice
- liquor
- glutinous
- fragrant ester
- bacteria
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Abstract
The present invention utilizes the modern microbial and zymological technology and esterase-producing strain (RM-1088), and adopts solvent fermentation acid alcohol esterification to produce RM-1088 compound fragrant ester, and combines it with rich aromatic type traditional technological process to produce eight-grain liquor. Said eight-grain liquor is made up by using glutinous rice, glutinous sorghum rice, rice, wheat, corn, black rice, black glutinous rice, colour rice or other refined brewage, and its quiality is high, taste is palatable, and flavour is unique.
Description
The eight-grain liquor is made up by using eight kinds of grains, including glutinous sorghum, rice, glutinous rice, wheat, corn, black rice, black glutinous rice and colour rice (or others) and adopting high-tech enzyme technology and traditional technological process.
The eight-cereal liquor is produced by using traditional white liquor producing process, using microbe and enzymology technology on yeast making and strengthening mother liquor, and innovating ① on key technology to change general wheat yeast into strengthened esterified wheat yeast, i.e. adding effective bacteria of wheat yeast into wheat yeast and making esterification function to raise the quality of wheat yeast, and its dosage ratio is 100: 0.1. ② strengthening mother liquor, and using RM-1088 compound fragrant ester liquor to strengthen mother liquor, ③ artificial old cellar microbe technology.
Preparation of composite balsam
The RM-1088 compound fragrant esterase is produced by RM-1088 series bacteria, belongs to heat-resistant esterase, is a compound enzyme system with the optimum temperature of 50 ℃, is used for synthesizing fragrant ester by esterase under specific conditions, can simultaneously catalyze various substrates to produce single-type fragrant ester or compound fragrant ester, and can be applied to strong-flavor liquor and other flavors.
The process route of crude enzyme production is shown in the figure.
Biosynthesis of fragrant ester (ethyl caproate or other fragrant ester)
Method for using RM-1088 fragrant ester liquid
1. Used as flavoring wine
The RM-1088 fragrant ester liquid can be used for blending of distiller's grains with wine, and blending of solid-liquid combined wine, with dosage within 1000: 4.
2. Production of shish kebab wine
Adding RM-1088 fragrant ester liquid with the alcohol amount of 2.5-3% into the waste lees step by step when the wine is filled into each retort. Adding 5.5-6.5kg of balsam solution based on 225kg of alcohol and 375kg of alcohol, the yield of ethyl caproate can be increased by 100mg/100 ml.
3. And (3) after the mother grains are strengthened, adding 3% of fragrant ester liquid into the mother grains in the pool according to the alcohol receiving amount of each retort, and increasing the ethyl caproate distilled by the upper retort Han liquor to be more than 100kg/100 ml.
The examples of the invention are as follows:
adding RM-1088 fragrant ester liquid into the fermentation tank before the fermentation tank is steamed, adding about 1kg of RM-1088 fragrant ester liquid into 45kg of wine in each fermentation tank, and after distillation, increasing the ethyl caproate content of the wine from about 120mg/100ml to about 300mg/100ml, thereby meeting the national high-quality ethyl caproate requirement of the wine. The taste is obviously improved, and the wine has the typical flavor of eight-grain liquor base wine.
Claims (3)
- The invention relates to a method for producing eight-cereal grain liqueur by modifying the traditional process of strong aromatic white spirit by high-tech means of microorganism and enzyme technology, which is characterized in that:1. the ingredients are specially eight kinds of grains: glutinous sorghum, rice, wheat, corn, glutinous rice, black glutinous rice, color (high-tech culture) or others.
- 2. The eight-grain liquor has the technical characteristics that:① modified wheat starter into intensified esterified bacteria starter② RM-1088 compound balsam solution reinforced mother tank
- 3. The preparation requirement of the balsam solution is as follows:① require RM-1088 bacteria to maintain pure line② strict production process is required, and mixed bacteria is not polluted③ the fragrant ester liquid is prepared by mixing edible alcohol with high-purity ethanol, esterase catalysis temperature is about 40 deg.C, and the content of ethyl hexanoate in the fragrant ester liquid is above 5000mg/100 ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98112251 CN1248617A (en) | 1998-09-18 | 1998-09-18 | Process for brewing Baliang liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98112251 CN1248617A (en) | 1998-09-18 | 1998-09-18 | Process for brewing Baliang liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1248617A true CN1248617A (en) | 2000-03-29 |
Family
ID=5222121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98112251 Pending CN1248617A (en) | 1998-09-18 | 1998-09-18 | Process for brewing Baliang liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1248617A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102134539A (en) * | 2010-12-27 | 2011-07-27 | 永州市雅大科技实业有限公司 | Glutinous sorghum wine and preparation process thereof |
| US9040263B2 (en) | 2010-07-28 | 2015-05-26 | Butamax Advanced Biofuels Llc | Production of alcohol esters and in situ product removal during alcohol fermentation |
| US9175315B2 (en) | 2010-06-18 | 2015-11-03 | Butamax Advanced Biofuels Llc | Production of alcohol esters and in situ product removal during alcohol fermentation |
-
1998
- 1998-09-18 CN CN 98112251 patent/CN1248617A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9175315B2 (en) | 2010-06-18 | 2015-11-03 | Butamax Advanced Biofuels Llc | Production of alcohol esters and in situ product removal during alcohol fermentation |
| US9040263B2 (en) | 2010-07-28 | 2015-05-26 | Butamax Advanced Biofuels Llc | Production of alcohol esters and in situ product removal during alcohol fermentation |
| CN102134539A (en) * | 2010-12-27 | 2011-07-27 | 永州市雅大科技实业有限公司 | Glutinous sorghum wine and preparation process thereof |
| CN102134539B (en) * | 2010-12-27 | 2013-01-30 | 永州市雅大科技实业有限公司 | Glutinous sorghum wine and preparation process thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |