CN100376663C - Novel brewing and flavor-enhancing method for distilled spirit - Google Patents
Novel brewing and flavor-enhancing method for distilled spirit Download PDFInfo
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Abstract
The present invention relates to a new method for increasing perfume for spirits brewing, which comprises the present steps of raw material pretreatment, leaven preparation, fermentation and distillation. The present invention is characterized in that lipase is at least added in any step of the raw material pretreatment step, the leaven preparation step and the fermentation step, the yield of ethyl caproate can be improved under lipase esterification when the lipase is used in a specific condition, fragrance ingredients such as the ethyl caproate, ethyl lactate, etc. are generated by catalysis, the quality of spirits is improved, and simultaneously, the oil and grease for brewing the raw materials of grains hydrolyze by fully using the lipase so that starch for brewing the raw materials of the grains fully contacts yeast; thereby, fermentation progress is accelerated, fermentation period is shortened, storage and aging time is shortened, circulation funds are reduced, and production cost is reduced.
Description
Technical field
The present invention relates to the manufacture craft of liquor, be particularly related to and adopt lipase to decompose grease in the raw material, accelerate the molecular balance of various acid in the liquor, alcohol, ester, regulate the content and the ratio of all kinds of fragrance matters in the liquor, improve the liquor quality, shorten the Technology of liquor production cycle.
Background technology
Liquor is the traditional liquor of China, its main component is the second alcohol and water, and be dissolved in the flavor and fragrance substance of the numerous micro-organic compound (accounting for the 1%-2% of total amount) of kinds such as wherein alcohols, ester class, acids, aldoketones, acetals, aromatics as liquor, but determining the style and the quality of liquor; Wherein the ester class plays an important role in various aromatic white spirits, is to form the strong principal element of wine body note gas, and acetic ester, ethyl acetate and ethyl lactate are the important flavour ingredients of liquor.According to the content and the ratio of fragrance matter in the provincialism characteristic production technique of liquor and the wine body thereof, generally liquor is divided into five types of aromatic type, scent type, Luzhou-flavor, rice-fragrant type and other odor types.The appropriate level of various fragrance matters and the ratio of coordination thereof are the basic assurances of high quality liquor.
The flavour ingredient part of liquor comes from raw material and the auxiliary material itself that wine brewing adopts and contains some aroma-producing substances.Another part then comes from the meta-bolites of composition behind microbial fermentation such as the starch in the supplementary material, protein, fat, tannin, pectin substance in the process of koji and fermentation.Liquor belongs to multi-strain fermentation, is the result of the microbiological comprehensive effects such as mould, yeast and bacterium of One's name is legion.The microorganism of numerous and complicated and enzyme system in distiller's yeast and the cellar for storing things mud, that disappears in the liquor fermentation system, and this breeds metabolism and biochemical the evolution longways, its metabolic mechanism complexity, metabolic substd is abundant, pathways metabolism is various, form miscellaneous wine body flavor and fragrance substances such as alcohol, ester, acid, aldehyde, ketone, acetal, and enter in the wine body with still-process.The mixing of various fragrance matters in the liquor has not only changed the peculiar fragrance of monomer, also presents synergism (being fragrant unit increases substantially) or mutual-detoxication effect (being fragrant unit descends significantly) sometimes.
People's the sense of smell and the sense of taste are extremely sensitive, can pick out fine and smooth complicated fragrance, and this is that assay is difficult to accomplish.Have when yet liquor is judged that concentration difference, temperature head, solvent are poor, correction for reduction to the zenith, strange land are poor, cover effect, compound fragrant effect and people's influences such as physical appearance, and judge and be difficult to nounization and digitizing.So the method that combines with analytical test of judging is adopted in the judgement of liquor flavor quality usually.
The liquor industry is the traditional national industry of China, all adopts the traditional technology of spontaneous fermentation to produce since ancient times.The sixties in 20th century, the scientist of China began liquor production process is carried out a series of researchs, and progressively modern biotechnology was penetrated into each link of liquor industry, had promoted the development of liquor industry, had improved the scientific and technological level that liquor is produced.
The main utilisation technology that adopts includes at present:
1. reinforcement Daqu
When making distiller's yeast, add the bacterial strain of a large amount of purebred cultivations.Strengthen in the Daqu and not only can transplant good fungus strains such as yeast, mould, can also add esterification and give birth to fragrant function yeast, for example monascus and SHENGXIANG yeast; Strengthen Daqu and be used for wine brewing, can reduce, improve the yield of liquor and liquor quality percentage with bent amount.
2. artificial aged pit technology
" wine has been produced at thousand old cellars for storing things " is that the science of long term production is summed up, and in order to quicken the aging of new cellar for storing things, utilizes the method for direct Caproic Acid Bacteria Culture to prepare artificial distiller's yeast, is applied to the internal surface of Jiao Chi, Here it is artificial aged pit.The physiological ecological relation that modern artificial aged pit technology utilizes methanobacteria, caproic acid bacteria to store altogether, according to its " hydrogen transference between kind " principle, be that caproic acid bacteria fermentation produces hydrogen and is used for the methanobacteria fermentation and produces methane and make caproic acid bacteria eliminate the inhibition of amount and promoted to produce acid, the final ethyl hexanoate content that improves, quality of white spirit is similar to old cellar for storing things product.
3. zymin
Enzyme is the specific proteins that the biomass cells synthetic has the height catalytic active substance, is a kind of biological catalyst.The enzyme of widespread use mainly is saccharifying enzyme, liquefying amylase, cellulase, proteolytic enzyme etc. in the wine industry, has advantages such as enzyme activity is strong, consumption is few, easy to use, and an amount of interpolation can improve the yield of liquor and liquor quality.As patent application 99119644.9 is exactly to adopt saccharifying enzyme, amylase to make wine.
4. pure strain fermentation technique
With the red colouring agent for food, also used as a Chinese medicine wild-type strain that is separated in the wine brewing Daqu, and transformed, make it in the liquor fermentation process, produce crude zyme preparations such as esterification enzyme.Red colouring agent for food, also used as a Chinese medicine esterification enzyme has very strong esterification ability, can reduce the accumulation of caproic acid in the wine unstrained spirits, helps zymic propagation, thereby improves the yield of liquor; Produce fragrance matters such as ethyl hexanoate simultaneously, improve the liquor high-grade-goods rate.
In addition, aspergillus tubigensis, head mold, yeast, bacterium and various active dry yeast also are widely used in the production of various liquor bran kojis, scent type yeast wine and Xiaoqu wine, all receive the effect that improves liquor output and quality.
Between koji and yeast phase, add monascus ruber and SHENGXIANG yeast, but metabolism produces esterification enzyme and lipase; But because its content and enzyme are alive low, the raising of flavouring effect and quality percentage is little.Zhuo Chengzhong etc. are at [J]. wine brewing, 2001, (3): mention in 35, under the constant condition of original production process, press 0.7% of material quantity and add esterification enzyme and koji powder (material quantity 3%), go into pit entry fermentation in the double ring bottom wine unstrained spirits after mixing thoroughly, again with the esterification enzyme (by charging capacity 0.5%) and koji powder (by charging capacity 20%) mix the back thoroughly and add pit entry fermentation in the big slag, can make top grade product improve 6.2% the yield of liquor raising 0.7%.The research of adding the bacterial classification flavouring in the wine brewing process mainly concentrates on based on monascus ruber and SHENGXIANG yeast, does not also directly add the report of lipase at present between koji and yeast phase.
Lipase (English name lipase, EC3.1.1.3) as a kind of special ester bond lytic enzyme that promptly plays katalysis at outphasing system at oil-water interface, the effect substrate is mainly natural oil ﹠ fat, and hydrolysate is triglyceride, monoglyceride, glycerine and lipid acid.Lipase can extract from animal, plant, also can be produced by microbial metabolism.Find that at present tens kinds of bacteriums, actinomycetes, yeast and fungies can produce lipase, wherein head mold (Rhizopus), aspergillus (Aspergillus), mould (Penicillium), Mucor (Mucor), palpus mould (Phycomyces), pseudomonas (Pseudomonas), look bacillus (Chromobacterium), achromobacter (Achrombacter), micrococcus (Micrococus), Alcaligenes (Alcaligenes), false silk (Candida) etc. have industrial application value.The aminoacid sequence of the lipase of at present existing Penicillium expansum, multiple microorganisms such as Penicillium cyclopium, Pseudomonas obtains measuring, and lipase high yield engineering bacteria constantly occurs.Existing now tens kinds of animals and plants are extracted, the commodity lipase preparation of microbial metabolism.Lipase Lipopan 50 BG, the Lipopan FBG that produce of Denmark Novozymes Company for example, Lipase AY " Amano " 30, Lipase G " AAmano " 50, the Lipase A " Amano " 6 of Japan Amano Enzyme Inc., the Bakezyme L80 of Holland DSM N. V., 000 and the lipase LBK-100BP that produces of Shenzhen Leveking Biology Engineering Co.,Ltd etc.
The microbial lipase source is wide, with short production cycle, have the PH wider, operative temperature scope, more specificity type substrate than animals and plants lipase, be convenient to suitability for industrialized production and purification, be widely used in industry such as food, medicine, grease, leather, washing composition, papermaking.But prior art is never carried out concrete applied research in wine brewing.
Summary of the invention
Main purpose of the present invention is to provide a kind of novel brewing and flavor-enhancing method for distilled spirit, this method is between traditional liquor koji and yeast phase, adopt lipase-catalyzed organic acid and ethanol to generate ester class fragrance matters such as ethyl hexanoate, ethyl acetate, thereby ester class fragrance matter content in the raising liquor, the quality of raising liquor.
Another object of the present invention is to provide a kind of novel brewing and flavor-enhancing method for distilled spirit, and this method can make full use of lipase and come hydrolysis to brewage grease in the Cereals raw material, makes the starch in the raw material fully contact yeast, promotes the fermentating metabolism process; Produce organic acid and glycerine simultaneously, accelerate the molecular balance of various acid in the liquor, alcohol, ester, regulate the content and the ratio of all kinds of fragrance matters in the liquor; Thereby improve the liquor quality, shorten and store the aging time, reduce working capital, reduce production costs.
Find after deliberation: lipase between white spirits yeast-making and yeast phase, can hydrolysis material in grease, make the starch in the raw material fully contact yeast, promote the fermentating metabolism process; Produce organic acid and glycerine simultaneously, organic acid be liquor best be the flavor agent, can make the wine taste abundant and not single, increase the aftertaste of wine; Acid amount appropriateness, the ratio harmony can make wine sweet taste and time sweet sense occur, eliminates rough peppery sense, increases the pure and mild degree of liquor.Glycerine helps pastil as a kind of polyvalent alcohol, can play the effect that buffering is adjusted in the mutual-detoxication process that multiplies each other of various fragrance matters.
The more important thing is, lipase can also generate ester class fragrance matters such as ethyl hexanoate, ethyl acetate with a large amount of ethanol that exist by the catalysis organic acid simultaneously, thereby ester class fragrance matter content in the raising liquor, accelerate the molecular balance of various acid in the liquor, alcohol, ester, shorten and store the aging time, regulate the content and the ratio of various fragrance matters in the liquor, improve the liquor quality.
Based on this, the object of the invention can realize by following scheme:
A kind of novel brewing and flavor-enhancing method for distilled spirit, this method comprises existing raw materials pretreatment, koji, fermentation step, it is characterized in that adding lipase at least in the arbitrary steps of feed pretreatment step, koji and fermentation step.
Described novel brewing and flavor-enhancing method for distilled spirit, it is in feed pretreatment step, and the lipase that is added is per kilogram raw material 500～10000 units, in enzyme activity 10000U/g, needs to add 0.05～1 gram lipase.Lipase activity definition: under certain experiment condition (temperature, pH), the enzyme amount of the substrate of per minute catalysis 1 μ mol is 1 unit of activity, represents with u/ml or u/g, and its unit represents with u/g in the present invention, below identical.
Described novel brewing and flavor-enhancing method for distilled spirit, it is in the koji step, and the lipase that is added is per kilogram raw material 10,000～100,000 unit, in enzyme activity 10000U/g, needs to add 1～10 gram lipase.
Described novel brewing and flavor-enhancing method for distilled spirit, it is in fermentation step, and the lipase that is added is per kilogram raw material 1,000～50,000 unit, in enzyme activity 10000U/g, needs to add 0.1～5 gram lipase.
In above-mentioned feed pretreatment step, koji and the fermentation step, behind the interpolation lipase, lipase all needs mix with raw material.
Above-mentioned lipase, its action system condition that acts in raw materials pretreatment, koji, the fermenting process is: pH value is 4.0-8.0.
Specifically, adopt lipase to shorten liquor production cycle and the flavouring technology that improves the quality and comprise following step alone or in combination:
(1) koji: by the traditional yeast-making technology operation of various liquor, after the raw material pulverizing, lipase and raw material uniform mixing that the ratio of adding lipase 500～10000 units in the per kilogram raw material takes by weighing corresponding weight mix and stir and step on song, enter subsequent handling again.
(2) raw materials pretreatment: by traditional yeast-making technology operation of various liquor, the profit grain stage after liquor-making raw material is pulverized, the lipase that the ratio of adding lipase 500～10000 units in the per kilogram raw material takes by weighing corresponding weight is dissolved in the suitable quantity of water, with atomizer it evenly is sprayed onto in the raw material of infiltration, repeatedly stir repeatedly, 2～3 hours time, enter the subsequent handling circulation again.
(3) fermentation: by traditional yeast-making technology operation of various liquor, mother with suitable proportion is poor, ripe rice chaff is mixed with raw material, after regulating cellar for storing things, accumulation acidity, press the per kilogram raw material and add lipase 1, the lipase that the ratio of 000～50,000 unit takes by weighing corresponding weight mixes with distiller's yeast, is sprinkled into the grain unstrained spirits, stir, by traditional technology condition pit entry fermentation; Enter the subsequent handling circulation again.
Above-mentioned go into the cellar for storing things, pile up acidity generally between 0.5～2.0, wherein to go into to store acidity be 1.2～2.0 to aromatic Chinese spirit.
Wherein lipase is produced from microorganism, vegeto-animal separation and purification or by the biotechnology transformation and is obtained.The form of lipase can be to add the corresponding biological enzyme formulation of making behind the different adjuvants.This kind of enzyme preparation can be the forms such as solid enzyme, liquid enzymes and curing enzyme that different process obtains.
Lipase refers in particular to the lipase that derives from microorganism; Therefore the lipase preparation that obtains is to add the solid biologic zymin of making after drying behind the adjuvant such as starch.
Above-mentioned lipase, it is from the single bacterial strain S-7749 of fungi aspergillus niger (Aspergillns niger), this bacterial strain S-7749 preserves management committee common micro-organisms center (CGMCC) at Chinese microorganism strain and has carried out preservation, and deposit number is CGMCC No.1334.
Above-mentioned lipase, it is the lipase from fungi Penicillium expansum PF898 or PenicilliumexpansumWMC20718, the protein amino acid sequence of this fungal lipase is SEQ.ID.No.AF330635 (AF330635.1, GI:12746403), (AF288685.1 GI:9800510) or on the basis of lipase sequence of being correlated with passes through the respective egg white matter aminoacid sequence that the transformation of range gene engineering method obtains to AF288685.
Above-mentioned lipase derives from gene engineering expression, the polynucleotide sequence that fungi Penicillium expansum PF898 or Penicillium expansumWMC20718 obtain coding lipase is selected from SEQ.ID.No.AF330635 (AF330635.1, GI:12746403), AF288685 (AF288685.1, GI:9800510) or the corresponding correlated series that obtains by gene engineering method.And the gene engineering expression form of above-mentioned lipase is selected from expression systems such as escherichia expression system, fungal expression system and alga cells and realizes.
Described lipase, it is the lipase from fungi Penicillium cyclopium PG37, this fungal lipase, its protein amino acid sequence also can be SEQ.ID.No.AF288219 (AF288219.1, GI:9802402), (AF274320.1 GI:9022416) or on the basis of lipase sequence of being correlated with passes through the respective egg white matter aminoacid sequence that the transformation of range gene engineering method obtains to AF274320.
It is to obtain specific lipase by polynucleotide sequence by gene engineering expression, the polynucleotide sequence that fungi Penicillium cyclopium PG37 obtains coding lipase is selected from SEQ.ID.No.AF288219 (AF288219.1, GI:9802402), AF274320 (AF274320.1, GI:9022416) or the corresponding correlated series that obtains by gene engineering method.And said gene engineering expression-form is selected from expression systems such as escherichia expression system, fungal expression system and alga cells and realizes.
The present invention adopts lipase as important additive in the wine brewing process, lipase can hydrolysis material in grease, make the starch in the raw material fully contact yeast, promote course of fermentation, lipase can also catalysis generate ester class fragrance matters such as ethyl hexanoate, ethyl acetate simultaneously, thereby improves ester class fragrance matter content in the liquor, accelerate the molecular balance of various acid in the liquor, alcohol, ester, shorten to store the aging time, make in the liquor ratio of various fragrance matters more reasonable, the liquor quality is improved.
And the interpolation of lipase, be suitable for various wine-making technology.
Embodiment
Below in conjunction with specific embodiment enforcement of the present invention is further described:
Example 1, the green little health lipase LBK-100BP koji of employing make the aromatic Chinese spirit flavouring
1) yeast-making technology: (yeast-making technology mainly comprises following step, because this is an existing processes, only makes simple steps at this and describes, and following example also is like this)
Wheat grinds earlier, and then enzyme-added mixing and stirring, and steps on song after adding water, the sweat that dries in the air again, enters the room that peace is bent, heat insulating culture, until go out song;
The aromatic Chinese spirit fermentation manufacturing technique:
Raw material is pulverized earlier, joining poor profit grain again, steams grain, spreading for cooling then, spreads song, accumulation, and that remix is joined is poor, pit entry fermentation, go out the pond distillation, makes finished wine always.
Wherein, go out the pond and distill remaining being pickled with grains or in wine, also can join poor by remix.
2) production method
After 1000 kilograms of wheat materials pulverizing, add 400 kg of water and mix and stir, take by weighing 10 kilograms of enzymes and live to green little health lipase LBK-100BP of 10000U/g evenly sneaks into wherein, enter subsequent handling, go out song after 30 days.The finished product Daqu is obviously than not enzyme-added Daqu aromatic flavour.By above-mentioned aromatic Chinese spirit fermentation manufacturing technique, add the enzyme-added Daqu that accounts for raw material weight 20%, wine is got in distillation after 60 days.
The result shows: total acid, total alcohol, total ester content all increase in the liquor, and wherein ethyl hexanoate content is 3200mg/l, and the liquor quality percentage increases by 23%, and taste obviously is better than the not liquor of enzyme-added explained hereafter.
Example 2, the green little health lipase LBK-100BP fermentation of employing make the aromatic Chinese spirit flavouring
1) the aromatic Chinese spirit fermentation manufacturing technique is identical with example 1.
2) production method
1000 kilograms of Cereals raw materials are through pulverizing, moisten grain, poor with mother, ripe rice chaff is joined poor the adjusting and is gone into to store acidity to 1.2%, steam material, airing to 20 ℃ after, take by weighing 1000 gram enzymes and live and be the lipase LBK-100BP of 10000U/g, mix with 200 kilograms of common Daqu, be sprinkled into the grain unstrained spirits, stir, pit entry fermentation, enter the subsequent handling circulation again, wine is got in distillation after 60 days.
The result shows: total acid in the liquor, total alcohol, total ester content all increase, ethyl hexanoate content 3820mg/l wherein, and the liquor quality percentage increases by 35%, and taste obviously is better than the not liquor of enzyme-added explained hereafter.
Example 3, the green little health lipase LBK-100BP koji of employing, raw materials pretreatment and fermentation make the aromatic Chinese spirit flavouring
1) the aromatic Chinese spirit fermentation manufacturing technique is identical with example 1.
2) production method
Taking by weighing 100 gram enzymes work is dissolved in 10 premium on currency for the lipase LBK-100BP of 10000U/g, to moisten grain water and 1000 kilograms of raw materials add in normal ratio, in the process of stirring, evenly be sprayed into enzyme liquid in the raw material with atomizer, enzyme liquid and raw material are fully soaked into, soak into and should repeatedly stir repeatedly therebetween, for the time 2 hours, enter again join poor, steam material, go out rice steamer, the circulation of airing subsequent handling.
After the airing to 20 ℃, take by weighing 100 gram enzymes and live and be to mix the lipase LBK-100BP of 10000U/g with 200 kilograms of enzyme-added Daqu (starter making method is seen example 1), be sprinkled into the grain unstrained spirits, stir, pit entry fermentation enters subsequent handling again and circulates, and distills after 60 days and gets wine.
The result shows: total acid in the liquor, total alcohol, total ester content all increase, ethyl hexanoate content 4530mg/l wherein, and the liquor quality percentage increases by 55%, and taste obviously is better than the not liquor of enzyme-added explained hereafter.
Example 4, employing lipase Lipopan FBG fermentation make the aromatic Chinese spirit flavouring
1) the aromatic Chinese spirit fermentation manufacturing technique is identical with example 1.
2) production method
1000 kilograms of Cereals raw materials are through pulverizing, moisten grain, poor with mother, ripe rice chaff is joined poor the adjusting and is gone into to store acidity to 1.4%, steam material, airing to 20 ℃ after, take by weighing 5000 gram enzymes and live and be the lipase Lipopan FBG of 10000U/g, mix with 20 kilograms of common Daqu, be sprinkled into the grain unstrained spirits, stir, pit entry fermentation, enter the subsequent handling circulation again, wine is got in distillation after 60 days.
The result shows: total acid in the liquor, total alcohol, total ester content all increase, ethyl hexanoate content 3600mg/l wherein, and the liquor quality percentage increases by 28%, and taste obviously is better than the not liquor of enzyme-added explained hereafter.
Example 5, adopt lipase Lipopan FBG to carry out raw materials pretreatment to make the aromatic Chinese spirit flavouring
1) the aromatic Chinese spirit fermentation manufacturing technique is identical with example 1.
2) production method
Taking by weighing 1000 gram enzymes work is dissolved in 10 premium on currency for the lipase Lipopan FBG of 10000U/g, to moisten grain water and 1000 kilograms of raw materials add in normal ratio, in the process of stirring, evenly be sprayed into enzyme liquid in the raw material with atomizer, enzyme liquid and raw material are fully soaked into, soak into and should repeatedly stir repeatedly therebetween, for the time 2 hours, enter again join poor, steam material, go out rice steamer, airing, bent, pit entry fermentation down, wine is got in distillation after 60 days.
The result shows: total acid in the liquor, total alcohol, total ester content all increase, ethyl hexanoate content 2800mg/l wherein, and the liquor quality percentage increases by 20%, and taste is better than the not liquor of enzyme-added explained hereafter.
Example 6, the green little health lipase LBK-100BP fermentation of employing make the Maotai-flavor liquor flavouring
1) Maotai-flavor liquor fermentation manufacturing technique:
The first round fermentation (down husky) that feeds intake: Chinese sorghum carries out material moistening, mixes and stirs as raw material, steams grain (5～8% 8 take turns out the cellar for storing things unstrained spirits) then, goes out rice steamer, Jia Shui at last, cools off after adding high-temperature daqu+enzyme, and tailing wine again, goes out to store the wine unstrained spirits at accumulation then, pit entry fermentation;
Second takes turns the fermentation that feeds intake (rough sand): Chinese sorghum is carried out material moistening, mixes and stirs, add the first round again and go out to store unstrained spirits and steam wine and steam grain, can go out wine this moment, and then go out rice steamer, Jia Shui, cool off after adding high-temperature daqu+enzyme, accumulation again, pit entry fermentation, go out the cellar for storing things and steam wine, obtain wine at last;
3-8 wheel: last round of steaming wine unstrained spirits after drinking goes out Zeng Jiashui, cools off after adding high-temperature daqu+enzyme then, piles up, pit entry fermentation again, steams wine until go out to store the layering of wine unstrained spirits.
2) production method
Take turns when feeding intake in the first round and second, add in normal ratio with 90 ℃ of water and 1000 kilograms of raw materials, join poor, steam wine and steam grain, after going out rice steamer and adding water cooling, add 2000 gram enzymes respectively and live to green little health lipase LBK-100BP of 10000U/g and account for the high-temperature daqu of charging capacity 10%, repeatedly stir repeatedly, enter accumulation again, the subsequent handling circulation of pit entry fermentation.
The result shows: total acid, total alcohol, total ester content all increase in the liquor, and quality percentage increases by 42%, and taste obviously is better than not adding enzymatic process.
Example 7, the green little health lipase LBK-100BP fermentation of employing make the fen-flavor type white spirit flavouring
1) fen-flavor type white spirit fermentation manufacturing technique:
Jowar is pulverized, be that profit crushed grain, loaded steamer steam material, go out Zeng Jiashui, Yang Leng and add Daqu, big slag and go into the cylinder fermentation, go out that cylinder is mixed chaff, loaded steamer distillation (can obtain big slag wine), gone out rice steamer, Yang Leng adds Daqu, two slags are gone into the cylinder fermentation, go out cylinder mixes chaff, loaded steamer distillation then successively, obtain two slag wine at last.
2) production method
700 kilograms of jowar are through pulverizing, and high gentle crushed grain steams material, adds cold water, Yang Lenghou takes by weighing 500 gram enzymes work and is to mix the lipase LBK-100BP of 10000U/g with 80 kilograms of Daqu, stirs with the jowar crushed grain, following cylinder fermentation goes out cylinder after 28 days and mixes chaff, and big slag wine is got in the loaded steamer distillation.Two slags go out rice steamer raise cold after, take by weighing 500 gram enzymes again and live and be to mix the lipase LBK-100BP of 10000U/g with 80 kilograms of Daqu, stir with two slags, following cylinder ferments, and goes out cylinder after 28 days and mixes chaff, loaded steamer distills gets two slag wine.
The result shows: the total acid of big slag wine and two slag wine, total alcohol, total ester content all increase, and wherein ethyl acetate content is respectively 3800mg/l and 3500mg/l, and the liquor quality percentage increases by 30%, and taste obviously is better than not adding enzymatic process.
Example 8, adopt lipase Lipopan FBG to carry out koji to make aromatic Chinese spirit flavouring yeast-making technology identical with example 1;
After 1000 kilograms of wheat materials pulverizing, add 400 kg of water and mix and stir, take by weighing 5 kilograms of enzymes and live to the lipase Lipopan FBG of 10000U/g evenly sneaks into wherein, enter subsequent handling, go out song after 30 days.The finished product Daqu is obviously than not enzyme-added Daqu aromatic flavour.By above-mentioned aromatic Chinese spirit fermentation manufacturing technique, add the enzyme-added Daqu that accounts for raw material weight 20%, wine is got in distillation after 60 days.
The result shows: total acid, total alcohol, total ester content all increase in the liquor, and wherein ethyl hexanoate content is 2850mg/l, and the liquor quality percentage increases by 22%, and taste obviously is better than not adding enzymatic process.
Claims (6)
1. novel brewing and flavor-enhancing method for distilled spirit, this method comprises existing raw materials pretreatment, koji, fermentation step, it is characterized in that adding lipase at least in the arbitrary steps of feed pretreatment step, koji and fermentation step; Wherein, in feed pretreatment step, the lipase that is added is per kilogram raw material 500～10000 units, in enzyme activity 10000U/g, needs to add 0.05～1 gram lipase; Be that in the koji step lipase that is added is per kilogram raw material 10,000～100,000 unit,, need to add 1～10 gram lipase in enzyme activity 10000U/g; In fermentation step, the lipase that is added is per kilogram raw material 1,000～50,000 unit, in enzyme activity 10000U/g, needs to add 0.1～5 gram lipase.
2. novel brewing and flavor-enhancing method for distilled spirit as claimed in claim 1 is characterized in that above-mentioned lipase, and its action system condition is: pH value is 4.0-8.0.
3. novel brewing and flavor-enhancing method for distilled spirit as claimed in claim 1 is characterized in that adopting lipase to shorten liquor production cycle and the flavouring technology that improves the quality and comprises following step alone or in combination:
(1) koji: by the traditional yeast-making technology operation of various liquor, after the raw material pulverizing, lipase and raw material uniform mixing that the ratio of adding lipase 10000～100000 units in the per kilogram raw material takes by weighing corresponding weight mix and stir and step on song, enter subsequent handling again;
(2) raw materials pretreatment: by traditional yeast-making technology operation of various liquor, the profit grain stage after liquor-making raw material is pulverized, the lipase that the ratio of adding lipase 500～10000 units in the per kilogram raw material takes by weighing corresponding weight is dissolved in the suitable quantity of water, with atomizer it evenly is sprayed onto in the raw material of infiltration, repeatedly stir repeatedly, 2～3 hours time, enter the subsequent handling circulation again;
(3) fermentation: by traditional yeast-making technology operation of various liquor, mother with suitable proportion is poor, ripe rice chaff is mixed with raw material, after regulating cellar for storing things, accumulation acidity, press the per kilogram raw material and add lipase 1, the lipase that the ratio of 000～50,000 unit takes by weighing corresponding weight mixes with distiller's yeast, removes into the grain unstrained spirits, stir, by traditional technology condition pit entry fermentation; Enter the subsequent handling circulation again.
4. novel brewing and flavor-enhancing method for distilled spirit as claimed in claim 3 is characterized in that above-mentioned going into the cellar for storing things, piling up acidity between 0.5～2.0, and wherein to go into to store acidity be 1.2～2.0 to aromatic Chinese spirit.
5. novel brewing and flavor-enhancing method for distilled spirit as claimed in claim 1 or 2, it is characterized in that wherein that lipase is produced from microorganism, vegeto-animal separation and purification or by the biotechnology transformation obtains, and the form of lipase is to add the corresponding biological enzyme formulation of making behind the different adjuvants.
6. novel brewing and flavor-enhancing method for distilled spirit as claimed in claim 1 or 2 is characterized in that lipase derives from microorganism; The lipase preparation is to add the solid biologic zymin of making after drying behind the adjuvant.
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| CN101457190B (en) * | 2008-12-30 | 2012-05-30 | 四川银帆生物科技有限公司 | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance |
| CN101724535B (en) * | 2009-11-16 | 2012-05-30 | 泸州品创科技有限公司 | Soft-dense fermented grain system for brewing Luzhou-flavor liquor |
| CN101731559B (en) * | 2009-12-31 | 2013-05-15 | 深圳市绿微康生物工程有限公司 | Method for preparing blending liquor |
| CN105420031A (en) * | 2016-01-08 | 2016-03-23 | 袁建国 | Method for improving baijiu quality through biocatalysis of fat |
| CN105779239B (en) * | 2016-04-21 | 2019-04-02 | 天津酿源生物科技发展有限公司 | A kind of new method producing liquor bran koji |
| CN106118971A (en) * | 2016-06-29 | 2016-11-16 | 贵州蛮王酒业有限公司 | The preparation method of aromatic Chinese spirit |
| CN108277132A (en) * | 2018-04-23 | 2018-07-13 | 江苏汤沟两相和酒业有限公司 | A method of shortening aromatic Chinese spirit fermentation period by storing outer esterification |
| CN109628253A (en) * | 2019-01-07 | 2019-04-16 | 安徽金种子酒业股份有限公司 | A kind of method and its application preparing biological esterification liquid using Aspergillus niger liquid state fermentation |
| CN110257209A (en) * | 2019-07-24 | 2019-09-20 | 江南大学 | A method of utilizing composite biological enzyme preparation brewing liquid rice wine |
| CN110452796A (en) * | 2019-09-11 | 2019-11-15 | 江苏汤沟两相和酒业有限公司 | A method of shortening Luzhou-flavor liquo fermentation period |
| CN113025452A (en) * | 2021-03-31 | 2021-06-25 | 黑龙江苍禀生物科技有限公司 | Multi-strain fermentation brewing process of bran koji fen-flavor liquor |
| CN115820375A (en) * | 2022-12-27 | 2023-03-21 | 浙江工业大学 | Method for improving flavor of edible alcohol |
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