CN101503655B - Preparation of artificial pit mud for improving aged aroma of aroma type white spirit - Google Patents
Preparation of artificial pit mud for improving aged aroma of aroma type white spirit Download PDFInfo
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- CN101503655B CN101503655B CN2009100586163A CN200910058616A CN101503655B CN 101503655 B CN101503655 B CN 101503655B CN 2009100586163 A CN2009100586163 A CN 2009100586163A CN 200910058616 A CN200910058616 A CN 200910058616A CN 101503655 B CN101503655 B CN 101503655B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 68
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- 239000007788 liquid Substances 0.000 claims abstract description 38
- 239000003814 drug Substances 0.000 claims abstract description 37
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Abstract
The invention discloses an artificial pit mud preparation method capable of improving the stale flavor of highly-concentrated fragrance white spirit, which comprises the following steps: mixing qualified bran, water, yellow water and sodium acetate in a proper proportion, and filling the mixture in a fermentation tank for sterilization; and when the temperature of the materials in the fermentation tank drops to 36 DEG C, adding a proper amount of aged pit mud and a Daqu drug into the fermentation tank, uniformly mixing the material and the aged pit mud and the Daqu drug, adjusting the PH value, covering the surface of material liquid with grease for isolating the material liquid from oxygen, standing the materials in the fermentation tank at 32 to 35 DEG C for anaerobic culture for 72 hours, taking out a bacterium solution, adding yellow mud, peat, vinasse squeezed fluid, the Daqu drug, pit surface mud and bean dreg powder in a proper proportion into the bacterium solution, culturing the mixture at room temperature for 7 to 10 days after uniform mixing, grinding bacterium mud, adding a certain amount of double bottom grains, the Daqu drug and ending beer, stacking the materials after uniform mixing for natural fermentation at normal temperature for 30 to 40 days, and obtaining the artificial pit mud. The 'aging degree' of the artificial pit mud is the same as that of aged pit mud naturally aging for more than 10 years, and the stale flavor of the freshly brewed liquor is the same as that of white spirit stored for more than three years in a ceramic jar.
Description
Technical field
The present invention relates to a kind of pit mud Preparation Method of brewing aroma type white spirit, particularly a kind of preparation of artificial pit mud that can improve aged aroma of aroma type white spirit.
Technical background
Aged aroma is an important evaluation index of identifying quality of white spirit, and aged aroma is big more, and wine is good more.Compare with other taste, the aged aroma of liquor is very special, also is difficult to accomplish.Under the prior art condition, aged aroma at present can only be by being stored in the liquor of Tao Tanzhong, and the physical and chemical effect that carries out for a long time slowly produces.This approach necessarily requires long period of storage, and the wine of in general storing more than 3 years just begins to have aged aroma, and the storage age is of a specified duration more, and aged aroma is big more.Therefore, reach the standard of wine, former wine must be stored more than at least three years in container.Yet storing the method that increases the liquor aged aroma through container has following drawback: the one, and the storage cycle is long, and is consuming time; The 2nd, liquor volatilization loss is big, and after storing through certain hour, its volatilization loss amount can reach average annual more than 3%.Calculate by storing 10,000 tons of former wine, store 3 years later liquor, loss amount can reach 900 tons; The 3rd, floor space is big, and the investment in fixed assets of management difficulty and enterprise is high, is stored as example with 1 ton of liquor Tao Tan, stores 10,000 tons former wine, needs 10,000 Tao Tan, and required warehouse area is at least 40,000 square metres, and liquor belongs to inflammable substance, and management difficulty is big.For this reason, the liquor researcher is all being sought the aged aroma that a kind of more effective and feasible method increases liquor.
The mud cellar for storing things is as the uniqueness " container " of Production of Luzhou-flavor Liquor; It is that fermentation is produced wine, given birth to fragrant main place of giving birth to acid, and its core cellar for storing things mud is wine brewing beneficial microorganism carrier, as the Daqu medicine; It is the institute of perching of brewing aroma type white spirit mikrobe; It can provide the abundant mikrobe that ester is produced in acid that gives birth to, and like bacterium acidi propionici, caproic acid bacteria, butyric bacteria etc., therefore stores quality and the style that the shale amount affects the wine body to a great extent.
The evaluation criteria of cellar for storing things shale amount mainly is its ageing degree.Mud aging traditional method in cellar for storing things is a natural aging, relies on cellar for storing things mud under long female poor contact environment, generates abundant beneficial functions mikrobe naturally lentamente, generally needs decades to the time of last a century just can reach " aging ".Because its aging process is extremely very long, therefore become the serious hindrance of the raising of restriction quality of white spirit, industry development in the certain period.How to accelerate to store the aging speed of mud, shorten the aging cycle, become the significant problem that Production of Luzhou-flavor Liquor enterprise faces naturally.
Development along with modern technologies; The scientific research personnel carries out the artificial distiller's yeast cultivation through separating cellar for storing things mud mikrobe at present; Accelerated cellar for storing things mud " aging " time; Like Tuopai Yeast Spirit Co., Ltd., Sichuan, through a kind of artificial distiller's yeast culturing process (patent No.: the artificial distiller's yeast of ZL99117364.3) cultivating, can just can the bent wine of output high-quality at postpartum two, three-wheel; Qinchi Winery, Shandong uses drying active pit mud functional bacteria, produces quality pit mud.Through scientific research and production practice, the liquor high-grade-goods rate reaches about 40% at present, and the main body fragrant of vinosity is outstanding, and tail is clean and refreshing, and lingering fragrance is good; Shandong famous person's wine industry Ma Jiajun is immobilization material with agar; The embedding of caproic acid bacteria spore is fixed; Formulate immobilization caproic acid bacteria piece and caproic acid bacteria fermented liquid and be used for the artificial distiller's yeast cultivation; Cellar for storing things mud is used for the wine of bent wine production third round time, and it is aromatic strongly fragrant just to have a cellar for storing things, and total ester, total acid, NSC 8882 are flat near 2～3 old cellar for storing things drinks.
Take a broad view of the cultivation of above-mentioned artificial distiller's yeast; All be limited to seed selection " single bacterial classification " pit mud functional bacteria; Thereby the main product ester mikrobe in the increase artificial distiller's yeast; Increase bent wine total ester content, especially increase considerably the content of the main body fragrant material NSC 8882 of aromatic Chinese spirit, and give " cellar for storing things is fragrant " style of aromatic Chinese spirit.But through " the storing the pit mud functional bacteria crowd always " in the old cellar for storing things of producing Chen Xiang style wine, and the integral body of the physical environment of depending on for existence duplicates, and spreads cultivation gradually that it is aging to accelerate artificial distiller's yeast, thereby gives the aged aroma of aromatic Chinese spirit, do not find feasible way as yet.
The objective of the invention is to: a kind of preparation of artificial pit mud is provided, especially a kind of preparation of artificial pit mud that can improve aged aroma of aroma type white spirit is provided for liquor enterprise.
The present invention realizes through implementing following technical proposals:
A kind of preparation of artificial pit mud that improves aged aroma of aroma type white spirit comprises in regular turn that raw material is chosen, raw materials pretreatment, liquid static cultivation, solid-state cultivation, pulverizing, each process step of solid state fermentation;
Raw material in the step is chosen, and comprises selecting poor at the bottom of cellar for storing things, qualified old cellar for storing things mud, peat, yellow mud, water, sodium acetate, yellow water, vinasse squeezed fluid, wheat bran, wine tail, Daqu medicine, the two-wheel, pit skin mud and each raw material of bean cake powder for use;
Raw material pretreatment process in the step; Be meant wheat bran, water, yellow water, sodium acetate with acceptance(check); Press wheat bran: water: yellow water: sodium acetate=5: 100: 10: 2 weight part ratio mixing, injection pressure is that 0.15mp, temperature are sterilization 30 minutes in 125 ℃-126 ℃ the stainless steel fermentor tank then;
Liquid static culture process in the step; Be meant: when treating that mixture temperature in the stainless steel fermentor tank drops to 36 ℃; In compound, add the old cellar for storing things cellar for storing things mud of its weight 12-16% and the Daqu medicine of weight 5%, mixing, and regulate the pH value to 5.0-6.0; Topical oil fat with this feed liquid covers oxygen barrier again, cultivates 72 hours 32 ℃-35 ℃ down static anaerobism then;
Solid-state culture process in the step; Be meant: through 72 hours after 32 ℃-35 ℃ down static anaerobic are cultivated; Remove its liquid lip-deep grease, take out bacterium liquid, in bacterium liquid, add yellow mud, peat, vinasse squeezed fluid, Daqu medicine, pit skin mud, bean cake powder then; Bacterium liquid is bacterium liquid with the weight part ratio of each raw material of add: yellow mud: peat: vinasse squeezed fluid: Daqu medicine: pit skin mud: bean cake powder=75-85: 200: 20-30: 5-10: 5: 10: 3-5; To expect stirring and evenly mixing, enlarged culturing at room temperature then, spring and autumn was cultivated 7-10 days; Cultivated summer 7 days; And cultivated winter 10 days;
Disintegrating process in the step is meant: will pass through the bacterium mud of solid-state culture process, and pulverize with kibbler;
Solid-state fermentation process in the step is meant: adding poor at the bottom of the two-wheel, Daqu medicine and wine tail in the bacterium mud after pulverize, is 100 in bacterium mud weight part; The weight part ratio that adds poor at the bottom of the two-wheel in it, Daqu medicine, wine tail is 10-15: 3-6: 5-8, behind the mixing, material is piled the rectangular parallelepiped of 500 * 300 * 100cm; And it is floating with the surface to pile compacting; Make its spontaneous fermentation at normal temperatures, and surperficial with the floating heap of yellow water at any time in the fermentation maturing process, prevent that slight crack and mildew bacterium from appearring in the surface; Make its solid state fermentation like this 30-40 days, and promptly obtained meeting the artificial distiller's yeast that following index can improve aged aroma of aroma type white spirit:
Artificial distiller's yeast Oranoleptic indicator: look: mud look yellow black-tape ash,
Fragrant: the cellar for storing things fragrant obvious, pure, have a little Chen Xiang,
Feel: gentle ripe, toughness, section bubble gas;
Artificial distiller's yeast physical and chemical index: moisture content 36-39%, humus content 9.4-11.0%, rapid available phosphorus
Content 290-360mg/100g dry ground, ammonia nitrogen content 287-350
The mg/100g dry ground,
Artificial distiller's yeast microbiological indicator: caproic acid bacteria>=7.6 * 10
7It is individual/the g dry ground,
Butyric bacteria>=8.7 * 10
5It is individual/the g dry ground,
Methanobacteria>=2.1 * 10
5It is individual/the g dry ground,
Milk-acid bacteria>=6.5 * 10
5Individual/the g dry ground.
Said cellar for storing things, the qualified old cellar for storing things mud of in raw material is chosen, selecting for use should meet following index:
Oranoleptic indicator: look: pitch-black band ash shows seven coloured silks in the sun;
Fragrant: cellar for storing things mud aromatic flavour, pure, Chen Xiang arranged;
Feel: gentle ripe thin tax, toughness, section bubble gas, neat, broken silk into two with one's hands and connected;
Physical and chemical index: moisture content 36-39%, humus content 11.7-14.3%, available phosphorus contents 300-330mg/100g dry ground, ammonia nitrogen content 260-300mg/100g dry ground;
Microbiological indicator: caproic acid bacteria>=7.6 * 10
7Individual/the g dry ground, butyric bacteria>=7.7 * 10
4It is individual/the g dry ground,
Methanobacteria>=3.9 * 10
4Individual/the g dry ground, milk-acid bacteria>=4.7 * 10
5Individual/the g dry ground.
Saidly in raw material is chosen, select qualified peat for use, should meet following index:
Oranoleptic indicator: look: chocolate or tawny, there is not obvious rhizome;
Feel: quality is loose soft,, good permeability, not sticking not heavy, high resilience;
Physical and chemical index: aeration porosity＞27%, organic＞75%, high-quality robust fibre＞15%, ash content＜15%, pH value 5.0-6.0, humic acids 35-50%, nitrogen＞2.8%, phosphorus＞0.51%, potassium＞0.31%.
Saidly in raw material is chosen, select qualified yellow mud for use, should meet following index:
Oranoleptic indicator: look: bright-coloured orange, soil block shape,
Feel: the soil property exquisiteness is soft, nothing is husky, and matter is soft and light, strong viscosity of tool and plasticity-when wet;
Physical and chemical index: hardness: 1-2,
Proportion: 2.4-2.65kg/m
3,
The pH value is 5.0-6.5.
Saidly, selects raw material qualified water in choosing for use, for meeting the water of national drinking water sanitary standard: GB5749-2006.
Saidly in raw material is chosen, select qualified sodium acetate for use, be the food grade sodium acetate.
Saidly in raw material is chosen, select qualified yellow water for use, should meet following index:
Oranoleptic indicator: look: light brown, amber, brown,
Fragrant: brown sugar fragrance, wine flavour are arranged, have acetic acid fragrant, softer,
Flavor: puckery slightly mouthful of tart flavour, vinosity, sweet taste,
Body: opaque,
Physical and chemical index: soluble saltless solid 5.6-15.3g/100ml,
Reducing sugar 3.50-6.77g/100ml,
Vinyl acetic monomer 0.012-0.026g/l,
Ethyl lactate 0.084-1.135g/l,
Amino nitrogen 0.18-0.31g/100ml,
Total nitrogen 0.4-1.71g/100ml.
Saidly in raw material is chosen, select qualified vinasse squeezed fluid for use, should meet following index: the Oranoleptic indicator: look: tawny or brown,
Fragrant: certain poor perfume (or spice) is arranged, acid is fragrant, ester is fragrant,
Flavor: flavor acid,
Body: troubled liquor;
Physical and chemical index: total acid 0.63-1.20g/100ml,
Salt-less solid 5.4-15.0g/100ml,
Reducing sugar 0.56-2.30g/100ml,
Residual shallow lake 0.20-1.5g/100ml,
Vinyl acetic monomer 0.005-0.010mg/100ml,
Amino nitrogen 0.08-0.18g/100ml,
Full nitrogen 0.18-0.34g/100ml.
Saidly in raw material is chosen, select qualified wheat bran for use, should meet following index:
Oranoleptic indicator: look: pale is extremely filbert,
Fragrant: fragrant and sweet living flour flavor is arranged,
Flavor: no mouldy, the taste that turns sour,
Body: free from insect pests, heating, caking phenomenon;
Physical and chemical index: glucide 61.4-85%,
Mierocrystalline cellulose＞2.35%,
Ash content＜4.3%,
Protein 11.4-17.8%,
Moisture 10.0-14.5%,
Pentosan content＞19.42%,
Vitamin A＞20mg/100g,
Phosphorus＞682mg/100g.
Saidly in raw material is chosen, select qualified wine tail for use, should meet following index:
Oranoleptic indicator: look: colourless or have a little oyster white,
Fragrant: the distinctive fragrance of wine tail, sweet-smelling,
Flavor: little sweet, slight puckery mouthful,
Body: transparent or semitransparent;
Physical and chemical index: ethanol 10-35%vol,
Total acid 0.48-2.50g/100ml,
Total ester 9.00-15.00g/l,
ETHYLE ACETATE 0.019-0.050g/l,
Ethyl lactate 9.560-14.766g/l,
Aldehydes 0.2-0.8g/l,
Alcohols 0.1-0.2g/l.
Saidly in raw material is chosen, select qualified Daqu medicine for use, should meet following index:
Oranoleptic indicator: surface: the surface is neat, paddy is yellow, flora is evenly plentiful,
Section: neatly steep gas, be pearl, mycelia is plentiful, a little macula lutea is arranged,
Fragrant: as strong bent fragrance to be arranged, fragrant and sweetly give prominence to, do not have other assorted flavor;
Physical and chemical index: Cheng Quchong 3.5-3.6kg,
Moisture 12-13%,
Starch 52-54%,
Saccharogenic power >=500-650mg/ (g.h),
Liquefaction power 1.0-2.5g/ (g.h),
Fermenting power 12-15CO
2/ g.h,
Esterification power 27-45mg/ (g.100h),
Contain acidacidity 1.0-1.3g/100ml
Microbiological indicator: sum: 20.74-35.6 * 10
4It is individual/the g dry medium,
Bacterium: 10.21-17.53 * 10
4It is individual/g,
Yeast: 1.27-2.19 * 10
4It is individual/g,
Mould: 5.71-9.86 * 10
4Individual/g.
Saidly in raw material is chosen, select for use at the bottom of the qualified two-wheel poorly, should meet following index:
Oranoleptic indicator: color and luster: have tawny, light brown, be glossy gloss, see not variable color fast of wind;
Smell: nasil has fragrance such as fragrant, the poor perfume in cellar for storing things, aroma, has a little sour-sweet flavor;
Fragrance: have compound fragrants such as fragrant, the poor perfume in comfortable, quiet and tastefully laid out, as to please people cellar for storing things, Chen Xiang, ester perfume, aroma, have faint sweet tart flavour concurrently;
Mouthfeel: have that to be with puckery, acid to be with in little acid, the acid little sweet, sweetly do not appear;
Feel: the strength of calligraphic strokes is arranged, not needle-holding hand, gentle ripe and loose, big bubble gas, flexible when holding;
Have weak and incompetent, have vigor, tack-free, fermentation finished thoroughly1, moisture moderate, the moisture of extruding in poor has certain thick degree; Promptly gentle ripe oiliness, loose not rough;
Physical and chemical index: moisture 60-64%, acidity 3.2-4.5, residual shallow lake 10-13%, residual sugar≤1.0%;
Microbiological indicator:
Bacterium: 2.0-2.4 * 10
6It is individual/g,
Yeast: 0.8-1.1 * 10
3It is individual/g,
Mould: 0.8-1.1 * 10
3Individual/g.
Saidly in raw material is chosen, select qualified pit skin mud for use, for use 5 take turns above repeatedly envelope cellar for storing things usefulness old pit skin mud, require other different assorted flavors such as no musty.
Saidly in raw material is chosen, select qualified bean cake powder for use, should meet following index:
Oranoleptic indicator: look: light yellow to filbert, color and luster is consistent;
Fragrant: do not have become sour, go mouldy, coking and peculiar smell;
Flavor: the intrinsic beany flavour of dregs of beans;
Body: powdery;
Physical and chemical index: glucide 34.9-38.8%,
Ash content＜6%,
Protein 45-55%,
Vitamin E＞5.81mg/100g,
Phosphorus＞682mg/100g.
The distinguishing feature that the present invention has is with progressive:
1, the artificial culture cellar for storing things mud of the present invention's preparation is keeping under the constant condition of traditional wine-making technology, can make the new wine that spawns promptly have comfortable aged aroma without storing, and is equivalent in the pottery altar, store the liquor more than 3 years.
2, the artificial culture cellar for storing things mud that utilizes the present invention to prepare, " aging " degree can be equivalent to the natural aging cellar for storing things cellar for storing things mud of natural aging more than 10 years.
3, the present invention adopts material, energy and life colony to the mud existence of cellar for storing things, old cellar for storing things to carry out integral body to duplicate; Make artificial distiller's yeast have system (material), fungus strain (mikrobe) and enzyme (enzyme) architecture of cellar for storing things, old cellar for storing things mud, thereby the integral body that reaches cellar for storing things, old cellar for storing things mud functional level is duplicated.
4, the present invention regulates through selection and the prescription of cellar for storing things mud being cultivated raw material, forms the selective medium of aged aroma mikrobe and enzyme thereof system, thus the more abundanter aged aroma functional microorganisms of enrichment.
5, method of use of the present invention is same as the use of tradition cellar for storing things mud, and operation is prone to row, can not impact the traditional liquor making method.
Description of drawings
Fig. 1 improves the pit mud Preparation Method process flow sheet of aged aroma of aroma type white spirit for the present invention
Embodiment
A kind of preparation of artificial pit mud that improves aged aroma of aroma type white spirit comprises in regular turn that raw material is chosen, raw materials pretreatment, liquid static cultivation, solid-state cultivation, pulverizing, each process step of solid state fermentation.
Embodiment 1
(1) raw material is chosen:
1) cellar for storing things, old cellar for storing things mud: take the cellar for storing things bed mud in the Lao Jiao pond in 50 years of continuous use, and the wine aged aroma of output is good, specific targets are:
2) peat:
The purchase commercially available prod that Hongyuan company produces from Sichuan, specific targets are:
Feel: quality is loose soft,, good permeability, not sticking not heavy, high resilience,
3) yellow mud:
Get bare place loess, specific targets are:
4) water: tap water meets national drinking water sanitary standard GB5749-2006.
5) sodium acetate: get delicatessen food level sodium acetate.
6) yellow water:
Get the fresh yellow water after the aromatic Chinese spirit brewing fermentation is produced, specific targets are:
7) vinasse squeezed fluid:
Get the vinasse squeezed fluid behind the aromatic Chinese spirit brewing fermentation, specific targets are:
8) wheat bran: get the commercially available prod, specific targets are:
9) wine tail: get the wine tail that wine is got in the distillation of aromatic Chinese spirit brewing fermentation, specific targets are:
10) Daqu medicine: get commercially available Production of Luzhou-flavor Liquor in higher temperature Daqu, specific targets are:
11) poor at the bottom of the two-wheel: be pickled with grains or in wine at the bottom of getting the normal two-wheel of aromatic Chinese spirit brewing fermentation, specific targets are:
12) pit skin mud: envelope is stored the old pit skin mud with 6 rounds, no musty after getting the aromatic Chinese spirit brewing fermentation.
13) bean cake powder: the commercially available prod, specific targets are:
(2) concrete technological process:
1, raw materials pretreatment:
With wheat bran, water, yellow water, the sodium acetate of acceptance(check), 5: 100: 10 by weight in regular turn: 2 ratio mixing, inject the stainless steel fermentor tank then, under 0.15mp, 126 ℃ of conditions, sterilized 30 minutes;
2, liquid static cultivation:
When material temperature to be mixed drops to 36 ℃, in compound, add the old cellar for storing things mud of its weight 16% and 5% Daqu medicine respectively, mixing, adjust pH to 5.0 covers fluid surface with grease and carries out oxygen barrier, under 32-35 ℃ of static anaerobic condition, cultivates 72 hours then.
3), solid-state cultivation:
Through 72 hours after 32 ℃-35 ℃ down static anaerobic are cultivated; Remove its liquid lip-deep grease; Take out bacterium liquid, in bacterium liquid, add yellow mud, peat, vinasse squeezed fluid, Daqu medicine, pit skin mud, bean cake powder then, bacterium liquid is bacterium liquid with the weight part ratio of each raw material of add: yellow mud: peat: vinasse squeezed fluid: Daqu medicine: pit skin mud: bean cake powder=75: 200: 28: 8: 5: 10: 5; To expect stirring and evenly mixing, then enlarged culturing 10 days at room temperature;
4), pulverize:
Bacterium mud after the solid-state cultivation is ground into thin bulk with kibbler.
5), solid state fermentation:
Adding poor at the bottom of the two-wheel, Daqu medicine and wine tail in the bacterium mud after pulverize, is 100 in bacterium mud weight part, and the weight part ratio that adds poor at the bottom of the two-wheel in it, Daqu medicine, wine tail is 10: 6: 8; Behind the mixing; Material is piled the rectangular parallelepiped of 500 * 300 * 100cm, and it is floating with the surface to pile compacting, makes its spontaneous fermentation at normal temperatures; And it is surperficial with the floating heap of yellow water at any time in the fermentation maturing process; Prevent that slight crack and mildew bacterium from appearring in the surface, make its solid state fermentation 38 days like this, promptly obtain meeting the artificial distiller's yeast that following index can improve aged aroma of aroma type white spirit:
Embodiment 2:
(1) raw material is chosen
1, cellar for storing things, old cellar for storing things mud: get cellar for storing things, the Lao Jiao pond in 30 years of continuous use mud, the wine aged aroma of pond, cellar for storing things output is good,
Specific targets are:
2, peat:
Get the commercially available prod, specific targets are:
3, yellow mud: take from bare place loess, specific targets are:
4, water: get tap water, meet national drinking water sanitary standard GB5749-2006.
5, sodium acetate: get delicatessen food level sodium acetate.
6, yellow water: get the fresh yellow water after aromatic Chinese spirit ferments, specific targets are:
7, vinasse squeezed fluid: get the vinasse squeezed fluid after the aromatic Chinese spirit fermentative prodn, specific targets are:
8, wheat bran: get the commercially available prod, specific targets are:
9, wine tail: get the wine tail that wine is got in the distillation of aromatic Chinese spirit brewing fermentation, specific targets are:
10, Daqu medicine: get the higher temperature Daqu of commercially available rich fragrance wine, specific targets are:
11, poor at the bottom of the two-wheel:
Get aromatic Chinese spirit and ferment poorly at the bottom of the normal two-wheel, specific targets are:
12, pit skin mud:
Get the old pit skin mud that has used the 9 envelope cellars for storing things of taking turns behind the aromatic Chinese spirit brewing fermentation, no musty.
13, bean cake powder: the commercially available prod, specific targets are:
(2) technological process:
1, raw materials pretreatment:
With wheat bran, water, yellow water, the sodium acetate of acceptance(check), 5: 100: 10 by weight in regular turn: 2 ratio mixing, inject the stainless steel fermentor tank then, under 0.15mp, 125 ℃ of conditions, sterilized 30 minutes;
2, liquid static cultivation:
When material temperature to be mixed drops to 36 ℃, in compound, add the old cellar for storing things mud of its weight 13% and 5% Daqu medicine respectively, mixing, adjust pH to 5.5 covers fluid surface with grease and carries out oxygen barrier, under 32-35 ℃ of static anaerobic condition, cultivates 72 hours then.
3), solid-state cultivation:
Through 72 hours after 32 ℃-35 ℃ down static anaerobic are cultivated; Remove its liquid lip-deep grease; Take out bacterium liquid, in bacterium liquid, add yellow mud, peat, vinasse squeezed fluid, Daqu medicine, pit skin mud, bean cake powder then, bacterium liquid is bacterium liquid with the weight part ratio of each raw material of add: yellow mud: peat: vinasse squeezed fluid: Daqu medicine: pit skin mud: bean cake powder=78: 200: 28: 10: 5: 10: 5; To expect stirring and evenly mixing, then enlarged culturing 7 days at room temperature;
4), pulverize: the bacterium mud after the solid-state cultivation is ground into thin bulk with kibbler.
5), solid state fermentation:
Adding poor at the bottom of the two-wheel, Daqu medicine and wine tail in the bacterium mud after pulverize, is 100 in bacterium mud weight part, and the weight part ratio that adds poor at the bottom of the two-wheel in it, Daqu medicine, wine tail is 15: 5: 5; Behind the mixing, material is piled the rectangular parallelepiped of 500 * 300 * 100cm, and it is floating with the surface to pile compacting; Make its spontaneous fermentation at normal temperatures, and surperficial with the floating heap of yellow water at any time in the fermentation maturing process, prevent that slight crack and mildew bacterium from appearring in the surface; Make its solid state fermentation 40 days like this; Promptly obtain meeting the artificial distiller's yeast that following index can improve aged aroma of aroma type white spirit, store the mud product, reach following standard through the workman behind the solid state fermentation:
Embodiment 3:
(1) raw material is chosen
1, cellar for storing things, old cellar for storing things mud: get cellar for storing things, the Lao Jiao pond in 40 years of continuous use mud, the wine aged aroma of pond, cellar for storing things output is good,
Specific targets are:
2, peat:
Get the commercially available prod, specific targets are:
3, yellow mud: take from bare place loess, specific targets are:
4, water: get tap water, meet national drinking water sanitary standard GB5749-2006.
5, sodium acetate: get delicatessen food level sodium acetate.
6, yellow water: get the fresh yellow water after aromatic Chinese spirit ferments, specific targets are:
7, vinasse squeezed fluid: get the vinasse squeezed fluid after the aromatic Chinese spirit fermentative prodn, specific targets are:
8, wheat bran: get the commercially available prod, specific targets are:
9, wine tail: get the wine tail that wine is got in the distillation of aromatic Chinese spirit brewing fermentation, specific targets are:
10, Daqu medicine: get the higher temperature Daqu of commercially available rich fragrance wine, specific targets are:
11, poor at the bottom of the two-wheel:
Get aromatic Chinese spirit and ferment poorly at the bottom of the normal two-wheel, specific targets are:
12, pit skin mud:
Get the old pit skin mud that has used the 7 envelope cellars for storing things of taking turns behind the aromatic Chinese spirit brewing fermentation, no musty.
13, bean cake powder: the commercially available prod, specific targets are:
(2) technological process:
1, raw materials pretreatment:
With wheat bran, water, yellow water, the sodium acetate of acceptance(check), 5: 100: 10 by weight in regular turn: 2 ratio mixing, inject the stainless steel fermentor tank then, under 0.15mp, 125 ℃ of conditions, sterilized 30 minutes;
2, liquid static cultivation:
When material temperature to be mixed drops to 36 ℃, in compound, add the old cellar for storing things mud of its weight 12% and 5% Daqu medicine respectively, mixing, adjust pH to 6.0 covers fluid surface with grease and carries out oxygen barrier, under 32-35 ℃ of static anaerobic condition, cultivates 72 hours then.
3), solid-state cultivation:
Through 72 hours after 32 ℃-35 ℃ down static anaerobic are cultivated; Remove its liquid lip-deep grease; Take out bacterium liquid, in bacterium liquid, add yellow mud, peat, vinasse squeezed fluid, Daqu medicine, pit skin mud, bean cake powder then, bacterium liquid is bacterium liquid with the weight part ratio of each raw material of add: yellow mud: peat: vinasse squeezed fluid: Daqu medicine: pit skin mud: bean cake powder=80: 200: 30: 10: 5: 10: 3; To expect stirring and evenly mixing, then enlarged culturing 8 days at room temperature;
4), pulverize: the bacterium mud after the solid-state cultivation is ground into thin bulk with kibbler.
5), solid state fermentation:
Adding poor at the bottom of the two-wheel, Daqu medicine and wine tail in the bacterium mud after pulverize, is 100 in bacterium mud weight part, and the weight part ratio that adds poor at the bottom of the two-wheel in it, Daqu medicine, wine tail is 14: 6: 7; Behind the mixing, material is piled the rectangular parallelepiped of 500 * 300 * 100cm, and it is floating with the surface to pile compacting; Make its spontaneous fermentation at normal temperatures, and surperficial with the floating heap of yellow water at any time in the fermentation maturing process, prevent that slight crack and mildew bacterium from appearring in the surface; Make its solid state fermentation 37 days like this; Promptly obtain meeting the artificial distiller's yeast that following index can improve aged aroma of aroma type white spirit, store the mud product, reach following standard through the workman behind the solid state fermentation:
The artificial distiller's yeast that utilizes above embodiment to cultivate under the same terms and parameter, is compared with conventional artificial cellar for storing things mud and the natural aging in 10 years of natural aging cellar for storing things mud, can significantly improve the liquor aged aroma.
Use the former wine taste of different artificial distiller's yeasts, style contrast table
Can find out that from table 2 artificial distiller's yeast that adopts the present invention to make can make solid spirit promptly have comfortable aged aroma without storing, can be equivalent to natural aging 10 old cellar for storing things cellar for storing things mud fermentation liquor and in the pottery altar, store the aged aroma that the back is had more than 3 years.
Claims (2)
1. preparation of artificial pit mud that improves aged aroma of aroma type white spirit comprises in regular turn that raw material is chosen, raw materials pretreatment, liquid static cultivation, solid-state cultivation, pulverizing, each process step of solid state fermentation;
Raw material in the step is chosen, and comprises selecting poor at the bottom of cellar for storing things, qualified old cellar for storing things mud, peat, yellow mud, water, sodium acetate, yellow water, vinasse squeezed fluid, wheat bran, wine tail, Daqu medicine, the two-wheel, pit skin mud and each raw material of bean cake powder for use;
Raw material pretreatment process in the step; Be meant wheat bran, water, yellow water, sodium acetate with acceptance(check); Press wheat bran: water: yellow water: sodium acetate=5: 100: 10: 2 weight part ratio mixing was injected into pressure and is 0.15mp, temperature and be in 125 ℃-126 ℃ the stainless steel fermentor tank sterilization 30 minutes then;
Liquid static culture process in the step; Be meant: when treating that mixture temperature in the stainless steel fermentor tank drops to 36 ℃; In compound, add the old cellar for storing things cellar for storing things mud of its weight 12-16% and the Daqu medicine of weight 5%, mixing, and regulate the pH value to 5.0-6.0; Topical oil fat with this feed liquid covers oxygen barrier again, cultivates 72 hours 32 ℃-35 ℃ down static anaerobism then;
Solid-state culture process in the step; Be meant: through 72 hours after 32 ℃-35 ℃ down static anaerobic are cultivated; Remove the grease on its liquid level, take out bacterium liquid, in bacterium liquid, add yellow mud, peat, vinasse squeezed fluid, Daqu medicine, pit skin mud, bean cake powder then; Bacterium liquid is bacterium liquid with the weight part ratio of each raw material of add: yellow mud: peat: vinasse squeezed fluid: Daqu medicine: pit skin mud: bean cake powder=75-85: 200: 20-30: 5-10: 5: 10: 3-5; To expect stirring and evenly mixing, enlarged culturing at room temperature then, spring and autumn was cultivated 7-10 days; Cultivated summer 7 days; And cultivated winter 10 days;
Disintegrating process in the step is meant: will pass through the bacterium mud of solid-state culture process, and pulverize with kibbler;
Solid-state fermentation process in the step is meant: adding poor at the bottom of the two-wheel, Daqu medicine and wine tail in the bacterium mud after pulverize, is 100 in bacterium mud weight part; The weight part ratio that adds poor at the bottom of the two-wheel in it, Daqu medicine, wine tail is 10-15: 3-6: 5-8, behind the mixing, material is piled the rectangular parallelepiped of 500 * 300 * 100cm; And it is floating with the surface to pile compacting; Make its spontaneous fermentation at normal temperatures, and surperficial with the floating heap of yellow water at any time in the fermentation maturing process, prevent that slight crack and mildew bacterium from appearring in the surface; Make its solid state fermentation like this 30-40 days, and promptly obtained meeting the artificial distiller's yeast that following index can improve aged aroma of aroma type white spirit:
Artificial distiller's yeast Oranoleptic indicator: look: mud look yellow black-tape ash,
Fragrant: the cellar for storing things fragrant obvious, pure, have a little Chen Xiang,
Feel: gentle ripe, toughness, section bubble gas;
Artificial distiller's yeast physical and chemical index: moisture content 36-39%,
Humus content 9.4-11.0%,
Available phosphorus contents 290-360mg/100g dry ground,
Ammonia nitrogen content 287-350mg/100g dry ground,
Artificial distiller's yeast microbiological indicator: caproic acid bacteria>=7.6 * 10
7It is individual/the g dry ground,
Butyric bacteria>=8.7 * 10
5It is individual/the g dry ground,
Methanobacteria>=2.1 * 10
5It is individual/the g dry ground,
Milk-acid bacteria>=6.5 * 10
5Individual/the g dry ground.
2. according to the described preparation of artificial pit mud of claim 1, it is characterized in that: said cellar for storing things, the qualified old cellar for storing things mud of in raw material is chosen, selecting for use should meet following index:
Oranoleptic indicator: look: pitch-black band ash shows seven coloured silks in the sun;
Fragrant: cellar for storing things mud aromatic flavour, pure, Chen Xiang arranged;
Feel: gentle ripe thin tax, toughness, section bubble gas, neat, broken silk into two with one's hands and connected;
Physical and chemical index: moisture content 36-39%,
Humus content 11.7-14.3%,
Available phosphorus contents 300-330mg/100g dry ground,
Ammonia nitrogen content 260-300mg/100g dry ground;
Microbiological indicator: caproic acid bacteria>=7.6 * 10
7It is individual/the g dry ground,
Butyric bacteria>=7.7 * 10
4It is individual/the g dry ground,
Methanobacteria>=3.9 * 10
4It is individual/the g dry ground,
Milk-acid bacteria>=4.7 * 10
5Individual/the g dry ground;
Select qualified peat for use, should meet following index:
Oranoleptic indicator: look: chocolate or tawny, there is not obvious rhizome;
Feel: quality is loose soft,, good permeability, not sticking not heavy, high resilience;
Physical and chemical index: aeration porosity＞27%, organic＞75%, high-quality robust fibre＞15%,
Ash content＜15%, pH value 5.0-6.0, humic acids 35-50%, nitrogen＞2.8%,
Phosphorus＞0.51%, potassium＞0.31%;
Select qualified yellow mud for use, should meet following index:
Oranoleptic indicator: look: bright-coloured orange, soil block shape,
Feel: the soil property exquisiteness is soft, nothing is husky, and matter is soft and light, the strong viscosity of tool when wet
And plasticity-;
Physical and chemical index: hardness: 1-2,
Proportion: 2.4-2.65kg/m
3,
PH value 5.0-6.5;
Select qualified water for use, for meeting the water of national drinking water sanitary standard GB5749-2006;
Select qualified sodium acetate for use, be the food grade sodium acetate;
Select qualified yellow water for use, should meet following index:
Oranoleptic indicator: look: light brown, amber, brown,
Fragrant: brown sugar fragrance, wine flavour are arranged, have acetic acid fragrant, softer,
Flavor: puckery slightly mouthful of tart flavour, vinosity, sweet taste,
Body: opaque,
Physical and chemical index: soluble saltless solid 5.6-15.3g/100ml,
Reducing sugar 3.50-6.77g/100ml,
Vinyl acetic monomer 0.012-0.026g/l,
Ethyl lactate 0.084-1.135g/l,
Amino nitrogen 0.18-0.31g/100ml,
Total nitrogen 0.4-1.71g/100ml;
Select qualified vinasse squeezed fluid for use, should meet following index:
Oranoleptic indicator: look: tawny or brown,
Fragrant: certain poor perfume (or spice) is arranged, acid is fragrant, ester is fragrant,
Flavor: flavor acid,
Body: troubled liquor;
Physical and chemical index: total acid 0.63-1.20g/100ml,
Salt-less solid 5.4-15.0g/100ml,
Reducing sugar 0.56-2.30g/100ml,
Residual shallow lake 0.20-1.5g/100ml,
Vinyl acetic monomer 0.005-0.010mg/100ml,
Amino nitrogen 0.08-0.18g/100ml,
Full nitrogen 0.18-0.34g/100ml.
Select qualified wheat bran for use, should meet following index:
Oranoleptic indicator: look: pale is extremely filbert,
Fragrant: fragrant and sweet living flour flavor is arranged,
Flavor: no mouldy, the taste that turns sour,
Body: free from insect pests, heating, caking phenomenon;
Physical and chemical index: glucide 61.4-85%,
Mierocrystalline cellulose＞2.35%,
Ash content＜4.3%,
Protein 11.4-17.8%,
Moisture 10.0-14.5%,
Pentosan content＞19.42%,
Vitamin A＞20mg/100g,
Phosphorus＞682mg/100g;
Select qualified wine tail for use, should meet following index:
Oranoleptic indicator: look: colourless or have a little oyster white,
Fragrant: the distinctive fragrance of wine tail, sweet-smelling,
Flavor: little sweet, slight puckery mouthful,
Body: transparent or semitransparent;
Physical and chemical index: ethanol 10-35%vol,
Total acid 0.48-2.50g/100ml,
Total ester 9.00-15.00g/l,
ETHYLE ACETATE 0.019-0.050g/l,
Ethyl lactate 9.560-14.766g/l,
Aldehydes 0.2-0.8g/l,
Alcohols 0.1-0.2g/l.
Select qualified Daqu medicine for use, should meet following index:
Oranoleptic indicator: surface: the surface is neat, paddy is yellow, flora is evenly plentiful,
Section: neatly steep gas, be pearl, mycelia is plentiful, a little macula lutea is arranged,
Fragrant: as strong bent fragrance to be arranged, fragrant and sweetly give prominence to, do not have other assorted flavor;
Physical and chemical index: Cheng Quchong 3.5-3.6kg,
Moisture 12-13%,
Starch 52-54%,
Saccharogenic power >=500-650mg/ (g.h),
Liquefaction power 1.0-2.5g/ (g.h),
Fermenting power 12-15CO
2/ g.h,
Esterification power 27-45mg/ (g.100h),
Containing acidacidity is 1.0-1.3g/100ml
Microbiological indicator: sum: 20.74-35.6 * 10
4It is individual/the g dry medium,
Bacterium: 10.21-17.53 * 10
4It is individual/g,
Yeast: 1.27-2.19 * 10
4It is individual/g,
Mould: 5.71-9.86 * 10
4Individual/g;
Be pickled with grains or in wine at the bottom of selecting qualified two-wheel for use, should meet following index:
Oranoleptic indicator: color and luster: have tawny, light brown, be glossy gloss, see that wind can be not quick
Variable color;
Smell: nasil has fragrance such as fragrant, the poor perfume in cellar for storing things, aroma, has a little sour-sweet flavor;
Fragrance: have fragrant, poor perfume in comfortable, quiet and tastefully laid out, as to please people cellar for storing things, Chen Xiang, ester perfume,
Compound fragrants such as aroma have faint sweet tart flavour concurrently;
Mouthfeel: have that to be with puckery, acid to be with in little acid, the acid little sweet, sweetly do not appear;
Feel: the strength of calligraphic strokes is arranged, not needle-holding hand, gentle ripe and loose, big bubble gas, when holding
Flexible; Have weak and incompetent, vigor, tack-free, fermentation finished thoroughly1, water arranged
Branch is moderate, and the moisture of extruding in being pickled with grains or in wine has certain thick degree; Promptly gentle ripe
Greasy, loose not rough;
Physical and chemical index: moisture 60-64%,
Acidity 3.2-4.5,
Residual shallow lake 10-13%,
Residual sugar≤1.0%;
Microbiological indicator:
Bacterium: 2.0-2.4 * 10
6It is individual/g,
Yeast: 0.8-1.1 * 10
3It is individual/g,
Mould: 0.8-1.1 * 10
3Individual/g;
Select qualified pit skin mud for use, take turns the old pit skin mud that above repeatedly envelope is stored usefulness, require no musty for using 5;
Select qualified bean cake powder for use, should meet following index:
Oranoleptic indicator: look: light yellow to filbert, color and luster is consistent;
Fragrant: do not have become sour, go mouldy, coking and peculiar smell;
Flavor: the intrinsic beany flavour of dregs of beans;
Body: powdery;
Physical and chemical index: glucide 34.9-38.8%,
Ash content＜6%,
Protein 45-55%,
Vitamin E＞5.81mg/100g,
Phosphorus＞682mg/100g.
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| CN101967462A (en) * | 2010-11-01 | 2011-02-09 | 安徽金种子酒业股份有限公司 | Method for culturing caproic acid bacteria by using peat hydrolyzate culture medium |
| CN102134535B (en) * | 2010-12-27 | 2012-04-18 | 泸州品创科技有限公司 | Method for increasing content of aroma substances in strong aromatic liquor |
| CN102199505A (en) * | 2011-03-01 | 2011-09-28 | 四特酒有限责任公司 | Functional pit mud for strong-flavor spirit, and manufacturing method thereof |
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