CN101724535A - Soft-dense fermented grain system for brewing Luzhou-flavor liquor - Google Patents
Soft-dense fermented grain system for brewing Luzhou-flavor liquor Download PDFInfo
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Abstract
The invention discloses soft-dense fermented grains for brewing Luzhou-flavor liquor and belongs to the technical field of brewing liquor. The soft-dense fermented grain system for brewing the Luzhou-flavor liquor, provided by the invention, is mainly prepared by mixing and fermenting water, bran shells, grains, yeast and maternal draff, wherein the water comprises grain wetting water and measuring water, the amount of the grain wetting water is 40 to 47 percent of that of the grains, the amount of the measuring water is 27 to 37 percent of that of the grains, the amount of the bran shells is 23 to 26 percent of that of the grains, the amount of the yeast is 20 percent of that of the grains, and the mass of the maternal draff is 71 to 73 percent of that of the soft-dense fermented grain system. The invention constructs a novel theory for the fermented grains of the Luzhou-flavor liquor, namely the soft-dense fermented grains which always keep the style of fatness and water retention; and the raw wine brewed by the soft-dense fermented grains possesses the wine-body style of denseness, sweetness and freshness.
Description
Technical field
The invention discloses a kind of gentle thick poor unstrained spirits system of brewing aroma type white spirit, belong to the brewed spirit technical field.
Technical background
Aromatic Chinese spirit is to be fermenting container with the mud cellar for storing things, with the daqu of middle temperature is to produce wine, living pastil, adopt continuous poor batching, mixed-steaming and mixed-heating, solid state fermentation, the former wine of rice steamer bucket distil process brew, former wine is stored ageing through containers such as Tao Tan, the well-designed moulding of wine body serves as typical case's representative with Lu Zhou Lao Jiao Te Qu wine, occupies the market share of China white wine more than 70% at present.
The modern analysis detection technique shows the former wine detected result of aromatic Chinese spirit, contains the flavor and fragrance substance about 2wt% in the former wine of aromatic Chinese spirit, and all the other are the second alcohol and water.Flavor and fragrance substance a great variety in the wine body (as alcohols, ester class, acids, group compounds of aldehydes and ketones, acetals, aromatics, nitrogen platform thing and furan compound etc.), because the difference of its kind and ratio, the significant difference that has caused former wine wine body mouthfeel and style makes former wine ton wine price not wait from several thousand yuan to hundreds of thousands of unit.
The generation of the flavor and fragrance substance of aromatic Chinese spirit wine body, be microorganism species fungus strain complicated in the pond, cellar for storing things those these results of growth and breeding and substance metabolism longways that disappear in the unstrained spirits system that is pickled with grains or in wine, nutritive substance abundant (showing that mainly starch concentration is higher) just can make microorganism carry out vital movement better in the poor unstrained spirits system, and therefore poor unstrained spirits system must possess rich nutrient substances on the basis of water conservation.The material system of the former wine of so-called poor unstrained spirits system general reference brewing aroma type white spirit comprises water, chaff shell, grain, bent medicine, female poor etc.Water, chaff shell, bent medicine see Table 1 with the mass percent of the grain of throwing in the existing poor unstrained spirits system, and this poor unstrained spirits system water retention property is poor, open generally to present very thin, needle-holding hand, poor fragrant fragrant poor with grain on the poor unstrained spirits system sense organ in back, cellar for storing things, and its physicochemical data sees Table 2.By this poor unstrained spirits system made former wine on the output generally about 40kg, total acid below 0.6% in the former wine, (% is a mass percent to total ester below 2.2%, hereinafter as being not specifically noted, % all refers to mass percent), wine body mouthfeel is boring, and style is relatively poor and easily present different assorted flavor.
The mass percent of main ingredient in the existing poor unstrained spirits system of table 1
The existing poor unstrained spirits system of table 2 goes out to store physicochemical data
| It is female poor to go out the cellar for storing things | Acidity (ph value) | Starch | Moisture |
| ??3.0～4.0 | ??8％～9％ | ??60％～64％ | |
| Go into the poor unstrained spirits in cellar for storing things | Acidity | Starch | Moisture |
| It is female poor to go out the cellar for storing things | Acidity (ph value) | Starch | Moisture |
| ??1.8～2.3 | ??12％～16％ | ??56％～57％ |
Table 3 has former wine mouthfeel now
| The face arrack | Total ester | Alcoholic strength | Sensory evaluation |
| ??0.2％～0.6％ | ??＜55 | Boring, flavor is mixed | |
| Other base liquors | Total ester | Alcoholic strength | Sensory evaluation |
| ??2.0％～2.2％ | ??＜65 | Cellar for storing things perfume is poor, aftertaste is poor, Yi Xianyi mixes flavor, grain is fragrant poor |
Summary of the invention
The object of the present invention is to provide a kind of gentle thick poor unstrained spirits system---a kind ofly possess fat water conservation style, the abundant poor unstrained spirits system of nutritive substance all the time.The composition of the unstrained spirits system that should be pickled with grains or in wine is broken through tradition to get the thinking of wine dipper perfume (or spice), has proposed the viewpoint of poor unstrained spirits based on the nutrition foundation accumulation, and the former drinking utensils of brewageing by this gentle thick poor unstrained spirits is equipped with dense thick, sweet, clean wine body style of feeling well, and the different assorted flavor in the former wine disappears substantially.
Realize that technical scheme of the present invention is as follows:
A kind of gentle thick poor unstrained spirits system of brewing aroma type white spirit, mainly by water, chaff shell, grain, bent medicine, female poor, form through mixing poor batching, wherein water comprises profit grain water and water gaging, the consumption of profit grain water is 40%～47% of a grain injected volume, and the consumption of water gaging is 27%～37% of a grain injected volume, and the consumption of chaff shell is 23%～26% of a grain injected volume, the consumption of bent medicine is 20% of a grain injected volume, and female poor quality is 71%～73% of poor unstrained spirits system quality.
The mass percent of main ingredient in the gentle thick poor unstrained spirits system of table 4
The consumption preferable range of chaff shell is 24% (accounts for and throw flow vector) in the described gentle thick system.
The consumption preferable range of water in the described gentle thick system: profit grain water 40%～42%, water gaging 27%～30% (account for and throw flow vector).
The concrete steps that the gentle thick poor unstrained spirits system of the present invention is mixed poor batching are as follows:
(1), get the raw materials ready:
Grain is ground into 3～5 lobes, and the temperature that adds grain injected volume 40%～47% is 40 ℃～65 ℃ a profit grain water logging bubble profit grain, changes water in the immersion process 3～6 times, puts after the profit grain and does profit grain water;
The chaff shell is cooked postcooling to room temperature;
Middle high-temperature daqu is crushed to particle diameter≤3mm;
(2), mix poor:
Profit grain powder even spreading on the mother who trips out from Jiao Chi is poor, is mixed thoroughly, and drawn in and be coniform, the ripe chaff shell of major part is covered above the poor heap that has has mixed and stirred the grain powder; Go into poor the mixing thoroughly of the preceding mother that will sprinkle the chaff shell in 15 minutes of rice steamer, and draw in and be coniform, will remaining a small amount of ripe chaff shell spreading above poor the heap, stand-by;
(3), distillation:
Take gently to spread even shop mode with the poor rice steamer of going up of grain, take a truncation mode of removing to pluck wine behind the steaming grain 100min, stream wine temperature is controlled to be 25 ℃～35 ℃;
(4), go out rice steamer and look water up and down:
Plucking after drinking poor unstrained spirits in the rice steamer is gone out the rice steamer airing, is that 90 ℃～95 ℃ water gaging is splashed equably in going out on the poor unstrained spirits of rice steamer with temperature, turn over rough evenly, the consumption of water gaging is for throwing 27%～37% of flow vector;
(5), song is mixed in cooling
The unstrained spirits that will be pickled with grains or in wine adds bent powder after being cooled to room temperature, stirs, and the consumption of bent powder promptly gets gentle thick poor unstrained spirits system of the present invention for throwing 20% of flow vector.
With ordinary method gentle thick poor training system of the present invention is placed the Jiao Chi fermentation, the poor unstrained spirits physicochemical data that gentle thick poor unstrained spirits goes out behind the cellar for storing things sees Table 5, utilize the poor aromatic Chinese spirit of brewageing of above-mentioned gentle thick mother, total ester content is more than 2.6%, and the wine body possesses dense thick, sweet, clean refreshing wine body style.
The gentle thick poor unstrained spirits system of table 5 goes out to store physicochemical data
| It is female poor to go out the cellar for storing things | Acidity (ph) | Starch | Moisture |
| ??2.6～3.0 | ??12％～14％ | ??57％～60％ | |
| Go out the poor unstrained spirits in cellar for storing things | Acidity (ph) | Starch | Moisture |
| ??1.0～1.5 | ??19％～22％ | ??52％～54％ |
Poor unstrained spirits system nutritive substance is abundant can constantly to provide nutrition in a steady stream for the microorganism in the poor system of mother, and poor unstrained spirits system water conservation can allow microorganism successfully carries out growth and breeding and substance metabolism in the pond, cellar for storing things.Chaff shell in the poor unstrained spirits system is a kind of stiff fibre, plays the part of the weighting agent effect of distillatory raising agent and fermentation in the aromatic Chinese spirit brewing process, and the having of chaff shell is beneficial to steam and penetrates grain, improves alcoholic acid output.But the contriver finds in process of production, because the chaff shell is a kind of stiff fibre, the too high levels of chaff shell in the poor system of mother, can influence the output of flavor and fragrance substance, finally have influence on the wine body style of aromatic Chinese spirit, even can make the aromatic Chinese spirit of production have peculiar smell.Therefore, the poor fat water conservation of unstrained spirits system needs control chaff shell consumption guaranteeing that normal distillation get under the prerequisite of wine as far as possible, allows in the system residue of grain fermentation more, and water retention property is better; Simultaneously, under the suction annesl prerequisite of the normal gelatinization of guarantee system China Oil and Food Import and Export Corporation powder and bent powder, control the consumption of water as far as possible, prevent that the nutritive ingredient in the system from sinking with the yellow water that produces in the fermenting process.
Therefore, the present invention mainly mixes poor blending process to the poor unstrained spirits system in the wine-making technology and implements " control chaff control water ", makes the poor fat water conservation of unstrained spirits, nutritious.The former wine that adopts gentle thick poor unstrained spirits system to brewage has dense thick, sweet, clean refreshing wine body style characteristic, for improving former wine " clean, refreshing " realistic meaning is arranged, and is a kind of innovation to traditional technology.
Find out that from the result of table 2 and table 5 range of decrease was bigger more in the past to adopt the poor training in the cellar for storing things acidity that goes out that gentle thick poor unstrained spirits system produces, and was 0.4～1.0, it is better to go into the cellar for storing things condition.Starch concentration improves 4%～5%, and poor unstrained spirits nutrition content significantly improves, for microorganism growth provides abundant metabolic basis.Because the reduction of moisture, reduced the poor unstrained spirits situation that period, starch sank with moisture in the cellar for storing things greatly, the starch content that makes the poor unstrained spirits of each level in the cellar for storing things is quite to evenly, and the poor unstrained spirits microorganism eubolism of each level is protected, and reduces the poor former vinosity amount of the unstrained spirits difference of same Jiao Chi upper, middle and lower layer.
Beneficial effect of the present invention is summarized as follows:
1, the poor unstrained spirits quality of this gentle thick poor unstrained spirits system significantly improves, for the liquor production that is operational path with continuous poor batching is laid a good foundation; And by poor unstrained spirits material accumulation repeatedly, the quality of poor unstrained spirits will promote gradually;
2, the whole base liquor quality of storing significantly improves, and former drinking utensils is equipped with dense thick, sweet, clean refreshing wine body style, and total ester improves about 5%, and the obvious grain perfume (or spice) of tool;
3, face arrack quality significantly improves, and low in the past ester, low alcohol, the tangible situation of different assorted flavor are greatly improved.Making the face arrack by gentle thick poor unstrained spirits system can directly use as flavouring wine.
Embodiment
The present invention is described in further detail below in conjunction with embodiment.But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, allly all belong to scope of the present invention based on the technology that content of the present invention realized.
The gentle thick poor unstrained spirits system of the brewing aroma type white spirit that the present invention enumerates, mainly by water, chaff shell, grain, bent medicine, female poor, form through mixing poor batching, wherein water comprises profit grain water and water gaging, the consumption of profit grain water is 40%～47% of a grain injected volume, and the consumption of water gaging is 27%～37% of a grain injected volume, and the consumption of chaff shell is 23%～25% of a grain injected volume, the consumption of bent medicine is a grain injected volume 20%, and female poor quality is 71%～73% of poor unstrained spirits system.Throw flow vector in the various embodiments of the present invention and be the 225kg/ rice steamer, used rice steamer holds all with 2.4m
3Meter, the amount ranges of all the other each components sees Table 6.
The mass percent of main ingredient among each embodiment of table 6
Embodiment 1:
According to production program arrangement, in 9:00 in the morning on the 13rd November in 2008, with pond, No. 162 of 131 workshop fermenting-ripenings cellars for storing things female poor trip out stand-by.
The concrete steps that the gentle thick poor unstrained spirits system of present embodiment is mixed poor batching are as follows:
(1), get the raw materials ready:
Grain is ground into 3～5 lobes, and the temperature of 30min adding grain injected volume 40% is 40 ℃～65 ℃ a profit grain water logging bubble profit grain before a last rice steamer goes out rice steamer, changes water in the immersion process 3 times, puts after the profit grain to do and moistens grain water;
Steamed chaff shell, chaff shell are worn behind the atmosphere and to be gone out rice steamer in 30 minutes, and airing is cooled to room temperature;
Middle high-temperature daqu is crushed to particle diameter≤3mm; The broken back shelf-time of bent medicinal powder is no more than 3d.
(2), mix poor:
Profit grain powder even spreading on the mother who trips out from Jiao Chi is poor, is mixed thoroughly, and drawn in and be coniform, the ripe chaff shell of major part is covered above the poor heap that has has mixed and stirred the grain powder; Go into poor the mixing thoroughly of the preceding mother that will sprinkle the chaff shell in 15 minutes of rice steamer, and draw in and be coniform, will remaining a small amount of ripe chaff shell spreading above poor the heap, stand-by.
(3), distillation:
Take gently to spread even shop mode with the poor rice steamer of going up of grain, the last rice steamer time is no more than 45min, builds Zeng Gai in the 5min before the stream wine, and on the rice steamer limit, the vapour guide junction mixes full sealing water, take a truncation mode of removing to pluck wine, stream wine temperature is controlled to be 25～35 ℃, steams grain time 100min.Pluck and open big steam valve after drinking, big fire is steamed grain and residual alcohol part in the poor unstrained spirits in the rice steamer is distilled formation wine tail, simultaneously water temperature in the ice bucket is heated to more than 90 ℃ as water gaging.
(4), go out rice steamer and look water up and down:
Plucking steam off valve after drinking, hang out Zeng Gai, poor unstrained spirits in the rice steamer is gone out the rice steamer airing, roughly dig flatly, adopt the metering of water gaging wooden barrel, is that 90 ℃～95 ℃ water gaging is splashed equably in going out on the poor unstrained spirits of rice steamer with temperature, turn over rough evenly.
(5), song is mixed in cooling
The unstrained spirits that will be pickled with grains or in wine adds bent powder after being cooled to room temperature, stirs, and the consumption of bent powder promptly gets gentle thick poor unstrained spirits system of the present invention for throwing 20% of flow vector.
The original wine that utilizes the gentle thick poor unstrained spirits system of this example to brewage on average reaches the 56kg/ rice steamer, alcoholic strength 65.8%vol, total ester 2.45%.Former wine is tasted and appraised the result and is had dense thick, sweet, clean refreshing wine body style, and the starch that goes out to be pickled with grains or in wine is 13.8%, and going into the poor starch in cellar for storing things is 21.9%, going out the poor moisture in cellar for storing things is 61%, going into the female poor moisture in cellar for storing things is 53%, and going out the poor acidity in cellar for storing things is 3.5mmol/g, and going into the poor acidity in cellar for storing things is 1.6mmol/g.
Embodiment 2:
According to production program arrangement, in 9:30 in the morning on the 15th March in 2008, with pond, No. 279 of 152 workshop fermenting-ripenings cellars for storing things female poor trip out stand-by.
The gentle thick poor unstrained spirits system of present embodiment is mixed the concrete steps of poor batching with embodiment 1.
The original wine that utilizes the gentle thick poor unstrained spirits system of this example to brewage on average reaches the 55kg/ rice steamer, alcoholic strength 66.5%vol, total ester 2.3%.Former wine is tasted and appraised the result and is had dense thick, sweet, clean refreshing wine body style, and the starch that goes out to be pickled with grains or in wine is 14.5%, and going into the poor starch in cellar for storing things is 21.6%, going out the poor moisture in cellar for storing things is 61.8%, going into the female poor moisture in cellar for storing things is 53.3%, and going out the poor acidity in cellar for storing things is 3.6mmol/g, and going into the poor acidity in cellar for storing things is 1.65mmol/g.
Embodiment 3:
According to production program arrangement, in 8:40 in the morning on the 23rd May in 2008, with pond, No. 479 of 241 workshop fermenting-ripenings cellars for storing things female poor trip out stand-by.
The gentle thick poor unstrained spirits system of present embodiment is mixed the concrete steps of poor batching with embodiment 1.
The original wine that utilizes the gentle thick poor unstrained spirits system of this example to brewage on average reaches the 54kg/ rice steamer, alcoholic strength 64.7%vol, total ester 2.6%.Former wine is tasted and appraised the result and is had dense thick, sweet, clean refreshing wine body style, and the starch that goes out to be pickled with grains or in wine is 14.8%, and going into the poor starch in cellar for storing things is 22.3%, going out the poor moisture in cellar for storing things is 60.5%, going into the female poor moisture in cellar for storing things is 52.8%, and going out the poor acidity in cellar for storing things is 3.4mmol/g, and going into the poor acidity in cellar for storing things is 1.7mmol/g.
Claims (4)
1. the gentle thick poor unstrained spirits system of a brewing aroma type white spirit, it is characterized in that this gentle thick poor unstrained spirits system is mainly by water, chaff shell, grain, bent medicine, female poor, form through mixing poor batching, wherein water comprises profit grain water and water gaging, the consumption of profit grain water is 40%～47% of a grain injected volume, the consumption of water gaging is 27%～37% of a grain injected volume, the consumption of chaff shell is 23%～26% of a grain injected volume, the consumption of bent medicine is a grain injected volume 20%, and female poor quality is 71%～73% of poor unstrained spirits system quality.
2. the gentle thick poor unstrained spirits system of brewing aroma type white spirit according to claim 1 is characterized in that: the consumption of chaff shell is 24% of a grain injected volume in the described gentle thick system.
3. the gentle thick poor unstrained spirits system of brewing aroma type white spirit according to claim 1 is characterized in that: the consumption of profit grain water is 40%～42% of a grain injected volume in the described gentle thick system, and the consumption of water gaging is 27%～30% of a grain injected volume.
4. the gentle thick poor unstrained spirits system of brewing aroma type white spirit according to claim 1 is characterized in that:
Described concrete steps of mixing poor batching are as follows:
(1), get the raw materials ready:
Grain is ground into 4 lobes, and the temperature that adds grain injected volume 40%～47% is 40 ℃～65 ℃ a profit grain water logging bubble profit grain, changes water in the immersion process 3～6 times, puts after the profit grain and does profit grain water;
The chaff shell is cooked postcooling to room temperature;
Middle high-temperature daqu is crushed to particle diameter≤3mm;
(2), mix poor:
Profit grain powder even spreading on the mother who trips out from Jiao Chi is poor, is mixed thoroughly, and drawn in and be coniform, the ripe chaff shell of major part is covered above the poor heap that has has mixed and stirred the grain powder; Go into poor the mixing thoroughly of the preceding mother that will sprinkle the chaff shell in 15 minutes of rice steamer, and draw in and be coniform, will remaining a small amount of ripe chaff shell spreading above poor the heap, stand-by;
(3), distillation:
Take gently to spread even shop mode with the poor rice steamer of going up of grain, take a truncation mode of removing to pluck wine behind the steaming grain 100min, stream wine temperature is controlled to be 25 ℃～35 ℃;
(4), go out rice steamer and look water up and down:
Plucking after drinking poor unstrained spirits in the rice steamer is gone out the rice steamer airing, is that 90 ℃～95 ℃ water gaging is splashed equably in going out on the poor unstrained spirits of rice steamer with temperature, turn over rough evenly, the consumption of water gaging is for throwing 27%～37% of flow vector;
(5), song is mixed in cooling
The unstrained spirits that will be pickled with grains or in wine adds bent powder after being cooled to room temperature, stirs, and the consumption of bent powder promptly gets gentle thick poor unstrained spirits system of the present invention for throwing 20% of flow vector.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102061235A (en) * | 2010-12-01 | 2011-05-18 | 泸州品创科技有限公司 | Control method of out-of-pit fermented grain moisture of aromatic white spirit |
| CN102061236A (en) * | 2010-12-01 | 2011-05-18 | 泸州品创科技有限公司 | Brewing method of strong aromatic type white spirit |
| CN102061234A (en) * | 2010-12-01 | 2011-05-18 | 泸州品创科技有限公司 | Control method of water for brewing strong aromatic white spirit |
| CN102424784A (en) * | 2011-12-27 | 2012-04-25 | 泸州品创科技有限公司 | Spreading and drying method for highly-flavored liquor distiller<,>s grains |
| CN102796641A (en) * | 2012-08-09 | 2012-11-28 | 泸州品创科技有限公司 | Temporary storage method of fermented grains |
| CN104087467A (en) * | 2013-11-25 | 2014-10-08 | 陈振华 | Brewing method of cereal liquor |
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| CN100506966C (en) * | 2006-02-24 | 2009-07-01 | 李家民 | Fragrant white spirit hot season rearrangement process |
| CN101215508A (en) * | 2008-01-05 | 2008-07-09 | 赫广才 | Selenium iodine wine |
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| CN102061235A (en) * | 2010-12-01 | 2011-05-18 | 泸州品创科技有限公司 | Control method of out-of-pit fermented grain moisture of aromatic white spirit |
| CN102061236A (en) * | 2010-12-01 | 2011-05-18 | 泸州品创科技有限公司 | Brewing method of strong aromatic type white spirit |
| CN102061234A (en) * | 2010-12-01 | 2011-05-18 | 泸州品创科技有限公司 | Control method of water for brewing strong aromatic white spirit |
| CN102424784A (en) * | 2011-12-27 | 2012-04-25 | 泸州品创科技有限公司 | Spreading and drying method for highly-flavored liquor distiller<,>s grains |
| CN102796641A (en) * | 2012-08-09 | 2012-11-28 | 泸州品创科技有限公司 | Temporary storage method of fermented grains |
| CN102796641B (en) * | 2012-08-09 | 2014-02-12 | 泸州品创科技有限公司 | Temporary storage method of fermented grains |
| CN104087467A (en) * | 2013-11-25 | 2014-10-08 | 陈振华 | Brewing method of cereal liquor |
| CN104087467B (en) * | 2013-11-25 | 2016-05-25 | 陈振华 | A kind of brewing method of cereal wine |
| CN110713877A (en) * | 2019-11-29 | 2020-01-21 | 江苏洋河酒厂股份有限公司 | Method for improving total acid content and composite sense of strong-flavor type raw wine |
| CN110713877B (en) * | 2019-11-29 | 2022-05-06 | 江苏洋河酒厂股份有限公司 | Method for improving total acid content and composite sense of strong-flavor type raw wine |
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