CN102061236B - Brewing method of strong aromatic type white spirit - Google Patents
Brewing method of strong aromatic type white spirit Download PDFInfo
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- CN102061236B CN102061236B CN2010105683336A CN201010568333A CN102061236B CN 102061236 B CN102061236 B CN 102061236B CN 2010105683336 A CN2010105683336 A CN 2010105683336A CN 201010568333 A CN201010568333 A CN 201010568333A CN 102061236 B CN102061236 B CN 102061236B
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Abstract
The invention relates to a brewing method of strong aromatic type white spirit, belonging to the field of brewing and aiming at solving the technical problem. The brewing method of the strong aromatic type white spirit can enable the quality of lees of steamed grains to be more stable. The brewing method of the strong aromatic type white spirit comprises the following steps of: a, grain wetting: adding water to the grains for the grain wetting; b, ingredient mixing: uniformly mixing the wet grains, fermented grains out of a cellar and bran hulls to obtain fermented grains to be steamed on a caldron, wherein the mass ratio of the grains and the fermented grains out of the cellar is 1:3-6, and the using amount of the bran hulls is 15-30 percent of the mass of the grains; and c, steaming on the caldron for 1.5-2.5 hours to obtain the grain lees, wherein the relational expression of the moisture percentage X of the fermented grains out of the cellar, the moisture percentage Y of the fermented grains steamed on the caldron and the mass percentage Z of the water used for the grain wetting and the grains is as follows: Y=(0.742-0.772)X+(0.086-0.088)Z+(3.904-4.364).
Description
Technical field
The present invention relates to the steaming grain method of aromatic Chinese spirit, belong to the wine brewing field.
Background technology
Aromatic Chinese spirit adopts traditional production process to brewage, and this has determined that its brewing process is the mixed fermentation of many bacterial classifications, and and then has formed the trace ingredients of the complicacy that aromatic Chinese spirit had.Because traditional technology adopts the nature microbe inoculation, no matter the mikrobe of occurring in nature is useful or harmful production material that all enters into.For obtaining the ideal product, just need artificial CONTROL PROCESS condition to promote useful microbe, suppress the harmful microbe growth and breeding.The aromatic Chinese spirit brewing process is exactly in fact a culturing micro-organisms and the maximum process of utilizing starchy material to the best extent.Technological parameter in the aromatic Chinese spirit brewing process mainly contains: grain poor than, grain chaff than, grain bent ratio, water consumption, go into to store moisture, pit entry temperature, go into to store acidity and go into to store amount of starch etc., these processing parameters have material impact to the yield of liquor of the style of formation aromatic Chinese spirit, raw material, quality etc.In process of production, most of processing parameters are fed intake with the restriction in season and more stable, have only individual parameters, and it is bigger to receive operator to influence fluctuation.The particularly control of moisture owing to control inaccurate or receive the influence of some wrong viewpoints, is easy to cause excessive unprincipledly or too small in actually operating, causes disadvantageous effect to the liquor quality.
Brewing water is meant in the Production of Luzhou-flavor Liquor process, is used for the cleaning of raw material soaking, boiling, water gaging, utensil etc., and this part water is directly or indirectly participated in the fermentative prodn of liquor.In the aromatic Chinese spirit brewing process, relate to grain moisture content, go out the poor unstrained spirits in cellar for storing things that (having fermented finishes, and the poor unstrained spirits that wait for batching, steams wine is called the poor unstrained spirits in cellar for storing things; Steamed wine, batching finishes, and waits for that the poor unstrained spirits of fermentation is called the poor unstrained spirits in cellar for storing things) in the profit grain water before the moisture, poor unstrained spirits distillation, still-process grain and poor unstrained spirits change of soil water content and go out rice steamer after look change of soil water content in water, the fermenting process up and down, go out cellar for storing things back yellow water weight and go out the cellar for storing things unstrained spirits water cut that is pickled with grains or in wine.In this wine brewing working cycle, artificially can control have the cellar for storing things be pickled with grains or in wine before moisture, the distillation of poor unstrained spirits profit grain water and go out rice steamer after look water up and down.Traditional profit grain all is according to operator's experience or feels to judge with steaming grain, causes the poor quality of the grain that steams grain unstable easily, finally influences the vinosity of the liquor of brew.
Summary of the invention
Technical problem to be solved by this invention provides a kind of steaming grain method of aromatic Chinese spirit, and this method can make the poor quality of the grain that steams grain more stable.
The steaming grain method of aromatic Chinese spirit of the present invention comprises the steps:
A, profit grain: grain adds water profit grain;
B, batching: will moisten grain after the grain, go out the poor unstrained spirits in cellar for storing things, chaff shell mixing, and obtain the rice steamer unstrained spirits that is pickled with grains or in wine; Wherein, grain (referring to moisten the preceding grain quality of grain, down together) is 1: 3～6 with the mass ratio of the unstrained spirits that goes out to store to be pickled with grains or in wine, and chaff shell consumption is 15～30% of a grain quality;
C, last rice steamer steam grain 1.5～2.5h, and it is poor to obtain grain;
Wherein, the relational expression that go out the poor unstrained spirits percent water content X in cellar for storing things, goes up the mass percent Z that the poor unstrained spirits percent water content Y of rice steamer, profit grain water compare with grain is: Y=(0.742～0.772) X+ (0.086～0.088) Z+ (3.904～4.364).
Wherein, in order to improve profit grain effect, the steaming grain method of above-mentioned aromatic Chinese spirit, in its a step the water temperature of profit grain grain preferred＞80 ℃.
Further, the grain described in the above-mentioned b step is preferably 1: 4 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things～and 5, chaff shell consumption is preferably 18～26% of grain quality.
Further, when room temperature was＞25 ℃, the grain described in the b step was preferably 1: 5 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is preferably 18～22% of grain quality; When room temperature was≤25 ℃, the grain described in the b step was preferably 1: 4 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is preferably 22～26% of grain quality.
Wherein, upward the rice steamer steaming grain time is preferably 1.9～2.1h in the above-mentioned c step.
Wherein, the steaming grain method of above-mentioned aromatic Chinese spirit, when room temperature is＞25 ℃, Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.Further, when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
The inventive method can make the poor steady quality of the grain that steams grain, can not influence the poor quality of grain because of operator's difference or operator's sensation difference, thereby make quality of white spirit occur having improved the aromatic Chinese spirit quality of stability than great fluctuation process.The inventive method is that aromatic Chinese spirit is brewageed with the poor preparation of grain a kind of new approach is provided, and has broad application prospects.
Embodiment
The steaming grain method of aromatic Chinese spirit of the present invention comprises the steps:
A, profit grain: grain adds water profit grain;
B, batching: will moisten grain after the grain, go out the poor unstrained spirits in cellar for storing things, chaff shell mixing, and obtain the rice steamer unstrained spirits that is pickled with grains or in wine; Wherein, grain (referring to moisten the preceding grain quality of grain, down together) is 1: 3～6 with the mass ratio of the unstrained spirits that goes out to store to be pickled with grains or in wine, and chaff shell consumption is 15～30% of a grain quality;
C, last rice steamer steam grain 1.5～2.5h, and it is poor to obtain grain;
Wherein, the relational expression that go out the poor unstrained spirits percent water content X in cellar for storing things, goes up the mass percent Z that the poor unstrained spirits percent water content Y of rice steamer, profit grain water compare with grain is: Y=(0.742～0.772) X+ (0.086～0.088) Z+ (3.904～4.364).
Wherein, contriver of the present invention finds through a large amount of experimental studies, and during profit grain, water temperature is below 60 ℃ the time, and grain gelatinization rate is along with temperature variation is little, and more than 60 ℃ the time along with the rising of profit grain water temperature, gelatinization rate rangeability is bigger.When profit grain water temp is higher (being higher than 80 ℃), the gelatinization rate changes bigger, therefore, in order to improve profit grain effect, the steaming grain method of above-mentioned aromatic Chinese spirit, in its a step the water temperature of profit grain grain preferred＞80 ℃.
Further, the grain described in the above-mentioned b step is preferably 1: 4 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things～and 5, chaff shell consumption is preferably 18～26% of grain quality.
Further, when room temperature was＞25 ℃, the grain described in the b step was preferably 1: 5 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is preferably 18～22% of grain quality; When room temperature was≤25 ℃, the grain described in the b step was preferably 1: 4 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is preferably 22～26% of grain quality.
Wherein, upward the rice steamer steaming grain time is preferably 1.9～2.1h in the above-mentioned c step.
Wherein, the steaming grain method of above-mentioned aromatic Chinese spirit, when room temperature is＞25 ℃, Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.Further, when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
The profit grain water yield is very few, mix grain after poor unstrained spirits do at present, it is very fast to wear vapour in the still-process, makes alcohol can not get suitable enrichment time, liquor output is not high, vinosity is also relatively poor.Profit grain hypervolia, mix grain after poor unstrained spirits moisture bigger, increased the separating difficulty of alcohol, be unfavorable for concentrating and enrichment of alcohol, reduced the extraction of alcohol, the vinosity variation to fragrance matter.And the inventive method can be controlled the consumption of profit grain water comparatively accurately, can make the poor steady quality of the grain that steams grain, thereby obtain high-quality liquor.
Do further description below in conjunction with the embodiment specific embodiments of the invention, therefore do not limit the present invention among the described scope of embodiments.
It is poor that embodiment adopts the inventive method to prepare grain
Grain adds water profit grain, with the grain after the profit grain, go out the poor unstrained spirits in cellar for storing things, chaff shell mixing, obtains the poor unstrained spirits of rice steamer, and last rice steamer steaming grain 1.5～2.5h obtains grain and is pickled with grains or in wine; Wherein,
When room temperature＞25 ℃; Every rice steamer was thrown flow vector 1: 5; (grain and the mass ratio that goes out the poor unstrained spirits in cellar for storing things); Chaff shell consumption is 18～22% of a grain quality, and the grain of every rice steamer input is added water profit grain by Z=-8.77X+529.95, and wherein to moisten the mass percent that the grain water compares with grain be Z, go out the poor unstrained spirits percent water content in cellar for storing things is X;
When room temperature≤25 ℃, every rice steamer was thrown flow vector 1: 4 in (grain and the mass ratio that goes out the poor unstrained spirits in cellar for storing things), and chaff shell consumption is 22～26% of a grain quality.The grain of every rice steamer input is added water profit grain by Z=-8.63X+536, and wherein to moisten the mass percent that the grain water compares with grain be Z, go out the poor unstrained spirits percent water content in cellar for storing things is X.
Carry out 20 times as stated above altogether and steam grain.And compare with traditional steaming grain method (being that operator steam grain with sensation and experience), the result is (numbering 1～20 adopts the inventive method, numbering 21～40 employing traditional methods) like table 1, shown in 2.
Table 1 the inventive method goes out poor unstrained spirits gelatinization rate of rice steamer and aesthetic quality
| Numbering | Gelatinization rate (wt%) | The aesthetic quality |
| 1 | 37.22 | Gentle ripe loose |
| 2 | 39.56 | Loose not rough |
| 3 | 37.36 | Gentle ripe oiliness |
| 4 | 38.45 | Loose not rough |
| 5 | 37.42 | The strength of calligraphic strokes is good |
| 6 | 38.05 | Gentle ripe loose |
| 7 | 39.08 | Full good springiness |
| 8 | 39.72 | Loose not rough |
| 9 | 38.56 | Gentle ripe loose |
| 10 | 37.05 | Loose not rough |
| 11 | 40.12 | Loose |
| 12 | 38.42 | Gentle ripe loose |
| 13 | 37.30 | The strength of calligraphic strokes is good |
| 14 | 38.78 | Loose not rough |
| 15 | 40.08 | Gentle ripe |
| 16 | 39.96 | Gentle ripe loose |
| 17 | 39.12 | Gentle ripe oiliness |
| 18 | 38.74 | The strength of calligraphic strokes is good |
| 19 | 37.65 | Full good springiness |
| 20 | 38.23 | Full good springiness |
Table 2 tradition is steamed grain method and is gone out poor unstrained spirits gelatinization rate of rice steamer and aesthetic quality
| Numbering | Gelatinization rate (wt%) | The aesthetic quality |
| 21 | 35.64 | Gelatinization is not thorough |
| 22 | 35.88 | Gelatinization is not thorough |
| 23 | 42.18 | Show greasy |
| 24 | 34.12 | Gelatinization is not thorough |
| 25 | 37.25 | Loose not rough |
| 26 | 41.28 | Show greasy slightly |
| 27 | 45.83 | Gelatinization is excessive |
| 28 | 42.05 | Elasticity is relatively poor |
| 29 | 35.10 | A needle-holding hand is arranged |
| 30 | 33.28 | Gelatinization is not thorough |
| 31 | 44.28 | Sticking hand |
| 32 | 42.68 | Show greasy |
| 33 | 34.12 | The strength of calligraphic strokes is poor |
| 34 | 39.72 | Loose not rough |
| 35 | 33.10 | Gelatinization is not thorough |
| 36 | 35.62 | Gentle ripe loose |
| 37 | 39.78 | Gentle ripe oiliness |
| 38 | 36.50 | Full good springiness |
| 39 | 42.39 | Show greasy |
| 40 | 44.12 | Gelatinization is excessive |
Can find out that from table 1,2 the grain gelatinization rate of the inventive method is stabilized between 37%～40%, and the fluctuation of traditional technology grain gelatinization rate is bigger, between 33%～46%.The inventive method go out the requirement that the poor unstrained spirits of rice steamer has been accomplished " ripe and sticking, interior nothing is given birth to the heart " basically, quality is more stable; And existing method goes out the poor unstrained spirits quality quality of rice steamer and differs, and part has reached the requirement of " ripe and sticking, interior nothing is given birth to the heart "; Part is second-rate, and stability is bad.
Claims (25)
1. the steaming grain method of aromatic Chinese spirit is characterized in that comprising the steps:
A, profit grain: grain adds water profit grain;
B, batching: will moisten grain after the grain, go out the poor unstrained spirits in cellar for storing things, chaff shell mixing, and obtain the rice steamer unstrained spirits that is pickled with grains or in wine; Wherein, grain is 1: 3～6 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is 15～30% of a grain quality;
C, last rice steamer steam grain 1.5～2.5h, and it is poor to obtain grain;
Wherein, the relational expression that go out the poor unstrained spirits percent water content X in cellar for storing things, goes up the mass percent Z that the poor unstrained spirits percent water content Y of rice steamer, profit grain water compare with grain is: Y=(0.742～0.772) X+ (0.086～0.088) Z+ (3.904～4.364).
2. the steaming grain method of aromatic Chinese spirit according to claim 1 is characterized in that: water temperature＞80 of profit grain grain ℃ in a step.
3. the steaming grain method of aromatic Chinese spirit according to claim 1 and 2 is characterized in that: the grain described in the b step is 1: 4～5 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is 18～26% of a grain quality.
4. the steaming grain method of aromatic Chinese spirit according to claim 1 and 2 is characterized in that: when room temperature＞25 ℃, the grain described in the b step is 1: 5 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is 18～22% of a grain quality; When room temperature≤25 ℃, the grain described in the b step is 1: 4 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is 22～26% of a grain quality.
5. the steaming grain method of aromatic Chinese spirit according to claim 1 and 2 is characterized in that: going up rice steamer in the c step, to steam the grain time be 1.9～2.1h.
6. the steaming grain method of aromatic Chinese spirit according to claim 3 is characterized in that: going up rice steamer in the c step, to steam the grain time be 1.9～2.1h.
7. the steaming grain method of aromatic Chinese spirit according to claim 4 is characterized in that: going up rice steamer in the c step, to steam the grain time be 1.9～2.1h.
8. the steaming grain method of aromatic Chinese spirit according to claim 1 and 2 is characterized in that: when room temperature during for＞25 ℃, and Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
9. the steaming grain method of aromatic Chinese spirit according to claim 3 is characterized in that: when room temperature during for＞25 ℃, and Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
10. the steaming grain method of aromatic Chinese spirit according to claim 4 is characterized in that: when room temperature during for＞25 ℃, and Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
11. the steaming grain method of aromatic Chinese spirit according to claim 5 is characterized in that: when room temperature is＞25 ℃, Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
12. the steaming grain method of aromatic Chinese spirit according to claim 6 is characterized in that: when room temperature is＞25 ℃, Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
13. the steaming grain method of aromatic Chinese spirit according to claim 7 is characterized in that: when room temperature is＞25 ℃, Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
14. the steaming grain method of aromatic Chinese spirit according to claim 1 and 2 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
15. the steaming grain method of aromatic Chinese spirit according to claim 3 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
16. the steaming grain method of aromatic Chinese spirit according to claim 4 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
17. the steaming grain method of aromatic Chinese spirit according to claim 5 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
18. the steaming grain method of aromatic Chinese spirit according to claim 6 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
19. the steaming grain method of aromatic Chinese spirit according to claim 7 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
20. the steaming grain method of aromatic Chinese spirit according to claim 8 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
21. the steaming grain method of aromatic Chinese spirit according to claim 9 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
22. the steaming grain method of aromatic Chinese spirit according to claim 10 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
23. the steaming grain method of aromatic Chinese spirit according to claim 11 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
24. the steaming grain method of aromatic Chinese spirit according to claim 12 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
25. the steaming grain method of aromatic Chinese spirit according to claim 13 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
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