CN102154083A - Strong aromatic Chinese spirits and prepetition method thereof - Google Patents
Strong aromatic Chinese spirits and prepetition method thereof Download PDFInfo
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Abstract
The invention provides a strong aromatic Chinese spirits and a preparation method thereof, belonging to the technical field of spirits making, and aiming at solving the problem of providing the strong aromatic Chinese spirits and the preparation method thereof. The invention can improve the high-quality Chinese spirits yield of the strong aromatic Chinese spirits. The preparation method of the strong aromatic Chinese spirits comprises the following steps of: raining sands, roughing sands and fermenting distilled grains after taking the spirits at six times, wherein the steps of raining the sands, roughing the sands and fermenting the distilled grains after taking the spirits at the first time are fermented by special high-temperature large yeast; the steps of fermenting the distilled grains after taking the spirits at the second time, the third time and the forth time by using the special high-temperature large yeast and common high-temperature large yeast in a mixing way; and the steps of fermenting the distilled grains after taking the spirits at the fifth time and the sixth time by the common high-temperature large yeast.
Description
Technical field
The present invention relates to Maotai-flavor liquor and production method thereof, belong to brewing technical field.
Background technology
Maotai-flavor liquor also claims the thatch odor type, is representative with the Moutai (Spirit), belongs to the Daqu drinks, and used Daqu is common high-temperature daqu.Its wine body has fragrant outstanding, quiet and tastefully laid out careful, the features such as the wine body is mellow, long times of aftertaste, as clear as crystal, the little Huang of color and luster of sauce.In all liquor, the contained total acid of Maotai-flavor liquor is quite high a kind of, can reach more than the 2.0g/L (with acetometer).
The production technique of Maotai-flavor liquor may be summarized to be: feeds intake for twice, and nine boilings, eight fermentations are got wine seven times, long-time storage, meticulous blending forms.Feeding intake for twice refers to husky down and rough husky twice operation that feeds intake, and later round no longer drops into virgin material, and only the adding high-temperature daqu ferments repeatedly and steams wine in the wine unstrained spirits.
Rough husky round steam the husky wine of life because flavor is assorted, jerky highly seasoned, mould highly seasoned, generally handle, so eight fermentations are arranged, get this peculiar technology of wine for seven times by the mode of returning the cellar for storing things fermentation.Get in the wine at these 7 times, from the quality of former wine, preceding 2 wine vinosity are relatively poor, and a little less than the sauce perfume (or spice), the wine body is thin, present musty, jerky flavor is heavier.3rd, 4,5 wine are referred to as " returning wine greatly ", and vinosity is better, and the 6th time wine is called " little time wine ", has better burnt odor, and the 7th wine is because the yield of liquor is low, and the fragrance matter in the poor unstrained spirits is many, generally takes string to steam technology and handles.Therefore, can output and quality how to improve 1,2,7 wine become the key factor that improve Maotai-flavor liquor quality liquor output.
Application number is 200710048497.4, denomination of invention for " a kind of method for preparing aromatic type wine ' ' Chinese patent application in disclose by descending degree of grinding husky and that insert Chinese sorghum in husky (rough sand) technology to be reduced to 15%; the output of the 1st, 2 round wine is reduced; and improved the output of 3,4,5,6 round wine, thereby has improved raw material availability.But there is following defective in this method: this method has reduced the vinosity of 1,2,7 round wine, and the output of the 7th round wine improves simultaneously, and the comprehensive vinosity of 1～7 round wine is reduced.
Summary of the invention
First technical problem to be solved by this invention provides a kind of method of producing Maotai-flavor liquor, and this method can improve Maotai-flavor liquor quality liquor output.
The present invention produces the method for Maotai-flavor liquor, comprises that down husky step, rough husky step and the 1st to the 6th round get poor unstrained spirits fermentation step after drinking, and husky step, rough husky step and the 1st round are got in after drinking the poor unstrained spirits fermentation step and used special high-temperature daqu fermentation down for they; In the 2nd round was got after drinking poor unstrained spirits fermentation step, special high-temperature daqu consumption was 1～4% of a raw grain quality (the raw grain quality is that grain quality sum is thrown in each time), and common high-temperature daqu consumption is 9～12% of a raw grain quality; In the 3rd round was got after drinking poor unstrained spirits fermentation step, special high-temperature daqu consumption was 1～3% of a raw grain quality, and common high-temperature daqu consumption is 8～12% of a raw grain quality; In the 4th round was got after drinking poor unstrained spirits fermentation step, special high-temperature daqu consumption was 1～2% of a raw grain quality, and common high-temperature daqu consumption is 8～12% of a raw grain quality; Get in the 5th, 6 rounds and to use common high-temperature daqu fermentation in after drinking the poor unstrained spirits fermentation step; Wherein, the saccharogenic power of described special high-temperature daqu is 100～160mg/ (gh), and acid protease activity is 80～160mg/ (gh); The saccharogenic power of described common high-temperature daqu is 161～240mg/ (gh), and acid protease activity is 45～79mg/ (gh).
Except that high-temperature daqu consumption that adds or quality difference, all the other steps in the inventive method can adopt conventional Maotai-flavor liquor production technique.Wherein, down husky step, rough husky step and the 1st round are got the common high-temperature daqu consumption that the consumption that uses special high-temperature daqu in after drinking the poor unstrained spirits fermentation step can adopt common process, and the consumption that the 5th, 6 rounds are got the common high-temperature daqu that uses in after drinking the poor unstrained spirits fermentation step can adopt conventional amount used.
Common high-temperature daqu described in the present invention can adopt the common process of high-temperature daqu to be prepared from, and also can adopt commercially available high-temperature daqu.Special high-temperature daqu described in the present invention can adopt following method to prepare: selecting good quality wheat for use is that (wheat grain is full for raw material, free from insect pests, do not have go mouldy, impurity is few), wheat is pulverized with the steel mill, pulverizes specification for not accounting for 40～55% by 20 mesh sieves.Wheat adds the water spice and makes bright bent base that (water content is 41～45wt%) after pulverizing.Accumulations of entering the room after bright bent base makes, bent base is entered the room when piling up, and adopts woven cloth to wrap up, and begins peace from the inside, bent room, per three is one group, by horizontal three, erect three and lay successively.After having spread one deck, cover on it and water spray 1Kg with the braiding of one deck woven cloth, again toward the upper berth second layer by that analogy, 5 layers of peace Qu Gaodu are until completing whole bent room.Enter the room and cultivate after 7 days, during bent made-up article temperature rise to 69～72 ℃, carry out turning over first time song, the bent base levels of piling up is transposed, the top and bottom of every bent base are exchanged.After turning over for the first time bent 6 days, during bent made-up article temperature rise to 65～70 ℃, carry out turning over song the second time, when turning over song, the woven cloth that is wrapped on the bent base is torn off, and bent base is transported to stockyard, pile sign indicating number, from the window to the door, stacking tier from less to more earlier, keep the number of plies constant again,, cover 2 layers of straw pad thereon and be incubated at last by changeable few.To deliver from godown at the special high-temperature daqu that stockyard was stored 3～4 months then, be transported to Daqu and pulverize the place, finished product Qu Jinhang is pulverized, obtain special high-temperature daqu powder.
Wherein, for output that reduces by 1,2 round wine and the output that improves 3,4,5 round wine, improve the quality of each round wine simultaneously, the following husky step of the inventive method, rough husky step and the 1st round are got the special high-temperature daqu consumption that uses in after drinking the poor unstrained spirits fermentation step and are preferably 5～7%, 16～20%, 12～16% of raw grain quality respectively.
Further, in order to reduce the output of the 7th round wine, the inventive method the 5th round is got the 8～10%, the 6th round that the common high-temperature daqu consumption that uses in after drinking the poor unstrained spirits fermentation step is preferably the raw grain quality and is got the common high-temperature daqu consumption that uses in after drinking the poor unstrained spirits fermentation step and be preferably 6～8% of raw grain quality.
Further, for output that reduces by 1,2,7 round wine and the output that improves 3,4,5 round wine, improve the quality of each round wine simultaneously, the saccharogenic power of the special high-temperature daqu described in the present invention is preferably 100～140mg/ (gh), and acid protease activity is preferably 90～160mg/ (gh); The saccharogenic power of described common high-temperature daqu is preferably 180～240mg/ (gh), and acid protease activity is preferably 45～60mg/ (gh).
Second technical problem to be solved by this invention provides a kind of Maotai-flavor liquor of being produced by aforesaid method.
Principle of the present invention is: the present invention is by the quality or the consumption of the high-temperature daqu of control adding, in fermenting process 3 times, all use special high-temperature daqu, increase poor unstrained spirits sauce perfumery matter amount, reduce the saccharogenic power of poor unstrained spirits, reduced the output of 1,2 round wine.In the 4th, 5,6 fermenting process, adopt special high-temperature daqu to mix use, when both satisfying the sauce perfumery matter amount of poor unstrained spirits, also guaranteed the enough saccharogenic powers of poor unstrained spirits, provide sufficient material conditions for improving the quality liquor the yield of liquor with common high-temperature daqu.In the 7th, 8 fermenting process, poor unstrained spirits has accumulated more sauce perfumery matter, no longer adds special high-temperature daqu, adopts common high-temperature daqu as saccharifying ferment, guarantees poor unstrained spirits saccharogenic power, and residual shallow lake is made full use of.
The present invention is by changing the bent mode of traditional single throwing, in different rounds, adopt the special high-temperature daqu of different amounts, the common high-temperature daqu of compatibility, thereby reduced the output of 1,2,7 round wine and improved the output of finding pleasure in 3,4,5 round wine, improved the quality of each round wine simultaneously.The present invention has broad application prospects for the production of Maotai-flavor liquor provides a kind of new method.
Embodiment
The present invention produces the method for Maotai-flavor liquor, comprises that down husky step, rough husky step and the 1st to the 6th round get poor unstrained spirits fermentation step after drinking, and husky step, rough husky step and the 1st round are got in after drinking the poor unstrained spirits fermentation step and used special high-temperature daqu fermentation down for they; In the 2nd round was got after drinking poor unstrained spirits fermentation step, special high-temperature daqu consumption was 1～4% of a raw grain quality, and common high-temperature daqu consumption is 9～12% of a raw grain quality; In the 3rd round was got after drinking poor unstrained spirits fermentation step, special high-temperature daqu consumption was 1～3% of a raw grain quality, and common high-temperature daqu consumption is 8～12% of a raw grain quality; In the 4th round was got after drinking poor unstrained spirits fermentation step, special high-temperature daqu consumption was 1～2% of a raw grain quality, and common high-temperature daqu consumption is 8～12% of a raw grain quality; Get in the 5th, 6 rounds and to use common high-temperature daqu fermentation in after drinking the poor unstrained spirits fermentation step; Wherein, the saccharogenic power of described special high-temperature daqu is 100～160mg/ (gh), and acid protease activity is 80～160mg/ (gh); The saccharogenic power of described common high-temperature daqu is 161～240mg/ (gh), and acid protease activity is 45～79mg/ (gh).
Except that high-temperature daqu consumption that adds or quality difference, all the other steps in the inventive method can adopt conventional Maotai-flavor liquor production technique.Wherein, down husky step, rough husky step and the 1st round are got the common high-temperature daqu consumption that the consumption that uses special high-temperature daqu in after drinking the poor unstrained spirits fermentation step can adopt common process, and the consumption that the 5th, 6 rounds are got the common high-temperature daqu that uses in after drinking the poor unstrained spirits fermentation step can adopt conventional amount used.
Common high-temperature daqu described in the present invention can adopt the common process of high-temperature daqu to be prepared from, and also can adopt commercially available high-temperature daqu.Special high-temperature daqu described in the present invention can adopt following method to prepare: selecting good quality wheat for use is that (wheat grain is full for raw material, free from insect pests, do not have go mouldy, impurity is few), wheat is pulverized with the steel mill, pulverizes specification for not accounting for 40～55% by 20 mesh sieves.Wheat adds the water spice and makes bright bent base that (water content is 41～45wt%) after pulverizing.Accumulations of entering the room after bright bent base makes, bent base is entered the room when piling up, and adopts woven cloth to wrap up, and begins peace from the inside, bent room, per three is one group, by horizontal three, erect three and lay successively.After having spread one deck, cover on it and water spray 1Kg with the braiding of one deck woven cloth, again toward the upper berth second layer by that analogy, 5 layers of peace Qu Gaodu are until completing whole bent room.Enter the room and cultivate after 7 days, during bent made-up article temperature rise to 69～72 ℃, carry out turning over first time song, the bent base levels of piling up is transposed, the top and bottom of every bent base are exchanged.After turning over for the first time bent 6 days, during bent made-up article temperature rise to 65～70 ℃, carry out turning over song the second time, when turning over song, the woven cloth that is wrapped on the bent base is torn off, and bent base is transported to stockyard, pile sign indicating number, from the window to the door, stacking tier from less to more earlier, keep the number of plies constant again,, cover 2 layers of straw pad thereon and be incubated at last by changeable few.To deliver from godown at the special high-temperature daqu that stockyard was stored 3～4 months then, be transported to Daqu and pulverize the place, finished product Qu Jinhang is pulverized, obtain special high-temperature daqu powder.
Wherein, for output that reduces by 1,2 round wine and the output that improves 3,4,5 round wine, improve the quality of each round wine simultaneously, the following husky step of the inventive method, rough husky step and the 1st round are got the special high-temperature daqu consumption that uses in after drinking the poor unstrained spirits fermentation step and are preferably 5～7%, 16～20%, 12～16% of raw grain quality respectively.
Further, in order to reduce the output of the 7th round wine, the inventive method the 5th round is got the 8～10%, the 6th round that the common high-temperature daqu consumption that uses in after drinking the poor unstrained spirits fermentation step is preferably the raw grain quality and is got the common high-temperature daqu consumption that uses in after drinking the poor unstrained spirits fermentation step and be preferably 6～8% of raw grain quality.
Further, for output that reduces by 1,2,7 round wine and the output that improves 3,4,5 round wine, improve the quality of each round wine simultaneously, the saccharogenic power of the special high-temperature daqu described in the present invention is preferably 100～140mg/ (gh), and acid protease activity is preferably 90～160mg/ (gh); The saccharogenic power of described common high-temperature daqu is preferably 180～240mg/ (gh), and acid protease activity is preferably 45～60mg/ (gh).
The present invention also provides a kind of Maotai-flavor liquor of being produced by aforesaid method.
Below in conjunction with embodiment the specific embodiment of the present invention is further described, does not therefore limit the present invention among the described scope of embodiments.
The production of embodiment Maotai-flavor liquor of the present invention
The saccharogenic power of used special high-temperature daqu is 120mg/ (gh) among the present invention, and acid protease activity is 125mg/ (gh); The saccharogenic power of used common high-temperature daqu is 200mg/ (gh), and acid protease activity is 50mg/ (gh).
A, following husky: the 50% raw material Chinese sorghum of getting total throwing grain quality, crush back (whole grain is 8: 2 with comminution ratio) in proportion, be piled up in a rice steamer barrel rim that dries in the air, hot water with 85 ℃ moistens grain, turn over roughly while flooding, the consumption that floods is 16% of a raw grain, makes its suction evenly, pile up and carry out the 2nd time after 2 hours and flood, the amount of flooding accounts for 25% of raw grain, and the Chinese sorghum water content that profit is good is 39%, the 8th of its mix 6% is taken turns do not get the vinasse unstrained spirits, mix evenly back is gone up rice steamer, steam grain 2.5h, grain 7 maturations, all the other 2 to 3 become the hard-core or the white heart, before going out rice steamer, sprinkle and go up former flow vector 12%, temperature is to go out rice steamer behind 85 ℃ the hot water.
Be laid on the spreading for cooling to 36 ℃ of drying in the air with steaming good Chinese sorghum, every rice steamer spreads wine tail 10Kg.When treating raw grain product temperature drop to 34 ℃, add special high-temperature daqu powder, add bent amount for throwing 12% (this time throwing the quality of grain) of grain quality, add the Qu Houshou heap, heap fermentation 3d will pile up living husky wine unstrained spirits casting and mix thoroughly when temperature to be tasted with discrimination rises to 48 ℃, pit entry fermentation 30d, leavening temperature are controlled at 30～42 ℃;
B, rough sand: take out the good husky wine unstrained spirits of life of fermentation in pits, according to loaded steamer after the uniform mixing in 1: 1, mix and steam, steam grain and steam wine, the wine of the gained husky wine of promptly making a living with jowar after profit is good (operation of jowar profit grain with give birth to husky identically, degree of grinding is that whole grain is 7: 3 with comminution ratio).Be laid on the spreading for cooling to 36 ℃ of drying in the air with steaming good Chinese sorghum, spread an amount of wine tail, when treating raw grain product temperature drop to the 34 ℃ left and right sides, add special high-temperature daqu powder, add 18% (raw grain quality be total throwing flow vector, down together) of bent amount for the raw grain quality, add the Qu Houshou heap, heap fermentation 4d, the poor unstrained spirits casting of rough sand when temperature to be tasted with discrimination rises to 48 ℃ that heap fermentation is good is mixed thoroughly, goes into Jiao Chi fermentation 30d.
C, the 1st to the 7th round are got wine
The good poor unstrained spirits of rough husky round pit entry fermentation is tripped out in storing, pile by the rice steamer bucket, poor unstrained spirits no longer adds virgin material, and according to the different levels of poor unstrained spirits in the cellar for storing things, wine is steamed in layering, and 36 ℃ of stream wine temperature are left out the beginning and the end, and obtain upper strata wine, middle level wine, lower floor's wine of 1 wine.After steaming the wine end, the unstrained spirits taking out from retort and cooling that will be pickled with grains or in wine, every rice steamer spread wine tail 5Kg, when treating raw grain product temperature drop to the 34 ℃ left and right sides, add special high-temperature daqu powder, add bent amount and be 14% of raw grain quality, mix the back thoroughly and receive heap, heap fermentation 3d～5d after temperature to be piled up reaches 45～50 ℃, will pile sub-casting, the even back of mix pit entry fermentation one month, open the cellar for storing things, trip out respectively by 3 layers of unstrained spirits that will be pickled with grains or in wine in upper, middle and lower in the cellar for storing things, wine is steamed in layering, obtains wine to 7 time wine successively 2 times.When 2 wine to 6 time wine wine, add special high-temperature daqu and high-temperature daqu powder amount be followed successively by: 2 wine rounds, special high-temperature daqu consumption is 2% of a raw grain quality, and common high-temperature daqu consumption is 12% of a raw grain quality; 3 wine rounds, special high-temperature daqu consumption is 2% of a raw grain quality, and common high-temperature daqu consumption is 10% of a raw grain quality; 4 wine rounds, special high-temperature daqu consumption is 1% of a raw grain quality, and common high-temperature daqu consumption is 9% of a raw grain quality; Use common high-temperature daqu when the 5th, 6 wine, wherein, when 5 wine, common high-temperature daqu consumption is 8% of a raw grain quality, and when 6 wine, common high-temperature daqu consumption is 8% of a raw grain quality.
According to the method described above, obtain wine successively 1 to 7 time, calculate each round the yield of liquor.Simultaneously, (controlled trial is according to the Maotai-flavor liquor traditional technology, promptly 8 fermentation rounds controlled trial to be set, do not add special high-temperature daqu, all adopt the fermentation that feeds intake of common high-temperature daqu, it is consistent with the present invention with bent amount, obtain wine successively 1 to 7 time), calculate each round the yield of liquor.1 to 7 wine of present embodiment gained and 1 to 7 wine of traditional technology institute gained are got comprehensive sample respectively, carry out sensory evaluation, its yield of liquor with judge that the result sees Table 1 respectively, table 2, table 3.
Each round the yield of liquor result of table 1
| The yield of liquor | 1 wine | 2 wine | 3 wine | 4 wine | 5 wine | 6 wine | 7 wine |
| Present embodiment | 2.24％ | 8.21％ | 8.34％ | 9.74％ | 8.65％ | 7.42％ | 4.12％ |
| Traditional technology | 2.86％ | 8.56％ | 8.12％ | 9.21％ | 8.24％ | 7.56％ | 4.23％ |
Each round wine vinosity evaluation result of table 2
Each round wine sample of table 3 is commented the score situation
From table 1, table 2 and table 3 as can be seen, the inventive method obtains reducing at 1 wine, 2 wine the yield of liquor, and vinosity is improved to some extent, and during 2 wine, the wine body has begun to occur sauce perfume (or spice), carries previous round than traditional processing technology and sauce perfume (or spice) occurs.When 3,4,5 wine, the inventive method is for traditional technology, and the quality liquor the yield of liquor has improved 1.16%, and vinosity has further lifting.At 6,7 wine, the Maotai-flavor liquor that the inventive method and traditional technology are produced reaches unanimity, and difference is little.
Claims (5)
1. produce the method for Maotai-flavor liquor, comprise that down husky step, rough husky step and the 1st to the 6th round get poor unstrained spirits fermentation step after drinking, it is characterized in that: following husky step, rough husky step and the 1st round are got in after drinking the poor unstrained spirits fermentation step and are used special high-temperature daqu fermentation; In the 2nd round was got after drinking poor unstrained spirits fermentation step, special high-temperature daqu consumption was 1～4% of a raw grain quality, and common high-temperature daqu consumption is 9～12% of a raw grain quality; In the 3rd round was got after drinking poor unstrained spirits fermentation step, special high-temperature daqu consumption was 1～3% of a raw grain quality, and common high-temperature daqu consumption is 8～12% of a raw grain quality; In the 4th round was got after drinking poor unstrained spirits fermentation step, special high-temperature daqu consumption was 1～2% of a raw grain quality, and common high-temperature daqu consumption is 8～12% of a raw grain quality; Get in the 5th, 6 rounds and to use common high-temperature daqu fermentation in after drinking the poor unstrained spirits fermentation step; Wherein, the saccharogenic power of described special high-temperature daqu is 100～160mg/ (gh), and acid protease activity is 80～160mg/ (gh); The saccharogenic power of described common high-temperature daqu is 161～240mg/ (gh), and acid protease activity is 45～79mg/ (gh).
2. the method for production Maotai-flavor liquor according to claim 1 is characterized in that: following husky step, rough husky step and the 1st round are got the special high-temperature daqu consumption that uses in after drinking the poor unstrained spirits fermentation step and are respectively 5～7%, 16～20%, 12～16% of raw grain quality.
3. the method for production Maotai-flavor liquor according to claim 1 and 2, it is characterized in that: the 5th round is got the common high-temperature daqu consumption that uses in after drinking the poor unstrained spirits fermentation step and is got the common high-temperature daqu consumption that uses in after drinking the poor unstrained spirits fermentation step as the 8～10%, the 6th round of raw grain quality and be 6～8% of raw grain quality.
4. according to the method for each described production Maotai-flavor liquor of claim 1～3, it is characterized in that: the saccharogenic power of described special high-temperature daqu is 100～140mg/ (gh), and acid protease activity is 90～160mg/ (gh); The saccharogenic power of described common high-temperature daqu is 180～240mg/ (gh), and acid protease activity is 45～60mg/ (gh).
5. the Maotai-flavor liquor of producing by each described method of claim 1～4.
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| CN103881883A (en) * | 2014-04-15 | 2014-06-25 | 四川郎酒集团有限责任公司 | Maotai flavor type mixed liquor and preparation method thereof |
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| CN103074190A (en) * | 2013-01-17 | 2013-05-01 | 泸州品创科技有限公司 | Flavor enhancement bacterial agent and application method thereof |
| CN103074190B (en) * | 2013-01-17 | 2014-04-16 | 泸州品创科技有限公司 | Flavor enhancement bacterial agent and application method thereof |
| CN104726307A (en) * | 2013-12-24 | 2015-06-24 | 贵州茅台酒厂集团技术开发公司 | Mild thick-flavor white spirit and production method thereof |
| CN104726307B (en) * | 2013-12-24 | 2017-09-29 | 贵州茅台酒厂集团技术开发公司 | A kind of soft Maotai-flavor liquor and its production method |
| CN103881883A (en) * | 2014-04-15 | 2014-06-25 | 四川郎酒集团有限责任公司 | Maotai flavor type mixed liquor and preparation method thereof |
| CN103881883B (en) * | 2014-04-15 | 2015-04-08 | 四川郎酒集团有限责任公司 | Maotai flavor type mixed liquor and preparation method thereof |
| CN104152339A (en) * | 2014-08-26 | 2014-11-19 | 福建省建瓯黄华山酿酒有限公司 | Preparation technology of dry bad wine Maotai-flavor liquor |
| CN104232423A (en) * | 2014-10-14 | 2014-12-24 | 福建省建瓯黄华山酿酒有限公司 | Manufacturing technique of improved sauced liquor |
| CN104232423B (en) * | 2014-10-14 | 2015-12-30 | 福建省建瓯黄华山酿酒有限公司 | A kind of Maotai-flavor liquor production technique of improvement |
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