CN102181347A - Bacteriostat, maotai-flavor liquor and production method thereof - Google Patents
Bacteriostat, maotai-flavor liquor and production method thereof Download PDFInfo
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- CN102181347A CN102181347A CN 201110087639 CN201110087639A CN102181347A CN 102181347 A CN102181347 A CN 102181347A CN 201110087639 CN201110087639 CN 201110087639 CN 201110087639 A CN201110087639 A CN 201110087639A CN 102181347 A CN102181347 A CN 102181347A
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- unstrained spirits
- fungistat
- poor unstrained
- maotai
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Abstract
The invention relates to a bacteriostat, maotai-flavor liquor and a production method thereof, which belong to the technical field of wine brewing. The invention solves the technical problem of providing a bacteriostat and a method for producing the maotai-flavor liquor by using the bacteriostat. The bacteriostat provided by the invention comprises the following ingredients in parts by weight: 0.5-1.5 parts of yellow water and 0.5-1.5 parts of maotai-flavor liquor ending-liquor. The method for producing the maotai-flavor liquor, provided by the invention, comprises the steps of firstly throwing sorghum, secondly throwing sorghum, fermenting after taking the liquor for the first time and fermenting after taking the liquor for the second time, wherein after distilled grains in the steps of firstly throwing sorghum, secondly throwing sorghum, fermenting after taking the liquor for the first time and fermenting after taking the liquor for the second time are piled up, the bacteriostat is sprayed to the surface of the pile, and then the pile is fermented; or after the distilled grains in the steps of firstly throwing sorghum, secondly throwing sorghum, fermenting after taking the liquor for the first time and fermenting after taking the liquor for the second time are piled up, partial distilled grains are wetted by using the bacteriostat, and then the wetted distilled grains cover the surface of the distilled grain pile.
Description
Technical field
The present invention relates to fungistat, Maotai-flavor liquor and production method thereof, belong to brewing technical field.
Background technology
Yellow water is the by product during aroma daqu liquor is produced, its composition is very complicated, a most important feature is exactly that its acid content is big, can reach 20～40g/L, except that containing microorganisms such as milk-acid bacteria, butyric bacteria and yeast, also compiled the multiple material that produces in the poor unstrained spirits fermenting process, after measured, it contains flavor and fragrance substances such as lot of organic acids, ester, aldehyde, alcohol etc.For a long time, some breweries or adopt the yellow water string to steam, or adopt yellow water to irritate method such as cellar for storing things fermentation yellow water is used, utilization ratio is lower, and part producer even yellow water directly discharged as refuse pollutes environment.
The production of Maotai-flavor liquor comprises and feeding intake for twice, nine boilings, and eight fermentations are got the wine step seven times, and through storage for a long time, meticulous blending forms.Feed intake for twice and refer to husky and rough husky twice operation that feeds intake down.Wherein, down sand, rough sand, get fermentation step after drinking for 1 time and the fermentation step got after drinking for 2 times in, having a kind of like this phenomenon occurs: the fragrant poor unstrained spirits of sauce is in banking process, because poor unstrained spirits is relatively more loose ventilative, and its acidity is little, one deck white or xanchromatic bacterium layer appear in the top layer of heap easily, this bacterium layer can reach 5～8cm, the musty that the Wen Xiangyou kind is unjoyful, this musty is brought in the wine, can influence vinosity, and its bacterium layer not only can intercept the poor unstrained spirits nexine of top layer air admission accumulation simultaneously, it is slow to cause the nexine temperature to heat up, and returning down the cellar for storing things has increased workload.In addition, the poor unstrained spirits consumption of starch amount of heap table is than the many of unstrained spirits nexine that are pickled with grains or in wine, and most of starch is converted into heat through microbial metabolism, influences the yield of liquor.
Summary of the invention
First technical problem to be solved by this invention provides a kind of fungistat, and this fungistat can suppress the fragrant poor unstrained spirits surface in banking process of sauce and white or xanchromatic bacterium layer occur.
Fungistat of the present invention is made up of following components in weight percentage: 0.5～1.5 part of yellow water, 0.5～1.5 part on Maotai-flavor liquor wine tail.
Further, in order to make the better effects if of fungistat of the present invention, fungistat of the present invention preferably is made up of following components in weight percentage: 1 part of yellow water, 1 part on Maotai-flavor liquor wine tail.
Wherein, in order to make the better effects if of fungistat of the present invention, the alcoholic strength of described Maotai-flavor liquor wine tail is preferably 15～30%vol.
Second technical problem to be solved by this invention provides a kind of method of producing Maotai-flavor liquor, this method can reduce down husky step, rough husky step, get fermentation step after drinking for 1 time and the fermentation step got after drinking for 2 times in poor unstrained spirits white or xanchromatic bacterium layer appear on the heap surface, thereby improve the liquor quality.
The present invention produces the method for Maotai-flavor liquor, comprise following husky step, rough husky step, the fermentation step of getting fermentation step after drinking for 1 time and getting after drinking for 2 times, wherein, down husky step, rough husky step, get fermentation step after drinking for 1 time and the fermentation step got after drinking for 2 times in poor unstrained spirits pile up after, at the above-mentioned fungistat of heap surface sprinkling wetting amount, heap fermentation then; Perhaps down husky step, rough husky step, get fermentation step after drinking for 1 time and the fermentation step got after drinking for 2 times in, it is wetting with above-mentioned fungistat to get the poor unstrained spirits of part, then the poor unstrained spirits after wetting is covered poor unstrained spirits and piles the surface and carry out heap fermentation.
Wherein, the present invention produce Maotai-flavor liquor method all the other steps routinely the Maotai-flavor liquor production technique get final product.
Wherein, adopt the mode of heap surface sprinkling fungistat may cause sprinkling inhomogeneous, the mode that adopts the poor unstrained spirits of wetted portions to cover the heap surface then then can be avoided uneven situation.
Wherein, the quality of the liquor of producing in order to improve, the present invention produces the method for Maotai-flavor liquor, when heap fermentation adopts the mode of heap surface sprinkling fungistat, poor unstrained spirits heap volume is in 24～32 cubic metres (during production, be generally about 12～16 rice steamers, 2 cubic metres of every rice steamer volumes), husky step is at heap surface sprinkling fungistat 60～80kg down, rough husky step is at heap surface sprinkling fungistat 40～60kg, gets fermentation step after drinking 1 time and gets after drinking fermentation step for 2 times respectively at heap surface sprinkling fungistat 20～40kg.Fungistat sprinkling amount is very few to be difficult to reach fungistatic effect, and fungistat sprays too much, then can reduce the vinasse fermentation effect on the contrary, and above-mentioned consumption is comparatively suitable.
Wherein, the quality of the liquor of producing in order to improve, the present invention produces the method for Maotai-flavor liquor, when heap fermentation adopts the poor unstrained spirits of wetted portions to cover the mode on heap surface then, poor unstrained spirits heap volume is in 24～32 cubic metres, it is wetting with fungistat 60～80kg that down husky step is got 3.5～4.5 cubic metres poor unstrained spirits (about 2 rice steamers be pickled with grains or in wine unstrained spirits, 2 cubic metres of every rice steamer volumes), and it is surperficial then the poor unstrained spirits after wetting to be covered poor unstrained spirits heap; It is wetting with fungistat 40～60kg that rough husky step is got 3.5～4.5 cubic metres poor unstrained spirits, then the poor unstrained spirits after wetting covered poor unstrained spirits heap surface; Get fermentation step after drinking for 1 time and get after drinking fermentation step for 2 times that to get 3.5～4.5 cubic metres poor unstrained spirits respectively wetting with fungistat 20～40kg, then the poor unstrained spirits after wetting is covered poor unstrained spirits heap surface.
Further, the present invention produces the method for Maotai-flavor liquor, and in order to help fermentation calefaction, the temperature of the fungistat of heap surface sprinkling is preferably 32～35 ℃.
The 3rd technical problem to be solved by this invention provides a kind of Maotai-flavor liquor of being produced by aforesaid method.
The present invention has made full use of by product yellow water and the Maotai-flavor liquor wine tail in the liquor production, has not only avoided yellow water directly to discharge environment is polluted, and improved the quality of the Maotai-flavor liquor of producing.The present invention is the production of Maotai-flavor liquor, and the processing of yellow water, Maotai-flavor liquor wine tail provides a kind of new method, has broad application prospects.
Embodiment
Fungistat of the present invention is made up of following components in weight percentage: 0.5～1.5 part of yellow water, 0.5～1.5 part on Maotai-flavor liquor wine tail.
Further, in order to make the better effects if of fungistat of the present invention, fungistat of the present invention preferably is made up of following components in weight percentage: 1 part of yellow water, 1 part on Maotai-flavor liquor wine tail.
Wherein, in order to make the better effects if of fungistat of the present invention, the alcoholic strength of described Maotai-flavor liquor wine tail is preferably 15～30%vol.
The present invention produces the method for Maotai-flavor liquor, comprise following husky step, rough husky step, the fermentation step of getting fermentation step after drinking for 1 time and getting after drinking for 2 times, wherein, down husky step, rough husky step, get fermentation step after drinking for 1 time and the fermentation step got after drinking for 2 times in poor unstrained spirits pile up after, at the above-mentioned fungistat of heap surface sprinkling wetting amount, heap fermentation then; Perhaps down husky step, rough husky step, get fermentation step after drinking for 1 time and the fermentation step got after drinking for 2 times in, it is wetting with above-mentioned fungistat to get the poor unstrained spirits of part, then the poor unstrained spirits after wetting is covered poor unstrained spirits and piles the surface and carry out heap fermentation.
Wherein, the present invention produce Maotai-flavor liquor method all the other steps routinely the Maotai-flavor liquor production technique get final product.
Wherein, adopt the mode of heap surface sprinkling fungistat may cause sprinkling inhomogeneous, the mode that adopts the poor unstrained spirits of wetted portions to cover the heap surface then then can be avoided uneven situation.
Wherein, the quality of the liquor of producing in order to improve, the present invention produces the method for Maotai-flavor liquor, when heap fermentation adopts the mode of heap surface sprinkling fungistat, poor unstrained spirits heap volume is in 24～32 cubic metres (during production, be generally about 12 rice steamers, 2 cubic metres of every rice steamer volumes), husky step is at heap surface sprinkling fungistat 60～80kg down, rough husky step is at heap surface sprinkling fungistat 40～60kg, gets fermentation step after drinking 1 time and gets after drinking fermentation step for 2 times respectively at heap surface sprinkling fungistat 20～40kg.Fungistat sprinkling amount is very few to be difficult to reach fungistatic effect, and fungistat sprays too much, then can reduce the vinasse fermentation effect on the contrary, and above-mentioned consumption is comparatively suitable.
Wherein, the quality of the liquor of producing in order to improve, the present invention produces the method for Maotai-flavor liquor, when heap fermentation adopts the poor unstrained spirits of wetted portions to cover the mode on heap surface then, poor unstrained spirits heap volume is in 24～32 cubic metres, it is wetting with fungistat 60～80kg that down husky step is got 3.5～4.5 cubic metres poor unstrained spirits (about 2 rice steamers be pickled with grains or in wine unstrained spirits, 2 cubic metres of every rice steamer volumes), and it is surperficial then the poor unstrained spirits after wetting to be covered poor unstrained spirits heap; It is wetting with fungistat 40～60kg that rough husky step is got 3.5～4.5 cubic metres poor unstrained spirits, then the poor unstrained spirits after wetting covered poor unstrained spirits heap surface; Get fermentation step after drinking for 1 time and get after drinking fermentation step for 2 times that to get 3.5～4.5 cubic metres poor unstrained spirits respectively wetting with fungistat 20～40kg, then the poor unstrained spirits after wetting is covered poor unstrained spirits heap surface.
Further, the present invention produces the method for Maotai-flavor liquor, and in order to help fermentation calefaction, the temperature of the fungistat of heap surface sprinkling is preferably 32～35 ℃.
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
1, in following husky step, steaming grain finishes, poor unstrained spirits is laid on when drying in the air a spreading for cooling to the 34 ℃ left and right sides, add the high-temperature daqu powder, add bent amount and be 12% of this charging capacity, add Qu Houshou heap (poor unstrained spirits is totally 12 rice steamers, 2 cubic metres of every rice steamer volumes), (fungistat is by yellow water with fungistat 75kg to get the poor unstrained spirits of last 2 rice steamers, Maotai-flavor liquor wine tail mixed in 1: 1 by weight ratio, Maotai-flavor liquor wine tail alcoholic strength is 25%vol, the fungistat temperature of spraying is 33 ℃, down together) wetting, then the poor unstrained spirits after wetting is evenly covered poor unstrained spirits heap surface, heap fermentation 2.5d, casting when the product temperature rises to 50 ℃, the unstrained spirits that will be pickled with grains or in wine is mixed thoroughly, pit entry fermentation 30d.
2, in rough husky step, take out the good husky wine unstrained spirits of life of fermentation in pits, the loaded steamer after the uniform mixing in 1: 1 of the jowar with profit after good steams grain and steams wine, the wine of the gained husky wine of promptly making a living.Be laid on about the spreading for cooling to 34 ℃ of drying in the air steaming good poor unstrained spirits, add the high-temperature daqu powder, add bent amount for throwing 18% of grain gross weight, (this moment, poor unstrained spirits amounted to totally 24 rice steamers approximately to add the Qu Houshou heap, be divided into 2 heaps), it is wetting with fungistat 60kg that every heap is got the poor unstrained spirits of last 2 rice steamers, then the poor unstrained spirits after wetting evenly covered poor unstrained spirits heap surface, heap fermentation 3d, casting when temperature to be tasted with discrimination rises to 50 ℃, the unstrained spirits that will be pickled with grains or in wine is mixed thoroughly, pit entry fermentation 30d (every heap is gone into the cellar for storing things separately, down together).
3, the poor unstrained spirits that rough husky step pit entry fermentation is good goes out the cellar for storing things, steams wine and obtains wine 1 time, after steaming wine finishes, to be pickled with grains or in wine about unstrained spirits taking out from retort and cooling to 34 ℃, add the high-temperature daqu powder, add bent amount, add the Qu Houshou heap for throwing 12% of grain gross weight, it is wetting with fungistat 25kg to get the poor unstrained spirits of last 2 rice steamers, then the poor unstrained spirits after wetting is evenly covered poor unstrained spirits heap surface, heap fermentation 3.5d, casting when temperature to be tasted with discrimination rises to 48 ℃, the unstrained spirits that will be pickled with grains or in wine is mixed thoroughly, pit entry fermentation 30d.
4, the poor unstrained spirits that fermentation in pits is good trips out, steam wine and get wine 2 times, after steaming wine and finishing, about the unstrained spirits taking out from retort and cooling to 34 ℃ of will being pickled with grains or in wine, add the high-temperature daqu powder, add bent amount for throwing 12% of grain gross weight, adding the Qu Houshou heap, to get the poor unstrained spirits of last 2 rice steamers wetting with fungistat 20kg, then the poor unstrained spirits after wetting evenly covered poor unstrained spirits heap surface, heap fermentation 4d, casting when temperature to be tasted with discrimination rises to 48 ℃, the unstrained spirits that will be pickled with grains or in wine is mixed thoroughly, pit entry fermentation 30d.
5, remaining step routinely the aromatic type production technique carry out, obtain wine successively 3,4,5,6,7 times.
The contrast production test is set, produces, promptly do not add any fungistat, obtain wine successively 1 to 7 time according to traditional Maotai-flavor liquor production technique.Respectively present embodiment and preceding 4 rounds of controlled trial are piled up good poor unstrained spirits and carry out sensory testly, it the results are shown in Table 1.Simultaneously, 1 to 7 wine of present embodiment gained and 1 to 7 wine of controlled trial gained are taken a sample respectively, carry out sensory evaluation and each round the yield of liquor statistics, it judges the result and the yield of liquor sees Table 2.
The different rounds of table 1 are piled up poor unstrained spirits sensory test (before the broken heap)
Each round wine vinosity of table 2 and the yield of liquor result
Associative list 1 and table 2 in preceding 4 fermentation rounds, adopt the inventive method as can be known, by an amount of interpolation fungistat, can effectively suppress the generation of bacterium piece, reduced time cellar for storing things workload, simultaneously, owing to reduced the growth of assorted bacterium and the generation of musty, effectively improved vinosity on the accumulation top layer.In addition, pile up the poor unstrained spirits aerobic bacteria in top layer and account for the overwhelming majority, many to the consumption of starch amount, and major part is converted into heat, and the present invention has suppressed the growth of assorted bacterium by adding fungistat, effectively reduce the consumption of poor unstrained spirits starch in preceding 4 rounds, in the whole production round, improve the yield of liquor 1.58% altogether, effect is obvious.
Claims (8)
1. fungistat is characterized in that being made up of following components in weight percentage: 0.5～1.5 part of yellow water, 0.5～1.5 part on Maotai-flavor liquor wine tail.
2. fungistat according to claim 1 is characterized in that being made up of following components in weight percentage: 1 part of yellow water, 1 part on Maotai-flavor liquor wine tail.
3. fungistat according to claim 1 and 2 is characterized in that: the alcoholic strength of described Maotai-flavor liquor wine tail is 15～30%vol.
4. produce the method for Maotai-flavor liquor, comprise following husky step, rough husky step, the fermentation step of getting fermentation step after drinking for 1 time and getting after drinking for 2 times, it is characterized in that: following husky step, rough husky step, get fermentation step after drinking for 1 time and the fermentation step got after drinking for 2 times in poor unstrained spirits pile up after, claim 1～3 each described fungistat, heap fermentation then at heap surface sprinkling wetting amount; Perhaps down husky step, rough husky step, get fermentation step after drinking for 1 time and the fermentation step got after drinking for 2 times in, it is wetting with each described fungistat of claim 1～3 to get the poor unstrained spirits of part, then the poor unstrained spirits after wetting is covered poor unstrained spirits heap surface and carries out heap fermentation.
5. the method for production Maotai-flavor liquor according to claim 4, it is characterized in that: during heap fermentation, poor unstrained spirits heap volume is in 24～32 cubic metres, husky step is at heap surface sprinkling fungistat 60～80kg down, rough husky step is at heap surface sprinkling fungistat 40～60kg, gets fermentation step after drinking 1 time and gets after drinking fermentation step for 2 times respectively at heap surface sprinkling fungistat 20～40kg.
6. the method for production Maotai-flavor liquor according to claim 4, it is characterized in that: poor unstrained spirits heap volume is in 24～32 cubic metres, it is wetting with fungistat 60～80kg that down husky step is got 3.5～4.5 cubic metres poor unstrained spirits, then the poor unstrained spirits after wetting covered poor unstrained spirits heap surface; It is wetting with fungistat 40～60kg that rough husky step is got 3.5～4.5 cubic metres poor unstrained spirits, then the poor unstrained spirits after wetting covered poor unstrained spirits heap surface; Get fermentation step after drinking for 1 time and get after drinking fermentation step for 2 times that to get 3.5～4.5 cubic metres poor unstrained spirits respectively wetting with fungistat 20～40kg, then the poor unstrained spirits after wetting is covered poor unstrained spirits heap surface.
7. according to the method for the described production Maotai-flavor liquor of claim 4～6, it is characterized in that: the temperature of the fungistat of heap surface sprinkling is 32～35 ℃.
8. the Maotai-flavor liquor of producing by each described method of claim 4～7.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102746970A (en) * | 2012-07-31 | 2012-10-24 | 泸州品创科技有限公司 | Solid brewing cellar sealing method |
| CN106148056A (en) * | 2016-08-30 | 2016-11-23 | 李宪臻 | A kind of Beer spoilage bacteria antibacterial and application thereof |
| CN109504579A (en) * | 2019-01-23 | 2019-03-22 | 劲牌神农架酒业有限公司 | The production method of light flavor type Maotai-flavor liquor |
| CN109517692A (en) * | 2019-01-23 | 2019-03-26 | 劲牌神农架酒业有限公司 | The production method of highland barley Maotai-flavor liquor |
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| CN101705171A (en) * | 2009-12-18 | 2010-05-12 | 泸州品创科技有限公司 | Method for preparing Maotai-flavor liquor |
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- 2011-04-08 CN CN 201110087639 patent/CN102181347B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101705171A (en) * | 2009-12-18 | 2010-05-12 | 泸州品创科技有限公司 | Method for preparing Maotai-flavor liquor |
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| 《工程科技Ⅰ辑》 20070331 常峰 类细菌素产生菌的选育及其发酵产物性质的初步研究 , * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102746970A (en) * | 2012-07-31 | 2012-10-24 | 泸州品创科技有限公司 | Solid brewing cellar sealing method |
| CN102746970B (en) * | 2012-07-31 | 2013-07-10 | 泸州品创科技有限公司 | Solid brewing cellar sealing method |
| CN106148056A (en) * | 2016-08-30 | 2016-11-23 | 李宪臻 | A kind of Beer spoilage bacteria antibacterial and application thereof |
| CN109504579A (en) * | 2019-01-23 | 2019-03-22 | 劲牌神农架酒业有限公司 | The production method of light flavor type Maotai-flavor liquor |
| CN109517692A (en) * | 2019-01-23 | 2019-03-26 | 劲牌神农架酒业有限公司 | The production method of highland barley Maotai-flavor liquor |
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