CN103013750A - Pure-grain solid-state liquor brewing process - Google Patents
Pure-grain solid-state liquor brewing process Download PDFInfo
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Abstract
The invention discloses a process which adopts non glutinous sorghum and waxy wheat as materials to brew pure-grain solid-state liquid and solves the technical problems that the high-quality liquor cannot be obtained by adopting the non glutinous sorghum as the materials through the pure-grain solid-state brewing process in the prior art. In the method, the mixture of the non glutinous sorghum and the waxy wheat is used as the grain materials, the raw material ratio of the grain materials is controlled and the dosage of loosening agent is adjusted in a fermentation process, so that the defects of spicy taste and heavy odor of the liquor brewed by the non glutinous sorghum are solved. The brewing process is further optimized from condition controls based on the method, wherein the condition controls mainly comprise material preparing condition control, grain brewing condition control, saccharifying condition control and fermenting condition control, so that the scientific metering problems of the key process conditions such as the grain brewing time, the saccharifying time, the fermenting time and the like are in particular solved. The method provided by the invention can save the consumption of the glutinous sorghum in the pure-grain solid-state liquor brewing, and ensures the quality of the produced liquor while greatly reducing the material cost of the liquor brewing. Moreover, the method has no special requirements on conventional liquor brewing devices including the fermentation pits.
Description
Technical field
The present invention relates to a kind of White wine brewing process, particularly relate to a kind of White wine brewing process of solid fermentation by pure grains, belong to alcoholic beverage, food processing field.
Background technology
Pure grain brewed spirit solid method is the exclusive traditional technology of China white wine industry, and the history of more than one thousand years is arranged.At liquor industry, brewing grains white spirit refers to take Chinese sorghum, corn, wheat, rice, glutinous rice, barley, buckwheat and beans as raw material (not comprising the potato class), in the containers such as Ni Jiao, stone cellar for storing things or ceramic, porcelain, cement, through total solids state or semi-solid state (being applicable to rice spirit) spontaneous fermentation, and the Liquor Products that makes through pyrogenic distillation.This class liquor also claims traditional technology liquor, is raw material because liquor adopts grain, forms through spontaneous fermentation and pyrogenic distillation, has unique odor type, such as dense, clear, sauce, Mi Sida odor type, is subject to a lot of people and likes.The concept relative with brewing grains white spirit is exchange liquor (concocted white spirit) in the industry, refer to take sugarcane, beet pulp, potato do, corn etc. is for raw material manufacturing edible ethanol, blend take edible ethanol as basic raw material and add the liquor that the mouthfeel of flavouring flavoring substance simulation traditional grain wine is made, this class liquor is also referred to as white spirit.Brewing grains white spirit just is being subject to liking of increasing human consumer, in present Liquor Products take brewing grains white spirit as high-grade wine, take exchange liquor as in, low-grade wine.
But there is multiple contradiction in the development of brewing grains white spirit industry: the one, and the contradiction that the grain consumption is too high.Produce the pure grain solid spirit of 500g and need to consume 1500g grain, only consume and need 750g～850g grain and produce the 500g concocted white spirit, and the latter can adopt, and sugarcane, beet pulp, the dried equal yield line of potato are higher, to be worth lower grain be raw material; The 2nd, the raw food phase of an eclipse is to single and have the contradiction of unbalanced supply-demand.Such as, Chinese sorghum is the important source material of pure grain brewed spirit solid, wine brewing mainly is divided into glutinous sorghum and non glutinous sorghum two classes with Chinese sorghum.The main difference of non glutinous sorghum and glutinous sorghum is that amylose content is high, non glutinous sorghum wine-making technology parameter characteristic shows as that water regain is large, water-intake rate is slow, gelatinization point is high, expansion rate of water absorption is large, in the wine brewing process, be prone to the shortcoming that low, the female poor acidity of liquor output is large, moisture content is high, the vinosity mouthfeel quality is not good, therefore adopt merely non glutinous sorghum to brewage brewing grains white spirit technique and be difficult to scale of input production; Glutinous sorghum wine brewing quality is excellent, is the raw material that extensively adopts in the present pure grain brewed spirit solid, for example Maotai and Luzhou Old Cellar just with glutinous sorghum as single liquor-making raw material.Pure grain solid spirit market is large to the glutinous sorghum demand, but the high-quality glutinous sorghum is only produced in the small portions such as Sichuan, Guizhou zone, development along with pure grain solid spirit industry, glutinous sorghum output can not satisfy the demand of wine-making industry, and its price rises steadily and further raises pure grain solid spirit price.Therefore, improve non glutinous sorghum wine brewing quality by improving making method, break through the restriction of non glutinous sorghum in pure grain brewed spirit solid, will both be conducive to the development of pure grain solid spirit industry, the grain that more is conducive to balanced pure grain brewed spirit solid consumes structure, the consumption level of saving food on the whole.
Summary of the invention
Purpose of the present invention is exactly for the deficiencies in the prior art, it is the technique that raw material is brewageed pure grain solid spirit that a kind of non glutinous sorghum and Waxy wheat of adopting is provided, this technique can be saved in the pure grain brewed spirit solid the consumption of glutinous sorghum, guarantees out the wine quality in decrease liquor-making raw material cost.
For achieving the above object, technical scheme of the present invention is as follows:
A kind of pure grain brewed spirit solid technique is carried out according to the operation of getting the raw materials ready, steeping grain, steaming grain, saccharification, fermentation, distillation; Prepare raw material grain in procedure for preparation, steeping the grain operation with raw material grain immersion swelling, the edible high-temperature vapor of raw food that is filtered dry moisture after steaming grain operation is with swelling is stifling, mix bent saccharification at the raw material grain that the saccharification operation will be steamed, raw material grain sealed fermenting after fermentation procedure is with saccharification obtains the wine unstrained spirits, at distillation process the wine unstrained spirits is transferred to the distil container distillation and gets wine; It is characterized in that: brewed spirit raw material grain is the mixture of non glutinous sorghum and Waxy wheat, non glutinous sorghum: Waxy wheat (W/W)=25% ~ 75%:75% ~ 25%; During the fermentation, use the rice chaff shell of raw material grain aggregate 14%～15% as raising agent, perhaps use the rice chaff shell of raw material grain aggregate 7%～9% and losing of raw material grain aggregate 16%～20% poor as raising agent.
Aforesaid method is the technique that adopts the solid state fermentation brewing spirit take pure grain as raw material, and brewed spirit raw material grain adopts the mixture of non glutinous sorghum and Waxy wheat, non glutinous sorghum: Waxy wheat (W/W)=25% ~ 75%:75% ~ 25%.Waxy wheat is the new wheat breed that obtains by the biological engineering in recent years, compare with common non-Waxy wheat, have that amylose content is low, viscosity is high, Expansion Potential is large, gelatinization point is low, the anti-strong characteristics of ability of bringing back to life, but and output is high, the low planting area of cost is wide.Waxy wheat can be used for the solid-state fermentation process wine brewing, the suction of profit grain is excessive, grain adhesion caking is not easy to operate but have, the saccharification system temperature is too high, ethanol content is crossed the drawbacks such as low, and the method that there is no realizes adopting pure grain brewed spirit solid technique to carry out industrialization production (referring to CN201210595884.1).The inventive method is by selection and the proportioning control of grain raw material, and adopt during the fermentation rice chaff shell or/and lose the grain as the fermentation system raising agent, optimize simultaneously the raising agent consumption, overcome when adopting existing brewed spirit solid explained hereafter take non glutinous sorghum and Waxy wheat mixture as grain raw material the suction of grain profit grain excessively, grain adhesion caking is difficult to operation, the saccharification system temperature is crossed the high-technology drawback, solved the heavier shortcoming of the rough peppery and evil flavor of non glutinous sorghum brewing spirit entrance, make distilled spirit fragrance purer, thereby make non glutinous sorghum and Waxy wheat can substitute glutinous sorghum as solid state fermentation raw material production traditional liquor.
Although above-mentioned processing method has solved the heavier shortcoming of rough peppery, the evil flavor of product inlet, the quality performance still belongs to low-grade solid spirit product, and market outlook are limited.For the stable quality that improves Liquor Products, the inventive method further sets about optimizing making method from condition control, mainly comprises the condition control of getting the raw materials ready, steaming grain, saccharification, fermentation four procedures.
Optimization to procedure for preparation.Grain raw material adopts the processing of whole grain pan feeding, has omitted conventional broken grain operation.The present invention adopts the technical foundation of whole grain pan feeding processing to be, the one, Waxy wheat starch viscosity is strong in the raw material, bubble during grain after large, the broken grain of water regain easily the adhesion caking be difficult to operation and affect saccharification and ferment effect, adopts simultaneously combination adding of whole grain fermentation raising agent can avoid the generation of the problems referred to above; The 2nd, through repeatedly experiment discovery, when follow-up steaming grain operation finishes, the Waxy wheat parcel that non glutinous sorghum in the mixing raw material can be ftractureed, the feature strong by waxy wheat flour viscosity, that suction is many, whole grain non glutinous sorghum can be finished smoothly the follow-up all process steps of wine brewing and do not affected brewing quality.On the whole, Waxy wheat cracking degree when as long as the grain end is steamed in control, guarantee that non glutinous sorghum is effectively wrapped up, just can solve simultaneously the technical problem that the two kinds of whole grain of raw material grain pan feedings add fashionable existence, can guarantee pure grain brewed spirit solid technique provided by the invention in the situation of having omitted the broken grain of raw material grain operation, still possess with traditional fermentation technique in need to carry out first the technique effect that the broken grain of grain just can be obtained.
To steaming the optimization of grain operation.The inventive method makes amylopectin ratios rising in the fermentation system owing to add Waxy wheat in grain raw material, and starch pasting institute energy requirement reduces in the grain process so that steam.With respect to existing technique, mixing raw material need to reduce conventional the steaming grain time, simultaneously need again to control more accurately and steam the grain time, cause to prevent from steaming the grain overlong time that the grain quality is excessively loose, adhesion caking or steam the problems such as the too short half steaming that causes of grain time, liquor output are low.So under optimal conditions, the control criterion of steaming grain time that the present invention is further certain, Waxy wheat skin breakage degree two is overlapped control criterions after steaming grain Time Calculation formula and the end of steaming grain have been determined in experiment repeatedly.At first steam the grain time and calculate the min of unit according to formula " Waxy wheat weight percent in 70-20 * raw material ".For example, Waxy wheat weight percent 25% in raw material, then steaming the grain time is 70-20 * 0.25=65min.Secondly, consider the difference of different batches grain quality, difference on the steaming grain time of employing calculative determination can tell on, and the softer easy generation steaming grain of Waxy wheat quality is excessive, non glutinous sorghum can effectively be wrapped up by Waxy wheat when steaming the grain end for assurance simultaneously, steaming the grain time can further suitably adjust according to wheat skin breakage degree in the stifling process, overall goal is that Waxy wheat skin breakage area control is at 5%～25% of epidermis area when steaming grain and finish, and Waxy wheat skin breakage area index accounts for raw material grain aggregate ratio with Waxy wheat and rises and descend.Particularly, to account for material rate more when Waxy wheat, for example near 75% the time, with its skin breakage area control near 5% lower level; And account for material rate when low when Waxy wheat, for example near 25%, then need its skin breakage area control near 25% higher level.
Optimization to the saccharification operation.The present invention adds the rising that Waxy wheat makes amylopectin and protein ratio in the raw material in grain raw material, can make the easier small molecules carbohydrate that is cut into of polysaccharide chain (starch) in the system, Waxy wheat provides more sufficient protein to provide more sufficient nitrogenous source for microorganisms such as head molds on the other hand, in the system microbial enzyme more, activity is stronger.In order to adapt to this feature, the present invention has carried out three aspects: optimization in the saccharification operation, and the one, the raising agent consumption, two is two steps to mix song, the 3rd, determine the saccharification time standard.
One, raising agent consumption.Meeting is adopted the chaff shell or/and is lost grain as raising agent in the traditional technology of brewed spirit solid.Only may appear in the technique that the non-first run brewages owing to lose grain, be raising agent if adopt the chaff shell when therefore the first run is brewageed, and each wheel then adopts simultaneously the chaff shell and loses grain and be raising agent thereafter.Among the present invention, if the first run is brewageed the rice chaff shell of employing raw material grain total amount 14%～15% as raising agent, and cooperated for two steps mixed bent the use; If not what the first run was brewageed the rice chaff shell that adopts raw material grain total amount 7%～9% and raw material grain total amount 16%～20% loses grain as raising agent, and cooperates for two steps mixed bent use.
Two, two steps were mixed song.The first step is mixed bent when the raw material cereal temperature is down to 53 ℃～56 ℃, adds the grog liquor Koji of raw material grain gross weight 0.15%; Second step is mixed bent when raw material grain and Koji mixture temperature are down to 40 ℃～41 ℃, the grog liquor Koji of adding raw material grain gross weight 0.2%.Adopting for two steps mixed bent technology, that raw material contact with Koji is more abundant, the more important thing is can overcome because steaming the damage that excess Temperature after the grain causes microorganism and biological enzyme and mixing bent process cereal temperature and cross the age of starch that causes in the hanging down defective that the liquor that causes yields poorly of bringing back to life.
Three, saccharification time calculates according to formula " Waxy wheat weight percent in 24-1.33 * raw material ", and the h(of unit formula implication is with steaming grain Time Calculation formula); The interior temperature of saccharification system remains on 36 ℃～40 ℃ in the saccharifying.
Optimization to fermentation procedure.Because grain raw material changes, through having accumulated more carbon sources and nitrogenous source in the system behind the Mashing process, the kind of microorganism and enzyme system are abundanter, more active, and ethanol and liquor flavor material formation speed are faster.For adapting to this feature, the present invention determines that under optimal conditions the fermentation time measurement standard is to calculate according to formula " Waxy wheat weight percent in 7-2 * raw material ", and the d(of unit formula implication is with steaming grain Time Calculation formula).During the fermentation (in the total fermentation time that namely calculates according to formula), the temperature of fermentation system maintains 25 ℃～18 ℃ the process that naturally reduces gradually in early stage in the 18h, maintain 18 ℃ ~ 14 ℃ the process that naturally reduces gradually in the thereafter time period.
Above-mentioned optimisation technique scheme relates to a plurality of operations of the pure grain brewed spirit solid of the present invention processing condition, and there is not inevitable indivisible relation in the prioritization scheme of each operation.On the basis of existing technology, adopted Waxy wheat and non glutinous sorghum for to mix in the situation of grain raw material, the optimisation technique scheme of removing procedure for preparation need to match with the technical optimization that steams the grain operation, the optimisation technique of remaining each operation all can be implemented separately, its result can use equally the wine quality and be higher than the liquor of brewageing with existing making method, and just quality can not reach optimum state.
Compared with prior art, the invention has the beneficial effects as follows: (1) provides the technique that adopts the solid state fermentation brewing spirit with non glutinous sorghum and Waxy wheat mixture as raw material, solved the heavier shortcoming of rough peppery, the evil flavor of non glutinous sorghum brewing spirit entrance, make distilled spirit fragrance purer, and solved the technical problem of mixing raw material adhesion caking, excess Temperature, improve the utilising efficiency of non glutinous sorghum in pure grain solid spirit is produced, reduced by a relatively large margin pure grain solid spirit industry cost; (2) provide non glutinous sorghum mixed concrete technology with Waxy wheat mixed solid fermentation brewing spirit, solved the Scientific Measurement problem of steaming the key processing condition such as grain time, saccharification time, fermentation time, for the further stable product quality that improves provides guarantee, and reduced prior art processes complexity, shortened the production cycle; (3) the inventive method production technique operation is comparatively simple, and grain raw material need not fragmentation, can whole grain wine brewing, to the Brewing equipment that comprises fermentation pit without particular requirement.
Embodiment
Following the preferred embodiments of the present invention are further described.
Embodiment one
Adopt the inventive method to brewage pure grain solid spirit, specifically the non-first run making method under the continuous brewing production.
Step S1, get the raw materials ready
Select the first-class non glutinous sorghum of quality and Waxy wheat, clean removal of impurities, (see Table 1) to scale even mixing for standby use.Non glutinous sorghum and Waxy wheat all with the processing of whole grain pan feeding, need not fragmentation.
Table 1 brewed spirit feed composition
Prepare rice chaff shell and last round of to brewage losing of generation poor stand-by as raising agent.Rice chaff shell consumption is grain raw material gross weight 7%～9%, and losing poor consumption is grain raw material gross weight 16%～20%.
Step S2, bubble grain
The raw material grain that step S1 prepares is put into bubble grain container, add water to the above 23cm～26cm in raw material grain plane.Bubble grain guarantees when finishing that raw material grain longitudinal section or arid region, center, transverse section area are less than 5% of this sectional area.Usually steep grain time 10h～12h, and can suitably adjust according to room temperature.
In the bubble grain process, in the container water around raw material grain from around the almost constant speed infiltrate from outside to inside, wetting zones is basically parallel to the expansion of raw material grain surface plane, and during check bubble grain effect, the humid area in raw material grain longitudinal section or transverse section shows the ratio that approaches very much.Therefore, when bubble grain finished, the arid region area ratio in employing raw material grain longitudinal section or transverse section all demonstrated the effect of raw material grain immersion swelling.
Step S3, steaming grain
Bubble grain water in the raw material grain is put dried, put into and steam grain container (rice steamer steaming device) and steam grain.Steam the grain time and calculate the min of unit according to formula " Waxy wheat weight percent in 70-20 * raw material ".
Steaming grain finishes, and accounts for 5%～25% of epidermis area according to the different check control of raw material grain component Waxy wheat skin breakage area.Concrete control criterion is as shown in table 2.
Table 2 steams grain and finishes Waxy wheat skin breakage degree
| Waxy wheat ratio in the raw material | 25% | 50% | 75% |
| Waxy wheat skin breakage degree | 15%～25% | 10%～20% | 5%～15% |
Because it is stifling through high-temperature vapor first to need to use in the saccharification operation rice chaff shell to need as raising agent, it is stifling when therefore steaming grain ready rice chaff shell and raw material grain to be put into container simultaneously, with the saving time cost.Stifling process semilate rice rice bran shell does not contact mutually with the independent packing of raw material grain, usually rice chaff shell is put into the upper strata steaming tray.
Step S4, saccharification
Steam grain and finish to carry out saccharification, mix in two steps song, specifically:
The first step is mixed song: the rice chaff shell (fumigating through high-temperature vapor in step S3) of evenly laying raw food food gross weight 3%～4% in saccharification container (saccharifying tank), evenly lay on the rice chaff shell and lose the grain layer, losing poor consumption is raw material grain gross weight 8%～10%, to place through the raw material grain that step S3 steamed and lose on the grain layer, when the raw material cereal temperature is down to 53 ℃～56 ℃, the grog liquor Koji that adds raw material grain gross weight 0.15%, with raw material grain and the rapid mixing of liquor Koji, and avoid sneaking into rice chaff shell as far as possible or lose grain;
Second step is mixed song: when treating that raw material grain and Koji mixture temperature are down to 40 ℃～41 ℃, the grog liquor Koji that adds raw material grain gross weight 0.2%, spread into raw material grain layer out with behind raw material grain and the rapid mixing of liquor Koji, on raw material grain layer, evenly lay and lose the grain layer, losing poor consumption is raw material grain gross weight 8%～10%, losing rice chaff shell (in step S3, fumigating through the high-temperature vapor) layer of evenly laying grain gross weight 4%～5% on the grain layer, carry out saccharification;
Saccharification time calculates according to formula " Waxy wheat weight percent in 24-1.33 * raw material ", the h of unit; The interior temperature of saccharification system remains on 36 ℃～40 ℃ in the saccharifying.
In the present embodiment, lose grain and should be the fresh groove of losing, go out rice steamer and be no more than 3h, and temperature is no more than 60 ℃.
Step S5, fermentation
Saccharification finishes, and the raising agent of laying in raw material grain and the saccharifying tank is uniformly mixed into mixture, and mixture is transferred to fermenting container (fermentation vat), secluding air sealing and fermenting.Total fermentation time is calculated according to formula " Waxy wheat weight percent in 7-2 * raw material ", the d of unit.In total fermentation time, the temperature of fermentation system remains on 25 ℃～18 ℃ the process that naturally reduces gradually in early stage in the 18h, remains on 18 ℃ ~ 14 ℃ the process that naturally reduces gradually in the thereafter time period.
Step S6, distillation
Fermentation ends obtains the wine unstrained spirits, the wine unstrained spirits is transferred to distill in the distil container (rice steamer) gets wine.Still-process is controlled each physical and chemical index according to conventional criteria.Steam wine in earlier stage, the foreshot who casts out brewing materials quality about 0.5% steams the after drinking phase, casts out the wine tail of muddy stain.
Through check, the liquor physical and chemical index that makes, sanitary index all meet the related request of national solid-liquid method Chinese sprits standard (GB/T 20822-2007).
Embodiment two
Adopt the inventive method to brewage pure grain solid spirit, itself and embodiment one something in common no longer repeat, and its difference is consumption and the temperature condition of raising agent in the preparation amount, step S4 saccharification operation of raising agent in the step S1 procedure for preparation.
Step S1, get the raw materials ready
Prepare rice chaff shell and last round of to brewage losing of generation poor stand-by as raising agent.Rice chaff shell consumption is grain raw material gross weight 8%, and losing poor consumption is grain raw material gross weight 18%.
Step S4, saccharification
The first step is mixed song: rice chaff shell consumption is raw material grain gross weight 3.5%; Losing poor consumption is raw material grain gross weight 9%; When the raw material cereal temperature is down to 54 ℃～55 ℃, add the grog liquor Koji of raw material grain gross weight 0.15%.
Second step is mixed song: losing poor consumption is raw material grain gross weight 9%; Rice chaff shell consumption is raw material grain gross weight 4.5%.
Embodiment three
Adopt the inventive method to brewage pure grain solid spirit, it no longer repeats with embodiment one or two identical parts, and its difference is the saccharification system temperature condition of step S4 saccharification operation.
The interior temperature of saccharification system remains on 37 ℃～39 ℃ in the saccharifying, and the temperature of more optimizing is 38 ℃.
Embodiment four
Adopt the inventive method to brewage pure grain solid spirit, specifically the first run making method under the continuous brewing production.
Present embodiment and embodiment one something in common no longer repeat, and its difference is step S1 procedure for preparation and step S4 saccharification operation.Because brewing process is that the first run is brewageed, lack the grain of losing of last round of brewing process generation, therefore only adopt rice chaff shell as raising agent.
Step S1, get the raw materials ready
It is stand-by as raising agent to prepare rice chaff shell.Rice chaff shell consumption is grain raw material gross weight 14%～15%.
Step S4, saccharification
Steam grain and finish to carry out saccharification, mix in two steps song, specifically:
The first step is mixed song: evenly lay rice chaff shell (fumigating through high-temperature vapor in step S3) layer in saccharifying tank, consumption is raw material grain gross weight 6%～6.5%, to place through the raw material grain that step S3 steamed on the rice chaff shell, when the raw material cereal temperature is down to 53 ℃～56 ℃, the grog liquor Koji that adds raw material grain gross weight 0.15%, with raw material grain and the rapid mixing of liquor Koji, and avoid sneaking into rice chaff shell as far as possible;
Second step is mixed song: when treating that raw material grain and Koji mixture temperature are down to 40 ℃～41 ℃, the grog liquor Koji that adds raw material grain gross weight 0.2%, spread into raw material grain layer out with behind raw material grain and the rapid mixing of liquor Koji, evenly lay rice chaff shell (in step S3, fumigating through high-temperature vapor) layer on the raw material grain layer, consumption is 8%～8.5% of raw material grain gross weight, carries out saccharification.
Saccharification time calculates according to formula " Waxy wheat weight percent in 24-1.33 * raw material ", the h of unit; The interior temperature of saccharification system remains on 36 ℃～40 ℃ in the saccharifying.
Embodiment five
Adopt the inventive method to brewage pure grain solid spirit, itself and embodiment four something in common no longer repeat, and its difference is the temperature condition of step S4 saccharification operation.
Step S4, saccharification
The first step is mixed song: when the raw material cereal temperature is down to 54 ℃～55 ℃, add the grog liquor Koji of raw material grain gross weight 0.15%.
Embodiment six
Adopt the inventive method to brewage pure grain solid spirit, itself and embodiment four or five something in common no longer repeat, and its difference is the temperature condition of step S4 saccharification operation.
The interior temperature of saccharification system remains on 37 ℃～39 ℃ in the saccharifying, and the temperature of more optimizing is 38 ℃.
Test example one
The liquor that utilizes gas chromatographic detection to make according to embodiment one, detected result is as shown in table 3.
Table 3 gas chromatographic detection data
Adopt expert's point system to detect every Oranoleptic indicator of the liquor that makes according to embodiment one, the result is as shown in table 4.
Table 4 Oranoleptic indicator score data
Two detected results show: make wine take 75% non glutinous sorghum+25% Waxy wheat as raw material (1), vinosity has met national beverage wine standard, gas-chromatography shows that the impurity phases such as acetaldehyde that it contains and primary isoamyl alcohol are reduced by the liquor of raw material is existing whole employing non glutinous sorghums, point out after the expert judges that the liquor aesthetic quality makes moderate progress, scoring is 35 minutes; (2) liquor take 50% non glutinous sorghum+50% Waxy wheat as raw material, its vinosity has met national beverage wine standard, gas-chromatography shows that the total impurities such as acetaldehyde that it contains and primary isoamyl alcohol further reduce, some gas-chromatography index substance content slightly rises, point out after the expert judges that the liquor aesthetic quality is better, be mainly manifested in the mud stink and alleviate, and entrance is smooth-going and refreshing clean, the style of fen-flavor type white spirit slightly, scoring is 65 minutes; (3) liquor take 25% non glutinous sorghum+75% Waxy wheat as raw material, its vinosity has met national beverage wine standard, gas-chromatography shows that the total impurities such as acetaldehyde that it contains and primary isoamyl alcohol are minimum in all substances, some gas-chromatography index substance content slightly rises, and points out after the expert judges that mouthfeel, fragrance omit inferior than 50% Waxy wheat+50% glutinous sorghum combination.Scoring is 55 minutes; (4) adopt 100% non glutinous sorghum as liquor-making raw material, although vinosity has met national beverage wine standard, but gas-chromatography shows that the impurity such as acetaldehyde that it contains and primary isoamyl alcohol are more, after judging, the expert points out that poor mud foul smell flavor, the mouthfeel entrance of having shown of quality of white spirit rushes peppery and pained, evil flavor is larger, and scoring is 25 minutes.
According to above detected result, determine to adopt the disclosed making method brewing spirit of the inventive method to be the most preferred technique scheme take 50% non glutinous sorghum+50% Waxy wheat as raw material grain.
Embodiment six
Respectively take the listed brewed spirit feed composition of table 1 as grain raw material, according to Shen Yi side's work " liquor production technology pandect " (1998, ISBN 978-7-5019-2229-1) the brewed spirit solid technique of the 382nd～385 page of record of a book is according to raw material → immersion → just steaming → vexed water → multiple steaming → taking out from retort and cooling → saccharification cultivation → pit entry fermentation → process such as distil process are produced pure grain solid spirit.The liquor that utilizes gas chromatographic detection to make, detected result is as shown in table 5.
Adopt expert's point system to detect every Oranoleptic indicator of the liquor that makes, the result shows when the Waxy wheat addition is 0% that rough peppery, the evil flavor of non glutinous sorghum brewing spirit entrance is heavier again, and the liquor vinosity is relatively poor; After adding Waxy wheat, vinosity that this technique is produced is taken on a new look to some extent, and evil flavor alleviates, and entrance is comparatively soft, but vinosity is still not ideal enough.
Table 5 gas chromatographic detection data
Present embodiment also demonstrates, Waxy wheat joins in the old production technique as a kind of novel material, can not adapt with old technology, occurred the suction of grain profit grain excessively, grain adhesion caking is difficult to operation, the saccharification system temperature is crossed high drawback, affect the whole efficiency of making method, need to carry out process modification.
Claims (10)
1. a pure grain brewed spirit solid technique is carried out according to the operation of getting the raw materials ready, steeping grain, steaming grain, saccharification, fermentation, distillation; Prepare raw material grain in procedure for preparation, steeping the grain operation with raw material grain immersion swelling, the edible high-temperature vapor of raw food that is filtered dry moisture after steaming grain operation is with swelling is stifling, to steam grain raw material grain later in the saccharification operation and mix bent saccharification, raw material grain sealed fermenting after fermentation procedure is with saccharification obtains the wine unstrained spirits, at distillation process the wine unstrained spirits is transferred to the distil container distillation and gets wine; It is characterized in that: brewed spirit raw material grain is the mixture of non glutinous sorghum and Waxy wheat, non glutinous sorghum: Waxy wheat (W/W)=25% ~ 75%:75% ~ 25%; During the fermentation, use the rice chaff shell of raw material grain aggregate 14%～15% as raising agent, perhaps use the rice chaff shell of raw material grain aggregate 7%～9% and losing of raw material grain aggregate 16%～20% poor as raising agent.
2. technique according to claim 1 is characterized in that: in the described steaming grain operation, steam the grain time and calculate the min of unit according to formula " Waxy wheat weight percent in 70-20 * raw material ".
3. technique according to claim 1 and 2 is characterized in that: in the described procedure for preparation, non glutinous sorghum and Waxy wheat are all with the processing of whole grain pan feeding; In the described steaming grain operation, suitably adjust the steaming grain time according to Waxy wheat skin breakage degree in the stifling process, Waxy wheat skin breakage area control is at 5%～25% of epidermis area when steaming grain and finish, and Waxy wheat skin breakage area index accounts for raw material grain aggregate ratio with Waxy wheat and rises and descend.
4. technique according to claim 3, it is characterized in that: when Waxy wheat accounted for raw material grain aggregate 25%, its skin breakage area index was 15%～25%; When Waxy wheat accounted for raw material grain aggregate 50%, its skin breakage area index was 10%～20%; When Waxy wheat accounted for raw material grain aggregate 75%, its skin breakage area index was 5%～15%.
5. according to claim 1 and 2 or 4 described techniques, it is characterized in that: will steam grain raw food food later and mix in two steps the Qu Jinhang saccharification, the first step is mixed bent when the raw material cereal temperature is down to 53 ℃～56 ℃, adds the grog liquor Koji of raw material grain gross weight 0.15%; Second step is mixed bent when raw material grain and Koji mixture temperature are down to 40 ℃～41 ℃, the grog liquor Koji of adding raw material grain gross weight 0.2%; Saccharification time calculates according to formula " Waxy wheat weight percent in 24-1.33 * raw material ", the h of unit, and the interior temperature of saccharification system remains on 36 ℃～40 ℃ in the saccharifying.
6. technique according to claim 5 is characterized in that: two steps mixed one of following two kinds of methods of Qu Yizhao and implement:
Method one: the first step is mixed song: evenly lay the rice chaff shell fumigated through high-temperature vapor as the raising agent layer in the saccharification container, rice chaff shell consumption is raw material grain gross weight 6%～6.5%, place on the raising agent layer steaming grain raw material grain later, when the raw material cereal temperature is down to 53 ℃～56 ℃, the grog liquor Koji that adds raw material grain gross weight 0.15% also avoids sneaking into raising agent with raw material grain and the rapid mixing of liquor Koji as far as possible; Second step is mixed song: treat that raw material grain and Koji mixture temperature be down to 40 ℃～41 ℃, the grog liquor Koji that adds raw material grain gross weight 0.2%, spread into raw material grain layer out with behind raw material grain and the rapid mixing of liquor Koji, lay the rice chaff shell fumigated through high-temperature vapor on the raw material grain layer as the raising agent layer, rice chaff shell consumption is raw material grain gross weight 8%～8.5%, carries out saccharification;
Method two: the first step is mixed song: evenly lay the rice chaff shell of fumigating through high-temperature vapor in the saccharification container, rice chaff shell consumption is raw material grain gross weight 3%～4%, evenly lay on the rice chaff shell and lose the grain layer, losing poor consumption is raw material grain gross weight 8%～10%, place and lose on the grain layer steaming grain raw material grain later, when the raw material cereal temperature is down to 53 ℃～56 ℃, the grog liquor Koji that adds raw material grain gross weight 0.15%, with raw material grain and the rapid mixing of liquor Koji, and avoid sneaking into rice chaff shell as far as possible or lose grain; Second step is mixed song: when treating that raw material grain and Koji mixture temperature are down to 40 ℃～41 ℃, the grog liquor Koji that adds raw material grain gross weight 0.2%, spread into raw material grain layer out with behind raw material grain and the rapid mixing of liquor Koji, on raw material grain layer, evenly lay and lose the grain layer, losing poor consumption is raw material grain gross weight 8%～10%, losing the even rice chaff shell of fumigating through high-temperature vapor of laying on the grain layer, rice chaff shell consumption is 4%～5% of grain gross weight, carries out saccharification; The described grain of losing all goes out rice steamer and is no more than 3h, and temperature is no more than 60 ℃.
7. technique according to claim 6 is characterized in that: in the described fermentation procedure, total fermentation time is calculated according to formula " Waxy wheat weight percent in 7-2 * raw material ", the d of unit; In total fermentation time, the fermentation system temperature keeps 25 ℃～18 ℃ the process that naturally reduces gradually in early stage in the 18h, keeps thereafter 18 ℃ ~ 14 ℃ the process that naturally reduces gradually in the time period.
8. it is characterized in that according to claim 6 or 7 described techniques:
Mixing in the song of method one, the first step is mixed song: when the raw material cereal temperature is down to 54 ℃～55 ℃, add the grog liquor Koji of raw material grain gross weight 0.15%;
Mixing in the song of method two, the first step is mixed song: rice chaff shell consumption is raw material grain gross weight 3.5%, and losing poor consumption is raw material grain gross weight 9%, when the raw material cereal temperature is down to 54 ℃～55 ℃, adds the grog liquor Koji of raw material grain gross weight 0.15%; Second step is mixed song: losing poor consumption is raw material grain gross weight 9%, and rice chaff shell consumption is raw material grain gross weight 4.5%.
9. technique according to claim 8 is characterized in that: in the described saccharifying in the saccharification system temperature remain on 37 ℃～39 ℃.
10. it is characterized in that: non glutinous sorghum in the described brewed spirit raw material grain: Waxy wheat (W/W)=50%:50% according to claim 1 and 2 or 4 or 6 or 7 or 9 described techniques.
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| CN113831980A (en) * | 2021-11-04 | 2021-12-24 | 四川大学 | Preparation method of purple waxy wheat strong-flavor liquor |
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| CN113831980A (en) * | 2021-11-04 | 2021-12-24 | 四川大学 | Preparation method of purple waxy wheat strong-flavor liquor |
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