CN103013750B - Pure-grain solid-state liquor brewing process - Google Patents
Pure-grain solid-state liquor brewing process Download PDFInfo
- Publication number
- CN103013750B CN103013750B CN201210516078.XA CN201210516078A CN103013750B CN 103013750 B CN103013750 B CN 103013750B CN 201210516078 A CN201210516078 A CN 201210516078A CN 103013750 B CN103013750 B CN 103013750B
- Authority
- CN
- China
- Prior art keywords
- grain
- raw material
- material grain
- gross weight
- waxy wheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000013124 brewing process Methods 0.000 title abstract description 8
- 235000013339 cereals Nutrition 0.000 claims abstract description 266
- 239000002994 raw material Substances 0.000 claims abstract description 168
- 238000000034 method Methods 0.000 claims abstract description 94
- 241000209140 Triticum Species 0.000 claims abstract description 68
- 235000021307 Triticum Nutrition 0.000 claims abstract description 68
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 49
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 49
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000020097 white wine Nutrition 0.000 claims description 48
- 241000209094 Oryza Species 0.000 claims description 47
- 235000007164 Oryza sativa Nutrition 0.000 claims description 46
- 235000009566 rice Nutrition 0.000 claims description 46
- 238000010025 steaming Methods 0.000 claims description 38
- 239000007787 solid Substances 0.000 claims description 35
- 235000010855 food raising agent Nutrition 0.000 claims description 26
- 235000014101 wine Nutrition 0.000 claims description 26
- 210000003491 skin Anatomy 0.000 claims description 15
- 238000004821 distillation Methods 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000020985 whole grains Nutrition 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 7
- 235000015096 spirit Nutrition 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 230000007423 decrease Effects 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 12
- 230000007547 defect Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 239000011257 shell material Substances 0.000 description 29
- 238000005516 engineering process Methods 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 10
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 238000004817 gas chromatography Methods 0.000 description 6
- 238000005457 optimization Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 230000035611 feeding Effects 0.000 description 4
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000010563 solid-state fermentation Methods 0.000 description 4
- 238000011514 vinification Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 3
- 238000013459 approach Methods 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
- 241000335053 Beta vulgaris Species 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 235000020066 kaoliang wine Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001698 pyrogenic effect Effects 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 235000020068 maotai Nutrition 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000012913 prioritisation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- -1 small molecules carbohydrate Chemical class 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
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, has the history of more than one thousand years.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 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 making through pyrogenic distillation.This class white wine also claims traditional technology white wine, because white wine adopts grain, is raw material, through spontaneous fermentation and pyrogenic distillation, forms, and has unique odor type, as dense, clear, sauce, meter Si great odor type, is subject to a lot of people and likes.The concept relative with brewing grains white spirit is exchange white wine (concocted white spirit) in the industry, refer to take that sugarcane, beet pulp, potato are dry, corn etc. is raw material manufacture edible ethanol, the white wine that the edible ethanol of take is blent and added the mouthfeel of flavouring flavoring substance simulation traditional grain wine to make as basic raw material, this class white wine is also referred to as white spirit.Brewing grains white spirit is just being subject to liking of increasing human consumer, in current Liquor Products, take brewing grains white spirit as high-grade wine, take exchange white wine 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 grain consumption is too high.Produce the pure grain solid spirit of 500g and need to consume 1500g grain, and produce 500g concocted white spirit, only consume and need 750g～850g grain, and the latter can adopt, and sugarcane, beet pulp, the dry 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 is mainly 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 wine brewing process, be prone to the shortcoming that low, the female poor acidity of liquor output is large, moisture content is high, 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 extensively adopting in current pure grain brewed spirit solid, and for example Maotai and Luzhou Old Cellar are just usingd glutinous sorghum as single liquor-making raw material.Pure grain solid spirit market is large to glutinous sorghum demand, but high-quality glutinous sorghum is only produced in small portion regions such as Sichuan, Guizhou, development along with pure grain solid spirit industry, glutinous sorghum output can not meet the demand of wine-making industry, and its price rises steadily and further raises pure grain solid spirit price.Therefore, by improving making method, improve non glutinous sorghum wine brewing quality, 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 is more conducive to balanced pure grain brewed spirit solid consumes structure, the consumption level of saving food on the whole.
Summary of the invention
Object 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 the consumption to glutinous sorghum in pure grain brewed spirit solid, guarantees out wine quality when significantly reducing liquor-making raw material cost.
For achieving the above object, technical scheme of the present invention is as follows:
A pure grain brewed spirit solid technique, carries out according to the operation of getting the raw materials ready, steeping grain, steaming grain, saccharification, fermentation, distillation; In procedure for preparation, prepare raw material grain, steeping grain operation by raw material grain immersion swelling, steaming, grain operation is stifling by the edible high-temperature vapor of the raw food that is filtered dry moisture after swelling, in saccharification operation by the raw material grain mixed song saccharification of steaming, at fermentation procedure, the raw material grain sealed fermenting after saccharification is obtained to wine unstrained spirits, at distillation process, wine unstrained spirits is transferred to 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, or 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 to take pure grain to be that raw material adopts the technique of solid state fermentation brewing spirit, 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 obtaining by 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 feature of ability of bringing back to life, and output is high, cost is low, can planting area wide.Waxy wheat can be used for solid-state fermentation process wine brewing, but have, the water suction of profit grain is excessive, grain adhesion caking is not easy to operate, the drawbacks such as saccharification system temperature is too high, ethanol content is too low, the method that there is no realizes and adopts pure grain brewed spirit solid technique to carry out industrialization production (referring to CN201210595884.1).The inventive method is controlled by selection and the proportioning of grain raw material, and adopt during the fermentation rice chaff shell or/and lose grain as fermentation system raising agent, optimize raising agent consumption simultaneously, overcome and take non glutinous sorghum and Waxy wheat mixture the water suction of grain profit grain is excessively during existing brewed spirit solid explained hereafter as grain raw material adopts, grain adhesion caking is difficult to operation, saccharification system temperature is crossed high-technology drawback, solved the heavier shortcoming of the rough peppery and evil taste 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 taste of product inlet, 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 is further controlled and is set about optimizing making method from condition, 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, in raw material, Waxy wheat starch viscosity is strong, during bubble grain, after large, the broken grain of water regain, easily adhesion caking is difficult to operate and affects saccharification and ferment effect, adopts whole grain fermentation simultaneously in conjunction with adding raising agent can avoid the generation of the problems referred to above; The 2nd, through experiment discovery repeatedly, when follow-up steaming grain operation finishes, the Waxy wheat that non glutinous sorghum in mixing raw material can be ftractureed wraps up, the feature strong by waxy wheat flour viscosity, water suction is many, and whole grain non glutinous sorghum can complete smoothly the follow-up all process steps of wine brewing and not affect brewing quality.On the whole, Waxy wheat cracking degree when as long as control steaming grain finishes, guarantee that non glutinous sorghum is effectively wrapped up, just can solve the technical problem that the two kinds of whole grain of raw material grain pan feedings add fashionable existence simultaneously, can guarantee that pure grain brewed spirit solid technique provided by the invention is in the situation that having omitted the broken grain of raw material grain operation, still possess with traditional fermentation technique in need first to carry out the technique effect that the broken grain of grain just can be obtained.
To steaming the optimization of grain operation.The inventive method, owing to adding Waxy wheat that amylopectin ratios in fermentation system is raise in grain raw material, makes to steam starch pasting institute energy requirement in grain process and reduces.With respect to existing technique, mixing raw material need to reduce conventional steaming the grain time, simultaneously need again to control more accurately and steam the grain time, to prevent from steaming grain overlong time, cause that grain quality is excessively loose, adhesion caking or steam the problems such as the too short half steaming causing of grain time, liquor output are low.Therefore under optimal conditions, the present invention is further certain steams the control criterion of grain time, Waxy wheat skin breakage degree two cover control criterions after experiment has repeatedly been determined steaming grain Time Calculation formula and steamed grain and finish.First steam the grain time and calculate according to formula " Waxy wheat weight percent in 70-20 * raw material ", the min of unit.For example, Waxy wheat weight percent 25% in raw material, 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, while finishing for assurance steaming grain, non glutinous sorghum can effectively be wrapped up by Waxy wheat simultaneously, steaming the grain time can further suitably adjust according to wheat skin breakage degree in 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 decline.Particularly, when Waxy wheat, to account for material rate more, for example, while approaching 75%, by its skin breakage area control at the lower level that approaches 5%; And account for material rate when lower when Waxy wheat, and for example approach 25%, need its skin breakage area control in the higher level that approaches 25%.
Optimization to saccharification operation.The present invention adds Waxy wheat to make the rising of amylopectin and protein ratio in raw material in grain raw material, can make the polysaccharide chain (starch) in system more easily be cut into small molecules carbohydrate, Waxy wheat provides more sufficient protein to provide more sufficient nitrogenous source for microorganisms such as head molds on the other hand, in system microbial enzyme more, activity is stronger.In order to adapt to this feature, in saccharification operation, the present invention has carried out three aspects: optimization, and the one, raising agent consumption, two is two step mixed songs, the 3rd, determine saccharification time standard.
One, raising agent consumption.In the traditional technology of brewed spirit solid, can adopt chaff shell or/and lose grain as raising agent.Owing to losing grain, only may appear in the technique that the non-first run brewages, be raising agent if adopt chaff shell when therefore the first run is brewageed, and each wheel adopts chaff shell simultaneously and loses grain for raising agent thereafter.In the present invention, if the first run is brewageed, adopt the rice chaff shell of raw material grain total amount 14%～15% as raising agent, and coordinate two step mixed songs to 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 coordinates two step mixed songs uses.
Two, two step mixed songs.When the first step mixed song is down to 53 ℃～56 ℃ at raw material cereal temperature, add the grog white wine Koji of raw material grain gross weight 0.15%; Second step mixed song, when raw material grain and Koji mixture temperature are down to 40 ℃～41 ℃, adds the grog white wine Koji of raw material grain gross weight 0.2%.Adopt the technology of two step mixed songs can make raw material contact with Koji more abundant, the more important thing is and can overcome because steaming age of starch that the grain damage that excess Temperature causes microorganism and biological enzyme later and mixed song process cereal temperature cause in the too low defect that the white wine 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); In saccharifying, in saccharification system, temperature remains on 36 ℃～40 ℃.
Optimization to fermentation procedure.Because grain raw material changes, after Mashing process, in system, accumulated more carbon sources and nitrogenous source, 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 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).(in the total fermentation time calculating according to formula) during the fermentation, the temperature of fermentation system maintains the process that naturally reduces gradually of 25 ℃～18 ℃ in 18h in early stage, maintain the process that naturally reduces gradually of 18 ℃ ~ 14 ℃ in the time period thereafter.
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 the prioritization scheme of each operation does not exist inevitable indivisible relation.On the basis of existing technology, adopted Waxy wheat with 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 grain operation, the optimisation technique of remaining each operation all can be implemented separately, its result can be used wine quality equally higher than the white wine 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 and usingd non glutinous sorghum and Waxy wheat mixture and as raw material, adopt the technique of solid state fermentation brewing spirit, solved the heavier shortcoming of rough peppery, the evil taste 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 the 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 is without fragmentation, can whole grain wine brewing, to the Brewing equipment that comprises fermentation pit without particular requirement.
Embodiment
The preferred embodiments of the present invention are further described below.
Embodiment mono-
Adopt the inventive method to brewage pure grain solid spirit, specifically the non-first run making method under continuous brewing production.
Step S1, get the raw materials ready
Select non glutinous sorghum and Waxy wheat that quality is first-class, clean removal of impurities, to scale (in Table 1) even mixing for standby use.Non glutinous sorghum and Waxy wheat are all with the processing of whole grain pan feeding, without 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 is prepared is put into bubble grain container, adds water to the above 23cm～26cm of raw material grain plane.Bubble grain guarantees that raw material grain longitudinal section or arid region, center, transverse section area are less than 5% of this sectional area while finishing.Conventionally steep grain time 10h～12h, and can suitably adjust according to room temperature.
In bubble grain process, in container, water infiltrates from surrounding almost constant speed from outside to inside around raw material grain, 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 very approaching ratio.Therefore,, when bubble grain finishes, the arid region area ratio in employing raw material grain longitudinal section or transverse section all demonstrates the effect of raw material grain immersion swelling.
Step S3, steaming grain
Bubble grain water in raw material grain is put dry, put into and steam grain container (rice steamer steaming device) and steam grain.Steam the grain time and calculate according to formula " Waxy wheat weight percent in 70-20 * raw material ", the min of unit.
Steaming grain finishes, and according to raw material grain component, different checks are controlled Waxy wheat skin breakage area and accounted for 5%～25% of epidermis 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 raw material | 25% | 50% | 75% |
| Waxy wheat skin breakage degree | 15%～25% | 10%～20% | 5%～15% |
First stifling through high-temperature vapor owing to needing to use rice chaff shell to need as raising agent in saccharification operation, while therefore steaming grain, ready rice chaff shell and raw material grain are put into container simultaneously and fumigate, to save time cost.Stifling process semilate rice rice bran shell does not contact mutually with the independent packing of raw material grain, conventionally rice chaff shell is put into upper strata steaming tray.
Step S4, saccharification
Steam grain and finish to carry out saccharification, mixed song in two steps, specifically:
The first step 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), on rice chaff shell, evenly lay and lose grain layer, losing poor consumption is raw material grain gross weight 8%～10%, the raw material grain steaming through step S3 is placed in and is lost on grain layer, when raw material cereal temperature is down to 53 ℃～56 ℃, the grog white wine Koji that adds raw material grain gross weight 0.15%, raw material grain and white wine Koji are mixed rapidly, and avoid sneaking into rice chaff shell as far as possible or lose grain;
Second step mixed song: when raw material grain and Koji mixture temperature are down to 40 ℃～41 ℃, the grog white wine Koji that adds raw material grain gross weight 0.2%, after being mixed rapidly with white wine Koji, raw material grain spreads into raw material grain layer out, on raw material grain layer, evenly lay and lose grain layer, losing poor consumption is raw material grain gross weight 8%～10%, lose rice chaff shell (fumigating through the high-temperature vapor) layer of evenly laying grain gross weight 4%～5% on grain layer in step S3, carry out saccharification;
Saccharification time calculates according to formula " Waxy wheat weight percent in 24-1.33 * raw material ", the h of unit; In saccharifying, in saccharification system, temperature remains on 36 ℃～40 ℃.
In 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 saccharifying tank is uniformly mixed into mixture, and mixture is transferred to fermenting container (fermentation vat), isolated aeroseal fermentation.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 the process that naturally reduces gradually of 25 ℃～18 ℃ in 18h in early stage, remains on the process that naturally reduces gradually of 18 ℃ ~ 14 ℃ in the time period thereafter.
Step S6, distillation
Fermentation ends obtains wine unstrained spirits, wine unstrained spirits is transferred to distillation in distil container (rice steamer) and 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 approximately 0.5%, steams the phase after drinking, casts out the wine tail of muddy stain.
Through check, the white wine physical and chemical index making, sanitary index all meet the related request of national solid-liquid method Chinese sprits standard (GB/T 20822-2007).
Embodiment bis-
Adopt the inventive method to brewage pure grain solid spirit, itself and embodiment mono-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 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 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 raw material cereal temperature is down to 54 ℃～55 ℃, add the grog white wine Koji of raw material grain gross weight 0.15%.
Second step 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 tri-
Adopt the inventive method to brewage pure grain solid spirit, itself and embodiment mono-or two something in common no longer repeat, and its difference is the saccharification system temperature condition of step S4 saccharification operation.
In saccharifying, in saccharification system, temperature remains on 37 ℃～39 ℃, and the temperature of more optimizing is 38 ℃.
Embodiment tetra-
Adopt the inventive method to brewage pure grain solid spirit, specifically the first run making method under continuous brewing production.
Present embodiment and embodiment mono-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
Prepare rice chaff shell stand-by as raising agent.Rice chaff shell consumption is grain raw material gross weight 14%～15%.
Step S4, saccharification
Steam grain and finish to carry out saccharification, mixed song in two steps, specifically:
The first step mixed song: evenly lay rice chaff shell (fumigating through high-temperature vapor) layer in saccharifying tank in step S3, consumption is raw material grain gross weight 6%～6.5%, the raw material grain steaming through step S3 is placed on rice chaff shell, when raw material cereal temperature is down to 53 ℃～56 ℃, the grog white wine Koji that adds raw material grain gross weight 0.15%, raw material grain and white wine Koji are mixed rapidly, and avoid sneaking into rice chaff shell as far as possible;
Second step mixed song: when raw material grain and Koji mixture temperature are down to 40 ℃～41 ℃, the grog white wine Koji that adds raw material grain gross weight 0.2%, after being mixed rapidly with white wine Koji, raw material grain spreads into raw material grain layer out, on raw material grain layer, evenly lay rice chaff shell (fumigating through high-temperature vapor) layer in step S3, 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; In saccharifying, in saccharification system, temperature remains on 36 ℃～40 ℃.
Embodiment five
Adopt the inventive method to brewage pure grain solid spirit, itself and embodiment tetra-something in common no longer repeat, and its difference is the temperature condition of step S4 saccharification operation.
Step S4, saccharification
The first step mixed song: when raw material cereal temperature is down to 54 ℃～55 ℃, add the grog white wine Koji of raw material grain gross weight 0.15%.
Embodiment six
Adopt the inventive method to brewage pure grain solid spirit, itself and embodiment tetra-or five something in common no longer repeat, and its difference is the temperature condition of step S4 saccharification operation.
In saccharifying, in saccharification system, temperature remains on 37 ℃～39 ℃, and the temperature of more optimizing is 38 ℃.
Test example one
The white wine that utilizes gas chromatographic detection to make according to embodiment mono-, 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 white wine making according to embodiment mono-, result is as shown in table 4.
Table 4 Oranoleptic indicator score data
Two detected results show: (1) take 75% non glutinous sorghum+25% Waxy wheat as raw material wine brewing, vinosity has met national beverage wine standard, gas-chromatography shows existing minimizing of white wine that the impurity phases such as acetaldehyde that it contains and primary isoamyl alcohol are raw material to whole employing non glutinous sorghums, after expert judges, point out that white wine aesthetic quality makes moderate progress, scoring is 35 minutes; (2) take the white wine that 50% non glutinous sorghum+50% Waxy wheat is 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, after expert judges, point out that white wine aesthetic quality is better, be mainly manifested in 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) take the white wine that 25% non glutinous sorghum+75% Waxy wheat is 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 that mouthfeel, fragrance omit inferior compared with 50% Waxy wheat+50% glutinous sorghum combination after expert judges.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 expert judges, pointing out quality of white spirit, poor to have shown that mud foul smell taste, mouthfeel entrance rush peppery and pained, evil taste is larger, and scoring is 25 minutes.
According to above detected result, determine that take 50% non glutinous sorghum+50% Waxy wheat is most preferred technique scheme as raw material grain adopts the disclosed making method brewing spirit of the inventive method.
Embodiment six
The listed brewed spirit feed composition of the table 1 of take is respectively grain raw material, according to Shen Yi side work < < white wine production technology pandect > > (1998, ISBN 978-7-5019-2229-1) the brewed spirit solid technique of 382nd～385 pages of records of a book, according to raw material → immersion → just steaming → vexed water → process such as multiple steaming → taking out from retort and cooling → saccharification cultivation → pit entry fermentation → distil process are produced pure grain solid spirit.The white wine 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 white wine making, result shows that when Waxy wheat addition is 0%, rough peppery, the evil taste of non glutinous sorghum brewing spirit entrance is heavier again, and white wine vinosity is poor; Add after Waxy wheat, vinosity that this technique is produced is taken on a new look to some extent, and evil taste alleviates, and entrance is comparatively soft, but vinosity is still not ideal enough.
Table 5 gas chromatographic detection data
The present embodiment also demonstrates, Waxy wheat joins in old production technique as a kind of novel material, can not adapt with old technology, occurred that the water suction of grain profit grain is excessive, grain adhesion caking is difficult to operation, saccharification system temperature is crossed high drawback, affect the whole efficiency of making method, need to carry out process modification.
Claims (9)
1. a pure grain brewed spirit solid technique, carries out according to the operation of getting the raw materials ready, steeping grain, steaming grain, saccharification, fermentation, distillation; In procedure for preparation, prepare raw material grain, steeping grain operation by raw material grain immersion swelling, steaming, grain operation is stifling by the edible high-temperature vapor of the raw food that is filtered dry moisture after swelling, in saccharification operation, grain raw material grain mixed song saccharification later will be steamed, at fermentation procedure, the raw material grain sealed fermenting after saccharification is obtained to wine unstrained spirits, at distillation process, wine unstrained spirits is transferred to 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, or 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; In described steaming grain operation, steam the grain time and calculate according to formula " Waxy wheat weight percent in 70-20 * raw material ", the min of unit.
2. technique according to claim 1, is characterized in that: in described procedure for preparation, non glutinous sorghum and Waxy wheat are all with the processing of whole grain pan feeding; In described steaming grain operation, according to Waxy wheat skin breakage degree in stifling process, suitably adjust and steam the grain time, 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 decline.
3. technique according to claim 2, is characterized in that: when Waxy wheat accounts for raw material grain aggregate 25%, its skin breakage area index is 15%～25%; When Waxy wheat accounts for raw material grain aggregate 50%, its skin breakage area index is 10%～20%; When Waxy wheat accounts for raw material grain aggregate 75%, its skin breakage area index is 5%～15%.
4. according to the technique described in claim 1 or 2 or 3, it is characterized in that: steaming grain raw food is later eaten to mixed song in two steps and carry out saccharification, when the first step mixed song is down to 53 ℃～56 ℃ at raw material cereal temperature, add the grog white wine Koji of raw material grain gross weight 0.15%; Second step mixed song, when raw material grain and Koji mixture temperature are down to 40 ℃～41 ℃, adds the grog white wine Koji of 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 in saccharifying, in saccharification system, temperature remains on 36 ℃～40 ℃.
5. technique according to claim 4, is characterized in that: two step mixed songs are implemented according to one of following two kinds of methods:
Method one: the first step mixed song: the rice chaff shell that evenly laying was fumigated through high-temperature vapor in saccharification container is as raising agent layer, rice chaff shell consumption is raw material grain gross weight 6%～6.5%, by steaming grain raw material grain later, be placed on raising agent layer, when raw material cereal temperature is down to 53 ℃～56 ℃, the grog white wine Koji that adds raw material grain gross weight 0.15%, mixes rapidly and avoids sneaking into as far as possible raising agent by raw material grain and white wine Koji; Second step mixed song: treat that raw material grain and Koji mixture temperature be down to 40 ℃～41 ℃, the grog white wine Koji that adds raw material grain gross weight 0.2%, after being mixed rapidly with white wine Koji, raw material grain spreads into raw material grain layer out, the rice chaff shell that on raw material grain layer, laying was fumigated through high-temperature vapor is as raising agent layer, rice chaff shell consumption is raw material grain gross weight 8%～8.5%, carries out saccharification;
Method two: the first step mixed song: evenly lay the rice chaff shell of fumigating through high-temperature vapor in saccharification container, rice chaff shell consumption is raw material grain gross weight 3%～4%, on rice chaff shell, evenly lay and lose grain layer, losing poor consumption is raw material grain gross weight 8%～10%, steaming grain raw material grain is later placed in and is lost on grain layer, when raw material cereal temperature is down to 53 ℃～56 ℃, the grog white wine Koji that adds raw material grain gross weight 0.15%, raw material grain and white wine Koji are mixed rapidly, and avoid sneaking into rice chaff shell as far as possible or lose grain; Second step mixed song: when raw material grain and Koji mixture temperature are down to 40 ℃～41 ℃, the grog white wine Koji that adds raw material grain gross weight 0.2%, after being mixed rapidly with white wine Koji, raw material grain spreads into raw material grain layer out, on raw material grain layer, evenly lay and lose grain layer, losing poor consumption is raw material grain gross weight 8%～10%, losing the rice chaff shell that on grain layer, evenly laying was fumigated through high-temperature vapor, 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 ℃.
6. technique according to claim 5, is characterized in that: in 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, fermentation system temperature keeps the process that naturally reduces gradually of 25 ℃～18 ℃ in 18h in early stage, keeps thereafter the process that naturally reduces gradually of 18 ℃～14 ℃ in the time period.
7. according to the technique described in claim 5 or 6, it is characterized in that:
In the mixed song of method one, the first step mixed song: when raw material cereal temperature is down to 54 ℃～55 ℃, add the grog white wine Koji of raw material grain gross weight 0.15%;
In the mixed song of method two, the first step 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 raw material cereal temperature is down to 54 ℃～55 ℃, adds the grog white wine Koji of raw material grain gross weight 0.15%; Second step 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%.
8. technique according to claim 7, is characterized in that: in described saccharifying, in saccharification system, temperature remains on 37 ℃～39 ℃.
9. according to the technique described in claim 1 or 2 or 3 or 5 or 6 or 8, it is characterized in that: non glutinous sorghum in described brewed spirit raw material grain: Waxy wheat (W/W)=50%:50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210516078.XA CN103013750B (en) | 2012-12-05 | 2012-12-05 | Pure-grain solid-state liquor brewing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210516078.XA CN103013750B (en) | 2012-12-05 | 2012-12-05 | Pure-grain solid-state liquor brewing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103013750A CN103013750A (en) | 2013-04-03 |
| CN103013750B true CN103013750B (en) | 2014-03-05 |
Family
ID=47962868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210516078.XA Expired - Fee Related CN103013750B (en) | 2012-12-05 | 2012-12-05 | Pure-grain solid-state liquor brewing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103013750B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105219613B (en) * | 2015-11-03 | 2017-12-26 | 盐津庙坝方一杯酒庄 | More grain Chinese yeast fen-flavor type white spirits and its brewing method |
| CN105400826A (en) * | 2015-11-24 | 2016-03-16 | 广西罗城科潮基业科技发展有限公司 | Method for manufacturing ethyl alcohol with cereals |
| CN106929284A (en) * | 2017-05-19 | 2017-07-07 | 钟远新 | A kind of liquor-making by solid fermentation process with lophatherum gracile as auxiliary material |
| CN109797065A (en) * | 2019-04-04 | 2019-05-24 | 云南农业大学 | A kind of Waxy wheat wine and preparation method thereof |
| CN112280632A (en) * | 2020-11-13 | 2021-01-29 | 泸州老窖集团有限责任公司 | Brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing |
| CN113831980A (en) * | 2021-11-04 | 2021-12-24 | 四川大学 | Preparation method of purple waxy wheat strong-flavor liquor |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559431A (en) * | 2010-12-20 | 2012-07-11 | 中国科学院成都生物研究所 | Method for producing edible wine by saccharification and fermentation of waxy wheat |
| CN102533512A (en) * | 2012-03-08 | 2012-07-04 | 四川省农业科学院作物研究所 | White spirit brewed by utilizing low-amylase wheat seed raw materials |
-
2012
- 2012-12-05 CN CN201210516078.XA patent/CN103013750B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103013750A (en) | 2013-04-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103013750B (en) | Pure-grain solid-state liquor brewing process | |
| CN106929285B (en) | Mechanized brewing process for producing Xiaoqu liquor by taking glutinous sorghum as raw material and spreading, cooling and yeast-discharging device thereof | |
| CN103146524B (en) | Production method of soft type white spirit | |
| CN104152339A (en) | Preparation technology of dry bad wine Maotai-flavor liquor | |
| CN103666927B (en) | Process for preparing fresh scent strong-flavor Chinese spirit | |
| CN101857829A (en) | Clear and thick rice composite aromatic Chinese spirits and production process and equipment thereof | |
| CN101705167A (en) | Method for improving quality of strong aromatic dry distilled grain | |
| CN103602576B (en) | Preparation method of barley vinegar | |
| CN106635734A (en) | Application method of various enzymic preparations in solid acetic fermentation process of full-grain mature vinegar | |
| CN101597555A (en) | The manufacture method of rum | |
| CN102134535A (en) | Method for increasing content of aroma substances in strong aromatic liquor | |
| CN101880614B (en) | Method for brewing walnut wine | |
| CN102899219B (en) | Processing method for improving quality of multi-grain strong-flavor liquor | |
| CN104031795A (en) | Method for producing mellow base liquor | |
| CN106434235A (en) | Production method for Jiang-flavor Chinese spirit | |
| CN102787040B (en) | Highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch | |
| CN105062766A (en) | Method for brewing rice-flavor baijiu | |
| CN103224866A (en) | Potato distillate spirit brewing method | |
| CN108676683A (en) | A kind of north turns the production method of six big rice steamer method of layer production aromatic Chinese spirit | |
| CN103320248B (en) | Corn particle beer and manufacturing method thereof | |
| CN104911067B (en) | High amino acid nitrogen yellow wine and preparation method | |
| CN103911273A (en) | Vinegar prepared by liquid fermentation of lotus seed cores and germinating rice and preparation process thereof | |
| CN105087286B (en) | The method of New Solid fermenting and producing Maotai-flavor liquor | |
| CN102286318A (en) | sugarcane wine and production method thereof | |
| CN102220210B (en) | Producing method of novel cross-steaming wine related in white spirits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140305 |