CN103215159B - Technology for producing sesame-flavoring liquor - Google Patents
Technology for producing sesame-flavoring liquor Download PDFInfo
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- CN103215159B CN103215159B CN201210477742.4A CN201210477742A CN103215159B CN 103215159 B CN103215159 B CN 103215159B CN 201210477742 A CN201210477742 A CN 201210477742A CN 103215159 B CN103215159 B CN 103215159B
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Abstract
The invention provides a technology for producing sesame-flavoring liquor, comprising the following steps of: a. using 3-10 by weight of millet, 50-80 by weight of sorghum, 5-15 by weight of wheat and 3-10 by weight of wheat bran as raw materials, adding water with an amount of 30% of that of the raw material into the raw materials for moistening grains, mixing moistened grains and distilled fermented grains in a ratio of 5:2-5:5 to form new fermented grains, and steaming the new fermented grains in a boiler; b. cooling the fermented grains after steaming materials, when temperature is reduced to 30-39 DEG C, adding aspergillus niger M-002 mouldy bran, or adding aspergillus niger M-002 mouldy bran, yeast mouldy bran, high temperature Daqu, Henei aspergillus mouldy bran and bacteria yeast mouldy bran, and high temperature accumulating after uniformly mixing; c. when an accumulation article temperature reaches 35-50 DEG C, turning for a first time, controlling temperature turning for fermenting in a pool, fermenting for 25-60 days, then fermentation, fermenting and taking it out of the pool, layeredly distilling to obtain the sesame-flavoring liquor.
Description
Technical field
The present invention relates to the application of a kind of mould in sesame fragrant (sauce is fragrant) white wine is produced, relate to microbial technique, brewing technical field.Be particularly related to the applied technical field of mould in the production of sesame perfume (or spice) (sauce is fragrant) white wine.
Background technology
Distilled spirit with sesame flavour is one of two large white wine odor types of autonomous innovation after the founding of the state, the aroma component of distilled spirit with sesame flavour is very complicated, except containing abundant organic acid, ester class, aromatic series and heterocyclic compound beyond the region of objective existence, the content that a distinguishing feature of distilled spirit with sesame flavour is exactly sulfocompound and nitrogenous compound is very abundant.It is generally acknowledged that nitrogenous pyrazine, furan compound material are the main components of sesame oil fragrance.And in the production process of distilled spirit with sesame flavour, the fragrance matters such as these pyrazine classes, furans, phenols are mainly that the polysaccharide such as starch, Mierocrystalline cellulose and proteinaceous substances are under high temperature stack-up, thermophilic fermentation condition, under the synergy of multiple-microorganism, be degraded to reducing sugar and amino acid, then through Maillard reaction, form.In recuding sugars the speed of five-carbon sugar generation Maillard reaction be hexose 10-20 doubly, hemicellulase can increase five-carbon sugar content in wine unstrained spirits, thereby promotes that Maillard reaction occurs fast.And research shows, in distilled spirit with sesame flavour fermenting process, reducing sugar source is abundant, accumulating rate is fast, can provide sufficient reacting precursor for Maillard reaction.As can be seen here, improve amino acid whose content in raw material, can accelerate Maillard reaction and generate fragrance matter.Amino acid also can directly form various higher alcoholss, senior ester and pyrazine compounds through microbial metabolism, so improve aminoacids content in wine unstrained spirits, can improve various higher alcoholss, senior ester, sulfur heterocyclic ring class material, nitrogen-containing hetero lopps material, enrich the various flavour ingredients in sesame-flavor white spirit.In fermenting process, acid protease activity raising can make aminoacids content increase, and then improves the various flavour ingredients of sesame-flavor white spirit.
Summary of the invention
The object of this invention is to provide a kind of sesame-flavor white spirit local flavor that makes more typical, improve the yield of liquor and grain utilization ratio, the production technique of the sesame-flavor white spirit reducing production costs simultaneously.
Object of the present invention can be achieved by the following technical measures:
This production technique is carried out as follows:
A. get the millet of 3-10 weight part, the wheat of the Chinese sorghum of 50-80 weight part, 5-15 weight part and the wheat bran of 3-10 weight part are raw material, add the rice husk of 10%-30%, then in raw material, add the water of raw material weight 30-50% to moisten grain, again according to profit grain: wine unstrained spirits=5:2-5:5 weight part proportioning of having distilled wine is mixed into new wine unstrained spirits, then by pot steaming 60-120min on new wine unstrained spirits;
B. steaming finishes rear spreading for cooling wine unstrained spirits, when temperature drops to after 30-39 ℃, the aspergillus niger M-002 wheat bran, the SHENGXIANG yeast wheat bran of 5-20%, the bacterium yeast wheat bran of the He Neishi aspergillus wheat bran of the high-temperature daqu of 3-12%, 5-15% and 5-15% that add spreading for cooling wine unstrained spirits weight 2-10%, after mixing, carry out high temperature stack-up;
C. when product temperature is 20 ℃-30 ℃ and carries out high temperature stack-up, when accumulation product temperature reaches 35-50 ℃, carry out turning for the first time, control product temperature is at 30-45 ℃, turning pit entry fermentation after 12h, and fermentation time 25-60 days, the pond of then fermenting, sesame-flavor white spirit is distilled to obtain in layering.
Object of the present invention also can be achieved by the following technical measures:
Described aspergillus niger (
aspergillus niger) the center preservation of M-002 bacterial strain Yi China Committee for Culture Collection of Microorganisms's common micro-organisms, depositary institution address: No. 13, one of Zhongguangcun, Haidian District, Beijing City; Preserving number: CGMCC No. 1476.Preservation date: on October 08th, 2005.
Described aspergillus niger M-002 wheat bran is prepared in accordance with the following steps:
First order seed: to the water that adds Fructus Hordei Germinatus weight 20-40% in the Fructus Hordei Germinatus of pulverizing, saccharification 1-4h in 50-70 ℃ of water-bath, iodine liquid detects aobvious colourless, obtains saccharified liquid and adjust saccharified liquid pH=6-7, pol 2-8Be after 1-6 layer filtered through gauze
., after sterilizing, obtain slant medium, then aspergillus niger M-002 is inoculated on slant medium, then is placed in cultivation 2-5 days in 25-30 ℃ of constant incubator, obtain first order seed;
Secondary seed: add the soybean cake powder of wheat bran weight 10-30%, the weight concentration of the water of 50-90% weight and 1.0%-2.5 ‰ weight is the caproic acid solution of 4-6 ‰ in wheat bran, profit grain 2-6h, obtain substratum, sterilizing 15-25min, secondary seed medium, then get first order seed inoculation, be placed in and in 25 ℃ of-30 ℃ of constant incubators, cultivate button bottle after 15-30h, and then continue to cultivate 2-5 days, obtain secondary seed;
Ventilation enlarged culturing: get the profit grain water that wheat bran adds wheat bran weight 50-100%, after steaming grain 30-60min, with vinasse, adjusting acidity is 1.0-2.0%, when temperature, be down to and after 30-39 ℃, add the secondary seed of adjusting the steaming grain weight 1-3 ‰ after acidity with vinasse, after mixing, send bent room Ventilated bed, controlling temperature is 30-39 ℃ of cultivation 50-80h, obtains aspergillus niger M-002 wheat bran.
The water that described profit grain adds is 50-80 ℃, and the profit grain time is 5-12h, twice interpolation of moisture, first add 40-60%, add remainder water after two hours again, profit grain is got the upper pot of rice husk weight 10-30% simultaneously and is steamed 30-100min, object is for removing the assorted taste of rice husk, and then airing is to tasteless.
Described bent room Ventilated bed carries out intermittent aeration after 2-10h.
Described secondary seed requires: spore count 0.5 * 10
10-2 * 10
10individual/g is bent, and spore growth is vigorous.Ventilation enlarged culturing requires: intermittent aeration after 2h-10h, and control top temperature and be no more than 30-50 ℃ of left and right, finished product wheat bran acidity <1%-3.5%.
Described steaming: on double-edged fine-toothed comb, spread skim rice husk, after wheat bran and Chinese sorghum are stirred, evenly spread on double-edged fine-toothed comb, steam 0.5h-2h, after vexed 10-40min, i.e. pourable grain airing.
The present invention shows by the property result of appraisal on probation: the present invention makes the yield rate of sesame-flavor white spirit top grade wine increase by 10%, and it is more outstanding that the mouthfeel of top grade wine is charred Flavor, and sesame is fragrant graceful pure, and pleasant impression is long.Wherein the contributive several higher alcohols content of sesame-flavor white spirit local flavor is obviously increased: n-propyl alcohol increases 1%-3%, n-hexyl alcohol increases 2%-4%, bata-phenethyl alcohol increases by 0. 5%-2.5%, 2, 3-butyleneglycol increases 0.5%-2.5%, senior ester class content also obviously increases: Phenylacetic acid ethylester increases 0.3%-0.6%, Isoamyl Acetate FCC increases 0.5%-1% and isopentyl hexanoate increases 0.2%-0.5%, pyrazine compounds: the obvious 0.2%-0.5% of 2-methylpyrazine increasing amount, 2, 5-dimethylpyrazine, 2, 6-and methylpyrazine, trimethylpyrazine, 2-second pyrazine, 2-ethanoyl pyrazine, TMP obviously increases.Sesame-flavor white spirit characteristic flavour ingredient 3 methylthiol propyl alcohol content has increased 0.3%-0.5% compared with experimental group.
On the basis of above-mentioned property examination on probation, in row, expert evaluation is unanimously thought: in the situation that not changing existing sesame-flavor white spirit production technique, add a strain aspergillus niger M-002, determine its best yeast-making technology, and optimum addition, for sesame-flavor white spirit, produce and increased the new production bacterial strain of a strain, the method is the once innovation of sesame-flavor white spirit production industry, technical process in above-mentioned technical foundation is scientific and reasonable, appropriate measures, simple to operate, effect stability is reliable, can realize mass-producing, standardized production, the wine of producing is charred fragrant outstanding, mouthfeel is mellow, pleasant impression is long, belong to superior distilled spirit with sesame flavour.Expert's consistent approval and the evaluation of height in row have been obtained.Through property examination on probation, obtained the good result of expection.
Because the present invention has adopted, in sesame-flavor white spirit production technique, added a strain formal name used at school and be
aspergillus nigerm-002 aspergillus niger, described bacterial strain has abundant microbial enzyme vigor, by one-level, secondary seed, ventilation enlarged culturing, makes black bent wheat bran.Utilize the sesame-flavor white spirit manufacturing condition of its adaptation: Chinese sorghum, millet, wheat, wheat bran are raw material, the rice husk that adds 4%-12%, the water profit grain of 35%-65%, profit grain mixes heat radiation with sesame-flavor white spirit vinasse according to the ratio of 5:2-5:5 and makes wine unstrained spirits, in wine unstrained spirits, add 3%-12% high-temperature daqu, 5%-15% He Neishi aspergillus wheat bran, 2%-10% aspergillus niger M-002 wheat bran, 5%-20% SHENGXIANG yeast wheat bran, 5%-15% bacterium yeast wheat bran.Mix rear high temperature stack-up, product temperature reaches 35 ℃-55 ℃, turning once, product temperature rise to 30 ℃-60 ℃ of pit entry fermentations.Former wine is distilled in the layering after 25-60 days of fermenting, the present invention select novel bacterial, aspartic protease, cellulase, lipase and hemicellulase enzyme live high, stick with paste the liquor flavor materials such as fragrant outstanding, higher alcohols, senior ester and increase.
---by adding formal name used at school, be
aspergillus nigerm-002 Aspergillus niger strain, and determine its yeast-making technology and zymotechnique, for sesame-flavor white spirit provides novel production bacterial strain.
---in original sesame-flavor white spirit production technique, add the white bent wheat bran in Ha Noi, yeast wheat bran, in the time of bacterium wheat bran, then add a strain aspergillus niger (
aspergillus niger) M-002 wheat bran, liquor flavor material is increased.
---aspergillus niger (Aspergillus niger) the M-002 bacterial strain of interpolation, make full use of the powerful microbial enzyme system lipase of described bacterial strain, cellulase, hemicellulase etc., acid protease activity particularly, increase fatty acid, five-carbon sugar class and amino acids content in wine unstrained spirits, increase the precursor component of flavour substances, improved sesame fragrant (sauce is fragrant) liquor flavor material.
---all kinds of amino acid quantity in yeasting is increased; promote Maillard reaction to generate various nitrogenous, oxygen heterocyclic ring compounds; make in sesame-flavor white spirit distinctive flavour ingredient such as 2-methylpyrazine, 2; 5-dimethylpyrazine, 2,6-and methylpyrazine, trimethylpyrazine, 2-second pyrazine, 2-ethanoyl pyrazine, 3 methylthiol propyl alcohol equal size increase.Sesame-flavor white spirit is charred fragrant outstanding, style is more typical.
---amino acid quantity increases, sesame-flavor white spirit Higher Alcohols, senior aldehyde material are increased, such as: the content of the feature alcohol such as n-propyl alcohol, n-hexyl alcohol, bata-phenethyl alcohol, Phenylacetic acid ethylester, Isoamyl Acetate FCC, isopentyl hexanoate, feature ester increases, clearly, the local flavor of mellow, Muscat Hamburg and fruit perfume (or spice) is outstanding, and sesame-flavor white spirit alcohol sweet taste is increased.
---improve the yield rate of high-quality sesame-flavor white spirit, increase raw material availability, reduce costs additional income.
---make that sesame-flavor white spirit production process is more controlled, promotion and application are widely stablized, are beneficial to sesame Flavor more.
The present invention has following beneficial effect:
1. by adding formal name used at school, be
aspergillus nigerm-002 Aspergillus niger strain, and determine its yeast-making technology and zymotechnique, for sesame-flavor white spirit provides novel production bacterial strain.It is once to innovate that sesame-flavor white spirit is produced.
2. add aspergillus niger (
aspergillus niger) M-002 bacterial strain, make full use of the powerful microbial enzyme system of described bacterial strain, increased the utilization ratio of Mierocrystalline cellulose, fat, pectin and protein in wine unstrained spirits, hemicellulase makes five-carbon sugar in wine unstrained spirits increase raising Maillard reaction speed, aspartic protease increases amino acid in wine unstrained spirits, for higher alcohols, the synthetic prerequisite material that provides of senior ester and pyrazine class material.And then flavour ingredient in raising sesame-flavor white spirit, improved the yield of liquor and grain utilization ratio simultaneously, make the production technique of sesame-flavor white spirit more scientific and reasonable.
3. make all kinds of amino acid quantity in yeasting increase; promote Maillard reaction to generate various nitrogenous, oxygen heterocyclic ring compounds; make in sesame-flavor white spirit distinctive flavour ingredient such as 2-methylpyrazine, 2; 5-dimethylpyrazine, 2,6-and methylpyrazine, trimethylpyrazine, 2-second pyrazine, 2-ethanoyl pyrazine, 3 methylthiol propyl alcohol content increase.Make sesame-flavor white spirit local flavor more typical.
4. make sesame-flavor white spirit Higher Alcohols, senior aldehyde material increase, such as: the content of the feature alcohol such as n-propyl alcohol, n-hexyl alcohol, bata-phenethyl alcohol, Phenylacetic acid ethylester, feature ester increases, and sesame-flavor white spirit local flavor is more typical outstanding.
5. make sesame-flavor white spirit not change existing production technique, quality liquor yield rate increases by 10%, and quality liquor to be charred Flavor more outstanding.
6. make sesame-flavor white spirit quality liquor yield rate increase, reached and reduced production costs, increase economic benefit and obtain object.
7. promotion and application are widely stablized, are more conducive to more controlled, the sesame-flavor white spirit local flavor of sesame-flavor white spirit production process more.
The present invention is in the fragrant production technique of existing sesame, and adding a strain formal name used at school is Aspergillus niger aspergillus niger M-002 bacterial classification, described aspergillus niger (
aspergillus niger) M-002 bacterial strain has abundant microbial enzyme vigor.
Accompanying drawing explanation:
Fig. 1 is the technical process window schematic diagram of the embodiment of the present invention;
Fig. 2 be aspergillus niger in the present invention (
aspergillus niger) M-002 bacterial strain wheat bran fabrication processing window schematic diagram.
Embodiment:
Embodiment 1:
The preparation of aspergillus niger M-002 wheat bran is carried out in accordance with the following steps:
First order seed: to the water that adds Fructus Hordei Germinatus weight 20% in the Fructus Hordei Germinatus of pulverizing, saccharification 1h in 70 ℃ of water-baths, iodine liquid detects aobvious colourless, obtains saccharified liquid and after 6 layers of filtered through gauze, adjusts saccharified liquid pH=6, pol 8Be
., after sterilizing, obtain slant medium, then aspergillus niger M-002 is inoculated on slant medium, then is placed in the interior cultivation of 25 ℃ of constant incubators 5 days, obtain first order seed;
Secondary seed: the caproic acid solution that is 4 ‰ to the weight concentration that adds the soybean cake powder of wheat bran weight 30%, the water of 50% weight and 2.5 ‰ weight in wheat bran, profit grain 6h, obtain substratum, sterilizing 15min, secondary seed medium, then get first order seed inoculation, be placed in and in 30 ℃ of constant incubators, cultivate button bottle after 15h, and then continue to cultivate 5 days, obtain secondary seed;
Ventilation enlarged culturing: get the profit grain water that wheat bran adds wheat bran weight 50%, after steaming grain 60min, with vinasse, adjusting acidity is 1.0%, when temperature, be down to and after 39 ℃, add the secondary seed of adjusting the steaming grain weight 1 ‰ after acidity with vinasse, after mixing, send bent room Ventilated bed, 10h carries out intermittent aeration later, in temperature, be to cultivate 50h under 39 ℃ of conditions, obtain aspergillus niger M-002 wheat bran.
The production technique of this sesame-flavor white spirit is carried out as follows:
A. get the millet of 3 weight parts, the wheat of the Chinese sorghum of 80 weight parts, 5 weight parts and the wheat bran of 10 weight parts are raw material, add 10% rice husk, then in raw material, add 50 ℃ of water of raw material weight 50% to moisten grains, twice interpolation of moisture, first add 60% of water gross weight, after two hours, add remainder water, the profit grain time is that 5h(gets pot steaming 30min in rice husk weight 30% in profit grain again, and rear airing is to tasteless.), then according to moistening grain: wine unstrained spirits=5:5 weight part proportioning of having distilled wine is mixed into new wine unstrained spirits, then by pot steaming 60min on new wine unstrained spirits; Described steaming: on double-edged fine-toothed comb, spread skim rice husk, after wheat bran and Chinese sorghum are stirred, evenly spread on double-edged fine-toothed comb, steam 2h, after vexed 10min, i.e. pourable grain airing.
B. steaming finishes rear spreading for cooling wine unstrained spirits, when temperature drops to after 30 ℃, the aspergillus niger M-002 wheat bran that adds spreading for cooling wine unstrained spirits weight 10%, (or add aspergillus niger M-002 wheat bran, 20% SHENGXIANG yeast wheat bran, 3% high-temperature daqu, 15% He Neishi aspergillus wheat bran and 5% the bacterium yeast wheat bran of spreading for cooling wine unstrained spirits weight 2%,) mix after, carry out high temperature stack-up;
C. when product temperature is 20 ℃ and carries out high temperature stack-up, when accumulation product temperature reaches 50 ℃, carry out turning for the first time, control product temperature is at 30 ℃, turning pit entry fermentation after 12h, and fermentation time 60 days, the pond of then fermenting, sesame-flavor white spirit is distilled to obtain in layering.
The yield rate of sesame-flavor white spirit top grade wine increases by 9.5%, n-propyl alcohol increases 1%-2%, n-hexyl alcohol increase 2%-3%, bata-phenethyl alcohol increases by 0. 5%-2%, 2,3-butyleneglycol increases 0.5%-2%, Phenylacetic acid ethylester increases 0.3%-0.4%, Isoamyl Acetate FCC increases 0.5%-0.6%, isopentyl hexanoate increases 0.2%-0.3 %, 2-methylpyrazine increases 0.2%-0.4%, and 3 methylthiol propyl alcohol content has increased 0.3%-0.4% compared with experimental group.
Embodiment 2:
The preparation of aspergillus niger M-002 wheat bran is carried out in accordance with the following steps:
First order seed: to the water that adds Fructus Hordei Germinatus weight 40% in the Fructus Hordei Germinatus of pulverizing, saccharification 4h in 50 ℃ of water-baths, iodine liquid detects aobvious colourless, obtains saccharified liquid and after 1 layer of filtered through gauze, adjusts saccharified liquid pH=7, pol 2Be
., after sterilizing, obtain slant medium, then aspergillus niger M-002 is inoculated on slant medium, then is placed in the interior cultivation of 30 ℃ of constant incubators 2 days, obtain first order seed;
Secondary seed: the caproic acid solution that is 6 ‰ to the weight concentration that adds the soybean cake powder of wheat bran weight 10%, the water of 90% weight and 1.0% ‰ weight in wheat bran, profit grain 2h, obtain substratum, sterilizing 25min, secondary seed medium, then get first order seed inoculation, be placed in and in 25 ℃ of constant incubators, cultivate button bottle after 30h, and then continue to cultivate 2 days, obtain secondary seed;
Ventilation enlarged culturing: get the profit grain water that wheat bran adds wheat bran weight 100%, after steaming grain 30min, with vinasse, adjusting acidity is 2.0%, when temperature, be down to and after 30 ℃, add the secondary seed of adjusting the steaming grain weight 3 ‰ after acidity with vinasse, after mixing, send bent room Ventilated bed, 2h carries out intermittent aeration later, in temperature, be to cultivate 80h under 30 ℃ of conditions, obtain aspergillus niger M-002 wheat bran.
The production technique of this sesame-flavor white spirit is carried out as follows:
A. get the millet of 10 weight parts, the wheat of the Chinese sorghum of 50 weight parts, 15 weight parts and the wheat bran of 3 weight parts are raw material, add 30% rice husk, then in raw material, add 80 ℃ of water of raw material weight 30% to moisten grains, twice interpolation of moisture, first add 40% of water gross weight, after two hours, add remainder water, the profit grain time is that 12h(gets pot steaming 100min in rice husk weight 10% in profit grain again, and rear airing is to tasteless.), then according to moistening grain: wine unstrained spirits=5:2 weight part proportioning of having distilled wine is mixed into new wine unstrained spirits, then by pot steaming 60min on new wine unstrained spirits; Described steaming: on double-edged fine-toothed comb, spread skim rice husk, after wheat bran and Chinese sorghum are stirred, evenly spread on double-edged fine-toothed comb, steam 2h, after vexed 10min, i.e. pourable grain airing.
B. steaming finishes rear spreading for cooling wine unstrained spirits, when temperature drops to after 39 ℃, the aspergillus niger M-002 wheat bran that adds spreading for cooling wine unstrained spirits weight 2%, (or add aspergillus niger M-002 wheat bran, 5% SHENGXIANG yeast wheat bran, 12% high-temperature daqu, 5% He Neishi aspergillus wheat bran and 15% the bacterium yeast wheat bran of spreading for cooling wine unstrained spirits weight 10%,) mix after, carry out high temperature stack-up;
C. when product temperature is 30 ℃ and carries out high temperature stack-up, when accumulation product temperature reaches 35 ℃, carry out turning for the first time, control product temperature is at 45 ℃, turning pit entry fermentation after 12h, and fermentation time 25 days, the pond of then fermenting, sesame-flavor white spirit is distilled to obtain in layering.
The yield rate of sesame-flavor white spirit top grade wine has increased by 10%, n-propyl alcohol increases 1%-3%, n-hexyl alcohol increases 3%-4%, bata-phenethyl alcohol increase 2%-2.5%, 2,3-butyleneglycol increases 1.5%-2.5%, Phenylacetic acid ethylester increases 0.4%-0.6%, Isoamyl Acetate FCC increases 0.7%-1%, isopentyl hexanoate increases 0.3%-0.5%, 2-methylpyrazine increases 0.3%-0.5%, and 3 methylthiol propyl alcohol increases 0.3%-0.4%.
Embodiment 3:
The preparation of aspergillus niger M-002 wheat bran is carried out in accordance with the following steps:
First order seed: to the water that adds Fructus Hordei Germinatus weight 30% in the Fructus Hordei Germinatus of pulverizing, saccharification 2.5h in 60 ℃ of water-baths, iodine liquid detects aobvious colourless, obtains saccharified liquid and after 4 layers of filtered through gauze, adjusts saccharified liquid pH=6.4, pol 5Be
., after sterilizing, obtain slant medium, then aspergillus niger M-002 is inoculated on slant medium, then is placed in the interior cultivation of 27 ℃ of constant incubators 4 days, obtain first order seed;
Secondary seed: the caproic acid solution that is 5 ‰ to the weight concentration that adds the soybean cake powder of wheat bran weight 20%, the water of 70% weight and 2 ‰ weight in wheat bran, profit grain 4h, obtain substratum, sterilizing 20min, secondary seed medium, then get first order seed inoculation, be placed in and in 27 ℃ of constant incubators, cultivate button bottle after 20h, and then continue to cultivate 3 days, obtain secondary seed;
Ventilation enlarged culturing: get the profit grain water that wheat bran adds wheat bran weight 80%, after steaming grain 50min, with vinasse, adjusting acidity is 1.5%, when temperature, be down to and after 35 ℃, add the secondary seed of adjusting the steaming grain weight 2 ‰ after acidity with vinasse, after mixing, send bent room Ventilated bed, 6h carries out intermittent aeration later, in temperature, be to cultivate 65h under 35 ℃ of conditions, obtain aspergillus niger M-002 wheat bran.
The production technique of this sesame-flavor white spirit is carried out as follows:
A. get the millet of 7 weight parts, the wheat of the Chinese sorghum of 65 weight parts, 10 weight parts and the wheat bran of 7 weight parts are raw material, add 15% rice husk, then in raw material, add 65 ℃ of water of raw material weight 40% to moisten grains, twice interpolation of moisture, first add 50% of water gross weight, after two hours, add remainder water, the profit grain time is that 8h(gets pot steaming 60min in rice husk weight 20% in profit grain again, and rear airing is to tasteless.), then according to moistening grain: wine unstrained spirits=5:3 weight part proportioning of having distilled wine is mixed into new wine unstrained spirits, then by pot steaming 90min on new wine unstrained spirits; Described steaming: on double-edged fine-toothed comb, spread skim rice husk, after wheat bran and Chinese sorghum are stirred, evenly spread on double-edged fine-toothed comb, steam 1h, after vexed 25min, i.e. pourable grain airing.
B. steaming finishes rear spreading for cooling wine unstrained spirits, when temperature drops to after 35 ℃, the aspergillus niger M-002 wheat bran that adds spreading for cooling wine unstrained spirits weight 6%, (or add aspergillus niger M-002 wheat bran, 15% SHENGXIANG yeast wheat bran, 8% high-temperature daqu, 10% He Neishi aspergillus wheat bran and 10% the bacterium yeast wheat bran of spreading for cooling wine unstrained spirits weight 6%,) mix after, carry out high temperature stack-up;
C. when product temperature is 25 ℃ and carries out high temperature stack-up, when accumulation product temperature reaches 40 ℃, carry out turning for the first time, control product temperature is at 40 ℃, turning pit entry fermentation after 12h, and fermentation time 40 days, the pond of then fermenting, sesame-flavor white spirit is distilled to obtain in layering.
The yield rate of sesame-flavor white spirit top grade wine has increased by 9.5%, n-propyl alcohol increases 1%-2.5%, n-hexyl alcohol increases 2%-3.5%, bata-phenethyl alcohol increase 0.5%-2%, 2,3-butyleneglycol increases 0.5%-2%, Phenylacetic acid ethylester increases 0.4%-0.6%, Isoamyl Acetate FCC increases 0.7%-1%, isopentyl hexanoate increases 0.3%-0.5%, 2-methylpyrazine increases 0.2%-0.4%, and 3 methylthiol propyl alcohol increases 0.3%-0.4%.
Examples prove aspergillus niger M-002 bacterial classification, has outstanding contribution equally to the raising of Maotai-flavor liquor flavour substances.
The foregoing is only preferred embodiment of the present invention, not the present invention is done to any pro forma restriction, the those of ordinary skill of all industry, all accompanying drawing and the above to specifications, implement smoothly the present invention, but the equivalent variations of making differentiation not departing from technical solution of the present invention, is equivalent embodiment of the present invention, all still belongs to technical scheme of the present invention.
Claims (3)
1. a production technique for sesame-flavor white spirit, is characterized in that this production technique carries out as follows:
A. get the millet of 3-10 weight part, the wheat of the Chinese sorghum of 50-80 weight part, 5-15 weight part and the wheat bran of 3-10 weight part are raw material, add the rice husk of 10%-30%, then in raw material, add the water of raw material weight 30-50% to moisten grain, again according to profit grain: wine unstrained spirits=5:2-5:5 weight part proportioning of having distilled wine is mixed into new wine unstrained spirits, then by pot steaming on new wine unstrained spirits;
B. steaming finishes rear spreading for cooling wine unstrained spirits, when temperature drops to after 30-39 ℃, the aspergillus niger M-002 wheat bran, the SHENGXIANG yeast wheat bran of 5-20%, the bacterium yeast wheat bran of the He Neishi aspergillus wheat bran of the high-temperature daqu of 3-12%, 5-15% and 5-15% that add spreading for cooling wine unstrained spirits weight 2-10%, after mixing, carry out high temperature stack-up;
C. when accumulation product temperature reaches 35-50 ℃, carry out turning for the first time, control product temperature is at 30-45 ℃, turning pit entry fermentation after 12h, and fermentation time 25-60 days, the pond of then fermenting, sesame-flavor white spirit is distilled to obtain in layering;
Described aspergillus niger M-002 wheat bran is prepared in accordance with the following steps:
First order seed: to the water that adds Fructus Hordei Germinatus weight 20-40% in the Fructus Hordei Germinatus of pulverizing, saccharification 1-4h in 50-70 ℃ of water-bath, obtains saccharified liquid and adjust saccharified liquid pH=6-7, pol 2-8Be after 1-6 layer filtered through gauze
., after sterilizing, obtain slant medium, then aspergillus niger M-002 is inoculated on slant medium, then is placed in cultivation 2-5 days in 25-30 ℃ of constant incubator, obtain first order seed;
Secondary seed: add the soybean cake powder of wheat bran weight 10-30%, the weight concentration of the water of 50-90% weight and 1.0%-2.5 ‰ weight is the caproic acid solution of 4-6 ‰ in wheat bran, profit grain 2-6h, obtain substratum, sterilizing 15-25min, secondary seed medium, then get first order seed inoculation, be placed in and in 25 ℃ of-30 ℃ of constant incubators, cultivate button bottle after 15-30h, and then continue to cultivate 2-5 days, obtain secondary seed;
Ventilation enlarged culturing: get the profit grain water that wheat bran adds wheat bran weight 50-100%, after steaming grain 30-60min, with vinasse, adjusting acidity is 1.0-2.0%, when temperature, be down to and after 30-39 ℃, add the secondary seed of adjusting the steaming grain weight 1-3 ‰ after acidity with vinasse, after mixing, send bent room Ventilated bed, controlling temperature is 30-39 ℃ of cultivation 50-80h, obtains aspergillus niger M-002 wheat bran.
2. the production technique of a kind of sesame-flavor white spirit according to claim 1, it is characterized in that the water that the profit grain described in a step adds is 50-80 ℃, the profit grain time is 5-12h, twice interpolation of moisture, first add 40-60%, after two hours, add remainder water, profit grain is got the upper pot of rice husk weight 10-30% simultaneously and is steamed 30-100min again, and rear airing is to tasteless.
3. the production technique of a kind of sesame-flavor white spirit according to claim 2, is characterized in that described bent room Ventilated bed carries out intermittent aeration after 2-10h.
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| CN104046569B (en) * | 2014-05-05 | 2017-02-15 | 江南大学 | Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof |
| CN105543028A (en) * | 2015-12-04 | 2016-05-04 | 安徽金种子酒业股份有限公司 | Preparation method of mouldy bran of mould for brewing wine |
| CN107446763B (en) * | 2017-09-30 | 2021-03-23 | 河北山庄老酒股份有限公司 | Brewing process of Maotai-flavor liquor |
| CN110408495B (en) * | 2019-07-20 | 2022-05-17 | 北京皇家京都酒业有限公司 | Strong-flavor flavoring wine and production process thereof |
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