CN103243001A - Novel process for producing distilled spirit by carrying out extrusion pretreatment on distilled spirit raw materials and adopting liquid-state method - Google Patents
Novel process for producing distilled spirit by carrying out extrusion pretreatment on distilled spirit raw materials and adopting liquid-state method Download PDFInfo
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Abstract
The invention relates to a novel process for producing distilled spirit by pretreating distilled spirit raw and auxiliary materials by means of an extrusion technology and carrying out liquid-state method fermentation. The raw and auxiliary materials for distilled spirit production are pretreated by using the extrusion technology, and reasonable parameters of a distilled spirit raw material extrusion technology and reasonable parameters for liquid-state method distilled spirit production by using the raw materials puffed by extrusion are provided. According to the distilled spirit raw materials pretreated by using the extrusion technology, the compounding effect among materials is better, starch degradation and albuminous degeneration can be performed more thoroughly, so that the utilization rate of the raw materials is increased, and the distilled spirit fermentation cycle is shortened compared with that of the traditional process; and in addition, the flavor, the liquor yield and other multiple qualities of the finished-product distilled spirit are greatly promoted. According to the novel method for brewing by pretreating the distilled spirit raw materials by extrusion, the energy consumption can be saved, the cost is reduced, the raw material utilization rate and the distilled spirit yield are increased, and the fermentation cycle is shortened; and meanwhile, due to multiaspect comprehensive effects, such as sufficient heat effect, mechanical effect and chemical structure modification effect, the yield and quality of the finished-product distilled spirit are greatly promoted.
Description
Technical field
The present invention relates to a kind ofly with extrusion technique and the brewed spirit novel process that traditional liquor liquid state fermentation method combines, belong to brewed spirit Technology field.
Background technology
Solid state fermentation is the traditional method that China produces liquor, the problem of aspects such as but there is grain consumption higher (general solid state process grain-consuming quantity per ton wine is about 2.5～4 tons, and the bent aromatic type wine of high temperature need consume 5～6 tons in grain) in solid state fermentation production, energy consumption is big, the production cycle is long, production efficiency is low.Under the national conditions of China's staple food supply deficiency, resource anxiety, do not advocate.
The liquid fermentation method of liquor combines the process characteristic of Alcohol Production and conventional solid-state liquor, is a great technical renovation of China's liquor industry.Have following remarkable advantage with the conventional solid-state liquid fermentation method: 1, consumption grain is few: liquid phase process is existing makes alcohol with raw material, and raw material availability can reach more than 90%, only about about 2 tons in ton consumption grain, and this is that solid state process is difficult to accomplish; 2, without auxiliary materials such as rice husks: reduced production cost and labour intensity on the one hand, the assorted smell of the heresy that can effectively avoid auxiliary material to bring on the other hand is as the chaff fishy smell of Beijing strong, colourless liquor distilled from sorghum; 3, diastatic fermentation Controllable Temperature: liquid phase process can be the control of the temperature of diastatic fermentation in optimum, and this is that solid-state Jiao Chi fermentation does not accomplish can produce the objectionable constituent furfural as thermophilic fermentation in the solid state process, and liquid rule will not have this situation; 4, liquid mash pipe-line transportation, microcomputer control is convenient to modern management, and safety, clean can better be ensured the quality of products; 5, liquid phase process is made alcohol with raw material earlier, is processed into liquor then.In process for preparation, can by the different height of row wine degree, different flavor and deep or light taste, make the product that dispatches from the factory be suitable for the different requirements of different areas according to the market demand situation.In addition, liquid phase process for flour and rice, uses waste molasses or wild plant for substituting raw material etc. with coarse food grain, also all than solid state process guarantee quality product easily.In a word, liquid fermentation method mechanization degree height, labour productivity height, adaptability to raw material strong, improve work situation, supplementary product consumption is few, is the method that replaces the reasonable reality of solid state process.
In recent years, along with raising and the blending and tasting development of technology of China's alcohol output, quality, liquid quality of white spirit improves constantly, and new variety continue to bring out, and has become the main product that market sale is competitive, enterprise's great development relies on.But the liquor taste that liquid phase process is produced is not good, and fragrance is thin.Along with the raising of expanding economy and living standards of the people, people are more and more higher to the requirement of the quality of liquor and local flavor.In addition, all will pass through infiltration, cooking process before the traditional liquor fermenting raw materials so that starch pasting is convenient to diastatic fermentation, but this operation treatment time is long, efficient is low, quantity of wastewater effluent is big, and material loss is many, the power consumption big.
Extruding and puffing technology is a new technology of rising after the sixties in 20th century, and it is the method that a kind of high temperature, short time is handled raw material.Material is when the extrusion machine, and extrusion machine can produce High Temperature High Pressure, and material is extruded in machine barrel, mixes, shearing, fusion, sterilization and slaking.When material was squeezed out from machine barrel, pressure drop was to normal pressure, and moisture sharply gasifies and produces huge bulging force, and material is expanded by moment.In nearly 30 years, field such as puffing technique is widely used in breakfast cereal food, snack food product, bakery product, reconstitutes food, infant foods, protective foods, nourishing reinforced food, protein food.In the U.S., 60% soybean and 50% cottonseed carry out expanded pre-treatment, and annual value of production reaches tens dollars; In Japan, mainly developed the application of extruding and puffing technology in fields such as cereal, vegetable-protein, livestock product, fishery products.It is not long that this technology is used the time in China, but the distinguishing feature that has owing to it and obtained rapidly applying.
Extrusion technique is applied to produce the pre-treatment of liquor raw material, on the one hand, the mechanical energy that extrusion cooking provides, heat energy can fully act on cereal materials, make starch pasting, protein denaturation, extruded material is easily by α-Dian Fenmei and Glucoamylase hydrolysis saccharification, make utilization ratio of raw materials improve greatly, fermentation period shortens; On the other hand, extrusion machine can be used as the reactor of biochemical reaction, in extrusion chamber, can modify the structure of material molecule, make the finished product realize that aspect flavor compound the controlled guiding of part composition is synthetic, and because the High Temperature High Pressure effect can produce a large amount of fragrant volatile components, the volatile component of discovering so far that produces in cereal materials extrusion process is above 220 kinds in extrusion process for the extruding cereal materials; In addition, because Maillard reaction influence in the extrusion process produces flavour materials such as a large amount of pyrazines, thiazole, thiophene.
Extrusion technique is applied to the pre-treatment of composite liquor raw materials for production, saved digestion process, but the gelatinization of its realization is more thorough than the boiling gelatinization, and it is stable, be difficult for wearing out, and the gelatinization of extruding puffing realization is than total energy little (Yang Mingduo, 1988 of boiling gelatinization consumption; Ben-Gera, 1983).In addition, the yield of liquor improves, and it is excellent through the composite effect of extrusion technique pre-treatment to add the vanilla material in the liquor raw materials for production, and final gained liquor flavor is mellow more strong, sweet long, has realized that successfully the directional guide of liquid towards fermentation liquor flavor improves.
Summary of the invention
The purpose of this invention is to provide a kind of composite liquor raw material of pre-treatment that pushes and carry out the novel process that white wine of liquid is produced.This technological method is simple, and production cost is low, the raw material availability height, and the yield of liquor height, and the composite effect of material is good, and the liquor flavor that makes liquid phase process produce is strong mellow, sweet soft.
For improve that the liquor taste that liquid phase process produces is thin, local flavor is single phenomenon, further improve the yield of liquor, cut down the consumption of energy, reduce consumption grain rate.
The invention provides a kind of method of pushing pre-treatment liquor raw material, may further comprise the steps:
(1) removes impurities in raw materials, foreign material, pulverize after with wet crushing mill raw material being mixed water;
(2) utilize twin screw extruder to push, the first segment sleeve of twin screw extruder, the second joint sleeve and the 3rd joint sleeve temperature are respectively 40-70 ℃, 80-120 ℃ and 120-170 ℃, and screw speed is 100rpm-300rpm.
Preferably, in the step (1), raw material is mixed the mashed prod that is ground into particle diameter 1.5-2.5 millimeter behind the water with wet crushing mill.
Preferably, in the step (1), the raw material water ratio before the control extruding is at 15-45%.
Preferably, in the step (2), control discharging maturity is at 60-95%, and turgidity is at 1.5-3%.
Preferably, described raw material comprises, is selected from that Chinese sorghum, corn, wheat, barley, rice, paddy rice, wheat bran, potato do, in the beans one or more; Perhaps, described raw material comprises, is selected from sorghum starch, W-Gum, wheat starch, barley starch, Starch rice, rice fecula, wheat bran starch, potato dry starch, the legume starch one or more.
Preferably, described raw material also comprises, is selected from one or more the vanilla material in Moschus, Salvia japonica Thunb., wild marjoram, the Rosmarinus officinalis.Addition is preferably liquor raw material per ton and adds 0.1-1Kg.
Preferably, described raw material also comprises, is selected from high temperature resistant α-Dian Fenmei, middle temperature α-Dian Fenmei, the proteolytic enzyme one or more.Addition is preferably liquor raw material per ton and adds 0.1-1Kg.
The present invention also provides a kind of and utilizes described extruding pre-treatment liquor raw material to carry out the method that liquid phase process is produced liquor, may further comprise the steps:
(1) will push pre-treatment liquor raw material and place the brew kettle internal cooling to 60-65 ℃, add solid koji or saccharifying enzyme, carry out saccharification;
(2) after the saccharification fully, be cooled to 27-30 ℃, saccharification liquid is placed in the fermentor tank, press 10% of fermentation liquid volume and add distiller's yeast, be aided with Daqu, SHENGXIANG yeast, mix, 25-35 ℃ of control product temperature, fermentation 5-7d;
(3) adopt the batch distillation method with liquid fermenting after feed liquid through distill liquor;
(4) liquor is further processed through flavour passage, blending, accelerates the ripening, leaves standstill the 5-15 days wine that gets product.
Preferably, in the step (1), add the solid koji of 5%-7% or the saccharifying enzyme of 0.05-0.2%, saccharification 25-35min, temperature is controlled at 56-58 ℃.
Identify through tasting, produce liquor by the white wine of liquid that the inventive method is produced than the ordinary liquid method, unique flavor, strong and brisk in taste strong, sweet long, local flavor has clear improvement.
Beneficial effect of the present invention: (1) the present invention uses the extruding pre-treatment to replace traditional digestion process, the gelatinization of starch is more thorough, and it is stable, be difficult for aging, and the gelatinization that extruding puffing is realized is littler than the total energy that boiling gelatinization consumes, thereby saved food, solved when improving raw material availability the high effluent problem that traditional technology is brought, also reduced energy consumption, met the policy of country's " energy-saving and emission-reduction ".(2) the present invention adds Moschus, Rosmarinus officinalis etc. vanilla material and reaches good composite effect through extrusion process and liquor raw material in the traditional liquor raw material, add composite material in extrusion process, Maillard reaction to take place and produce abundant flavour material, it is strong, mellow sweet to make raw material that this method is produced produce liquor flavor through liquid state fermentation gained liquor than the ordinary liquid method, has realized directional guide and the improvement of liquid towards fermentation liquor flavor.(3) the present invention has brought into play the peculiar advantage of extrusion technique, and liquor ratio of raw material significantly promotes, and can produce remarkable economic results in society.In a word, extruding pre-treatment liquor raw material used in the present invention carries out the novel process that white wine of liquid is produced, and produces liquor, unique flavor than the ordinary liquid method, strong and brisk in taste strong, sweet long, the raw material availability height, energy consumption is low, and fermentation period is short, can produce tangible economic results in society.
Embodiment
Further specify technology contents of the present invention and effect below by example.
Embodiment 1
A kind of method of pushing pre-treatment liquor raw material may further comprise the steps:
(1) be raw material with the Chinese sorghum, at first remove impurities in raw materials, foreign material, add Rosmarinus officinalis, middle temperature α-Dian Fenmei and proteolytic enzyme, raw material is mixed the mashed prod that is ground into particle diameter 1.5-2.5 millimeter behind the water with wet crushing mill; Raw material water ratio before the control extruding is 35%.
(2) utilize twin screw extruder to push, the first segment sleeve of twin screw extruder, the second joint sleeve and the 3rd joint sleeve temperature are respectively 60 ℃, 90 ℃ and 150 ℃, and screw speed is 200rpm, and control discharging maturity is 75%, and turgidity is 2%.Pressing materials can be directly used in next step liquid phase process fermentation.
Embodiment 2
Utilize extruding pre-treatment liquor raw material to carry out the method that liquid phase process is produced liquor: may further comprise the steps:
(1) raw material is handled: be raw material with the Chinese sorghum, screen out impurities in raw materials, foreign material, raw material by Dry-crusher, is ground into the meal of diameter 1.5-2.5mm.
(2) extrusion process: the liquor raw material before the extruding, water ratio is adjusted to 30%, utilize twin screw extruder to push, wherein the first segment sleeve of extrusion machine, the second joint sleeve and the 3rd joint sleeve temperature are respectively 45 ℃, 85 ℃ and 125 ℃, temp autocontrolled adjusting, screw speed are 150rpm, and the discharging maturity is 65%, turgidity is 1.5%, and pressing materials is directly used in next step liquid phase process fermentation.
(3) cooling saccharification: will place through the material of fully extruding about brew kettle internal cooling to 62 ℃, the solid koji of adding 5%, about saccharification 30min, temperature is controlled at 56-58 ℃.
(4) fermentation: after the saccharification fully, be cooled to 27-30 ℃.Saccharification liquid is placed in the fermentor tank, press 10% of fermentation liquid volume and add distiller's yeast, be aided with Daqu, SHENGXIANG yeast etc.Mix about 30 ℃ of control product temperature, fermentation 7d.Add the caproic acid bacteria nutrient solution at lord ferment period and improve flavour ingredient.
(5) distillation: the fermenting-ripening wine with dregs is squeezed in the still kettle that the rice husk layer is housed, be heated to 95 ℃ simultaneously with open steam and indirect steam, reduce indirect steam then, and the adjusting quantity of reflux makes the wine degree reach 60～70%.Be down to 50% when following when the liquor degree, can open big steamed surplus wine to the greatest extent, the wine tail is recovered in the ripe wine with dregs to be distilled next time, carries out multiple steaming.The rice husk layer will regularly replace.
(6) blend blending: according to various wine styles and different.Through blending, flavour passage etc. further after the processing, through accelerating the ripening, leave standstill a couple of days wine that gets product.Identify through tasting, produce liquor by the white wine of liquid that this inventive method is produced than the ordinary liquid method, unique flavor, strong and brisk in taste strong, sweet long, local flavor has clear improvement.
Embodiment 3
Utilize extruding pre-treatment liquor raw material to carry out the method that liquid phase process is produced liquor: may further comprise the steps:
(1) raw material is handled: be raw material with the W-Gum, screen out impurities in raw materials, foreign material.
(2) extrusion process: the liquor raw material before the extruding, water ratio is adjusted to 45%, utilize twin screw extruder to push, wherein the first segment sleeve of extrusion machine, the second joint sleeve and the 3rd joint sleeve temperature are respectively 65 ℃, 115 ℃ and 165 ℃, temp autocontrolled adjusting, screw speed are 280rpm, and the discharging maturity is 90%, turgidity is 3%, and pressing materials is directly used in next step liquid phase process fermentation.
(3) cooling saccharification: will place through the material of fully extruding about brew kettle internal cooling to 62 ℃, the saccharifying enzyme of adding 0.1%, about saccharification 30min, temperature is controlled at 56-58 ℃.
(4) fermentation: after the saccharification fully, be cooled to 27-30 ℃.Saccharification liquid is placed in the fermentor tank, press 10% of fermentation liquid volume and add distiller's yeast, be aided with Daqu, SHENGXIANG yeast etc.Mix about 30 ℃ of control product temperature, fermentation 5d.Add the caproic acid bacteria nutrient solution at lord ferment period and improve flavour ingredient.
(5) distillation: the fermenting-ripening wine with dregs is squeezed in the still kettle that the rice husk layer is housed, be heated to 95 ℃ simultaneously with open steam and indirect steam, reduce indirect steam then, and the adjusting quantity of reflux makes the wine degree reach 60～70%.Be down to 50% when following when the liquor degree, can open big steamed surplus wine to the greatest extent, the wine tail is recovered in the ripe wine with dregs to be distilled next time, carries out multiple steaming.The rice husk layer will regularly replace.
(6) blend blending: according to various wine styles and different.Through blending, flavour passage etc. further after the processing, through accelerating the ripening, leave standstill a couple of days wine that gets product.Identify through tasting, produce liquor by the white wine of liquid that this inventive method is produced than the ordinary liquid method, unique flavor, strong and brisk in taste strong, sweet long, local flavor has clear improvement.
Claims (9)
1. a method of pushing pre-treatment liquor raw material is characterized in that, may further comprise the steps:
(1) removes impurities in raw materials, foreign material, pulverize after with wet crushing mill raw material being mixed water;
(2) utilize twin screw extruder to push, the first segment sleeve of twin screw extruder, the second joint sleeve and the 3rd joint sleeve temperature are respectively 40-70 ℃, 80-120 ℃ and 120-170 ℃, and screw speed is 100rpm-300rpm.
2. the method for extruding pre-treatment liquor raw material as claimed in claim 1 is characterized in that, in the step (1), raw material is mixed the mashed prod that is ground into particle diameter 1.5-2.5 millimeter behind the water with wet crushing mill.
3. the method for extruding pre-treatment liquor raw material as claimed in claim 1 is characterized in that, in the step (1), the raw material water ratio before the control extruding is at 15-45%.
4. the method for extruding pre-treatment liquor raw material as claimed in claim 1 is characterized in that, in the step (2), control discharging maturity is at 60-95%, and turgidity is at 1.5-3%.
5. the method for extruding pre-treatment liquor raw material as claimed in claim 1 is characterized in that, described raw material comprises, is selected from that Chinese sorghum, corn, wheat, barley, rice, paddy rice, wheat bran, potato do, in the beans one or more; Perhaps, described raw material comprises, is selected from sorghum starch, W-Gum, wheat starch, barley starch, Starch rice, rice fecula, wheat bran starch, potato dry starch, the legume starch one or more.
6. the method for extruding pre-treatment liquor raw material as claimed in claim 5 is characterized in that, described raw material also comprises, is selected from one or more the vanilla material in Moschus, Salvia japonica Thunb., wild marjoram, the Rosmarinus officinalis.
7. the method for extruding pre-treatment liquor raw material as claimed in claim 5 is characterized in that, described raw material also comprises, is selected from high temperature resistant α-Dian Fenmei, middle temperature α-Dian Fenmei, the proteolytic enzyme one or more.
8. one kind is utilized each described extruding pre-treatment liquor raw material of claim 1-7 to carry out the method that liquid phase process is produced liquor, it is characterized in that, may further comprise the steps:
(1) will push pre-treatment liquor raw material and place the brew kettle internal cooling to 60-65 ℃, add solid koji or saccharifying enzyme, carry out saccharification;
(2) after the saccharification fully, be cooled to 27-30 ℃, saccharification liquid is placed in the fermentor tank, press 10% of fermentation liquid volume and add distiller's yeast, be aided with Daqu, SHENGXIANG yeast, mix, 25-35 ℃ of control product temperature, fermentation 5-7d;
(3) adopt the batch distillation method with liquid fermenting after feed liquid through distill liquor;
(4) liquor is further processed through flavour passage, blending, accelerates the ripening, leaves standstill the 5-15 days wine that gets product.
9. extruding pre-treatment liquor raw material as claimed in claim 8 carries out the method that liquid phase process is produced liquor, it is characterized in that, in the step (1), adds the solid koji of 5%-7% or the saccharifying enzyme of 0.05-0.2%, saccharification 25-35min, and temperature is controlled at 56-58 ℃.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103468560A (en) * | 2013-10-10 | 2013-12-25 | 北康酿造食品有限公司 | Method for brewing vinegar in one step through saccharification and alcohol fermentation |
| CN103642877A (en) * | 2013-12-20 | 2014-03-19 | 贵州大学 | Technology for producing starch syrup by employing enzymatic extrusion of broken rice |
| CN104738403A (en) * | 2015-04-14 | 2015-07-01 | 江南大学 | Method for improving polyphenol retention rate and antioxidant activity of grains in extruding and pasting |
| CN105886255A (en) * | 2016-07-01 | 2016-08-24 | 御良源实业有限公司 | Production process for whole grains puffed and fermented alcoholic drink |
| CN105969621A (en) * | 2016-03-25 | 2016-09-28 | 程占营 | High-calcium Baijiu and preparation method thereof |
| CN105969572A (en) * | 2016-03-25 | 2016-09-28 | 程占营 | Seafood-flavored Baijiu and preparation method thereof |
| CN107325928A (en) * | 2017-09-07 | 2017-11-07 | 安徽乐天酿酒有限公司 | A kind of process of extrusion sorghum brewing aroma type base liquor |
| CN107653166A (en) * | 2017-10-29 | 2018-02-02 | 贵州布依深泉养殖专业合作社 | A kind of Salvia japonica wine and preparation method thereof |
| CN110184150A (en) * | 2019-05-29 | 2019-08-30 | 浙江大学 | A kind of brewing method of the low enzyme pretreatment of dilute salt |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103468560A (en) * | 2013-10-10 | 2013-12-25 | 北康酿造食品有限公司 | Method for brewing vinegar in one step through saccharification and alcohol fermentation |
| CN103642877A (en) * | 2013-12-20 | 2014-03-19 | 贵州大学 | Technology for producing starch syrup by employing enzymatic extrusion of broken rice |
| CN103642877B (en) * | 2013-12-20 | 2016-08-17 | 贵州大学 | A kind of enzyme-added extruding crack rice produce starch syrup technique |
| CN104738403A (en) * | 2015-04-14 | 2015-07-01 | 江南大学 | Method for improving polyphenol retention rate and antioxidant activity of grains in extruding and pasting |
| CN104738403B (en) * | 2015-04-14 | 2017-12-01 | 江南大学 | A kind of raising cereal method of polyphenol retention rate and antioxidation activity in gelatinization process is extruded |
| CN105969621A (en) * | 2016-03-25 | 2016-09-28 | 程占营 | High-calcium Baijiu and preparation method thereof |
| CN105969572A (en) * | 2016-03-25 | 2016-09-28 | 程占营 | Seafood-flavored Baijiu and preparation method thereof |
| CN105886255A (en) * | 2016-07-01 | 2016-08-24 | 御良源实业有限公司 | Production process for whole grains puffed and fermented alcoholic drink |
| CN107325928A (en) * | 2017-09-07 | 2017-11-07 | 安徽乐天酿酒有限公司 | A kind of process of extrusion sorghum brewing aroma type base liquor |
| CN107653166A (en) * | 2017-10-29 | 2018-02-02 | 贵州布依深泉养殖专业合作社 | A kind of Salvia japonica wine and preparation method thereof |
| CN110184150A (en) * | 2019-05-29 | 2019-08-30 | 浙江大学 | A kind of brewing method of the low enzyme pretreatment of dilute salt |
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Application publication date: 20130814 |