CN103320297B - Production method of sesame-flavor white spirit by fragrance-flavor technique - Google Patents
Production method of sesame-flavor white spirit by fragrance-flavor technique Download PDFInfo
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Abstract
The invention relates to a production method of a sesame-flavor white spirit by fragrance-flavor technique, belonging to the technical field of brewage. According to the production method, sorghum, corn, rice, wheat and glutinous rice used as raw materials are subjected to secondary grain soaking, 50 DEG C low-temperature grain soaking, yeast mud sump fermentation for 60-120 days, and yeast powder fermentation characteristic technique for sesame-flavor white spirit. Thus, the sesame-flavor white spirit prepared by the fragrance-flavor technique is high in alcoholic strength but can not make people drunk; the invention greatly lowers the contents of pesticide residues, tannin and other harmful substances as well as ethyl butyrate and part of higher alcohols in the raw materials; and meanwhile, the invention increases the particular flavor characteristic substance 3-methylthio-propanol of the sesame-flavor white spirit to 1 mg/L above.
Description
Technical field
The present invention relates to the production method of the fragrant technique distilled spirit with sesame flavour of a kind of strong fragrance, belong to wine-making technology field.
Background technology
Edible wine is a kind of nourishing drink, can stimulate circulation, clearing and activating the channels and collaterals, wind-damp dispelling, and China is the native place of wine, is also the source region of spirits culture, is one of country of making wine in the world the earliest.Brewageing of wine, in the existing quite long history of China, in China's cultural development history of thousands of years, wine is substantially synchronizeed and is carried out with cultural development.
Traditional wine-making technology is mainly produced sauce perfume, giving off a strong fragrance, delicate fragrance, the large aromatic white spirit of meter Xiang Si with obvious characteristic.Along with the development of modern brewing technology and the innovation of technique, many other aromatic white spirits have been developed successively again in recent decades, as distilled spirit with sesame flavour, dense sesame hold concurrently aromatic white spirit, strong fragrant aromatic white spirit.Wherein, strong fragrant aromatic white spirit is subject to consumers in general's welcome with the feature of its " clearly, all spiciness of look transparent is strongly fragrant, entrance is sweet, mellow plentiful, smell coordination, long times of aftertaste "; But still there is the problem of the sudden and violent peppery and top of high wine in strong fragrant aromatic white spirit.
Summary of the invention
The object of the present invention is to provide that a kind of height is cruelly not peppery, top, the sweet alcohol of mouthfeel and the production method of the fragrant technique distilled spirit with sesame flavour of strong fragrance.
The present invention is achieved through the following technical solutions:
A production method for the fragrant technique distilled spirit with sesame flavour of strong fragrance, take Chinese sorghum, corn, rice, wheat and glutinous rice as raw material, and the weight proportion of Chinese sorghum, corn, rice, wheat and glutinous rice is 50:15:15:10:10;
Comprise the steps:
(1) by crush maize, be 4-6 lobe, together with 50 ℃ of water, once steep grain with other raw materials, after raw material absorbs water the heart, drain;
(2) circle of the raw material after draining vapour is steamed, to 90% above particle cut; Then with the water of 80 ℃, carry out secondary bubble grain, after the grain heart absorbs water uniform degree, drain fast;
(3) the raw material circle vapour through secondary bubble grain, after draining is steamed, to 80% above particle, bloom, then dry in the air to 35 ℃, obtain ripe grain;
(4) ripe grain inoculated to head mold song, with 45 ℃ of poor unstrained spirits, be incubated, saccharification 24h, obtains grain cultivation; The weight ratio 2-3 ‰ of root aspergillus and ripe grain;
(5) to grain cultivation, be sprinkled into the sesame-flavor white spirit koji powder of 20%-22%, 16-19 ℃ enters mud cellar for storing things fermentation 60-120 days; Obtain wine unstrained spirits;
(6) wine unstrained spirits is got wine with the steamed distillation of high-temperature daqu technique; Obtain former wine and poor unstrained spirits.
Described poor unstrained spirits refers to that taking turns wine unstrained spirits in zymotechnique gets wine schlempe afterwards.
Aforementioned production method, the concrete steps of bubble grain are: order is grain after first water, and centre will turn once, and water level will surpass 30 centimeters, grain face, and water consumption is certain.
Aforementioned production method, the steamed time of step (2) circle vapour is 30min; The steamed 50-60min of step (3) circle vapour.
Aforementioned production method, step (4) preferably completes by following operation:
The hall that will dry in the air cleans up, and spreads a small amount of rice husk, with poor unstrained spirits uniform spreading about 6-7cm bottom the hall that dries in the air; Then ripe grain is evenly poured on poor unstrained spirits, thickness is 20-30cm; Turn and be cooled to 36-40 ℃; Evenly sprinkle again head mold song, turn evenly beat cool to 28-29 ℃ or 25-26 ℃; Finally use poor unstrained spirits uniform spreading at postvaccinal ripe grain, culture saccharification 24h.Preferred, described airing product temperature is even, and loose, heap face will be put down; Described 28-29 ℃ is the closing heap temperature in winter in spring; Described 25-26 ℃ is the closing heap temperature in summer and autumn; Culture saccharification requires: fragrant is sweet, does not flow juice, without going mouldy and different assorted taste.
Aforementioned production method, the fermentation in step (5), preferred:
Enter behind mud cellar for storing things on firely, then with the time of two weeks, be slowly warming up to 45 ℃, maintain one week, then with time of 30 days fire that slowly falls.
Aforementioned production method, step (5) sesame-flavor white spirit used is preferably 62-65 ℃ with the Qu Wendu that steps on of koji powder.
Aforementioned production method, it is standby that the former wine of step (6) gained enters spring cavern low temperature and high relative humidity ambient storage alive; The poor unstrained spirits of part coordinates raw material to enter next round fermentation.
The production method of the fragrant technique distilled spirit with sesame flavour of strong fragrance of the present invention is to improve and form on the basis of strong fragrant aromatic white spirit production method.Its topmost difference is: 1. the present invention adopts bubble grain twice, and strong fragrant aromatic white spirit adopt once steep grain, water spray when steamed; 2. the present invention adopts 50 ℃ of low temperature bubble grains, and strong fragrant aromatic white spirit is 73-74 ℃ of high temperature bubble grain; 3. the continuous poor mud sump fermentation time of Daqu of the present invention is 60-120 days, and the fermentation time of strong fragrant aromatic white spirit is 50 days; 4. the present invention adopts sesame-flavor white spirit koji powder; And strong fragrant aromatic white spirit adopts Xiaoqu wine distiller's yeast.Therefore, the fragrant technique distilled spirit with sesame flavour of strong fragrance of the present invention height top not.The inventive method greatly reduces the objectionable impuritiess such as pesticide residue in raw material, tannin by repeatedly steeping grain and shelving; Reduced the content of ethyl butyrate and part higher alcohols in the fragrant technique distilled spirit with sesame flavour of prepared strong fragrance; Increased more than the exclusive flavor characteristic material 3-methylthio group propyl alcohol of distilled spirit with sesame flavour reaches 1mg/L simultaneously.
Beneficial effect
Adopt the fragrant technique distilled spirit with sesame flavour of the prepared strong fragrance of method of the present invention, possess highly the not feature of top.Possess simultaneously sesame-flavor wine quiet and tastefully laid out pure, alcohol and exquisiteness, fragrance harmony, pleasant impression is long, style is elegant, meets quiet and tastefully laid out, the refreshing clean propensity to consume advantage of current white wine.
Method of the present invention, technique is simple, the yield of liquor is high, wine body mouthfeel unique.
Embodiment
Embodiment 1
1, according to the weight proportion of 50:15:15:10:10, prepare Chinese sorghum, corn, rice, wheat and glutinous rice.The processing of raw material: Chinese sorghum, rice, wheat and polished glutinous rice grain whole grain after vibratory screening apparatus removes rubble, foreign material is used, and crush maize is 4-6 lobe.
2, bubble grain: by 50 ℃ of warm water soaking 5h for raw material, fast moisture is drained.Steeping grain is sequentially grain after first water, and centre will turn once, and water level will surpass 30 centimeters, grain face, and it is certain that water consumption is wanted, the saturating heart of raw material, even after bubble grain, and every 100kg increases weight to 170kg.
3, raw material is steamed: the raw material draining the water, the steamed 20min of circle vapour, 90% above cut.
4, vexed water: again soak the raw material after steaming in clear soup with 80 ℃ of warm water according to the bubble grain program of step 2.
5, multiple steaming: the steamed 50min of raw material circle vapour by step 4 gained after secondary bubble grain, obtains ripe grain; Ripe grain: 80% above particle is bloomed, soft ripe, dry and comfortable, ripe and not sticky, interior without the raw heart, moisture is suitable, and water content is 60%.
6, airing cooling: ripe grain airing is cooled to 35 ℃.
7, inoculate little bent culture saccharification: the hall that will dry in the air cleans up, and spreads a small amount of rice husk, with poor unstrained spirits uniform spreading 6-7cm bottom the hall that dries in the air; Then ripe grain is evenly poured on grain unstrained spirits, thickness is 20cm, turns and is cooled to 36 ℃ (require airing product temperature even, heap will loosen, and heap face will be put down); Evenly sprinkle again 2-3 ‰ head mold bent, turn and evenly beat the cool 28-29 ℃ of arriving; Finally with poor unstrained spirits uniform spreading, on postvaccinal ripe grain, help insulation, culture saccharification 24h; Obtain grain cultivation.Culture saccharification requires: fragrant is sweet, does not flow juice, without going mouldy and different assorted taste.
8, the continuous poor mud sump fermentation of Daqu: after grain culture saccharification meets the requirements, the special-purpose koji powder of distilled spirit with sesame flavour that is sprinkled into 20-22% turns evenly; 16 ℃ enter mud cellar for storing things, and the rear use time of two weeks on fire is slowly warming up to 45 ℃, maintain one week, then with time of 30 days fire that slowly falls; Extend yeast phase to 60 day.Koji powder step on bent technique: when stepping on song, adopt high-temperature daqu production technique, make to step on Qu Wendu and reach 62 ℃, be aided with various microbial function bacterium simultaneously, for producing a large amount of fragrance matters, provide prerequisite material.
9, store: take traditional ceramic cylinder to store, it is the spring cavern natural alive of low temperature and high relative humidity that condition of storage requires, and its period of storage is all more than 3 years.
10, blend: adopt advanced computer-assisted blending analytical system, the strengthening index of each wine and microcomponent are analyzed by advanced liquid chromatograph, analyze numeral and integrate by computer, work up rational formula, thereby make quality product and style characteristic obtain long-term stablizing.
Embodiment 2
1, according to the weight proportion of 50:15:15:10:10, prepare Chinese sorghum, corn, rice, wheat and glutinous rice.The processing of raw material: Chinese sorghum particle whole grain after vibratory screening apparatus removes rubble, foreign material is used.
2, bubble grain: by 50 ℃ of warm water soaking 5h for raw material, fast moisture is drained.Steeping grain is sequentially grain after first water, and centre will turn once, and water level will surpass 30 centimeters, grain face, and it is certain that water consumption is wanted, the saturating heart of raw material, even after bubble grain, and every 100kg increases weight to 168kg.
3, raw material is steamed: the raw material draining the water, the steamed 20min of circle vapour, 90% above cut.
4, vexed water: again soak the raw material after steaming in clear soup with 80 ℃ of warm water according to the bubble grain program of step 2.
5, multiple steaming: the steamed 60min of raw material circle vapour by step 4 gained after secondary bubble grain, obtains ripe grain; Ripe grain: 80% above particle is bloomed, soft ripe, dry and comfortable, ripe and not sticky, interior without the raw heart, moisture is suitable, and water content is 65%.
6, airing cooling: ripe grain airing is cooled to 35 ℃.
7, inoculate little bent culture saccharification: the hall that will dry in the air cleans up, and spreads a small amount of rice husk, with poor unstrained spirits uniform spreading 6-7cm bottom the hall that dries in the air; Then ripe grain is evenly poured on grain unstrained spirits, thickness is 30cm, turns and is cooled to 40 ℃ (require airing product temperature even, heap will loosen, and heap face will be put down); Evenly sprinkle again 2-3 ‰ head mold bent, turn and evenly beat the cool 25-26 ℃ of arriving; Finally with poor unstrained spirits uniform spreading, on postvaccinal ripe grain, help insulation, culture saccharification 24h; Obtain grain cultivation.Culture saccharification requires: fragrant is sweet, does not flow juice, without going mouldy and different assorted taste.
8, the continuous poor mud sump fermentation of Daqu: after grain culture saccharification meets the requirements, be sprinkled into 22% sesame-flavor white spirit and turn evenly with koji powder; 19 ℃ enter mud cellar for storing things, and the rear use time of two weeks on fire is slowly warming up to 45 ℃, maintain one week, then with time of 30 days fire that slowly falls; Extend yeast phase to 120 day.Koji powder is stepped on bent technique: when stepping on song, adopt high-temperature daqu production technique, make to step on Qu Wendu and reach 65 ℃, be aided with various microbial function bacterium simultaneously, for producing a large amount of fragrance matters, provide prerequisite material.
9, store: take traditional ceramic cylinder to store, its period of storage is all more than 3 years.
10, blend: adopt advanced computer-assisted blending analytical system, the strengthening index of each wine and microcomponent are analyzed by advanced liquid chromatograph, analyze numeral and integrate by computer, work up rational formula, thereby make quality product and style characteristic obtain long-term stablizing.
Claims (1)
1. a production method for the fragrant technique distilled spirit with sesame flavour of strong fragrance, is characterized in that, take Chinese sorghum, corn, rice, wheat and glutinous rice as raw material, and the weight proportion of Chinese sorghum, corn, rice, wheat and glutinous rice is 50:15:15:10:10;
Comprise the steps:
(1) by crush maize, be 4-6 lobe, together with 50 ℃ of water, once steep grain with other raw materials, after raw material absorbs water the heart, drain;
(2) circle of the raw material after draining vapour is steamed, to 90% above particle cut; Then with the water of 80 ℃, carry out secondary bubble grain, after the grain heart absorbs water uniform degree, drain fast;
(3) the raw material circle vapour through secondary bubble grain, after draining is steamed, to 80% above particle, bloom, then dry in the air to 35 ℃, obtain ripe grain;
(4) ripe grain inoculated to head mold song, with 45 ℃ of poor unstrained spirits, be incubated, saccharification 24h, obtains grain cultivation; The weight ratio 2-3 ‰ of head mold song and ripe grain;
(5) to grain cultivation, be sprinkled into the sesame-flavor white spirit koji powder of 20%-22%, 16～19 ℃ enter mud cellar for storing things fermentation 60-120 days; Obtain wine unstrained spirits;
(6) wine unstrained spirits is got wine with the steamed distillation of high-temperature daqu technique; Obtain former wine and poor unstrained spirits;
The concrete steps of bubble grain are: order is grain after first water, and centre will turn once, and water level will surpass 30 centimeters, grain face, and water consumption is certain;
The steamed time of step (2) circle vapour is 30min;
The steamed 50-60min of step (3) circle vapour;
Step (4) completes by following operation: the hall that will dry in the air cleans up, and spreads a small amount of rice husk, with poor unstrained spirits uniform spreading 6-7cm bottom the hall that dries in the air; Then ripe grain is evenly poured on poor unstrained spirits and helps insulation, thickness is 20-30cm; Turn and be cooled to 36-40 ℃; Evenly sprinkle again head mold song, turn evenly beat cool to 28-29 ℃ or 25-26 ℃; Finally use poor unstrained spirits uniform spreading at postvaccinal ripe grain, culture saccharification 24h; Described airing product temperature is even, and loose, heap face will be put down; Described 28-29 ℃ is the closing heap temperature in winter in spring; Described 25-26 ℃ is the closing heap temperature in summer and autumn; Culture saccharification requires: fragrant is sweet, does not flow juice, without going mouldy and different assorted taste;
Step (5) completes by following operation: enters behind mud cellar for storing things on firely, then with the time of two weeks, is slowly warming up to 45 ℃, maintains one week, then with time of 30 days fire that slowly falls; Sesame-flavor white spirit used is 62-65 ℃ with the Qu Wendu that steps on of koji powder;
It is standby that the former wine of step (6) gained enters spring cavern low temperature and high relative humidity ambient storage alive; The poor unstrained spirits of part coordinates raw material to enter next round fermentation.
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| CN103614279A (en) * | 2013-11-20 | 2014-03-05 | 张家秋 | Rice-flavor white wine |
| CN103666935B (en) * | 2014-01-07 | 2014-12-03 | 山东天地缘酒业有限公司 | Production process for fragrant mild aromatic Chinese spirit |
| CN105018295B (en) * | 2015-08-03 | 2017-04-05 | 山东景芝酒业股份有限公司 | A kind of production method of continuous soft distilled spirit with sesame flavour |
| 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 |
| CN105505721B (en) * | 2016-01-22 | 2018-07-06 | 宣汉县巴人村酒业有限公司 | A kind of production technology of fragrant mild aromatic Chinese spirit |
| CN105950342B (en) * | 2016-05-30 | 2019-04-19 | 黄进辉 | A kind of production technology of mountain sieve hole hiding rice wine |
| CN108315155B (en) * | 2018-04-27 | 2021-03-16 | 湖北工业大学 | Quinoa strong-flavor liquor and brewing method thereof |
| CN109988687A (en) * | 2019-05-21 | 2019-07-09 | 山东良耘生态科技有限公司 | A kind of preparation method of the roasted sesame flavor white spirit strong with paste flavor |
| CN110643459A (en) * | 2019-11-06 | 2020-01-03 | 成都蜀之源酒业有限公司 | Brewing process of fragrant scent type white spirit |
| CN112725120A (en) * | 2021-03-02 | 2021-04-30 | 福建健尔聪食品有限公司 | Method for making low-alcohol-content sweet potato sake with vinegar fragrance |
| CN114921301A (en) * | 2022-05-18 | 2022-08-19 | 蒋兴福 | Grain wine brewing method by five-grain fermentation |
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| JPS60248162A (en) * | 1984-05-21 | 1985-12-07 | Miyakonojiyou Syuzo Kk | Production of "goma shouchu" (obtained by fermentation of sesami-containing mash) |
| CN100554400C (en) * | 2007-03-07 | 2009-10-28 | 山东景芝酒业股份有限公司 | Utilize multiple raw grain to produce the method for distilled spirit with sesame flavour |
| CN101928656B (en) * | 2009-06-24 | 2013-03-27 | 葛庆有 | Flavor barley wine and brewing method thereof |
| CN102154072B (en) * | 2010-12-24 | 2012-11-21 | 青岛琅琊台集团股份有限公司 | Method for making composite high-degree liquor combining sesame flavor, maotai flavor and strong aromatic flavor |
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Denomination of invention: Production method of fragrant fragrant Baijiu flavor sesame flavor liquor Effective date of registration: 20211105 Granted publication date: 20140806 Pledgee: Zoucheng sub branch of China Postal Savings Bank Co., Ltd Pledgor: Shandong Gangshan Wine Co., Ltd Registration number: Y2021370000127 |
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