CN103387906A - Process for producing sesame aroma type liquor - Google Patents
Process for producing sesame aroma type liquor Download PDFInfo
- Publication number
- CN103387906A CN103387906A CN2013103669075A CN201310366907A CN103387906A CN 103387906 A CN103387906 A CN 103387906A CN 2013103669075 A CN2013103669075 A CN 2013103669075A CN 201310366907 A CN201310366907 A CN 201310366907A CN 103387906 A CN103387906 A CN 103387906A
- Authority
- CN
- China
- Prior art keywords
- compound
- yeast
- unstrained spirits
- grain
- boiling
- 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.)
- Granted
Links
Images
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention provides a process for producing sesame aroma type liquor. The process comprises the following steps of: uniformly mixing sorghum, wheat and bran, and then wetting with water so as to obtain a first mixture; cooking the first mixture and discarding cooking water, so as to obtain a cooked material; cooling the cooked material, then, adding white yeast, bacterial yeast, saccharomyces and hard liquor making yeast which is prepared at the product temperature higher than 60 DEG C during the making process, and uniformly mixing so as to obtain undistilled fermented grain; adding distilled grain obtained after soy sauce aroma type liquor is extracted for seven times, white yeast, bacterial yeast, saccharomyces and hard liquor making yeast, which is prepared at the product temperature higher than 60 DEG C during the making process, into the undistilled fermented grain, stacking, and carrying out first-time fermentation, so as to obtain a second mixture; transferring the second mixture to the bottom of a cellar pool, and carrying out second-time fermentation, so as to obtain a third mixture; distilling the third mixture so as to obtain crude liquor; and blending the crude liquor, thus obtaining the sesame flavor type liquor. Soy sauce aroma type liquor prepared by the process for producing the sesame aroma type liquor, provided by the invention, is rich in taste.
Description
Technical field
The present invention relates to the wine brewing field, in particular to a kind of production technique of distilled spirit with sesame flavour.
Background technology
At present, China's Liquor Products is pressed odor type and is divided, and has formally established 11 odor types, and wherein the national standard product is 8,1 of industry standard product, 1 of Local Geographical Indication standard prod, 1 of company standard product.Distilled spirit with sesame flavour is that after liberation white wine two is innovated greatly one of odor type.Distilled spirit with sesame flavour presents the good situation of high speed development, has become new growth point and the consumption growth point of liquor industry.
But, in correlation technique, the distilled spirit with sesame flavour manufacture craft is used the restriction of raw material (mainly with Chinese sorghum, being main raw material) and poor unstrained spirits owing to being subject to, the taste of the distilled spirit with sesame flavour that it is made is single, therefore, providing a kind of manufacture craft that can produce the abundant distilled spirit with sesame flavour of taste is the technical problem that people need to be resolved hurrily.
Summary of the invention
The object of the present invention is to provide a kind of production technique of distilled spirit with sesame flavour, to solve the above problems.
A kind of production technique of distilled spirit with sesame flavour is provided in embodiments of the invention, has comprised the following steps, added water to moisten grain after Chinese sorghum, wheat and wheat bran are mixed, obtained the first compound; Wherein, according to the parts by weight meter, described Chinese sorghum is 7-9 part, and described wheat is 0.5-1.5 part, and described wheat bran is 0.5-1.5 part; With described the first compound boiling, discard cooking water, obtain the boiling material; Add after described boiling material is cooling that Bai Qu, bacterium are bent, the product temperature, greater than 60 ℃ of Daqu of making, and mixes in yeast distiller and yeast making process, obtains the grain unstrained spirits; Wherein, according to the parts by weight meter, described Bai Quwei 0.5-0.7 part, described bacterium song is 0.1-0.3 part, and described yeast distiller is 0.1-0.3 part, and in described yeast making process, the product temperature is 0.3-0.5 part greater than 60 ℃ of Daqu of making; In parts by weight, Maotai-flavor liquor is got product temperature in the wine bent 0.2-0.4 part of poor unstrained spirits 35-45 part, Bai Qu 0.5-1.5 part, bacterium, yeast distiller 0.2-0.4 part and yeast making process afterwards for seven times to add in described grain unstrained spirits and piles up greater than 60 ℃ of Daqu 0.5-0.7 parts of making, and ferment for the first time, obtain the second compound; Described the second compound is transferred to bottom, pond, cellar for storing things and ferments for the second time, obtain the 3rd compound; Described the 3rd compound is distilled, obtain former wine; Described former wine is blent, obtained described distilled spirit with sesame flavour.
The production technique of a kind of distilled spirit with sesame flavour of the above embodiment of the present invention, take Chinese sorghum, wheat and the wheat bran of set parts by weight as main raw material, through obtaining the first mixed compound after profit grain, after the first compound passes through boiling again, obtain the boiling material, the inner contained a large amount of starch of its raw material can be discharged, add again that Bai Qu, bacterium are bent this moment, in yeast distiller and yeast making process the product temperature greater than 60 ℃ of Daqu of making, and mix, obtain the grain unstrained spirits.With the grain unstrained spirits that obtains add Maotai-flavor liquor get for seven times after poor unstrained spirits after wine add again that the white song of set parts by weight, bacterium are bent, the product temperature is fermented greater than 60 ℃ of Daqu of making in yeast distiller and yeast making process, and then produces the white wine of sesame-flavor.In the present invention, be main mixing raw material because raw material has adopted Chinese sorghum, wheat and wheat bran, wherein, Chinese sorghum is the preferred raw materials of producing the sesame cordiale, except starch, also contains the materials such as more crude protein, Mierocrystalline cellulose and tannin in Chinese sorghum.Therefore, during the fermentation, it can generate the precursor substance of sesame perfume (or spice).Simultaneously, distilled spirit with sesame flavour must have sufficient amino acid to participate in reaction in process of production, if only take Chinese sorghum as raw material, its nitrogenous source is not enough.Therefore, the present invention adds wheat and wheat bran in raw material; The effect of the protein that contains in wheat, wheat bran enzyme in multiple leaven, be sugar with the amylolysis in raw material, protein is decomposed into amino acid, reducing sugar and amino acid generation Maillard reaction, generate the flavour substancess such as furans, pyrans, aldehydes, and then generate the complicated ingredient with the fragrant feature of sesame, and also added Maotai-flavor liquor to get wine poor unstrained spirits afterwards for seven times in the present invention, it can promote that in the process of fermentation aromatics produces, and helps the formation of sauce perfume (or spice) especially; Therefore, the manufacture craft of the white wine of the real this sesame-flavor that provides of the present invention its owing to having adopted special raw material and poor unstrained spirits, the taste of the Maotai-flavor liquor of making by techniques such as profit grain, fermentation and distillations is abundant.
Description of drawings
Fig. 1 shows the schematic diagram of the production technique of the distilled spirit with sesame flavour that the embodiment of the present invention one provides;
Fig. 2 illustrates the schematic diagram of the production technique of the distilled spirit with sesame flavour that the embodiment of the present invention two provides.
Embodiment
Also by reference to the accompanying drawings the present invention is described in further detail below by specific embodiment.
Please refer to Fig. 1, a kind of production technique of distilled spirit with sesame flavour be provided in embodiments of the invention, comprise the following steps:
Step 101: add water to moisten grain after Chinese sorghum, wheat and wheat bran are mixed, obtain the first compound; Wherein, according to the parts by weight meter, Chinese sorghum is 7-9 part, and wheat is 0.5-1.5 part, and wheat bran is 0.5-1.5 part;
Step 102:, with the first compound boiling, discard cooking water, obtain the boiling material;
Step 103: add after the boiling material is cooling that Bai Qu, bacterium are bent, the product temperature, greater than 60 ℃ of Daqu of making, and mixes in yeast distiller and yeast making process, obtains the grain unstrained spirits; Wherein, according to the parts by weight meter, Bai Quwei 0.5-0.7 part, the bacterium song is 0.1-0.3 part, and yeast distiller is 0.1-0.3 part, and in yeast making process, the product temperature is 0.3-0.5 part greater than 60 ℃ of Daqu of making;
Step 104: in parts by weight, Maotai-flavor liquor is got product temperature in the wine bent 0.2-0.4 part of poor unstrained spirits 35-45 part, Bai Qu 0.5-1.5 part, bacterium, yeast distiller 0.2-0.4 part and yeast making process afterwards for seven times to add in the grain unstrained spirits and piles up greater than 60 ℃ of Daqu 0.5-0.7 parts of making, and ferment for the first time, obtain the second compound;
Step 105: the second compound is transferred to bottom, pond, cellar for storing things and ferments for the second time, obtain the 3rd compound;
Step 106: the 3rd compound is distilled, obtain former wine;
Step 107: former wine is blent, obtained distilled spirit with sesame flavour.
the production technique of a kind of distilled spirit with sesame flavour that provides of the above embodiment of the present invention, Chinese sorghum with set parts by weight, wheat and wheat bran are main raw material, through obtaining the first mixed compound after profit grain, after the first compound passes through boiling again, obtain the boiling material, the inner contained a large amount of starch of its raw material can be discharged, add again Bai Qu this moment, bacterium is bent, in yeast distiller and yeast making process, the product temperature is greater than 60 ℃ of Daqu of making, and mix, obtain the grain unstrained spirits, the grain unstrained spirits that obtains is added Maotai-flavor liquor get after poor unstrained spirits after wine the white song that adds again set parts by weight for seven times, bacterium is bent, in yeast distiller and yeast making process, the product temperature is fermented greater than 60 ℃ of Daqu of making, and then the white wine of generation sesame-flavor, in the present invention, because raw material has adopted Chinese sorghum, wheat and wheat bran are main mixing raw material, wherein, Chinese sorghum is the preferred raw materials of producing the sesame cordiale, in Chinese sorghum except starch, also contain more crude protein, the material such as Mierocrystalline cellulose and tannin, therefore, during the fermentation, it can generate the precursor substance of sesame perfume (or spice).Simultaneously, distilled spirit with sesame flavour must have sufficient amino acid to participate in reaction in process of production, if only take Chinese sorghum as raw material, its nitrogenous source is not enough, and therefore, the present invention adds wheat and wheat bran in raw material; The effect of the protein that contains in wheat, wheat bran enzyme in multiple leaven, be sugar with the amylolysis in raw material, protein is decomposed into amino acid, reducing sugar and amino acid generation Maillard reaction, generate the flavour substancess such as furans, pyrans, aldehydes, and then generate the complicated ingredient with the fragrant feature of sesame, and also added Maotai-flavor liquor to get wine poor unstrained spirits afterwards for seven times in the present invention, it can promote that in the process of fermentation aromatics produces, and helps the formation of sauce perfume (or spice) especially; Therefore, the manufacture craft of the white wine of the real this sesame-flavor that provides of the present invention its owing to having adopted special raw material and poor unstrained spirits, the taste of the Maotai-flavor liquor by manufacturing process such as profit grain, fermentation and distillations is abundant.
Please refer to Fig. 2, for the production technique of the distilled spirit with sesame flavour that makes the embodiment of the present invention one is better applied, more effectively be applied in the brewageing of distilled spirit with sesame flavour, the present invention also provides embodiment two on the basis of above-described embodiment one, embodiment two is further restriction and increases of making on basis to embodiment one, now is described in detail and explains:
In the present embodiment, the manufacture craft of distilled spirit with sesame flavour comprises the following steps:
Step 201: will mix with wheat bran after Chinese sorghum particle and wheat grain fragmentation;
In step 201, for the ease of starch contained in Chinese sorghum and wheat and protein are better discharged, need Chinese sorghum and wheat are dropped in follow-up manufacture craft in the process of concrete operations after broken, concrete degree of crushing is determined according to specifically needing, for example, Chinese sorghum and wheat can be broken for the fragment of 4-6 lobe, concrete shattering process can be achieved by crusher.Optionally,, in order to guarantee the effect of fermenting, in the process of operation, preferably select Chinese sorghum and the wheat of high-quality, for example full grains, without Chinese sorghum and the wheat grain of mildew.
Step 202: adding temperature in the Chinese sorghum after mixing, wheat and wheat bran is that the hot water of 85 ℃-90 ℃ moistens grain, obtains the first compound, and to make the moisture content of the first compound be 50%-60%;
In step 202, the process of profit grain is called again material moistening, refers to the process that adds water in Chinese sorghum, wheat and wheat bran after mixing and make its volumetric expansion.Concrete, in order to reach better profit grain effect, the process of profit grain can be divided into profit grain twice, and the first step: adding weight is Chinese sorghum, wheat and wheat bran gross weight 30%, and temperature is the hot water of 85 ℃-90 ℃, stacks 0.5 hour after turning evenly; Second step: adding weight is Chinese sorghum, wheat and wheat bran gross weight 25% again, and temperature is that the hot water of 85 ℃-90 ℃ was stacked 1 hour.The inside of infiltrating raw material due to the moisture in the external world is a process slowly, therefore, if disposablely add too much hot water, may occur infiltrating rapidly the defect that raw material is inner and appearance is run off at added hot water of short period of time, therefore, in the present embodiment, the process of twice profit grain, moisten for the first time grain and add a small amount of hot water and stacked 0.5 hour, hot water this time period just in time can be a large amount of the inside of infiltration raw material; And then moisten for the second time grain, and continuing to add hot water, the raw material of this moment expands to some extent, but it still can absorb moisture, and then the hot water that will add for the second time all sucks its inside.In the process of profit grain, the selection of profit grain water temp is take 85 ℃-90 ℃ as preferred, and on the one hand, the speed of the hot water profit grain in 85 ℃ of-90 ℃ of scopes is fast; On the other hand, higher temperature can promote the release of the inner nutritive substance of raw material.
In addition, in step 202, the wheat bran that adds is through the wheat bran after steaming in clear soup, and steamed process can be removed impurity contained in wheat bran on the one hand, and it can also promote the release of inner nutritive substance on the other hand.
Step 203:, with the first compound boiling 2.5-3.5 hour under the pressure of 0.08 MPa-0.12 MPa, discard cooking water, obtain raw material after boiling;
In step 203, with the first compound boiling 2.5-3.5 hour under the pressure of 0.08 MPa-0.12 MPa, this process is the process that the nutritive substance (being mainly starch and protein) that the first compound is contained discharges.
Step 204: be the 8%-10% of raw material weight after boiling with adding weight in raw material after boiling, and temperature is the hot water of 95 ℃-100 ℃, obtains the boiling material;
In step 204, after the boiling that obtains, as a rule, it there will be and is difficult for the phenomenon of piling up raw material, therefore in this step, can carry out the operation of proportioning water.Concrete, that the hot water that temperature is 95 ℃-100 ℃ is added in the process of raw material after boiling, hot water is added to after boiling after raw material, and it can make the starch generation sex change that raw material discharges after boiling and then the phenomenon that mashed prod solidifies occur, and is convenient to like this obtain the boiling material of easily piling up.
Step 205: add after the boiling material is cooling that Bai Qu, bacterium are bent, the product temperature, greater than 60 ℃ of Daqu of making, and mixes in yeast distiller and yeast making process, obtains the grain unstrained spirits;
In step 205, wherein, according to the parts by weight meter, Bai Quwei 0.5-0.7 part, the bacterium song is 0.1-0.3 part, and yeast distiller is 0.1-0.3 part, and in yeast making process, the product temperature is 0.3-0.5 part greater than 60 ℃ of Daqu of making; And cooling process is for ventilating the boiling material to be cooled to 30 ℃-40 ℃.The various enzymes that various Qu Zhongjun contain abundant beneficial microorganism and promote biochemical reaction, be added to the boiling material with it and can carry out fermenting process afterwards under the condition of anaerobism, and then produce alcohol.Optionally, in yeast making process, the product temperature is referred to as high-temperature daqu greater than 60 ℃ of Daqu of making.High-temperature daqu itself contains the burnt odor material of certain high temperature Maillard reaction, and these materials are the important substance that forms the fragrant typical style of sesame equally; Contain abundant high temperature resistant bacterium, in high-temperature daqu, main microorganism is resistant to elevated temperatures bacterium, and adding of these diverse thermophilic bacterias, help to increase diversity, the plyability of burnt odor material, improves the sense of fullness of wine body; Multiple enzyme is provided, and existing α-amylase, saccharifying enzyme, also have aspartic protease and Esterified Enzyme etc.
It is according to the parts by weight meter, and is concrete, and 0.6 part of Bai Quwei, bacterium song are 0.2 part, and yeast distiller is 0.2 part, and in yeast making process, the product temperature is 0.4 part greater than 60 ℃ of Daqu of making.
Step 206: with Maotai-flavor liquor get for seven times in the bent 0.2-0.4 part of poor unstrained spirits 35-45 part, Bai Qu 0.5-1.5 part, bacterium, yeast distiller 0.2-0.4 part and yeast making process after wine after the product temperature adds in the grain unstrained spirits greater than 60 ℃ of Daqu 0.5-0.7 parts of making be piled into high for 60-70 centimetre semisphere and ferment for the first time, obtain the second compound;
Concrete, in step 206, also added Maotai-flavor liquor to get wine poor unstrained spirits 35-45 part afterwards for seven times in the grain unstrained spirits that obtains, distilled spirit with sesame flavour and Maotai-flavor liquor Relations Among are close, according to the domestic conclusion of researching and analysing to distilled spirit with sesame flavour: distilled spirit with sesame flavour belong to sauce fragrant one, its typical flavor has much the fragrant characteristic of sauce.Famous liquor expert Shen Yi side thinks that " sesame perfume (or spice) is burnt odor, and burnt odor is one of main fragrance of Maotai-flavor liquor ", " distilled spirit with sesame flavour is derived from Maotai-flavor liquor " are general received viewpoints.Therefore, added in the present embodiment Maotai-flavor liquor to get wine poor unstrained spirits afterwards for seven times in the grain unstrained spirits, to help the formation of sauce perfume (or spice).And there is too rare situation in the poor unstrained spirits of getting for seven times after wine due to Maotai-flavor liquor in the process that adds, and then is awkward.Therefore, need to add a certain amount of husk to stir in the process of concrete operations, so that operation.Concrete, husk was steamed in clear soup 20 minutes-40 minutes under the pressure of 0.1 MPa-0.14 MPa; Preferably, the husk that adds need to be through steaming in clear soup 30 minutes under the pressure of 0.12 MPa.
in addition, in the process of fermentation, in order to reach better ferment effect, need to be according to the weight of the raw material that adds, select to ferment for the first time quantity of rice steamer used, and in the process of fermentation for the first time, for the ease of obtaining anaerobic condition, the grain unstrained spirits that has added poor unstrained spirits in each rice steamer need to be piled into highly and ferment for the first time for the semisphere of 60-70 centimetre, when the weight of for example working as the Chinese sorghum that adds is 800 kilograms, the weight of wheat and wheat bran is double centner, when fermenting for the first time, can select 4 rice steamers to ferment for the first time, and the time of the first fermentation is can obtain the second compound in 2-3 days.
Step 207: the second compound is transferred to bottom, pond, cellar for storing things and ferments for the second time, obtain the 3rd compound;
After obtaining the second compound, need to transfer them to Jiao Chizhong ferments, cellar for storing things mud is contained in the bottom of Jiao Chi, contain a large amount of beneficial microorganisms and have in the mud of cellar for storing things, beneficial microorganism can produce the ethanol generation esterification that produces in a large amount of organic acids and then meeting and grain unstrained spirits fermenting process in the process of metabolism, then generate the aromatic ester class of tool.
Concrete, in the process of fermentation for the second time, the time of fermentation is 28 days-30 days for the second time, and leavening temperature is controlled at 28 ℃-30 ℃, and 28 ℃-30 ℃ are fit to various beneficial microorganism tachymetabolisms and produce a large amount of acid or ethanol.
Step 208: the 3rd compound is distilled, obtain former wine;
After fermentation is completed for the second time, optionally, can steam the operation of wine, concrete, as step 208, the 3rd compound is distilled, can obtain former wine (basic wine), by a large amount of experiments, draw, preferred distillation condition is as follows: distillation air pressure is 0.08 MPa-0.12 MPa, distillation temperature is 28 ℃-30 ℃, and heating up in a steamer wine speed is 2.5 kg/min.
Step 209: former wine is stored at least and blent afterwards in 6 months again, obtain distilled spirit with sesame flavour.
Following examples are a specific embodiment of the present invention:
1, getting Chinese sorghum 800kg, wheat 100kg and wheat bran 100kg is raw material, adds more than 85 ℃ hot water profit grain after mixing, and making moisture content of raw material after profit grain is 55%, obtains the first compound;
Above-mentioned profit grain is twice profit grain, adds for the first time raw material weight 30% hot water, turns evenly rear heap 0.5h, moistens for the second time grain and adds the hot water of raw material weight 25%, profit grain 1.0h.
2, the first compound boiling 3h under air pressure 0.08～0.12Mpa condition, obtain raw material after boiling, and adding weight is raw material weight 9% after boiling, and temperature is the hot water of 95 ℃, obtains the boiling material;
3, the boiling material is ventilated after being cooled to 35 ℃ and add Bai Qu 60kg, bacterium bent 12kg, yeast distiller 12kg, high-temperature daqu 40kg, turn and evenly play heap, obtain the grain unstrained spirits;
4, every rice steamer adds Maotai-flavor liquor is got 8 tons of poor unstrained spirits and husk 25kg after wine for seven times, turns evenly upper rice steamer distillation, distillation vapour pressure 0.08-0.12Mpa, distillation time 45min;
5, the grain unstrained spirits is entered rice steamer, every rice steamer adds 1/4th of grain unstrained spirits total amount, adds simultaneously Bai Qu 22.5kg/ rice steamer, the bent 4.5kg/ rice steamer of bacterium, yeast distiller 4.5kg/ rice steamer, high-temperature daqu 12.5kg/ rice steamer; Obtain the first compound, and be piled into semisphere after mixing thoroughly, pile high 60-70cm, heap fermentation 2-3 days; Obtain the second compound;
6, with brick Jiao Jiao pond fermentation at the bottom of the second compound input mud, pit entry temperature 28-30 ℃, fermentation time 30 days, obtain the 3rd compound;
7, the 3rd compound is gone out the cellar for storing things distillation, distillation vapour pressure 0.08-0.12Mpa, heat up in a steamer 30 ℃ of wine temperature, heats up in a steamer wine speed 2.5kg/min, obtains former wine;
8, liquor base storage more than half a year, is obtained distilled spirit with sesame flavour after blending.
Husk in above-mentioned steps is husk after steamed, and steamed vapour pressure is 0.08-0.12Mpa, steamed time 30min; High-temperature daqu is that Guizhou habit wine limited liability company produces with product temperature in the yeast making process of high-quality greater than 60 ℃ of Daqu of making.
Following examples are another specific embodiment of the present invention:
1, getting Chinese sorghum 560kg, wheat 70kg and wheat bran 70kg is raw material, adds more than 85 ℃ hot water profit grain after mixing, make profit grain after moisture content of raw material 55%, obtain the first compound;
Above-mentioned profit grain is twice profit grain, adds for the first time raw material weight 30% hot water, turns evenly rear heap 0.5h, moistens for the second time grain and adds the hot water of raw material weight 25%, profit grain 1.0h;
2, the first compound boiling 3h under air pressure 0.08～0.12Mpa condition, obtain raw material after boiling, and adding weight is that after boiling, raw material weight 10% temperature is the hot water of 95 ℃, obtains the boiling material;
3, the boiling material is ventilated after being cooled to 35 ℃ and add Bai Qu 42kg, bacterium bent 14kg, yeast distiller 14kg, high-temperature daqu 28kg, turn and evenly play heap, obtain the grain unstrained spirits;
4, every rice steamer adds Maotai-flavor liquor is got 5.6 tons of poor unstrained spirits and husk 25kg after wine for seven times, turns evenly upper rice steamer distillation, distillation vapour pressure 0.08-0.12Mpa, distillation time 45min;
5, the grain unstrained spirits is entered rice steamer, every rice steamer adds 1/4th of grain unstrained spirits total amount, adds simultaneously Bai Qu 15.5kg/ rice steamer, the bent 5kg/ rice steamer of bacterium, yeast distiller 5kg/ rice steamer, high-temperature daqu 10.5kg/ rice steamer; Obtain the first compound, and be piled into semisphere after mixing thoroughly, pile high 60-70cm, heap fermentation 2-3 days; Obtain the second compound;
6, with brick Jiao Jiao pond fermentation at the bottom of the second compound input mud, pit entry temperature 28-30 ℃, fermentation time 30 days, obtain the 3rd compound;
7, the 3rd compound is gone out the cellar for storing things distillation, distillation vapour pressure 0.08-0.12Mpa, heat up in a steamer 30 ℃ of wine temperature, heats up in a steamer wine speed 2.5kg/min, obtains former wine;
8, liquor base storage more than half a year, is obtained distilled spirit with sesame flavour after blending.
The protein that contains in wheat, wheat bran, the effect of enzyme in high-temperature daqu and various song, be sugar with the amylolysis in raw material, protein is decomposed into amino acid, reducing sugar and amino acid generation Maillard reaction, generate the flavour substancess such as furans, pyrans, aldehydes, and then generate the complicated ingredient with the fragrant feature of sesame.
Burnt odor and sauce perfume (or spice) are the important fragrance of distilled spirit with sesame flavour, and burnt odor is that micromolecular aminocompound and reducing sugar generation Maillard reaction generate, and sauce perfume (or spice) is to be produced by the aromatics that brings in song; The ammonia-state nitrogen of high-content in wheat bran, be conducive to the decomposition of microorganism, it generates the phenolic compounds such as Vanillin, vanillic acid, 4-ethyl guaiacol, 4-methyl guaiacol and 4,4-vinyl guaiacol under the effect of microorganism, help the formation of burnt odor.
In the above-described embodiments, white song used in production technique to spicy hot type white wine, bacterium are bent, the product temperature is made concrete definition and explanation: Bai Qu greater than 60 ℃ of Daqu of making in yeast distiller and yeast making process: be that white song is inoculated in wheat bran and carries out purebred cultivation, the finished product song has that enzyme activity is high, acidproof, temperature tolerance strong and the saccharogenic power high.In yeast making process, the product temperature is greater than 60 ℃ of Daqu of making (high-temperature daqu): the saccharifying ferment of wine brewing use, be generally the block of brick shape, and in the yeast making process that Gao Pinwen makes greater than 60 ℃ in yeast making process, the product temperature is greater than 60 ℃ of Daqu of making.In an embodiment of the present invention, in yeast making process, the product temperature is high-temperature daqu in the wine brewing field greater than 60 ℃ of Daqu of making.Bacterium is bent: from high-temperature daqu and pile up the high temperature resistant bacterium that poor unstrained spirits, separations obtains, be inoculated in wheat bran and make purebred song after purebred cultivation, have stronger protein decomposition and Starch Hydrolysis ability.Yeast distiller: from high-temperature daqu and pile up the yeast that poor unstrained spirits, separation obtains, be inoculated in wheat bran and make purebred song after purebred cultivation, make purebred song, have higher product ester ability.
For the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. the production technique of a distilled spirit with sesame flavour, is characterized in that, comprises the following steps:
Add water to moisten grain after Chinese sorghum, wheat and wheat bran are mixed, obtain the first compound; Wherein, according to the parts by weight meter, described Chinese sorghum is 7-9 part, and described wheat is 0.5-1.5 part, and described wheat bran is 0.5-1.5 part;
With described the first compound boiling, discard cooking water, obtain the boiling material;
Add after described boiling material is cooling that Bai Qu, bacterium are bent, the product temperature, greater than 60 ℃ of Daqu of making, and mixes in yeast distiller and yeast making process, obtains the grain unstrained spirits; Wherein, according to the parts by weight meter, described Bai Quwei 0.5-0.7 part, described bacterium song is 0.1-0.3 part, and described yeast distiller is 0.1-0.3 part, and in described yeast making process, the product temperature is 0.3-0.5 part greater than 60 ℃ of Daqu of making;
In parts by weight, Maotai-flavor liquor is got product temperature in the wine bent 0.2-0.4 part of poor unstrained spirits 35-45 part, described white bent 0.5-1.5 part, described bacterium, described yeast distiller 0.2-0.4 part and described yeast making process afterwards for seven times to add in described grain unstrained spirits and piles up greater than 60 ℃ of Daqu 0.5-0.7 parts of making, and ferment for the first time, obtain the second compound;
Described the second compound is transferred to bottom, pond, cellar for storing things and ferments for the second time, obtain the 3rd compound;
Described the 3rd compound is distilled, obtain former wine;
Described former wine is blent, obtained distilled spirit with sesame flavour.
2. the production technique of distilled spirit with sesame flavour according to claim 1, is characterized in that, described, adds water to moisten grain after Chinese sorghum, wheat and wheat bran are mixed, and obtains specifically comprising in the step of the first compound:
To mix with described wheat bran after Chinese sorghum particle and wheat grain fragmentation;
Adding temperature in described Chinese sorghum after mixing, described wheat and described wheat bran is that the hot water of 85 ℃-90 ℃ moistens grain, obtains described the first compound, and to make the moisture content of described the first compound be 50%-60%.
3. the production technique of distilled spirit with sesame flavour according to claim 2, is characterized in that, described, described the first compound boiling discarded cooking water, obtains specifically comprising in the step of boiling material:
With the boiling 2.5 hours-3.5 hours under the pressure of 0.08 MPa-0.12 MPa of described the first compound, discard cooking water, obtain raw material after boiling;
Adding weight after described boiling in raw material is the 8%-10% of raw material weight after described boiling and the hot water that temperature is 95 ℃-100 ℃, obtains described boiling material.
4. the production technique of distilled spirit with sesame flavour according to claim 3, is characterized in that, adds after described boiling material is cooling that Bai Qu, bacterium are bent, the product temperature, greater than 60 ℃ of Daqu of making, and mixes in yeast distiller and yeast making process, obtains in the step of grain unstrained spirits:
Described being cooled to ventilated described boiling material to be cooled to 30 ℃-40 ℃.
5. the production technique of distilled spirit with sesame flavour according to claim 4, it is characterized in that, described in parts by weight, Maotai-flavor liquor is got product temperature in the wine bent 0.2-0.4 part of poor unstrained spirits 35-45 part, described white bent 0.5-1.5 part, described bacterium, described yeast distiller 0.2-0.4 part and described yeast making process afterwards for seven times to add in described grain unstrained spirits and piles up greater than 60 ℃ of Daqu 0.5-0.7 parts of making, and ferment for the first time, obtain in the step of the second compound:
Described Maotai-flavor liquor is got for seven times in wine poor unstrained spirits afterwards and include the husk of steaming in clear soup 20 minutes-40 minutes under the pressure of 0.1 MPa-0.14 MPa.
6. the production technique of distilled spirit with sesame flavour according to claim 5, it is characterized in that, described in parts by weight, Maotai-flavor liquor is got product temperature in the wine bent 0.2-0.4 part of poor unstrained spirits 35-45 part, described white bent 0.5-1.5 part, described bacterium, described yeast distiller 0.2-0.4 part and described yeast making process afterwards for seven times to add in described grain unstrained spirits and piles up greater than 60 ℃ of Daqu 0.5-0.7 parts of making, and ferment for the first time, obtain specifically comprising in the step of the second compound;
With Maotai-flavor liquor get for seven times in the poor unstrained spirits 35-45 part after wine, described white bent 0.5-1.5 part, the bent 0.2-0.4 part of described bacterium, described yeast distiller 0.2-0.4 part and described yeast making process after the product temperature adds in described grain unstrained spirits greater than 60 ℃ of Daqu 0.5-0.7 parts of making be piled into high for 60-70 centimetre semisphere and ferment for the first time, obtain described the second compound.
7. the production technique of distilled spirit with sesame flavour according to claim 6, it is characterized in that, be piled into after during Daqu 0.5-0.7 part that the product temperature is made greater than 60 ℃ in the described bent 0.2-0.4 part of poor unstrained spirits 35-45 part, described white bent 0.5-1.5 part, described bacterium, described yeast distiller 0.2-0.4 part and described yeast making process after Maotai-flavor liquor is got wine seven times adds described grain unstrained spirits in high semisphere and the step of fermentation for the first time for 60-70 centimetre
The described time of fermentation for the first time is 2 days-3 days.
8. the production technique of according to claim 1-7 described distilled spirit with sesame flavour of any one, is characterized in that,, described the second compound being transferred to bottom, pond, cellar for storing things and fermenting for the second time, obtains in the step of the 3rd compound;
The described time of fermentation for the second time is 28 days-30 days; The described temperature of fermentation for the second time is 28 ℃-30 ℃.
9. the production technique of distilled spirit with sesame flavour according to claim 8, is characterized in that, described, described the 3rd compound distilled, and obtains in the step of former wine;
Described distillation air pressure is 0.08 MPa-0.12 MPa, and distillation temperature is 28 ℃-30 ℃.
10. the production technique of distilled spirit with sesame flavour according to claim 9, is characterized in that, described former wine is being blent, and obtains specifically comprising in the step of described distilled spirit with sesame flavour:
Described former wine is stored at least and blent afterwards in 6 months again, obtain distilled spirit with sesame flavour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310366907.5A CN103387906B (en) | 2013-08-21 | 2013-08-21 | A kind of production technique of distilled spirit with sesame flavour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310366907.5A CN103387906B (en) | 2013-08-21 | 2013-08-21 | A kind of production technique of distilled spirit with sesame flavour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103387906A true CN103387906A (en) | 2013-11-13 |
| CN103387906B CN103387906B (en) | 2015-08-19 |
Family
ID=49532328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310366907.5A Active CN103387906B (en) | 2013-08-21 | 2013-08-21 | A kind of production technique of distilled spirit with sesame flavour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103387906B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130897A (en) * | 2014-07-21 | 2014-11-05 | 贵州茅台酒股份有限公司 | Method for evaluating grain moisturizing effect |
| CN104232398A (en) * | 2014-03-27 | 2014-12-24 | 贵州省轻工业科学研究所 | Method for brewing sesame-flavor liquor |
| CN105543044A (en) * | 2016-03-04 | 2016-05-04 | 甘肃滨河食品工业（集团）有限责任公司 | Production process of nine-grain sesame-flavor liquor |
| CN107058021A (en) * | 2017-03-31 | 2017-08-18 | 安徽徽酒酒业有限公司 | A kind of cherry Maotai-flavor liquor and preparation method thereof |
| CN108330045A (en) * | 2018-04-13 | 2018-07-27 | 山东扳倒井股份有限公司 | The preparation method of the fragrant simultaneous Maotai-flavor liquor of sesame |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4514496A (en) * | 1980-12-16 | 1985-04-30 | Suntory Limited | Process for producing alcohol by fermentation without cooking |
| CN1928057A (en) * | 2006-09-01 | 2007-03-14 | 山东景芝酒业股份有限公司 | Production process of distilled spirit with sesame flavour |
| CN103013762A (en) * | 2012-12-27 | 2013-04-03 | 山东景芝酒业股份有限公司 | Sesame aroma type special wine liquor yeast and preparation method thereof |
| CN103074190A (en) * | 2013-01-17 | 2013-05-01 | 泸州品创科技有限公司 | Flavor enhancement bacterial agent and application method thereof |
-
2013
- 2013-08-21 CN CN201310366907.5A patent/CN103387906B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4514496A (en) * | 1980-12-16 | 1985-04-30 | Suntory Limited | Process for producing alcohol by fermentation without cooking |
| CN1928057A (en) * | 2006-09-01 | 2007-03-14 | 山东景芝酒业股份有限公司 | Production process of distilled spirit with sesame flavour |
| CN103013762A (en) * | 2012-12-27 | 2013-04-03 | 山东景芝酒业股份有限公司 | Sesame aroma type special wine liquor yeast and preparation method thereof |
| CN103074190A (en) * | 2013-01-17 | 2013-05-01 | 泸州品创科技有限公司 | Flavor enhancement bacterial agent and application method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李明: "黄酒糟在芝麻香型白酒生产中的应用", 《酿酒科技》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232398A (en) * | 2014-03-27 | 2014-12-24 | 贵州省轻工业科学研究所 | Method for brewing sesame-flavor liquor |
| CN104130897A (en) * | 2014-07-21 | 2014-11-05 | 贵州茅台酒股份有限公司 | Method for evaluating grain moisturizing effect |
| CN104130897B (en) * | 2014-07-21 | 2016-02-03 | 贵州茅台酒股份有限公司 | A kind of method detecting profit grain effect |
| CN105543044A (en) * | 2016-03-04 | 2016-05-04 | 甘肃滨河食品工业（集团）有限责任公司 | Production process of nine-grain sesame-flavor liquor |
| CN107058021A (en) * | 2017-03-31 | 2017-08-18 | 安徽徽酒酒业有限公司 | A kind of cherry Maotai-flavor liquor and preparation method thereof |
| CN108330045A (en) * | 2018-04-13 | 2018-07-27 | 山东扳倒井股份有限公司 | The preparation method of the fragrant simultaneous Maotai-flavor liquor of sesame |
| CN108330045B (en) * | 2018-04-13 | 2021-07-06 | 山东扳倒井股份有限公司 | Preparation method of sesame-flavor and Maotai-flavor liquor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103387906B (en) | 2015-08-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102618411B (en) | Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain | |
| CN102229874B (en) | Production method of Luzhou-flavor liquor | |
| CN101892139B (en) | Process of multi-grain strong aromatic Chinese spirits | |
| CN101857829B (en) | Clear and thick rice composite aromatic Chinese spirits and production process and equipment thereof | |
| CN103387906B (en) | A kind of production technique of distilled spirit with sesame flavour | |
| CN104762162B (en) | A kind of storing soft barley wine and preparation method thereof | |
| CN101921689A (en) | Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same | |
| CN103740522A (en) | Sesame flavor and sauce flavor type liquor production technology | |
| CN101381665A (en) | Complex enzyme and use thereof | |
| CN106244373A (en) | A kind of lose grain with grain produce Chinese liquor method | |
| CN103740523A (en) | Special yeast for sesame flavor liquor and preparation process thereof | |
| CN102978073A (en) | Method for producing sesame flavored white spirit high in tetramethylpyrazine content | |
| CN103131624A (en) | Manufacturing method of functionality enhanced yeast for making hard liquor | |
| KR20080036044A (en) | Process for production of liquid koji | |
| CN102031212A (en) | Three-pure distilled spirit and brewing process | |
| CN105176729B (en) | A kind of method for producing delicate fragrance type high-ester flavouring wine | |
| CN102071130B (en) | Production process of high-temperature bacterial bran starter | |
| CN107568604A (en) | A kind of glutinous red sorghum thick broad-bean sauce and its manufacture craft | |
| CN110734830B (en) | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation | |
| CN102876541A (en) | Making process of sesame-flavored liquor from north China | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| JP3718677B2 (en) | Method for producing liquid cake | |
| KR101510418B1 (en) | Freezed fermentation agent containing aromatic yeast and the preparation thereof | |
| CN105969579B (en) | A kind of brewing method of rice-fragrant type solid white wine | |
| JP2005245249A (en) | Alcoholic beverage and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 564622 Xijiu Town, Xishui County, Zunyi City, Guizhou Province Patentee after: Guizhou Xijiu Co.,Ltd. Address before: 564622 Guizhou province Xishui County Xijiu town Patentee before: GUIZHOU MOUTAI WINERY (Group) XIJIU Co.,Ltd. |