CN103387906B - A kind of production technique of distilled spirit with sesame flavour - Google Patents
A kind of production technique of distilled spirit with sesame flavour Download PDFInfo
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Abstract
The invention provides a kind of production technique of distilled spirit with sesame flavour, comprise the following steps: carrying out profit grain by adding water after Chinese sorghum, wheat and wheat bran mixing, obtaining the first compound; By the first compound boiling, discard cooking water, obtain boiling material; Add product temperature in Bai Qu, bacterium song, yeast distiller and yeast making process after being cooled by boiling material and be greater than 60 DEG C of Daqu made, and mix, obtain grain unstrained spirits; Poor unstrained spirits after Maotai-flavor liquor is got wine seven times, Bai Qu, bacterium are bent, product temperature is greater than 60 DEG C of Daqu made and adds in grain unstrained spirits and pile up in yeast distiller and yeast making process, and carry out first time and ferment, and obtain the second compound; Second compound is transferred to cellar for storing things pond bottom and carry out second time ferment, obtain the 3rd compound; 3rd compound is distilled, obtains former wine; Former wine is blent, obtains distilled spirit with sesame flavour.The taste of the Maotai-flavor liquor that the manufacture craft of the white wine of this sesame-flavor of the present invention is made enriches.
Description
Technical field
The present invention relates to 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 formally establishes 11 odor types, wherein national standard product 8, industry standard product 1, Local Geographical Indication standard prod 1, company standard product 1.Distilled spirit with sesame flavour is that after liberation white wine two innovates one of odor type greatly.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 the related, distilled spirit with sesame flavour manufacture craft is owing to being subject to the restriction of used raw material (be main raw material mainly with Chinese sorghum) and poor unstrained spirits, the taste of its distilled spirit with sesame flavour made is single, therefore, a kind of manufacture craft can producing the distilled spirit with sesame flavour that taste enriches is provided to be people's technical problems urgently 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.
Provide a kind of production technique of distilled spirit with sesame flavour in embodiments of the invention, comprise the following steps, carrying out profit grain by adding water after Chinese sorghum, wheat and wheat bran mixing, obtaining the first compound; Wherein, according to weight parts, 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; By described first compound boiling, discard cooking water, obtain boiling material; Be greater than 60 DEG C of Daqu made by adding product temperature in Bai Qu, bacterium song, yeast distiller and yeast making process after described boiling material cooling, and mix, obtain grain unstrained spirits; Wherein, according to weight parts, 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, product temperature is greater than 60 DEG C of Daqu made is 0.3-0.5 part; With weight parts, in poor unstrained spirits 35-45 part after Maotai-flavor liquor is got wine seven times, Bai Qu 0.5-1.5 part, the bent 0.2-0.4 part of bacterium, yeast distiller 0.2-0.4 part and yeast making process, product temperature is greater than 60 DEG C of Daqu 0.5-0.7 parts of making and adds in described grain unstrained spirits and pile up, and carry out first time fermentation, obtain the second compound; Described second compound is transferred to cellar for storing things pond bottom and carry out second time ferment, obtain the 3rd compound; Described 3rd compound is distilled, obtains former wine; Described former wine is blent, obtains 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, with the Chinese sorghum of set parts by weight, wheat and wheat bran for main raw material, the first mixed compound is obtained after profit grain, first compound is again after boiling, obtain boiling material, a large amount of starch contained by its raw material inside can be discharged, and now adds product temperature in Bai Qu, bacterium song, yeast distiller and yeast making process again and is greater than 60 DEG C of Daqu made, and mix, obtain grain unstrained spirits.Add after the grain unstrained spirits obtained being added the poor unstrained spirits after Maotai-flavor liquor gets wine seven times that the white song of set parts by weight, bacterium are bent again, product temperature is greater than 60 DEG C of Daqu made and ferments in yeast distiller and yeast making process, and then the white wine of generation sesame-flavor.In the present invention, be main mixing raw material because raw material have employed Chinese sorghum, wheat and wheat bran, wherein, Chinese sorghum is the preferred raw materials of producing sesame cordiale, in Chinese sorghum except starch, also containing materials such as more crude protein, Mierocrystalline cellulose and tannin.Therefore, during the fermentation, it can generate the precursor substance of sesame perfume (or spice).Meanwhile, distilled spirit with sesame flavour must have sufficient amino acid to participate in reaction in process of production, if with Chinese sorghum be only raw material, then its nitrogenous source is not enough.Therefore, the present invention adds wheat and wheat bran in the feed; The effect of the protein contained in wheat, wheat bran enzyme in multiple leaven, be sugar by the amylolysis in raw material, breaks down proteins is 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 in the present invention, also add the poor unstrained spirits after Maotai-flavor liquor gets wine seven times, it can promote that aromatics produces in the process of fermentation, helps the formation of sauce perfume (or spice) especially; Therefore, the manufacture craft of the white wine of the real this sesame-flavor provided of the present invention its owing to have employed special raw material and poor unstrained spirits, the taste of the Maotai-flavor liquor made by techniques such as profit grain, fermentation and distillations is enriched.
Accompanying drawing explanation
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, provide a kind of production technique of distilled spirit with sesame flavour in embodiments of the invention, comprise the following steps:
Step 101: carrying out profit grain by adding water after Chinese sorghum, wheat and wheat bran mixing, obtaining the first compound; Wherein, according to weight parts, 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: by the first compound boiling, discard cooking water, obtain boiling material;
Step 103: add product temperature in Bai Qu, bacterium song, yeast distiller and yeast making process after being cooled by boiling material and be greater than 60 DEG C of Daqu made, and mix, obtain grain unstrained spirits; Wherein, according to weight parts, Bai Quwei 0.5-0.7 part, bacterium song is 0.1-0.3 part, and yeast distiller is 0.1-0.3 part, and in yeast making process, product temperature is greater than 60 DEG C of Daqu made is 0.3-0.5 part;
Step 104: with weight parts, in poor unstrained spirits 35-45 part after Maotai-flavor liquor is got wine seven times, Bai Qu 0.5-1.5 part, the bent 0.2-0.4 part of bacterium, yeast distiller 0.2-0.4 part and yeast making process, product temperature is greater than 60 DEG C of Daqu 0.5-0.7 parts of making and adds in grain unstrained spirits and pile up, and carry out first time fermentation, obtain the second compound;
Step 105: the second compound is transferred to cellar for storing things pond bottom and carry out second time ferment, obtain the 3rd compound;
Step 106: the 3rd compound is distilled, obtains former wine;
Step 107: former wine is blent, obtains distilled spirit with sesame flavour.
The production technique of a kind of distilled spirit with sesame flavour provided of the above embodiment of the present invention, with the Chinese sorghum of set parts by weight, wheat and wheat bran are main raw material, the first mixed compound is obtained after profit grain, first compound is again after boiling, obtain boiling material, a large amount of starch contained by its raw material inside can be discharged, now add Bai Qu again, bacterium is bent, in yeast distiller and yeast making process, product temperature is greater than 60 DEG C of Daqu made, and mix, obtain grain unstrained spirits, the white song of set parts by weight is added again after the grain unstrained spirits obtained being added the poor unstrained spirits after Maotai-flavor liquor gets wine seven times, bacterium is bent, in yeast distiller and yeast making process, product temperature is greater than 60 DEG C of Daqu made and ferments, and then produce the white wine of sesame-flavor, in the present invention, because raw material have employed Chinese sorghum, wheat and wheat bran are main mixing raw material, wherein, Chinese sorghum is the preferred raw materials of producing sesame cordiale, in Chinese sorghum except starch, also containing 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).Meanwhile, distilled spirit with sesame flavour must have sufficient amino acid to participate in reaction in process of production, if with Chinese sorghum be only raw material, then its nitrogenous source is not enough, and therefore, the present invention adds wheat and wheat bran in the feed; The effect of the protein contained in wheat, wheat bran enzyme in multiple leaven, be sugar by the amylolysis in raw material, breaks down proteins is 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 in the present invention, also add the poor unstrained spirits after Maotai-flavor liquor gets wine seven times, it can promote that aromatics produces in the process of fermentation, helps the formation of sauce perfume (or spice) especially; Therefore, the manufacture craft of the white wine of the real this sesame-flavor provided of the present invention its owing to have employed special raw material and poor unstrained spirits, enriched by the taste of the Maotai-flavor liquor of the manufacturing process such as profit grain, fermentation and distillation.
Please refer to Fig. 2, in order to the production technique of the distilled spirit with sesame flavour making 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 increase that the basis to embodiment one is made, is now described in detail and explains:
In the present embodiment, the manufacture craft of distilled spirit with sesame flavour comprises the following steps:
Step 201: mix after Chinese sorghum particle and wheat grain fragmentation with wheat bran;
In step 201, better discharged for the ease of making starch contained in Chinese sorghum and wheat and protein, in the process of concrete operations, need Chinese sorghum and wheat to drop in follow-up manufacture craft after fragmentation, concrete degree of crushing was determined according to specific needs, such as, 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 ensure the effect of fermenting, in the process of operation, preferably select Chinese sorghum and the wheat of high-quality, such as full grains, without the Chinese sorghum of mildew and wheat grain.
Step 202: adding temperature in the Chinese sorghum after mixing, wheat and wheat bran is that the hot water of 85 DEG C-90 DEG C carries out profit grain, obtains the first compound, and makes the moisture content of the first compound be 50%-60%;
In step 202., the process of profit grain is also called material moistening, refers to and to be added by water in the Chinese sorghum after mixing, wheat and wheat bran and make the process of its volumetric expansion.Concrete, in order to reach better profit grain effect, the process of profit grain can be divided into twice profit grain, the first step: adding weight is Chinese sorghum, wheat and wheat bran gross weight 30%, and temperature is the hot water of 85 DEG C-90 DEG C, turns evenly and stacks 0.5 hour; Second step: adding weight is again Chinese sorghum, wheat and wheat bran gross weight 25%, and the hot water that temperature is 85 DEG C-90 DEG C stacks 1 hour.The inside that moisture due to the external world infiltrates raw material is a process slowly, therefore, too much hot water is added if disposable, hot water added by the short period of time may occur infiltrating rapidly the inner defect also occurring running off of raw material, therefore, in the present embodiment, the process of twice profit grain, profit grain added a small amount of hot water and stacked 0.5 hour first time, hot water this time period just in time can be a large amount of the inside of infiltration raw material; And then carry out second time and moisten grain, continue to add hot water, raw material now expands to some extent, but it still can absorb moisture, and then the hot water that second time adds all is sucked it is inner.In the process of profit grain, the selection of profit grain water temp is preferably with 85 DEG C-90 DEG C, and on the one hand, the speed of the hot water profit grain within the scope of 85 DEG C-90 DEG C 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 added is through the wheat bran after steaming in clear soup, and steamed process can remove 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: by the first compound boiling 2.5-3.5 hour under the pressure of 0.08 MPa-0.12 MPa, discard cooking water, obtains raw material after boiling;
In step 203, by the first compound boiling 2.5-3.5 hour under the pressure of 0.08 MPa-0.12 MPa, this process is the process discharged by the nutritive substance (being mainly starch and protein) contained by the first compound.
Step 204: the 8%-10% that weight is raw material weight after boiling will be added in raw material after boiling, and temperature is the hot water of 95 DEG C-100 DEG C, obtains boiling material;
In step 204, after the boiling obtained, raw material as a rule, and it there will be the phenomenon of not easily piling up, and therefore in this step, can carry out the operation of proportioning water.Concrete, be that the hot water of 95 DEG C-100 DEG C is added in the process of raw material after boiling by temperature, hot water is added to after boiling after raw material, the starch generation sex change of raw material release after it can make boiling and then occur the phenomenon that mashed prod solidifies, and is convenient to the boiling material obtaining easily piling up like this.
Step 205: add product temperature in Bai Qu, bacterium song, yeast distiller and yeast making process after being cooled by boiling material and be greater than 60 DEG C of Daqu made, and mix, obtain grain unstrained spirits;
In step 205, wherein, according to weight parts, Bai Quwei 0.5-0.7 part, bacterium song is 0.1-0.3 part, and yeast distiller is 0.1-0.3 part, and in yeast making process, product temperature is greater than 60 DEG C of Daqu made is 0.3-0.5 part; And the process of cooling is by boiling material ventilating and cooling to 30 DEG C-40 DEG C.Various Qu Zhongjun contains abundant beneficial microorganism and promotes the various enzymes of biochemical reaction, can carry out fermenting process, and then produce alcohol after being added to boiling material under the condition of anaerobism.Optionally, in yeast making process, product temperature is greater than 60 DEG C of Daqu made and is referred to as high-temperature daqu.The burnt odor material of high-temperature daqu containing certain high temperature Maillard reaction itself, these materials are the important substance forming the fragrant typical style of sesame equally; Containing abundant high temperature resistant bacterium, microorganism main in high-temperature daqu is resistant to elevated temperatures bacterium, adding of these diverse thermophilic bacterias, and contributing to increases burnt odor thing qualitative diversity, plyability, improves the sense of fullness of wine body; There is provided multiple enzyme, existing α-amylase, saccharifying enzyme, also have aspartic protease and Esterified Enzyme etc.
It is concrete according to weight parts, Bai Quwei 0.6 part, and bacterium song is 0.2 part, and yeast distiller is 0.2 part, and in yeast making process, product temperature is greater than 60 DEG C of Daqu made is 0.4 part.
Step 206: in the poor unstrained spirits 35-45 part after Maotai-flavor liquor is got wine seven times, Bai Qu 0.5-1.5 part, the bent 0.2-0.4 part of bacterium, yeast distiller 0.2-0.4 part and yeast making process, product temperature is greater than to be piled into high semisphere for 60-70 centimetre after 60 DEG C of Daqu 0.5-0.7 parts of making add in grain unstrained spirits and to carry out first time and ferments, and obtains the second compound;
Concrete, in step 206, the poor unstrained spirits 35-45 part after Maotai-flavor liquor gets wine seven times is also added in the grain unstrained spirits obtained, in close relations between distilled spirit with sesame flavour and Maotai-flavor liquor, according to domestic conclusion is researched and analysed 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 is thought " sesame perfume and burnt odor, burnt odor is one of main flavor of Maotai-flavor liquor ", and " distilled spirit with sesame flavour is derived from Maotai-flavor liquor " is a general received viewpoint.Therefore, in grain unstrained spirits, the poor unstrained spirits after Maotai-flavor liquor gets wine seven times is added in the present embodiment, to help the formation of sauce perfume (or spice).Further, due to Maotai-flavor liquor get wine seven times after poor unstrained spirits in the process added, there is too rare situation, and then to be awkward.Therefore, in the process of concrete operations, need to add a certain amount of husk stir, so that operation.Concrete, husk has been steamed in clear soup 20 minutes-40 minutes under the pressure of 0.1 MPa-0.14 MPa; Preferably, the husk added needs to steam 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 the weight according to added raw material, first time is selected to ferment the quantity of rice steamer used, and in the process of first time fermentation, for the ease of obtaining anaerobic condition, need the grain unstrained spirits adding poor unstrained spirits in each rice steamer to be piled into highly for the semisphere of 60-70 centimetre carries out first time fermentation, such as when the weight of added Chinese sorghum is 800 kilograms, the weight of wheat and wheat bran is double centner, when first time ferments, 4 rice steamers can be selected to carry out first time fermentation, 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 cellar for storing things pond bottom and carry out second time ferment, obtain the 3rd compound;
After obtaining the second compound, need to transfer them to Jiao Chizhong to ferment, cellar for storing things mud is contained in the bottom of Jiao Chi, and store in mud the beneficial microorganism had containing a large amount of, the ethanol generation esterification that beneficial microorganism can produce a large amount of organic acids and then understand and produce in grain unstrained spirits fermenting process in the process of metabolism, generates the aromatic ester class of tool then.
Concrete, in the process of second time fermentation, the time of second time fermentation is 28 days-30 days, and leavening temperature controls at 28 DEG C-30 DEG C, and 28 DEG C-30 DEG C are applicable to various beneficial microorganism tachymetabolism and produce a large amount of acid or ethanol.
Step 208: the 3rd compound is distilled, obtains former wine;
After second time has been fermented, optionally, the operation of steaming wine can be carried out, concrete, as step 208,3rd compound is distilled, can obtain former wine (base wine), drawn by a large amount of experiments, preferred distillation condition is as follows: distillation air pressure is 0.08 MPa-0.12 MPa, distillation temperature is 28 DEG C-30 DEG C, and heating up in a steamer wine speed is 2.5 kg/min.
Step 209: former wine is at least stored and blends again afterwards for 6 months, 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 DEG C hot water profit grains after mixing, makes moisture content of raw material after profit grain be 55%, obtains the first compound;
Above-mentioned profit grain is twice profit grain, and first time adds raw material weight 30% hot water, turns evenly and piles 0.5h, and second time profit grain 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, adding weight is raw material weight 9% after boiling, and temperature is the hot water of 95 DEG C, obtains boiling material;
3, by adding Bai Qu 60kg, bacterium bent 12kg, yeast distiller 12kg, high-temperature daqu 40kg after boiling material ventilating and cooling to 35 DEG C, turning and evenly playing heap, obtaining grain unstrained spirits;
4, every rice steamer adds the poor unstrained spirits 8 tons after Maotai-flavor liquor got wine seven times and husk 25kg, turns evenly, upper rice steamer distillation, distillation vapour pressure 0.08-0.12Mpa, distillation time 45min;
5, grain unstrained spirits is entered rice steamer, every rice steamer adds 1/4th of grain unstrained spirits total amount, adds Bai Qu 22.5kg/ rice steamer simultaneously, 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, the second compound is dropped into brick Jiao Jiao pond fermentation at the bottom of mud, pit entry temperature 28-30 DEG C, fermentation time 30 days, obtains the 3rd compound;
7, the 3rd compound is gone out cellar for storing things distillation, distillation vapour pressure 0.08-0.12Mpa, heats up in a steamer wine temperature 30 DEG C, heats up in a steamer wine speed 2.5kg/min, obtain former wine;
8, by more than liquor base storage half a year, after blending, distilled spirit with sesame flavour is obtained.
Husk in above-mentioned steps is steamed rear husk, and steamed vapour pressure is 0.08-0.12Mpa, steamed time 30min; High-temperature daqu is that in the yeast making process of Guizhou Xi Jiu limited liability company production high-quality, product temperature is greater than 60 DEG C of Daqu made.
Following examples are another specific embodiment of the present invention:
1, getting Chinese sorghum 560kg, wheat 70kg and wheat bran 70kg is raw material, and add more than 85 DEG C hot water profit grains after mixing, after making profit grain, moisture content of raw material is 55%, obtains the first compound;
Above-mentioned profit grain is twice profit grain, and first time adds raw material weight 30% hot water, turns evenly and piles 0.5h, and second time profit grain 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, adding weight is that after boiling, raw material weight 10% temperature is the hot water of 95 DEG C, obtains boiling material;
3, by adding Bai Qu 42kg, bacterium bent 14kg, yeast distiller 14kg, high-temperature daqu 28kg after boiling material ventilating and cooling to 35 DEG C, turning and evenly playing heap, obtaining grain unstrained spirits;
4, every rice steamer adds the poor unstrained spirits 5.6 tons after Maotai-flavor liquor got wine seven times and husk 25kg, turns evenly, upper rice steamer distillation, distillation vapour pressure 0.08-0.12Mpa, distillation time 45min;
5, grain unstrained spirits is entered rice steamer, every rice steamer adds 1/4th of grain unstrained spirits total amount, adds Bai Qu 15.5kg/ rice steamer simultaneously, 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, the second compound is dropped into brick Jiao Jiao pond fermentation at the bottom of mud, pit entry temperature 28-30 DEG C, fermentation time 30 days, obtains the 3rd compound;
7, the 3rd compound is gone out cellar for storing things distillation, distillation vapour pressure 0.08-0.12Mpa, heats up in a steamer wine temperature 30 DEG C, heats up in a steamer wine speed 2.5kg/min, obtain former wine;
8, by more than liquor base storage half a year, after blending, distilled spirit with sesame flavour is obtained.
The protein contained in wheat, wheat bran, the effect of enzyme in high-temperature daqu and various song, be sugar by the amylolysis in raw material, breaks down proteins is 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 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 is then produced by the aromatics brought in song; The ammonia-state nitrogen of high-content in wheat bran, be conducive to the decomposition of microorganism, it is under the effect of microorganism, generates the phenolic compounds such as Vanillin, vanillic acid, 4-ethyl guaiacol, 4-methyl guaiacol and 4,4-vinyl guaiacol, contributes to the formation of burnt odor.
In the above-described embodiments, in, yeast distiller bent to white song used in the production technique of numb aromatic white spirit, bacterium and yeast making process, product temperature is greater than 60 DEG C of Daqu made and makes concrete definition and explanation: Bai Qu: be inoculated in wheat bran by white song to carry out purebred cultivation, finished product song has that enzyme activity is high, acidproof, temperature tolerance by force and saccharogenic power high.In yeast making process, product temperature is greater than 60 DEG C of Daqu made (high-temperature daqu): the saccharifying ferment of wine brewing, is generally the block of brick shape, in yeast making process most Gao Pinwen be greater than 60 DEG C and in the yeast making process made product temperature be greater than 60 DEG C of Daqu made.In an embodiment of the present invention, in yeast making process, product temperature is greater than 60 DEG C of Daqu made and is high-temperature daqu in wine brewing field.Bacterium is bent: from high-temperature daqu and pile up poor unstrained spirits the high temperature resistant bacterium being separated and obtaining, and is inoculated in wheat bran and makes purebred song, have stronger breaks down proteins and Starch Hydrolysis ability after purebred cultivation.Yeast distiller: from high-temperature daqu and pile up the yeast being separated poor unstrained spirits and obtaining, is inoculated in wheat bran and makes purebred song, make purebred song, have higher product ester ability after purebred cultivation.
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 amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a production technique for distilled spirit with sesame flavour, is characterized in that, comprises the following steps:
Carrying out profit grain by adding water after Chinese sorghum, wheat and wheat bran mixing, obtaining the first compound; Wherein, according to weight parts, 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;
Wherein, described wheat bran is the wheat bran after steamed;
Described profit grain specifically comprises: adding weight is Chinese sorghum, wheat and wheat bran gross weight 30%, and temperature is the hot water of 85 DEG C-90 DEG C, turns evenly and stacks 0.5 hour; Adding weight is again Chinese sorghum, wheat and wheat bran gross weight 25%, and the hot water that temperature is 85 DEG C-90 DEG C stacks 1 hour;
By the boiling 2.5 hours-3.5 hours under the pressure of 0.08 MPa-0.12 MPa of described first compound, discard cooking water, obtain raw material after boiling;
After described boiling, in raw material, add 8%-10% that weight is raw material weight after described boiling and temperature is the hot water of 95 DEG C-100 DEG C, obtain boiling material;
By adding after described boiling material ventilating and cooling to 30 DEG C-40 DEG C that Bai Qu, bacterium are bent, in yeast distiller and yeast making process, product temperature is greater than 60 DEG C of Daqu made, and mixes, and obtains grain unstrained spirits; Wherein, according to weight parts, 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, product temperature is greater than 60 DEG C of Daqu made is 0.3-0.5 part;
With weight parts, in poor unstrained spirits 35-45 part after Maotai-flavor liquor is got wine seven times, 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, product temperature is greater than 60 DEG C of Daqu 0.5-0.7 parts of making and adds in described grain unstrained spirits and pile up, and carry out first time fermentation, obtain the second compound;
Wherein, described Maotai-flavor liquor get wine seven times after poor unstrained spirits in include the husk of having steamed in clear soup 20 minutes-40 minutes under the pressure of 0.1 MPa-0.14 MPa;
Described second compound is transferred to cellar for storing things pond bottom and carry out second time ferment, obtain the 3rd compound;
Described 3rd compound is distilled, obtains former wine;
Described former wine is blent, obtains distilled spirit with sesame flavour.
2. the production technique of distilled spirit with sesame flavour according to claim 1, it is characterized in that, described with weight parts, in poor unstrained spirits 35-45 part after Maotai-flavor liquor is got wine seven times, 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, product temperature is greater than 60 DEG C of Daqu 0.5-0.7 parts of making and adds in described grain unstrained spirits and pile up, and carry out first time fermentation, obtain specifically comprising in the step of the second compound;
In poor unstrained spirits 35-45 part after Maotai-flavor liquor is got wine seven times, 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, product temperature is greater than to be piled into high semisphere for 60-70 centimetre after 60 DEG C of Daqu 0.5-0.7 parts of making add in described grain unstrained spirits and to carry out first time and ferments, and obtains described second compound.
3. the production technique of distilled spirit with sesame flavour according to claim 2, it is characterized in that, described Maotai-flavor liquor got wine seven times after poor unstrained spirits 35-45 part, described white bent 0.5-1.5 part, the bent 0.2-0.4 part of described bacterium, product temperature is greater than to be piled into high semisphere for 60-70 centimetre after 60 DEG C of Daqu 0.5-0.7 parts of making add in described grain unstrained spirits and to carry out first time and sends out in the step of fermenting in described yeast distiller 0.2-0.4 part and described yeast making process
The time of described first time fermentation is 2 days-3 days.
4. the production technique of the distilled spirit with sesame flavour according to any one of claim 1-3, is characterized in that, described second compound is transferred to cellar for storing things pond bottom and carry out second time ferment, obtain in the step of the 3rd compound;
The time of described second time fermentation is 28 days-30 days; The temperature of described second time fermentation is 28 DEG C-30 DEG C.
5. the production technique of distilled spirit with sesame flavour according to claim 4, is characterized in that, is distilled by described 3rd compound, obtain in the step of former wine described;
Described distillation air pressure is 0.08 MPa-0.12 MPa, and distillation temperature is 28 DEG C-30 DEG C.
6. the production technique of distilled spirit with sesame flavour according to claim 5, is characterized in that, is being blent by described former wine, obtains, in the step of described distilled spirit with sesame flavour, specifically comprising:
Described former wine is at least stored and within 6 months, blends again afterwards, obtain distilled spirit with sesame flavour.
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| 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 |
| 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 |
| 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 |
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