CN103484287B - A kind of production process of distilled spirit with sesame flavour - Google Patents
A kind of production process of distilled spirit with sesame flavour Download PDFInfo
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- CN103484287B CN103484287B CN201210206997.7A CN201210206997A CN103484287B CN 103484287 B CN103484287 B CN 103484287B CN 201210206997 A CN201210206997 A CN 201210206997A CN 103484287 B CN103484287 B CN 103484287B
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Abstract
The invention discloses a kind of production process of distilled spirit with sesame flavour, its by yellow wine lees with white bent, bacterium is bent, high-temperature daqu, SHENGXIANG yeast are mixed in proportion and mix thoroughly, pile up cultivation, a kind of special Koji is formed by " secondary koji ", and be mixed in proportion with the fragrant grain grain of sesame and mix thoroughly, high temperature material moistening, high temperature stack-up, thermophilic fermentation, high-temperature stream wine, obtained nutritious, unique style, exquisiteness, plentiful, typical distilled spirit with sesame flavour.Its technique is comparatively simple, and quality is easy to control, and for the producer producing distilled spirit with sesame flavour, both without the need to increasing facility investment, can improve productivity effect again, and also can promote the added value of yellow wine lees.
Description
Technical field
The present invention relates to a kind of production process of distilled spirit with sesame flavour, particularly a kind of take yellow wine lees as the production process of distilled spirit with sesame flavour of Koji raw material, belongs to brewing technical field.
Background technology:
Distilled spirit with sesame flavour is the innovation odor type of China in Recent Years white wine, is the representative that dense, clear, sauce three perfume merges, and wine body has quiet and tastefully laid out pure, alcohol and exquisiteness, fragrance harmony, pleasant impression is long, sesame fragrant breeze lattice elegant.Technique principal feature is: rationally prepare burden with Chinese sorghum Testa Tritici, steamed continuous slag, brick cellar for storing things at the bottom of mud, and Daqu wheat bran combines, how micro-fermentation, and four high one long (high nitrogen batching, high temperature stack-up, thermophilic fermentation, high-temperature stream wine, long storage periods), hooks tune meticulously.The multiple healthy active factores such as forulic acid, Vanillin, vanillic acid, pyrazine compounds, phenolic compound are rich in sesame-flavor white spirit.The aldehydes matters such as forulic acid are excellent free-radical scavengers, it is anti-oxidant to have, scavenging capacity free radical, antitumor, block carcinogenic formation, functions such as suppressing the metabolic conversion in body, improve the immunizing power of body, be antibacterial, antiviral.
Yellow wine lees is the Main By product in brewing yellow rice wine, and main component wherein has ethanol, starch, sugar, rich in protein, Mierocrystalline cellulose and some flavour substancess (volatile matter and fixed acid etc.).Containing the protein of about 30% in yellow wine lees, amino acid classes is complete, and wherein content of glutamic acid is the highest, for 55.8g/kg (DW), account for 18.30% of total amino acid content, be secondly leucine and aspartic acid, account for 9.54% and 9.11% of total amino acid content respectively; L-glutamic acid and aspartic acid account for 27.41% of total amino acid content, and Serine, glycine and L-Ala account for 16.15% of total amino acid content, are of high nutritive value.There is family more than 500 of rice wine production enterprise in China, and within 2010, national yellow rice wine output is 1,340,000 tons.The poor rate that on average goes out of yellow rice wine is about 20% ~ 30%, considerable amount.At present, most rice wine production producer only as the feed process that added value is lower, thus have impact on the raising of the rice wine production performance of enterprises for yellow wine lees.Although also there are some producers directly to add in wine unstrained spirits using yellow wine lees as high-nitrogen stock, because starch, carbohydrate, protein, Mierocrystalline cellulose and some flavour substancess abundant in yellow wine lees are difficult to degraded, are not easily absorbed by the body, thus are not fully utilized; And because of the viscosity of yellow wine lees large, directly add and cause wine unstrained spirits viscosity to increase, easily play agglomerate, not easy to operate.
Summary of the invention
The object of the present invention is to provide a kind of yellow wine lees that utilizes as the production process of distilled spirit with sesame flavour of Koji raw material, with the benefit of the nutritive value and rice wine production enterprise that improve distilled spirit with sesame flavour.
Its technical scheme: a kind of production process of distilled spirit with sesame flavour, is characterized in that comprising the following steps:
1) after yellow wine lees being crushed and screened into 20 object particles, with white bent, bacterium is bent, high-temperature daqu, SHENGXIANG yeast mix mix thoroughly by the weight proportion of 1: 0.15: 0.05: 0.1: 0.08, accumulation 24 ~ 36h, obtains yellow wine lees Koji;
2) moisten grain: by Chinese sorghum, wheat and the wheat bran mixing of steaming in clear soup, uniform mixing, and carry out profit grain by the hot water that 50 ~ 55% of its weight adds 75 ~ 80 DEG C, accumulation 24 ~ 28h, carries out the turning of 2 ~ 3 times between accumulational stage;
3) spice steams grain: after grain and poor unstrained spirits being mixed thoroughly, then drops into ripe chaff and mix and stir, turn draw in evenly in heaps, upper rice steamer steaming grain, vapor pressure 0.1 ~ 0.2Mpa, temperature 101 ~ 105 DEG C, cooking time 20-30 minute;
4) rice steamer, proportioning water is gone out: by step 3) the grain grain of gained goes out rice steamer, and after being transported to a both sides of drying in the air, draw in heaps immediately, and spilt out by water gaging bold and vigorous even, turn rapidly and make the drinking water of grain grain evenly, water gaging temperature must control more than 95 DEG C;
5) airing, lower song: will beat the grain grain spreading of water gaging on airing bed, spreading will accomplish that thin and thick is even, opens blower fan cooling, make grain grain uniform decrease in temperature to 38 ~ 40 DEG C rapidly, bent powder is sprinkling upon equably above the grain grain of having lowered the temperature, uniform mixing, after gathering, entrucking is to stack up yard closing heap; Bent powder consumption is that Chinese sorghum, wheat and wheat bran throw 42 ~ 46% of grain weight;
6) accumulation, pit entry fermentation: when the accumulation of grain grain is warmed up to 40 ~ 42 DEG C, by grain grain weight 25 ~ 33% by step 1) obtained by yellow wine lees Koji cover in grain grain, again piling up through turning evenly, can spread out when pushing up temperature rise to 45 ~ 50 DEG C, being cooled to 33 ~ 35 DEG C, enter brick pond fermentation at the bottom of mud, enter the poor unstrained spirits in pond, starch controls 20 ~ 22%, moisture content 46 ~ 50%, C: N controls 8 ~ 10: 1, acidity: 1.7 ~ 2.0;
7) play cellar for storing things, upper rice steamer: pit entry fermentation plays cellar for storing things, upper rice steamer for 34 ~ 36 days, will accomplish during upper rice steamer gently to sprinkle evenly paving, rice steamer in exploration steam, loose smooth, carry out vapour consistent, do not press vapour, do not wear vapour;
8) distill, connect wine: vapor pressure 0.03 ~ 0.07, distillation temperature 99 ~ 105 DEG C, distillation time 40 ~ 45min; Stream wine vapour pressure 0.03Mpa-0.04Mpa, stream wine speed 2-2.5kg/min, stream wine temperature 35 DEG C; Layer and section plucks wine, stores, through ageing and get final product by matter.
Its technique effect: owing to containing the microorganisms such as the yeast of the much excellent mould such as rice aspergillus, head mold, trichobacteria and lactobacillus, high fermenting power and high-alcoholicity endurance in yellow wine lees, by adding song, accumulation, both the fungus strain in yellow wine lees self can have been impelled to bring back to life, these microorganisms are except the metabolism fermentation participating in the later stage, its cell contains abundant animal protein, also for Maillard reaction provides abundant nitrogenous source environment, simultaneously, culture saccharification effect can be played again, make various beneficial microorganism can make full use of the nutritive ingredient of yellow wine lees self system, carry out the enlarged culturing of himself, thus by better utilised in poor unstrained spirits pit entry fermentation process, nutritive ingredient in yellow wine lees and peat-reek can more be discharged, makes the style of the sesame-flavor white spirit produced unique, fine and smooth, plentiful, typical, secondly, bent to yellow wine lees and part powder is mixed and mixes thoroughly, pile up cultivation, " secondary koji ", form a kind of special Koji, yellow wine lees can also be made better to be combined with bent powder, solve the large problem with merely yellow wine lees directly to be added wine unstrained spirits as high-nitrogen stock of yellow wine lees viscosity, both the production operation of sesame-flavor white spirit had been conducive to, be conducive to again microorganism by the starch in yellow wine lees, carbohydrate, protein, Mierocrystalline cellulose and some flavour substancess, give the nutritive substance that Degradation and Transformation Cheng Yi is absorbed by the body, this Koji and the fragrant grain grain of sesame are mixed in proportion mixes thoroughly, high temperature stack-up, thermophilic fermentation, make there is system in yellow wine lees, enzyme system, the effective constituents such as fungus strain can fully discharge, and utilize microorganism to be decomposed by macromole, thus yellow wine lees effective constituent is merged and enters in sesame cordiale, in addition, this production process of distilled spirit with sesame flavour, its technique is comparatively simple, and quality is easy to control, and for the producer producing distilled spirit with sesame flavour, both without the need to increasing facility investment, can improve productivity effect again, and also can promote the added value of yellow wine lees.
Embodiment
Embodiment:
A kind of production process of distilled spirit with sesame flavour, comprises the following steps:
1) after yellow wine lees being crushed and screened into 20 object particles, with white bent, bacterium is bent, high-temperature daqu, SHENGXIANG yeast mix mix thoroughly by the weight proportion of 1: 0.15: 0.05: 0.1: 0.08, accumulation 24 ~ 36h, obtains yellow wine lees Koji.
2) grain is moistened: in traditional sesame flavor style liquor liquor brewing grain ratio, selected color and luster is dark red or greyish white, there is ripe grain distinctive smell, full grains, free from insect pests, nothing are gone mouldy, without obvious different foreign material and peculiar smell, without pesticidal contamination, moisture content≤15%, high quality sorghum and the color and luster of starch >=60% are yellowish-white, full grains, inclusion-free goes mouldy, moisture content≤14%, the wheat of starch >=62%, mixes it with the wheat bran of steaming in clear soup, uniform mixing, and carry out profit grain by the hot water that 50 ~ 55% of its weight adds 75 ~ 80 DEG C.High gentle grain is conducive to moisture absorption, better infiltrates starch granules inside, is conducive to the hydrolysis in later stage.Pile up 24 ~ 28h, carry out the turning of 2 ~ 3 times between accumulational stage, in operation, visual grain water suction situation carries out secondary moisturizing profit grain.
3) spice steams grain: after grain and poor unstrained spirits being mixed thoroughly, then drops into ripe chaff and mix and stir, turn draw in evenly in heaps, upper rice steamer steaming grain, vapor pressure 0.1 ~ 0.2Mpa, temperature 101 ~ 105 DEG C, cooking time 20-30 minute;
4) rice steamer, proportioning water is gone out: by step 3) the grain grain of gained goes out rice steamer, after being transported to a both sides of drying in the air, draws in heaps immediately, and water gaging is spilt out bold and vigorous even, turn rapidly and make the drinking water of grain grain evenly, to strengthen the moisture of starch granules, be convenient to the water suction of bent powder, increase the grain grain strength of calligraphic strokes.Water gaging temperature must control more than 95 DEG C.
5) airing, lower song: will the grain grain spreading of water gaging have been beaten on airing bed, spreading will accomplish that thin and thick is even, unlatching blower fan cools, during the pit entry temperature 38 ~ 40 DEG C that the rapid uniform decrease in temperature of grain grain is fermented to applicable brewing microorganism, bent powder is sprinkling upon equably above the grain grain of having lowered the temperature, uniform mixing, after gathering, entrucking is to stack up yard closing heap.The consumption of bent powder is that Chinese sorghum, wheat and wheat bran throw 42 ~ 46% of grain weight, and closing heap temperature controls at 28-32 DEG C.
6) accumulation, pit entry fermentation: when the accumulation of grain grain is warmed up to 40 ~ 42 DEG C, by grain grain weight 25 ~ 33% by step 2) obtained by yellow wine lees Koji cover in grain grain, again piling up through turning evenly, can spread out when pushing up temperature rise to 45 ~ 50 DEG C, being cooled to 33 ~ 35 DEG C, enter brick pond fermentation at the bottom of mud, enter the poor unstrained spirits in pond, starch controls 20 ~ 22%, moisture content 46 ~ 50%, C: N controls 8 ~ 10: 1, acidity: 1.7 ~ 2.0.Owing to containing abundant amino acid in yellow wine lees, oligose and other flavour substancess, so carry out high temperature stack-up, generate a large amount of sesame Flavor precursors under the effect of aspartic protease, the formation of these precursors to yellow wine lees sesame cordiale wine body local flavor is most important.
7) cellar for storing things, upper rice steamer is played: pit entry fermentation plays cellar for storing things, upper rice steamer for 34 ~ 36 days.When opening first 3 days of cellar for storing things, by clean for the cleaning such as the health around Jiao Chi and the mould on pit skin mud.If have mildew and rot poor unstrained spirits in the grain of face, grain could be played after must eliminating and use.Face grain must rise only, forbids face grain and grain grain to mix.When playing grain, in poor unstrained spirits, should not be mixed into other foreign material such as cellar for storing things mud.To accomplish during upper rice steamer gently to sprinkle evenly paving, rice steamer in exploration steam, loose smooth, carry out vapour consistent, do not press vapour, do not wear vapour.
8) distill, connect wine: vapor pressure 0.03 ~ 0.07, distillation temperature 99 ~ 105 DEG C, distillation time 40 ~ 45min; Stream wine vapour pressure 0.03Mpa-0.04Mpa, stream wine speed 2-2.5kg/min, stream wine temperature 35 DEG C; Layer and section plucks wine, stores, namely obtain distilled spirit with sesame flavour through ageing by matter.
Claims (2)
1. a production process of distilled spirit with sesame flavour, is characterized in that comprising the following steps:
1) after yellow wine lees being crushed and screened into 20 object particles, with white bent, bacterium is bent, high-temperature daqu, SHENGXIANG yeast mix mix thoroughly by the weight proportion of 1: 0.15: 0.05: 0.1: 0.08, accumulation 24 ~ 36h, obtains yellow wine lees Koji;
2) moisten grain: by Chinese sorghum, wheat and the wheat bran mixing of steaming in clear soup, uniform mixing, and carry out profit grain by the hot water that 50 ~ 55% of its weight adds 75 ~ 80 DEG C, accumulation 24 ~ 28h, carries out the turning of 2 ~ 3 times between accumulational stage;
3) spice steams grain: after grain and poor unstrained spirits being mixed thoroughly, then drops into ripe chaff and mix and stir, turn draw in evenly in heaps, upper rice steamer steaming grain, vapor pressure 0.1 ~ 0.2Mpa, temperature 101 ~ 105 DEG C, cooking time 20-30 minute;
4) rice steamer, proportioning water is gone out: by step 3) the grain grain of gained goes out rice steamer, and after being transported to a both sides of drying in the air, draw in heaps immediately, and spilt out by water gaging bold and vigorous even, turn rapidly and make the drinking water of grain grain evenly, water gaging temperature must control more than 95 DEG C;
5) airing, lower song: will beat the grain grain spreading of water gaging on airing bed, spreading will accomplish that thin and thick is even, opens blower fan cooling, make grain grain uniform decrease in temperature to 38 ~ 40 DEG C rapidly, bent powder is sprinkling upon equably above the grain grain of having lowered the temperature, uniform mixing, after gathering, entrucking is to stack up yard closing heap; Bent powder consumption is that Chinese sorghum, wheat and wheat bran throw 42 ~ 46% of grain weight;
6) accumulation, pit entry fermentation: when the accumulation of grain grain is warmed up to 40 ~ 42 DEG C, by grain grain weight 25 ~ 33% by step 1) obtained by yellow wine lees Koji cover in grain grain, again piling up through turning evenly, can spread out when pushing up temperature rise to 45 ~ 50 DEG C, being cooled to 33 ~ 35 DEG C, enter brick pond fermentation at the bottom of mud, enter the poor unstrained spirits in pond, starch controls 20 ~ 22%, moisture content 46 ~ 50%, C: N controls 8 ~ 10: 1, acidity: 1.7 ~ 2.0;
7) play cellar for storing things, upper rice steamer: pit entry fermentation plays cellar for storing things, upper rice steamer for 34 ~ 36 days, will accomplish during upper rice steamer gently to sprinkle evenly paving, rice steamer in exploration steam, loose smooth, carry out vapour consistent, do not press vapour, do not wear vapour;
8) distill, connect wine: vapor pressure 0.03 ~ 0.07, distillation temperature 99 ~ 105 DEG C, distillation time 40 ~ 45min; Stream wine vapour pressure 0.03Mpa-0.04Mpa, stream wine speed 2-2.5kg/min, stream wine temperature 35 DEG C; Layer and section plucks wine, stores, through ageing and get final product by matter.
2. a kind of production process of distilled spirit with sesame flavour according to claim 1, is characterized in that: described closing heap temperature is 28-32 DEG C.
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| CN103805394B (en) * | 2014-01-27 | 2015-09-09 | 泸州国之荣耀酒业有限公司 | A kind of brewing method of white wine |
| CN104479950A (en) * | 2014-11-20 | 2015-04-01 | 南通康威尔生物化工有限公司 | Formula and production technology for flavor liquor |
| CN105623966B (en) * | 2016-03-16 | 2019-03-01 | 泸州智通自动化设备有限公司 | White spirit brewing automated system and its white spirit brewing technique |
| CN108441382A (en) * | 2018-05-28 | 2018-08-24 | 河南蔡洪坊酒业有限公司 | A kind of production process of distilled spirit with sesame flavour |
| CN108929827A (en) * | 2018-08-22 | 2018-12-04 | 安徽宣酒集团股份有限公司 | A kind of production method of the small soft distilled spirit with sesame flavour in cellar |
| CN114196493B (en) * | 2021-12-06 | 2024-04-30 | 河北衡水老白干酒业股份有限公司 | Grain unstrained spirits processing method for multi-grain white spirit |
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