CN103666927A - Process for preparing fresh scent strong-flavor Chinese spirit - Google Patents
Process for preparing fresh scent strong-flavor Chinese spirit Download PDFInfo
- Publication number
- CN103666927A CN103666927A CN201310710918.0A CN201310710918A CN103666927A CN 103666927 A CN103666927 A CN 103666927A CN 201310710918 A CN201310710918 A CN 201310710918A CN 103666927 A CN103666927 A CN 103666927A
- Authority
- CN
- China
- Prior art keywords
- parts
- bacterium
- mud
- yeast
- fermentation
- 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
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a process for preparing fresh scent strong-flavor Chinese spirit. The process comprises distiller's yeast preparation, bacterial sludge preparation, construction of bacterial sludge pits and fermenting and distilling, wherein the step of bacterial sludge preparation comprises material pretreatment, culture of methane bacteria liquid and pit sludge fermentation and culture. Sludge pits in which methane bacteria serve as a primary flora and caproic acid bacteria serve as a secondary flora are constructed by adopting common conditions such as tile crocks and pits in common liquor factories, and conditions are created for producing fresh scent strong-flavor Chinese spirits. According to the process, the technical problem of factory-like methane bacteria anaerobic culture is overcome, and preparation of the sludge pits in which methane bacteria serve as the primary flora and caproic acid bacteria serve as the secondary flora is realized. The liquor is brewed by utilizing the prepared sludge pits and process thereof, and a fresh scent strong-flavor Chinese spirit with a primary component of ethyl acetate, a secondary component of ethyl caproate and an auxiliary material of 2,3-butanedione is formed. Partial characteristics of traditional daqu liquor and Xiaoqu wine processes are combined, and a process of the fresh scent strong-flavor Chinese spirit is formed.
Description
Technical field
The invention belongs to liquor fermentation making method technical field, especially belong to liquor fermentation pit mud for Technology field, particularly a kind of preparation technology of clear aromatic Chinese spirit.
Background technology
Along with social progress, the development of beverage white wine is the variation of kind and style increasingly, to satisfy the demands of consumers.China white wine is of extensive knowledge and profound scholarship, up to the present, has formed 12 kinds of aromatic white spirits.Be Luzhou-flavor, scent type, aromatic type, hold concurrently odor type, rice-fragrant type, wind type, sesame-flavor, medicine odor type, special type, fermented soya beans, salted or other wise odor type, strong fragrant type, white spirit type etc.The Cereals class of starch-containing material of all take is raw material, take Chinese distiller's yeast as saccharifying ferment, adopts solid state process, semi-solid state method or liquid phase process fermentation, through distillation, store and hook and adjust the alcopop forming.
Aromatic Chinese spirit is store the metabolic derivative of mud caproic acid fungas and form main style; Fen-flavor type white spirit forms main style with the metabolic derivative of acetic bacteria, milk-acid bacteria; Maotai-flavor liquor grain song half and half (being Chinese sorghum and wheat 1:1), enters grain grain unstrained spirits with high temperature sauce song burnt in a heap, and many samsaras wine (Hui Sha) fermentation forms main style; The historical aromatic white spirit of holding concurrently steams Xiaoqu wine with the fragrant unstrained spirits string of Daqu or Xiaoqu wine returns the fragrant unstrained spirits alcoholic of husky Daqu, adds lime, white clay alkali pond and Chinese medicinal materials distiller's yeast and forms main style; In recent years there is double aromatic white spirit dense, that sauce wine mixing preparation is another style; Other several aromatic white spirits all have own unique distinction and form style separately at aspects such as raw material, technique, wine containers.Trace ingredients ratio as contained in phoenix type white wine is different from outside aforementioned aromatic white spirit, with rattan container, gives product individual style; The microcomponents such as distilled spirit with sesame flavour is to allocate husband's skin on Cereals raw material basis, the contained 3 one methylthio group propyl alcohol of product form the style of oneself; It can be raw material with sucrose that special type white wine only be take rice, and product contains appropriate ethyl propionate and solely sets style.
In liquor industry, the seventies in last century, people from 600 years historical white wine always store and mud micropopulation, found a small amount of methanobacteria, in laboratory, adopt the eighties Hong Gete (Hungate) anaerobism to roll pipe method research methanobacteria technology and be attended by the most momentous results, but aspect white wine production application, there is no larger breakthrough so far.Its difficult point is: methanobacteria anaerobic condition is strict, and the redox potential in environment can not be grown during higher than-0.33V.The water redox potential of saturated air is+0.80V, and 10 times of the every reductions of water oxygen concentration, are oxidized former current potential and reduce 0.015V, and the water oxygen concentration of saturated air will fall 10
75times time, methanobacteria could be grown, at this moment every liter of oxygen content in water is 1.48x10
-55oxygen molecule.It is quite difficult will manually obtaining low like this oxygen concn.Mei Liang Si base difficult to understand (B.L.Omeliansku) methanobacteria that begins one's study from 1904, to nineteen fifty flood lattice stunt art created basic condition for research methanobacteria, be more just tending towards perfect through 20 years to 1969, just start the further investigation of methanobacteria the seventies.
China king prison professor studied biogas fermentation from the thirties, but was in the eighties to the research of methanobacteria, by units such as the Chinese Academy of Sciences, Zhejiang agricultural universities, was sent scholar to go abroad on a tour of investigation and was begun one's study.And the research of the liquor fermentation cellar for storing things mud methanobacteria mediocre report first that is 1986 Wu Yan of the Nian You Chinese Academy of Sciences,, nineteen ninety Wu Yan in 1987 are mediocre, the deep report again such as Liu Guangye, say that in the mud of cellar for storing things, methanobacteria content can be considered the sign at old cellar for storing things, and set forth " hydrogen transference between kind " mutualism relation of methanobacteria and caproic acid bacteria, and in anaerobism, roll pipe method, culture vessel passes into H-CO
2gas or substratum add reddish black grade of resin to be got rid of under the conditions such as oxygen, and the artificial distiller's yeast of cultivating methanobacteria and having made pioneering transplanting methanobacteria is tested, and in laboratory, succeeds.Aforementioned achievement in research is all " in the mud of cellar for storing things to dislike gas clostridium (being caproic acid bacteria) Wei Qi superior microorganism group ", is aided with methanobacteria symbiosis, and research direction is all that to take the aromatic Chinese spirit that ethyl hexanoate is main aroma be object.At present, yet there are no artificial methanobacteria is that superior microorganism flora cellar for storing things mud drops into the report of white wine suitability for industrialized production.
Summary of the invention
The present invention discloses a kind of preparation technology of clear aromatic Chinese spirit according to the deficiencies in the prior art.The problem to be solved in the present invention is to provide a kind of liquor fermentation cellar for storing things mud and take methanobacteria as superior microorganism flora, be aided with caproic acid bacteria symbiosis, it is main aroma that white wine be take ethyl acetate, ethyl hexanoate, is aided with the white wine preparation technology that 2.3 1 dimethyl diketone compositions are set its clear Luzhou-flavor altogether.
The present invention is achieved through the following technical solutions:
The preparation technology of clear aromatic Chinese spirit, comprise distiller's yeast preparation, bacterium clay standby, build bacterium Ni Jiao pond and fermentation wine-making technique;
Wherein bacterium is clay for comprising the following steps:
(1) pretreatment:
Yeast slurry making method, alcohol dried yeast powder adds in the sucrose water of 10 times 8% and stirs evenly, and 37 ℃ of activation in 20 minutes are yeast slurry;
Pig blood, soybean cake powder or dried silkworm chrysalis meal fermentation process, pig blood is directly with distillery yeast mud, soybean cake powder or dried silkworm chrysalis meal add above-mentioned yeast slurry with 5 times of water soakings after 1 day, yeast slurry consumption is 1% of pig blood, soya-bean cake soak or dried silkworm chrysalis meal soak weight, normal temperature fermentation is more than 30 days, 0.2 hundred million of amount of yeast/more than ml;
(2) methanobacteria liquid is cultivated:
Take methane-generating pit tankage as bacterial classification, and sowing quantity is by weight more than 15%.Culture medium prescription comprises the component of following parts by weight: 0.8 part, ammonium phosphate, 0.05 part, bicarbonate of ammonia, 3 parts of dried silkworm chrysalis meals, 3 parts of soybean cake powder, 1 part of peptone, 3 parts of wheat-flours, 1 part of sorghum flour, 1 part of rice meal, 8 parts of soil fine powders;
Bent vinasse leach liquor and each component of substratum of 30% of 85 ℃ of 70 parts of temperature fully mix, and are cooled to 40 ℃, and it is 6.8-7.0 that PH is adjusted in the calcium carbonate grain water-soluble liquid adjustment of take, and adding Daqu foreshot and wine tail, to make compound contain wine degree be 2%, then add vitamins B
12solution, vitamins B
12strength of solution 25mg/ml, the every 50Kg compound of add-on adds 1ml vitamins B
12solution, 0.1 part of yeast extract paste, adds caproic acid bacteria solution to 100 part, and every milliliter of caproic acid bacteria solution is containing 400,000,000 bacterium of bacterium;
Gauze, kraft paper sealing after full cylinder, if will strengthen caproic acid bacteria solution consumption less than cylinder, with full cylinder, be as the criterion, 33 ± 2 ℃ are incubated static cultivation 7 days, take out after the liquid 20-25 part of upper strata, add rapidly 5 parts of methane bacterial classification 15-20 part and soil fine powders, if increase methane bacterial classification consumption less than cylinder, with full cylinder, be as the criterion, plastic cloth sealing, above methanobacteria liquid bimester of 33 ± 2 ℃ of static cultivations, every milliliter of bacterium liquid is containing bacterium more than 0.4 hundred million;
(3) cellar for storing things mud fermentation culture:
Following composition umber is parts by weight;
By 7000 parts of lotus root field mud, fish pond mud or clear claies, 3000 parts of pit skin muds, 50 parts of barleys, 20 parts of wheats, 50 parts, glutinous rice, 20 parts of peas, 20 parts of lima beans, 120 parts of koji powders, 200 parts of leaven aroma unstrained spirits, 200 parts of 2000 parts of step (1) pre-treatment pig blood or 200 parts of pre-treatment soybean cake powder or dried silkworm chrysalis meals, 25 parts, bicarbonate of ammonia, 200 parts of the liquid phosphorus ammoniums of weight percent concentration 5%, 60 write music 150 parts of wine, 150 parts of yellow waters;
100 parts of methanobacteria liquid prepared by step (2) are mixed and added to above material thoroughly, packs Jiao Chi into profusely, plastic cloth sealing, 33 ± 2 ℃ of fermentation February above bacterium mud, naturally warm fermentation must be in summer.By methanobacteria liquid measure, regulate earth dry wet, dry wet degree is as brick and tile mud shape.
The above-mentioned bacterium Ni Jiao pond of building is to squeeze into bamboo nail on the pool wall wall of the dark 2m in cellar for storing things, wide 2m, long 3m, hangs up flax silk, costs zymophyte mud; The thick 15cm of bacterium mud wall, base thickness 20cm, corner 18cm; The thick 10cm that is not less than of top entrance of cellar bacterium mud, troweling on face, spills bent powder, the grain of loading immediately pit entry fermentation after building up.
Above-mentioned distiller's yeast preparation comprises raw material pulverizing, adds water spice, buckles, enters the room and pacify song, cultivation fermentation and pile up and store step.
Above-mentioned fermentation wine-making technique comprises Xiaoqu wine preparation technology and yeast wine preparation technology.
In the preparation technology of the clear aromatic Chinese spirit of the present invention: take methanobacteria as superior microorganism flora in the mud of liquor fermentation cellar for storing things, be aided with caproic acid bacteria symbiosis, it is main aroma that white wine be take ethyl acetate, ethyl hexanoate, coexist with 2.3 1 dimethyl diketone compositions, there is giving off a strong fragrance style clearly, give product refreshing, happy, new feature.
" hydrogen transference between kind " of methanobacteria and caproic acid bacteria has mutualism effect, and so-called " hydrogen transference between kind " is the H that caproic acid bacteria produces
2for growth methanotrophic bacterial strain is required and by its utilization.The metabolite methane gas that methanobacteria is abundant, in the pool environment of liquor fermentation cellar for storing things, under interference by Cucumber or condition element, catalysis, effect, part transforms to alcohol, aldehyde, ketone and carboxylic acid, or dehydrogenation and cracking is alkene, can further be evolved into dibasic alcohol, the hydrogen atom of methane also may be replaced by aryl radical.In liquor fermentation mud cellar for storing things, the metabolite of methanobacteria and derivative form lot of trace composition, give the indispensable setoff thing of style of white wine uniqueness.
The flora configuration relation of " caproic acid bacteria is main, and methanobacteria is auxiliary " in the mud of the century-old old cellar for storing things of aromatic Chinese spirit to be reversed, take the cellar for storing things mud flora relation of " methanobacteria is as main, and caproic acid bacteria is auxiliary ", must cultivate by artificial culture methanobacteria strengthening bacterium mud.It is supplementary means that the anaerobism that departs from laboratory is rolled the materials such as pipe method, CO2, resin be reddish black, cultivates the cellar for storing things mud that methanobacteria and methanobacteria are main body flora in open white wine production environment.
The key of carrying out cellar for storing things mud methanobacteria enlarged culturing is that achievements are suitable for the nutritional condition of growth methanotrophic bacterial strain breeding and the envrionment conditions of absolute anaerobism.Methanobacteria, utilizes the abilities such as organonitrogen, carbon low, and nutritive substance molecular structure is simple, must do pre-treatment to its ecosystem nutrition.Definitely anaerobic environment is crucial, and except the utilization of methane-generating pit condition, adopting NANOPHASE MATERIAL is that nano material embedding culture methanobacteria is the important technological innovation of the present invention.
The solid smallest particles diameter of soil is between 1-100 millimicron, and soil colloid particulate major part is electronegative, but in soil, contains more Ca
++and impel soil colloid particulate to produce cohesion, in this environment, surface band negative charge, diameter is that the methane thalline of 0.3-0.5 micron can be condensed, wherein, and under quiescent conditions, soil colloid is in state of aggregation, for parcel methanobacteria wherein forms absolute anaerobic environment, after soil parcel methanobacteria, at this moment soil colloid can adsorb again the ion CH of opposite charges around selectively
+, Ca
+, Mg
++, K
+, NH
+, Na
+deng, these positively charged ions are gone back replaceable each other, and soil can be methanobacteria absorption nutrition and plays transfer function.So it is the indispensable material of artificial culture methanobacteria oxygen barrier that the present invention has selected soil.
Helpfulness of the present invention: it is that main body flora, caproic acid bacteria are stored for inferior mud that the present invention adopts common white brewery often have ready conditions-Wa cylinder and Jiao Chi to build methanobacteria, has created condition for producing clear aromatic Chinese spirit; The present invention has overcome a batch production methanobacteria technique of anaerobic incubation difficult problem, and having realized methanobacteria is that main body flora, caproic acid bacteria are inferior mud cellar for storing things preparation; Utilize mud prepared by the present invention to store and technique wine brewing, forming ethyl acetate is that master, ethyl hexanoate are inferior, is aided with 2, the clear aromatic Chinese spirit local flavor of 3-dimethyl diketone.In conjunction with the part feature of traditional yeast wine, Xiaoqu wine technique, form clear aromatic Chinese spirit technique.
Embodiment
Below by embodiment, the present invention is specifically described; the present embodiment is only for being further detailed the present invention; but can not be interpreted as limiting the scope of the invention, some nonessential improvement that those skilled in the art makes according to the content of the invention described above and adjustment also belong to the scope of protection of the invention.
Embodiment 1
Bacterium is clay standby
(1) pretreatment:
Yeast slurry making method, alcohol dried yeast powder adds in the sucrose water of 10 times 8% and stirs evenly, and 37 ℃ of activation in 20 minutes are yeast slurry;
Pig blood, soybean cake powder or dried silkworm chrysalis meal fermentation process, pig blood is directly with distillery yeast mud, soybean cake powder or dried silkworm chrysalis meal add above-mentioned yeast slurry with 5 times of water soakings after 1 day, yeast slurry consumption is 1% of pig blood, soya-bean cake soak or dried silkworm chrysalis meal soak weight, normal temperature fermentation is more than 30 days, 0.2 hundred million of amount of yeast/more than ml;
(2) methanobacteria liquid is cultivated:
Take methane-generating pit tankage as bacterial classification, and sowing quantity is by weight more than 15%.Culture medium prescription comprises the component of following parts by weight: 0.8 part, ammonium phosphate, 0.05 part, bicarbonate of ammonia, 3 parts of dried silkworm chrysalis meals, 3 parts of soybean cake powder, 1 part of peptone, 3 parts of wheat-flours, 1 part of sorghum flour, 1 part of rice meal, 8 parts of soil fine powders;
Bent vinasse leach liquor and each component of substratum of 30% of 85 ℃ of 70 parts of temperature fully mix, and are cooled to 40 ℃, and it is 6.8-7.0 that PH is adjusted in the calcium carbonate grain water-soluble liquid adjustment of take, and adding Daqu foreshot and wine tail, to make compound contain wine degree be 2%, then add vitamins B
12solution, vitamins B
12strength of solution 25mg/ml, the every 50Kg compound of add-on adds 1ml vitamins B
12solution, 0.1 part of yeast extract paste, adds caproic acid bacteria solution to 100 part, and every milliliter of caproic acid bacteria solution is containing 400,000,000 bacterium of bacterium;
Gauze, kraft paper sealing after full cylinder, if will strengthen caproic acid bacteria solution consumption less than cylinder, with full cylinder, be as the criterion, 33 ± 2 ℃ are incubated static cultivation 7 days, take out after the liquid 20-25 part of upper strata, add rapidly 5 parts of methane bacterial classification 15-20 part and soil fine powders, if increase methane bacterial classification consumption less than cylinder, with full cylinder, be as the criterion, plastic cloth sealing, above methanobacteria liquid bimester of 33 ± 2 ℃ of static cultivations, every milliliter of bacterium liquid is containing bacterium more than 0.4 hundred million;
The full cylinder of above-mentioned what is called refers to and in preparation process, adopts the wine vat that can take up 100 parts of left and right raw materials to carry out the cultivation of bacterium liquid, needs to fill with wine vat and seals with plastic cloth, fermented liquid is drained to air and air insulated after adding methane bacterial classification.
(3) cellar for storing things mud fermentation culture:
Following composition umber is parts by weight;
By 7000 parts of lotus root field mud, fish pond mud or clear claies, 3000 parts of pit skin muds, 50 parts of barleys, 20 parts of wheats, 50 parts, glutinous rice, 20 parts of peas, 20 parts of lima beans, 120 parts of koji powders, 200 parts of leaven aroma unstrained spirits, 200 parts of 2000 parts of step (1) pre-treatment pig blood or 200 parts of pre-treatment soybean cake powder or dried silkworm chrysalis meals, 25 parts, bicarbonate of ammonia, 200 parts of the liquid phosphorus ammoniums of weight percent concentration 5%, 60 write music 150 parts of wine, 150 parts of yellow waters;
100 parts of methanobacteria liquid prepared by step (2) are mixed and added to above material thoroughly, packs Jiao Chi into profusely, plastic cloth sealing, 33 ± 2 ℃ of fermentation February above bacterium mud, every gram, bacterium mud is containing bacterium more than 0.4 hundred million, naturally warm fermentation must be in summer.By methanobacteria liquid measure, regulate earth dry wet, dry wet degree is as brick and tile mud shape.
The above-mentioned bacterium Ni Jiao pond of building is to squeeze into bamboo nail on the pool wall wall of the dark 2m in cellar for storing things, wide 2m, long 3m, hangs up flax silk, costs zymophyte mud; The thick 15cm of bacterium mud wall, base thickness 20cm, corner 18cm; The thick 10cm that is not less than of top entrance of cellar bacterium mud, troweling on face, spills bent powder, the grain of loading immediately pit entry fermentation after building up.
Embodiment 2
Distiller's yeast preparation
(1), raw material pulverizing
Raw material pulverizing and wheat koji relationship between quality are very large, after impurity removing, before pulverizing, should add 5%-10% warm water mixes thoroughly, material moistening 12h pulverizes again, and to strictly control the degree of grinding of raw material, by traditional koji requirement, be to treat that wheat wears into the plum blossom lobe of " the rotten skin of the rotten heart ", be about to wheat shelling slabbing, center pulverize.
(2), add water spice
Raw material powder after raw material pulverizing, moisture content is 15% left and right only, spice can not meet the needs of curved billet moulding and cultivation, therefore need add water, amount of water is how many and whether mix and stir even, relevant with wheat koji quality, water is the essential material of microorganism growth breeding and biochemical reaction, be the inside and outside solvent of microbe, only have by water, microorganism could be from external absorption nutriment, therefore, after spice, curved billet must have suff water.
(3), buckle
By machine in raw material powder, buckle after adding water, uniform mixing, must compress, can not losing angle, otherwise scrap weight, press rear curved billet and be discharged to and stepping on bent, firm receipts sweat enter bent room, otherwise the evaporation of curved billet surface-moisture is too much, enter the easy pachydermia that rises behind room, do not hang clothing.
(4), enter the room and pacify song, cultivation fermentation
Before curved billet is entered the room, bent room temperature must be more than 25 degree, curved billet enter room added after, front 2d is sprayed in curved billet equably with the bent mother liquor having activated, and every day 2-3 time, take and keeps the humidity on curved billet surface and be curved billet surface seeding, form good extension clothing, from curved billet enter that room starts until very finish, every day is water-sprinkling 3-4 time earthward, keeps at any time the humidity on ground, to maintain fermenting house high humidity state, generally, in 24h, in visible curved billet, start to produce needle-like white point, be covered with whole surface.After 48h, complete the extension clothing process of curved billet, in this stage, diligent door window ventilates and changes oxygen, controls temperature rising, to be no more than 40 ℃, be advisable, and 6d left and right, product temperature reaches 60 ℃ of top temperature, enters the thermophilic fermentation phase.The thermophilic fermentation phase will keep the stability of temperature and higher humidity, and the time of door window humidity discharging can not be long, the moisturizing of often spraying water earthward, the holding time as 10-12d of pliotherm period.
(5), pile up and store
After knee-piece fermenting-ripening, storing 3-6 month ability uses, the quality of storing directly affects bent style and quality, bent storage is according to horizontal 3 perpendicular 3 staggered handstand, successively pile up to store, between knee-piece and knee-piece mutually near, forms a larger song and piles, whole song piles an integral body comparatively closely, concrete heat-insulating property preferably.
Embodiment 3
Fermentation wine-making technique
One, the production technique of Xiaoqu wine:
1, bubble grain: the heart that absorbs water, even, the soaked foot of wanting.Temperature 73-74 ℃ after bubble grain stirs.Bubble grain time 6-10 hour.
2, steam grain: require ripe grain soft ripe, drip light, receive sweat, evenly.Moisture 59-61% while going out rice steamer, starch breach rate is more than 89%.
3, cartonning cultivation:
A requires: mould, yeast growth is normal, miscellaneous bacteria is few.Outlet sense organ: suede, there is Qu Xiang, without sour, vexed, fume, and strictly control cultivation temperature, time and outlet are always tender.
B receives after case, the temperature inside the box, the hot season approaches room temperature, winter general 30-31 ℃, cold day cultivation is through 25-26 hour, hot day, old tender suitable during outlet, product temperature reached 34-35 ℃ through 21-22 hour.
4, enter bucket fermentation:
By poor consumption of joining of Various Seasonal, join grain winter and be ripe grain 3.5 times, hot season 3.8-4 doubly.Fermented mash acidity 1.7% left and right, moisture 70%, rice husk content 12%, starch content 5-5.1%.
5, steam wine: loaded steamer wants light even loose, not overfill.Fire wants large and steady simultaneously, tunes to open shrouding disc, wants firepower steady while heating up in a steamer wine.Going out wine temperature is controlled at below 30 degree.Want butt to truncate.Wine degree is more than 63%.The white wine distilling is for returning sofa ferment.
Two, yeast wine production technique:
1, raw material: must pulverize.Be conducive to the water-swelling of starch granules, digestion.And increase the contact surface of grain powder and enzyme.
2, material moistening is mixed and stirred: in Various Seasonal grain powder and female poor ratio (1:4～5), rice husk is 17%～22% of grain opaque amount, and female grain, the uniform mixing of grain powder, sprinkle the ripe chaff of having been weighed poor son was built to material moistening about 50 minutes, treat rice steamer first 10 minutes, mix and stir for the second time.
3, upper rice steamer, distillation: during upper rice steamer, firepower wants greatly steady, gently sprinkle evenly paving, waves rice steamer on gas, wants butt to truncate while connecing wine, and wine is got in classification, after docking, strengthen internal heat and steam grain, steams 30 minutes grain time.
4, proportioning water: grain grain goes out after rice steamer, squeezes into 85 ℃ of above hot water immediately, promotes starch cell grain to absorb rapidly moisture, makes its further gelatinization, and water gaging consumption is advisable at (53%～55%) into the water content of cellar for storing things grain grain depending on making season.
5, song is spread in airing: grain grain is drying in the air grain bed, after wind is cooling, and pit entry temperature hot season level land temperature, cold season is advisable at 16 ℃～19 ℃, song 18～22Kg for the every 100Kg grain of Daqu survival dose powder.
6, pit entry fermentation: airing is spread and bent completely can be entered cellar for storing things.In the time of in grain grain enters cellar for storing things, each rice steamer is evenly sprinkling upon 63 ° of distilled liquor 25Kg in grain grain, then spreads 1 kilogram, bent powder, is taken off to put down to track tramping, and entirely stores after grain grain installs, then takes off flat.Step on cellar for storing things, face grain pit entry temperature is slightly higher than grain grain, installs after face grain,, with pit skin mud envelope cellar for storing things, ferments about 50 days, and fermentation ends trips out female grain and joins grain steaming wine.
Test example 1
The zymocyte liquid of embodiment 1 preparation and cellar for storing things mud are detected: get 1 milliliter of 1 gram of zymophyte mud or zymocyte liquid, with 100 times of distilled water dilutings, shaking up, get the one after another drop of blood counting chamber that enters, is 16 little lattice with the every large lattice of 5 large lattice of microscope (40 times) meter) total count.Calculation formula:
The bacterium number of N=5 large lattice
Detected result is: every gram, bacterium mud is containing bacterium more than 0.4 hundred million, bacterium also every milliliter containing bacterium more than 0.4 hundred million.
Test example 2
Adopt the clay standby wine cellar of bacterium of the present invention to carry out liquor fermentation processing, extract traditional wine cellar fermentation white wine simultaneously and contrast, result is as follows:
Table 1, the clay standby wine cellar of bacterium of the present invention produces white wine stratographic analysis: the mg/100ml of unit
| Component | No. 6 cellars for storing things | No. 8 cellars for storing things | No. 11 cellars for storing things |
| Acetaldehyde | 14.4 | 16.8 | 23.6 |
| Acetal | 33.78 | 30.6 | 34.3 |
| Methyl alcohol | 8.76 | 9.8 | 10.37 |
| N-propyl alcohol | 8.10 | 7.4 | 10.56 |
| Sec-butyl alcohol | 10.87 | 11.8 | 9.28 |
| Propyl carbinol | 11.63 | 10.3 | 9.01 |
| Isopropylcarbinol | 10.18 | 9.37 | 8.62 |
| Primary isoamyl alcohol | 27.10 | 23.6 | 31.6 |
| Ethyl butyrate | 16.06 | 19.31 | 22.6 |
| Ethyl acetate | 143.46 | 158.42 | 141.3 |
| Valeric acid ethylester | 7.06 | 5.03 | 6.54 |
| Ethyl lactate | 76.68 | 63.8 | 73.5 |
| Ethyl hexanoate | 87.6 | 79.6 | 82.6 |
| 2.3 1 dimethyl diketone | 7.8 | 6.3 | 6.56 |
| Total acid (g/L) | 1.16 | 1.28 | 1.21 |
Table 2, aromatic Chinese spirit wine cellar produces white wine stratographic analysis: the mg/100ml of unit
| Component | No. 3 cellars for storing things | No. 5 cellars for storing things |
| Acetaldehyde | 20.4 | 24.5 |
| Acetal | 36.7 | 30.4 |
| Methyl alcohol | 16.4 | 11.8 |
| N-propyl alcohol | 14.76 | 10.34 |
| Sec-butyl alcohol | 6.83 | 4.71 |
| Propyl carbinol | 12.3 | 11.6 |
| Isopropylcarbinol | 11.28 | 10.32 |
| Primary isoamyl alcohol | 27.10 | 24.77 |
| Ethyl butyrate | 18.06 | 15.84 |
| Ethyl acetate | 84.49 | 110.36 |
| Valeric acid ethylester | 4.06 | 4.84 |
| Ethyl lactate | 135.29 | 123.11 |
| Ethyl hexanoate | 223.8 | 198.3 |
| Total acid (g/L) | 0.98 | 1.13 |
There are table 1 and table 2 visible, the present invention prepares the clear aromatic Chinese spirit of the bacterium Ni Jiao pond fermented soy that bacterium mud builds, and ethyl acetate content is higher than ethyl hexanoate content. and formed and take ethyl acetate, ethyl hexanoate as main aroma, the clear aromatic Chinese spirit that coexists with 2.3 1 dimethyl diketone compositions.
Claims (4)
1. a preparation technology for clear aromatic Chinese spirit, comprise distiller's yeast preparation, bacterium clay standby, build bacterium Ni Jiao pond and fermentation wine-making technique, it is characterized in that clay standby the comprising the following steps of described bacterium:
(1) pretreatment:
Yeast slurry making method, alcohol dried yeast powder adds in the sucrose water of 10 times 8% and stirs evenly, and 37 ℃ of activation in 20 minutes are yeast slurry;
Pig blood, soybean cake powder or dried silkworm chrysalis meal fermentation process, pig blood is directly with distillery yeast mud, soybean cake powder or dried silkworm chrysalis meal add above-mentioned yeast slurry with 5 times of water soakings after 1 day, yeast slurry consumption is 1% of pig blood, soya-bean cake soak or dried silkworm chrysalis meal soak weight, normal temperature fermentation is more than 30 days, 0.2 hundred million of amount of yeast/more than ml;
(2) methanobacteria liquid is cultivated:
Take methane-generating pit tankage as bacterial classification, and culture medium prescription comprises the component of following parts by weight: 0.8 part, ammonium phosphate, 0.05 part, bicarbonate of ammonia, 3 parts of dried silkworm chrysalis meals, 3 parts of soybean cake powder, 1 part of peptone, 3 parts of wheat-flours, 1 part of sorghum flour, 1 part of rice meal, 8 parts of soil fine powders;
Bent vinasse leach liquor and each component of substratum of 30% of 85 ℃ of 70 parts of temperature fully mix, and are cooled to 40 ℃, and it is 6.8-7.0 that PH is adjusted in the calcium carbonate grain water-soluble liquid adjustment of take, and adding Daqu foreshot and wine tail, to make compound contain wine degree be 2%, then add vitamins B
12solution, vitamins B
12strength of solution 25mg/ml, the every 50Kg compound of add-on adds 1ml vitamins B
12solution, 0.1 part of yeast extract paste, adds caproic acid bacteria solution to 100 part, and every milliliter of caproic acid bacteria solution is containing 400,000,000 bacterium of bacterium;
Gauze, kraft paper sealing after full cylinder, if will strengthen caproic acid bacteria solution consumption less than cylinder, with full cylinder, be as the criterion, 33 ± 2 ℃ are incubated static cultivation 7 days, take out after the liquid 20-25 part of upper strata, add rapidly 5 parts of methane bacterial classification 15-20 part and soil fine powders, if increase methane bacterial classification consumption less than cylinder, with full cylinder, be as the criterion, plastic cloth sealing, above methanobacteria liquid bimester of 33 ± 2 ℃ of static cultivations, every milliliter of bacterium liquid is containing bacterium more than 0.4 hundred million;
(3) cellar for storing things mud fermentation culture:
Following composition umber is parts by weight;
By 7000 parts of lotus root field mud, fish pond mud or clear claies, 3000 parts of pit skin muds, 50 parts of barleys, 20 parts of wheats, 50 parts, glutinous rice, 20 parts of peas, 20 parts of lima beans, 120 parts of koji powders, 200 parts of leaven aroma unstrained spirits, 200 parts of 2000 parts of step (1) pre-treatment pig blood or 200 parts of pre-treatment soybean cake powder or dried silkworm chrysalis meals, 25 parts, bicarbonate of ammonia, 200 parts of the liquid phosphorus ammoniums of weight percent concentration 5%, 60 write music 150 parts of wine, 150 parts of yellow waters;
100 parts of methanobacteria liquid that above material is prepared with step (2) mix, and fill Jiao Chi, plastic cloth sealing, 33 ± 2 ℃ of fermentation February above bacterium mud, every gram, bacterium mud is containing bacterium more than 0.4 hundred million.
2. the preparation technology of clear aromatic Chinese spirit according to claim 1, is characterized in that: described in to build bacterium Ni Jiao pond be to squeeze into bamboo nail on the pool wall wall of the dark 2m in cellar for storing things, wide 2m, long 3m, hang up flax silk, cost zymophyte mud; The thick 15cm of bacterium mud wall, base thickness 20cm, corner 18cm; The thick 10cm that is not less than of top entrance of cellar bacterium mud, troweling on face, spills bent powder, the grain of loading immediately pit entry fermentation after building up.
3. the preparation technology of clear aromatic Chinese spirit according to claim 2, is characterized in that: described distiller's yeast preparation comprises raw material pulverizing, adds water spice, buckles, enters the room and pacify song, cultivation fermentation and pile up and store step.
4. the preparation technology of clear aromatic Chinese spirit according to claim 2, is characterized in that: described fermentation wine-making technique comprises Xiaoqu wine preparation technology and yeast wine preparation technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310710918.0A CN103666927B (en) | 2013-12-20 | 2013-12-20 | Process for preparing fresh scent strong-flavor Chinese spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310710918.0A CN103666927B (en) | 2013-12-20 | 2013-12-20 | Process for preparing fresh scent strong-flavor Chinese spirit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103666927A true CN103666927A (en) | 2014-03-26 |
| CN103666927B CN103666927B (en) | 2015-07-01 |
Family
ID=50305709
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310710918.0A Expired - Fee Related CN103666927B (en) | 2013-12-20 | 2013-12-20 | Process for preparing fresh scent strong-flavor Chinese spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103666927B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031801A (en) * | 2014-06-25 | 2014-09-10 | 廖尔秀 | Method for brewing distilled spirit by using rice as raw material |
| CN104087472A (en) * | 2014-06-25 | 2014-10-08 | 廖尔秀 | Method for brewing yellow wine from rice |
| CN104152318A (en) * | 2014-08-11 | 2014-11-19 | 河南老窖酒业有限公司 | Artificial aged pit mud and preparation technology thereof |
| CN106118971A (en) * | 2016-06-29 | 2016-11-16 | 贵州蛮王酒业有限公司 | The preparation method of aromatic Chinese spirit |
| CN107022444A (en) * | 2017-05-18 | 2017-08-08 | 江苏洋河酒厂股份有限公司 | A kind of production method of sesame-flavor pit mud |
| CN107034093A (en) * | 2017-06-24 | 2017-08-11 | 万源市大面山酒业有限公司 | A kind of brewing method of clear giving off a strong fragrance dulcis wine |
| CN107619743A (en) * | 2017-10-30 | 2018-01-23 | 贵州金液郎酒业有限公司 | A kind of liquor fermenting method |
| CN107904085A (en) * | 2017-12-22 | 2018-04-13 | 史新卫 | A kind of Luzhou-flavor distiller's yeast and preparation method thereof |
| CN108753668A (en) * | 2018-07-26 | 2018-11-06 | 安徽瑞思威尔科技有限公司 | A kind of preparation method of the old cellar for storing things Tiny ecosystem function bacterium solution of simulation |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101503655A (en) * | 2009-03-17 | 2009-08-12 | 李家民 | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit |
| CN101892142A (en) * | 2010-08-12 | 2010-11-24 | 四川省农业科学院水稻高粱研究所 | Preparation method of in-vivo pit skin mud |
| CN101921685A (en) * | 2010-01-11 | 2010-12-22 | 贵州省仁怀市茅台镇老伙记酒业有限公司 | Production process of highly-fragrant health care wine |
| CN101948722A (en) * | 2010-09-03 | 2011-01-19 | 刘怀颖 | Luzhou-flavor Daqu liquor pit mud and preparation method thereof |
| CN103343105A (en) * | 2013-07-17 | 2013-10-09 | 湖北工业大学 | Preparation method of novel liquid pit mud |
-
2013
- 2013-12-20 CN CN201310710918.0A patent/CN103666927B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101503655A (en) * | 2009-03-17 | 2009-08-12 | 李家民 | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit |
| CN101921685A (en) * | 2010-01-11 | 2010-12-22 | 贵州省仁怀市茅台镇老伙记酒业有限公司 | Production process of highly-fragrant health care wine |
| CN101892142A (en) * | 2010-08-12 | 2010-11-24 | 四川省农业科学院水稻高粱研究所 | Preparation method of in-vivo pit skin mud |
| CN101948722A (en) * | 2010-09-03 | 2011-01-19 | 刘怀颖 | Luzhou-flavor Daqu liquor pit mud and preparation method thereof |
| CN103343105A (en) * | 2013-07-17 | 2013-10-09 | 湖北工业大学 | Preparation method of novel liquid pit mud |
Non-Patent Citations (3)
| Title |
|---|
| 刘茂柯 等: "浓香型白酒窖泥古菌群落结构及其多样性", 《食品与发酵工业》 * |
| 唐瑞: "己酸菌、窖泥与浓香型白酒之间的关系", 《酿酒》 * |
| 黄亚东 等: "《白酒生产技术》", 29 February 2012, 中国轻工业出版社 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031801A (en) * | 2014-06-25 | 2014-09-10 | 廖尔秀 | Method for brewing distilled spirit by using rice as raw material |
| CN104087472A (en) * | 2014-06-25 | 2014-10-08 | 廖尔秀 | Method for brewing yellow wine from rice |
| CN104087472B (en) * | 2014-06-25 | 2016-05-11 | 廖尔秀 | A kind of low wine brewing method taking rice as raw material |
| CN104031801B (en) * | 2014-06-25 | 2016-06-08 | 廖尔秀 | A kind of take rice as the liquor brewing method of raw material |
| CN104152318A (en) * | 2014-08-11 | 2014-11-19 | 河南老窖酒业有限公司 | Artificial aged pit mud and preparation technology thereof |
| CN104152318B (en) * | 2014-08-11 | 2016-08-24 | 裴久卿 | A kind of artificial old brewing mud and preparation technology thereof |
| CN106118971A (en) * | 2016-06-29 | 2016-11-16 | 贵州蛮王酒业有限公司 | The preparation method of aromatic Chinese spirit |
| CN107022444A (en) * | 2017-05-18 | 2017-08-08 | 江苏洋河酒厂股份有限公司 | A kind of production method of sesame-flavor pit mud |
| CN107022444B (en) * | 2017-05-18 | 2020-06-09 | 江苏洋河酒厂股份有限公司 | Production method of sesame-flavor pit mud |
| CN107034093A (en) * | 2017-06-24 | 2017-08-11 | 万源市大面山酒业有限公司 | A kind of brewing method of clear giving off a strong fragrance dulcis wine |
| CN107034093B (en) * | 2017-06-24 | 2021-07-02 | 万源市大面山酒业有限公司 | Brewing method of fresh and strong fragrant hovenia dulcis thunb wine |
| CN107619743A (en) * | 2017-10-30 | 2018-01-23 | 贵州金液郎酒业有限公司 | A kind of liquor fermenting method |
| CN107904085A (en) * | 2017-12-22 | 2018-04-13 | 史新卫 | A kind of Luzhou-flavor distiller's yeast and preparation method thereof |
| CN108753668A (en) * | 2018-07-26 | 2018-11-06 | 安徽瑞思威尔科技有限公司 | A kind of preparation method of the old cellar for storing things Tiny ecosystem function bacterium solution of simulation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103666927B (en) | 2015-07-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103666927B (en) | Process for preparing fresh scent strong-flavor Chinese spirit | |
| CN104651199B (en) | Bamboo class is carried out the method for liquor-making by solid fermentation as puff | |
| CN102229874B (en) | Production method of Luzhou-flavor liquor | |
| CN101892142B (en) | Preparation method of in-vivo pit skin mud | |
| CN102127497B (en) | Method for producing white spirit by utilizing waste spent grains | |
| CN101717709A (en) | Preparation method of cordyceps wine | |
| CN102578370B (en) | Method for preparing biological feed by using cordyceps culture medium wastes as main raw materials | |
| CN101857829A (en) | Clear and thick rice composite aromatic Chinese spirits and production process and equipment thereof | |
| CN102154081A (en) | Preparation method of strong aromatic Chinese spirits pit mud by adding red yeast esterified enzyme | |
| CN102181342A (en) | Artificial pit mud and preparation method thereof | |
| CN105062766A (en) | Method for brewing rice-flavor baijiu | |
| CN101831371B (en) | Process for producing lotus seed spirit | |
| CN102154080A (en) | Preparation method of luzhou-flavour white spirit cellar mud added with esterified liquid | |
| CN104388246A (en) | Special flavor type daqu liquor and preparation method thereof | |
| CN101735917B (en) | Fumigated liquor and brewing technology thereof | |
| CN106399005A (en) | Method for making Luzhou-flavor baijiu in pit-free mode | |
| CN110499224A (en) | A kind of process preparing strengthening porcelain using monascus | |
| CN102146325B (en) | Method for culturing closed cellar mud | |
| CN102776093B (en) | Preparation process of deuterium-depleted water Daqu | |
| CN102286318A (en) | sugarcane wine and production method thereof | |
| CN103881873A (en) | Brewing method for chestnut wine | |
| CN103897920B (en) | A kind of wine brewing stores the preparation method of mud with space caproic acid bacteria | |
| CN100448973C (en) | Sugar cane wine and its production process | |
| CN110452822A (en) | A kind of compound wine brewing song and its brewing method using vinasse fermentation wine brewing | |
| CN108559684A (en) | Maotai-flavor liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150701 Termination date: 20171220 |