CN104120066B - Method for producing Maotai-flavor liquor through liquid fermentation - Google Patents
Method for producing Maotai-flavor liquor through liquid fermentation Download PDFInfo
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- CN104120066B CN104120066B CN201410391380.6A CN201410391380A CN104120066B CN 104120066 B CN104120066 B CN 104120066B CN 201410391380 A CN201410391380 A CN 201410391380A CN 104120066 B CN104120066 B CN 104120066B
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Abstract
The invention discloses a method for producing Maotai-flavor liquor through liquid fermentation and belongs to the technical field of liquor brewing. The method for producing the Maotai-flavor liquor comprises the following steps: unshelling, moderately smashing and cooking broomcorn, adding high temperature yeast powder to carry out pretreatment, adding water and ingredients to carry out the liquid fermentation and distilling after the fermentation is finished to obtain the Maotai-flavor liquor, wherein the fermentation process comprises the following three stages: 1, adding brewers yeast to carry out alcohol producing fermentation; 2, adding Maotai-flavor producing bacteria to carry out Maotai-flavor matter producing fermentation; 3, adding ester producing yeast to carry out esterification reaction. The method has the advantages that a traditional solid fermentation way is replaced by the liquid fermentation way to brew the Maotai-flavor liquor, so that the production cycle of the Maotai-flavor liquor is greatly shortened and the production cost is reduced; the Maotai-flavor liquor obtained through the method disclosed by the invention is yellowish and transparent, outstanding in Maotai-flavor, mellow in liquor body, long in aftertaste and high in content of total acid, total ester and total alcohol.
Description
Technical field
The invention belongs to brewing technical field, relate to a kind of method that Maotai-flavor liquor is produced in liquid state fermentation.
Background technology
Maotai-flavor liquor production history is long, of long standing and well established, quiet and tastefully laid out, fine and smooth with its fragrance, and wine body is mellow plentifully to be liked by human consumer.Nowadays the sales volume of Maotai-flavor liquor grows with each passing day, its consumption area and consumer groups are also in continuous expansion, tradition Maotai-flavor liquor production technique Raw through to feed intake for twice, nine boilings, eight fermentations, get wine seven times, wherein each fermentation period is one month, production technique extremely emphasizes season simultaneously, the hot summer days step on song, and husky under the Double Ninth Festival, these are all the principal features of Maotai-flavor liquor production technique.But the making method of conventional solid-state method Maotai-flavor liquor is very complicated, it is generally higher that production cycle length result in its production cost, and labour intensity is large.
Through retrieval pertinent literature, the research of liquid state fermentation technology being produced to sauce cordiale is not reported, still belongs to blank both at home and abroad.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art and deficiency, provide a kind of liquid state fermentation to produce the method for Maotai-flavor liquor.The present invention also aims to provide a kind of Maotai-flavor liquor obtained by this production method.
To achieve these goals, the present invention is by the following technical solutions:
A method for Maotai-flavor liquor is produced in liquid state fermentation, comprises the steps:
(1) raw material pulverizing: be first 4,6 lobes (pulverizing rear section 4 lobe, part 6 lobes) by 50% pulverizing after Chinese sorghum shelling, 50% does not pulverize, and then mixes.
(2) boiling: Chinese sorghum boiling to 7 is ripe, 3 one-tenth hard-cores or the white heart.
(3) mixed song: by behind Chinese sorghum airing to 30 ~ 35 of boiling DEG C, add high-temperature daqu powder, turn evenly.
(4) pre-treatment: by add Qu Fenhou grain grain draw in heaps, carry out pre-treatment 24-36h, after pre-treatment terminates, according to 1:1.5 ~ 2(mass ratio) material-water ratio batching mix.
(5) first stage fermentation: the material of mixing is warming up to 95 ~ 100 DEG C, insulation 10-12min, is then cooled to 30 ~ 32 DEG C, adds S. cervisiae liquid, carries out first stage fermentation 13 ~ 15 days.
(6) subordinate phase fermentation: after first stage fermentation ends, fermentation liquid is warming up to 95 ~ 100 DEG C, insulation 10-12min, is then cooled to 50 ~ 55 DEG C, adds and produces Sauce flavor bacterium bacterium liquid, carry out subordinate phase fermentation 7 ~ 8 days.
(7) phase III fermentation: after subordinate phase fermentation ends, fermentation liquid is warming up to 95 ~ 100 DEG C, insulation 10-12min, is then cooled to 30 ~ 32 DEG C, and add ester-producing yeast bacterium liquid, ferment about 7 ~ 8 days, wine is plucked in distillation.
High-temperature daqu powder described in step (3) is bought by Guizhou Li Gao light science and technology Development Co., Ltd, and the amount of high-temperature daqu powder is preferably 30 ~ 35% of Chinese sorghum quality.
Pre-treatment described in step (4) for carry out in high temperature stack-up case, and described high temperature stack-up case is preferably the liquor production high temperature stack-up case in the applicant's utility model patent " a kind of liquor production high temperature stack-up case " (ZL201320380343.6).
Being prepared as of S. cervisiae liquid described in step (5): adopt YPD substratum (1% yeast extract paste, 2% peptone, 2% glucose), 28 DEG C, 120r/min ferment 7d obtain.The amount of S. cervisiae liquid is preferably 1 ~ 1.5% of the rear feed liquid cumulative volume of the poor batching that adds water of grain.
Step (5) the first stage temperature of fermentation is preferably 30 ~ 35 DEG C.
Product Sauce flavor bacterium described in step (6) is preferably Bacillus licheniformis.The preparation of Bacillus licheniformis liquid is preferably: with wheat bran diffusion juice for substratum, 45 DEG C, the 150r/min 12d that ferments obtains.The amount of Bacillus licheniformis liquid is preferably 5 ~ 6% of the rear feed liquid cumulative volume of the poor batching that adds water of grain.
The temperature of step (6) subordinate phase fermentation is preferably 45 ~ 50 DEG C.
Ester-producing yeast described in step (7) be preferably the abnormal Hansenula anomala bacterium of height endurability ester-producing yeast bacterial strain (
hansenula anomala) BTL-Y01, deposit number be CCTCC NO:M2013115(the applicant in first application for a patent for invention " a kind of height endurability ester-producing yeast bacterial strain and application thereof ", application number 201310191489.0).The preparation of height endurability ester-producing yeast bacterium liquid is preferably: yeast-inoculated is in YEPD liquid nutrient medium (glucose 20g, adds water to 1000mL for yeast extract paste 10g, peptone 20g, pH 6.0 ~ 6.5), and at 30 DEG C of temperature, 120rpm cultivates 20h and obtains.The amount of ester-producing yeast bacterium liquid is preferably 2 ~ 3% of the rear feed liquid cumulative volume of the poor batching that adds water of grain.
Step (7) the phase III temperature of fermentation is preferably 25 ~ 30 DEG C.
A kind of Maotai-flavor liquor, is obtained by aforesaid method.
It is liquid state fermentation equipment for making sauce aromatic white spirit that the present invention changes traditional solid state fermentation mode, and whole brewing process adopts solid-liquid combination, and namely liquid state fermentation again after solid-state high temperature stack-up, adopts stage temperature controlled fermentation during the fermentation, is convenient to the control of fermenting process.Wherein the product alcohol stage regulates and controls karusen temperature according to the suitableeest production metabolic temperature of added yeast saccharomyces cerevisiae; Produce sauce fragrant stage control karusen high temperature, the growth metabolism for genus bacillus provides suitable temperature; Produce the temperature that the ester stage reduces karusen as far as possible, be conducive to organic acid like this and play esterification slowly with alcohol and generate ester perfume class material.
The present invention has following beneficial effect:
(1) fermentation period is shortened: compared with the technique of conventional solid-state fermentative production Maotai-flavor liquor, adopt method provided by the present invention, the production cycle shortened to about 30 days by 1 year, greatly reduced production cost, had saved grain.
(2) the micro-Huang of the Maotai-flavor liquor adopting method provided by the present invention to brew is transparent, and sauce perfume is outstanding, wine body alcohol and, entrance is mellow mellow, long times of aftertaste, empty cup lasting is longer.
(3) the Maotai-flavor liquor total acid content adopting method provided by the present invention to brew is: 208mg/100mL, total ester content is: 218mg/100mL, total alcohol content is: 165mg/100mL, total aldehyde content is: 79mg/100mL, ethyl hexanoate content is: 42mg/100mL, content of ethyl lactate is: 98mg/100mL, and ethyl acetate content is: 143mg/100mL.
Embodiment
Below in conjunction with embodiment, further detailed description is done to the present invention, but embodiments of the present invention are not limited thereto.
Material used in following embodiment:
High-temperature daqu powder: buy in Guizhou Li Gao light science and technology Development Co., Ltd.
S. cervisiae liquid: yeast saccharomyces cerevisiae adopt YPD substratum (1% yeast extract paste, 2% peptone, 2% glucose), 28 DEG C, 120r/min ferment 7d obtain.
Bacillus licheniformis liquid: with wheat bran diffusion juice for substratum, Bacillus licheniformis 45 DEG C, 150r/min condition bottom fermentation 12d obtains.
Ester-producing yeast bacterium liquid: abnormal Hansenula anomala bacterium BTL-Y01(deposit number is CCTCC NO:M2013115) be inoculated in YEPD liquid nutrient medium (yeast extract paste 10g, peptone 20g, glucose 20g, add water to 1000mL, pH 6.0 ~ 6.5) in, at 30 DEG C of temperature, 120rpm cultivates 20h and obtains.
Embodiment 1
(1) take 2kg Chinese sorghum, after shelling, wherein 1kg pulverizes is 4,6 lobes, and 1kg does not pulverize, and then mixes.
(2) steam grain 30min, the grain 7 obtained is ripe, with 3 one-tenth hard-cores or the white heart.
(3) the grain spreading for cooling to 35 DEG C that obtains of step (2), adds 0.6kg high-temperature daqu powder, turns evenly.
(4) grain grain step (3) obtained is drawn in heaps, and temperature is about 40 DEG C of pre-treatment 36h in liquor production high temperature stack-up case (ZL201320380343.6).
(5), after pre-treatment terminates, the grain that step (4) obtained grain is according to 1:2(mass ratio) material-water ratio to add water batching, batching afterwards cumulative volume is 6.2L.
(6) pump in fermentor tank by the material that step (5) has mixed, be warming up to 95 ~ 100 DEG C, insulation 10min, is then cooled to 30 DEG C, and add S. cervisiae liquid 90mL, ferment 13 days, the temperature controlling fermenting process is 30 ~ 35 DEG C.
(7) after first stage fermentation ends, fermentation liquid is warming up to 95 ~ 100 DEG C, insulation 10min, be then cooled to 50 DEG C and add Bacillus licheniformis liquid 310mL, ferment 7 days, the temperature controlling fermenting process is 45 ~ 50 DEG C.
(8) after subordinate phase fermentation ends, fermentation liquid is warming up to 95 ~ 100 DEG C, insulation 10min, is then cooled to 30 DEG C, and add ester-producing yeast bacterium liquid 180mL, ferment 8 days, the temperature controlling fermenting process is 25 ~ 30 DEG C.
(9) after fermentation ends, distill fermentation grain, leave out the beginning and the end, wine is plucked in segmentation, gets stage casing wine and carries out sensory evaluation and physical and chemical index detection, the results are shown in Table 1 and 2.
Table 1. sensory evaluation
| Color and luster | Micro-Huang, limpid transparent, without suspended sediment |
| Fragrance | Sauce perfume (or spice) is comparatively outstanding, comfortable, the empty cup lasting of fragrance is longer |
| Taste | Wine body alcohol and, coordinate, aftertaste is long |
| Style | There is Maotai-flavor liquor style |
Table 2. physical and chemical index
| Material | Total acid | Total ester | Ethyl acetate | Ethyl hexanoate | Ethyl lactate | Total alcohol | Total aldehyde |
| Content (mg/100mL) | 208 | 218 | 143 | 42 | 98 | 165 | 79 |
Embodiment 2
(1) take 4kg Chinese sorghum, after shelling, wherein 2kg pulverizes is 4,6 lobes, and 2kg does not pulverize, and then mixes.
(2) steam grain 35min, the grain 7 obtained is ripe, with 3 one-tenth hard-cores or the white heart.
(3) the grain spreading for cooling to 35 DEG C that obtains of step (2), adds 1.4kg high-temperature daqu powder, turns evenly.
(4) grain grain step (3) obtained is drawn in heaps, and temperature is about 38 DEG C of pre-treatment 30h in liquor production high temperature stack-up case (ZL201320380343.6).
(5), after pre-treatment terminates, the grain that step (4) obtained grain is according to 1:1.5(mass ratio) material-water ratio to add water batching, batching afterwards cumulative volume is 10.4L.
(6) pump in fermentor tank by the material that step (5) has mixed, be warming up to 95 ~ 100 DEG C, insulation 10min, is then cooled to 30 DEG C, and add S. cervisiae liquid 120mL, ferment 15 days, the temperature controlling fermenting process is 30 ~ 35 DEG C.
(7) after first stage fermentation ends, fermentation liquid is warming up to 95 ~ 100 DEG C, insulation 10min, be then cooled to 50 DEG C and add Bacillus licheniformis liquid 620mL, ferment 8 days, the temperature controlling fermenting process is 45 ~ 50 DEG C.
(8) after subordinate phase fermentation ends, fermentation liquid is warming up to 95 ~ 100 DEG C, insulation 10min, is then cooled to 30 DEG C, and add ester-producing yeast bacterium liquid 240mL, ferment 8 days, the temperature controlling fermenting process is 25 ~ 30 DEG C.
(9) after fermentation ends, distill fermentation grain, leave out the beginning and the end, wine is plucked in segmentation, gets stage casing wine and carries out sensory evaluation and physical and chemical index detection, the results are shown in Table 3 and 4.
Table 3. sensory evaluation
| Color and luster | Micro-Huang, without suspended sediment |
| Fragrance | Sauce perfume (or spice) is comparatively outstanding, comfortable, the empty cup lasting of fragrance is longer |
| Taste | Wine body is mellow, silk floss is soft, aftertaste is longer |
| Style | There is Maotai-flavor liquor style |
Table 4. physical and chemical index
| Material | Total acid | Total ester | Ethyl acetate | Ethyl hexanoate | Ethyl lactate | Total alcohol | Total aldehyde |
| Content (mg/100mL) | 176 | 204 | 137 | 39 | 104 | 171 | 81 |
Above-described embodiment is only one of better embodiment of the present invention; not limit the scope of the invention with this; therefore: all equivalence changes done according to technique of the present invention, as long as within the scope of main idea of the present invention, all should be covered by within protection scope of the present invention.
Claims (8)
1. a method for Maotai-flavor liquor is produced in liquid state fermentation, it is characterized in that comprising the steps:
(1) raw material pulverizing: first pulverize Chinese sorghum shelling rear 50% for part 4 lobe, part 6 lobe, 50% does not pulverize, and then mixes;
(2) boiling: Chinese sorghum boiling to 7 is ripe, 3 one-tenth hard-cores or the white heart;
(3) mixed song: by behind Chinese sorghum airing to 30 ~ 35 of boiling DEG C, add high-temperature daqu powder, turns evenly;
(4) pre-treatment: the grain grain of adding Qu Fenhou is drawn in heaps, carries out pre-treatment 24-36h, after pre-treatment terminates, mix than batching according to the material quality of 1:1.5 ~ 2;
(5) first stage fermentation: the material of mixing is warming up to 95 ~ 100 DEG C, insulation 10-12min, is then cooled to 30 ~ 32 DEG C, adds S. cervisiae liquid, carries out first stage fermentation 13 ~ 15 days;
(6) subordinate phase fermentation: after first stage fermentation ends, fermentation liquid is warming up to 95 ~ 100 DEG C, insulation 10-12min, is then cooled to 50 ~ 55 DEG C, adds and produces Sauce flavor bacterium bacterium liquid, carry out subordinate phase fermentation 7 ~ 8 days;
(7) phase III fermentation: after subordinate phase fermentation ends, fermentation liquid is warming up to 95 ~ 100 DEG C, insulation 10-12min, is then cooled to 30 ~ 32 DEG C, and add ester-producing yeast bacterium liquid, ferment 7 ~ 8 days, wine is plucked in distillation.
2. the method for Maotai-flavor liquor is produced in liquid state fermentation according to claim 1, it is characterized in that: being prepared as of the S. cervisiae liquid described in step (5): adopt YPD substratum, 28 DEG C, the 120r/min 7d that ferments obtains; The amount of S. cervisiae liquid is 1 ~ 1.5% of feed liquid cumulative volume after the poor batching that adds water of grain.
3. the method for Maotai-flavor liquor is produced in liquid state fermentation according to claim 1, it is characterized in that: step (5) the first stage temperature of fermentation is 30 ~ 35 DEG C.
4. the method for Maotai-flavor liquor is produced in liquid state fermentation according to claim 1, it is characterized in that: the product Sauce flavor bacterium described in step (6) is Bacillus licheniformis; Being prepared as of Bacillus licheniformis liquid: with wheat bran diffusion juice for substratum, 45 DEG C, 150r/min ferment 12d obtain; The amount of Bacillus licheniformis liquid is 5 ~ 6% of feed liquid cumulative volume after the poor batching that adds water of grain.
5. the method for Maotai-flavor liquor is produced in liquid state fermentation according to claim 1, it is characterized in that: the temperature of step (6) subordinate phase fermentation is 45 ~ 50 DEG C.
6. the method for Maotai-flavor liquor is produced in liquid state fermentation according to claim 1, it is characterized in that: the abnormal Hansenula anomala bacterium BTL-Y01 of to be deposit number the be CCTCC NO:M2013115 of the ester-producing yeast described in step (7); Being prepared as of ester-producing yeast bacterium liquid: BTL-Y01 is inoculated in YEPD liquid nutrient medium, and at 30 DEG C of temperature, 120rpm cultivates 20h and obtains; The amount of ester-producing yeast bacterium liquid is 2 ~ 3% of feed liquid cumulative volume after the poor batching that adds water of grain.
7. the method for Maotai-flavor liquor is produced in liquid state fermentation according to claim 1, it is characterized in that: step (7) the phase III temperature of fermentation is 25 ~ 30 DEG C.
8. a Maotai-flavor liquor, is characterized in that: obtained by the method described in any one of claim 1 ~ 7.
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| CN106221987A (en) * | 2016-08-31 | 2016-12-14 | 朱新洁 | The manufacture method of wine |
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| CN106754055B (en) * | 2016-12-29 | 2020-08-18 | 吉林省酒精研究院有限公司 | Method for producing strong aromatic base wine by liquid fermentation of corn flour |
| CN107586651A (en) * | 2017-10-26 | 2018-01-16 | 桂林市味美园餐饮管理有限公司 | A kind of Maotai-flavor liquor and preparation method thereof |
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| CN108384685A (en) * | 2018-05-22 | 2018-08-10 | 贵州省仁怀市茅台镇永泰酒业股份有限公司 | The method for producing Maotai-flavor liquor |
| CN108998328A (en) * | 2018-10-17 | 2018-12-14 | 汝阳梦福坊酿酒有限公司 | A kind of stainless steel multistage fermentor for making white spirit |
| CN110734830B (en) * | 2019-11-13 | 2022-11-15 | 湖北工业大学 | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation |
| CN110684620A (en) * | 2019-11-13 | 2020-01-14 | 江西省农业科学院 | Method for preparing white spirit |
| CN113621458A (en) * | 2021-08-20 | 2021-11-09 | 罗开礼 | Equipment and method for preparing Maotai-flavor liquor |
| CN114686325A (en) * | 2022-04-11 | 2022-07-01 | 湖北工业大学 | Method for liquid fermentation of strong-flavor liquor |
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| CN1046934A (en) * | 1989-05-01 | 1990-11-14 | 四川省内江市政协咨询服务部 | Method of making white spirit |
| CN1108367C (en) * | 1998-04-02 | 2003-05-14 | 于国华 | Production process of corn liquor |
| CN101082019A (en) * | 2005-08-28 | 2007-12-05 | 朱乙彬 | Method for making white spirit |
| CN1733890A (en) * | 2005-08-28 | 2006-02-15 | 朱乙彬 | White spirit making method |
| CN102776111A (en) * | 2012-08-28 | 2012-11-14 | 贵州茅台酒股份有限公司 | Process for producing maotai-flavor flavoring wine |
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