CN104232423B - A kind of Maotai-flavor liquor production technique of improvement - Google Patents
A kind of Maotai-flavor liquor production technique of improvement Download PDFInfo
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Abstract
The invention discloses a kind of Maotai-flavor liquor production technique of improvement, its production cycle comprises raw material pulverizing; Auxiliary material is steamed in clear soup; Hot water profit grain; Grain steams in advance; Airing; Mixed grain; Grain is steamed in mixed grain distillation; Return the distillation of grain fermentation unstrained spirits; The airing of grain grain; Red wine dregs airing; Grain grain heap fermentation; Red wine dregs heap fermentation; The steps such as pit entry fermentation.Technique that the present invention adopts in a creative way " often wheel feeds intake, samsara grain, circulating fermentation, do not limit round ", each round or the Quality of Liquors difference between the production cycle and fluctuation less, quality percentage significantly improves, quality product and the yield of liquor are all improved significantly, this explained hereafter handiness is large, be easy to control, affect by ambient conditions little compared with traditional technology, make the follow-up work of blending be simplified simultaneously, efficiency improves.
Description
Technical field
The present invention relates to liquor production process, particularly relate to a kind of Maotai-flavor liquor production technique of improvement.
Background technology
White wine is the alcoholic beverage of Chinese tradition, have another name called liquor, white spirit, system for saccharifying ferment, utilizes starchiness (saccharic) raw material of cereals with bent class, distiller's yeast, through boiling, saccharification, fermentation, distillation, ageing and the liquor blending and brewage.Its technique is unique, with a long history, enjoys great prestige China and foreign countries.China white wine and brandy, whisky, Rum, vodka, gin claim the world six large liquor.
China white wine divides by odor type at present 12 kinds of odor types, and wherein the most basic odor type is sauce perfume, delicate fragrance, giving off a strong fragrance and rice-fragrant type.Tradition Maotai-flavor liquor production technique is except being subject to temperature, outside environmental influence is comparatively large, because it adopts twice centralized production model that feeds intake, the starch concentration of each round grain unstrained spirits, acidity, moisture, the differences such as fermentation appearance are large, vinosity is caused to fluctuate larger, particularly between each round wine, difference in quality is large, quality percentage and the yield of liquor lower, as: first, the jerky taste of secondary wine, tart flavour is heavier or appear, only have the three to five Quality of Liquors more comprehensive, mouthfeel, better flavor, six to seven time wine is charred taste, withered poor taste is heavier, taste shows coarse, the residual starch of Lost grain is higher, the yield of liquor is lower, operationally controllable degree is relatively low, feeding intake, it is larger to be subject to seasonal restrictions.
Summary of the invention
The object of this invention is to provide a kind of each production cycle goes out wine liquor quality stability, the Maotai-flavor liquor production technique that the yield of liquor is higher.
The technical scheme realizing the object of the invention is, a kind of Maotai-flavor liquor production technique of improvement, and its each production cycle comprises following steps:
1) raw material pulverizing: comprise Chinese sorghum and pulverize and high-temperature daqu pulverizing;
2) auxiliary material is steamed in clear soup: steamed in clear soup by husk, and airing is to room temperature, and after dry, closing heap is deposited for subsequent use;
3) hot water profit grain;
4) grain steams in advance: mix the Chinese sorghum after moistening grain thoroughly loose upper rice steamer, go out rice steamer when grain perfume to appear, the obvious assorted taste of nothing and raw grain taste;
5) airing: carry out airing after pre-Chinese sorghum of steaming rice steamer, breaks up conglomeration in small, broken bits simultaneously, controls Chinese sorghum product temperature at 38 ~ 46 DEG C, draws in heaps;
6) mixed grain: throw grain first and produce and mix in the ratio of 1:3 ~ 1:4 with mother's grain with Chinese sorghum, add the husk thrown flow vector 5 ~ 12% and steamed in clear soup simultaneously, fully mixes thoroughly wine unstrained spirits, husk, Chinese sorghum, refinement, loose, prepares against steaming wine steaming grain; Described female grain is that before the production cycle, last takes turns the quality liquor unstrained spirits not steaming wine after normal fermentation goes out cellar for storing things; Chinese sorghum is adopted to mix by aforementioned ratio with the wine unstrained spirits going out to store in production cycle afterwards; All can produce wine to fermentation higher or lower than this ratio to affect with raw perfume (or spice);
7) steam wine and steam grain: be divided into mixed grain distillation to steam grain and return the distillation of grain fermentation unstrained spirits, grain mode is steamed in two kinds of distillations, chooses any one kind of them above;
7.1) grain is steamed in mixed grain distillation: namely cover Zeng Gai after mixed arrack unstrained spirits fills rice steamer, connect water distilling apparatus, regulate vapour pressure and distill; After steaming wine terminates, regulate vapour pressure to continue to steam grain to grain and cook and can go out rice steamer; The mixed steaming of grain grain is conducive to grain boiling gelatinization, has suitable grain perfume (or spice) to incorporate in wine simultaneously, strengthens the compound fragrance of wine and improve mouthfeel.
7.2) distillation of grain fermentation unstrained spirits is returned: described time grain fermentation unstrained spirits is wine unstrained spirits after last round of time poor pit entry fermentation, return after grain fermentation unstrained spirits goes out cellar for storing things and no longer add new grain, can add appropriate steamed husk according to the humidity of unstrained spirits, mix rear directly upper rice steamer distillation thoroughly and connect wine, distillation terminates to go out rice steamer; Wherein, described time grain is that red wine dregs adds saccharifying ferment, again the unstrained spirits material of pit entry fermentation, and described red wine dregs is the material that wine unstrained spirits after last round of a part of grain grain pit entry fermentation does not add new grain and carries out steaming after drinking;
8) rice steamer airing is gone out: be divided into grain grain airing and red wine dregs airing; Two kinds of airing modes, choose any one kind of them above;
8.1) grain grain airing: be laid in airing on Liang Chang immediately after going out rice steamer, evenly sprinkle the hot water into grain amount more than 5 ~ 8%, 90 DEG C while hot, mix thoroughly; During airing highest grade temperature 58 ~ 63 DEG C, evenly add the saccharifying enzyme throwing flow vector 0.20 ~ 0.30%, mix thoroughly; When product temperature 38 ~ 48 DEG C, evenly add the tail wine that 1 ~ 1.5% alcoholic strength is 18 ~ 22%vol, mix thoroughly; The adjustable poor unstrained spirits acidity of tailing wine, moisture, provide precursor substance for the effect such as brewing microorganism growth and breeding and fermentation; 8.2) red wine dregs airing: red wine dregs goes out rice steamer airing not heating water, not tailing wine, during airing highest grade temperature 58 ~ 63 DEG C, evenly adds the saccharifying enzyme of 0.10 ~ 0.20% of red wine dregs amount, mixes thoroughly;
9) heap fermentation: be divided into grain grain heap fermentation and red wine dregs heap fermentation; Two kinds of heap fermentation modes, choose any one kind of them above;
9.1) grain grain heap fermentation: when product temperature drop to 34 ~ 42 DEG C, evenly add respectively and throw the Temperature Tolerant Active Dry Yeast of flow vector 0.15% ~ 0.25%, aroma-producing active dry yeast, 30% ~ 35% high-temperature daqu powder of 0.10% ~ 0.20%, fully mix rear closing heap thoroughly, closing heap product temperature 28 ~ 33 DEG C, the heap fermentation time is 3 ~ 5 days, in time piling temperature to 48 ~ 56 DEG C, 15 ~ 20cm depths in top, and unstrained spirits heap surface length has bacterium colony, insert in heap with hand, when the wine unstrained spirits taken out has fragrant and sweet and wine flavour, can pit entry fermentation;
9.2) red wine dregs heap fermentation: red wine dregs heap fermentation Temperature Tolerant Active Dry Yeast is 0.09% ~ 0.15% of red wine dregs amount is 0.03% ~ 0.07% of red wine dregs amount with aroma-producing active dry yeast, and high-temperature daqu powder consumption is 4% ~ 6% of red wine dregs amount; All the other operations are with step 9.1).
Made the beneficial microorganism in unstrained spirits renewal, net for catching fish or birds, enrichment environment air by mixed grain steaming grain and fermentation step, and make the mould in Daqu, bacillus acidocldarius, yeast etc. be breeding further, plays secondary koji.
10) pit entry fermentation: refinement is broken up in the wine unstrained spirits conglomeration after heap fermentation, mix thoroughly after enter to store and use cellar for storing things mud sealing and fermenting 28 ~ 35 days;
11) cellar for storing things is gone out: thrown off by pit sealing mud, the wine unstrained spirits of fermenting-ripening by face, cellar for storing things, cellar for storing things, return grain fermentation unstrained spirits, cellar for storing things bottom slice gradation takes out, distill in order to layering, wherein store face and each rice steamer of cellar for storing things end wine unstrained spirits, return grain fermentation unstrained spirits to distill separately, all the other rule store wine unstrained spirits in the middle part of pond (hereinafter referred to as wine unstrained spirits in cellar for storing things) for all the other are classified as.
In order to obtain better technique effect, technical solution of the present invention can also do following improvement:
1, described step 3) adopt the hot water of more than 90 DEG C to moisten grain, amount of water is throw flow vector 54 ~ 60%; Turn rear accumulation 3 ~ 5 hours.During profit grain, hot water will slowly add, and water-sprinkling limit, limit turns, and at least turns three times, and speed wants fast, to prevent water from running off, makes raw material water suction evenly, fully.
2, the described production cycle takes Wuyi Mountain spring is brewing water.Wuyi Mountain spring to be rich in needed for brewing microorganism flourish multiple must nutrient and stimulant, the osmotic pressure of brewing microorganism can be balanced, keep the persistence of enzymic activity.
3, described step 10) cellar for storing things used mud adopts ripe loess, the nutritive mud of high-quality organises and fresh fruit is cultivated, not only sauce perfume is outstanding to make wine, also slightly with pleasant fruital and add the pure and sweet sense of wine body.
The present invention adopts in a creative way, and " often wheel feeds intake, wheel samsara grain, circulating fermentation, do not limit round " technique, with high quality sorghum, water is raw material, high-temperature daqu is saccharifying ferment, traditional yeast Maotai-flavor liquor technique is combined with modern biotechnology, each round or the production between each production cycle relatively independent, it interdepends, interactional degree significantly reduces, in cellar for storing things, material keeps balance, production process is with weather, the change of the factors such as environment is easy to adjustment and controls, every round processing parameter controls relatively stable, normal production degree of protection is high, each round or the Quality of Liquors difference between the production cycle and fluctuation less, quality percentage significantly improves, therefore quality product and the yield of liquor are all improved significantly.Production chains is large, be easy to control, and affect by ambient conditions little compared with traditional technology, make the follow-up work of blending be simplified simultaneously, efficiency improves.Use that the micro-Huang of white wine of method output of the present invention is transparent, sauce fragrant outstanding, quiet and tastefully laid out exquisiteness, vinosity silk floss are soft, return sweet natural, mellow plentiful, long times of aftertaste, empty cup lasting are lasting, and have suitable grain perfume (or spice) to incorporate in wine, strengthen compound fragrant, form unique Maotai-flavor liquor style.Every physical and chemical index, sanitary index are better than Maotai-flavor liquor country top grade standard comprehensively, and wherein sanitary index is generally lower than more than 40% of state food safety standards level of control, safer, healthy.
Embodiment
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1: the present embodiment production period, room temperature 7 ~ 25 DEG C, three cycles of continuous seepage.
A Maotai-flavor liquor production technique for improvement, its each production cycle comprises following steps:
1) raw material pulverizing: comprise Chinese sorghum and pulverize and high-temperature daqu pulverizing;
2) auxiliary material is steamed in clear soup: steamed in clear soup by husk, and airing is to room temperature, and after dry, closing heap is deposited for subsequent use;
3) hot water profit grain: the hot water profit grain adopting more than 90 DEG C, amount of water is throw flow vector 54 ~ 56%; Turn rear accumulation 3 ~ 5 hours;
4) grain steams in advance: mix the Chinese sorghum after moistening grain thoroughly loose upper rice steamer, go out rice steamer when grain perfume to appear, the obvious assorted taste of nothing and raw grain taste;
5) airing: carry out airing after pre-Chinese sorghum of steaming rice steamer, breaks up conglomeration in small, broken bits simultaneously, controls Chinese sorghum product temperature at 43 ~ 46 DEG C, draws in heaps;
6) mixed grain: mix with the wine unstrained spirits going out to store after Chinese sorghum airing, break up conglomeration simultaneously, reject impurity, and add the husk thrown flow vector 5 ~ 12% and steamed in clear soup according to the sticky humidity of wine unstrained spirits, wine unstrained spirits, husk, Chinese sorghum are fully mixed thoroughly, refinement, loose, steam grain in order to steaming wine; Chinese sorghum and wine unstrained spirits ratio are 1:3; If throw grain first to produce, mix by aforementioned ratio with Chinese sorghum by female grain;
7) steam wine and steam grain: be divided into mixed grain distillation to steam grain and return the distillation of grain fermentation unstrained spirits;
7.1) grain is steamed in mixed grain distillation: namely cover Zeng Gai after mixed arrack unstrained spirits fills rice steamer, connect water distilling apparatus, regulate vapour pressure and distill; After steaming wine terminates, regulate vapour pressure to continue to steam grain to grain and cook and can go out rice steamer;
7.2) return the distillation of grain fermentation unstrained spirits: return after grain fermentation unstrained spirits goes out cellar for storing things and no longer add new grain, can add appropriate steamed husk according to the humidity of unstrained spirits, mix rear directly upper rice steamer distillation thoroughly and connect wine, distillation terminates to go out rice steamer;
8) rice steamer airing is gone out: be divided into grain grain airing and red wine dregs airing;
8.1) grain grain airing: be laid in airing on Liang Chang immediately after going out rice steamer, evenly sprinkle the hot water into grain amount more than 5 ~ 6%, 90 DEG C while hot, mix thoroughly; During airing highest grade temperature 60 ~ 63 DEG C, evenly add the saccharifying enzyme throwing flow vector 0.30%, mix thoroughly; When product temperature 45 ~ 48 DEG C, evenly add the tail wine that 1% alcoholic strength is 18 ~ 20%vol, mix thoroughly;
8.2) red wine dregs airing: red wine dregs goes out rice steamer airing not heating water, not tailing wine, during airing highest grade temperature 60 ~ 63 DEG C, evenly adds the saccharifying enzyme of 0.20% of red wine dregs amount, mixes thoroughly;
9) heap fermentation: be divided into grain grain heap fermentation and red wine dregs heap fermentation;
9.1) grain grain heap fermentation: when product temperature drop to 38 ~ 42 DEG C, evenly add respectively and throw the Temperature Tolerant Active Dry Yeast of flow vector 0.25%, aroma-producing active dry yeast, the 35% high-temperature daqu powder of 0.20%, fully mix rear closing heap thoroughly, closing heap product temperature 30 ~ 33 DEG C, the heap fermentation time is 3 ~ 5 days, in time piling temperature to 48 ~ 54 DEG C, 15 ~ 20cm depths in top, and unstrained spirits heap surface length has bacterium colony, insert in heap with hand, when the wine unstrained spirits taken out has fragrant and sweet and wine flavour, can pit entry fermentation;
9.2) red wine dregs heap fermentation: red wine dregs heap fermentation Temperature Tolerant Active Dry Yeast is 0.15% of red wine dregs amount is 0.07% of red wine dregs amount with aroma-producing active dry yeast, and high-temperature daqu powder consumption is 6% of red wine dregs amount; All the other operations are with step 9.1);
10) pit entry fermentation: refinement is broken up in the wine unstrained spirits conglomeration after heap fermentation, mix thoroughly after enter cellar for storing things, be placed on Jiao Chi lower floor returning grain, the lowest layer is cellar for storing things bottom note unstrained spirits, and with storing mud sealing and fermenting;
11) cellar for storing things is gone out: thrown off by pit sealing mud, the wine unstrained spirits of fermenting-ripening by face, cellar for storing things, cellar for storing things, return grain fermentation unstrained spirits, cellar for storing things bottom slice gradation takes out, and in order to layering distillation, wherein stores face and each rice steamer of cellar for storing things end wine unstrained spirits, return grain fermentation unstrained spirits to distill separately, all the other rule are wine unstrained spirits in cellar for storing things.
The obtained Maotai-flavor liquor of embodiment 1 after testing, sensory evaluation, its quality index is as shown in table 1, table 2:
Table 1
Table 2
Note: 1. sensory evaluation forms Ping Jiu group by the national judging panels of 3 white wine and 6 provincial judging panels and judges (lower with);
2. " modified version Maotai-flavor liquor " refers to adopt the Maotai-flavor liquor of present invention process production (lower same);
3. in table 2, the content unit of DBP, DEHP and DINP is mg/L, and all the other trace ingredients content units are g/L (lower same).
Embodiment 2: the present embodiment production period, room temperature 12 ~ 27 DEG C, three cycles of continuous seepage.
A Maotai-flavor liquor production technique for improvement, its each production cycle comprises following steps:
1) raw material pulverizing: comprise Chinese sorghum and pulverize and high-temperature daqu pulverizing;
2) auxiliary material is steamed in clear soup: steamed in clear soup by husk, and airing is to room temperature, and after dry, closing heap is deposited for subsequent use;
3) hot water profit grain: the hot water profit grain adopting more than 90 DEG C, amount of water is throw flow vector 56 ~ 58%; Turn rear accumulation 3 ~ 5 hours;
4) grain steams in advance: mix the Chinese sorghum after moistening grain thoroughly loose upper rice steamer, go out rice steamer when grain perfume to appear, the obvious assorted taste of nothing and raw grain taste;
5) airing: carry out airing after pre-Chinese sorghum of steaming rice steamer, breaks up conglomeration in small, broken bits simultaneously, controls Chinese sorghum product temperature at 40 ~ 43 DEG C;
6) mixed grain: mix with the wine unstrained spirits going out to store after Chinese sorghum airing, break up conglomeration simultaneously, reject impurity, and add the husk thrown flow vector 5 ~ 12% and steamed in clear soup according to the sticky humidity of wine unstrained spirits, wine unstrained spirits, husk, Chinese sorghum are fully mixed thoroughly, refinement, loose, steam grain in order to steaming wine; Chinese sorghum and wine unstrained spirits ratio are 1:3.5; If throw grain first to produce, mix by aforementioned ratio with Chinese sorghum by female grain;
7) steam wine and steam grain: be divided into mixed grain distillation to steam grain and return the distillation of grain fermentation unstrained spirits;
7.1) grain is steamed in mixed grain distillation: namely cover Zeng Gai after mixed arrack unstrained spirits fills rice steamer, connect water distilling apparatus, regulate vapour pressure and distill; After steaming wine terminates, regulate vapour pressure to continue to steam grain to grain and cook and can go out rice steamer;
7.2) return the distillation of grain fermentation unstrained spirits: return after grain fermentation unstrained spirits goes out cellar for storing things and no longer add new grain, mix rear directly upper rice steamer distillation thoroughly and connect wine, distillation terminates to go out rice steamer;
8. go out rice steamer airing: be divided into the airing of grain unstrained spirits and red wine dregs airing;
8.1) grain unstrained spirits airing: be laid in airing on Liang Chang immediately after going out rice steamer, evenly sprinkles the hot water into grain amount more than 6 ~ 7%, 90 DEG C while hot, mixes thoroughly; During airing highest grade temperature 58 ~ 61 DEG C, evenly add the saccharifying enzyme throwing flow vector 0.25%, mix thoroughly; When product temperature 40 ~ 44 DEG C, evenly add the tail wine that 1.25% alcoholic strength is 19 ~ 20%vol, mix thoroughly;
8.2) red wine dregs airing: red wine dregs goes out rice steamer airing not heating water, not tailing wine, during airing highest grade temperature 58 ~ 61 DEG C, evenly adds the saccharifying enzyme of 0.15% of red wine dregs amount, mixes thoroughly;
9) heap fermentation: be divided into grain grain heap fermentation and red wine dregs heap fermentation;
9.1) grain grain heap fermentation: when product temperature drop to 36 ~ 40 DEG C, evenly add respectively and throw the Temperature Tolerant Active Dry Yeast of flow vector 0.20%, aroma-producing active dry yeast, the 32.5% high-temperature daqu powder of 0.15%, fully mix rear closing heap thoroughly, closing heap product temperature 29 ~ 32 DEG C, the heap fermentation time is 3 ~ 5 days, in time piling temperature to 49 ~ 55 DEG C, 15 ~ 20cm depths in top, and unstrained spirits heap surface length has bacterium colony, insert in heap with hand, when the wine unstrained spirits taken out has fragrant and sweet and wine flavour, can pit entry fermentation;
9.2) red wine dregs heap fermentation: red wine dregs heap fermentation Temperature Tolerant Active Dry Yeast is 0.12% of red wine dregs amount is 0.05% of red wine dregs amount with aroma-producing active dry yeast, and high-temperature daqu powder consumption is 5% of red wine dregs amount, and all the other operations are with step 9.1);
10) pit entry fermentation: refinement is broken up in the wine unstrained spirits conglomeration after heap fermentation, mix thoroughly after enter cellar for storing things, be placed on Jiao Chi lower floor returning grain, the lowest layer is cellar for storing things bottom note unstrained spirits, and with storing mud sealing and fermenting;
11) cellar for storing things is gone out: thrown off by pit sealing mud, the wine unstrained spirits of fermenting-ripening by face, cellar for storing things, cellar for storing things, return grain fermentation unstrained spirits, cellar for storing things bottom slice gradation takes out, and in order to layering distillation, wherein stores face and each rice steamer of cellar for storing things end wine unstrained spirits, return grain fermentation unstrained spirits to distill separately, all the other rule are wine unstrained spirits in cellar for storing things.
The obtained Maotai-flavor liquor of embodiment 2 after testing, sensory evaluation, its quality index is as shown in table 3, table 4:
Table 3
Table 4
Embodiment 3: the present embodiment at production period, room temperature 18-34 DEG C, three cycles of continuous seepage.
A Maotai-flavor liquor production technique for improvement, its each production cycle comprises following steps:
1) raw material pulverizing: comprise Chinese sorghum and pulverize and high-temperature daqu pulverizing;
2) auxiliary material is steamed in clear soup: steamed in clear soup by husk, and airing is to room temperature, and after dry, closing heap is deposited for subsequent use;
3) hot water profit grain: the hot water profit grain adopting more than 90 DEG C, amount of water is throw flow vector 58 ~ 60%; Turn rear accumulation 3 ~ 5 hours;
4) grain steams in advance: mix the Chinese sorghum after moistening grain thoroughly loose upper rice steamer, go out rice steamer when grain perfume to appear, the obvious assorted taste of nothing and raw grain taste;
5) airing: carry out airing after pre-Chinese sorghum of steaming rice steamer, breaks up conglomeration in small, broken bits simultaneously, controls Chinese sorghum product temperature at 38 ~ 41 DEG C;
6) mixed grain: mix with the wine unstrained spirits going out to store after Chinese sorghum airing, break up conglomeration simultaneously, reject impurity, and add the husk thrown flow vector 5 ~ 12% and steamed in clear soup according to the sticky humidity of wine unstrained spirits, wine unstrained spirits, husk, Chinese sorghum are fully mixed thoroughly, refinement, loose, steam grain in order to steaming wine; Chinese sorghum and wine unstrained spirits ratio are 1:4; If throw grain first to produce, mix with Chinese sorghum case aforementioned ratio by female grain;
7) steam wine and steam grain: be divided into mixed grain distillation to steam grain and return the distillation of grain fermentation unstrained spirits;
7.1) grain is steamed in mixed grain distillation: namely cover Zeng Gai after mixed arrack unstrained spirits fills rice steamer, connect water distilling apparatus, regulate vapour pressure and distill; After steaming wine terminates, regulate vapour pressure to continue to steam grain to grain and cook and can go out rice steamer;
7.2) return the distillation of grain fermentation unstrained spirits: no longer add new grain after described time grain fermentation unstrained spirits goes out cellar for storing things, mix rear directly upper rice steamer distillation thoroughly and connect wine, distillation terminates to go out rice steamer;
8. go out rice steamer airing: be divided into grain grain airing and red wine dregs airing;
8.1) grain grain airing: be laid in airing on Liang Chang immediately after going out rice steamer, evenly sprinkle the hot water into grain amount more than 7 ~ 8%, 90 DEG C while hot, mix thoroughly; During airing highest grade temperature 58 ~ 61 DEG C, evenly add the saccharifying enzyme throwing flow vector 0.20%, mix thoroughly; When product temperature 38 ~ 41 DEG C, evenly add the tail wine that 1.5% alcoholic strength is 20 ~ 22%vol, mix thoroughly;
8.2) red wine dregs airing: red wine dregs goes out rice steamer airing not heating water, not tailing wine, during airing highest grade temperature 58-61 DEG C, evenly adds the saccharifying enzyme of 0.10% of red wine dregs amount, mixes thoroughly;
9) heap fermentation: be divided into grain grain heap fermentation and red wine dregs heap fermentation;
9.1) grain grain heap fermentation: when product temperature drop to 34 ~ 38 DEG C, evenly add respectively and throw the Temperature Tolerant Active Dry Yeast of flow vector 0.15%, aroma-producing active dry yeast, the 30% high-temperature daqu powder of 0.10%, fully mix rear closing heap thoroughly, closing heap product temperature 28 ~ 31 DEG C, the heap fermentation time is 3 ~ 5 days, in time piling temperature to 50 ~ 56 DEG C, 15 ~ 20cm depths in top, and unstrained spirits heap surface length has bacterium colony, insert in heap with hand, when the wine unstrained spirits taken out has fragrant and sweet and wine flavour, can pit entry fermentation;
9.2) red wine dregs heap fermentation: red wine dregs heap fermentation Temperature Tolerant Active Dry Yeast is 0.09% of red wine dregs amount is 0.03% of red wine dregs amount with aroma-producing active dry yeast, and high-temperature daqu powder consumption is 4% of red wine dregs amount; All the other operations are with step 9.1);
10) pit entry fermentation: refinement is broken up in the wine unstrained spirits conglomeration after heap fermentation, mix thoroughly after enter cellar for storing things, be placed on Jiao Chi lower floor returning grain, the lowest layer is cellar for storing things bottom note unstrained spirits, and with storing mud sealing and fermenting;
11) cellar for storing things is gone out: thrown off by pit sealing mud, the wine unstrained spirits of fermenting-ripening by face, cellar for storing things, cellar for storing things, return grain fermentation unstrained spirits, cellar for storing things bottom slice gradation takes out, and in order to layering distillation, wherein stores face and each rice steamer of cellar for storing things end wine unstrained spirits, return grain fermentation unstrained spirits to distill separately, all the other rule are wine unstrained spirits in cellar for storing things.
The obtained Maotai-flavor liquor of embodiment 3 after testing, sensory evaluation, its quality index is as shown in table 4, table 5:
Table 5
Table 6
Quality index contrast form as can be seen from table 1 to table 6: every quality index of the modified version Maotai-flavor liquor that above three invention examples obtain all reaches enterprise's internal control quality criteria requirements, and reaches or be better than Maotai-flavor liquor national standard top grade level.Its high-quality product the yield of liquor of the Maotai-flavor liquor using technique of the present invention to brew reaches 22.37%, adds 12.61%, improve 129.20% than traditional Maotai-flavor liquor production technique high-quality product the yield of liquor 9.76%; The total qualification rate of base wine also increases by 7.39% than traditional Maotai-flavor liquor production technique, reaches 98.92%, improves 8.07%; Total the yield of liquor is 32.63% add 10.90% than traditional Maotai-flavor liquor production technique the yield of liquor 21.73%, improves 50.16%; High-quality product accounts for the proportion increase about 23.65% always going out capacity for liquor, reaches 68.56%, improves 52.66%, has had significant lifting; Sanitary index is completely qualified, and obviously reduce: the sanitary indexs such as methyl alcohol, prussiate, fluidizer, heavy metal all meet enterprise's internal control food safety requirements, and wherein methanol content is than the average reduction by 27.66% of traditional Maotai-flavor liquor, all the other sanitary indexs are all much smaller than national Specification value; Simultaneously, each round or between the production cycle output Quality of Liquors difference and fluctuation less, the micro-Huang of white wine of output is transparent, sauce fragrant outstanding, quiet and tastefully laid out exquisiteness, vinosity silk floss are soft, return sweet natural, mellow plentiful, long times of aftertaste, empty cup lasting are lasting, and have suitable grain perfume (or spice) to incorporate in wine, strengthen compound fragrant, form unique Maotai-flavor liquor style.Namely not only there is the typical style characteristic of traditional good quality propagation Maotai-flavor liquor, but also define personal characteristics excellent significantly.
In above-described embodiment, brewing water is Wuyi Mountain spring; Described high-temperature daqu, saccharifying enzyme, Temperature Tolerant Active Dry Yeast and aroma-producing active dry yeast are commercially available prod.
Step 7 in above-described embodiment) mixed grain distillation steam grain or return that the distillation of grain fermentation unstrained spirits all can be carried out at one-period or in certain period separately, step 8) grain grain airing or red wine dregs airing and step 3) grain grain heap fermentation or red wine dregs heap fermentation also all can separately one-period or necessarily during in carry out; But for promoting the reasonable employment of production material Appropriate application and space, generally can carry out a production cycle simultaneously.Meanwhile, step 7.2) in the grain fermentation unstrained spirits that returns steam to be used as after drinking as Lost grain and separately do him, no longer to ferment utilization by this technique.
The Maotai-flavor liquor production technique that the present invention improves, a certain amount of grain is dropped into owing to adopting often wheel, can according to the change of the extraneous factors such as weather, regulated the quality of poor unstrained spirits by adjustment grain unstrained spirits ratio, moisture, product temperature, make the fermentation of poor unstrained spirits under different weather condition, the balance of higher level can be kept and stablize, degree of fluctuation is lower, and make the Quality of Liquors difference of each fermentation period institute output less, quality percentage is higher, operability is comparatively strong, and production chains is large.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (4)
1. the Maotai-flavor liquor production technique improved, it is characterized in that, its production cycle comprises the following steps:
1) raw material pulverizing: comprise Chinese sorghum and pulverize and high-temperature daqu pulverizing;
2) auxiliary material is steamed in clear soup: steamed in clear soup by husk, and airing is to room temperature, and after dry, closing heap is deposited for subsequent use;
3) hot water profit grain;
4) grain steams in advance: mix the Chinese sorghum after moistening grain thoroughly loose upper rice steamer, go out rice steamer when grain perfume to appear, the obvious assorted taste of nothing and raw grain taste;
5) airing: carry out airing after pre-Chinese sorghum of steaming rice steamer, breaks up conglomeration in small, broken bits simultaneously, controls Chinese sorghum product temperature at 38 ~ 46 DEG C, draws in heaps;
6) mixed grain: throw grain first and produce and mix in the ratio of 1:3 ~ 1:4 with mother's grain with Chinese sorghum, add the husk thrown flow vector 5 ~ 12% and steamed in clear soup simultaneously, fully mixes thoroughly wine unstrained spirits, husk, Chinese sorghum, refinement, loose, prepares against steaming wine steaming grain; Described female grain is that before the production cycle, last takes turns the quality liquor unstrained spirits not steaming wine after normal fermentation goes out cellar for storing things; Chinese sorghum is adopted to mix by aforementioned ratio with the wine unstrained spirits going out to store in production cycle afterwards;
7) steam wine and steam grain: be divided into mixed grain distillation to steam grain and return the distillation of grain fermentation unstrained spirits; Grain mode is steamed in two kinds of distillations, chooses any one kind of them above;
7.1) grain is steamed in mixed grain distillation: namely cover Zeng Gai after mixed arrack unstrained spirits fills rice steamer, connect water distilling apparatus, regulate vapour pressure and distill; After steaming wine terminates, regulate vapour pressure to continue to steam grain to grain and cook and can go out rice steamer;
7.2) return the distillation of grain fermentation unstrained spirits: described time grain fermentation unstrained spirits is wine unstrained spirits after last round of time poor pit entry fermentation, no longer add new grain after described time grain fermentation unstrained spirits goes out cellar for storing things, mix rear directly upper rice steamer distillation thoroughly and connect wine, distillation terminates to go out rice steamer; Wherein, described time grain is that red wine dregs adds saccharifying ferment, again the unstrained spirits material of pit entry fermentation, and described red wine dregs is the material that wine unstrained spirits after last round of a part of grain grain pit entry fermentation does not add new grain and carries out steaming after drinking;
8) rice steamer airing is gone out: be divided into grain grain airing and red wine dregs airing; Two kinds of airing modes, choose any one kind of them above;
8.1) grain grain airing: be laid in airing on Liang Chang immediately after going out rice steamer, evenly sprinkle the hot water into grain amount more than 5 ~ 8%, 90 DEG C while hot, mix thoroughly; During airing highest grade temperature 58 ~ 63 DEG C, evenly add the saccharifying enzyme throwing flow vector 0.20 ~ 0.30%, mix thoroughly; When product temperature 38 ~ 48 DEG C, evenly add the tail wine that 1 ~ 1.5% alcoholic strength is 18 ~ 22%vol, mix thoroughly;
8.2) red wine dregs airing: red wine dregs goes out rice steamer airing not heating water, not tailing wine, during airing highest grade temperature 58 ~ 63 DEG C, evenly adds the saccharifying enzyme of 0.10 ~ 0.20% of red wine dregs amount, mixes thoroughly;
9) heap fermentation: be divided into grain grain heap fermentation and red wine dregs heap fermentation; Two kinds of heap fermentation modes, choose any one kind of them above;
9.1) grain grain heap fermentation: when product temperature drop to 34 ~ 42 DEG C, evenly add respectively and throw the Temperature Tolerant Active Dry Yeast of flow vector 0.15% ~ 0.25%, aroma-producing active dry yeast, 30% ~ 35% high-temperature daqu powder of 0.10% ~ 0.20%, fully mix rear closing heap thoroughly, closing heap product temperature 28 ~ 33 DEG C, the heap fermentation time is 3 ~ 5 days, in time piling temperature to 48 ~ 56 DEG C, 15 ~ 20cm depths in top, and unstrained spirits heap surface length has bacterium colony, insert in heap with hand, when the wine unstrained spirits taken out has fragrant and sweet and wine flavour, can pit entry fermentation;
9.2) red wine dregs heap fermentation: red wine dregs heap fermentation Temperature Tolerant Active Dry Yeast is 0.09% ~ 0.15% of red wine dregs amount, with aroma-producing active dry yeast is red wine dregs amount 0.03% ~ 0.07%, high-temperature daqu powder consumption is 4% ~ 6% of red wine dregs amount, and all the other operations are with step 9.1);
10) pit entry fermentation: refinement is broken up in the wine unstrained spirits conglomeration after heap fermentation, mix thoroughly after enter to store and use cellar for storing things mud sealing and fermenting, be placed on Jiao Chi lower floor returning grain, the lowest layer is for storing bottom note unstrained spirits;
11) cellar for storing things is gone out: thrown off by pit sealing mud, the wine unstrained spirits of fermenting-ripening by face, cellar for storing things, cellar for storing things, return grain fermentation unstrained spirits, cellar for storing things bottom slice gradation takes out, and in order to layering distillation, wherein stores face and each rice steamer of cellar for storing things end wine unstrained spirits, return grain fermentation unstrained spirits to distill separately, all the other are classified as wine unstrained spirits in the middle part of pond, cellar for storing things.
2. the Maotai-flavor liquor production technique of improvement according to claim 1, is characterized in that, described step 3) adopt the hot water of more than 90 DEG C to moisten grain, amount of water is throw flow vector 54 ~ 60%; Turn rear accumulation 3 ~ 5 hours.
3. the Maotai-flavor liquor production technique of improvement according to claim 1, is characterized in that, it is brewing water that the described production cycle takes Wuyi Mountain spring.
4. the Maotai-flavor liquor production technique of improvement according to claim 1, is characterized in that, described step 10) cellar for storing things used mud adopts ripe loess, the nutritive mud of high-quality organises and fresh fruit is cultivated obtained.
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