CN104403872A - Novel method for producing maotai-flavor liquor by solid fermentation - Google Patents
Novel method for producing maotai-flavor liquor by solid fermentation Download PDFInfo
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Abstract
The invention discloses a novel method for producing maotai-flavor liquor by solid fermentation. The method comprises the following steps: raw material liquefaction and gelatinization, distiller's yeast adding, bacterium cultivation, fermented glutinous rice mixing for fermentation and distillation, wherein pasted liquid added with distiller's yeast is executed by a four-distiller's yeast bacterium cultivation method; after being mixed, four distiller's yeasts subjected to culture saccharification are combined and fermented; after fermentation is ended, distillation is executed. According to the method, after grain powder is stewed and liquefied, high-temperature yeast powder manufactured by a conventional solid-state method is added, and separation mashing bacterium cultivation (a triple-mashing method and a quartic-mashing method) under different technical conditions is controlled, so that a material can multiply different wine-making microorganism systems under a controllable state, and enough wine-making enzyme systems and fragrant precursor substances are accumulated; therefore, an effect of high-temperature stacking of a conventional technology is achieved, and a substance foundation is laid for the subsequent fermented glutinous rice mixing, saccharification and fermentation. According to the method, the influence on a fermentation process due to an environmental factor is eliminated, automatic and mechanical operation of a maotai-flavor liquor making process is realized, the raw material liquor yield is greatly increased, and the fermentation period is shortened.
Description
Technical field:
The invention discloses a kind of production method of Maotai-flavor liquor, belong to brewing technical field.
Background technology
Maotai-flavor liquor take Maotai as representative, and other mainstream products have Lang Jiu, Wu Ling Wine etc.Because it has the fragrance being similar to sauce and soy sauce, therefore claim Maotai-flavor liquor.Its style and features is that sauce perfume is outstanding, quiet and tastefully laid out exquisiteness, wine body is mellow, aftertaste is long, and empty cup lasting is lasting.
The strain that contriver submits to contains the saccharomyces cerevisiae engineered yeast of Lg-ATF1 gene, application number is 201210080040.2, and disclosure of the invention one strain contains the saccharomyces cerevisiae engineered yeast of Lg-ATF1 gene.Saccharomyces cerevisiae engineered yeast provided by the invention; select strong promoter PGK1 by Lg-ATF1 gene process LAN in yeast saccharomyces cerevisiae of coding alcohol acetyltransferase distinctive in cereuisiae fermentum; obtain the saccharomyces cerevisiae engineered yeast SaccharomycescerevisiaeEY-15 containing Lg-ATF1 gene, preserving number is CGMCC No.5636.This bacterium is in the impregnable situation of other leavening property, transformant bacterial strain is compared with parent strain (SaccharomycescerevisiaeCGMCC No.1525): after simulating semi-solid ferment, ethyl acetate content improves 1.6 times, and the content of Isoamyl Acetate FCC brings up to 26.6mg/L; Screen the engineering bacteria obtained and do not have particular requirement to fermentation equipment and condition, the equipment of general brewery and condition all can use, and thus have wide practical use, and can bring distinct economic for the suitability for industrialized production of brewery.
Name is called a kind of method utilizing wine tail to improve ester Studies of The Aromatic Substances in fen-flavor type white spirit, application number: 201110294810.9, and invention relates to brewed spirit field, provides a kind of method utilizing wine tail to improve ester Studies of The Aromatic Substances in fen-flavor type white spirit.The method for substratum main component with wine tail, is cultivated Acetobacter pasteurianus and is obtained wine tail acetic acid fermentation liquid, then admix in fermented wine unstrained spirits by it together with Daqu, obtain the white wine of high-content ester Studies of The Aromatic Substances after fermented distilled.Result shows, adds a certain amount of wine tail acetic acid fermentation liquid in fermented wine unstrained spirits, and acetic acid content in white wine can be made to improve 49.86%-161.02%, and ethyl acetate content improves 38.05%-85.43%.Present invention process is simply effective, not only solves the difficult problem that wine tail utilizes, also improves the ester Studies of The Aromatic Substances in white wine simultaneously.
Name is called a kind of production method of brewed white spirit, application number: 201010132654.1, a kind of production method of brewed white spirit of this disclosure of the invention.The present invention take fine quality rice as raw material production brewed white spirit.Its making method is in conjunction with the advantage of Chinese rice wine and Japanese sake making method, and principal feature is: the nutritive ingredient as far as possible retaining fine quality rice, controls polished rice rate at 90%-95%; Adopt preferred purebred microorganism (aspergillus oryzae and yeast saccharomyces cerevisiae), and be added with the compound enzymic preparation (proteolytic enzyme 5-8U/g rice and α-amylase 1-2U/g rice) being beneficial to the nutritive substance such as amino acid, peptide and generating; Grog semi-solid ferment is carried out under low temperature (10-20 DEG C); The clarification of base liquor and sterilization adopt adsorption bleaching and membrane filtration technique, reduce the loss of wine flavor substances, ensure the stable of goods wine quality.Making the brewed white spirit ethanol content developed be 15%-22% (V), amino-acid nitrogen >=450mg/L, is that a kind of achromaticity and clarification is transparent, the brewed white spirit of nutritious, delicate mouthfeel, local flavor gracefulness.
Name is called a kind of Saccharomyces cerevisiae genetic engineering bacteria with high ester yield and construction process thereof, application number: 201110094875.9, which disclose a kind of Saccharomyces cerevisiae genetic engineering bacteria with high ester yield, described ester Saccharomyces cerevisiae gene engineering bacteria EY-13, be preserved in China Microbiological preservation management committee's common micro-organisms center on November 17th, 2010, preserving number is CGMCCNo4350, suggestion called after: yeast saccharomyces cerevisiae; Its construction process is by selecting the PGK1 coming from yeast saccharomyces cerevisiae as promotor, while process LAN yeast saccharomyces cerevisiae coding alcohol acetyltransferase ATF1 gene, is realized by the IAH1 gene knockout of ester hydrolase of encoding in genes of brewing yeast group.The saccharomyces cerevisiae engineered yeast that the present invention obtains compared with initial recipient bacterium, simulation yellow wine fermentation after, the nearly half of primary isoamyl alcohol content, ethyl acetate content improves 20 times, and the content of Isoamyl Acetate FCC is 100mg/L, and Sucrose Acetate ester content is 5 ~ 7mg/L; After simulation liquor fermentation, total ester improves 4 times, and ethyl acetate improves 35 times, produces provide strain excellent for wine industry.
Name is called and improves the method for fermentation alcohol content of alcohol thick mash from raw material of starchiness, application number: 200410094105.4, and disclosure of the invention improves the method for fermentation alcohol content of alcohol thick mash from raw material of starchiness.The present invention using traditional distiller's yeast as fermentation accelerant, be applied in the alcohol thick mash fermentation of starchy material, on the one hand, containing higher sugar enzyme and the useful enzyme system of other zymamsiss in distiller's yeast, partially saccharifying enzyme can be replaced, and cooperative saccharification enzyme and yeast carry out zymamsis, improve fermenting speed, shorten fermentation period 6 ~ 15h; On the other hand; containing the protective factors such as ergosterol, unsaturated longer chain fatty acid in distiller's yeast, yeast can be helped to resist Alcoholism, keep yeast cell vigor; make the ethanol concn of final karusen improve 1 ° ~ 2 °, the production cost of alcohol per ton is declined 50 ~ 200 yuan.
Name is called Maotai-flavor liquor and production method thereof, application number: 201110095278.8, and invention relates to Maotai-flavor liquor and production method thereof, belongs to brewing technical field.Technical problem solved by the invention there is provided a kind of production Maotai-flavor liquor and production method thereof, and the inventive method can improve Maotai-flavor liquor quality liquor output.The present invention produces the method for Maotai-flavor liquor, comprises lower husky step, rough husky step and the 1st to the 6th round and gets poor unstrained spirits fermentation step after drinking, and its lower husky step, rough husky step and the 1st round are got in poor unstrained spirits fermentation step after drinking and used special high-temperature daqu to ferment; The 2nd, 3,4 rounds get in poor unstrained spirits fermentation step after drinking, special high-temperature daqu used in combination and common high-temperature daqu; The 5th, 6 rounds use common high-temperature daqu to ferment in getting after drinking poor unstrained spirits fermentation step.
Name is called a kind of brewing method of Maotai-flavor liquor, application number: 201210314177.X.A kind of brewing method of Maotai-flavor liquor of disclosure of the invention, comprises step and gets the raw materials ready, material moistening, steaming, batching, piles up, the fermentation of lower cellar for storing things, goes out cellar for storing things, distillation and stores, blends.In the present invention, adopt Chinese sorghum and wheat as the raw material brewageed, add the white bent wheat bran in Ha Noi, yeast wheat bran and bacterial bran koji as distiller's yeast, carry out brewageing of Maotai-flavor liquor.Instead of Daqu owing to have employed wheat bran, save the grain consumption needed for wine brewing, reduce production cost, also reduce fermentation period simultaneously, improve the yield of liquor.
Name is called a kind of technique of producing Maotai-flavor liquor, application number: 201310028670.X, and a kind of technique of producing Maotai-flavor liquor of disclosure of the invention, belongs to drinks production field.The each production cycle of this technique has two rounds, first round comprise pulverize Chinese sorghum, steamed, material moistening, go out cellar for storing things, mix, steaming wine steam grain, go out rice steamer, cooling adds song, accumulation, pit entry fermentation operation, the second round comprises cellar for storing things, mix, steaming wine, goes out rice steamer, cooling adds the operations such as song.Second round being gone out to store poor unstrained spirits joins in the mix step of the first round again, and add the Chinese sorghum after material moistening simultaneously and steamed after rice husk mix even, then the steaming wine repeating the first round steams grain, goes out the step of the steps such as rice steamer adds water and the second round, circulation like this is carried out, and obtains the former wine of aromatic type of different round.The present invention also improves output added the number of times that feeds intake in 1 year while; Adopt brick cellar for storing things at the bottom of mud as fermentation pit, be conducive to the attachment of useful brewing microorganism, growth, breeding, well ferment of great advantage to promotion vinasse.
Maotai-flavor liquor production technique is comparatively complicated, and its feature is high temperature koji, feeds intake for twice, high temperature stack-up, adopts the fermenting cellar that the rectangular slab of stone is built, many round fermentations, high-temperature stream wine.The subject matter that Maotai-flavor liquor conventional fabrication method exists has: one is that raw material jowar is from the wine brewing that feeds intake, need through 8 round fermentations, in fermenting process, the loss of wine is large, is the white wine that all white wine Raw the yield of liquor are minimum, 40% of the general not enough theoretical the yield of liquor of liquor ratio of raw material; Two is that production technique is the most complicated, manual operations, and labour intensity is large, and labour productivity is low; Three is large by bent amount, account for 85% ~ 90% of Chinese sorghum, enter trick layer culture before cellar for storing things, the microorganism fungus strain of natural network is quite complicated, make Maotai-flavor liquor become white wine flavor substances most species, white wine that total content is the highest, but also there is higher alcohols, shortcoming that aldehyde matter content is higher simultaneously; Four is that Maotai-flavor liquor fermentation period is long, and each round weather, temperature variation are large, and accumulation, fermenting process very easily by the impact of environmental factors, cause the shakiness of goods wine quality and output.
Summary of the invention:
The object of this invention is to provide a kind of method of New Solid fermentative production Maotai-flavor liquor.One is the high-temperature daqu powder adding the making of conventional solid-state method after adopting powder grain cooking and liquefaction again, control different processing condition and divide wine with dregs cultivation (three wine with dregs methods, four wine with dregs methods), make material under controllable state, breed different brewing microorganism fungus strains, and accumulate enough wine brewing enzyme systems and fragrance precursor material, reach the effect of traditional technology high temperature stack-up, for conjunction wine with dregs diastatic fermentation subsequently lays basic substance.Two is in brewing process, adopt the high ester yield yeast saccharomyces cerevisiae of purebred cultivation, milk-acid bacteria, caproic acid bacteria and part commercial enzyme preparation and conventional high-temperature Daqu cooperative saccharification to ferment, Partial cleansing fermentation system, supplement the deficiency of Daqu saccharifying ferment, keep the feature of aromatic type yeast wine flavour substances rich content, be reduced to the content of sample wine Higher Alcohols and aldehyde material simultaneously, realize the good quality and high output of Maotai-flavor liquor.This invention removes the impact of environmental factors on fermenting process, achieve automatization and the mechanized operation of Maotai-flavor liquor brewing process, increased substantially liquor ratio of raw material and shortened fermentation period.
Solid state fermentation produces the method for Maotai-flavor liquor, comprises raw material liquefaction gelatinization, adds song, cultivation, fermentation and distilation steps, described in add song after dextrin adopt four wine with dregs cultivation methods to be specially:
A point wine with dregs cultivation is implemented: add the dextrin after song and be divided into four parts (four wine with dregs cultivation methods), cultivation respectively, four wine with dregs cultivation method processing condition are in Table 1-1 after adding koji powder and water after liquor-making raw material cooling after liquefaction gelatinization.Close wine with dregs fermentation after four wine with dregs mixing after culture saccharification, distill after fermentation ends.
Described conjunction wine with dregs fermentation process is as follows: in mixing wine with dregs, add saccharifying enzyme, control temperature 30 ~ 36 DEG C, fermentation 20-36h; Add the caproic acid bacteria nutrient solution of 0.5-2% (V), product temperature drop to the 28 ~ 30 DEG C jixu after three days that ferments ferments 2 ~ 5 days, and total fermentation period is 5 ~ 7 days.Karusen residual sugar drops to below 1.0g/100mL, and alcoholic strength reaches 9% (V) left and right, fermentation ends.
High ester yield yeast saccharomyces cerevisiae is CGMCC No.5636 or CGMCCNo4350.
The addition of described saccharifying enzyme is that every gram of sorghum material adds saccharifying enzyme 40-60U.
Table 1-1 tetra-wine with dregs cultivation method processing condition
Another selection technique scheme of the present invention is:
A point wine with dregs cultivation is implemented: add the dextrin after song and be divided into three parts (three wine with dregs cultivation methods), cultivation respectively, three wine with dregs cultivation method processing condition are in Table 1-2 after adding koji powder and water after liquor-making raw material cooling after liquefaction gelatinization.Wine with dregs fermentation is closed in three wine with dregs mixing after culture saccharification, distills after fermentation ends.
High ester yield yeast saccharomyces cerevisiae is CGMCC No.5636 or CGMCCNo4350.
The method of described conjunction wine with dregs fermentation is as follows: in mixing wine with dregs, add saccharifying enzyme, control temperature 30 ~ 36 DEG C, fermentation 20-36h; Add the caproic acid bacteria nutrient solution of 0.5-2% (V), product temperature drop to 28 ~ 30 DEG C after three days of fermenting, then ferment 2 ~ 5 days, total fermentation period is 5 ~ 7 days.Karusen aerogenesis is little, and alcoholic strength reaches 9% (V) left and right, fermentation ends.
The addition of described saccharifying enzyme is that every gram of sorghum material adds saccharifying enzyme 40-60U.
Table 1-2 tri-wine with dregs cultivation method processing condition
Described distillating method is as follows:
Karusen adds suitable quantity of water and is diluted to wine degree 8% (V) left and right, then adds the wine tail of distillation last time, and heating starts distillation, gets fore-running foreshot about 2% depending on vinosity situation; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 55% (V) left and right, this is base wine; Be wine tail later, access separately, the major part of wine tail mixes distillation next time, and small part is used for blending into samples wine.Base Quality of Liquors standard is in table 2.
Table 2 Maotai-flavor liquor base spills quality standard
Described high ester yield yeast saccharomyces cerevisiae bacteria culture fluid preparation method is as follows:
(1) preparation of corn powder saccharification liquid substratum
1. gelatinization liquefaction.With the water making beating of about 4 times after crush maize, every gram of Semen Maydis powder adds Thermostable α-Amylase 3 ~ 4 units, starts stirring and stirs evenly.Under whipped state, heat to 85 ~ 90 DEG C, be incubated liquefaction 10 ~ 15min at this temperature, sealed cans, continue to be heated to gauge pressure 0.15MPa, pressurize 20 ~ 30 minutes, and naturally cooling to gauge pressure is zero, and can opening is cooled to about 60 DEG C.
2. saccharification.Every gram of corn adds saccharifying enzyme 100 ~ 150 unit, stirs 15min, and be then incubated (55 ~ 62 DEG C) saccharification 2 ~ 3h, stir once about period per half an hour, β-amylose rate should about 60%.
3. substratum preparation.Saccharified liquid is diluted with water to 13 ~ 14Bx, adjusts about pH to 5.0.The substratum prepared is heated to 100 DEG C again, cools for subsequent use after sterilization 5 ~ 10min.
(2) first order seed is cultivated
General 250ml triangular flask, 12Bx wort or the bent juice substratum of rice, pH5.0 ~ 5.4, liquid amount about 30%, for subsequent use after sterilizing.
Aseptically, inoculate two rings from high ester yield yeast saccharomyces cerevisiae (University Of Science and Technology Of Tianjin's modern brewing technique research department transformation bacterial strain, CGMCCNo.5636) slant tube, after shaking up, cultivate about 36h in 28 ~ 30 DEG C.Between incubation period, every 6 ~ 8h rocks from side to side once.
(3) secondary seed is cultivated
Corn powder saccharification liquid substratum, concentration 12 ~ 14Bx, pH5.0 ~ 5.4, liquid amount about 50%, for subsequent use after sterilizing.Inoculum size is 5% ~ 10%.Cultivate about 16h for 28 ~ 30 DEG C and namely obtain yeast nutrient solution, between incubation period, every 2 ~ 4h shake once.Cell count reaches 1.2 ~ 2.0 hundred million/ml, sprouts more than 15%, without dead cell, without miscellaneous bacteria, obtains high ester yield yeast saccharomyces cerevisiae bacteria culture fluid.
Yeast is CGMCC No.5636 or CGMCCNo4350.
The preparation method of described lactic acid bacteria culture solution is as follows:
(1) first order seed is cultivated
Be inoculated in the 250mL triangular flask that 50mL MRS liquid nutrient medium is housed from Lactobacterium acidophilum (CICC6005) slant strains, 36 ~ 38 DEG C of static gas wave refrigerator 24 ~ 36h, pH is down to less than 4.0.
(2) secondary seed is cultivated
Corn gelatinization liquid culture medium is diluted to 12Bx, and add 1% wheat root powder, 110 DEG C of sterilizing 30min, namely obtain lactic acid bacteria culturing medium after cooling.Connect first order seed 10% (V), 36 ~ 38 DEG C of static gas wave refrigerator 12 ~ 16h, lactic acid content reaches about 20g/L, obtains lactic acid bacteria culture solution.
The preparation method of described caproic acid bacteria nutrient solution is as follows:
(1) substratum
Sodium acetate synthetic medium: containing the wine tail 200ml (adding before inoculation after sterilizing) of ethanol 20% (V), sodium acetate 15g, ammonium sulfate 0.5g, dipotassium hydrogen phosphate 0.4g, magnesium sulfate 0.2g, yeast extract paste 1g, calcium carbonate 10g (adding before inoculation after sterilizing), water 900mL, pH7.0.
(2) first order seed is cultivated
50mL triangular flask, liquid amount 30mL, accesses 1 caproic acid bacteria (CICC 8022) bacterial classification, cultivates 7 ~ 10 days for 33 DEG C.Until bottle at the bottom of have small bubbles rise, aerogenesis more vigorous time and switchable.
(3) secondary seed is cultivated
500mL triangular flask, every bottled 400mL substratum, after accessing the 50mL triangular flask nutrient solution mixing shaken up, cultivate 6 ~ 7 days for 30 ~ 34 DEG C, nutrient solution caproic acid content reaches 8 ~ 10g/L.
Described milk-acid bacteria can use CICC6005 or other milk-acid bacterias.
Beneficial effect:
Fermentor tank test-results, in table 6, from table 6, exceed solid state process aromatic type Daqu quality liquor standard, and total acid is lower than solid state process Maotai-flavor liquor standard (by GB/T26760-2011) with the total ester of Maotai-flavor liquor base wine of New Solid fermentative Production.
This invention removes the impact of environmental factors on fermenting process, automatization and the mechanized operation of Maotai-flavor liquor brewing process can be realized, increased substantially liquor ratio of raw material (improving more than 50%) and shortened fermentation period (total fermentation period foreshortened to about 10 days by about 9 months).
Do not use rice husk to make auxiliary material in production process, do not use mud to store fermentation, the bad flavor materials such as furfural in Traditional Method production process, methyl alcohol, native olfactorin, methyl indole can be eliminated on the impact of quality of white spirit, eliminate the pesticide residue material that Traditional Method may be brought into owing to using rice husk in a large number in addition, thus improve the quality of finished wine.
The impact of the natural causes such as tradition Daqu climate, environment is comparatively large, and the saccharifying ferment and the traditional Daqu cooperative saccharification that present invention employs the purebred cultivation of part ferment, and eliminate the impact of environmental factors on yeast wine Quality and yield.
Accompanying drawing illustrates: Fig. 1 New Solid fermentative production Maotai-flavor liquor production technique
Embodiment:
Embodiment 1: Maotai-flavor liquor triangular flask is tested
1. raw material pulverizing
High quality sorghum 165g, pulverizes, wherein should account for more than 60% by 20 mesh sieve hole persons.
2. liquefaction gelatinization: sorghum material after pulverizing, add water 500ml, and making beating, every gram of sorghum flour adds Thermostable α-Amylase 5U, stirs evenly, and is heated to 85-90 DEG C, maintains 1h at this temperature under whipped state.Continue heating, at 0.1MPa, gelatinization 60min at 121 DEG C, obtain dextrin.
3. add song
Dextrin is cooled to about 30 DEG C, adds koji powder 75g, adds water to cumulative volume 900mL, stirs evenly for subsequent use.
4. point wine with dregs cultivation
Cultivation adopts three wine with dregs cultivation methods, adds the dextrin after song and is divided into 3 parts, every part of 300mL, loads 500mL triangular flask, and cultivation respectively, culture factors is in table 3.
Table 3 triangular flask test point wine with dregs culture saccharification processing condition
5. close wine with dregs fermentation
The mash mixing of differing temps being cultivated after cultivation terminates is filled in 2000mL triangular flask, and every bottled liquid measure is 900mL, and every gram of sorghum material adds saccharifying enzyme 50U, stirs evenly.After being cooled to 30 DEG C, access yeast nutrient solution respectively, inoculum size is 2%, 5%, 10% of fermentation volume.30 ~ 35 DEG C of fermentations, respectively connect caproic acid bacteria nutrient solution 1% after 24h, continue fermentation and terminate for 5 days.Test-results is in table 4, and from result, yeast-inoculated amount is advisable with 2%.In addition, always taking temperature from flavour ingredient (total ester, total acid, higher alcohols), some is on the low side, by employing four wine with dregs cultivation method during fermentor tank test, and suitably increases the consumption of high-temperature daqu.
Table 4 Maotai-flavor liquor different yeast-inoculated amount fermentation results
Note: 1. total ester refers to ethyl acetate, ethyl lactate, ethyl hexanoate, isoamyl acetate and isobutyl acetate sum; 2. higher alcohols is made a comment or criticism propyl alcohol, isopropylcarbinol and primary isoamyl alcohol sum; 3. total acid presses acetometer.
Embodiment 2: Maotai-flavor liquor small-sized fermentation tank is tested
1. raw material pulverizing
High quality sorghum 2.0kg, pulverizes, wherein should account for more than 60% by 20 mesh sieve hole persons.
2. liquefaction gelatinization
Sorghum flour after pulverizing adds water 8L, and making beating, every gram of sorghum flour adds Thermostable α-Amylase 5U, stirs evenly, and is heated to 85-90 DEG C, maintains 1h at this temperature under whipped state.Continue heating, at 0.1MPa, gelatinization 60min at 121 DEG C, obtain dextrin.
3. add song
Dextrin is cooled to about 35 DEG C, adds koji powder 1.2kg, adds water to cumulative volume 12L (about needing about the 3.6L that adds water), stirs evenly for subsequent use.
4. point wine with dregs cultivation
Divide wine with dregs cultivation to adopt four wine with dregs cultivation methods, 12L is added the dextrin after song and be divided into four parts, cultivation respectively, raise craft condition is in table 5.
Table 5 fermentor tank test point wine with dregs culture saccharification processing condition
5. close wine with dregs fermentation
The mixing of culture saccharification four wine with dregs is loaded 18L fermentor tank, and every gram of sorghum material adds saccharifying enzyme 50U, stirs evenly.Control temperature 33 ~ 35 DEG C, fermentation 24h.Connect caproic acid bacteria nutrient solution 1% (V), product temperature drop to 28 ~ 30 DEG C after three days of fermenting, then ferment 3 days, total fermentation period is 7 days.
6. distill
Karusen adds suitable quantity of water and is diluted to cumulative volume 15L (comprising the wine tail of distillation last time) left and right, and heating starts distillation, gets fore-running foreshot 60mL; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 55% (V) left and right, this is base wine; Be wine tail later, access separately, the major part of wine tail mixes distillation next time, and small part is used for blending into samples wine.
Fermentor tank test-results, in table 6, from table 6, exceed solid state process aromatic type Daqu quality liquor standard, and total acid is lower than solid state process Maotai-flavor liquor standard (by GB/T26760-2011) with the total ester of Maotai-flavor liquor base wine of New Solid fermentative Production.
Table 6 Maotai-flavor liquor fermentor tank test-results
| Project | Volume (L) | Wine degree (%vol) | Total ester (mg/L) | Higher alcohols (mg/L) | Total acid (mg/L) |
| Karusen | 12.0 | 8.2 | 736 | 138 | 0.285 |
| Base wine | 1.6 | 55.0 | 4725 | 979 | 0.655 |
Note: 1. total ester refers to ethyl acetate, ethyl lactate, ethyl hexanoate, isoamyl acetate and isobutyl acetate sum; 2. higher alcohols is made a comment or criticism propyl alcohol, isopropylcarbinol and primary isoamyl alcohol sum; 3. total acid presses acetometer.
Embodiment 3: basic with example 2
Divide wine with dregs cultivation to adopt four wine with dregs cultivation methods, 12L is added the dextrin after song and be divided into four parts, cultivation respectively, raise craft condition is in table 7.
Table 7 fermentor tank test point wine with dregs culture saccharification processing condition
5. close wine with dregs fermentation
The mixing of culture saccharification four wine with dregs is loaded 18L fermentor tank, and every gram of sorghum material adds saccharifying enzyme 40U, stirs evenly.Control temperature 30 ~ 33 DEG C, fermentation 20h.Connect caproic acid bacteria nutrient solution 2% (V), product temperature drop to 28 ~ 30 DEG C after three days of fermenting, then ferment 3 days, total fermentation period is 7 days.
6. distill
Karusen adds suitable quantity of water and is diluted to cumulative volume 15L (comprising the wine tail of distillation last time) left and right, and heating starts distillation, gets fore-running foreshot 60mL; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 55% (V) left and right, this is base wine; Be wine tail later, access separately, the major part of wine tail mixes distillation next time, and small part is used for blending into samples wine.
Embodiment 4: basic with 2
Divide wine with dregs cultivation to adopt four wine with dregs cultivation methods, 12L is added the dextrin after song and be divided into four parts, cultivation respectively, raise craft condition is in table 7.
Table 7 fermentor tank test point wine with dregs culture saccharification processing condition
5. close wine with dregs fermentation
The mixing of culture saccharification four wine with dregs is loaded 18L fermentor tank, and every gram of sorghum material adds saccharifying enzyme 60U, stirs evenly.Control temperature 33 ~ 35 DEG C, fermentation 30h.Connect caproic acid bacteria nutrient solution 2% (V), product temperature drop to 28 ~ 30 DEG C after three days of fermenting, then ferment 2 days, total fermentation period is 6 days.
6. distill
Karusen adds suitable quantity of water and is diluted to cumulative volume 15L (comprising the wine tail of distillation last time) left and right, and heating starts distillation, gets fore-running foreshot 60mL; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 55% (V) left and right, this is base wine; Be wine tail later, access separately, the major part of wine tail mixes distillation next time, and small part is used for blending into samples wine.
Embodiment 5:
Divide wine with dregs cultivation to adopt four wine with dregs cultivation methods, 12L is added the dextrin after song and be divided into four parts, cultivation respectively, raise craft condition is in table 8.
Table 8 fermentor tank test point wine with dregs culture saccharification processing condition
High ester yield yeast saccharomyces cerevisiae is CGMCCNo4350
5. close wine with dregs fermentation
The mixing of culture saccharification four wine with dregs is loaded 18L fermentor tank, and every gram of sorghum material adds saccharifying enzyme 45U, stirs evenly.Control temperature 30 ~ 33 DEG C, fermentation 36h.Connect caproic acid bacteria nutrient solution 1% (V), product temperature drop to 28 ~ 30 DEG C after three days of fermenting, then ferment 3 days, total fermentation period is 7 days.
6. distill
Karusen adds suitable quantity of water and is diluted to cumulative volume 15L (comprising the wine tail of distillation last time) left and right, and heating starts distillation, gets fore-running foreshot 60mL; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 55% (V) left and right, this is base wine; Be wine tail later, access separately, the major part of wine tail mixes distillation next time, and small part is used for blending into samples wine.
Claims (10)
1. solid state fermentation produces a method for Maotai-flavor liquor, comprises raw material liquefaction gelatinization, adds song, cultivation, close wine with dregs fermentation and distilation steps, add the dextrin after song and adopt four wine with dregs cultivation methods; Four wine with dregs cultivation method processing condition are in table 1; Close wine with dregs fermentation after four wine with dregs mixing after culture saccharification, distill after fermentation ends.
Table 1
2. a kind of solid state fermentation produces the method for Maotai-flavor liquor according to claim 1, and described conjunction wine with dregs fermentation process is as follows: in mixing wine with dregs, add saccharifying enzyme, control temperature 30 ~ 36 DEG C, fermentation 20-36h; Add the caproic acid bacteria nutrient solution of 0.5-2%, fermentation is continued in product temperature drop to 28 ~ 30 DEG C after three days of fermenting, and total fermentation period is 5 ~ 7 days, and alcoholic strength reaches 8-9%, fermentation ends.
3. according to claim 1 or 2, a kind of solid state fermentation produces the method for Maotai-flavor liquor, and high ester yield yeast saccharomyces cerevisiae is CGMCC No.5636 or CGMCCNo4350.
4. produce the method for Maotai-flavor liquor according to the arbitrary described a kind of solid state fermentation of claim 1-3, the addition of described saccharifying enzyme is that every gram of sorghum material adds saccharifying enzyme 40-60U.
5. produce the method for Maotai-flavor liquor according to the arbitrary described a kind of solid state fermentation of claim 1-4, described milk-acid bacteria is CICC6005 or other milk-acid bacterias.
6. produce the method for Maotai-flavor liquor according to the arbitrary described a kind of solid state fermentation of claim 1-4, described four wine with dregs cultivation methods are as table 2.
Table 2 culture saccharification processing condition
7. the method for Maotai-flavor liquor is produced according to the arbitrary described a kind of solid state fermentation of claim 1-5, described conjunction wine with dregs fermentation is: the mixing of culture saccharification four wine with dregs is loaded 18L fermentor tank, every gram of sorghum material adds saccharifying enzyme 50U, stir evenly, control temperature 33 ~ 35 DEG C, fermentation 24h, connect caproic acid bacteria nutrient solution 1%, to ferment product temperature drop to 28 ~ 30 DEG C after three days, then ferment 3 days, total fermentation period is 6 days.
8. solid state fermentation produces the method for Maotai-flavor liquor, comprises raw material liquefaction gelatinization, adds song, cultivation, close wine with dregs fermentation and distilation steps, described in add song after dextrin adopt three wine with dregs cultivation methods; Three wine with dregs cultivation method processing condition are in table 3; Close wine with dregs fermentation after three wine with dregs mixing after culture saccharification, distill after fermentation ends.
Table 3 three wine with dregs cultivation method processing condition
9. a kind of solid state fermentation produces the method for Maotai-flavor liquor according to claim 8, and described high ester yield yeast saccharomyces cerevisiae is CGMCC No.5636 or CGMCCNo4350; The method of described conjunction wine with dregs fermentation is as follows: in mixing wine with dregs, add saccharifying enzyme, control temperature 30 ~ 36 DEG C, fermentation 20-36h; Add the caproic acid bacteria nutrient solution of 0.5-2%, product temperature drop to 28 ~ 30 DEG C after three days of fermenting, then ferment 2 ~ 5 days, total fermentation period is 5 ~ 7 days, and alcoholic strength reaches 9%, fermentation ends; The addition of described saccharifying enzyme is that every gram of sorghum material adds saccharifying enzyme 40-60U.
10. a kind of solid state fermentation produces the application of method in Maotai-flavor liquor is produced of Maotai-flavor liquor according to claim 8.
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| CN105176729A (en) * | 2015-08-24 | 2015-12-23 | 天津酿源生物科技发展有限公司 | Method for producing fen-flavor flavoring liquor with high ester content |
| CN115838619A (en) * | 2022-12-29 | 2023-03-24 | 四川郎酒股份有限公司 | Method for regulating and controlling contents of total acids and ethyl lactate in Maotai-flavor raw wine |
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| CN103627570B (en) * | 2012-08-21 | 2016-03-30 | 贵州毕节碧春酒业有限公司 | A kind of brewing method of Maotai-flavor liquor |
| CN103087874B (en) * | 2013-01-25 | 2014-06-18 | 青岛琅琊台集团股份有限公司 | Process for producing soy sauce flavor type white spirit |
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| CN115838619A (en) * | 2022-12-29 | 2023-03-24 | 四川郎酒股份有限公司 | Method for regulating and controlling contents of total acids and ethyl lactate in Maotai-flavor raw wine |
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