CN104593189A - Novel solid fermentation method for producing Luzhou-flavor liquor - Google Patents
Novel solid fermentation method for producing Luzhou-flavor liquor Download PDFInfo
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Abstract
The invention discloses a novel solid fermentation method for producing a Luzhou-flavor liquor, and belongs to the technical field of wine brewing. The technology content comprises steps of raw material crushing, liquefaction and gelatinization, starter addition, wort-dividing fermentation, mixed fermentation and distillation, wherein the wort-separating fermentation comprises dividing a wort added with a starter into two portions according to a ratio, and then performing fermentation; concretely, inoculating a high-ester-yield saccharomyces cerevisiae culture solution to a first wort for fermentation, controlling the inoculation amount to be 1-3%, and performing fermentation culturing at 27-33 DEG C for 20-30 h; inoculating a lactic acid bacteria culture solution to a second wort portion, controlling the inoculation amount to be 0.5-2%, and performing fermentation culturing at 33-39 DEG C for 20-30 h; and then performing mixed fermentation. The advantages comprise that influence of environment factors to the fermentation process is eliminated, automatic and mechanized operation during brewing of the Luzhou-flavor liquor is realized, when the content of a high-flavor substance in the Luzhou-flavor liquor is kept, the raw-material liquor yield is substantially improved and the fermentation period is shortened, and thus the production efficiency of the Luzhou-flavor liquor is substantially improved.
Description
Technical field:
The invention discloses a kind of production method of aromatic Chinese spirit, belong to brewing technical field.
Background technology
Aromatic Chinese spirit take Lu Zhou Lao Jiao Te Qu as representative, and other mainstream products have five-Grain Liquor, Yang He Da Qu wine, Jian Nan Chun wine, Ancient Well Imperial Liquor etc.Its style and features is that aromatic strongly fragrant, sweet mellow, the fragrance harmony in cellar for storing things, tail are only tasty and refreshing.
Rich fragrance wine is one of China's white wine main body odor type, and output is maximum, accounts for more than 60% of white wine ultimate production.What wherein best embody aromatic Chinese spirit making method unique distinction is " mud cellar for storing things solid state fermentation, continuous grain batching, mixed-steaming and mixed-heating ".The subject matter that aromatic Chinese spirit conventional fabrication method exists has: a microorganism species being Daqu and storing in mud, except the profitable strains such as yeast, head mold, aspergillus, Mucor, caproic acid bacteria, also be entrained with many mushrooms harmful to wine brewing simultaneously, very different, yeast wine taste of mixing is laid particular stress on, and affect the yield of liquor and quality liquor rate, in all kinds of white wine, the quality percentage of aroma daqu liquor is minimum; Two are yeast wine production processes is open, and the impact of the natural cause such as climate, environment is comparatively large, causes the shakiness of yeast wine quality and output; Three is owing to adopting artificial aged pit solid state fermentation, manual operations, and labour intensity is large, and labour productivity is low; Four is to ensure the enough fragrance matter content of aromatic Chinese spirit finished product mesopodium and quality product, the fermentation period of aroma daqu liquor is generally more than 40 days, cause the loss through volatilization of wine in fermenting process large, raw material go out that wine is generally only theoretical the yield of liquor about 50%.
Solid fermentation method of fragrant white spirit, application number: 201110324806.2, the invention discloses a kind of solid fermentation method of fragrant white spirit, belongs to brewing technical field.Technical problem to be solved by this invention is to provide a kind of fermentation process not falling further raising aromatic Chinese spirit quality on low-producing basis.The technical scheme of this fermentation process is: comprise and enter to store sealing and fermenting by bent powder, poor unstrained spirits, when fermentation 1 ~ 2 month, adds Daqu, yellow water and inferior grade wine in poor unstrained spirits, and the content making ethanol in now poor unstrained spirits is 9 ~ 11% by weight.Add in poor unstrained spirits Daqu, yellow water and inferior grade ferment after drinking 5 ~ 6 months time, open cellar for storing things and to turn over after grain sealing and fermenting again.The inventive method by adding Daqu, yellow water and inferior grade wine, regulating the concentration of ethanol in poor unstrained spirits in the specific time, and the measures such as air are passed in poor unstrained spirits, do not reducing on the basis of output, the quality of further raising aromatic Chinese spirit, can be applicable in aromatic Chinese spirit fermentation with the benefit obtained.
Name is called solid fermentation method of fragrant white spirit, number of patent application 201110324806.2, and a kind of solid fermentation method of fragrant white spirit of disclosure of the invention, belongs to brewing technical field.Technical problem to be solved by this invention is to provide a kind of fermentation process not falling further raising aromatic Chinese spirit quality on low-producing basis.The technical scheme of this fermentation process is: comprise and enter to store sealing and fermenting by bent powder, poor unstrained spirits, when fermentation 1 ~ 2 month, adds Daqu, yellow water and inferior grade wine in poor unstrained spirits, and the content making ethanol in now poor unstrained spirits is 9 ~ 11% by weight.Add in poor unstrained spirits Daqu, yellow water and inferior grade ferment after drinking 5 ~ 6 months time, open cellar for storing things and to turn over after grain sealing and fermenting again.The inventive method by adding Daqu, yellow water and inferior grade wine, regulating the concentration of ethanol in poor unstrained spirits in the specific time, and the measures such as air are passed in poor unstrained spirits, do not reducing on the basis of output, the quality of further raising aromatic Chinese spirit, can be applicable in aromatic Chinese spirit fermentation with the benefit obtained.
Name is called technology for production of high yield hard liquior spirit with heavy fragrance by solid method patent, application number: 93111935.9, a kind of technology for production of high yield hard liquior spirit with heavy fragrance by solid method of disclosure of the invention, it is characterized in that the particle of raw material is Powdered, material moistening adopt through distillation after mother grain with raw material with 1: 1 ratio add water 10-40% again, evenly puddle and make moisture absolute uniform, raw material is adopted steamed method by steaming, execute Qu Caiyong raw material and use liquor high-production agent, female grain uses the difference consuming koji method of traditional Koji, and traditional Koji consumption is reduced 30-50%.Fermentation and distillation are traditional technology.Also can without material moistening, it is steamed in clear soup as dry blowing method.The aroma type daqu liquor of this technique brew, its yield of liquor remains on 50-60% (according to 60 ° of meters) throughout the year, starch utilization ratio can reach 80-90%, all improves more than 20% than the yield of liquor of traditional technology and starch utilization ratio.
Summary of the invention:
The object of this invention is to provide a kind of method of New Solid fermentative production aromatic Chinese spirit.One is the medium and high temperature koji powder adding the making of conventional solid-state method after adopting powder grain cooking and liquefaction again, do not add rice husk as auxiliary material, make material diastatic fermentation under fluid state, thus greatly reduce labor intensity, eliminate environmental factors to the impact of fermenting process, realize automatization and the mechanized operation of aromatic Chinese spirit brewing process.Two is in brewing process, adopt the high ester yield yeast saccharomyces cerevisiae of purebred cultivation, caproic acid bacteria, milk-acid bacteria and part commercial enzyme preparation and traditional saccharifying ferment Daqu cooperative saccharification to ferment, Partial cleansing fermentation system, supplement the deficiency of Daqu saccharifying ferment, while maintenance aroma daqu liquor height flavour substances content, increase substantially liquor ratio of raw material and shorten fermentation period, thus significantly improving the production efficiency of aromatic Chinese spirit.
The inventive method comprises raw material pulverizing, gelatinization of liquefying, add song, the fermentation of point wine with dregs, mixed fermentation and distilation steps, described point of wine with dregs fermentation step is: add the mash after song and be divided into 2 parts in proportion and carry out the fermentation of point wine with dregs, first part of mash connects the fermentation of high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, inoculum size is 1-3% (V/V), 27-33 DEG C of fermentation culture 20-30h; Second part of mash connects lactic acid bacteria culture solution, and inoculum size is 0.5-2% (V/V), 33-39 DEG C of fermentation culture 20-30h;
Described add song after the ratio of mash be 1:0.5-1.5.
Described mixed fermentation step is: by above-mentioned two parts of fermentation liquid mixing secondary fermentation, control temperature 30 ~ 35 DEG C, fermentation 20-30h.Meet caproic acid bacteria nutrient solution 2-4% (V/V), control product temperature 28 ~ 35 DEG C, ferment 3 ~ 5 days, total fermentation period is 5 ~ 7 days.Alcoholic strength reaches 10% (V/V) left and right, fermentation ends.
Described raw material pulverizing method is as follows:
Take high quality sorghum as raw material, raw material pulverizing sieve diameter about 2.0mm, wherein should account for more than 60% by 20 mesh sieve hole persons.
Described liquefaction gelatinizing method is as follows:
According to the difference of Chinese sorghum moisture content, with 2.8-3.2 water making beating doubly after raw material pulverizing, every gram of sorghum flour adds Thermostable α-Amylase 3-5U, 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.
It is described that to add Qu Fangfa as follows:
Daqu degree of grinding should be suitably thin, general available 2.5mm sieve aperture, requires that the fine powder ratio by 1.0mm sieve aperture accounts for more than 80% after pulverizing.Daqu consumption, depending on daqu fermentation vigor, is generally the 20-30% of sorghum material consumption.
Dextrin is cooled to about 35-45 DEG C, adds saccharifying enzyme 40-60U/g raw material, maintains 20-40min, naturally cools to 30-40 DEG C, add koji powder, add the water of 3 times of Daqu weight, stir evenly for subsequent use.
The preparation method of described high ester yield yeast saccharomyces cerevisiae bacteria culture fluid is as follows:
(1) preparation of corn powder saccharification liquid substratum
1. gelatinization liquefaction.With the water making beating of 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 60 DEG C.
2. saccharification.Every gram of corn adds saccharifying enzyme 100 ~ 150 unit, stirs 15min, then 55 ~ 62 DEG C of insulation saccharification 2 ~ 3h, and period per half an hour stirs once, and β-amylose rate should more than 60%.
3. substratum preparation.Saccharified liquid is diluted with water to 13 ~ 14
0bx, adjusts 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, 12
0bx wort or the bent juice substratum of rice, pH5.0 ~ 5.4, liquid amount 30%, for subsequent use after sterilizing.
Aseptically, high ester yield yeast saccharomyces cerevisiae slant tube is inoculated two rings, after shaking up, cultivate 36h in 28 ~ 30 DEG C.Between incubation period, every 6 ~ 8h shake once;
Described high ester yield yeast saccharomyces cerevisiae deposit number is CGMCC No.5635, or CGMCCNo4350;
(3) secondary seed is cultivated
Corn powder saccharification liquid substratum, concentration 12 ~ 14
0bx, pH5.0 ~ 5.4, liquid amount 50%, for subsequent use after sterilizing.Inoculum size is 5% ~ 10% (V/V).Cultivate 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, bud ratio more than 15%, without dead cell, without miscellaneous bacteria, obtains high ester yield yeast saccharomyces cerevisiae bacteria culture fluid.
The preparation of described lactic acid bacteria culture solution:
(1) first order seed is cultivated
Be inoculated in the 250mL triangular flask that 50mL MRS liquid nutrient medium is housed from lactobacterium casei slant strains, 28 ~ 30 DEG C of static gas wave refrigerator 24 ~ 36h, pH is down to less than 4.0;
Described lactobacterium casei deposit number is: CICC No.6002; Or other milk-acid bacterias;
(2) secondary seed is cultivated
Corn powder saccharification liquid substratum is diluted to 12
0bx, 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/V), 28 ~ 30 DEG C of static gas wave refrigerator 12 ~ 16h, lactic acid content reaches more than 15g/L, obtains lactic acid bacteria culture solution.
The preparation of described caproic acid bacteria nutrient solution:
(1) substratum
Sodium acetate synthetic medium: containing the wine tail 200ml (adding before inoculation after sterilizing) of ethanol 20% (V/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, access 1-2 cyclohexylenedinitrilotetraacetic acid bacterium slant strains, cultivates 7 ~ 10 days for 33 DEG C.Until bottle at the bottom of have small bubbles rise, aerogenesis more vigorous time and switchable;
Described caproic acid bacteria is CICC No.8023 or other caproic acid bacterias;
(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 preferred point of wine with dregs fermentation
Be divided into two parts in proportion ferment adding the mash after song, first part of mash connects high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, and inoculum size is 2% (V/V), 30 DEG C of fermentation culture 24h; Second part of mash connects lactic acid bacteria culture solution, and inoculum size is 1% (V/V), 37 DEG C of fermentation culture 24h.
Described mixed fermentation method is as follows:
The wine with dregs rear first part of mash of fermentation and second part of mash will be divided to be mixed into subordinate phase fermentation, control temperature 30 ~ 35 DEG C, fermentation 24h.Connect caproic acid bacteria nutrient solution 3% (V/V), control product temperature 28 ~ 35 DEG C, fermentation 4-6 days, total fermentation period is 5 ~ 7 days.Alcoholic strength reaches 10% (V/V) left and right, fermentation ends.
Described distillating method is as follows:
Karusen adds suitable quantity of water and is diluted to wine degree 9% (V/V), then adds the wine tail of distillation last time, and heating starts distillation, gets fore-running foreshot 1 ~ 2% depending on vinosity situation; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 60%-65% (V/V), 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.
Beneficial effect:
The present invention adds the medium and high temperature koji powder that conventional solid-state method makes again after adopting powder grain cooking and liquefaction, do not add rice husk as auxiliary material, make material diastatic fermentation under fluid state, thus greatly reduce labor intensity, eliminate environmental factors to the impact of fermenting process, realize automatization and the mechanized operation of aromatic Chinese spirit brewing process.Two is in brewing process, adopt the high ester yield yeast saccharomyces cerevisiae of purebred cultivation, caproic acid bacteria, milk-acid bacteria and part commercial enzyme preparation and traditional saccharifying ferment Daqu cooperative saccharification to ferment, Partial cleansing fermentation system, supplement the deficiency of Daqu saccharifying ferment, while maintenance aroma daqu liquor height flavour substances content, increase substantially liquor ratio of raw material and shorten fermentation period by about 7 days, thus significantly improve the production efficiency of aromatic Chinese spirit.
(1) 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 may brought into owing to using rice husk in a large number except Traditional Method in addition, thus improve the quality of finished wine.
(2) after aromatic Chinese spirit brewing process realizes automatization and mechanized operation, fermentation period foreshortened to about 7 days from more than 40 days, and the labour productivity of brew house can improve more than 20 times.
(3) impact of the natural cause such as traditional Daqu climate, environment is larger, the saccharifying ferment and the traditional Daqu cooperative saccharification that present invention employs the purebred cultivation of part ferment, eliminate the impact of environmental factors on yeast wine Quality and yield, liquor ratio of raw material can improve more than 40% compared with Traditional Method.
Accompanying drawing illustrates: Fig. 1: New Solid fermentative production Production of Luzhou-flavor Liquor technique
Embodiment:
Below the specific embodiment of the present invention, but not to limit the scope of the invention.
Embodiment 1
1. raw material pulverizing
Take high quality sorghum as raw material, raw material pulverizing sieve diameter about 2.0mm, wherein should account for more than 60% by 20 mesh sieve hole persons.
2. liquefaction gelatinization
According to the difference of Chinese sorghum moisture content, with 2.8-3.2 water making beating doubly after raw material pulverizing, every gram of sorghum flour adds Thermostable α-Amylase 3-5U, 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
Daqu degree of grinding should be suitably thin, general available 2.5mm sieve aperture, requires that the fine powder ratio by 1.0mm sieve aperture accounts for more than 80% after pulverizing.Daqu consumption, depending on daqu fermentation vigor, is generally 25% of sorghum material consumption.
Dextrin is cooled to about 40 DEG C, adds appropriate commercial enzyme preparation, maintain 30min, naturally cool to about 35 DEG C, add koji powder, add the water of 3 times of Daqu weight, stir evenly for subsequent use by Daqu wine brewing enzyme situation of living.
4. the preparation of high ester yield yeast saccharomyces cerevisiae bacteria culture fluid
(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, then 55 ~ 62 DEG C of insulation saccharification 2 ~ 3h, and stir once about period per half an hour, β-amylose rate should more than 60%.
3. substratum preparation.Saccharified liquid is diluted with water to 13 ~ 14
0bx, 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, 12 malt extract mediums, pH5.0 ~ 5.4, liquid amount about 30%, for subsequent use after sterilizing.
Aseptically, high ester yield yeast saccharomyces cerevisiae CGMCC No.5635 slant tube is inoculated two rings, after shaking up, cultivate about 36h in 28 ~ 30 DEG C.Between incubation period, every 6 ~ 8h shake once.
(3) secondary seed is cultivated
Corn powder saccharification liquid substratum, concentration 12 ~ 14
0bx, pH5.0 ~ 5.4, liquid amount about 50%, for subsequent use after sterilizing.Inoculum size is 5% ~ 10% (V/V).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, bud ratio more than 15%, without dead cell, without miscellaneous bacteria, obtains high ester yield yeast saccharomyces cerevisiae bacteria culture fluid.
5. the preparation of lactic acid bacteria culture solution
(1) first order seed is cultivated
Be inoculated in from lactobacterium casei CICC No.6002 slant strains the 250mL triangular flask that 50mL MRS liquid nutrient medium is housed, 28 ~ 30 DEG C of static gas wave refrigerator 24 ~ 36h, pH is down to less than 4.0.
(2) secondary seed is cultivated
Corn powder saccharification liquid substratum is diluted to 12
0bx, 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/V), 28 ~ 30 DEG C of static gas wave refrigerator 12 ~ 16h, lactic acid content reaches about 15g/L, obtains lactic acid bacteria culture solution.
6. the preparation of caproic acid bacteria nutrient solution
(1) substratum
Sodium acetate synthetic medium: containing the wine tail 200ml (adding before inoculation after sterilizing) of ethanol 20% (V/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, access 1-2 cyclohexylenedinitrilotetraacetic acid bacterium slant strains, cultivates 7 ~ 10 days for 33 DEG C.Until bottle at the bottom of have small bubbles rise, aerogenesis more vigorous time and switchable.
Described caproic acid bacteria is CICC No.8023 or other caproic acid bacterias;
(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.
7. point wine with dregs fermentation
Be divided into two parts by a certain percentage carry out first stage fermentation by adding the mash after song, fermentation 1 connects high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, and inoculum size is 2% (V/V), 30 DEG C of fermentation culture 24h; Fermentation 2 connects lactic acid bacteria culture solution, and inoculum size is 1% (V/V), 37 DEG C of fermentation culture 24h.
8. mixed fermentation
The wine with dregs rear first part of mash of fermentation and second part of mash will be divided to be mixed into subordinate phase fermentation, control temperature 30 ~ 35 DEG C, fermentation 24h.Connect caproic acid bacteria nutrient solution 3% (V/V), control product temperature 28 ~ 35 DEG C, ferment 4 ~ 6 days, total fermentation period is 5 ~ 7 days.Alcoholic strength reaches 10% (V/V) left and right, fermentation ends.
9. distill
Karusen adds suitable quantity of water and is diluted to wine degree 9% (V/V), then adds the wine tail of distillation last time, and heating starts distillation, gets fore-running foreshot 1 ~ 2% depending on vinosity situation; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 60%-65% (V/V), 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 1.From table 1, reach solid state process fragrant yeast quality liquor level (by GB/T10781.1-2006) by the aromatic Chinese spirit oeverall quality of New Solid fermentative Production.
Table 1 aromatic Chinese spirit base spills quality standard
Embodiment 2: the test-results bacterial classification of different fermentations time to adopt example 1
1. raw material pulverizing
High quality sorghum 2.8kg, pulverizes, wherein should account for more than 60% by 20 mesh sieve hole persons.
2. liquefaction gelatinization
Sorghum flour after pulverizing adds water 8.96L, and making beating, every gram of sorghum flour adds Thermostable α-Amylase 5U, stirs evenly, and is heated to 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 40 DEG C, adds saccharifying enzyme 50U/g raw material, maintains 30min, naturally cools to 35 DEG C, add koji powder 0.7kg, add the water of koji powder 3 times of weight, stir evenly for subsequent use.
4. point wine with dregs fermentation
Be divided into 2 parts in 1:1 ratio carry out first stage fermentation by adding the mash after song, first part of mash connects high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, and inoculum size is 2% (V/V), 30 DEG C of fermentation culture 24h; Second part of mash connects lactic acid bacteria culture solution, and inoculum size is 1% (V/V), 37 DEG C of fermentation culture 24h.
5. mixed fermentation
Step 4 first stage two portions of fermented liquids are mixed into subordinate phase fermentation, control temperature 33 DEG C, fermentation 24h.Connect caproic acid bacteria nutrient solution 3% (V/V), control product temperature 33 DEG C, then the 4-6 days that ferments, total fermentation period is 5-7 days.Fermentation results is in table 2, and from result, total fermentation period was advisable with 6 days.
The test-results in table 2 different fermentations cycle
Note: 1. fermentation period refers to total fermentation time; 2. total ester refers to ethyl hexanoate, ethyl acetate, ethyl lactate and isoamyl acetate sum; 3. higher alcohols is made a comment or criticism propyl alcohol, isopropylcarbinol and primary isoamyl alcohol sum; 4. total acid presses acetometer.
Embodiment 3: the test-results of different points of wine with dregs fermentation ratios adopts example 1 bacterial classification.
1. raw material pulverizing
High quality sorghum 2.8kg, pulverizes, wherein should account for more than 60% by 20 mesh sieve hole persons.
2. liquefaction gelatinization
Sorghum flour after pulverizing adds water 8.96L, and making beating, every gram of sorghum flour adds Thermostable α-Amylase 5U, stirs evenly, and is heated to 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 40 DEG C, adds saccharifying enzyme 50U/g raw material, maintains 30min, naturally cools to 35 DEG C, add koji powder 0.7kg, add the water of koji powder 3 times of weight, stir evenly for subsequent use.
4. point wine with dregs fermentation
Be divided into 2 parts carry out first stage fermentation by adding the ratio of the mash after song in 4:6,5:5 or 6:4, first part of mash connects high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, and inoculum size is 2% (V/V), 30 DEG C of fermentation culture 24h; Second part of mash connects lactic acid bacteria culture solution, and inoculum size is 1% (V/V), 37 DEG C of fermentation culture 24h.
5. mixed fermentation
Step 4 first stage two portions of fermented liquids are mixed into subordinate phase fermentation, control temperature 33 DEG C, fermentation 24h.Connect caproic acid bacteria nutrient solution 3% (V/V), control product temperature 33 DEG C, then the sky that ferments, 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), and heating starts distillation, gets fore-running foreshot 50mL; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 63% (V/V) left and right, this is base wine; Be wine tail later, access separately.The detected result of different points of wine with dregs fermentation ratio gained base wine is in table 3, from result, first stage difference point wine with dregs ratio is not very large on the impact of fermentation results, totally sees, the yield of liquor connecing yeast saccharomyces cerevisiae bacteria culture fluid large percentage is higher, and total acid content is relatively low.
The detected result of table 3 difference point wine with dregs fermentation ratio gained base wine
Note: 1. total ester refers to ethyl hexanoate, ethyl acetate, ethyl lactate and Isoamyl Acetate FCC sum; 2. higher alcohols is made a comment or criticism propyl alcohol, isopropylcarbinol and primary isoamyl alcohol sum; 3. total acid presses acetometer.
Embodiment 4
The inventive method comprises raw material pulverizing, gelatinization of liquefying, add song, the fermentation of point wine with dregs, mixed fermentation and distilation steps, described point of wine with dregs fermentation step is: add the mash after song and be divided into two parts in proportion and carry out the fermentation of point wine with dregs, first part of mash connects the fermentation of high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, inoculum size is 1% (V/V), 33 DEG C of fermentation culture 25h; Second part of mash connects lactic acid bacteria culture solution, and inoculum size is 2% (V/V), 36 DEG C of fermentation culture 30h;
Described add song after the ratio of two parts of mash be 1:0.5.Described yeast is CGMCC No.5635.
Described mixed fermentation step is: by above-mentioned two parts of fermentation liquid mixing secondary fermentation, control temperature 33 DEG C, fermentation 25h.Connect caproic acid bacteria nutrient solution 2% (V/V), control product temperature 30 DEG C, total fermentation period is 5 ~ 7 days.Alcoholic strength reaches 10% (V/V) left and right, fermentation ends.
Embodiment 5
The inventive method comprises raw material pulverizing, gelatinization of liquefying, add song, the fermentation of point wine with dregs, mixed fermentation and distilation steps, described point of wine with dregs fermentation step is: add the mash after song and be divided into two parts in proportion and carry out the fermentation of point wine with dregs, first part of mash connects the fermentation of high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, inoculum size is 3% (V/V), 27 DEG C of fermentation culture 30h; Second part of mash connects lactic acid bacteria culture solution, and inoculum size is 0.5% (V/V), 39 DEG C of fermentation culture 30h;
Described add song after the ratio of mash be 1:1.5.Described yeast is CGMCCNo4350
Described mixed fermentation step is: by above-mentioned two parts of fermentation liquid mixing secondary fermentation, control temperature 30 DEG C, fermentation 30h.Connect caproic acid bacteria nutrient solution 4% (V/V), control product temperature 28 DEG C, total fermentation period is 5 ~ 7 days.Alcoholic strength reaches 10% (V/V) left and right, fermentation ends.
Claims (10)
1. the production method of an aromatic Chinese spirit, comprise raw material pulverizing, gelatinization of liquefying, add song, the fermentation of point wine with dregs, mixed fermentation and distilation steps, described point of wine with dregs fermentation step is: add the mash after song and be divided into two parts in proportion and ferment, first part of mash connects the fermentation of high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, inoculum size is 1-3%, 27-33 DEG C of fermentation culture 20-30h; Second part of mash connects lactic acid bacteria culture solution, and inoculum size is 0.5-2%, 33-39 DEG C of fermentation culture 20-30h;
Described mixed fermentation step is: by above-mentioned two parts of fermentation liquid mixing secondary fermentation, control temperature 30 ~ 35 DEG C, fermentation 20-30h.Meet caproic acid bacteria nutrient solution 2-4%, control product temperature 28 ~ 35 DEG C, ferment 3 ~ 5 days, total fermentation period is 5 ~ 7 days, and alcoholic strength reaches about 10%, fermentation ends.
2. the production method of aromatic Chinese spirit according to claim 1, is characterized in that described high ester yield S. cervisiae is CGMCC No.5635, or CGMCCNo4350.
3. the production method of the aromatic Chinese spirit according to right 1 or 2, described milk-acid bacteria is CICC6002 or other milk-acid bacterias.
4. the production method of the aromatic Chinese spirit according to right 1,2 or 3, described preferred point of wine with dregs fermentation process is:
Be divided into two parts in proportion ferment adding the mash after song, first part of mash connects high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, and inoculum size is 2%, 30 DEG C of fermentation culture 24h; Second part of mash connects lactic acid bacteria culture solution, and inoculum size is 1%, 37 DEG C of fermentation culture 24h; The allocation proportion adding the mash after song is 1:0.5-1.5.
5. the production method of the aromatic Chinese spirit according to right 1,2,3 or 4, mixed fermentation preparation method is as follows: rear for fermentation first part of mash and second part of mash are mixed into subordinate phase fermentation, control temperature 30 ~ 35 DEG C, fermentation 24h.Connect caproic acid bacteria nutrient solution 3%, control product temperature 28 ~ 35 DEG C, total fermentation period is 5 ~ 7 days, and alcoholic strength reaches about 10%, fermentation ends.
6. the production method of the aromatic Chinese spirit according to right 1 or 2, described distillating method is as follows:
Karusen adds suitable quantity of water and is diluted to wine degree about 9%, then adds the wine tail of distillation last time, and heating starts distillation, gets fore-running foreshot 1 ~ 2% depending on vinosity situation; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is about 63%, 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.
7. the production method of the aromatic Chinese spirit according to right 1-6, point wine with dregs fermentation process is: be divided into two parts in 5 ︰ 5 ratios carry out first stage fermentation by adding the mash after song, fermentation 1 connects high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, and inoculum size is 2%, 30 DEG C of fermentation culture 24h; Fermentation 2 connects lactic acid bacteria culture solution, and inoculum size is 1%, 37 DEG C of fermentation culture 24h.
8. the production method of the aromatic Chinese spirit according to right 7, mixed fermentation method is: fermentation 1 and fermentation 2 are mixed into subordinate phase fermentation, control temperature 30 ~ 35 DEG C, fermentation 24h.Connect caproic acid bacteria nutrient solution 3%, control product temperature 28 ~ 35 DEG C, total fermentation period is 5 ~ 7 days.
9. the production method of the aromatic Chinese spirit according to right 1-6, point wine with dregs fermentation process is: be divided into two parts by adding the mash after song carry out first stage fermentation in the ferment ratio of 2=4 ︰ 6,5 ︰ 5 or 6 ︰ 4 of fermentation 1 ︰, fermentation 1 connects high ester yield yeast saccharomyces cerevisiae bacteria culture fluid, inoculum size is 2%, 30 DEG C of fermentation culture 24h; Fermentation 2 connects lactic acid bacteria culture solution, and inoculum size is 1%, 37 DEG C of fermentation culture 24h.
10. the production method of the aromatic Chinese spirit according to right 8, mixed fermentation method is: fermentation 1 and fermentation 2 are mixed into subordinate phase fermentation, control temperature 30 ~ 35 DEG C, fermentation 24h.Connect caproic acid bacteria nutrient solution 3%, control product temperature 28 ~ 35 DEG C, total fermentation period is 6 days.
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| CN105154284A (en) * | 2015-09-24 | 2015-12-16 | 湖北工业大学 | Technique for mechanical making of strong-flavor liquor in solid-liquid integrated mode |
| CN106350371A (en) * | 2016-10-08 | 2017-01-25 | 河北衡水老白干酒业股份有限公司 | Method for improving content of ethyl lactate in mechanical Baijiu |
| CN116496862A (en) * | 2023-05-30 | 2023-07-28 | 广西天龙泉酒业有限公司 | Continuous mash fermentation method for improving quality of raw wine |
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| CN1289685C (en) * | 2004-12-30 | 2006-12-13 | 天津科技大学 | Method for increasing fermentation alcohol content of alcohol thick mash from raw material of starchiness |
| JP2009153506A (en) * | 2007-12-28 | 2009-07-16 | Suntory Holdings Ltd | Method for production of distilled liquor |
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| CN102199556B (en) * | 2011-04-15 | 2013-03-27 | 天津科技大学 | Saccharomyces cerevisiae genetic engineering bacteria with high ester yield and construction method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105154284A (en) * | 2015-09-24 | 2015-12-16 | 湖北工业大学 | Technique for mechanical making of strong-flavor liquor in solid-liquid integrated mode |
| CN106350371A (en) * | 2016-10-08 | 2017-01-25 | 河北衡水老白干酒业股份有限公司 | Method for improving content of ethyl lactate in mechanical Baijiu |
| CN106350371B (en) * | 2016-10-08 | 2020-07-28 | 河北衡水老白干酒业股份有限公司 | Method for improving ethyl lactate content in mechanized white spirit |
| CN116496862A (en) * | 2023-05-30 | 2023-07-28 | 广西天龙泉酒业有限公司 | Continuous mash fermentation method for improving quality of raw wine |
| CN116496862B (en) * | 2023-05-30 | 2024-02-13 | 广西天龙泉酒业有限公司 | Continuous mash fermentation method for improving quality of raw wine |
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