CN104629977A - Method for producing Maotai-flavor Daqu - Google Patents
Method for producing Maotai-flavor Daqu Download PDFInfo
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- CN104629977A CN104629977A CN201310555965.2A CN201310555965A CN104629977A CN 104629977 A CN104629977 A CN 104629977A CN 201310555965 A CN201310555965 A CN 201310555965A CN 104629977 A CN104629977 A CN 104629977A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a method for producing Maotai-flavor Daqu, which relates to the technical field of wine brewing. The method comprises the following steps: a) wetting grains; b)grinding; c)blending and burdening; d)treading and moulding; e)airing; f)placing in a tank for piling up; g)fermenting in the tank; h)removing yeast; and i)storing yeast blocks. Compared with prior art, in the production method, yeast making temperature of Daqu can reach 63-70 DEG C, the liquor produced by Daqu has high nutrition value, rich liquor flavor, soft taste, and abundant fragrance.
Description
Technical field
The present invention relates to brewing technical field, especially a kind of manufacture method of aromatic type Daqu.
Background technology
The production of Maotai-flavor liquor is saccharifying ferment with unique high-temperature daqu, the raw material of Daqu processed is wheat, add water after crushed and step on into curved billet with song mother, cultivate at indoor heat insulating, allow nature microorganism growth and breeding, to produce saccharifying enzyme required in wine brewing and zymase, then through air-dry, store, Daqu.The quality of Daqu directly affects the Quality of Liquors and local flavor brewageed, important effect to the quality of the style and raising wine that form wine.
According to the difference of koji product temperature, Daqu can be divided into high temperature song (60 DEG C ~ 65 DEG C), middle Wen Qu (50 DEG C ~ 60 DEG C) and low temperature song (less than 50 DEG C).In general the koji product Wen Yuegao of Daqu, protease content and microorganism species number more, the nutritive value leading to wine is higher, and entrance silk floss is soft, and fragrance enriches dense more.The manufacture method of existing high-temperature daqu comprises profit grain, fragmentation is mixed, step on song, the song that dries in the air, put in storage and bank up, be incubated cultivation, tremble that song is scraped in storehouse, finished product song puts in storage.The manufacture method of this high-temperature daqu, the top temperature of koji product temperature reaches 60 DEG C ~ 65 DEG C.
Summary of the invention
Technical problem to be solved by this invention is to provide the manufacture method of the high aromatic type Daqu of a kind of koji product temperature.
In order to solve the problem, the technical solution used in the present invention is: the manufacture method of this aromatic type Daqu comprises the following steps:
A. moisten grain: the soft durometer checking wheat, determine profit grain water consumption, profit grain must not more than 24 hours to the time of grinding;
B. grind: the wheat after wetting is sent into masher grinds, it is many that the wheat-flour ground reaches the few block skin of fine powder, not rough hand, oiliness hand;
C. mixed song batching: be 4% ~ 8% of amount of wheat by the female consumption of song, water consumption is 36% ~ 42% of amount of wheat, wheat-flour, bent female and water are uniformly mixed, reach without pimple, without dry powder, hand is pinched agglomerating, leaves behind and namely falls apart;
D. step on the type of making: the song material mixed and stirred is loaded Qu Mo immediately, limit rim is careful promptly to be mixed and stirred once, thoroughly eliminates ash bag, pimple; After bent material installs, first step on middle one time from both sides with sole, then step on 2 ~ 3 times along four limits, track tramping, make knee-piece;
E. dry in the air song: knee-piece is flat on Liang Tangzhong is cool to be put, cool put the time edge-on with knee-piece after not modification be advisable;
F. the heap that puts in storage is bent: erect one deck straw in fermentation cabin by wall, tiling upper maximum six row in ground compress the straw of rear 15 centimetres ~ 20 cm thicks, often row straw is stacked maximum five layers of knee-piece, the all edge-on placement of knee-piece, each layer knee-piece erects Heterogeneous Permutation alternately or entirely by horizontal three pieces, perpendicular three pieces, all stay the distance of 2 centimetres ~ 3 centimetres between knee-piece, and separate with straw; Between every layer of knee-piece, layer overlay compresses the straw of rear 4 centimetres ~ 6 cm thicks; Mulching straw on song heap, spills cold water to straw layer, does not flow into bent heap be as the criterion with water; Heap Qu Suoyong straw is that new straw mixes with old straw;
G. ferment in storehouse: the door and window of closing fermentation cabin, through 6 days ~ 9 days, knee-piece temperature reached 63 DEG C ~ 70 DEG C, carried out first time and turned over song, and knee-piece temperature declines; First time turns over bent latter 6 days ~ 9 days, and knee-piece temperature is raised to 53 DEG C ~ 62 DEG C, carries out second time and turns over song; Second time turns over bent latter 15 days slightly door windows, takes a breath;
H. song is torn open: knee-piece puts in storage temperature after fermentation 40 days when dropping to close to room temperature, and knee-piece is drying, tears the straw only sticked on knee-piece open, the knee-piece of dismounting is delivered to bent warehousing and deposits;
I. knee-piece storage: knee-piece enters bent warehousing and deposits and be finished product song in 180 days later.
In the manufacture method technical scheme of above-mentioned aromatic type Daqu, technical scheme can also be more specifically: knee-piece four limit described in steps d is tight, and middle slightly pine, becomes curvature of the spinal column type.
Further, the new straw consumption described in step f is 5% ~ 7% of amount of wheat; Cold water consumption is 0.5% ~ 1.0% of amount of wheat.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
1, mixed song batching is 4% ~ 8% of amount of wheat by the female consumption of song, and water consumption is 36% ~ 42% of amount of wheat, wheat-flour, bent mother and water is uniformly mixed, and makes knee-piece contain appropriate song mother and moisture content, promotes microbial growth;
2, all stay the distance of 2 centimetres ~ 3 centimetres when heap is bent between knee-piece, and separate with straw, moisture-heat preservation, manufacture the environment being beneficial to microbial bacteria growth;
3, knee-piece is in fermentation cabin during cultivation, and koji product temperature reaches 63 DEG C ~ 70 DEG C, is of high nutritive value with the wine that this Daqu is brewageed, the wine is mellow and, entrance silk floss is soft, and fragrance enriches dense more.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1
A manufacture method for aromatic type Daqu, comprises the following steps:
A. moisten grain: the soft durometer checking wheat, determine profit grain water consumption, profit grain must not more than 24 hours to the time of grinding;
B. grind: the wheat after wetting is sent into masher grinds, it is many that the wheat-flour ground reaches the few block skin of fine powder, not rough hand, oiliness hand;
C. mixed song batching: be 4% of amount of wheat by the female consumption of song, water consumption is 36% of amount of wheat, wheat-flour, bent female and water are uniformly mixed, reach without pimple, without dry powder, hand is pinched agglomerating, leaves behind and namely falls apart;
D. step on the type of making: the song material mixed and stirred is loaded Qu Mo immediately, limit rim is careful promptly to be mixed and stirred once, thoroughly eliminates ash bag, pimple; After bent material installs, first step on middle one time from both sides with sole, then step on 2 times along four limits, track tramping, make knee-piece; Knee-piece four limit is tight, and middle slightly pine, becomes curvature of the spinal column type;
E. dry in the air song: knee-piece is flat on Liang Tangzhong is cool to be put, cool put the time edge-on with knee-piece after not modification be advisable;
F. the heap that puts in storage is bent: erect one deck straw in fermentation cabin by wall, the straw of 15 cm thicks after tiling upper six row in ground compress, often five layers of knee-piece stacked by row straw, the all edge-on placement of knee-piece, each layer knee-piece is pressed horizontal three pieces, is erected three pieces alternately, all stay the distance of 2 centimetres between knee-piece, and separate with straw; Between every layer of knee-piece, layer overlay compresses the straw of rear 4 cm thicks; Mulching straw on song heap, spills cold water to straw layer, does not flow into bent heap be as the criterion with water; Heap Qu Suoyong straw is that new straw mixes with old straw, and new straw consumption is 5% of amount of wheat; Cold water consumption is 0.5% of amount of wheat;
G. ferment in storehouse: the door and window of closing fermentation cabin, through 6 days, knee-piece temperature reached 63 DEG C, carried out first time and turned over song, and knee-piece temperature declines; First time turns over bent latter 6 days, and knee-piece temperature is raised to 53 DEG C, carries out second time and turns over song; Second time turns over bent latter 15 days slightly door windows, takes a breath;
H. song is torn open: knee-piece puts in storage temperature after fermentation 40 days when dropping to close to room temperature, and knee-piece is drying, tears the straw only sticked on knee-piece open, the knee-piece of dismounting is delivered to bent warehousing and deposits;
I. knee-piece storage: knee-piece enters bent warehousing and deposits and be finished product song in 180 days later.
Embodiment 2
A manufacture method for aromatic type Daqu, comprises the following steps:
A. moisten grain: the soft durometer checking wheat, determine profit grain water consumption, profit grain must not more than 24 hours to the time of grinding;
B. grind: the wheat after wetting is sent into masher grinds, it is many that the wheat-flour ground reaches the few block skin of fine powder, not rough hand, oiliness hand;
C. mixed song batching: be 8% of amount of wheat by the female consumption of song, water consumption is 42% of amount of wheat, wheat-flour, bent female and water are uniformly mixed, reach without pimple, without dry powder, hand is pinched agglomerating, leaves behind and namely falls apart;
D. step on the type of making: the song material mixed and stirred is loaded Qu Mo immediately, limit rim is careful promptly to be mixed and stirred once, thoroughly eliminates ash bag, pimple; After bent material installs, first step on middle one time from both sides with sole, then step on 3 times along four limits, track tramping, make knee-piece; Knee-piece four limit is tight, and middle slightly pine, becomes curvature of the spinal column type;
E. dry in the air song: knee-piece is flat on Liang Tangzhong is cool to be put, cool put the time edge-on with knee-piece after not modification be advisable;
F. the heap that puts in storage is bent: erect one deck straw in fermentation cabin by wall, and after tiling upper six row in ground compress, the straw of 20 cm thicks, often five layers of knee-piece is stacked by row straw, the all edge-on placement of knee-piece, each layer knee-piece, by complete perpendicular Heterogeneous Permutation, all stays the distance of 3 centimetres, and separates with straw between knee-piece; Between every layer of knee-piece, layer overlay compresses the straw of rear 6 cm thicks; Mulching straw on song heap, spills cold water to straw layer, does not flow into bent heap be as the criterion with water; Heap Qu Suoyong straw is that new straw mixes with old straw, and new straw consumption is 7% of amount of wheat; Cold water consumption is 1.0% of amount of wheat;
G. ferment in storehouse: the door and window of closing fermentation cabin, through 9 days, knee-piece temperature reached 70 DEG C, carried out first time and turned over song, and knee-piece temperature declines; First time turns over bent latter 9 days, and knee-piece temperature is raised to 62 DEG C, carries out second time and turns over song; Second time turns over bent latter 15 days slightly door windows, takes a breath;
H. song is torn open: knee-piece puts in storage temperature after fermentation 40 days when dropping to close to room temperature, and knee-piece is drying, tears the straw only sticked on knee-piece open, the knee-piece of dismounting is delivered to bent warehousing and deposits;
I. knee-piece storage: knee-piece enters bent warehousing and deposits and be finished product song in 180 days later.
Claims (3)
1. a manufacture method for aromatic type Daqu, is characterized in that comprising the following steps:
A. moisten grain: the soft durometer checking wheat, determine profit grain water consumption, profit grain must not more than 24 hours to the time of grinding;
B. grind: the wheat after wetting is sent into masher grinds, it is many that the wheat-flour ground reaches the few block skin of fine powder, not rough hand, oiliness hand;
C. mixed song batching: be 4% ~ 8% of amount of wheat by the female consumption of song, water consumption is 36% ~ 42% of amount of wheat, wheat-flour, bent female and water are uniformly mixed, reach without pimple, without dry powder, hand is pinched agglomerating, leaves behind and namely falls apart;
D. step on the type of making: the song material mixed and stirred is loaded Qu Mo immediately, limit rim is careful promptly to be mixed and stirred once, thoroughly eliminates ash bag, pimple; After bent material installs, first step on middle one time from both sides with sole, then step on 2 ~ 3 times along four limits, track tramping, make knee-piece;
E. dry in the air song: knee-piece is flat on Liang Tangzhong is cool to be put, cool put the time edge-on with knee-piece after not modification be advisable;
F. the heap that puts in storage is bent: erect one deck straw in fermentation cabin by wall, tiling upper maximum six row in ground compress the straw of rear 15 centimetres ~ 20 cm thicks, often row straw is stacked maximum five layers of knee-piece, the all edge-on placement of knee-piece, each layer knee-piece erects Heterogeneous Permutation alternately or entirely by horizontal three pieces, perpendicular three pieces, all stay the distance of 2 centimetres ~ 3 centimetres between knee-piece, and separate with straw; Between every layer of knee-piece, layer overlay compresses the straw of rear 4 centimetres ~ 6 cm thicks; Mulching straw on song heap, spills cold water to straw layer, does not flow into bent heap be as the criterion with water; Heap Qu Suoyong straw is that new straw mixes with old straw;
G. ferment in storehouse: the door and window of closing fermentation cabin, through 6 days ~ 9 days, knee-piece temperature reached 63 DEG C ~ 70 DEG C, carried out first time and turned over song, and knee-piece temperature declines; First time turns over bent latter 6 days ~ 9 days, and knee-piece temperature is raised to 53 DEG C ~ 62 DEG C, carries out second time and turns over song; Second time turns over bent latter 15 days slightly door windows, takes a breath;
H. song is torn open: knee-piece puts in storage temperature after fermentation 40 days when dropping to close to room temperature, and knee-piece is drying, tears the straw only sticked on knee-piece open, the knee-piece of dismounting is delivered to bent warehousing and deposits;
I. knee-piece storage: knee-piece enters bent warehousing and deposits and be finished product song in 180 days later.
2. the manufacture method of aromatic type Daqu according to claim 1, is characterized in that: knee-piece four limit described in steps d is tight, and middle slightly pine, becomes curvature of the spinal column type.
3. the manufacture method of aromatic type Daqu according to claim 1, is characterized in that: the new straw consumption described in step f is 5% ~ 7% of amount of wheat; Cold water consumption is 0.5% ~ 1.0% of amount of wheat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310555965.2A CN104629977A (en) | 2013-11-11 | 2013-11-11 | Method for producing Maotai-flavor Daqu |
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| CN201310555965.2A CN104629977A (en) | 2013-11-11 | 2013-11-11 | Method for producing Maotai-flavor Daqu |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105969598A (en) * | 2016-08-04 | 2016-09-28 | 湖北黄山头酒业有限公司 | Process for preparing reinforced hard liquor yeast at low temperature in winter |
| CN106118947A (en) * | 2016-06-22 | 2016-11-16 | 万多 | Daqu (massive raw stater for alcholic liquor) buries wine |
| CN106520460A (en) * | 2017-01-11 | 2017-03-22 | 唐小波 | Solid-state-method tea fragrance baijiu and preparing method thereof |
| CN107841409A (en) * | 2017-11-13 | 2018-03-27 | 彭茵 | A kind of preparation method of blending liquor |
| CN109837200A (en) * | 2019-04-18 | 2019-06-04 | 千禾味业食品股份有限公司 | A kind of production method of Maotai-flavor yeast |
| CN111269776A (en) * | 2020-04-20 | 2020-06-12 | 贵州杜酱酒业股份有限公司 | Brewing process of fragrant and soft Maotai-flavor liquor |
| CN112522047A (en) * | 2020-12-29 | 2021-03-19 | 贵州省食品发酵研发中心（有限合伙） | Phthaloyl mold for brewing sauce-flavor wine and preparation method thereof |
| CN113403162A (en) * | 2021-08-10 | 2021-09-17 | 肖水芽 | Preparation method of special-flavor Daqu |
| CN116676146A (en) * | 2023-06-06 | 2023-09-01 | 广州市八匠鼎企业品牌管理有限公司 | Ecological aromatic yeast brewing and preparation method thereof |
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| JPH0286761A (en) * | 1988-09-21 | 1990-03-27 | Kamishin Syuzo Kk | Production of sake (rice wine) having high flavor |
| CN102071125A (en) * | 2009-11-25 | 2011-05-25 | 贵州仁怀茅台镇金士酒业有限公司 | Maotai-flavor Daqu liquor and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106118947A (en) * | 2016-06-22 | 2016-11-16 | 万多 | Daqu (massive raw stater for alcholic liquor) buries wine |
| CN105969598A (en) * | 2016-08-04 | 2016-09-28 | 湖北黄山头酒业有限公司 | Process for preparing reinforced hard liquor yeast at low temperature in winter |
| CN105969598B (en) * | 2016-08-04 | 2019-10-11 | 湖北黄山头酒业有限公司 | A kind of technique that winter low temperature produces strengthening porcelain |
| CN106520460A (en) * | 2017-01-11 | 2017-03-22 | 唐小波 | Solid-state-method tea fragrance baijiu and preparing method thereof |
| CN107841409A (en) * | 2017-11-13 | 2018-03-27 | 彭茵 | A kind of preparation method of blending liquor |
| CN109837200A (en) * | 2019-04-18 | 2019-06-04 | 千禾味业食品股份有限公司 | A kind of production method of Maotai-flavor yeast |
| CN111269776A (en) * | 2020-04-20 | 2020-06-12 | 贵州杜酱酒业股份有限公司 | Brewing process of fragrant and soft Maotai-flavor liquor |
| CN112522047A (en) * | 2020-12-29 | 2021-03-19 | 贵州省食品发酵研发中心（有限合伙） | Phthaloyl mold for brewing sauce-flavor wine and preparation method thereof |
| CN113403162A (en) * | 2021-08-10 | 2021-09-17 | 肖水芽 | Preparation method of special-flavor Daqu |
| CN116676146A (en) * | 2023-06-06 | 2023-09-01 | 广州市八匠鼎企业品牌管理有限公司 | Ecological aromatic yeast brewing and preparation method thereof |
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Application publication date: 20150520 |