CN104726271A - Method for producing Luzhou-flavor liquor - Google Patents
Method for producing Luzhou-flavor liquor Download PDFInfo
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- CN104726271A CN104726271A CN201510072759.5A CN201510072759A CN104726271A CN 104726271 A CN104726271 A CN 104726271A CN 201510072759 A CN201510072759 A CN 201510072759A CN 104726271 A CN104726271 A CN 104726271A
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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 Luzhou-flavor liquor. The method comprises the following steps: adding 90-95kg of grains and 20-25kg of hulls into each cubic meter of pit distiller grains, uniformly mixing, steaming liquor and metering water; then, adding a medium-temperature starter into the cooled distilled grains, uniformly mixing, and putting the distilled grains into a bio-reactor; sealing and fermenting the distilled grains in the bio-reactor for 35-50 days; circulating yellow water every 5-7 days after the main fermenting period is completed; taking out the distilled grains after fermentation is completed, turning over and distilling to obtain the Luzhou-flavor liquor. According to the method, the bio-reactor is adopted to replace a traditional pit to brew the Luzhou-flavor liquor; due to a small floor area, floor area is intensively used; the proportion of the contact area of fermented grains and pit mud in the bio-reactor to the volume of the bioreactor can be spontaneously adjusted; the yellow water circulation can be carried out by virtue of a water pump after the main fermentation period is completed, the mass of distilled grains at each layer in the bio-reactor approaches to accordance, and energy consumption is low.
Description
Technical field
The present invention relates to wine brewing field, particularly relate to a kind of production method of aromatic Chinese spirit.
Background technology
During conventional brew is produced, the mode that liquor-making enterprise great majority of certain scale all adopt Jiao Chi ferment, for the production of Jiao Chi mainly contains the rectangular slab of stone cellar for storing things of " Maotai " now, the mud of " Luzhou Old Cellar " is stored, the brick on " white clouds limit " is stored, the new mud cellar for storing things etc. of " Xifeng ".In conventional brew production process, originally went out cellar for storing things and entered cellar for storing things main by artificial, labour intensity is large, the enterprise of scale is had now mostly to adopt driving to carry out cellar for storing things and entering cellar for storing things, labour intensity reduces greatly, but due to driving embrace bucket, one be grab unclean, also need manually to carry out secondary cleaning, and an armful bucket misoperation is easy to damage Jiao Chi.Have store time yellow water collection very trouble, need go out cellar for storing things a few days ago just start to take out yellow water.
The volume of tradition Jiao Chi is generally 15m
3-20m
3, its volume is little, floor space large, to such an extent as to 2/3rds areas of brewing workshop are Jiao Chi, are unfavorable for intensive land use, needs the longer cycle with the good wine of pond, newly-built cellar for storing things output simultaneously.
Summary of the invention
Based on this, for the problems referred to above, the present invention proposes a kind of production method of aromatic Chinese spirit, and the method is simple to operate and can to improve in former wine the content of contained flavor and fragrance substance and reach the effect of " increase oneself and fall breast ".
Technical scheme of the present invention is: a kind of production method of aromatic Chinese spirit, comprises the following steps:
A, batching: go out to store in vinasse to add 90kg-95kg grain and 20kg-25kg chaff shell at every cubic metre, after mixing, steam wine, proportioning water, then add middle temperature Koji in vinasse after the cooling period, after mixing, vinasse are put into bio-reactor;
B, sealing and fermenting: by vinasse sealing and fermenting 35 days-50 days in bio-reactor;
C, yellow water circulate: after lord ferment period terminates, the circulation of self yellow water is carried out at interval for 5 days-7 days;
D, distillation: fermentation ends, take out vinasse, and namely spice distillation obtains aromatic Chinese spirit.
Preferably, in step a, proportioning water 65kg-75kg in every cubic metre of vinasse distilled.
Preferably, in step a, every cubic metre of vinasse distilled, add middle temperature Koji 20kg-25kg after cooling.
Preferably, in step a, cellar for storing things mud in bio-reactor is fixed in the foraminate stainless steel plate of band, multiple stainless steel plate with cellar for storing things mud is vertically fixed in bio-reactor, and poor unstrained spirits is 2.5-3.5:1 with the cellar for storing things contact area of every square metre of unit of mud and the ratio of the volume of every cubic metre of unit in bio-reactor, wherein, the base of bio-reactor is groove-like, the yellow water produced between yeast phase can be held like this, and yellow water can be discharged easily.
Preferably, in step c, after fermenting 20 days, interval is driven in poor unstrained spirits with the liquid distributor of the yellow water produced in pump handle bio-reactor by its sealing upper part of the cover chuck joint and sealing cover inside for 5 days-7 days uniformly.
The invention has the beneficial effects as follows:
(1) replace pond, tradition cellar for storing things brewing aroma type white spirit with bio-reactor, floor space is little, is convenient to intensive land used;
(2) in bio-reactor, poor unstrained spirits can regulate voluntarily with the cellar for storing things contact area of mud and the ratio of bio-reactor volume;
(3) after lord ferment period terminates, just can carry out the circulation of self yellow water with water pump, each layer grain unstrained spirits quality in bio-reactor is reached unanimity, and energy consumption be low.
Embodiment
Below embodiments of the invention are described in detail.
A production method for aromatic Chinese spirit, comprises the following steps:
Step one, batching: go out to store in vinasse to add 90kg-95kg grain and 20kg-25kg chaff shell at every cubic metre, after mixing, steams wine, proportioning water, then adds middle temperature Koji in vinasse after the cooling period, after mixing, vinasse are put into bio-reactor;
In this step, proportioning water 65kg-75kg in every cubic metre of vinasse distilled.Every cubic metre of vinasse distilled, add middle temperature Koji 20kg-25kg after cooling.
In this step, cellar for storing things mud in bio-reactor is fixed in the foraminate stainless steel plate of band, multiple stainless steel plate with cellar for storing things mud is vertically fixed in bio-reactor, and poor unstrained spirits is 2.5-3.5:1 with the cellar for storing things contact area of every square metre of unit of mud and the ratio of the volume of every cubic metre of unit in bio-reactor, wherein, the base of bio-reactor is groove-like, can hold the yellow water produced between yeast phase like this, and can discharge yellow water easily.
Step 2, sealing and fermenting: by vinasse sealing and fermenting 35 days-50 days in bio-reactor.
Step 3, yellow water circulates: after lord ferment period terminates, the circulation of self yellow water is carried out at interval for 5 days-7 days.
In this step, after fermenting 20 days, interval is driven in poor unstrained spirits with the liquid distributor of the yellow water produced in pump handle bio-reactor by its sealing upper part of the cover chuck joint and sealing cover inside for 5 days-7 days uniformly.
Step 4, distillation: fermentation ends, takes out vinasse, and namely spice distillation obtains aromatic Chinese spirit.
Enumerate a specific embodiment below and further illustrate the case adopting the inventive method to produce aromatic Chinese spirit, specific as follows:
1, Feedstock treating
Raw material Chinese sorghum full grains, fresh, free from insect pests is gone rotten, and be as good as assorted taste, without inclusion, what be crushed to 20 mesh sieve holes accounts for more than 75%.
The fresh cleaning of chaff shell, dry is as good as assorted taste without going rotten, and is no more than 7%, steamed 35min before using by 20 mesh sieve holes.
2, vinasse batching, enter the operation of bio-reactor
Every cubic metre goes out to store vinasse and (ferments complete, wait for the vinasse thrown grain bran adding shell, steam wine) add grain 94Kg, chaff shell 25Kg, mixing, steam wine, proportioning water 65Kg in every cubic metre of vinasse distilled, cooled vinasse add appropriate middle temperature Koji, and mixing, puts into bio-reactor; Wherein, middle temperature Koji 22Kg is added after every cubic metre of vinasse cooling of having distilled; Cellar for storing things mud in bio-reactor be fixed on band foraminate stainless steel plate in, four with cellar for storing things mud stainless steel plates be vertically fixed in bio-reactor, and in bio-reactor poor unstrained spirits with cellar for storing things mud contact area (m
2) and bio-reactor volume (m
3) ratio be 2.5:1.
3, sealed fermenting management
After grain unstrained spirits fills bio-reactor, track tramping, seal with the sealing cover that chuck joint is arranged at top, there is liquid distributor inside, wherein ferment to after the 20th day, interval is driven in poor unstrained spirits with the yellow water produced in pump handle bio-reactor by the liquid distributor of its sealing upper part of the cover chuck joint and sealing cover inside in 7 days uniformly, sealed fermenting 50 days.
4, poor unstrained spirits is got and wine is got in distillation
After fermentation ends, poor unstrained spirits is put into the poor dam of heap, get poor unstrained spirits and carry out batching distillation.
Carry out the production of three aromatic Chinese spirits according to the method described above, and contrast with the carrying out of traditional Jiao Chi, wherein store identical with bio-reactor of pit mud quality in pond; Poor unstrained spirits and the contact area (m storing mud in pond, contrast cellar for storing things
2) and cellar for storing things pool volume (m
3) ratio be 2.5:1, identical with bio-reactor; Jiao Chi is equally after fermentation 20 days in contrast, and the circulation of self yellow water is carried out at interval for 7 days with water pump.Now the average result of the sensory evaluation result of three former wine wine samples, chromatographic data, the yield of liquor is contrasted, respectively in table 1,2,3.
Table 1 total acid and ester and sensory evaluation result
Table 2 chromatographic data comparing result
| Project | Existing method (g/L) | The inventive method (g/L) |
| Ethyl hexanoate | 1.656 | 2.770 |
| Ethyl lactate | 1.351 | 0.951 |
| Ethyl butyrate | 0.382 | 1.634 |
| Ethyl acetate | 2.493 | 1.928 |
| Caproic acid | 0.099 | 0.093 |
| Butyric acid | 0.079 | 0.100 |
| Acetic acid | 0.382 | 0.320 |
Table 3 the yield of liquor comparing result
| Project | The yield of liquor (being converted to 20 DEG C, 60%vol) |
| Existing method | 43.16％ |
| The inventive method | 46.58％ |
As can be seen from table 1,2,3, the production method of aromatic Chinese spirit of the present invention produce white wine the yield of liquor exceed 3.42% than existing method; Acid, ester eurythmy, content are high, store aromatic strongly fragrant, sweet mellow; Ethyl hexanoate: ethyl lactate=2.91:1, and existing methodical ethyl hexanoate: ethyl lactate=1.23:1, produce by the inventive method the effect that aromatic Chinese spirit reaches " increase oneself and fall breast ".
The production method of aromatic Chinese spirit of the present invention, adopt bio-reactor to replace pond, tradition cellar for storing things brewing aroma type white spirit, floor space is little, is convenient to intensive land used.In bio-reactor, poor unstrained spirits can regulate voluntarily with the cellar for storing things contact area of mud and the ratio of bio-reactor volume.After lord ferment period terminates, just can carry out the circulation of self yellow water with water pump, each layer grain unstrained spirits quality in bio-reactor is reached unanimity, and energy consumption be low.
The above embodiment only have expressed the specific embodiment of the present invention, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (5)
1. a production method for aromatic Chinese spirit, is characterized in that, comprises the following steps:
A, batching: go out to store in vinasse to add 90kg-95kg grain and 20kg-25kg chaff shell at every cubic metre, after mixing, steam wine, proportioning water, then add middle temperature Koji in vinasse after the cooling period, after mixing, vinasse are put into bio-reactor;
B, sealing and fermenting: by vinasse sealing and fermenting 35 days-50 days in bio-reactor;
C, yellow water circulate: after lord ferment period terminates, the circulation of self yellow water is carried out at interval for 5 days-7 days;
D, distillation: fermentation ends, take out vinasse, and namely spice distillation obtains aromatic Chinese spirit.
2. the production method of aromatic Chinese spirit according to claim 1, is characterized in that, in step a, and proportioning water 65kg-75kg in every cubic metre of vinasse distilled.
3. the production method of aromatic Chinese spirit according to claim 1, it is characterized in that, in step a, every cubic metre of vinasse distilled, add middle temperature Koji 20kg-25kg after cooling.
4. the production method of aromatic Chinese spirit according to claim 1, it is characterized in that, in step a, cellar for storing things mud in bio-reactor is fixed in the foraminate stainless steel plate of band, multiple stainless steel plate with cellar for storing things mud is vertically fixed in bio-reactor, and poor unstrained spirits is 2.5-3.5:1 with the cellar for storing things contact area of every square metre of unit of mud and the ratio of the volume of every cubic metre of unit in bio-reactor, wherein, the base of bio-reactor is groove-like.
5. the production method of aromatic Chinese spirit according to claim 1, it is characterized in that, in step c, after fermenting 20 days, interval is driven in poor unstrained spirits with the liquid distributor of the yellow water produced in pump handle bio-reactor by its sealing upper part of the cover chuck joint and sealing cover inside for 5 days-7 days uniformly.
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| CN201510072759.5A CN104726271B (en) | 2015-02-11 | 2015-02-11 | The production method of aromatic Chinese spirit |
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| CN104726271B CN104726271B (en) | 2017-06-09 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105385539A (en) * | 2015-12-25 | 2016-03-09 | 王国会 | Fermentation method for Maotai-flavor baijiu |
| CN106675938A (en) * | 2016-11-23 | 2017-05-17 | 张书田 | Method for improving fermentation quality of strong flavor baijiu pit |
| CN107779352A (en) * | 2017-11-29 | 2018-03-09 | 安徽天下福酒业有限公司 | A kind of production method of aromatic Chinese spirit |
| CN114480049A (en) * | 2022-02-25 | 2022-05-13 | 四川惠泰农业科技有限公司 | Method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62210977A (en) * | 1986-03-12 | 1987-09-17 | Kyoichi Ozaki | Production of sake using kaoliang as raw material |
| CN201924004U (en) * | 2011-01-27 | 2011-08-10 | 泸州品创科技有限公司 | Strong-aromatic Chinese spirit fermentation container |
| CN102154073A (en) * | 2011-01-26 | 2011-08-17 | 泸州品创科技有限公司 | Method for improving content of bouquet substance in Chinese strong aromatic spirits by sand-entraining fermentation |
| CN202401048U (en) * | 2011-11-25 | 2012-08-29 | 四川省食品发酵工业研究设计院 | Fermentation container for strong aromatic Chinese spirit |
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2015
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62210977A (en) * | 1986-03-12 | 1987-09-17 | Kyoichi Ozaki | Production of sake using kaoliang as raw material |
| CN102154073A (en) * | 2011-01-26 | 2011-08-17 | 泸州品创科技有限公司 | Method for improving content of bouquet substance in Chinese strong aromatic spirits by sand-entraining fermentation |
| CN201924004U (en) * | 2011-01-27 | 2011-08-10 | 泸州品创科技有限公司 | Strong-aromatic Chinese spirit fermentation container |
| CN202401048U (en) * | 2011-11-25 | 2012-08-29 | 四川省食品发酵工业研究设计院 | Fermentation container for strong aromatic Chinese spirit |
Non-Patent Citations (1)
| Title |
|---|
| 李大和: "《低度白酒生产技术》", 28 February 2010, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105385539A (en) * | 2015-12-25 | 2016-03-09 | 王国会 | Fermentation method for Maotai-flavor baijiu |
| CN106675938A (en) * | 2016-11-23 | 2017-05-17 | 张书田 | Method for improving fermentation quality of strong flavor baijiu pit |
| CN107779352A (en) * | 2017-11-29 | 2018-03-09 | 安徽天下福酒业有限公司 | A kind of production method of aromatic Chinese spirit |
| CN114480049A (en) * | 2022-02-25 | 2022-05-13 | 四川惠泰农业科技有限公司 | Method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan |
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| CN104726271B (en) | 2017-06-09 |
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Effective date of registration: 20170721 Address after: Luzhou City, Sichuan Province, Guojiao 646000 square Patentee after: Laojiao Co., Ltd., Luzhou Address before: Luo Han Zhen Shiliang village 646606 Luzhou city Longmatan District in Sichuan Province Patentee before: LUZHOU LONGQUANJIAO WINE CO., LTD. |