CN105132243B - A kind of method of solid dilute technique productions traditional liquor - Google Patents
A kind of method of solid dilute technique productions traditional liquor Download PDFInfo
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- CN105132243B CN105132243B CN201510587075.9A CN201510587075A CN105132243B CN 105132243 B CN105132243 B CN 105132243B CN 201510587075 A CN201510587075 A CN 201510587075A CN 105132243 B CN105132243 B CN 105132243B
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Abstract
The present invention provides a kind of method of solid dilute technique productions traditional liquor, and this method is carried out as follows：A. it is raw material to take sorghum, barley, wheat, corn, rice, millet, glutinous rice, sweet potato or pea, the water profit grain of raw material weight 40~70% is added after coarse crushing, the rice husk of raw material weight 4~12% is taken to carry out rice husk steaming while profit grain, according still further to profit grain+rice husk steaming：Spirit stillage=1:1‑1:3 weight mixing radiating, is made grain unstrained spirits；B. after the grain unstrained spirits temperature of a steps drops to 30~40 DEG C, the traditional Daqu and 2~8% yeast wheat bran of raw material weight 20~40%, well mixed rear pit entry fermentation are added；C. by b step it is fermented go out pond grain unstrained spirits insert in dilute formula Zymolysis Equipment, add the water of 1~5 times of grain unstrained spirits weight amount, mix thoroughly, then intermittent aeration is stirred, ferment 30 40d；D. after after step c fermentation ends, white spirit original wine is distilled to obtain in layering, is stored；E. after dilute formula zymotic fluid distillation, filtering, 50~75% solid distillers' grains send a steps to prepare grain unstrained spirits as spirit stillage, and filtered fluid send step c to make process water.
Description
Technical field
It is especially a kind of by conventional solid-state fermentation and modern liquid culture technique the present invention relates to technical field of bioengineering
The method of the solid dilute technique productions traditional liquor blended.
Background technology
The today developed rapidly in liquor industry, conventional solid-state brewing technology development meets with bottleneck.Solid state fermentation is due to it
Mass transfer is poor, nutriment is uneven, parameters are difficult detecting, poor reproducibility, quality is unstable and labor intensity is high
The features such as, it is difficult to keep up with fermentation industry development with rapid changepl. never-ending changes and improvements.Thus, it is badly in need of a kind of new technology by advanced liquid state fermentation skill
In art fusion and brewed spirit, to adapt to people to the mechanization of liquor industry, automation, intelligent and multiple demand.
Therefore, in line with the principle of " making foreign things serve china, make the part serve the present ", on the basis of inheriting tradition solid-state fermentation process advantage
On, the major Spirit techniques in the world are used for reference, are learnt wildly from other's strong points, it is creative that advanced new liquid fermentation technique is blended in tradition
In liquor production process.So that China white wine is on the premise of original style is kept, by playing microorganism fluid culture advantage,
Eliminate harmful microorganism, control area microecological balance, to improve distilled spirit fragrance component content and be further discovered that new fragrance
Material；Meanwhile, utilization rate of equipment and installations is improved, and production process is more beneficial for Automated condtrol, and fragrance component more enriches and synthesized
Journey is more thorough, so that quality of white spirit obtains big raising.
The content of the invention
It is an object of the invention to provide a kind of method of solid dilute technique productions traditional liquor, in the original production technology of white wine
On the basis of, the method being combined by solid state fermentation and liquid state fermentation produces white wine, and the last stage of new technology uses for reference original solid
State fermentation pattern, the second half is fermented using dilute formula, and on the basis of original liquor style and liquor is not changed, the synthesis of fragrance component is more thorough
Bottom, the quality of white spirit per batch is more stablized, while liquor production process mechanism automaticity increases.
The purpose of the present invention can be achieved by the following technical measures：
This method is carried out as follows：
A. it is raw material to take sorghum, barley, wheat, corn, rice, millet, glutinous rice, sweet potato or pea, is added after coarse crushing
The water profit grain of raw material weight 40~70%, takes the rice husk of raw material weight 4~12% to carry out rice husk steaming, according still further to profit while profit grain
Grain+rice husk steaming：Spirit stillage=1:1-1:3 weight mixing radiating, is made grain unstrained spirits；
B. after the grain unstrained spirits temperature of a steps drops to 30~40 DEG C, add raw material weight 20~40% traditional Daqu and 2~
8% yeast wheat bran, 10~20d of well mixed rear pit entry fermentation；
C. by b step it is fermented go out pond grain unstrained spirits insert in dilute formula Zymolysis Equipment, add 1~5 times of grain unstrained spirits weight amount
Water, is mixed thoroughly, is then stirred at interval of 1~3d intermittent aerations, and ferment 30-40d；
D. after after step c fermentation ends, white spirit original wine is distilled to obtain in layering, is stored；
E. after dilute formula zymotic fluid distillation, filtering, 50~75% solid distillers' grains send a steps to prepare grain unstrained spirits, 25 as spirit stillage
~50% is loses grain, and filtered fluid send step c to make process water.
Described sorghum, barley, wheat, corn, rice, millet, glutinous rice, sweet potato or pea, which also can use, contains 60~75 weights
Other agricultural product for measuring part starch, 8~12 parts by weight albumen, 1~5 percent by weight fiber and 2~7 parts by weight fat are replaced.
The purpose of the present invention can be also achieved by the following technical measures：
Spirit stillage described in a steps is aromatic Chinese spirit vinasse, fen-flavor type white spirit vinasse or Maotai-flavor liquor vinasse.
Fermentation temperature described in b step is 20~40 DEG C.
Fermentation temperature described in step c is 15-25 DEG C.
Added water described in step c and control to cultivate 30~40d at 15~25 DEG C after mixing thoroughly.
Intermittent aeration mixing time described in step c is 30~60 minutes.
The method of solid dilute formula technique productions traditional liquor of the present invention, the foundation comprising early stage microbiota and wine body bone
The formation of frame, the raw fragrant and after-ripening of later stage wine body.
The described solid state fermentation stage comprises the following steps：
Raw material is chosen, raw material is moderately crushed, 50-80 DEG C of water moistens grain 5-12h, and moisture is added twice, first adds 40%-60%,
Remaining water is added after two hours.Rice husk is steamed in material moistening simultaneously, steams 30min-100min, and rear airing is to tasteless, and this purpose is removes
The miscellaneous taste of rice husk, then will change rice husk and add in raw material, and steam after 0.5h-2h, vexed 10-40min, be made with spirit stillage mixing radiating
Grain unstrained spirits；After steaming temperature drops to 30-40 DEG C, add traditional Daqu and yeast wheat bran, it is well mixed after, 20 DEG C -40 DEG C enter pond
Fermentation；Go out pond after fermentation, now grain unstrained spirits alcoholic strength reaches 5-15, be then re-fed into liquid state fermentation flow.
The described liquid state fermentation stage comprises the following steps：
Grain unstrained spirits is placed in dilution Zymolysis Equipment, water is added into grain unstrained spirits, stirs, is cultivated；Then using interval
Stirring and intermittent aeration technology, in dilute formula fermentation process, intermittent aeration stirring；After dilute formula fermentation ends, distilled using layering
Obtain former wine, storage；After dilute formula zymotic fluid distillation, filtering, part vinasse are used to be mixed with raw grain in next round solid state fermentation
Grain grain, partly to lose grain；Filtered fluid is used to replace part water in the dilute formula fermentation of next round, reaches and recycles, reduces water pollution.
The present invention establishes future solid microbe breeding production wine on traditional liquor solid brewing Process ba- sis is used for reference,
Journey liquid fermentation life ester produces fragrant new solid dilute formula zymotechnique afterwards.The present invention obtains white spirit original wine, wine using layering distillation technique
Grain and zymotic fluid respectively enter the solid state fermentation and dilute formula fermentation process of next group, reach and recycle, the purpose of economical environment-protective.
The present invention is solid dilute formula brewage process that integrated conventional solid-state fermentation is integrated with new liquid culture technique, solid fermentation rank
Section saccharification efficiency is up to more than 80%, and fermented grain wine degree reaches 5-15；Distillation yield improves 5-10% after being fermented through dilute formula, and quality liquor rate reaches
To 60-80%；New technological liquor is analyzed through micro constitutent, and total ester content improves 20-30%, total acid content and improves 7-10%, height
Level alcohol content improves 15-20%, fragrance matter content is high, and species is more rich.Gu dilute formula new technology greatly improves brewage process
Mechanization degree and utilization rate of equipment and installations, make white wine on the premise of original style is kept, fragrance component more enriches, white wine matter
Amount stability is compared with conventional solid-state zymotechnique to be obviously improved.
It is as a result as follows after Gu dilute formula new technological liquor is analyzed through sensory evaluation and micro constitutent：
Gu dilute formula new technological liquor ester is fragrant substantially, band paste is fragrant, more pure and sweet, pleasant impression long, with conventional solid-state zymotechnique phase
5-10% is improved than distillation yield；Quality liquor rate reaches 60-80%, is 2-3 times of conventional solid-state technique.Former wine is through micro constitutent point
After analysis, compared with conventional solid-state fermented wine, total ester content improves 20-30%, total acid content and improves 7-10%, senior alcohol extracting
High 15-20%.
In addition, the present invention also has following good effect：
1）Parameters can be monitored in fermentation process stable, be conducive to Automated condtrol, each batch experiment result stability
Improve.
2）New technology reduces labor intensity, improves utilization rate of equipment and installations, has saved production cost.
3）Matter Transfer is utilized, and wastewater discharge is preferably minimized, economical environment-protective cost.
4）The present invention is brewageed suitable for aromatic Chinese spirit, fen-flavor type white spirit and Maotai-flavor liquor.
Embodiment：
Following examples further illustrate present disclosure, but should not be construed as limiting the invention.Without departing substantially from
In the case of spirit and essence of the invention, the modifications or substitutions made to the inventive method, step or condition belong to the present invention
Scope.
Embodiment 1：
A. it is raw material to take sorghum, and the water profit grain 6h of raw material weight 40% is added after coarse crushing, and moisture is added, first added twice
Jia 45% again after 55%, two hours, rice husk steaming 60mim is taken while profit grain, rear airing is to tasteless, and this purpose is miscellaneous to remove rice husk
Taste, then takes the rice husk of raw material weight 12% to add in profit grain, steams after 0.5h, vexed 20min, according still further to profit grain+rice husk steaming：It is dense
Aromatic white spirit vinasse=1:Grain unstrained spirits is made in 1 weight mixing radiating；
B. after the grain unstrained spirits temperature of a steps drops to 40 DEG C, the traditional Daqu and 8% yeast bran of raw material weight 20% are added
Enter the 20d that fermented at pond, 20 DEG C after bent, well mixed, now grain unstrained spirits alcoholic strength reaches 12.6 or so, into liquid state fermentation flow；
C. by b step it is fermented go out pond grain unstrained spirits insert in dilute formula Zymolysis Equipment, add the water of 1 times of grain unstrained spirits weight amount,
Mix thoroughly, then control to cultivate 30d at 25 DEG C, ferment 30d at stirring 30 minutes, 25 DEG C at interval of 3d intermittent aerations, dilute formula fermentation
After end, former wine is distilled to obtain using layering, stored；After dilute formula zymotic fluid distillation, filtering, 50% vinasse are used for next round solid-state
Grain grain is mixed with fermentation with raw grain, remaining is to lose grain；Filtered fluid is used to replace part water in the dilute formula fermentation of next round, reaches
Recycle, reduce water pollution.
D. after after step c fermentation ends, white spirit original wine is distilled to obtain in layering, is stored；
E. after dilute formula zymotic fluid distillation, filtering, 75% solid distillers' grains send a steps to prepare grain unstrained spirits as spirit stillage, and 25% is
Grain is lost, filtered fluid send step c to make process water.
Gu dilute formula new technological liquor distillation yield compared with conventional solid-state zymotechnique improves 8.5%；Quality liquor rate reaches
75%, it is 2.5 times of conventional solid-state technique.After former wine is analyzed through micro constitutent, compared with conventional solid-state fermented wine, total ester contains
Amount, which improves 22.6%, total acid content and improves 7.3%, higher alcohol, improves 19.2%.
Embodiment 2：
A. it is raw material to take sorghum, and the water profit grain 6h of raw material weight 70% is added after coarse crushing, and moisture is added, first added twice
Jia 45% again after 55%, two hours, rice husk steaming 60mim is taken while profit grain, rear airing is to tasteless, and this purpose is miscellaneous to remove rice husk
Taste, then takes the rice husk of raw material weight 4% to add in profit grain, steams after 0.5h, vexed 20min, according still further to profit grain+rice husk steaming：Giving off a strong fragrance
Type spirit stillage=1:Grain unstrained spirits is made in 3 weight mixing radiating；
B. after the grain unstrained spirits temperature of a steps drops to 30 DEG C, the traditional Daqu and 2% yeast bran of raw material weight 40% are added
Enter the 10d that fermented at pond, 40 DEG C after bent, well mixed, now grain unstrained spirits alcoholic strength reaches 12.6 or so, into liquid state fermentation flow；
C. by b step it is fermented go out pond grain unstrained spirits insert in dilute formula Zymolysis Equipment, add the water of 5 times of grain unstrained spirits weight amount,
Mix thoroughly, then control to cultivate 40d at 15 DEG C, ferment 40d at stirring 60 minutes, 15 DEG C at interval of 1d intermittent aerations, dilute formula fermentation
After end, former wine is distilled to obtain using layering, stored；After dilute formula zymotic fluid distillation, filtering, 50% vinasse are used for next round solid-state
Grain grain is mixed with fermentation with raw grain, remaining is to lose grain；Filtered fluid is used to replace part water in the dilute formula fermentation of next round, reaches
Recycle, reduce water pollution.
D. after after step c fermentation ends, white spirit original wine is distilled to obtain in layering, is stored；
E. after dilute formula zymotic fluid distillation, filtering, 50% solid distillers' grains send a steps to prepare grain unstrained spirits as spirit stillage, and 50% is
Grain is lost, filtered fluid send step c to make process water.
Embodiment 3：
A. it is raw material to take sorghum, and the water profit grain 6h of raw material weight 50% is added after coarse crushing, and moisture is added, first added twice
Jia 45% again after 55%, two hours, rice husk steaming 60mim is taken while profit grain, rear airing is to tasteless, and this purpose is miscellaneous to remove rice husk
Taste, then takes the rice husk of raw material weight 8% to add in profit grain, steams after 0.5h, vexed 20min, according still further to profit grain+rice husk steaming：Giving off a strong fragrance
Type spirit stillage=1:Grain unstrained spirits is made in 2 weight mixing radiating；
B. after the grain unstrained spirits temperature of a steps drops to 35 DEG C, the traditional Daqu and 5% yeast bran of raw material weight 30% are added
Enter the 15d that fermented at pond, 30 DEG C after bent, well mixed, now grain unstrained spirits alcoholic strength reaches 12.6 or so, into liquid state fermentation flow；
C. by b step it is fermented go out pond grain unstrained spirits insert in dilute formula Zymolysis Equipment, add the water of 3 times of grain unstrained spirits weight amount,
Mix thoroughly, then control to cultivate 35d at 20 DEG C, ferment 35d at stirring 45 minutes, 20 DEG C at interval of 2d intermittent aerations, dilute formula fermentation
After end, former wine is distilled to obtain using layering, stored；After dilute formula zymotic fluid distillation, filtering, 50% vinasse are used for next round solid-state
Grain grain is mixed with fermentation with raw grain, remaining is to lose grain；Filtered fluid is used to replace part water in the dilute formula fermentation of next round, reaches
Recycle, reduce water pollution.
D. after after step c fermentation ends, white spirit original wine is distilled to obtain in layering, is stored；
E. after dilute formula zymotic fluid distillation, filtering, 60% solid distillers' grains send a steps to prepare grain unstrained spirits as spirit stillage, and 40% is
Grain is lost, filtered fluid send step c to make process water.
Embodiment 4：
With the starch containing 60 parts by weight, the albumen of 12 parts by weight, the fiber of 1 parts by weight, 7 parts by weight fatty agricultural product
Sorghum is substituted, others were same as embodiment 1-3.
Embodiment 5：
With the starch containing 75 parts by weight, the albumen of 8 parts by weight, the fiber of 5 parts by weight, 2 parts by weight fatty agricultural product
Sorghum is substituted, others were same as embodiment 1-3.
Embodiment 6：
With the starch containing 65 parts by weight, the albumen of 10 parts by weight, the fiber of 3 parts by weight, 5 parts by weight fatty agricultural product
Sorghum is substituted, others were same as embodiment 1-3.
Embodiment 7：
Sorghum is substituted with barley, others were same as embodiment 1-3.
Embodiment 8：
Sorghum is substituted with wheat, others were same as embodiment 1-3.
Embodiment 9：
Sorghum is substituted with corn, others were same as embodiment 1-3.
Embodiment 10：
Sorghum is substituted with rice, others were same as embodiment 1-3.
Embodiment 11：
With big:Rice substitutes sorghum, others were same as embodiment 1-3.
Embodiment 12：
Sorghum is substituted with glutinous rice, others were same as embodiment 1-3.
Embodiment 13：
Sorghum is substituted with sweet potato, others were same as embodiment 1-3.
Embodiment 14：
Sorghum is substituted with pea, others were same as embodiment 1-3.
Embodiment 15：
Aromatic Chinese spirit vinasse are substituted with fen-flavor type white spirit vinasse, others were same as embodiment 1-3.
Embodiment 16：
Aromatic Chinese spirit vinasse are substituted with Maotai-flavor liquor vinasse, others were same as embodiment 1-3.
Claims (1)
1. a kind of method of solid dilute technique productions traditional liquor, it is characterised in that this method is carried out as follows：
A. it is raw material to take sorghum, barley, wheat, corn, rice, millet, glutinous rice, sweet potato or pea, and raw material is added after coarse crushing
Weight 40~70% water profit grain, profit grain while take raw material weight 4~12% rice husk carry out rice husk steaming, according still further to profit grain+
Rice husk steaming：Spirit stillage=1:1-1:3 weight mixing radiating, is made grain unstrained spirits；
B. after the grain unstrained spirits temperature of a steps drops to 30~40 DEG C, traditional Daqu and 2~8% of raw material weight 20~40% is added
Yeast wheat bran, 10~20d of well mixed rear pit entry fermentation；
C. by b step it is fermented go out pond grain unstrained spirits insert in dilute formula Zymolysis Equipment, add the water of 1~5 times of grain unstrained spirits weight amount, mix
It is even, then stirred at interval of 1~3d intermittent aerations, ferment 30-40d；
D. after after step c fermentation ends, white spirit original wine is distilled to obtain in layering, is stored；
E. after the distillation of dilute formula zymotic fluid, filtering, 50~75% solid distillers' grains send a steps to prepare grain unstrained spirits as spirit stillage, 25~
50% is loses grain, and filtered fluid send step c to make process water；
Spirit stillage described in a steps is aromatic Chinese spirit vinasse, fen-flavor type white spirit vinasse or Maotai-flavor liquor vinasse；
Fermentation temperature described in b step is 20~40 DEG C；
Fermentation temperature described in step c is 15-25 DEG C, it is described add water mix thoroughly after cultivate 30~40d at 15~25 DEG C of control, it is described
Intermittent aeration mixing time is 30~60 minutes.
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| CN105316174B (en) * | 2015-12-15 | 2019-01-18 | 南京永乐酒厂 | A kind of solid-liquid method method of making white spirit |
| CN106148089A (en) * | 2016-08-25 | 2016-11-23 | 兰河 | A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine |
| CN106244386B (en) * | 2016-10-31 | 2019-09-20 | 甘肃省商业科技研究所有限公司 | A kind of production method of kurarinone wine |
| CN107236640A (en) * | 2017-07-18 | 2017-10-10 | 马福林 | A kind of walnut wine and preparation method thereof |
| CN111690489A (en) * | 2019-03-11 | 2020-09-22 | 吉林省酒精研究院有限公司 | Method for brewing Maotai-flavor base wine by using semi-solid method with corn as main raw material |
| CN114437892A (en) * | 2022-02-16 | 2022-05-06 | 珠海格力电器股份有限公司 | Brewing machine and brewing process |
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