CN105132244A - Liquid fermentation distilled liquor technique - Google Patents
Liquid fermentation distilled liquor technique Download PDFInfo
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- CN105132244A CN105132244A CN201510608691.8A CN201510608691A CN105132244A CN 105132244 A CN105132244 A CN 105132244A CN 201510608691 A CN201510608691 A CN 201510608691A CN 105132244 A CN105132244 A CN 105132244A
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Abstract
The invention discloses a liquid fermentation distilled liquor technique. The liquid fermentation distilled liquor technique is characterized in that a mono-grain or various grains is/are taken as the raw materials, the grain raw material is crushed into a powder syrup, the powder syrup is heated and gelatinized to obtain a gelatinized mash, the gelatinized mash is processed under the action of maltogenic amylase to obtain a saccharified mash, saccharified mash is processed under the action of yeast to produce alcohol so as to obtain a fermented mash, or the gelatinized mash is added with distiller's yeast to be directly fermented to obtain a fermented mash, a distiller consisting of a distillation still, a distillation tower and a condenser is adopted to perform intermittent distillation to obtain a 60-94 percent (v) wine base, the wine base is placed in a wood barrel for storage, and blending, filtering and filling are performed to obtain a liquid fermentation distilled liquor. The liquid fermentation distilled liquor technique has the advantages of being high in liquor yield, low in labor intensity, controllable in production process, highly controllable product quality and the like, and fully conforms to the health concept requirements, discharged vinasse can directly serve as animal food or evaporated and dried to produce a DDGS high-protein feed, and the evaporation wastewater can be subjected to standard emission after simple anaerobic and aerobic treatment, so that the liquid fermentation distilled liquor technique conforms to the national environment-friendly industrial policy.
Description
Technical field
The invention belongs to technical field of biological fermentation, specifically a kind of liquor output rate is high, labour intensity is low, meets the processing method of the liquid fermentation method liquor of national environmental protection industry policy.
Background technology
China white wine condenses wisdom and the creation of the Chinese nation, and people constantly explore and move towards science from wine brewing skill in recent years.But the problems such as China white wine also exists, and liquor output rate is low, labour intensity is large, floor space is large, product wine complicated component, it is the development of China white wine that these problems annoying always, do are particularly what people to China white wine trace ingredients? is trace ingredients content how many? and there is query in the impact of these trace ingredientss on health always, white wine trace ingredients also becomes the ineffable secret of liquor industry to the impact of health of people, and this also becomes the biggest obstacle that China white wine is gone abroad.
Employing liquid fermentation method production white wine is a significant innovation on China white wine industrial history.Sum up liquid fermentation method white spirit process before this to improve and Quality advance work, be broadly divided into following two stages: the first stage is reprocessing stage of fore-running alcohol.Within 1964, former Beijing distillery adopts flavour passage technique, produces the Red Star white wine that local flavor reaches common white spirit level and starts.After, do a lot of work at fragrant unstrained spirits making, fragrant unstrained spirits method for increasing aroma, employing caproic acid bacteria fermented liquid flavouring, aspects such as improvement alcohol distilling equipment and technique etc. in all parts of the country, create one " removal of impurities of liquid state fermentation wine, solid state fermentation unstrained spirits flavouring, the operational path that solid-liquid method combines ".This route not only increases output, improves benefit, and the quality of wine is improved a lot.Subordinate phase take edible ethanol as base wine, through all kinds of white wine stages of scientific allocation.The technological achievement that this one-phase completes has: the beginning of the seventies, utilizes the byproduct of solid state fermentation quality liquor---and " foreshot, wine tail, fragrant grain, yellow water ", take exchange edible ethanol and produce the low-grade new technological liquor that the first-generation is inexpensive, have a large capacity and a wide range.The eighties, adopting high-quality edible wine finishing part high quality liquor, producing the middle-grade new technological liquor of the s-generation of " two excellent type " through blending.The nineties, Heilongjiang Province develops again the third generation nutritional type replicate liquor production of high grade edible spirit Ensure Liquid thing, and obtains obvious economic benefit and social benefit.
Facts have proved for many years, this method have the yield of liquor high, carry out production strictly in line with rules and regulations, many advantages such as reduce labor intensity.Along with improving constantly of the quality of white spirit adopting this method to produce, output constantly expands, and has become now the main body kind of China's white wine.
The production method of above two kinds of white wine of liquid is based on edible ethanol by characteristic China white wine that flavour passage, allocating technology are produced.All pull continuous love with the production of solid spirit.
Catch up with world's liquor trend, research and develop a kind of new kind of liquor production technology, instruct the production of liquor, improve raw material liquor output rate, reduce labor strength, accomplish that working condition is controlled, product wine composition is controlled, meet people to probing into white wine composition and the curiosity to Health Impact thereof, improve the health idea of people, cultivate the responsibility that healthy alcohol drinking patterns is Chinese distilled liquor industry technology personnel.
Summary of the invention
Object of the present invention is exactly the defect existed for above-mentioned prior art, and a kind of liquor output rate provided is high, labour intensity is low, working condition is controlled, quality product controllability is high, meet the method for the liquid fermentation method liquor production that health idea requires.
The present invention can adopt following processing method to realize:
A processing method for liquid fermentation method liquor, to is characterized in that with single grain or plurality of cereals, for raw material, being produced by following steps:
Step one, be that raw material is pulverized by single grain or plurality of cereals, pulverized particles obtains powder raw material by diameter less than 1.8 ~ 2.5 millimeters sieve apertures, and powder slurry is made in the stirring that added water by powder raw material;
Step 2, to powder slurry heat, at 95-110 DEG C of temperature, under α-amylase effect, obtain gelatinization wine with dregs through gelatinization in 60-120 minute;
Step 3, gelatinization wine with dregs is cooled to about 60 DEG C, add saccharifying enzyme and carry out saccharification, gelatinization wine with dregs changes into glucose under the effect of saccharifying enzyme, for fermentation provides qualified converted mash, converted mash produces alcohol and discharges carbonic acid gas under the effect of yeast, obtains the karusen containing certain alcoholic strength; Or gelatinization wine with dregs is cooled to 22 ~ 55 DEG C, add the distiller's yeast of material quantity about 20 ~ 35%, fully carry out liquid state fermentation after mixing, obtain the karusen containing certain alcoholic strength;
The water distilling apparatus that step 4, the karusen containing finite concentration alcohol step 3 obtained adopt " still kettle+distillation tower+condenser " to form carries out an engler distillation, obtains 60 ~ 94% (v) former wine;
Step 5, former wine put into special Wine wood cask and store certain hour and obtain base wine;
Step 6, base wine carried out blend, filter, fillingly just can produce a kind of novel liquid fermentation method liquor.
Grain raw material is pulverized by step one of the present invention, and pulverized particles obtains powder raw material by less than 1.8 ~ 2.5 millimeters sieve apertures, and added water by powder raw material and stir into powder slurry, water addition ratio is 1:2.1 ~ 4.
Step 2 powder slurry of the present invention obtains gelatinization wine with dregs through gelatinization in 60-120 minute at 95-110 DEG C of temperature under α-amylase effect, and α-amylase addition is generally every gram of raw material 5 ~ 20 unit.
Step 3 gelatinization wine with dregs of the present invention is cooled to about 60 DEG C, add saccharifying enzyme again and carry out saccharification, the add-on of saccharifying enzyme is every gram of raw material 80 ~ 200 unit, gelatinization wine with dregs changes into glucose under the effect of saccharifying enzyme, for fermentation provides qualified converted mash, converted mash produces alcohol and discharges carbonic acid gas under the effect of yeast, obtains the karusen containing certain alcoholic strength; The heat that adds of yeast is former wine per ton 0.05 ~ 0.2 kilogram; Or gelatinization wine with dregs is cooled to 22 ~ 55 DEG C, add the distiller's yeast of material quantity about 20 ~ 35%, fully carry out liquid state fermentation after mixing, obtain the karusen containing certain alcoholic strength.
The water distilling apparatus that the karusen containing certain alcoholic strength that step 3 obtains by step 4 of the present invention adopts " still kettle+distillation tower+condenser " to form carries out an engler distillation, obtains 60 ~ 94% (v) former wine;
Former wine is put into special Wine wood cask storage and is obtained base wine by step 5 of the present invention.
The present invention has that liquor output rate is high, labour intensity is low, quality product controllability advantages of higher, meet the technological method of health idea requirement completely, the vinasse of discharge can directly as animal-feed or through pervaporation and dry production DDGS high protein feed, evaporating waste water just can qualified discharge through simple anaerobic and aerobic process, meets national environmental protection industry policy.
Accompanying drawing explanation
Fig. 1 is a kind of process flow sheet of the present invention.
Embodiment
Below in conjunction with the drawings and specific embodiments, the present invention is further described.
A processing method for liquid fermentation method liquor, is characterized in that, with grain raw material, being produced by following steps:
Step one, pulverized by grain raw material, pulverized particles obtains powder raw material by less than 1.8 ~ 2.5 millimeters sieve apertures, and added water by powder raw material and stir into powder slurry, water addition ratio is 1:2.1 ~ 4;
Step 2, to powder slurry heat, heat-up time is 30-90 minute, at 95-110 DEG C of temperature, obtain gelatinization wine with dregs under α-amylase effect through gelatinization in 60-120 minute, and α-amylase addition is generally every gram of raw material 5 ~ 20 unit;
Step 3, gelatinization wine with dregs is cooled to about 60 DEG C, add saccharifying enzyme and carry out saccharification, the add-on of saccharifying enzyme is every gram of raw material 80 ~ 200 unit, and gelatinization wine with dregs changes into glucose under the effect of saccharifying enzyme, for fermentation provides qualified converted mash; Converted mash produces alcohol and discharges carbonic acid gas under the effect of yeast, obtains the karusen containing certain alcoholic strength, and the heat that adds of yeast is former wine per ton 0.05 ~ 0.2 kilogram; Or gelatinization wine with dregs is cooled to 22 ~ 55 DEG C, add the distiller's yeast of material quantity about 20 ~ 35%, fully carry out liquid state fermentation after mixing, obtain the karusen containing certain alcoholic strength;
The water distilling apparatus that step 4, the karusen containing finite concentration alcohol step 3 obtained adopt " still kettle+distillation tower+condenser " to form carries out an engler distillation, obtains 60 ~ 94% (v) former wine;
Step 5, former wine put into special Wine wood cask and store certain hour and obtain base wine, the time is 0.5 to 3 year,
Step 6, base wine carried out blend, filter, fillingly just can produce a kind of novel liquid fermentation method liquor.
Step 2 powder slurry of the present invention obtains gelatinization wine with dregs through gelatinization in 60-120 minute at 95-110 DEG C of temperature under α-amylase effect;
Step 3 gelatinization wine with dregs of the present invention is cooled to about 60 DEG C, add saccharifying enzyme again and carry out saccharification, gelatinization wine with dregs changes into glucose under the effect of saccharifying enzyme, for fermentation provides qualified converted mash, converted mash produces alcohol and discharges carbonic acid gas under the effect of yeast, obtains the karusen containing certain alcoholic strength; Or gelatinization wine with dregs is cooled to 22 ~ 55 DEG C, add the distiller's yeast of material quantity about 20 ~ 35%, fully carry out liquid state fermentation after mixing, obtain the karusen containing certain alcoholic strength;
The distiller that the karusen that step 4 of the present invention obtains adopts " still kettle+distillation tower+condenser " to form carries out an engler distillation, obtains 60 ~ 94% (v) former wine;
Step 5 of the present invention distills former wine to be needed to store through wooden barrel to obtain base wine.
The present invention has that liquor output rate is high, labour intensity is low, quality product controllability advantages of higher, meet the technological method of health idea requirement completely, the vinasse of discharge can directly as animal-feed or through pervaporation and dry production DDGS high protein feed, evaporating waste water just can qualified discharge through simple anaerobic and aerobic process, meets national environmental protection industry policy.
Claims (8)
1. a processing method for liquid fermentation method liquor, to is characterized in that with single grain or plurality of cereals, for raw material, being produced by following steps:
Step one, single grain or plurality of cereals raw material are pulverized, pulverized particles obtains powder raw material by diameter less than 1.8 ~ 2.5 millimeters sieve apertures, and powder slurry is made in the stirring that added water by powder raw material;
Step 2, to powder slurry heat, at 95-110 DEG C of temperature, under α-amylase effect, obtain gelatinization wine with dregs through gelatinization in 60-120 minute;
Step 3, gelatinization wine with dregs is cooled to about 60 DEG C, add saccharifying enzyme and carry out saccharification, gelatinization wine with dregs changes into glucose under the effect of saccharifying enzyme, for fermentation provides qualified converted mash, converted mash produces alcohol and discharges carbonic acid gas under the effect of yeast, obtains the karusen containing alcoholic strength;
The water distilling apparatus that step 4, the karusen containing certain alcoholic strength step 3 obtained adopt " still kettle+distillation tower+condenser " to form carries out an engler distillation, obtains 60 ~ 94% (v) former wine;
Step 5, former wine put into special Wine wood cask and store and obtain base wine.
2. the processing method of a kind of liquid fermentation method liquor according to claim 1, is characterized in that base wine to carry out blending, filters, fillingly just can produce a kind of novel liquid fermentation method liquor.
3. the processing method of a kind of liquid fermentation method liquor according to claim 1, it is characterized in that gelatinization wine with dregs is cooled to 22 ~ 55 DEG C by step 3, add the distiller's yeast of material quantity about 20 ~ 35%, fully carry out liquid state fermentation after mixing, obtain the karusen containing certain alcoholic strength.
4. the processing method of a kind of liquid fermentation method liquor according to claim 1, it is characterized in that single grain or plurality of cereals raw material are pulverized by step one, pulverized particles obtains powder raw material by less than 1.8 ~ 2.5 millimeters sieve apertures, added water by powder raw material and stir into powder slurry, water addition ratio is 1:2.1 ~ 4.
5. the processing method of a kind of liquid fermentation method liquor according to claim 1, it is characterized in that step 2 powder slurry obtains gelatinization wine with dregs through gelatinization in 60-120 minute at 95-110 DEG C of temperature under α-amylase effect, α-amylase addition is generally every gram of raw material 5 ~ 20 unit.
6. the processing method of a kind of liquid fermentation method liquor according to claim 1, it is characterized in that step 3 gelatinization wine with dregs is cooled to about 60 DEG C, add saccharifying enzyme again and carry out saccharification, the add-on of saccharifying enzyme is every gram of raw material 80 ~ 200 unit, gelatinization wine with dregs changes into glucose under the effect of saccharifying enzyme, and the add-on of yeast is former wine per ton 0.05 ~ 0.2 kilogram.
7. the processing method of a kind of liquid fermentation method liquor according to claim 1, it is characterized in that the water distilling apparatus that the karusen containing certain alcoholic strength that step 3 obtains by step 4 adopts " still kettle+distillation tower+condenser " to form carries out an engler distillation, obtain 60 ~ 94% (v) former wine.
8. the processing method of a kind of liquid fermentation method liquor according to claim 1, is characterized in that former wine is put into special Wine wood cask storage and obtained base wine by step 5.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105524790A (en) * | 2016-01-25 | 2016-04-27 | 天津科技大学 | Method for production of high-protein feed and for co-production of Baijiu |
| CN105768113A (en) * | 2016-03-11 | 2016-07-20 | 江苏洋河酒厂股份有限公司 | Preparation method of sugar-free avena chinensis-dietary fiber chewing tablets |
| CN112175766A (en) * | 2019-07-02 | 2021-01-05 | 黑龙江智昇生物科技有限公司 | Method for making fermented white spirit by low-temperature concentration |
| CN113462512A (en) * | 2021-08-26 | 2021-10-01 | 中粮长城葡萄酒（蓬莱）有限公司 | Brewing method of brandy |
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| CN101875892A (en) * | 2010-06-08 | 2010-11-03 | 黑龙江大荒春酒业有限公司 | Method for preparing Chinese spirits by using germinated brown rice |
| CN102277257A (en) * | 2011-07-29 | 2011-12-14 | 唐山欧联豪门啤酒有限公司 | Method for brewing alcoholic beverage by combination of liquid complete fermentation and distillation |
| CN104178406A (en) * | 2014-09-12 | 2014-12-03 | 易治虎 | High-efficiency energy-saving white wine continuous distillation method and device |
| CN104694325A (en) * | 2014-12-05 | 2015-06-10 | 天津科技大学 | Method for producing fen-flavor liquor by liquid fermentation |
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2015
- 2015-09-21 CN CN201510608691.8A patent/CN105132244A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101875892A (en) * | 2010-06-08 | 2010-11-03 | 黑龙江大荒春酒业有限公司 | Method for preparing Chinese spirits by using germinated brown rice |
| CN102277257A (en) * | 2011-07-29 | 2011-12-14 | 唐山欧联豪门啤酒有限公司 | Method for brewing alcoholic beverage by combination of liquid complete fermentation and distillation |
| CN104178406A (en) * | 2014-09-12 | 2014-12-03 | 易治虎 | High-efficiency energy-saving white wine continuous distillation method and device |
| CN104694325A (en) * | 2014-12-05 | 2015-06-10 | 天津科技大学 | Method for producing fen-flavor liquor by liquid fermentation |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105524790A (en) * | 2016-01-25 | 2016-04-27 | 天津科技大学 | Method for production of high-protein feed and for co-production of Baijiu |
| CN105524790B (en) * | 2016-01-25 | 2019-06-11 | 天津科技大学 | A method of producing high protein feed coproduction white wine |
| CN105768113A (en) * | 2016-03-11 | 2016-07-20 | 江苏洋河酒厂股份有限公司 | Preparation method of sugar-free avena chinensis-dietary fiber chewing tablets |
| CN105768113B (en) * | 2016-03-11 | 2019-01-11 | 江苏洋河酒厂股份有限公司 | A kind of production method of sugar-free naked oats dietary fiber chewable tablets |
| CN112175766A (en) * | 2019-07-02 | 2021-01-05 | 黑龙江智昇生物科技有限公司 | Method for making fermented white spirit by low-temperature concentration |
| CN113462512A (en) * | 2021-08-26 | 2021-10-01 | 中粮长城葡萄酒（蓬莱）有限公司 | Brewing method of brandy |
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Application publication date: 20151209 |
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