CN105154285A - Mechanical brewing technology for producing novel faint-flavor liquor - Google Patents
Mechanical brewing technology for producing novel faint-flavor liquor Download PDFInfo
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- CN105154285A CN105154285A CN201510613255.XA CN201510613255A CN105154285A CN 105154285 A CN105154285 A CN 105154285A CN 201510613255 A CN201510613255 A CN 201510613255A CN 105154285 A CN105154285 A CN 105154285A
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Abstract
The invention belongs to the technical field of liquor brewing and provides a mechanical brewing technology for producing novel faint-flavor liquor. According to the brewing technology, saccharomycopsis fibuligera, saccharomyces cerevisiae, issatchenkia orientalis, saccharomyces rouxii, pichia pastoris, candida and torulopsis utilis are adopted for fermentation, mould in traditional brewing is removed, representation of the faint flavor of the faint-flavor liquor is better facilitated, the aroma of the liquor is increased through addition of muskmelons and peameal auxiliary materials, and the brewed liquor is sweet and refreshing in taste and strong in faint flavor.
Description
Technical field
The invention belongs to Liquor Making Technology field, be specifically related to a kind of mechanize making method of novel fen-flavor type white spirit.
Background technology
The sweet ice-cold refreshing clean feature of fen-flavor type white spirit is liked by human consumer deeply, and the base wine consumption that fen-flavor type white spirit is produced as health-care spirit also increases considerably.In liquor production process, mould is contained in scent type Daqu or little song, yeast, bacterium etc., because the metabolism of mould and bacterium is significantly different from yeast, therefore meta-bolites is comparatively complicated, such as mould is except generation saccharifying enzyme, also produce the materials such as acid, the meta-bolites of bacterium is more complicated, and the kind analogy mould of bacterium is more many.Although bacterium has certain effect to product perfume (or spice), the refreshing clean local flavor of meta-bolites to fen-flavor type white spirit of bacterium complexity presents and has certain negative effect; And the meta-bolites of mould does not have positive positive effect to presenting of fragrance.
For highlighting the feature of the refreshing clean local flavor of fen-flavor type white spirit, the present invention adopts a kind of novel zymotechnique, and by the optimization of fermented bacterium, the optimization of zymotechnique, produces a kind of novel fen-flavor type white spirit, and strengthening white wine is felt well clean flavor characteristics.With traditional zymotic technique unlike, the present invention adopts multiple yeast to brewage, and is increased the fragrance of white wine by the interpolation of muskmelon auxiliary material simultaneously.
Summary of the invention
The present invention is directed to the deficiency of above existence, provide a kind of mechanize making method producing novel fen-flavor type white spirit, multiple yeast is adopted to brewage, increase the fragrance of white wine by the interpolation of muskmelon, pea flour auxiliary material simultaneously, obtained fen-flavor type white spirit enhances white wine and to feel well clean flavor characteristics, and mouthfeel is sweet refreshing.
In order to realize object of the present invention, the present inventor is studied and persistent exploration by lot of experiments, finally obtains following technical scheme:
Produce a mechanize making method for novel fen-flavor type white spirit, it is characterized in that: comprise the steps:
(1) boiling of raw material: raw material uses the water soaking 24h of 72 DEG C, boiling 12h; The raw material of spreading for cooling to room temperature, and is turned back to spreading-and-cooling machine spreading for cooling repeatedly, until the moisture on raw material surface is dried completely with spreading-and-cooling machine spreading for cooling by raw material after boiling again;
(2) raw material spreading for cooling and accumulation: raw material spreading for cooling to 26 after boiling DEG C-28 DEG C, add aromatic type Daqu in the feed, the addition of Daqu is 20% of raw materials quality, is conveyed into koji making disc machine after raw material and Daqu stir, temperature remains on 28 DEG C, insulation 12h;
(3) saccharomyces diastaticus saccharification: saccharomycopsis fibuligera mud joins in the raw material that koji making disc machine piles up according to the mass ratio with raw material 20g/Kg, and stir, temperature controls at 26 DEG C, and ventilation is according to the mass ratio 0.005m with sorghum material
3/ 100Kg controls, ventilation 2h, after cultivating 58h, is warmed up to 38 DEG C, insulation 38h;
(4) saccharification and the raw perfume of product alcohol: the yeast slurry of yeast saccharomyces cerevisiae, Issatchenkia orientalis, torulopsis, Lu Shi yeast, add in wine unstrained spirits according to the mass ratio with raw material 0.1%, in koji making disc machine, 28 DEG C of insulation 24h, again add Issatchenkia orientalis 32 DEG C and cultivate 46h;
(5) raw fragrant and Titian: take out half wine unstrained spirits, remaining wine unstrained spirits is paved into the thick wine unstrained spirits layer of 50cm, account for raw materials quality 1% pea flour directly and pichia yeast mud, candiyeast mud compound uniform spreading on wine unstrained spirits, then other half wine unstrained spirits is covered above compound, 28 DEG C of insulation 24h in koji making disc machine; Then by fresh muskmelon dice, join in wine unstrained spirits, 28 DEG C of insulation 24h;
(6) distillation and allotment: distillation in still kettle, heats up in a steamer wine temperature and controls at 40 DEG C; Distill and stop distillation to slipping out when wine degree is 8 degree; The method of allotment is foreshot: middle wine: wine tail=3:6:1.
Preferably, a kind of mechanize making method producing novel fen-flavor type white spirit as above, it is characterized in that: the preparation method of the pea flour in step (4) and pichia yeast mud, candiyeast sludge mixed material is: the pea flour getting raw materials quality 1%, pichia yeast mud, candiyeast mud all add according to the mass ratio with raw material 0.1%, and three stirs.
Preferably, a kind of mechanize making method producing novel fen-flavor type white spirit as above, it is characterized in that: the various yeast slurry method for producing precipitate and catalyst in step (3), (4) are: bacterial classification adds substratum 3mL respectively and stirs, the liquid stirred joins in the volumetric flask of 500mL, add the liquid nutrient medium of 250ml in volumetric flask, cultivate 24h for 28 DEG C, culture joins in tubular-bowl centrifuge, centrifugal 20 minutes of 3000r/m, collecting precipitation thing.
Preferably, a kind of mechanize making method producing novel fen-flavor type white spirit as above, is characterized in that: 50 mesh sieve holes crossed by the pea flour of step (6).
Preferably, a kind of mechanize making method producing novel fen-flavor type white spirit described as mentioned above, is characterized in that: raw material can be the common grains such as northeast Chinese sorghum.
Compared with prior art, tool has the following advantages and progress significantly in the present invention: this invented technology is unique: when making wine, bacterial classification is all yeast, removes mould in traditional fermentation, is more conducive to presenting of fen-flavor type white spirit delicate fragrance local flavor; By the combination of multiple yeast, add muskmelon etc. simultaneously and promote delicate fragrance local flavor, the white wine mouthfeel brewageed is sweet ice-cold, tasty and refreshing.
Embodiment
Be below specific embodiments of the invention, technical scheme of the present invention is done to describing further, but protection scope of the present invention be not limited to these embodiments.Every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.
1, raw material and equipment
Raw material is northeast Chinese sorghum; Chinese sorghum steam cooker, spreading-and-cooling machine, still pot, the equipment such as koji making disc machine are all purchased from good flourish machinery; Tubular-bowl centrifuge purchase is fought from Shaoxin City and is contained mechanical Science and Technology Ltd.; Saccharomycopsis fibuligera, yeast saccharomyces cerevisiae, Issatchenkia orientalis, Lu Shi yeast, pichia yeast, candiyeast, torulopsis, buys from Chinese General Microbiological Culture preservation administrative center and Angel Yeast; Pea presss from both sides pea firmly for spending in vain; Muskmelon is the commercially available fragrant beautiful muskmelon of length; Aromatic type Daqu is purchased from Yongzhou City Ya Da Science and Technology Ltd..
2, fermented soy
(1) boiling of Chinese sorghum: the water soaking 24h using 72 DEG C after being rejected by mouldy, rotten northeast sorghum grain, boiling 12h in steam cooker; The raw material of spreading for cooling to room temperature, and is turned back to spreading-and-cooling machine spreading for cooling repeatedly with spreading-and-cooling machine spreading for cooling by sorghum grain after boiling again, until the moisture on sorghum grain surface is dried completely, without adhesion between sorghum grain and sorghum grain, grain grain disperses.
(2) Chinese sorghum spreading for cooling and accumulation: the Chinese sorghum after spreading-and-cooling machine spreading for cooling boiling, temperature measurement product temperature is 26 DEG C-28 DEG C, add aromatic type Daqu in the feed, the addition of Daqu is 20% of raw materials quality, koji making disc machine is conveyed into after raw material and Daqu stir, temperature remains on 28 DEG C, insulation 12h;
(3) activation of bacterial classification and inoculation: all culture presevation pipes of purchase are broken into pieces in Bechtop, the liquid nutrient medium adding sterilizing respectively (is got 200g potato to be cut into small pieces, add water well-done, 30 minutes, by eight layers of filtered through gauze, heating, add glucose, stir, slightly supply moisture to 1000 milliliter again after cooling, packing test tube or Erlenmeyer flask, jump a queue, wrapping, take out test tube after 121 sterilizings about 20 minutes to shake up, cooling) 3mL shakes up, the liquid shaken up joins in the volumetric flask of 500mL, the liquid nutrient medium of 250ml is added in volumetric flask, cultivate 24h for 28 DEG C, culture joins in tubular-bowl centrifuge, centrifugal 20 minutes of 3000r/m, collecting precipitation thing, obtain the throw out of all yeast yeast slurry separately, 4 DEG C save backup.
(4) saccharomyces diastaticus saccharification: saccharomycopsis fibuligera mud joins in the Chinese sorghum that koji making disc machine piles up according to the mass ratio with Chinese sorghum 20g/Kg, and stir, temperature controls at 26 DEG C, and ventilation is according to the mass ratio 0.005m with Chinese sorghum
3/ Kg controls, ventilation 2h, after cultivating 58h, is warmed up to 38 DEG C, insulation 38h.
(5) saccharification and the raw perfume of product alcohol: the yeast slurry of yeast saccharomyces cerevisiae, Issatchenkia orientalis, torulopsis, Lu Shi yeast all adds in wine unstrained spirits according to the mass ratio with Chinese sorghum 0.1%, in koji making disc machine, 28 DEG C of insulation 24h, again add Issatchenkia orientalis 32 DEG C and cultivate 46h.
(6) raw fragrant and Titian: get the pea flour (crossing 50 mesh sieve holes) that quality is Chinese sorghum quality 1% and directly mix with candiyeast mud, pichia yeast mud, mix rear middle level of directly adding wine unstrained spirits to, wherein candiyeast mud, pichia yeast mud all add according to the mass ratio with Chinese sorghum 0.1%, can promote raw fragrant effect.
Addition means is for taking out half wine unstrained spirits, remaining wine unstrained spirits is paved into the thick wine unstrained spirits layer of 50cm, quality be Chinese sorghum quality 1% pea flour directly and candiyeast mud, pichia yeast sludge mixed material uniform spreading is on wine unstrained spirits, then other half wine unstrained spirits is covered above compound, 28 DEG C of insulation 24h in koji making disc machine; Then fresh muskmelon is cut into by knife the square of 5cm × 5cm × 2cm, joins in wine unstrained spirits, 28 DEG C of insulation 24h.
(7) distillation and allotment: distillation in still kettle, heats up in a steamer wine temperature and controls at 40 DEG C.Distill and stop distillation to slipping out when wine degree is 8 degree; The wine of distillation more than 65 degree is foreshot, and at 65-45 degree is middle wine, and 45-30 is wine tail, and the method for allotment is foreshot: middle wine: wine tail=3:6:1.
(8) vinosity evaluation: use the fen-flavor type white spirit that the method is obtained, highlight fen-flavor type white spirit and to feel well clean flavor characteristics, mouthfeel is sweet refreshing, table specific as follows:
The evaluation of table 1 vinosity
| Color hangs cup fragrance mouthfeel |
| Limpid obviously visible cup delicate fragrance of hanging is sweet refreshing, tasty and refreshing pleasant |
Claims (2)
1. produce a mechanize making method for novel fen-flavor type white spirit, it is characterized in that: comprise the steps:
(1) boiling of raw material, spreading for cooling and accumulation: the raw material water soaking 24h of 72 DEG C, boiling 12h, the spreading-and-cooling machine spreading for cooling to 26 DEG C-28 DEG C repeatedly of raw material after boiling, add aromatic type Daqu in the feed, the addition of Daqu is 20% of raw materials quality, be conveyed into koji making disc machine after stirring, temperature remains on 28 DEG C, insulation 12h;
(2) saccharomyces diastaticus saccharification: saccharomycopsis fibuligera mud joins in the raw material that koji making disc machine piles up according to the mass ratio with raw material 20g/Kg, and stir, temperature controls at 26 DEG C, and ventilation presses 0.005m
3/ 100Kg controls, ventilation 2h, after cultivating 58h, is warmed up to 38 DEG C, insulation 38h;
(3) saccharification and the raw perfume of product alcohol: the yeast slurry of yeast saccharomyces cerevisiae, Issatchenkia orientalis, torulopsis, Lu Shi yeast, all add in wine unstrained spirits according to the mass ratio with raw material 0.1%, in koji making disc machine, 28 DEG C of insulation 24h, again add Issatchenkia orientalis 32 DEG C and cultivate 46h;
(4) raw fragrant and Titian: take out half wine unstrained spirits, remaining wine unstrained spirits is paved into the thick wine unstrained spirits layer of 50cm, the compound uniform spreading of pea flour and candiyeast mud, pichia yeast mud on wine unstrained spirits, then other half wine unstrained spirits is covered above compound, 28 DEG C of insulation 24h in koji making disc machine; Then by fresh muskmelon dice, join in wine unstrained spirits, 28 DEG C of insulation 24h;
(5) distillation and allotment: distillation in still kettle, temperature controls at 40 DEG C, distills to slip out when wine degree is 8 degree to stop distillation, and the method for allotment is foreshot: middle wine: wine tail=3:6:1.
2. a kind of mechanize making method producing novel fen-flavor type white spirit as claimed in claim 1, it is characterized in that: the preparation method of the pea flour in step (4) and pichia yeast mud, candiyeast sludge mixed material: the pea flour getting raw materials quality 1%, pichia yeast mud, candiyeast mud all add according to the mass ratio with raw material 0.1%, and three stirs.
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Cited By (5)
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| CN107619732A (en) * | 2017-10-31 | 2018-01-23 | 湖北工业大学 | A kind of fermentation process of lager taste health liquor |
| CN108373959A (en) * | 2018-02-27 | 2018-08-07 | 贵安新区瑞诚生物工程有限公司 | A kind of small molecule method for preparing medicated wine and its production system |
| CN110511846A (en) * | 2019-10-12 | 2019-11-29 | 乌兰察布市集宁纳尔松酿业有限公司 | A method of improving delicate fragrance type oat liquor flavor content of material |
| CN111621395A (en) * | 2020-06-16 | 2020-09-04 | 劲牌有限公司 | Method for preparing base wine of health care wine |
| CN115558570A (en) * | 2022-10-28 | 2023-01-03 | 佛山市海天(高明)调味食品有限公司 | Liquid fermentation method for improving flavor of wheat wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107619732A (en) * | 2017-10-31 | 2018-01-23 | 湖北工业大学 | A kind of fermentation process of lager taste health liquor |
| CN107619732B (en) * | 2017-10-31 | 2021-04-02 | 湖北工业大学 | Fermentation method of light beer-taste health wine |
| CN108373959A (en) * | 2018-02-27 | 2018-08-07 | 贵安新区瑞诚生物工程有限公司 | A kind of small molecule method for preparing medicated wine and its production system |
| CN110511846A (en) * | 2019-10-12 | 2019-11-29 | 乌兰察布市集宁纳尔松酿业有限公司 | A method of improving delicate fragrance type oat liquor flavor content of material |
| CN111621395A (en) * | 2020-06-16 | 2020-09-04 | 劲牌有限公司 | Method for preparing base wine of health care wine |
| CN111621395B (en) * | 2020-06-16 | 2023-05-05 | 劲牌有限公司 | Method for making health-care wine base wine |
| CN115558570A (en) * | 2022-10-28 | 2023-01-03 | 佛山市海天(高明)调味食品有限公司 | Liquid fermentation method for improving flavor of wheat wine |
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| CN105154285B (en) | 2017-07-07 |
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Inventor after: Wang Jiangbo Inventor after: Liu Yixuan Inventor after: Xu Jie Inventor after: Shen Yongxiang Inventor after: Xue Dongsheng Inventor after: Cai Fengjiao Inventor after: Yu Hanchao Inventor before: Wang Jiangbo Inventor before: Xu Jie Inventor before: Shen Yongxiang Inventor before: Xue Dongsheng Inventor before: Cai Fengjiao Inventor before: Yu Hanchao |