CN105238637B - It is a kind of to produce the liquid mechanization wine-making technology rich in terpene compound - Google Patents
It is a kind of to produce the liquid mechanization wine-making technology rich in terpene compound Download PDFInfo
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- CN105238637B CN105238637B CN201510709864.5A CN201510709864A CN105238637B CN 105238637 B CN105238637 B CN 105238637B CN 201510709864 A CN201510709864 A CN 201510709864A CN 105238637 B CN105238637 B CN 105238637B
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Abstract
The invention discloses the technique that a kind of mechanization liquid rich in terpene compound is brewageed, belong to brewing technical field.The present invention is raising terpenoid substance content, use kamuning, thyme, perfume change to increase the content of the terpenoid substance in wine body, the method that the mode freezed suddenly using multiple high temp mode, high temperature baked coke, cold ethanol mash during the fermentation simultaneously promotes the leaching of terpenoid substance, the significant leaching for promoting terpenoid substance and the generation for promoting Sauce flavor, the wine of production have the characteristics of sauce aromatic flavour, mouthfeel is sweet ice-cold.
Description
Technical field
The present invention relates to a kind of liquid mechanization wine-making technology rich in terpene compound, belong to brewing technical field.
Background technology
The features such as Maotai-flavor liquor has perfume without gorgeous, low without light, and fragrance is coordinated, its unique Sauce flavor is by one
Some consumers like, but its price price in all white wine is higher, and reason is the production technology of Maotai-flavor flavor white wine, raw
Cycle length is produced, labor intensity is high, and the cost of production is high, causes ordinary consumer and is difficult to receive its high price.
It is to reduce labor intensity that mechanization, which is brewageed, reduces one of feasible path of cost, but solid state fermentation is unfavorable for realizing
Entire mechanization, and brewing liquid is advantageously implemented mechanization, and also to retain its certain for the Maotai-flavor liquor after brewing liquid
Sauce flavor.
Research in recent years contains in Maotai-flavor liquor it has been shown that terpenoid substance has good anticancer effect
A certain amount of terpenoid substance, the Dong Jiu using herbaceous plant as primary raw material contains substantial amounts of terpenoid substance, and flavor is suitable
People.
In Maotai-flavor liquor brewing process, particularly during brewing liquid, the time brewageed is grown, the temperature phase brewageed
To higher, this all determines that the brewage process of Maotai-flavor liquor is very beneficial for extracting out the terpenoid substance in herbaceous plant,
So as to increase the content of terpenoid substance in wine body.
The content of the invention
The present invention is directed to insufficient present on, there is provided a kind of liquid mechanization vintager rich in terpene compound
Skill, the present invention, using kamuning, thyme, change perfume to increase the terpenes thing in wine body to improve terpenoid substance content
The content of matter；Create new brewage the high temperature of Maotai-flavor liquor to be combined together with the extraction of note alkenes material, promote terpenes
The leaching of class material and the generation for promoting Sauce flavor, obtained white wine have the characteristics of sauce aromatic flavour, mouthfeel is sweet ice-cold.
In order to realize the purpose of the present invention, the present inventor is studied by lot of experiments and persistent exploration, be finally obtained as
Lower technical scheme：
A kind of liquid mechanization wine-making technology rich in terpene compound, it is characterised in that：Comprise the following steps：
(1) prepared by saccharified liquid：Sorghum crushes by pulverizer, crosses 50 mesh sieve, adds α-amylase, and additional proportion is per ton
Sorghum flour adds 0.3L, adds the running water of 3 times of sorghum flour quality, boils 10min in liquefied pot, adds carbohydrase, adds ratio
Example adds 0.4L for sorghum powder per ton, and in saccharifying tank, 60 DEG C are incubated 2 hours, cool to 20 DEG C, obtain saccharified liquid and be placed on storage
In tank.
(2) Maotai-flavor distiller's yeast is 20 according to saccharification liquid quality ratio:100 ratio is added in saccharified liquid, 500L hair
Fermentation tank, zymotic fluid 400L, 28 DEG C of insulation 72h, 35 DEG C are then warming up to, are incubated after 24h and kamuning is added per tank, thyme,
Repeatedly fragrant each 6200g of Ultramicro-powder pulverized powder, 55 DEG C are warming up to, are incubated 24h, fermentation tank is warming up to 68 DEG C, is incubated 4d, fermentation tank
82 DEG C are warming up to, is incubated 2d, 30L mash is taken out and is pre-chilled to -10 DEG C.
(3) remaining mash cools to 28 DEG C after taking out 30L, adds 20% Maotai-flavor distiller's yeast of mash gross mass, 28 DEG C
It is incubated 72h.
(4) kamuning, thyme, repeatedly fragrant each 300g of Ultramicro-powder pulverized powder baked cokes in frying pan, when whole colors
After blackening, it is added rapidly in -10 DEG C of 30L mash is pre-chilled to, is then warming up to 35 DEG C, is incubated 24h, is warming up to 55 DEG C
1d is incubated, the mash mixing of same step (3) is warming up to 65 DEG C of insulation 2d.
(5) filtering and concentrating：Plate and frame filter press filtration filters out vinasse, and diatomite filters, and micro-filtration membrane microfiltration is reverse osmosis concentrated
Contracting wine body, stops counter-infiltration when alcoholic strength reaches 32 degree.
(6) vinosity is evaluated：Measure the content of terpenoid substance in wine body.
The present invention compared with prior art, has the following advantages that and significantly improved：(1) liquid fermentation production is rich in terpenes
Class has the white wine of Sauce flavor, for improve terpenoid substance content, kamuning, thyme, repeatedly perfume (or spice) etc. be used to increase wine
The content of terpenoid substance in body；(2) the new extraction knot high temperature of Maotai-flavor liquor brewageed with note alkenes material is created
It is combined, promotes the leaching of terpenoid substance and promote the generation of Sauce flavor；(3) high temperature baked coke, cold ethanol wine with dregs are used
The mode that liquid freezes suddenly promotes the leaching of terpenoid substance.
Specific embodiment
It is the specific embodiment of the present invention below, technical scheme is done and is further described, but it is of the invention
Protection domain be not limited to these embodiments.It is every to be included in this hair without departing substantially from the change of present inventive concept or equivalent substitute
Within bright protection domain.
Embodiment 1
1st, material and equipment
Sorghum is commercially available northeast sorghum；Maotai-flavor distiller's yeast is purchased from Shandong Xufang Daqu Co., Ltd；Sorghum pulverizer, storage
Tank, saccharifying tank, liquefied pot, fermentation tank, plate and frame filter press, kettle formula distiller, micronizer etc. are all by good flourish machinery purchase；
α-amylase and carbohydrase are bought from Shandong Long Yuan bioengineering Co., Ltd；Kamuning, thyme are repeatedly fragrant to be purchased from Wuhan City
；Koji for uncooked material is purchased from Yongzhou Yada Science and Technology Industry Co., Ltd..
2nd, preparation process
(1) prepared by saccharified liquid：Sorghum crushes by pulverizer, crosses 50 mesh sieve, adds α-amylase, and additional proportion is per ton
Sorghum flour adds 0.3L, adds the running water of 3 times of sorghum flour quality, boils 10min in liquefied pot, adds carbohydrase, adds ratio
Example adds 0.4L for sorghum powder per ton, and in saccharifying tank, 60 DEG C are incubated 2 hours, cool to 20 DEG C, obtain saccharified liquid and be placed on storage
In tank.
(2) Maotai-flavor distiller's yeast is 20 according to saccharification liquid quality ratio:100 ratio is added in saccharified liquid, 500L hair
Fermentation tank, the amount of zymotic fluid are 400L, 28 DEG C of insulation 72h, are then warming up to 35 DEG C, are incubated after 24h and kamuning is added per tank, in hundred
Perfume (or spice), repeatedly fragrant each 6200g of Ultramicro-powder pulverized powder, is warming up to 55 DEG C, is incubated 24h, and fermentation tank is warming up to 68 DEG C, is incubated 4d, hair
Fermentation tank is warming up to 82 DEG C, is incubated 2d, takes out 30L mash and is pre-chilled to -10 DEG C.
(3) remaining mash cools to 28 DEG C after taking out 30L, adds 20% Maotai-flavor distiller's yeast of mash gross mass, and 28
DEG C insulation 72h.
(4) kamuning, thyme, repeatedly fragrant each 300g of Ultramicro-powder pulverized powder baked cokes in frying pan, when whole colors
After blackening, it is added rapidly in -10 DEG C of 30L mash is pre-chilled to, is then warming up to 35 DEG C, is incubated 24h, is warming up to 55 DEG C
1d is incubated, 65 DEG C of insulation 2d are warming up to after same step (3) mash mixing.
(4) filtering and concentrating：Plate and frame filter press filtration filters out vinasse, and diatomite filters, and micro-filtration membrane microfiltration is reverse osmosis concentrated
Contracting wine body, stops counter-infiltration when alcoholic strength reaches 32 degree.
(5) vinosity is evaluated：Measure the content of terpenoid substance in wine body, detection method Hu Guangyuan detection method.[recklessly
Light source, model essay come, Xu Yan, Jia Qiaoyan, the detection of terpenoid substance in Ran Xiao letter Dong Jius, brewing science and technology, and 2011,7], terpenes
Material total content is added to obtain with the gross area of the chromatographic peak of all terpenoid substances, and the evaluation of wine body is shown in Table 1.
The wine body of table 1 is evaluated
Comparative example 1
Whole brewing process is all not added with kamuning, thyme, repeatedly perfume, replaces three kinds of Plant Powders using sorghum during baked coke
End, baked coke technique is identical, the other the same as in Example 1, and the evaluation of wine body is shown in Table 2.
The wine body of table 2 is evaluated
Comparative example 2
Thyme, repeatedly fragrant not baked coke, is added directly into mash, the other the same as in Example 1, and the evaluation of wine body is shown in Table 3.
The wine body of table 3 is evaluated
Claims (1)
- A kind of 1. liquid mechanization wine-making technology rich in terpene compound, it is characterised in that：Comprise the following steps：（1）It is prepared by saccharified liquid：Sorghum crushes by pulverizer, crosses 50 mesh sieve, adds α-amylase, additional proportion is sorghum per ton Powder adds 0.3 L, adds the running water of 3 times of sorghum flour quality, boils 10 min in liquefied pot, adds carbohydrase, additional proportion 0.4 L is added for sorghum flour per ton, 60 DEG C are incubated 2 hours in saccharifying tank, cool to 20 DEG C, obtain saccharified liquid and be placed on storage tank It is interior；（2）Maotai-flavor distiller's yeast is 20 according to saccharification liquid quality ratio:100 ratio is added in saccharified liquid, 500 L fermentation Tank, the total amount for adding zymotic fluid are 400L, 28 DEG C of 72 h of insulation, are then warming up to 35 DEG C, are incubated 24 h, now add per tank Enter kamuning, thyme, repeatedly each 6200 g of fragrant Ultramicro-powder pulverized powder, is warming up to 55 DEG C, is incubated 24 h, fermentation tank heating To 68 DEG C, be incubated 4 d, fermentation tank is warming up to 82 DEG C, is incubated 2 d, take out wherein 30 L mash be pre-chilled to -10 DEG C it is standby；（3）Step（2）Middle remaining mash cools to 28 DEG C, adds the Maotai-flavor distiller's yeast of mash gross mass 20%, 28 DEG C of insulations 72 h；（4）Kamuning, thyme, repeatedly each 300 g baked cokes in frying pan of fragrant Ultramicro-powder pulverized powder are fast after whole color blackening Speed is added to step（2）In be cooled in advance in -10 DEG C of mash, be then warming up to 35 DEG C, be incubated 24 h, be warming up to 55 DEG C of guarantors 1 d of temperature, same to step（3）Mash mixing be warming up to 65 DEG C insulation 2 d；（5）Filtering and concentrating：Plate and frame filter press filtration filters out vinasse, diatomite filtering, micro-filtration membrane microfiltration, reverse osmosis concentration wine Body, stop counter-infiltration when alcoholic strength reaches 32 degree.
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| CN108018163B (en) * | 2018-01-30 | 2021-06-22 | 林州红旗渠酒业有限责任公司 | Brewing method for increasing content of terpene compounds in Daqu Luzhou-flavor liquor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103320286A (en) * | 2013-06-20 | 2013-09-25 | 苏州市养生花酒业有限公司 | Composite-flavor health-preserving jade-like white wine and production technique thereof |
| CN104120066A (en) * | 2014-08-11 | 2014-10-29 | 湖北工业大学 | Method for producing Maotai-flavor liquor through liquid fermentation |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103320286A (en) * | 2013-06-20 | 2013-09-25 | 苏州市养生花酒业有限公司 | Composite-flavor health-preserving jade-like white wine and production technique thereof |
| CN104120066A (en) * | 2014-08-11 | 2014-10-29 | 湖北工业大学 | Method for producing Maotai-flavor liquor through liquid fermentation |
Non-Patent Citations (1)
| Title |
|---|
| 新型酱香型白酒的生产;时卫平;《酿酒科技》;20051231(第8期);第54－55页 * |
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