CN105349335A - Production method of strong flavor Chinese spirit - Google Patents
Production method of strong flavor Chinese spirit Download PDFInfo
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- CN105349335A CN105349335A CN201510933577.2A CN201510933577A CN105349335A CN 105349335 A CN105349335 A CN 105349335A CN 201510933577 A CN201510933577 A CN 201510933577A CN 105349335 A CN105349335 A CN 105349335A
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- 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
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Abstract
The invention discloses a production method of strong flavor Chinese spirit, which comprises following steps: taking grain cereal as a raw material, and processing the raw material; secondly crushing the raw material, uniformly mixing, then uniformly mixing the raw material, vinasse and water, keeping loosed, and then feeding into a digester for digesting to perform starch dextrinize starch in the raw material; adding distiller's yeast into the raw material, after uniform mixing, placing into a fermentation device for fermenting for 24h under the condition of 35-37 DEG C to obtain a primary fermented product; taking the first fermented product, spreading for cooling to 20-22 DEG C, then placing the first primary fermented product into a barrel of the fermentation device for fermenting for 45-60d to obtain a second fermented product; taking out the well-fermented fermented product, feeding the material obtained by fermenting into a can-type continuous liquor steamer, evaporating into steam, and cooling into liquid state to obtain the Chinese spirit. The production method has the advantages of convenience in raw material resource, low price, simple process and mild fermenting conditions.
Description
Technical field
The invention belongs to Liquor Making Technology field, particularly a kind of Production of Luzhou-flavor Liquor method.
Background technology
White wine is the alcoholic beverage of Chinese tradition, on the dining table of people and in other social life, have extremely important function and position.In recent years, raising white wine is familiar with along with people and the enhancing to own health, awareness of safety, define gradually enjoy white wine and healthy between contradiction.This contradiction is by the developing direction of the consumption status and China white wine that affect white wine.
White wine, has another name called liquor, white spirit; System for saccharifying ferment, utilizes starchiness (saccharic) raw material of cereals with bent class, distiller's yeast, through boiling, saccharification, fermentation, distillation, ageing and the liquor blending and brewage.Gain the name because vinosity colourless (or micro-Huang) is transparent, its fragrant odour is pure, and entrance is sweet refreshing clean, and ethanol content is higher, through store aging after, have based on the compound fragrant of ester class.The main component of white wine is second alcohol and water, more than the 98-99% accounting for total amount; And the summation being dissolved in miscellaneous organic trace compounds such as other alcohol, aldehyde, acid, ester is wherein less than 2% of total amount.Traditionally these compositions except second alcohol and water are called " trace ingredients ".Wherein the material of several alcohol that are content is relatively many, that easily detected by chromatogram, aldehyde, acid, ester class is called " chromatogram framework ingredient " again." trace ingredients " is as the flavor and fragrance substance of white wine, although content is small, directly decides style and the quality of white wine.
In White wine brewing process, maximum feature is open production, fermented by a large amount of microbial populations of enlisting the services of from the environment and production utensil of surrounding, the micro substance generated thus reaches more than 1,000 and plants, and the trace ingredients that also this tittle is few and complicated has exactly moulded the local flavor of white wine uniqueness.In the micro substance that this number is various, the overwhelming majority is harmless, and only have a seldom part unfavorable to health, this is wherein maximum with the harm of methyl alcohol, is secondly the potato spirit that is representative with primary isoamyl alcohol, isopropylcarbinol.How to reduce the content of methyl alcohol in white wine and potato spirit, produce the giving off a strong fragrance vinosity both keeping traditional liquor, again not to the white wine that human body works the mischief, being liquor production problem anxious to be resolved, is also the new direction of Spirits development.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of Production of Luzhou-flavor Liquor method.
Technical scheme: for achieving the above object, the technical solution used in the present invention is:
A kind of Production of Luzhou-flavor Liquor method, comprises the following steps:
(1) take foodstuff grain as raw material, by raw material stoving, make its water ratio lower than 15%, then become by Raw material processing diameter to be not less than the thick block of 2mm, then raw material is placed in after warm water soaks 10-20 hour and picks up, drain away the water, again raw material is put into steam box slow fire and steam taking-up after 10-30 minute, add appropriate zymin in the feed, addition is that white wine raw material per ton adds 0.2-1.2Kg, for subsequent use;
(2) by the raw material separating twice that step (1) obtains, and mix, then raw material and vinasse, water are mixed, keep loose, then send into pulp digester, carry out boiling, make the starch pasting in raw material, boiling temperature is at 100-115 DEG C, and cooking time is 30-60 minute;
(3) after boiling terminates, by raw material spreading for cooling, its temperature is made to be cooled between 25 DEG C-35 DEG C, add distiller's yeast in the feed, the weight ratio of described distiller's yeast and raw material is 0.1-1.5:50 and then adds water, and put into fermentation unit after mixing, 35-37 DEG C of condition bottom fermentation 24 hours, obtain one time fermentation thing;
Above-mentioned one time fermentation thing is taken out spreading for cooling to after 20-22 DEG C, be placed in fermentation unit bucket by described one time fermentation thing, carry out Secondary Fermentation in 35-37 DEG C of condition, fermentation time is 45-60 days, obtains Secondary Fermentation thing;
(4) fermented product fermented is taken out, pot type continuous liquor steaming machine sent into by the material obtained fermenting, be evaporated to steam, become liquid state through cooling again and can obtain white wine, stream wine temperature controls at 25-33 DEG C, and the method for leaving out the beginning and the end is taked according to the quality of wine, but leaving out the beginning and the end can not be excessive, as too much in pinched head, aromatoising substance loss is too many, and vinosity is thin, pinch very few, vinosity is cruelly peppery, also should remove wine tail, and get product the filling liquid that distillation utilizes the method for leaving out the beginning and the end to obtain afterwards aromatic Chinese spirit.
In step (1), described raw material is one or more in Chinese sorghum, corn, rice, wheat, sweet potato, the starch of cassava and above-mentioned material, Crude starch.
In step (1), described zymin is one or more in Thermostable α-Amylase, mesophilicα-diastase, proteolytic enzyme.
In described step (3), during fermentation, at raw material upper cover last layer rice husk, and seal with cellar for storing things mud.
In described step (3), during raw material spreading for cooling, ventilate simultaneously and stir, raw material is lowered the temperature rapidly.
Beneficial effect: provided by the inventionly provide a kind of Production of Luzhou-flavor Liquor method, this production method has: raw material sources facilitate cheap, technique is simple, fermentation condition is gentle, without sewage exhaust gas emission, the production cycle is adjustable, product white wine purity is high, limpid transparent, sweet silk floss is refreshing clean, is applicable to all kinds of drunk by people.
Embodiment
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1
(1) take Chinese sorghum as raw material, by raw material stoving, make its water ratio lower than 15%, then become by Raw material processing diameter to be not less than the thick block of 2mm, then raw material is placed in warm water immersion and picks up after 20 hours, drain away the water, again raw material is put into steam box slow fire and steam taking-up after 10 minutes, add appropriate zymin in the feed, addition is that white wine raw material per ton adds 0.6Kg, for subsequent use; Zymin adopts Thermostable α-Amylase;
(2) by the raw material separating twice that step (1) obtains, and mix, then raw material and vinasse, water are mixed, keep loose, then send into pulp digester, carry out boiling, make the starch pasting in raw material, boiling temperature is at 115 DEG C, and cooking time is 45 minutes;
(3) after boiling terminates, by raw material spreading for cooling, ventilate simultaneously and stir, raw material being cooled to rapidly between 25 DEG C-35 DEG C, adding distiller's yeast in the feed, the weight ratio of described distiller's yeast and raw material is 1.5:50 and then adds water, and put into fermentation unit after mixing, raw material upper cover last layer rice husk, and seal with cellar for storing things mud, 35-37 DEG C of condition bottom fermentation 24 hours, obtain one time fermentation thing;
Above-mentioned one time fermentation thing is taken out spreading for cooling, ventilate simultaneously and stir, after making raw material be cooled to rapidly 20-22 DEG C, described one time fermentation thing is placed in fermentation unit bucket, raw material upper cover last layer rice husk, and with cellar for storing things mud sealing, carry out Secondary Fermentation in 35-37 DEG C of condition, fermentation time is 45 days, obtains Secondary Fermentation thing;
(4) fermented product fermented is taken out, pot type continuous liquor steaming machine sent into by the material obtained fermenting, be evaporated to steam, become liquid state through cooling again and can obtain white wine, stream wine temperature controls at 25-33 DEG C, and the method for leaving out the beginning and the end is taked according to the quality of wine, but leaving out the beginning and the end can not be excessive, as too much in pinched head, aromatoising substance loss is too many, and vinosity is thin, pinch very few, vinosity is cruelly peppery, also should remove wine tail, and get product the filling liquid that distillation utilizes the method for leaving out the beginning and the end to obtain afterwards aromatic Chinese spirit.
Embodiment 2
(1) take Chinese sorghum as raw material, by raw material stoving, make its water ratio lower than 15%, then become by Raw material processing diameter to be not less than the thick block of 2mm, then raw material is placed in warm water immersion and picks up after 15 hours, drain away the water, again raw material is put into steam box slow fire and steam taking-up after 30 minutes, add appropriate zymin in the feed, addition is that white wine raw material per ton adds 0.2Kg, for subsequent use; Zymin adopts mesophilicα-diastase;
(2) by the raw material separating twice that step (1) obtains, and mix, then raw material and vinasse, water are mixed, keep loose, then send into pulp digester, carry out boiling, make the starch pasting in raw material, boiling temperature is at 100 DEG C, and cooking time is 60 minutes;
(3) after boiling terminates, by raw material spreading for cooling, ventilate simultaneously and stir, raw material being cooled to rapidly between 25 DEG C-35 DEG C, adding distiller's yeast in the feed, the weight ratio of described distiller's yeast and raw material is 0.1:50 and then adds water, and put into fermentation unit after mixing, raw material upper cover last layer rice husk, and seal with cellar for storing things mud, 35-37 DEG C of condition bottom fermentation 24 hours, obtain one time fermentation thing;
Above-mentioned one time fermentation thing is taken out spreading for cooling, ventilate simultaneously and stir, after making raw material be cooled to rapidly 20-22 DEG C, described one time fermentation thing is placed in fermentation unit bucket, raw material upper cover last layer rice husk, and with cellar for storing things mud sealing, carry out Secondary Fermentation in 35-37 DEG C of condition, fermentation time is 60 days, obtains Secondary Fermentation thing;
(4) fermented product fermented is taken out, pot type continuous liquor steaming machine sent into by the material obtained fermenting, be evaporated to steam, become liquid state through cooling again and can obtain white wine, stream wine temperature controls at 25-33 DEG C, and the method for leaving out the beginning and the end is taked according to the quality of wine, but leaving out the beginning and the end can not be excessive, as too much in pinched head, aromatoising substance loss is too many, and vinosity is thin, pinch very few, vinosity is cruelly peppery, also should remove wine tail, and get product the filling liquid that distillation utilizes the method for leaving out the beginning and the end to obtain afterwards aromatic Chinese spirit.
Embodiment 3
(1) take Chinese sorghum as raw material, by raw material stoving, make its water ratio lower than 15%, then become by Raw material processing diameter to be not less than the thick block of 2mm, then raw material is placed in warm water immersion and picks up after 10 hours, drain away the water, again raw material is put into steam box slow fire and steam taking-up after 20 minutes, add appropriate zymin in the feed, addition is that white wine raw material per ton adds 1.2Kg, for subsequent use; Zymin adopts proteolytic enzyme;
(2) by the raw material separating twice that step (1) obtains, and mix, then raw material and vinasse, water are mixed, keep loose, then send into pulp digester, carry out boiling, make the starch pasting in raw material, boiling temperature is at 110 DEG C, and cooking time is 30 minutes;
(3) after boiling terminates, by raw material spreading for cooling, ventilate simultaneously and stir, raw material being cooled to rapidly between 25 DEG C-35 DEG C, adding distiller's yeast in the feed, the weight ratio of described distiller's yeast and raw material is 0.5:50 and then adds water, and put into fermentation unit after mixing, raw material upper cover last layer rice husk, and seal with cellar for storing things mud, 35-37 DEG C of condition bottom fermentation 24 hours, obtain one time fermentation thing;
Above-mentioned one time fermentation thing is taken out spreading for cooling, ventilate simultaneously and stir, after making raw material be cooled to rapidly 20-22 DEG C, described one time fermentation thing is placed in fermentation unit bucket, raw material upper cover last layer rice husk, and with cellar for storing things mud sealing, carry out Secondary Fermentation in 35-37 DEG C of condition, fermentation time is 45 days, obtains Secondary Fermentation thing;
(4) fermented product fermented is taken out, pot type continuous liquor steaming machine sent into by the material obtained fermenting, be evaporated to steam, become liquid state through cooling again and can obtain white wine, stream wine temperature controls at 25-33 DEG C, and the method for leaving out the beginning and the end is taked according to the quality of wine, but leaving out the beginning and the end can not be excessive, as too much in pinched head, aromatoising substance loss is too many, and vinosity is thin, pinch very few, vinosity is cruelly peppery, also should remove wine tail, and get product the filling liquid that distillation utilizes the method for leaving out the beginning and the end to obtain afterwards aromatic Chinese spirit.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (5)
1. a Production of Luzhou-flavor Liquor method, is characterized in that: comprise the following steps:
(1) take foodstuff grain as raw material, by raw material stoving, make its water ratio lower than 15%, then become by Raw material processing diameter to be not less than the thick block of 2mm, then raw material is placed in after warm water soaks 10-20 hour and picks up, drain away the water, again raw material is put into steam box slow fire and steam taking-up after 10-30 minute, add appropriate zymin in the feed, addition is that white wine raw material per ton adds 0.2-1.2Kg, for subsequent use;
(2) by the raw material separating twice that step (1) obtains, and mix, then raw material and vinasse, water are mixed, keep loose, then send into pulp digester, carry out boiling, make the starch pasting in raw material, boiling temperature is at 100-115 DEG C, and cooking time is 30-60 minute;
(3) after boiling terminates, by raw material spreading for cooling, its temperature is made to be cooled between 25 DEG C-35 DEG C, add distiller's yeast in the feed, the weight ratio of described distiller's yeast and raw material is 0.1-1.5:50 and then adds water, and put into fermentation unit after mixing, 35-37 DEG C of condition bottom fermentation 24 hours, obtain one time fermentation thing;
Above-mentioned one time fermentation thing is taken out spreading for cooling to after 20-22 DEG C, be placed in fermentation unit bucket by described one time fermentation thing, carry out Secondary Fermentation in 35-37 DEG C of condition, fermentation time is 45-60 days, obtains Secondary Fermentation thing;
(4) fermented product fermented is taken out, pot type continuous liquor steaming machine sent into by the material obtained fermenting, be evaporated to steam, become liquid state through cooling again and can obtain white wine, stream wine temperature controls at 25-33 DEG C, distills the filling liquid utilizing the method for leaving out the beginning and the end to obtain afterwards and to get product aromatic Chinese spirit.
2. Production of Luzhou-flavor Liquor method as claimed in claim 1, is characterized in that: in step (1), and described raw material is one or more in Chinese sorghum, corn, rice, wheat, sweet potato, the starch of cassava and above-mentioned material, Crude starch.
3. Production of Luzhou-flavor Liquor method as claimed in claim 1, it is characterized in that: in step (1), described zymin is one or more in Thermostable α-Amylase, mesophilicα-diastase, proteolytic enzyme.
4. Production of Luzhou-flavor Liquor method as claimed in claim 1, is characterized in that: in described step (3), during fermentation, at raw material upper cover last layer rice husk, and seals with cellar for storing things mud.
5. Production of Luzhou-flavor Liquor method as claimed in claim 1, is characterized in that: in described step (3), during raw material spreading for cooling, ventilate simultaneously and stir, raw material is lowered the temperature rapidly.
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| CN201510933577.2A CN105349335B (en) | 2015-12-15 | 2015-12-15 | A kind of Production of Luzhou-flavor Liquor method |
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| CN201510933577.2A CN105349335B (en) | 2015-12-15 | 2015-12-15 | A kind of Production of Luzhou-flavor Liquor method |
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| CN105349335B CN105349335B (en) | 2018-08-17 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105969622A (en) * | 2016-05-05 | 2016-09-28 | 李俊聪 | Method for brewing wine by adopting vermicelli |
| CN106118956A (en) * | 2016-06-29 | 2016-11-16 | 广西天龙泉酒业有限公司 | Rice spirit mixes grain brewage process |
| CN106754058A (en) * | 2016-12-31 | 2017-05-31 | 永州市雅大科技实业有限公司 | A kind of method of use rice brewing aroma type white spirit |
| CN108165417A (en) * | 2018-02-28 | 2018-06-15 | 普安县应宏酒厂 | A kind of alcoholic method for improving aromatic Chinese spirit fragrance |
| CN108410625A (en) * | 2018-04-18 | 2018-08-17 | 安徽中淮食品饮料有限公司 | A kind of wine-making technology |
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| CN102827730A (en) * | 2012-09-26 | 2012-12-19 | 四川省泸州军魂酒业有限公司 | Brewing method of Luzhou-flavor liquor |
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2015
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Patent Citations (2)
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| CN103525615A (en) * | 2012-07-02 | 2014-01-22 | 徐州汉高酒业有限公司 | Production method of strong-flavor high-degree yeast white spirit |
| CN102827730A (en) * | 2012-09-26 | 2012-12-19 | 四川省泸州军魂酒业有限公司 | Brewing method of Luzhou-flavor liquor |
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| 宋宇: ""酶制剂在白酒生产中的应用"", 《赤峰学院学报》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105969622A (en) * | 2016-05-05 | 2016-09-28 | 李俊聪 | Method for brewing wine by adopting vermicelli |
| CN106118956A (en) * | 2016-06-29 | 2016-11-16 | 广西天龙泉酒业有限公司 | Rice spirit mixes grain brewage process |
| CN106754058A (en) * | 2016-12-31 | 2017-05-31 | 永州市雅大科技实业有限公司 | A kind of method of use rice brewing aroma type white spirit |
| CN108165417A (en) * | 2018-02-28 | 2018-06-15 | 普安县应宏酒厂 | A kind of alcoholic method for improving aromatic Chinese spirit fragrance |
| CN108165417B (en) * | 2018-02-28 | 2021-02-12 | 普安县应宏酒厂 | Wine making method for improving aroma of strong aromatic white wine |
| CN108410625A (en) * | 2018-04-18 | 2018-08-17 | 安徽中淮食品饮料有限公司 | A kind of wine-making technology |
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| CN105349335B (en) | 2018-08-17 |
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