CN105349335B - A kind of Production of Luzhou-flavor Liquor method - Google Patents
A kind of Production of Luzhou-flavor Liquor method Download PDFInfo
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- CN105349335B CN105349335B CN201510933577.2A CN201510933577A CN105349335B CN 105349335 B CN105349335 B CN 105349335B CN 201510933577 A CN201510933577 A CN 201510933577A CN 105349335 B CN105349335 B CN 105349335B
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of Production of Luzhou-flavor Liquor methods, include the following steps：Using foodstuff grain as raw material, raw material is handled；It by raw material separating twice, and is uniformly mixed, is then uniformly mixed raw material and vinasse, water, keep loose, be then fed into boiling vessel, carry out boiling, make the starch gelatinization in raw material；Distiller's yeast is added in the feed, and is put into installation for fermenting after mixing, ferments 24 hours under the conditions of 35 37 DEG C, obtains one time fermentation object；Above-mentioned one time fermentation object is taken out into spreading for cooling to after 20 22 DEG C, the one time fermentation object is placed in installation for fermenting bucket, fermentation time is 45 60 days, obtains secondary fermentation object；The fermentate fermented is taken out, the material that fermentation is obtained is sent into pot type continuous liquor steaming machine, is evaporated to steam, then can be obtained white wine through being cooled into liquid.The present invention has the advantages that raw material sources facilitate cheap, simple for process, fermentation condition temperature.
Description
Technical field
The invention belongs to Liquor Making Technology field, more particularly to a kind of Production of Luzhou-flavor Liquor method.
Background technology
White wine is the alcoholic beverage of Chinese tradition, is suffered from the dining table of people and in other social life extremely heavy
The effect wanted and status.In recent years, raising white wine recognized with people and the enhancing to own health, awareness of safety,
The contradiction enjoyed between white wine and health is gradually formed.This contradiction will affect the consumption status and Chinese white of white wine
The developing direction of wine.
White wine also known as liquor, white spirit；System utilizes the starchiness (sugar of cereals using bent class, distiller's yeast as saccharifying ferment
Matter) raw material, through boiling, saccharification, fermentation, distillation, ageing and blend and Spirit made of making.Because vinosity is colourless (or micro- Huang)
Transparent and gain the name, fragrant odour is pure, and entrance is sweet refreshing net, and alcohol content is higher, through store it is aging after, have with esters and be
The compound fragrant of main body.The main component of white wine is second alcohol and water, accounts for as many as 98-99% of total amount；And it is dissolved in therein other
The summation of miscellaneous organic trace compounds such as alcohol, aldehyde, acid, ester is less than the 2% of total amount.Traditionally by these in addition to second
Ingredient except alcohol and water is known as " micro constitutent ".Wherein again it is content is relatively more, easy detected by chromatography it is several
Alcohol, aldehyde, acid, esters substance be known as " chromatogram framework ingredient ".The flavor and fragrance substance of " micro constitutent " as white wine, although containing
It measures small, but directly decides the style and quality of white wine.
Maximum feature is open production in White wine brewing process, by being enlisted the services of in environment from surrounding and production utensil
A large amount of microbial populations ferment, the micro substance thus generated up to more than 1,000 is planted, also exactly this tittle it is few and
Complicated micro constitutent has moulded the unique flavor of white wine.The overwhelming majority is harmless in the numerous micro substances of this number
, only seldom a part is unfavorable to body, among these with the harm of methanol maximum, followed by using isoamyl alcohol, isobutanol as generation
The fusel oil of table.The content for how reducing the methanol and fusel oil in white wine produces the giving off a strong fragrance vinosity for both keeping traditional liquor,
And the not white wine of do harm to huamn body is the new direction of liquor production problem anxious to be resolved and Spirits development.
Invention content
Goal of the invention：In order to overcome the deficiencies in the prior art, the present invention to provide a kind of Production of Luzhou-flavor Liquor side
Method.
Technical solution：To achieve the above object, the technical solution adopted by the present invention is：
A kind of Production of Luzhou-flavor Liquor method, includes the following steps：
(1) using foodstuff grain as raw material, by raw material stoving, its moisture content is made to be less than 15%, then by Raw material processing Cheng Zhi
Diameter is not less than the thick block of 2mm, then raw material is placed in warm water after impregnating 10-20 hour and is picked up, drained away the water, then by raw material
It is put into steam box after being steamed 10-30 minutes with slow boiling and takes out, add appropriate enzyme preparation in the feed, additive amount is white wine raw material per ton
0.2-1.2Kg is added, it is spare；
(2) the raw material separating twice for obtaining step (1), and be uniformly mixed, then raw material and vinasse, water are mixed equal
It is even, it keeps loose, is then fed into boiling vessel, carry out boiling, make the starch gelatinization in raw material, boiling temperature is steamed at 100-115 DEG C
It is 30-60 minutes to boil the time；
(3) after boiling, by raw material spreading for cooling, so that its temperature is cooled between 25 DEG C -35 DEG C, wine is added in the feed
The weight ratio of song, the distiller's yeast and raw material is 0.1-1.5：Then 50 add water, and be put into installation for fermenting after mixing,
It ferments 24 hours under the conditions of 35-37 DEG C, obtains one time fermentation object；
Above-mentioned one time fermentation object is taken out into spreading for cooling to after 20-22 DEG C, the one time fermentation object is placed in installation for fermenting bucket,
Secondary fermentation is carried out in 35-37 DEG C of condition, fermentation time is 45-60 days, obtains secondary fermentation object；
(4) fermentate fermented being taken out, the material that fermentation is obtained is sent into pot type continuous liquor steaming machine, is evaporated to steam,
White wine is can be obtained through being cooled into liquid again, stream wine temperature control is taken according to the quality of wine and leaves out the beginning and the end at 25-33 DEG C
Method, but leaving out the beginning and the end can not be excessive, such as pinches that head is excessive, and aromatic substance loss is too many, and vinosity is thin, pinches very few a, vinosity
It is sudden and violent peppery, liquor tailing should be also removed, the filling liquid obtained using the method left out the beginning and the end after distillation is got product into aromatic Chinese spirit.
In step (1), the raw material be sorghum, corn, rice, wheat, sweet potato, cassava and above-mentioned material starch, thick
One or more of starch.
In step (1), the enzyme preparation is Thermostable α-Amylase, mesophilicα-diastase, one kind in protease or several
Kind.
In the step (3), when fermentation, in raw material upper cover last layer rice husk, pit mud is used in combination to seal.
In the step (3), when raw material spreading for cooling, while divulging information and stirring, raw material is made to cool down rapidly.
Advantageous effect：Provided by the invention to provide a kind of Production of Luzhou-flavor Liquor method, which has：Raw material
Convenient sources are cheap, simple for process, fermentation condition is mild, are adjusted without the discharge of sewage exhaust gas, production cycle, product white wine
Purity is high, it is limpid it is transparent, sweet tea is continuous refreshing net, suitable various people drink.
Specific implementation mode
The present invention is further described with reference to embodiment.
Embodiment 1
(1) using sorghum as raw material, by raw material stoving, make its moisture content be less than 15%, then by Raw material processing at diameter not
Then raw material is placed in warm water after impregnating 20 hours and picks up, drains away the water, then raw material is put into steaming by the thick block less than 2mm
It is taken out after ten minutes with slow boiling steaming in case, adds appropriate enzyme preparation in the feed, additive amount adds for white wine raw material per ton
0.6Kg, it is spare；Enzyme preparation uses Thermostable α-Amylase；
(2) the raw material separating twice for obtaining step (1), and be uniformly mixed, then raw material and vinasse, water are mixed equal
It is even, it keeps loose, is then fed into boiling vessel, carry out boiling, make the starch gelatinization in raw material, boiling temperature is at 115 DEG C, boiling
Between be 45 minutes；
(3) after boiling, by raw material spreading for cooling, while divulging information and stirring, make raw material be rapidly cooled to 25 DEG C -35 DEG C it
Between, it is added distiller's yeast in the feed, the weight ratio of the distiller's yeast and raw material is 1.5：Then 50 add water, and put after mixing
Enter in installation for fermenting, raw material upper cover last layer rice husk is used in combination pit mud to seal, and ferments 24 hours, is obtained once under the conditions of 35-37 DEG C
Fermentate；
Above-mentioned one time fermentation object is taken out into spreading for cooling, while divulging information and stirring, it, will after so that raw material is cooled to 20-22 DEG C rapidly
The one time fermentation object is placed in installation for fermenting bucket, and raw material upper cover last layer rice husk is used in combination pit mud to seal, in 35-37 DEG C of condition
Secondary fermentation is carried out, fermentation time is 45 days, obtains secondary fermentation object；
(4) fermentate fermented being taken out, the material that fermentation is obtained is sent into pot type continuous liquor steaming machine, is evaporated to steam,
White wine is can be obtained through being cooled into liquid again, stream wine temperature control is taken according to the quality of wine and leaves out the beginning and the end at 25-33 DEG C
Method, but leaving out the beginning and the end can not be excessive, such as pinches that head is excessive, and aromatic substance loss is too many, and vinosity is thin, pinches very few a, vinosity
It is sudden and violent peppery, liquor tailing should be also removed, the filling liquid obtained using the method left out the beginning and the end after distillation is got product into aromatic Chinese spirit.
Embodiment 2
(1) using sorghum as raw material, by raw material stoving, make its moisture content be less than 15%, then by Raw material processing at diameter not
Then raw material is placed in warm water after impregnating 15 hours and picks up, drains away the water, then raw material is put into steaming by the thick block less than 2mm
It is taken out after being steamed 30 minutes with slow boiling in case, adds appropriate enzyme preparation in the feed, additive amount adds for white wine raw material per ton
0.2Kg, it is spare；Enzyme preparation uses mesophilicα-diastase；
(2) the raw material separating twice for obtaining step (1), and be uniformly mixed, then raw material and vinasse, water are mixed equal
It is even, it keeps loose, is then fed into boiling vessel, carry out boiling, make the starch gelatinization in raw material, boiling temperature is at 100 DEG C, boiling
Between be 60 minutes；
(3) after boiling, by raw material spreading for cooling, while divulging information and stirring, make raw material be rapidly cooled to 25 DEG C -35 DEG C it
Between, it is added distiller's yeast in the feed, the weight ratio of the distiller's yeast and raw material is 0.1：Then 50 add water, and put after mixing
Enter in installation for fermenting, raw material upper cover last layer rice husk is used in combination pit mud to seal, and ferments 24 hours, is obtained once under the conditions of 35-37 DEG C
Fermentate；
Above-mentioned one time fermentation object is taken out into spreading for cooling, while divulging information and stirring, it, will after so that raw material is cooled to 20-22 DEG C rapidly
The one time fermentation object is placed in installation for fermenting bucket, and raw material upper cover last layer rice husk is used in combination pit mud to seal, in 35-37 DEG C of condition
Secondary fermentation is carried out, fermentation time is 60 days, obtains secondary fermentation object；
(4) fermentate fermented being taken out, the material that fermentation is obtained is sent into pot type continuous liquor steaming machine, is evaporated to steam,
White wine is can be obtained through being cooled into liquid again, stream wine temperature control is taken according to the quality of wine and leaves out the beginning and the end at 25-33 DEG C
Method, but leaving out the beginning and the end can not be excessive, such as pinches that head is excessive, and aromatic substance loss is too many, and vinosity is thin, pinches very few a, vinosity
It is sudden and violent peppery, liquor tailing should be also removed, the filling liquid obtained using the method left out the beginning and the end after distillation is got product into aromatic Chinese spirit.
Embodiment 3
(1) using sorghum as raw material, by raw material stoving, make its moisture content be less than 15%, then by Raw material processing at diameter not
Then raw material is placed in warm water after impregnating 10 hours and picks up, drains away the water, then raw material is put into steaming by the thick block less than 2mm
It is taken out after twenty minutes with slow boiling steaming in case, adds appropriate enzyme preparation in the feed, additive amount adds for white wine raw material per ton
1.2Kg, it is spare；Enzyme preparation uses protease；
(2) the raw material separating twice for obtaining step (1), and be uniformly mixed, then raw material and vinasse, water are mixed equal
It is even, it keeps loose, is then fed into boiling vessel, carry out boiling, make the starch gelatinization in raw material, boiling temperature is at 110 DEG C, boiling
Between be 30 minutes；
(3) after boiling, by raw material spreading for cooling, while divulging information and stirring, make raw material be rapidly cooled to 25 DEG C -35 DEG C it
Between, it is added distiller's yeast in the feed, the weight ratio of the distiller's yeast and raw material is 0.5：Then 50 add water, and put after mixing
Enter in installation for fermenting, raw material upper cover last layer rice husk is used in combination pit mud to seal, and ferments 24 hours, is obtained once under the conditions of 35-37 DEG C
Fermentate；
Above-mentioned one time fermentation object is taken out into spreading for cooling, while divulging information and stirring, it, will after so that raw material is cooled to 20-22 DEG C rapidly
The one time fermentation object is placed in installation for fermenting bucket, and raw material upper cover last layer rice husk is used in combination pit mud to seal, in 35-37 DEG C of condition
Secondary fermentation is carried out, fermentation time is 45 days, obtains secondary fermentation object；
(4) fermentate fermented being taken out, the material that fermentation is obtained is sent into pot type continuous liquor steaming machine, is evaporated to steam,
White wine is can be obtained through being cooled into liquid again, stream wine temperature control is taken according to the quality of wine and leaves out the beginning and the end at 25-33 DEG C
Method, but leaving out the beginning and the end can not be excessive, such as pinches that head is excessive, and aromatic substance loss is too many, and vinosity is thin, pinches very few a, vinosity
It is sudden and violent peppery, liquor tailing should be also removed, the filling liquid obtained using the method left out the beginning and the end after distillation is got product into aromatic Chinese spirit.
The above is only a preferred embodiment of the present invention, it should be pointed out that：For the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (3)
1. a kind of Production of Luzhou-flavor Liquor method, it is characterised in that：Include the following steps：
（1）Using foodstuff grain as raw material, by raw material stoving, make its moisture content less than 15%, it is then that Raw material processing is not low at diameter
In the thick block of 2mm, then raw material is placed in warm water after impregnating 10-20 hour and is picked up, drained away the water, then raw material is put into steaming
It is taken out after being steamed 10-30 minutes with slow boiling in case, adds appropriate enzyme preparation in the feed, additive amount adds for white wine raw material per ton
0.2-1.2Kg, it is spare；
（2）By step（1）Obtained raw material separating twice, and be uniformly mixed, then raw material and vinasse, water are uniformly mixed, protected
It holds loose, is then fed into boiling vessel, carries out boiling, make the starch gelatinization in raw material, boiling temperature is at 100-115 DEG C, boiling
Between be 30-60 minutes；
（3）After boiling, by raw material spreading for cooling, so that its temperature is cooled between 25 DEG C -35 DEG C, distiller's yeast is added in the feed, institute
The weight ratio for stating distiller's yeast and raw material is 0.1-1.5：Then 50 add water, and be put into installation for fermenting after mixing, in 35-
It ferments 24 hours under the conditions of 37 DEG C, obtains one time fermentation object；
Above-mentioned one time fermentation object is taken out into spreading for cooling to after 20-22 DEG C, the one time fermentation object is placed in installation for fermenting bucket, in
35-37 DEG C of condition carries out secondary fermentation, and fermentation time is 45-60 days, obtains secondary fermentation object；
When fermentation, in raw material upper cover last layer rice husk, pit mud is used in combination to seal；
It when raw material spreading for cooling, while divulging information and stirring, raw material is made to cool down rapidly；
（4）The fermentate fermented is taken out, the material that fermentation is obtained is sent into pot type continuous liquor steaming machine, is evaporated to steam, then pass through
It is cooled into liquid and can be obtained white wine, stream wine temperature control is obtained after 25-33 DEG C, distillation using the method left out the beginning and the end
Filling liquid gets product aromatic Chinese spirit.
2. Production of Luzhou-flavor Liquor method as described in claim 1, it is characterised in that：Step（1）In, the raw material is height
One or more of fine strain of millet, corn, rice, wheat, sweet potato, the starch of cassava and above-mentioned material, Crude starch.
3. Production of Luzhou-flavor Liquor method as described in claim 1, it is characterised in that：Step（1）In, the enzyme preparation is resistance to
One or more of high-temperatureα-amylase, mesophilicα-diastase, protease.
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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 true CN105349335B (en) | 2018-08-17 |
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Families Citing this family (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 |
| 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 |
Citations (2)
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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 |
| 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 |
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2015
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (1)
| Title |
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| "酶制剂在白酒生产中的应用";宋宇;《赤峰学院学报》;20060228;第22卷(第1期);第76-77页 * |
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