CN105368645A - Alcohol-free white liquor making method - Google Patents
Alcohol-free white liquor making method Download PDFInfo
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- CN105368645A CN105368645A CN201510967912.0A CN201510967912A CN105368645A CN 105368645 A CN105368645 A CN 105368645A CN 201510967912 A CN201510967912 A CN 201510967912A CN 105368645 A CN105368645 A CN 105368645A
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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
- C12G3/025—Low-alcohol beverages
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses an alcohol-free white liquor making method. The method comprises the following steps: taking sorghum as a main raw material, introducing a Saccharomyces ludwigii solution, a bacillus coagulans solution and the like to perform fermentation to obtain yeast bacillus fermented solid mash; introducing a monascus solution into the yeast bacillus fermented solid mash to perform fermentation to obtain solid esterified mash; distilling the yeast bacillus fermented solid mash and the solid esterified mash, and receiving distillate with alcoholic strength below 0.1% to obtain solid yeast bacillus based liquor and esterified flavoring liquid; adding baked sorghum, sauced high-temperature yeast for making hard liquor, pea meal and corn flour into yellow water for fermentation, distilling a fermentation product, receiving front-stage perfuming liquid, middle-stage perfuming liquid and tail-stage perfuming liquid; blending the solid yeast bacillus based liquor, the esterified flavoring liquid, the front-stage perfuming liquid, the middle-stage perfuming liquid and the tail-stage perfuming liquid to obtain alcohol-free white liquor. According to the method, different raw materials are blended to endow the white liquor with special harmonious aroma; the processes of esterified liquid, distiller's yeast perfuming, after-run preparation and the like enhance the special white liquor flavor of the alcohol-free white liquor.
Description
Technical field
The invention belongs to Liquor Making Technology field, be specifically related to a kind of method without alcohol brewed spirit.
Background technology
The epoch of wine consumption tide are led at low pure wine, beer and grape wine are to open certain market gradually without alcohol brand, but white wine field does not also occur real without alcohol white wine, even if there are some to be called as without alcohol white wine with the white wine that fruit is brewageed, but it is not the local flavor of white wine, it should be the fruit wine without alcohol.
There is the huge market space without alcohol white wine, to old man, child, alcohol intolerance person, also have huge vend space without alcohol white wine.The flavour that white wine has is one of white wine fan reason of liking white wine, so should have the peculiar taste of white wine without alcohol white wine.
Summary of the invention
The object of the present invention is to provide a kind of method without alcohol brewed spirit with liquor flavor.
Object of the present invention is achieved through the following technical solutions:
Without a method for alcohol brewed spirit, comprise the steps:
(1) Bacillus coagulans, bacillus cereus, subtilis, Bacillus licheniformis, rood class yeast, monascus are linked in malt extract medium respectively and cultivate, obtain the activation bacterium liquid of each bacterial classification.
(2) rood class activated yeast bacterium liquid is inoculated into the solid-state mash of saccharification, access amount is the solid-state mash of 20-25mL/kg saccharification, at 18-24 DEG C of fermentation 3-5d, obtains the solid-state mash of yeast fermentation; The activation bacterium liquid of Bacillus coagulans, bacillus cereus, subtilis, each bacterial classification of Bacillus licheniformis is accessed in the solid-state mash of yeast fermentation, access amount is all the solid-state mash of 6-8mL/kg yeast fermentation, at 16-21 DEG C of fermentation 10-12d, obtain the solid-state mash of yeast bacillus fermentation.
The solid-state mash of described saccharification is obtained by the method comprised the steps: add 1-1.2L in the Chinese sorghum of every kilogram of boiling spreading for cooling and both mixed containing the ratio of the mixed enzyme solution of α-amylase and saccharifying enzyme, at 40-48 DEG C of insulation 2-4d, obtain the solid-state mash of saccharification.
(3) solid-state for yeast bacillus fermentation mash is added in monascus activation bacterium liquid, the add-on of the solid-state mash of yeast bacillus fermentation is 3-5 times of monascus activation bacterium liquid quality, at 32-36 DEG C of fermentation 3d, again at 20-25 DEG C of fermentation 2-3d, then the edible ethanol of monascus activation bacterium liquid quality 0.6-1.0% is added, at 22-24 DEG C of fermentation 8-12d, obtain solid-state esterification mash.
(4) the solid-state mash of yeast bacillus fermentation distills in still kettle, accesses the distillate of alcoholic strength below 0.1%, and this liquid is solid-state yeast bacillus base wine liquid.
Solid-state esterification mash distills in still kettle, accesses the distillate of alcoholic strength below 0.1%, and this liquid is esterification sauce.
(5) Chinese sorghum of baked coke, sauce fragrant high-temperature daqu, pea flour and Semen Maydis powder are joined in yellow water at 22-24 DEG C of fermentation 8-12h, wherein, the add-on of baked coke Chinese sorghum is 1.4-1.6 times of yellow water quality, the add-on of distiller's yeast is 1.9-2.1 times of yellow water quality, the add-on of pea flour is the 10-13% of yellow water quality, and the add-on of Semen Maydis powder is the 2-4% of yellow water quality.Tunning distills in still kettle, and the ratio accessing 18-23L distillate in every 100-120kg tunning accesses distillate, and leading portion 10-12L is leading portion Titian liquid, and follow-up 5-7L is stage casing Titian liquid, and last 3-4L is rear Titian liquid.
(6) in solid-state yeast bacillus base wine liquid: esterification sauce: leading portion Titian liquid: stage casing Titian liquid: rear Titian liquid is the ratio mixing of 6.6-7.4:2.8-3.2:0.9-1.1:0.9-1.1:3.9-4.1 (volume ratio), stir, with micro-filtrate membrane filtration, obtain finished product without alcohol white wine.
In step (1), each bacterial classification is linked into the access amount all preferably 4-6 transfering loop/100mL of malt extract medium; The culture condition of Bacillus coagulans, bacillus cereus, subtilis, Bacillus licheniformis, rood class yeast is preferably 24-26 DEG C and cultivates 32-34h; The culture condition of monascus is preferably 30-32 DEG C and cultivates 2-4d.
The solid-state mash of saccharification described in step (2) obtains preferably by the method comprised the steps: Chinese sorghum first uses the water soaking 24-26h of 72 DEG C, then in steam cooker after boiling 12-14h spreading for cooling to room temperature; Preparation is containing the mixed enzyme solution of α-amylase 0.3-0.5U/mL, saccharifying enzyme 0.8-0.9U/mL; Add 1-1.2L in the Chinese sorghum of every kilogram of boiling spreading for cooling containing the ratio of the mixed enzyme solution of α-amylase and saccharifying enzyme, both to be mixed, at 40-45 DEG C of insulation 2-3d, obtain the solid-state mash of saccharification.
The alcoholic strength of the edible ethanol described in step (3) is preferably 99%.
The ratio that in step (4), solid-state yeast bacillus base wine liquid accesses is preferably the solid-state mash of every 100kg yeast bacillus fermentation and accesses 10-12L solid-state yeast bacillus base wine liquid; The ratio that esterification sauce accesses is preferably the solid-state esterification mash of 100kg and accesses 6-8L esterification sauce.
The aperture of the microfiltration membrane described in step (6) is preferably 0.25 μm.
A kind of without alcohol white wine, obtained by aforesaid method.
The present invention is that main material production is without alcohol white wine with Chinese sorghum; Given without the distinctive coordination fragrance of alcohol white wine by the preparation of different material; Added without the distinctive liquor flavor of alcohol white wine by techniques such as esterifying liquid, distiller's yeast Titian, the preparations of wine tail.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
(1) bacterial classification and raw material
Monascus, Bacillus coagulans, bacillus cereus, subtilis, Bacillus licheniformis are all purchased from China typical culture collection center.Rood class yeast is purchased from ATCC.The fragrant high-temperature daqu of sauce is purchased from Liangshan County De Sheng Daqu factory.Malt extract medium is bought from Shanghai one base Industrial Co., Ltd..α-amylase (40,000 U/mL) and saccharifying enzyme (100,000 U/mL) are bought from Shandong Long Yuan biotechnology company limited.Yellow water is the yellow water produced in scent type distilled liquor production process.Semen Maydis powder and pea flour: corn and pea cross 20 mesh sieves after pulverizing, and obtain Semen Maydis powder and pea flour.
(2) Chinese sorghum pre-treatment
Get α-amylase (40,000 U/mL) and saccharifying enzyme (100,000 U/mL) each 100mL to join 1L and boil in the tap water of 20min, obtain mixed enzyme diluent.Chinese sorghum first uses the water soaking 24h of 72 DEG C, then after boiling 12h, spreading for cooling is to room temperature in steam cooker, and the ratio adding 1L mixed enzyme diluent in the Chinese sorghum of every kilogram of spreading for cooling adds mixed enzyme diluent, stirs, and at 40 DEG C of insulation 2d, obtains the solid-state mash of saccharification.
Chinese sorghum stir-fries in frying pan, baked coke, and the Chinese sorghum surface jaundice that stir-fries has point-like blackspot, baked coke terminates, and obtains the Chinese sorghum of baked coke.
(3) bacterium activation and fermentation
Bacillus coagulans, bacillus cereus, subtilis, Bacillus licheniformis, rood class yeast etc. are linked in malt extract medium respectively, and strain inoculation amount is 4 transfering loops/100mL, cultivate the activation bacterium liquid that 32h obtains each bacterial classification for 24 DEG C.
Rood class activated yeast bacterium liquid is inoculated in the solid-state mash of saccharification, and access amount is the solid-state mash of 20mL/kg saccharification, at 18 DEG C of fermentation 3d, obtains the solid-state mash of yeast fermentation; Then in the solid-state mash of yeast fermentation, access the activation bacterium liquid of Bacillus coagulans, bacillus cereus, subtilis, each bacterial classification of Bacillus licheniformis, access amount is all the solid-state mash of 6mL/kg yeast fermentation, at 16 DEG C of fermentation 12d, obtain the solid-state mash of yeast bacillus fermentation.
(4) preparation of esterification mash
Monascus slant pore is linked into (strain inoculation amount is 4 transfering loops/100mL) in malt extract medium, cultivates 2d at 32 DEG C, obtains monascus activation bacterium liquid.The solid-state mash of yeast bacillus fermentation is added in monascus activation bacterium liquid, the add-on of the solid-state mash of yeast bacillus fermentation is 3 times of monascus activation bacterium liquid quality, at 32 DEG C of fermentation 3d, again at 20 DEG C of fermentation 2d, then the edible ethanol (alcoholic strength is 99%) of monascus activation bacterium liquid quality 1% is added, at 22 DEG C of fermentation 8d, obtain solid-state esterification mash.
(5) distillation of the solid-state mash of yeast bacillus fermentation, solid-state esterification mash
The solid-state mash of yeast bacillus fermentation distills in still kettle, accesses the distillate of alcoholic strength below 0.1%, and this liquid is solid-state yeast bacillus base wine liquid.The ratio accessing 10L solid-state yeast bacillus base wine liquid in the solid-state mash of 100kg yeast bacillus fermentation accesses.
Solid-state esterification mash distills in still kettle, accesses the distillate of alcoholic strength below 0.1%, and this liquid is esterification sauce.The ratio accessing 8L esterification sauce in the solid-state esterification mash of 100kg accesses.
(6) baked coke Chinese sorghum distillation, distiller's yeast distillation Titian
The Chinese sorghum of baked coke, sauce fragrant high-temperature daqu, pea flour and Semen Maydis powder are joined in scent type distilled liquor yellow water at 22 DEG C of fermentation 8h, wherein, the add-on of baked coke Chinese sorghum is 1.5 times of yellow water quality, the add-on of distiller's yeast is 2 times of yellow water quality, the add-on of pea flour is 10% of yellow water quality, and the add-on of Semen Maydis powder is 3% of yellow water quality.Tunning distills in still kettle, and every 100kg tunning accesses 18L distillate, and leading portion 10L is leading portion Titian liquid, and follow-up 5L is stage casing Titian liquid, and last 3L is rear Titian liquid.
(7) allocate
In solid-state yeast bacillus base wine liquid: esterification sauce: leading portion Titian liquid: stage casing Titian liquid: rear Titian liquid is the ratio mixing of 7:3:1:1:4 (volume ratio), stir, with micro-filtrate membrane filtration (0.25 μm of filter opening), obtain finished product without alcohol white wine, its vinosity evaluation and alcoholic strength are in table 1.
Table 1
| Products taste | Product fragrance | Alcoholic strength |
| Micro-sweet, good to eat | Coordinate fragrance | 0.2％ |
Embodiment 2
Simultaneous test 1: do not add Bacillus coagulans, bacillus cereus, subtilis, Bacillus licheniformis ferment, namely the solid-state mash of yeast bacillus fermentation used in the distillation of the preparation of (4) esterification mash in embodiment 1, the solid-state mash of (5) yeast bacillus fermentation is changed into the solid-state mash of the yeast fermentation obtained in (3), all the other operations, with embodiment 1, finally allocate the finished product that obtains without the vinosity evaluation of alcohol white wine and alcoholic strength in table 2.
Table 2
| Products taste | Product fragrance | Alcoholic strength |
| Micro-sweet, good to eat | There is fragrance, inharmonious | 0.25％ |
Simultaneous test 2: remove (6) baked coke Chinese sorghum distillation in embodiment 1, distiller's yeast distillation Titian, allotment is in solid-state yeast bacillus base wine liquid: esterification sauce is the ratio allotment of 7:3 (volume ratio), all the other operations, with embodiment 1, finally allocate the vinosity evaluation of gained finished product without alcohol white wine in table 3.
Table 3
| Products taste | Product fragrance | Alcoholic strength |
| Micro-sweet, boring | Almost without fragrance | 0.28％ |
Simultaneous test 3: (6) baked coke Chinese sorghum distillation in embodiment 1, the yellow water tap water used of distiller's yeast distillation Titian replace, all the other operations, with embodiment 1, finally allocate the vinosity evaluation without alcohol white wine of the finished product that obtains in table 4.
Table 4
| Products taste | Product fragrance | Alcoholic strength |
| Micro-sweet, slightly boring | Fragrance is coordinated | 0.25％ |
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from spirit of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (8)
1., without a method for alcohol brewed spirit, it is characterized in that comprising the steps:
(1) Bacillus coagulans, bacillus cereus, subtilis, Bacillus licheniformis, rood class yeast, monascus are linked in malt extract medium respectively and cultivate, obtain the activation bacterium liquid of each bacterial classification;
(2) rood class activated yeast bacterium liquid is inoculated into the solid-state mash of saccharification, access amount is the solid-state mash of 20-25mL/kg saccharification, at 18-24 DEG C of fermentation 3-5d, obtains the solid-state mash of yeast fermentation; The activation bacterium liquid of Bacillus coagulans, bacillus cereus, subtilis, each bacterial classification of Bacillus licheniformis is accessed in the solid-state mash of yeast fermentation, access amount is all the solid-state mash of 6-8mL/kg yeast fermentation, at 16-21 DEG C of fermentation 10-12d, obtain the solid-state mash of yeast bacillus fermentation;
The solid-state mash of described saccharification is obtained by the method comprised the steps: add 1-1.2 in the Chinese sorghum of every kilogram of boiling spreading for cooling and both mixed containing the ratio of the mixed enzyme solution of α-amylase and saccharifying enzyme, at 40-48 DEG C of insulation 2-4d, obtain the solid-state mash of saccharification;
(3) solid-state for yeast bacillus fermentation mash is added in monascus activation bacterium liquid, the add-on of the solid-state mash of yeast bacillus fermentation is 3-5 times of monascus activation bacterium liquid quality, at 32-36 DEG C of fermentation 3d, again at 20-25 DEG C of fermentation 2-3d, then the edible ethanol of monascus activation bacterium liquid quality 0.6-1.0% is added, at 22-24 DEG C of fermentation 8-12d, obtain solid-state esterification mash;
(4) the solid-state mash of yeast bacillus fermentation distills in still kettle, accesses the distillate of alcoholic strength below 0.1%, and this liquid is solid-state yeast bacillus base wine liquid;
Solid-state esterification mash distills in still kettle, accesses the distillate of alcoholic strength below 0.1%, and this liquid is esterification sauce;
(5) Chinese sorghum of baked coke, sauce fragrant high-temperature daqu, pea flour and Semen Maydis powder are joined in yellow water at 22-24 DEG C of fermentation 8-12h, wherein, the add-on of baked coke Chinese sorghum is 1.4-1.6 times of yellow water quality, the add-on of distiller's yeast is 1.9-2.1 times of yellow water quality, the add-on of pea flour is the 10-13% of yellow water quality, and the add-on of Semen Maydis powder is the 2-4% of yellow water quality; Tunning distills in still kettle, and the ratio accessing 18-23L distillate in every 100kg tunning accesses distillate, and leading portion 10-12L is leading portion Titian liquid, and follow-up 5-7L is stage casing Titian liquid, and last 3-4L is rear Titian liquid;
(6) in solid-state yeast bacillus base wine liquid: esterification sauce: leading portion Titian liquid: stage casing Titian liquid: rear Titian liquid is 6.6-7.4:2.8-3.2:0.9-1.1:0.9-1.1:3.9-4.1(volume ratio) ratio mixing, stir, with micro-filtrate membrane filtration, obtain finished product without alcohol white wine.
2. the method without alcohol brewed spirit according to claim 1, is characterized in that: the access amount that in step (1), each bacterial classification is linked into malt extract medium is 4-6 transfering loop/100mL; The culture condition of Bacillus coagulans, bacillus cereus, subtilis, Bacillus licheniformis, rood class yeast is 24-26 DEG C and cultivates 32-34h; The culture condition of monascus is 30-32 DEG C and cultivates 2-4d.
3. the method without alcohol brewed spirit according to claim 1, it is characterized in that: the solid-state mash of saccharification described in step (2) is obtained by the method comprised the steps: Chinese sorghum first uses the water soaking 24-26h of 72 DEG C, then in steam cooker after boiling 12-14h spreading for cooling to room temperature; Preparation is containing the mixed enzyme solution of α-amylase 0.3-0.5U/mL, saccharifying enzyme 0.8-0.9U/mL; Both mix by the ratio adding 1-1.2L mixed enzyme solution in the Chinese sorghum of every kilogram of boiling spreading for cooling, at 40-45 DEG C of insulation 2-3d, obtain the solid-state mash of saccharification.
4. the method without alcohol brewed spirit according to claim 1, is characterized in that: the alcoholic strength of the edible ethanol described in step (3) is 99%.
5. the method without alcohol brewed spirit according to claim 1, is characterized in that: the ratio that in step (4), solid-state yeast bacillus base wine liquid accesses is that the solid-state mash of every 100kg yeast bacillus fermentation accesses 10-12L solid-state yeast bacillus base wine liquid.
6. the method without alcohol brewed spirit according to claim 1, is characterized in that: the ratio that in step (4), esterification sauce accesses is that the solid-state esterification mash of 100kg accesses 6-8L esterification sauce.
7. the method without alcohol brewed spirit according to claim 1, is characterized in that: the aperture of the microfiltration membrane described in step (6) is 0.25 μm.
8. without a method for alcohol brewed spirit, it is characterized in that: obtained by the method described in any one of claim 1-7.
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Cited By (5)
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| CN106047589A (en) * | 2016-08-25 | 2016-10-26 | 薛常莲 | Making process of sorghum liquor |
| CN106047590A (en) * | 2016-08-25 | 2016-10-26 | 薛常莲 | Process for making soy sauce aroma style baijiu |
| CN106399002A (en) * | 2016-12-18 | 2017-02-15 | 周世容 | Baijiu brewing technology |
| CN107805578A (en) * | 2017-11-29 | 2018-03-16 | 安徽天下福酒业有限公司 | A kind of production method of low alcohol white spirit |
| CN110093238A (en) * | 2019-04-19 | 2019-08-06 | 北京牛栏山庄饮品有限公司 | A kind of no alcohol blending wine and its preparation process |
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| CN110093238A (en) * | 2019-04-19 | 2019-08-06 | 北京牛栏山庄饮品有限公司 | A kind of no alcohol blending wine and its preparation process |
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| CN105368645B (en) | 2017-10-24 |
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Effective date of registration: 20210624 Address after: 471000 rooms 2-702, building 36, block 02, Wuhan road, Jianxi District, Luoyang City, Henan Province Patentee after: Luoyang handao Liquor Co.,Ltd. Address before: 430068 1, Lijia 1 village, Nanhu, Wuchang District, Wuhan, Hubei Patentee before: HUBEI University OF TECHNOLOGY |