CN105400650A - Preparation method of highly flavored type baijiu cellar mud maintenance liquid - Google Patents
Preparation method of highly flavored type baijiu cellar mud maintenance liquid Download PDFInfo
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- CN105400650A CN105400650A CN201510985930.1A CN201510985930A CN105400650A CN 105400650 A CN105400650 A CN 105400650A CN 201510985930 A CN201510985930 A CN 201510985930A CN 105400650 A CN105400650 A CN 105400650A
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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 belongs to the field of baijiu brewing, and relates to the field of baijiu cellar mud maintenance, in particular to a preparation method of highly flavored type baijiu cellar mud maintenance liquid. The highly flavored type baijiu cellar mud maintenance liquid is prepared from 9-10% of yellow fermentation liquid, 0.2-0.3% of sodium hydroxide, 1-3% of culture, 1-2% of edible alcohol or baijiu and 82.7-84.7% of water.
Description
Technical field
The invention belongs to brewed spirit field, relate to the area of maintenance of white spirit pit mud, be specifically related to a kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable.
Background technology
The relationship between quality of quality and the aromatic Chinese spirit of cellar for storing things mud greatly, is also one of essential condition in Production of Luzhou-flavor Liquor process, to the formation of trace flavor component in white wine and quantity relative ratio relationship role huge.Abundant beneficial functions flora is perched in the mud of cellar for storing things, mainly contain the genus bacillus such as caproic acid bacteria, butyric bacteria, just because of the raised growth of these beneficial functions bacterium, breeding, metabolism and coordinative role mutually, just impart unique odor type of the flavour substances of the cellar for storing things perfume of aromatic Chinese spirit individual style, giving off a strong fragrance and compound fragrance, create the typical style that ethyl hexanoate is the aromatic Chinese spirit of main body fragrant.Can say, pit mud quality is the key of aromatic Chinese spirit quality, improves pit mud quality, determines the quality of vinosity to a great extent.Once pit mud quality is poor or occur aging, so wants to improve Quality of Luzhou-flavor Daqu and improve liquor body style then to have suitable difficulty, even may.If cellar for storing things mud adopts the cellar for storing things mud of traditional method natural aging, because the aging time is oversize, be difficult to the modernization adapting to Liquor-making Enterprises &.
Cellar for storing things mud aging, to degenerate be that original nutritive substance constantly to be absorbed by microorganism and to utilize along with in the mud of cellar for storing things, cellar for storing things mud Middle nutrition material reduces gradually, the continuous accumulation of objectionable impurities, in the mud of cellar for storing things, beneficial microorganism growth and breeding is also restricted gradually, and the reason such as the degeneration of bacterial classification cause cellar for storing things mud aging, harden, crystallize out phenomenon, cause vinosity to decline.Become our unwanted deterioration cellar mud and store mud with abnormal.Therefore, need to carry out maintenance to Jiao Chi, cellar for storing things mud in daily production.
Publication number provides a kind of cultural method of storing mud curing fluid capable for [CN103320272A] patent of invention.The method is by the analysis to residual water composition, and carries out sterilizing to the hot residual water just discharged to batching; Utilize its acid contained and the growth and breeding of other organism to some miscellaneous bacterias to suppress, then the reformed AHP of combined process carry out the enlarged culturing of major function bacterium simultaneously.
Above-mentioned patent is under the prerequisite ensureing cellar for storing things mud curing fluid capable culture effect, makes full use of the product-residual water in liquor production process, makes and cultivates cellar for storing things mud curing fluid capable, achieve the comprehensive utilization of refuse while reducing production and operation cost.If residual water utilizes, although its acidity can suppress comparatively greatly the growth of miscellaneous bacteria, bring growing environment to also the acid microorganism of happiness, in addition, the potato spirit content of residual water self is high, and being directly used in Jiao Chi will affect quality of white spirit and mouthfeel.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method storing mud curing fluid capable, the characteristic by researching and analysing caproic acid bacteria, growth rhythm, culture condition and the analysis to liquor-making byproduct yellow water composition, a kind of preparation method storing mud curing fluid capable of a kind of highly effective filtered out.The method utilizes liquor-making byproduct yellow water to contain the characteristic of a large amount of organic acid, ester, protein, nitrogenous substances, for the cultivation of foster cellar for storing things liquid function yeast after adjustment index, sterilizing, reduces and supports cellar for storing things liquid preparation cost, achieve utilization of waste material.Bacterium source take quality pit mud as bacterium source, or with the foster cellar for storing things liquid of one-level cultivation for bacterium source.Take 90 DEG C of modes processing 10 minutes to kill miscellaneous bacteria and caproic acid bacteria propagulum, purifying bacterial classification to bacterium source, activate caproic acid bacterial classification simultaneously, promote that it is bred rapidly.This preparation method is simple to operate, eliminates numerous and diverse program of purebred Caproic Acid Bacteria Culture, suitable large production application.The cellar for storing things mud curing fluid capable cultivated is used for the maintenance of aromatic Chinese spirit brewing cellar pool, pit mud quality fast lifting can be made, do not degenerate, quality steadily improve, simultaneously aging to cellar for storing things mud, harden, the Jiao Chi of crystallization also can play the effect of quick rejuvenation, reaches the object of high-quality, volume increase.
The technical scheme that patent of the present invention adopts is:
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that preparation process is as follows:
A, measure yellow water;
B, in yellow water, add sodium hydroxide deacidification, regulate pH value to reach between 6 ~ 7;
Yellow water solution after c, heating deacidification is to boiling;
D, the yellow water solution of boiling is cooled to 95 DEG C, then adds the inoculation of a certain amount of bacterium source, mix thoroughly, between 90-95 DEG C, keep 10 minutes for miscellaneous bacteria of going out;
E, doubly measure pure water by the 8-10 of yellow water amount, be heated to boiling, be cooled to 90-95 DEG C;
F, by access bacterial classification yellow water mixed solution pour in the pure water prepared, edible ethanol is added by 1-2% of total amount, also can add white wine, mix thoroughly after and be sealed in fermentor tank (30 DEG C-35 DEG C) cultivate more than 7 days, then carry out function yeast acid producing ability detection and for storing pond maintenance.
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that the per-cent number of filling a prescription is as follows:
Yellow water 9-10%;
Sodium hydroxide 0.2-0.3%;
Bacterial classification 1-3%;
Edible ethanol or white wine 1-2%;
Water 82.7-84.7%;
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that the per-cent number of filling a prescription is as follows:
Yellow water 9%;
Sodium hydroxide 0.2%;
Bacterial classification 1%;
Edible ethanol or white wine 1%;
Water 82.7%;
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that the per-cent number of filling a prescription is as follows:
Yellow water 10%;
Sodium hydroxide 0.3%;
Bacterial classification 3%;
Edible ethanol or white wine 2%;
Water 84.7%;
The pH value of described Luzhou-flavor liquor pit mud curing fluid capable is 5-7.
Described miscellaneous bacteria of going out is kept 10 minutes in the hot water of 90-95 DEG C by bacterial classification.
beneficial effect of the present invention:
The present invention utilizes quality aged pit mud to originate for bacterial classification, sterilizing and culture condition simple, microbial strains such as the caproic acid bacteria etc. useful to brewing aroma type white spirit carries out enlarged culturing, the quantity of long-term domestication under making it to reach natural condition in the short period of time and effect.The cellar for storing things mud curing fluid capable cultivated is used for the maintenance of aromatic Chinese spirit brewing cellar pool, pit mud quality fast lifting can be made, do not degenerate, quality steadily improve, simultaneously aging to cellar for storing things mud, harden, the Jiao Chi of crystallization also can play the effect of quick rejuvenation, reaches the object of high-quality, volume increase.
Realize the comprehensive utilization of liquor-making byproduct yellow water, save energy, resource, to turn waste into wealth, the pollution to environment can be reduced, protect ecotope.
concrete embodiment:
embodiment 1:
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that preparation process is as follows:
A, measure yellow water;
B, in yellow water, add sodium hydroxide deacidification, regulate pH value to reach between 6 ~ 7;
Yellow water solution after c, heating deacidification is to boiling;
D, the yellow water solution of boiling is cooled to 95 DEG C, then adds the inoculation of a certain amount of bacterium source, mix thoroughly, between 90-95 DEG C, keep 10 minutes for miscellaneous bacteria of going out;
E, doubly measure pure water by the 8-10 of yellow water amount, be heated to boiling, be cooled to 90-95 DEG C;
F, by access bacterial classification yellow water mixed solution pour in the pure water prepared, edible ethanol is added by 1-2% of total amount, also can add white wine, mix thoroughly after and be sealed in fermentor tank (30 DEG C-35 DEG C) cultivate more than 7 days, then carry out function yeast acid producing ability detection and for storing pond maintenance.
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that the per-cent number of filling a prescription is as follows:
Yellow water 9-10%;
Sodium hydroxide 0.2-0.3%;
Bacterial classification 1-3%;
Edible ethanol or white wine 1-2%;
Water 82.7-84.7%;
embodiment 2:
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that preparation process is as follows:
A, measure yellow water;
B, in yellow water, add sodium hydroxide deacidification, regulate pH value to reach between 6 ~ 7;
Yellow water solution after c, heating deacidification is to boiling;
D, the yellow water solution of boiling is cooled to 95 DEG C, then adds the inoculation of a certain amount of bacterium source, mix thoroughly, between 90-95 DEG C, keep 10 minutes for miscellaneous bacteria of going out;
E, doubly measure pure water by the 8-10 of yellow water amount, be heated to boiling, be cooled to 90-95 DEG C;
F, by access bacterial classification yellow water mixed solution pour in the pure water prepared, edible ethanol is added by 1-2% of total amount, also can add white wine, mix thoroughly after and be sealed in fermentor tank (30 DEG C-35 DEG C) cultivate more than 7 days, then carry out function yeast acid producing ability detection and for storing pond maintenance.
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that the per-cent number of filling a prescription is as follows:
Yellow water 9%;
Sodium hydroxide 0.2%;
Bacterial classification 1%;
Edible ethanol or white wine 1%;
Water 82.7%;
The pH value of described Luzhou-flavor liquor pit mud curing fluid capable is 5-7.
Described miscellaneous bacteria of going out is kept 10 minutes in the hot water of 90-95 DEG C by bacterial classification.
embodiment 3:
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that preparation process is as follows:
A, measure yellow water;
B, in yellow water, add sodium hydroxide deacidification, regulate pH value to reach between 6 ~ 7;
Yellow water solution after c, heating deacidification is to boiling;
D, the yellow water solution of boiling is cooled to 95 DEG C, then adds the inoculation of a certain amount of bacterium source, mix thoroughly, between 90-95 DEG C, keep 10 minutes for miscellaneous bacteria of going out;
E, doubly measure pure water by the 8-10 of yellow water amount, be heated to boiling, be cooled to 90-95 DEG C;
F, by access bacterial classification yellow water mixed solution pour in the pure water prepared, edible ethanol is added by 1-2% of total amount, also can add white wine, mix thoroughly after and be sealed in fermentor tank (30 DEG C-35 DEG C) cultivate more than 7 days, then carry out function yeast acid producing ability detection and for storing pond maintenance.
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that the per-cent number of filling a prescription is as follows:
Yellow water 10%;
Sodium hydroxide 0.3%;
Bacterial classification 3%;
Edible ethanol or white wine 2%;
Water 84.7%;
The pH value of described Luzhou-flavor liquor pit mud curing fluid capable is 5-7.
Described miscellaneous bacteria of going out is kept 10 minutes in the hot water of 90-95 DEG C by bacterial classification.
embodiment 4:
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that preparation process is as follows:
A, measure yellow water;
B, in yellow water, add sodium hydroxide deacidification, regulate pH value to reach between 6 ~ 7;
Yellow water solution after c, heating deacidification is to boiling;
D, the yellow water solution of boiling is cooled to 95 DEG C, then adds the inoculation of a certain amount of bacterium source, mix thoroughly, between 90-95 DEG C, keep 10 minutes for miscellaneous bacteria of going out;
E, doubly measure pure water by the 8-10 of yellow water amount, be heated to boiling, be cooled to 90-95 DEG C;
F, by access bacterial classification yellow water mixed solution pour in the pure water prepared, edible ethanol is added by 1-2% of total amount, also can add white wine, mix thoroughly after and be sealed in fermentor tank (30 DEG C-35 DEG C) cultivate more than 7 days, then carry out function yeast acid producing ability detection and for storing pond maintenance.
A kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that the per-cent number of filling a prescription is as follows:
Yellow water 9-10%;
Sodium hydroxide 0.2-0.3%;
Bacterial classification 1-3%;
Edible ethanol or white wine 1-2%;
Water 82.7-84.7%;
The pH value of described Luzhou-flavor liquor pit mud curing fluid capable is 5-7.
Described miscellaneous bacteria of going out is kept 10 minutes in the hot water of 90-95 DEG C by bacterial classification.
Claims (6)
1. the preparation method of a Luzhou-flavor liquor pit mud curing fluid capable is characterized in that: preparation process is as follows:
A, measure yellow water;
B, in yellow water, add sodium hydroxide deacidification, regulate pH value to reach between 6 ~ 7;
Yellow water solution after c, heating deacidification is to boiling;
D, the yellow water solution of boiling is cooled to 95 DEG C, then adds the inoculation of a certain amount of bacterium source, mix thoroughly, between 90-95 DEG C, keep 10 minutes for miscellaneous bacteria of going out;
E, doubly measure pure water by the 8-10 of yellow water amount, be heated to boiling, be cooled to 90-95 DEG C;
F, by access bacterial classification yellow water mixed solution pour in the pure water prepared, edible ethanol is added by 1-2% of total amount, also can add white wine, mix thoroughly after and be sealed in fermentor tank (30 DEG C-35 DEG C) cultivate more than 7 days, then carry out function yeast acid producing ability detection and for storing pond maintenance.
2. it is characterized in that according to the preparation method of a claim 1 Luzhou-flavor liquor pit mud curing fluid capable: the preparation method of described a kind of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that the per-cent number of filling a prescription is as follows:
Yellow water 9-10%;
Sodium hydroxide 0.2-0.3%;
Bacterial classification 1-3%;
Edible ethanol or white wine 1-2%;
Water 82.7-84.7%.
3. according to claim 1 or 2 any one, a kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that, a kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that the per-cent number of filling a prescription is as follows:
Yellow water 9%;
Sodium hydroxide 0.2%;
Bacterial classification 1%;
Edible ethanol or white wine 1%;
Water 82.7%.
4. according to claim 1 or 2 any one, a kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that, a kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that the per-cent number of filling a prescription is as follows:
Yellow water 10%;
Sodium hydroxide 0.3%;
Bacterial classification 3%;
Edible ethanol or white wine 2%;
Water 84.7%.
5. according to claim 1 or 2 any one, a kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that: the pH value of described Luzhou-flavor liquor pit mud curing fluid capable is 5-7.
6. a kind of preparation method of Luzhou-flavor liquor pit mud curing fluid capable is characterized in that according to claim 1: described in miscellaneous bacteria of going out be that bacterial classification is kept 10 minutes in the hot water of 90-95 DEG C.
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| CN201510985930.1A CN105400650A (en) | 2015-12-25 | 2015-12-25 | Preparation method of highly flavored type baijiu cellar mud maintenance liquid |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479830A (en) * | 2016-12-19 | 2017-03-08 | 钦州市钦南区科学技术情报研究所 | A kind of Luzhou-flavor liquor pit mud curing fluid and preparation method thereof |
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| CN102174355A (en) * | 2011-02-25 | 2011-09-07 | 泸州品创科技有限公司 | Concentrated fragrance type distilled spirit pit mud pit-maintaining liquid, production method thereof and concentrated fragrance type distilled spirit pit mud maintenance method |
| KR20120003569A (en) * | 2010-07-05 | 2012-01-11 | 이동훈 | Process for preparing makgeolli(korean rice wine) containing cereals |
| CN102533491A (en) * | 2012-02-15 | 2012-07-04 | 泸州品创科技有限公司 | Curing method for wine cellar sealing mud |
| CN103160423A (en) * | 2013-03-07 | 2013-06-19 | 江苏洋河酒厂股份有限公司 | Composite function liquid and an application method |
| CN103173308A (en) * | 2013-03-07 | 2013-06-26 | 江苏洋河酒厂股份有限公司 | Cellar micro-ecology adjustment agent and adjustment method thereof |
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2015
- 2015-12-25 CN CN201510985930.1A patent/CN105400650A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120003569A (en) * | 2010-07-05 | 2012-01-11 | 이동훈 | Process for preparing makgeolli(korean rice wine) containing cereals |
| CN102174355A (en) * | 2011-02-25 | 2011-09-07 | 泸州品创科技有限公司 | Concentrated fragrance type distilled spirit pit mud pit-maintaining liquid, production method thereof and concentrated fragrance type distilled spirit pit mud maintenance method |
| CN102533491A (en) * | 2012-02-15 | 2012-07-04 | 泸州品创科技有限公司 | Curing method for wine cellar sealing mud |
| CN103160423A (en) * | 2013-03-07 | 2013-06-19 | 江苏洋河酒厂股份有限公司 | Composite function liquid and an application method |
| CN103173308A (en) * | 2013-03-07 | 2013-06-26 | 江苏洋河酒厂股份有限公司 | Cellar micro-ecology adjustment agent and adjustment method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479830A (en) * | 2016-12-19 | 2017-03-08 | 钦州市钦南区科学技术情报研究所 | A kind of Luzhou-flavor liquor pit mud curing fluid and preparation method thereof |
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Application publication date: 20160316 |
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