CN105441271B - The brewing method of one species soybean-flavor liquor - Google Patents
The brewing method of one species soybean-flavor liquor Download PDFInfo
- Publication number
- CN105441271B CN105441271B CN201610067394.1A CN201610067394A CN105441271B CN 105441271 B CN105441271 B CN 105441271B CN 201610067394 A CN201610067394 A CN 201610067394A CN 105441271 B CN105441271 B CN 105441271B
- Authority
- CN
- China
- Prior art keywords
- wine
- sorghum
- flavor
- degree
- liquor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses the brewing method of a species soybean-flavor liquor, belong to brewed spirit field.The method of the present invention includes the following steps：Delicate fragrance paste flavor mixing distiller's yeast is accessed into sorghum saccharified liquid to ferment to obtain the mash to ferment for the first time；Add sorghum saccharified liquid into the mash of first time fermentation, then access delicate fragrance paste flavor mixing distiller's yeast and ferment to obtain the mash of second of fermentation, then distilled pick up respectively foreshot of the alcoholic strength more than 70 degree, in 34 37 degree of low wine, in 8 12 degree of liquor tailings；Shelled fresh shrimp will be gone successively to be added to storage in foreshot, liquor tailing and carry out deodorization；The peeled shrimp of deodorization, which is added in low wine, to be stored about 2 months, is pulled peeled shrimp out and is stored again about 1 month, class soybean-flavor liquor former wine is obtained by filtration；Former wine is stored under condition of different temperatures under confined conditions, and class soybean-flavor liquor finished wine is finally obtained by filtration.The present invention adds the fullness and alimentary health-care function of wine body by peeled shrimp extracting technology, weakens having reconciled the uncoordinated smell of peeled shrimp.
Description
Technical field
The invention belongs to brewed spirit field, and in particular to the brewing method of a species soybean-flavor liquor.
Background technology
With the young main force for progressively becoming consumption, traditional height, the wine of aromatic flavour will be by market of gradually fading out, future
The market of wine is mainly occupied by the wine body in three big fields：Health liquor, light type low wine, red wine.Existing process produces clear
Light type white wine is unsuitable to do low alcohol white spirit, because the low alcohol white spirit mouthfeel made is as water.Soybean-flavor liquor belongs to low wine, but
It is that one of the reason for its taste lubrication is plentiful, and soybean-flavor liquor mouthfeel is plentiful is its exclusive fat meat leaching altar technique, fat meat soaks altar
Technique is to increase one of the reason for its mouthfeel is plentiful.
In fact, soybean-flavor liquor made from fat meat extraction is not too welcome in north of China, on the one hand partly disappear
Expense person has fat meat certain consumption to fear psychology；Another is not the reason is that fat meat recognizes have by most of China consumer
Good healthcare function.
The content of the invention
It is an object of the invention to provide the brewing method of a species soybean-flavor liquor, is obtained by the brewing method white
Wine is the good low alcohol white spirit of the plentiful coordination of mouthfeel, trophic function.
The purpose of the present invention is achieved through the following technical solutions：
The brewing method of one species soybean-flavor liquor, includes the following steps：
（1）Delicate fragrance type distiller's yeast and Maotai-flavor distiller's yeast in mass ratio 1:The ratio of 0.8-1.2 is uniformly mixed, and obtains delicate fragrance paste flavor
Mix distiller's yeast.
（2）Delicate fragrance paste flavor is mixed distiller's yeast to be linked into the sorghum saccharified liquid of 4.5-5.5 times of its quality, 20-24 DEG C of fermentation
7-8d, obtains the mash to ferment for the first time.
（3）The sorghum saccharified liquid of 2.8-3.2 times of its quality is added into the mash of first time fermentation, then accesses sorghum saccharification
The delicate fragrance paste flavor mixing distiller's yeast of liquid quality 18-25%, 22-32 DEG C of fermentation 18-21d, obtains the mash of second of fermentation.
（4）The mash of second fermentation is distilled, and picks up foreshot of the alcoholic strength more than 70 degree respectively, alcoholic strength exists
The low wine of 34-37 degree, alcoholic strength 8-12 degree liquor tailing.
（5）Its quality 10-12% is added into more than 70 degree of foreshots removes shelled fresh shrimp, stores 2-4h at 20-24 DEG C, so
After be poured off wine liquid, obtain the peeled shrimp of first deodorization；By the peeled shrimp of first deodorization be added to 70 degree of 1.9-2.1 times of its quality with
On foreshot in, 28-30 DEG C storage 22-28h, be warming up to 50-55 DEG C storage 1-3h, be poured off wine liquid；Add peeled shrimp quality
The liquor tailing of 7-9 times of 8-12 degree, 28-30 DEG C of storage 72-76h, outwells wine liquid, obtains the peeled shrimp of final deodorization.
（6）The peeled shrimp of final deodorization is added in the low wine of 34-37 degree of 8-10 times of its quality, is deposited at 22-25 DEG C
Put 2-2.1 months；Pull peeled shrimp out, then stored at 22-25 DEG C 1-1.2 months, with micro-filtrate membrane filtration, filtered fluid is class fermented soya beans type
White spirit original wine.
（7）Class soybean-flavor liquor former wine stores 124-150h for 54-56 DEG C in confined conditions, uses micro-filtrate membrane filtration；Filtering
The storage of 110-112 DEG C of filtrate 120-140h, 44-48 DEG C of storage 8-9d, cool to -4--2 DEG C and store 10-12d again, then with micro-
Membrane filtration obtains class soybean-flavor liquor finished wine.
Step（2）With（3）Described in sorghum saccharified liquid be prepared by a method comprising the following steps to obtain：Toward sorghum flour
Middle addition α-amylase and water, add carbohydrase after liquefaction and are saccharified, obtain sorghum saccharified liquid.Preferably, the sorghum
Saccharified liquid is prepared by a method comprising the following steps to obtain：Sorghum crushes by pulverizer, crosses 50 mesh sieve and obtains sorghum flour.It is past
α-amylase is added in sorghum flour, additional proportion is the α-amylase that sorghum flour per ton adds that 0.3L concentration is 40,000 U/mL, adds height
The water of 3 times of fine strain of millet silty amount, boils 10min；Carbohydrase is added, additional proportion is that sorghum flour addition 0.4L concentration per ton is 100,000
The carbohydrase of U/mL, when 60 DEG C of insulations 2 are small, obtained sorghum saccharified liquid.
One species soybean-flavor liquor, makes to obtain by the above method.
Beneficial effects of the present invention are：The present invention extracts peeled shrimp by unique technique, add wine body fullness and
Alimentary health-care function, weakens and has reconciled the uncoordinated smell of peeled shrimp, increases the degrees of coordination of wine body.White wine tool produced by the invention
Have that mouthfeel is plentiful, but be a kind of white wine of novel taste not in soybean-flavor liquor.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1
1st, raw material and equipment
Sorghum：Northeast sorghum.The equipment such as sorghum pulverizer, liquefaction pot, brew kettle, fermentation tank, kettle formula distiller are purchased from good
Flourish machinery.Delicate fragrance type distiller's yeast is bought from Liangshan koji-making Co., Ltd biological for a long time.Maotai-flavor distiller's yeast：Chengdu biotechnology at top speed
Research institute.α-amylase（40000 U/mL）And carbohydrase（100000 U/mL）Buy Shandong Long Yuan bioengineering Co., Ltd.South America is right in vain
Shrimp：The Penaeus Vannmei of the freezing of market purchase.
2nd, the preparation of sorghum saccharified liquid
Sorghum crushes by pulverizer, crosses 50 mesh sieve and obtains sorghum flour.α-amylase is added into sorghum flour, additional proportion is
Sorghum flour per ton adds 0.3L, adds the tap water of 3 times of sorghum flour quality, boils 10min in the pot that liquefies.It is transferred to saccharification
Pot, adds carbohydrase, and additional proportion adds 0.4L for sorghum flour per ton, when 60 DEG C of insulations 2 are small in brew kettle, cools to 20
DEG C, obtain sorghum saccharified liquid.
3rd, koji fermentation is connect for the first time
Delicate fragrance type distiller's yeast and Maotai-flavor distiller's yeast in mass ratio 1:1 ratio is uniformly mixed, and obtains delicate fragrance paste flavor mixing distiller's yeast.
Delicate fragrance paste flavor is mixed distiller's yeast to be linked into the sorghum saccharified liquid of 5 times of its quality, is uniformly mixed, 22 DEG C of fermentation 7d, obtain first
The mash of secondary fermentation.
4th, koji fermentation and distillation are connect for the second time
The sorghum saccharified liquid of 3 times of its quality is added into the mash of first time fermentation, then accesses new addition sorghum saccharified liquid
The delicate fragrance paste flavor mixing distiller's yeast of quality 21%（Delicate fragrance type distiller's yeast and Maotai-flavor distiller's yeast in mass ratio 1:1 ratio mixing）, 32 DEG C of hairs
Ferment 18d, obtains the mash of second of fermentation.The mash of second of fermentation distills in kettle formula distiller, picks up alcoholic strength respectively
Foreshot, alcoholic strength more than 70 degree the low wine of 34-37 degree, alcoholic strength 8-12 degree liquor tailing.
5th, the pretreatment of peeled shrimp
Its quality 10% is added into more than 70 degree of foreshots removes shelled fresh shrimp, stores 2h at 24 DEG C, is then poured off wine
Liquid, obtains the peeled shrimp of first deodorization.The peeled shrimp of first deodorization is added in more than 70 degree of the foreshot of 2 times of its quality, 30 DEG C
22h is stored, 50 DEG C of storage 1h is warming up to, is poured off wine liquid；Add the liquor tailing of the 8-12 degree of 8 times of peeled shrimp quality, 30 DEG C of storages
72h, outwells wine liquid, obtains the peeled shrimp of final deodorization.
6th, storage and ageing
The peeled shrimp of final deodorization is added in the low wine of the 34-37 degree of 10 times of its quality, stores 2 at room temperature
Month.Peeled shrimp is pulled out with strainer, then is stored 1 month at room temperature, is then class soybean-flavor liquor with micro-filtrate membrane filtration, filtered fluid
Former wine, the wine weight of the former wine are shown in Table 1.
1 wine weight of table
| Wine body color | Wine body flavor | Wine body mouthfeel |
| It is limpid | Typical fermented soya beans, salted or other wise is fragrant, micro- fishy smell | It is uncoordinated, difficult entrance |
7th, former wine high temperature accelerates the ripening coordinates vinosity with low temperature
Class soybean-flavor liquor former wine is fitted into closed stainless cylinder of steel, and 54 DEG C of storage 124h, then use micro-filtrate membrane filtration.Cross
Filtrate 112 DEG C of storages 120h, 44 DEG C of storage 8d of filter, cool to -4 DEG C and store 10d again, then obtain class fermented soya beans, salted or other wise perfume with micro-filtrate membrane filtration
Type white wine finished wine, wine weight are shown in Table 2.
2 wine weight of table
| Wine body color | Wine body flavor | Wine body mouthfeel |
| It is limpid | Typical fermented soya beans, salted or other wise is fragrant, micro protein fragrance | Coordinate, it is soft, it is full, it is smooth |
Embodiment 2
Contrast test 1：In addition to delicate fragrance paste flavor mixing distiller's yeast is replaced with delicate fragrance type distiller's yeast, remaining operation is with embodiment 1, finally
The wine weight of gained finished wine is shown in Table 2.
3 wine weight of table
| Wine body color | Wine body flavor | Wine body mouthfeel |
| It is limpid | Typical fermented soya beans, salted or other wise is fragrant, micro protein fragrance | Coordinate, it is not full, it is smooth |
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention and from above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (4)
1. the brewing method of a species soybean-flavor liquor, it is characterised in that：Include the following steps：
(1) delicate fragrance type distiller's yeast and Maotai-flavor distiller's yeast in mass ratio 1:The ratio of 0.8-1.2 is uniformly mixed, and obtains the mixing of delicate fragrance paste flavor
Distiller's yeast；
(2) delicate fragrance paste flavor is mixed distiller's yeast to be linked into the sorghum saccharified liquid of 4.5-5.5 times of its quality, 20-24 DEG C of fermentation 7-8d,
Obtain the mash to ferment for the first time；
(3) the sorghum saccharified liquid of 2.8-3.2 times of its quality is added in the mash to ferment toward first time, then accesses new addition sorghum candy
Change the delicate fragrance paste flavor mixing distiller's yeast of liquid quality 18-25%, 22-32 DEG C of fermentation 18-21d, obtains the mash of second of fermentation；
(4) mash of second fermentation is distilled, and picks up foreshot of the alcoholic strength more than 70 degree, alcoholic strength respectively in 34-37
The low wine of degree, alcoholic strength 8-12 degree liquor tailing；
(5) shelled fresh shrimp is removed toward add its quality 10-12% in more than 70 degree of foreshot, 2-4h, Ran Houqing is stored at 20-24 DEG C
Wine liquid is outwelled, obtains the peeled shrimp of first deodorization；The peeled shrimp of first deodorization is added to more than 70 degree of 1.9-2.1 times of its quality
In foreshot, 28-30 DEG C of storage 22-28h, is warming up to 50-55 DEG C of storage 1-3h, is poured off wine liquid；Add 7-9 times of peeled shrimp quality
8-12 degree liquor tailing, 28-30 DEG C storage 72-76h, outwell wine liquid, obtain the peeled shrimp of final deodorization；
(6) peeled shrimp of final deodorization is added in the low wine of 34-37 degree of 8-10 times of its quality, 2- is stored at 22-25 DEG C
2.1 months；Pull peeled shrimp out, then stored at 22-25 DEG C 1-1.2 months, with micro-filtrate membrane filtration, filtered fluid is class soybean-flavor liquor
Former wine；
(7) class soybean-flavor liquor former wine stores 124-150h for 54-56 DEG C in confined conditions, uses micro-filtrate membrane filtration；The filter of filtering
110-112 DEG C of storage 120-140h of liquid, 44-48 DEG C of storage 8-9d, cools to -4--2 DEG C and stores 10-12d again, then use microfiltration membranes
Class soybean-flavor liquor finished wine is obtained by filtration.
2. the brewing method of class soybean-flavor liquor according to claim 1, it is characterised in that：Described in step (2) and (3)
Sorghum saccharified liquid be prepared by a method comprising the following steps to obtain：α-amylase and water are added into sorghum flour, after liquefaction again
Add carbohydrase to be saccharified, obtain sorghum saccharified liquid.
3. the brewing method of class soybean-flavor liquor according to claim 2, it is characterised in that：The sorghum saccharified liquid leads to
The method included the following steps is crossed to be prepared：Sorghum crushes by pulverizer, crosses 50 mesh sieve and obtains sorghum flour；Into sorghum flour
α-amylase is added, additional proportion is the α-amylase that sorghum flour per ton adds that 0.3L concentration is 40,000 U/mL, adds sorghum flour quality
3 times of water, boils 10min；Carbohydrase is added, additional proportion is the sugar that sorghum flour per ton adds that 0.4L concentration is 100,000 U/mL
Change enzyme, when 60 DEG C of insulations 2 are small, obtained sorghum saccharified liquid.
A 4. species soybean-flavor liquor, it is characterised in that：Make to obtain by claim 1-3 any one of them methods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610067394.1A CN105441271B (en) | 2016-01-30 | 2016-01-30 | The brewing method of one species soybean-flavor liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610067394.1A CN105441271B (en) | 2016-01-30 | 2016-01-30 | The brewing method of one species soybean-flavor liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105441271A CN105441271A (en) | 2016-03-30 |
| CN105441271B true CN105441271B (en) | 2018-05-11 |
Family
ID=55551920
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610067394.1A Expired - Fee Related CN105441271B (en) | 2016-01-30 | 2016-01-30 | The brewing method of one species soybean-flavor liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105441271B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802823A (en) * | 2016-05-10 | 2016-07-27 | 于国华 | Kaoliang spirit and making method thereof |
| CN106754019B (en) * | 2016-12-15 | 2020-02-14 | 湖北工业大学 | Method for producing fish sauce wine by using anchovy fermentation |
| CN108395972A (en) * | 2018-04-16 | 2018-08-14 | 广东省九江酒厂有限公司 | A kind of ageing tank and ageing method promoting soybean-flavor liquor flavor components |
| CN110760410A (en) * | 2019-12-13 | 2020-02-07 | 竹溪县建丰种养殖专业合作社 | Method for making sweet straw wine |
| CN111621395B (en) * | 2020-06-16 | 2023-05-05 | 劲牌有限公司 | Method for making health-care wine base wine |
| CN112226327B (en) * | 2020-11-24 | 2023-04-11 | 天津科技大学 | Preparation method of fermented soybean flavor type white spirit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102234603A (en) * | 2010-05-07 | 2011-11-09 | 李家民 | Multi-flavor combined scented white spirit and preparation method thereof |
| CN104479973A (en) * | 2014-12-19 | 2015-04-01 | 李传集 | Prawn health wine for lying-in woman and production method of prawn health wine |
-
2016
- 2016-01-30 CN CN201610067394.1A patent/CN105441271B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102234603A (en) * | 2010-05-07 | 2011-11-09 | 李家民 | Multi-flavor combined scented white spirit and preparation method thereof |
| CN104479973A (en) * | 2014-12-19 | 2015-04-01 | 李传集 | Prawn health wine for lying-in woman and production method of prawn health wine |
Non-Patent Citations (1)
| Title |
|---|
| 豉香型白酒生产工艺;王民俊;《酿酒科技》;20041231(第1期);第110-112页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105441271A (en) | 2016-03-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105441271B (en) | The brewing method of one species soybean-flavor liquor | |
| CN103740534B (en) | Preparation method of Black Box Tracing dry type fermented wine and products thereof | |
| CN106520451A (en) | Monascus fruit wine and preparation method thereof | |
| CN101892141A (en) | Method for preparing sweet red jujube wine | |
| KR101278657B1 (en) | Polygonum multiflorum for promoting hair to be black and method thereof | |
| CN104862181B (en) | A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine | |
| CN101381671A (en) | Tea vinegar and brewing method | |
| CN112760187B (en) | Brewing method of sweet osmanthus flavor rice wine | |
| CN105176747A (en) | Novel brewing process for sweet osmanthus rice wine | |
| CN107557224A (en) | A kind of honey raisin tree health lycium chinense and its brewing method | |
| CN104911058A (en) | Cantaloupe sweet wine and production method thereof | |
| CN107057927B (en) | Tea wine and preparation method thereof | |
| CN103740529B (en) | A kind of production technique of sweet osmanthus pear fruit wine | |
| CN104694363A (en) | Preparation method of Anji white tea/wild oat tea wine | |
| CN106929278A (en) | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff | |
| CN108865616A (en) | A kind of RHIIZOMA DIOSCOREAE from Henan of China liquor method for making | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN109294807A (en) | A kind of preparation method of Sugarless type black rice wine | |
| CN109181974A (en) | A kind of wild Fructus actinidiae chinensis fruit white wine and its brewing method | |
| CN108913416A (en) | A kind of brewing method of loquat fruit wine | |
| CN105248788A (en) | Tartary buckwheat leaf tea | |
| CN102220207A (en) | Process and method for making pine needle black tea yellow wine by using microorganism fermentation technique | |
| CN105238642B (en) | A kind of brewing method of low alcohol jerusalem artichoke health liquor | |
| CN107603838A (en) | A kind of preparation method of sorosis mulberry root alcoholic drink mixed with fruit juice | |
| CN104498263A (en) | Preparation method for corn stigma health wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180511 Termination date: 20210130 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |