CN105623996A - Novel method for producing sesame-flavor baijiu - Google Patents
Novel method for producing sesame-flavor baijiu Download PDFInfo
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- CN105623996A CN105623996A CN201610088998.4A CN201610088998A CN105623996A CN 105623996 A CN105623996 A CN 105623996A CN 201610088998 A CN201610088998 A CN 201610088998A CN 105623996 A CN105623996 A CN 105623996A
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- rice
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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 relates to a novel method for producing sesame-flavor baijiu, in particular to sesame-flavor baijiu with stable production quality and typical flavor. The baijiu comprises optimized fermentation microorganisms and is produced by the aid of reasonable raw and auxiliary material proportions. The novel method includes that fermented grains obtained after strong-flavor baijiu is steamed and fermented grains obtained after sesame-flavor baijiu is steamed are mixed with one another according to a ratio of 1:1 to obtain mixtures, the mixtures are used as mixing materials, and aspergillus oryzae strains As3.951 of Aspergillus oryzae are led into fermentation microorganisms. The novel method has the advantages that the sesame-flavor baijiu produced by the aid of the novel method is stable in quality and outstanding in sesame-flavor style, tastes mellow and delicate and has harmonious aroma and long aftertaste.
Description
Technical field:
The present invention relates to a kind of new method producing distilled spirit with sesame flavour, the quality of production is stable, the typical Chinese liquor of sesame-flavor local flavor to particularly relate to utilize the fermentative microorganism composition of rational supplementary material proportioning and optimization.
Background technology:
Distilled spirit with sesame flavour is on traditional liquor production technology basis, in conjunction with process characteristics such as paste flavor, giving off a strong fragrance and fen-flavor type white spirits, adopting Daqu (massive raw stater for alcholic liquor), Fuqu to combine, the artificial culture multiple-microorganism a kind of new fragrant liquor that ferment produces altogether, is the prominent example of fragrant liquor fusion.
In recent years, along with distilled spirit with sesame flavour is put on market, and obtain great economic and social profit. as the up-and-coming youngster grown up in recent years, its delayed effect of development is sufficient, and development prospect is wide, fully shows its powerful vitality, its basic reason is in that the individual style feature of this aromatic white spirit is subject to the favor of consumers in general, and this is the motive power promoting this aromatic white spirit to develop rapidly. many Chinese liquor producers increase the benefit as the coming years using producing distilled spirit with sesame flavour all, realize the important channel of development, but it is because distilled spirit with sesame flavour technique and becomes hot and perfect still not, there is larger difference in the sesame flavor style liquor Quality of Liquors that different manufacturers produces, what have is partially clear, what have is partially dense, the inclined beans having, cause the distilled spirit with sesame flavour on market very different, the unstability of quality has become as the bottleneck that restriction distilled spirit with sesame flavour develops further, therefore existing production process of distilled spirit with sesame flavour is improved, stabilize and increase sesame flavor style liquor Quality of Liquors, brewage the technical barrier that the Chinese liquor with typical Semen Sesami fragrant breeze lattice becomes urgently to be resolved hurrily in industry.
Summary of the invention:
It is an object of the invention to for the problems referred to above, for solving the problem that Semen Sesami perfume (or spice) odor type typical style is prominent not and quality is unstable, and a kind of new method producing distilled spirit with sesame flavour provided.
The concrete scheme of the present invention is as follows:
A) supplementary material proportioning: Sorghum vulgare Pers. 8��10 parts, Semen Tritici aestivi 1��2 part, 1��1.5 part of rice, 2��2.5 parts of rice husk, wherein Sorghum vulgare Pers., Semen Tritici aestivi and rice use before through mechanical separation or artificial screening to remove impurity;
B) by said ratio dispensing, respectively Sorghum vulgare Pers., Semen Tritici aestivi and rice are pulverized before dispensing, and mix thoroughly with 78��82 DEG C of hot water material moistenings, run through rear shelving 30min��60min, and by uncovered for rice husk loaded steamer steamed 30min;
C) b) the middle material moistened is admixed aromatic Chinese spirit according to the ratio of 1:1 and steam fermented grain after drinking and distilled spirit with sesame flavour steaming fermented grain after drinking, mix homogeneously, loaded steamer steaming and decocting gelatinizing 100��120min, make the thorough gelatinizing of raw material;
D) after steaming terminates, go out rice steamer and be placed on bamboo couch, blow in and be cooled to 38 DEG C��40 DEG C;
E) material in d) adds and adds high-temperature daqu song powder by the 18��20% of steaming amount, respectively by the fresh mouldy bran of the 18��20% of steaming amount, 6��10%, 4��6% and 2��3% Ha Noi As3.951 aspergillus oryzae strains of bent, antibacterial song, SHENGXIANG yeast and Aspergillusoryzae in vain adding not drying, mix thoroughly, continue to be cooled to 28 DEG C��30 DEG C laggard windrows and amass;
F) stockpile of gained in e) is become the long rib body of wide 80��100cm, high 60��80cm, pile up initial temperature at 28��30 DEG C, pile up temperature and reach turning when 45 DEG C and once, pile up 30��32h; ;
G), after accumulation terminates, airing makes material temperature be down to 30��35 DEG C, pit entry fermentation 45d;
H) fermented grain fermented in g) being layered out cellar for storing things, go out the fermented grain behind pond according to returning arrack unstrained spirits, grain arrack unstrained spirits, lose arrack unstrained spirits sequencing and mix bran loaded steamer, loaded steamer time 25��30min successively, after filling rice steamer, frame dish distills, and flows wine vapour pressure 0.2��0.3Kg/cm2, high temperature slowly flows wine, and wine is plucked in classification; ;
I), after steaming wine terminates, wine base classification is put in storage, after storage (preferably at least after 3 years), is used for hooking furnishing and samples wine.
It is an advantage of the invention that and improved on tradition distilled spirit with sesame flavour Process ba-sis, aromatic Chinese spirit is utilized to steam fermented grain after drinking and the distilled spirit with sesame flavour steaming fermented grain after drinking mixture according to the ratio of 1:1 as spice, in fermentative microorganism, introduce the As3.951 aspergillus oryzae strain of Aspergillusoryzae simultaneously, steady quality, Semen Sesami fragrant breeze lattice are prominent, taste pure and exquisiteness to utilize the distilled spirit with sesame flavour that the present invention produces to have, smell coordination, the features such as pleasant impression is long.
Detailed description of the invention:
Below in conjunction with instantiation, the present invention is further described.
Embodiment 1:
A) supplementary material optimum ratio: Sorghum vulgare Pers. 900Kg, Semen Tritici aestivi 150Kg, 120Kg rice, rice husk 210Kg, wherein Sorghum vulgare Pers., Semen Tritici aestivi and rice before use through mechanical separation or artificial screening to remove impurity;
B) by said ratio dispensing, respectively Sorghum vulgare Pers., Semen Tritici aestivi and rice are pulverized before dispensing, and mix thoroughly with 78��82 DEG C of hot water material moistenings, run through rear shelving 30min��60min, and by uncovered for rice husk loaded steamer steamed 30min;
C) b) the middle material moistened is admixed aromatic Chinese spirit according to the ratio of 1:1 and steam fermented grain after drinking and distilled spirit with sesame flavour steaming fermented grain after drinking, mix homogeneously, loaded steamer steaming and decocting gelatinizing 100��120min, make the thorough gelatinizing of raw material;
D) after steaming terminates, go out rice steamer and be placed on bamboo couch, blow in and be cooled to 38 DEG C��40 DEG C;
E) material in d) adds and adds high-temperature daqu song powder by the 18% of steaming amount, respectively by the fresh mouldy bran of the 20% of steaming amount, 8%, the 5% and 2.5% Ha Noi As3.951 aspergillus oryzae strain of bent, antibacterial song, SHENGXIANG yeast and Aspergillusoryzae in vain adding not drying, mix thoroughly, continue to be cooled to 28 DEG C��30 DEG C laggard windrows and amass;
F) stockpile of gained in e) is become the long rib body of wide 80��100cm, high 60��80cm, pile up initial temperature at 28��30 DEG C, pile up temperature and reach turning when 45 DEG C and once, pile up 30��32h; ;
G), after accumulation terminates, airing makes material temperature be down to 30��35 DEG C, pit entry fermentation 45d;
H) fermented grain fermented in g) being layered out cellar for storing things, go out the fermented grain behind pond according to returning arrack unstrained spirits, grain arrack unstrained spirits, lose arrack unstrained spirits sequencing and mix bran loaded steamer, loaded steamer time 25��30min successively, after filling rice steamer, frame dish distills, and flows wine vapour pressure 0.2��0.3Kg/cm2, high temperature slowly flows wine, and wine is plucked in classification;
I), after steaming wine terminates, wine base classification is put in storage, after storing 3 years, is used for hooking furnishing and samples wine.
The content being measured tetramethylpyazine by headspace solid-phase microextraction-GC-MS can reach 4000 micrograms/L (described result is all 5 meansigma methodss tested).
It addition, the wine that the present embodiment is produced carries out sensory evaluation, result shows it, and wine body is plentiful, have sesame-flavor feature, and entrance fragrance simultaneously, pleasant impression is long.
Embodiment 2
A) supplementary material proportioning: Sorghum vulgare Pers. 1000Kg, Semen Tritici aestivi 180Kg, rice 150Kg, rice husk 240Kg, wherein Sorghum vulgare Pers., Semen Tritici aestivi and rice before use through mechanical separation or artificial screening to remove impurity;
B) by said ratio dispensing, respectively Sorghum vulgare Pers., Semen Tritici aestivi and rice are pulverized before dispensing, and mix thoroughly with 78��82 DEG C of hot water material moistenings, run through rear shelving 30min��60min, and by uncovered for rice husk loaded steamer steamed 30min;
C) b) the middle material moistened is admixed aromatic Chinese spirit according to the ratio of 1:1 and steam fermented grain after drinking and distilled spirit with sesame flavour steaming fermented grain after drinking, mix homogeneously, loaded steamer steaming and decocting gelatinizing 100��120min, make the thorough gelatinizing of raw material;
D) after steaming terminates, go out rice steamer and be placed on bamboo couch, blow in and be cooled to 38 DEG C��40 DEG C;
E) material in d) adds and adds high-temperature daqu song powder by the 18��20% of steaming amount, respectively by the fresh mouldy bran of the 20% of steaming amount, 8%, the 5% and 3% Ha Noi As3.951 aspergillus oryzae strain of bent, antibacterial song, SHENGXIANG yeast and Aspergillusoryzae in vain adding not drying, mix thoroughly, continue to be cooled to 28 DEG C��30 DEG C laggard windrows and amass;
F) stockpile of gained in e) is become the long rib body of wide 80��100cm, high 60��80cm, pile up initial temperature at 28��30 DEG C, pile up temperature and reach turning when 45 DEG C and once, pile up 30��32h;
G), after accumulation terminates, airing makes material temperature be down to 30��35 DEG C, pit entry fermentation 45d;
H) fermented grain fermented in g) being layered out cellar for storing things, go out the fermented grain behind pond according to returning arrack unstrained spirits, grain arrack unstrained spirits, lose arrack unstrained spirits sequencing and mix bran loaded steamer, loaded steamer time 25��30min successively, after filling rice steamer, frame dish distills, and flows wine vapour pressure 0.2��0.3Kg/cm2, high temperature slowly flows wine, and wine is plucked in classification;
I), after steaming wine terminates, wine base classification is put in storage, after storing 3 years, is used for hooking furnishing and samples wine.
The content being measured tetramethylpyazine by headspace solid-phase microextraction-GC-MS can reach 3900 micrograms/L (described result is all 5 meansigma methodss tested).
It addition, the wine that the present embodiment is produced carries out sensory evaluation, result shows it, and wine body is plentiful, have sesame-flavor feature, and entrance fragrance simultaneously, pleasant impression is long.
Finally should be noted that, above example is merely to illustrate technical scheme and unrestricted, although the present invention being described in detail with reference to preferred embodiment, it will be understood by those within the art that, the technical scheme of invention can be modified or equivalent replacement, without deviating from the spirit and scope of technical solution of the present invention, it all should be encompassed in scope of the presently claimed invention.
Claims (5)
1. the method producing distilled spirit with sesame flavour, it comprises the following steps that
A) supplementary material proportioning: Sorghum vulgare Pers. 8��10 parts, Semen Tritici aestivi 1��2 part, 1��1.5 part of rice, 2��2.5 parts of rice husk, wherein Sorghum vulgare Pers., Semen Tritici aestivi and rice use before through mechanical separation or artificial screening to remove impurity;
B) by said ratio dispensing, respectively Sorghum vulgare Pers., Semen Tritici aestivi and rice are pulverized before dispensing, and mix thoroughly with 78��82 DEG C of hot water material moistenings, run through rear shelving 30min��60min, and by uncovered for rice husk loaded steamer steamed 30min;
C) b) the middle material moistened is admixed aromatic Chinese spirit according to the ratio of 1:1 and steam fermented grain after drinking and distilled spirit with sesame flavour steaming fermented grain after drinking, mix homogeneously, loaded steamer steaming and decocting gelatinizing 100��120min, make the thorough gelatinizing of raw material;
D) after steaming terminates, go out rice steamer and be placed on bamboo couch, blow in and be cooled to 38 DEG C��40 DEG C;
E) material in d) adds and adds high-temperature daqu song powder by the 18��20% of steaming amount, respectively by the fresh mouldy bran of the 18��20% of steaming amount, 6��10%, 4��6% and 2��3% Ha Noi As3.951 aspergillus oryzae strains of bent, antibacterial song, SHENGXIANG yeast and Aspergillusoryzae in vain adding not drying, mix thoroughly, continue to be cooled to 28 DEG C��30 DEG C laggard windrows and amass;
F) stockpile of gained in e) is become the long rib body of wide 80��100cm, high 60��80cm, pile up initial temperature at 28��30 DEG C, pile up temperature and reach turning when 45 DEG C and once, pile up 30��32h; ;
G), after accumulation terminates, airing makes material temperature be down to 30��35 DEG C, pit entry fermentation 45d;
H) fermented grain fermented in g) being layered out cellar for storing things, go out the fermented grain behind pond according to returning arrack unstrained spirits, grain arrack unstrained spirits, lose arrack unstrained spirits sequencing and mix bran loaded steamer, loaded steamer time 25��30min successively, after filling rice steamer, frame dish distills, and flows wine vapour pressure 0.2��0.3Kg/cm2, high temperature slowly flows wine, and wine is plucked in classification; ;
I), after steaming wine terminates, wine base classification is put in storage, after storage, is used for hooking furnishing and samples wine.
2. the method for production distilled spirit with sesame flavour according to claim 1, wherein in step i), is used for hooking furnishing after storing 3 years and samples wine.
3. the method for production distilled spirit with sesame flavour according to claim 1, in step a) Central Plains ratio of adjuvant be wherein: Sorghum vulgare Pers. 9 parts, Semen Tritici aestivi 1.5 parts, 1.2 parts of rice, 2.2 parts of rice husk.
4. the method for production distilled spirit with sesame flavour according to claim 1, wherein in step e), the addition ratio of the As3.951 aspergillus oryzae strain of Aspergillusoryzae is 2.5%.
5. the method for production distilled spirit with sesame flavour according to claim 1, wherein respectively by the fresh mouldy bran of the 19% of steaming amount, 8%, the 5% and 2.5% Ha Noi As3.951 aspergillus oryzae strain of bent, antibacterial song, SHENGXIANG yeast and Aspergillusoryzae in vain adding not drying in step e).
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107022444A (en) * | 2017-05-18 | 2017-08-08 | 江苏洋河酒厂股份有限公司 | A kind of production method of sesame-flavor pit mud |
| CN108018162A (en) * | 2018-01-24 | 2018-05-11 | 湖南武陵酒有限公司 | A kind of production method of the dense white wine of sauce |
| CN109266501A (en) * | 2018-11-01 | 2019-01-25 | 克东宝鹤酒业有限公司 | A kind of white wine and preparation method thereof based on natural small molecule cluster water |
| CN110734830A (en) * | 2019-11-13 | 2020-01-31 | 湖北工业大学 | method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation |
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| CN101020876A (en) * | 2007-03-07 | 2007-08-22 | 山东景芝酒业股份有限公司 | Process of producing sesame fragrance type white liquor with several kinds of grains |
| CN101402906A (en) * | 2008-11-12 | 2009-04-08 | 山东扳倒井股份有限公司 | Multi-grain sesame odor type distilled spirit |
| CN102071129A (en) * | 2010-12-05 | 2011-05-25 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN102212442A (en) * | 2011-06-03 | 2011-10-12 | 成都蜀之源酒业有限公司 | New method for producing sesame-aroma white spirit |
| CN102363742A (en) * | 2011-11-21 | 2012-02-29 | 中国食品发酵工业研究院 | Method for producing sesame flavor distilled spirit by using fresh mouldy bran |
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2016
- 2016-02-17 CN CN201610088998.4A patent/CN105623996A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101020876A (en) * | 2007-03-07 | 2007-08-22 | 山东景芝酒业股份有限公司 | Process of producing sesame fragrance type white liquor with several kinds of grains |
| CN101402906A (en) * | 2008-11-12 | 2009-04-08 | 山东扳倒井股份有限公司 | Multi-grain sesame odor type distilled spirit |
| CN102071129A (en) * | 2010-12-05 | 2011-05-25 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107022444A (en) * | 2017-05-18 | 2017-08-08 | 江苏洋河酒厂股份有限公司 | A kind of production method of sesame-flavor pit mud |
| CN107022444B (en) * | 2017-05-18 | 2020-06-09 | 江苏洋河酒厂股份有限公司 | Production method of sesame-flavor pit mud |
| CN108018162A (en) * | 2018-01-24 | 2018-05-11 | 湖南武陵酒有限公司 | A kind of production method of the dense white wine of sauce |
| CN109266501A (en) * | 2018-11-01 | 2019-01-25 | 克东宝鹤酒业有限公司 | A kind of white wine and preparation method thereof based on natural small molecule cluster water |
| CN110734830A (en) * | 2019-11-13 | 2020-01-31 | 湖北工业大学 | method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation |
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