CN105779239B - A kind of new method producing liquor bran koji - Google Patents
A kind of new method producing liquor bran koji Download PDFInfo
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- CN105779239B CN105779239B CN201610257880.XA CN201610257880A CN105779239B CN 105779239 B CN105779239 B CN 105779239B CN 201610257880 A CN201610257880 A CN 201610257880A CN 105779239 B CN105779239 B CN 105779239B
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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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- 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 present invention discloses a kind of new method for producing liquor bran koji, belongs to brewing technical field.Include the following steps: that raw material crushes, material moistening, steaming, culture saccharification, ferment with grain: the good material unstrained spirits of culture saccharification is admixed with grain 2, is 1 ︰ 2.0-3.0 with raw material ︰ fresh vinasse in grain 2, it is advisable with material Crude starch content 16%-21%, moisture content 58-63%, acidity 0.6-1.0 after ingredient, is fermented 3-7 days at 28-36 DEG C；Distillation: the direct loaded steamer distillation of the fermented grain of fermenting-ripening, butt truncate up to liquor bran koji base liquor.The present invention increases substantially the content of flavor component in liquor bran koji, to significantly improve the quality of liquor bran koji while reservation liquor bran koji distillation yield is high, fermentation period is short.
Description
Technical field:
The invention discloses a kind of new methods for producing liquor bran koji, belong to brewing technical field.
Background technique
Liquor bran koji is using amyloid substances such as sorghum, the dry, corns of potato as raw material, with the wheat bran and distiller's yeast of purebred culture
For saccharifying ferment, Spirit made of distilling, store after parallel binary catalysts, blending.Nineteen thirty-seven, liquor bran koji originate from
Fushun brewery；Nineteen fifty-five, preceding local industry portion set up an office test in Shandong Yantai, have standardized the production technology of liquor bran koji,
Its key points for operation is " wheat bran distiller's yeast, reasonable ingredient, low temperature enter cellar, and fixed temperature, which is steamed, burns ", and raw starch distillation yield is up to 70% or more.
The great advantage of liquor bran koji is that distillation yield is high, with short production cycle, high production efficiency, but micro- life due to using
Object strain is single, and the white wine brewed out has the shortcomings that the thin wine body of fragrance owes plentiful compared with similar Daqu spirit of China.Many factories
Family uses multi-strain koji and aroma-producing yeasts diastatic fermentation, and is referred to certain techniques of Daqu spirit of China, fragrant in white wine to reinforce
The generation of taste substance, so that the quality of liquor bran koji increases.But compared with Daqu spirit of China, fragrance matter content and flavor product
There are still biggish gaps for matter, cause liquor bran koji to be chronically at low-grade wine ranks in Spirits market, development is restricted.20
Century, the eighties were to the early 1990s, and in the period of people's living standard is relatively low, the production of China's liquor bran koji is spread
Northern each province, annual output are up to 1,500,000 tons or more, and a small number of distilleries for only having the ground such as Inner Mongol at present retain liquor bran koji life
Production. art.
A kind of method application number using fresh mouldy bran production distilled spirit with sesame flavour: 201110369030.6 applyings date:
2011-11-21 particularly relates to utilize fresh mouldy bran production distilled spirit with sesame flavour the present invention relates to a kind of production method of white wine
Method, key step are as follows: 1) press 8~10 parts of sorghum, 1~2 part of wheat, 2~2.5 parts of progress ingredients of rice husk；2) hot water material moistening
It mixes shelving thoroughly, and rice husk is steamed in clear soup；3) spreading for cooling cools down after admixing fermented grain boiling gelatinization, and high temperature is added by the 18~20% of steaming amount
Yeast starter powder is mixed thoroughly by the 18~20% of steaming amount, 6~10%, 4~6% addition fresh mouldy brans respectively, continues heap after cooling
Product；4) 30~32h is accumulated, airing makes material temperature be down to 30~35 DEG C, pit entry fermentation 45d；5) layering loaded steamer distillation after fermentation,
High temperature slowly flows wine, and wine is plucked in classification, and former wine classification storage is used for hook tune finished wine after storage at least 3 years.The present invention is using newly
Fresh mouldy bran is directly applied to production, produced sesame-flavor by the stronger feature of microbial reproduction metabolic activity in fresh wheat bran
White wine has the characteristics that quality is stable, style is prominent, compound fragrance is coordinated, and improves economic benefit, while reducing and being produced into
This.
The method of New Solid fermenting and producing Luzhou-flavor liquo, application number: 201410720090.1, disclosure of the invention is novel
The method that solid state fermentation produces Luzhou-flavor liquo, the invention belongs to brewing technical fields.Technology contents are, including raw material crush,
Liquefaction gelatinization plus it is bent, divide wine with dregs fermentation, mixed fermentation and distilation steps, it is described to divide wine with dregs fermentation step are as follows: mash after adding song by than
Example is divided into two parts and ferments, and first part of mash meets the fermentation of high ester yield saccharomyces cerevisiae bacteria culture fluid, inoculum concentration 1-3%, 27-33
DEG C fermented and cultured 20-30h；Second part of mash meets lactic acid bacteria culture solution, inoculum concentration 0.5-2%, 33-39 DEG C of fermented and cultured 20-
30h；Then mixed fermentation is carried out.The invention has the advantages that: influence of the environmental factor to fermentation process is eliminated, realizes Luzhou-flavor liquo
The automation and mechanized operation of brewing process significantly mention while holding aroma daqu liquor high flavor substance content
High liquor ratio of raw material and shortening fermentation period, to significantly improve the production efficiency of Luzhou-flavor liquo.
The method application number of yeast, wheat bran mixed fermentation production distilled spirit with sesame flavour: 200710013665.6 applyings date:
2007-3-7 is used the present invention provides a kind of method using yeast, wheat bran mixed fermentation production distilled spirit with sesame flavour
Main and auxiliary raw material and its weight proportion are as follows: 80~85 parts of sorghum, 15~20 parts of wheat, 15~25 parts of rice husk, steam poor unstrained spirits 400 after drinking
~500 parts, 8~15 parts of yeast, 20~30 parts of wheat bran.Its processing step includes stock, material moistening, boiling gelatinization plus bent mix, height
Warm accumulation, pit entry fermentation mix chaff and distill, store, blend process.The present invention gives full play to the feature of yeast and wheat bran respectively, lead,
Rationally, the selection of saccharifying ferment and proportion are proper, and the alcohol spawned is as clear as crystal, aroma is quiet and tastefully laid out, and entrance is rich for auxiliary material collocation
It is full it is mellow, aftertaste lasting is lasting, sesame fragrant breeze lattice typical case is prominent, and the quality of wine is stablized.
Summary of the invention:
The object of the present invention is to provide a kind of new method for producing liquor bran koji,
Liquor bran koji production new technique is described as follows:
Raw material crushes: using high quality sorghum or corn as raw material, raw material, which crushes, to be required to account for 60% or more by 20 mesh hole persons.
Material moistening: raw material is mixed after crushing with the 60-80 DEG C of warm water of raw material weight 55-65%, is put into material moistening slot material moistening 18-22
Hour, during which material center temperature maintains 35-45 DEG C.
Steaming: the material moistened admixes the rice husk of sorghum or corn flour amount 20%-25% and 100% fresh grain stillage (matches grain
1) it, mixes rear loaded steamer steaming thoroughly, is steamed 1 hour after circle vapour.
Culture saccharification: when the material wait cook is cooled to 30-35 DEG C, activated saccharomycete activating solution and complex enzyme are mixed into
Activating solution, accumulation culture 20-24h, during which controls culture saccharification temperature between 25-35 DEG C by turning.
Ferment with grain: the good material unstrained spirits of culture saccharification admixes fresh vinasse (with grain 2), is the fresh wine of (Yuan Liao ︰ with poor 2 dosages
Grain) it is 1 ︰ 2.0-3.0, be with material Crude starch content 16%-21%, moisture content 58-63%, acidity 0.6-1.0 after ingredient
Preferably, it ferments 3-7 days at 28-36 DEG C.
Distillation: the direct loaded steamer distillation of the fermented grain of fermenting-ripening, butt truncate up to liquor bran koji base liquor.
The activation of high ester yield Active Dry Yeast: high ester yield Active Dry Yeast dosage is the 0.3- of material quantity
0.6%, it with 18-22 times of 30-38 DEG C of tap water, stirs evenly, activates 20-40 minutes to get activated yeast liquid.
High ester yield Active Dry Yeast herein is our company's normal sale product, anyone can be commercially available.
The preparation method of complex enzyme activating solution:
Based on the every kg sorghum of investment or maize raw material, the dosage of commercial enzyme preparation are as follows: carbohydrase (Hunan Province's Jinshi City enzyme system
Agent factory) 2.0-2.5g, protease (Jinshi City enzyme preparation factory, Hunan Province) 0.1-0.25g, (Novi believes that biotechnology is limited to Esterified Enzyme
Company) 0.2-0.4g, cellulase (Novi believe Bioisystech Co., Ltd) 0.3-0.5g, originally with 36-42 DEG C of 10-12 times
Water stirs evenly, and activates 20-40 minutes to get activated complex enzyme activating solution.
The additive amount of preferred protease is 0.2g/kg raw material.
Preferred high ester yield Active Dry Yeast dosage is 0.5g/100g raw material,
Preferred total grain of matching is than (Yuan Liang ︰ fresh vinasse) it is 3.3, it is 1 ︰ 2.3 with grain 2 wherein being 1 ︰ 1 with grain 1；
It is preferred that fermentation period is 4-5 days；
Preferred raw material is jowar or corn.
Detailed description of the invention:
Fig. 1 liquor bran koji production new technique flow chart
The utility model has the advantages that
The present invention increases substantially fragrant in liquor bran koji while reservation liquor bran koji distillation yield is high, fermentation period is short
The content of taste ingredient, to significantly improve the quality of liquor bran koji.Major measure of the invention: first is that enzyme of making wine in simulation yeast
The composition of system replaces traditional wheat bran with multienzyme system commercial enzyme preparation, to make up single wheat bran cell protein enzyme, Esterified Enzyme, fiber
The deficiency of the wine brewing enzyme system such as plain enzyme；Second is that replacing common Active Dry Yeast and raw perfume using high ester yield Active Dry Yeast
Yeast, since high ester yield saccharomyces cerevisiae produces, wine production is fragrant to be synchronized, and can form more fragrance matter while keeping high distillation yield；
Third is that adjusting acidity using with pit entry fermentation technique after poor culture saccharification, appropriate oxygen supply, increasing yeast propagation multiple, reduce hair
Ferment process thermal discharge, to further increase fermentation efficiency.
Embodiment 1: the determination of basic technology condition
1. raw material crushes
Using high quality sorghum as raw material, raw material, which crushes, to be required to account for 60% or more by 20 mesh hole persons.
2. material moistening
Sorghum material is mixed after crushing with 60% or so 70 DEG C or so warm water, is put into the material moistening of material moistening slot 20 hours or so,
Period material center temperature maintains 35-45 DEG C.
3. steaming
The material moistened admixes the rice husk of sorghum flour amount 25% and 100% fresh grain stillage (with grain 1), mixes rear loaded steamer thoroughly and steams
Expect, is steamed 1 hour after circle vapour.
4. culture saccharification
When material wait cook is cooled to 30 DEG C or so, the material 250g (being equivalent to sorghum material about 80g) cooked is taken, is mixed
Enter activated complex enzyme activating solution (3mL) and saccharomycete activating solution (respectively 4.8,6.4,8.0 and 9.6mL), accumulation culture
For 24 hours, culture saccharification temperature is during which controlled between 25-35 DEG C by turning.
5. with grain
The good material unstrained spirits of culture saccharification admixes fresh vinasse (with grain 2), with poor 2 dosage (Yuan Liao ︰ fresh vinasses) be respectively
160g (1 ︰ 2.0), 184g (1 ︰ 2.3), 208g (1 ︰ 2.6) and 240g (1 ︰ 3.0) adjust moisture content to 60% or so.
6. fermentation
It is respectively 20.8%, 20.1%, 19.5% and 18.8% with material Crude starch content after grain, acidity is respectively
0.68,0.72,0.76 and 0.80, it ferments 3-7 days at 28-36 DEG C.Detection fermentation fermented grain physicochemical data, experimental result is shown in Table 1,
Table 2 and table 3.
The activation of high ester yield Active Dry Yeast
It is material quantity that high ester yield, which makes active dry wine yeast (Tianjin Niang Yuan biotechnology Development Co., Ltd) dosage,
0.3%, 0.4%, 0.5% and 0.6%, it with 20 times of 35 DEG C of tap water, stirs evenly, activates 30 minutes or so to get activated ferment
Female bacterium solution.
The activation of complex enzyme activating solution
Based on the every kg sorghum of investment or maize raw material, the dosage of commercial enzyme preparation are as follows: carbohydrase (Hunan Province's Jinshi City enzyme system
Agent factory) 2.3g, protease (Jinshi City enzyme preparation factory, Hunan Province) 0.15g, Esterified Enzyme (Novi believes Bioisystech Co., Ltd)
0.35g, cellulase (Novi believes Bioisystech Co., Ltd) 0.35g is stirred evenly with 40 DEG C or so the tap water of 37.5mL, living
Change 30 minutes or so to get activated complex enzyme liquid.
Table 1 show the test result under different yeast dosages, and in terms of result, yeast dosage has certain influence to fermentation,
When high ester yield Active Dry Yeast dosage is 0.5g/100g raw material, wine degree, total ester and acetate content are relatively high, high
The pure and mild acidity of grade is slightly lower, therefore the dosage of high ester yield Active Dry Yeast is advisable with every 100g raw material 0.5g or so.
The different yeast dosage fermentation test results (fermented grain analysis data) of table 1
Note:
1. match 2 dosage 160g of grain, fermentation period 5 days；
2. total ester refers to the sum of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl lactate, ethyl butyrate；
3. total higher alcohol criticizes the sum of propyl alcohol, isobutanol, isoamyl alcohol, active-amyl alcohol；
4. the volume (mL) that acidity refers to every g fermented grain titration consumption 0.1M NaOH solution.
Table 2 show the different test results with poor ratio, in terms of result, with the increase with poor ratio, fermentability starch
Content decline, fermented grain wine degree decrease, and liquor ratio of raw material is then to match highest when grain ratio is 3.3.Comprehensive flavor component and raw material
Distillation yield considers, with grain than being advisable with 3.3 or so.
The different fermentation test results (fermented grain analysis data) with poor ratio of table 2
Note: 1. yeast dosage 0.5g/100 raw materials, fermentation period 5 days；2. total assign grain 1 with poor ratio and match the sum of poor 2；3.
Liquor ratio of raw material refers to grain raw material to the distillation yield of 65 degree of white wine；4. total ester refers to ethyl acetate, isoamyl acetate, Sucrose Acetate
The sum of ester, ethyl lactate, ethyl butyrate；5. total higher alcohol criticizes the sum of propyl alcohol, isobutanol, isoamyl alcohol, active-amyl alcohol；6. acidity
Refer to the volume (mL) of every g fermented grain titration consumption 0.1M NaOH solution.
Table 3 is the test result in different fermentations period, in terms of result, with the extension of fermentation period, and higher alcohol and acidity
Slightly increase, and wine degree, total ester, ethyl acetate are relatively high at 4 to 5 days, it is seen that fermentation period was advisable with 4 to 5 days.
The test result (fermented grain analysis data) in 3 different fermentations period of table
Note: 1. yeast dosage 0.5g/100 raw materials match 2 dosage 184g of grain；2. total ester refer to ethyl acetate, isoamyl acetate,
The sum of isobutyl acetate, ethyl lactate, ethyl butyrate；3. total higher alcohol criticize propyl alcohol, isobutanol, isoamyl alcohol, active-amyl alcohol it
With；4. the volume (mL) that acidity refers to every g fermented grain titration consumption 0.1M NaOH solution.
To sum up, the most suitable process conditions of new process liquor bran koji are high ester yield Active Dry Yeast dosage 0.5g/100g
Raw material, total grain of matching is than (Yuan Liang ︰ fresh vinasse) it is 3.3, it is 1 ︰ 2.3 with grain 2 wherein being 1 ︰ 1 with grain 1, fermentation period is 4 to 5
It.
Embodiment 2: the influence that albumen enzyme dosage ferments to liquor bran koji
1. raw material crushes
Using high quality sorghum as raw material, raw material, which crushes, to be required to account for 60% or more by 20 mesh hole persons.
2. material moistening
Raw material is mixed after crushing with 60% or so 70 DEG C or so warm water, is put into the material moistening of material moistening slot 20 hours or so, during which
Material center temperature maintains 35-45 DEG C.
3. steaming
The material moistened admixes the rice husk of sorghum flour amount 25% and 100% fresh grain stillage (with grain 1), mixes rear loaded steamer thoroughly and steams
Expect, is steamed 1 hour after circle vapour.
4. the activation of high ester yield Active Dry Yeast
It is material quantity that high ester yield, which makes active dry wine yeast (Tianjin Niang Yuan biotechnology Development Co., Ltd) dosage,
0.5%, it with 20 times or so of 35 DEG C or so tap water, stirs evenly, activates 30 minutes or so to get activated yeast liquid.
5. the activation of enzyme preparation
Based on the every kg sorghum of investment or maize raw material, the dosage of commercial enzyme preparation are as follows: carbohydrase (Hunan Province's Jinshi City enzyme system
Agent factory) 2.3g, protease (Jinshi City enzyme preparation factory, Hunan Province) 0,0.10g, 0.15g, 0.20g and 0.25g, Esterified Enzyme (Novi
Believe Bioisystech Co., Ltd) 0.35g, cellulase (Novi believes Bioisystech Co., Ltd) 0.35g, the total enzyme amount respectively tested
For 3.0g, 3.1g, 3.15g, 3.20g and 3.25g, 40 DEG C or so the tap water of 37.5mL are used respectively, stirs evenly, activates 30 minutes left sides
The right side is to get activated complex enzyme liquid.
6. culture saccharification
When material wait cook is cooled to 30 DEG C or so, the material 250g (being equivalent to sorghum material about 80g) cooked is taken, is mixed
Enter activated saccharomycete activating solution (8.0mL) and each complex enzyme activating solution (3mL), accumulation culture for 24 hours, during which passes through turning control
Culture saccharification temperature processed is between 25-35 DEG C.
7. with grain fermentation
The good material unstrained spirits of culture saccharification admixes fresh vinasse (with grain 2) 184g, adjusts moisture content to 60% or so.After grain
Material Crude starch content is 20.1%, and acidity 1.12 is fermented 4 days at 28-36 DEG C.Detection fermentation fermented grain physicochemical data, it is real
It tests and the results are shown in Table 4.In terms of result, protease is added with the fermentation for being conducive to liquor bran koji, and the fermented grain wine degree for adding protease is equal
It increases, the influence to total ester and ethyl acetate is not very greatly that higher alcohol is reduced with protease increase, comprehensively considers egg
White enzyme additive amount is advisable with 0.2g/kg raw material.
Influence (fermented grain analysis data) of the 4 albumen enzyme dosage of table to fermentation
Note: 1. total esters refer to the sum of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl lactate, ethyl butyrate；2. total
Higher alcohol criticizes the sum of propyl alcohol, isobutanol, isoamyl alcohol, active-amyl alcohol；3. acidity refers to that every g fermented grain titration consumption 0.1M NaOH is molten
The volume (mL) of liquid.
Embodiment 3: different material fermentation test comparison
1. raw material crushes
With high quality sorghum, each 2.0kg of corn, crush, it is desirable that account for 60% or more by 20 mesh hole persons.
2. material moistening
Raw material is mixed after crushing with 70 DEG C or so the warm water of 60% (each 1200mL), is put into 20 hours left sides of material moistening slot material moistening
The right side, during which material center temperature maintains 35-45 DEG C.
3. steaming
The material moistened admix sorghum or corn flour amount 25% rice husk (each 500g) and 100% fresh grain stillage (with grain 1,
Each 2.0kg), it mixes rear loaded steamer steaming thoroughly, is steamed 1 hour after circle vapour.
4. the activation of high ester yield Active Dry Yeast
High ester yield is respectively taken to make activity dry wine yeast (Tianjin Niang Yuan biotechnology Development Co., Ltd) 10g, with 200mL 35
DEG C or so tap water, stir evenly, activate 30 minutes or so to get activated yeast liquid.
5. the activation of enzyme preparation
Respectively take carbohydrase (Jinshi City enzyme preparation factory, Hunan Province) 46g, protease (Jinshi City enzyme preparation factory, Hunan Province) 4g, ester
Change enzyme (Novi believes Bioisystech Co., Ltd) 7g, cellulase (Novi believes Bioisystech Co., Ltd) 7g, with 80mL40 DEG C
The tap water of left and right, stirs evenly, and activates 30 minutes or so to get activated complex enzyme liquid.
6. culture saccharification
When material wait cook is cooled to 30 DEG C or so, it is mixed into activated saccharomycete activating solution and complex enzyme activating solution,
Accumulation culture for 24 hours, during which controls culture saccharification temperature between 25-35 DEG C by turning.
7. with grain fermentation
The good material unstrained spirits of culture saccharification respectively admixes fresh vinasse (with grain 2) 4.6kg, adjusts moisture content to 60% or so, in
It ferments 5 days at 28-36 DEG C.Detection fermentation fermented grain physicochemical data, experimental result are shown in Table 5.In terms of result, when using corn as raw material,
Liquor ratio of raw material is higher than sorghum by 2.1%, but total ester content lower than sorghum material 18.3%, and advanced alcohol content is higher than sorghum material
25.4%.
5 two kinds of fermenting raw materials fermented grain physical and chemical indexes of table compare
Note: 1. liquor ratio of raw material refer to grain raw material to the distillation yield of 65 degree of white wine；2. total ester refers to ethyl acetate, ethyl ester isoamyl
The sum of ester, isobutyl acetate, ethyl lactate, ethyl butyrate；3. total higher alcohol criticizes propyl alcohol, isobutanol, isoamyl alcohol, active-amyl alcohol
The sum of；4. the volume (mL) that acidity refers to every g fermented grain titration consumption 0.1M NaOH solution.
8. distillation
All fermented grain loaded steamers of fermenting-ripening distill, and butt, which truncates, obtains 65 degree of base liquors, obtained base liquor main flavor component number
According to being shown in Table 6.In terms of result, the liquor bran koji produced respectively using jowar, corn as raw material, total ester be respectively 5998mg/L and
5211mg/L, ester alcohol is than being respectively 6.0 and 4.0, and second cream is than being respectively 1.98 and 1.85.Compared with traditional delicate fragrance type Daqu spirit of China,
The base liquor vinosity of new process liquor bran koji has all reached the standard of the high-quality base liquor of Daqu spirit of China, and fermentation period is only the 1/ of Daqu spirit of China
12, liquor ratio of raw material is higher than Daqu spirit of China by 10% or so, and production efficiency significantly improves.
6 two kinds of fermenting raw materials base liquor main flavor contents (mg/L) of table
Claims (8)
1. a kind of method for producing liquor bran koji, characterized by the following steps:
Raw material crushes: using high quality sorghum or corn as raw material, raw material, which crushes, to be required to account for 60% or more by 20 mesh hole persons；
Material moistening: raw material is mixed after crushing with the 60-80 DEG C of warm water of raw material weight 55-65%, is put into material moistening slot material moistening 18-22 hours,
Period material center temperature maintains 35-45 DEG C；
Steaming: the material moistened admixes the rice husk of sorghum or corn flour amount 20%-25% and 100% fresh grain stillage, mixes rear loaded steamer thoroughly and steams
Expect, is steamed 1 hour after circle vapour；The fresh grain stillage is with grain 1, wherein the dosage with grain 1 are as follows: raw material: fresh vinasse 1:1；
Culture saccharification: when the material wait cook is cooled to 30-35 DEG C, activated saccharomycete activating solution and complex enzyme activation are mixed into
Liquid, accumulation culture 20-24h, during which controls culture saccharification temperature between 25-35 DEG C by turning；
Ferment with grain: the good material unstrained spirits of culture saccharification admixes the dosage with grain 2, with grain 2 are as follows: raw material: fresh vinasse 1:2.0-
3.0, with material Crude starch content 16%-21%, moisture content 58-63%, acidity 0.6-1.0 after ingredient, ferment at 28-36 DEG C
3-7 days；
Distillation: the direct loaded steamer distillation of the fermented grain of fermenting-ripening, butt truncate up to liquor bran koji；
The saccharomycete activating solution preparation is as follows: high ester yield Active Dry Yeast dosage is the 0.3-0.6% of material quantity, is used
18-22 times of 30-38 DEG C of tap water, stirs evenly, and activates 20-40 minutes to get activated yeast liquid.
2. the method for production liquor bran koji according to claim 1, it is characterised in that: the complex enzyme activating solution preparation is such as
Under:
Based on the every kg sorghum of investment or maize raw material, the dosage of commercial enzyme preparation are as follows: carbohydrase 2.0-2.5g, proteinase-10 .1-
0.25g, Esterified Enzyme 0.2-0.4g, cellulase 0.3-0.5g are stirred evenly with 10-12 times of 36-42 DEG C of tap water, activate 20-40
Minute is to get activated complex enzyme liquid.
3. the method for production liquor bran koji according to claim 1, it is characterised in that: the additive amount of the protease is
0.2g/kg raw material.
4. the method for production liquor bran koji according to claim 1, it is characterised in that: the dry ferment of the high ester yield wine brewing activity
Female dosage is 0.5g/100g raw material.
5. the method for production liquor bran koji according to claim 1, it is characterised in that: described to be with the sum of grain 2 with grain 1
Total to match grain, the dosage of total slot allocation is raw grain: fresh vinasse 1:3.3.
6. the method for production liquor bran koji according to claim 1, it is characterised in that: the dosage wherein with grain 1 are as follows: former
Material: fresh vinasse 1:1, the dosage with grain 2 are as follows: raw material: fresh vinasse 1:2.3.
7. the method for production liquor bran koji according to claim 1, it is characterised in that: the fermentation period is 4-5 days.
8. the method for production liquor bran koji according to claim 1, it is characterised in that: the raw material is jowar or corn.
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|---|---|---|---|---|
| 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 |
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