CN1059558A - A kind of production process of fragrant distillers ' grains - Google Patents

Abstract

The present invention is a kind of production process of fragrant distillers ' grains, adding waste spent grains powder after qu-liquor losing grain goes out rice steamer, spreading for cooling mixes thoroughly, adding the bent wine residual water of high-quality, nutritive medium, head mold song, saccharifying enzyme, dry yeast, SHENGXIANG yeast, esterifying bacteria and Daqu medicine again mixes thoroughly, pile up on the ground, enclose and cover artificial distiller's yeast, bamboo mat, yellow mud, sealing and carry out anaerobic treatment, fermentation, the fermentation of fortified wine unstrained spirits is given birth to fragrant, improve fragrant poor quality, increase the yield of liquor and wine flavour, Jiao Chi be can save and expense and factory building investment built, reduce production costs, shorten fermentation period about 50%.Produce perfume in the suitable wine-making industry and be pickled with grains or in wine, realize that common white spirit is to the high quality liquor Transformation Application.

Description

A kind of production process of fragrant distillers ' grains

A kind of production process of fragrant distillers ' grains in the brewing fermentation system of the present invention relates to unstrained spirits.

Steam with the liquor string with perfume (or spice) is poor, with the flavour passage liquor of ' two-step approach ' explained hereafter of the fragrance thing that increases liquor, super quality and competitive price are subjected to consumers in general's great kindness deeply.The poor technology of producing of existing perfume (or spice) is: add bent medicinal powder (accounting for 5-15%)-go into yeast wine cellar-sealing clay, fermentation when qu-liquor losing grain-go out rice steamer-look up and down water (accounting for 60%)-spreading for cooling, 13-25 ℃ and go out fragrant poor after 30 days.The shortcoming of current technology is: (1), fragrant poor production take yeast wine cellar, influence bent wine production; (2), fragrant poor be that base-material is made with the qu-liquor losing grain, and qu-liquor losing grain is not thrown grain, big to the harm of Jiao Chi, cellar for storing things mud is easily aging to harden, and makes fragrant poor dehydration, influence microbial growth, fragrant poor quality is low, living fragrant weak effect; (3), bent wine is subsidiary in producing produces fragrant poorly, difficult quality guarantee is not easy to production management simultaneously.

The objective of the invention is to overcome the shortcoming of existing fragrant poor production technique, a kind of production process of fragrant distillers ' grains is provided, changing fermentation in pits is the ground heap fermentation, reduce and build pond, cellar for storing things expense, reduce production costs, shorten fermentation period, improve fragrant poor quality, realize that common white spirit transforms to high quality liquor.

The present invention is achieved in that production process of fragrant distillers ' grains is: when qu-liquor losing grain goes out rice steamer, spreading for cooling is during to 15-36 ℃, the waste spent grains powder that adds 10-30%, wherein 1/3 as interlayer, mix 2/3, after mixing thoroughly, add the bent wine residual water of high-quality of 5-25%, the nutritive medium of 2-6%, 0.1-0.3 ‰ head mold song, the saccharifying enzyme of 80-130 unit/g starch, the dry yeast of 0.05-0.25 ‰, 0.05-0.25 ‰ SHENGXIANG yeast, 0.2-0.3 ‰ esterifying bacteria, the Daqu medicine of 1-5% is mixed the back thoroughly and is piled up on the ground, enclose the artificial distiller's yeast of the thick 4.5-5.5cm of lid, enclose and cover bamboo mat, more than the enclosing cover pure viscosity yellow mud 5cm, anaerobic treatment is carried out in sealing, fermenting, it is fragrant poor to get after 15-30 days.Nutritive medium is mixed with pit mud functional bacteria liquid 8-12%, yellow water 20-30%, animals and plants organic 3-6%, wine tail 1-3% and the bent wine residual water of high-quality 50-60%.The effect of admixture auxiliary material is: add the bent wine residual water of high-quality to increase fermentable sugar and organic acid.Add waste spent grains powder to strengthen water retention property, avoid fragrant poor dehydration, be beneficial to microbial growth, also increase starch content simultaneously.Add head mold song, saccharifying enzyme to increase saccharogenic power, be beneficial to mashing, add dry yeast and be beneficial to fermentation, thereby increase the yield of liquor.Add the Daqu medicine so that saccharification song perfumery to be provided, add SHENGXIANG yeast and give birth to perfume, be aided with esterifying bacteria and reach the living perfume of fortified wine unstrained spirits fermentation, improve basic vinosity amount.

The present invention compares existing technology and has following advantage: (1), change the ground heap fermentation into by fermentation in the yeast wine cellar, save Jiao Chi and build expense, reduce production costs; (2), made full use of the bent wine residual water of high-quality, the fermentation of admixture auxiliary material fortified wine unstrained spirits is given birth to fragrant, has improved fragrant poor quality, increases the fragrance of the yield of liquor and wine; (3), this technology is proper as draining, heap fermentation is saved the factory building investment in the open; (4), can shorten the about 50%(15 of fermentation period days); (5), use the poor flavour passage liquor of producing of perfume (or spice) of this technology output, basic vinosity amount can improve a grade, main body fragrance matter (as ethyl hexanoate) increases 50-100mg/100ml.Produce fragrant being pickled with grains or in wine in the suitable wine-making industry, realize that common white spirit is to the high quality liquor Transformation Application.

The present invention further describes below with reference to embodiment:

After having baked the face arrack, get qu-liquor losing grain 500Kg, taking out from retort and cooling, when temperature is 15-36 ℃, add waste spent grains powder 100Kg, wherein 70Kg mixes thoroughly, the 30Kg interlayer, adding the bent wine residual water of high-quality 150Kg, nutritive medium 15Kg after mixing thoroughly mixes thoroughly, add Daqu medicine 10Kg, the bent 100g of head mold again, saccharifying enzyme 4725 units, heatproof acid proof dry yeast 75g, SHENGXIANG yeast 75g, esterifying bacteria 100g, mix all heap fermentation.Pile rectangle, enclose lid with artificial distiller's yeast, thickness 5cm encloses and covers bamboo mat, peripheral lid pure viscosity yellow mud 5cm, and sealing is carried out anaerobic treatment, fermentation and can be gone out fragrant poor after 15 days.When playing heap, add the fermented liquid that is rich in pit mud functional bacteria in the artificial distiller's yeast, step on ripely, for future use, avoid wearing out, hardening.Nutritive medium is with 10% pit mud functional bacteria liquid, and 25% yellow water, 5% animals and plants organic matter, 2% wine tail and 58% the bent wine residual water of high-quality are mixed with.Steam production flavour passage liquor with perfume (or spice) is poor with the common white spirit string, realize that common white spirit transforms to high quality liquor.

Claims (2)

1, a kind of production process of fragrant distillers ' grains, it is characterized in that going out rice steamer when qu-liquor losing grain, spreading for cooling is during to 15-36 ℃, the waste spent grains powder that adds 10-30%, 1/3 interlayer wherein, mix 2/3, after mixing thoroughly, the bent wine residual water of high-quality that adds 5-25%, the nutritive medium of 2-6%, 0.1-0.3 ‰ head mold song, the saccharifying enzyme of 80-130 unit/g starch, 0.05-0.25 ‰ dry yeast, the SHENGXIANG yeast of 0.05-0.25 ‰, the esterifying bacteria of 0.2-0.3 ‰, the Daqu medicine of 1-5%, after mixing thoroughly, accumulation is enclosed the artificial distiller's yeast of the thick 4.5-5.5cm of lid on the ground, encloses to cover bamboo mat again, more than the enclosing cover pure viscosity yellow mud 5cm, anaerobic treatment is carried out in sealing, fermenting, it is fragrant poor to get after 15-30 days.

2, the nutritive medium used of a kind of production process of fragrant distillers ' grains according to claim 1 is characterized in that with pit mud functional bacteria liquid 8-12%, yellow water 20-30%, and the organic 3-6% of animals and plants, the bent wine residual water of wine tail 1-3% and high-quality 50-60% is mixed with.