CN105969580A - Production process of seasame flavor Baijiu - Google Patents
Production process of seasame flavor Baijiu Download PDFInfo
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- CN105969580A CN105969580A CN201610479227.8A CN201610479227A CN105969580A CN 105969580 A CN105969580 A CN 105969580A CN 201610479227 A CN201610479227 A CN 201610479227A CN 105969580 A CN105969580 A CN 105969580A
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- grain
- temperature
- rice steamer
- wine
- seasame
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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
-
- 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 discloses a production process of seasame flavor Baijiu, wherein yellow grain stillage Baiqu, bacteria qu, high-temperature Daqu and aroma-producing yeast are proportionally and evenly mixed, stacked and cultivated to form a special starter through secondary starter propagation; the starter and seasame flavor grain stillage are proportionally and evenly mixed, moisturized at high temperature, stacked at high temperature, fermented at high temperature and distilled at high temperature to obtain the fine, smooth, strong and typical seasame flavor Baijiu with rich nutrients and unique style. The process is relatively simple, the quality is easy to control, and as for a manufacturer producing the seasame flavor Baijiu, the equipment investment is not increased, the productivity effect is also improved, and the additional value of the yellow grain stillage is also improved.
Description
Technical field
The present invention relates to a kind of production process of distilled spirit with sesame flavour, a kind of be Koji raw material with yellow wine lees sesame
Spicy hot type liquor production process, belongs to brewing technical field.
Background technology
Distilled spirit with sesame flavour is the innovation odor type of China in Recent Years Chinese liquor, is dense, clear, the fragrant representative merged of beans three,
Wine body has quiet and tastefully laid out pure, alcohol and exquisiteness, fragrance harmony, pleasant impression is long, Semen Sesami fragrant breeze lattice elegant.Technique is main
Feature is: with the reasonable dispensing of Sorghum vulgare Pers. Testa Tritici, steamed continuous slag, and mud bottom brick is stored, and Daqu (massive raw stater for alcholic liquor) Fuqu combines, the most micro-
Ferment, four high one long (high nitrogen dispensing, high temperature stack-up, hot fermentation, high-temperature stream wine, for a long time storage), meticulously hook tune.
Sesame-flavor white spirit is good for rich in ferulic acid, vanillin, vanillic acid, pyrazine compounds, phenolic compound etc. are multiple
Health active factors.The aldehydes matters such as ferulic acid are excellent free radical scavenger, have antioxidation, scavenging capacity
Free radical, antitumor, the carcinogenic formation of blocking-up, suppression body in metabolic conversion, improve body immunity,
The functions such as antibacterial, antiviral.
Yellow wine lees is the Main By product in brewing yellow rice wine, and main component therein has ethanol, starch, sugar, enriches
Protein, cellulose and some flavor substances (volatile matter and fixed acid etc.).Containing about 30% in yellow wine lees
Protein, amino acid classes is complete, and wherein content of glutamic acid is the highest, for 55.8g/kg (DW), accounts for aminoacid total
The 18.30% of amount, is secondly leucine and aspartic acid, accounts for the 9.54% and 9.11% of total amino acid content respectively；Paddy
Propylhomoserin and aspartic acid account for the 27.41% of total amino acid content, and serine, glycine and alanine account for total amino acid content
16.15%, it is of high nutritive value.There is family more than 500 of rice wine production enterprise in China, and within 2010, national yellow wine yield is 134
Ten thousand tons.The grain rate that averages out of yellow wine is about 20%～30%, considerable amount.At present, most rice wine production factories
Family is only used as the relatively low feedstuff of added value for yellow wine lees and processes, thus have impact on the raising of the rice wine production performance of enterprises.
Although also there being some producers to be directly added in fermented grain as high-nitrogen stock by yellow wine lees, but due to abundant in yellow wine lees
Starch, saccharide, protein, cellulose and some flavor substances are difficult to degrade, and are difficult to be absorbed by the body, thus
Less than making full use of；And because the viscosity of yellow wine lees is big, is directly added into and causes fermented grain viscosity to increase, easily play agglomerate, no
Easily operation.
Summary of the invention
It is an object of the invention to provide a kind of utilize yellow wine lees as Koji raw material distilled spirit with sesame flavour produce work
Skill, to improve nutritive value and the benefit of rice wine production enterprise of distilled spirit with sesame flavour.
Its technical scheme: a kind of production process of distilled spirit with sesame flavour, it is characterised in that comprise the following steps:
1) after yellow wine lees is crushed and screened into the granule of 20 mesh, with white song, antibacterial song, high-temperature daqu, raw fragrant ferment
Female by 1: 0.15: 0.05: the weight proportion mixing of 0.1: 0.08 is mixed thoroughly, piles up 24～36h, obtains yellow wine lees bent
Medicine；
2) profit grain: by Sorghum vulgare Pers., Semen Tritici aestivi and the wheat bran mixing steamed in clear soup, uniform mixing, and press the 50～55% of its weight
The hot water adding 75～80 DEG C carries out moistening grain, accumulation 24～28h, carries out the turning of 2～3 times during accumulation；
3) spice steams grain: by grain and grain after unstrained spirits mixes thoroughly, then puts into ripe bran and mix and stir, and draws in heaps after turning uniformly,
Upper rice steamer steams grain, steam pressure 0.1～0.2Mpa, temperature 101～105 DEG C, digestion time 20-30 minute；
4) rice steamer, proportioning water are gone out: by step 3) the grain grain of gained goes out rice steamer, behind a both sides that are transported to dry in the air, draws in heaps immediately,
And amount water is spilt out bold and vigorous even, and turning rapidly and make the drinking water of grain grain uniformly, amount coolant-temperature gage must control more than 95 DEG C；
5) airing, lower song: by the grain grain spreading of the amount of having beaten water on airing bed, spreading thin and thick to be accomplished is uniform, opens
Open blower fan cooling, make grain grain uniform decrease in temperature rapidly to 38～40 DEG C, bent powder is sprinkling upon in the grain grain lowered the temperature equably
Face, uniform mixing, after gathering, entrucking is to stack-up-yard closing heap；Bent powder consumption is that Sorghum vulgare Pers., Semen Tritici aestivi and wheat bran throw grain weight
The 42～46% of amount；
6) accumulation, pit entry fermentation: when the accumulation of grain grain is warmed up to 40～42 DEG C, by the 25～33% of grain grain weight
By step 2) obtained by yellow wine lees Koji cover in grain grain, again pile up through turning after uniformly, when top temperature
Can spread out when rising to 45～50 DEG C, be cooled to 33～35 DEG C, enter the fermentation of mud bottom brick pond, enter the poor unstrained spirits in pond, form sediment
Powder controls 20～22%, moisture content 46～50%, and C: N controls 8～10: 1, acidity: 1.7～2.0；
7) play cellar for storing things, upper rice steamer: pit entry fermentation 34～play cellar for storing things, upper rice steamer for 36 days, to accomplish during upper rice steamer gently to sprinkle evenly paving, visit
Rice steamer on vapour, loose smooth, carry out vapour consistent, do not press vapour, do not wear vapour；
8) distill, connect wine: steam pressure 0.03～0.07, vapo(u)rizing temperature 99～105 DEG C, distillation time 40～45min；
Stream wine vapour pressure 0.03Mpa-0.04Mpa, flows wine speed 2-2.5kg/min, flows wine temperature 35 DEG C；Layer and section is plucked
Wine, is stored by matter, through aging and get final product.
Its technique effect: due in yellow wine lees containing mycete and breasts such as the most excellent rice-koji bacterium, rhizopus, trichobacterias
The microorganisms such as the yeast of acidfast bacilli, high fermenting power and high-alcoholicity endurance, by adding song, accumulation, both can promote Huang
Fungus strain in distiller grains self brings back to life, and these microorganisms are in addition to the metabolism fermentation participating in the later stage, and its cell contains abundant
Animal protein, also provides abundant nitrogen source environment for Maillard reaction；Meanwhile, cultivation sugar can be played again
Change effect so that various beneficial microbes can make full use of the nutritional labeling of yellow wine lees self system, carries out it certainly
The amplification culture of body, thus preferably utilized during grain unstrained spirits pit entry fermentation, allows the nutritional labeling in yellow wine lees
Can more discharge with peat-reek, make the style of sesame-flavor white spirit produced unique, fine and smooth,
Plentiful, typical；Secondly, bent to yellow wine lees and part powder is mixed and mixes thoroughly, pile up cultivation, " secondary yeast production ", shape
Become a kind of special Koji, it is also possible to make yellow wine lees preferably be combined with bent powder, solve yellow wine lees viscosity big and single
The pure problem that yellow wine lees is directly added into fermented grain as high-nitrogen stock, not only improves the production operation of sesame-flavor white spirit,
Be conducive to again microorganism by the starch in yellow wine lees, saccharide, protein, cellulose and some flavor substances, give
The nutrient substance that Degradation and Transformation Cheng Yi is absorbed by the body, this Koji is mixed in proportion with Semen Sesami perfume (or spice) grain grain and mixes thoroughly, high temperature
Pile up, hot fermentation, make the system that has in yellow wine lees, enzyme system, the effective ingredient such as fungus strain can fully discharge,
And utilize microorganism to be decomposed by macromole, it is combined in Semen Sesami cordiale so that yellow wine lees effective ingredient melts；It addition,
This production process of distilled spirit with sesame flavour, its technique is relatively simple, and quality is easily controllable, for producing sesame flavor style liquor
For the producer of wine, both without increasing equipment investment, productivity effect can be improved again, also can promote the additional of yellow wine lees
Value.
Detailed description of the invention
A kind of production process of distilled spirit with sesame flavour, comprises the following steps:
1) after yellow wine lees is crushed and screened into the granule of 20 mesh, with white song, antibacterial song, high-temperature daqu, raw fragrant ferment
Female by 1: 0.15: 0.05: the weight proportion mixing of 0.1: 0.08 is mixed thoroughly, piles up 24～36h, obtains yellow wine lees bent
Medicine.
2) profit grain: in tradition sesame flavor style liquor liquor brewing grain ratio, selected color and luster is dark red or greyish white, has ripe grain
Food distinctive smell, full grains, free from insect pests, nothing are gone mouldy, without obvious different foreign material and abnormal flavour, without pollution by pesticides, water
Part≤15%, the high quality sorghum of starch >=60% and color and luster HUANGBAI(sic), full grains, free from admixture goes mouldy, moisture content≤14%,
The Semen Tritici aestivi of starch >=62%, mixes it with the wheat bran steamed in clear soup, uniform mixing, and by the 50～55% of its weight
The hot water adding 75～80 DEG C carries out profit grain.High gentle grain is conducive to moisture absorption, preferably penetrates in starch granules
The hydrolysis in portion, beneficially later stage.Pile up 24～28h, during accumulation, carry out the turning of 2～3 times, visual in operation
Grain water suction situation carries out secondary moisturizing profit grain.
3) spice steams grain: by grain and grain after unstrained spirits mixes thoroughly, then puts into ripe bran and mix and stir, and draws in heaps after turning uniformly,
Upper rice steamer steams grain, steam pressure 0.1～0.2Mpa, temperature 101～105 DEG C, digestion time 20-30 minute；
4) rice steamer, proportioning water are gone out: by step 3) the grain grain of gained goes out rice steamer, behind a both sides that are transported to dry in the air, it is collapsed into immediately
Heap, and amount water is spilt out bold and vigorous even, turn rapidly and make the drinking water of grain grain uniformly, to strengthen the moisture of starch granules, 5)
Airing, lower song: by the grain grain spreading of the amount of having beaten water on airing bed, spreading thin and thick to be accomplished is uniform, opens blower fan
Cooling, make grain grain rapidly uniform decrease in temperature to being suitable for the pit entry temperature 38 of brewing microorganism fermentation～when 40 DEG C, by song powder
Being sprinkling upon above the grain grain lowered the temperature equably, uniform mixing, after gathering, entrucking is to stack-up-yard closing heap.The use of bent powder
Amount throws the 42～46% of grain weight for Sorghum vulgare Pers., Semen Tritici aestivi and wheat bran, and closing heap temperature controls at 28-32 DEG C.
6) accumulation, pit entry fermentation: when the accumulation of grain grain is warmed up to 40～42 DEG C, by the 25～33% of grain grain weight
By step 2) obtained by yellow wine lees Koji cover in grain grain, again pile up through turning after uniformly, when top temperature
Can spread out when rising to 45～50 DEG C, be cooled to 33～35 DEG C, enter the fermentation of mud bottom brick pond, enter the poor unstrained spirits in pond, form sediment
Powder controls 20～22%, moisture content 46～50%, and C: N controls 8～10: 1, acidity: 1.7～2.0.By
Containing abundant aminoacid in yellow wine lees, oligosaccharide and other flavor substances, so carrying out high temperature stack-up,
Generating substantial amounts of Semen Sesami Flavor precursor under the effect of acid protease, these precursors are to yellow wine lees Semen Sesami
The formation of cordiale wine body local flavor is most important.
7) cellar for storing things, upper rice steamer are played: pit entry fermentation 34～play cellar for storing things, upper rice steamer for 36 days.Open cellar for storing things first 3 days time, by pit week
Mycete etc. in the health enclosed and pit skin mud cleans up.If face grain having mildew and rot poor unstrained spirits, it is necessary to after eliminating
Grain use could be played.Face grain must rise only, forbids to mix face grain and grain grain.When playing grain, grain unstrained spirits should not
It is mixed into other foreign material such as pit mud.To accomplish during upper rice steamer gently to sprinkle evenly paving, rice steamer in exploration steam, loose smooth, carry out vapour consistent,
Do not press vapour, do not wear vapour.
8) distill, connect wine: steam pressure 0.03～0.07, vapo(u)rizing temperature 99～105 DEG C, distillation time 40～
45min；Stream wine vapour pressure 0.03Mpa-0.04Mpa, flows wine speed 2-2.5kg/min, flows wine temperature 35 DEG C；Layering
Wine is plucked in segmentation, stores by matter, i.e. obtains distilled spirit with sesame flavour through aging.
Claims (2)
1. a production process of distilled spirit with sesame flavour, it is characterised in that comprise the following steps:
1) after yellow wine lees is crushed and screened into the granule of 20 mesh, with white song, antibacterial song, high-temperature daqu, SHENGXIANG yeast
By 1: 0.15: 0.05: the weight proportion mixing of 0.1: 0.08 is mixed thoroughly, piles up 24～36h, obtains yellow wine lees Koji；
2) profit grain: by Sorghum vulgare Pers., Semen Tritici aestivi and the wheat bran mixing steamed in clear soup, uniform mixing, and press the 50～55% of its weight
The hot water adding 75～80 DEG C carries out moistening grain, accumulation 24～28h, carries out the turning of 2～3 times during accumulation；
3) spice steams grain: by grain and grain after unstrained spirits mixes thoroughly, then puts into ripe bran and mix and stir, and draws in heaps after turning uniformly,
Upper rice steamer steams grain, steam pressure 0.1～0.2Mpa, temperature 101～105 DEG C, digestion time 20-30 minute；
4) rice steamer, proportioning water are gone out: by step 3) the grain grain of gained goes out rice steamer, behind a both sides that are transported to dry in the air, draws in heaps immediately,
And amount water is spilt out bold and vigorous even, and turning rapidly and make the drinking water of grain grain uniformly, amount coolant-temperature gage must control more than 95 DEG C；
5) airing, lower song: by the grain grain spreading of the amount of having beaten water on airing bed, spreading thin and thick to be accomplished is uniform, opens
Open blower fan cooling, make grain grain uniform decrease in temperature rapidly to 38～40 DEG C, bent powder is sprinkling upon in the grain grain lowered the temperature equably
Face, uniform mixing, after gathering, entrucking is to stack-up-yard closing heap；Bent powder consumption is that Sorghum vulgare Pers., Semen Tritici aestivi and wheat bran throw grain weight
The 42～46% of amount；
6) accumulation, pit entry fermentation: when the accumulation of grain grain is warmed up to 40～42 DEG C, 25～33% by grain grain weight will
Step 2) obtained by yellow wine lees Koji cover in grain grain, again pile up through turning after uniformly, when top temperature rise
Can spread out during to 45～50 DEG C, be cooled to 33～35 DEG C, enter the fermentation of mud bottom brick pond, enter the poor unstrained spirits in pond, starch
Controlling 20～22%, moisture content 46～50%, C: N controls 8～10: 1, acidity: 1.7～2.0；
7) play cellar for storing things, upper rice steamer: pit entry fermentation 34～play cellar for storing things, upper rice steamer for 36 days, to accomplish during upper rice steamer gently to sprinkle evenly paving, exploration steam
Upper rice steamer, loose smooth, carry out vapour consistent, do not press vapour, do not wear vapour；
8) distill, connect wine: steam pressure 0.03～0.07, vapo(u)rizing temperature 99～105 DEG C, distillation time 40～45min；
Stream wine vapour pressure 0.03Mpa-0.04Mpa, flows wine speed 2-2.5kg/min, flows wine temperature 35 DEG C；Layer and section plucks wine,
Store by matter, through aging and get final product.
A kind of production process of distilled spirit with sesame flavour the most according to claim 1, it is characterised in that: described closing heap
Temperature is 28-32 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610479227.8A CN105969580A (en) | 2016-06-24 | 2016-06-24 | Production process of seasame flavor Baijiu |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610479227.8A CN105969580A (en) | 2016-06-24 | 2016-06-24 | Production process of seasame flavor Baijiu |
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| CN201610479227.8A Pending CN105969580A (en) | 2016-06-24 | 2016-06-24 | Production process of seasame flavor Baijiu |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108441382A (en) * | 2018-05-28 | 2018-08-24 | 河南蔡洪坊酒业有限公司 | A kind of production process of distilled spirit with sesame flavour |
| CN108456610A (en) * | 2018-04-11 | 2018-08-28 | 郭永高 | A kind of health Gorgon fruit wine and preparation method thereof |
| CN112080368A (en) * | 2020-08-11 | 2020-12-15 | 福建金丰酿酒有限公司 | Method for producing solid-state rice-flavor liquor by using yellow wine lees |
| CN113462503A (en) * | 2021-08-19 | 2021-10-01 | 肖水芽 | Fermentation method for improving flavor of super-fragrant white spirit |
-
2016
- 2016-06-24 CN CN201610479227.8A patent/CN105969580A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108456610A (en) * | 2018-04-11 | 2018-08-28 | 郭永高 | A kind of health Gorgon fruit wine and preparation method thereof |
| CN108441382A (en) * | 2018-05-28 | 2018-08-24 | 河南蔡洪坊酒业有限公司 | A kind of production process of distilled spirit with sesame flavour |
| CN112080368A (en) * | 2020-08-11 | 2020-12-15 | 福建金丰酿酒有限公司 | Method for producing solid-state rice-flavor liquor by using yellow wine lees |
| CN113462503A (en) * | 2021-08-19 | 2021-10-01 | 肖水芽 | Fermentation method for improving flavor of super-fragrant white spirit |
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Application publication date: 20160928 |