CN106010873A - Liquid production method of Luzhou-flavor liquor - Google Patents
Liquid production method of Luzhou-flavor liquor Download PDFInfo
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- CN106010873A CN106010873A CN201610597367.5A CN201610597367A CN106010873A CN 106010873 A CN106010873 A CN 106010873A CN 201610597367 A CN201610597367 A CN 201610597367A CN 106010873 A CN106010873 A CN 106010873A
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- 239000007788 liquid Substances 0.000 title claims abstract description 111
- 239000000796 flavoring agent Substances 0.000 title abstract description 17
- 238000004519 manufacturing process Methods 0.000 title abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 63
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 29
- 230000032050 esterification Effects 0.000 claims abstract description 18
- 238000005886 esterification reaction Methods 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims description 106
- 230000004151 fermentation Effects 0.000 claims description 106
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 89
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 88
- 235000014101 wine Nutrition 0.000 claims description 64
- 239000000463 material Substances 0.000 claims description 53
- 238000004821 distillation Methods 0.000 claims description 42
- 108090000790 Enzymes Proteins 0.000 claims description 40
- 102000004190 Enzymes Human genes 0.000 claims description 40
- 125000003118 aryl group Chemical group 0.000 claims description 29
- 235000007230 Sorghum bicolor Nutrition 0.000 claims description 28
- 239000004382 Amylase Substances 0.000 claims description 24
- 108010065511 Amylases Proteins 0.000 claims description 24
- 102000013142 Amylases Human genes 0.000 claims description 24
- 235000019418 amylase Nutrition 0.000 claims description 24
- 230000002255 enzymatic effect Effects 0.000 claims description 22
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- 239000000126 substance Substances 0.000 description 11
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- 230000033228 biological regulation Effects 0.000 description 10
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- 238000004140 cleaning Methods 0.000 description 6
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- 239000004310 lactic acid Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
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- 235000020232 peanut Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
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- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 2
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
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- 238000005265 energy consumption Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
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- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 229940116333 ethyl lactate Drugs 0.000 description 1
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- 238000011031 large-scale manufacturing process Methods 0.000 description 1
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- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000020071 rectified spirit Nutrition 0.000 description 1
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- 238000004088 simulation Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
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Classifications
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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
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- 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)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention belongs to the technical field of liquor brewing, and particularly relates to a liquid production method of Luzhou-flavor liquor. The method comprises the following steps of crushing of sorghum, liquid gelatinization, saccharifying and fermenting, esterification, and distilling. The method has the advantages that the saccharifying, fermenting and esterification are respectively performed in a fermenting tank, so that the Luzhou-flavor liquor can be produced under the liquid condition; the method is different from thetraditionalproduction method using saccharifying and fermenting to produce liquor in the Luzhou-flavor liquor pit mud under the solid condition, the whole brewing process is mechanical and automatic, thecharging and discharging of fermented mash can be avoided in the tank, the labor intensity is decreased, and the production efficiency is greatly improved.
Description
Technical field
The invention belongs to food processing technology field, especially relate to the method that liquid produces aromatic Chinese spirit.
Background technology
China white wine is with a long history, and traditional aromatic Chinese spirit uses Daqu (massive raw stater for alcholic liquor) to be saccharifying agent, and its production technology is mixed for mixed steaming
Burn, continuous slag burden, mud cellar for storing things solid fermentation.Will manually carry out to the grain discrepancy pond of unstrained spirits, loaded steamer from yeast production.Equipment is simple, machine
Tool, automaticity are low.It is big that this results in industry labor intensity, and production efficiency is low, and the control of technological parameter is also the most by rule of thumb.
In nearly century more than one, the related discipline such as analytical chemistry, bioscience, device fabrication, Automated condtrol develops rapidly, chemistry point
Analysis, instrument detects, and microbiological analysis starts to play a significant role in liquor production, technology controlling and process and the science of wine blending
Strengthening, quality of white spirit is obviously improved, and labor strength is remarkably decreased.But liquor industry relative to medicated beer, beverage etc. its
For his industry, its mechanization degree is the lowest.
In recent years, cost of labor rises in succession, faces the challenge as labor-intensive liquor industry, industry transition and upgrade
Extremely the most urgent.The production of traditional aromatic Chinese spirit all uses mud cellar for storing things to make wine.This is because, mud cellar for storing things is caproic acid bacteria
Habitat, the presence or absence at mud cellar for storing things or quality, directly affect the content of ethyl hexanoate in aromatic Chinese spirit, and then it is overall to affect it
Style.But it should also be noted that the mud cellar for storing things that aromatic Chinese spirit uses strongly limit the mode of the discrepancy pit of grain unstrained spirits,
Easily interrupt material carrier chain, reduce labor efficiency, increase labor intensity.It addition, brewageing of tradition giving off a strong fragrance Chinese liquor all uses admittedly
State is brewageed, and for relatively liquid, the material under its solid state itself is also unfavorable for transfer and conveying.Therefore, this gives Luzhou-flavor white
The overall process mechanization of brewageing of wine brings the biggest difficulty.As can be seen here, get around mud cellar for storing things, change the form brewageing material, real
Fermentation tank under the conditions of the liquid of existing giving off a strong fragrance Chinese liquor produces, and replaces the cellar for storing things of the mud under the conditions of conventional solid-state to brewage, it will to make giving off a strong fragrance
Type brewed spirit overall process mechanization makes substantial breakthroughs.
Summary of the invention
Based on this, the present invention provides the method that liquid produces aromatic Chinese spirit, uses enzyme preparation to replace Daqu (massive raw stater for alcholic liquor) as saccharifying
Agent, full liquid produces aromatic Chinese spirit, decreases labour force, food safety and product quality controllability degree height and product quality
Stable.
Technical solution of the present invention is:
Liquid produces the method for aromatic Chinese spirit, said method comprising the steps of:
1) Sorghum vulgare Pers. is pulverized: is pulverized by Sorghum vulgare Pers., obtains material 1；
2) liquid gelatinizing: material 1 is added amylase, carries out liquid gelatinizing, obtains material 2；
3) diastatic fermentation: material 2 cools down, regulates pH value, adds saccharifying enzyme saccharifying, obtains saccharified liquid, add leaven, sends out
Ferment, obtains material 3；
4) esterification: adjust pH to 4.5～5 to be esterified material 3；
5) distillation takes wine；
Complete liquid and produce the making of aromatic Chinese spirit.
Preferably, described step 1) material 1 granularity is 50～60 mesh.
Preferably, described step 2) condition of Sorghum vulgare Pers. liquid gelatinizing is: solid-to-liquid ratio is 1:3～5, adds amylase consumption and is
50～75U/g, temperature 85～95 DEG C, the time 0.5～1.5h, pH5.5-6.
Preferably, described step 3) diastatic fermentation method is: material 2 is cooled to 55～65 DEG C, regulates pH 4.5-5.0, adds
Enter saccharifying enzyme 80～150U/g, saccharifying 0.3～0.8h；It is cooled to 30 DEG C, adds 0.2%～0.5% ferment-fermented.
Preferably, described leaven is saccharomyces cerevisiae or SHENGXIANG yeast or lactic acid bacteria or a combination thereof, and described SHENGXIANG yeast is
Hansenula anomala or torulopsis or a combination thereof.
Preferably, described leaven is saccharomyces cerevisiae and SHENGXIANG yeast, and described SHENGXIANG yeast is Hansenula anomala or ball
False yeast, in leaven, the weight ratio of saccharomyces cerevisiae and SHENGXIANG yeast is 1:0.3～0.5, adds saccharomyces cerevisiae, sends out for 30～35 DEG C
Ferment 1～3 days, add SHENGXIANG yeast, and 30～35 DEG C of fermentations, total fermentation time is 5 days.
Preferably, described leaven is saccharomyces cerevisiae and SHENGXIANG yeast, and described SHENGXIANG yeast is Hansenula anomala and ball
False yeast by weight during for the combination of 1:1～1.2, in leaven the weight ratio of saccharomyces cerevisiae and SHENGXIANG yeast be 1:0.3～
0.5, add saccharomyces cerevisiae, 30～35 DEG C ferment 1～2 day, add Hansenula anomala, and 30～35 DEG C ferment 1～2 day,
Rear addition torulopsis, 30～35 DEG C of fermentations, total fermentation time is 5 days.
By adding different types of yeast, collocation uses, not only improves liquor output rate, flavor substance in the most favourable wine
Produce.
Preferably, described step 4) enzymatic synthesis condition is to add 0.8%～1.5% caproic acid, adds 4.5%～5.5% esterification
Monas cuspurpureus Went, is placed in fermentation tank 30～32 DEG C of constant temperature esterification 7～21 days.
The joining day of esterified red yeast is to carry out after alcohol fermentation terminates rather than in the initial of alcohol fermentation or mistake
Cheng Zhong.
Preferably, described step 5) distillation takes wine method particularly includes: mash to be distilled is loaded retort, to retort
Inside be passed through pure air, and heat mash in atmospheric conditions, collect distillate the most further rectified spirit degree be 62～
67 degree of Chinese liquor that i.e. can get Luzhou-flavor.
Preferably, the flow being passed through pure air is: 1～20m3/ h/1000kg, during distillation, mash temperature is 80～99
℃。
It is further preferred that it is base liquor that described still distillation method distillation obtains Chinese liquor,
Preferably, base liquor being stored in closing wine storage tank, the alcoholic strength of regulation wine liquid is 4～12 degree, adds in wine liquid
Add step 3) saccharified liquid that obtains, regulation pol is 3～12 ° of Be ', adds the germination Semen arachidis hypogaeae hydrolysis that full nitrogen is 2.00g/100mL
Protein liquid 5%～10%, adds containing glucanase, the enzymatic compositions of seminase, clostridium, lactobacillus with
And the strain combination thing of SHENGXIANG yeast bacterium, 25～40 DEG C carry out ferment in second time, heat-preservation fermentation 6～after 12 hours；It is passed through ozone
0.02L/L fermentation liquid. per minute, at 35～39 DEG C of 6h that ferment；
Finally with air-distillation, rectification, obtain aromatic Chinese spirit.
The dosage of described enzymatic compositions and the weight ratio of wine liquid are 1:2000～3000, glucosan in described enzymatic compositions
Enzyme, the weight ratio of seminase are 1:0.1～5.Described strain combination thing by dry weight, the dosage of strain combination thing and wine liquid
Weight ratio be 1:2000～3000.Clostridium, lactobacillus and SHENGXIANG yeast bacterium in described strain combination thing
Weight ratio is 1:0.1～5:0.5～1.
This distillation ageing technique is applied:
1) low boiling point component volatilization: be passed through the air of cleaning toward retort, hydrogen sulfide, mercaptan, dimethyl disulfide etc. can be carried
Cause the material volatilization that new wine vegetarian is smelly.
2) redox reaction: be passed through the air of cleaning toward retort, the wine steam that the mash of boiling produces is sent out with air
Raw complicated reaction, wine steam and air are all gas phase, and both can be fully contacted, and the complicated ingredient in wine steam is at high temperature
Under the conditions of, there is rapidly redox reaction, generate various flavor and fragrance substance that wine body is had positive contribution.Send out at secondary
Ferment process is passed through ozone, adds the kind of flavor substance in wine body, containing multiple flavor components.
3) backflow effect: cold gas mutually impacts with the wine steam of high temperature, makes wine vapor portion condense, and forming part is returned
Stream returns mash, and this process is constantly carried out, and various compositions fill mutually collision in retort, fully react, abundant for producing
Micro constitutent provide good atmosphere.
4) supercharging Titian effect: be passed through the pressure in clean gas and changing retort, its pressure is had the work of increase
With, improve vapo(u)rizing temperature, beneficially the extraction of high boiling substance, add the complicated ingredient in wine body.To sum up, in Chinese liquor
Diversified flavor and fragrance substance, abundant micro constitutent, high boiling material are the material bases that Chinese liquor produces colloidization,
Also be that Chinese liquor becomes continuous soft essential condition, so, distillation technique of the present invention during white liquor distilling to the full extent
Remaining above-mentioned substance, therefore this distillation technique can promote Chinese liquor silk floss softening, more can accelerate follow-up liquor aging technique.
Above-mentioned enzymatic compositions is put in fermentation liquid and can carry out enzymatic reaction or Mei Lade with organic substance in fermentation liquid
Reaction, produces acid and can be quickly generated ester, thus produce fragrance matter.
Above-mentioned strain combination thing puts into can utilize in ethanol or saccharified liquid, germination Semen arachidis hypogaeae protein hydrolyzed solution in wine liquid to be had
Machine material carries out metabolism, is quickly generated ester, thus produces fragrance matter.
It addition, use the protein hydrolyzate of germination Semen arachidis hypogaeae, Semen arachidis hypogaeae can produce some functional materials, white Herba chenopodii after germinateing
The content of functional component such as reed alcohol are high, improve the nutritive value of Chinese liquor of the present invention.
The present invention has the beneficial effect that:
1, the inventive method be by after raw material pulverizing with water mix, add amylase liquefy, add the saccharifying enzyme short time
Insulation saccharifying, then adds the fermentation of saccharifying limit, yeast limit, adds the organic acid such as caproic acid and esterified red yeast is esterified after having fermented
Raw perfume, produces the Chinese liquor with Luzhou-flavor local flavor.
2, saccharifying and fermentation and esterification all use fermentation tank to instead of mud cellar for storing things, it is achieved that produce Luzhou-flavor wind under the conditions of liquid
Taste Chinese liquor.Without grain unstrained spirits discrepancy pond, reduce labor intensity, it is achieved that brewage the mechanization of overall process, automatization, be greatly enhanced
Production efficiency.
3, use enzyme preparation to replace Daqu (massive raw stater for alcholic liquor) as saccharifying agent, it is not necessary to artificial yeast production, decrease labour force, reduce and produce into
This.
4, without long-time high temperature steaming, energy-saving and emission-reduction.
5, fermentation period is short, foreshortens to 10 days from original about 45 days, and distillation yield is high, improves than traditional handicraft distillation yield
45%.
6, the aromatic Chinese spirit that the present invention makes is different from the local flavor that tradition gives off a strong fragrance, and flavor components is pure, metabolism speed
Degree is fast, meets the demand of the light tasty and refreshing taste of modern.
7, production process of the present invention is all liquid, and raw material, intermediate product, semi-finished product whole process is carried by pipeline, process conditions
Can be precisely controlled, production environment health, cleaning, constant product quality.
8, the present invention is by using different leavens to combine and coordinate different fermentation technologys, adapts to different microorganisms raw
The demand of long characteristic, it is determined that brewage the saccharomycetic addition of stage variety classes and order, by multi-strain brewage is ground
Study carefully, yeast-alcohol metabolism has both been effectively ensured, other flavor substance metabolism such as lactic acid can be promoted again.
9, due to the fact that the high temperature gelatinizing stage, served sterilization functions, it is not necessary to sterilizing program has been set specially,
Simplification of flowsheet.
10, the present invention is by using saccharomyces cerevisiae, SHENGXIANG yeast, lactic acid bacteria combined ferment not only producing and ethanol rate high, simultaneously
Ethyl acetate and ethyl lactate ratio reasonable coordination in the aromatic Chinese spirit obtained, promote the quality of aromatic Chinese spirit；
11, Chinese liquor of the present invention is with low cost, and technology is simple and efficient, it is easy to operation, and experimental condition is gentle, without any
Catalytic specie, can apply to large-scale production, can effectively reduce impurity component in Chinese liquor, and promote that Chinese liquor is old within a short period of time
Ripe.This aging method effect is notable, and through the Chinese liquor that aging method processes, wine body sweet-smelling, fragrance is comfortable, CHENXIANG is obvious, acid
Substantially reduce, soft soft, have lingering fragrance.
12, adjust heating-up temperature and air mass flow during the present invention distills technique, make wine steam and air carry out appropriate
Interact, after having wine liquid to distillate, adjust heating-up temperature with control wine liquid well and distillate speed, in order to ensure that pure air exists
Mixing homogeneity in retort, described still distillation rice steamer is preferably provided with disperseing the gas of the pure air uniformity to be distributed
Device.
13, the inventive method integrated application bioanalysis (tart up material), Physical (molecular association, molecule activation
Can, low boiling point component volatilization), the method such as chemical method (oxidation reaction) Chinese liquor is urged old, promote molecular association, chemical oxidation
And the various ways such as low boiling point component volatilization, the present invention also increases the molecule activation energy of all kinds of material by adding gentle ventilation,
Improve intermolecular effective collision rate, make esterification, condensation, oxidoreduction etc. react acceleration, thus promote Chinese liquor
That learns in performance is aging.It addition, by being artificially induced air in aging method of the present invention, micro-oxygen bar of simulation pithos storage wine
Part, utilizes the oxidisability of oxygen therein to accelerate alcohol, the oxidation of aldehyde in wine body, thus promotes that wine is aging.Meanwhile, the present invention passes through
Add gentle ventilation, make hydrogen sulfide in wine liquid, mercaptan, dimethyl disulfide etc. cause the low boiling point component volatile substance volatilization that new wine vegetarian is smelly
Out, reduce the content of harmful substance, make Chinese liquor taste and quality more excellent
Detailed description of the invention
Further illustrate the present invention below in conjunction with embodiment, but the scope of protection of present invention is not limited to implement
The scope of example statement.
The impact on liquefaction of the embodiment 1 Sorghum vulgare Pers. degree of grinding
Solid-to-liquid ratio 1:5, diastatic action temperature 90 DEG C, pH5.5-6.0；Saccharifying enzyme operative temperature 60 DEG C, pH 4.5-5.0
The impact on liquefaction of the table 1 Sorghum vulgare Pers. degree of grinding
Data from table 1 are it can be seen that Sorghum vulgare Pers. degree of grinding is the least, and liquefaction effect is the best；But Sorghum vulgare Pers. degree of grinding is 50 to 60
After mesh, the impact on liquefaction effect is more and more less.Practical operation for convenience, we select Sorghum vulgare Pers. degree of grinding 50 to 60
Mesh.
The diastatic consumption of embodiment 2 and the selection of action time
Solid-to-liquid ratio 1:5, diastatic action temperature 90 DEG C, pH5.5-6.0；Saccharifying enzyme operative temperature 60 DEG C, pH4.5-5.0
The diastatic consumption of table 2 and the selection of action time
From table 2 it can be seen that amylase consumption from 0 increase to 75U/g time, content of reducing sugar increases very fast, after 75U/g
Content of reducing sugar growth rate gradually slows down.Because amylase remains to play one in follow-up long saccharifying and sweat
Being set for use, consider in terms of economic energy consumption, we select amylase consumption to be 50U/g, and action time is 1h (90 DEG C, pH
5.5-6.0)。
The mode of embodiment 3 diastatic fermentation and the selection of parameter
1) consumption of saccharifying enzyme and the selection of saccharificatinn period in first saccharifying after fermentation mode
Solid-to-liquid ratio 1:5, uses dilute H2SO4Regulation pH5.5-6.0, adds amylase 50U/g, and liquefy at 90 DEG C 1h, and interval is stirred
Mix；Use dilute H2SO4Regulation pH4.5-5.0；Saccharifying enzyme operative temperature 60 DEG C.
The consumption of saccharifying enzyme and the selection of saccharificatinn period in the first saccharifying after fermentation mode of table 3
From table 3 it can be seen that under same saccharifying enzyme concentration, content of reducing sugar extends with saccharificatinn period and increases, but 6h
Rear increments is minimum；Under same saccharificatinn period, content of reducing sugar increases, 90-150U/g section with the increase of saccharifying enzyme concentration
Increase relatively rapid, increase slower after 150U/g.Considering, the consumption of saccharifying enzyme is defined as 150U/g, and saccharificatinn period is
6h。
2) selection of first saccharifying after fermentation mode fermentation period
Solid-to-liquid ratio 1:5, amylase 50U/g, liquefy at 90 DEG C 1h, pH5.5-6.0；Saccharifying enzyme 150U/g, operative temperature 60
DEG C, saccharificatinn period 6h, pH4.5-5.0.First group: after being cooled to 30 DEG C, add the saccharomyces cerevisiae of 0.2%, send out respectively at 30 DEG C
Ferment (3d/4d/5d), distills karusen after having fermented, and receives 100ml distillate, surveys its alcoholic strength.Second group: 121
At DEG C after sterilizing 15min, after being cooled to 30 DEG C, adding the saccharomyces cerevisiae of 0.2%, at 30 DEG C, fermentation (3d/4d/5d) respectively, sends out
Karusen is distilled after completing by ferment, receives 100ml distillate, surveys its alcoholic strength.
The selection of the first saccharifying after fermentation mode fermentation period of table 4
From table 4, it can be seen that be no matter to ferment again after first saccharifying after fermentation or first saccharifying sterilizing, ferment after 4 days and produce
Alcohol amount has reached peak value the most, and therefore the fermentation period of first saccharifying after fermentation can be identified as 4 days.It addition, in identical fermentation
In time, before fermentation, sterilizing is more less than unsterilised produced alcohol amount, shows that the amylase not being inactivated, saccharifying enzyme are being grown
Remaining to work in the sweat of phase, the most also the first saccharifying after fermentation of explanation is the first saccharifying after fermentation in technical process,
And sweat substantially still comprises the fermentation of saccharifying limit, limit.
3) consumption of saccharifying enzyme and the selection of fermentation period in the fermentation mode of limit saccharifying limit
Solid-to-liquid ratio 1:5 (40g Sorghum vulgare Pers., 200ml water), adds amylase 50U/g, and 90 DEG C, pH5.5-6.0, liquefy 1h；Subsequently
It is cooled to 60 DEG C, regulates pH4.5 5.0, be separately added into saccharifying enzyme (50/100/150/200/500U/g), add the wine of 0.2%
Brewer yeast, at 30 DEG C, fermentation (3/5/7d) respectively under each saccharifying enzyme concentration, distills karusen after having fermented, receives
100ml distillate, surveys its alcoholic strength, and measures residual reducing sugar and remaining starch in karusen.
The consumption of saccharifying enzyme and the selection of fermentation period in the fermentation mode of saccharifying limit, table 5 limit
As can be seen from Table 5, under same saccharifying enzyme concentration, distillate alcoholic strength increases with the prolongation of fermentation period,
After 5d, increment is minimum, and in karusen, residual sugar, residual starch gradually decrease with the prolongation of fermentation period, reduces speed equally after 5d
Spend the least；Under same fermentation period, distillate alcoholic strength increases, 50U/g-100U/g rank with the increase of saccharifying enzyme consumption
Duan Zengchang is very fast, increases relatively slow after 100U/g, and in karusen, residual sugar, residual starch increase with the consumption of saccharifying enzyme and reduces,
Reduce speed also in the 50U/g--100U/g stage, reduce speed after 100U/g slower.Consider, limit sugar
Changing the consumption of saccharifying enzyme in the fermentation of limit and be defined as 100U/g, fermentation period is 5d.
The impact on first saccharifying after fermentation with the fermentation of saccharifying limit, limit of embodiment 4 solid-to-liquid ratio
Weighing 40g Sorghum vulgare Pers. powder, add water by different solid ratio, more all add amylase 50U/g, liquefy at 90 DEG C 1h,
pH5.5-6.0；After being then cooled to 60 DEG C, add 150U/g saccharifying enzyme, saccharifying 6h, be cooled to 30 DEG C, add 0.2% wine brewing
Yeast, 30 DEG C ferment 4 days, after having fermented distill karusen, receive 100ml distillate, survey its alcoholic strength, and measure
Residual reducing sugar and remaining starch in karusen.Weigh 40g Sorghum vulgare Pers. powder, add water by different solid ratio, more all add amylase
50U/g, liquefy at 90 DEG C 1h, pH5.5-6.0；After being then cooled to 30 DEG C, add 100U/g saccharifying enzyme, 0.2% saccharomyces cerevisiae,
30 DEG C ferment 5 days, after having fermented distill karusen, receive 100ml distillate, survey its alcoholic strength, and measure fermentation
Residual reducing sugar and remaining starch in wine with dregs.
The impact on first saccharifying after fermentation with the fermentation of saccharifying limit, limit of table 6 solid-to-liquid ratio
As can be seen from Table 6, the impact of solid-to-liquid ratio opposite side saccharifying limit fermentation is less, but the impact on first saccharifying after fermentation
The biggest.Reason is that solid-to-liquid ratio directly affects concentration of reduced sugar, and starting reducing sugar excessive concentration of fermenting, yeast is had necessarily
Inhibitory action, thus affect distillation yield, cause residual sugar in karusen, residual shallow lake higher, reduce the utilization rate of raw material.Limit sugar
Change limit fermentation energy efficiently solves and affects the problem of fermentation because fermentation initial sugar excessive concentration, drastically increases distillation yield,
Reduce residual sugar, residual shallow lake, improve the utilization rate of raw material.
The mode of embodiment 5 diastatic fermentation and the determination of parameter
In sum, first saccharifying after fermentation has the advantage that fermentation period is short, but is affected relatively big by solid-to-liquid ratio, and remnants are also
Raw sugar and remaining starch are the highest；The fermentation of saccharifying limit, limit, compared with first saccharifying after fermentation, can save the consumption of saccharifying enzyme, moreover it is possible to joint
Save thermal energy consumption during saccharifying, energy a certain degree of reduction residual sugar, residual shallow lake, improve distillation yield, but fermentation period is slightly longer.Therefore I
Two kinds of diastatic fermentation modes are combined.
Solid-to-liquid ratio 1:5 (40g Sorghum vulgare Pers., 200ml water), adds amylase 50U/g, and 90 DEG C, pH5.5-6.0, liquefy 1h, cooling
To 60 DEG C, regulate Ph4.5-5.0, add saccharifying enzyme 100U/g, be incubated saccharifying 0.5h at 60 DEG C, be cooled to 30 DEG C, add
The saccharomyces cerevisiae of 0.2%, in fermentation cylinder for fermentation at 30 DEG C.After having fermented, karusen is distilled, receive 100ml and distillate
Liquid, surveys its alcoholic strength, and measures residual reducing sugar and remaining starch in karusen.
The mode of table 7 diastatic fermentation and the determination of parameter
As can be seen from Table 7, limit saccharifying limit fermentation again after short time saccharifying, fermentation 4d just can reach only to use limit saccharifying
The effect of limit fermentation fermentation 5d, shortens fermentation period.This is because the saccharifying of short time, provide not only certain reproducibility
Sugar, the life meeting yeast is being bred, and does not the most affect the activity of major part saccharifying enzyme, it is ensured that the lasting sugar of the limit of limit saccharifying below fermentation
Change ability.
Embodiment 6 esterified red yeast is esterified
Prepare 3 parts of karusens: solid-to-liquid ratio 1:5 (40g Sorghum vulgare Pers., 200ml water), amylase 50U/g, pH=5.5-6.0,90 DEG C
Lower liquefaction 1h；After being then cooled to 60 DEG C, add 100U/g saccharifying enzyme insulation saccharifying 0.5h, be cooled to 30 DEG C, add 0.2%
Saccharomyces cerevisiae, 30 DEG C of bottom fermentations, fermentation 5d after take out, adjust pH to 4.5, add 1% caproic acid, add 5% esterified red yeast, be placed in
30 DEG C of constant temperature esterification of fermentation tank.Periodic detection index.
Table 8 esterified red yeast esterification result
Embodiment 7
Liquid produces the method for aromatic Chinese spirit, said method comprising the steps of:
1) Sorghum vulgare Pers. is pulverized: is pulverized by Sorghum vulgare Pers., obtains material 1；
2) liquid gelatinizing: material 1 is added amylase, carries out liquid gelatinizing, obtains material 2；
3) diastatic fermentation: material 2 cools down, regulates pH value, adds saccharifying enzyme saccharifying, obtains saccharified liquid, add leaven, sends out
Ferment, obtains material 3；
4) esterification: adjust pH to be esterified to 5 material 3；
5) distillation takes wine and obtains base liquor；
6) ferment in second time；
7) second distillation and rectification；
Complete liquid and produce the making of aromatic Chinese spirit.
Described step 1) material 1 granularity is 50 mesh.
Described step 2) condition of Sorghum vulgare Pers. liquid gelatinizing is: solid-to-liquid ratio is 1:3, and adding amylase consumption is 50U/g, temperature
85 DEG C, time 0.5h, pH5.5.
Described step 3) diastatic fermentation method is: logistics 2 is cooled to 55 DEG C, regulates pH 5.0, adds saccharifying enzyme 50U/g,
Saccharifying 0.8h；It is cooled to 30 DEG C, adds 0.2% ferment-fermented.
Described leaven is saccharomyces cerevisiae and SHENGXIANG yeast, and described SHENGXIANG yeast is Hansenula anomala or torulopsis,
In leaven, the weight ratio of saccharomyces cerevisiae and SHENGXIANG yeast is 1:0.3, adds saccharomyces cerevisiae, and 30 DEG C ferment 2 days, add raw perfume
Yeast, 30 DEG C ferment 3 days.
Described step 4) enzymatic synthesis condition is to add 0.8% caproic acid, adds 4.5% esterified red yeast, is placed in 30 DEG C of perseverances of incubator
Temperature esterification 7 days.
The joining day of esterified red yeast be carry out after alcohol fermentation terminates rather than, in the initial of alcohol fermentation or
During.
Described step 5) distillation takes wine method particularly includes: mash to be distilled is loaded retort, is passed through in retort
Pure air, and heat mash in atmospheric conditions, that collects after distillate the most further rectification i.e. can be distilled is white
Wine.
The flow being passed through pure air is: 1m3/ h/1000kg, during distillation, mash temperature is 80 DEG C.
Described step 6) by step 5) to obtain Chinese liquor be base liquor, base liquor is stored in closing wine storage tank, regulation wine liquid
Alcoholic strength is 4 degree, adds step 3 in wine liquid) saccharified liquid that obtains, regulation pol is 3 ° of Be ', and adding full nitrogen is 2.00g/
The germination peanut protein hydrolysate liquid 5%% of 100mL, adds containing glucanase, the enzymatic compositions of seminase, shuttle shape spore
The strain combination thing of bacillus, lactobacillus and SHENGXIANG yeast bacterium, 25 DEG C carry out ferment in second time, and heat-preservation fermentation is after 12 hours；Logical
Enter ozone 0.02L/L fermentation liquid. per minute, at 39 DEG C of 6h that ferment；
Finally according to step 7) second distillation and rectification: with air-distillation, rectification, obtaining aromatic Chinese spirit, its alcoholic strength is
60%vol, its ethyl hexanoate content is 4.5g/L.
The dosage of described enzymatic compositions and the weight ratio of wine liquid are 1:2000, glucanase in described enzymatic compositions, sweet
The weight ratio of dew carbohydrase is 1:0.1.Described strain combination thing by dry weight, the dosage of strain combination thing and the weight ratio of wine liquid
For 1:2000.In described strain combination thing, the weight ratio of clostridium, lactobacillus and SHENGXIANG yeast bacterium is 1:0.1:
0.5。
Embodiment 8
Liquid produces the method for aromatic Chinese spirit, said method comprising the steps of:
1) Sorghum vulgare Pers. is pulverized: is pulverized by Sorghum vulgare Pers., obtains material 1；
2) liquid gelatinizing: material 1 is added amylase, carries out liquid gelatinizing, obtains material 2；
3) diastatic fermentation: material 2 cools down, regulates pH value, adds saccharifying enzyme saccharifying, obtains saccharified liquid, add leaven, sends out
Ferment, obtains material 3；
4) esterification: adjust pH to be esterified to 4.5 material 3；
5) distillation takes wine；Obtain base liquor；
6) ferment in second time；
7) second distillation and rectification；
Complete liquid and produce the making of aromatic Chinese spirit.
Described step 1) material 1 granularity is 60 mesh.
Described step 2) condition of Sorghum vulgare Pers. liquid gelatinizing is: solid-to-liquid ratio is 1:5, and adding amylase consumption is 75U/g, temperature
85 DEG C, time 1.5h, pH6.
Described step 3) diastatic fermentation method is: logistics 2 is cooled to 65 DEG C, regulates pH 5.0, adds saccharifying enzyme 150U/g,
Saccharifying 0.3h；It is cooled to 30 DEG C, adds 0.5% ferment-fermented.
Described leaven is saccharomyces cerevisiae and SHENGXIANG yeast, described SHENGXIANG yeast be Hansenula anomala and torulopsis by
When weight ratio is the combination of 1:1.2, in leaven, the weight ratio of saccharomyces cerevisiae and SHENGXIANG yeast is 1:0.5, adds saccharomyces cerevisiae,
35 DEG C ferment 2 days, add Hansenula anomala, and 30 DEG C ferment 2 days；Being eventually adding torulopsis, 30 DEG C ferment 1 day.
Described step 4) enzymatic synthesis condition is to add 1.5% caproic acid, adds 5.5% esterified red yeast, is placed in 32 DEG C of perseverances of incubator
Temperature esterification 7 days.
The joining day of esterified red yeast is to carry out after alcohol fermentation terminates rather than in the initial of alcohol fermentation or mistake
Cheng Zhong.
Described step 5) distillation takes wine method particularly includes: mash to be distilled is loaded retort, in rice steamer, is passed through cleaning
Air, and heat mash in atmospheric conditions, collect the Chinese liquor after distillate the most further rectification i.e. can be distilled.
The flow being passed through pure air is: 20m3/ h/1000kg, during distillation, mash temperature is 99 DEG C.
Described step 6) by step 5) to obtain Chinese liquor be base liquor, base liquor is stored in closing wine storage tank, regulation wine liquid
Alcoholic strength is 12 degree, adds step 3 in wine liquid) saccharified liquid that obtains, regulation pol is 12 ° of Be ', and adding full nitrogen is 2.00g/
The germination peanut protein hydrolysate liquid 10% of 100mL, adds containing glucanase, the enzymatic compositions of seminase, shuttle shape spore
The strain combination thing of bacillus, lactobacillus and SHENGXIANG yeast bacterium, 25 DEG C carry out ferment in second time, and heat-preservation fermentation is after 12 hours；Logical
Enter ozone 0.02L/L fermentation liquid. per minute, at 35 DEG C of 6h that ferment；Finally according to step 7) second distillation and rectification: steam with normal pressure
Evaporate, rectification, obtain aromatic Chinese spirit, its alcoholic strength is 62%vol, and its ethyl hexanoate content is 4.8g/L.
The dosage of described enzymatic compositions and the weight ratio of wine liquid are 1:3000, glucanase in described enzymatic compositions, sweet
The weight ratio of dew carbohydrase is 1:5.By dry weight, the dosage of strain combination thing with the weight ratio of wine liquid is described strain combination thing
1:3000.In described strain combination thing, the weight ratio of clostridium, lactobacillus and SHENGXIANG yeast bacterium is 1:5:1.
Embodiment 9
Liquid produces the method for aromatic Chinese spirit, said method comprising the steps of:
1) Sorghum vulgare Pers. is pulverized: is pulverized by Sorghum vulgare Pers., obtains material 1；
2) liquid gelatinizing: material 1 is added amylase, carries out liquid gelatinizing, obtains material 2；
3) diastatic fermentation: material 2 cools down, regulates pH value, adds saccharifying enzyme saccharifying, obtains saccharified liquid, add leaven, sends out
Ferment, obtains material 3；
4) esterification: adjust pH to be esterified to 4.8 material 3；
5) distillation takes wine and obtains base liquor；
6) ferment in second time；
7) second distillation and rectification；Complete liquid and produce the making of aromatic Chinese spirit.
Described step 1) material 1 granularity is 55 mesh.
Described step 2) condition of Sorghum vulgare Pers. liquid gelatinizing is: solid-to-liquid ratio is 1:4, and adding amylase consumption is 75U/g, temperature
95 DEG C, time 1h, pH5.5.
Described step 3) diastatic fermentation method is: logistics 2 is cooled to 60 DEG C, regulates pH 4.5, adds saccharifying enzyme 150U/g,
Saccharifying 0.5h；It is cooled to 30 DEG C, adds 0.2%% ferment-fermented.
When described leaven is saccharomyces cerevisiae, SHENGXIANG yeast and lactic acid bacteria, described SHENGXIANG yeast be Hansenula anomala or
Torulopsis, wherein in leaven, saccharomyces cerevisiae, the weight ratio of SHENGXIANG yeast are 1:0.3, add saccharomyces cerevisiae, 30 DEG C of fermentations 3
My god, add SHENGXIANG yeast, 35 DEG C ferment 2 days.
Described step 4) enzymatic synthesis condition is to add 1.5% caproic acid, adds 5% esterified red yeast, is placed in 32 DEG C of constant temperature of incubator
It is esterified 5 days.
Described step 5) distillation takes wine method particularly includes: mash to be distilled is loaded retort, in rice steamer, is passed through cleaning
Air, and heat mash in atmospheric conditions, collect the Chinese liquor after distillate the most further rectification i.e. can be distilled.
The flow being passed through pure air is: 15m3/ h/1000kg, during distillation, mash temperature is 85 DEG C.
Described step 6) by step 5) to obtain Chinese liquor be base liquor, base liquor is stored in closing wine storage tank, regulation wine liquid
Alcoholic strength is 10 degree, adds step 3 in wine liquid) saccharified liquid that obtains, regulation pol is 10 ° of Be ', and adding full nitrogen is 2.00g/
The germination peanut protein hydrolysate liquid 8% of 100mL, adds containing glucanase, the enzymatic compositions of seminase, shuttle shape spore bar
The strain combination thing of bacterium, lactobacillus and SHENGXIANG yeast bacterium, carries out ferment in second time between 35 DEG C, heat-preservation fermentation is after 10 hours；
It is passed through ozone 0.02L/L fermentation liquid. per minute, at 36 DEG C of 6h that ferment；
Finally according to step 7) second distillation and rectification: with air-distillation, rectification, obtaining aromatic Chinese spirit, its alcoholic strength is
62%vol, its ethyl hexanoate content is 4.8g/L.
The dosage of described enzymatic compositions and the weight ratio of wine liquid are 1:2500, glucanase in described enzymatic compositions, sweet
The weight ratio of dew carbohydrase is 1:3.By dry weight, the dosage of strain combination thing with the weight ratio of wine liquid is described strain combination thing
1:2800.In described strain combination thing, the weight ratio of clostridium, lactobacillus and SHENGXIANG yeast bacterium is 1:0.8:
0.8。
Embodiment 10
Liquid produces the method for aromatic Chinese spirit, said method comprising the steps of:
1) Sorghum vulgare Pers. is pulverized: is pulverized by Sorghum vulgare Pers., obtains material 1；
2) liquid gelatinizing: material 1 is added amylase, carries out liquid gelatinizing, obtains material 2；
3) diastatic fermentation: material 2 cools down, regulates pH value, adds saccharifying enzyme saccharifying, obtains saccharified liquid, add leaven, sends out
Ferment, obtains material 3；
4) esterification: adjust pH to be esterified to 4.5 material 3；
5) distillation takes wine and obtains base liquor；
6) ferment in second time；
7) second distillation and rectification；
Complete liquid and produce the making of aromatic Chinese spirit.
Described step 1) material 1 granularity is 50 mesh.
Described step 2) condition of Sorghum vulgare Pers. liquid gelatinizing is: solid-to-liquid ratio is 1:5, and adding amylase consumption is 65U/g, temperature
90 DEG C, time 1h, pH5.8.
Described step 3) diastatic fermentation method is: logistics 2 is cooled to 60 DEG C, regulates pH 4.9, adds saccharifying enzyme 90U/g,
Saccharifying 1h；It is cooled to 30 DEG C, adds 0.3% ferment-fermented.
Described leaven is saccharomyces cerevisiae or SHENGXIANG yeast or lactic acid bacteria or a combination thereof, and described SHENGXIANG yeast is that the abnormal Chinese is inferior
Yeast or torulopsis or a combination thereof.
Described leaven is saccharomyces cerevisiae, SHENGXIANG yeast, described SHENGXIANG yeast be Hansenula anomala and torulopsis by
Weight ratio is the combination of 1:1～1.2, and wherein in leaven, saccharomyces cerevisiae, SHENGXIANG yeast, the weight ratio of lactic acid bacteria are 1:0.5.Add
Entering saccharomyces cerevisiae, 35 DEG C ferment 2 days；Adding Hansenula anomala, 35 DEG C ferment 2 days；Adding torulopsis, 35 DEG C ferment 1 day.
Described step 4) enzymatic synthesis condition is to add 1.5% caproic acid, adds 4.8% esterified red yeast, is placed in 31 DEG C of perseverances of incubator
Temperature esterification 5 days.
Described step 5) distillation takes wine method particularly includes: mash to be distilled is loaded retort, in rice steamer, is passed through cleaning
Air, and heat mash in atmospheric conditions, collect the Chinese liquor after distillate the most further rectification i.e. can be distilled.
The flow being passed through pure air is: 8m3/ h/1000kg, during distillation, mash temperature is 85 DEG C.
Described step 6) by step 5) to obtain Chinese liquor be base liquor, base liquor is stored in closing wine storage tank, regulation wine liquid
Alcoholic strength is 8 degree, adds step 3 in wine liquid) saccharifying saccharified liquid, regulation pol is 6 ° of Be ', and adding full nitrogen is 2.00g/
The germination peanut protein hydrolysate liquid 6% of 100mL as fermentation liquid, adds containing glucanase, seminase in fermentation liquid
Enzymatic compositions, the strain combination thing of clostridium, lactobacillus and SHENGXIANG yeast bacterium, control pending wine liquid temperature and exist
Between 35 DEG C, heat-preservation fermentation 11 hours；It is passed through ozone 0.02L/L fermentation liquid. per minute, at 36 DEG C of 6h that ferment；
Finally according to step 7) second distillation and rectification: with air-distillation, rectification, obtaining aromatic Chinese spirit, its alcoholic strength is
62%vol, its ethyl hexanoate content is 4.8g/L.
The dosage of described enzymatic compositions and the weight ratio of wine liquid are 1:2900, glucanase in described enzymatic compositions, sweet
The weight ratio of dew carbohydrase is 1:4.By dry weight, the dosage of strain combination thing with the weight ratio of wine liquid is described strain combination thing
1:2600.In described strain combination thing, the weight ratio of clostridium, lactobacillus and SHENGXIANG yeast bacterium is 1:3:3.
The above embodiments are only the preferred technical solution of the present invention, and are not construed as the restriction for the present invention, this Shen
Embodiment in please and the feature in embodiment, can mutual combination in any in the case of not conflicting.The protection model of the present invention
Enclose the technical scheme should recorded with claim, including the equivalent side of technical characteristic in the technical scheme that claim is recorded
Case is protection domain.Equivalent the most in this range is improved, also within protection scope of the present invention.
Claims (10)
1. the method that liquid produces aromatic Chinese spirit, it is characterised in that said method comprising the steps of:
1) Sorghum vulgare Pers. is pulverized: is pulverized by Sorghum vulgare Pers., obtains material 1；
2) liquid gelatinizing: material 1 is added amylase, carries out liquid gelatinizing, obtains material 2；
3) diastatic fermentation: material 2 cools down, regulates pH value, adds saccharifying enzyme saccharifying, obtains saccharified liquid, add leaven, fermentation,
Obtain material 3；
4) esterification: adjust pH to be esterified to 4.5 ~ 5 material 3；
5) distillation takes wine:
Complete liquid and produce the making of aromatic Chinese spirit.
Method the most according to claim 1, it is characterised in that: described step 1) material 1 granularity is 50 ~ 60 mesh.
Method the most according to claim 1, it is characterised in that: described step 2) condition of Sorghum vulgare Pers. liquid gelatinizing is: solid-liquid
Ratio is 1:3 ~ 5, and adding amylase consumption is 50 ~ 75U/g, temperature 85 ~ 95 DEG C, time 0.5 ~ 1.5 h, pH5.5-6.
Method the most according to claim 1, it is characterised in that: described step 3) diastatic fermentation method is: material 2 is cooled to
55 ~ 65 DEG C, regulate pH 4.5-5.0, add saccharifying enzyme 80 ~ 150U/g, saccharifying 0.3 ~ 0.8h；It is cooled to 30 DEG C, adds 0.2%
~ 0.5% is ferment-fermented.
Method the most according to claim 4, it is characterised in that: described leaven is saccharomyces cerevisiae or SHENGXIANG yeast or its group
Closing, described SHENGXIANG yeast is Hansenula anomala or torulopsis or a combination thereof.
Method the most according to claim 5, it is characterised in that: described leaven is saccharomyces cerevisiae and SHENGXIANG yeast, described
SHENGXIANG yeast is Hansenula anomala or torulopsis, in leaven the weight ratio of saccharomyces cerevisiae and SHENGXIANG yeast be 1:0.3 ~
0.5, add saccharomyces cerevisiae, 30 ~ 35 DEG C ferment 1 ~ 3 day, add SHENGXIANG yeast, and 30 ~ 35 DEG C of fermentations, total fermentation time is 5 days.
Method the most according to claim 5, it is characterised in that: described leaven is saccharomyces cerevisiae and SHENGXIANG yeast, described
SHENGXIANG yeast is Hansenula anomala and torulopsis by weight during for the combination of 1:1 ~ 1.2, in leaven saccharomyces cerevisiae and
The weight ratio of SHENGXIANG yeast is 1:0.3 ~ 0.5, adds saccharomyces cerevisiae, and 30 ~ 35 DEG C ferment 1 ~ 2 day, add Hansenula anomala,
30 ~ 35 DEG C ferment 1 ~ 2 day, are eventually adding torulopsis, and 30 ~ 35 DEG C of fermentations, total fermentation time is 5 days.
Method the most according to claim 1, it is characterised in that: described step 4) enzymatic synthesis condition is, adds 0.8% ~ 1.5% own
Acid, adds 4.5% ~ 5.5% esterified red yeast, is placed in 30 ~ 32 DEG C of constant temperature esterification of fermentation tank 7 ~ 10 days.
Method the most according to claim 1, it is characterised in that: the distillation of described step 5) takes wine method particularly includes: will wait to steam
The mash evaporated loads still distillation rice steamer, is passed through pure air, and heats mash in atmospheric conditions in rice steamer, collects distillate right
After further rectification i.e. can get aromatic Chinese spirit.
Method the most according to claim 9, it is characterised in that the flow being passed through pure air described in: is: 1～20 m3/h/
1000kg, during distillation, mash temperature is 80～99 DEG C.
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Cited By (6)
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|---|---|---|---|---|
| CN108117953A (en) * | 2017-12-20 | 2018-06-05 | 青海互助县威达青稞酒有限责任公司 | A kind of naked oats wine and preparation method thereof |
| CN109517690A (en) * | 2019-01-23 | 2019-03-26 | 河北山庄老酒股份有限公司 | A kind of liquid state fermentation method of white wine |
| CN109517694A (en) * | 2019-01-23 | 2019-03-26 | 河北山庄老酒股份有限公司 | A kind of method of brewing liquid Luzhou-flavor liquo |
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| CN108117953A (en) * | 2017-12-20 | 2018-06-05 | 青海互助县威达青稞酒有限责任公司 | A kind of naked oats wine and preparation method thereof |
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| CN109517694A (en) * | 2019-01-23 | 2019-03-26 | 河北山庄老酒股份有限公司 | A kind of method of brewing liquid Luzhou-flavor liquo |
| CN109517690B (en) * | 2019-01-23 | 2022-07-26 | 河北山庄老酒股份有限公司 | Liquid state fermentation method of white spirit |
| CN114480049A (en) * | 2022-02-25 | 2022-05-13 | 四川惠泰农业科技有限公司 | Method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan |
| CN114480053A (en) * | 2022-03-02 | 2022-05-13 | 潘叶平 | Brewing method of rice-flavor glutinous grain white spirit |
| CN117165385A (en) * | 2023-09-12 | 2023-12-05 | 褚马(上海)酒业有限公司 | Microbial fermentation process for accelerating white spirit aging |
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Denomination of invention: Method of producing Luzhou flavor Baijiu in liquid state Effective date of registration: 20220718 Granted publication date: 20200804 Pledgee: Agricultural Bank of China Limited Zhijiang sub branch Pledgor: Hubei Zhijiang Liquor Industry Co.,Ltd. Registration number: Y2022980010638 |
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