CN106010873B - Method for producing Luzhou-flavor liquor in liquid state - Google Patents
Method for producing Luzhou-flavor liquor in liquid state Download PDFInfo
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- CN106010873B CN106010873B CN201610597367.5A CN201610597367A CN106010873B CN 106010873 B CN106010873 B CN 106010873B CN 201610597367 A CN201610597367 A CN 201610597367A CN 106010873 B CN106010873 B CN 106010873B
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- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
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Classifications
-
- 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 belongs to the technical field of liquor brewing, and particularly relates to a method for producing Luzhou-flavor liquor in a liquid state. The method comprises the steps of sorghum crushing, liquid gelatinization, saccharification and fermentation, esterification and distillation. The saccharification, the fermentation and the esterification are carried out in the fermentation tank, so that the production of the strong aromatic flavor liquor under the liquid condition is realized. The method is different from the traditional method for producing the wine by saccharification and fermentation under the solid state condition in the thick fragrant white spirit mud cellar, realizes the mechanization and automation of the whole brewing process, has no fermented grains to enter and exit the pool, reduces the labor intensity and greatly improves the production efficiency.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for producing Luzhou-flavor liquor in a liquid state.
Background
The Chinese liquor has a long history, the traditional strong aromatic liquor adopts Daqu as a saccharifying agent, and the production process comprises the steps of mixed steaming and mixed burning, slag adding and batching, and mud pit solid state fermentation. The steps of going in and out of the pool and filling into the retort from starter propagation to fermented grains are carried out manually. The equipment is simple, and the mechanization and automation degree is low. This results in high labor intensity, low production efficiency and the control of technological parameters is also based on experience. In more than a century, related subjects such as analytical chemistry, biological science, equipment manufacturing, automation control and the like are rapidly developed, chemical analysis, instrument detection and microbial analysis play an important role in liquor production, the scientificity of process control and liquor blending is enhanced, the liquor quality is obviously improved, and the labor intensity of workers is obviously reduced. However, the degree of mechanization of the white spirit industry is still very low compared with the beer, beverage and other industries.
In recent years, labor cost is continuously increased, and as the labor-intensive white spirit industry faces challenges, transformation and upgrading of the industry are more urgent. The traditional production of strong aromatic white spirit uses a mud cellar for brewing. The reason is that the mud cellar is a habitat of caproic acid bacteria, and the existence or quality of the mud cellar directly influences the content of ethyl caproate in the strong aromatic white spirit, so that the overall style of the strong aromatic white spirit is influenced. Meanwhile, the mud cellar used for the Luzhou-flavor liquor greatly limits the mode of fermented grains entering and exiting the cellar pool, easily breaks a material conveying chain, reduces the labor efficiency and increases the labor intensity. In addition, the traditional strong aromatic white spirit is brewed by using a solid state, and compared with a liquid state, the material in the solid state is not beneficial to transfer and conveying. Therefore, great difficulty is brought to mechanization of the whole brewing process of the strong aromatic Chinese spirits. Therefore, the mud cellar is bypassed, the form of the brewing material is changed, the fermentation tank production of the strong aromatic white spirit under the liquid state condition is realized, the traditional mud cellar brewing under the solid state condition is replaced, and the whole process of the strong aromatic white spirit brewing is mechanized to obtain substantial breakthrough.
Disclosure of Invention
Based on the method, the enzyme preparation is adopted to replace Daqu as the saccharifying agent, the Luzhou-flavor liquor is produced in a full liquid state, the labor force is reduced, the food safety and the product quality controllability are high, and the product quality is stable.
The technical scheme of the invention is as follows:
the method for producing the Luzhou-flavor liquor in a liquid state comprises the following steps:
1) and (3) sorghum crushing: pulverizing sorghum to obtain a material 1;
2) liquid gelatinization: adding amylase into the material 1, and carrying out liquid gelatinization to obtain a material 2;
3) saccharification and fermentation: cooling the material 2, adjusting the pH value, adding saccharifying enzyme for saccharification to obtain a saccharification liquid, adding a fermenting agent, and fermenting to obtain a material 3;
4) esterification: adjusting the pH value of the material 3 to 4.5-5 for esterification;
5) distilling to obtain liquor;
and finishing the production of the strong aromatic Chinese spirits in a liquid state.
Preferably, the granularity of the material 1 in the step 1) is 50-60 meshes.
Preferably, the conditions of the step 2) sorghum liquid gelatinization are as follows: the solid-liquid ratio is 1: 3-5, adding amylase at the dosage of 50-75U/g, at the temperature of 85-95 ℃, for 0.5-1.5 h, and at the pH of 5.5-6.
Preferably, the saccharification and fermentation method in the step 3) is as follows: cooling the material 2 to 55-65 ℃, adjusting the pH to 4.5-5.0, adding 80-150U/g of saccharifying enzyme, and saccharifying for 0.3-0.8 h; then cooling to 30 ℃, and adding 0.2-0.5% of leaven for fermentation.
Preferably, the leavening agent is saccharomyces cerevisiae or aroma-producing yeast or lactobacillus or the combination thereof, and the aroma-producing yeast is hansenula anomala or torulopsis yeast or the combination thereof.
Preferably, the leavening agent is saccharomyces cerevisiae and aroma-producing yeast, the aroma-producing yeast is hansenula anomala or torulopsis yeast, the weight ratio of the saccharomyces cerevisiae to the aroma-producing yeast in the leavening agent is 1: 0.3-0.5, the saccharomyces cerevisiae is added, the fermentation is carried out for 1-3 days at the temperature of 30-35 ℃, the aroma-producing yeast is added, the fermentation is carried out at the temperature of 30-35 ℃, and the total fermentation time is 5 days.
Preferably, the leavening agent is saccharomyces cerevisiae and aroma-producing yeast, when the aroma-producing yeast is a combination of hansenula anomala and torulopsis globosa in a weight ratio of 1: 1-1.2, the weight ratio of the saccharomyces cerevisiae to the aroma-producing yeast in the leavening agent is 1: 0.3-0.5, the saccharomyces cerevisiae is added and fermented for 1-2 days at 30-35 ℃, the hansenula anomala is added and fermented for 1-2 days at 30-35 ℃, the torulopsis globosa is added and fermented at 30-35 ℃, and the total fermentation time is 5 days.
By adding different types of yeasts and matching for use, the wine yield is improved, and flavor substances in the wine are favorably generated.
Preferably, the esterification condition in the step 4) is that 0.8-1.5% of caproic acid is added, 4.5-5.5% of esterified red yeast rice is added, and the mixture is placed in a fermentation tank for esterification for 7-21 days at a constant temperature of 30-32 ℃.
The addition time of the esterified red yeast rice is carried out after the end of the alcohol fermentation, but not in the beginning or the process of the alcohol fermentation.
Preferably, the distillation wine-taking method in the step 5) comprises the following specific steps: and (3) filling the mash to be distilled into a distillation retort, introducing clean air into the distillation retort, heating the mash under the normal pressure condition, collecting distillate, and further rectifying the alcoholic strength to 62-67 degrees to obtain the strong aromatic white spirit.
Preferably, the flow rate of the introduced clean air is as follows: 1 to 20m3Per hour/1000 kg, and the temperature of mash during distillation is 80-99 ℃.
Further preferably, the white spirit obtained by the kettle type distillation method is base wine,
preferably, storing the base wine in a closed wine storage tank, adjusting the alcoholic strength of the wine to 4-12 degrees, adding the saccharified liquid obtained in the step 3) into the wine, adjusting the sugar degree to 3-12 degrees Be', adding 5-10% of germinated peanut protein hydrolysate liquid with total nitrogen of 2.00g/100m L, adding an enzyme composition containing glucanase and mannase, a strain composition of clostridium, lactobacillus and aroma-producing yeast, performing secondary fermentation at 25-40 ℃, preserving heat, fermenting for 6-12 hours, introducing ozone 0.02L/L fermentation liquid, fermenting for 6 hours at 35-39 ℃ per minute;
and finally, distilling and rectifying under normal pressure to obtain the strong aromatic Chinese spirits.
The weight ratio of the adding amount of the enzyme composition to the wine liquid is 1: 2000-3000, wherein the weight ratio of the glucanase to the mannase in the enzyme composition is 1: 0.1 to 5. The weight ratio of the added amount of the strain composition to the wine liquid is 1: 2000 to 3000. The weight ratio of the clostridium, the lactobacillus and the aroma-producing yeast in the strain composition is 1: 0.1-5: 0.5 to 1.
The distillation aging process is applied as follows:
1) volatilization of low-boiling components: introducing clean air into the retort to volatilize substances causing bad smell of new wine such as hydrogen sulfide, mercaptan, dimethyl sulfide, etc.
2) Oxidation-reduction reaction: clean air is introduced into the distillation retort, wine steam generated by the boiled mash and the air are subjected to complex reaction, the wine steam and the air are both in gas phase and can be fully contacted, and the complex components in the wine steam are subjected to oxidation-reduction reaction rapidly under the condition of high temperature to generate various aroma-generating and flavor-generating substances which positively contribute to wine bodies. Ozone is introduced during the secondary fermentation process, so that the variety of flavor substances in the wine body is increased, and the wine contains various flavor components.
3) Reflux action: the cold gas and the high-temperature wine steam mutually impact to partially condense the wine steam to form partial reflux and return mash, the process is continuously carried out, various components are fully collided in the distillation retort to fully react, and a good atmosphere is provided for generating rich trace components.
4) Pressurizing and fragrance improving effects: the clean gas is introduced to change the pressure in the distillation retort, so that the pressure is increased, the distillation temperature is increased, the extraction of high-boiling-point substances is facilitated, and the complex components in the wine body are increased. In conclusion, various aroma-producing and flavor-developing substances, rich trace components and high-boiling-point substances in the white spirit are the basis of substances for colloidizing the white spirit and are also the necessary conditions for the white spirit to become soft, so the substances are reserved to the greatest extent in the distillation process of the white spirit, and therefore, the distillation process can promote the soft distillation of the white spirit and can accelerate the subsequent aging process of the white spirit.
The enzyme composition is put into fermentation liquor to carry out enzymatic reaction or Maillard reaction with organic substances in the fermentation liquor, and acid is generated to rapidly generate ester, thereby generating fragrant substances.
The above strain composition can be added into wine to metabolize organic substances in alcohol or saccharified solution or germinated peanut protein hydrolysate to rapidly generate ester, thereby generating fragrant substances.
In addition, protein hydrolysate of germinated peanuts is adopted, functional substances can be generated after the peanuts germinate, the content of functional components such as resveratrol is high, and the nutritional value of the white spirit is improved.
The invention has the following beneficial effects:
1. the method comprises the steps of crushing raw materials, mixing the crushed raw materials with water, adding amylase for liquefaction, adding saccharifying enzyme for short-time heat preservation and saccharification, then adding yeast for saccharification and fermentation, and adding organic acids such as caproic acid and the like and esterified red yeast rice for esterification and aroma generation after fermentation is finished to produce the white spirit with strong aromatic flavor.
2. The fermentation tank is adopted to replace a mud cellar for saccharification, fermentation and esterification, so that the production of the strong aromatic flavor liquor under the liquid condition is realized. The fermented grains do not enter and exit the pool, the labor intensity is reduced, the mechanization and the automation of the whole brewing process are realized, and the production efficiency is greatly improved.
3. The enzyme preparation is adopted to replace Daqu as a saccharifying agent, manual yeast making is not needed, labor force is reduced, and production cost is reduced.
4. Long-time high-temperature cooking is not needed, and energy conservation and emission reduction are achieved.
5. The fermentation period is short, the fermentation period is shortened from about 45 days to 10 days, the wine yield is high, and the wine yield is improved by 45 percent compared with the wine yield of the traditional process.
6. The strong aromatic Chinese spirits prepared by the method are different from the traditional strong aromatic flavor, pure in flavor components and high in metabolism speed, and meet the requirements of light and refreshing taste of modern people.
7. The production process of the invention is all liquid, the raw materials, the intermediate products and the semi-finished products are conveyed by pipelines in the whole process, the process conditions can be accurately controlled, the production environment is sanitary and clean, and the product quality is stable.
8. The invention adopts different combinations of leaven and different fermentation processes, meets the requirements of different microorganism growth characteristics, determines the addition amount and sequence of different yeasts in the brewing stage, and effectively ensures the metabolism of yeast ethanol and promotes the metabolism of other flavor substances such as lactic acid and the like through the research on multi-strain brewing.
9. The invention has the sterilization effect due to the high-temperature gelatinization stage, does not need to specially set a sterilization program, and simplifies the process flow.
10. According to the method, the saccharomyces cerevisiae, the aroma-producing yeast and the lactic acid bacteria are adopted for combined fermentation, so that the ethanol production rate is high, the proportion of ethyl acetate and ethyl lactate in the obtained strong aromatic Chinese liquor is reasonably coordinated, and the quality of the strong aromatic Chinese liquor is improved;
11. the white spirit has the advantages of low cost, simple and efficient technology, easy operation, mild test conditions, no addition of any catalytic substance, applicability to large-scale production, effective reduction of impurity components in the white spirit and promotion of aging of the white spirit in a short time. The aging method has remarkable effect, and the Chinese liquor treated by the aging method has mellow body, comfortable fragrance, obvious aging fragrance, remarkably reduced pungency, softness and aftertaste.
12. In the distillation process, the heating temperature and the air flow are adjusted well, so that the wine steam and the air perform proper interaction, after the wine liquid is distilled, the heating temperature is adjusted to control the distillation speed of the wine liquid, and in order to ensure the mixing uniformity of the clean air in the distillation retort, the kettle-type distillation retort is preferably provided with a gas distributor capable of dispersing the uniformity of the clean air.
13. The method comprehensively applies various modes such as a biological method (adding fragrant substances), a physical method (molecular association, molecular activation energy and low-boiling-point component volatilization), a chemical method (oxidation reaction) and the like to accelerate aging of the white spirit, promote molecular association, chemical oxidation, low-boiling-point component volatilization and the like. In addition, the aging method of the invention simulates the micro-aerobic condition of the pottery jar wine storage by artificially introducing air, and accelerates the oxidation of alcohol and aldehyde in the wine body by utilizing the oxidation of oxygen in the pottery jar wine storage, thereby accelerating the aging of the wine. Meanwhile, the invention volatilizes the volatile substances of the low boiling point components causing the smell of the new wine, such as hydrogen sulfide, mercaptan, dimethyl sulfur and the like in the wine liquid through heating and ventilation, reduces the content of harmful substances and ensures that the taste and the quality of the white wine are more excellent
Detailed Description
The invention is further illustrated by the following examples, but the scope of the invention as claimed is not limited to the scope of the examples.
Example 1 Effect of sorghum grind on liquefaction
Solid-liquid ratio 1:5, the amylase action temperature is 90 ℃, and the pH value is 5.5-6.0; the saccharifying enzyme has an action temperature of 60 deg.C and a pH of 4.5-5.0
TABLE 1 impact of sorghum grind on liquefaction
As can be seen from the data in Table 1, the smaller the sorghum crushing degree is, the better the liquefaction effect is; however, the effect of the sorghum on the liquefaction effect is smaller and smaller after the sorghum grinding degree is 50 to 60 meshes. For the convenience of practical operation, the sorghum crushing degree is selected to be 50 to 60 meshes.
Example 2 selection of the amount of Amylase to be used and the duration of action
Solid-liquid ratio 1:5, the amylase action temperature is 90 ℃, and the pH value is 5.5-6.0; the saccharifying enzyme has an action temperature of 60 deg.C and pH of 4.5-5.0
TABLE 2 selection of the amount of amylase used and the duration of action
As can be seen from Table 2, when the amount of amylase used was increased from 0 to 75U/g, the reducing sugar content increased faster, and after 75U/g, the rate of increase in the reducing sugar content gradually decreased. Because the amylase still can play a certain role in the subsequent saccharification and fermentation processes for a long time, the amylase dosage is 50U/g and the action time is 1h (90 ℃, pH5.5-6.0) from the comprehensive consideration of economic energy consumption.
Example 3 selection of the mode and parameters of the saccharification and fermentation
1) Selection of saccharifying enzyme dosage and saccharifying time in saccharification-first and fermentation mode
The solid-liquid ratio is 1:5, diluted H is used2SO4Adjusting pH to 5.5-6.0, adding amylase 50U/g, liquefying at 90 deg.C for 1 hr, and stirring at intervals; with dilute H2SO4Adjusting the pH value to 4.5-5.0; the temperature for saccharifying enzyme is 60 ℃.
TABLE 3 selection of saccharifying enzyme dosage and saccharification time in saccharification followed by fermentation
As can be seen from Table 3, at the same saccharifying enzyme concentration, the reducing sugar content increased with the lengthening of the saccharifying time, but the increase was extremely small after 6 h; under the same saccharification time, the content of reducing sugar increases along with the increase of the concentration of the saccharifying enzyme, the section of 90-150U/g increases more rapidly, and the section after 150U/g increases more slowly. Comprehensively, the dosage of the saccharifying enzyme is determined to be 150U/g, and the saccharifying time is 6 h.
2) Selection of fermentation period in a saccharification-first and fermentation-second mode
Solid-liquid ratio 1:5, 50U/g of amylase, liquefying for 1h at 90 ℃, and the pH value is 5.5-6.0; saccharifying enzyme 150U/g, action temperature 60 deg.C, saccharifying time 6h, and pH 4.5-5.0. A first group: cooling to 30 deg.C, adding 0.2% Saccharomyces cerevisiae, fermenting at 30 deg.C (3d/4d/5d), distilling the fermented mash, receiving 100ml distillate, and measuring alcohol content. Second group: sterilizing at 121 deg.C for 15min, cooling to 30 deg.C, adding 0.2% Saccharomyces cerevisiae, fermenting at 30 deg.C (3d/4d/5d), distilling fermented mash, receiving 100ml distillate, and measuring alcohol content.
TABLE 4 selection of fermentation period for saccharification followed by fermentation
As can be seen from Table 4, the alcohol yield reached a peak substantially after 4 days of fermentation regardless of whether fermentation was carried out after saccharification or after saccharification and sterilization, and thus the fermentation period after saccharification was determined to be 4 days. In addition, the amount of alcohol produced by sterilization before fermentation is less than that produced by non-sterilization in the same fermentation time, which indicates that the amylase and the saccharifying enzyme which are not inactivated can still function in the long-term fermentation process, and also indicates that the fermentation after saccharification is only the fermentation after saccharification in the technical process, and the fermentation process still includes the fermentation while saccharification in essence.
3) Selection of the amount of saccharifying enzyme and fermentation period in simultaneous saccharification and fermentation
Solid-liquid ratio 1: 5(40g of sorghum and 200ml of water), adding 50U/g of amylase, liquefying for 1h at 90 ℃ and pH of 5.5-6.0; subsequently cooling to 60 deg.C, adjusting pH to 4.5-5.0, adding saccharifying enzyme (50/100/150/200/500U/g), adding 0.2% Saccharomyces cerevisiae, fermenting at 30 deg.C under each saccharifying enzyme concentration (3/5/7d), distilling fermented mash after fermentation is completed, receiving 100ml of distillate, measuring alcohol degree, and measuring residual reducing sugar and residual starch in fermented mash.
TABLE 5 selection of the amount of saccharifying enzyme and the fermentation period in the simultaneous saccharification and fermentation mode
As can be seen from Table 5, under the same saccharifying enzyme concentration, the alcoholic strength of the distillate is increased along with the extension of the fermentation period, the increase amount is extremely small after 5d, the residual sugar and the residual starch in the fermented mash are gradually reduced along with the extension of the fermentation period, and the reduction speed is extremely small after 5 d; under the same fermentation period, the alcohol content of the distillate is increased along with the increase of the dosage of the saccharifying enzyme, the increase is faster at the stage of 50U/g-100U/g, the increase is slower after 100U/g, the residual sugar and the residual starch in the fermented mash are reduced along with the increase of the dosage of the saccharifying enzyme, the reduction speed is faster at the stage of 50U/g-100U/g, and the reduction speed is slower after 100U/g. Comprehensively, the dosage of saccharifying enzyme in the fermentation process while saccharifying is determined to be 100U/g, and the fermentation period is 5 d.
Example 4 Effect of solid-liquid ratio on fermentation after saccharification and fermentation while saccharification
Weighing 40g of sorghum powder, adding water according to different solid-to-liquid ratios, adding 50U/g of amylase, liquefying at 90 ℃ for 1h, and keeping the pH value at 5.5-6.0; and then cooling to 60 ℃, adding 150U/g saccharifying enzyme, saccharifying for 6h, cooling to 30 ℃, adding 0.2% of saccharomyces cerevisiae, fermenting for 4 days at 30 ℃, distilling fermented mash after fermentation is finished, receiving 100ml of distillate, measuring alcoholic strength of the distillate, and measuring residual reducing sugar and residual starch in the fermented mash. Weighing 40g of sorghum powder, adding water according to different solid-to-liquid ratios, adding 50U/g of amylase, liquefying at 90 ℃ for 1h, and keeping the pH value at 5.5-6.0; and then cooling to 30 ℃, adding 100U/g saccharifying enzyme and 0.2% of saccharomyces cerevisiae, fermenting for 5 days at 30 ℃, distilling the fermented mash after the fermentation is finished, receiving 100ml of distillate, measuring the alcoholic strength of the distillate, and measuring residual reducing sugar and residual starch in the fermented mash.
TABLE 6 influence of solid-liquid ratio on fermentation after saccharification and fermentation while saccharification
As can be seen from Table 6, the solid-liquid ratio had a smaller effect on fermentation during saccharification, but the effect on fermentation after saccharification was large. The reason is that the solid-liquid ratio directly influences the concentration of reducing sugar, and the concentration of the reducing sugar at the beginning of fermentation is too high, so that the yeast has a certain inhibiting effect, the wine yield is influenced, the residual sugar and residual sediment in the fermented mash are higher, and the utilization rate of raw materials is reduced. The problem that fermentation is influenced due to overhigh concentration of fermentation initial sugar can be effectively solved while saccharification and fermentation are carried out, the wine yield is greatly improved, residual sugar and residual starch are reduced, and the utilization rate of raw materials is improved.
Example 5 determination of the mode and parameters of the saccharification and fermentation
In conclusion, the fermentation after saccharification has the advantage of short fermentation period, but is greatly influenced by the solid-liquid ratio, and the residual reducing sugar and residual starch are high; compared with the fermentation after saccharification, the fermentation while saccharification can save the using amount of saccharifying enzyme, can also save the heat energy consumption during saccharification, can reduce residual sugar and residual starch to a certain extent, improves the wine yield, but has a slightly longer fermentation period. Therefore, we combine two saccharification and fermentation modes.
Solid-liquid ratio 1: 5(40g of sorghum and 200ml of water), adding 50U/g of amylase, adjusting the pH value to 5.5-6.0 at 90 ℃, liquefying for 1h, cooling to 60 ℃, adjusting the pH value to 4.5-5.0, adding 100U/g of saccharifying enzyme, preserving the heat at 60 ℃, saccharifying for 0.5h, cooling to 30 ℃, adding 0.2% of saccharomyces cerevisiae, and fermenting in a fermentation tank at 30 ℃. Distilling the fermented mash after fermentation is finished, receiving 100ml of distillate, measuring the alcoholic strength of the distillate, and measuring residual reducing sugar and residual starch in the fermented mash.
TABLE 7 determination of the mode and parameters of the saccharification and fermentation
As can be seen from Table 7, fermentation 4d after a short period of saccharification while saccharification is performed resulted in fermentation for 5d while saccharification, which shortened the fermentation period. This is because the saccharification in a short time provides a certain reducing sugar to satisfy the growth and propagation of yeast, and ensures the continuous saccharification ability of fermentation while the subsequent saccharification is carried out without affecting the activity of most of the saccharifying enzymes.
Example 6 esterification of Monascus purpureus
Preparing 3 parts of fermented mash: solid-liquid ratio 1: 5(40g of sorghum and 200ml of water), 50U/g of amylase, 5.5-6.0 of pH and liquefying for 1h at 90 ℃; cooling to 60 deg.C, adding 100U/g saccharifying enzyme, saccharifying for 0.5h, cooling to 30 deg.C, adding 0.2% Saccharomyces cerevisiae, fermenting at 30 deg.C for 5d, taking out, adjusting pH to 4.5, adding 1% hexanoic acid, adding 5% esterified red rice, and esterifying at constant temperature of 30 deg.C in fermentation tank. The indicators are detected periodically.
TABLE 8 esterification of Red Rice results
Example 7
The method for producing the Luzhou-flavor liquor in a liquid state comprises the following steps:
1) and (3) sorghum crushing: pulverizing sorghum to obtain a material 1;
2) liquid gelatinization: adding amylase into the material 1, and carrying out liquid gelatinization to obtain a material 2;
3) saccharification and fermentation: cooling the material 2, adjusting the pH value, adding saccharifying enzyme for saccharification to obtain a saccharification liquid, adding a fermenting agent, and fermenting to obtain a material 3;
4) esterification: adjusting the pH value of the material 3 to 5 for esterification;
5) distilling to obtain base liquor;
6) performing secondary fermentation;
7) secondary distillation and rectification;
and finishing the production of the strong aromatic Chinese spirits in a liquid state.
The granularity of the material 1 in the step 1) is 50 meshes.
The conditions of the sorghum liquid gelatinization in the step 2) are as follows: the solid-liquid ratio is 1: 3, adding amylase with the dosage of 50U/g, at the temperature of 85 ℃, for 0.5h, and the pH value is 5.5.
The saccharification and fermentation method in the step 3) comprises the following steps: cooling the material flow 2 to 55 ℃, adjusting the pH value to 5.0, adding 50U/g of saccharifying enzyme, and saccharifying for 0.8 h; cooling to 30 deg.C, adding 0.2% starter, and fermenting.
The leaven is saccharomyces cerevisiae and aroma-producing yeast, the aroma-producing yeast is hansenula anomala or torulopsis yeast, the weight ratio of the saccharomyces cerevisiae to the aroma-producing yeast in the leaven is 1:0.3, the saccharomyces cerevisiae is added for fermentation for 2 days at 30 ℃, the aroma-producing yeast is added for fermentation for 3 days at 30 ℃.
And the esterification condition in the step 4) is that 0.8 percent of caproic acid is added, 4.5 percent of esterified red yeast rice is added, and the mixture is placed in an incubator for esterification for 7 days at the constant temperature of 30 ℃.
The addition time of the esterified red yeast rice is carried out after the end of the alcoholic fermentation, but not in the beginning or in the process of the alcoholic fermentation.
The specific method for distilling and taking the wine in the step 5) comprises the following steps: and (3) filling the mash to be distilled into a distillation retort, introducing clean air into the distillation retort, heating the mash under the normal pressure condition, collecting distillate, and further rectifying to obtain the distilled liquor.
The flow of the introduced clean air is as follows: 1m3The mash temperature during distillation is 80 ℃ per 1000 kg.
The step 6) takes the white spirit obtained in the step 5) as base wine, the base wine is stored in a closed wine storage tank, the alcoholic strength of the wine is adjusted to Be 4 degrees, the saccharified liquid obtained in the step 3) is added into the wine, the sugar degree is adjusted to Be 3 degrees Be', 5 percent of germinated peanut hydrolyzed protein liquid with the total nitrogen of 2.00g/100m L is added, then an enzyme composition containing glucanase and mannase, a strain composition of clostridium, lactobacillus and aroma-producing saccharomycetes are added, secondary fermentation is carried out at 25 ℃, after 12 hours of heat preservation fermentation, 0.02L/L fermentation liquid is introduced, and fermentation is carried out at 39 ℃ for 6 hours per minute;
and finally, carrying out secondary distillation and rectification according to the step 7), namely distilling and rectifying under normal pressure to obtain the strong aromatic Chinese spirit with the alcoholic strength of 60 vol% and the ethyl caproate content of 4.5 g/L.
The weight ratio of the adding amount of the enzyme composition to the wine liquid is 1: 2000, the weight ratio of the glucanase to the mannanase in the enzyme composition is 1: 0.1. the weight ratio of the added amount of the strain composition to the wine liquid is 1: 2000. the weight ratio of the clostridium, the lactobacillus and the aroma-producing yeast in the strain composition is 1: 0.1: 0.5.
example 8
The method for producing the Luzhou-flavor liquor in a liquid state comprises the following steps:
1) and (3) sorghum crushing: pulverizing sorghum to obtain a material 1;
2) liquid gelatinization: adding amylase into the material 1, and carrying out liquid gelatinization to obtain a material 2;
3) saccharification and fermentation: cooling the material 2, adjusting the pH value, adding saccharifying enzyme for saccharification to obtain a saccharification liquid, adding a fermenting agent, and fermenting to obtain a material 3;
4) esterification: adjusting the pH value of the material 3 to 4.5 for esterification;
5) distilling to obtain liquor; obtaining base wine;
6) performing secondary fermentation;
7) secondary distillation and rectification;
and finishing the production of the strong aromatic Chinese spirits in a liquid state.
The granularity of the material 1 in the step 1) is 60 meshes.
The conditions of the sorghum liquid gelatinization in the step 2) are as follows: the solid-liquid ratio is 1:5, adding amylase with the dosage of 75U/g, at the temperature of 85 ℃, for 1.5h and at the pH of 6.
The saccharification and fermentation method in the step 3) comprises the following steps: cooling the material flow 2 to 65 ℃, adjusting the pH value to 5.0, adding 150U/g of saccharifying enzyme, and saccharifying for 0.3 h; cooling to 30 deg.C, adding 0.5% starter, and fermenting.
The fermentation agent is saccharomyces cerevisiae and aroma-producing yeast, when the aroma-producing yeast is a combination of hansenula anomala and torulopsis yeast according to a weight ratio of 1:1.2, the weight ratio of the saccharomyces cerevisiae to the aroma-producing yeast in the fermentation agent is 1:0.5, the saccharomyces cerevisiae is added for fermentation at 35 ℃ for 2 days, then the hansenula anomala is added for fermentation at 30 ℃ for 2 days; finally adding torulopsis yeast, fermenting for 1 day at 30 ℃.
And the esterification condition in the step 4) is that 1.5 percent of caproic acid is added, 5.5 percent of esterified red yeast rice is added, and the mixture is placed in an incubator for esterification for 7 days at the constant temperature of 32 ℃.
The addition time of the esterified red yeast rice is carried out after the end of the alcohol fermentation, but not in the beginning or the process of the alcohol fermentation.
The specific method for distilling and taking the wine in the step 5) comprises the following steps: and (3) filling the mash to be distilled into a distillation retort, introducing clean air into the retort, heating the mash under the normal pressure condition, collecting distillate, and further rectifying to obtain the distilled liquor.
The flow of the introduced clean air is as follows: 20m3The mash temperature during distillation is 99 ℃ per 1000 kg.
And 6) taking the white spirit obtained in the step 5) as base wine, storing the base wine in a closed wine storage tank, adjusting the alcoholic strength of the wine to Be 12 degrees, adding the saccharified liquid obtained in the step 3) into the wine, adjusting the sugar degree to Be 12 degrees Be', adding 10% of germinated peanut hydrolyzed protein liquid with the total nitrogen of 2.00g/100m L, adding an enzyme composition containing glucanase and mannase, a strain composition containing clostridium, lactobacillus and aroma-producing yeast, performing secondary fermentation at 25 ℃, after performing heat preservation fermentation for 12 hours, introducing ozone 0.02L/L fermentation liquid, fermenting for 6 hours at 35 ℃, and finally performing secondary distillation and rectification according to the step 7) to obtain the strong aromatic white spirit by atmospheric distillation and rectification, wherein the alcoholic strength is 62% vol, and the ethyl caproate content is 4.8 g/L.
The weight ratio of the adding amount of the enzyme composition to the wine liquid is 1: 3000, the weight ratio of the glucanase to the mannase in the enzyme composition is 1: 5. the weight ratio of the added amount of the strain composition to the wine liquid is 1: 3000. the weight ratio of the clostridium, the lactobacillus and the aroma-producing yeast in the strain composition is 1: 5: 1.
example 9
The method for producing the Luzhou-flavor liquor in a liquid state comprises the following steps:
1) and (3) sorghum crushing: pulverizing sorghum to obtain a material 1;
2) liquid gelatinization: adding amylase into the material 1, and carrying out liquid gelatinization to obtain a material 2;
3) saccharification and fermentation: cooling the material 2, adjusting the pH value, adding saccharifying enzyme for saccharification to obtain a saccharification liquid, adding a fermenting agent, and fermenting to obtain a material 3;
4) esterification: adjusting the pH value of the material 3 to 4.8 for esterification;
5) distilling to obtain base liquor;
6) performing secondary fermentation;
7) secondary distillation and rectification; and finishing the production of the strong aromatic Chinese spirits in a liquid state.
The granularity of the material 1 in the step 1) is 55 meshes.
The conditions of the sorghum liquid gelatinization in the step 2) are as follows: the solid-liquid ratio is 1: 4, adding amylase with the dosage of 75U/g, at the temperature of 95 ℃, for 1h, and at the pH value of 5.5.
The saccharification and fermentation method in the step 3) comprises the following steps: cooling the material flow 2 to 60 ℃, adjusting the pH value to 4.5, adding 150U/g of saccharifying enzyme, and saccharifying for 0.5 h; cooling to 30 deg.C, adding 0.2% of leaven, and fermenting.
When the leaven is saccharomyces cerevisiae, aroma-producing yeast and lactobacillus, the aroma-producing yeast is hansenula anomala or torulopsis yeast, wherein the weight ratio of the saccharomyces cerevisiae to the aroma-producing yeast in the leaven is 1:0.3, the saccharomyces cerevisiae is added for fermentation at 30 ℃ for 3 days, the aroma-producing yeast is added for fermentation at 35 ℃ for 2 days.
And the esterification condition in the step 4) is that 1.5 percent of caproic acid is added, 5 percent of esterified red yeast rice is added, and the mixture is placed in an incubator for esterification for 5 days at the constant temperature of 32 ℃.
The specific method for distilling and taking the wine in the step 5) comprises the following steps: and (3) filling the mash to be distilled into a distillation retort, introducing clean air into the retort, heating the mash under the normal pressure condition, collecting distillate, and further rectifying to obtain the distilled liquor.
The flow of the introduced clean air is as follows: 15m3The mash temperature during distillation is 85 ℃ per 1000 kg.
The step 6) takes the white spirit obtained in the step 5) as base wine, the base wine is stored in a closed wine storage tank, the alcoholic strength of the wine is adjusted to 10 degrees, the saccharified liquid obtained in the step 3) is added into the wine, the sugar degree is adjusted to 10 degrees Be', 8% of germinated peanut hydrolyzed protein liquid with the total nitrogen of 2.00g/100m L is added, then an enzyme composition containing glucanase and mannase, a strain composition of clostridium, lactobacillus and aroma-producing yeast are added, secondary fermentation is carried out at 35 ℃, after 10 hours of heat preservation fermentation, 0.02L/L fermentation liquid is introduced, and fermentation is carried out at 36 ℃ for 6 hours per minute;
and finally, carrying out secondary distillation and rectification according to the step 7), namely distilling and rectifying under normal pressure to obtain the strong aromatic Chinese spirit with the alcoholic strength of 62 vol% and the ethyl caproate content of 4.8 g/L.
The weight ratio of the adding amount of the enzyme composition to the wine liquid is 1: 2500, wherein the weight ratio of the glucanase to the mannase in the enzyme composition is 1: 3. the weight ratio of the added amount of the strain composition to the wine liquid is 1: 2800. the weight ratio of the clostridium, the lactobacillus and the aroma-producing yeast in the strain composition is 1: 0.8: 0.8.
example 10
The method for producing the Luzhou-flavor liquor in a liquid state comprises the following steps:
1) and (3) sorghum crushing: pulverizing sorghum to obtain a material 1;
2) liquid gelatinization: adding amylase into the material 1, and carrying out liquid gelatinization to obtain a material 2;
3) saccharification and fermentation: cooling the material 2, adjusting the pH value, adding saccharifying enzyme for saccharification to obtain a saccharification liquid, adding a fermenting agent, and fermenting to obtain a material 3;
4) esterification: adjusting the pH value of the material 3 to 4.5 for esterification;
5) distilling to obtain base liquor;
6) performing secondary fermentation;
7) secondary distillation and rectification;
and finishing the production of the strong aromatic Chinese spirits in a liquid state.
The granularity of the material 1 in the step 1) is 50 meshes.
The conditions of the sorghum liquid gelatinization in the step 2) are as follows: the solid-liquid ratio is 1:5, adding amylase with the dosage of 65U/g, at the temperature of 90 ℃, for 1h, and at the pH value of 5.8.
The saccharification and fermentation method in the step 3) comprises the following steps: cooling the material flow 2 to 60 ℃, adjusting the pH value to 4.9, adding 90U/g of saccharifying enzyme, and saccharifying for 1 h; cooling to 30 deg.C, adding 0.3% starter, and fermenting.
The leaven is Saccharomyces cerevisiae or aroma-producing yeast or lactobacillus or their combination, and the aroma-producing yeast is Hansenula anomala or Torulopsis glabrata or their combination.
The leavening agent is saccharomyces cerevisiae and aroma-producing yeast, the aroma-producing yeast is a combination of hansenula anomala and torulopsis yeast according to a weight ratio of 1: 1-1.2, and the weight ratio of the saccharomyces cerevisiae, the aroma-producing yeast and the lactic acid bacteria in the leavening agent is 1: 0.5. Adding Saccharomyces cerevisiae, and fermenting at 35 deg.C for 2 days; adding Hansenula anomala, and fermenting at 35 deg.C for 2 days; adding Torulopsis to ferment at 35 deg.C for 1 day.
And the esterification condition in the step 4) is that 1.5 percent of caproic acid is added, 4.8 percent of esterified red yeast rice is added, and the mixture is placed in an incubator for esterification for 5 days at a constant temperature of 31 ℃.
The specific method for distilling and taking the wine in the step 5) comprises the following steps: and (3) filling the mash to be distilled into a distillation retort, introducing clean air into the retort, heating the mash under the normal pressure condition, collecting distillate, and further rectifying to obtain the distilled liquor.
The flow of the introduced clean air is as follows: 8m3The mash temperature during distillation is 85 ℃ per 1000 kg.
The step 6) is to store the white spirit obtained in the step 5) into a closed spirit storage tank, regulate the alcoholic strength of the spirit to 8 degrees, add the saccharified and saccharified liquid in the step 3) into the spirit, regulate the sugar degree to 6 degrees Be', add 6% of germinated peanut protein hydrolysate liquid with 2.00g/100m L of total nitrogen as fermentation liquid, add an enzyme composition containing glucanase and mannase, a strain composition of clostridium, lactobacillus and aroma-producing yeast into the fermentation liquid, control the temperature of the spirit to Be treated to Be 35 ℃, perform heat preservation fermentation for 11 hours, introduce 0.02L/L fermentation liquid and perform fermentation for 6 hours at 36 ℃ per minute;
and finally, carrying out secondary distillation and rectification according to the step 7), namely distilling and rectifying under normal pressure to obtain the strong aromatic Chinese spirit with the alcoholic strength of 62 vol% and the ethyl caproate content of 4.8 g/L.
The weight ratio of the adding amount of the enzyme composition to the wine liquid is 1: 2900, the weight ratio of the glucanase to the mannase in the enzyme composition is 1: 4. the weight ratio of the added amount of the strain composition to the wine liquid is 1: 2600. the weight ratio of the clostridium, the lactobacillus and the aroma-producing yeast in the strain composition is 1: 3: 3.
the above-described embodiments are merely preferred embodiments of the present invention, and should not be construed as limiting the present invention, and features in the embodiments and examples in the present application may be arbitrarily combined with each other without conflict. The protection scope of the present invention is defined by the claims, and includes equivalents of technical features of the claims. I.e., equivalent alterations and modifications within the scope hereof, are also intended to be within the scope of the invention.
Claims (5)
1. The method for producing the Luzhou-flavor liquor in the liquid state is characterized by comprising the following steps of:
1) and (3) sorghum crushing: pulverizing sorghum to obtain a material 1;
2) liquid gelatinization: adding amylase into the material 1, and carrying out liquid gelatinization to obtain a material 2;
3) saccharification and fermentation: cooling the material 2, adjusting the pH value, adding saccharifying enzyme for saccharification to obtain a saccharification liquid, adding a fermenting agent, and fermenting to obtain a material 3;
4) esterification: adjusting the pH value of the material 3 to 4.5-5 for esterification;
5) distilling to obtain wine:
completing the production of the liquid-state production of the strong aromatic Chinese spirits;
the fermentation agent is saccharomyces cerevisiae and aroma-producing yeast, the aroma-producing yeast is hansenula anomala or torulopsis yeast, the weight ratio of the saccharomyces cerevisiae to the aroma-producing yeast in the fermentation agent is 1: 0.3-0.5, the saccharomyces cerevisiae is added, the fermentation is carried out for 1-3 days at the temperature of 30-35 ℃, the aroma-producing yeast is added, the fermentation is carried out at the temperature of 30-35 ℃, and the total fermentation time is 5 days;
the conditions of the sorghum liquid gelatinization in the step 2) are as follows: the solid-liquid ratio is 1: 3-5, adding amylase at the dosage of 50-75U/g, at the temperature of 85-95 ℃, for 0.5-1.5 h, and at the pH of 5.5-6;
5) distilling liquor to obtain liquor as base liquor, storing the base liquor in a closed liquor storage tank, adjusting the alcoholic strength of liquor to 4-12 degrees, adding saccharified liquor obtained in the step 3), adjusting the sugar degree to 3-12 degrees Be', adding 5-10% of germinated peanut protein hydrolysate liquid with total nitrogen of 2.00g/100m L, adding an enzyme composition containing glucanase and mannase, a strain composition of clostridium, lactobacillus and aroma-producing saccharomycetes, performing secondary fermentation at 25-40 ℃, performing heat preservation fermentation for 6-12 hours, introducing ozone 0.02L/L fermentation liquor per minute, fermenting for 6 hours at 35-39 ℃, and finally performing atmospheric distillation and rectification to obtain aroma-type liquor, wherein the weight ratio of the added amount of the enzyme composition to the liquor is 1: 2000-3000, the weight ratio of the glucanase and the mannase in the enzyme composition is 1: 0.1-5, the weight ratio of the added amount of the strain composition to the liquor is 1: 2000-3000, and the weight ratio of the added amount of the lactobacillus composition to the liquor is 1: 0.1: 5-1: 1.5: 1: 5;
the esterification condition in the step 4) is that 0.8-1.5% of caproic acid is added, 4.5-5.5% of esterified red yeast rice is added, and the mixture is placed in a fermentation tank for esterification for 7-10 days at a constant temperature of 30-32 ℃;
the saccharification and fermentation method in the step 3) comprises the following steps: cooling the material 2 to 55-65 ℃, adjusting the pH to 4.5-5.0, adding 80-150U/g of saccharifying enzyme, and saccharifying for 0.3-0.8 h; cooling to 30 ℃, and adding 0.2-0.5% of leaven for fermentation.
2. The method of claim 1, wherein: the granularity of the material 1 in the step 1) is 50-60 meshes.
3. The method of claim 1, wherein: the fermentation agent is saccharomyces cerevisiae and aroma-producing yeast, when the aroma-producing yeast is a combination of hansenula anomala and torulopsis globosa in a weight ratio of 1: 1-1.2, the weight ratio of the saccharomyces cerevisiae to the aroma-producing yeast in the fermentation agent is 1: 0.3-0.5, the saccharomyces cerevisiae is added and fermented for 1-2 days at 30-35 ℃, the hansenula anomala is added and fermented for 1-2 days at 30-35 ℃, the torulopsis globosa is added finally and fermented at 30-35 ℃, and the total fermentation time is 5 days.
4. The method of claim 1, wherein: the specific method for distilling and taking the wine in the step 5) comprises the following steps: and (3) filling the mash to be distilled into a kettle-type distillation retort, introducing clean air into the retort, heating the mash under the normal pressure condition, collecting distillate, and further rectifying to obtain the strong aromatic Chinese spirit.
5. The method of claim 4, wherein: the flow of the introduced clean air is as follows: 1 to 20m3Per hour/1000 kg, and the temperature of mash during distillation is 80-99 ℃.
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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 |
| 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 |
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