CN106544229A - A kind of production technology of continuous soft fen-flavor type white spirit - Google Patents
A kind of production technology of continuous soft fen-flavor type white spirit Download PDFInfo
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- CN106544229A CN106544229A CN201611186900.5A CN201611186900A CN106544229A CN 106544229 A CN106544229 A CN 106544229A CN 201611186900 A CN201611186900 A CN 201611186900A CN 106544229 A CN106544229 A CN 106544229A
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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
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/13—Coniferophyta (gymnosperms)
- A61K36/14—Cupressaceae (Cypress family), e.g. juniper or cypress
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/80—Scrophulariaceae (Figwort family)
- A61K36/804—Rehmannia
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- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8967—Lilium, e.g. tiger lily or Easter lily
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- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8968—Ophiopogon (Lilyturf)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8994—Coix (Job's tears)
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Abstract
The present invention relates to liquor production technical field, and in particular to a kind of production technology of continuous soft fen-flavor type white spirit；Including techniques such as raw material selection, raw material infiltration, Sorghum vulgare Pers. steaming and decocting, mixed song, culture saccharification, distillation, ripening, ageings, Chinese liquor obtained in the present invention has continuous soft delicate fragrance, long times of aftertaste, it is fresh and sweet refreshing pure, quiet and tastefully laid out fine and smooth the characteristics of.
Description
Technical field
The present invention relates to liquor production technical field, and in particular to a kind of production technology of continuous soft fen-flavor type white spirit.
Background technology
Chinese liquor is with Cereals such as Sorghum vulgare Pers. as primary raw material, distilled with Daqu (massive raw stater for alcholic liquor), little bent or fermented wine mother etc. as saccharifying ferment Jing,
Saccharifying, fermentation, distillation, aging, blend and made by Spirit, be divided into Maotai-flavor liquor, aromatic Chinese spirit, fen-flavor type white spirit and
Other aromatic white spirits.
Traditional fen-flavor type white spirit is to brewage by single grain of rice mostly, and its fragrance is more dull, and wine body is thiner.
The content of the invention
For the deficiencies in the prior art, the invention provides a kind of production technology of continuous soft fen-flavor type white spirit, by improving
Formula and technique, so as to obtain a kind of continuous soft delicate fragrance, long times of aftertaste, fresh and sweet refreshing pure, the quiet and tastefully laid out fine and smooth continuous soft delicate fragrance type of point are white
Wine.
To realize object above, the present invention is achieved by the following technical programs：
A kind of production technology of continuous soft fen-flavor type white spirit, comprises the steps：
(1) raw material is chosen：Select it is new then receive without damaged, the evengranular Sorghum vulgare Pers. without going mouldy, rice, Semen Tritici aestivi, glutinous
Rice, SEMEN COICIS, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi are raw material, wherein, SEMEN COICIS is crushed as 20-50 mesh；
(2) raw material infiltration：Sorghum vulgare Pers. is soaked one day with 30～50 DEG C of warm water；After the mixing of rice, Semen Tritici aestivi, Oryza glutinosa and seed of Job's tears
Half a day is infiltrated in 30～50 DEG C of warm water, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi infiltrate 5-8 hours in 45～60 DEG C of warm water；
(3) Sorghum vulgare Pers. steaming and decocting：Raw material after processing in step (2) is drained, proper quantity of mineral water is added, is placed in iron pan, bavin
Fire is cooked；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30～35 DEG C are air cooled to, then uniformly sprinkles cultivation enzyme preparation,
Turn uniformly to room temperature, shelve 1-2 hours, then be sprinkled into distillers yeast, turn uniform；
(5) culture saccharification：The Testa Tritici skin that a layer thickness is 10～25cm is spread in bottom of pond portion, the ripe grain of step (4) is entered into pottery
Tank saccharifying, saccharificatinn period winter are 3～April, and summer is 2～March, piles up product temperature winter for 32～36 DEG C, piles up product temperature summer
For 36～42 DEG C；
(6) Jing distillations, ripening, ageing is obtained final product.
Further, the raw material is made up of the raw material of following parts by weight：Sorghum vulgare Pers. 20-30 parts, rice 25-30 parts are little
Wheat 10-15 parts, Oryza glutinosa 5-10 parts, SEMEN COICIS 5-10 part, Radix Rehmanniae Preparata 2-5 parts, Bulbus Lilii 1-5 parts, Radix Ophiopogonis 3-6 parts, Semen Platycladi 3-8 parts,
Mineral water 150-400 parts.
Further, the mineral water that the mineral water trickles under Hinterland of The Dabie Mountains bamboo root, and through quartz sand and work
Property charcoal adsorption filtration is obtained.
Further, at least one of the cultivation enzyme preparation in yeast, lactic acid bacteria, aspergillosis, cane molasses.
Further, the yeast is selected from candidiasis, Hanseniaspora sp. bacterium, Pichia yeast, Kloeckera japonica
At least one in bacterium and saccharomyces cerevisiae.
Further, in the step (4), cultivation enzyme preparation addition is the 0.2-0.5wt% of ripe grain quality.
Further, in the step (4) distillers yeast addition for ripe grain quality 12-25wt%.
Beneficial effects of the present invention are：
(1) liquor-making raw material is adjusted to Sorghum vulgare Pers., rice, Semen Tritici aestivi, Oryza glutinosa and SEMEN COICIS as major ingredient, with Radix Rehmanniae Preparata, Bulbus Lilii, wheat
Winter, Semen Platycladi are adjuvant, and with yeast, lactic acid bacteria, aspergillosis or cane molasses as fermenting agent, granulate raw material contributes to lifting wine
The strength of calligraphic strokes of unstrained spirits, may advantageously facilitate the fermentation of microorganism.
(2) raw material is foamed in advance using warm water, contributes to sorghum starch water suction gelatinizing, easily saturating heart during steaming and decocting, and can be saved
Energy, is conducive to saccharifying.
(3) Chinese liquor obtained in the present invention has continuous soft delicate fragrance, long times of aftertaste, it is fresh and sweet refreshing pure, quiet and tastefully laid out fine and smooth the characteristics of.
Specific embodiment
To make purpose, technical scheme and the advantage of the embodiment of the present invention clearer, below in conjunction with the enforcement of the present invention
Example, is clearly and completely described to the technical scheme in the embodiment of the present invention.Based on the embodiment in the present invention, this area
The every other embodiment obtained under the premise of creative work is not made by those of ordinary skill, belongs to protection of the present invention
Scope.
Embodiment 1：
A kind of production technology of continuous soft fen-flavor type white spirit, comprises the steps：
(1) raw material is chosen：Select it is new then receive without damaged, the evengranular Sorghum vulgare Pers. without going mouldy, rice, Semen Tritici aestivi, glutinous
Rice, SEMEN COICIS, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi are raw material, wherein, SEMEN COICIS is crushed as 20-50 mesh；
Raw material is made up of the raw material of following parts by weight：24 parts of Sorghum vulgare Pers., 28 parts of rice, 12 parts of Semen Tritici aestivi, 6 parts of Oryza glutinosa, Semen Coicis
5 parts of core, 4 parts of Radix Rehmanniae Preparata, 2 parts of Bulbus Lilii, 4 parts of Radix Ophiopogonis, 7 parts of Semen Platycladi, 320 parts of mineral water；Wherein, mineral water is selected from Hinterland of The Dabie Mountains
The mineral water trickled under bamboo root, and be filtrated to get through quartz sand and activated carbon adsorption；
(2) raw material infiltration：Sorghum vulgare Pers. is soaked one day with 30～50 DEG C of warm water；After the mixing of rice, Semen Tritici aestivi, Oryza glutinosa and seed of Job's tears
Half a day is infiltrated in 30～50 DEG C of warm water, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi are infiltrated 6 hours in 45～60 DEG C of warm water；
(3) Sorghum vulgare Pers. steaming and decocting：Raw material after processing in step (2) is drained, proper quantity of mineral water is added, is placed in iron pan, bavin
Fire is cooked；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30～35 DEG C are air cooled to, then uniformly sprinkles ripe grain quality
The cultivation enzyme preparation being made up of candidiasis, Hanseniaspora sp. bacterium and lactic acid bacteria of 0.4wt%, turns uniformly to room temperature, puts
Put 1.5 hours, then be sprinkled into the distillers yeast of the 20wt% of ripe grain quality, turn uniform；
(5) culture saccharification：The Testa Tritici skin that a layer thickness is 10～25cm is spread in bottom of pond portion, the ripe grain of step (4) is entered into pottery
Tank saccharifying 3 months；
(6) Jing distillations, ripening, ageing is obtained final product.
Embodiment 2：
A kind of production technology of continuous soft fen-flavor type white spirit, comprises the steps：
(1) raw material is chosen：Select it is new then receive without damaged, the evengranular Sorghum vulgare Pers. without going mouldy, rice, Semen Tritici aestivi, glutinous
Rice, SEMEN COICIS, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi are raw material, wherein, SEMEN COICIS is crushed as 20-50 mesh；
Raw material is made up of the raw material of following parts by weight：20 parts of Sorghum vulgare Pers., 30 parts of rice, 10 parts of Semen Tritici aestivi, 10 parts of Oryza glutinosa, Semen Coicis
5 parts of core, 5 parts of Radix Rehmanniae Preparata, 1 part of Bulbus Lilii, 6 parts of Radix Ophiopogonis, 3 parts of Semen Platycladi, 400 parts of mineral water；Wherein, mineral water is selected from Hinterland of The Dabie Mountains
The mineral water trickled under bamboo root, and be filtrated to get through quartz sand and activated carbon adsorption；
(2) raw material infiltration：Sorghum vulgare Pers. is soaked one day with 30～50 DEG C of warm water；After the mixing of rice, Semen Tritici aestivi, Oryza glutinosa and seed of Job's tears
Half a day is infiltrated in 30～50 DEG C of warm water, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi are infiltrated 8 hours in 45～60 DEG C of warm water；
(3) Sorghum vulgare Pers. steaming and decocting：Raw material after processing in step (2) is drained, proper quantity of mineral water is added, is placed in iron pan, bavin
Fire is cooked；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30～35 DEG C are air cooled to, then uniformly sprinkles ripe grain quality
The cultivation enzyme preparation being made up of Pichia yeast, Kloeckera japonica bacterium, lactic acid bacteria, aspergillosis, cane molasses of 0.3wt%, turns
It is uniform to shelve 1-2 hours to room temperature, then the distillers yeast of the 18wt% of ripe grain quality is sprinkled into, turn uniform；
(5) culture saccharification：The Testa Tritici skin that a layer thickness is 10～25cm is spread in bottom of pond portion, the ripe grain of step (4) is entered into pottery
Tank saccharifying 2 months；
(6) Jing distillations, ripening, ageing is obtained final product.
Embodiment 3：
A kind of production technology of continuous soft fen-flavor type white spirit, comprises the steps：
(1) raw material is chosen：Select it is new then receive without damaged, the evengranular Sorghum vulgare Pers. without going mouldy, rice, Semen Tritici aestivi, glutinous
Rice, SEMEN COICIS, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi are raw material, wherein, SEMEN COICIS is crushed as 20-50 mesh；
Raw material is made up of the raw material of following parts by weight：30 parts of Sorghum vulgare Pers., 25 parts of rice, 15 parts of Semen Tritici aestivi, 5 parts of Oryza glutinosa, Semen Coicis
10 parts of core, 2 parts of Radix Rehmanniae Preparata, 5 parts of Bulbus Lilii, 3 parts of Radix Ophiopogonis, 8 parts of Semen Platycladi, 150 parts of mineral water；Wherein, mineral water is selected from Dabie Mountain abdomen
The mineral water trickled under ground bamboo root, and be filtrated to get through quartz sand and activated carbon adsorption；
(2) raw material infiltration：Sorghum vulgare Pers. is soaked one day with 30～50 DEG C of warm water；After the mixing of rice, Semen Tritici aestivi, Oryza glutinosa and seed of Job's tears
Half a day is infiltrated in 30～50 DEG C of warm water, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi infiltrate 5-8 hours in 45～60 DEG C of warm water；
(3) Sorghum vulgare Pers. steaming and decocting：Raw material after processing in step (2) is drained, proper quantity of mineral water is added, is placed in iron pan, bavin
Fire is cooked；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30～35 DEG C are air cooled to, then uniformly sprinkles ripe grain quality
The cultivation enzyme preparation being made up of saccharomyces cerevisiae, lactic acid bacteria and aspergillosis of 0.5wt%, turns uniformly to room temperature, shelves 1-2 little
When, then the distillers yeast of the 12wt% of ripe grain quality is sprinkled into, turn uniform；
(5) culture saccharification：The Testa Tritici skin that a layer thickness is 10～25cm is spread in bottom of pond portion, the ripe grain of step (4) is entered into pottery
Tank saccharifying 4 months；
(6) Jing distillations, ripening, ageing is obtained final product.
Embodiment 4：
A kind of production technology of continuous soft fen-flavor type white spirit, comprises the steps：
(1) raw material is chosen：Select it is new then receive without damaged, the evengranular Sorghum vulgare Pers. without going mouldy, rice, Semen Tritici aestivi, glutinous
Rice, SEMEN COICIS, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi are raw material, wherein, SEMEN COICIS is crushed as 20-50 mesh；
Raw material is made up of the raw material of following parts by weight：28 parts of Sorghum vulgare Pers., 27 parts of rice, 14 parts of Semen Tritici aestivi, 8 parts of Oryza glutinosa, Semen Coicis
6 parts of core, 3 parts of Radix Rehmanniae Preparata, 4 parts of Bulbus Lilii, 5 parts of Radix Ophiopogonis, 5 parts of Semen Platycladi, 280 parts of mineral water；Wherein, mineral water is selected from Hinterland of The Dabie Mountains
The mineral water trickled under bamboo root, and be filtrated to get through quartz sand and activated carbon adsorption；
(2) raw material infiltration：Sorghum vulgare Pers. is soaked one day with 30～50 DEG C of warm water；After the mixing of rice, Semen Tritici aestivi, Oryza glutinosa and seed of Job's tears
Half a day is infiltrated in 30～50 DEG C of warm water, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi infiltrate 5-8 hours in 45～60 DEG C of warm water；
(3) Sorghum vulgare Pers. steaming and decocting：Raw material after processing in step (2) is drained, proper quantity of mineral water is added, is placed in iron pan, bavin
Fire is cooked；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30～35 DEG C are air cooled to, then uniformly sprinkle ripe grain quality by
The cultivation enzyme preparation of the 0.2wt% of lactic acid bacteria, aspergillosis and cane molasses composition, turns uniformly to room temperature, shelves 1-2 hours, then
The distillers yeast of the 25wt% of ripe grain quality is sprinkled into, is turned uniform；
(5) culture saccharification：The Testa Tritici skin that a layer thickness is 10～25cm is spread in bottom of pond portion, the ripe grain of step (4) is entered into pottery
Tank saccharifying, saccharifying 3 months；
(6) Jing distillations, ripening, ageing is obtained final product.
Above example only to illustrate technical scheme, rather than a limitation；Although with reference to the foregoing embodiments
The present invention has been described in detail, it will be understood by those within the art that：Which still can be to aforementioned each enforcement
Technical scheme described in example is modified, or carries out equivalent to which part technical characteristic；And these modification or
Replace, do not make the essence of appropriate technical solution depart from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (7)
1. a kind of production technology of continuous soft fen-flavor type white spirit, it is characterised in that comprise the steps：
(1) raw material is chosen：Select it is new then receive without damaged, the evengranular Sorghum vulgare Pers. without going mouldy, rice, Semen Tritici aestivi, Oryza glutinosa, the heart of a lotus seed
Semen Coicis, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi are raw material, wherein, SEMEN COICIS is crushed as 20-50 mesh；
(2) raw material infiltration：Sorghum vulgare Pers. is soaked one day with 30～50 DEG C of warm water；30 after the mixing of rice, Semen Tritici aestivi, Oryza glutinosa and seed of Job's tears～
Half a day is infiltrated in 50 DEG C of warm water, Radix Rehmanniae Preparata, Bulbus Lilii, Radix Ophiopogonis, Semen Platycladi infiltrate 5-8 hours in 45～60 DEG C of warm water；
(3) Sorghum vulgare Pers. steaming and decocting：Raw material after processing in step (2) is drained, proper quantity of mineral water is added, is placed in iron pan, firewood steams
It is ripe；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30～35 DEG C are air cooled to, then uniformly sprinkles cultivation enzyme preparation, turn
It is uniform to shelve 1-2 hours, then be sprinkled into distillers yeast to room temperature, turn uniform；
(5) culture saccharification：The Testa Tritici skin that a layer thickness is 10～25cm is spread in bottom of pond portion, the ripe grain of step (4) is entered into terrine sugar
Change, saccharificatinn period winter is 3～April, and summer is 2～March, piles up product temperature winter for 32～36 DEG C, piles up product temperature summer for 36
～42 DEG C；
(6) Jing distillations, ripening, ageing is obtained final product.
2. the production technology of continuous soft fen-flavor type white spirit as claimed in claim 1, it is characterised in that the raw material is by following weight
The raw material composition of number：Sorghum vulgare Pers. 20-30 parts, rice 25-30 parts, Semen Tritici aestivi 10-15 parts, Oryza glutinosa 5-10 parts, SEMEN COICIS 5-10 part are ripe
Ground 2-5 parts, Bulbus Lilii 1-5 parts, Radix Ophiopogonis 3-6 parts, Semen Platycladi 3-8 parts, mineral water 150-400 parts.
3. the production technology of continuous soft fen-flavor type white spirit as claimed in claim 1, it is characterised in that the mineral water is selected from big not
The mineral water trickled under middle of a mountain ground bamboo root, and be filtrated to get through quartz sand and activated carbon adsorption.
4. the production technology of continuous soft fen-flavor type white spirit as claimed in claim 1, it is characterised in that the cultivation enzyme preparation is selected from
At least one in yeast, lactic acid bacteria, aspergillosis, cane molasses.
5. the production technology of continuous soft fen-flavor type white spirit as claimed in claim 4, it is characterised in that the yeast is selected from false silk
At least one in yeast, Hanseniaspora sp. bacterium, Pichia yeast, Kloeckera japonica bacterium and saccharomyces cerevisiae.
6. the production technology of continuous soft fen-flavor type white spirit as claimed in claim 1, it is characterised in that cultivation in the step (4)
Enzyme preparation addition is the 0.2-0.5wt% of ripe grain quality.
7. the production technology of continuous soft fen-flavor type white spirit as claimed in claim 1, it is characterised in that distillers yeast in the step (4)
Addition for ripe grain quality 12-25wt%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106916694A (en) * | 2017-05-12 | 2017-07-04 | 安徽省运酒厂集团有限公司 | A kind of production technology of aromatic fruity white wine |
| CN108060091A (en) * | 2017-11-15 | 2018-05-22 | 宁夏红枸杞产业集团有限公司 | The application of aroma-producing yeast and its aroma-producing yeast in Chinese wolfberry fruit wine |
| CN109666559A (en) * | 2019-01-24 | 2019-04-23 | 河北山庄老酒股份有限公司 | A kind of soft-taste style blending liquor and its production method with antialcoholism function |
| CN110527606A (en) * | 2019-09-26 | 2019-12-03 | 贵州庄稼汉薏米产业开发有限公司 | A kind of coix seed wine and preparation method thereof |
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| CN106916694A (en) * | 2017-05-12 | 2017-07-04 | 安徽省运酒厂集团有限公司 | A kind of production technology of aromatic fruity white wine |
| CN108060091A (en) * | 2017-11-15 | 2018-05-22 | 宁夏红枸杞产业集团有限公司 | The application of aroma-producing yeast and its aroma-producing yeast in Chinese wolfberry fruit wine |
| CN108060091B (en) * | 2017-11-15 | 2021-06-11 | 宁夏红枸杞产业集团有限公司 | Aroma-producing yeast and application thereof in Chinese wolfberry fruit wine |
| CN109666559A (en) * | 2019-01-24 | 2019-04-23 | 河北山庄老酒股份有限公司 | A kind of soft-taste style blending liquor and its production method with antialcoholism function |
| CN110527606A (en) * | 2019-09-26 | 2019-12-03 | 贵州庄稼汉薏米产业开发有限公司 | A kind of coix seed wine and preparation method thereof |
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