CN106754055A - Method for producing strong aromatic base wine by liquid fermentation of corn flour - Google Patents
Method for producing strong aromatic base wine by liquid fermentation of corn flour Download PDFInfo
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- CN106754055A CN106754055A CN201611246499.XA CN201611246499A CN106754055A CN 106754055 A CN106754055 A CN 106754055A CN 201611246499 A CN201611246499 A CN 201611246499A CN 106754055 A CN106754055 A CN 106754055A
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- 125000003118 aryl group Chemical group 0.000 title claims abstract description 35
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- 235000014101 wine Nutrition 0.000 title abstract description 28
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
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- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
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- 235000013339 cereals Nutrition 0.000 description 22
- 239000000047 product Substances 0.000 description 21
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- 238000003825 pressing Methods 0.000 description 15
- 238000009835 boiling Methods 0.000 description 12
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- 238000001816 cooling Methods 0.000 description 5
- 239000008367 deionised water Substances 0.000 description 5
- 229910021641 deionized water Inorganic materials 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
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- 238000012360 testing method Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 238000004587 chromatography analysis Methods 0.000 description 4
- 238000004821 distillation Methods 0.000 description 4
- 238000004817 gas chromatography Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 235000018553 tannin Nutrition 0.000 description 4
- 229920001864 tannin Polymers 0.000 description 4
- 239000001648 tannin Substances 0.000 description 4
- 241000721047 Danaus plexippus Species 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 210000004209 hair Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 241000209072 Sorghum Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
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- 238000013019 agitation Methods 0.000 description 2
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- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- -1 ethyl hexylate Chemical compound 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000010563 solid-state fermentation Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 238000003795 desorption Methods 0.000 description 1
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- 239000012895 dilution Substances 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000012113 quantitative test Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000008689 wuhua Substances 0.000 description 1
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
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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)
- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a method for producing strong aromatic base wine by liquid fermentation of corn flour. The invention takes corn flour as a main raw material, takes liquor brewing bacteria and strong aromatic Daqu powder purchased in the market as a leavening agent, simultaneously adds aroma-producing yeast in order to improve the aroma of liquor, optimizes the raw material proportion and fermentation conditions, supplements the produced aroma precursor substance at any time by adding the Daqu in several times in the liquid fermentation process, greatly improves the aroma of the liquor, finally realizes the saccharification and fermentation of the raw materials in a liquid fermentation system, produces the liquor with strong aromatic flavor by brewing, and lays a foundation for further discussing the relationship between the addition of the strong aromatic Daqu and the aroma production of the liquor in the liquid fermentation.
Description
Technical field
The invention belongs to brewed spirit field, and in particular to a kind of liquid state fermentation corn flour produces the side of Luzhou-flavor base liquor
Method, the method that more particularly to a kind of Daqu combination liquor fermentation strains liquid fermentation corn flour produces Luzhou-flavor base liquor.
Background technology
The conventional brewing spirit raw material of China has dry sorghum, corn, potato, rice, wheat, molasses and sorghum chaff etc..The whole nation
In eight name white wine, in addition to five-Grain Liquor and Jian Nan Chun wine respectively use five kinds of raw materials (including sorghum), remaining six kinds of wine is all with height
Fine strain of millet is primary raw material.18 kinds of high quality liquors are seen again, and it is only Quanzhou Xiang Shan of rice-fragrant type with sorghum as raw material to have 78%
The lane white wine of wine, the permanently happy liquor of Guilin three-flower wine and Wuhua and liquid state fermentation is dry as original using rice, brown rice or potato respectively
Material.Therefore, when people want to improve the quality of white wine or trial production high quality liquor, it is have one often to associate from sorghum material
Determine reason.Plus being made wine with sorghum material, oneself is with a long history, and our people is also accustomed to drinking liquor made from sorghum, and this is probably objective
Things gives people a kind of reflection for leaving, and is also a kind of understanding obtained by production practices.Grain raw material high exists many really
It is suitable for the advantage of wine brewing, such as content of starch is higher, and protein content is moderate, fatty relatively low, and has a small amount of tannin, itself is again
With a certain amount of cot, so grain high is processed by boiling, it is ripe without viscous than more loose, it is interior without the raw heart, be conducive to Aspergillus
Saccharification, during for conventional method brewing white spirit, its really a kind of comparatively ideal raw material.But the per unit area yield of grain high is relatively low, total yield
It is less, and when more containing tannin in sorghum cot, protein coagulating will be made, hinder Aspergillus saccharification normal with saccharomycete
Activity, causes distillation yield to decline.Fermentation is not only influenceed when tannin content is more, the firepower for such as steaming wine is larger, can also bring tannin into
In wine, make wine micro-strip pained.
Maize raw material is also one of good raw material of wine brewing, and in addition to per unit area yield is higher, contained various composition itself is more moderate, and
Rich in phytic acid, be conducive to developing time sweet local flavor of wine.It is not sticky also than more loose appropriateness after corn boiling, be conducive to fermentation.
White wine circle has the saying of " sorghum perfume, Endosperm of Sweet Corn, barley punching, rice are net ", summarises the relation of several raw materials and vinosity.But use
Corn for primary raw material carry out white wine solid state fermentation when, corn relatively glue and produce fragrance it is few.
Country's white wine can be divided into solid fermentation by pure grains white wine and new technological liquor substantially at present.Solid fermentation by pure grains white wine
It is the representative of Chinese traditional food industries, refers to that to use pure grain be raw material, (can be divided into greatly by bent body with bent
Song, Chinese yeast, non-dramatic song) storage, the high quality liquor produced of hook tune after solid-state saccharification, solid state fermentation, solid state distillation.Current liquid
The problem that fermentation white wine is present is mainly the fragrant deficiency of news, and taste is flat, there is different miscellaneous taste.
The content of the invention
It is an object of the present invention to provide a kind of preparation method of aromatic Chinese spirit.The aromatic Chinese spirit that the present invention is provided
It is, with corn as primary raw material, to be combined by strain and Daqu, adjusts fermentation parameter, the aromatic Chinese spirit of acquisition.
The preparation method of the aromatic Chinese spirit that the present invention is provided comprises the following steps：With leavening in liquid state fermentation system
Fermentation raw material, obtains the aromatic Chinese spirit；
The leavening is made up of Angel aroma-producing active dry yeast, Dan Baoli highly active dry yeasts and giving off a strong fragrance Daqu；
The Angel aroma-producing active dry yeast is the product of Angel Yeast Co., Ltd；
The Dan Baoli highly active dry yeasts are the products of Guangxi Danbao Yeast Co., Ltd；
The giving off a strong fragrance Daqu is Maotai Zhen tradition link stopper song Luzhou-flavor high, is the product of Jiang Shi health cares Products Co., Ltd；
The raw material with corn as primary raw material, with sorghum as auxiliary material.
In the above method,
The addition of the Angel aroma-producing active dry yeast is the 0.2-0.4% of the material quality；
The addition of the Dan Baoli highly active dry yeasts is the 0.05-0.12% of the material quality；
The initial incremental amount of the giving off a strong fragrance Daqu is the 5-10% of the material quality；
The fermentation is to mix the leavening, the raw material and water, fermentation；
The mass ratio of the raw material and the water is 1：(2-4)；
The step of the giving off a strong fragrance Daqu is added again in also including to fermentation system in the fermentation process；The giving off a strong fragrance
The addition again of Daqu is the 5-10% of the material quality；
The number of times for adding the giving off a strong fragrance Daqu again in the fermentation process is 2-3 times；
In the raw material, the mass ratio of the corn and the sorghum is 8：(3-1)；
The condition of the fermentation is the 6-20h and then 10- that fermented under the conditions of 30-40 DEG C that first fermented under the conditions of 15-25 DEG C
40h, last fermentation 9-15 days under the conditions of 25 DEG C -30 DEG C.
In the above method,
When the number of times for adding the giving off a strong fragrance Daqu again in the fermentation process is 2 times, the giving off a strong fragrance of addition again is big
The bent time is the 3-4 days and 5-7 days from starting to ferment；
When the number of times for adding the giving off a strong fragrance Daqu again in the fermentation process is 3 times, the giving off a strong fragrance of addition again is big
The bent time is the 3-4 days, 5-6 days and the 6-7 days from starting to ferment.
In the above method, the raw material is prepared as follows：By sorghum is broken, corn flour and water are mixed, sequentially pass through
After profit grain and boiling, raw material is obtained.
In the above method,
The grinding particle size of the corn flour is all by partly accounting for 40% on 10 mesh or 20 mesh, and 40 mesh sieves；
It is 4-8 valves that the sorghum is broken, specially 4-6 valves (grinding particle size is partly to account for 30% on 20 mesh sieves) or 6-8 valve (powder
Particle degree is partly to be accounted for 70%) on 20 mesh sieves；
The time of the profit grain is 0-48h；
The condition of the boiling is 100-121 DEG C of boiling 15-240min；
The step of also including cooling after the boiling.
It is a further object to provide the aromatic Chinese spirit that the above method is prepared.
It is a still further object of the present invention to provide above-mentioned leavening.
Final object of the present invention is to provide the new application of the above method or above-mentioned leavening.
The invention provides the application of the above method or above-mentioned leavening in distilled spirit fragrance is improved.
Advantage of the invention：
(1) present invention is main fermentation raw material with corn, and liquid phase process brewing spirit, the fragrance that the white wine brewageed has compares only
With many of bacterium that make wine.
(2) present invention is not only screened to brewageing strain and Daqu, but also by temperature-variable fermentation and koji powder point
The optimization of the fermentation conditions such as addition is walked to improve distilled spirit fragrance.
It is of the invention with corn flour as primary raw material in order to solve the problems, such as to hear fragrant not enough during brewed spirit, with market
The brewed spirit bacterium of purchase, giving off a strong fragrance koji powder are leavening, meanwhile, in order to improve the fragrance of white wine, it is also added into producing fragrant ferment
Mother, and raw material proportioning and fermentation condition are optimized, added by several times further through by Daqu during liquid state fermentation, supplement is produced at any time
Raw Aroma precursor material, drastically increases the fragrance of white wine, and the side sugar of raw material is finally realized in liquid state fermentation system
Change side fermentation, brew the white wine with Luzhou-flavor local flavor, be further inquire into liquid state fermentation in add giving off a strong fragrance Daqu with
Relation between distilled spirit fragrance is produced is laid a good foundation.
Brief description of the drawings
Fig. 1 is the GC analysis results of aromatic Chinese spirit fermented sample of the invention.
Specific embodiment
Experimental technique used in following embodiments is conventional method unless otherwise specified.
Material used, reagent etc. in following embodiments, unless otherwise specified, commercially obtain.
Quantitative test in following embodiments, is respectively provided with three repetitions and tests, results averaged.
Dan Baoli highly active dry yeasts in following embodiments be Guangxi Danbao Yeast Co., Ltd (method national music this
Good fortune subsidiary/member companies) product；Angel aroma-producing active dry yeast in following embodiments is the product of Angel Yeast Co., Ltd；Under
State the product that the giving off a strong fragrance koji powder (Maotai Zhen tradition link stopper song Luzhou-flavor high) in embodiment is Jiang Shi health cares Products Co., Ltd.
A kind of method that embodiment 1, liquid state fermentation corn flour produce aromatic Chinese spirit
First, the preparation method of aromatic Chinese spirit
1st, the treatment of raw material
With corn as primary raw material, sorghum is auxiliary material to raw material of the invention.
Maize pulp after de- embryo is crushed to approaching face, there is a little particle (digestion process will not be tacky) in right amount, crush grain
Spend all by 20 mesh, 40% partly to be accounted on 40 mesh sieves, obtain corn flour.
Sorghum is broken to 6-8 valves, grinding particle size is partly to account for 70% on 20 mesh sieves, obtains sorghum broken.
2nd, the profit grain of raw material and boiling
10 kilograms of sorghum flour, 90 kilograms of maize flour and 60 kilograms of water are mixed, mixed material is obtained, in room temperature bar
Mixed material is carried out into profit grain under part, moistens grain 24h, obtain material after profit grain；To being passed through high steam in 100 in material after profit grain
DEG C steam 180min, to profit grain after there is no hard core and in adhesion state in material, obtain material after boiling；Thing after most backward boiling
Filtrated air (or standing) is passed through in material and is cooled to less than 70 DEG C, material after being cooled down.
3rd, ferment
(1) preparation in the bacterium Qushui River
By Angel aroma-producing active dry yeast, Dan Baoli highly active dry yeasts, giving off a strong fragrance koji powder and deionized water (heating
The deionized water cooled down after sterilizing) mix, obtain the bacterium Qushui River.The matter of raw material (pressing corn flour and the broken restatement of sorghum) and deionized water
Amount is than being 1：3.5, the addition of Angel aroma-producing active dry yeast is the 0.2% of material quantity (pressing corn flour and the broken restatement of sorghum)
(mass fraction), the addition of Dan Baoli highly active dry yeasts is material quantity (pressing corn flour and the broken restatement of sorghum)
0.05% (mass fraction), the addition of giving off a strong fragrance koji powder is 10% (quality of material quantity (pressing corn flour and the broken restatement of sorghum)
Fraction).
(2) preparation of fermentation materials is treated
The bacterium Qushui River is squeezed into after the cooling prepared in step 2 in material, corn flour and sorghum (are pressed in the bacterium Qushui River with raw material
Broken restatement) mass ratio be 27：10, gentle agitation, material is mixed after making the bacterium Qushui River and cooling, obtains treating fermentation materials.
(3) temperature-variable fermentation and plus song
Treat that fermentation materials are placed in fermentation tank by what step (2) was obtained, ferment 8h, fermentation process under 20 DEG C of controlled temperature conditions
In be stirred continuously material make its be well mixed；Then fermentation temperature to 35 DEG C of fermentation 36h is adjusted；Fermentation temperature to 30 DEG C is adjusted again
Fermentation 12 days.Divide 3 addition fragrant yeast powder again during the fermentation, the addition of fragrant yeast powder (is pressed for material quantity
Corn flour and the broken restatement of sorghum) 5% (mass fraction), the addition time is respectively the 3rd, 5,7 days from starting to ferment.
Treat that supernatant liquid occurs in the surface of fermentation system, and generation of fermenting bubble it is less when terminate fermentation, collect hair
Zymotic fluid can be carried out putting tank steaming wine, and mash to be distilled is loaded into still distillation rice steamer, and mash is boiled at ambient pressure, and condensation is collected
Distillate, you can the white wine after being distilled, as aromatic Chinese spirit.Every 100 kilograms of raw materials (press corn flour and sorghum are broken heavy
Count) more than 60 ° white wine are obtained for 60-75L.
2nd, the physicochemical property detection of aromatic Chinese spirit
1st, gas chromatographic analysis (GC analyses)
Main aromatic components in the aromatic Chinese spirit (white spirit ageing 20 days) obtained to step one using gas chromatography
Content is analyzed.Comprise the following steps that：
With 50/30 μm of DVB/CAR/PDMS extracting head (Supelco, Inc., Bellefonte, PA) to volatility and half
Volatile ingredient is extracted.The wine sample after 17ml dilutions, 5g NaCl and 10 μ l inner mark solutions are added in 20ml ml headspace bottles
(n-butyl acetate, concentration is 63.28 μ g/L), inserts extracting head, 50 DEG C of preheating 5min, extraction absorption 45min, GC desorption 5min
(250 DEG C), for GC analyses.GC analytical instrument and condition are as follows：Instrument title：Shimadzu GC-2014C；Detector type：Hydrogen fire
Flame detector；Injector temperature：150℃；Column temperature is controlled：50 DEG C are kept 5min and are risen as 160 DEG C of holding constant temperature extremely with 4 DEG C/min again
35min；Hydrogen pressure：50kpa；Nitrogen pressure：100kpa；Air pressure：100kpa；Sample size：0.6nl；Internal standard：N-butyl acetate；
Split ratio：30:1.
It is that to use with n-butyl acetate be interior target assay method by this patent sample determines total ester method, therefore not
It is adapted to the measure of ethanol content, therefore ethanol content, not as foundation, is determined using accurate wine degree densimeter in gas-chromatography
Alcohol content, alcohol content and gas chromatographic analysis result are as shown in table 1, table 2 and Fig. 1.Should with reference to national regulations giving off a strong fragrance white wine
Testing result in the physicochemical requirements (table 2) and table 1 that have is analyzed and shows：The white wine obtained using the art of this patent fermentation
Alcoholic strength, total acid, total ester and ethyl hexylate content reach the physicochemical requirements of one-level giving off a strong fragrance white wine.
The white wine gas chromatograph results of table 1 analyze (g/L)
| Peak number | Retention time | Area | Peak height | Concentration (g/L) | Ingredient names |
| 1 | 2.912 | 1213 | 454 | 0.624 | Acetaldehyde |
| 2 | 5.610 | 16952 | 2730 | 2.520 | Ethyl acetate |
| 3 | 7.327 | 11336372 | 1193608 | 148.889 | Ethanol |
| 4 | 10.864 | 7711 | 1151 | 0.861 | Normal propyl alcohol |
| 5 | 12.101 | 2858 | 378 | 0.000 | N-butyl acetate |
| 6 | 12.964 | 19233 | 2961 | 1.862 | Isobutanol |
| 7 | 17.747 | 52983 | 6836 | 4.804 | Isoamyl alcohol |
| 8 | 18.823 | 11666 | 1808 | 1.150 | Ethyl hexanoate |
| 9 | 23.262 | 2430 | 421 | 0.399 | Ethyl lactate |
| 10 | 27.370 | 753 | 167 | 0.263 | Glacial acetic acid |
| All | 11452171 | 1210514 |
The Luzhou-flavor high wine physicochemical requirements of table 2 (GB/T 10781.1 --- 2006) and testing result
2nd, sensory evaluation
Sense organ taste is carried out to the aromatic Chinese spirit that step one is obtained according to white wine national standard.Result is as shown in table 3.Adopt
One is reached with the art of this patent sensory evaluation of the white wine that obtains in terms of color and luster and outward appearance, fragrance, taste and style of fermenting
The organoleptic requirements of level aromatic Chinese spirit.
The aromatic Chinese spirit organoleptic requirements of table 3 (GB/T 10781.1 --- 2006) and this patent fermentation white wine sensory evaluation
The preparation method of comparative example, control white wine
1st, white wine 1 is compareed
Method in the step of according to embodiment 1 one, and by Angel aroma-producing active dry yeast, the pellet in the 3 (1) of step one
Precious profit highly active dry yeast and giving off a strong fragrance koji powder replace with alcohol life clinker flavored type high yield wine brewing in alcohol, and bent (alcohol monarch is bright in alcohol
Biotechnology Engineering Co., Ltd) (pressing addition addition in product description), remaining step and condition are constant, brewage and obtain
Control white wine 1；
2nd, white wine 2 is compareed
Method in the step of according to embodiment 1 one, and by Angel aroma-producing active dry yeast, the pellet in the 3 (1) of step one
Precious profit highly active dry yeast and giving off a strong fragrance koji powder replace with Angel white wine song (Angel Yeast Co., Ltd) (by product
Addition addition in specification), remaining step and condition are constant, brewage and obtain compareing white wine 2；
3rd, white wine 3 is compareed
Method in the step of according to embodiment 1 one, and by Angel aroma-producing active dry yeast, the pellet in the 3 (1) of step one
Precious profit highly active dry yeast and giving off a strong fragrance koji powder replace with Angel high-temperature resistant and highly-active dry yeast (Angel Yeast share
Co., Ltd) (pressing addition addition in product description), remaining step and condition are constant, brewage and obtain compareing white wine 3；
4th, white wine 4 is compareed
Method in the step of according to embodiment 1 one, and by Angel aroma-producing active dry yeast, the pellet in the 3 (1) of step one
Precious profit highly active dry yeast and giving off a strong fragrance koji powder replace with liquor high-production song (Yanshou County of Heilongjiang Province Jin Quan leavenings factory)
(pressing addition addition in product description), remaining step and condition are constant, brewage and obtain compareing white wine 4；
5th, white wine 5 is compareed
Method in the step of according to embodiment 1 one, and by the 3 (1) of step one Dan Baoli make wine the dry ferment of high activity
Female and giving off a strong fragrance koji powder replaces with alcohol life clinker flavored type high yield wine brewing in alcohol, and bent (the bright biotechnology engineering finite of alcohol monarch is male in alcohol
Department) (pressing addition addition in product description), remaining step and condition are constant, brewage and obtain compareing white wine 5；
6th, white wine 6 is compareed
Method in the step of according to embodiment 1 one, and by the 3 (1) of step one Dan Baoli make wine the dry ferment of high activity
Female and giving off a strong fragrance koji powder replaces with Angel white wine song (Angel Yeast Co., Ltd) and (adds by addition in product description
Plus), remaining step and condition are constant, brewage and obtain compareing white wine 6；
7th, white wine 7 is compareed
Method in the step of according to embodiment 1 one, and by the 3 (1) of step one Dan Baoli make wine the dry ferment of high activity
Female and giving off a strong fragrance koji powder replaces with Angel high-temperature resistant and highly-active dry yeast (Angel Yeast Co., Ltd) and (is said by product
Addition addition in bright book), remaining step and condition are constant, brewage and obtain compareing white wine 7；
8th, white wine 8 is compareed
Method in the step of according to embodiment 1 one, and by the 3 (1) of step one Dan Baoli make wine the dry ferment of high activity
Female and giving off a strong fragrance koji powder replaces with liquor high-production song (Yanshou County of Heilongjiang Province Jin Quan leavenings factory) and (is added by product description
Amount addition), remaining step and condition are constant, brewage and obtain compareing white wine 8；
9th, white wine 9 is compareed
Method in the step of according to embodiment 1 one, and by the Angel aroma-producing active dry yeast in the 3 (1) of step one and
Dan Baoli highly active dry yeasts replace with bent (the bright biotechnology work of alcohol monarch in alcohol of alcohol life clinker flavored type high yield wine brewing in alcohol
Journey Co., Ltd) (pressing addition addition in product description), remaining step and condition are constant, brewage and obtain compareing white wine 9；
10th, white wine 10 is compareed
Method in the step of according to embodiment 1 one, and by the Angel aroma-producing active dry yeast in the 3 (1) of step one and
Dan Baoli highly active dry yeasts replace with Angel white wine song (Angel Yeast Co., Ltd) (by adding in product description
Dosage is added), remaining step and condition are constant, brewage and obtain compareing white wine 10；
11st, white wine 11 is compareed
Method in the step of according to embodiment 1 one, and by the Angel aroma-producing active dry yeast in the 3 (1) of step one and
Dan Baoli highly active dry yeasts replace with Angel high-temperature resistant and highly-active dry yeast (Angel Yeast Co., Ltd)
(pressing addition addition in product description), remaining step and condition are constant, brewage and obtain compareing white wine 11；
12nd, white wine 12 is compareed
Method in the step of according to embodiment 1 one, and by the Angel aroma-producing active dry yeast in the 3 (1) of step one and
Dan Baoli highly active dry yeasts replace with liquor high-production song (Yanshou County of Heilongjiang Province Jin Quan leavenings factory) (by the description of product
Addition addition in book), remaining step and condition are constant, brewage and obtain compareing white wine 12；
13rd, white wine 13 is compareed
Method in the step of according to embodiment 1 one, and by Angel aroma-producing active dry yeast, the pellet in the 3 (1) of step one
Precious profit highly active dry yeast and giving off a strong fragrance koji powder replace with Luzhou-flavor wrapped starter (the quality creation of value (Taobao shop), Zhejiang
Lishui) (pressing addition addition in product description), remaining step and condition are constant, brewage and obtain compareing white wine 13；
14th, white wine 14 is compareed
Method in the step of according to embodiment 1 one, and by Angel aroma-producing active dry yeast, the pellet in the 3 (1) of step one
Precious profit highly active dry yeast and giving off a strong fragrance koji powder replace with fragrant yeast (doctor make wine mill) (by adding in product description
Dosage is added), remaining step and condition are constant, brewage and obtain compareing white wine 14；
15th, white wine 15 is compareed
Method in the step of according to embodiment 1 one, and by Angel aroma-producing active dry yeast, the pellet in the 3 (1) of step one
Precious profit highly active dry yeast and giving off a strong fragrance koji powder replace with aromatic Chinese spirit Daqu (Chengdu Hua Wo biotechnologies research institute)
(pressing addition addition in product description), remaining step and condition are constant, brewage and obtain compareing white wine 15.
16th, white wine 16 is compareed
Method in the step of according to embodiment 1 one, and the giving off a strong fragrance koji powder in the 3 (1) of step one is replaced with into giving off a strong fragrance
Type wrapped starter (the quality creation of value (Taobao shop), Lishui of Zhejiang) (press product description in addition addition), remaining step and
Condition is constant, brewages and obtains compareing white wine 16；
17th, white wine 17 is compareed
Method in the step of according to embodiment 1 one, and the giving off a strong fragrance koji powder in the 3 (1) of step one is replaced with into giving off a strong fragrance
Type Daqu (doctor's wine brewing mill) (pressing addition addition in product description), remaining step and condition are constant, brewage and obtain right
According to white wine 17；
18th, white wine 18 is compareed
Method in the step of according to embodiment 1 one, and the giving off a strong fragrance koji powder in the 3 (1) of step one is replaced into Luzhou-flavor
White wine Daqu (Chengdu Hua Wo biotechnologies research institute) (presses addition addition in product description), and remaining step and condition are not
Become, brewage and obtain compareing white wine 18；
Test result indicate that：According to the method in embodiment 1, the leavening in embodiment 1 is substituted for above-mentioned 18 kinds of hairs
After ferment agent combination, white wine can be brewed, but the white wine for brewing does not produce strong fragrance.Illustrate leavening of the invention
Combination (Dan Baoli highly active dry yeasts, Angel aroma-producing active dry yeast and giving off a strong fragrance Daqu) has the work for improving distilled spirit fragrance
With.
A kind of method that embodiment 2, liquid state fermentation corn flour produce aromatic Chinese spirit
First, the preparation method of aromatic Chinese spirit
1st, the preparation of raw material
With corn as primary raw material, sorghum is auxiliary material to raw material of the invention.
Maize pulp after de- embryo is crushed to approaching face, there is a little particle (digestion process will not be tacky) in right amount, crush grain
Spend all by 10 mesh, 40% partly to be accounted on 40 mesh sieves, obtain corn flour.
Sorghum is broken to 4-6 valves, grinding particle size is partly to account for 30% on 20 mesh sieves, obtains sorghum broken.
2nd, the profit grain of raw material and boiling
30 kilograms of sorghum flour, 70 kilograms of maize flour and 70 kilograms of water are mixed, mixed material is obtained, in room temperature bar
Mixed material is carried out into profit grain under part, moistens grain 48h, obtain material after profit grain；To being passed through high steam in 100 in material after profit grain
DEG C steam 240min, to profit grain after there is no hard core and in adhesion state in material, obtain material after boiling；Thing after most backward boiling
Filtrated air (or standing) is passed through in material and is cooled to less than 50 DEG C, material after being cooled down.
3rd, ferment
(1) preparation in the bacterium Qushui River
By Angel aroma-producing active dry yeast, Dan Baoli highly active dry yeasts, giving off a strong fragrance koji powder and deionized water (heating
The deionized water cooled down after sterilizing) mix, obtain the bacterium Qushui River.In the bacterium Qushui River, raw material (by corn flour and the broken restatement of sorghum) with go
The mass ratio of ionized water is 1：2, the addition of Angel aroma-producing active dry yeast is material quantity (pressing corn flour and the broken restatement of sorghum)
0.3% (mass fraction), the addition of Dan Baoli highly active dry yeasts (presses corn flour and sorghum is broken heavy for material quantity
Meter) 0.1% (mass fraction), the amount of giving off a strong fragrance koji powder for material quantity (press corn flour and the broken restatement of sorghum) 5% (quality is divided
Number).
(2) preparation of fermentation materials is treated
The bacterium Qushui River is squeezed into after the cooling prepared in step 2 in material, corn flour and sorghum (are pressed in the bacterium Qushui River with raw material
Broken restatement) mass ratio be 140：100, gentle agitation, material is mixed after making the bacterium Qushui River and cooling, obtains treating fermentation materials.
(3) temperature-variable fermentation and plus song
Treat that fermentation materials are placed in fermentation tank by what step (2) was obtained, ferment 20h under 25 DEG C of controlled temperature conditions, fermented
Material is stirred continuously in journey is well mixed it；Then fermentation temperature to 40 DEG C of fermentation 30h is adjusted；Fermentation temperature to 25 is adjusted again
DEG C fermentation 15 days.Divide 2 addition fragrant yeast powder again during the fermentation, the addition of fragrant yeast powder is material quantity
10% (mass fraction) of (pressing corn flour and the broken restatement of sorghum), the addition time is respectively the 4th and 6 day from starting to ferment.
Treat that supernatant liquid occurs in the surface of fermentation system, and generation of fermenting bubble it is less when terminate fermentation, collect hair
Zymotic fluid can be carried out putting tank steaming wine, and mash to be distilled is loaded into still distillation rice steamer, and mash is boiled at ambient pressure, and condensation is collected
Distillate, you can the white wine after being distilled, as aromatic Chinese spirit.
2nd, the physicochemical property detection of aromatic Chinese spirit
1st, gas chromatographic analysis (GC analyses)
Main aromatic components in the aromatic Chinese spirit (white spirit ageing 20 days) obtained to step one using gas chromatography
Content is analyzed.Method in the step of specific steps reference embodiment 1 two.
The testing result of the aromatic Chinese spirit prepared in the step of gas chromatographic analysis result is with embodiment 1 one is without significance difference
Different, the alcoholic strength of white wine, total acid, total ester and the ethyl hexylate content obtained using the art of this patent fermentation reach one-level giving off a strong fragrance
The physicochemical requirements of white wine.
2nd, sensory evaluation
Sense organ taste is carried out to the aromatic Chinese spirit that step one is obtained according to white wine national standard.
The evaluation result of the aromatic Chinese spirit prepared in the step of Analyses Methods for Sensory Evaluation Results and embodiment 1 one without significant difference,
Reached using sensory evaluation of the art of this patent white wine that obtains of fermentation in terms of color and luster and outward appearance, fragrance, taste and style
The organoleptic requirements of one-level aromatic Chinese spirit.
Claims (5)
1. a kind of preparation method of aromatic Chinese spirit, comprises the following steps：With leavening in liquid state fermentation system fermentation raw material,
Obtain the aromatic Chinese spirit；
The leavening is made up of Angel aroma-producing active dry yeast, Dan Baoli highly active dry yeasts and giving off a strong fragrance Daqu；
The Angel aroma-producing active dry yeast is the product of Angel Yeast Co., Ltd；
The Dan Baoli highly active dry yeasts are the products of Guangxi Danbao Yeast Co., Ltd；
The giving off a strong fragrance Daqu is Maotai Zhen tradition link stopper song Luzhou-flavor high, is the product of Jiang Shi health cares Products Co., Ltd；
The raw material with corn as primary raw material, with sorghum as auxiliary material.
2. method according to claim 1, it is characterised in that：
The addition of the Angel aroma-producing active dry yeast is the 0.2-0.4% of the material quality；
The addition of the Dan Baoli highly active dry yeasts is the 0.05-0.12% of the material quality；
The initial incremental amount of the giving off a strong fragrance Daqu is the 5-10% of the material quality；
Or, the fermentation is to mix the leavening, the raw material and water, fermentation；
Or, the mass ratio of the raw material and the water is 1：(2-4)；
Or, the step of the giving off a strong fragrance Daqu is added again in also including to fermentation system in the fermentation process；The giving off a strong fragrance
The addition again of Daqu is the 5-10% of the material quality；
Or, the number of times for adding the giving off a strong fragrance Daqu again in the fermentation process is 2-3 times；
Or, in the raw material, the mass ratio of the corn and the sorghum is 8：(3-1)；
Or, the condition of the fermentation is the 6-20h and then 10- that fermented under the conditions of 30-40 DEG C that first fermented under the conditions of 15-25 DEG C
40h, last fermentation 9-15 days under the conditions of 25 DEG C -30 DEG C.
3. the aromatic Chinese spirit that the method described in claim 1 or 2 is prepared.
4. the leavening described in claim 1 or 2.
5. the leavening described in the method or claim 1 or 2 described in claim 1 or 2 improve distilled spirit fragrance in should
With.
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