CN106916693A - A kind of brewage process of wheat bran aromatic Chinese spirit - Google Patents
A kind of brewage process of wheat bran aromatic Chinese spirit Download PDFInfo
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- CN106916693A CN106916693A CN201710335260.8A CN201710335260A CN106916693A CN 106916693 A CN106916693 A CN 106916693A CN 201710335260 A CN201710335260 A CN 201710335260A CN 106916693 A CN106916693 A CN 106916693A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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 provides a kind of brewage process of wheat bran aromatic Chinese spirit, it is related to brewed spirit field, comprises the following steps：By glutinous rice, wheat, sorghum, pea and crush maize, by first hot water batch mixing and secondary hot water's batch mixing, cover husk material moistening, steam grain gelatinization, cooling, add at twice bent in vain by Ha Noi, liquor-making yeast, the mixing distiller's yeast of the bent and middle temperature Qu Zucheng of bacterium is simultaneously mixed, pile up, lower cellar for storing things is sealed with yellow mud and stored, ferment 20 40d, distillation, ultrasonic echography treatment, ageing and storage, the white wine fragrance brewageed using the present invention is strong, it is soft sweet cold, smell coordination, entrance is sweet, the mouth that falls is continuous, tail remainder is long, and brewage process is simple, it is with short production cycle, can be mass-produced.
Description
Technical field
The present invention relates to brewed spirit field, and in particular to a kind of brewage process of wheat bran aromatic Chinese spirit.
Background technology
China white wine is with a long history, stylistic category is numerous, complex manufacturing technology, occupies important in the big Spirit in the world six
Status.One of represented as the typical local flavor of Chinese tradition type white wine, Production of Luzhou-flavor Liquor amount is maximum, and famous brand of wine brand is most
It is many, it is deep to be liked by consumer groups, it is a most influential big monoid in China white wine, in China white wine production technology progress
Played an important role with the national economic development.The fermenting and producing of Chinese flavor liquor, is influenceed by natural causes such as environment
More significantly, also relevant with production technology and operating habit, in fermentation process, microorganism carries out thing inside the pit of relative closure
The exchange of matter and energy is converted, and is alternately developed with factor changes such as interior temperature in cellar, poor unstrained spirits composition, oxygen content, and fermented grain is (i.e. poor
Unstrained spirits) in various physical forms be constantly be generated and disappear, and ultimately form the distinguished composition of aromatic Chinese spirit constitute and
Flavor characteristic.
Traditional brewage process often rule of thumb judges according to wine brewing master worker, liquor-making environment, pit mud, poor unstrained spirits Tiny ecosystem
The randomness of change usually prevents former wine quality and yield from reaching enough stabilizations, and complex process, benefit be low, production
Small scale.
The content of the invention
(1) technical problem for solving
In view of the shortcomings of the prior art, the invention provides a kind of brewage process of wheat bran aromatic Chinese spirit, brewageed
White wine fragrance is strong, soft sweet cold, smell coordination, and brewage process is simple, with short production cycle, can be mass-produced.
(2) technical scheme
To realize object above, the present invention is achieved by the following technical programs：
A kind of brewage process of wheat bran aromatic Chinese spirit, comprises the following steps：
(1) sorghum is ground into 4 valves or 6 valves, by wheat crushing into 2 valves or 3 valves, glutinous rice is ground into and is cracked rice, by pea
With corn grinds, sorghum is placed in one's parents of drying in the air, adds the hot water with equiponderant 70-85 DEG C of sorghum, mixed thoroughly, then by glutinous rice
It is covered in above with wheat, after piling up 30min, adds peameal and corn flour, adds 70-85 DEG C of sorghum weight 80%
Hot water, after stirring, covers husk, continues to pile up 3-5h；
(2) upper step raw material is loaded into rice steamer pot and is covered with husk, steaming 1h, it is stewing overnight to close gas, next day steam 1h again again after go out
Rice steamer, turns, airing；
(3) it is the white song in Ha Noi, liquor-making yeast, the bent and middle temperature of bacterium is bent well mixed, when material temperature is down to 25-30 DEG C, plus
Enter to mix the half in distiller's yeast, mix thoroughly, second half is added when material temperature is down to 15-20 DEG C, mix heap thoroughly, heap 1.1-1.5m high,
After the temperature drop of heap top to can lower cellar for storing things after 35-45 DEG C；
(4) when being stored under, often cellar for storing things is sprinkled into tail wine, sprinkles the 15-25% for total raw material weight into tail capacity for liquor, and 10- is used after stepping on cellar for storing things
The yellow mud envelope cellar for storing things of 15cm, ferment 20-40d；
(5) after fermentation ends, cellar for storing things distillation is opened, monthly 2 distillations, during distillation, fermented grain is passed through in should being uniformly added into step (2)
Steamed husk, determines vapour and enters rice steamer, delays fire stream wine, the wine that will be distilled out with ultrasonically treated, then it is aged after be put in storage.
Preferably, sorghum used is the glutinous red sorghum in Luzhou in the step (1).
Preferably, it is open during steaming in the step (2).
Preferably, the white bent physicochemical property requirement in Ha Noi used is in the step (3)：Moisture≤15%, acidity >=
1.3rd, saccharifying power >=750mg/ghr, fermenting power >=1.3g/g48hr；The physicochemical property of liquor-making yeast used is required：Water
Point≤13%, acidity be 0.5, saccharifying power >=600mg/ghr, fermenting power >=2.0g/g48hr, bacterium number be not less than 1.1 ×
109Individual/g；The bent physicochemical property of bacterium used is required：Moisture≤14%, acidity≤0.6, saccharifying power >=800mg/ghr,
Fermenting power≤1.0g/g48hr, bacterium number are not less than 8.0 × 108Individual/g；The physicochemical property of middle Wen Qu is required：Moisture≤
14%th, acidity >=0.3, saccharifying power >=500mg/ghr, fermenting power >=0.7g/g48hr, liquefaction power >=1.0g/ (gh).
Preferably, when stepping on cellar for storing things in the step (4), every layer of each lower 25cm is steady and sure, lower 9 times successively.
Preferably, when ultrasonically treated in the step (5), ultrasonic power is 50-70W, and sonication treatment time is 30-
50min。
(3) beneficial effect
The invention provides a kind of brewage process of wheat bran aromatic Chinese spirit, with advantages below：
(1) sorghum is ground into powdery, is conducive to fermentation so as to improve distillation yield；Rice husk is carried out into open steaming treatment,
Contribute to evil, the miscellaneous smell of exclusion rice husk, make white wine vinosity purer；Raw material is covered with husk during steaming, can be accelerated
The speed that raw material is cooked, and can breathe freely, the step of husk heats removal of impurities below is also eliminated, it is time saving and energy saving.
(2) with the white song in Ha Noi, liquor-making yeast, the bent and middle temperature song mixed fermentation of bacterium, the starch in raw material can not only obtained
Utilization to the limit, and liquor body style has obvious improvement.The degree of purity of wine body and time sweet sense increase, and distillation yield is obtained
To raising, test result indicate that, wine 10kg -15kg or so is had more per rice steamer than traditional handicraft using mixed fermentation technology.
(3) piled up before entering cellar for storing things, the microorganism in fermented grain recombinates, particularly liquor-making yeast amount reproduction, improves product
Wine rate, generates the liquor body style of uniqueness.
(4) white wine brewageed using this technique have strong, the soft sweet cold, smell coordination of fragrance, entrance is sweet, the mouth that falls is continuous,
The advantages of tail remainder is long, meets the market demand.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1：
A kind of brewage process of wheat bran aromatic Chinese spirit, comprises the following steps：
(1) the glutinous red sorghum in Luzhou is ground into 4 valves or 6 valves, is ground into for glutinous rice broken by wheat crushing into 2 valves or 3 valves
Rice, by pea and corn grinds, one's parents of drying in the air is placed in by sorghum, adds the hot water with equiponderant 80 DEG C of sorghum, is mixed thoroughly, then
Glutinous rice and wheat are covered in above, after piling up 30min, peameal and corn flour is added, the 75 of sorghum weight 80% are added
DEG C hot water, after stirring, cover husk, continue to pile up 4h；
(2) upper step raw material is loaded into rice steamer pot and is covered with husk, open steaming 1h, closed gas and boil in a covered pot over a slow fire overnight, next day steams 1h again again
After go out rice steamer, turn, airing；
(3) it is the white song in Ha Noi, liquor-making yeast, the bent and middle temperature of bacterium is bent well mixed, when material temperature is down to 27 DEG C, add mixed
The half in distiller's yeast is closed, is mixed thoroughly, second half is added when material temperature is down to 18 DEG C, mixed heap thoroughly, heap 1.3m high, at a temperature for the treatment of heap top
Lower cellar for storing things by after dropping to 40 DEG C；
(4) when being stored under, often cellar for storing things is sprinkled into tail wine, and it is the 22% of total raw material weight to sprinkle into tail capacity for liquor, uses 13cm's after stepping on cellar for storing things
Yellow mud envelope cellar for storing things, when stepping on cellar for storing things, every layer of lower 25cm, having peace of mind every time, lower 9 times successively, ferment 30d；
(5) after fermentation ends, cellar for storing things distillation is opened, monthly 2 distillations, during distillation, fermented grain is passed through in should being uniformly added into step (2)
Steamed husk, determines vapour and enters rice steamer, delays fire stream wine, the wine that will be distilled out with ultrasonically treated, then it is aged after be put in storage, it is ultrasonically treated
When, ultrasonic power is 65W, and sonication treatment time is 45min.
Wherein, the white bent physicochemical property requirement in Ha Noi used is in step (3)：Moisture≤15%, acidity >=1.3, saccharification
Power >=750mg/ghr, fermenting power >=1.3g/g48hr；The physicochemical property of liquor-making yeast used is required：Moisture≤13%,
Acidity is 0.5, saccharifying power >=600mg/ghr, fermenting power >=2.0g/g48hr, bacterium number are not less than 1.1 × 109Individual/g；Institute
It is with the bent physicochemical property requirement of bacterium：Moisture≤14%, acidity≤0.6, saccharifying power >=800mg/ghr, fermenting power≤
1.0g/g48hr, bacterium number are not less than 8.0 × 108Individual/g；The physicochemical property of middle Wen Qu is required：Moisture≤14%, acidity >=
0.3rd, saccharifying power >=500mg/ghr, fermenting power >=0.7g/g48hr, liquefaction power >=1.0g/ (gh).
Embodiment 2：
A kind of brewage process of wheat bran aromatic Chinese spirit, comprises the following steps：
(1) the glutinous red sorghum in Luzhou is ground into 4 valves or 6 valves, is ground into for glutinous rice broken by wheat crushing into 2 valves or 3 valves
Rice, by pea and corn grinds, one's parents of drying in the air is placed in by sorghum, adds the hot water with equiponderant 75 DEG C of sorghum, is mixed thoroughly, then
Glutinous rice and wheat are covered in above, after piling up 30min, peameal and corn flour is added, the 80 of sorghum weight 80% are added
DEG C hot water, after stirring, cover husk, continue to pile up 3h；
(2) upper step raw material is loaded into rice steamer pot and is covered with husk, open steaming 1h, closed gas and boil in a covered pot over a slow fire overnight, next day steams 1h again again
After go out rice steamer, turn, airing；
(3) it is the white song in Ha Noi, liquor-making yeast, the bent and middle temperature of bacterium is bent well mixed, when material temperature is down to 25 DEG C, add mixed
The half in distiller's yeast is closed, is mixed thoroughly, second half is added when material temperature is down to 20 DEG C, mixed heap thoroughly, heap 1.1m high, at a temperature for the treatment of heap top
Lower cellar for storing things by after dropping to 45 DEG C；
(4) when being stored under, often cellar for storing things is sprinkled into tail wine, and it is the 15% of total raw material weight to sprinkle into tail capacity for liquor, uses 10cm's after stepping on cellar for storing things
Yellow mud envelope cellar for storing things, when stepping on cellar for storing things, every layer of lower 25cm, having peace of mind every time, lower 9 times successively, ferment 35d；
(5) after fermentation ends, cellar for storing things distillation is opened, monthly 2 distillations, during distillation, fermented grain is passed through in should being uniformly added into step (2)
Steamed husk, determines vapour and enters rice steamer, delays fire stream wine, the wine that will be distilled out with ultrasonically treated, then it is aged after be put in storage, it is ultrasonically treated
When, ultrasonic power is 50W, and sonication treatment time is 50min.
Wherein, the white bent physicochemical property requirement in Ha Noi used is in step (3)：Moisture≤15%, acidity >=1.3, saccharification
Power >=750mg/ghr, fermenting power >=1.3g/g48hr；The physicochemical property of liquor-making yeast used is required：Moisture≤13%,
Acidity is 0.5, saccharifying power >=600mg/ghr, fermenting power >=2.0g/g48hr, bacterium number are not less than 1.1 × 109Individual/g；Institute
It is with the bent physicochemical property requirement of bacterium：Moisture≤14%, acidity≤0.6, saccharifying power >=800mg/ghr, fermenting power≤
1.0g/g48hr, bacterium number are not less than 8.0 × 108Individual/g；The physicochemical property of middle Wen Qu is required：Moisture≤14%, acidity >=
0.3rd, saccharifying power >=500mg/ghr, fermenting power >=0.7g/g48hr, liquefaction power >=1.0g/ (gh).
Embodiment 3：
A kind of brewage process of wheat bran aromatic Chinese spirit, comprises the following steps：
(1) the glutinous red sorghum in Luzhou is ground into 4 valves or 6 valves, is ground into for glutinous rice broken by wheat crushing into 2 valves or 3 valves
Rice, by pea and corn grinds, one's parents of drying in the air is placed in by sorghum, adds the hot water with equiponderant 70 DEG C of sorghum, is mixed thoroughly, then
Glutinous rice and wheat are covered in above, after piling up 30min, peameal and corn flour is added, the 85 of sorghum weight 80% are added
DEG C hot water, after stirring, cover husk, continue to pile up 5h；
(2) upper step raw material is loaded into rice steamer pot and is covered with husk, open steaming 1h, closed gas and boil in a covered pot over a slow fire overnight, next day steams 1h again again
After go out rice steamer, turn, airing；
(3) it is the white song in Ha Noi, liquor-making yeast, the bent and middle temperature of bacterium is bent well mixed, when material temperature is down to 30 DEG C, add mixed
The half in distiller's yeast is closed, is mixed thoroughly, second half is added when material temperature is down to 15 DEG C, mixed heap thoroughly, heap 1.5m high, at a temperature for the treatment of heap top
Lower cellar for storing things by after dropping to 35 DEG C；
(4) when being stored under, often cellar for storing things is sprinkled into tail wine, and it is the 25% of total raw material weight to sprinkle into tail capacity for liquor, uses 15cm's after stepping on cellar for storing things
Yellow mud envelope cellar for storing things, when stepping on cellar for storing things, every layer of lower 25cm, having peace of mind every time, lower 9 times successively, ferment 40d；
(5) after fermentation ends, cellar for storing things distillation is opened, monthly 2 distillations, during distillation, fermented grain is passed through in should being uniformly added into step (2)
Steamed husk, determines vapour and enters rice steamer, delays fire stream wine, the wine that will be distilled out with ultrasonically treated, then it is aged after be put in storage, it is ultrasonically treated
When, ultrasonic power is 70W, and sonication treatment time is 35min.
Wherein, the white bent physicochemical property requirement in Ha Noi used is in step (3)：Moisture≤15%, acidity >=1.3, saccharification
Power >=750mg/ghr, fermenting power >=1.3g/g48hr；The physicochemical property of liquor-making yeast used is required：Moisture≤13%,
Acidity is 0.5, saccharifying power >=600mg/ghr, fermenting power >=2.0g/g48hr, bacterium number are not less than 1.1 × 109Individual/g；Institute
It is with the bent physicochemical property requirement of bacterium：Moisture≤14%, acidity≤0.6, saccharifying power >=800mg/ghr, fermenting power≤
1.0g/g48hr, bacterium number are not less than 8.0 × 108Individual/g；The physicochemical property of middle Wen Qu is required：Moisture≤14%, acidity >=
0.3rd, saccharifying power >=500mg/ghr, fermenting power >=0.7g/g48hr, liquefaction power >=1.0g/ (gh).
Embodiment 4：
Implementation method is substantially the same manner as Example 1, and difference is that the temperature of first addition hot water is 85 DEG C in step (1),
Secondary addition hot water temperature is 70 DEG C, and the accumulation time is 3.5h, and material temperature is down to 28 DEG C for the first time in step (3), and material temperature is secondary to be down to
18 DEG C, heap 1.4m high, heap top temperature is down in 38 DEG C, step (4) and is sprinkled into 20% that tail capacity for liquor is total raw material weight, and yellow mud is thick
It is 11cm to spend, and ferment 20d, and ultrasonic power is 55W in step (5), and sonication treatment time is 30min.
Embodiment 5：
Implementation method is substantially the same manner as Example 1, and difference is that the temperature of first addition hot water is 78 DEG C in step (1),
Secondary addition hot water temperature is 82 DEG C, and the accumulation time is 4.5h, and material temperature is down to 26 DEG C for the first time in step (3), and material temperature is secondary to be down to
16 DEG C, heap 1.2m high, heap top temperature is down in 44 DEG C, step (4) and is sprinkled into 18% that tail capacity for liquor is total raw material weight, and yellow mud is thick
It is 14cm to spend, and ferment 25d, and ultrasonic power is 55W in step (5), and sonication treatment time is 50min.
Quality Detection：
Table 1 is the Quality Detection data of various embodiments of the present invention institute brewing spirit：
Table 1：Quality Detection
To sum up, the embodiment of the present invention has the advantages that：Ethyl acetate content is high, methyl alcohol and other miscellaneous oleyl alcohol contents
It is low.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality
Body or operation make a distinction with another entity or operation, and not necessarily require or imply these entities or deposited between operating
In any this actual relation or order.And, term " including ", "comprising" or its any other variant be intended to
Nonexcludability is included, so that process, method, article or equipment including a series of key elements not only will including those
Element, but also other key elements including being not expressly set out, or also include being this process, method, article or equipment
Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that
Also there is other identical element in process, method, article or equipment including the key element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；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：It still can be to foregoing each implementation
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 spirit and scope of the essence disengaging various embodiments of the present invention technical scheme of appropriate technical solution.
Claims (6)
1. a kind of brewage process of wheat bran aromatic Chinese spirit, it is characterised in that comprise the following steps：
(1) sorghum is ground into 4 valves or 6 valves, by wheat crushing into 2 valves or 3 valves, glutinous rice is ground into and is cracked rice, by pea and jade
Rice grinds, one's parents of drying in the air are placed in by sorghum, add the hot water with equiponderant 70-85 DEG C of sorghum, are mixed thoroughly, then by glutinous rice and small
Wheat is covered in above, after piling up 30min, adds peameal and corn flour, adds 70-85 DEG C of sorghum weight 80% of heat
Water, after stirring, covers husk, continues to pile up 3-5h；
(2) upper step raw material is loaded into rice steamer pot and is covered with husk, steaming 1h, it is stewing overnight to close gas, next day steam 1h again again after go out rice steamer, turn over
Mix, airing；
(3) it is the white song in Ha Noi, liquor-making yeast, the bent and middle temperature of bacterium is bent well mixed, when material temperature is down to 25-30 DEG C, add mixed
The half in distiller's yeast is closed, is mixed thoroughly, second half is added when material temperature is down to 15-20 DEG C, mixed heap thoroughly, heap 1.1-1.5m high treats heap
Top temperature drop lower can be stored to after 35-45 DEG C；
(4) when being stored under, often cellar for storing things is sprinkled into tail wine, sprinkles the 15-25% for total raw material weight into tail capacity for liquor, and 10-15cm is used after stepping on cellar for storing things
Yellow mud envelope cellar for storing things, ferment 20-40d；
(5) after fermentation ends, cellar for storing things distillation is opened, monthly 2 distillations, during distillation, fermented grain passes through steamed in should being uniformly added into step (2)
Husk, determine vapour and enter rice steamer, delay fire stream wine, the wine that will be distilled out with ultrasonically treated, then it is aged after be put in storage.
2. the brewage process of wheat bran aromatic Chinese spirit as claimed in claim 1, it is characterised in that used in the step (1)
Sorghum is the glutinous red sorghum in Luzhou.
3. the brewage process of wheat bran aromatic Chinese spirit as claimed in claim 1, it is characterised in that steaming in the step (2)
When it is open.
4. the brewage process of wheat bran aromatic Chinese spirit as claimed in claim 1, it is characterised in that used in the step (3)
The white bent physicochemical property in Ha Noi is required：Moisture≤15%, acidity >=1.3, saccharifying power >=750mg/ghr, fermenting power >=
1.3g/g·48hr；The physicochemical property of liquor-making yeast used is required：Moisture≤13%, acidity are 0.5, saccharifying power >=600mg/
Ghr, fermenting power >=2.0g/g48hr, bacterium number are not less than 1.1 × 109Individual/g；The bent physicochemical property of bacterium used is required：
Moisture≤14%, acidity≤0.6, saccharifying power >=800mg/ghr, fermenting power≤1.0g/g48hr, bacterium number is not less than 8.0 ×
108Individual/g；The physicochemical property of middle Wen Qu is required：Moisture≤14%, acidity >=0.3, saccharifying power >=500mg/ghr, fermentation
Power >=0.7g/g48hr, liquefaction power >=1.0g/ (gh).
5. the brewage process of wheat bran aromatic Chinese spirit as claimed in claim 1, it is characterised in that step on cellar for storing things in the step (4)
When, every layer of each lower 25cm is steady and sure, lower 9 times successively.
6. the brewage process of wheat bran aromatic Chinese spirit as claimed in claim 1, it is characterised in that ultrasound in the step (5)
During treatment, ultrasonic power is 50-70W, and sonication treatment time is 30-50min.
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| CN107354075A (en) * | 2017-09-06 | 2017-11-17 | 四川省红茅烧酒业有限公司 | A kind of assembled alcoholic drinks and preparation method thereof |
| CN108102846A (en) * | 2018-01-30 | 2018-06-01 | 和政县宁河春酒业有限责任公司 | A kind of brewing method of raw grain wine |
| CN108315148A (en) * | 2018-04-20 | 2018-07-24 | 陕西白水杜康酒业有限责任公司 | A kind of brewage process of composite white spirit |
| CN110004005A (en) * | 2019-05-20 | 2019-07-12 | 惠风酒业发展(上海)有限公司 | Gu Fachen flavor white spirit and its production technology |
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