CN106929374A - A kind of Production of Luzhou-flavor Liquor technique - Google Patents
A kind of Production of Luzhou-flavor Liquor technique Download PDFInfo
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- CN106929374A CN106929374A CN201710334585.4A CN201710334585A CN106929374A CN 106929374 A CN106929374 A CN 106929374A CN 201710334585 A CN201710334585 A CN 201710334585A CN 106929374 A CN106929374 A CN 106929374A
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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
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Abstract
The present invention proposes a kind of Production of Luzhou-flavor Liquor technique, weigh and process including major ingredient, auxiliary material, the steps such as dispensing, steaming, mixed song, fermentation, distillation, by rational raw material proportioning and process modification,, up to 46.5%, obtained liquor flavor is strong, and total ester content is up to 2.88g/L for distillation yield, entrance is submissive fragrant and sweet, and wine quality is significantly improved.
Description
Technical field
The present invention relates to liquor production technical field, and in particular to a kind of Production of Luzhou-flavor Liquor technique.
Background technology
In liquor production process, the processing of Daqu is a mostly important ring, and abundant micro- life is contained in white wine Daqu
Thing, there is provided the multiple-microorganism mixed system required for wine brewing, microorganism during growth and breeding, secrets out of various water on knee-piece
Solution enzyme, makes Daqu have liquefaction power, saccharifying power and proteolytic activity etc., while contain many Yeasts in Daqu, with hair
Ferment power and product ester power.Total ester is the important physical and chemical index of white wine, and the esters in white wine are the compounds with fragrance, in various perfume (or spice)
Played an important role in type white wine, be the principal element to form wine phosphor bodies style, be the important evidence for dividing fragrant liquor.It is dense
Aromatic white spirit is general based on sorghum, and the main body for constituting rich fragrance wine typical style is ethyl hexanoate, this composition containing fragrant amount compared with
High and fragrance is protruded, and is characterized in that cellar aroma flavoring is strong, smell coordination, and entrance is sweet, the mouth that falls is continuous, tail remainder is long.At present, as people give birth to
The flat continuous improvement of running water, the requirement to white wine is also more and more diversified, although the technological process of liquor production is substantially constant, but
A hundred flowers blossom still a variety of outstanding techniques, in order to improve aromatic mellow, the wine product mouthfeel, white wine system of white wine
Standby technique still needs to constantly weed out the old and bring forth the new.
The content of the invention
For above-mentioned problem, the present invention proposes a kind of Production of Luzhou-flavor Liquor technique, including major ingredient, auxiliary material claim
Take and process, the step such as dispensing, steaming, mixed song, fermentation, distillation, by rational raw material proportioning and process modification, distillation yield can
Up to 46.5%, obtained liquor flavor is strong, and total ester content is up to 2.76g/L, and entrance is submissive fragrant and sweet, and wine quality is significantly carried
It is high.
In order to realize above-mentioned purpose, the present invention uses following technical scheme：
A kind of Production of Luzhou-flavor Liquor technique, processing step is as follows：
1) sorghum, corn, broad bean and wheat are weighed by a certain percentage, 5-10 mesh sieves were crushed, it is desirable to residue on screen cloth
It is 30-40% to measure, and the sorghum, corn after then crushing are placed in 25-30 DEG C of clear water soaks profit grain 24-36h, changes water, then will
Broad bean, wheat after broken are added thereto, and continue to soak profit grain 20-24h, filtering, and filtrate divided to dry to water content be 18-
22%, 30 mesh sieves were crushed again, it is desirable to which residue amount is 50-60% on screen cloth, obtains major ingredient；
2) rice husk, sorghum husk are weighed by a certain percentage, 30 mesh sieves were crushed, it is desirable to which residue amount is 50-55% on screen cloth,
Steamed 30-40min, it is 11.8-12.4% to go out rice steamer airing to water content, obtains auxiliary material；
3) major ingredient, auxiliary material are blended, are placed in boiling 1-1.2h in pressure cooker, then taken out, sprinkling cooling water is quick
Cooling, sprays the continuous stirring of process, obtains steaming；
4) to the high temperature Daqu powder and appropriate water that 16.8-17.5% is added in steaming, then pit entry fermentation 15-20
My god；
5) fermented grain is taken out to be placed in and carry out single flash in boiler, then by schlempe with account for its quality 5.1-5.4%'s
High temperature Daqu powder is blended, and continues to ferment 10-12 days in feeding cellar for storing things, and second distillation is carried out after taking-up, then takes schlempe again
Secondary mixed song fermentation, distillation, are repeated 2 times, and will repeatedly distill the wine product for obtaining and store sth. in a cellar storage.
Preferably, step 1) each component percentage composition is wheat 10-40%, corn 10-30%, broad bean 3- in major ingredient
10%th, sorghum surplus.
Preferably, step 2) each component percentage composition is sorghum husk 20-40%, rice husk surplus in auxiliary material.
Preferably, it is 3.8-4.3 that the major ingredient compares with auxiliary material throwing amount:1.
Preferably, step 3) in pressure cooker cooking pressure be 0.15-0.24MPa.
Preferably, step 4) in enter to store moisture for 48-51%, temperature be 18-22 DEG C, acidity be 1.6-1.7, starch is
19-21%.
Preferably, step 4), 5) in addition zymogenic be mass ratio 2:1 high temperature Daqu and wheat bran, zymogenic particle diameter is
Sesame seed size.
Due to using above-mentioned technical scheme, the beneficial effects of the invention are as follows：Production of Luzhou-flavor Liquor technique bag of the present invention
Include major ingredient, auxiliary material to weigh and process, the step such as dispensing, steaming, mixed song, fermentation, distillation, by rational raw material proportioning and technique
Improve, distillation yield is up to 46.5%, and obtained liquor flavor is strong, and, up to 2.88g/L, entrance is submissive fragrant and sweet, wine for total ester content
Quality is significantly improved.
Based on sorghum, addition corn, broad bean and wheat are substituted the present invention, improve liquor fermentation mouthfeel, can be had
Effect regulation and control fat, starch, albumen equal size, improve the refreshing net fragrant and sweet property of white wine, are easy to fermentation process microbial action, improve
Ferment effect.Rice husk and sorghum husk with rational proportion while air permeable humidity retaining is ensured, effectively increases fermentation as auxiliary material
And distilling effect, compared to single rice husk (or sorghum husk), distillation efficiency improves 18-24% (or 20-28%), and dialogue
The influence of wine mouthfeel is smaller, accelerates fermenting speed.
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.Based on embodiments of the invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
Embodiment 1：
A kind of Production of Luzhou-flavor Liquor technique, processing step is as follows：
1) sorghum, corn, broad bean and wheat are weighed by a certain percentage, 5 mesh sieves were crushed, and residue amount is on screen cloth
34%, then will it is broken after sorghum, corn be placed in 25 DEG C of clear water and soak profit grain 24h, change water, then will it is broken after broad bean,
Wheat is added thereto, and continues to soak profit grain 20h, filters, and it is 18% to water content that filtrate is divided dry, and 30 mesh were crushed again
Sieve, residue amount is 50.4% on screen cloth, obtains major ingredient；
2) rice husk, sorghum husk are weighed by a certain percentage, 30 mesh sieves were crushed, and residue amount is 50% on screen cloth, is steamed in clear soup
30min, it is 11.8% to go out rice steamer airing to water content, obtains auxiliary material；
3) major ingredient, auxiliary material are blended, are placed in pressure cooker, the boiling 1h under the conditions of 0.15MPa then takes out, spray
Spill cooling water quickly to cool down, spray the continuous stirring of process, obtain steaming；
4) to the zymogenic and appropriate water of addition 16.8% in steaming, then pit entry fermentation 15 days, enter to store moisture for 48%,
Temperature is 18 DEG C, acidity is 1.6, and starch is 19%；
5) taking-up fermented grain is placed in and single flash is carried out in boiler, then by schlempe and the zymogenic for accounting for its quality 5.3%
Blending, continues to ferment 10 days in feeding cellar for storing things, and second distillation is carried out after taking-up, then takes schlempe mixed song fermentation, distillation, weight again
It is multiple 2 times, will repeatedly distill the wine product for obtaining and store sth. in a cellar storage.
Wherein, each component percentage composition is wheat 10%, corn 10%, broad bean 8%, sorghum surplus in major ingredient, in auxiliary material
Each component percentage composition is sorghum husk 20%, rice husk surplus, and it is 3.8 that major ingredient compares with auxiliary material throwing amount:1.Zymogenic is mass ratio 2:1
High temperature Daqu and wheat bran, zymogenic particle diameter are sesame seed size.
Embodiment 2：
A kind of Production of Luzhou-flavor Liquor technique, processing step is as follows：
1) sorghum, corn, broad bean and wheat are weighed by a certain percentage, 10 mesh sieves were crushed, and residue amount is on screen cloth
36%, then will it is broken after sorghum, corn be placed in 25 DEG C of clear water and soak profit grain 30h, change water, then will it is broken after broad bean,
Wheat is added thereto, and continues to soak profit grain 20h, filters, and it is 19.6% to water content that filtrate is divided dry, and 30 were crushed again
Mesh sieve, residue amount is 55% on screen cloth, obtains major ingredient；
2) rice husk, sorghum husk are weighed by a certain percentage, 30 mesh sieves were crushed, and residue amount is 55% on screen cloth, is steamed in clear soup
40min, it is 12.4% to go out rice steamer airing to water content, obtains auxiliary material；
3) major ingredient, auxiliary material are blended, are placed in pressure cooker, the boiling 1.1h under the conditions of 0.21MPa then takes out,
Sprinkling cooling water is quickly cooled down, and sprays the continuous stirring of process, obtains steaming；
4) to the zymogenic and appropriate water of addition 17.5% in steaming, then pit entry fermentation 20 days enter to store moisture and are
49.5%th, temperature be 20 DEG C, acidity be 1.7, starch is 21%；
5) taking-up fermented grain is placed in and single flash is carried out in boiler, then by schlempe and the zymogenic for accounting for its quality 5.1%
Blending, continues to ferment 10 days in feeding cellar for storing things, and second distillation is carried out after taking-up, then takes schlempe mixed song fermentation, distillation, weight again
It is multiple 2 times, will repeatedly distill the wine product for obtaining and store sth. in a cellar storage.
Wherein, each component percentage composition is wheat 40%, corn 20%, broad bean 6%, sorghum surplus in major ingredient, in auxiliary material
Each component percentage composition is sorghum husk 30%, rice husk surplus, and it is 4.1 that major ingredient compares with auxiliary material throwing amount:1.Zymogenic is mass ratio 2:1
High temperature Daqu and wheat bran, zymogenic particle diameter are sesame seed size.
Embodiment 3：
A kind of Production of Luzhou-flavor Liquor technique, processing step is as follows：
1) sorghum, corn, broad bean and wheat are weighed by a certain percentage, 10 mesh sieves were crushed, and residue amount is on screen cloth
38%, then will it is broken after sorghum, corn be placed in 30 DEG C of clear water and soak profit grain 36h, change water, then will it is broken after broad bean,
Wheat is added thereto, and continues to soak profit grain 24h, filters, and it is 20.5% to water content that filtrate is divided dry, and 30 were crushed again
Mesh sieve, residue amount is 58.2% on screen cloth, obtains major ingredient；
2) rice husk, sorghum husk are weighed by a certain percentage, 30 mesh sieves were crushed, and residue amount is 52.7% on screen cloth, is steamed in clear soup
35min, it is 12.2% to go out rice steamer airing to water content, obtains auxiliary material；
3) major ingredient, auxiliary material are blended, are placed in pressure cooker, the boiling 1.2h under the conditions of 0.24MPa then takes out,
Sprinkling cooling water is quickly cooled down, and sprays the continuous stirring of process, obtains steaming；
4) to the zymogenic and appropriate water of addition 17.2% in steaming, then pit entry fermentation 18 days, enter to store moisture for 51%,
Temperature is 22 DEG C, acidity is 1.6, and starch is 21%；
5) taking-up fermented grain is placed in and single flash is carried out in boiler, then by schlempe and the zymogenic for accounting for its quality 5.4%
Blending, continues to ferment 12 days in feeding cellar for storing things, and second distillation is carried out after taking-up, then takes schlempe mixed song fermentation, distillation, weight again
It is multiple 2 times, will repeatedly distill the wine product for obtaining and store sth. in a cellar storage.
Wherein, each component percentage composition is wheat 30%, corn 25%, broad bean 10%, sorghum surplus in major ingredient, in auxiliary material
Each component percentage composition is sorghum husk 35%, rice husk surplus, and it is 4.2 that major ingredient compares with auxiliary material throwing amount:1.Zymogenic is mass ratio 2:1
High temperature Daqu and wheat bran, zymogenic particle diameter are sesame seed size.
Embodiment 4：
A kind of Production of Luzhou-flavor Liquor technique, processing step is as follows：
1) sorghum, corn, broad bean and wheat are weighed by a certain percentage, 5 mesh sieves were crushed, and residue amount is on screen cloth
32%, then will it is broken after sorghum, corn be placed in 25 DEG C of clear water and soak profit grain 28h, change water, then will it is broken after broad bean,
Wheat is added thereto, and continues to soak profit grain 24h, filters, and it is 22% to water content that filtrate is divided dry, and 30 mesh were crushed again
Sieve, residue amount is 60% on screen cloth, obtains major ingredient；
2) rice husk, sorghum husk are weighed by a certain percentage, 30 mesh sieves were crushed, and residue amount is 53% on screen cloth, is steamed in clear soup
30min, it is 12% to go out rice steamer airing to water content, obtains auxiliary material；
3) major ingredient, auxiliary material are blended, are placed in pressure cooker, the boiling 1.2h under the conditions of 0.22MPa then takes out,
Sprinkling cooling water is quickly cooled down, and sprays the continuous stirring of process, obtains steaming；
4) to the zymogenic and appropriate water of addition 17.4% in steaming, then pit entry fermentation 15 days, enter to store moisture for 50%,
Temperature is 20 DEG C, acidity is 1.6, and starch is 20%；
5) taking-up fermented grain is placed in and single flash is carried out in boiler, then by schlempe and the zymogenic for accounting for its quality 5.2%
Blending, continues to ferment 10 days in feeding cellar for storing things, and second distillation is carried out after taking-up, then takes schlempe mixed song fermentation, distillation, weight again
It is multiple 2 times, will repeatedly distill the wine product for obtaining and store sth. in a cellar storage.
Wherein, each component percentage composition is wheat 20%, corn 15%, broad bean 5%, sorghum surplus in major ingredient, in auxiliary material
Each component percentage composition is sorghum husk 40%, rice husk surplus, and it is 4.3 that major ingredient compares with auxiliary material throwing amount:1.Zymogenic is mass ratio 2:1
High temperature Daqu and wheat bran, zymogenic particle diameter are sesame seed size.
Embodiment 5：
A kind of Production of Luzhou-flavor Liquor technique, processing step is as follows：
1) sorghum, corn, broad bean and wheat are weighed by a certain percentage, 5 mesh sieves were crushed, and residue amount is on screen cloth
40%, then will it is broken after sorghum, corn be placed in 30 DEG C of clear water and soak profit grain 32h, change water, then will it is broken after broad bean,
Wheat is added thereto, and continues to soak profit grain 22h, filters, and it is 21.7% to water content that filtrate is divided dry, and 30 were crushed again
Mesh sieve, residue amount is 54.8% on screen cloth, obtains major ingredient；
2) rice husk, sorghum husk are weighed by a certain percentage, 30 mesh sieves were crushed, and residue amount is 51.8% on screen cloth, is steamed in clear soup
35min, it is 12.2% to go out rice steamer airing to water content, obtains auxiliary material；
3) major ingredient, auxiliary material are blended, are placed in pressure cooker, the boiling 1h under the conditions of 0.18MPa then takes out, spray
Spill cooling water quickly to cool down, spray the continuous stirring of process, obtain steaming；
4) to the zymogenic and appropriate water of addition 17.2% in steaming, then pit entry fermentation 15 days, enter to store moisture for 49%,
Temperature is 21 DEG C, acidity is 1.7, and starch is 20%；
5) taking-up fermented grain is placed in and single flash is carried out in boiler, then by schlempe and the zymogenic for accounting for its quality 5.2%
Blending, continues to ferment 10 days in feeding cellar for storing things, and second distillation is carried out after taking-up, then takes schlempe mixed song fermentation, distillation, weight again
It is multiple 2 times, will repeatedly distill the wine product for obtaining and store sth. in a cellar storage.
Wherein, each component percentage composition is wheat 30%, corn 30%, broad bean 3%, sorghum surplus in major ingredient, in auxiliary material
Each component percentage composition is sorghum husk 25%, rice husk surplus, and it is 4 that major ingredient compares with auxiliary material throwing amount:1.Zymogenic is mass ratio 2:In 1
High-temperature daqu and wheat bran, zymogenic particle diameter are sesame seed size.
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 (7)
1. a kind of Production of Luzhou-flavor Liquor technique, it is characterised in that processing step is as follows：
1) sorghum, corn, broad bean and wheat are weighed by a certain percentage, 5-10 mesh sieves were crushed, it is desirable to which residue amount is on screen cloth
30-40%, sorghum, corn after then crushing are placed in 25-30 DEG C of clear water soaks profit grain 24-36h, changes water, then will be broken
Broad bean afterwards, wheat are added thereto, continue soak profit grain 20-24h, filtering, by filtrate divide dry to water content be 18-
22%, 30 mesh sieves were crushed again, it is desirable to which residue amount is 50-60% on screen cloth, obtains major ingredient；
2) rice husk, sorghum husk are weighed by a certain percentage, 30 mesh sieves were crushed, it is desirable to which residue amount is 50-55% on screen cloth, is steamed in clear soup
30-40min, it is 11.8-12.4% to go out rice steamer airing to water content, obtains auxiliary material；
3) major ingredient, auxiliary material are blended, are placed in boiling 1-1.2h in pressure cooker, then taken out, sprinkling cooling water is quickly cooled down,
The continuous stirring of sprinkling process, obtains steaming；
4) to the zymogenic and appropriate water that 16.8-17.5% is added in steaming, then pit entry fermentation 15-20 days；
5) taking-up fermented grain is placed in and single flash is carried out in boiler, then by schlempe and the zymogenic for accounting for its quality 5.1-5.4%
Blending, feeding cellar for storing things is interior to continue to ferment 10-12 days, and second distillation is carried out after taking-up, then takes schlempe mixed song fermentation, steaming again
Evaporate, be repeated 2 times, will repeatedly distill the wine product for obtaining and store sth. in a cellar storage.
2. Production of Luzhou-flavor Liquor technique according to claim 1, it is characterised in that：Step 1) each component percentage in major ingredient
Content is wheat 10-40%, corn 10-30%, broad bean 3-10%, sorghum surplus.
3. Production of Luzhou-flavor Liquor technique according to claim 1, it is characterised in that：Step 2) each component percentage in auxiliary material
Content is sorghum husk 20-40%, rice husk surplus.
4. Production of Luzhou-flavor Liquor technique according to claim 1, it is characterised in that：The major ingredient compares with auxiliary material throwing amount
3.8-4.3:1。
5. Production of Luzhou-flavor Liquor technique according to claim 1, it is characterised in that：Step 3) in steam in pressure cooker
Pressure is boiled for 0.15-0.24MPa.
6. the Production of Luzhou-flavor Liquor technique according to described in claim 1, it is characterised in that：Step 4) in enter to store moisture for 48-
51%th, temperature be 18-22 DEG C, acidity be 1.6-1.7, starch is 19-21%.
7. the Production of Luzhou-flavor Liquor technique according to described in claim 1, it is characterised in that：Step 4), 5) in addition zymogenic
It is mass ratio 2:1 high temperature Daqu and wheat bran, zymogenic particle diameter is sesame seed size.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108342286A (en) * | 2018-01-30 | 2018-07-31 | 林州红旗渠酒业有限责任公司 | A kind of distillating method improving terpene compound content in yeast aromatic Chinese spirit |
| CN108841507A (en) * | 2018-08-09 | 2018-11-20 | 泸州御酒老作坊酒业有限公司 | A kind of technique for removing different miscellaneous taste during spirit brewing, improving mouthfeel |
| CN115948213A (en) * | 2022-12-27 | 2023-04-11 | 李秀柏 | Brewing method of gastrodia elata wine by solid state fermentation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560585A (en) * | 2015-01-05 | 2015-04-29 | 泸州施可富大曲酒厂有限责任公司 | Production process of strong aromatic white wine |
| CN106047590A (en) * | 2016-08-25 | 2016-10-26 | 薛常莲 | Process for making soy sauce aroma style baijiu |
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2017
- 2017-05-12 CN CN201710334585.4A patent/CN106929374A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560585A (en) * | 2015-01-05 | 2015-04-29 | 泸州施可富大曲酒厂有限责任公司 | Production process of strong aromatic white wine |
| CN106047590A (en) * | 2016-08-25 | 2016-10-26 | 薛常莲 | Process for making soy sauce aroma style baijiu |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108342286A (en) * | 2018-01-30 | 2018-07-31 | 林州红旗渠酒业有限责任公司 | A kind of distillating method improving terpene compound content in yeast aromatic Chinese spirit |
| CN108342286B (en) * | 2018-01-30 | 2021-09-10 | 林州红旗渠酒业有限责任公司 | Distillation method for increasing content of terpene compounds in Daqu Luzhou-flavor liquor |
| CN108841507A (en) * | 2018-08-09 | 2018-11-20 | 泸州御酒老作坊酒业有限公司 | A kind of technique for removing different miscellaneous taste during spirit brewing, improving mouthfeel |
| CN115948213A (en) * | 2022-12-27 | 2023-04-11 | 李秀柏 | Brewing method of gastrodia elata wine by solid state fermentation |
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Application publication date: 20170707 |
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