CN107325924B - Method for producing Jujuncao strong-flavor liquor - Google Patents
Method for producing Jujuncao strong-flavor liquor Download PDFInfo
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- CN107325924B CN107325924B CN201710788996.0A CN201710788996A CN107325924B CN 107325924 B CN107325924 B CN 107325924B CN 201710788996 A CN201710788996 A CN 201710788996A CN 107325924 B CN107325924 B CN 107325924B
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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 invention provides a method for producing Jujuncao strong aromatic Chinese spirits, which comprises the steps of selecting materials, moistening grains at high temperature, carrying out enzymolysis, fermenting and distilling twice in a cellar, and finally blending to obtain the strong aromatic Chinese spirits. The Jujuncao wine brewing process provided by the invention is simple in method, high in wine yield, short in production time and pure in finished product taste. According to the invention, by controlling the fermentation conditions, the content of aroma substances in the Luzhou-flavor liquor is improved, the cellar aroma style is more prominent, and the Luzhou-flavor liquor can also be used as flavoring liquor, so that the quality of finished liquor is improved. The invention provides a new method for producing strong aromatic Chinese spirits, in particular to the production of flavoring liquor of strong aromatic Chinese spirits, and has wide application prospect. The invention adopts the Jujun grass as the main material, greatly reduces the production cost, overcomes the technical bias, expands the application range of the Jujun grass and is beneficial to the industrialized development.
Description
Technical Field
The invention relates to a brewing method of wine, in particular to a Jujun grass brewing process.
Background
Jujun grass is a perennial gramineae upright sympodial plant and has strong tillering capability. The high-yield high-quality fungus grass is suitable for growing and artificial cultivation in tropical zone, subtropical zone and temperate zone, and has the advantages of large plant, strong stress resistance, high yield, high content of crude protein and sugar, uprightness, clumping and developed root system. The highest plant height reaches 7.08 m, 50 nodes, the plant weight reaches 3.25 kg, and fresh grass can be produced per hectare to 521.6 tons.
Jujun grass has been widely planted in China after years of popularization. Jujuncao is one of high-yield and high-quality fungi, and is used as culture material for culturing 49 edible fungi and medicinal fungi, such as shiitake mushroom, ganoderma lucidum, etc. Besides being used as fungus material, the said fertilizer can also be used as feed and excellent grass for water and soil conservation. In 08 years, the method is applied to energy applications such as biomass power generation, fiber boards, fuel ethanol production and the like. However, the Jujun grass is used as a raw material rich in crude protein and sugar, and related brewing processes and products are not found in the domestic market.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a brewing process of Jujun grass strong aromatic Chinese spirit so as to fill the blank of Jujun grass in the brewing process.
The technical scheme of the invention is as follows: a method for producing Jujuncao strong aromatic Chinese liquor comprises the following steps,
A. selecting full-grain sorghum, corn, polished round-grained rice, glutinous rice and millet, and crushing the full-grain sorghum, corn, polished round-grained rice, glutinous rice and millet to 50-mesh grains for later use by using a crusher; pulverizing cleaned herba Jujuni, and steaming at high temperature;
B. moistening sorghum at high temperature, taking 1000-1200 parts of Jujun grass, 200-300 parts of sorghum, 100-200 parts of corn, 100-150 parts of polished round-grained rice, 50-70 parts of glutinous rice and 50-70 parts of millet by weight, uniformly mixing, adding 0.5-0.8 time of hot water at 100-120 ℃ for soaking and steaming, and removing foreign flavor;
C. performing enzymolysis, adding appropriate amount of complex enzyme, stirring for 2-4 hr at 26-28 deg.C, pushing and air drying, and spreading and air drying at 28-32 deg.C to obtain fermented grains;
D. fermenting in cellar, taking small amount of the Jujun grass steamed at high temperature in step A, adding appropriate amount of medium temperature distiller's yeast of 55-60 deg.C, placing at the bottom of cellar, pouring yellow water, and sealing cellar mud; c, taking the fermented grains treated in the step C, adding a proper amount of high-temperature distiller's yeast at 65-72 ℃, placing the mixture in the middle of a cellar pool, pouring yellow water, and sealing cellar mud; taking a small amount of the pennisetum hydridum steamed at high temperature in the step A, adding a proper amount of medium-temperature distiller's yeast at 55-60 ℃, placing at the bottom of a cellar, pouring yellow water, sealing cellar mud, and sealing the cellar;
E. circulating the yellow water at intervals of 5-7 days, opening the cellar, pouring the yellow water, and circulating the yellow water;
F. distilling, namely respectively putting the fermented grains into a distiller for distillation, controlling the distillation temperature of the wine to be 85 ℃, and respectively storing two kinds of white spirit for later use;
G. performing secondary cellar fermentation distillation, mixing distilled fermented grains, adding 300-400 parts of the Jujun grass treated in the step A and a proper amount of medium-temperature Daqu, performing cellar fermentation, and distilling after fermentation is completed to obtain white spirit;
H. and D, blending the two kinds of white spirit in the step F by taking the white spirit obtained in the step G as base wine to obtain the strong aromatic white spirit.
Further, the Jujun grass in the step A adopts Jujun grass stem and leaf with the growth period of 4-6 months, and the high-temperature cooking adopts the temperature of 100-120 ℃ and the pressure of 0.2-0.3 Mpa.
Further, the compound enzyme in the step C is cellulase, hemicellulase, amylase and maltase, and the using amount is 8-10 parts.
Further, in the step D, the acid content of the middle layer of fermented grains is controlled to be 2.5-2.8 mmol/10g, and the acid content of the upper layer of fermented grains and the lower layer of fermented grains is controlled to be 3.5-4.0 mmol/10 g.
And further, reacting the fermented grains obtained in the step C under the pressure of 0.2-0.3Mpa for 15-20 minutes, and then performing push drying for 10-20 minutes.
Further, before blending, the three kinds of white spirits are adsorbed by active carbon.
The Jujuncao wine brewing process provided by the invention is simple in method, high in wine yield, short in production time and pure in finished product taste. According to the invention, by controlling the fermentation conditions, the content of aroma substances in the Luzhou-flavor liquor is improved, the cellar aroma style is more prominent, and the Luzhou-flavor liquor can also be used as flavoring liquor, so that the quality of finished liquor is improved. The invention provides a new method for producing strong aromatic Chinese spirits, in particular to the production of flavoring liquor of strong aromatic Chinese spirits, and has wide application prospect. The invention adopts the Jujun grass as the main material, greatly reduces the production cost, overcomes the technical bias, expands the application range of the Jujun grass and is beneficial to the industrialized development.
Detailed Description
For a better understanding of the present invention, reference will now be made to the following examples which are set forth to illustrate, but are not to be construed to limit the present invention.
Example 1
A method for producing Jujuncao strong aromatic Chinese liquor comprises the following steps,
A. selecting full-grain sorghum, corn, polished round-grained rice, glutinous rice and millet, and crushing the full-grain sorghum, corn, polished round-grained rice, glutinous rice and millet to 50-mesh grains for later use by using a crusher; pulverizing cleaned herba Jujuni, and steaming at high temperature;
B. moistening sorghum at high temperature, taking 1000-1200 parts of Jujun grass, 200-300 parts of sorghum, 100-200 parts of corn, 100-150 parts of polished round-grained rice, 50-70 parts of glutinous rice and 50-70 parts of millet by weight, uniformly mixing, adding 0.5-0.8 time of hot water at 100-120 ℃ for soaking and steaming, and removing foreign flavor;
C. performing enzymolysis, adding appropriate amount of complex enzyme, stirring for 2-4 hr at 26-28 deg.C, pushing and air drying, and spreading and air drying at 28-32 deg.C to obtain fermented grains;
D. fermenting in cellar, taking small amount of the Jujun grass steamed at high temperature in step A, adding appropriate amount of medium temperature distiller's yeast of 55-60 deg.C, placing at the bottom of cellar, pouring yellow water, and sealing cellar mud; c, taking the fermented grains treated in the step C, adding a proper amount of high-temperature distiller's yeast at 65-72 ℃, placing the mixture in the middle of a cellar pool, pouring yellow water, and sealing cellar mud; taking a small amount of the pennisetum hydridum steamed at high temperature in the step A, adding a proper amount of medium-temperature distiller's yeast at 55-60 ℃, placing at the bottom of a cellar, pouring yellow water, sealing cellar mud, and sealing the cellar;
E. circulating the yellow water at intervals of 5-7 days, opening the cellar, pouring the yellow water, and circulating the yellow water;
F. distilling, namely respectively putting the fermented grains into a distiller for distillation, controlling the distillation temperature of the wine to be 85 ℃, and respectively storing two kinds of white spirit for later use;
G. performing secondary cellar fermentation distillation, mixing distilled fermented grains, adding 300-400 parts of the Jujun grass treated in the step A and a proper amount of medium-temperature Daqu, performing cellar fermentation, and distilling after fermentation is completed to obtain white spirit;
H. and D, blending the two kinds of white spirit in the step F by taking the white spirit obtained in the step G as base wine to obtain the strong aromatic white spirit.
Example 2
A method for producing Jujuncao strong aromatic Chinese liquor comprises the following steps,
A. selecting full-grain sorghum, corn, polished round-grained rice, glutinous rice and millet, and crushing the full-grain sorghum, corn, polished round-grained rice, glutinous rice and millet to 50-mesh grains for later use by using a crusher; pulverizing cleaned Meretrix japonicus (Meretrix Linnaeus) with growth period of 4-6 months, steaming at high temperature at 100-120 deg.C under 0.2-0.3Mpa to obtain Meretrix japonicus (Meretrix Linnaeus) raw material;
B. moistening sorghum at high temperature, taking 1000-1200 parts of Jujun grass, 200-300 parts of sorghum, 100-200 parts of corn, 100-150 parts of polished round-grained rice, 50-70 parts of glutinous rice and 50-70 parts of millet by weight, uniformly mixing, adding 0.5-0.8 time of hot water at 100-120 ℃ for soaking and steaming, and removing foreign flavor;
C. performing enzymolysis, adding appropriate amount of complex enzyme, stirring for 2-4 hr at 26-28 deg.C, drying at 28-32 deg.C to obtain fermented grains, reacting under 0.2-0.3Mpa for 15-20 min, and drying for 10-20 min;
D. fermenting in cellar, taking small amount of the Jujun grass steamed at high temperature in step A, adding appropriate amount of medium temperature distiller's yeast of 55-60 deg.C, placing at the bottom of cellar, pouring yellow water, and sealing cellar mud; c, taking the fermented grains treated in the step C, adding a proper amount of high-temperature distiller's yeast at 65-72 ℃, placing the mixture in the middle of a cellar pool, pouring yellow water, and sealing cellar mud; taking a small amount of the pennisetum hydridum steamed at high temperature in the step A, adding a proper amount of medium-temperature distiller's yeast at 55-60 ℃, placing at the bottom of a cellar, pouring yellow water, sealing cellar mud, and sealing the cellar; during the period, the acid content of the middle layer of fermented grains is controlled to be 2.5-2.8 mmol/10g, and the acid content of the upper layer of fermented grains and the lower layer of fermented grains is controlled to be 3.5-4.0 mmol/10 g;
E. circulating the yellow water at intervals of 5-7 days, opening the cellar, pouring the yellow water, and circulating the yellow water;
F. distilling, namely respectively putting the fermented grains into a distiller for distillation, controlling the distillation temperature of the wine to be 85 ℃, and respectively storing two kinds of white spirit for later use;
G. performing secondary cellar fermentation distillation, mixing distilled fermented grains, adding 300-400 parts of the Jujun grass treated in the step A and a proper amount of medium-temperature Daqu, performing cellar fermentation, and distilling after fermentation is completed to obtain white spirit;
H. and D, blending, namely performing adsorption treatment on the three kinds of white spirit by adopting activated carbon, taking the white spirit obtained in the step G as base spirit, and blending the two kinds of white spirit obtained in the step F to obtain the strong-flavor white spirit.
The complex enzyme adopted in the embodiment 1 and the embodiment 2 is cellulase, hemicellulase, amylase and maltase, and the using amount is 8-10 parts.
The embodiments described above are merely exemplary of the present invention and are not intended to limit the present invention in any way, and any person skilled in the art may make variations or modifications to the embodiments described above, which are equivalent to changes in the technical content disclosed above. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention shall fall within the protection scope of the present invention, unless the technical essence of the present invention departs from the content of the technical solution of the present invention.
Claims (6)
1. A method for producing Jujuncao strong aromatic Chinese spirits is characterized by comprising the following steps,
A. selecting full-grain sorghum, corn, polished round-grained rice, glutinous rice and millet, and crushing the full-grain sorghum, corn, polished round-grained rice, glutinous rice and millet to 50-mesh grains for later use by using a crusher; pulverizing cleaned herba Jujuni, and steaming at high temperature;
B. moistening sorghum at high temperature, taking 1000-1200 parts of Jujun grass, 200-300 parts of sorghum, 100-200 parts of corn, 100-150 parts of polished round-grained rice, 50-70 parts of glutinous rice and 50-70 parts of millet by weight, uniformly mixing, adding 0.5-0.8 time of hot water at 100-120 ℃ for soaking and steaming, and removing foreign flavor;
C. performing enzymolysis, adding appropriate amount of complex enzyme, stirring for 2-4 hr at 26-28 deg.C, pushing and air drying, and spreading and air drying at 28-32 deg.C to obtain fermented grains;
D. fermenting in cellar, taking small amount of the Jujun grass steamed at high temperature in step A, adding appropriate amount of medium temperature distiller's yeast of 55-60 deg.C, placing at the bottom of cellar, pouring yellow water, and sealing cellar mud; c, taking the fermented grains treated in the step C, adding a proper amount of high-temperature distiller's yeast at 65-72 ℃, placing the mixture in the middle of a cellar pool, pouring yellow water, and sealing cellar mud; taking a small amount of the pennisetum hydridum steamed at high temperature in the step A, adding a proper amount of medium-temperature distiller's yeast at 55-60 ℃, placing at the bottom of a cellar, pouring yellow water, sealing cellar mud, and sealing the cellar;
E. circulating the yellow water at intervals of 5-7 days, opening the cellar, pouring the yellow water, and circulating the yellow water;
F. distilling, namely respectively putting the fermented grains into a distiller for distillation, controlling the distillation temperature of the wine to be 85 ℃, and respectively storing two kinds of white spirit for later use;
G. performing secondary cellar fermentation distillation, mixing distilled fermented grains, adding 300-400 parts of the Jujun grass treated in the step A and a proper amount of medium-temperature Daqu, performing cellar fermentation, and distilling after fermentation is completed to obtain white spirit;
H. and D, blending the two kinds of white spirit in the step F by taking the white spirit obtained in the step G as base wine to obtain the strong aromatic white spirit.
2. The method for producing the Jujun grass Luzhou-flavor liquor according to claim 1, wherein Jujun grass in the step A adopts Jujun grass stems and leaves with the growth period of 4-6 months, and the high-temperature cooking adopts the temperature of 100-120 ℃ and the pressure of 0.2-0.3 Mpa.
3. The method for producing the Jujun grass Luzhou-flavor liquor according to claim 1, wherein the complex enzyme in the step C is cellulase, hemicellulase, amylase and maltase, and the use amount is 8-10 parts.
4. The method for producing the Jujun grass Luzhou-flavor liquor according to claim 1, wherein in the step D, the acid content of the middle fermented grains is controlled to be 2.5-2.8 mmol/10g, and the acid content of the upper and lower fermented grains is controlled to be 3.5-4.0 mmol/10 g.
5. The method for producing the Jujun grass Luzhou-flavor liquor according to claim 1, wherein the fermented grains obtained in the step C are subjected to reaction under the pressure of 0.2-0.3Mpa for 15-20 minutes, and then are subjected to push drying for 10-20 minutes.
6. The method for producing Jujun grass Luzhou-flavor liquor according to any one of claims 1 to 5, wherein the three liquors are subjected to adsorption treatment by using activated carbon before blending.
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| CN103275853B (en) * | 2013-05-31 | 2014-07-23 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN106148066A (en) * | 2015-03-16 | 2016-11-23 | 江苏酒行天下酿酒有限公司 | Sweet aromatic Chinese spirit and production technology thereof |
| CN106883969A (en) * | 2017-04-28 | 2017-06-23 | 福建农林大学 | A kind of method that utilization Jujun grasses brewage Juncao white wine |
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