CN107779348A - A kind of production method of the soft distilled spirit with sesame flavour of high ester yield - Google Patents
A kind of production method of the soft distilled spirit with sesame flavour of high ester yield Download PDFInfo
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- CN107779348A CN107779348A CN201711190849.XA CN201711190849A CN107779348A CN 107779348 A CN107779348 A CN 107779348A CN 201711190849 A CN201711190849 A CN 201711190849A CN 107779348 A CN107779348 A CN 107779348A
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a kind of production method of the soft distilled spirit with sesame flavour of high ester yield, it is related to brewing technical field, including raw material proportioning, Feedstock treating, material cooking, mixed song, accumulation, culture saccharification, the distillation of saccharification fermented grain, the fermentation of poor unstrained spirits, goes out pond, steams wine storage and finished wine blends the steps such as storage.The present invention is steamed in clear soup using hot water bubble grain and raw material, contribute to the water suction gelatinization of Chinese sorghum starch, easily saturating heart during boiling, be advantageous to the generation of alcohol sweet substance, the raw material taste that brings and different miscellaneous taste because mixing is steamed and burnt can be effectively excluded simultaneously, it can make vinosity cleaner again, lift the degree of purity of vinosity and refreshing cleanliness, the quiet and tastefully laid out degree of the distilled spirit with sesame flavour that more existing technique is produced, soft degree and comfort level are all significantly increased.The more existing technique of distilled spirit with sesame flavour top grade wine rate improves 25%, and the content of ethyl hexanoate improves 2~5 times, adds the strong degree of distilled spirit with sesame flavour and mellow sense, and wine body exquisiteness is plentiful, has obvious organoleptic characteristics and unique individual character.
Description
Technical field
The present invention relates to brewing technical field, and in particular to a kind of production method of distilled spirit with sesame flavour.
Background technology
White wine is the distinctive Conventional espresso wine of China, is using Cereals as primary raw material, with Daqu, Chinese yeast or wheat bran and distiller's yeast
Deng for saccharifying ferment, through boiling, saccharification, fermentation, distillation and manufactured drinks, there is the history of thousands of years in China.In vain
Wine vinosity is colourless or micro- Huang is transparent, and fragrant odour is pure, and entrance is sweet refreshing net, and alcohol content is higher, through store it is aging after, have
Compound fragrant based on esters.Traditional brewage process is mainly produced with the dense, clear of obvious characteristic, sauce, meter Si great
Aromatic white spirit.
With the improvement of living standard and the raising to health concerns degree, comfort level is more taken seriously after the drink of white wine,
Consumer proposes the requirement of " dense without strong, soft without widow, long and tail is net, plentiful and coordinate " to white wine mouthfeel.Sesame is fragrant
Type white wine is the new odor type of the white wine founded in recent years, and the aromatic white spirit collects dense, clear, three big aromatic white spirit of sauce technique elite in one
Body, there is quiet and tastefully laid out fine and smooth, mellow plentiful, pleasant impression long unique sesame perfume (or spice) style characteristic, the distilled spirit with sesame flavour of high quality
Especially meet current consumer demand.But at present, the production technology of distilled spirit with sesame flavour is complex, and top grade wine rate is relatively low,
The quiet and tastefully laid out degree of product, soft degree and comfort level be not good enough, it is difficult to meets the mouthfeel requirement of consumer.
The content of the invention
The present invention is precisely in order to avoid the weak point present in above-mentioned prior art, there is provided a kind of soft sesame of high ester yield
The production method of numb aromatic white spirit.
The present invention is to solve technical problem to adopt the following technical scheme that, a kind of production of the soft distilled spirit with sesame flavour of high ester yield
Method, comprise the following steps：
1) raw material proportioning：Take 500~750kg of Chinese sorghum, 260~500kg of wheat, 100~120kg of wheat bran, rice 150~
200kg, 126~153kg of glutinous rice, 30~52kg of corn, 535~600kg of distiller's yeast；
2) Feedstock treating：Crush maize is ground into 2~6 valves into 4~10 valves, wheat, Chinese sorghum, other raw materials are whole grain,
And mix wheat, wheat bran, rice, glutinous rice and corn, unstrained spirits on earth is obtained, by bottom unstrained spirits with 50~60 DEG C of 4~6h of hot water material moistening；
3) material cooking：Chinese sorghum is steamed into 40~80min in advance with after 50~60 DEG C of 15~20h of hot-water soak with steam, then
Chinese sorghum is gone out into rice steamer and raises cool, is mixed with the bottom unstrained spirits after material moistening in step 2), obtains grain unstrained spirits；
By grain unstrained spirits loaded steamer boiling, go out rice steamer after grain unstrained spirits cooks, grain unstrained spirits is rapidly and evenly shakeout on the bed that dries in the air, then in grain
Hot water of the temperature of uniformly being splashed on unstrained spirits higher than 90 DEG C is starched, and obtains ripe grain unstrained spirits；
Wherein, pressure is 0.05~0.08Mpa during boiling, and temperature is 100~105 DEG C, and the time is 50~60min.
4) mixed song：Distiller's yeast is added in the ripe grain unstrained spirits obtained into step 3) and is mixed, mixed song material is obtained, then by mixed song material
It is shaped to multiple bulks；
5) accumulate：The mixed song material obtained in 40% step 4) is taken, is put into ventilation pond and accumulates, in banking process, bulk is mixed
Each bulk mixed song material is turned when material middle portion temperature reaches 28~30 DEG C, and in bulk mixed song material table after turning uniformly
30 DEG C of warm water or low boilers for low-proof wine is spilt in face, until the temperature in the middle part of bulk mixed song material terminates to accumulate when reaching 40~45 DEG C, and
To fermented mash；
6) culture saccharification：Remaining mixed song material is entered into pond saccharification, saccharificatinn period is 20~28h, and accumulation temperature is 31~35 DEG C,
Obtain the saccharification fermented grain of bulk；
7) fermented grain that is saccharified distillation：The saccharification fermented grain obtained in 50% step 6) is taken, copies and is mixed with the rice husk through steamed processing
It is even and smash egg group, loaded steamer distillation, connect wine and obtain poor unstrained spirits；
8) poor unstrained spirits fermentation：Poor unstrained spirits is gone out into rice steamer, in spreading for cooling on the bed that dries in the air to after being less than 2 DEG C of indoor temperature, adds remaining saccharification wine
Unstrained spirits and fermentation fermented grain, mixing, which is copied, mixes uniformly, then is sprinkled into the high ester yield mixing Daqu that quality is bottom unstrained spirits quality 20%, continues to turn
After even, it is fermented grain that low temperature, which enters the fermentation of mud cellar for storing things,；
9) pond is gone out：The fermented grain that step 8) obtains is gone out into pond respectively by upper, middle and lower-ranking, every layer is admixed through steamed place respectively
The rice husk of reason, upper strata fermented grain, middle level fermented grain and lower floor's fermented grain are obtained, then respectively to upper strata fermented grain, middle level fermented grain and lower floor's wine
Unstrained spirits is distilled；
10) wine storage is steamed：The upper strata fermented grain obtained in step 9), middle level fermented grain and lower floor's fermented grain are entered into rice steamer respectively and steam wine simultaneously
Pluck wine；
11) finished wine blends storage：The white spirit mixing that storage is finished is finished wine, then is gone out after storing at least six months
Storehouse, carry out filling, sale.
Further, the distiller's yeast in the step 1) is by the fragrant special song of sesame, bacterium song, raw fragrant compound bent, Maotai-flavor height
Wen Qu is according to 4:2:3:1 ratio is mixed to get.
Further, the fragrant special bent preparation method of the sesame comprises the following steps：
1) excellent bacillus, bacillus megaterium, bacillus amyloliquefaciens, bacillus subtilis, lichens gemma are taken
Each 2 parts of bacillus seed, combined inoculation cultivate 46~48h in the triangular flask containing 100 parts of culture mediums under the conditions of 35~40 DEG C,
Obtain triangular flask seed；
The culture medium by pulverize mixed for the corn of powdery and the soya-bean cake that pulverizes for powdery with water after plus agar shape
Arrive, wherein, the mass ratio of mealy corn, powdery soya-bean cake and agar is 5:4:1, the quality of water is total for mealy corn and powdery soya-bean cake
5 times of quality；
2) 100 parts of the triangular flask seed that step 1) obtains is taken, is inoculated in the seed culture tank containing 2000 parts of culture mediums,
46~48h hours are cultivated under the conditions of 35~40 DEG C, obtain bacillus bacterium solution；
The culture medium by pulverize mixed for the corn of powdery and the soya-bean cake that pulverizes for powdery with water after plus agar shape
Arrive, wherein, the mass ratio of mealy corn, powdery soya-bean cake and agar is 5:4:1, the quality of water is total for mealy corn and powdery soya-bean cake
5 times of quality；
3) 1000~1200 parts of wheat is taken, 350~400 parts of water and 3~5 parts of bacillus bacterium solution are added after crushing, is turned over
Knee-piece is pressed into after mixing uniformly, knee-piece is put into bent room and fermented；
Wherein, 60~70d of fermentation time, ferment 65~70 DEG C of top fire temperature, the very fiery 15~20d days time, obtains sesame
Fragrant special song.
Further, it is described it is raw fragrant it is compound it is bent by aroma-producing yeasts are bent, Hansenula yeast is bent, Candida is bent, torulopsis are bent,
Lichens yeast distiller and Italian yeast song are according to 1：0.8：0.4：0.2：0.5：1.0 ratios are mixed to get.The production ester of above-mentioned yeast
Ability is strong, substantially increases the content of ethyl hexanoate in distilled spirit with sesame flavour, further increases the mellow of distilled spirit with sesame flavour
Sense and strong degree.
Further, the mass ratio of Chinese sorghum and bottom unstrained spirits is 1 in the step 2):3~1:4.5, material moistening is with hot water quality
The 50% of bottom unstrained spirits quality.
Further, grain unstrained spirits loaded steamer is subjected to boiling again after the cavings that paves thereon in the step 3), with except impurity elimination
Taste, increase the refreshing net sense of wine.
Further, the fermentation period in the step 8) is 40~60d, and it is pH1.5~2.2 that poor unstrained spirits, which enters pond acidity, is entered
Pond content of starch is 20%~25%.
Further, the distillation in the step 9), steam pressure are 0.01~0.03Mpa, distillation time is 10~
30min。
Further, the mud cellar for storing things in the step 8) is built into by blue bricks, and in well shape, depth is deeper, heat and moisture preserving effect
Good, cellar for storing things shape is circle, and intensity is big, is not easy to collapse；It is in hot conditions by yellow clay, alcohol and the raw fragrant compound song to store bed mud
The artificial old brewing mud being trained, good growth and breeding metabolic conditions are provided for microorganism；
Fermentation pit mud in the mud cellar for storing things is high ester yield pit mud, and the high ester yield pit mud is compound by yellow clay, the raw perfume
The fermentation vinasse obtained in bent, envelope cellar for storing things artificial distiller's yeast, soya bean valve, ammonium acetate, yellow water and step 5) are mixed to prepare；
The preparation of artificial pit mud at the envelope cellar for storing things is as follows：
The clays of 20 mesh sieve, soya-bean cake will be crossed and be inoculated with high after the bacterium solution mixed culture of high ester yield clostridium
Docilityization, the pit mud containing the strong clostridium of high ester yield vitality is obtained, then pit mud is air-dried, ground, crosses 20 mesh
The artificial distiller's yeast at envelope cellar for storing things is obtained after sieve；
The mud cellar for storing things is before use, cellar for storing things bottom and Jiao Bi are cleaned up, the low wine to Jiao Bi sprinklings 15%vol, fountain height
For every square metre of 0.6~1kg, in favor of maintaining pit, slow down the aging of pit, for microorganism provides good breeding with it is newly old
Metabolic conditions.
Further, the steaming wine in the step 10), steam pressure are 0.08~0.12Mpa, stream wine speed is 2.0~
3.0kg/min, stream wine temperature is 25~35 DEG C, and the stream wine time is 30min；
During steaming wine, each distillation is divided into 10 cuts, stored respectively per cut, and sample and survey during wine is steamed
Fixed, the wine wine degree that connects for making to distill last cut every time is 55%vol.
The invention provides a kind of production method of the soft distilled spirit with sesame flavour of high ester yield, have the advantages that：
1st, distilled spirit with sesame flavour degree more quiet and tastefully laid out than the distilled spirit with sesame flavour that existing process is produced, the silk floss that method of the invention is produced
Flexibility and comfort level are all significantly increased, and the more existing technique of distilled spirit with sesame flavour top grade wine rate improves 25%；
2nd, the distilled spirit with sesame flavour that method of the invention is produced is compared with the distilled spirit with sesame flavour that existing process is produced, ethyl hexanoate
Content improve 2~5 times, add the strong degree of distilled spirit with sesame flavour and mellow sense, wine body exquisiteness is plentiful, has obvious
Organoleptic characteristics and unique individual character；
3rd, the present invention is using the present invention using unique well shape cellar for storing things body fermentation method, and wine cellar depth is deeper, with wine cellar depth
Change, the wine distilled out respectively has feature, wine and storage plucked respectively to each depth wine, obtains the drinks production of different flavor, mouthfeel
Product, to cater to the demand of market diversification；
4th, the mud cellar for storing things that the present invention uses is well shape wine cellar, and Jiao Bi is built into using blue bricks, and cellar for storing things bottom is artificial old brewing mud, with tradition
Technique compare, heat and moisture preserving effect is good, and intensity is big, is not easy to collapse；
5th, in method of the invention, mixed song material, which is placed in ventilation pond, to be accumulated, and mixed song material is turned in banking process
Mix, bred beneficial to the beneficial microbe such as mould, yeast, bacterium in air, alcohol institute is converted into as sugar, sugar to provide Starch Conversion
The functional enzyme of the appropriate amount needed, be advantageous to improve the vinosity of sesame-flavor wine, make it have soft refreshing net, plentiful coordination, return
The long style and features of taste；
6th, the present invention is steamed in clear soup using hot water bubble grain and raw material, contributes to the water suction gelatinization of Chinese sorghum starch, easily saturating heart during boiling, has
Beneficial to the generation of alcohol sweet substance, while the raw material taste that brings and different miscellaneous taste because mixing is steamed and burnt can be effectively excluded, can made again
Vinosity is cleaner, lifts the degree of purity of vinosity and refreshing cleanliness.
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 production method of the soft distilled spirit with sesame flavour of high ester yield, comprises the following steps：
1) raw material proportioning：Per pit take Chinese sorghum 750kg, wheat 500kg, wheat bran 120kg, rice 200kg, glutinous rice 153kg,
Corn 52kg, distiller's yeast 600kg；
Wherein, distiller's yeast is by the fragrant special bent 240kg of sesame, bacterium song 120kg, raw fragrant compound bent 180kg and Maotai-flavor high temperature
Bent 60kg is mixed to get；
2) Feedstock treating：Crush maize is ground into 6 valves into 10 valves, wheat, Chinese sorghum, other raw materials are whole grain, then will
Wheat, wheat bran, rice, glutinous rice and corn mixing, obtain unstrained spirits on earth, then by bottom unstrained spirits with 60 DEG C of hot water material moistening 6h；
3) material cooking：Chinese sorghum is steamed into 80min with steam with after 60 DEG C of hot-water soak 20h in advance, then Chinese sorghum is gone out into rice steamer and raised
It is cool, mixed with the bottom unstrained spirits after material moistening in step 2), obtain grain unstrained spirits；
By grain unstrained spirits loaded steamer, boiling is carried out again after the cavings that paves thereon, except impurity elimination taste, to increase the refreshing net sense of wine；Treat grain
Unstrained spirits goes out rice steamer after cooking, and grain unstrained spirits is rapidly and evenly shakeout on the bed that dries in the air, is then higher than 90 DEG C in temperature of uniformly being splashed on grain unstrained spirits
Hot water is starched, and obtains ripe grain unstrained spirits；
In digestion process, steam pressure 0.08Mpa, temperature is 105 DEG C, digestion time 60min；When hot water of splashing is starched
It can use and once add slurry in rice steamer, but should splash uniformly；
4) mixed song：Distiller's yeast is added in the ripe grain unstrained spirits obtained into step 3) and is mixed, mixed song material is obtained, then by mixed song material
It is shaped to multiple bulks；
5) accumulate：The mixed song material obtained in 40% step 4) is taken, is put into ventilation pond and accumulates, in banking process, bulk is mixed
Each bulk mixed song material is turned when material middle portion temperature reaches 30 DEG C, and spilt after turning uniformly on bulk mixed song material surface
30 DEG C of warm water or low boilers for low-proof wine, until the temperature in the middle part of bulk mixed song material terminates to accumulate when reaching 45 DEG C, and obtain fermentation grain
Unstrained spirits；
6) culture saccharification：Remaining mixed song material is entered into pond saccharification, saccharificatinn period 28h, accumulation temperature is 35 DEG C, obtains bulk
Saccharification fermented grain；
7) fermented grain that is saccharified distillation：The saccharification fermented grain obtained in 50% step 6) is taken, copies and is mixed with the rice husk through steamed processing
It is even and by bulk saccharification fermented grain smash, loaded steamer distillation, connect wine and obtain poor unstrained spirits；
8) poor unstrained spirits fermentation：Poor unstrained spirits is gone out into rice steamer, in spreading for cooling on the bed that dries in the air to after being less than 2 DEG C of indoor temperature, adds remaining saccharification wine
Unstrained spirits and fermentation fermented grain, mixing, which is copied, mixes uniformly, then is sprinkled into the high ester yield mixing Daqu that quality is bottom unstrained spirits quality 20%, continues to turn
After even, it is fermented grain that low temperature, which enters the fermentation of mud cellar for storing things,；
Wherein, fermentation period 60d, it is pH=2.2 that fermented grain, which enters pond acidity, enters pond content of starch for 25%；
9) pond is gone out：The fermented grain that step 8) obtains is gone out into pond respectively by upper, middle and lower-ranking, every layer is admixed through steamed place respectively
The rice husk of reason, upper strata fermented grain, middle level fermented grain and lower floor's fermented grain are obtained, then respectively to upper strata fermented grain, middle level fermented grain and lower floor's wine
Unstrained spirits is distilled；Wherein, steam pressure 0.03Mpa, distillation time 30min；
10) wine storage is steamed：The upper strata fermented grain obtained in step 9), middle level fermented grain and lower floor's fermented grain are entered into rice steamer respectively and steam wine simultaneously
Pluck wine；Accomplish that small fire is distilled during steaming wine, steam pressure 0.12Mpa, stream wine speed is 3.0kg/min, and stream wine temperature is
35 DEG C, the stream wine time is 30min；
Due to using well shape wine cellar depth deeper, with the difference of wine cellar depth, the wine distilled out respectively has feature, wine
Cellar for storing things is divided into upper, middle, and lower part and larger per the flavor difference of each cut before, during and after part；To cater to the different mouth of consumer
Sense demand, when steaming wine special messenger should be arranged to be responsible for connecing wine, implementation is left out the beginning and the end, amount quality picking wine, and wine cellar is divided into upper, middle and lower three
Part, the individually distillation per part, every time distillation are divided into 10 cuts, and the wine wine degree that connects of last cut is 55%vol；Together
When, each cut should be stored respectively, be classified storage；
After storage one month, by flavor it is consistent and altar, be re-fed into storage cellar storage, hold-up vessel Tao Tan；Underground
Wine cellar constant temperature and humidity, after storing after a while, wine has the old wine fragrance of elegant and delicate；
11) finished wine blends storage：The white spirit mixing that storage is finished is finished wine, then is gone out after storing at least six months
Storehouse, carry out filling, sale.
The fragrant special bent preparation method of sesame comprises the following steps：
1) excellent bacillus, bacillus megaterium, bacillus amyloliquefaciens, bacillus subtilis, lichens gemma are taken
Each 2 parts of bacillus seed, combined inoculation cultivates 48h under the conditions of 40 DEG C, obtains triangle in the triangular flask containing 100 parts of culture mediums
Bottle seed；
The culture medium by pulverize mixed for the corn of powdery and the soya-bean cake that pulverizes for powdery with water after plus agar shape
Arrive, wherein, the mass ratio of mealy corn, powdery soya-bean cake and agar is 5:4:1, the quality of water is total for mealy corn and powdery soya-bean cake
5 times of quality；
2) 100 parts of the triangular flask seed that step 1) obtains is taken, is inoculated in the seed culture tank containing 2000 parts of culture mediums,
48h hours are cultivated under the conditions of 40 DEG C, obtain bacillus bacterium solution；
The culture medium by pulverize mixed for the corn of powdery and the soya-bean cake that pulverizes for powdery with water after plus agar shape
Arrive, wherein, the mass ratio of mealy corn, powdery soya-bean cake and agar is 5:4:1, the quality of water is total for mealy corn and powdery soya-bean cake
5 times of quality；
3) 1200 parts of wheat is taken, 400 parts of water and 5 parts of bacillus bacterium solution are added after crushing, is pressed into after turning uniformly
Knee-piece, knee-piece is put into bent room and fermented；
Wherein, fermentation time 70d, ferment 70 DEG C of top fire temperature, the very fiery 20d days time, obtains the fragrant special song of sesame.
Embodiment 2
A kind of production method of the soft distilled spirit with sesame flavour of high ester yield, comprises the following steps：
1) raw material proportioning：Per pit take Chinese sorghum 500kg, wheat 260kg, wheat bran 120kg, rice 150kg, glutinous rice 125kg,
Corn 35kg, distiller's yeast 550kg；
Wherein, distiller's yeast is by the fragrant special bent 220kg of sesame, bacterium song 110kg, raw fragrant compound bent 165kg and Maotai-flavor high temperature
Bent 55kg is mixed to get；
2) Feedstock treating：Crush maize is ground into 2 valves into 4 valves, wheat, Chinese sorghum, other raw materials are whole grain, then will be small
Wheat, wheat bran, rice, glutinous rice and corn mixing, obtain unstrained spirits on earth, then by bottom unstrained spirits with 50 DEG C of hot water material moistening 4h；
3) material cooking：Chinese sorghum is steamed into 40min with steam with after 50 DEG C of hot-water soak 15h in advance, then Chinese sorghum is gone out into rice steamer and raised
It is cool, mixed with the bottom unstrained spirits after material moistening in step 2), obtain grain unstrained spirits；
By grain unstrained spirits loaded steamer, boiling is carried out again after the cavings that paves thereon, except impurity elimination taste, to increase the refreshing net sense of wine；Treat grain
Unstrained spirits goes out rice steamer after cooking, and grain unstrained spirits is rapidly and evenly shakeout on the bed that dries in the air, is then higher than 90 DEG C in temperature of uniformly being splashed on grain unstrained spirits
Hot water is starched, and obtains ripe grain unstrained spirits；
In digestion process, steam pressure 0.05Mpa, temperature is 100 DEG C, digestion time 50min；When hot water of splashing is starched
It can use and once add slurry in rice steamer, but should splash uniformly；
4) mixed song：Distiller's yeast is added in the ripe grain unstrained spirits obtained into step 3) and is mixed, mixed song material is obtained, then by mixed song material
It is shaped to multiple bulks；
5) accumulate：The mixed song material obtained in 40% step 4) is taken, is put into ventilation pond and accumulates, in banking process, bulk is mixed
Each bulk mixed song material is turned when material middle portion temperature reaches 28 DEG C, and spilt after turning uniformly on bulk mixed song material surface
30 DEG C of warm water or low boilers for low-proof wine, until the temperature in the middle part of bulk mixed song material terminates to accumulate when reaching 40 DEG C, and obtain fermentation grain
Unstrained spirits；
6) culture saccharification：Remaining mixed song material is entered into pond saccharification, saccharificatinn period 20h, accumulation temperature is 31 DEG C, obtains bulk
Saccharification fermented grain；
7) fermented grain that is saccharified distillation：The saccharification fermented grain obtained in 50% step 6) is taken, copies and is mixed with the rice husk through steamed processing
It is even and by bulk saccharification fermented grain smash, loaded steamer distillation, connect wine and obtain poor unstrained spirits；
8) poor unstrained spirits fermentation：Poor unstrained spirits is gone out into rice steamer, in spreading for cooling on the bed that dries in the air to after being less than 2 DEG C of indoor temperature, adds remaining saccharification wine
Unstrained spirits and fermentation fermented grain, mixing, which is copied, mixes uniformly, then is sprinkled into the high ester yield mixing Daqu that quality is bottom unstrained spirits quality 20%, continues to turn
After even, it is fermented grain that low temperature, which enters the fermentation of mud cellar for storing things,；
Wherein, fermentation period 40d, it is pH=1.5 that fermented grain, which enters pond acidity, enters pond content of starch for 20%；
9) pond is gone out：The fermented grain that step 8) obtains is gone out into pond respectively by upper, middle and lower-ranking, every layer is admixed through steamed place respectively
The rice husk of reason, upper strata fermented grain, middle level fermented grain and lower floor's fermented grain are obtained, then respectively to upper strata fermented grain, middle level fermented grain and lower floor's wine
Unstrained spirits is distilled；Wherein, steam pressure 0.01Mpa, distillation time 10min；
10) wine storage is steamed：The upper strata fermented grain obtained in step 9), middle level fermented grain and lower floor's fermented grain are entered into rice steamer respectively and steam wine simultaneously
Pluck wine；Accomplish that small fire is distilled during steaming wine, steam pressure 0.08Mpa, stream wine speed is 2.0kg/min, and stream wine temperature is
25 DEG C, the stream wine time is 30min；
Due to using well shape wine cellar depth deeper, with the difference of wine cellar depth, the wine distilled out respectively has feature, wine
Cellar for storing things is divided into upper, middle, and lower part and larger per the flavor difference of each cut before, during and after part；To cater to the different mouth of consumer
Sense demand, when steaming wine special messenger should be arranged to be responsible for connecing wine, implementation is left out the beginning and the end, amount quality picking wine, and wine cellar is divided into upper, middle and lower three
Part, the individually distillation per part, every time distillation are divided into 10 cuts, and the wine wine degree that connects of last cut is 55%vol；Together
When, each cut should be stored respectively, be classified storage；
After storage one month, by flavor it is consistent and altar, be re-fed into storage cellar storage, hold-up vessel Tao Tan；Underground
Wine cellar constant temperature and humidity, after storing after a while, wine has the old wine fragrance of elegant and delicate；
11) finished wine blends storage：The white spirit mixing that storage is finished is finished wine, then is gone out after storing at least six months
Storehouse, carry out filling, sale.
The fragrant special bent preparation method of sesame comprises the following steps：
1) excellent bacillus, bacillus megaterium, bacillus amyloliquefaciens, bacillus subtilis, lichens gemma are taken
Each 2 parts of bacillus seed, combined inoculation cultivates 46h under the conditions of 35 DEG C, obtains triangle in the triangular flask containing 100 parts of culture mediums
Bottle seed；
The culture medium by pulverize mixed for the corn of powdery and the soya-bean cake that pulverizes for powdery with water after plus agar shape
Arrive, wherein, the mass ratio of mealy corn, powdery soya-bean cake and agar is 5:4:1, the quality of water is total for mealy corn and powdery soya-bean cake
5 times of quality；
2) 100 parts of the triangular flask seed that step 1) obtains is taken, is inoculated in the seed culture tank containing 2000 parts of culture mediums,
48h hours are cultivated under the conditions of 35 DEG C, obtain bacillus bacterium solution；
The culture medium by pulverize mixed for the corn of powdery and the soya-bean cake that pulverizes for powdery with water after plus agar shape
Arrive, wherein, the mass ratio of mealy corn, powdery soya-bean cake and agar is 5:4:1, the quality of water is total for mealy corn and powdery soya-bean cake
5 times of quality；
3) 1000 parts of wheat is taken, 350 parts of water and 3 parts of bacillus bacterium solution are added after crushing, is pressed into after turning uniformly
Knee-piece, knee-piece is put into bent room and fermented；
Wherein, fermentation time 60d, ferment 65 DEG C of top fire temperature, the very fiery 15d days time, obtains the fragrant special song of sesame.
Embodiment 3
A kind of production method of the soft distilled spirit with sesame flavour of high ester yield, comprises the following steps：
Wherein, distiller's yeast is by the fragrant special bent 220kg of sesame, bacterium song 110kg, raw fragrant compound bent 165kg and Maotai-flavor high temperature
Bent 55kg is mixed to get；
2) Feedstock treating：Crush maize is ground into 4 valves into 7 valves, wheat, Chinese sorghum, other raw materials are whole grain, then will be small
Wheat, wheat bran, rice, glutinous rice and corn mixing, obtain unstrained spirits on earth, then by bottom unstrained spirits with 55 DEG C of hot water material moistening 5h；
3) material cooking：Chinese sorghum is steamed into 60min with steam with after 55 DEG C of hot-water soak 17h in advance, then Chinese sorghum is gone out into rice steamer and raised
It is cool, mixed with the bottom unstrained spirits after material moistening in step 2), obtain grain unstrained spirits；
By grain unstrained spirits loaded steamer, boiling is carried out again after the cavings that paves thereon, except impurity elimination taste, to increase the refreshing net sense of wine；Treat grain
Unstrained spirits goes out rice steamer after cooking, and grain unstrained spirits is rapidly and evenly shakeout on the bed that dries in the air, is then higher than 90 DEG C in temperature of uniformly being splashed on grain unstrained spirits
Hot water is starched, and obtains ripe grain unstrained spirits；
In digestion process, steam pressure 0.065Mpa, temperature is 102.5 DEG C, digestion time 60min；Splash hot water
It can be used during slurry and once add slurry in rice steamer, but should splashed uniformly；
4) mixed song：Distiller's yeast is added in the ripe grain unstrained spirits obtained into step 3) and is mixed, mixed song material is obtained, then by mixed song material
It is shaped to multiple bulks；
5) accumulate：The mixed song material obtained in 40% step 4) is taken, is put into ventilation pond and accumulates, in banking process, bulk is mixed
Each bulk mixed song material is turned when material middle portion temperature reaches 29 DEG C, and spilt after turning uniformly on bulk mixed song material surface
30 DEG C of warm water or low boilers for low-proof wine, until the temperature in the middle part of bulk mixed song material terminates to accumulate when reaching 42.5 DEG C, and fermented
Poor unstrained spirits；
6) culture saccharification：Remaining mixed song material is entered into pond saccharification, saccharificatinn period 24h, accumulation temperature is 33 DEG C, obtains bulk
Saccharification fermented grain；
7) fermented grain that is saccharified distillation：The saccharification fermented grain obtained in 50% step 6) is taken, copies and is mixed with the rice husk through steamed processing
It is even and by bulk saccharification fermented grain smash, loaded steamer distillation, connect wine and obtain poor unstrained spirits；
8) poor unstrained spirits fermentation：Poor unstrained spirits is gone out into rice steamer, in spreading for cooling on the bed that dries in the air to after being less than 2 DEG C of indoor temperature, adds remaining saccharification wine
Unstrained spirits and fermentation fermented grain, mixing, which is copied, mixes uniformly, then is sprinkled into the high ester yield mixing Daqu that quality is bottom unstrained spirits quality 20%, continues to turn
After even, it is fermented grain that low temperature, which enters the fermentation of mud cellar for storing things,；
Wherein, fermentation period 50d, it is pH=1.85 that fermented grain, which enters pond acidity, enters pond content of starch for 22.5%；
9) pond is gone out：The fermented grain that step 8) obtains is gone out into pond respectively by upper, middle and lower-ranking, every layer is admixed through steamed place respectively
The rice husk of reason, upper strata fermented grain, middle level fermented grain and lower floor's fermented grain are obtained, then respectively to upper strata fermented grain, middle level fermented grain and lower floor's wine
Unstrained spirits is distilled；Wherein, steam pressure 0.02Mpa, distillation time 20min；
10) wine storage is steamed：The upper strata fermented grain obtained in step 9), middle level fermented grain and lower floor's fermented grain are entered into rice steamer respectively and steam wine simultaneously
Pluck wine；Accomplish that small fire is distilled during steaming wine, steam pressure 0.1Mpa, stream wine speed is 2.5kg/min, and stream wine temperature is
27.5 DEG C, the stream wine time is 30min；
Due to using well shape wine cellar depth deeper, with the difference of wine cellar depth, the wine distilled out respectively has feature, wine
Cellar for storing things is divided into upper, middle, and lower part and larger per the flavor difference of each cut before, during and after part；To cater to the different mouth of consumer
Sense demand, when steaming wine special messenger should be arranged to be responsible for connecing wine, implementation is left out the beginning and the end, amount quality picking wine, and wine cellar is divided into upper, middle and lower three
Part, the individually distillation per part, every time distillation are divided into 10 cuts, and the wine wine degree that connects of last cut is 55%vol；Together
When, each cut should be stored respectively, be classified storage；
After storage one month, by flavor it is consistent and altar, be re-fed into storage cellar storage, hold-up vessel Tao Tan；Underground
Wine cellar constant temperature and humidity, after storing after a while, wine has the old wine fragrance of elegant and delicate；
11) finished wine blends storage：The white spirit mixing that storage is finished is finished wine, then is gone out after storing at least six months
Storehouse, carry out filling, sale.
The fragrant special bent preparation method of sesame comprises the following steps：
1) excellent bacillus, bacillus megaterium, bacillus amyloliquefaciens, bacillus subtilis, lichens gemma are taken
Each 2 parts of bacillus seed, combined inoculation cultivates 47h under the conditions of 37.5 DEG C, obtains three in the triangular flask containing 100 parts of culture mediums
Angle bottle seed；
The culture medium by pulverize mixed for the corn of powdery and the soya-bean cake that pulverizes for powdery with water after plus agar shape
Arrive, wherein, the mass ratio of mealy corn, powdery soya-bean cake and agar is 5:4:1, the quality of water is total for mealy corn and powdery soya-bean cake
5 times of quality；
2) 100 parts of the triangular flask seed that step 1) obtains is taken, is inoculated in the seed culture tank containing 2000 parts of culture mediums,
47h is cultivated under the conditions of 37.5 DEG C, obtains bacillus bacterium solution；
The culture medium by pulverize mixed for the corn of powdery and the soya-bean cake that pulverizes for powdery with water after plus agar shape
Arrive, wherein, the mass ratio of mealy corn, powdery soya-bean cake and agar is 5:4:1, the quality of water is total for mealy corn and powdery soya-bean cake
5 times of quality；
3) 1100 parts of wheat is taken, 375 parts of water and 4 parts of bacillus bacterium solution are added after crushing, is pressed into after turning uniformly
Knee-piece, knee-piece is put into bent room and fermented；
Wherein, fermentation time 65d, ferment 67.5 DEG C of top fire temperature, the very fiery 17.5d days time, obtains the fragrant special song of sesame.
Table 1 is to contrast number using wine product top grade rate produced by the invention and conventionally produced wine product top grade rate
According to：
The wine product top grade rate contrast table of table 1
From production technology it is unique variable in above-mentioned control, control group and experimental group use feed intake and pit all same.
It is the distilled spirit with sesame flavour that is produced of the method degree more quiet and tastefully laid out than the distilled spirit with sesame flavour that existing process is produced of the present invention, soft
Degree and comfort level are all significantly increased, and the more existing technique of distilled spirit with sesame flavour top grade wine rate improves 31.08%.
Table 2 is using wine product ethyl hexanoate content produced by the invention and conventionally produced wine product ethyl hexanoate
Content balance data：
The wine product top grade rate contrast table of table 1
From production technology it is unique variable in above-mentioned control, control group and experimental group use feed intake and pit all same.
The distilled spirit with sesame flavour that is produced of method of the present invention compared with the distilled spirit with sesame flavour that existing process is produced, ethyl hexanoate
Content improves 2~5 times.The content of ethyl hexanoate improves, and adds the alcohol thickness of wine body and strong degree, contributes to sesame perfume (or spice) to put
Perfume (or spice), wine body exquisiteness is plentiful, has obvious organoleptic characteristics and unique individual character.The exploitation value of distilled spirit with sesame flavour is improved simultaneously
Value, the distilled spirit with sesame flavour can use after a period of time is stored as blending liquor.
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 and deposited between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Nonexcludability includes, so that process, method, article or equipment including a series of elements not only will including those
Element, but also the other element including being not expressly set out, or it is this process, method, article or equipment also to include
Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that
Other identical element also be present 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 is 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 substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (10)
1. a kind of production method of the soft distilled spirit with sesame flavour of high ester yield, it is characterised in that comprise the following steps：
1) raw material proportioning：Take 500~750kg of Chinese sorghum, 260~500kg of wheat, 100~120kg of wheat bran, 150~200kg of rice,
126~153kg of glutinous rice, 30~52kg of corn, 535~600kg of distiller's yeast；
2) Feedstock treating：Crush maize is ground into 2~6 valves into 4~10 valves, wheat, Chinese sorghum, other raw materials are whole grain, and will
Wheat, wheat bran, rice, glutinous rice and corn mixing, obtain unstrained spirits on earth, by bottom unstrained spirits with 50~60 DEG C of 4~6h of hot water material moistening；
3) material cooking：Chinese sorghum is steamed into 40~80min in advance with after 50~60 DEG C of 15~20h of hot-water soak with steam, then will be red
Grain goes out rice steamer and raises cool, is mixed with the bottom unstrained spirits after material moistening in step 2), obtains grain unstrained spirits；
By grain unstrained spirits loaded steamer boiling, go out rice steamer after grain unstrained spirits cooks, grain unstrained spirits is rapidly and evenly shakeout on the bed that dries in the air, then on grain unstrained spirits
Hot water of the temperature of uniformly splashing higher than 90 DEG C is starched, and obtains ripe grain unstrained spirits；
Wherein, pressure is 0.05~0.08Mpa during boiling, and temperature is 100~105 DEG C, and the time is 50~60min.
4) mixed song：Distiller's yeast is added in the ripe grain unstrained spirits obtained into step 3) and is mixed, mixed song material is obtained, is then molded mixed song material
For multiple bulks；
5) accumulate：The mixed song material obtained in 40% step 4) is taken, is put into ventilation pond and accumulates, in banking process, bulk mixed song material
Each bulk mixed song material is turned when middle portion temperature reaches 28~30 DEG C, and spilt after turning uniformly on bulk mixed song material surface
30 DEG C of warm water or low boilers for low-proof wine, until the temperature in the middle part of bulk mixed song material terminates to accumulate when reaching 40~45 DEG C, and sent out
Ferment grain unstrained spirits；
6) culture saccharification：Remaining mixed song material is entered into pond saccharification, saccharificatinn period is 20~28h, and accumulation temperature is 31~35 DEG C, is obtained
The saccharification fermented grain of bulk；
7) fermented grain that is saccharified distillation：The saccharification fermented grain obtained in 50% step 6) is taken, copies and is mixed uniformly simultaneously with the rice husk through steamed processing
Egg group is smashed, loaded steamer distillation, wine is connect and obtains poor unstrained spirits；
8) poor unstrained spirits fermentation：Poor unstrained spirits is gone out into rice steamer, in spreading for cooling on the bed that dries in the air to after being less than 2 DEG C of indoor temperature, add remaining saccharification fermented grain and
Fermentation fermented grain, mixing, which is copied, mixes uniformly, then is sprinkled into the high ester yield mixing Daqu that quality is bottom unstrained spirits quality 20%, continues to turn uniformly
Afterwards, it is fermented grain that low temperature, which enters the fermentation of mud cellar for storing things,；
9) pond distillation is gone out：The fermented grain that step 8) obtains is gone out into pond respectively by upper, middle and lower-ranking, every layer is admixed through steamed place respectively
The rice husk of reason, upper strata fermented grain, middle level fermented grain and lower floor's fermented grain are obtained, then respectively to upper strata fermented grain, middle level fermented grain and lower floor's wine
Unstrained spirits is distilled；
10) wine storage is steamed：Upper strata fermented grain, middle level fermented grain and lower floor's fermented grain after being distilled in step 9) are entered into rice steamer steaming wine respectively and plucked
Wine；
11) finished wine blends storage：The white spirit mixing that storage is finished is finished wine, then stores outbound after at least six months, is entered
Row is filling, sale.
2. according to a kind of production method of the soft distilled spirit with sesame flavour of high ester yield described in claim 1, it is characterised in that：Institute
The distiller's yeast in step 1) is stated by fragrant special bent, the bacterium song of sesame, raw fragrant compound bent, Maotai-flavor high temperature song according to 4:2:3:1 ratio
It is mixed to get.
3. according to a kind of production method of the soft distilled spirit with sesame flavour of high ester yield described in claim 2, it is characterised in that institute
The fragrant special bent preparation method of sesame is stated to comprise the following steps：
1) excellent bacillus, bacillus megaterium, bacillus amyloliquefaciens, bacillus subtilis, bacillus licheniformis are taken
Each 2 parts of seed, combined inoculation are cultivated 46~48h under the conditions of 35~40 DEG C, obtained in the triangular flask containing 100 parts of culture mediums
Triangular flask seed；
The culture medium by pulverize mixed for the corn of powdery and the soya-bean cake that pulverizes for powdery with water after plus agar shape to obtain, its
In, the mass ratio of mealy corn, powdery soya-bean cake and agar is 5:4:1, the quality of water is mealy corn and powdery soya-bean cake gross mass
5 times；
2) 100 parts of the triangular flask seed that step 1) obtains is taken, is inoculated in the seed culture tank containing 2000 parts of culture mediums, 35~
46~48h hours are cultivated under the conditions of 40 DEG C, obtain bacillus bacterium solution；
The culture medium by pulverize mixed for the corn of powdery and the soya-bean cake that pulverizes for powdery with water after plus agar shape to obtain, its
In, the mass ratio of mealy corn, powdery soya-bean cake and agar is 5:4:1, the quality of water is mealy corn and powdery soya-bean cake gross mass
5 times；
3) 1000~1200 parts of wheat is taken, 350~400 parts of water and 3~5 parts of bacillus bacterium solution are added after crushing, is turned
Knee-piece is pressed into after even, knee-piece is put into bent room and fermented；
Wherein, 60~70d of fermentation time, ferment 65~70 DEG C of top fire temperature, the very fiery 15~20d days time, it is fragrant specially to obtain sesame
With song.
4. according to a kind of production method of the soft distilled spirit with sesame flavour of high ester yield described in claim 2, it is characterised in that：Institute
It is compound bent by aroma-producing yeasts song, Hansenula yeast song, Candida song, torulopsis song, lichens yeast distiller and Italy to state life perfume
Yeast distiller is according to 1：0.8：0.4：0.2：0.5：1.0 ratios are mixed to get.
5. according to a kind of production method of the soft distilled spirit with sesame flavour of high ester yield described in claim 1, it is characterised in that：Institute
It is 1 to state the mass ratio of Chinese sorghum and bottom unstrained spirits in step 2):3~1:4.5, material moistening is with 50% that hot water quality is bottom unstrained spirits quality.
6. according to a kind of production method of the soft distilled spirit with sesame flavour of high ester yield described in claim 1, it is characterised in that：Institute
State in step 3) and grain unstrained spirits loaded steamer is subjected to boiling again after the cavings that paves thereon, except impurity elimination taste, to increase the refreshing net sense of wine.
A kind of 7. production method of the soft distilled spirit with sesame flavour of high ester yield according to claim 1, it is characterised in that：It is described
Fermentation period in step 8) is 40~60d, and it is pH1.5~2.2 that poor unstrained spirits, which enters pond acidity, enter pond content of starch for 20%~
25%.
8. according to a kind of production method of the soft distilled spirit with sesame flavour of high ester yield described in claim 1, it is characterised in that：Institute
The distillation in step 9) is stated, steam pressure is 0.01~0.03Mpa, and distillation time is 10~30min.
9. according to a kind of production method of the soft distilled spirit with sesame flavour of high ester yield described in claim 1, it is characterised in that：Institute
State the cellar for storing things of the mud in step 8) to be built into by blue bricks, in well shape, cellar for storing things bed mud is artificial old brewing mud.
Fermentation pit mud in the mud cellar for storing things is high ester yield pit mud, and the high ester yield pit mud is compound bent, envelope cellar for storing things by yellow clay, raw perfume
The fermentation vinasse obtained in artificial distiller's yeast, soya bean valve, ammonium acetate, yellow water and step 5) are mixed to prepare；
The mud cellar for storing things is before use, cellar for storing things bottom and Jiao Bi are cleaned up, and the low wine to Jiao Bi sprinklings 15%vol, fountain height is every
Square metre 0.6~1kg, in favor of maintaining pit, slow down the aging of pit, to provide good breeding and newly old generation for microorganism
Thank to condition.
10. according to a kind of production method of the soft distilled spirit with sesame flavour of high ester yield described in claim 1, it is characterised in that：
Steaming wine in the step 10), steam pressure are 0.08~0.12Mpa, and stream wine speed is 2.0~3.0kg/min, flows wine temperature
For 25~35 DEG C, the stream wine time is 30min；
During steaming wine, each distillation is divided into 10 cuts, each cut is stored respectively, and is sampled and surveyed during wine is steamed
Fixed, the wine wine degree that connects for making to distill last cut every time is 55%vol.
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| CN112500968A (en) * | 2021-01-15 | 2021-03-16 | 甘肃滨河食品工业（集团）有限责任公司 | Elaeagnus angustifolia flower flavoring wine and preparation method thereof |
| CN112662499A (en) * | 2020-12-29 | 2021-04-16 | 四川省酒类科研所 | Production process of fresh and strong flavor type white spirit |
| CN114958634A (en) * | 2022-05-07 | 2022-08-30 | 江苏乾隆江南酒业股份有限公司 | Enhanced high-temperature yeast containing compound microbial agent and application of enhanced high-temperature yeast in Maotai-flavor liquor |
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| CN114958634A (en) * | 2022-05-07 | 2022-08-30 | 江苏乾隆江南酒业股份有限公司 | Enhanced high-temperature yeast containing compound microbial agent and application of enhanced high-temperature yeast in Maotai-flavor liquor |
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