CN107904089A - A kind of preparation method of mixed-flavouring liquor - Google Patents
A kind of preparation method of mixed-flavouring liquor Download PDFInfo
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- CN107904089A CN107904089A CN201711423037.5A CN201711423037A CN107904089A CN 107904089 A CN107904089 A CN 107904089A CN 201711423037 A CN201711423037 A CN 201711423037A CN 107904089 A CN107904089 A CN 107904089A
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- rice
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- soya bean
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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
Abstract
The invention discloses a kind of preparation method of mixed-flavouring liquor, belong to white wine technical field, technical points comprise the following steps：(1) high quality white rice is selected, is soaked, to cook rear spreading for cooling spare；(2) by soybean soaking 2~3 it is small when, then fry to well-done and skin crack, then the soya bean after frying is crushed to the analysis for soybean powder of 80~100 mesh；(3) rice and analysis for soybean powder are added wheat bran fully to mix thoroughly, is sealed after loading container, carry out solid state fermentation 4~6 days；(4) after the completion of solid state fermentation, toward the interior addition mountain spring water of container and seal, the weight ratio of mountain spring water and container contents is 1：0.8~1.2, carry out liquid state fermentation 9~12 days；(5) wine liquid and vinasse after liquid state fermentation is got well are poured into boiler and are distilled together, then obtain mixed-flavouring liquor through cooling；A kind of the present invention is intended to provide preparation method of the mixed-flavouring liquor of proportioning science, technique original creation；Preparation for mixed-flavouring liquor.
Description
Technical field
The present invention relates to a kind of white wine, more specifically, more particularly to a kind of preparation method of mixed-flavouring liquor.
Background technology
Rice spirit is with a long history, and is mostly brewing by hand, so rice spirit goes to the modern times, there have been very big
Limitation and bottleneck, be mainly manifested in four aspect：First, there are accumulations in wine liquid, it is impossible to limpid as other aromatic white spirits
Transparent, this is because doing raw material with rice, protein component is more, and process difficulty is too high, unworthily moves all the time in low-grade wine row
Row, it is impossible to rank among it is high-end, give people feel always class it is too low.Second, the rice spirit brewage process spontaneous fermentation number of degrees always do not have
20 degree are had more than, the number of degrees are relatively low, do not meet the consumption habits of modern, or even many people lump it with rice wine together.Third,
Rice spirit is peppery mouth, and reserve strength is big, many uncomprehending people, and a first contact does not adapt to, and lacks popularization and promotes.
Soybean nutritional is comprehensive, and wherein the content of protein is 2 times higher than pork, is 2.5 times of egg content.Protein contains
Amount is not only high, but also quality is good.Soy proteinaceous amino acid composition and animal protein approximation, wherein amino acid are relatively
The ratio that human body needs, so being easily digested absorption.If soybean and meat product, egg food are arranged in pairs or groups to eat, its
Nutrition can be compared with the nutrition of egg, milk, or even also exceed the nutrition of egg and milk.Soybean fat also has very high nutriture value
It is worth, contains many unrighted acids in this fat, be easily digested.And soybean fat can prevent courage from consolidating
The absorption of alcohol, with rational ratio, with white wine wheat bran distiller's yeast, soybean is fermented through the processing such as frying together with rice, after beans fermentation
It is fragrant to form typical beans sauce, according to a certain percentage, forms the odor type nutrient spirit of the typical meter Xiang Yu paste flavors coordinating and unifying.
The content of the invention
It is an object of the invention in view of the above shortcomings of the prior art, there is provided a kind of proportioning science, technique are created simultaneous
The preparation method of aromatic white spirit.
The technical proposal of the invention is realized in this way：A kind of preparation method of mixed-flavouring liquor, this method include following
Step：
(1) select high quality white rice, when immersion 12~15 is small after, pick up and be filtered dry moisture, will when upper pot atmospheric cooking 3~4 is small
The rice cooked is spread out, spare after natural cooling；
(2) by soya bean pour into clear water immersion 2~3 it is small when, soaked soya bean is risen and is filtered dry moisture, is then fried to well-done
And skin crack, then the soya bean after frying is crushed to the analysis for soybean powder of 80~100 mesh, it is spare；
(3) rice and analysis for soybean powder are added wheat bran fully to mix thoroughly, is sealed after loading container, carry out solid state fermentation 4~6 days；
Every hundred jin of rice add 3-11 jins of analysis for soybean powder；The additive amount of wheat bran is the 6%~10% of rice and analysis for soybean powder gross weight；
(4) after the completion of solid state fermentation, toward the interior addition mountain spring water of container and seal, the weight ratio of mountain spring water and container contents
For 1：0.8~1.2, carry out liquid state fermentation 9~12 days；
(5) wine liquid and vinasse after liquid state fermentation is got well are poured into boiler and are distilled together, then through cooling i.e. obtain it is simultaneous
Aromatic white spirit.
The preparation method of above-mentioned a kind of mixed-flavouring liquor, in step (1), during rice spreading for cooling, when environment temperature is not high
When 15 DEG C, rice temperature is cooled to 30~32 DEG C；When environment temperature is at 15~25 DEG C, rice temperature is cooled to 25~28
℃；When environment temperature is higher than 25 DEG C, rice temperature is cooled to room temperature.
A kind of preparation method of above-mentioned mixed-flavouring liquor, in step (2), soya bean is fried specific to well-done and skin crack
For：Coal gas motorized pulleys machine is first preheated to 100~120 DEG C, then under 100~120 DEG C of temperature environments, input soya bean stir-frying
10~15min, drum rotation speed are 40~50r/min；Then coal gas motorized pulleys machine is warming up to 160~180 DEG C, continues to stir-fry
8~12min, drum rotation speed are 50~60r/min, obtain well-done and skin crack soya bean.
A kind of preparation method of above-mentioned mixed-flavouring liquor, in step (2), before 100~120 DEG C of stir-fryings are carried out, first will
Coal gas motorized pulleys machine is preheated to 60~80 DEG C, gets soaking water ready in the ratio of soaked soya bean gross weight 3-5%, this is soaked
Soaked and soya bean is sent into roller together, and stir-fry 5~10min, and drum rotation speed is 20~30r/min.
A kind of preparation method of above-mentioned mixed-flavouring liquor, in step (3), every hundred jin of rice add 5-8 jins of analysis for soybean powder.
A kind of preparation method of above-mentioned mixed-flavouring liquor, in step (3), during solid state fermentation, temperature is in sealing container
15~20 DEG C.
A kind of preparation method of above-mentioned mixed-flavouring liquor, in step (4), during liquid state fermentation, temperature is in sealing container
25~30 DEG C.
The present invention fries fried dry again using after above-mentioned technique, soya bean uses first to be impregnated with, and makes to be not easy in dry soya bean state originally
The disadvantage factors such as the trypsin inhibitor that is decomposed, urine enzyme, hemagglutinin, are sufficiently damaged, part under wet heat condition
Protein is hydrolyzed to polypeptide and amino acid, so that the nutritive value of albumen can be utilized by improving soya bean.
Using the analysis for soybean powder of rational proportion, the rice-fragrant type of rice wine can be protruded at the same time and contain a certain amount of paste flavor, make meter Xiang
Paste flavor is compatible.If soybean uses more than 10%, it can cause and cause precipitation during distillation, hold after boiler heating
Easily burn, wine can be made to have burnt Hu taste, seriously affect mouthfeel, meanwhile, soybean is excessive, is changed into the characteristics of paste flavor is obvious, and cover rice is fragrant,
Cause incompatible；If soy content is less than 3%, and can cause paste flavor taste unobvious so that overall to remain as rice-fragrant type.
The white wine prepared using this technique, since soybean is containing abundant nutritional ingredient, by fermentation, on the basis of rice wine
The nutritional ingredient of wine is considerably increased, the total fat national standard of rice wine is greater than 0.65 gram per liter, can be reached after the application process
To 3.15 gram per liters, simultaneously because the rich in nutrition content of beans, by fermenting together with rice, since beans lipid material adsorbs
Effect, greatly reduces the methanol content of rice wine generation, and the national standard of white wine methanol is less than 0.6 gram per liter, the application work
Methanol is less than 0.1 gram per liter after skill processing.Because methanol is the most important factor for causing top in wine, prepared by the application technique
White wine top is not while full of nutrition one of for most important feature.
Embodiment
With reference to specific embodiment, the present invention is described in further detail, but does not form to any of the present invention
Limitation.
A kind of preparation method of mixed-flavouring liquor of the present invention, this method comprise the following steps：
(1) select high quality white rice, when immersion 12~15 is small after, pick up and be filtered dry moisture, will when upper pot atmospheric cooking 3~4 is small
The rice cooked is spread out, spare after natural cooling；During rice spreading for cooling, when environment temperature is when not higher than 15 DEG C, rice temperature is cold
But to 30~32 DEG C；When environment temperature is at 15~25 DEG C, rice temperature is cooled to 25~28 DEG C；When environment temperature is higher than 25 DEG C
When, rice temperature is cooled to room temperature.Spreading for cooling may also function as the miscellaneous taste of volatilization, absorbs the effect such as oxygen at the same time.
(2) by soya bean pour into clear water immersion 2~3 it is small when, soaked soya bean is picked up and is filtered dry moisture, first by coal gas electricity
Dynamic roller machine is preheated to 60~80 DEG C, and soaking water is got ready in the ratio of soaked soya bean gross weight 3-5%, by the soaking water and
Soya bean is sent into roller together, and stir-fry 5~10min, and drum rotation speed is 20~30r/min.Can so make the soya bean after immersion into
Enter inside and outside uniform humid tropical condition, reach uniform damp and hot effect, prevent short time high temperature from causing scorched outside and underdone inside, make what is contained in soya bean
The factors such as trypsin inhibitor, urine enzyme, hemagglutinin are under wet heat condition by preliminary exposition.
Then coal gas motorized pulleys machine is first preheated to 100~120 DEG C, then under 100~120 DEG C of temperature environments, thrown
Enter soya bean 10~15min of stir-frying, drum rotation speed is 40~50r/min；
Then coal gas motorized pulleys machine is warming up to 160~180 DEG C, continues 8~12min of stir-frying, drum rotation speed for 50~
60r/min, obtains well-done and skin crack soya bean, then the soya bean after frying is crushed to the analysis for soybean powder of 80~100 mesh, spare.
Beans body it is damp and hot uniformly after heat up again frying, soaking water flashes to water vapour and is full of whole roller, is uniformly heated soya bean,
The trypsin inhibitor that accelerates to contain in soya bean, urine enzyme, the factor such as hemagglutinin are decomposed under wet heat condition, under the conditions of this
Degree of decomposition reaches 40-60%.The step makes the factors such as the trypsin inhibitor, urine enzyme, hemagglutinin contained in soya bean
Degree of decomposition reaches the 70-80% of peak under wet heat condition, while soya bean is fully fried, and excites the part fragrance of soya bean
Material, partially protein occur once to deform, are conducive to fully ferment.
In raw soya bean, containing substantial amounts of anti-trypsin, absorption of the human body to nutritional ingredient in soya bean is influenced.If
The factor such as directly dry stir-fry, the trypsin inhibitor contained in soya bean, urine enzyme, hemagglutinin is not soaked to soya bean in xeothermic bar
Under part and it is not easy to be decomposed, and be easy to cause scorched outside and underdone inside, ferment effect can be influenced.The technology is fried again after being impregnated with using clear water,
Under conditions of early period is damp and hot, these disadvantage factors are destroyed with high temperature, partial proteolysis is polypeptide and amino acid, until
Soya bean fries to splitting, so that the nutritive value of albumen can be utilized by improving soya bean entirely.If do not fried, with raw soya bean direct fermentation
If, can ferment be not thorough, fermentation period it is longer, the wine mouthfeel produced is bad, different miscellaneous highly seasoned.
Soya bean is fried while playing sterilization functions, it is easier to which microbe inoculation ferments, and fermentation carries out different material
Decompose, the protein in soybean is hydrolyzed to polypeptide and amino acid, and Starch Hydrolysis is further converted to alcohol for carbohydrate, and fermentation produces
The multiple nutritional components of needed by human body, such as organic acid and amino acid, substantially increase the nutritional ingredient of wine, have after fermentation
Special fresh fragrance, is distilled into after drinking, and contribute to human body digests and assimilates its nutriment.
(3) rice and analysis for soybean powder are added wheat bran fully to mix thoroughly, are sealed after loading container, in sealing container temperature for 15~
20 DEG C, carry out solid state fermentation 4~6 days；Every hundred jin of rice add 3-11 jins of analysis for soybean powder；The additive amount of wheat bran is rice and analysis for soybean powder
The 6%~10% of gross weight；Preferably, every hundred jin of rice add 5-8 jins of analysis for soybean powder.
(4) after the completion of solid state fermentation, toward the interior addition mountain spring water of container and seal, the weight ratio of mountain spring water and container contents
For 1：0.8~1.2, temperature is 25~30 DEG C in sealing container, carries out liquid state fermentation 9~12 days；
(5) wine liquid and vinasse after liquid state fermentation is got well are poured into boiler and are distilled together, then through cooling i.e. obtain it is simultaneous
Aromatic white spirit.The active ingredients such as the alcohol in unstrained spirits, water, higher alcohol, acids are evaporated to steam by steaming wine, then through cooling
Obtain white wine.It should try one's best during distillation and alcohol, aromatic substance, alcohol sweet substance etc. are extracted, and utilize the method left out the beginning and the end
It is as far as possible finished product after removing impurity.General every pot of average wine degree is 50 degree, and rice is left for 70% with bean powder mixture distillation yield
It is right.
During liquid state fermentation.Embodiment provided above is the better embodiment of the present invention, is only used for the convenient explanation present invention,
Not make limitation in any form, any those of ordinary skill in the art to the present invention, if not departing from this
In the range of invention carries technical characteristic, the equivalent reality locally changed or modified made by disclosed technology contents is utilized
Example is applied, and without departing from the technical feature content of the present invention, in the range of still falling within the technology of the present invention feature.
Claims (7)
1. a kind of preparation method of mixed-flavouring liquor, it is characterised in that this method comprises the following steps：
(1) select high quality white rice, when immersion 12~15 is small after, pick up and be filtered dry moisture, when upper pot atmospheric cooking 3~4 is small, will cook
Rice spread out, it is spare after natural cooling；
(2) by soya bean pour into clear water immersion 2~3 it is small when, soaked soya bean is risen and is filtered dry moisture, is then fried to well-done and table
Skin cracks, then the soya bean after frying is crushed to the analysis for soybean powder of 80~100 mesh, spare；
(3) rice and analysis for soybean powder are added wheat bran fully to mix thoroughly, is sealed after loading container, carry out solid state fermentation 4~6 days；Every hundred
Jin rice adds 3-11 jins of analysis for soybean powder；The additive amount of wheat bran is the 6%~10% of rice and analysis for soybean powder gross weight；
(4) after the completion of solid state fermentation, toward the interior addition mountain spring water of container and seal, the weight ratio of mountain spring water and container contents is 1：
0.8~1.2, carry out liquid state fermentation 9~12 days；
(5) wine liquid and vinasse after liquid state fermentation is got well are poured into boiler and are distilled together, then obtain odor type through cooling
White wine.
A kind of 2. preparation method of mixed-flavouring liquor according to claim 1, it is characterised in that in step (1), rice stand
When cool, when environment temperature is when not higher than 15 DEG C, rice temperature is cooled to 30~32 DEG C；When environment temperature is at 15~25 DEG C,
Rice temperature is cooled to 25~28 DEG C；When environment temperature is higher than 25 DEG C, rice temperature is cooled to room temperature.
3. the preparation method of a kind of mixed-flavouring liquor according to claim 1, it is characterised in that in step (2), soya bean is fried
It is specially to well-done and skin crack：Coal gas motorized pulleys machine is first preheated to 100~120 DEG C, then in 100~120 DEG C of temperature
Spend under environment, input soya bean 10~15min of stir-frying, drum rotation speed is 40~50r/min；Then coal gas motorized pulleys machine is heated up
To 160~180 DEG C, continue 8~12min of stir-frying, drum rotation speed is 50~60r/min, obtains well-done and skin crack soya bean.
4. the preparation method of a kind of mixed-flavouring liquor according to claim 3, it is characterised in that in step (2), carrying out
Before 100~120 DEG C of stir-fryings, coal gas motorized pulleys machine is first preheated to 60~80 DEG C, by soaked soya bean gross weight 3-5%'s
Ratio gets soaking water ready, and the soaking water and soya bean are sent into roller together, and stir-fry 5~10min, and drum rotation speed is 20~30r/
min。
A kind of 5. preparation method of mixed-flavouring liquor according to claim 1, it is characterised in that in step (3), every hundred jin
Rice adds 5-8 jins of analysis for soybean powder.
A kind of 6. preparation method of mixed-flavouring liquor according to claim 1, it is characterised in that in step (3), solid-state hair
During ferment, temperature is 15~20 DEG C in sealing container.
A kind of 7. preparation method of mixed-flavouring liquor according to claim 1, it is characterised in that in step (4), liquid hair
During ferment, temperature is 25~30 DEG C in sealing container.
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| CN201711423037.5A CN107904089A (en) | 2017-12-25 | 2017-12-25 | A kind of preparation method of mixed-flavouring liquor |
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| CN201711423037.5A CN107904089A (en) | 2017-12-25 | 2017-12-25 | A kind of preparation method of mixed-flavouring liquor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110499227A (en) * | 2019-09-02 | 2019-11-26 | 四川轻化工大学 | A kind of liquor brewing method combined based on solid-liquid fermentation |
| CN111690489A (en) * | 2019-03-11 | 2020-09-22 | 吉林省酒精研究院有限公司 | Method for brewing Maotai-flavor base wine by using semi-solid method with corn as main raw material |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111690489A (en) * | 2019-03-11 | 2020-09-22 | 吉林省酒精研究院有限公司 | Method for brewing Maotai-flavor base wine by using semi-solid method with corn as main raw material |
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