CN108018163B - Brewing method for increasing content of terpene compounds in Daqu Luzhou-flavor liquor - Google Patents
Brewing method for increasing content of terpene compounds in Daqu Luzhou-flavor liquor Download PDFInfo
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Abstract
The invention discloses a brewing method for improving the content of terpene compounds in Daqu Luzhou-flavor liquor, and belongs to the technical field of liquor brewing. The invention is based on the brewing process link of the Daqu Luzhou-flavor liquor, and through innovation of process formula parameters on the premise of not changing production process operation, the finally brewed Luzhou-flavor liquor keeps the original flavor of the Luzhou-flavor liquor, and simultaneously utilizes the synergistic effect of cortex moutan, cinnamon, cedar, thuja and citronella, so that the content of terpene functional components is obviously improved. The production process has the characteristics of simplicity, controllability, easiness in implementation and the like.
Description
Technical Field
The invention relates to a brewing method for improving the content of terpene compounds in Daqu Luzhou-flavor liquor, and belongs to the technical field of liquor brewing.
Background
White spirit is a traditional alcoholic beverage in China and plays an important role in the life of people. Chinese liquor is prepared from grain such as sorghum, barley, etc. as main raw material, and special Daqu as saccharification leaven by solid fermentation and solid distillation. The unique production process endows Chinese white spirit with complex chemical components. At present, more than 1500 volatile components are detected in the white spirit, and the complex components not only endow the white spirit with unique flavor and sensory characteristics, but also endow the white spirit with unique health functions.
Terpene compounds are a very important class of volatile components found in white spirits in recent years. A great deal of research shows that terpene compounds are a class of compounds with important physiological functions and flavor functions. At present, a variety of terpene compounds are found in drug-flavor liquor and Maotai-flavor liquor, and the compounds endow the liquor with unique flavor characteristics and health value. The method has important significance for improving the health value of the flavor and the quality of the white spirit by improving the content of the terpene compounds in the production process of the white spirit.
The strong aromatic Chinese spirits are one of three basic aromatic types of Chinese spirits, are also the Chinese spirits aromatic type with the largest production and sales ratio at present, and account for more than 70 percent of the whole Chinese spirits production and sales ratio. At present, more than 1000 volatile components are detected in the Luzhou-flavor liquor, but the components contain few terpene components. How to improve the content of terpene functional components in the strong aromatic Chinese spirits by innovating the production process is of great significance for improving the quality and value of the strong aromatic Chinese spirits.
Disclosure of Invention
The invention provides a brewing process for improving the content of terpene compounds in Daqu Luzhou-flavor liquor in order to improve the content of functional component terpene compounds in the Luzhou-flavor liquor.
The invention aims to provide a brewing method for improving the content of terpene compounds in Daqu Luzhou-flavor liquor, which is characterized in that cortex moutan, cinnamon, cedar, thuja and citronella are added in the material mixing stage of the Luzhou-flavor liquor.
In one embodiment of the invention, the cortex moutan, cinnamon, cedar wood, thuja and citronella are sieved and crushed.
In one embodiment of the invention, the cortex moutan, cinnamon, cedar, thuja and citronella are added in an amount of 0.1-4% by weight, 0.1-4% by weight and 0.1-4% by weight.
In one embodiment of the present invention, the cortex moutan, cinnamon, cedar, thuja and citronella are added in an amount of 0.5% by weight, 0.5% by weight and 0.5% by weight, based on the total weight of the raw materials.
In one embodiment of the present invention, the method specifically comprises the following steps:
(1) the main production raw materials and the processing mode are as follows: the main production raw materials are water, sorghum and medium-high temperature yeast. The adjuvants are rice hull, cortex moutan, cortex Cinnamomi, cypress, Thuja, and herba Cymbopogonis Citrari; before use, water is purified and decontaminated according to the standard of brewing water, and other raw materials are sieved, selected and crushed;
(2) brewing the strong aromatic Chinese spirits: mixing the sorghum crushed into 2-6 petals and the old spent grain according to the ratio of 1: 4-5, adding 0.1-4% of cortex moutan, 0.1-4% of cinnamon, 0.1-4% of cedar wood, 0.1-4% of thuja and 0.1-4% of citronella by the total weight of the raw materials, uniformly mixing, adding brewing water, uniformly stirring, stacking and moistening for 40-90 minutes, distilling for 40-90 minutes, cooling, taking medium-high temperature Daqu as a saccharification leavening agent, and brewing the strong aromatic white spirit by adopting a clear steaming mixed burning and old five-steamer process.
In one embodiment of the invention, the addition ratio of the medium-high temperature Daqu is 18-25% of the total mass of the raw materials.
In one embodiment of the invention, the proportion of the rice hulls added is 15-25% of the total mass of the raw materials.
In one embodiment of the invention, the brewing water is added in an amount of 40-50% by weight based on the total weight of the raw materials at a temperature of 30-50 ℃.
The second purpose of the invention is to provide the Luzhou-flavor liquor which is brewed by the method and is rich in terpene functional components.
The invention has the beneficial effects that:
the method has the greatest advantage that based on the brewing process of the Daqu Luzhou-flavor liquor, the finally brewed Luzhou-flavor liquor keeps the original flavor of the Luzhou-flavor liquor by innovating process formula parameters on the premise of not changing the production process operation, and the content of terpene functional components is obviously improved by utilizing the synergistic effect of cortex moutan, cinnamon, cedar, thuja and citronella. The production process has the characteristics of simplicity, controllability, easiness in implementation and the like.
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FIG. 1 is a two-dimensional total ion current chromatogram of a full two-dimensional gas chromatogram-time-of-flight mass spectrum of Luzhou-flavor liquor produced by a new process.
Detailed Description
Full two-dimensional gas chromatography-time-of-flight mass spectrometry: examples identification of terpene compounds in white spirit produced according to the examples was carried out Using the method reported by Vestner, J et al (Vestner, J; Malhere, S; Du Toit, M.; Nieuwodt, H.H.; Mostafa, A.; Gorecki, T.; Tredoux, A.G.J.; de Villiers, A.investment of the volume Composition of Pinotage windows Fermented with differentiated spirit starch catalysts, journal of Agricultural and Food Chemistry 2011,59, 12732. 12744).
And (3) quantitatively analyzing the content of main functional terpene compounds in the white spirit by GC-MS: the detection method uses a Huguan light source detection method, wherein [ Huguan light source, Vannan Wen, Xuyan and the like, detection of terpene substances in Dong liquor, brewing science and technology, 2011, 7 ].
Example 1: method for improving content of terpene compounds in Daqu Luzhou-flavor liquor based on reinforced fermented grain fermentation
Step 1: the sorghum is taken as a raw material, is crushed (2-6 petals) and mixed with a certain proportion of old spent grains (1:5), and is uniformly mixed with 0.5 percent of cortex moutan, 0.5 percent of cinnamon, 0.5 percent of cypress, 0.5 percent of thuja and 0.5 percent of citronella by the total mass of the materials, and the materials are stirred and stacked for moistening (60 minutes). Distilling for 40-90 minutes in a steamer, spreading for cooling, taking common medium-high temperature Daqu (20%) as a saccharification leavening agent, adopting a clear steaming and mixed burning and subsequent five-steamer process, feeding the flavoring wine into a pool (13-18 degrees) at a low temperature by using a double-bottom fermentation process, and slowly fermenting for 150 days. Wherein, 20% of rice hull is added as auxiliary material to adjust acidity and porosity.
Step 2: the retort filling time is 35-45 minutes, and the following requirements are met: light, loose, even, thin, accurate and flat. Namely: loosening the fermented grains filled in the steamer: the steam feeding is uniform; when the product is filled into a steamer, the product needs to be thinly scattered; the fermented grains are not easy to be packed too thick, and the scattering area is large; the material is accurately sprayed when the steam is sprayed, and the material is sprayed when the steam is wet; the materials in the retort are required to be smooth.
The liquor distillation process adopts slow distillation, liquor is collected by mass, the liquor flowing speed is controlled to be 1.5-3kg/min, and the liquor flowing temperature is 25-35 ℃.
Example 2: method for improving content of terpene compounds in Daqu Luzhou-flavor liquor based on reinforced fermented grain fermentation
Step 1: the sorghum is taken as a raw material, is crushed (2-6 petals) and mixed with a certain proportion of old spent grains (1:5), and is stirred, stacked and moistened (60 minutes), and is uniformly mixed with 1 percent of cortex moutan, 0.5 percent of cypress, 0.5 percent of thuja and 0.5 percent of citronella by the total mass of the materials. Distilling for 40-90 minutes in a steamer, spreading for cooling, taking common medium-high temperature Daqu (20%) as a saccharification leavening agent, adopting a clear steaming and mixed burning and subsequent five-steamer process, feeding the flavoring wine into a pool (13-18 degrees) at a low temperature by using a double-bottom fermentation process, and slowly fermenting for 150 days. Wherein, 20% of rice hull is added as auxiliary material to adjust acidity and porosity.
Step 2: the retort filling time is 35-45 minutes, and the following requirements are met: light, loose, even, thin, accurate and flat. Namely: loosening the fermented grains filled in the steamer: the steam feeding is uniform; when the product is filled into a steamer, the product needs to be thinly scattered; the fermented grains are not easy to be packed too thick, and the scattering area is large; the material is accurately sprayed when the steam is sprayed, and the material is sprayed when the steam is wet; the materials in the retort are required to be smooth.
The liquor distillation process adopts slow distillation, liquor is collected by mass, the liquor flowing speed is controlled to be 1.5-3kg/min, and the liquor flowing temperature is 25-35 ℃.
Example 3: method for improving content of terpene compounds in Daqu Luzhou-flavor liquor based on reinforced fermented grain fermentation
Step 1: the sorghum is taken as a raw material, is crushed (2-6 petals) and mixed with a certain proportion of old spent grain ingredients (1:5), and is stirred, stacked and moistened (60 minutes), and is uniformly mixed with 1% of cinnamon, 0.5% of cypress, 0.5% of thuja and 0.5% of citronella by the total mass of the materials. Distilling for 40-90 minutes in a steamer, spreading for cooling, taking common medium-high temperature Daqu (20%) as a saccharification leavening agent, adopting a clear steaming and mixed burning and subsequent five-steamer process, feeding the flavoring wine into a pool (13-18 degrees) at a low temperature by using a double-bottom fermentation process, and slowly fermenting for 150 days. Wherein, 20% of rice hull is added as auxiliary material to adjust acidity and porosity.
Step 2: the retort filling time is 35-45 minutes, and the following requirements are met: light, loose, even, thin, accurate and flat. Namely: loosening the fermented grains filled in the steamer: the steam feeding is uniform; when the product is filled into a steamer, the product needs to be thinly scattered; the fermented grains are not easy to be packed too thick, and the scattering area is large; the material is accurately sprayed when the steam is sprayed, and the material is sprayed when the steam is wet; the materials in the retort are required to be smooth.
The liquor distillation process adopts slow distillation, liquor is collected by mass, the liquor flowing speed is controlled to be 1.5-3kg/min, and the liquor flowing temperature is 25-35 ℃.
Example 4: method for improving content of terpene compounds in Daqu Luzhou-flavor liquor based on reinforced fermented grain fermentation
Step 1: the sorghum is taken as a raw material, is crushed (2-6 petals) and mixed with a certain proportion of adult spent grain ingredients (1:5), and is stirred, stacked and moistened (60 minutes), and is uniformly mixed with 0.5 percent of cortex moutan, 0.5 percent of cinnamon and 1.5 percent of citronella by the total mass of the materials. Distilling for 40-90 minutes in a steamer, spreading for cooling, taking common medium-high temperature Daqu (20%) as a saccharification leavening agent, adopting a clear steaming and mixed burning and subsequent five-steamer process, feeding the flavoring wine into a pool (13-18 degrees) at a low temperature by using a double-bottom fermentation process, and slowly fermenting for 150 days. Wherein, 20% of rice hull is added as auxiliary material to adjust acidity and porosity.
Step 2: the retort filling time is 35-45 minutes, and the following requirements are met: light, loose, even, thin, accurate and flat. Namely: loosening the fermented grains filled in the steamer: the steam feeding is uniform; when the product is filled into a steamer, the product needs to be thinly scattered; the fermented grains are not easy to be packed too thick, and the scattering area is large; the material is accurately sprayed when the steam is sprayed, and the material is sprayed when the steam is wet; the materials in the retort are required to be smooth.
The liquor distillation process adopts slow distillation, liquor is collected by mass, the liquor flowing speed is controlled to be 1.5-3kg/min, and the liquor flowing temperature is 25-35 ℃.
Example 5: method for improving content of terpene compounds in Daqu Luzhou-flavor liquor based on reinforced fermented grain fermentation
Step 1: the sorghum is taken as a raw material, is crushed (2-6 petals) and mixed with a certain proportion of old spent grain ingredients (1:5), and is stirred, stacked and moistened (60 minutes), and is uniformly mixed with 0.5 percent of cortex moutan, 0.5 percent of cinnamon and 1.5 percent of cypress in the total mass of the materials. Distilling for 40-90 minutes in a steamer, spreading for cooling, taking common medium-high temperature Daqu (20%) as a saccharification leavening agent, adopting a clear steaming and mixed burning and subsequent five-steamer process, feeding the flavoring wine into a pool (13-18 degrees) at a low temperature by using a double-bottom fermentation process, and slowly fermenting for 150 days. Wherein, 20% of rice hull is added as auxiliary material to adjust acidity and porosity.
Step 2: the retort filling time is 35-45 minutes, and the following requirements are met: light, loose, even, thin, accurate and flat. Namely: loosening the fermented grains filled in the steamer: the steam feeding is uniform; when the product is filled into a steamer, the product needs to be thinly scattered; the fermented grains are not easy to be packed too thick, and the scattering area is large; the material is accurately sprayed when the steam is sprayed, and the material is sprayed when the steam is wet; the materials in the retort are required to be smooth.
The liquor distillation process adopts slow distillation, liquor is collected by mass, the liquor flowing speed is controlled to be 1.5-3kg/min, and the liquor flowing temperature is 25-35 ℃.
Comparative example:
step 1: the sorghum is used as a raw material, the sorghum is crushed (2-6 petals) and mixed with a certain proportion of an adult spent grain ingredient (1:5), the mixture is stirred, stacked and moistened (60 minutes), the mixture is distilled for 40-90 minutes in a steamer, after spreading and cooling, common medium-high temperature Daqu (20%) is used as a saccharification leavening agent, a clear steaming and mixed burning continuous five-steamer process is adopted, the flavoring wine is fermented in a double-bottom fermentation process at a low temperature (13-18 ℃) and slowly fermented, and the fermentation time is 150 days. Wherein, 20% of rice hull is added as auxiliary material to adjust acidity and porosity.
Step 2: the retort filling time is 35-45 minutes, and the following requirements are met: light, loose, even, thin, accurate and flat. Namely: loosening the fermented grains filled in the steamer: the steam feeding is uniform; when the product is filled into a steamer, the product needs to be thinly scattered; the fermented grains are not easy to be packed too thick, and the scattering area is large; the material is accurately sprayed when the steam is sprayed, and the material is sprayed when the steam is wet; the materials in the retort are required to be smooth.
The liquor distillation process adopts slow distillation, liquor is collected by mass, the liquor flowing speed is controlled to be 1.5-3kg/min, and the liquor flowing temperature is 25-35 ℃.
And (3) comparing the fermentation process and the liquor quality evaluation:
1. and (3) comparison of fermentation processes: the results of measuring the changes of the moisture, the acidity and the starch content of the fermented grains in the fermentation process are shown in table 1, and the main physicochemical index changes in the fermentation processes of the implementation examples and the comparative examples are not obvious.
TABLE 1 acidity and starch Change during fermentation
2. Analyzing the trace components of the wine: the trace components in the Luzhou-flavor liquor produced in the examples and the comparative examples are analyzed by adopting a liquor national standard analysis method, and the results are shown in Table 2.
TABLE 2 contents of trace components in Luzhou-flavor Chinese spirits of examples and comparative examples
3. Identifying and analyzing functional terpene components in the wine: the results of the test of example 1 are shown in FIG. 1 and Table 3. The results show that 46 kinds of terpene compounds are detected in the white spirit brewed by the functional yeast, and the types of terpene compounds are far higher than those detected in the strong aromatic white spirit reported in the literature.
TABLE 3 terpene compounds identified in Luzhou-flavor liquor produced by the novel Process
Note: +: indicates that, -: indicating no detection
In addition, the aroma type white spirit brewed in examples 2 to 5 was detected by full two-dimensional gas chromatography-time of flight mass spectrometry, and the detection results of terpene compounds in the obtained white spirit were 42, 41, 40 and 38, respectively.
4. And (3) quantitatively analyzing the content of main functional terpene compounds in the white spirit by GC-MS: the contents of main terpene compounds in the Luzhou-flavor Chinese spirits produced in examples 1-5 and comparative example are shown in Table 4. The content of main terpene compounds in the white spirit of the invention is 39 times of that of the white spirit produced by the comparison example. The scheme of the invention can obviously improve the content of the functional terpene compounds in the strong aromatic Chinese spirits.
TABLE 4 comparison of terpene compounds content in Chinese liquor brewed according to different examples (unit ug/L)
ND: is lower than the detection limit
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (5)
1. A brewing method for improving the content of terpene compounds in Daqu Luzhou-flavor liquor is characterized in that,
(1) production raw materials and treatment modes: the production raw materials are water, sorghum and medium-high temperature yeast; the adjuvants are rice hull, cortex moutan, cortex Cinnamomi, cypress, Thuja, and herba Cymbopogonis Citrari; before use, water is purified and decontaminated according to the standard of brewing water, and other raw materials are screened and crushed;
(2) brewing the strong aromatic Chinese spirits: mixing the sorghum crushed into 2-6 petals and the old spent grain according to the ratio of 1: 4-5, adding 0.5% of cortex moutan, 0.5% of cinnamon, 0.5% of cedar wood, 0.5% of thuja and 0.5% of citronella, uniformly mixing, adding water for brewing, uniformly stirring, stacking and moistening for 40-90 minutes, putting into a steamer for distilling for 40-90 minutes, spreading for cooling, taking medium-high temperature Daqu as a saccharification leavening agent, and brewing the strong aromatic white spirit by adopting a process of steaming, mixing, burning and continuously searching the old five caldron.
2. The method according to claim 1, wherein the addition proportion of the medium-high temperature Daqu is 18-25% of the total mass of the raw materials.
3. The method according to claim 1, wherein the proportion of the added rice hulls is 15-25% of the total mass of the raw materials.
4. The method according to claim 1, wherein the brewing water is added in an amount of 40-50% by weight of the total weight of the raw materials at a temperature of 30-50 ℃.
5. The Luzhou-flavor liquor which is brewed by the method of claim 1 and is rich in terpene functional components.
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