CN109234106A - A method of improving river method distilled liquor quality - Google Patents

Abstract

The invention discloses a kind of methods for improving river method distilled liquor quality, including the bubble grain in traditional river method distilled liquor solid state process, steam grain, spreading for cooling, lower song, it is characterized by: the rhizopus that 0.3% weight of raw grain total weight is added mixes rear closing heap thoroughly, culture saccharification 20-24 hours after closing heap, outlet, by grain: grain is 1:3 with grain, preparation esterification song or commercially available esterification are bent, it is bent that esterification is added when with grain, it is added in two portions, additional amount is the 0.7-0.9% of raw grain total weight, enter 25-35 DEG C of pond fermentation 7-10 days, finally go out pond distillation according to a conventional method, it collects wine and enters altar.Addition esterification song is completely suitable for the fermentation of faint scent type white wine in the present invention, and application method is also very simple, does not change respective production technology, does not increase manufacturing facilities, does not increase labor intensity.Different batches test result is shown: the bent application in Xiaoqu liquor by solid fermentation production of esterification, is significant to Chinese yeast base liquor quality effect is improved.

Description

A method of improving river method distilled liquor quality

Technical field

The present invention relates to a kind of production methods of white wine.Especially a kind of method for improving river method distilled liquor quality.

Background technique

" Sichuan Xiaoqu liquor " is with a long history, is liked deeply in southwest, Central-South each province, according to incompletely statistics, annual output about 70 Ten thousand t, Sichuan account for 50% or so.Conventional solid-state method Chinese yeast is mainly with the sorghum of this real estate, corn, wheat, buckwheat, barley, highland barley Deng for raw materials for production.The production method main processes of conventional solid-state method Chinese yeast include: under bubble grain-steaming grain-spreading for cooling- Song-closing heap-culture saccharification-outlet-is with grain --- and pit entry fermentation-goes out pond distillation, and the sort of quyi used is single rhizopus.Tool There is the features such as small investment, quick, flexibility is high；Be produced in situ in, market goods locally, lose grain by local peasant household be used as feed, Advantage without the pollution for discarding grain.Various alcoholic drink mixed with fruit juice (health liquor) are prevailing in recent years, and making base liquor production health liquor with distilled liquor is It is traditional, and generally acknowledge best, this is the incomparable advantage of other aromatic white spirits.According to expert estimate distilled liquor half with The upper base liquor as other alcoholic drink mixed with fruit juice of production or other odor type wine, expands demand of the market to distilled liquor, further promotes The development of distilled liquor.Application with modern raw technology in wine brewing with the development of science and technology, it has been found that in distiller's yeast The bent or full cell of addition esterification is esterified inulinase and the fragrance and mouthfeel of distilled liquor can be improved, such as Chinese patent 20161015601.x A kind of disclosed barley monascus prepared wine and its preparation process use highland barley monascus 1-5 parts by weight, esterification song 0.1-0.5 weight Amount part mixes immersion with 38-60%vol brewing grains white spirit 35-500 parts by weight and is made.For another example Chinese patent 201510777729.4 is public A kind of spirit distiller grain distiller's yeast and liquor brewing method, distiller's yeast opened are made of following component, and high activity dedicated grape of making wine forms sediment 30-50 parts of powder enzyme, 30-45 parts of Rhizopus bran koji, 5-15 parts of yeast distiller, 1-10 parts of Bai Qu, high temperature resistant high activity saccharomyces cerevisiae 1-6 Part, 1-6 parts of high activity aroma-producing yeasts, full inulinase 1-5 parts of cell esterification, 1-5 parts of acid protease, 1-5 parts of cellulase, medium temperature 1-3 parts of alpha-amylase.Technique using discarding arrack Qu Jinhang brewing includes abandoning grain cooling, abandoning arrack song mixed powder It is broken, lose the activation of arrack song, it is lower it is bent, enter pond, fermentation, steam wine step.Though foregoing invention can partially improve white wine to a certain extent Fragrance and mouthfeel, but due to being esterified bent dosage and time upper Shortcomings, effect is unsatisfactory, to Sichuan Xiaoqu liquor work Skill is less applicable in.

Summary of the invention

Do not change it is an object of the invention to overcome the deficiencies of the prior art and provide one kind and improves river on original Process ba- sis Method Xiaoqu wine flavor component content increases the method for the raising river method distilled liquor quality of the mellow sense of fullness of product.Of the invention Purpose realized by following technical proposals, a method of river method distilled liquor quality being improved, including traditional river method Chinese yeast Bubble grain, steaming grain, spreading for cooling, lower song in white wine solid state process, the rhizopus of 0.3% weight of addition raw grain total weight are received after mixing thoroughly Culture saccharification 20-24 hours after heap, closing heap, outlet, press grain: grain is 1:3 with poor, preparation esterification song or commercially available esterification are bent, match grain When to be added esterification bent, be added in two portions, additional amount is the 0.7-0.9% of raw grain total weight, enter 25-35 DEG C of pond fermentation 7-10 days, Finally go out pond distillation according to a conventional method, collects wine and enter altar.

The preparation esterification is bent, and steps are as follows:

(1) strain improvement, the monascus specie for selecting commercially available esterification function strong or separates strain from the high-quality sort of quyi, specific side Method is that wort agar medium is added in plate, is cooled to room temperature after high pressure sterilization, is inoculated with method of scoring, 32-35 DEG C of training Support 4-5 days, pick out bacterium colony just at white, it is aging after become red, mycelium have a large amount of branches, branch top generate individually or Bunchiness conidium, spore are rounded or oval bacterium colony makees strain；

(2) pass through 32-35 DEG C of heaven-made first class inoculum of culture 5-7 of wort agar test tube slant culture medium；

(3) esterification strain expands culture and expands culture the triangular flask bacterial being separately cultured, and carries according to Spawn incubation is common Body, selects rice or wheat bran as culture medium, is connect through high pressure sterilization when temperature is down to 35 DEG C with lactic acid adjustment pH to 3.5-5 Enter higher level's strain, carries out culture 5-7 days under the same conditions；

(4) it is esterified bent Ventilated bed culture, wheat bran+water to hand is pinched agglomerating, release and dissipated, and is put into rotary spherical digester and carries out high pressure sterilization, mechanical It turns, is cooled to 40-35 DEG C of inoculation after rotary spherical digester out, secondary agitation is uniform after inoculation, sets room culture, and centre turns over song one for 4 hours Secondary, it is finished product wheat bran that room sunning is gone out after 6-7 days, is stored after biochemical investigation is qualified spare.

Addition esterification song is completely suitable for the fermentation of faint scent type white wine in the present invention, and application method is also very simple, does not change Become respective production technology, do not increase manufacturing facilities, does not increase labor intensity.Different batches test result is shown: esterification song exists Application in Xiaoqu liquor by solid fermentation production, is significant to Chinese yeast base liquor quality effect is improved.Addition opportunity is also very crucial, through more It is advisable in secondary small lot, pilot scale and production using addition when showing esterification song to unpack with unstrained spirits.Addition esterification is bent, bent by esterification Bacterium constantly generates Esterified Enzyme, and can make stabilizing and increasing for ethyl ester substance: testing result shows ethyl acetate and ethyl lactate all With raising relatively stable and by a relatively large margin, this has played decision to the quality for stabilizing and increasing Chinese yeast faint scent white wine base liquor and has made With.From the point of view of mass production application, acid is richer, and acetic acid increasing degree is larger, normal propyl alcohol from the point of view of the variation of alcohols material, The variation of isoamyl alcohol is exactly the opposite.Lab scale, pilot scale, mass production stage are almost the same.Product of the present invention by 1 country by being commented Committee, 3 group's appraises of tasting and appraising for saving judging panel, 1 our factory technical staff composition are thought: wine aroma nature, pure elegant, wine body It is pure and mild, sweet ice-cold net refreshing, there is Xiaoqu wine typical style.Meet the requirement of " 26761 Chinese yeast white spirit by solid state method of GB/T ".Through trying Pin, average price improve 20% or so, deep to be liked by local consumer, remarkable in economical benefits.

Esterification prepared by the present invention is bent to have the characteristics such as high temperature resistant, resistance to highly acidity, high-alcoholicity endurance, in the phase of brewing fermentation Between, there is greater catalytic effect to the generation of ethyl acetate, have to the generation of certain higher alcohols (fusel oil) substance certain Inhibiting effect.The analysis of its main performance is shown in Table 1.

The characteristics of biological nature and Sichuan Xiaoqu liquor for esterification song are fermented, we have successively carried out lab scale, pilot scale With conventional pilot production.Test result shows that the bent use of esterification is bright to the ethyl acetate content effect for improving Sichuan Xiaoqu liquor It is aobvious, there are increase and raising to the type and content of micro constitutent, plays the role of reduction to some higher alcohols substances.What is produced is small Bent wine mouthfeel is richer, and benefit is more significant.

It is esterified bent usage amount and adds the determination of period, the present invention is tested through multiple multiple groups, and the bent usage amount of esterification is set Be set to 0.4%, 0.6%, 0.8%, 1.0%, 1.2%(is with the total restatement of raw grain), experiments have shown that the bent usage amount of esterification be 0.8% effect compared with It is good, see Fig. 1, add the determination of period, Sichuan Xiaoqu liquor production mainly has two major features, first culture saccharification, post-fermentation, cultivation This stage that is saccharified directly affects the quality and distillation yield of distilled liquor.When going forward addition esterification song with outlet We conducted case Addition is esterified the multiple groups comparative test of bent two periods.The result shows that addition is advisable when matching unstrained spirits (with grain) with outlet.

Detailed description of the invention

Fig. 1 is esterified bent dosage figure related to distillation yield；

Fig. 2 is process flow chart of the invention.

Specific embodiment

In order to make those skilled in the art more fully understand technical solution of the present invention, below with reference to embodiment to this hair It is bright to be described in further detail.

Embodiment l, as shown in Fig. 2, a kind of method for improving river method distilled liquor quality, follows these steps to carry out:

(1) ingredient selects two or more any grain of rice, sorghum, corn, paddy, wheat, buckwheat, barley, highland barley Food makees raw material, and the present embodiment selection sorghum and paddy make raw material, and the weight ratio of sorghum and paddy is 8:2；

(2) bubble grain steeps grain, and above-mentioned ingredient clean water is impregnated 4 hours, spare；

(3) steam grain, the ingredient after immersion is set cooked in steamed rice utensil it is rear spare；

(4) spreading for cooling spreads the ingredient after cooking out spare when being cooled to 45 DEG C；

(5) bent under, 0.3% rhizopus that raw grain weight is added is mixed the 24 hours culture saccharification time after rear closing heap, closing heap thoroughly, is gone out Case is matched grain in the ratio of grain and grain 1:3, and preparation is added when being esterified song, matching grain and is esterified song, and additional amount is the 0.8% of primitive root weight, 25 DEG C of pit entry fermentation, fermentation time is 10 days, finally goes out pond distillation according to a conventional method.

The preparation esterification is bent, and steps are as follows:

(a) strain improvement, the monascus specie for selecting commercially available esterification function strong or separates strain, this implementation from the high-quality sort of quyi Example selection the latter, specific method is that wort agar medium is added in plate, is cooled to room temperature after high pressure sterilization, with scribing line Method inoculation, 32 DEG C are cultivated 5 days, pick out bacterium colony just at white, it is aging after become red, mycelium has a large amount of branches, branch top End generates that single or bunchiness conidium, spore are rounded or oval bacterium colony makees strain；

(b) pass through 32 DEG C of wort agar test tube slant culture medium 7 heaven-made first class inoculums of culture；

(c) esterification strain expands culture and expands culture the triangular flask bacterial being separately cultured, and carries according to Spawn incubation is common Body, selects rice or wheat bran as culture medium, adjusts pH to 3.5, through high pressure sterilization, the access when temperature is down to 35 DEG C with lactic acid Higher level's strain carries out culture 5 days under the same conditions；

(d) it is esterified bent Ventilated bed culture, wheat bran+water to hand is pinched agglomerating, release and dissipated, and is put into rotary spherical digester and carries out high pressure sterilization, mechanical It turning, is cooled to 40 DEG C of inoculations after rotary spherical digester out, secondary agitation is uniform after inoculation, sets room culture, and Qu Yici is turned in 4 hours in centre, Going out room sunning after 6-7 days is finished product wheat bran, is stored after biochemical investigation is qualified spare.

Embodiment 2, a method of river method distilled liquor quality is improved, follows these steps to carry out:

(1) ingredient selects two or more any grain of rice, sorghum, corn, paddy, highland barley to make raw material, this implementation Example selection sorghum and corn make raw material, and the weight ratio of sorghum and corn is 7:3；

(2) grain is steeped, above-mentioned ingredient clean water is impregnated 12 hours, it is spare；

(3) steam grain, the ingredient after immersion is set cooked in steamed rice utensil it is rear spare；

(4) spreading for cooling spreads the ingredient after cooking out spare when being cooled to 35 DEG C；

(5) under the rhizopus of bent 0.3% weight that raw grain total weight is added mix thoroughly rear closing heap, culture saccharification 22 hours, outlet, by Commercially available esterification song is added with grain in the ratio of grain and grain 1:3 when with grain, additional amount is the 0.7% of raw grain weight, pit entry fermentation 32 DEG C, fermentation time is 7 days, finally goes out pond distillation according to a conventional method.

Embodiment 3, a method of river method distilled liquor quality is improved, follows these steps to carry out:

(1) ingredient selects two or more any grain of rice, sorghum, corn, paddy, highland barley to make raw material, this implementation Example selection rice, sorghum, corn make raw material, and rice, sorghum, corn weight ratio are 1:8:1；

(2) grain is steeped, above-mentioned ingredient clean water is impregnated 8 hours, it is spare；

(3) steam grain, the ingredient after immersion is set cooked in steamed rice utensil it is rear spare；

(4) spreading for cooling, the ingredient after cooking is spread out it is spare when being cooled to 38 DEG C,

(5) the culture saccharification time 23 is small after the rhizopus of bent 0.3% weight that raw grain total weight is added mixes rear closing heap, closing heap thoroughly under When, outlet, with grain, in the ratio of grain and grain 1:3 with grain, preparation esterification is bent, with grain when be added that esterification is bent, and additional amount is primitive root weight The 0.9% of amount, 35 DEG C of pit entry fermentation, fermentation time is 6 days, finally goes out pond distillation according to a conventional method.

The preparation esterification is bent, and steps are as follows:

(a) strain improvement, the monascus specie for selecting commercially available esterification function strong or separates strain, this implementation from the high-quality sort of quyi Example selection the latter, specific method is that wort agar medium is added in plate, is cooled to room temperature after high pressure sterilization, with scribing line Method inoculation, 35 DEG C are cultivated 4 days, pick out bacterium colony just at white, it is aging after become red, mycelium has a large amount of branches, branch top End generates that single or bunchiness conidium, spore are rounded or oval bacterium colony makees strain；

(b) pass through 35 DEG C of wort agar test tube slant culture medium 5 heaven-made first class inoculums of culture；

(c) esterification strain expands culture and expands culture the triangular flask bacterial being separately cultured, and carries according to Spawn incubation is common Body, selects rice or wheat bran as culture medium, adjusts pH to 5 with lactic acid, through high pressure sterilization, when temperature is down to 32 DEG C in access Grade strain, carries out culture 7 days under the same conditions；

(d) it is esterified bent Ventilated bed culture, wheat bran+water to hand is pinched agglomerating, release and dissipated, and is put into rotary spherical digester and carries out high pressure sterilization, mechanical It turning, is cooled to 35 DEG C of inoculations after rotary spherical digester out, secondary agitation is uniform after inoculation, sets room culture, and Qu Yici is turned in 4 hours in centre, Going out room sunning after 6-7 days is finished product wheat bran, is stored after biochemical investigation is qualified spare.

In order to further verify the bent using effect of esterification, We conducted comparative tests, and test method design is referring to this Inventive embodiments 1 carry out production comparative test, test layout: randomly selecting brewing workshop Liang Ge teams and groups, each teams and groups continuously make With three rows.Wherein experimental group addition is esterified bent, is added in two portions when the time is added as with grain, and esterification song is not added in control group, other Condition is identical.Test result is shown in Table 2, table 3, table 4.

Test results and analysis

1, distillation yield: from table 2 it can be seen that comprehensive average distillation yield test group is higher by control group 2.90%, stabilize distillation yield and It slightly improves, from the point of view of this point, the bent use cost of esterification can be offset.

2, flavor component (see Table 3): 41.14% is improved from ethyl acetate from the point of view of chromatography index, ethyl lactate improves 14.76%, acetic acid improves 15.68%, and the higher alcohols such as isoamyl alcohol, isobutanol averagely decline 25%.Base liquor quality significantly improves, potential Benefit is very considerable.

3, the variation of main body flavor component

It can be seen from Table 3 that ethyl acetate and ethyl lactate amplification are larger, 40.59% and 47.22% is respectively increased, this is to improve The key of Chinese yeast faint scent white wine quality can protrude elegant pure main style；The main bodys acids such as lactic acid, acetic acid accordingly mentions Height, the amplification such as butyric acid, valeric acid are obvious, keep acid more abundant, dense, plentiful with stability to wine body is kept.

4, the variation of other substances is shown in Table 4.

Alcohols material fluctuates larger, 10% or more the higher alcohols such as special isoamyl alcohol (fusel oil) mean reduction；The normal propyl alcohol range of decrease 18% or more, this keeps Xiaoqu wine mouthfeel more clean；Aldehyde material reduces by 25% or so, reduces the dry peppery feeling of Xiaoqu wine import, More suitable for the alcohol drinking patterns of modern.

5, conclusion and analysis

Esterification song is completely suitable for the fermentation of faint scent type white wine, and application method is also very simple, does not change respective production technology, It does not increase manufacturing facilities, does not increase labor intensity.

Different batches test result is shown: application of the esterification inulinase in Xiaoqu liquor by solid fermentation production, to raising Chinese yeast base Wine quality effect is significant.Addition is advisable when addition opportunity is to unpack with unstrained spirits.

Ethyl ester substance is stabilized and increased: testing result shows ethyl acetate and ethyl lactate all and has relatively stable Raising by a relatively large margin, this has played decisive action to the quality for stabilizing and increasing Chinese yeast faint scent white wine base liquor.

From the point of view of mass production application, acid is richer, and acetic acid increasing degree is larger, from the point of view of the variation of alcohols material just Propyl alcohol, the variation of isoamyl alcohol are exactly the opposite.Lab scale, pilot scale, mass production stage are almost the same.

By by 1 national judging panel, 3 save judging panel, group's appraise of tasting and appraising that 1 our factory technical staff forms is thought: should Wine aroma is natural, pure elegant, and wine body is pure and mild, sweet ice-cold net refreshing, has Xiaoqu wine typical style.Meet " 26761 Chinese yeast of GB/T White spirit by solid state method " requirement.Through placeing goods on trial sale, average price improves 20% or so, deep to be liked by local consumer, remarkable in economical benefits.

Claims (3)

1. a kind of method for improving river method distilled liquor quality, including the bubble grain in traditional river method distilled liquor solid state process, steaming Grain, spreading for cooling, lower song, it is characterised in that: the rhizopus of 0.3% weight of addition raw grain total weight is trained after mixing rear closing heap, closing heap thoroughly Bacterium is saccharified 20-24 hour, outlet, presses grain: grain is 1:3 with grain, preparation esterification is bent or commercially available esterification is bent, with grain when addition be esterified Song is added in two portions, and additional amount is the 0.7-0.9% of raw grain total weight, enters 25-35 DEG C of pond fermentation 7-10 days, finally routinely Method goes out pond distillation, collects wine and enters altar.

2. the method for described a kind of raising river method distilled liquor quality according to claim 1, it is characterised in that: the preparation Esterification is bent, and steps are as follows:

(1) strain improvement, the monascus specie for selecting commercially available esterification function strong or separates strain from the high-quality sort of quyi, specific side Method is that wort agar medium is added in plate, is cooled to room temperature after high pressure sterilization, is inoculated with method of scoring, 32-35 DEG C of training Support 4-5 days, pick out bacterium colony just at white, it is aging after become red, mycelium have a large amount of branches, branch top generate individually or Bunchiness conidium, spore are rounded or oval bacterium colony makees strain；

(2) pass through 32-35 DEG C of heaven-made first class inoculum of culture 5-7 of wort agar test tube slant culture medium；

(3) esterification strain expands culture and expands culture the triangular flask bacterial being separately cultured, and carries according to Spawn incubation is common Body, selects rice or wheat bran as culture medium, is connect through high pressure sterilization when temperature is down to 35 DEG C with lactic acid adjustment pH to 3.5-5 Enter higher level's strain, carries out culture 5-7 days under the same conditions；

(4) it is esterified bent Ventilated bed culture, wheat bran+water to hand is pinched agglomerating, release and dissipated, and is put into rotary spherical digester and carries out high pressure sterilization, mechanical It turns, is cooled to 40-35 DEG C of inoculation after rotary spherical digester out, secondary agitation is uniform after inoculation, sets room culture, and centre turns over song one for 4 hours Secondary, it is finished product wheat bran that room sunning is gone out after 6-7 days, is stored after biochemical investigation is qualified spare.

3. the method for described a kind of raising river method distilled liquor quality according to claim 1, it is characterised in that: the addition Esterification is bent, and additional amount is 0.8% weight of raw grain total weight.