CN109517694A - A kind of method of brewing liquid Luzhou-flavor liquo - Google Patents
A kind of method of brewing liquid Luzhou-flavor liquo Download PDFInfo
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Abstract
The present invention relates to Liquor Making Technology fields, specifically disclose a kind of method of brewing liquid Luzhou-flavor liquo.It the described method comprises the following steps: weighing raw grain and auxiliary material, raw grain is subjected to pulverization process, obtains raw grain powder；The raw grain powder and water are subjected to mixing treatment, obtain raw grain slurry, is handled through gelatinization, liquefaction and saccharification, obtains mellow solution of saccharification；Auxiliary material is added to carry out alcoholic fermentation and produce acid, esterification fermentation；Fermenting-ripening mash is filtered processing, and filtrate enters distillation still and distilled, and takes wine.Method provided by the invention, can mechanization continuous production, shorten the production cycle, promoted raw grain starch utilization ratio, improve distillation yield, improve wine body high-grade-goods rate, liquor body style is simple more and elegant, and mouthfeel is more pure and sweet, pure.
Description
Technical field
The present invention relates to Liquor Making Technology field more particularly to a kind of methods of brewing liquid Luzhou-flavor liquo.
Background technique
Luzhou-flavor liquo is as the traditional four big odor types of China white wine, also referred to as " Lu odor type ", traditional Luzhou-flavor liquo
Brewing is used as round using mud cellar, and high temperature Daqu is as saccharifying ferment, solid state fermentation.Traditional Luzhou-flavor liquor brewing
Pit takes up a large area, and fermentation time is long, and each round is fermented fermentation period minimum 60 days, and entire brewage process relies primarily on people
Work operation.Meanwhile ethyl hexanoate, as Luzhou-flavor liquo characteristic flavor compounds, how much content directly has directly with pit mud quality
Therefore relationship in traditional Luzhou-flavor liquor brewing process, needs to expend a large amount of human and material resources to carry out pit mud maintenance, especially
In regions such as boreal climate dryings, pit mud is easy to harden, is cracked, thus ineffective.In addition, Luzhou-flavor liquo tradition mud stores solid-state
In brewing mode, fall row there are summer and stop production, wine body " oneself, cream are projecting " causes the double down of Luzhou-flavor liquo yield and quality.It is comprehensive
On, in traditional solid fermentation process, due to the influence of many factors, easily leading to Luzhou-flavor liquo, distillation yield occur relatively low,
Not the problems such as vinosity is not good enough.
Summary of the invention
It is long for fermentation period present in existing traditional Luzhou-flavor liquor solid fermentation process, vulnerable to regional, weather
The problems such as limitation of property, distillation yield is relatively low, and vinosity is not good enough, the present invention provides a kind of method of brewing liquid Luzhou-flavor liquo.
To achieve the above object of the invention, the embodiment of the present invention uses the following technical solution:
A kind of method of brewing liquid Luzhou-flavor liquo, comprising the following steps:
(1) raw grain and auxiliary material are weighed according to following proportion:
The raw grain includes the component of following mass percent: red sorghum 60%-68%；Glutinous rice 5%-10%；Rice
5%-8%；Wheat 8%-10%；Corn 10%-15%,
The auxiliary material includes to account for the following component in terms of raw grain total weight percent: high temperature Daqu 8%-12%；Starch
Enzyme 3 ‰ -4 ‰；Pectase 1.5 ‰ -2.5 ‰；High temperature resistant active dry yeast 6 ‰ -8 ‰；Aroma-producing yeasts 2 ‰ -4 ‰, further include accounting for
The compound caproic acid bacteria solution of fermentation liquid overall 4 ‰ -6 ‰；
(2) after the red sorghum, glutinous rice, corn, rice and wheat being carried out pulverization process, mixing obtains raw grain powder；
(3) the raw grain powder and water being subjected to mixing treatment, obtains raw grain slurry, boiling 40-60min obtains gelatinization wine with dregs,
Amylase is added and carries out liquefaction processing, obtains liquefied fermented glutinous rice；Wine with dregs to be liquefied is cooled to 40 DEG C -45 DEG C, and carbohydrase is added and is saccharified
Processing, obtains mellow solution of saccharification；
(4) 33 DEG C -35 DEG C are down to mellow solution of saccharification temperature, high temperature Daqu, high temperature resistant active dry yeast, raw fragrant ferment is added
Female and pectase carries out alcoholic fermentation and compound caproic acid bacteria solution is added into fermentation liquid after fermentation, carries out producing acid, esterification
Fermentation；
(5) fermenting-ripening mash obtained in step (4) is filtered processing, filtrate enters distillation still and distilled, taken
Wine.
Wherein, raw grain, auxiliary material quality standard are as follows:
Red sorghum quality standard: uniform color, full grains, without mildew, without dampness, moisture≤16%,
Content of starch >=58%, sorghum whole grain crush -6 valve of 4 valve；
Rice quality standard: uniform color, full grains, without mildew, without dampness, moisture≤14%, content of starch >=
55%；
Glutinous rice quality standard: color is milky white, full grains, without mildew, without dampness, moisture≤14%, content of starch >=
55%；
Wheat quality standard: color is uniform, full grains, without mildew, free from insect pests, -6 valve of 2 valve of wheat crushing；
High temperature Daqu is bought from market or with pure wheat koji-making, and color brown color, bent thin skin is uniform, bent aroma of pure,
Knee-piece is without mildew, miscellaneous bacteria spot, 400u/ (g. over dry is bent)≤saccharifying power≤800u/ (g. over dry is bent)；Prolease activity 30u/ (g.
Dry medium) -100u/ (g. over dry is bent), moisture≤14%, pulverized particles are subject to through 15mm sieve pore；
High temperature resistant active dry yeast: color is uniform, without mildew, without dampness, yeast resurrection rate > 70%, the tolerance of yeast highest
35 DEG C of temperature；
Aroma-producing yeasts are that market is bought or isolates and purifies to obtain from giving off a strong fragrance vinasse, high temperature Daqu.Aroma-producing yeasts are different
At least one of normal Hansenula yeast, torulopsis or Candida；
Compound caproic acid bacteria solution is isolated for market purchase or from giving off a strong fragrance vinasse and pit mud.
Specifically, red sorghum selects Liaohe River source red sorghum, and rice selects Chengde area mountain spring rice, and corn is with choosing Chengde
Area's white maize, glutinous rice select the short grain glutinous rice in Chengde area, and wheat selects winter wheat as fermentation raw grain, Liaohe River source red sorghum long day
According to content of starch height；Chengde rice, glutinous rice, corn contain multivitamin, amino acid, fat and carbohydrate, ensure battalion
It is balanced to support substance, prevents feed liquid is excessively glutinous, tannin content is excessively high from alcoholic fermentation being caused to inhibit.
Further, the raw grain slurry moisture content is 60%-65%.
Further, the boiling air pressure >=0.03MPa.
Further, in step (3), the amylase carries out bringing back to life processing 10- using its 8-10 times gelatinization wine with dregs measured
15min, liquefaction processing time are 2-3h；The carbohydrase carries out bringing back to life processing 10- using its 8-10 times liquefied fermented glutinous rice measured
15min, saccharification processing time are 2.5-3.5h, mellow solution of saccharification sugar content > 120mg/mL.
Further, the high temperature Daqu, with wheat koji-making, the annual Summer Solstice steps on song, and the Limit of Heat terminates, fermentation period 40-
50 days, 58 DEG C -62 DEG C of starter-making temperature, 60 DEG C -62 DEG C of koji-making top temperature stored the period 3 months.
Further, caproic acid bacteria, acetic acid bacteria, butyric, lactic acid bacteria and ester-producing yeast are contained in the compound caproic acid bacteria solution,
Caproic acid bacteria bacterium number 60,000,000/mL of > produces ester producing acid, being esterified raw perfume in fermentation process, improves ethyl hexanoate content, improvement wine body
Quality.
Further, the alcoholic fermentation temperature is 28 DEG C -32 DEG C, and fermentation time is 3-5 days, fermentation liquid alcoholic strength >=
13%vol.
Further, the production acid, esterification fermentation temperature are 30 DEG C -35 DEG C, and fermentation time is 8-12 days.
Further, it is 0.1-0.3MPa that air pressure is distilled in the distillation process, and stream wine temperature is 18 DEG C -20 DEG C.
Further, in step (5), plate and frame filter was used to be filtered processing, filter pressure 0.3MPa-
0.5MPa。
Compared with the existing technology, the method for brewing liquid Luzhou-flavor liquo provided by the invention, with red sorghum, glutinous rice, jade
Rice, rice and wheat are raw grain, by high temperature Daqu, high temperature resistant active dry yeast, aroma-producing yeasts and compound caproic acid bacteria solution into
Row stepwise fermentation promotes diastatic fermentation and raw fragrant ester producing capacity, improves ethyl hexanoate content, keep the resulting Luzhou-flavor of the present invention white
Wine grain perfume (or spice) is pure, wine body is pure and sweet simple and elegant；Meanwhile solving Production of Traditional Luzhou-flavor Liquor vulnerable to pit, pit mud, region
And climacteric limitation, cause Luzhou-flavor liquo to be unable to continuous production, the defect that summer falls row, pit mud maintenance difficulty is high.Compared to
Production of Traditional Luzhou-flavor Liquor, the method for the present invention produce occupied area it is small, can mechanization continuous production, shorten production week
Phase promotes raw grain starch utilization ratio, and the opposite Production of Traditional Luzhou-flavor Liquor production cycle became 20 days from 60 days, distillation yield
It is promoted to 10%；In addition, there is no the mould miscellaneous taste problems of auxiliary materials bring such as rice husk, using liquid without adding the auxiliary materials such as rice husk
Stepwise fermentation mode carries out heterogeneity fermentation stage by stage, and wine body ingredient more tends to balance, and by regulation distillation air pressure and
It flows wine temperature and improves former wine quality, so that wine body high-grade-goods rate promotes 30%, liquor body style is simple more and elegant, mouthfeel is more pure and sweet,
It is pure.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of method of brewing liquid Luzhou-flavor liquo, comprising the following steps:
(1) raw grain and auxiliary material are weighed according to following proportion
The raw grain includes the component of following mass percent: red sorghum 60%；Glutinous rice 7%；Rice 8%；Wheat 10%；
Corn 15%,
The auxiliary material includes to account for the following component in terms of raw grain total weight percent: high temperature Daqu 8%；Amylase 3 ‰；
Pectase 1.5 ‰；High temperature resistant active dry yeast 6 ‰；Aroma-producing yeasts 2 ‰, wherein aroma-producing yeasts are Hansenula anomala, are also wrapped
Include the compound caproic acid bacteria solution for accounting for fermentation liquid overall 4 ‰；
(2) it after the red sorghum, glutinous rice, corn, rice and wheat being carried out pulverization process with the degree of grinding of 40-50, mixes
Material, obtains raw grain powder；
(3) the raw grain powder and water are subjected to mixing treatment, obtain the raw grain slurry that moisture content is 60%, boiling 40min,
Gelatinization wine with dregs is obtained, after amylase is brought back to life processing 10min using the gelatinization wine with dregs of its 8 times amounts, is added in gelatinization wine with dregs and liquefies
3h is handled, liquefied fermented glutinous rice is obtained；Wine with dregs to be liquefied is cooled to 40 DEG C, and carbohydrase is brought back to life processing 10min using the liquefied fermented glutinous rice of its 8 times amounts
Afterwards, saccharification processing 3.5h in liquefied fermented glutinous rice is added, obtains mellow solution of saccharification；
(4) 33 DEG C are down to mellow solution of saccharification temperature, be added high temperature Daqu, high temperature resistant active dry yeast, aroma-producing yeasts and
Pectase, in 28 DEG C -32 DEG C of alcoholic fermentations 3 days, obtain alcoholic strength be 13%vol fermentation liquid, be added into fermentation liquid
Compound caproic acid bacteria solution carries out producing acid, esterification fermentation 12 days in 30 DEG C -35 DEG C, obtains fermenting-ripening mash；
(5) plate and frame filter was used to be filtered processing, filtration pressure fermenting-ripening mash obtained in step (4)
Power is 0.3MPa, and filtrate enters distillation still and distilled, and distillation air pressure is 0.1MPa, and stream wine temperature is 18 DEG C, takes wine, is put in storage wine degree
60%vol, former wine are made pottery altar ageing aging the period 1 year, and tail wine list solely picks up storage, are put in storage wine degree 15%vol, are picked up tail and steam after drinking
End, distillation yield 10% are evaporated, wine body high-grade-goods rate promotes 30%.
Embodiment 2
A kind of method of brewing liquid Luzhou-flavor liquo, comprising the following steps:
(1) raw grain and auxiliary material are weighed according to following proportion
The raw grain includes the component of following mass percent: red sorghum 65%；Glutinous rice 5%；Rice 5%；Wheat 10%；
Corn 15%,
The auxiliary material includes to account for the following component in terms of raw grain total weight percent: high temperature Daqu 10%；Amylase
3.5‰；Pectase 2 ‰；High temperature resistant active dry yeast 7 ‰；Aroma-producing yeasts 3 ‰, wherein aroma-producing yeasts are torulopsis, are also wrapped
Include the compound caproic acid bacteria solution for accounting for fermentation liquid overall 5 ‰；
(2) it after the red sorghum, glutinous rice, corn, rice and wheat being carried out pulverization process with the degree of grinding of 40-50, mixes
Material, obtains raw grain powder；
(3) the raw grain powder and water are subjected to mixing treatment, obtain the raw grain slurry that moisture content is 63%, boiling 50min,
Gelatinization wine with dregs is obtained, after amylase is brought back to life processing 12min using the gelatinization wine with dregs of its 9 times amounts, is added in gelatinization wine with dregs and liquefies
2.5h is handled, liquefied fermented glutinous rice is obtained；Wine with dregs to be liquefied is cooled to 45 DEG C, and carbohydrase is handled using the liquefied fermented glutinous rice resurrection of its 9 times amounts
After 12min, saccharification processing 3h in liquefied fermented glutinous rice is added, obtains mellow solution of saccharification；
(4) 35 DEG C are down to mellow solution of saccharification temperature, be added high temperature Daqu, high temperature resistant active dry yeast, aroma-producing yeasts and
Pectase, in 28 DEG C -32 DEG C of alcoholic fermentations 4 days, obtain alcoholic strength be 15%vol fermentation liquid, be added into fermentation liquid
Compound caproic acid bacteria solution carries out producing acid, esterification fermentation 10 days in 30 DEG C -35 DEG C, obtains fermenting-ripening mash；
(5) plate and frame filter was used to be filtered processing, filtration pressure fermenting-ripening mash obtained in step (4)
Power is 0.4Mpa, and filtrate enters distillation still and distilled, and distillation air pressure is 0.2MPa, and stream wine temperature is 20 DEG C, takes wine, is put in storage wine degree
60%vol, former wine are made pottery altar ageing aging the period 1 year, and tail wine list solely picks up storage, are put in storage wine degree 20%vol, are picked up tail and steam after drinking
End, distillation yield 11% are evaporated, wine body high-grade-goods rate promotes 32%.
Embodiment 3
A kind of method of brewing liquid Luzhou-flavor liquo, comprising the following steps:
(1) raw grain and auxiliary material are weighed according to following proportion
The raw grain includes the component of following mass percent: red sorghum 68%；Glutinous rice 8%；Rice 6%；Wheat 8%；
Corn 10%,
The auxiliary material includes to account for the following component in terms of raw grain total weight percent: high temperature Daqu 12%；Amylase
4‰；Pectase 2.5 ‰；High temperature resistant active dry yeast 8 ‰；Aroma-producing yeasts 4 ‰, wherein aroma-producing yeasts are Candida, are also wrapped
Include the compound caproic acid bacteria solution for accounting for fermentation liquid overall 6 ‰；
(2) it after the red sorghum, glutinous rice, corn, rice and wheat being carried out pulverization process with the degree of grinding of 40-50, mixes
Material, obtains raw grain powder；
(3) the raw grain powder and water are subjected to mixing treatment, obtain the raw grain slurry that moisture content is 65%, boiling 60min,
Gelatinization wine with dregs is obtained, after amylase is brought back to life processing 15min using the gelatinization wine with dregs of its 10 times amounts, is added in gelatinization wine with dregs and liquefies
2h is handled, liquefied fermented glutinous rice is obtained；Wine with dregs to be liquefied is cooled to 40 DEG C, and carbohydrase is handled using the liquefied fermented glutinous rice resurrection of its 10 times amounts
After 15min, saccharification processing 2.5h in liquefied fermented glutinous rice is added, obtains mellow solution of saccharification；
(4) 34 DEG C are down to mellow solution of saccharification temperature, be added high temperature Daqu, high temperature resistant active dry yeast, aroma-producing yeasts and
Pectase, in 28 DEG C -32 DEG C of alcoholic fermentations 5 days, obtain alcoholic strength be 20%vol fermentation liquid, be added into fermentation liquid
Compound caproic acid bacteria solution carries out producing acid, esterification fermentation 8 days in 30 DEG C -35 DEG C, obtains fermenting-ripening mash；
(5) plate and frame filter was used to be filtered processing, filtration pressure fermenting-ripening mash obtained in step (4)
Power is 0.5Mpa, and filtrate enters distillation still and distilled, and distillation air pressure is 0.3MPa, and stream wine temperature is 20 DEG C, takes wine, is put in storage wine degree
60%vol, former wine are made pottery altar ageing aging the period 1 year, and tail wine list solely picks up storage, are put in storage wine degree 30%vol, are picked up tail and steam after drinking
End, distillation yield 10% are evaporated, wine body high-grade-goods rate promotes 30%.
It can be obtained by above data, the method for brewing liquid Luzhou-flavor liquo provided by the invention, shorten the production cycle, promoted
Raw grain starch utilization ratio, effectively promotion distillation yield, improve wine body high-grade-goods rate, keep liquor body style simple more and elegant, mouthfeel more alcohol
It is sweet tea, pure.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modification, equivalent replacement or improvement etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (10)
1. a kind of method of brewing liquid Luzhou-flavor liquo, it is characterised in that: the following steps are included:
(1) raw grain and auxiliary material are weighed according to following proportion:
The raw grain includes the component of following mass percent: red sorghum 60%-68%；Glutinous rice 5%-10%；Rice 5%-
8%；Wheat 8%-10%；Corn 10%-15%,
The auxiliary material includes to account for the following component in terms of raw grain total weight percent: high temperature Daqu 8%-12%；Amylase
3‰-4‰；Pectase 1.5 ‰ -2.5 ‰；High temperature resistant active dry yeast 6 ‰ -8 ‰；Aroma-producing yeasts 2 ‰ -4 ‰ further include accounting for hair
The compound caproic acid bacteria solution of ferment mash overall 4 ‰ -6 ‰；
(2) after the red sorghum, glutinous rice, corn, rice and wheat being carried out pulverization process, mixing obtains raw grain powder；
(3) the raw grain powder and water are subjected to mixing treatment, obtain raw grain slurry, boiling 40-60min obtains gelatinization wine with dregs, is added
Amylase carries out liquefaction processing, obtains liquefied fermented glutinous rice；Wine with dregs to be liquefied is cooled to 40 DEG C -45 DEG C, and carbohydrase is added and carries out saccharification processing,
Obtain mellow solution of saccharification；
(4) 33 DEG C -35 DEG C are down to mellow solution of saccharification temperature, be added high temperature Daqu, high temperature resistant active dry yeast, aroma-producing yeasts and
Pectase carries out alcoholic fermentation and compound caproic acid bacteria solution is added into fermentation liquid after fermentation, carries out producing acid, esterification hair
Ferment；
(5) fermenting-ripening mash obtained in step (4) is filtered processing, filtrate enters distillation still and distilled, and takes wine.
2. the method for brewing liquid Luzhou-flavor liquo as described in claim 1, it is characterised in that: the raw grain slurry moisture content
For 60%-65%.
3. the method for brewing liquid Luzhou-flavor liquo as described in claim 1, it is characterised in that: the boiling air pressure >=
0.03MPa。
4. the method for brewing liquid Luzhou-flavor liquo as described in claim 1, it is characterised in that: in step (3), the starch
Enzyme carries out bringing back to life processing 10-15min using its 8-10 times gelatinization wine with dregs measured, and the liquefaction processing time is 2-3h；The carbohydrase is adopted
The liquefied fermented glutinous rice measured with its 8-10 times carries out bringing back to life processing 10-15min, and the saccharification processing time is 2.5-3.5h, and mellow solution of saccharification is containing sugar
Measure > 120mg/mL.
5. the method for brewing liquid Luzhou-flavor liquo as described in claim 1, it is characterised in that: the high temperature Daqu, with
Wheat koji-making, the annual Summer Solstice step on song, and the Limit of Heat terminates, and fermentation period 40-50 days, 58 DEG C -62 DEG C of starter-making temperature, koji-making top temperature 60
It DEG C -62 DEG C, stores the period 3 months.
6. the method for brewing liquid Luzhou-flavor liquo as described in claim 1, it is characterised in that: in the compound caproic acid bacteria solution
Contain caproic acid bacteria, acetic acid bacteria, butyric, lactic acid bacteria and ester-producing yeast, 60,000,000/mL of caproic acid bacteria bacterium number >.
7. the method for brewing liquid Luzhou-flavor liquo as described in claim 1, it is characterised in that: the alcoholic fermentation temperature is
28 DEG C -32 DEG C, fermentation time is 3-5 days, fermentation liquid alcoholic strength >=13%vol.
8. the method for brewing liquid Luzhou-flavor liquo as described in claim 1, it is characterised in that: the production acid, esterification fermentation
Temperature is 30 DEG C -35 DEG C, and fermentation time is 8-12 days.
9. such as the method for the described in any item brewing liquid Luzhou-flavor liquos of claim 1-8, it is characterised in that: described to distill
It is 0.1-0.3MPa that air pressure is distilled in journey, and stream wine temperature is 18 DEG C -20 DEG C.
10. the method for brewing liquid Luzhou-flavor liquo as claimed in claim 9, it is characterised in that: in step (5), used
Plate and frame filter is filtered processing, filter pressure 0.3MPa-0.5MPa.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111187694A (en) * | 2020-03-02 | 2020-05-22 | 泸州品创科技有限公司 | Strong fragrant rice distilled liquor and preparation method thereof |
| CN111979077A (en) * | 2020-09-08 | 2020-11-24 | 安徽王仁和米线食品有限公司 | Clear and sauce compound-flavor liquor taking rice noodles as main raw materials and brewing process thereof |
| CN112175766A (en) * | 2019-07-02 | 2021-01-05 | 黑龙江智昇生物科技有限公司 | Method for making fermented white spirit by low-temperature concentration |
| CN114686325A (en) * | 2022-04-11 | 2022-07-01 | 湖北工业大学 | Method for liquid fermentation of strong-flavor liquor |
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| CN104450399A (en) * | 2014-12-05 | 2015-03-25 | 天津科技大学 | Method for producing rice-flavor liquor based on liquid fermentation |
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| CN106010873A (en) * | 2016-07-26 | 2016-10-12 | 湖北枝江酒业股份有限公司 | Liquid production method of Luzhou-flavor liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104450399A (en) * | 2014-12-05 | 2015-03-25 | 天津科技大学 | Method for producing rice-flavor liquor based on liquid fermentation |
| CN104862182A (en) * | 2015-06-01 | 2015-08-26 | 安徽古井贡酒股份有限公司 | Spring liquor brewed for nine times and preparation method of spring liquor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112175766A (en) * | 2019-07-02 | 2021-01-05 | 黑龙江智昇生物科技有限公司 | Method for making fermented white spirit by low-temperature concentration |
| CN111187694A (en) * | 2020-03-02 | 2020-05-22 | 泸州品创科技有限公司 | Strong fragrant rice distilled liquor and preparation method thereof |
| CN111979077A (en) * | 2020-09-08 | 2020-11-24 | 安徽王仁和米线食品有限公司 | Clear and sauce compound-flavor liquor taking rice noodles as main raw materials and brewing process thereof |
| CN114686325A (en) * | 2022-04-11 | 2022-07-01 | 湖北工业大学 | Method for liquid fermentation of strong-flavor liquor |
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