CN109554261A - A kind of pit mud preparation method improving aroma - Google Patents
A kind of pit mud preparation method improving aroma Download PDFInfo
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- CN109554261A CN109554261A CN201910045863.3A CN201910045863A CN109554261A CN 109554261 A CN109554261 A CN 109554261A CN 201910045863 A CN201910045863 A CN 201910045863A CN 109554261 A CN109554261 A CN 109554261A
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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 present invention, which discloses, kind provides a kind of pit mud preparation method for improving aroma, and in view of the deficienciess of the prior art, the first purpose of this invention is to provide a kind of pit mud preparation method for improving aroma: S1 pug preparation；S2 fermentation supplement configuration；S3 prepares culture solution；The preparation of S4 pit mud: the mixing pug obtained in S1 is uniformly mixed with potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, Koji, obtains compound pug；S5 supplement mixing: nutrient solution is added in compound pug, while being supplemented addition yellow water, tail water and being mixed；S6 pit mud step on trample on, permeate uniformly until, finally obtain pit mud semi-finished product；S7 collects pit mud semi-finished product obtained in S6 step, seals tight progress fermented and cultured, pit mud finished product is made, has and the profitable strain in pit mud is allowed to reach a kind of good balance, the final mouthfeel and fragrance for promoting white wine.
Description
Technical field
The present invention relates to wine brewing fields, more specifically, it relates to a kind of pit mud preparation method for improving aroma.
Background technique
Pit is the basic condition of solid state process brewing aroma type white spirit, and pit mud is the source of wine brewing production " cellar bottom note ".?
The experience obtained in long-term brewing production is to do Luzhou-flavor quality liquor, first has to do a good job of it pit mud quality.The quality of pit mud is directly certainly
Determine the superiority and inferiority of vinosity.Because pit mud is carrier and the habitat of the various beneficial objects such as caproic acid bacteria, methane backeria, butyric,
Its procreation breeding ground, these beneficial microorganism type and quantity number be a standard for measuring pit mud quality.Giving off a strong fragrance
The main body fragrance matter of type Daqu spirit of China is ethyl hexanoate, and ethyl hexanoate is each by clostridium in pit mud (caproic acid bacteria) etc.
The raw fragrant metabolite for producing ester microorganism of kind, so not good pit mud, cannot produce superior Luzhou-flavor quality liquor." hundred
Old age cellar " has gone out wine namely this reason.
The patent application that application reference number is 201810561692.5 discloses a kind of side for quickly preparing quality pit mud
Method is laid in round after being carried out sterilization treatment, then exists this method comprises: taking 1 meter of earth's surface high-quality yellow mud below
One layer of quality aged pit mud is smeared on its surface, and rice husk is added after solid food is pre-processed and steams, adds yeast, mixes after continuing grain in proportion
It is even, poor unstrained spirits obtained is encased in ready round and carries out fermentation 50-80 days, after fermentation 3-5 wheel, can be prepared by excellent
Matter pit mud.
In existing technology, how by addition nutriment and reasonable processing technology, the preparation of high quality is produced
Matter is more uniform, the more unique pit mud of flavor is direction that all alcoholic enterprises are constantly researched and developed.
Summary of the invention
In view of the deficienciess of the prior art, the first purpose of this invention is to provide a kind of pit mud for improving aroma
Preparation Method has and the profitable strain in pit mud is allowed to reach a kind of good balance, the final mouthfeel and fragrance for promoting white wine.
To realize above-mentioned first purpose, the present invention provides the following technical scheme that a kind of pit mud for improving aroma is standby
Method includes the following steps:
The preparation of S1 pug: 800-1200 parts of lotus root pond sludge of yellow mud 3000-3600 parts of selection and 400-600 parts of fish pond mud shine dry doubling and go
Except impurity, powdery is broken into, mixing obtains mixing pug；
S2 ferment supplement configuration: 6-8 part of potassium dihydrogen phosphate, 6-8 parts of urea, 60-80 parts of beancake powder, bottom store 400-500 parts of grain,
80-100 parts of Koji, powder, Koji are beaten using the high-quality Koji for taking storage 1 year or more wherein bottom cellar grain is dried；
S3 prepares culture solution: configuration nutrient solution, yellow water, tail water；
The preparation of S4 pit mud: the mixing pug obtained in S1 is mixed with potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, Koji
Uniformly, compound pug is obtained；
S5 supplement mixing: nutrient solution is added into compound pug according to the mass ratio of 1:10, while supplementing addition yellow water, tail water
And it is mixed；
S6 pit mud step on trample on, permeate uniformly until, at this time adjust supplement yellow water and tail water mixture, to guarantee moisture
Content is 35%~42%, finally obtains pit mud semi-finished product；
S7 collects pit mud semi-finished product obtained in S6 step, seals tight progress fermented and cultured, and cultivation temperature is 35~45 DEG C,
Under the conditions of water content is 38%~42%, incubation time is 40~50 days, and pit mud finished product is made.
Through the above technical solutions, using suitable raw material by matched processing mode can rapidly prepare it is suitable
For the pit mud of wine fermentation, this pit mud is vital factor in production rich fragrance wine, provides acetic acid bacteria, first
The carrier of the various beneficial objects such as alkane bacterium, butyric and habitat and their procreation breeding ground, and by profitable strain
Metabolism generates a large amount of flavor substance, these flavor substances finally affect the mouthfeel and taste of brewing drinks, and the present invention passes through
Reasonable collocation and technique, finally allow the profitable strain in pit mud to reach a kind of good balance, the final mouthfeel for influencing white wine
And fragrance.
Preferably, also toppling over has 2-8 parts of wood vinegar in S5 step.
Through the above technical solutions, there is wood vinegar itself very high microelement can influence a part of profitable strain
Growth can play inhibiting effect simultaneously for the flora of a part, and the present invention rapidly reduces part by the addition of wood vinegar
The reproduction speed of flora, and promote the breeding of another part flora, finally rapidly allow the microorganism in pit mud to reach a kind of flat
It weighs, the profitable strain ratio under this balance can preferably influence the aromatic of drinks.
Preferably, fish pond mud includes top layer mud, intermediate mud, bottom mud, wherein top layer mud is apart from water surface bottom 2-
Mud layer, the middle layer mud of 10cm is that mud layer, the bottom mud apart from water surface bottom 10-20cm are mud apart from water surface bottom 20-40cm
Layer, the selection of fish pond mud is according to intermediate mud: top layer mud: bottom mud mass ratio 10:2-4:2-4.
Preferably, lotus root pond sludge includes top layer mud, intermediate mud, bottom mud, wherein top layer mud is apart from water surface bottom 2-
Mud layer, the middle layer mud of 10cm is that mud layer, the bottom mud apart from water surface bottom 10-20cm are mud apart from water surface bottom 20-40cm
Layer, the selection of lotus root pond sludge is according to intermediate mud: top layer mud: bottom mud mass ratio 2-4:6:2-4.
Through the above technical solutions, the collocation of yellow mud, fish pond mud and lotus root pond sludge is used compared to traditional exclusive use Huang
For mud, there is the higher content of organic matter；Also, contain a large amount of profitable strain in lotus root pond sludge and fish pond mud, while lotus root
There are the feelings to complement each other due to the difference of organic matter situation in itself soil in profitable strain between pond sludge and fish pond mud
Condition is finally reached abundant flora demand；And more creative is according to content of microorganisms and kind in the difference mud layer of mire bottom
The difference of class distinguishes the pug of mire bottom, to more accurately adjust the content of different floras in pit mud, final shadow
Ring the quality of brewed wine.
Preferably, the mixing pug is also added with supplement additive in S4 step, the supplement additive contains bone meal
40-50 parts, 23-27 parts of alcohol, 5-9 parts of white sugar.
Through the above technical solutions, carbon and nitrogen in pit mud can be further provided using sugar, alcohol and bone meal, thus
The activity for increasing profitable strain can allow flora rapidly to reach the requirement for being suitble to wine brewing.
Preferably, the yellow water and tail water carry out mix and match use according to the mass ratio of 30:4-6.
Preferably, the culture solution is the preparation method comprises the following steps: 4~6 parts of cellar bed muds, 50~55 parts of vinasse immersion liquid, 19~21 parts of Huangs
Water, 2~3 parts of foreshots, 2~3 parts of liquor tailings, 0.04~0.06 part of yeast extract, 4~6 parts of koji powders and 0~3 part of nutritive salt mix,
PH=5~6 are adjusted, at a temperature of 32~34 DEG C, sealing culture 7~10 days.
In conclusion the invention has the following advantages:
1, the explication of pug and multi-level recognition further increase the rational proportion of each flora in pit mud, can allow wine brewing
Technique it is more stable, the product produced can be allowed more uniform；
2, the layering of pug is mainly in view of under different delaminations, nutriment, attenuation degree and beneficial bacterium in same layer
The accounting and type of group is all similar, and the variation of nutriment and profitable strain is fairly obvious in the soil of different levels, therefore
Choosing pug more should be ensured that the uniform of final effect；
3, the design of pug layering is the technology being not present in this field, the thickness of layering and the quantity being specifically layered specifically more into
The considerations of one step, more careful layering and proportion no doubt further can accurately influence drinks to industrial convenience
Mouthfeel, but its industrial cost is very high, is not appropriate for mass consumption；
4, kuh-seng and black nightshade are inhibited for specific flora, can really adjust pit mud by the addition of wood vinegar
The activity of middle difference profitable strain, and the variation of profitable strain will lead to the variation of made wine apoplectic stroke taste substance in pit mud, most
The last mouthfeel of drinks is influenced eventually；
5, the addition of wood vinegar can also equally delay the release of Anaphylactic mediator, have antianaphylactic effect, while have certain
Reparation hepatic fibrosis-renal tubular ectasia syndrome ability, and it is practical it is easy to appear allergic conditions by people during drinking, simultaneously because alcohol
It is nearly all decompose using liver, therefore wood vinegar has the benefit for reducing and unexpected illness occurring on alcohol user's body.
Specific embodiment
Invention is further described in detail for following embodiment.
The preparation example of raw material and/or intermediate
Preparation example 1, the preparation method for mixing pug, include the following steps:
S1: fish pond mud is divided into top layer mud, intermediate mud, bottom according to its distance difference apart from water surface bottom with lotus root pond sludge first
Mud, it is that mud layer, bottom mud apart from water surface bottom 20cm is that wherein top layer mud, which is mud layer, middle layer mud apart from water surface bottom 10cm,
Mud layer apart from water surface bottom 40cm；
S2: configuration fish pond mud, specifically according to the selection of fish pond mud according to intermediate mud: top layer mud: bottom mud mass ratio 10:4:4；
The practical selection of S3 lotus root pond sludge is by intermediate mud: top layer mud: being configured in the way of bottom mud mass ratio 4:6:4；
S4 carries out configuration pit mud in the way of yellow mud 3600Kg lotus root pond sludge 1200Kg and fish pond mud 600Kg, then shines dry doubling and goes
Except impurity, powdery is broken into, mixing obtains mixing pug.
Liquid and preparation method thereof is cultivated, is included the following steps:
S1:6Kg stores bed mud, the immersion liquid of 55Kg vinasse, 21Kg yellow water, 3Kg foreshot, 3Kg liquor tailing, 0.06Kg yeast extract, 6Kg yeast
Powder mixes, and adjusts PH=6, at a temperature of 34 DEG C, sealing culture 10 days.
Preparation example 2, the preparation method for mixing pug, include the following steps:
S1: fish pond mud is divided into top layer mud, intermediate mud, bottom according to its distance difference apart from water surface bottom with lotus root pond sludge first
Mud, it is that mud layer, bottom mud apart from water surface bottom 10cm is that wherein top layer mud, which is mud layer, middle layer mud apart from water surface bottom 2cm,
Mud layer apart from water surface bottom 20cm；
S2: configuration fish pond mud, specifically according to the selection of fish pond mud according to intermediate mud: top layer mud: bottom mud mass ratio 10:2:2；
The practical selection of S3 lotus root pond sludge is by intermediate mud: top layer mud: being configured in the way of bottom mud mass ratio 2:6:2；
S4 carries out configuration pit mud in the way of yellow mud 3000Kg lotus root pond sludge 800Kg and fish pond mud 400Kg, then shines dry doubling removal
Impurity, breaks into powdery, and mixing obtains mixing pug.
Liquid and preparation method thereof is cultivated, is included the following steps:
S1:6Kg stores bed mud, the immersion liquid of 55Kg vinasse, 21Kg yellow water, 3Kg foreshot, 2Kg liquor tailing, 0.04,4~6Kg koji powder, mixes
It is even, PH=5~6 are adjusted, at a temperature of 34 DEG C, sealing culture 7 days.
Preparation example 3, the preparation method for mixing pug, include the following steps:
S1: fish pond mud is divided into top layer mud, intermediate mud, bottom according to its distance difference apart from water surface bottom with lotus root pond sludge first
Mud, it is that mud layer, bottom mud apart from water surface bottom 15cm is that wherein top layer mud, which is mud layer, middle layer mud apart from water surface bottom 6cm,
Mud layer apart from water surface bottom 30cm；
S2: configuration fish pond mud, specifically according to the selection of fish pond mud according to intermediate mud: top layer mud: bottom mud mass ratio 10:3:3；
The practical selection of S3 lotus root pond sludge is by intermediate mud: top layer mud: being configured in the way of bottom mud mass ratio 3:6:3；
S4 carries out configuration pit mud in the way of yellow mud 3300Kg lotus root pond sludge 1000Kg and fish pond mud 500Kg, then shines dry doubling and goes
Except impurity, powdery is broken into, mixing obtains mixing pug.
Liquid and preparation method thereof is cultivated, is included the following steps:
S1:4~6Kg stores bed mud, the immersion liquid of 50~55Kg vinasse, 19~21Kg yellow water, 2~3Kg foreshot, 2~3Kg liquor tailing, 0.04
~0.06Kg yeast extract, 4~6Kg koji powder mix, and adjust PH=5~6, at a temperature of 32~34 DEG C, sealing culture 7~10
It.
Preparation example 4, the preparation method for mixing pug, include the following steps:
S1: fish pond mud is divided into top layer mud, intermediate mud, bottom according to its distance difference apart from water surface bottom with lotus root pond sludge first
Mud, it is that mud layer, bottom mud apart from water surface bottom 20cm is that wherein top layer mud, which is mud layer, middle layer mud apart from water surface bottom 10cm,
Mud layer apart from water surface bottom 40cm；
S2: configuration fish pond mud, specifically according to the selection of fish pond mud according to intermediate mud: top layer mud: bottom mud mass ratio 10:2:2；
The practical selection of S3 lotus root pond sludge is by intermediate mud: top layer mud: being configured in the way of bottom mud mass ratio 2:6:2；
S4 carries out configuration pit mud in the way of yellow mud 3300Kg lotus root pond sludge 1000Kg and fish pond mud 500Kg, then shines dry doubling and goes
Except impurity, powdery is broken into, mixing obtains mixing pug.
Liquid and preparation method thereof is cultivated, is included the following steps:
The cellar S1:5Kg bed mud, the immersion liquid of 53Kg vinasse, 20Kg yellow water, 2.5Kg foreshot, 2.5Kg liquor tailing, 0.05Kg yeast extract, 5Kg are big
Starter powder mixes, and adjusts PH=5.5, at a temperature of 10 DEG C, sealing culture 8 days.
Preparation example 5, the preparation method for mixing pug, include the following steps:
S1: fish pond mud is divided into top layer mud, intermediate mud, bottom according to its distance difference apart from water surface bottom with lotus root pond sludge first
Mud, it is that mud layer, bottom mud apart from water surface bottom 10cm is that wherein top layer mud, which is mud layer, middle layer mud apart from water surface bottom 2cm,
Mud layer apart from water surface bottom 20cm；
S2: configuration fish pond mud, specifically according to the selection of fish pond mud according to intermediate mud: top layer mud: bottom mud mass ratio 10:4:4；
The practical selection of S3 lotus root pond sludge is by intermediate mud: top layer mud: being configured in the way of bottom mud mass ratio 2:6:2；
S4 carries out configuration pit mud in the way of yellow mud 3000Kg lotus root pond sludge 1200Kg and fish pond mud 600Kg, then shines dry doubling and goes
Except impurity, powdery is broken into, mixing obtains mixing pug.
Liquid and preparation method thereof is cultivated, is included the following steps:
The cellar S1:5Kg bed mud, the immersion liquid of 53Kg vinasse, 20Kg yellow water, 2.5Kg foreshot, 2.5Kg liquor tailing, 0.05Kg yeast extract, 5Kg are big
Starter powder mixes, and adjusts PH=5.5, at a temperature of 10 DEG C, sealing culture 8 days.
Embodiment
Embodiment 1, a kind of pit mud preparation method for improving aroma, include the following steps:
The preparation of S1 pug: mixing pug is obtained using by preparation example 1；
S2 fermentation supplement configuration: grain 500Kg, Koji 100Kg are stored in potassium dihydrogen phosphate 8Kg, urea 8Kg, beancake powder 80Kg, bottom,
Wherein bottom cellar grain is dried and beats powder, Koji using the high-quality Koji for taking storage 1 year or more；
S3 prepares culture solution: configuration nutrient solution, yellow water, tail water；
The preparation of S4 pit mud: the mixing pug obtained in S1 is mixed with potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, Koji
Uniformly, also added with supplement additive, the supplement additive contains bone meal 50Kg, alcohol 27Kg, white sugar 9Kg, obtains compound
Pug；
S5 supplement mixing: nutrient solution is added into compound pug according to the mass ratio of 1:10, and topples over and has wood vinegar 2Kg, together
When supplement addition yellow water, tail water and be mixed, wherein yellow water and tail water carry out mix and match according to the mass ratio of 30:6
It uses；
S6 pit mud step on trample on, permeate uniformly until, at this time adjust supplement yellow water and tail water mixture, to guarantee moisture
Content is 42%, finally obtains pit mud semi-finished product；
S7 collects pit mud semi-finished product obtained in S6 step, seals tight progress fermented and cultured, cultivation temperature is 45 DEG C, aqueous
Under the conditions of amount is 42%, incubation time is 50 days, and pit mud finished product is made.
Embodiment 2, a kind of pit mud preparation method for improving aroma, include the following steps:
The preparation of S1 pug: mixing pug is obtained using by preparation example 2；
S2 fermentation supplement configuration: grain 400Kg, Koji 80Kg are stored in potassium dihydrogen phosphate 6Kg, urea 6Kg, beancake powder 60Kg, bottom,
Middle dry bottom cellar grain beats powder, Koji using the high-quality Koji for taking storage 1 year or more；
S3 prepares culture solution: configuration nutrient solution, yellow water, tail water；
The preparation of S4 pit mud: the mixing pug obtained in S1 is mixed with potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, Koji
Uniformly, also added with supplement additive, the supplement additive contains bone meal 40Kg, alcohol 23Kg, white sugar 5Kg, obtains compound
Pug；
S5 supplement mixing: nutrient solution is added into compound pug according to the mass ratio of 1:10, and topples over and has wood vinegar 2Kg, together
When supplement addition yellow water, tail water and be mixed, wherein yellow water and tail water carry out mix and match according to the mass ratio of 30:4
It uses；
S6 pit mud step on trample on, permeate uniformly until, at this time adjust supplement yellow water and tail water mixture, to guarantee moisture
Content is 35%, finally obtains pit mud semi-finished product；
S7 collects pit mud semi-finished product obtained in S6 step, seals tight progress fermented and cultured, cultivation temperature is 35 DEG C, aqueous
Under the conditions of amount is 38%, incubation time is 50 days, and pit mud finished product is made.
Embodiment 3, a kind of pit mud preparation method for improving aroma, include the following steps:
The preparation of S1 pug: mixing pug is obtained using by preparation example 3；
S2 fermentation supplement configuration: grain 450Kg, Koji 90Kg are stored in potassium dihydrogen phosphate 7Kg, urea 7Kg, beancake powder 70Kg, bottom,
Middle dry bottom cellar grain beats powder, Koji using the high-quality Koji for taking storage 1 year or more；
S3 prepares culture solution: configuration nutrient solution, yellow water, tail water；
The preparation of S4 pit mud: the mixing pug obtained in S1 is mixed with potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, Koji
Uniformly, also added with supplement additive, the supplement additive contains bone meal 45Kg, alcohol 25Kg, white sugar 7Kg, obtains compound
Pug；
S5 supplement mixing: nutrient solution is added into compound pug according to the mass ratio of 1:10, and topples over and has wood vinegar 5Kg, together
When supplement addition yellow water, tail water and be mixed, wherein yellow water and tail water carry out mix and match according to the mass ratio of 30:5
It uses；
S6 pit mud step on trample on, permeate uniformly until, at this time adjust supplement yellow water and tail water mixture, to guarantee moisture
Content is 38%, finally obtains pit mud semi-finished product；
S7 collects pit mud semi-finished product obtained in S6 step, seals tight progress fermented and cultured, cultivation temperature is 40 DEG C, aqueous
Under the conditions of amount is 40%, incubation time is 45 days, and pit mud finished product is made.
Embodiment 4, a kind of pit mud preparation method for improving aroma, include the following steps:
The preparation of S1 pug: mixing pug is obtained using by preparation example 4；
S2 fermentation supplement configuration: grain 500Kg, Koji 100Kg are stored in potassium dihydrogen phosphate 8Kg, urea 8Kg, beancake powder 80Kg, bottom,
Wherein bottom cellar grain is dried and beats powder, Koji using the high-quality Koji for taking storage 1 year or more；
S3 prepares culture solution: configuration nutrient solution, yellow water, tail water；
The preparation of S4 pit mud: the mixing pug obtained in S1 is mixed with potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, Koji
Uniformly, also added with supplement additive, the supplement additive contains bone meal 40Kg, alcohol 23Kg, white sugar 5Kg, obtains compound
Pug；
S5 supplement mixing: nutrient solution is added into compound pug according to the mass ratio of 1:10, and topples over and has wood vinegar 2Kg, together
When supplement addition yellow water, tail water and be mixed, wherein yellow water and tail water carry out mix and match according to the mass ratio of 30:6
It uses；
Remaining is same as Example 3.
Embodiment 5, a kind of pit mud preparation method for improving aroma, include the following steps:
The preparation of S1 pug: mixing pug is obtained using by preparation example 5；
S2 fermentation supplement configuration: grain 400Kg, Koji 80Kg are stored in potassium dihydrogen phosphate 6Kg, urea 6Kg, beancake powder 60Kg, bottom,
Middle dry bottom cellar grain beats powder, Koji using the high-quality Koji for taking storage 1 year or more；
S3 prepares culture solution: configuration nutrient solution, yellow water, tail water；
The preparation of S4 pit mud: the mixing pug obtained in S1 is mixed with potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, Koji
Uniformly, also added with supplement additive, the supplement additive contains bone meal 40Kg, alcohol 23Kg, white sugar 5Kg, obtains compound
Pug；
S5 supplement mixing: nutrient solution is added into compound pug according to the mass ratio of 1:10, and topples over and has wood vinegar 2Kg, together
When supplement addition yellow water, tail water and be mixed, wherein yellow water and tail water carry out mix and match according to the mass ratio of 30:4
It uses；
Remaining is same as Example 3.
Comparative example
Comparative example 1, a kind of pit mud preparation method for improving aroma, include the following steps:
The preparation of S1 pug: lotus root pond sludge is used；
The preparation of S4 pit mud: the lotus root pond sludge obtained in S1 is mixed with potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, Koji
Even, also added with supplement additive, the supplement additive contains bone meal 45Kg, alcohol 25Kg, white sugar 7Kg, obtains composite mud
Material；
Remaining is same as Example 1.
Comparative example 2, a kind of pit mud preparation method for improving aroma, include the following steps:
The preparation of S1 pug: fish pond mud is used；
The preparation of S4 pit mud: the fish pond mud obtained in S1 is mixed with potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, Koji
Even, also added with supplement additive, the supplement additive contains bone meal 45Kg, alcohol 25Kg, white sugar 7Kg, obtains composite mud
Material；
Remaining is same as Example 1.
Performance detection test
Detection method/test method
Make flavor substance detection
Each component accounting analytical table in flavor substance in table one.
| Alcohols | Acids | Esters | Fragrance and phenolic compound | |
| Embodiment 1 | 82.24 | 7.94 | 9.21 | Remaining |
| Embodiment 2 | 81.54 | 7.02 | 9.46 | Remaining |
| Embodiment 3 | 81.81 | 7.86 | 9.18 | Remaining |
| Embodiment 4 | 81.27 | 8.34 | 9.68 | Remaining |
| Embodiment 5 | 81.35 | 8.16 | 9.52 | Remaining |
| Comparative example 1 | 82.26 | 7.92 | 9.21 | Remaining |
| Comparative example 2 | 82.58 | 7.87 | 9.21 | Remaining |
Organic acid substance detection
Concentration is being greater than or equal within the scope of 10mg/100mL, has acetic acid, caproic acid, lactic acid, 4 kinds of butyric acid, being named as one kind has
Machine acid；Two class organic acids are concentration within the scope of 0.1~10.0mg/100mL, there is formic acid, valeric acid, palmitinic acid, linoleic acid, oil
Acid, octanoic acid；Three classes organic acid is concentration generally in 0.1mg/100mL hereinafter, having n-nonanoic acid, capric acid, cinnamic acid, myristic acid.
Different type organic acid accounting situation statistical form.
By above-mentioned two table, it can be found that using organic in the obvious promotion Liquor Products of the method in the application
The specific gravity of acid, while in the type of a variety of organic acids, regulate and control accounting of the two class organic acids in organic acid, thus shadow
Ring the flavor of final products wine；At present many people think that organic acid is smaller to directly contributing for fragrance, therefore to the phase of organic acid
It is all fewer to close research and development, but its main contributions in Luzhou-flavor liquo is flavor developing effect and the predecessor as ester
Matter and stabilizer function.Mainly the content and ratio to experiment wine by controlling organic acid are gone forward side by side come Instructing manufacture in the application
The quality of one step improvement Luzhou-flavor liquo.Increase people to like the application product.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this
All by the protection of Patent Law in the scope of the claims of invention.
Claims (7)
1. a kind of pit mud preparation method for improving aroma, which comprises the steps of:
The preparation of S1 pug: 800-1200 parts of lotus root pond sludge of yellow mud 3000-3600 parts of selection and 400-600 parts of fish pond mud shine dry doubling and go
Except impurity, powdery is broken into, mixing obtains mixing pug；
S2 fermentation supplement configuration: grain 400-500 is stored at 6-8 parts of potassium dihydrogen phosphate, 6-8 parts of urea, 60-80 parts of beancake powder, bottom
Part, 80-100 part of Koji, beat powder, Koji using taking the high-quality Koji for storing 1 year or more wherein bottom cellar grain is dried；
S3 prepares culture solution: configuration nutrient solution, yellow water, tail water；
The preparation of S4 pit mud: the mixing pug and the potassium dihydrogen phosphate that obtain in S1, urea, beancake powder, bottom cellar grain, Koji are mixed
It closes uniformly, obtains compound pug；
S5 supplement mixing: nutrient solution is added into compound pug according to the mass ratio of 1:10, while supplementing addition yellow water, tail
Water is simultaneously mixed；
S6 pit mud step on trample on, permeate uniformly until, at this time adjust supplement yellow water and tail water mixture, to guarantee moisture
Content is 35%~42%, finally obtains pit mud semi-finished product；
S7 collects pit mud semi-finished product obtained in S6 step, seals tight progress fermented and cultured, and cultivation temperature is 35~45 DEG C,
Under the conditions of water content is 38%~42%, incubation time is 40~50 days, and pit mud finished product is made.
2. a kind of pit mud preparation method for improving aroma according to claim 1, which is characterized in that in S5 step, also topple over
There are 2-8 parts of wood vinegar.
3. a kind of pit mud preparation method for improving aroma according to claim 1, which is characterized in that fish pond mud includes top
Layer mud, intermediate mud, bottom mud, it is apart from water surface bottom that wherein top layer mud, which is mud layer, middle layer mud apart from water surface bottom 2-10cm,
Mud layer, the bottom mud of 10-20cm are the mud layer apart from water surface bottom 20-40cm, and the selection of fish pond mud is according to intermediate mud: top layer
Mud: bottom mud mass ratio 10:2-4:2-4.
4. a kind of pit mud preparation method for improving aroma according to claim 1, which is characterized in that lotus root pond sludge includes top
Layer mud, intermediate mud, bottom mud, it is apart from water surface bottom that wherein top layer mud, which is mud layer, middle layer mud apart from water surface bottom 2-10cm,
Mud layer, the bottom mud of 10-20cm are the mud layer apart from water surface bottom 20-40cm, and the selection of lotus root pond sludge is according to intermediate mud: top layer
Mud: bottom mud mass ratio 2-4:6:2-4.
5. a kind of pit mud preparation method for improving aroma according to claim 1, which is characterized in that described mixed in S4 step
It closes pug and is also added with supplement additive, the supplement additive contains 40-50 parts of bone meal, 23-27 parts of alcohol, white sugar 5-9
Part.
6. a kind of pit mud preparation method for improving aroma according to claim 1, which is characterized in that the yellow water and tail water are pressed
Mix and match use is carried out according to the mass ratio of 30:4-6.
7. a kind of pit mud preparation method for improving aroma according to claim 1, which is characterized in that the culture solution preparation side
Method are as follows: 4~6 parts of cellar bed muds, 50~55 parts of vinasse immersion liquid, 19~21 parts of yellow waters, 2~3 parts of foreshots, 2~3 parts of liquor tailings, 0.04~
0.06 part of yeast extract, 4~6 parts of koji powders and 0~3 part of nutritive salt mix, and adjust PH=5~6, close at a temperature of 32~34 DEG C
Envelope culture 7~10 days.
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| CN110317693A (en) * | 2019-07-13 | 2019-10-11 | 北京龙泉四喜酿造有限公司 | A kind of Luzhou-flavor liquo preparation process |
| CN111704972A (en) * | 2020-07-16 | 2020-09-25 | 四川广汉金雁酒业有限公司 | Pit mud culture method and pit mud prepared by same |
| CN113773929A (en) * | 2021-09-30 | 2021-12-10 | 金徽酒股份有限公司 | Preparation method and application of artificial aged pit mud for Luzhou-flavor liquor |
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| CN111704972A (en) * | 2020-07-16 | 2020-09-25 | 四川广汉金雁酒业有限公司 | Pit mud culture method and pit mud prepared by same |
| CN113773929A (en) * | 2021-09-30 | 2021-12-10 | 金徽酒股份有限公司 | Preparation method and application of artificial aged pit mud for Luzhou-flavor liquor |
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