CN110184150A - A kind of brewing method of the low enzyme pretreatment of dilute salt - Google Patents
A kind of brewing method of the low enzyme pretreatment of dilute salt Download PDFInfo
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Abstract
The present invention provides the brewing methods of the low enzyme pretreatment of dilute salt, this method first uses microsolubility magnesium salts, the calcium salt soln cooperation presetting wine brewing cereal of diastase, after placing balance, destruction, release and its enzymatic processes of slightly soluble salt are realized using hot extrusion working process, extruded stock is supplied by ionic equilibrium, enters back into wine fermentation process.Compared with traditional technology, the extruding of dilute salt auxiliary cereal digests the conversion efficiently immersion of substitution tradition, boiling and conventional extruded pretreatment, so that starch molecular structure is sufficiently disintegrated, starch chain untwists, depolymerization is significant, reduce subsequent saccharifying ferment dosage, and save time, cost and energy consumption, sewage discharge is avoided, realizes green production；Furthermore, ionic equilibrium when by semisolid or liquid state fermentation is supplied, and fermentation efficiency can be greatly increased, and is shortened fermentation time, is reduced rancid probability, flavor is more coordinated, is unique, strong, advantageously reduces drinks production cost, expands its industrially scalable and yield.
Description
Technical field
The invention belongs to the brewing methods of liquor brewing technical field more particularly to a kind of low enzyme pretreatment of dilute salt.
Background technique
China white wine and brandy, whiskey, vodka, Rum and gin and the referred to as big Spirit in the world six, from having
The history for there are more than 5000 years so far is recorded, is the rarity of Chinese traditional culture.White wine is soaking by starchiness (or saccharic),
The processes such as boiling, saccharification, yeast-inoculated fermentation, distillation ethyl alcohol (i.e. alcohol) are made, and alcoholic strength is generally (usually high in 18-60%
In 30%, also known as liquor or spirits), it is aged, blends later, blending waits drinking.Currently, domestic various famous liquors rely on admittedly mostly
The problems such as state method fermenting and producing, that there are still cereal utilization rates is low, grain consumption energy consumption is high, fermentation period is long, production efficiency is low, and liquid
Method fermentation, there are also the thin defect of flavor, limits it and industrializes expanding production and development in addition to having the above deficiency.
Nowadays, the application of some modern technologies such as extrusion, extruding enzymatic hydrolysis etc. promotes traditional drinks brewing technique
Development has potential advantages in curing cereal pretreatment direction.Theoretically, the cereal materials degradation after extrusion fit enzymatic hydrolysis is filled
Point, gelatinization degree is high, viscosity is low, water solubility is good, fast by microorganisms such as carbohydrase, saccharomycete and other strains under Yi Gao water environment
Speed and fully utilize.Maturing process introduce the dilute salt of microsolubility, squeeze vigorous and heat treatment under destroy, release sun from
Son can play the role of protection and activation amylase, improve enzyme activity, reduction enzyme cost；It is remaining in semisolid or liquid state fermentation
Cationic complex supplies salt balance, then is expected to promote culture propagation metabolism, improves fermentation rate, shorten fermentation period.In addition, paddy
Object due to shearing microring array, high temperature and pressure activation, can directly generate a large amount of armaticity volatile substances and (grind so far in extrusion process
Study carefully at least about more than 200 kinds of discovery), and its component fully degraded transforms into a large amount of flavour precursors small molecule, in later stage fermentation
It is middle to form considerable flavor substance level.
Therefore, it is based on the low enzyme process extruded stock of dilute salt, is made wine using semisolid or liquid mode, can both reduce environmental pollution,
Production cost and energy consumption are reduced, and grain consumption can be reduced, cereal utilization rate is improved, shorten fermentation time, improve production efficiency.Together
When, which can enhance flavor, solve the problems, such as that white wine of liquid brewing flavor level is poor and thin.
Summary of the invention
The purpose of the present invention is to provide a kind of brewing methods of the low enzyme pretreatment of dilute salt, it can make cereal benefit when wine brewing
It is improved with rate, the reduction of saccharifying ferment dosage, fermentation period shortening, flavor enhancing, is conducive to energy saving, time cost, expands
Big industrialization yield.
Specific technical solution of the present invention is as follows:
A kind of brewing method of the low enzyme pretreatment of dilute salt, comprising the following steps:
(1) the low enzyme solutions damping of dilute salt: take slightly soluble salt, enzyme preparation be added clear water in mix, 15-45 DEG C at a temperature of
It is uniformly mixed after placing 2-8 hours with cereal, then places 6 hours and precooking grains achieved above；The microsolubility of the addition
Salt is calcium salt or magnesium salts, and additive amount is the 0.06-0.36wt% of starch (butt) in cereal；The enzyme preparation additive amount is cereal
The 50-600U/g starch (butt) of middle starch (butt)；Water content >=20wt% in mixed system；
(2) it atypia squeezing, maturing: is squeezed under conditions of screw speed is 50~400rpm using screw extruder pre-
Cereal is handled, extruded stock is obtained and is cooled down；The screw extruder includes n section sleeve, n >=4；When extruding, first segment set
The temperature T of cylinder1, the second section sleeve temperature T2With the temperature T of final section sleevenIt is respectively set to 30~40 DEG C, 40~50 DEG C
With 90~120 DEG C, the temperature T of third section sleeve to the (n-1)th section sleeve3-Tn-1It is 50~90 DEG C.Cereal and slightly soluble salt particle
By mechanisms such as blocking stacking pressure, shearing, stirring, mixing and frictions under the extruding of screw extruder, while in machine cavity
Pressure rise at temperature and kneading member.Slightly soluble salt is crushed in extrusion process, the cation (Ca of slow release2+And/or
Mg2+) it is integrated to the catalytic center of amylase, protection and activation amylase can be played, improve enzyme activity, reduction enzyme cost.
(3) extruded stock polyion group balance adjustment, to supply method as follows using exogenous:
If a, the slightly soluble salt being added in step (1) is calcium salt, soluble magnesium salt is added in extruded stock, it is described solvable
Property magnesium salts additional amount be 1~3 times of calcium salt mole.
If b, the slightly soluble salt being added in step (1) is magnesium salts, soluble calcium salt is added in extruded stock, it is described solvable
Property calcium salt additional amount be 1/3~1 times of magnesium salts mole.
Ca and Mg ion is all the important trace nutrient of strain fermentation, has significant physiological action: calcium to yeast cells
It is fissional promotor, the extracellular courier that structure is formed has stable, protection and differential permeability effect to membrane structure,
And has effects that flocculation sedimentation in brewing process and adjust pH；Magnesium is the confactor of more than 300 kinds of enzymes, is that yeast cells is numerous
The function factor grow, grow, being metabolized can promote cell division, stabilization of nucleic acids, ribosomes, plasma membrane, in cellular respiration Fermentative growth
Metabolism of pyruvate enzyme level is adjusted in the process, and improves tolerance of the yeast to environmental pressure (ethyl alcohol, high temperature, hyperosmosis etc.)
Property.Therefore the extruding rice after Ca:Mg balance and reinforcing, there is more rapid fermentation starting and more significant fermentation efficiency.
(4) it takes the extruded stock in step (3) to ferment, makes into wine.
Further, in the step (1), the enzyme preparation of addition is mesophilicα-diastase, Thermostable α-Amylase, albumen
One of enzyme；
Further, when the enzyme preparation being added in step (1) is mesophilicα-diastase, protease, screw rod in step (2)
The third section sleeve of extruder to the (n-1)th section sleeve temperature T3-Tn-1It is 50~70 DEG C.When the enzyme preparation being added in step (1)
For Thermostable α-Amylase, in step (2) the third section sleeve of screw extruder to the (n-1)th section sleeve temperature T3-Tn-1It is 70
~90 DEG C.
Further, the soluble magnesium salt in the step (3) is magnesium chloride, magnesium sulfate, magnesium lactate, the acetic acid of food-grade
One or more of magnesium and other soluble magnesium salts；The calcium chloride of the food-grade of soluble calcium salt, calcium acetate and other are solvable
One or more of property calcium salt.
Further, the cereal in sorghum, wheat, rice, corn, potato and its fragment, Crude starch one
Kind or it is several when, through semi-solid fermentation method 27-54 days or liquid phase process 30-50 days acquisition white wine of fermentation.
Further, the semi-solid fermentation method method are as follows: take the extruded stock obtained in step (3) and steamed rear bran
Skin/rice husk steams after vinasse unstrained spirits 1:0.5-1.5:1-3 in mass ratio mixes, and adds the yeast, small of extruded stock quality 10-30%
Bent or wheat bran, is added the water and tail wine of extruded stock quality 10-30%, moisturizing after solid state fermentation 2-4 days, and the amount of moisturizing is extruded stock
2-4 times of quality, switchs to liquid state fermentation 25-50 days.The liquid fermentation method are as follows: take the extruded stock that obtains in step (3) with
After wheat bran/rice husk, steaming vinasse unstrained spirits 1:0-1:0-3 in mass ratio are mixed after steamed, the big of extruded stock quality 10-30% is added
2-4 times of water of bent, Chinese yeast or wheat bran and extruded stock quality, liquid state fermentation 30-50 days.
Further, when the cereal is selected from glutinous rice, polished rice, long-grained nonglutinous rice, corn and its one or more of cracks rice, through liquid
State method 14.5-19 days acquisition yellow rice wine of fermentation.
Further, the liquid phase process fermentation process are as follows: feed liquid mass ratio is 1:2-5, and wheat koji additive amount is extruded stock
The 8-20% of quality, for control temperature at 28~31 DEG C, main fermentation can foreshorten to 60-96h after wheat koji is added；Control temperature exists later
16~20 DEG C, post-fermentation can foreshorten to 12-15 days.
The advantageous effects and its comparison prior art advantage of invention are as follows:
1. by the present invention in that with the low enzyme process precooking grains of dilute salt make different cereal sufficiently and differentially degrade, from
And the extruded stock of high gelatinization degree, low viscosity, highly-water-soluble is obtained, by carbohydrase, saccharomycete under extruded stock Yi Gao water environment
And other strains etc. rapidly and sufficiently utilize, and effectively improve cereal utilization rate, reduce brewing cost.
2. the present invention is by introducing Ca in curing2+Or Mg2+, while corresponding introducing Mg in later fermentation2+Or Ca2+Match
Salt balance is supplied in conjunction, and PH is adjusted in brewing process, accelerate flocculation sedimentation and improves yeast to environmental pressure (ethyl alcohol, height
Temperature, hyperosmosis etc.) tolerance, promote fermentation rate so as to shorten fermentation period, output becomes larger, and industrial prospect is wide
It is wealthy.
3. the brewing method of the invention cereal in curing can be generated directly by shearing microring array, high temperature and pressure activation
A large amount of armaticity volatile substances (at least about more than 200 kinds of research discovery so far), and its component fully degraded transforms into largely
Flavour precursors small molecule, forms that considerable flavor substance is horizontal in later stage fermentation, and the wine body note gas for making acquisition is coordinated and dense
It is strongly fragrant, better than the wine of traditional fermentation.
Specific embodiment
The following example range and is not intended to limit the present invention for illustration purposes.Following embodiment use each cereal,
Salt and enzyme preparation are the commercially available universal product, wherein mesophilicα-diastase, Thermostable α-Amylase, protease are purchased from Cangzhou
Xia Sheng biotechnology of enzymes Co., Ltd, Tai'an letter get profit bioengineering Co., Ltd etc.；Working process institute using production equipment is
Twin (double) screw extruder, remaining production equipment are identical as equipment needed for traditional liquor brewage process.
Embodiment 1:
Magnesium carbonate (0.18wt% starch on dry basis), Thermostable α-Amylase (300U/g starch) is taken to be added in clear water and mix,
25 DEG C at a temperature of place 4 hours after be uniformly mixed with sorghum, then place 12h acquisition precooking grains；In mixed system
Water content 35wt%；Using twin-screw extruder mechanical process, screw speed 150rpm, screw extruder includes 6 section sleeves, is squeezed
When pressure, the temperature T of first segment to Section of six sleeve1-T6Temperature TnBe respectively set to 40 DEG C, 50 DEG C, 75 DEG C, 75 DEG C, 75 DEG C and
95℃.It is pulverized after extruded material is cooling, the calcium chloride that 1/2 times of magnesium carbonate mole is added supplies ion balance.
Using semi-solid fermentation method, extruded stock: wheat bran/rice husk after steamed: steams vinasse unstrained spirits mass ratio and mixed thoroughly equal to 1:0.5:3
Afterwards, 20% water and tail wine is added in the yeast for adding extruded stock quality 20%, and 2 times of extruded stock quality are mended after solid state fermentation 4 days
Water switch to liquid state fermentation 50 days.
Embodiment 2:
Calcium lactate (0.36wt% starch on dry basis), Thermostable α-Amylase (600U/g starch) is taken to be added in clear water and mix,
45 DEG C at a temperature of place 2 hours after be uniformly mixed with corn, then place 8h acquisition precooking grains；Containing in mixed system
Water 50wt%；Using twin-screw extruder mechanical process, screw speed 400rpm, screw extruder includes 6 section sleeves, is squeezed
When, the temperature T of first segment to Section of four sleeve1-T6Temperature TnBe respectively set to 40 DEG C, 50 DEG C, 90 DEG C, 90 DEG C, 90 DEG C and
120℃.It is pulverized after extruded material is cooling, the magnesium lactate that 3 times of calcium lactate moles are added supplies ion balance.
It is fermented using liquid phase process, extruded stock: wheat bran/rice husk after steamed: after steaming vinasse unstrained spirits mass ratio is mixed thoroughly equal to 1:1:3,
Add the yeast and 2 times of extruded stock quality of water and appropriate tail wine of extruded stock quality 10%, liquid state fermentation 50 days.
Embodiment 3:
Calcium carbonate (0.06% starch on dry basis), mesophilicα-diastase (50U/g starch) is taken to be added in clear water and mix, at 15 DEG C
At a temperature of place 8 hours after be uniformly mixed with broken rice, then place 6h obtain precooking grains；Water content in mixed system
20wt%；Using twin-screw extruder mechanical process, screw speed 50rpm, screw extruder includes 4 section sleeves, when extruding, the
One section to Section of four sleeve temperature T1-T6Temperature TnIt is respectively set to 30 DEG C, 40 DEG C, 50 DEG C and 90 DEG C.Extruded material is cooling
After pulverize, the magnesium chloride that 1 times of calcium carbonate mole is added supplies ion balance.
It is fermented using liquid phase process, extruded stock: wheat bran/rice husk after steamed: after steaming vinasse unstrained spirits mass ratio is mixed thoroughly equal to 1:1:1,
The yeast and 4 times of extruded stock quality of water of addition extruded stock quality 30% and appropriate tail wine, liquid state fermentation 30 days.
Embodiment 4
Magnesium carbonate (0.18wt% starch on dry basis), Thermostable α-Amylase (300U/g starch) is taken to be added in clear water and mix,
25 DEG C at a temperature of place 4 hours after be uniformly mixed with sorghum, then place 12h acquisition precooking grains；In mixed system
Water content 35wt%；Using twin-screw extruder mechanical process, screw speed 150rpm, screw extruder includes 6 section sleeves, is squeezed
When pressure, the temperature T of first segment to Section of six sleeve1-T6Temperature TnBe respectively set to 40 DEG C, 50 DEG C, 70 DEG C, 70 DEG C, 70 DEG C and
95℃.It is pulverized after extruded material is cooling, the calcium chloride that 1/3 times of magnesium carbonate mole is added supplies ion balance.
Using semi-solid fermentation method, extruded stock: wheat bran/rice husk after steamed: steams vinasse unstrained spirits mass ratio and mixed thoroughly equal to 1:1.5:1
Afterwards, 10% water and tail wine is added in the yeast for adding extruded stock quality 10%, and 2 times of extruded stock quality are mended after solid state fermentation 2 days
Water switch to liquid state fermentation 25 days.
Embodiment 5
Magnesium carbonate (0.18wt% starch on dry basis), Thermostable α-Amylase (300U/g starch) is taken to be added in clear water and mix,
25 DEG C at a temperature of place 4 hours after be uniformly mixed with sorghum, then place 12h acquisition precooking grains；In mixed system
Water content 35wt%；Using twin-screw extruder mechanical process, screw speed 150rpm, screw extruder includes 6 section sleeves, is squeezed
When pressure, the temperature T of first segment to Section of six sleeve1-T6Temperature TnBe respectively set to 40 DEG C, 50 DEG C, 70 DEG C, 70 DEG C, 70 DEG C and
95℃.It is pulverized after extruded material is cooling, the calcium chloride that 1/3 times of magnesium carbonate mole is added supplies ion balance.
Using semi-solid fermentation method, extruded stock: wheat bran/rice husk after steamed: steams vinasse unstrained spirits mass ratio and mixed thoroughly equal to 1:1.5:1
Afterwards, 30% water and tail wine is added in the yeast for adding extruded stock quality 30%, and 2 times of extruded stock quality are mended after solid state fermentation 4 days
Water switch to liquid state fermentation 25 days.
Embodiment 6:
Calcium lactate (0.36wt% starch on dry basis), mesophilicα-diastase (600U/g starch) is taken to be added in clear water and mix,
It is uniformly mixed after being placed 2 hours at a temperature of 45 DEG C with corn, then places 8h and obtain precooking grains；It is aqueous in mixed system
Measure 50wt%；Using twin-screw extruder mechanical process, screw speed 400rpm, screw extruder includes 6 section sleeves, is squeezed
When, the temperature T of first segment to Section of four sleeve1-T6Temperature TnBe respectively set to 40 DEG C, 50 DEG C, 70 DEG C, 70 DEG C, 70 DEG C and
120℃.It is pulverized after extruded material is cooling, the magnesium lactate that 1 times of calcium lactate mole is added supplies ion balance.
It is fermented using liquid phase process, extruded stock: wheat bran/rice husk after steamed: after steaming vinasse unstrained spirits mass ratio is mixed thoroughly equal to 1:1:3,
Add the yeast and 2 times of extruded stock quality of water of extruded stock quality 10%, liquid state fermentation 40 days.
Comparative example 1:
Traditional Method wine brewing: handling sorghum using traditional rice steeping, boiling, and wherein rice steeping is about 3 times of sorghum quality with water, steams
Boiling with water is about 2 times of meter Zhi Liang, boiling temperature >=100 DEG C.It pulverizes after cooked material is cooling, using semi-solid fermentation method, steams
It boils material: wheat bran/rice husk after steamed: after steaming vinasse unstrained spirits mass ratio is mixed thoroughly equal to 1:0.5:3, adding the big of extruded stock quality 20%
20% water and tail wine is added in song, and 2 times of extruded stock quality of water is mended after solid state fermentation 3 days and switchs to liquid state fermentation 50 days.
Comparative example 2:
Extrusion wine brewing: sorghum material utilizes twin-screw extruder mechanical process, screw speed without immersion
150rpm, screw extruder includes 6 section sleeves, when extruding, the temperature T of first segment to Section of four sleeve1-T6Temperature TnRespectively
It is set as 40 DEG C, 50 DEG C, 75 DEG C, 75 DEG C, 75 DEG C and 95 DEG C.It pulverizes after extruded material is cooling, using semi-solid fermentation method, squeezes out
Material: wheat bran/rice husk after steamed: after steaming vinasse unstrained spirits mass ratio is mixed thoroughly equal to 1:0.5:3, the big of extruded stock quality 20% is added
20% water and tail wine is added in song, and 2 times of extruded stock quality of water is mended after solid state fermentation 3 days and switchs to liquid state fermentation 50 days.
Comparative example 3:
The wine brewing of Extrusion containing enzyme: it takes Thermostable α-Amylase (300U/g starch) to be added in clear water and mixes, at 25 DEG C
At a temperature of place 4 hours after be uniformly mixed with sorghum, then place 12h obtain pretreatment sorghum；Water content in mixed system
35wt%；Using twin-screw extruder mechanical process, screw speed 150rpm, screw extruder includes 6 section sleeves, when extruding,
First segment to Section of four sleeve temperature T1-T6Temperature TnIt is respectively set to 40 DEG C, 50 DEG C, 75 DEG C, 75 DEG C, 75 DEG C and 95 DEG C.
It is pulverized after extruded material is cooling, using semi-solid fermentation method, extruded stock: wheat bran/rice husk after steamed: steams vinasse unstrained spirits mass ratio and be equal to
After 1:0.5:3 is mixed thoroughly, the yeast of extruded stock quality 20% is added, 20% water and tail wine is added, mends and squeezes after solid state fermentation 3 days
The water of 2 times of quality of discharging switchs to liquid state fermentation 50 days.
The quality for the white wine that the different brewing conditions of table 1 obtain
| Fermentation method | It ferments in number of days (day) | Distillation yield % | Excellent wine rate % | |
| Embodiment 1 | Semisolid method | 54 | 60.7 | 52.5 |
| Embodiment 2 | Liquid phase process | 50 | 53.2 | 45.1 |
| Embodiment 3 | Liquid phase process | 30 | 38.9 | 26.8 |
| Embodiment 4 | Semisolid method | 27 | 45.3 | 34.3 |
| Embodiment 5 | Semisolid method | 29 | 41.4 | 32.7 |
| Embodiment 6 | Liquid phase process | 40 | 43.2 | 34.5 |
| Comparative example 1 | Semisolid method | 54 | 46.5 | 38.8 |
| Comparative example 2 | Semisolid method | 54 | 35.4 | 30.4 |
| Comparative example 3 | Semisolid method | 54 | 53.3 | 47.2 |
Through detecting, the distillation yield of the white wine of above-described embodiment and comparative example acquisition and excellent wine rate are as shown in table 1, it can be seen that
The low enzyme process precooking grains of dilute salt through the invention make different cereal sufficiently and differentially degrade, to obtain high gelatinization
Degree, low viscosity, highly-water-soluble extruded stock, by carbohydrase, saccharomycete and other strains etc. under extruded stock Yi Gao water environment
It rapidly and sufficiently utilizes, so that, compared to comparative example 1-3, the white wine that the present invention finally makes is (real in the case where making same time
Example 1 is applied) there is higher distillation yield and excellent wine rate, cereal utilization rate is effectively increased, wine brewing can be effectively reduced in the method for the present invention
Cost；In addition, the fermentation period of the method for the present invention is shorter when making the white wine of same quality, be conducive to shorten the production cycle,
Output becomes larger, and industrial prospect is wide.Meanwhile the brewing method of the invention cereal cereal in curing is micro- mixed by shearing
It closes, high temperature and pressure activation, can directly generate a large amount of armaticity volatile substances (at least about more than 200 kinds of research discovery so far), and its
Component fully degraded transforms into a large amount of flavour precursors small molecule, and considerable flavor substance level is formed in later stage fermentation,
Make obtain wine body is clear and transparent, fragrance is coordinated and it is strong, give off a strong fragrance, better than the wine of comparative example 1-3 traditional fermentation.
Claims (6)
1. a kind of brewing method of the low enzyme pretreatment of dilute salt, which comprises the following steps:
(1) the low enzyme solutions damping of dilute salt: take slightly soluble salt, enzyme preparation be added clear water in mix, 15-45 DEG C at a temperature of place
It is uniformly mixed after 2-8 hours with cereal, then places 6 hours and precooking grains achieved above；The slightly soluble salt of the addition is
Calcium salt or magnesium salts, additive amount are the 0.06-0.36wt% of starch in cereal；The enzyme preparation additive amount is starch in cereal
50-600U/g starch；Water content >=20wt% in mixed system；
(2) pretreatment atypia squeezing, maturing: is squeezed under conditions of screw speed is 50~400rpm using screw extruder
Cereal obtains extruded stock and is cooled down；The screw extruder includes n section sleeve, n >=4；When extruding, first segment sleeve
Temperature T1, the second section sleeve temperature T2With the temperature T of final section sleevenIt is respectively set to 30~40 DEG C, 40~50 DEG C and 90
~120 DEG C, the temperature T of third section sleeve to the (n-1)th section sleeve3-Tn-1It is 50~90 DEG C.
(3) extruded stock polyion group balance adjustment, to supply method as follows using exogenous:
If a, the slightly soluble salt being added in step (1) is calcium salt, soluble magnesium salt, the soluble magnesium are added in extruded stock
The additional amount of salt is 1~3 times of calcium salt mole.
If b, the slightly soluble salt being added in step (1) is magnesium salts, soluble calcium salt, the solubility calcium are added in extruded stock
The additional amount of salt is 1/3~1 times of magnesium salts mole.
(4) it takes the extruded stock in step (3) to ferment, makes into wine.
2. a kind of brewing method of the low enzyme pretreatment of dilute salt according to claim 1, which is characterized in that the step (1)
In, the enzyme preparation of addition is one of mesophilicα-diastase, Thermostable α-Amylase, protease.
3. a kind of brewing method of the low enzyme pretreatment of dilute salt according to claim 2, which is characterized in that when in step (1)
When the enzyme preparation of addition is mesophilicα-diastase, protease, the third section sleeve of screw extruder is to the (n-1)th section in step (2)
The temperature T of sleeve3-Tn-1It is 50~70 DEG C.The enzyme preparation being added in the step (1) is Thermostable α-Amylase, in step (2)
The third section sleeve of screw extruder to the (n-1)th section sleeve temperature T3-Tn-1It is 70~90 DEG C.
4. a kind of brewing method of the low enzyme pretreatment of dilute salt according to claim 1, which is characterized in that the step (3)
In soluble magnesium salt be food-grade one of magnesium chloride, magnesium sulfate, magnesium lactate, magnesium acetate and other soluble magnesium salts or
It is several；One or more of calcium chloride, calcium acetate and other soluble calcium salts of the food-grade of soluble calcium salt.
5. a kind of brewing method of the low enzyme pretreatment of dilute salt according to claim 1, which is characterized in that the cereal is selected from
When one or more of sorghum, wheat, rice, corn, potato and its fragment, Crude starch, through semi-solid fermentation method 27-54
It or liquid phase process are fermented 30-50 days acquisition white wine.
6. a kind of brewing method of the low enzyme pretreatment of dilute salt according to claim 5, which is characterized in that the semisolid
Method fermentation process are as follows: take the extruded stock obtained in step (3) and steamed rear wheat bran/rice husk, steam vinasse unstrained spirits 1:0.5- in mass ratio
After 1.5:1-3 is mixed, yeast, Chinese yeast or the wheat bran of extruded stock quality 10-30% are added, extruded stock quality 10-30% is added
Water and tail wine, moisturizing after solid state fermentation 2-4 days, the amount of moisturizing is 2-4 times of extruded stock quality, switchs to liquid state fermentation 25-50
It.The liquid fermentation method are as follows: take the extruded stock obtained in step (3) and steamed rear wheat bran/rice husk, steam vinasse unstrained spirits by quality
After mixing than 1:0-1:0-3, yeast, Chinese yeast or the wheat bran of extruded stock quality 10-30% and the 2-4 of extruded stock quality are added
Water again, liquid state fermentation 30-50 days.
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