CN110511846A - A method of improving delicate fragrance type oat liquor flavor content of material - Google Patents
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- 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
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- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The present invention relates to a kind of methods for improving delicate fragrance type oat liquor flavor content of material, use oat and sorghum for primary raw material, using rice husk as auxiliary material, first pass through the effect of enzyme and saccharomycete in flavored type leavening, the reduced sugar and protein that will be generated after starch gelatinization in oat and sorghum decompose and generate amino acid and fragrance matter progress flavouring；Yeast is added, fermentation generates alcohol, and continues to produce the flavor components such as lipid material, enhances delicate fragrance type oat white wine special fragrance and mouthfeel；Add again yeast carry out secondary fermentation, in the case where artificially not adding any fragrance matter, obtained one kind give off a strong fragrance, faint scent, the delicate fragrance type oat white wine that mouthfeel is soft, mellow.
Description
Technical field
The invention belongs to the processing technique fields of wine, and in particular to a kind of raising delicate fragrance type oat liquor flavor content of material
Method.
Background technique
Fen-flavor type white spirit is also known as Fen odor type, is burnt with Shanxi Fenjiu, Fenyang king's wine, Zhejiang Tong Shan, Henan Baofeng wine, highland barley
Wine, the emerging wine of Henan dragon, Xiamen liquor made from sorghum, the long Supreme Being's wine in day etc. are representative, belong to yeast drinks.The standard of fen-flavor type white spirit feature is:
Faint scent is pure, pure and sweet soft, natural harmony, and pleasant impression is refreshing net.
Traditional fen-flavor type white spirit brewage process is to pass through traditional solid state fermentation, distillation, ageing, hook using paddy grain as raw material
It converts, there is the fen-flavor type white spirit with ethyl acetate for main fragrance matter.In traditional fermentation technique, by faint scent yeast
After fermentation, fragrance matter is single and insufficient, needs to add the fragrance matter that non-brewing generates, can be only achieved the purpose of flavouring.
Summary of the invention
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of raising delicate fragrance type oat liquor flavor substances
The method of content does not artificially add any fragrance matter in preparation process, obtain one kind give off a strong fragrance, faint scent, mouthfeel is soft,
Mellow delicate fragrance type oat white wine.
The object of the present invention is to provide a kind of methods for improving delicate fragrance type oat liquor flavor content of material.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, the side
Method the following steps are included:
(1) oat and sorghum are crushed, sieving, rice husk are then added and is uniformly mixed, forms blended grain, hot water is added,
It is accumulated 20-28 hours after mixing, forms mixed raw material；
(2) it is steamed to the mixed raw material that step (1) obtains to its gelatinization, spreading for cooling is made, formation steams material；
(3) addition flavored type leavening and carbohydrase in material are steamed what step (2) obtained, is uniformly mixed saccharification 24-48
Hour, form first time fermentation material；
(4) yeast is admixed in the first time fermentation material that step (3) obtains, carries out second after mixing and ferments
25-28 days, form second of fermentation material；
(5) second of fermentation material that step (4) obtains distill out wine to get delicate fragrance type oat white wine.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, wherein
In step (1), the weight ratio of the oat and sorghum is 3-4:1-2；The rice husk accounts for the 30% of the blended grain weight.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, wherein
In step (1), the sieving was 40 meshes；The accumulation time is 24 hours；The hot water that the hot water is 85 DEG C or more.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, wherein
The additive amount of the hot water is the 60% of the oat, sorghum and rice husk total weight.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, wherein
The spreading for cooling to temperature is 30-35 DEG C.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, wherein
In step (3), the additive amount of the flavored type leavening is the 0.2-0.5% of the blended grain weight；The yeast is clear
Odor type yeast, the additive amount of the delicate fragrance type yeast are the 25-27% of the blended grain weight.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, further
, the delicate fragrance type yeast is to be acted on by including the raw material of wheat, barley and pea through bent mother.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, wherein
In step (3), the flavored type leavening includes saccharomycete, and the saccharomycete includes Hansenula yeast bacterium, torulopsis bacterium and Shandong
Family name Zygosaccharomyces bacterium.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, wherein
In step (3), the flavored type leavening is mixed post activation 40-50 minutes using the preceding warm water for being first added 30-35 DEG C.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, wherein
In step (4), the time of second of fermentation is 27 days.The time for extending second of fermentation is to improve flavor
Matter.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, wherein
Described when distilling out wine in step (5), in such a way that loaded steamer steams wine, the temperature of the distillation is 95-100 DEG C, the distillation
Time be 30-40 minutes.
Heretofore described delicate fragrance type yeast is to be acted on bent mother by including the raw material of wheat, barley and pea；Institute
It states bent main bag and includes yeast and mold；The mould includes head mold and aspergillus niger.The delicate fragrance type yeast that the present invention uses, faint scent are pure
Just, pure and sweet soft, natural harmony, pleasant impression is felt well net.Biological catalytic enzyme (amylase, carbohydrase, the albumen of yeast and mold secretion
Enzyme etc.), by the different reduced sugars and protein after starch gelatinization, decompose saccharogenesis, ethyl alcohol and its fragrance matter.Mould is not involved in hair
Ferment, is only involved in saccharification, and the macromolecule raw materials such as starch, protein are hydrolyzed into small molecule by the amylase and protease of generation.It is described
Mould further includes Mucor, colter is mould, beads is mould etc..
Wherein, the flavored type leavening contains saccharomycete and mould, and mould includes that head mold, aspergillus niger, Mucor, colter are mould
It is mould with beads；The saccharomycete includes Candida, Hansenula yeast bacterium, torulopsis bacterium and Lu Shi Zygosaccharomyces bacterium.The ferment
The viable bacteria total amount of female bacterium is greater than 5.0 × 108cfu/g.Candidiasis, Hansenula yeast bacterium are made a living fragrant saccharomycete.Saccharomycete is main
Alcohol and organic acid are generated, under fatty enzyme effect, Ester is generated, forms flavor component.The mould is from Inner Mongol
Key lab, ancient agriculture university's dairy products biotechnology Ministry of Education；The saccharomycete is purchased from Hubei Angel Yeast share
Co., Ltd.
Preferably, saccharomycete of the present invention is by Candida, Hansenula yeast bacterium, torulopsis bacterium and Lu Shi Zygosaccharomyces
Bacterium is (1-2): (2-4): (1-2) according to weight ratio: the Mixed Microbes of (1-2) composition.This is because present inventor is long-term
It is found in research, only with any one ferment in Candida, Hansenula yeast bacterium, torulopsis bacterium and Lu Shi Zygosaccharomyces bacterium
When female bacterium is for the first fermentation, the fragrance matter and amino acid of generation are not still too ideal, further present inventor's warps
Cross the discovery of a large amount of creative works, only by Candida, Hansenula yeast bacterium, torulopsis bacterium and Lu Shi Zygosaccharomyces bacterium according to
Specified weight is than carrying out second after adding yeast of the invention with the first time fermentation material that mould is mixed to prepare again after mixing
When secondary fermentation, the fragrant of wine is greatly improved, and the mouthfeel of wine is softer, mellow.
The method of the raising delicate fragrance type oat liquor flavor content of material of specific embodiment according to the present invention, wherein
In step (1), the process of delicate fragrance type yeast preparation the following steps are included:
A, the water that 5-10% weight is added in Xiang little Mai, barley and pea is mixed thoroughly, material moistening 3~4 hours, is crushed, sieving, shape
At material；It is bent female by being added in above-mentioned material, it is uniformly mixed, then mixed with water, equipment of buckling is sent into after stirring evenly and is formed, so
After be pressed into bricked shape, form bent embryo；
B, the bent embryo that step (a) obtains is placed 2~3 hours, after surface is hardened, moves into deep closet culture；After embryo heap is good,
Heat and moisture preserving is carried out, is sprinkled water to straw mulch, watering of being subject to does not flow into bent heap；
C, it after bent heap is warm and watering, to bent embryo heap Nei Wenduda 60-65 DEG C, carries out turning over song for the first time；After one week,
Song is turned over for the second time；
D, after being turned over song for the second time, bent embryo temperature declines 7~12 DEG C；Qu Hou is being turned over for the second time 6~7 days, temperature is again
Highest point can be gradually gone back up to, is then gradually decreased again, while knee-piece is gradual drying, 15 days or so after turning over song, takes a breath；
To after the 40-50 days, when Qu Wenhui is dropped to close to room temperature, knee-piece has largely been dried, i.e., it is removable it is bent go out room；
E, after knee-piece is split out, finished product song is formed, finished product song is stored 3~4 months, and delicate fragrance type yeast is become.
Bent main bag in the present invention includes two kinds, and one of which is purchased from Guangzhou He Chuanying distiller's yeast Biotechnology Co., Ltd；
Wherein another koji mother purchases from Guizhou Li Gao light science and technology Development Co., Ltd；Two koji mothers are that 1:1 is mixed with weight ratio
It is added in material after conjunction.
Further, delicate fragrance type yeast preparation process the following steps are included:
A, the water that 5-10% (by weight) is added in Xiang little Mai, barley and pea is mixed thoroughly, and material moistening 3~4 hours, then use steel
It is milled broken, crosses 20 meshes, it is desirable that 50~60% are not accounted for by the particle and skin of 20 meshes, 40 are accounted for by the fine powder of 20 meshes~
50%, form material；To be added bent female in above-mentioned material, be uniformly mixed, then mixed with water in proportion, using continuous mixer and
Song is sent into equipment of buckling and is formed after stirring evenly, be then pressed into bricked shape with stepping on bent machine (bending press), form song embryo；
B, step (a) obtains bent embryo is placed 2~3 hours, surface slightly it is dry be hardened after, move into deep closet culture；Before entering deep closet,
First lean on wall one layer of ground upper berth straw, thick 14-16cm, with rise an insulation effect, then bent three cross three of embryo is erected it is spaced,
2-3cm distance is stayed between two neighboring song embryo, and is separated with grass, mould clothing is promoted to grow；After being booked one layer, one is repaved on bent embryo
Layer straw, thick 6-8cm, but upper one layer is staggered placement with lower layer, so as to air circulation；After embryo heap is good, heat and moisture preserving is carried out, to lid
Grass layer watering, watering of being subject to do not flow into bent heap；
C, bent heap is after lid grass and watering, and microorganism starts in surface colonization, and bent embryo temperature is gradually increasing, and summer is through 5~6
It, winter through 7~9 days, bent embryo heap Nei Wenduda 60-65 DEG C；So far the bent mould clothing of embryo surface has been grown, and carries out turning over song for the first time；
After one week, song was turned over for the second time；
D, after being turned over song for the second time, bent embryo temperature declines 7~12 DEG C；Qu Hou is being turned over for the second time 6~7 days, temperature is again
Highest point can be gradually gone back up to, is then gradually decreased again, while knee-piece is gradual drying, 15 days or so after turning over song, takes a breath；
After by the 40th day (winter takes 50 days), when Qu Wenhui is dropped to close to room temperature, knee-piece has largely been dried, i.e., removable song goes out
Room；
E, after knee-piece is split out, finished product song is formed, finished product song is stored 3~4 months, then reused.
The raw material for the delicate fragrance type yeast that the present invention uses is mainly wheat, barley, can be in addition a certain number of peas
Nutritional ingredient required for being grown to wine brewing beneficial microbe；Yeast is using starchiness as raw material, suitable for the growth of saccharolytic, spy
Culture medium is not made to be imbued with the pea of protein, the microorganism for necessarily making breaks down proteins ability strong is dominant；Microorganism is in song
On block when growth and breeding, various hydrolases are secreted out of, make yeast that there is liquefaction power, saccharifying power and proteolytic activity etc..Yeast
In containing there are many saccharomycete, there is fermenting power, produce ester power.In yeast making process, microorganism decomposition raw material is formed by metabolism and produces
Object, such as amino acid, ferulic acid etc., they are to form the distinctive fragrance precursor substance of Daqu spirit of China, and amino acid is also supplied as making
The ammonia source of wine microorganism.Thus play an important role to the odor type style of finished wine.Microorganism rich in, provides in yeast
Multiple-microorganism mixed system required for making wine.
Oat white wine prepared by the present invention is Daqu spirit of China, usually solid state fermentation, the bent aromatic flavour made wine, mellow；
Faint scent feature is obvious, and quality is preferable；The fragrance complexity of wine is big, precursor component more than ten kinds of (Pyrazine, pyridines, pyroles, furans
Mutter class, pyran, thiazoles, higher aliphatic acids etc.), it is in fragrant basis；Yeast vinasse are the raw materials for making vinegar, save energy
Source reduces cost.
Wherein, in step (a), it is best that the loose bent embryo without dissipating can be formed when stepping on song；When with song, amount of water is raw material
The 37~40% of weight, the usage amount summer of yeast are the 4~5% of oat weight, and winter is the 5~8% of oat weight；
It in step (b), in order to keep humidity, sprinkles water using to straw mulch, watering amount summer is some more compared with the winter, is not flowed with watering
Enter subject to bent heap.
In step (c), when bent embryo middle layer temperature is up to 60 DEG C, and bent embryo has sweet fragrance, it can carry out turning over song for the first time.
It distills out to be preferably fitted into after drinking in oak barrel and carry out ageing 5 years or more.Aroma is denseer, and mouthfeel is longer.
Sorghum, wine brewing use sorghum rice, sweet in flavor, warm-natured, puckery, stomach function regulating disperse accumulation, and the puckery intestines of middle benefit gas cure mainly water retention due to hypofunction of the spleen, disappear
Change bad Deng diseases.Protein in sorghum rice take protein,alcohol-soluble matter as more, the human bodies essential amino acid such as tryptophan, lysine
It is less, it is a kind of incomplete protein, human body is not easy to absorb；In sorghum rice protein lysine content in blended grain most
It is low, thus the quality of protein is also worst, and to be also not so good as corn more for niacin content, but can be absorbed by human body；Sorghum
Rice contains minerals and vitamin, and calcium, phosphorus content and corn are suitable in minerals, phosphorus about 40-70%, B1, B6 content in vitamin
Identical as corn, pantothenic acid, niacin, biological cellulose content are more than corn, but the utilization rate of niacin and biotin is low；Sorghum rice fat contains
3%, slightly below corn are measured, saturated fatty acid is also slightly higher in fatty acid, and linoleic acid content is also slightly lower compared with corn, the byproduct of processing
Middle crude fat content is higher, and the content of crude fat is less in seed, and only 3.6% or so.
Oat not only has very high nutritive value, and has certain medical function.Protein, rouge in oat
Fat, lysine content and heat are relatively high；It is also rich in linoleic acid, long-term consumption can reduce product of the cholesterol in angiocarpy
It is tired, cholesterol is reduced, reducing blood lipid adjusts blood glucose, improves constipation, has for preventing senile hypertension, diabetes, hyperlipidemia etc. greatly
Benifit.And oat has the medical functions such as anti-cancer, treatment constipation.Vitamin B1 contained by oat, B2, vitamin E and folic acid
Deng blood circulation can be improved, fatigue is eliminated in help, mitigates psychological pressure, and be conducive to the growth and development of fetus.Contained by oat
The minerals such as calcium, phosphorus, iron, zinc, manganese, then can pre- anti-osteoporosis, promote wound healing, and prevent anemia etc..
In addition, oat or the rare cereal containing polyphenoils.
Head mold and aspergillus niger used in the present invention, Hansenula yeast bacterium, torulopsis bacterium, Lu Shi Zygosaccharomyces bacterium are from interior
Key lab, Mongolian agriculture university's dairy products biotechnology Ministry of Education.
Compared with prior art, the invention has the following beneficial effects:
(1) method that the present invention improves delicate fragrance type oat liquor flavor content of material is to use oat and sorghum for main original
Material, using rice husk as auxiliary material, through a kind of fen-flavor type white spirit made of diastatic fermentation, secondary fermentation；
(2) in preparation process, the effect of enzyme and saccharomycete in flavored type leavening is first passed through, by the shallow lake in oat and sorghum
The reduced sugar and protein generated after paste mixing decomposes and generates amino acid and fragrance matter progress flavouring；Yeast is added, is fermented
Alcohol is generated, and continues to produce the flavor components such as lipid material, enhances delicate fragrance type oat white wine special fragrance and mouthfeel；
(3) in method of the invention by oat, sorghum and rice husk rational proportion, make total ester, total acid, ethyl acetate with
The mutual ratio of content of ethyl lactate is more reasonable, by due course and suitable addition flavored type leavening and yeast, in not people
In the case where adding any fragrance matter, obtained one kind give off a strong fragrance, faint scent, the delicate fragrance type oat that mouthfeel is soft, mellow
White wine；
(4) the delicate fragrance type oat white wine that the present invention obtains, containing multiple nutritional components, protein content is high, also containing abundant
Saponin(e, vitamin and isoflavones etc.；With brain tonic and intelligence development, anti-aging, preventing hypertension, thrombosis enrich blood, replenish the calcium, and support
The multiple efficacies such as kidney.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Inventor is when carrying out single factor experiment, heating water, rice husk addition in discovery flavored type leavening, step (1)
Amount is bigger on the influence of the content of ethyl acetate, therefore in this, as three factors of orthogonal test, level variable is flavored type hair
Ferment agent (0.3%, 0.35%, 0.4%), amount of water (55%, 60%, 65%), rice husk additive amount (25%, 30%, 35%), if
Count the orthogonal test of Three factors-levels, orthogonal test water-glass such as table 1, orthogonal test table such as table 2.
1 orthogonal test water-glass of table
Table 2L9(33) orthogonal test table
| Test number | A | B | C | Ethyl acetate content (g/L) |
| 1 | 1 | 1 | 1 | 2.87 |
| 2 | 1 | 2 | 2 | 3.22 |
| 3 | 1 | 3 | 3 | 2.85 |
| 4 | 2 | 1 | 2 | 3.33 |
| 5 | 2 | 2 | 3 | 2.77 |
| 6 | 2 | 3 | 1 | 3.58 |
| 7 | 3 | 1 | 3 | 2.68 |
| 8 | 3 | 2 | 1 | 3.43 |
| 9 | 3 | 3 | 2 | 2.29 |
| K1 | 8.94 | 8.88 | 9.88 | |
| K2 | 9.68 | 9.42 | 8.84 | |
| K3 | 8.4 | 8.72 | 8.3 | |
| R | 1.28 | 0.7 | 1.58 |
Range analysis: the very poor R of each factor is calculated.R is the factor amplitude that test index changes in value range.By
R=maxKij-minKij can be obtained: the R value of rice husk additive amount is 1.28, and the R value of amount of water is 0.7, the R of flavored type leavening
Value is 1.58.According to the R value of each factor, it may be determined that this, which tests each factor, influences the size of ethyl acetate content, specifically: flavouring
Type leavening dosage > rice husk additive amount > amount of water.That is flavored type leavening influences maximum in an experiment.This test optimal combination
For A2B2C1.That is flavored type leavening dosage 0.35%, rice husk additive amount 30%, amount of water 60%, with this condition ethyl acetate
Content highest.
Embodiment 1
Present embodiments provide a kind of method for improving delicate fragrance type oat liquor flavor content of material, comprising the following steps:
(1) oat and sorghum are crushed respectively, is sieved, is then uniformly mixed oat, sorghum and rice husk, form mixing paddy
Object is added hot water, accumulates 24 hours after mixing, forms mixed raw material；
(2) it is steamed to the mixed raw material that step (1) obtains to its gelatinization, spreading for cooling is made, formation steams material；
(3) addition flavored type leavening and carbohydrase in material are steamed what step (2) obtained, it is small is uniformly mixed saccharification 36
When, form first time fermentation material；
(4) yeast is admixed in the first time fermentation material that step (3) obtains, carries out second after mixing and ferments
25 days, form second of fermentation material；
(5) second of fermentation material that step (4) obtains distill out wine to get the delicate fragrance type oat white wine.
Embodiment 2
A kind of method for present embodiments providing raising delicate fragrance type oat liquor flavor content of material, preparation method, including
Following steps:
(1) oat and sorghum are crushed respectively, crosses 40 meshes, is then uniformly mixed oat, sorghum and rice husk, formed mixed
85 DEG C or more of hot water is added in connected valleys object, and the additive amount of hot water is the 50% of the oat, sorghum and rice husk total weight, mixing
It accumulates 20 hours afterwards, forms mixed raw material；The weight ratio of the oat and sorghum is 4:1；The blended grain and the rice husk
Weight ratio be 3:7；
(2) it is steamed to the mixed raw material that step (1) obtains, keeping the temperature 40 minutes after upper circle gas in wine rice steamer makes it
Gelatinization, spreading for cooling to temperature are 35 DEG C, and formation steams material；
(3) addition flavored type leavening and carbohydrase in material are steamed what step (2) obtained, is uniformly mixed saccharification 24-48
Hour, form first time fermentation material；The additive amount of the flavored type leavening is the 0.5% of the blended grain weight；It is described
Flavored type leavening is saccharomycete, and the saccharomycete includes Hansenula yeast bacterium, torulopsis bacterium and Lu Shi Zygosaccharomyces bacterium；It is described
The viable bacteria total amount of saccharomycete is greater than 5.0 × 108cfu/g；
(4) yeast is admixed in the first time fermentation material that step (3) obtains, carries out second after mixing and ferments
28 days, form second of fermentation material；The yeast is delicate fragrance type yeast, and the additive amount of the delicate fragrance type yeast is the mixing paddy
The 25% of object weight；The delicate fragrance type yeast is to be acted on by including the raw material of wheat, barley and pea through bent mother；It is described
Bent main bag includes yeast and mold；The mould includes head mold and aspergillus niger；The biological catalytic enzyme of yeast and mold secretion (forms sediment
Powder enzyme, carbohydrase, protease etc.), by the different reduced sugars and protein after starch gelatinization, decompose saccharogenesis, ethyl alcohol and its fragrance
Substance；Bent main bag in the present invention includes two kinds, and one of which is purchased from Guangzhou He Chuanying distiller's yeast Biotechnology Co., Ltd；Wherein
Another koji mother purchases from Guizhou Li Gao light science and technology Development Co., Ltd；Two koji mothers are after 1:1 is mixed with weight ratio
It is added to mixed fermentation in material；
(5) second of fermentation material that step (4) obtains distill out wine, described when distilling out wine, using loaded steamer
The mode of wine is steamed, the temperature of the distillation is 100 DEG C, and the time of the distillation is 30 minutes white to get the delicate fragrance type oat
Wine.
Embodiment 3
Present embodiments provide a kind of method for improving delicate fragrance type oat liquor flavor content of material, comprising the following steps:
(1) oat and sorghum are crushed respectively, crosses 40 meshes, is then uniformly mixed oat, sorghum and rice husk, formed mixed
85 DEG C or more of hot water is added in connected valleys object, and the additive amount of hot water is the 60% of the oat, sorghum and rice husk total weight, mixing
It accumulates 24 hours afterwards, forms mixed raw material；The weight ratio of the oat and sorghum is 3:2；The rice husk accounts for the blended grain
The 30% of weight；
(2) it is steamed to the mixed raw material that step (1) obtains, keeping the temperature 40 minutes after upper circle gas in wine rice steamer makes it
Gelatinization, spreading for cooling to temperature are 33 DEG C, and formation steams material；
(3) it is being used in steam addition flavored type leavening and carbohydrase, the flavored type leavening in material that step (2) obtains
The preceding warm water for being first added 32 DEG C, mixes post activation 45 minutes, is uniformly mixed saccharification 48 hours, form first time fermentation material；It is described
The additive amount of flavored type leavening is the 0.35% of the blended grain weight；The flavored type leavening that the present embodiment uses is ferment
Female bacterium, the saccharomycete include Candida, Hansenula yeast bacterium, torulopsis bacterium and Lu Shi Zygosaccharomyces bacterium；The saccharomycete
Viable bacteria total amount be 1.0 × 109cfu/g。
Saccharomycete of the present invention by Candida, Hansenula yeast bacterium, torulopsis bacterium and Lu Shi Zygosaccharomyces bacterium according to
Weight ratio is the Mixed Microbes of 1:3:2:1 composition.
(4) yeast is admixed in the first time fermentation material that step (3) obtains, carries out second after mixing and ferments
27 days, form second of fermentation material；The yeast is delicate fragrance type yeast, and the additive amount of the delicate fragrance type yeast is the mixing paddy
The 26% of object weight；The delicate fragrance type yeast is to be acted on by including the raw material of wheat, barley and pea through bent mother；It is described
Bent main bag includes yeast and mold, and the mould includes head mold and aspergillus niger；The delicate fragrance type yeast used, faint scent is pure, pure and sweet
Soft, natural harmony, pleasant impression is felt well net；The biological catalytic enzyme (amylase, carbohydrase, protease etc.) of yeast and mold secretion,
By the different reduced sugars and protein after starch gelatinization, saccharogenesis, ethyl alcohol and its fragrance matter are decomposed；
(5) second of fermentation material that step (4) obtains distill out wine, described when distilling out wine, using loaded steamer
The mode of wine is steamed, the temperature of the distillation is 98 DEG C, and the time of the distillation is 35 minutes white to get the delicate fragrance type oat
Wine.
The process of delicate fragrance type yeast preparation the following steps are included:
A, the water that 5-10% (by weight) is added in Xiang little Mai, barley and pea is mixed thoroughly, and material moistening 3~4 hours, then use steel
It is milled broken, crosses 20 meshes, it is desirable that 50~60% are not accounted for by the particle and skin of 20 meshes, 40 are accounted for by the fine powder of 20 meshes~
50%, form material；Bent mother will be added in above-mentioned material in proportion, then mixed with water, using continuous mixer and song, after stirring evenly
Feeding equipment of buckling is formed, and is then pressed into bricked shape with stepping on bent machine (bending press), is formed bent embryo；
B, step (a) obtains bent embryo is placed 2~3 hours, surface slightly it is dry be hardened after, move into deep closet culture；Before entering deep closet,
First lean on wall one layer of ground upper berth straw, thick 14-16cm, with rise an insulation effect, then bent three cross three of embryo is erected it is spaced,
2-3cm distance is stayed between two neighboring song embryo, and is separated with grass, mould clothing is promoted to grow；After being booked one layer, one is repaved on bent embryo
Layer straw, thick 6-8cm, but upper one layer is staggered placement with lower layer, so as to air circulation；After embryo heap is good, heat and moisture preserving is carried out, to lid
Grass layer watering, watering of being subject to do not flow into bent heap；
C, bent heap is after lid grass and watering, and microorganism starts in surface colonization, and bent embryo temperature is gradually increasing, and summer is through 5~6
It, winter through 7~9 days, bent embryo heap Nei Wenduda 60-65 DEG C；So far the bent mould clothing of embryo surface has been grown, and carries out turning over song for the first time；
After one week, song was turned over for the second time；
D, after being turned over song for the second time, bent embryo temperature declines 7~12 DEG C；Qu Hou is being turned over for the second time 6~7 days, temperature is again
Highest point can be gradually gone back up to, is then gradually decreased again, while knee-piece is gradual drying, 15 days or so after turning over song, takes a breath；
After by the 40th day (winter takes 50 days), when Qu Wenhui is dropped to close to room temperature, knee-piece has largely been dried, i.e., removable song goes out
Room；
E, after knee-piece is split out, finished product song is formed, finished product song is stored 3~4 months, then reused.
Wherein, in step (a), it is best that the loose bent embryo without dissipating can be formed when stepping on song；When with song, amount of water is raw material
The 37~40% of weight, the usage amount summer of yeast are the 4~5% of oat weight, and winter is the 5~8% of oat weight；
It in step (b), in order to keep humidity, sprinkles water using to straw mulch, watering amount summer is some more compared with the winter, is not flowed with watering
Enter subject to bent heap.
In step (c), when bent embryo middle layer temperature is up to 60 DEG C, and bent embryo has sweet fragrance, it can carry out turning over song for the first time.
It distills out to be preferably fitted into after drinking in oak barrel and carry out ageing 5 years or more, aroma is denseer, and mouthfeel is longer.
Comparative example 1
This comparative example is different, the used leavening of used flavored type leavening from unique difference of embodiment 3
For single Yeasts, the saccharomycete is torulopsis bacterium.
Comparative example 2
This comparative example is different, the used leavening of used flavored type leavening from unique difference of embodiment 3
For single Yeasts, the saccharomycete is torulopsis bacterium.
Comparative example 3
Unique difference of this comparative example and embodiment 3 is: in step (3), carbohydrase is only added in steaming material, and not
Flavored type leavening is added.
Comparative example 4
Unique difference of this comparative example and embodiment 3 is: in step (3), flavored type fermentation being only added in steaming material
Agent, and carbohydrase is not added.
Comparative example 5
Unique difference of this comparative example and embodiment 3 is in step (4) that the Chinese yeast used replaces yeast, for the first time
Chinese yeast is admixed in fermentation material, is carried out second of fermentation 27 days after mixing, is formed second of fermentation material.
Comparative example 6
Unique difference of this comparative example and embodiment 3 is in step (4) that the wheat bran used replaces yeast, for the first time
Wheat bran is admixed in fermentation material, is carried out second of fermentation 27 days after mixing, is formed second of fermentation material.
Comparative example 7
This comparative example is that preparation method is different from unique difference of embodiment 3, raw materials used identical, this comparative example
Preparation method include:
(1) oat and sorghum are crushed respectively, crosses 40 meshes, is then uniformly mixed oat, sorghum and rice husk, formed mixed
85 DEG C or more of hot water is added in connected valleys object, and the additive amount of hot water is the 60% of the oat, sorghum and rice husk total weight, mixing
It accumulates 24 hours afterwards, forms mixed raw material；The weight ratio of the oat and sorghum is 3:2；The rice husk accounts for the blended grain
The 30% of weight；
(2) it is steamed to the mixed raw material that step (1) obtains, keeping the temperature 40 minutes after upper circle gas in wine rice steamer makes it
Gelatinization, spreading for cooling to temperature are 33 DEG C, and formation steams material；
(3) addition flavored type leavening, carbohydrase and yeast, flavored type leavening in material are steamed what step (2) obtained
Using the preceding warm water for being first added 32 DEG C, mixes post activation 45 minutes, ferment 9 days, form fermentation material；The flavored type leavening
Additive amount be the blended grain weight 0.35%；The flavored type leavening that this comparative example uses is saccharomycete, the ferment
Female bacterium bag includes Hansenula yeast bacterium, torulopsis bacterium and Lu Shi Zygosaccharomyces bacterium；The viable bacteria total amount of the saccharomycete be 1.0 ×
109cfu/g；
The saccharomycete is 3:2:1 group according to weight ratio by Hansenula yeast bacterium, torulopsis bacterium and Lu Shi Zygosaccharomyces bacterium
At Mixed Microbes；
The yeast is delicate fragrance type yeast, and the additive amount of the delicate fragrance type yeast is the 26% of the blended grain weight；
The delicate fragrance type yeast is to be acted on by including the raw material of wheat, barley and pea through bent mother；The delicate fragrance type yeast used,
Faint scent is pure, pure and sweet soft, natural harmony, and pleasant impression is refreshing net；Biological catalytic enzyme (amylase, saccharification of yeast and mold secretion
Enzyme, protease etc.), by the different reduced sugars and protein after starch gelatinization, decompose saccharogenesis, ethyl alcohol and its fragrance matter；
(4) fermentation material that step (3) obtains distill out wine, described when distilling out wine, steams wine using loaded steamer
Mode, the temperature of the distillation are 98 DEG C, and the time of the distillation is 35 minutes to get delicate fragrance type oat white wine.
Comparative example 8
This comparative example is identical as the preparation method of comparative example 7, only difference is that replacing comparison with Chinese yeast in step (2)
Yeast in example 7: being added flavored type leavening, carbohydrase and Chinese yeast in steaming material, and flavored type leavening is first added using preceding
Enter 32 DEG C of warm water, mix post activation 45 minutes, ferment 9 days, forms fermentation material.
Comparative example 9
This comparative example is identical as the preparation method of comparative example 7, only difference is that replacing comparison with wheat bran in step (2)
Yeast in example 7: being added flavored type leavening, carbohydrase and wheat bran in steaming material, and flavored type leavening is first added using preceding
Enter 32 DEG C of warm water, mix post activation 45 minutes, ferment 9 days, forms fermentation material.
Fragrance matter detection test
Under identical environment temperature and time conditions, the perfume (or spice) in oat white wine that embodiment 1-3 and comparative example 1-9 are obtained
Taste content of material is detected, and the results are shown in Table 1:
1 fragrance matter content detection result of table
From table 1 it follows that leavening of the present invention includes carbohydrase, flavored type leavening and yeast, lack
One can not, and need to can just obtain that fragrance of the invention is stronger, faint scent after secondary fermentation, mouthfeel is soft, mellow clear
Odor type oat white wine；
The delicate fragrance type oat white wine obtained to the present invention detects, specific as follows:
1, sense organ, physical and chemical index detection
Detection method: being detected according to the method for national standard GBT 10345-2007, and testing result is qualification.
(2) health detection
Detection method: being detected according to the method for national standard GB2757-2012, and testing result is qualification.
(3) Physico-chemical tests
Nutritional ingredient detection is carried out to the delicate fragrance type oat white wine that the present invention obtains, the results are shown in Table 2:
2 part nutritional ingredient testing result of table
From Table 2, it can be seen that the delicate fragrance type oat white wine that the present invention obtains, contains multiple nutritional components, protein content
Height, including asparatate, threonine, serine, glutamic acid, glycine, saponin(e, general flavone, vitamin E etc., wherein paddy
Propylhomoserin for hepatic coma, prevents epilepsy, mitigation Ketonuria and ketonemia；Glycine can treat myasthenia gravis and progressive flesh
Meat atrophy, the excessive disease of stomach ester, chronic enteritis；Lysine, one of essential amino acid adjust human body metabolic balance, improve stomach
Liquid secretes effect, and playing the role of improving a poor appetite promotes physical growth of children and development；The absorption and its accumulation in vivo for improving calcium, add
Fast bone growth；Asparatate, for treating heart disease, hepatopathy, vascular hypertension has the work for preventing and recovering from fatigue
With；Threonine, one of essential amino acid maintain body protein balance, promote normal growth.Support cardiovascular, liver, in
Pivot nerve and function of immune system health；Serine facilitates the generation of immunoglobulin and antibody, maintains the siberian crabapple of health
System；Alanine, prevention kidney stone, the metabolism for assisting glucose, helps mitigation hypoglycemia, improves body energy；Proline is used for
Malnutrition, hypoproteinosis, Severe gastrointestinal tract disease, the Protein intake of scald and surgical site infections.It is secondary without obvious poison
Effect；Valine, one of essential amino acid promote body normal growth, and repair tissue adjusts blood glucose, and provides needs
Energy；Saponin(e, the activity with anti-oxidant antibacterial, the valuable bioactivity such as antipyretic, calm, anticancer；General flavone, human body
Defence radiation, eliminate fatigue, protection blood vessel, preventing arteriosclerosis, expansion capillary, dredging microcirculation, activation brain and other
The function of cells of organs, fat anti-oxidation, anti-aging.There is protective effect to hemopoietic system, DNA, immune system；Vitamin E promotees
It is secreted into sex hormone, increases man's sperm motility and quantity；Increase woman's female hormone concentration, improves fecundity, in advance
Anti- miscarriage and other effects.
Therefore, the delicate fragrance type oat white wine that the present invention obtains, contains multiple nutritional components and flavor component, protein content
Height, calcium also rich in, potassium, iron, molybdenum, multivitamin and isoflavones；With brain tonic and intelligence development, anti-aging, preventing hypertension,
Thrombosis is enriched blood, and is replenished the calcium, and the multiple efficacies such as kidney are supported.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of method for improving delicate fragrance type oat liquor flavor content of material, which is characterized in that the method includes following steps
It is rapid:
(1) oat and sorghum are crushed, sieving, rice husk is then added and is uniformly mixed, forms blended grain, hot water, mixing is added
It accumulates 20-28 hours afterwards, forms mixed raw material；
(2) it is steamed to the mixed raw material that step (1) obtains to its gelatinization, spreading for cooling is made, formation steams material；
(3) addition flavored type leavening and carbohydrase in material are steamed what step (2) obtained, are uniformly mixed saccharification 24-48 hours,
Form first time fermentation material；
(4) yeast is admixed in the first time fermentation material that step (3) obtains, carries out second of fermentation 25- after mixing
28 days, form second of fermentation material；
(5) second of fermentation material that step (4) obtains distill out wine to get delicate fragrance type oat white wine.
2. the method according to claim 1, wherein the weight ratio of the oat and sorghum is 3- in step (1)
4:1-2；The rice husk accounts for the 30% of the blended grain weight.
3. the method according to claim 1, wherein the sieving was 40 meshes in step (1)；The heap
The product time is 24 hours；The hot water that the hot water is 85 DEG C or more.
4. the method according to claim 1, wherein the additive amount of the hot water is the swallow in step (1)
Wheat, sorghum and rice husk total weight 60%.
5. the method according to claim 1, wherein the spreading for cooling to temperature is 30-35 DEG C in step (2).
6. the method according to claim 1, wherein in step (3), the additive amount of the flavored type leavening is
The 0.2-0.5% of the blended grain weight；The yeast is delicate fragrance type yeast, and the additive amount of the delicate fragrance type yeast is described
The 25-27% of blended grain weight.
7. according to the method described in claim 6, it is characterized in that, the delicate fragrance type yeast is by including wheat, barley and pea
The raw material of beans is acted on through bent mother.
8. the method according to claim 1, wherein the flavored type leavening includes yeast in step (3)
Bacterium, the saccharomycete include Hansenula yeast bacterium, torulopsis bacterium and Lu Shi Zygosaccharomyces bacterium.
9. the method according to claim 1, wherein the flavored type leavening is using preceding elder generation in step (3)
30-35 DEG C of warm water is added, mixes post activation 40-50 minutes.
It is described when distilling out wine 10. the method according to claim 1, wherein in step (5), it is steamed using loaded steamer
The mode of wine, the temperature of the distillation are 95-100 DEG C, and the time of the distillation is 30-40 minutes.
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