CN110564547B - Arundina chinensis liquor and preparation method thereof - Google Patents

Abstract

The invention discloses a bambusa bambusicola baijiu and a preparation method thereof, wherein the preparation method comprises the following steps: (1) soaking grains in double water; (2) steaming; (3) water sealing; (4) re-steaming and spreading for cooling; (5) adding yeast; (6) saccharifying and cultivating bacteria; (7) fermenting and distilling the wine. The white spirit prepared by the method reaches the standard of high-grade wine, not only has elegant and harmonious compound aroma with ethyl acetate as a main body, but also has unique faint scent of arrowheads, and the white spirit is soft, harmonious, sweet, clean and long in aftertaste; the arrowroot is used as the auxiliary material for brewing wine, so the investment cost is low and no secondary pollution is caused.

Description

Arundina chinensis liquor and preparation method thereof

Technical Field

The invention belongs to the technical field of liquor brewing, and particularly relates to a bambusa xiaoqu liquor and a preparation method thereof.

Background

The Xiaoqu white spirit is one of the main distilled spirits in China, accounts for one sixth of the total yield of the white spirit, adopts sorghum, corn, wheat and the like as raw materials, granules are added into grains, and the grains are soaked, steamed for the first time, soaked in water, steamed again, spread and dried for bacterium cultivation, put into a pool for fermentation, distilled and the like to produce colorless and transparent, mellow and elegant, soft and sweet wine, and can be blended and blended for drinking, and health-care food or traditional Chinese medicines can be added to produce the brewed wine. The bran husk is an auxiliary material commonly adopted in the production of white spirit, is steamed for about 30 minutes before being generally used, and plays the roles of reducing mutual adhesion of raw materials, avoiding steam collapse and keeping grains cooked but not greasy when the wine is steamed and grains are steamed. The bran husk contains 4-vinylphenol, 4-vinylguaiacol and a small amount of hydrogen sulfide and acetaldehyde which show rotten straw flavor, the bran flavor is always an important peculiar smell which affects the quality of the white spirit, and the bran husk is easy to mildew, so that the bran husk with good water absorption property is easy to bring pollution into the spirit body in the production process. Therefore, the method has important practical significance in seeking a bran shell substitute.

Arrowroot, gramineae, medium size, up to 5mm thick. The bamboo hazel is a perennial tree, the bamboo and the underground stem crawl. The stalk is straight and smooth, so it is also called slippery bamboo. The thunder waves from the boundary of the south of Sichuan basin to the north of Sichuan basin, where the Arthropoda bambusoides is widely distributed in the south slope of Qinling mountains, are distributed in an arc shape at the edge of the conifer forest in the west of the Sichuan basin at the altitude of 2000-2800 m. The arrowroot forest has the advantages of large area, rich volume and wide application, is a main food source of pandas, and is a valuable natural resource to be developed.

The arrowroot is rich in Sichuan area, has high content in mountainous area, is widely distributed in the south-Sichuan mountains in large quantity, and is low in cost and simple and easy to obtain in mountainous area as a solid brewing auxiliary material. Sichuan is used as a main production place of Sichuan Xiaoqu liquor, the demand of Sichuan Xiaoqu liquor on brewing auxiliary materials is large, the cost of the Arundo donax linn is lower than that of chaff shells, the Arundo donax linn can be made into high-quality brewing auxiliary materials by simple crushing, the Arundo donax linn is widely distributed in Sichuan south mountains and is large in quantity, and the Arundo donax linn serving as a solid brewing auxiliary material is low in cost and is simple and easy to obtain in mountainous areas.

In the bamboo wine in the prior art, the auxiliary material bamboo is usually used directly without pretreatment, and substances in the auxiliary material can generate adverse effect on the wine quality, so that the wine quality is not pure enough.

Disclosure of Invention

The invention aims to: the arrowroot bamboo Xiaoqu liquor and the preparation method thereof are provided, the arrowroot bamboo is applied to the solid brewing of the Xiaoqu liquor to replace bran shells, the brewing cost can be reduced, and a new auxiliary material selection is provided for the whole solid brewing liquor; the whole grain sorghum is adopted, so that the use of auxiliary materials is reduced, the wine body is purer, and the auxiliary material arrowroot is treated, so that the wine quality is further improved; the prepared white spirit has higher liquor yield than other bamboo spirits, not only has elegant and harmonious compound fragrance with ethyl acetate as a main body, but also has unique faint scent of arrowroot, and the spirit is soft, harmonious, sweet, clean and long-lasting in aftertaste.

The technical scheme adopted by the invention is as follows:

a preparation method of arrowbamboo Xiaoqu liquor comprises the following steps:

(1) double water grain soaking: soaking the whole grain sorghum in water at a temperature higher than 80 ℃, stirring until the water temperature is cooled, removing the water, and then adding water at a temperature of 60 ℃ for soaking for 7-8h to obtain soaked grains;

(2) raw steaming: putting the soaked grains obtained in the step (1) into a pot, steaming for 10min without a cover until the pot is full of steam, and then, steaming for 20-30min with a cover to obtain primary steamed grains;

(3) water sealing: soaking the primary steamed grain obtained in the step (2) in cold water for 3-4h to the gap of the sorghum to obtain the cracked sorghum;

(4) Re-steaming and spreading for cooling: steaming the split sorghum obtained in the step (3) for 50-60min to be gelatinized to be not hard by hand, and then flatly spreading and cooling to obtain re-steamed grain;

(5) adding yeast: adding the yeast into the steamed grain obtained in the step (4) at the temperature of 38-40 ℃, uniformly stirring, then adding the yeast again at the temperature of 32-35 ℃, and uniformly stirring;

(6) saccharifying and cultivating: laying a layer of vinasse and a layer of steamed arrowroot from bottom to top on the bottom of a saccharification tank, placing the raw material mixed with the yeast in the step (5) into the saccharification tank, covering a layer of steamed arrowroot, covering a layer of vinasse, and culturing for 24-26h to obtain a saccharified raw material;

(7) fermentation and distillation: and (4) uniformly mixing the saccharified raw materials obtained in the step (6), placing the saccharified raw materials into a fermentation container with a layer of vinasse paved at the bottom at the temperature of 23-25 ℃, sealing and fermenting for 7d, and distilling to obtain the yeast rice.

Soaking sorghum with double water, firstly soaking the sorghum with water of more than 80 ℃ to dissolve dust and other impurities on the surface of the sorghum into the water, thereby washing off the surface impurities, and removing partial substances with low boiling points which influence the taste of the Xiaoqu white spirit, so that the spirit body is purer; the weight of the sorghum soaked in the grain is increased to 1.68-1.70kg per 1 kg. The sorghum in the present invention may also be replaced with rice or corn.

The whole grain sorghum adopted by the invention has certain skeletonity, so that auxiliary materials can be used less. If sorghum flour is adopted, auxiliary materials are needed to be provided due to the lack of skeleton property of the sorghum flour, and the number of the auxiliary materials is large. In the brewing production, auxiliary materials are generally used as little as possible, so that the influence on the quality of the wine caused by excessive auxiliary materials is avoided. In addition, the whole grain sorghum has certain skeletonity, and a gap exists between the sorghum and the sorghum, so that oxygen in the saccharification bacterium culture process can be improved. Because the saccharification culture needs a certain temperature condition, the sorghum is placed in the middle layer, and the arrowroot bamboo and the fermented grains are sequentially stacked to provide a certain heat preservation effect, so that the temperature condition needed in the saccharification culture process is met.

The reason why the auxiliary material arrowroot is steamed in the invention is that the pectic substance and pentosan contained in the auxiliary material can respectively generate methanol and furfural in the fermentation process, which is unfavorable for the wine body. The two substances and other substances with strong volatility and harmful to the wine body need to be steamed; in addition, the auxiliary materials are steamed separately to avoid the pollution of the auxiliary materials and the grains to the grains at high temperature, so that the purity of the wine body is influenced.

Further, the adding amount of the yeast drugs in the two times in the step (5) is 0.6 wt% of the steamed grain.

Further, the adding amount of the arrowheads in the step (6) is 5-7 wt% of the re-steamed grain.

Further, the arrowheads are crushed, steamed for 1-1.5h and then aired until the water content is 9.5-10 wt%.

Furthermore, the arrow bamboo has length not more than 7mm and width not more than 3mm accounting for 60-65%.

Further, the height of the raw material mixed with the yeast in the saccharification tank in the step (6) is 15-20 cm.

Further, the height of the raw material mixed with yeast in the saccharification tank is 17-20cm in winter and 15-16cm in summer.

Further, the raw material mixed with the yeast in the step (6) is placed into a saccharification tank at the temperature of 25-28 ℃; preferably 28 deg.c.

Further, the ratio of the sorghum to the total mixed grain in the steps (6) and (7) is 1: 3-3.5.

The Arundina chinensis liquor is prepared by the preparation method.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

1. according to the invention, the arrowroot is applied to Sichuan process Xiaoqu, bran koji, saccharification culture and pond fermentation are used for preparing the white spirit; the preparation method comprises the following steps of (1) using 7.0mm long and 3.0mm wide arrowroot as a solid brewing auxiliary material of Xiaoqu liquor, steaming for 1h to remove impurities before use, and preparing the arrowroot Xiaoqu liquor by using Luzhou Xiaoqu liquor as a medicinal liquor; physicochemical analysis and sensory evaluation show that the liquor yield of the Arundina chinensis as an auxiliary material is more than 47%, the total acid content can reach 685.3mg/L, the total ester content can reach 1071.5mg/L, and the standard of top-grade liquor is reached;

2. The invention treats grains by soaking grains with double water, not only surface impurities are treated, but also partial substances with low boiling points which influence the taste of the Xiaoqu liquor are removed, so that the liquor body is purer;

3. according to the invention, by utilizing the skeleton of the whole grain sorghum, gaps exist among the sorghum to store oxygen, so that the use of auxiliary materials is reduced, and the vinosity of the white spirit is improved; the sorghum is placed in the middle layer, and the arrowheads and the fermented grains are stacked in sequence to provide a certain heat preservation effect so as to maintain the temperature of the saccharification culture bacteria;

4. the arrow-bamboo Xiaoqu liquor prepared by the invention not only has elegant and harmonious compound fragrance with ethyl acetate as a main body, but also has unique faint scent of arrow-bamboo, and the liquor body is soft, harmonious, sweet, refreshing and clean, and has long aftertaste;

5. the method utilizes the arrowroot as the brewing auxiliary material to carry out independent crushing and steaming pretreatment on the arrowroot, thereby avoiding the pollution of the auxiliary material to grains, removing substances with strong volatility and harmful to wine in advance, improving the purity of the wine, and in addition, the waste lees are suitable for being used as production feed, the investment cost is low, and no secondary pollution is caused;

6. the preparation method of the invention provides a new choice and idea for producing Xiaoqu liquor and other flavor liquor in various places in the use of production auxiliary materials, so that the production auxiliary materials are not limited to bran shells, the production cost is reduced according to local conditions, and meanwhile, the Arundina gracilis and bamboo have certain faint scent, so that the liquor can be endowed with special scent, and is more pleasant.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.

Thus, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.

It is noted that relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

The preparation method of the Arundina chinensis liquor provided by the preferred embodiment of the invention comprises the following specific steps:

(1) double water grain soaking: soaking the whole grain sorghum in water with the temperature higher than 80 ℃, stirring until the water temperature is cooled, removing the water, and then adding water with the temperature of 60 ℃ for soaking for 8 hours to obtain soaked grains;

(2) raw steaming: putting the soaked grains obtained in the step (1) into a pot, steaming for 10min without a cover until the pot is full of steam, and then steaming for 25min with the cover to obtain primary steamed grains;

(3) water sealing: soaking the primary steamed grain obtained in the step (2) in cold water for 4h to the gap of the sorghum to obtain the cracked sorghum;

(4) re-steaming and spreading for cooling: steaming the split sorghum obtained in the step (3) for 55min until the sorghum is gelatinized and is not hard when being pinched by hands, and then flatly spreading and cooling to obtain re-steamed grains;

(5) adding yeast: adding 0.6 wt% of yeast medicine of the steamed grain into the steamed grain obtained in the step (4) at the temperature of 39 ℃, uniformly stirring, then adding 0.6 wt% of yeast medicine of the steamed grain again at the temperature of 33 ℃, and uniformly stirring; the yeast drug adopts Luzhou Xiaoqu;

(6) saccharifying and cultivating: laying a layer of vinasse and a layer of steamed arrowheads from bottom to top on the bottom of a saccharification tank, placing the raw material mixed with the yeast in the step (5) in the saccharification tank at the temperature of 28 ℃, covering a layer of steamed arrowheads, covering a layer of vinasse, and culturing for 25 hours to obtain a saccharified raw material; wherein, the Arundina gracilis is crushed, steamed for 1h, and then aired until the water content is 10 wt%; the length of the arrowheads is 7mm, the width of the arrowheads is 3mm, the arrowheads accounts for 60%, and the addition amount of the arrowheads is 7 wt% of the re-steamed grain;

(7) Fermentation and distillation: and (3) uniformly mixing the saccharified raw materials obtained in the step (6), placing the saccharified raw materials into a fermentation container with a layer of vinasse paved at the bottom at the temperature of 24 ℃, adding grains into the total vinasse in a weight ratio of 1:3, fermenting for 7d in a sealed manner, and distilling to obtain the compound vinasse.

Example 2

The preparation method of the Arundina chinensis liquor provided by the preferred embodiment of the invention comprises the following specific steps:

(1) double water grain soaking: soaking the whole grain sorghum in water with the temperature higher than 80 ℃, stirring until the water temperature is cooled, removing the water, and then adding water with the temperature of 60 ℃ for soaking for 8 hours to obtain soaked grains;

(2) raw steaming: putting the soaked grains obtained in the step (1) into a pot, steaming for 10min without a cover until the pot is full of steam, and then steaming for 25min with the cover to obtain primary steamed grains;

(3) water sealing: soaking the primary steamed grain obtained in the step (2) in cold water for 4h to the gap of the sorghum to obtain the cracked sorghum;

(4) re-steaming and spreading for cooling: steaming the split sorghum obtained in the step (3) for 55min until the sorghum is gelatinized and is not hard when being pinched by hands, and then flatly spreading and cooling to obtain re-steamed grains;

(5) adding yeast: adding 0.6 wt% of yeast medicine of the steamed grain into the steamed grain obtained in the step (4) at the temperature of 39 ℃, uniformly stirring, then adding 0.6 wt% of yeast medicine of the steamed grain again at the temperature of 33 ℃, and uniformly stirring; the yeast drug adopts Luzhou Xiaoqu;

(6) Saccharification and cultivation: laying a layer of vinasse and a layer of steamed arrowheads from bottom to top on the bottom of a saccharification tank, placing the raw material mixed with the yeast in the step (5) in the saccharification tank at the temperature of 28 ℃, covering a layer of steamed arrowheads, covering a layer of vinasse, and culturing for 25 hours to obtain a saccharified raw material; wherein, the Arundina gracilis is crushed, steamed for 1h, and then aired until the water content is 10 wt%; the length of the arrowheads is 7mm, the width of the arrowheads is 3mm, the arrowheads accounts for 60%, and the addition amount of the arrowheads is 5 wt% of the re-steamed grain;

(7) fermentation and distillation: and (3) uniformly mixing the saccharified raw materials obtained in the step (6), placing the saccharified raw materials into a fermentation container with a layer of vinasse paved at the bottom at the temperature of 24 ℃, adding grains into the total vinasse in a weight ratio of 1:3, fermenting for 7d in a sealed manner, and distilling to obtain the compound vinasse.

Example 3

The preparation method of the Arundina chinensis liquor provided by the preferred embodiment of the invention comprises the following specific steps:

(1) double water grain soaking: soaking the whole grain sorghum in water with the temperature higher than 80 ℃, stirring until the water temperature is cooled, removing the water, and then adding water with the temperature of 60 ℃ for soaking for 7 hours to obtain soaked grains;

(2) raw steaming: putting the soaked grains obtained in the step (1) into a pot, steaming for 10min without a cover until the pot is full of steam, and then steaming for 30min with the cover to obtain primary steamed grains;

(3) Water sealing: soaking the primary steamed grain obtained in the step (2) in cold water for 3h to the gap of the sorghum to obtain the cracked sorghum;

(4) re-steaming and spreading for cooling: steaming the split sorghum obtained in the step (3) for 60min until the sorghum is gelatinized and is not hard when being pinched by hands, and then flatly spreading and cooling to obtain re-steamed grains;

(5) adding yeast: adding 0.6 wt% of yeast medicine of the steamed grain into the steamed grain obtained in the step (4) at the temperature of 39 ℃, uniformly stirring, then adding 0.6 wt% of yeast medicine of the steamed grain again at the temperature of 34 ℃, and uniformly stirring; the yeast drug adopts Luzhou Xiaoqu;

(6) saccharifying and cultivating: laying a layer of vinasse and a layer of steamed arrowheads from bottom to top on the bottom of a saccharification tank, placing the raw material mixed with the yeast in the step (5) in the saccharification tank at the temperature of 28 ℃, covering a layer of steamed arrowheads, covering a layer of vinasse, and culturing for 25 hours to obtain a saccharified raw material; wherein, the Arundina gracilis is crushed, steamed for 1h, and then aired until the water content is 9.5 wt%; the length of the arrowheads is 7mm, the width of the arrowheads is 3mm, the arrowheads accounts for 60%, and the addition amount of the arrowheads is 7 wt% of the re-steamed grain;

(7) fermentation and distillation: and (3) uniformly mixing the saccharified raw materials obtained in the step (6), placing the saccharified raw materials into a fermentation container with a layer of vinasse paved at the bottom at the temperature of 24 ℃, adding grains into the total vinasse in a weight ratio of 1:3.5, fermenting for 7d in a sealed manner, and distilling to obtain the compound vinasse.

Examples of the experiments

(1) Comparison of Arundina and bran Shell composition

The components of the white spirit obtained in the example 1 and the white spirit prepared by taking the bran shells as auxiliary materials are analyzed, and the advantages and disadvantages of the arrowhead bamboo and the bran shells as auxiliary materials for brewing are compared by taking the amount of nutrient components and substances which are unfavorable for brewing as indexes. The results are shown in the following table:

TABLE 1 Sasa queezii wine and bran husk wine ingredient analysis and comparison

As can be seen from table 1, the pectin content in the arundo donax was higher than the 0.36% pectin content of the bran husk as seen from the arundo donax composition analysis. Pectin is easily decomposed into pectin and methanol at high temperature, so that the steaming time is properly increased when the arrowheads are steamed, the steaming temperature is reduced, and the influence of the pectin on wine is reduced. The other nutrient components basically have no great difference from bran hulls, which indicates that the conventional treatment of the distiller's grains of the Xiaoqu liquor (used as feed of cattle and sheep and other livestock) is not influenced.

TABLE 2 Sasa chinensis liquor and bran Shell liquor analysis

As can be seen from Table 2, in the comparative experiment in which the bran husk and the Arundina gracilis are used as auxiliary materials, the yield of wine is higher when the bran husk is used as an auxiliary material. However, the total difference between the total acid total ester of the arrowroot used as the auxiliary material and the bran shell used as the auxiliary material is not obvious, but the arrowroot used as the auxiliary material has a faint scent of the arrowroot; the results show that the arrowroot serving as the auxiliary material for brewing the Xiaoqu liquor is basically equivalent to the bran shell.

(2) Analysis of Xiaoqu liquor brewed from different bamboo materials

The varieties of bamboos are various, and each kind of bamboo has different texture and flavor. The non-glutinous sorghum is used, and other common bamboo materials are selected according to the preparation method of the invention: sasa albo-marginata, Nandina domestica, Pleioblastus amarus and Arrowia odorata as auxiliary materials were used to brew Chinese liquor, and the Chinese liquor brewed with Arrowia odorata as auxiliary materials in example 1 of the present invention was analyzed. The results are shown in table 3 below:

TABLE 3 influence of different bamboo materials on Xiaoqu liquor fermentation

As can be seen from Table 3, the liquor yield, total acid and total ester of the Xiaoqu liquor obtained by different bamboo materials are greatly different. The wine yield of the arrowroot bamboo is relatively high, the wine body is fresh and elegant, the special faint scent of the arrowroot bamboo is slight, and the aftertaste is clean and refreshing.

(3) Research on influence of different crushing forms of arrowheads on arrowhead Xiaoqu liquor

The arrow bamboo used as solid brewing auxiliary material is pulverized under the precondition that the arrow bamboo is pulverized into three coarse and fine forms, the intermediate pulverization degree is 7mm long and 3mm wide adopted in the embodiment 2, the arrow bamboo is fine below the specification and coarse above the specification. Three crushing degrees of Arundina are used as three groups of fermented wine samples, wine body is detected, and the optimal crushing form of Arundina as wine making adjuvant is determined by using total acid, total ester, wine yield, and sensory evaluation as indexes. The results are shown in table 4 below:

TABLE 4 influence of different crushing degree on wine production

As is apparent from Table 4, the liquor yield of Arundina chinensis with a medium pulverization degree was higher than the liquor yields of Roxburgh arundinacea and Arundina chinensis with a 5 wt% usage amount. The reason is that the relatively thick arrowroot bamboo makes the fermentation environment have large gaps and high oxygen content, so that the fermentation is rapid, and the arrowroot bamboo is converted into other substances at the later stage of the fermentation, so that the corresponding wine yield is low. Also, the thinner arrowheads make the fermentation environment too dense. The fermentation is slow, the fermentation is incomplete, and the ventilation is not facilitated in the distillation process, so that the wine yield is influenced. The total ester content of each wine body is basically normal in the aspect of physical and chemical indexes, but the total acid content is lower. The reason for this may be that the environment does not meet the actual production environment requirements under laboratory conditions, resulting in a lower total acid content.

(4) Research on influence of different arrowroot addition on wine production

In the production of wines, the addition of auxiliary materials has absolute influence on the quality of wines. Too much auxiliary materials can cause bitter taste of the wine and influence the fermentation of the fermented grains. The auxiliary materials are added too little, so that ventilation is not facilitated in the distillation process, and the alcohol yield is influenced, so that the alcohol yield is influenced. But also causes low oxygen content in fermented grains and influences the propagation and fermentation of early-stage yeast. The influence of auxiliary materials of the Sichuan Xiaoqu white spirit on the quality of the white spirit is particularly large, 5 groups of arrowroot bamboo addition are used for discussing the influence of each addition on the quality of the white spirit in an experiment, and the optimal addition of the arrowroot bamboo auxiliary materials is determined by detecting the total acid, the total ester, the liquor yield and the sensory evaluation of a wine body. According to the preparation method of the invention, the white spirit is brewed by respectively adding 3 wt%, 5 wt% (example 2), 7 wt% (example 1), 9 wt% and 11 wt% of arrowroot. The results are shown in table 5 below:

TABLE 5 study of influence of different Arundo donax amounts on wine production

As can be seen from the data in Table 5, the "3 wt%" group, which is lower than the commonly used amount, gave significantly lower liquor yields than the other 4 groups, with the 7 wt% group addition being superior to the other groups with a lesser advantage. This is because the amount of 7 wt% of the arrowroot is better because it is flatter than the bran shell and less than it is, which does not achieve a good loosening and ventilating effect. In the brewing of solid wine, the function of the auxiliary materials has 3 aspects: 1, adjusting the starch concentration of fermented grains, diluting the acidity, adsorbing alcohol and keeping slurry; the fermented grains have certain porosity and oxygen content; is favorable for warming fermented grains. As can be seen from the data in the table, the effect can be basically achieved by the smashed arrowheads.

(5) The wine output conditions and selections of different yeast drugs

The traditional method for brewing the Xiaoqu liquor is adopted in most places in the country, the Xiaoqu liquor is a bone liquor which is a yeast and has an extremely important role naturally, and the Xiaoqu liquor used in various places in the country is different. Under the condition of changing the yeast drugs, Luzhou Xiaoqu (example 1), Hubei Xiaoqu, Huaxi Xiaoqu and Dazhu Xiaoqu are respectively selected as the yeast drugs, and the influence of each yeast drug on the body of the Xiaoqu liquor is discussed under the condition that the auxiliary material is Arundina. The addition amount of the Xiaoqu is 0.6 wt%, and the addition amount of the arrowroot is 7 wt%. The results are shown in table 6 below:

TABLE 6 Effect of different alcohol concentrations on the growth of mold M21

As shown in Table 6 above, the Luzhou Xiaoqu has a highest total ester content of 820.11mg/L when the total acid content is close. Under the condition that the faint scent and aroma enhancement of the Xiaoqu are generally advocated at present, the liquor produced by the Xiaoqu can be obviously different from other faint scent white spirits of the Xiaoqu. On the sensory evaluation, the mouth feel of the wine produced by the four types of small yeasts is relatively close, the wine is clear and transparent, the fragrance is natural, pure and elegant, the unique faint scent of the arrowroot bamboo is slightly brought, the wine is mellow, sweet, clear and cool, but the wine fragrance produced by the Luzhou small yeast and the big bamboo small yeast is better than that of the Hubei and the Huaxi small yeast, and the Luzhou small yeast is 8.6 percent higher than that of the big bamboo small yeast in terms of comprehensive wine yield, so the Luzhou small yeast is selected.

(6) Research on influence of different cellaring temperatures on Sasa chinensis liquor

The temperature is very important for wine fermentation, and the influence of different cellar entry temperatures on the wine yield and total acid total esters of Xiaoqu wine is tested under the condition that the auxiliary material is bambusa bambusicola. The experiment was carried out by using 22 ℃ as the initial temperature and sequentially raising the temperature to 1 ℃ for 5 gradients of 22 ℃, 23 ℃ and 24 ℃ (example 1), 25 ℃ and 26 ℃. The results are shown in table 7 below:

TABLE 7 influence of different cellar entry temperatures on Sasa Veitchii wine

As can be seen from Table 7, in the fermentation experiments at different temperatures, the yield decreased gradually as the temperature increased. But the content of the total ester is gradually increased, and the content of the total acid is not greatly changed. The wine has low temperature and slow cellaring speed, the total acid total ester in the wine is low, the wine yield is low although the total acid total ester is higher when the temperature is high, and the cellaring temperature is suitably selected to be 24 ℃ under the condition of considering the wine yield and the total acid total ester.

(7) Amplification experiment using arrowed bamboo as auxiliary material

The actual production application is carried out under the optimum condition to investigate whether the method is suitable for the actual production condition. In Yaan City, 240kg of sorghum as a raw material was used to prepare 5 batches of white spirits according to the preparation method of example 1, and the small koji wine was evaluated by using the liquor yield, total acids, total esters and sensory evaluation as indices. The results are shown in table 8 below:

TABLE 85 batch amplification Experimental Table

As shown in the table 8, after the actual production, the liquor yield of the Arundina gracilis Xiaoqu liquor is basically consistent in a laboratory, the total acid content is greatly improved, the total ester content is basically similar to that in the laboratory, and the proportion of the total acid to the total ester is coordinated. On the aspects of sensory evaluation and physical and chemical indexes, the wine body in five batches of tests meets the requirements of top-grade Xiaoqu wine. The arrow bamboo is proved to be feasible for practical production as an auxiliary material.

(8) Comparison of the Zhuzhu Xiaoqu liquor with the commercial Xiaoqu liquor

The Xiaoqu liquor prepared in comparative example 1 differs from the commercial Xiaoqu liquor in the main acids, esters and other trace components by the gas chromatography analysis method to distinguish it from other types of Xiaoqu liquors. And judging whether the market demand is met or not.

The results are shown in table 9 below:

TABLE 9 chromatographic skeleton composition of Tatarian box liquor and commercial Xiaoqu liquor [ mg/L ]

As can be seen from table 9, 32 kinds of volatile flavor components were detected in total in 5 samples, of which 30 kinds were detected in sample 1, 32 kinds were detected in sample 2, 30 kinds were detected in sample 3, 31 kinds were detected in sample 4, and 27 kinds were detected in example 1, including alcohols, esters, aldehydes, and acids. As can be seen from the table, the esters of sample 2 and sample 4 had the highest content, the aldehydes and alcohols were not significantly changed, and the acid species, only example 1, were the least, and only 7 species were detected.

The alcohol compounds are important flavor development substances of the fen-flavor Xiaoqu liquor, the contents of isobutanol and isoamyl alcohol are higher, the content of tert-amyl alcohol is also higher, but the contents are gradually reduced in the aging process due to the easiness in esterification reaction, beta-elimination reaction and the like. These alcohols are slightly sweet in taste, strong in irritation and have a certain refreshing bitter taste. Among the five samples, the Arundina chinensis liquor has high beta-phenylethyl alcohol content, and the substance has pleasant rose honey fragrance and slightly bitter taste.

Since 5 samples tested all belonged to Xiaoqu liquor. The main flavor substances of the wine are mainly ethyl acetate and ethyl lactate, and most esters are volatile compounds with aromatic odor and are main components of the aroma and the fragrance of the white wine. It can be seen from the esters in the 5 samples that the content of example 1 is higher, reaching 591mg/L and 126mg/L respectively. The total amount of esters was in order example 1> sample 2> sample 3> sample 1> sample 4.

The main function of acetaldehyde and acetal in the white spirit is to have strong coordination function to the aroma, and as can be seen from the analyzed data, the content of example 1 and sample 2 is higher, and the content of sample 1, sample 3 and sample 4 are the next. The high furfural content has great influence on the wine quality, is a main source of the spicy taste in the wine, and if the furfural content is excessive, the white wine has strong pungent taste and spicy taste, and dizziness can be caused by drinking the wine. The sample 1 and the sample 1 in 5 samples are relatively close and respectively 6mg/L and 7mg/L, and the other three samples have higher content, and the highest content reaches 26 mg/L.

In conclusion, the main fragrance substances of the arrowroot bamboo Xiaoqu liquor are higher than those of similar Xiaoqu liquor, the adverse substances such as furfural are lower than those of similar Xiaoqu liquor, and the liquor is high-quality Xiaoqu liquor.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims (7)

1. A preparation method of arrowbamboo Xiaoqu liquor is characterized by comprising the following steps:

(1) double water grain soaking: soaking the whole grain sorghum in water at a temperature higher than 80 ℃, stirring until the water temperature is cooled, removing the water, and then adding water at a temperature of 60 ℃ for soaking for 7-8h to obtain soaked grains;

(2) Raw steaming: putting the soaked grains obtained in the step (1) into a pot, steaming for 10min without a cover until the pot is full of steam, and then, steaming for 20-30min with a cover to obtain primary steamed grains;

(3) water soaking: soaking the primary steamed grain obtained in the step (2) in cold water for 3-4h to the gap of the sorghum to obtain the cracked sorghum;

(4) re-steaming and spreading for cooling: steaming the split sorghum obtained in the step (3) for 50-60min to be gelatinized to be not hard by hand, and then flatly spreading and cooling to obtain re-steamed grain;

(5) adding yeast: adding the yeast into the steamed grain obtained in the step (4) at the temperature of 38-40 ℃, uniformly stirring, then adding the yeast again at the temperature of 32-35 ℃, and uniformly stirring; the starter is Luzhou Xiaoqu, and the addition amount of the starter in two times is 0.6 wt% of the re-steamed grain;

(6) saccharifying and cultivating: laying a layer of vinasse and a layer of steamed arrowroot from bottom to top on the bottom of a saccharification tank, placing the raw material mixed with the yeast in the step (5) into the saccharification tank, covering a layer of steamed arrowroot, covering a layer of vinasse, and culturing for 24-26h to obtain a saccharified raw material; 60% of the arrowheads with the length of 7mm and the width of 3mm, 7 wt% of re-steamed grain, and removing impurities by steaming for 1h before use;

(7) fermentation and distillation: and (4) uniformly mixing the saccharified raw materials obtained in the step (6), placing the saccharified raw materials into a fermentation container with a layer of vinasse paved at the bottom at the temperature of 24 ℃, sealing and fermenting for 7d, and distilling to obtain the compound yeast.

2. The preparation method of Arundina chinensis Baijiu according to claim 1, characterized in that: the arrowheads are crushed, steamed for 1 hour and then aired until the water content is 9.5-10 wt%.

3. The preparation method of Arundina chinensis Baijiu according to claim 1, characterized in that: the height of the raw material mixed with the yeast in the saccharification tank in the step (6) is 15-20 cm.

4. The preparation method of Arundina chinensis Baijiu according to claim 3, characterized in that: the height of the raw material mixed with yeast in the saccharification tank is 17-20cm in winter and 15-16cm in summer.

5. The preparation method of Arundina chinensis Baijiu according to claim 1, characterized in that: the temperature of the raw materials mixed with the yeast in the step (6) and put into a saccharification tank is 25-28 ℃.

6. The preparation method of Arundina chinensis Baijiu according to claim 1, characterized in that: the ratio of sorghum to total grain in the steps (6) and (7) is 1: 3-3.5.

7. The Arundina chinensis liquor prepared by the preparation method of any one of claims 1-6.