CN110643459A - Brewing process of fragrant scent type white spirit - Google Patents
Brewing process of fragrant scent type white spirit Download PDFInfo
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- CN110643459A CN110643459A CN201911074890.XA CN201911074890A CN110643459A CN 110643459 A CN110643459 A CN 110643459A CN 201911074890 A CN201911074890 A CN 201911074890A CN 110643459 A CN110643459 A CN 110643459A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- 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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
Abstract
The invention discloses a brewing process of fragrant scent type white spirit, which takes sorghum as a raw material, and grains subjected to dry steaming, cleaning, soaking, steaming, cooling, yeast feeding, bacterium cultivation and saccharification are mixed with rice bran and yeast and then are put into a cellar for fermentation, and the fragrant scent type white spirit is obtained after retort filling and distillation, wherein the dry steaming is to perform the steaming of the sorghum at a temperature of more than 80 ℃ after the sorghum is put into the retort, and the soaking is to soak in warm water at a temperature of 40-50 ℃ for 18-24 hours. The method replaces the prior modes of high-temperature soaking, cleaning and material steaming with the modes of dry steaming, cleaning, warm water soaking and material steaming, is favorable for eliminating the influence of acetaldehyde, furfural, fusel oil, pesticide residue and the like brought by raw and auxiliary materials, effectively removes the peculiar smell, and further improves the brewing quality of the fragrant odor type white spirit.
Description
Technical Field
The invention belongs to the technical field of liquor brewing, and particularly relates to a brewing process of fragrant scent liquor.
Background
The white spirit is made from grain as main raw material through the processes of steaming, fermenting and distilling. With the development of society and the continuous improvement of living standard, people begin to have higher and higher requirements on the quality, particularly the taste, of white spirit. As the fragrant scent type white spirit has a mature white spirit scent, the brewing process still has a plurality of problems to be researched and improved.
It is known that the raw materials of the fragrant scent type white spirit mainly adopt a five-grain formula, and the fragrant scent type white spirit is obtained by distilling after grain soaking at high temperature, steaming the raw materials, bacterium culturing and saccharifying, and grain blending and fermenting, and has the characteristics of fragrance, elegance, softness, mellowness, fineness, strong fragrance, clean and refreshing spirit body and the like. For example, in a method for brewing a fragrant Maotai-flavor liquor described in patent document CN105385527A (2016.03.09), the raw material is soaked in water at a high temperature of 92 ℃ for several hours, and then the raw material is subjected to steaming, cooling, repeated fermentation of distiller's yeast and fermented grains, distillation and other steps, so that the fragrant Maotai-flavor liquor is obtained, and not only can the liquor be full and mellow, but also the raw material utilization rate can be improved, and the liquor quality can be ensured. In addition, in order to increase the overall flavor and aroma of the liquor body, the prior patent document CN108410646A (a brewing production process of the fragrant Luzhou-flavor liquor, 2018.08.17) provides a brewing process of the fragrant Luzhou-flavor liquor, which uses sorghum as a raw material and is prepared by the procedures of moistening with hot water, steaming, bacteria culture and saccharification, fermentation and the like, so that the fragrant Luzhou-flavor liquor has the advantages of small amount of yeast, controllable conditions such as temperature and ventilation in the process of bacteria culture and saccharification, small amount of medium-temperature yeast and the like, has the characteristics of 'clear, normal, sweet and clean' of the fragrant Luzhou-flavor liquor, is more important than 'soft, smooth and elegant' of the cellar aroma of the fragrant Luzhou-flavor liquor, has the characteristics of 'elegant, fine and long aftertaste' of the fragrant Luzhou-flavor liquor, and particularly can meet the market demand of diversified and fused fragrance of the existing liquor.
With the research of people on the brewing process, the white spirit brewing process is a complex and fine continuous making process, fine control in any link can influence the quality of white spirit formation, and the prior art generally adopts a high-temperature soaking and cooking mode to remove adverse effects caused by tannin, pentosan, pectin and the like in raw and auxiliary materials, but cannot avoid the influence of impurities on the brewed white spirit, thereby bringing different tastes. In view of the fact that the requirements of consumers on the taste and other qualities of the liquor are higher and higher at present, particularly in the production process of the fragrant scent liquor, the fragrant scent liquor has the characteristics of 'strong front, clear middle and tail sauce', and therefore, in order to better remove the foreign flavor in the fragrant scent liquor, balance and coordination of all flavors and improve the liquor yield of liquor brewing, the invention provides a novel brewing process of the fragrant scent liquor.
Disclosure of Invention
The invention aims to provide a brewing process of fragrant scent type white spirit, which replaces the prior modes of high-temperature soaking, cleaning and steaming with the modes of dry steaming, cleaning, warm water soaking and steaming, is favorable for eliminating the influence of acetaldehyde, furfural, fusel oil, pesticide residue and the like brought by raw and auxiliary materials, effectively removes peculiar smell, and then improves the brewing quality of the fragrant scent type white spirit.
The invention is realized by the following technical scheme: the method comprises the steps of taking sorghum as a raw material, mixing dry steaming, cleaning, soaking, steaming, cooling, yeast feeding, cultivating and saccharifying the grain with bran coat and yeast, then fermenting in a cellar, filling into a steamer and distilling to obtain the fragrant scent type white spirit, wherein the dry steaming is to steam the sorghum in the steamer at a temperature of more than 80 ℃, and the soaking is to soak in warm water at a temperature of 40-50 ℃ for 18-24 hours.
The cleaning is to submerge the dry steamed sorghum with clear water, stir and remove impurities floating on the water surface.
The steaming material comprises: and after steam is steamed for 10-20 min for the first time, adding water, heating to above 90 ℃, stewing water to boil the grains and stirring, wherein the stewing water is less than or equal to 20min, draining water, steaming for more than 50min, and taking out of a steamer after stewing water for 15 min.
The starter-releasing and bacterium-culturing saccharification comprises the following steps: inoculating 0.3-0.5% of the raw material weight with rhizopus koji, then feeding the inoculated rhizopus koji into a saccharification box, controlling the temperature of the box to be 25-31 ℃ and the thickness to be 18-22 cm, covering a layer of bran, then starting to culture bacteria and saccharify, controlling the temperature of the saccharification box to be 30-35 ℃ and the saccharification time to be 21-27 h, and obtaining the saccharified material.
The using amount of the bran coat is 18-24% of the weight of the saccharified material; the using amount of the yeast is 20-26% of the weight of the saccharified material.
The grain is prepared from bran and yeast and then is fermented in the cellar, and the cellar entry conditions are controlled as follows:
when the room temperature is more than or equal to 20 ℃, the cellar entry temperature is lower than the room temperature, the water content in the cellar is 58-62%, and the acidity in the cellar is less than 2.0 degrees;
when the room temperature is lower than 20 ℃, the cellar entry temperature is 16-20 ℃, the cellar entry water content is 58-62%, and the cellar entry acidity is less than or equal to 2.0 degrees.
In the steamer filling process, the steamer loading time of each steamer is controlled to be more than or equal to 40 minutes.
In the distillation process, the liquor distillation speed is controlled to be 1.5-2.5 kg/min, and the liquor distillation temperature is controlled to be 25-35 ℃.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) in order to solve the problem of different flavors of the existing fragrant white spirit, the brewing process of the invention adopts the matching of the modes of dry steaming, cleaning, warm water soaking and steaming to replace the existing high-temperature soaking, cleaning and material steaming and preparing processes, and can effectively eliminate the influence of acetaldehyde, furfural, fusel oil, pesticide residue and the like in the raw and auxiliary materials while avoiding the adverse influence of tannin, pentosan, pectin and the like in the raw and auxiliary materials, thereby achieving the purpose of removing the different flavors and being beneficial to improving the quality of the fragrant white spirit.
(2) In the brewing process, the problem of increasing the wine yield is solved and the wine quality is further improved by reasonably matching and adjusting the process parameters in the processes of material steaming, saccharification and fermentation.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1:
the brewing process of the fragrant odor type white spirit related to the embodiment is a process of taking sorghum as a raw material, mixing grains subjected to dry steaming, cleaning, soaking, material steaming, cooling, yeast feeding, bacterium cultivation and saccharification with rice bran and yeast, then fermenting in a cellar, and filling into a steamer and distilling to obtain the fragrant odor type white spirit.
The specific technological process and parameter indexes are controlled as follows:
(1) the dry steaming and the cleaning are carried out,
taking a sorghum raw material according to the feeding amount of 1000 Kg/cellar, steaming the sorghum at the temperature of 80 ℃ after the sorghum is put into a steamer for 20min, finishing dry steaming and cleaning the sorghum, wherein the cleaning is to submerge the steamed sorghum with clear water, stir and remove impurities floating on the water surface and material shells.
(2) Soaking and steaming the materials, namely soaking and steaming the materials,
soaking the dry-steamed and cleaned sorghum in warm water at 44 ℃ for 24h, and steaming, wherein the steaming comprises the following steps: performing primary steaming, wherein the sorghum after draining is subjected to atmospheric primary steaming, the grain in the steamer is turned and stirred according to the air condition at the beginning, and the grain is steamed for 10min after circular air is generated; stewing water, after primary steaming is finished, adding water until the water does not overflow the steamer (about 5 cm from a steamer opening), heating to 90 ℃, stewing water to boil the grain, stirring while boiling the grain, and stewing water for 20 min; re-steaming, draining water with valve, draining for 5min, re-steaming in atmosphere, steaming for 50min with cover after circular gas, closing gas, stewing for 15min, and taking out, wherein the obtained grain is dry, cooked, non-sticky, and has no core, and more than 90% of blossoms.
(3) The yeast is cooled by spreading and then is put into the pot,
and (3) taking the cooked grains obtained in the step out of the steamer, flatly paving the cooked grains on a clean cooling bed, stirring and scattering the cooked grains into lump and caking cooked grains, blowing and cooling the cooked grains to the yeast-making temperature of about 35 ℃ by blowing, uniformly scattering rhizopus koji onto the surface of the raw materials according to 0.4% of the raw materials for inoculation, firstly stirring the materials, and then blowing and cooling the materials by blowing till the temperature of the materials in the box meets the requirement.
(4) The culture and saccharification are carried out,
firstly, controlling the box entering conditions: cleaning a saccharification box, spreading a layer of cooked chaff to fill up the bottom, then pouring the raw materials into the box to be flattened, wherein the thickness of the raw materials is 20cm, the raw materials are spread with a layer of cooked chaff to be completely covered, the temperature of the raw materials entering the box is controlled to be 31 ℃ (spring and winter), and then the cultivation and saccharification are started: covering the surface with sterilized sack when the room temperature is low, simultaneously injecting warm water into the heat-insulating layer of the saccharification box in advance for heat insulation, controlling the temperature of the saccharification box at 34 ℃, and saccharifying for 22h to obtain the saccharified material.
Saccharification requirement: when the saccharified material is taken out of the box in summer and autumn, the saccharified material is tender, fragrant, tender, sweet, soft and free of peculiar smell, and the temperature of the saccharified material is not more than 38 ℃; when the saccharified material is taken out of the box in spring and winter, the saccharified material has the temperature not exceeding 40 ℃, and is fragrant, fresh, sweet, soft, free from peculiar smell and free from juice flowing.
(5) The mixed grains are put into a cellar,
adding bran and yeast into the saccharified material for batching, wherein the use amount of the bran is 20% of the weight of the saccharified material; the using amount of the yeast is 24 percent of the weight of the saccharified material, the yeast is placed into a cellar for fermenting for 55T after the ingredients are mixed, and the cellar-entering conditions are controlled as follows: because the room temperature is less than 20 ℃, the cellar entry temperature is controlled to be 16-20 ℃, the cellar entry water content is 62 percent, and the cellar entry acidity is 2.0 degrees.
(6) The mixture is put into a steamer and then is put into a steamer,
and uniformly stirring the fermented grains after fermentation is finished, scattering the lumpy fermented grains, and filling into a steamer, wherein the fermented grains are required to be light, loose, uniform, thin, accurate and flat when being filled into the steamer, and are not collapsed, leaked, low in height and low in height, and slowly filled into the steamer, and the filling time is 45 min/steamer.
(7) The distillation is carried out,
after the steamer is covered, water is filled in the steamer sealing groove and the air cylinder sealing groove, the vapor pressure is adjusted to ensure slow gas distillation, the wine distillation speed is kept within the range of 1.7kg/min, and the wine distillation temperature is controlled.
(8) Measuring quality and taking liquor:
and warehousing and storing the comprehensive liquor (the warehousing liquor degree is over 60 degrees) distilled in the distillation process to obtain the fragrant scent liquor.
Examples 2 to 8:
the same process steps as in example 1 were used, with the process parameters adjusted as shown in table 1 below:
TABLE 1
Comparative example 1:
the comparative example relates to a brewing process of fragrant scent type white spirit, and the brewing process is different from that of example 1 in that:
adopting sorghum as a raw material, removing sand from the sorghum, draining, crushing to obtain 150-mesh fineness, and mixing the raw material with water according to a volume ratio of 1: 0.5, adding the raw materials into hot water with the temperature of more than 90 ℃, soaking for about 24 hours, then steaming at the temperature of more than 100 ℃, steaming grains for 1-2 hours, spreading for cooling, and then carrying out the subsequent steps according to the embodiment 1 to obtain the fragrant flavor type white spirit.
(I) impurity odor comparison:
impurity detection is performed on the fragrant scent type white spirit obtained by the brewing processes of the above examples 1 to 8 and comparative examples, and the detection data can be shown in the following table 2 (the impurity detection method is performed according to the GB/T10345-2007 standard):
TABLE 2
As can be seen from the above Table 2, the contents of impurities such as acetaldehyde, methanol, isobutanol and isoamylol in the fragrant scent type distilled spirit obtained by the brewing process adopted in the application are obviously lower than those of the fragrant scent type distilled spirit of the comparative example, and the specific body shows the characteristic of no foreign odor of the fragrant scent type distilled spirit.
(II) liquor yield comparison:
the yield of the brewing process is calculated according to the weight of the fragrant odor type white spirit brewed by 100 kg of grains, and is shown in the following table 3.
TABLE 3
As can be seen from the above Table 3, the brewing process adopted in the present application has a significantly higher yield of the fragrant scent liquor than that of the comparative example 1.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and all simple modifications and equivalent variations of the above embodiments according to the technical spirit of the present invention are included in the scope of the present invention.
Claims (8)
1. A brewing process of fragrant scent type white spirit is characterized in that: the method comprises the steps of taking sorghum as a raw material, mixing dry steaming, cleaning, soaking, steaming, cooling, yeast feeding, cultivating and saccharifying the grain with bran coat and yeast, then fermenting in a cellar, filling into a steamer and distilling to obtain the fragrant scent type white spirit, wherein the dry steaming is to steam the sorghum in the steamer at a temperature of more than 80 ℃, and the soaking is to soak in warm water at a temperature of 40-50 ℃ for 18-24 hours.
2. The brewing process of the fragrant scent type white spirit according to claim 1, which is characterized in that: the cleaning is to submerge the dry steamed sorghum with clear water, stir and remove impurities floating on the water surface.
3. The brewing process of the fragrant scent type white spirit according to claim 1, which is characterized in that: the steaming material comprises: and after steam is steamed for 10-20 min for the first time, adding water, heating to above 90 ℃, stewing water to boil the grains and stirring, wherein the stewing water is less than or equal to 20min, draining water, steaming for more than 50min, and taking out of a steamer after stewing water for 15 min.
4. The brewing process of the fragrant scent type white spirit according to claim 1, which is characterized in that: the starter-releasing and bacterium-culturing saccharification comprises the following steps: inoculating 0.3-0.5% of the raw material weight with rhizopus koji, then feeding the inoculated rhizopus koji into a saccharification box, controlling the temperature of the box to be 25-31 ℃ and the thickness to be 18-22 cm, covering a layer of bran, then starting to culture bacteria and saccharify, controlling the temperature of the saccharification box to be 30-35 ℃ and the saccharification time to be 21-27 h, and obtaining the saccharified material.
5. The brewing process of the fragrant scent type white spirit according to claim 1, which is characterized in that: the using amount of the bran coat is 18-24% of the weight of the saccharified material; the using amount of the yeast is 20-26% of the weight of the saccharified material.
6. The brewing process of the fragrant scent type white spirit according to claim 1, which is characterized in that: the grain is prepared from bran and yeast and then is fermented in the cellar, and the cellar entry conditions are controlled as follows:
when the room temperature is more than or equal to 20 ℃, the cellar entry temperature is lower than the room temperature, the water content in the cellar is 58-62%, and the acidity in the cellar is less than 2.0 degrees;
when the room temperature is lower than 20 ℃, the cellar entry temperature is 16-20 ℃, the cellar entry water content is 58-62%, and the cellar entry acidity is less than or equal to 2.0 degrees.
7. The brewing process of the fragrant scent type white spirit according to claim 1, which is characterized in that: in the steamer filling process, the steamer loading time of each steamer is controlled to be more than or equal to 40 minutes.
8. The brewing process of the fragrant scent type white spirit according to claim 1, which is characterized in that: in the distillation process, the liquor distillation speed is controlled to be 1.5-2.5 kg/min, and the liquor distillation temperature is controlled to be 25-35 ℃.
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|---|---|---|---|---|
| JP2007037436A (en) * | 2005-08-02 | 2007-02-15 | Sapporo Breweries Ltd | Method for producing liquor |
| CN103320297A (en) * | 2013-06-25 | 2013-09-25 | 山东金钢山酒业有限公司 | Production method of sesame-flavor white spirit by fragrance-flavor technique |
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| CN105087342A (en) * | 2015-08-11 | 2015-11-25 | 安徽乐天酿酒有限公司 | Huai style strong fragrance type Baijiu |
| CN106047581A (en) * | 2016-08-23 | 2016-10-26 | 成都蜀之源酒业有限公司 | Strong-flavor wine brewing technology |
| CN108410646A (en) * | 2018-05-30 | 2018-08-17 | 安徽金种子酒业股份有限公司 | A kind of brewing production process of strong fragrance aromatic Chinese spirit |
-
2019
- 2019-11-06 CN CN201911074890.XA patent/CN110643459A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007037436A (en) * | 2005-08-02 | 2007-02-15 | Sapporo Breweries Ltd | Method for producing liquor |
| CN103320297A (en) * | 2013-06-25 | 2013-09-25 | 山东金钢山酒业有限公司 | Production method of sesame-flavor white spirit by fragrance-flavor technique |
| CN103666935A (en) * | 2014-01-07 | 2014-03-26 | 山东天地缘酒业有限公司 | Production process for fragrant mild aromatic Chinese spirit |
| CN105087342A (en) * | 2015-08-11 | 2015-11-25 | 安徽乐天酿酒有限公司 | Huai style strong fragrance type Baijiu |
| CN106047581A (en) * | 2016-08-23 | 2016-10-26 | 成都蜀之源酒业有限公司 | Strong-flavor wine brewing technology |
| CN108410646A (en) * | 2018-05-30 | 2018-08-17 | 安徽金种子酒业股份有限公司 | A kind of brewing production process of strong fragrance aromatic Chinese spirit |
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| Title |
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| 刘璐: "馥郁香型白酒工艺研究", 《中国优秀博硕士学位论文全文数据库(硕士)工程科技Ⅰ辑》 * |
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