CN110643460A - 提升白酒酒香和酒质的方法 - Google Patents
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Abstract
本发明公开了一种提升白酒酒香和酒质的方法,包括a1将大米淘洗后加水浸泡40‑50分钟后沥干蒸煮40‑50分钟,制得含水量为30‑40%的蒸米;a2将兔耳一枝箭、河北木蓝、毛叶木姜子、油橄榄叶、地菍的新鲜嫩芽、茎和叶捣碎至糊状;a3将橘皮、红景天、白合、山楂、黄芪和蒌叶浸提制得复合提取液;a4将步骤b中的产物与新鲜酒糟、蒸米、复合提取液、酵母菌液和根霉母菌液混合均匀后发酵;b将浸泡后的高粱蒸煮至熟透,摊凉至室温后加入步骤a中的酒曲,酒曲的加入量为原料重量的0.1%~1%;c糖化后加加入原料重量1‑2倍的清水兑糟制得糖化醪;d将糖化醪发酵后蒸馏处理;所酿制的酒酒香浓郁,酒味醇厚,爽口性好,不烧口,不辣口,且出酒率较高。
Description
技术领域
本发明涉及酿造领域,特别涉及一种提升白酒酒香和酒质的方法。
背景技术
改善酒香酒质的方法有多种。一种方法是勾兑。勾兑是我国传统芳香白酒酿造非常关键的工序,即使性、经验性很强。采用多种香精和调酒液进行勾兑,改善酒香酒质,但是此方法的成本很高,且由于酒基本身缺陷太多,难以生产质量优良的酒。另一种方法是在发酵过程中,以一定量的蒸馏废液代替水与原料混合发酵,该方法由于没有从香气生成的根本着手,因此效果液不明显。且在发酵过程中,对酒香酒质起关键作用的是酒曲。酒曲是在经过强烈蒸煮的白米中,加入曲霉的孢子,然后保温,米粒上长出茂盛的菌丝。在曲霉的淀粉酶的强力作用而糖化米的淀粉,因此,自古以来就把它和麦芽同时作为糖的原料,用来制作酿酒、甜酒等。而酒糟是酿酒废弃物中的一种,除含有较为丰富的蛋白质、粗淀粉外、还含有纤维素、聚戊糖等微量元素。现有技术中,酒糟往往作为饲料处理,或者将其扔掉,而没有对酒糟进行深度加工利用,不仅污染生态环境,也造成资源的浪费。同时,我国传统酿造制曲中常添加多种药材。但是传统的中药材制曲存在容易滋生杂菌,菌种生长不一致以及口感香味不丰富等问题。
发明内容
有鉴于此,本发明的目的在于提供一种提升白酒酒香和酒质的方法,通过酒曲提升白酒酒香和酒质。
本发明的提升白酒酒香和酒质的方法,包括以下步骤:将大米淘洗后加水浸泡40-50分钟后沥干蒸煮40-50分钟,制得含水量为30-40%的蒸米,备用;
a2.将兔耳一枝箭、河北木蓝、毛叶木姜子、油橄榄叶、地菍的新鲜嫩芽、茎和叶捣碎至糊状备用;
a3.将橘皮、红景天、白合、山楂、黄芪和蒌叶浸提制得复合提取液;
a4.将步骤b中的产物与新鲜酒糟、蒸米、复合提取液、酵母菌液和根霉母菌液混合均匀后发酵;
b.将浸泡后的高粱蒸煮至熟透,摊凉至室温后加入步骤a中的酒曲,酒曲的加入量为原料重量的0.1%~1%;
c:糖化后加加入原料重量1-2倍的清水兑糟制得糖化醪;
d.将糖化醪发酵后蒸馏处理;
进一步,按重量比大米:酒糟:中药材=90:10:3,所述中药材按重量份包括以下组分:兔耳一枝箭10-20份、河北木蓝10-20、地菍10-20份、毛叶木姜子5-15份、橘皮1-5份、红景天1-5份、白合1-5份、山楂1-3份、黄芪3-7份、蒌叶1-3份、油橄榄叶1-3份;
进一步,所述中药材按重量份包括以下组分:兔耳一枝箭15份、河北木蓝15地菍15份、毛叶木姜子10份、橘皮3份、红景天3份、白合3份、山楂2份、黄芪5份、蒌叶2份、油橄榄叶2份;
进一步,所述酒糟为含水量为60-70%,淀粉含量为10-15%;
进一步,每毫升酵母菌液中含有3ⅹ105-5ⅹ105酵母菌,每毫升根霉菌母液含有3ⅹ105-5ⅹ105根霉菌。
本发明的提升白酒酒香和酒质的方法,利用酿酒废弃的酒糟并添加特定的中药材来制酒曲,所制的酒曲具有抑制杂菌生长,促进有益微生物生长繁殖以及促进有益代谢的功能,曲的糖化力与液化力大大提高,曲的液化力和糖化力均可提高45%以上,达到提升酒香和酒质的目的,同时提高出酒率的目的。所酿制的酒酒香浓郁,酒味醇厚,爽口性好,不烧口,不辣口。
具体实施方式
本发明的提升白酒酒香和酒质的方法,所述复合酒曲的原料包括大米、酒糟和中药材,包括以下步骤:a1将大米淘洗后加水浸泡40-50分钟后沥干蒸煮40-50分钟,制得含水量为30-40%的蒸米,备用;
a2.将兔耳一枝箭、河北木蓝、毛叶木姜子、油橄榄叶、地菍的新鲜嫩芽、茎和叶捣碎至糊状备用;
a3.将橘皮、红景天、白合、山楂、黄芪和蒌叶浸提制得复合提取液;
a4.将步骤b中的产物与新鲜酒糟、蒸米、复合提取液、酵母菌液和根霉母菌液混合均匀后发酵;
b.将浸泡后的高粱蒸煮至熟透,摊凉至室温后加入步骤a中的酒曲,酒曲的加入量为原料重量的0.1%~1%;
c:糖化后加加入原料重量1-2倍的清水兑糟制得糖化醪;
d.将糖化醪发酵后蒸馏处理;发酵方式采用常规的酒曲发酵和酿酒发酵方式,所制的酒曲具有抑制杂菌生长,促进有益微生物生长繁殖以及促进有益代谢的功能,曲的糖化力与液化力大大提高,曲的液化力和糖化力均可提高45%以上,进而达到改善酒香和提升酒的口感,同时提高出酒率的目的。
本实施例中,按重量比大米:酒糟:中药材=90:10:3,所述中药材按重量份包括以下组分:兔耳一枝箭10-20份、河北木蓝10-20、地菍10-20份、毛叶木姜子5-15份、橘皮1-5份、红景天1-5份、白合1-5份、山楂1-3份、黄芪3-7份、蒌叶1-3份、油橄榄叶1-3份;酒糟属于酿酒废弃物,酒糟中的残余淀粉和有机酸等可作为制曲中微生物的碳源,还可以调节曲料的pH值,确保适宜酸度条件有益微生物生长繁殖以及促进有益代谢的功能,同时抑制杂菌的生长,酒糟中含有的VB和P元素有利于促进制曲过程中的菌体生长及酶的代谢和糖化发酵作用的进行。所添加的中药材与酒糟配合作用,抑制杂菌生长、促进有益微生物生长代谢、转化生成新的功效成分,提高曲的液化力和糖化力,增加酿酒产品风味。所添加的原料成分、比例对酒曲的糖化力和液化力都有很大的影响,也并不是所有的中药材都符合制曲的要求,也并不是所有的中药材都适合制曲并达到提高液化力和糖化力的效果,而有些中药的添加却是要降低糖化力和液化力的,比如,当归、山楂、橘皮、白合等具有明显的降低液化力的作用,0.4%左右的添加量导致液化力降低40%~50%。等则具有明显的降低糖化力的作用,而添加的中药材的配方之间的比例也会影响制曲的糖化力和液化力,比如本发明中,兔耳一枝箭、河北木蓝、地菍、毛叶木姜子用量过大或过小都会影响液化力和糖化力的效果,当比例不当时,甚至会降低制曲的糖化力和液化力。而本发明中,虽然当归、山楂、橘皮、白合具有明显的降低液化力的作用,但是在原料组分的配合下,克服了其低液化力合糖化力的缺陷,且从整体上增强了酒曲的糖化力和液化力,还能抑制杂菌生长、促进有益微生物生长代谢、转化生成新的功效成分。
《百草镜》:兔耳一枝箭,叶如橄榄形,边有针刺,只七、八叶贴地生,八月抽茎,高近尺许,花如柏穗而有萌刺,茎叶有毛;
毛叶木姜子(学名:Litsea mollis Hemsl.)是樟科木姜子属植物,落叶灌木或小乔木,高达4米;树皮绿色,小枝灰褐色,有柔毛。叶互生或聚生枝顶,长圆形或椭圆形,上面暗绿色,下面带绿苍白色,羽状脉,伞形花序腋生,花被裂片黄色,果球形;
河北木蓝(学名:Indigofera bungeana Walp.)是豆科,木蓝属直立灌木,高可达100厘米。茎褐色,圆柱形,羽状复叶;叶轴上面有槽,托叶三角形,小叶对生,叶片椭圆形,稍倒阔卵形,上面绿色,下面苍绿色,总状花序腋生,总花梗较叶柄短;苞片线形,萼齿近相等,三角状披针形,花冠紫色或紫红色,旗瓣阔倒卵形,翼瓣与龙骨瓣等长,龙骨瓣有距;花药圆球形,子房线形,被疏毛。荚果褐色,种子椭圆形;
地菍(拉丁文名:Melastoma dodecandrum Lour.),是野牡丹科、野牡丹属的匍匐状小灌木,长10-30厘米;幼时被糙伏毛,以后无毛;叶片坚纸质,卵形或椭圆形;聚伞花序,顶生,花瓣淡紫红色至紫红色,菱状倒卵形;
蒌叶(学名:Piper betle L.)是胡椒科、胡椒属的攀援藤本植物;枝稍带木质,节上生根。叶片纸质至近革质,阔卵形至卵状长圆形,顶端渐尖,两侧相等至稍不等,腹面无毛,叶脉最上1对通常对生,网状脉明显;叶柄被极细的粉状短柔毛;花单性,雌雄异株,聚集成与叶对生的穗状花序。
本实施例中,所述中药材按重量份包括以下组分:兔耳一枝箭15份、河北木蓝15地菍15份、毛叶木姜子10份、橘皮3份、红景天3份、白合3份、山楂2份、黄芪5份、蒌叶2份、油橄榄叶2份;为优选实施例。
本实施例中,所述酒糟为含水量为60-70%,淀粉含量为10-15%的新鲜酒糟;
本实施例中,所述兔耳一枝箭、河北木蓝、毛叶木姜子、油橄榄叶、地菍均为新鲜的嫩芽、茎和叶。
本实施例中,还含有酵母菌液和根霉母菌液,每毫升酵母菌液中含有3ⅹ105-5ⅹ105酵母菌,每毫升根霉菌母液含有3ⅹ105-5ⅹ105根霉菌。
实施例一
本实施例的提升白酒酒香和酒质的方法,所述复合酒曲的原料包括大米、酒糟和中药材,按重量比大米:酒糟:中药材=90:10:3,所述中药材按重量份包括以下组分:兔耳一枝箭10份、河北木蓝10、地菍10份、毛叶木姜子5份、橘皮1份、红景天1份、白合1份、山楂1份、黄芪3份、蒌叶1份、油橄榄叶1份。
实施例二
本实施例的提升白酒酒香和酒质的方法,所述复合酒曲的原料包括大米、酒糟和中药材,按重量比大米:酒糟:中药材=90:10:3,所述中药材按重量份包括以下组分:兔耳一枝箭20份、河北木蓝20、地菍20份、毛叶木姜子15份、橘皮5份、红景天5份、白合5份、山楂3份、黄芪7份、蒌叶3份、油橄榄叶3份。
实施例三
本实施例的提升白酒酒香和酒质的方法,所述复合酒曲的原料包括大米、酒糟和中药材,按重量比大米:酒糟:中药材=90:10:3,所述中药材按重量份包括以下组分:兔耳一枝箭10份、河北木蓝20、地菍10份、毛叶木姜子15份、橘皮1份、红景天5份、白合1份、山楂3份、黄芪3份、蒌叶3份、油橄榄叶1份。
实施例四
本实施例的提升白酒酒香和酒质的方法,所述复合酒曲的原料包括大米、酒糟和中药材,按重量比大米:酒糟:中药材=90:10:3,所述中药材按重量份包括以下组分:兔耳一枝箭20份、河北木蓝10、地菍20份、毛叶木姜子5份、橘皮5份、红景天1份、白合5份、山楂1份、黄芪7份、蒌叶1份、油橄榄叶3份。
实施例五
本实施例的提升白酒酒香和酒质的方法,所述复合酒曲的原料包括大米、酒糟和中药材,按重量比大米:酒糟:中药材=90:10:3,所述中药材按重量份包括以下组分:兔耳一枝箭15份、河北木蓝10、地菍20份、毛叶木姜子10份、橘皮1份、红景天5份、白合3份、山楂1份、黄芪7份、蒌叶2份、油橄榄叶1份。
实施例六
本实施例的提升白酒酒香和酒质的方法,所述复合酒曲的原料包括大米、酒糟和中药材,按重量比大米:酒糟:中药材=90:10:3,所述中药材按重量份包括以下组分:兔耳一枝箭10-20份、河北木蓝10-20、地菍10-20份、毛叶木姜子5-15份、橘皮1-5份、红景天1-5份、白合1-5份、山楂1-3份、黄芪3-7份、蒌叶1-3份、油橄榄叶1-3份。
实验例
样品1:实施例1
样品2:大米:酒糟:中药材=90:5:1,中药材为兔耳一枝箭15份、河北木蓝15、地菍15份、毛叶木姜子10份、党参3份、红景天3份;
样品3:大米:酒糟:中药材=90:20:5,中药材为红景天5份、黄芪7份、蒌叶3份、油橄榄叶3份;
空白组:传统米曲。
菌悬液种类以及接种量相同,以及其他实验条件相同,酒曲的指标检测结果如下:
采用样品1并按照本发明的方法酿造的方法酿造的高粱酒酒香浓郁,酒味醇厚,爽口,不烧口,不辣口,采用样品2、3、以及空白组酿造的高粱酒都存在酒香不浓厚,口感不佳的问题,且出酒率明显低于本发明。
由此可见,本发明的酒曲原料能够大大提升酒曲的糖化力和液化力,且从底物减重可知,原料的添加促进了促进有益微生物生长繁殖以及促进有益代谢的功能。
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (5)
1.一种提升白酒酒香和酒质的方法,其特征在于:包括以下步骤:a1.制酒曲:将大米淘洗后加水浸泡40-50分钟后沥干蒸煮40-50分钟,制得含水量为30-40%的蒸米,备用;
a2.将兔耳一枝箭、河北木蓝、毛叶木姜子、油橄榄叶、地菍的新鲜嫩芽、茎和叶捣碎至糊状备用;
a3.将橘皮、红景天、白合、山楂、黄芪和蒌叶浸提制得复合提取液;
a4.将步骤b中的产物与新鲜酒糟、蒸米、复合提取液、酵母菌液和根霉母菌液混合均匀后发酵;
b.将浸泡后的高粱蒸煮至熟透,摊凉至室温后加入步骤a中的酒曲,酒曲的加入量为原料重量的0.1%~1%;
c:糖化后加加入原料重量1-2倍的清水兑糟制得糖化醪;
d.将糖化醪发酵后蒸馏处理。
2.根据权利要求1所述的提升白酒酒香和酒质的方法,其特征在于:按重量比大米:酒糟:中药材=90:10:3,所述中药材按重量份包括以下组分:兔耳一枝箭10-20份、河北木蓝10-20、地菍10-20份、毛叶木姜子5-15份、橘皮1-5份、红景天1-5份、白合1-5份、山楂1-3份、黄芪3-7份、蒌叶1-3份、油橄榄叶1-3份。
3.根据权利要求2所述的提升白酒酒香和酒质的方法,其特征在于:所述中药材按重量份包括以下组分:兔耳一枝箭15份、河北木蓝15地菍15份、毛叶木姜子10份、橘皮3份、红景天3份、白合3份、山楂2份、黄芪5份、蒌叶2份、油橄榄叶2份。
4.根据权利要求1所述的提升白酒酒香和酒质的方法,其特征在于:所述酒糟为含水量为60-70%,淀粉含量为10-15%。
5.根据权利要求4所述的提升白酒酒香和酒质的方法,其特征在于:每毫升酵母菌液中含有3ⅹ105-5ⅹ105酵母菌,每毫升根霉菌液含有3ⅹ105-5ⅹ105根霉菌。
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