CN110846168B - Strong-aroma clean elegant white spirit pit mud and culture method thereof - Google Patents
Strong-aroma clean elegant white spirit pit mud and culture method thereof Download PDFInfo
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Abstract
The invention discloses a pit mud for producing a strong, fragrant, clean and elegant white spirit, which comprises the following raw materials: blocky daub, aged pit skin mud, pit residue cleaning, feints, yeast, yellow water, magnesium sulfate, dipotassium hydrogen phosphate, diammonium hydrogen phosphate, strain expanding culture solution, mother liquor and water. The invention also discloses a culture method of the strong fragrant clean elegant white spirit cellar mud, which comprises the following steps in sequence: s1, mixing raw materials for preparing pit mud, and uniformly beating; s2: and putting the mixture into a culture pond, sealing and culturing for 25 to 32 days under heat preservation. The pit mud cultured by the method is easy to hang on the pit wall, is very suitable for the propagation and growth of microorganisms, has rich strains and is rich in trace elements and nutrient components, and reaches the level of old pit mud for more than 8 years. The wine brewed by the pit mud provided by the invention is mellow and elegant, has a sweet and clean taste, is sweet and moist in mouth, has no new mud taste and peculiar smell, has a grade ratio of more than 50%, and reaches the level of old pit for more than 8 years. The invention is suitable for the production and brewing of northern Luzhou-flavor liquor.
Description
Technical Field
The invention belongs to the technical field of white spirit production, and relates to pit mud and a culture method thereof, in particular to strong-fragrance elegant white spirit pit mud and a culture method thereof.
Background
A typical characteristic of the production of the strong aromatic Daqu liquor is fermentation in a solid mud pit, and an important component of the mud pit is pit mud. The pit mud contains rich microbial community mainly comprising caproic acid bacteria, fermented grains produce a large amount of alcohol and other fragrant components in the fermentation process, and the fermented grains and the microbes in the pit mud are subjected to a complex fermentation process to generate the strong aromatic white spirit mainly comprising ethyl caproate. Therefore, the pit mud is a capital product of microorganisms producing ester, generating fragrance and producing acid and flavor, and the quality of the pit mud directly influences the quality of the Daqu liquor and the final liquor style.
The high-quality strong aromatic Daqu liquor has the advantages that high-quality cellar mud cannot be separated, the high-quality cellar mud needs to be rich in various beneficial microbial floras and nutritional ingredients, after years of time and full natural aging of the cellar mud, the beneficial microbial floras and various nutritional ingredients in the cellar mud are continuously enriched and out of favor, which is incomparable with new cellar mud. Therefore, the aged pit mud is preferably selected for brewing the high-quality strong aromatic type Daqu liquor. But along with the improvement of standard of living, the consumer is to the demand of high-quality white spirit constantly increasing, consequently, it is very key that the production satisfies the white spirit of consumer demand in the short time, and white spirit enterprise can only be through setting up new cellar in order to promote output, consequently under the prerequisite of avoiding manufacturing cost to improve by a wide margin, through artificial culture new cellar mud in the short time, make contain the beneficial microbial flora and the various nutrient content that are equivalent with old cellar mud in the new cellar mud, accelerate the aging of new cellar mud, thereby produce the strong aroma type daqu wine that has abundant fragrance, the good and graceful of refreshing and cleaning, be the important technical problem that white spirit enterprise need solve.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide the strong fragrant clean elegant white spirit cellar mud and the culture method thereof, so that the new cellar mud cultured by the method reaches the old cellar mud level of more than 8 years, and the prepared white spirit achieves the effects of mellow and elegant wine body, soft and sweet taste.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows, and the pit mud for preparing the strong, fragrant, clean and elegant white spirit comprises the following components: blocky daub, aged pit skin mud, pit residue cleaning, feints, yeast, yellow water, magnesium sulfate, dipotassium hydrogen phosphate, diammonium hydrogen phosphate, strain expanding culture solution, mother liquor and water.
As a limitation of the present invention: the pit mud comprises the following raw materials in parts by weight: 98 to 102 parts of block cement, 10.9 to 11.1 parts of aged pit mud, 2.5 to 3.0 parts of pit-cleaning residual grains, 10.8 to 11.0 parts of wine tails, 7.0 to 7.3 parts of Daqu, 10 to 12 parts of yellow water, 0.05 to 0.06 part of magnesium sulfate, 0.15 to 0.2 part of dipotassium hydrogen phosphate, 0.08 to 0.1 part of diammonium hydrogen phosphate, 7.0 to 7.5 parts of a strain expanding culture solution, 3.5 to 4.0 parts of mother liquor and 4~5 parts of water.
As a limitation of the present invention: the mother solution comprises the following raw materials in parts by weight: 95 to 105 parts of cellar aged skin mud, 95 to 105 parts of cellar cleaning residue, 1.8 to 2.2 parts of yeast extract, 8978 parts of dipotassium hydrogen phosphate, 8978 parts of zxft, 3.5 to 4.5 parts of sodium acetate, 1.5 to 1.7 parts of magnesium sulfate, 37 to 42 parts of alcohol and 115 to 125 parts of yellow water.
As a limitation of the present invention: and the pit cleaning residual grains are obtained by adding the same mass of wine tails into the residual fermented grains with pit mud for soaking for later use after the fermented grains are taken from the pit.
As a further limitation of the invention: the strain amplification culture solution comprises the following raw materials in parts by weight: 8978 parts of aged cellar pit skin mud, 8978 parts of zxft, and 4.5 to 6.5 parts of cellar cleaning residue.
As a further limitation of the invention: the massive daub is high in viscosity, free of pesticide residues, pollution-free, pure, few in bacteria, few in calcium and iron ions, slightly acidic and single-block daub with the weight not less than 0.5 kg.
As a further limitation of the invention: the aged pit skin mud is prepared by selecting pit skin mud after at least five rounds of use, taking off the aged pit skin mud, spreading for cooling, insolating to passivate mixed bacteria, and pulverizing into powder with particle size less than 0.1cm.
The invention also provides a culture method of the strong fragrant clean elegant white spirit pit mud, which comprises the following steps in sequence:
s1, mixing raw materials for preparing pit mud, and uniformly beating;
s2: and putting the mixture into a culture pond, sealing and culturing for 25 to 32 days under heat preservation.
As a limitation of the present invention: the preparation of the strain expanding culture solution comprises the following steps of:
taking cellar pit skin mud, carrying out hot water heat treatment for 3 minutes at 95-100 ℃, rapidly cooling, and carrying out expansion culture on a Barker culture medium to obtain a mixture a;
b: taking cellar-clearing residual dregs, carrying out hot water heat treatment for 10 minutes at 80-85 ℃, rapidly cooling, and carrying out expansion culture on a Barker culture medium to obtain a mixture b;
c: and mixing the mixture a and the mixture b according to the proportion of 4:1 to obtain the strain expanded culture solution.
As a further limitation of the invention: the preparation steps of the mother liquor are as follows: stirring the raw materials of the mother liquor uniformly, filling the mixture into a fermentation jar, adjusting the pH value to 5.5 to 6.5, adjusting the temperature to 32 to 34 ℃, and carrying out sealed culture for 15 to 30 days.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects:
(1) The blocky daub used by the invention is selected from clay layers with the surface soil of less than 2 meters, which is special in the drainage basin of black dragon harbor of south of Ningjin county, and because the clay has strong viscosity, the weight of a single block is not less than 0.5kg when the blocky daub is dug out, and the block is as big as dog heads, which is commonly called dog head daub; the pit mud is gray red in color, pure and natural, free of pesticide residue, pollution-free, pure and few in bacteria, few in calcium and iron ions, slightly acidic, fine and smooth in soil quality after being dried and crushed, so that the pit mud prepared by adding the strain vinasse and other raw materials into the blocky daub is strong in viscosity, easy to hang on the wall of a pit, less in water loss, not easy to crack and extremely suitable for the propagation and growth of microorganisms;
(2) According to the invention, the old pit skin mud is selected from pit skin mud which is used for at least five rounds, the pit skin mud is gray and black in color, smells light ester fragrance, is rich in strains, contains trace elements such as nitrogen, phosphorus and the like, has high humic content, is extremely suitable to be used as a microbial nutrient component and a carrier, and is added into pit mud prepared after pit cleaning residual grains, so that the components of the pit mud are more close to the old pit mud; the old pit skin mud is selected to replace bean cake powder in the original pit mud culture, so that the bad smell of pit mud generated by incomplete utilization of the bean cake powder is reduced, and the quality of the original wine is reduced due to the bad smell of the pit mud;
(3) The selected pit cleaning residual grains are fermented grains taken from a pit, the residual fermented grains with pit mud are cleaned by a broom and collected in a jar, and wine tails with the same quality are added for soaking for later use; the pit cleaning residual grains are in contact with pit mud fermented grains for a long time, and the pit cleaning residual grains contain various beneficial strains and nutritional ingredients.
In conclusion, the pit mud cultured by the method has strong viscosity, is easy to hang on the pit wall, is extremely suitable for the propagation and growth of microorganisms, has rich strains, is rich in trace elements such as nitrogen, phosphorus and the like and nutrient components, and reaches the level of old pit mud for more than 8 years; the wine brewed by using the pit mud prepared by the method is compared with the wine produced by a conventional pit and evaluated by a grade evaluation expert, and the wine is consistent to be considered to be mellow and elegant, soft, sweet and clean in mouth, sweet and moist in mouth, free of new mud taste and peculiar smell, high-grade rate of more than 50 percent, and the wine reaches the level of the conventional pit for more than 8 years, and is suitable for producing and brewing all strong aromatic white spirits.
Drawings
The invention is described in further detail below with reference to the figures and the embodiments.
FIG. 1 is a graph showing a Rank-Absundance plot of each sample in example 10 of the present invention;
FIG. 2 is a graph showing the dilution of each sample in example 10 of the present invention.
Detailed Description
Preferred embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood that the strong, fragrant, clean and elegant white spirit cellar mud and the cultivation method thereof described herein are preferred embodiments, are only for illustrating and explaining the present invention, and do not constitute a limitation to the present invention, and those skilled in the art can make various modifications and variations to the present invention, which still fall within the scope of the present invention.
Example 1A fragrant elegant white spirit cellar mud
A fragrant elegant white spirit cellar mud comprises the following raw materials: 10000kg of dog head daub, 1090kg of old cellar pit skin mud, 273kg of cellar cleaning residual grains, 1090kg of wine tails, 728kg of Daqu, 1136kg of yellow water, 5.5kg of magnesium sulfate, 18kg of dipotassium hydrogen phosphate, 9kg of diammonium hydrogen phosphate, 727kg of strain expanding culture solution, 364kg of mother liquor and 450kg of water.
The raw materials for preparing the mother solution comprise: 97.5kg of pit mud of an old pit, 97.5kg of pit residue, 1.9kg of yeast extract, 5.7kg of dipotassium phosphate, 3.8kg of sodium acetate, 1.6kg of magnesium sulfate, 39kg of alcohol and 117kg of yellow water.
The raw materials for preparing the strain expanding culture solution comprise: 40kg of aged pit skin mud and 45kg of pit cleaning residual grains.
The aged pit skin mud is prepared by selecting pit skin mud which is used for at least five times, spreading for cooling, exposing to the sun, inactivating mixed bacteria therein, and pulverizing into powder with a particle size of less than 0.1cm.
And selecting a pit to take the fermented grains, collecting the residual fermented grains with pit mud in a jar, and adding 35-degree feints with the same mass for soaking to obtain the cellar-cleaning residual grains.
Example 2~5A fragrant, clean and elegant white spirit cellar mud
Examples 2~5 are respectively a strong, fragrant, clean and elegant white spirit cellar mud. The raw material composition of pit mud is the same as that of example 1, except that the dosage of each raw material is different, and the specific ratio of the raw materials is shown in the following table 1:
TABLE 1 raw material ratio of pit mud in example 2~5
The composition of the raw materials for preparing the mother liquor is the same as that of the raw materials in example 1, except that the dosage of the raw materials is different, and the specific mixture ratio of the raw materials is shown in the following table 2:
TABLE 2 raw material proportioning of mother liquor in example 2~5
The composition of the raw materials for preparing the strain expanding culture solution is the same as that of the raw materials in example 1, except that the dosage of the raw materials is different, and the specific ratio of the raw materials is shown in the following table 3:
TABLE 3 raw material ratio of enlarged culture of the bacterial strain in example 2~5
Example 6 culture method of pit mud for aroma, clean and elegant white spirit
This embodiment provides a method for culturing the cellar mud of the strong and fragrant elegant white spirit according to any one of embodiments 1 to 5, which includes the following steps:
s1: taking aged pit skin mud, carrying out hot water heat treatment for 3 minutes at 100 ℃, rapidly cooling, and carrying out expansion culture on a Barker culture medium to obtain a mixture a;
s2: taking the cellar-clearing residue, performing heat treatment on the cellar-clearing residue for 10 minutes by using hot water at the temperature of 80 ℃, rapidly cooling the cellar-clearing residue, and performing expansion culture on a Barker culture medium to obtain a mixture b;
s3: mixing the mixture a and the mixture b according to the proportion of 4:1 to obtain a strain expanded culture solution;
s4: stirring the raw materials of the mother liquor uniformly, putting the raw materials into a fermentation jar, adjusting the pH value to 5.8, raising the temperature to 33 ℃, and culturing for 20 days to obtain the mother liquor;
s5: uniformly mixing the dog head daub, the aged cellar pit skin mud, the cellar cleaning residual grains and the Daqu to obtain a mixture A;
s6: dissolving magnesium sulfate, dipotassium phosphate and diammonium phosphate in water at 55 ℃ to obtain a mixture B;
s7, adding the mixture B into the mixture A, adding feints, strain expanding culture solution, mother liquor and yellow water, and mixing and stirring the raw materials uniformly;
s8: and (5) putting the mixture into a culture pond, sealing, preserving heat and culturing for 30 days to obtain pit mud after mature culture.
Example 7-9 culture method of pit mud for aroma clean elegant white spirit
Embodiments 7 to 9 are methods for culturing strong, fragrant, clean and elegant white spirit pit mud, the culturing steps of which are the same as those of embodiment 6, except that the parameters of the steps are different, and the specific parameter difference is shown in table 4 below:
TABLE 4 different parameters of examples 7 to 9
Example 10 bacterial population diversity analysis experiment
In order to verify whether the bacterial flora of pit mud cultured by the components and the method provided by the invention is richer or not, pit mud prepared by conventional components (the main components comprise clay, wine, yeast, yellow water, alcohol, bean cakes, magnesium sulfate, dipotassium hydrogen phosphate, diammonium hydrogen phosphate, methanobacteria and strains) is selected as a sample 1, pit mud prepared according to the component proportion of the embodiment 1 of the invention is selected as a sample 2, a 16S/18S/ITS rDNA amplicon sequencing experiment is carried out, and the bacterial flora diversity data analysis is carried out, wherein part of representative results are as follows:
table 5: sequence number statistics in OTU samples (intercepted data display)
Table 6: percentage statistical table under each sample level (display data cut)
Table 7: alpha diversity index statistical table of each sample (data display cut)
FIG. 1 is a graph showing a Rank-Absundance graph of each sample. The horizontal axis of the graph is the Relative Abundance of OTU in descending order of Rank (OTU Rank), and the vertical axis is the Relative percentage of the number of sequences in the OTU (Relative Absndance). The Rank-abundance curve can reflect two aspects of species abundance and species uniformity, the species abundance is reflected by the length of the curve on the horizontal axis, and the larger the range of the curve on the horizontal axis is, the higher the species abundance is; species uniformity is reflected by the shape (smoothness) of the curve, with flatter curves indicating higher uniformity of the species.
Fig. 2 is a graph of the dilution of each sample. The horizontal axis of the graph is the number of valid Sequences (Sequences Per Sample) extracted from the Sample, and the vertical axis is the number of OTUs (underlying OTUs). As the sequencing depth increases, the number of OTUs increases. When the curve tends to be flat, the number of detected OTUs does not increase with the increase of the extracted data volume, and the sequencing data volume is reasonable.
EXAMPLE 11 fermentation Effect of mature pit mud cultured in example 1~5
Example 11 to verify that the fermentation effect of the mature pit mud obtained by culturing in example 1~5 reached the level of old pit mud of 8 years or more, pit mud obtained by culturing in example 1~5 was applied to the pit wall to obtain artificially cultured pit 1~5, and fermented grains were put into the pits 1~5 and the old pit of 8 years, respectively, for fermentation. After the fermentation is finished, distilling to obtain liquor, analyzing and detecting the content of the aroma components in the prepared liquor sample by using a gas chromatograph, and comparing results are shown in table 8:
table 8: the content of the aroma components of the wine samples in different cellars,
through comparison with liquor discharged from 8-year old cellars and evaluation by appraisers, the liquor is consistent and is considered to be mellow and elegant, soft, sweet, cool and clean in mouth and sweet and moist in mouth, the liquor reaches the standard of the old cellars for more than 8 years, and the top grade rate reaches more than 50%. In conclusion, the manmade cellar mud cultured by the method maintains the beneficial microbial community in the original old cellar mud, shortens the aging time, and the brewed white spirit has mellow and elegant taste, sweet and clean taste, sweet and moist taste, and a strong fragrant and clean elegant style, and reaches the standard of old cellars for more than 8 years.
Claims (6)
1. The strong fragrant elegant white spirit pit mud is characterized in that the raw materials for preparing the pit mud comprise the following components: blocky daub, aged pit skin mud, pit residue cleaning, feints, yeast, yellow water, magnesium sulfate, dipotassium hydrogen phosphate, diammonium hydrogen phosphate, strain expanding culture solution, mother liquor and water;
the massive daub is high in viscosity, free of pesticide residues, pollution-free, pure, few-bacteria, few in calcium and iron ions and slightly acidic, and the weight of a single daub is not less than 0.5 kg;
the pit mud comprises the following raw materials in parts by weight: 98 to 102 portions of blocky daub, 10.9 to 11.1 portions of old cellar pit skin mud, 2.5 to 3.0 portions of cellar cleaning residual grains, 10.8 to 11.0 portions of feints, 7.0 to 7.3 portions of Daqu, 10 to 12 portions of yellow water, 0.05 to 0.06 portion of magnesium sulfate, 0.15 to 0.2 portion of dipotassium hydrogen phosphate, 0.08 to 0.1 portion of diammonium hydrogen phosphate, 7.0 to 7.5 portions of strain expanding culture solution, 3.5 to 4.0 portions of mother liquor and 4 to 5 portions of water;
the strain amplification culture solution comprises the following raw materials in parts by weight: 4-6 parts of aged pit skin mud and 4.5-6.5 parts of pit residue cleaning residue;
the mother solution comprises the following raw materials in parts by weight: 95-105 parts of aged pit skin mud, 95-105 parts of pit-cleaning residual grains, 1.8-2.2 parts of yeast extract, 5-7 parts of dipotassium hydrogen phosphate, 3.5-4.5 parts of sodium acetate, 1.5-1.7 parts of magnesium sulfate, 37-42 parts of alcohol and 115-125 parts of yellow water.
2. The pit mud for the strong, fragrant, clean and elegant white spirit according to claim 1, wherein the pit mud is prepared by taking off the pit mud after at least five rounds of use, spreading for cooling, exposing to the sun, inactivating miscellaneous bacteria therein, and pulverizing into powder with particle size less than 0.1cm.
3. A pit mud for a strong, fragrant, clean and elegant white spirit according to claim 1 or 2, characterized in that the pit-cleaning residual grains are left after fermented grains are taken from a pit, and the residual fermented grains with pit mud are added with the same mass of feints for standby.
4. The cultivation method of the pit mud for the strong, fragrant, clean and elegant white spirits according to claim 1, which is characterized by comprising the following steps in sequence:
s1, mixing raw materials for preparing pit mud, and uniformly beating;
s2: and putting the mixture into a culture pond for sealed heat preservation culture for 25 to 32 days.
5. The method for cultivating the pit mud of the strong, fragrant, clean and elegant white spirit according to claim 4, wherein the preparation of the strain expanding culture solution comprises the following steps in sequence:
taking aged pit skin mud, carrying out hot water heat treatment for 3 minutes at the temperature of 95-100 ℃, rapidly cooling, and carrying out expansion culture on a Baker culture medium to obtain a mixture a;
b: taking the cellar-clearing residual grains, carrying out hot water heat treatment for 10 minutes at the temperature of 80-85 ℃, rapidly cooling, and carrying out expansion culture on a Barker culture medium to obtain a mixture b;
c: and mixing the mixture a and the mixture b according to the proportion of 4:1 to obtain the strain expanded culture solution.
6. The culture method of the pit mud for the aroma clean elegant white spirit according to claim 5, characterized in that the preparation steps of the mother liquor are as follows: the raw materials of the mother solution are stirred evenly and put into a fermentation jar, the pH value is adjusted to 5.5-6.5, the temperature is adjusted to 32-34 ℃, and the sealed culture is carried out for 15-30 days.
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| CN115746995A (en) * | 2022-12-16 | 2023-03-07 | 四川郎酒股份有限公司 | Method for improving quality of pit sealing mud for brewing wine |
| CN116656443B (en) * | 2023-05-24 | 2024-07-23 | 西华大学 | Bran-free fermentation process for improving flavor and quality of fen-flavor liquor |
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