CN110862887A - Method for manufacturing strong aromatic white spirit pit mud - Google Patents
Method for manufacturing strong aromatic white spirit pit mud Download PDFInfo
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- CN110862887A CN110862887A CN201911241207.7A CN201911241207A CN110862887A CN 110862887 A CN110862887 A CN 110862887A CN 201911241207 A CN201911241207 A CN 201911241207A CN 110862887 A CN110862887 A CN 110862887A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a method for manufacturing strong aromatic Chinese spirit pit mud, which relates to the field of wine brewing processes and comprises the following steps: (1) sterilizing yellow water and industrial wastewater; (2) mixing the yellow water sterilized in the step (1) with production wastewater according to the volume percentage of 20-30% to 70-80%, and then performing anaerobic fermentation on the mixed solution in a fermentation tank to obtain liquid active mud; (3) soaking the bean pulp in the liquid active mud prepared in the step (2) for fermenting again until the bean pulp is aged; inoculating aged cellar mud into the liquid active mud prepared in the step (2), and performing strain propagation to obtain a culture solution; and (4) mixing the fermented soybean meal in the step (3) with a culture solution, pit mud, starter, grain slurry and wine base to obtain a pit mud mixture, and performing fermentation culture to obtain the strong-flavor pit mud. According to the invention, the strong-flavor pit mud is produced and prepared by using the yellow water and the nutrient substances in the production wastewater as the natural culture medium for microbial fermentation, so that the pollution of the wastewater discharge to the environment is reduced.
Description
Technical Field
The invention relates to the field of wine making processes, in particular to a method for making strong aromatic Chinese spirits pit mud.
Background
The mud pit is a fermentation container in the production process of the strong aromatic Chinese spirits, pit mud is arranged at the bottom, on the surface and around the pit, the pit mud is the basis of brewing the strong aromatic Chinese spirits and is an important carrier for growth and propagation of functional bacteria of the strong aromatic Chinese spirits, humus in the pit mud provides nutrient substances for beneficial microorganisms such as caproic acid bacteria, heat-resistant bacillus, methane bacteria and the like, a large amount of flavor substances can be provided for the strong aromatic Chinese spirits, and the mud pit plays an important role in formation of trace flavor components in the strong aromatic semi-finished liquor and coordination of the quantity ratio relationship of the trace flavor components, and greatly influences the quality of the strong aromatic Chinese spirits. When the pit mud is put into use, a large amount of acid can be generated in the pit mud by auxiliary materials such as bean pulp and the like in the cultivation process, and the pH of the auxiliary materials such as yellow water, bottom pot water, bottom grains and the like is low, so that the pH of the pit mud is reduced; after the fermented soybean meal, the yeast powder, the bottom grains and the like are put into use, the fermented soybean meal, the yeast powder, the bottom grains and the like are not easy to rot under a sealed condition to form humus, so that the moisture and the PH of pit mud are reduced, and the growth and the propagation of beneficial microorganisms such as caproic acid bacteria, heat-resistant bacillus, methane bacteria and the like are not facilitated.
The evaluation standard of pit mud quality is mainly the aging degree. The traditional method for aging pit mud is natural aging, rich beneficial functional microorganisms are naturally and slowly generated by the pit mud under the long-time mother grain contact environment, and the aging can be achieved generally in the time from dozens of years to hundreds of years. Because the aging process is extremely long, the method becomes a serious obstacle for restricting the improvement of the quality of the white spirit and the development of the industry in a certain period. How to accelerate the aging speed of pit mud and shorten the aging period naturally becomes a significant problem for strong aromatic white spirit production enterprises.
In the prior art, the preparation of the artificial pit mud usually adopts the existing pit mud as a raw material and carries out re-culture through microorganisms in the existing pit mud. For example, Chinese patent ZL200910058616.3 discloses a method for preparing artificial pit mud for improving the old fragrance of strong aromatic Chinese spirits, which comprises mixing qualified bran, water, yellow water and sodium acetate in a proper proportion, injecting into a fermentation tank for sterilization; adding a proper amount of old pit mud and Daqu drug when the temperature of the fermentation tank material is reduced to 36 ℃, uniformly mixing, adjusting the pH value, covering the surface of the material liquid with grease for oxygen isolation, standing at the temperature of 32-35 ℃ for anaerobic culture for 72 hours, taking out the bacterial liquid, adding yellow mud, peat, vinasse extrusion liquid, Daqu drug, pit skin mud and bean pulp powder into the bacterial liquid in a proper proportion, uniformly mixing, culturing at room temperature for 7-10 days, crushing the bacterial mud, adding quantitative double-round bottom grains, Daqu drug and wine tails into the crushed bacterial mud, uniformly mixing, piling the materials, and naturally fermenting at room temperature for 30-40 days.
However, a large amount of waste water is generated in the fermentation process of the white spirit, and the waste water contains a large amount of organic matters, so that the direct discharge causes pollution to the environment.
Disclosure of Invention
The invention aims to: aiming at the problems, the method for preparing the pit mud of the strong aromatic Chinese spirits is provided, and the pit mud is prepared by fermenting the waste water generated in the process of brewing the Chinese spirits as a raw material.
The technical scheme adopted by the invention is as follows:
the manufacturing method of the strong aromatic Chinese spirit pit mud is characterized by comprising the following steps:
(1) sterilizing yellow water and production wastewater for later use;
(2) mixing the yellow water sterilized in the step (1) with production wastewater according to the volume percentage of 20-30% to 70-80%, and then performing anaerobic fermentation on the mixed solution in a fermentation tank to obtain liquid active mud for later use;
(3) soaking the bean pulp in the liquid active mud prepared in the step (2) for fermentation again until the bean pulp is aged for later use;
(4) inoculating aged cellar mud into the liquid active mud prepared in the step (2), and performing strain propagation to obtain a culture solution for later use;
and (4) mixing the fermented soybean meal in the step (3) with a culture solution, pit mud, starter, grain slurry and wine base to obtain a pit mud mixture, and performing fermentation culture to obtain the strong-flavor pit mud.
The yellow water and the production wastewater both contain a large amount of nutrient substances and can be used as a natural culture medium for microbial fermentation, and the culture of strains is realized by mixing the yellow water and the production wastewater. The bean pulp is soaked in the liquid active mud to further propagate microbial strains, the curing speed of the bean pulp is accelerated, and then the aged bean pulp, pit mud, yeast and the like are mixed and fermented to obtain the strong-flavor pit mud.
Further, the pit mud in the step (4) comprises the following raw materials in percentage by mass: 70% of yellow mud and 30% of pit sealing mud, wherein the pit sealing mud is liquid active mud.
Further, the alcohol concentration in the pit mud mixture in the step (4) is 2-2.5%.
Further, the addition amounts of the soybean meal, the starter, the grain slurry and the culture solution in the step (4) are respectively 3%, 4%, 5% and 10% of the pit mud.
Further, the fermentation culture of the pit mud mixture in the step (4) specifically comprises the following steps:
placing the pit mud mixture into a fermentation tank, adding 3% of soybean meal and 5% of vinasse slurry into the pit mud mixture, mixing, inoculating 5% of culture solution and 2.5% of starter, and fermenting at the temperature of 32-38 ℃ for 30-40 days; and adding 5% of culture solution and 1.5% of yeast into the fermentation tank, and continuing to ferment for 30-40 days.
Further, the water content of the fermentation pit mud mixture in the step (4) is 36-42%.
Further, the production wastewater comprises one or more of bottom boiler water, airing lees cleaning water and lees slurry water.
Further, the preparation method of the culture solution in the step (3) comprises the steps of sterilizing the liquid active mud obtained in the step (2), then inoculating 10% of pit mud into the sterilized liquid active mud, and then culturing for 7 days at 30-32 ℃ to obtain the culture solution.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the pit mud is prepared by taking the production wastewater in the wine brewing process as a raw material, so that the problems that the production wastewater is rich in organic matter content, is directly discharged, causes great pollution to the environment, is complex in treatment process and is high in cost are solved.
2. The pit mud prepared by the method is black brown, has no added raw material true color, pure fragrance, strong old pit mud smell, slight ester fragrance and wine fragrance, lasting fragrance, softness, fineness, no thorn hand feeling, bubble gas on the cross section, uniform texture, no impurities and obvious sticky feeling.
Drawings
The invention will now be described, by way of example, with reference to the accompanying drawings, in which:
FIG. 1 is a flow chart of the present invention.
Detailed Description
All of the features disclosed in this specification, or all of the steps in any method or process so disclosed, may be combined in any combination, except combinations of features and/or steps that are mutually exclusive.
Any feature disclosed in this specification (including any accompanying claims, abstract) may be replaced by alternative features serving equivalent or similar purposes, unless expressly stated otherwise. That is, unless expressly stated otherwise, each feature is only an example of a generic series of equivalent or similar features.
Examples
The manufacturing method of the strong aromatic Chinese spirit pit mud is characterized by comprising the following steps:
(1) heating yellow water to above 80 ℃, heating production wastewater to above 95 ℃, heating for 0.5h for sterilization, and cooling the sterilized yellow water and the production wastewater for later use;
(2) mixing the sterilized yellow water obtained in the step (1) with production wastewater according to the volume percentage of 25% to 75%, and then culturing the mixed solution in a fermentation tank at 30 ℃ for 30 days for anaerobic fermentation to obtain liquid active mud for later use;
(3) soaking the bean pulp in the liquid active mud prepared in the step (2), and fermenting again for more than 60 days at about 35 ℃ until the bean pulp is aged for later use;
sterilizing the liquid active mud obtained in the step (2) for 30min under the high pressure of 0.1Mpa, then inoculating 10% of original cellar mud into the sterilized liquid active mud, and then culturing for 7d at about 32 ℃ to obtain a culture solution for later use;
(5) preparing pit mud, yeast, vinasse slurry and wine base, and fermenting, specifically:
pit mud: the composite material comprises the following raw materials in percentage by mass: 70% of yellow mud and 30% of pit sealing mud, wherein the pit sealing mud is liquid active mud;
the total adding amount of the aged soybean meal, the starter, the grain slurry and the culture solution is respectively 3%, 4%, 5% and 10% of the pit mud;
adding the raw wine into the pit mud mixture, and adjusting the alcohol concentration of the mixture to be 2-2.5%.
Fermentation: placing the pit mud mixture in a fermentation tank, adding 3% of soybean meal and 5% of vinasse slurry into the pit mud mixture, mixing, inoculating 5% of culture solution and 2.5% of starter, and fermenting at about 35 ℃ for 30 d; adding 5% culture solution and 1.5% yeast into the fermentation tank, and continuing to ferment for 30 d.
And in the fermentation process, the water content of the pit mud mixture is kept to be 36-42%, and the liquid active mud is used for water supplement.
TABLE 1 comparison table of pit mud prepared by prior art and new pit mud prepared by new technique
As can be seen from Table 1, the pit mud prepared by the method has richer nutrient content and higher pH value than the existing pit mud, and is more suitable for fermentation of white spirit.
And (3) brewing wine by using the pit mud prepared in the example 1, and comparing the white spirit prepared by the original pit mud production technology.
TABLE 2 comparison table of ethyl caproate in the original technology and pH value and water content of cellar mud
TABLE 3 comparison of the influence of the application of original and new techniques for making pit mud on the quality of Dasyzao wine
As can be seen from tables 2 and 3, the white spirit produced by the pit mud prepared by the method greatly improves the ethyl caproate of the strong aromatic white spirit, improves the overall quality of the large comprehensive wine, improves the lifting amplitude by 66 to 69 percent compared with the pit mud prepared by the prior art formula,
the invention is not limited to the foregoing embodiments. The invention extends to any novel feature or any novel combination of features disclosed in this specification and any novel method or process steps or any novel combination of features disclosed.
Claims (8)
1. The manufacturing method of the strong aromatic Chinese spirit pit mud is characterized by comprising the following steps:
(1) sterilizing yellow water and production wastewater for later use;
(2) mixing the yellow water sterilized in the step (1) with production wastewater according to the volume percentage of 20-30% to 70-80%, and then performing anaerobic fermentation on the mixed solution in a fermentation tank to obtain liquid active mud for later use;
(3) soaking the bean pulp in the liquid active mud prepared in the step (2) for fermentation again until the bean pulp is aged for later use;
inoculating aged cellar mud into the liquid active mud prepared in the step (2), and performing strain propagation to obtain a culture solution for later use;
(4) and (4) mixing the fermented soybean meal in the step (3) with a culture solution, pit mud, starter, grain slurry and wine base to obtain a pit mud mixture, and performing fermentation culture to obtain the strong-flavor pit mud.
2. The manufacturing method of the pit mud for Luzhou-flavor liquor according to claim 1, wherein the pit mud in the step (4) comprises the following raw materials in percentage by mass: 70% of yellow mud and 30% of pit sealing mud, wherein the pit sealing mud is liquid active mud.
3. The manufacturing method of the pit mud for Luzhou-flavor liquor according to claim 2, wherein the alcohol concentration in the pit mud mixture in the step (4) is 2-2.5%.
4. The manufacturing method of Luzhou-flavor liquor pit mud according to claim 3, wherein the addition amounts of the soybean meal, the starter, the grain slurry and the culture solution in the step (4) are 3%, 4%, 5% and 10% of the pit mud respectively.
5. The manufacturing method of Luzhou-flavor liquor pit mud according to claim 4, wherein the fermentation culture of the pit mud mixture in the step (4) specifically comprises the following steps:
placing the pit mud mixture into a fermentation tank, adding 3% of soybean meal and 5% of vinasse slurry into the pit mud mixture, mixing, inoculating 5% of culture solution and 2.5% of starter, and fermenting at the temperature of 32-38 ℃ for 30-40 days; and adding 5% of culture solution and 1.5% of yeast into the fermentation tank, and continuing to ferment for 30-40 days.
6. The manufacturing method of Luzhou-flavor liquor pit mud as claimed in claim 5, wherein the water content of the pit mud mixture in the step (4) is 36-42%.
7. The method for manufacturing the Luzhou-flavor liquor pit mud as claimed in claim 1, wherein the production wastewater comprises one or more of bottom boiler water, airing grain cleaning water and grain slurry water.
8. The preparation method of the pit mud for Luzhou-flavor liquor according to claim 1, wherein the preparation method of the culture solution in the step (3) comprises the steps of sterilizing the liquid activated mud obtained in the step (2), inoculating 10% of pit mud into the sterilized liquid activated mud, and culturing at 30-32 ℃ for 7 days to obtain the culture solution.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114540141A (en) * | 2022-03-23 | 2022-05-27 | 四川郎酒股份有限公司 | Pit mud maintenance method, pit mud maintenance liquid used by same and preparation method |
Citations (6)
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| CN101503655A (en) * | 2009-03-17 | 2009-08-12 | 李家民 | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit |
| CN105255642A (en) * | 2015-11-12 | 2016-01-20 | 湖北工业大学 | Highly flavored type white spirit pit mud and preparation method thereof |
| CN106085741A (en) * | 2016-08-30 | 2016-11-09 | 花冠集团酿酒股份有限公司 | A kind of aromatic Chinese spirit band pit mud nutrient fluid cultural method |
| CN106281860A (en) * | 2016-09-27 | 2017-01-04 | 南阳师范学院 | High-quality artificial distiller's yeast in a kind of liquor production and compound method thereof |
| CN108865574A (en) * | 2018-07-24 | 2018-11-23 | 四川省食品发酵工业研究设计院 | A kind of pit mud preparation method improving vinosity |
| CN109913339A (en) * | 2017-12-13 | 2019-06-21 | 四川外交家酒业有限公司 | Pit mud is used in a kind of wine brewing |
-
2019
- 2019-12-06 CN CN201911241207.7A patent/CN110862887A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101503655A (en) * | 2009-03-17 | 2009-08-12 | 李家民 | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit |
| CN105255642A (en) * | 2015-11-12 | 2016-01-20 | 湖北工业大学 | Highly flavored type white spirit pit mud and preparation method thereof |
| CN106085741A (en) * | 2016-08-30 | 2016-11-09 | 花冠集团酿酒股份有限公司 | A kind of aromatic Chinese spirit band pit mud nutrient fluid cultural method |
| CN106281860A (en) * | 2016-09-27 | 2017-01-04 | 南阳师范学院 | High-quality artificial distiller's yeast in a kind of liquor production and compound method thereof |
| CN109913339A (en) * | 2017-12-13 | 2019-06-21 | 四川外交家酒业有限公司 | Pit mud is used in a kind of wine brewing |
| CN108865574A (en) * | 2018-07-24 | 2018-11-23 | 四川省食品发酵工业研究设计院 | A kind of pit mud preparation method improving vinosity |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114540141A (en) * | 2022-03-23 | 2022-05-27 | 四川郎酒股份有限公司 | Pit mud maintenance method, pit mud maintenance liquid used by same and preparation method |
| CN114540141B (en) * | 2022-03-23 | 2023-05-26 | 四川郎酒股份有限公司 | Pit mud maintenance method, pit mud maintenance liquid used by pit mud maintenance method and preparation method |
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