CN110923088A - Brewing process of fen-flavor liquor - Google Patents
Brewing process of fen-flavor liquor Download PDFInfo
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- CN110923088A CN110923088A CN201911359607.8A CN201911359607A CN110923088A CN 110923088 A CN110923088 A CN 110923088A CN 201911359607 A CN201911359607 A CN 201911359607A CN 110923088 A CN110923088 A CN 110923088A
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- 238000013124 brewing process Methods 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 85
- 230000004151 fermentation Effects 0.000 claims abstract description 85
- 239000000463 material Substances 0.000 claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 52
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- 239000002994 raw material Substances 0.000 claims abstract description 31
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- 238000010025 steaming Methods 0.000 claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 238000002791 soaking Methods 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 16
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000013339 cereals Nutrition 0.000 claims description 16
- 241000722363 Piper Species 0.000 claims description 13
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- 238000007789 sealing Methods 0.000 claims description 12
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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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The invention discloses a brewing process of fen-flavor liquor, and relates to the field of liquor brewing. The brewing process comprises the following steps: selecting materials, crushing materials, soaking materials, cooking, mixing with yeast, fermenting, steaming wine to obtain a finished product, and fermenting by using glutinous sorghum, rice, wheat, glutinous rice and corn as raw materials to make the wine have rich taste and healthy nutrition; the spreading and cooling speed of the steamed raw materials is accelerated by the airing machine, so that sugar in the raw materials is better separated out; by using the rice hulls and the pepper as auxiliary materials, the fermented material can be fully fermented, and the fragrance of the wine can be increased; the PVC pipe is inserted into the first fermentation layer in the fermentation process for ventilation, so that the propagation rate of yeast in the fermentation process is improved, and the liquor production rate is increased.
Description
Technical Field
The invention relates to the field of brewing of white spirit, in particular to a brewing process of fen-flavor white spirit.
Background
As distilled liquor with Chinese cultural characteristics, the white liquor has different tastes and different fragrances. White spirit can be divided into: maotai-flavor type, faint scent type, strong-flavor type, rice-flavor type, phoenix-flavor type, mixed-flavor type and other flavor types, wherein the faint-flavor type white spirit generally has the characteristics of faint and pure fragrance, mellow, sweet and soft taste, natural harmony and clean aftertaste. The brewing process of the fen-flavor liquor generally adopts grain grains such as sorghum rice and the like as raw materials for brewing, and fermentation is carried out through the steps of adding yeast, leavening, burying in a fermentation tank or a fermentation cylinder and the like, so that the problems of insufficient fermentation, mildew of fermentation materials, excessive acid production due to excessive fermentation, influence on the taste of distilled liquor, insufficient saccharification and low yeast propagation rate can be caused.
If the invention relates to a fen-flavor liquor brewing process (patent CN201910059008.8), which comprises the steps of material selection, raw material crushing, raw material soaking, auxiliary material steaming, grain moistening, steaming, yeast mixing, fermentation and liquor steaming, the raw materials and the auxiliary materials are fully mixed, and the raw materials are distributed more uniformly and densely and react more fully in a mixed steaming mode, so that the liquor with purer and stronger flavor and taste is obtained. But the fermentation materials are not layered and are directly put into a tank for an anaerobic stage, so that insufficient fermentation is generated and the fermentation materials are easy to mildew; meanwhile, yeast is not fully propagated in the early stage of fermentation, and the wine production rate is low.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a brewing process of fen-flavor liquor, and aims to at least achieve the technical effects of fully fermenting and improving the propagation rate of yeast.
The purpose of the invention is realized by the following technical scheme:
a) selecting materials: selecting glutinous sorghum, rice, wheat, glutinous rice and corn as raw materials, and selecting rice hulls and pepper as auxiliary materials;
b) crushing: crushing selected waxy sorghum, rice, wheat, glutinous rice and corn by a grain crusher to enable crushed materials passing through a 1.2mm mesh screen to account for 8-30% of the total number and coarse powder with the particle size of more than 1.2mm to account for 50-65% of the total number;
c) soaking materials: pouring the crushed material into a soaking barrel, adding water accounting for 40-55% of the crushed material, and heating at 30-60 deg.C
Soaking under the condition, stir-frying for 1-2h at intervals of 15min until the crushed materials are uniformly distributed, and then stacking for 18-20 h for moistening;
d) and (3) cooking: rice hulls are evenly paved on a grate at the bottom of the grain steaming steamer, the soaked raw materials in the step c) of soaking are filled, water accounting for 4-6% of the proportion of the raw materials is respectively added, the water temperature is 70-90 ℃, meanwhile, the rice hulls are evenly paved on the surface of the raw materials for steaming, and the steaming time is 1-2 hours;
e) mixing yeast: uniformly spreading the raw materials cooked in the step d) on an airing machine, simultaneously starting a fan to cool, adding Daqu powder when the temperature is reduced to 15-30 ℃, simultaneously fully spreading rice hulls, uniformly stirring, and preparing a fermentation material;
f) fermentation: the method comprises three steps, namely, step one, preparation of a fermentation tank: soaking the peppers selected in the step a) in water for 8 hours, uniformly spraying the obtained pepper water on the wall of a fermentation tank, and simultaneously uniformly paving rice hulls on a green stone plate at the bottom of the fermentation tank; step two, feeding the fermentation tank: when the fermentation material is filled, the fermentation material is uniformly divided into four layers by paving a rice hull layer according to the height of a fermentation tank, and simultaneously, a small amount of Daqu powder is supplemented to each layer; step three, sealing the fermentation tank: rice husks are fully paved on the surface of the fermentation tank, a PVC pipe is inserted for air guide, black mud with rich strains is selected as sealing mud to be uniformly paved on the fermentation tank, the opening of the pipe is completely sealed by the black mud to form a fermentation bed after air is introduced for 36 hours, and the fermentation tank is sealed and stored for 15-20 days;
g) wine steaming: putting each layer of fermented grains obtained by fermentation in the step f) into a wine steaming vat for distilling wine, grading, sealing and storing in a warehouse for three years, repeating the steps of e) mixing the fermented grains with the yeast and f) fermenting for the second time, and then distilling the wine;
h) and (3) finished product: and (4) grading and storing the wine liquid distilled out by the secondary fermentation in a warehouse for three years, and taking out of the warehouse for blending to form a finished product.
Preferably, the ratio of the glutinous sorghum, the rice, the wheat, the glutinous rice and the corn is 36%, 22%, 16%, 18% and 8%.
Preferably, the rice hulls are laid to be 2-3cm thick, the fermentation pool in contact with the sealing mud is laid to be 5-8cm thick, and the used rice hulls are subjected to a harmful substance removing treatment process and are kept dry.
Preferably, the Daqu powder is screened by a 1.2mm mesh screen and added with rhizopus accounting for 3% -5% of the fermentation material.
Preferably, the diameter of the PVC pipe orifice is generally 200mm, and the insertion depth is not more than the first fermentation layer.
Preferably, the pepper is added into water with the temperature of 60-80 ℃ and soaked for 8h to obtain pepper water containing rich coumarin, and the pepper water is uniformly sprayed according to the proportion of 2-5% of the fermented material.
Preferably, the Daqu powder is formed by mixing the clean-stubble Daqu, the red-heart Daqu and the after-fire Daqu according to the proportion of 1:1:2, and the clean-stubble Daqu, the red-heart Daqu and the after-fire Daqu are respectively composed of bran Daqu and yeast.
The invention has the beneficial effects that:
five grains of glutinous sorghum, rice, wheat, glutinous rice and corn are mixed to serve as raw materials for fermentation, so that the wine is rich in taste, nutrient and healthy.
By using the airing machine with the airing plate forming an included angle of 60 degrees, the cooling speed of the cooked material is accelerated, the sugar of the cooked material is better separated out, and the microorganism and the rhizopus in the yeast for making hard liquor can be conveniently acted on the material for saccharification.
The rice hulls are used in the processes of cooking, yeast mixing and fermentation, so that the rice hulls play a role in filling and loosening, can be used as heat insulation materials, and also serve as spacing layers among fermentation materials, and the fermentation materials are fully fermented.
The air duct is inserted into the first layer of fermentation bed in the fermentation process, and air in the aerobic process of the yeasts at the early stage is provided to fully propagate the yeasts, so that the wine production rate of the yeasts in the anaerobic process is improved; meanwhile, the sprayed pepper water adds the fragrance of the wine liquid in the stage of fermentation and heat production.
Drawings
FIG. 1 is a schematic flow diagram of the present invention;
FIG. 2 is a schematic view of the airing machine.
In the figure, 1-fan, 2-first sun-drying plate, 3-second sun-drying plate.
Detailed Description
The technical solutions of the present invention are further described in detail below with reference to the accompanying drawings, but the scope of the present invention is not limited to the following.
As shown in figure 1, the brewing process of the fen-flavor liquor provided by the invention comprises the following steps of:
a) selecting materials: selecting glutinous sorghum, rice, wheat, glutinous rice and corn as raw materials, and selecting rice hulls and pepper as auxiliary materials;
b) crushing: crushing selected waxy sorghum, rice, wheat, glutinous rice and corn by a grain crusher to enable crushed materials passing through a 1.2mm mesh screen to account for 8-30% of the total number and coarse powder with the particle size of more than 1.2mm to account for 50-65% of the total number;
c) soaking materials: pouring the crushed material into a soaking barrel, adding water accounting for 40-55% of the crushed material, and heating at 30-60 deg.C
Soaking under the condition, stir-frying for 1-2h at intervals of 15min until the crushed materials are uniformly distributed, and then stacking for 18-20 h for moistening;
d) and (3) cooking: rice hulls are evenly paved on a grate at the bottom of the grain steaming steamer, the soaked raw materials in the step c) of soaking are filled, water accounting for 4-6% of the proportion of the raw materials is respectively added, the water temperature is 70-90 ℃, meanwhile, the rice hulls are evenly paved on the surface of the raw materials for steaming, and the steaming time is 1-2 hours;
e) mixing yeast: uniformly spreading the raw materials cooked in the step d) on a drying machine shown in figure 2, simultaneously starting a fan to cool, adding Daqu powder when the temperature is reduced to 15-30 ℃, simultaneously fully spreading rice husks, uniformly stirring, and preparing into a fermentation material;
f) fermentation: the method comprises three steps, namely, step one, preparation of a fermentation tank: soaking the peppers selected in the step a) in water at the temperature of 60-80 ℃ for 8h, uniformly spraying the obtained pepper water on the wall of a fermentation tank according to 2-5% of the weight of the fermentation material, and simultaneously uniformly paving rice husks on a green stone plate at the bottom of the fermentation tank; step two, feeding the fermentation tank: when the fermentation material is filled, the fermentation material is uniformly divided into four layers by paving a rice hull layer according to the height of a fermentation tank, and simultaneously, a small amount of Daqu powder is supplemented to each layer; step three, sealing the fermentation tank: rice husks are fully paved on the surface of the fermentation tank, a PVC pipe is inserted for air guide, black mud with rich strains is selected as sealing mud to be uniformly paved on the fermentation tank, the opening of the pipe is completely sealed by the black mud to form a fermentation bed after air is introduced for 36 hours, and the fermentation tank is sealed and stored for 15-20 days;
g) wine steaming: putting each layer of fermented grains obtained by fermentation in the step f) into a wine steaming vat for distilling wine, grading, sealing and storing in a warehouse for three years, repeating the steps of e) mixing the fermented grains with the yeast and f) fermenting for the second time, and then distilling the wine;
h) and (3) finished product: and (4) grading and storing the wine liquid distilled out by the secondary fermentation in a warehouse for three years, and taking out of the warehouse for blending to form a finished product.
In order to obtain a wine with better taste and nutrition and health, the raw materials in the brewing process comprise 36%, 22%, 16%, 18% and 8% of glutinous sorghum, rice, wheat, glutinous rice and corn.
In order to improve the aroma of the wine, the brewing process adopts a mode that the zanthoxylum bungeanum water is uniformly sprayed on the wall of the fermentation tank according to the specific gravity of 2-5 percent of the materials put into the fermentation tank, so that the coumarin in the zanthoxylum bungeanum water is mixed with the aroma of the wine in the stage of fermentation and heat production.
In order to achieve sufficient mixing between the raw material and the yeast, the brewing process is measured for sufficient disruption by passing through a 1.2mm mesh screen.
In order to accelerate the spread cooling of the steamed raw materials, a drying machine with a drying plate of 60 degrees is used for spread cooling of the steamed raw materials in the yeast mixing process in the brewing process.
In order to loosen the structure between the fermentation materials and keep the temperature of the fermentation tank stable, rice hulls are used as auxiliary materials in the brewing process.
In order to make the fermentation bed have better sealing effect, the brewing process uses high-viscosity black mud containing various microorganisms.
In order to improve the wine production rate in the later fermentation stage and solve the problem of low yeast propagation rate, a PVC pipe is adopted to conduct air for 36 hours in the fermentation stage of the brewing process.
The fen-flavor liquor obtained by the brewing steps is clear in liquor, mellow, sweet and soft in taste, harmonious in taste and fresh and fragrant in fragrance. Table 1 is obtained by sampling and analyzing the distilled fen-flavor liquor.
Table 1: wine jar spot check detection result
| Wine bottle numbering | Moisture (%) | Starch (%) | Acidity (mmol/100g) | Alcohol content (%) | Scent evaluation |
| 1 | 62.39 | 6.83 | 15.36 | 10.23 | |
| 2 | 63.85 | 7.88 | 16.22 | 11.36 | Fragrant with strong fragrance |
| 3 | 65.39 | 8.33 | 13.41 | 12.03 | Delicate fragrance |
| 4 | 64.52 | 6.32 | 15.89 | 10.11 | Insufficient fragrance |
| 5 | 61.33 | 5.36 | 13.52 | 9.86 | Faint scent |
Meanwhile, some common fen-flavor white spirits in the market are extracted for sampling analysis, and a table 2 is obtained.
Table 2: sampling inspection result of certain fen-flavor liquor
| Wine bottle numbering | Moisture (%) | Starch (%) | Acidity (mmol/100g) | Alcohol content (%) | Scent evaluation |
| 1 | 56.66 | 8.36 | 10.28 | 8.63 | Has small |
| 2 | 55.36 | 9.36 | 11.32 | 9.52 | Fragrant with strong fragrance |
| 3 | 56.98 | 10.02 | 10.58 | 7.86 | Faint scent |
| 4 | 53.36 | 8.93 | 10.83 | 8.66 | Has faint scent |
| 5 | 54.31 | 9.53 | 11.35 | 7.36 | Faint scent |
As can be seen from tables 1 and 2, compared with fen-flavor liquor on the market, the fen-flavor liquor produced by the method has the advantages of high starch utilization degree, high acidity, high alcohol content and more delicate fragrance and pure fragrance; further, the conclusion that the wine liquid of the invention has high quality, sufficient fermentation, reasonable raw materials and proper yeast seeds can be obtained.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. The brewing process of the fen-flavor liquor is characterized by comprising the following steps of: the brewing process of the fen-flavor liquor is realized by the following steps:
a) selecting materials: selecting glutinous sorghum, rice, wheat, glutinous rice and corn as raw materials, and selecting rice hulls and pepper as auxiliary materials;
b) crushing: crushing selected glutinous sorghum, rice, wheat, glutinous rice and corn by a grain crusher, wherein the crushed raw materials account for 8-30% of the total number through a 1.2mm mesh screen, and the coarse powder with the particle size of more than 1.2mm accounts for 50-65% of the total number;
c) soaking materials: pouring the crushed materials into a soaking barrel, adding water accounting for 40-55% of the crushed materials, soaking for 1-2h at the water temperature of 30-60 ℃, stir-frying at intervals of 15min until the crushed materials are uniformly distributed, and then stacking for 18-20 h for moistening;
d) and (3) cooking: rice hulls are evenly paved on a grate at the bottom of the grain steaming steamer, the soaked raw materials in the step c) of soaking are filled, water accounting for 4-6% of the proportion of the raw materials is respectively added, the water temperature is 70-90 ℃, meanwhile, the rice hulls are evenly paved on the surface of the raw materials for steaming, and the steaming time is 1-2 hours;
e) mixing yeast: uniformly spreading the raw materials cooked in the step d) on an airing machine, simultaneously starting a fan to cool, adding Daqu powder when the temperature is reduced to 15-30 ℃, simultaneously fully spreading rice hulls, uniformly stirring, and preparing a fermentation material;
f) fermentation: the method comprises three steps, namely, step one, preparation of a fermentation tank: soaking the peppers selected in the step a) in water for 8 hours, uniformly spraying the obtained pepper water on the wall of a fermentation tank, and simultaneously uniformly paving rice hulls on a green stone plate at the bottom of the fermentation tank; step two, feeding the fermentation tank: when the fermentation material is filled, the fermentation material is uniformly divided into four layers by paving a rice hull layer according to the height of a fermentation tank, and simultaneously, a small amount of Daqu powder is supplemented to each layer; step three, sealing the fermentation tank: rice husks are fully paved on the surface of the fermentation tank, a PVC pipe is inserted for air guide, black mud with rich strains is selected as sealing mud to be uniformly paved on the fermentation tank, the opening of the pipe is completely sealed by the black mud to form a fermentation bed after air is introduced for 36 hours, and the fermentation tank is sealed and stored for 15-20 days;
g) wine steaming: putting each layer of fermented grains obtained by fermentation in the step f) into a wine steaming vat for distilling wine, grading, sealing and storing in a warehouse for three years, repeating the steps of e) mixing the fermented grains with the yeast and f) fermenting for the second time, and then distilling the wine;
h) and (3) finished product: and (4) grading and storing the wine liquid distilled out by the secondary fermentation in a warehouse for three years, and taking out of the warehouse for blending to form a finished product.
2. The brewing process of fen-flavor liquor as claimed in claim 1, which is characterized in that: the raw materials of the material selection step a) comprise 36% of glutinous sorghum, 22% of rice, 16% of wheat, 18% of glutinous rice and 8% of corn.
3. The brewing process of fen-flavor liquor as claimed in claim 1, which is characterized in that: the airing machine is composed of a first movable airing plate 2, a second movable airing plate 3 and a fan 4, and the first movable airing plate 2 and the second movable airing plate 3 are arranged at an included angle of 60 degrees.
4. The brewing process of fen-flavor liquor as claimed in claim 1, which is characterized in that: the rice husk laying thickness is 2-3 cm; the thickness of the fermentation tank in contact with the sealing mud is 5-8cm, and the rice hull is dried after being treated by removing harmful substances.
5. The brewing process of fen-flavor liquor as claimed in claim 1, which is characterized in that: the yeast powder is sieved by a 1.2mm mesh screen, and rhizopus accounting for 3-5% of the total weight of the fermentation material is added.
6. The brewing process of fen-flavor liquor as claimed in claim 5, which is characterized in that: the Daqu powder is formed by mixing clean-stubble Daqu, red-heart Daqu and post-fire Daqu according to the ratio of 1:1:2, wherein the clean-stubble Daqu, the red-heart Daqu and the post-fire Daqu are respectively composed of bran Daqu and yeast.
7. The brewing process of fen-flavor liquor as claimed in claim 1, which is characterized in that: the caliber of the PVC pipe is 200mm, and the insertion depth is not more than that of the first fermentation layer.
8. The brewing process of fen-flavor liquor as claimed in claim 1, which is characterized in that: the pepper is added into water with the temperature of 60-80 ℃ and soaked for 8 hours to obtain pepper water, and the pepper water is uniformly sprayed according to the proportion of 2-5% of the fermented material.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911359607.8A CN110923088A (en) | 2019-12-25 | 2019-12-25 | Brewing process of fen-flavor liquor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911359607.8A CN110923088A (en) | 2019-12-25 | 2019-12-25 | Brewing process of fen-flavor liquor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111662796A (en) * | 2020-07-08 | 2020-09-15 | 四川郎酒股份有限公司 | Production method for controlling content of ethyl caproate in Maotai-flavor liquor |
| CN115044432A (en) * | 2022-06-28 | 2022-09-13 | 山东金彩山酒业有限公司 | Ecological control method for solid state fermentation of Maotai-flavor Daqu liquor |
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| CN109576107A (en) * | 2019-01-22 | 2019-04-05 | 内蒙古太仆寺旗草原酿酒有限责任公司 | A kind of fen-flavor type white spirit brewage process |
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| CN111662796A (en) * | 2020-07-08 | 2020-09-15 | 四川郎酒股份有限公司 | Production method for controlling content of ethyl caproate in Maotai-flavor liquor |
| CN115044432A (en) * | 2022-06-28 | 2022-09-13 | 山东金彩山酒业有限公司 | Ecological control method for solid state fermentation of Maotai-flavor Daqu liquor |
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Application publication date: 20200327 |