CN111269770A - Tartary buckwheat white spirit and brewing process thereof - Google Patents
Tartary buckwheat white spirit and brewing process thereof Download PDFInfo
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Classifications
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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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The invention belongs to the technical field of wine brewing, and discloses tartary buckwheat white spirit and a brewing process thereof. From the brewing process of the tartary buckwheat white spirit, tartary buckwheat rice is used as a raw material, and the tartary buckwheat flavor of the tartary buckwheat white spirit is effectively enhanced and the wine yield is improved through emulsion adjustment, roller curing, pH value adjustment, fermentation, distillation and the like. Wherein, the organic acid solution is added during the emulsion mixing, the starch is promoted to be decomposed into micromolecular sugar, the fermentation is facilitated, the organic acid reacts with alcohol, the generated ester substance can effectively improve the fragrance of the wine, the buckwheat flavor of the tartary buckwheat wine is enriched, and the sweet taste of the tartary buckwheat wine is also improved by adding the organic acid; the raw materials are quickly cured by using a roller drying and curing technology, so that the generation of sugar is facilitated, and the liquor yield of the white liquor is improved; the tartary buckwheat white spirit has unique tartary buckwheat flavor by adopting liquid fermentation; and the fermentation product of the distiller's grains liquid is used for the first time to replace the traditional water, so that the esterification of alcohol and acid is effectively promoted, the fragrance is enhanced, and the fragrance of the wine body is enhanced.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to tartary buckwheat white spirit and a brewing process thereof.
Background
The tartary buckwheat rice is a whole embryo which is obtained after shells of tartary buckwheat fruits are removed and contains germs, cotyledons or a germ milk part. Tartary buckwheat is an annual herbaceous plant and is mainly planted in southwest China, wherein Liangshan mountain of Sichuan province is one of the main production areas and origin areas of tartary buckwheat. The tartary buckwheat rice contains 18 amino acids and bioflavonoids lacking in cereal crops, and flavonoid compounds such as buckwheat grain alcohol and rutin, has sweet and neutral properties, can play a vital role, clear heat and remove toxicity, and is a healthy new grain source in the 21 st century. The buckwheat rice is milled to obtain a primary processed product, mainly comprises buckwheat powder, and can be used for making buckwheat bread and other foods. The tartary buckwheat fermented food is mainly prepared from tartary buckwheat white spirit, tartary buckwheat yoghourt and tartary buckwheat vinegar. The starch content of the tartary buckwheat rice is higher than that of wheat and corn, and is about 75%, and the amylopectin content is rich, so that the tartary buckwheat rice is an ideal raw material for fermentation brewing.
The existing brewing method mainly comprises liquid brewing, wherein the liquid brewing refers to brewing based on liquid fermentation through different distillation and seasoning methods. The liquor by liquid method is base liquor which is prepared by taking starch and carbohydrate as raw materials and adopting liquid saccharification, fermentation and distillation by liquor raw material brewing equipment, and is also called novel liquor in a custom way. The equipment required by liquid fermentation is perfect, the automation degree is high, the liquor yield of the raw materials is higher than that of a solid method by more than 5 percent, and the technology is mature. However, the white spirit produced by the liquid method has less content of esters and total acids with fragrant and flavor, reduces the drinking quality and has poor taste.
Wherein, the fermentation of the white spirit is divided into raw material fermentation and clinker fermentation. Raw materials in raw material fermentation are not steamed, starch in the raw materials cannot be separated out better, the raw materials cannot be fermented thoroughly in the fermentation process to cause waste of the raw materials, the wine yield is relatively low, acid is not easy to generate, and the prepared wine has insufficient aroma and poor taste; the traditional clinker fermentation has the disadvantages of complex process flow, time and labor waste, fuel waste, difficult mechanical production, low liquor yield and low production efficiency of white liquor.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, the tartary buckwheat white spirit and the brewing process thereof can effectively enhance the tartary buckwheat flavor of the tartary buckwheat white spirit and improve the liquor yield of the white spirit.
In order to overcome the technical problems, the technical scheme adopted by the invention is as follows:
a brewing process of tartary buckwheat white spirit comprises the following steps:
(1) preparing raw materials: pulverizing radix Et rhizoma Fagopyri Tatarici, and sieving to obtain radix Et rhizoma Fagopyri Tatarici powder;
(2) emulsion mixing: adding organic acid solution into the tartary buckwheat powder, and stirring to form tartary buckwheat powder emulsion;
(3) curing: placing the tartary buckwheat powder emulsion obtained in the step (2) into a dryer, adjusting the material film thickness of the tartary buckwheat powder emulsion, collecting a starch layer after drying, crushing and sieving to obtain gelatinized tartary buckwheat starch;
(4) adjusting the pH value: adding the distiller's grains liquid into the gelatinized tartary buckwheat starch in the step (3), stirring, and adjusting the pH value to 5-8 to obtain a mixed stock solution;
(5) fermentation: adding saccharifying enzyme and brewing yeast into the mixed stock solution obtained in the step (4), and fermenting to obtain fermented grains;
(6) and (3) distillation: and (5) distilling the fermented grains in the step (5) to obtain the tartary buckwheat white spirit.
The drum drying method is classified into a horizontal drum method and a double drum method according to the structure of the drum. The rotation direction of the double-roller method roller is opposite, in the test process, the starch emulsion containing certain moisture is prepared in advance and placed in the roller, then the temperature in the roller is raised to the required temperature, and a dry starch layer can be formed on the inner wall of the roller along with the rotation of the roller. The starch emulsion is quickly gelatinized and dried under the heating condition, and after the starch layer is removed, the starch emulsion is crushed to obtain gelatinized starch.
As a further improvement of the scheme, the mesh size of the sieving in the step (1) and the step (3) is 30-50 meshes, and preferably 40 meshes.
As a further improvement of the scheme, the addition amount of the organic acid solution in the step (2) is 5-9 times of the weight of the tartary buckwheat powder; the concentration of the organic acid solution is 15-25 wt%, and preferably 20 wt%; the organic acid is preferably citric acid.
As a further improvement of the above scheme, in the step (3), the dryer is a double-roller dryer, and the treatment temperature in the roller curing process is 130-180 ℃, preferably 150 ℃.
When the tartary buckwheat powder emulsion is regulated, the organic acid aqueous solution is added to enable the tartary buckwheat powder emulsion to form an acid system, so that the starch can be effectively promoted to be decomposed into micromolecular sugar, and the fermentation is facilitated. Meanwhile, organic acid reacts with alcohol substances after a series of reactions in a fermentation system, and the generated ester substances can effectively improve the fragrance of the liquor, enrich the buckwheat-flavor of the tartary buckwheat liquor, and the acid is special in flavor and can improve the sweet taste of the liquor.
As a further improvement of the scheme, in the step (3), the thickness of the material film of the tartary buckwheat powder emulsion is 0.60-1.60 mm, and preferably 1 mm.
As a further improvement of the scheme, in the step (4), the addition ratio of the gelatinized tartary buckwheat starch to the distiller's grains liquid is 1 (1.5-2.5). Wherein, in the adjustment of the pH, lactic acid and alkali solution are adopted for adjustment, and the alkali solution comprises sodium hydroxide and the like.
The distiller's grains liquid is waste leftover water after distillation in the production of white spirit. The distiller's grains liquid contains carbohydrate, protein, vitamins, organic acid, amino acid and other beneficial matters, and is precursor of flavor developing matter in wine. The yeast has the characteristics of low pH and high viscosity, is suitable for yeast growth and fermentation, and can effectively improve the utilization rate of yeast and accelerate the fermentation process.
As a further improvement of the above aspect, in the step (5), the amount of the saccharifying enzyme added is 0.5 wt% of the mixed stock solution; the wine brewing yeast can be Angel wine brewing yeast, and the addition amount of the wine brewing yeast is 0.6-1.2 wt% of the mixed stock solution.
As a further improvement of the scheme, in the step (5), the fermentation temperature is 28-32 ℃, and preferably 30 ℃.
As a further improvement of the scheme, in the step (5), the fermentation time is 3-13 days, preferably 5 days.
A tartary buckwheat white spirit is prepared according to the brewing process.
The invention has the beneficial effects that: compared with the prior brewing process, the tartary buckwheat white spirit and the brewing process thereof provided by the invention have the following advantages and effects:
(1) when the tartary buckwheat powder emulsion is regulated, the organic acid aqueous solution is added to enable the tartary buckwheat powder emulsion to form an acid system, so that the starch can be effectively promoted to be decomposed into micromolecular sugar, and the fermentation process is facilitated; meanwhile, organic acid reacts with alcohol, the generated ester substance can effectively improve the fragrance of the liquor, the buckwheat-flavor of the tartary buckwheat liquor is enriched, and the sweet taste of the tartary buckwheat liquor is improved by adding the organic acid;
(2) the raw materials are quickly cured by using a roller drying and curing technology, and hydrogen bonds among starch molecules and a crystalline structure of the starch subjected to gelatinization by using a roller drying method are damaged to a certain extent, so that the starch molecules are dissolved in water and are easily decomposed by the action of amylase in the distiller's yeast, the generation of sugar is accelerated, and the liquor yield of the liquor is improved;
(3) by adopting a liquid fermentation mode, the prepared tartary buckwheat white spirit has unique tartary buckwheat flavor; and the fermentation product of the distiller's grains liquid is used for the first time to replace the traditional water, so that the esterification of alcohol and acid is effectively promoted, the fragrance is enhanced, and the fragrance of the white spirit body is enhanced.
Detailed Description
The present invention is specifically described below with reference to examples in order to facilitate understanding of the present invention by those skilled in the art. It should be particularly noted that the examples are given solely for the purpose of illustration and are not to be construed as limitations on the scope of the invention, as non-essential improvements and modifications to the invention may occur to those skilled in the art, which fall within the scope of the invention as defined by the appended claims. Meanwhile, the raw materials mentioned below are not specified in detail and are all commercially available products; the process steps or extraction methods not mentioned in detail are all process steps or extraction methods known to the person skilled in the art.
Example 1
A brewing process of tartary buckwheat white spirit comprises the following steps:
(1) preparing raw materials: selecting fresh, mildew-free and impurity-free tartary buckwheat rice particles as a raw material, and crushing and sieving by a 40-mesh sieve to obtain tartary buckwheat powder for later use;
(2) emulsion mixing: adding 8 times of citric acid solution into the tartary buckwheat powder, and stirring for 1h to form tartary buckwheat powder emulsion;
(3) roller curing: putting the tartary buckwheat powder emulsion obtained in the step (2) into a double-roller dryer, adjusting the temperature to 150 ℃, enabling the thickness of a material film of the tartary buckwheat powder emulsion to be 1mm, collecting a starch layer after drying, and crushing and sieving with a 40-mesh sieve to obtain gelatinized tartary buckwheat starch;
(4) adjusting the pH value: adding 1.5 times of distiller's grains solution into the gelatinized tartary buckwheat starch in the step (3), and adjusting the pH to 5 by using lactic acid to obtain a mixed stock solution;
(5) fermentation: adding 0.5 wt% of saccharifying enzyme and 0.6 wt% of Angel yeast into the mixed stock solution obtained in the step (4), and fermenting at 30 ℃ to obtain fermented grains;
(6) and (3) distillation: and (5) transferring the fermented grains in the step (5) into a steamer, and distilling to obtain the tartary buckwheat white spirit finished product.
Example 2
A brewing process of tartary buckwheat white spirit comprises the following steps:
(1) preparing raw materials: selecting fresh, mildew-free and impurity-free tartary buckwheat rice particles as a raw material, and crushing and sieving by a 40-mesh sieve to obtain tartary buckwheat powder for later use;
(2) emulsion mixing: adding 6 times of citric acid solution into the tartary buckwheat powder, and stirring for 1h to form tartary buckwheat powder emulsion;
(3) roller curing: putting the tartary buckwheat powder emulsion obtained in the step (2) into a double-roller dryer, adjusting the temperature to 160 ℃, enabling the thickness of a material film of the tartary buckwheat powder emulsion to be 1mm, collecting a starch layer after drying, and crushing and sieving with a 40-mesh sieve to obtain gelatinized tartary buckwheat starch;
(4) adjusting the pH value: adding 1.5 times of distiller's grains solution into the gelatinized tartary buckwheat starch in the step (3), and adjusting the pH to 5 by using lactic acid to obtain a mixed stock solution;
(5) fermentation: adding 0.5 wt% of saccharifying enzyme and 0.6 wt% of Angel yeast into the mixed stock solution obtained in the step (4), and fermenting at 30 ℃ to obtain fermented grains;
(6) and (3) distillation: and (5) transferring the fermented grains in the step (5) into a steamer, and distilling to obtain the tartary buckwheat white spirit finished product.
Comparative example 1
Comparative example 1A traditional liquid fermentation of white spirit was used, i.e.
(1) Preparing raw materials: selecting fresh, mildew-free and impurity-free tartary buckwheat rice particles as a raw material, and crushing and sieving by a 40-mesh sieve to obtain tartary buckwheat powder for later use;
(2) curing: adding a certain proportion of water, and heating while stirring;
(3) adding water for saccharification: cooling the cooked tartary buckwheat pulp to about 65 ℃, adding a certain proportion of water to adjust the pH value, adding 0.5 wt% of saccharifying enzyme and 0.6 wt% of Angel yeast, and fermenting at 30 ℃ to obtain fermented grains;
(4) and (3) distillation: and (4) transferring the fermented grains obtained in the step (3) into a steamer, and distilling to obtain the tartary buckwheat white spirit finished product.
It was calculated that the liquor yield of example 1 was 65.2%, the liquor yield of example 2 was 61.8%, the liquor yield of the comparative example was 58.3%, and the liquor yields of examples 1 and 2 were 6.9% and 3.5% higher than those of the comparative example.
Sensory evaluation
Sensory evaluation was performed on the tartary buckwheat white spirits prepared in examples 1-3 and comparative example 1, respectively:
the following scoring methods were developed with reference to GB/T33404-2016, and the specific scoring criteria are shown in Table 1, and the scoring results are shown in Table 2.
TABLE 1 sensory evaluation standard table for tartary buckwheat white spirit
Table 2 shows the sensory evaluation results of the tartary buckwheat white spirits prepared in examples 1-2 and comparative example 1
As can be seen from table 2, the total score of example 1 and example 2 is higher than that of comparative example 1. The main reason is that, in examples 1 and 2, the citric acid aqueous solution is added in the process of preparing the emulsion, so that the buckwheat flavor of the tartary buckwheat white spirit is improved, the tartary buckwheat white spirit is cured by adopting a double-roller dryer at 150 ℃, so that the spirit yield of the white spirit is improved, meanwhile, a liquid state fermentation mode is adopted, the fermented product lees liquid is used for replacing the traditional water, the esterification of alcohol and acid is effectively promoted, the fragrance is enhanced, and the fragrance of the white spirit body is enhanced.
It will be obvious to those skilled in the art that many simple derivations or substitutions can be made without inventive effort without departing from the inventive concept. Therefore, simple modifications to the present invention by those skilled in the art according to the present disclosure should be within the scope of the present invention. The above embodiments are preferred embodiments of the present invention, and all similar processes and equivalent variations to those of the present invention should fall within the scope of the present invention.
Claims (10)
1. The brewing process of the tartary buckwheat white spirit is characterized by comprising the following steps:
(1) preparing raw materials: pulverizing radix Et rhizoma Fagopyri Tatarici, and sieving to obtain radix Et rhizoma Fagopyri Tatarici powder;
(2) emulsion mixing: adding organic acid solution into the tartary buckwheat powder, and stirring to form tartary buckwheat powder emulsion;
(3) curing: placing the tartary buckwheat powder emulsion obtained in the step (2) in a roller dryer, adjusting the material film thickness of the tartary buckwheat powder emulsion, collecting a starch layer after drying, crushing and sieving to obtain gelatinized tartary buckwheat starch;
(4) adjusting the pH value: adding the distiller's grains liquid into the gelatinized tartary buckwheat starch in the step (3), stirring, and adjusting the pH value to 5-8 to obtain a mixed stock solution;
(5) fermentation: adding saccharifying enzyme and brewing yeast into the mixed stock solution obtained in the step (4), and fermenting to obtain fermented grains;
(6) and (3) distillation: and (5) distilling the fermented grains in the step (5) to obtain the tartary buckwheat white spirit.
2. The brewing process according to claim 1, wherein the mesh size of the screen in step (1) and step (3) is 30-50 mesh, preferably 40 mesh.
3. The brewing process according to claim 1, wherein the addition amount of the organic acid solution in the step (2) is 5-9 times of the weight of the tartary buckwheat powder; the concentration of the organic acid solution is 15-25 wt%, and preferably 20 wt%; the organic acid is preferably citric acid.
4. The brewing process according to claim 1, wherein in the step (3), the dryer is a double-roller dryer, and the treatment temperature of the roller curing process is 130-180 ℃, preferably 150 ℃.
5. The brewing process according to claim 1, wherein in the step (3), the thickness of the material film of the tartary buckwheat powder emulsion is 0.60-1.60 mm, preferably 1 mm.
6. The brewing process according to claim 1, wherein in the step (4), the addition ratio of the gelatinized tartary buckwheat starch to the distiller's grains liquid is 1 (1.5-2.5).
7. The brewing process according to claim 1, wherein in the step (5), the saccharifying enzyme is added in an amount of 0.5 wt% and the koji is added in an amount of 0.6 to 1.2 wt% based on the mixed stock solution.
8. The brewing process according to claim 1, wherein in step (5), the fermentation temperature is 28-32 ℃, preferably 30 ℃.
9. The brewing process according to claim 1, wherein in step (5), the fermentation time is 3 to 13 days, preferably 5 days.
10. A tartary buckwheat white spirit, which is characterized by being prepared by the brewing process according to any claim 1 to 9.
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| CN202010223055.4A CN111269770B (en) | 2020-03-26 | 2020-03-26 | Tartary buckwheat white spirit and brewing process thereof |
| PCT/CN2020/109908 WO2021189757A1 (en) | 2020-03-26 | 2020-08-19 | Bitter buckwheat liquor and brewing process therefor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112592787A (en) * | 2020-11-24 | 2021-04-02 | 含山县铜闸镇鑫禾供销合作社有限公司 | White spirit brewing method |
| CN112831386A (en) * | 2021-03-25 | 2021-05-25 | 成都大学 | Preparation method of tartary buckwheat white spirit |
| WO2021189757A1 (en) * | 2020-03-26 | 2021-09-30 | 佛山科学技术学院 | Bitter buckwheat liquor and brewing process therefor |
| CN116162514A (en) * | 2022-12-30 | 2023-05-26 | 山东一品农夫农业科技有限公司 | Poria cocos and rye fermented wine and preparation method thereof |
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| CN114644971A (en) * | 2022-03-28 | 2022-06-21 | 武世新 | Brewing method of poria cocos wine |
| CN114644972B (en) * | 2022-04-01 | 2023-11-03 | 山西农业大学山西功能食品研究院 | Processing technology of tartary buckwheat yellow rice wine |
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| WO2021189757A1 (en) | 2021-09-30 |
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