CN111548880A - Preparation process of raw material non-steamed white spirit - Google Patents
Preparation process of raw material non-steamed white spirit Download PDFInfo
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- CN111548880A CN111548880A CN202010553097.4A CN202010553097A CN111548880A CN 111548880 A CN111548880 A CN 111548880A CN 202010553097 A CN202010553097 A CN 202010553097A CN 111548880 A CN111548880 A CN 111548880A
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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
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Abstract
The invention provides a preparation process of raw material non-steamed white spirit, which is characterized by comprising the following steps of: (1) pretreatment of raw materials: repeatedly washing raw materials, placing the raw materials into a crusher for crushing, and then adding water for soaking for a period of time to form raw material mixed liquor; (2) pulping raw materials: placing the mixed solution of the raw materials into a beater, adding a proper amount of water, and beating into slurry; (3) enzymolysis: adding amylase into the slurry for enzymolysis, liquefaction and gelatinization; (4) fermentation: adding yeast into the raw slurry liquid after enzymolysis for fermentation; (5) and (3) distillation: adding appropriate amount of water into the fermented raw materials for dilution, heating, distilling and receiving the wine until the alcohol content is 45-60% (V), and discharging. The invention provides a process for preparing raw material non-steamed white spirit with fragrant, sweet and mellow taste, high liquor yield and high conversion rate of raw material starch.
Description
Technical Field
The invention relates to the technical field of fermentation preparation of white spirit, in particular to a preparation process of raw material non-steamed white spirit.
Background
The spirit is named as distilled spirit, spirit and fire wine in China, and some minority nationalities in China are named as Aljiji spirit, meaning "reprocessed" spirit, and it is distilled spirit prepared with grains as material, Daqu, saccharifying enzyme, active dry yeast and other saccharifying fermenting agent and through steaming, saccharifying, fermenting, distilling, storing and blending. The traditional liquor brewing process is to cook grains and then carry out saccharification and fermentation, but the traditional liquor brewing method has the disadvantages of complicated process operation, high labor intensity, large occupied area of process equipment, high production cost and unsatisfactory liquor yield; especially, under the low temperature condition in winter, when the raw materials are cooked and cooled, the cooked raw materials are easy to regenerate and bond into hard lumps and are difficult to break, thereby not only increasing the labor intensity, but also influencing the wine yield.
Therefore, the preparation process of the raw material non-steamed white spirit with fragrant, sweet and mellow taste, high liquor yield and high conversion rate of raw material starch needs to be researched.
Disclosure of Invention
The invention aims to provide a process for preparing raw material non-steamed white spirit with fragrant, sweet and mellow taste, high liquor yield and high conversion rate of raw material starch.
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of raw material non-steamed white spirit is characterized by comprising the following steps:
(1) pretreatment of raw materials: repeatedly washing raw materials, placing the raw materials into a crusher for crushing, and then adding water for soaking for a period of time to form raw material mixed liquor;
(2) pulping raw materials: placing the mixed solution of the raw materials into a beater, adding a proper amount of water, and beating into slurry;
(3) enzymolysis: adding amylase into the slurry for enzymolysis, liquefaction and gelatinization;
(4) fermentation: adding yeast into the raw slurry liquid after enzymolysis for fermentation;
(5) and (3) distillation: adding appropriate amount of water into the fermented raw materials for dilution, heating, distilling and receiving the wine until the alcohol content is 45-60% (V), and discharging.
As a further configuration of the present invention, the amylase in step (3) is an alpha-amylase.
As a further setting of the invention, the raw material in the step (1) is sorghum, and the addition amount of the raw material is 80-100 parts by weight.
According to the further arrangement of the invention, in the step (3), 3-5 parts of amylase is added to each 100 parts of raw materials in parts by weight, the mixture is heated to 80-90 ℃ after the amylase is added, and the temperature is raised to 100-120 ℃ after the reaction is carried out for 1-2 hours, so as to obtain the gelatinized slurry.
As a further configuration of the invention, the step (3) further comprises 0.2-0.5 part of D-mannitol by weight part, and the D-mannitol is added into the slurry after amylase is added and the heating reaction is carried out for 1-2 h.
As a further configuration of the present invention, said step (3) further comprises 0.3 to 0.5 parts by weight of dimethyl succinate, said dimethyl succinate and D-mannitol being added together to the slurry.
As a further configuration of the invention, the step (3) further comprises 0.05 to 0.1 part of beta-citral by weight, and the beta-citral and amylase are added together to the slurry.
As a further arrangement of the invention, the step (4) is to add yeast to ferment for 2-4 days at the temperature of 40-55 ℃, and the fermentation is finished.
As a further arrangement of the invention, the fermentation in the step (4) is finished until the alcoholic strength reaches 15-18% (V).
The invention has the beneficial effects that:
1. according to the white spirit preparation process, the raw sorghum is not required to be cooked and gelatinized, the starch is directly converted into sugar by an enzymolysis process by using a raw material, then the glucose is converted into ethanol under the action of fermentation colonies through a fermentation process, and the finished product wine is produced through a distillation process.
2. In the step of enzymolysis, dimethyl succinate is added according to the specific process of carrying out enzymolysis on raw materials by taking raw materials as raw materials, the dimethyl succinate can be dispersed in raw slurry liquid to improve the adsorption capacity of starch molecules, and the combination tightness of amylase and raw starch can be improved by cooperating with D-mannitol, so that the enzymolysis reaction degree of converting raw starch into glucose by amylase is improved, the conversion rate of converting starch into glucose is improved together, and the wine yield is improved.
3. According to the white spirit preparation process, the sorghum raw material is fully ground in the raw material pretreatment step, so that the raw material sorghum is ground into fine particles, after the raw material sorghum is fully soaked, the surface area of raw starch is large, more exposed specific sites capable of being combined with amylase exist, the reaction degree of enzymolysis is improved, and the saccharification conversion rate of the starch is improved.
4. According to the preparation process of the white spirit, the beta-orange aldehyde is added in the enzymolysis procedure, the sorghum contains the tannin, the tannin is easy to react with the amylase to form complex precipitates, the active amylase is consumed, the saccharification conversion rate is reduced, the beta-orange aldehyde can inhibit the complex reaction of the tannin and protein, the inhibition effect of the tannin of the sorghum on the enzymolysis saccharification is avoided, the enzymolysis saccharification conversion rate is improved, and the liquor yield is improved.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
First, an embodiment
Example 1
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of raw material non-steamed white spirit is characterized by comprising the following steps:
(1) pretreatment of raw materials: repeatedly washing 80 parts of sorghum raw material, crushing in a crusher, and then adding water to soak for 1d to form a raw material mixed solution;
(2) pulping raw materials: placing the mixed solution of the raw materials into a beater, adding a proper amount of water, and beating into slurry;
(3) enzymolysis: adding 2.4 parts of alpha-amylase and 0.05 part of beta-orange aldehyde into the slurry, heating to 80 ℃ after adding the amylase, reacting for 1h, adding 0.2 part of D-mannitol and 0.3 part of dimethyl succinate, and heating to 100 ℃ to obtain gelatinized slurry;
(4) fermentation: adding yeast into the raw slurry liquid after enzymolysis for fermentation, adding yeast at 40-55 deg.C for fermentation for 2 days until the alcoholic strength reaches 15% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the fermented raw materials for dilution, heating, distilling to collect liquor until the alcohol content is 45% (V), discharging, and collecting liquor with strong fragrance, wherein the total starch utilization rate reaches 78.4%, and the liquor conversion rate of the utilized starch is 85.3%.
Example 2
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of raw material non-steamed white spirit is characterized by comprising the following steps:
(1) pretreatment of raw materials: repeatedly washing 100 parts of sorghum raw material, crushing in a crusher, and soaking in water for 2d to form a raw material mixed solution;
(2) pulping raw materials: placing the mixed solution of the raw materials into a beater, adding a proper amount of water, and beating into slurry;
(3) enzymolysis: adding 5 parts of amylase and 0.1 part of beta-orange aldehyde into the slurry, heating to 90 ℃ after adding the amylase, reacting for 2 hours, adding 0.5 part of D-mannitol and 0.5 part of dimethyl succinate, and heating to 120 ℃ to obtain gelatinized slurry;
(4) fermentation: adding yeast into the raw slurry liquid after enzymolysis for fermentation, adding yeast at 55 ℃ for fermentation for 4 days, fermenting until the alcoholic strength reaches 18% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the fermented raw materials for dilution, heating, distilling to obtain liquor with alcohol content of 60% (V), discharging, and making the obtained liquor have strong fragrance, wherein the total starch utilization rate reaches 81.3%, and the liquor conversion rate of the utilized starch is 89.7%.
Example 3
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of raw material non-steamed white spirit is characterized by comprising the following steps:
(1) pretreatment of raw materials: repeatedly washing 90 parts of sorghum raw material, crushing in a crusher, and then adding water to soak for 1.5 days to form a raw material mixed solution;
(2) pulping raw materials: placing the mixed solution of the raw materials into a beater, adding a proper amount of water, and beating into slurry;
(3) enzymolysis: adding 4 parts of alpha-amylase and 0.08 part of beta-orange aldehyde into the slurry, heating to 85 ℃ after adding the amylase, reacting for 1.5h, adding 0.3 part of D-mannitol and 0.4 part of dimethyl succinate, and heating to 110 ℃ to obtain gelatinized slurry;
(4) fermentation: adding yeast into the raw slurry liquid after enzymolysis for fermentation, adding yeast at 45 ℃ for fermentation for 3d, fermenting until the alcoholic strength reaches 16% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the fermented raw materials for dilution, heating, distilling to collect liquor until the alcohol content is 50% (V), discharging, and collecting liquor with strong fragrance, wherein the total starch utilization rate reaches 80.6%, and the liquor conversion rate of the utilized starch is 88.0%.
Example 4
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of raw material non-steamed white spirit is characterized by comprising the following steps:
(1) pretreatment of raw materials: repeatedly washing 90 parts of sorghum raw material, crushing in a crusher, and then adding water to soak for 1.5 days to form a raw material mixed solution;
(2) pulping raw materials: placing the mixed solution of the raw materials into a beater, adding a proper amount of water, and beating into slurry;
(3) enzymolysis: adding 4 parts of alpha-amylase and 0.08 part of beta-orange aldehyde into the slurry, heating to 85 ℃ after adding the amylase, reacting for 1.5h, adding 0.4 part of dimethyl succinate, and heating to 110 ℃ to obtain gelatinized slurry;
(4) fermentation: adding yeast into the raw slurry liquid after enzymolysis for fermentation, adding yeast at 45 ℃ for fermentation for 3d, fermenting until the alcoholic strength reaches 16% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the fermented raw materials for dilution, heating, distilling to collect liquor until the alcohol content is 50% (V), discharging, and collecting liquor with strong fragrance, wherein the total starch utilization rate reaches 68.2%, and the liquor conversion rate of the utilized starch is 78.8%.
Example 5
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of raw material non-steamed white spirit is characterized by comprising the following steps:
(1) pretreatment of raw materials: repeatedly washing 90 parts of sorghum raw material, crushing in a crusher, and then adding water to soak for 1.5 days to form a raw material mixed solution;
(2) pulping raw materials: placing the mixed solution of the raw materials into a beater, adding a proper amount of water, and beating into slurry;
(3) enzymolysis: adding 4 parts of alpha-amylase and 0.08 part of beta-orange aldehyde into the slurry, adding the amylase, heating to 85 ℃, reacting for 1.5h, adding 0.3 part of D-mannitol, and heating to 110 ℃ to obtain gelatinized slurry;
(4) fermentation: adding yeast into the raw slurry liquid after enzymolysis for fermentation, adding yeast at 45 ℃ for fermentation for 3d, fermenting until the alcoholic strength reaches 16% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the fermented raw materials for dilution, heating, distilling to collect liquor until the alcohol content is 50% (V), discharging, and collecting liquor with strong fragrance, wherein the total starch utilization rate reaches 67.6%, and the liquor conversion rate of the utilized starch is 75.2%.
Example 6
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of raw material non-steamed white spirit is characterized by comprising the following steps:
(1) pretreatment of raw materials: repeatedly washing 90 parts of sorghum raw material, crushing in a crusher, and then adding water to soak for 1.5 days to form a raw material mixed solution;
(2) pulping raw materials: placing the mixed solution of the raw materials into a beater, adding a proper amount of water, and beating into slurry;
(3) enzymolysis: adding 4 parts of alpha-amylase into the slurry, heating to 85 ℃ after adding the amylase, reacting for 1.5h, adding 0.3 part of D-mannitol and 0.4 part of dimethyl succinate, and heating to 110 ℃ to obtain gelatinized slurry;
(4) fermentation: adding yeast into the raw slurry liquid after enzymolysis for fermentation, adding yeast at 45 ℃ for fermentation for 3d, fermenting until the alcoholic strength reaches 16% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the fermented raw materials for dilution, heating, distilling to collect liquor until the alcohol content is 50% (V), discharging, and collecting liquor with strong fragrance, wherein the total starch utilization rate reaches 71.2%, and the liquor conversion rate of the utilized starch is 80.4%.
Example 7
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of raw material non-steamed white spirit is characterized by comprising the following steps:
(1) pretreatment of raw materials: repeatedly washing 90 parts of sorghum raw material, crushing in a crusher, and then adding water to soak for 1.5 days to form a raw material mixed solution;
(2) pulping raw materials: placing the mixed solution of the raw materials into a beater, adding a proper amount of water, and beating into slurry;
(3) enzymolysis: adding 4 parts of alpha-amylase into the slurry, heating to 85 ℃ after adding the amylase, reacting for 1.5h, and heating to 110 ℃ to obtain gelatinized slurry;
(4) fermentation: adding yeast into the raw slurry liquid after enzymolysis for fermentation, adding yeast at 45 ℃ for fermentation for 3d, fermenting until the alcoholic strength reaches 16% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the fermented raw materials for dilution, heating, distilling to collect liquor until the alcohol content is 50% (V), discharging, and collecting liquor with strong fragrance, wherein the total starch utilization rate reaches 60.1%, and the liquor conversion rate of the utilized starch is 71.1%.
Claims (9)
1. A preparation process of raw material non-steamed white spirit is characterized by comprising the following steps:
(1) pretreatment of raw materials: repeatedly washing raw materials, placing the raw materials into a crusher for crushing, and then adding water for soaking for a period of time to form raw material mixed liquor;
(2) pulping raw materials: placing the mixed solution of the raw materials into a beater, adding a proper amount of water, and beating into slurry;
(3) enzymolysis: adding amylase into the slurry for enzymolysis, liquefaction and gelatinization;
(4) fermentation: adding yeast into the raw slurry liquid after enzymolysis for fermentation;
(5) and (3) distillation: adding appropriate amount of water into the fermented raw materials for dilution, heating, distilling and receiving the wine until the alcohol content is 45-60% (V), and discharging.
2. The process for preparing raw material non-steamed white spirit according to claim 1, wherein the amylase in the step (3) is alpha-amylase.
3. The process for preparing raw material non-steamed white spirit according to claim 1, wherein the raw material in the step (1) is sorghum, and the raw material is added in an amount of 80-100 parts by weight.
4. The process for preparing raw material non-steamed white spirit as claimed in claim 1, wherein in step (3), 3-5 parts of amylase is added to 100 parts of raw materials, the mixture is heated to 80-90 ℃ after the amylase is added, and the temperature is raised to 100-120 ℃ after the reaction is carried out for 1-2 hours, so as to obtain gelatinized slurry.
5. The process for preparing raw material non-steamed white spirit according to claim 4, wherein the step (3) further comprises 0.2 to 0.5 parts by weight of D-mannitol, and the D-mannitol is added into the slurry after the amylase is added and the reaction is carried out for 1 to 2 hours under heating.
6. The process for preparing raw material non-steamed white spirit according to claim 1, wherein the step (3) further comprises 0.3 to 0.5 parts by weight of dimethyl succinate, and the dimethyl succinate and the D-mannitol are added together into the slurry.
7. The process for preparing raw material non-steamed white spirit according to claim 1, wherein the step (3) further comprises 0.05 to 0.1 parts by weight of β -citral, and the β -citral is added to the slurry together with amylase.
8. The process for preparing raw material non-steamed distilled spirit according to claim 1, wherein the step (4) is adding yeast to ferment for 2-4 days at 40-55 ℃, and the fermentation is finished.
9. The process for preparing raw material non-steamed white spirit according to claim 8, wherein the fermentation in the step (4) is finished until the alcoholic strength reaches 15-18% (V).
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| CN202010553097.4A CN111548880A (en) | 2020-06-17 | 2020-06-17 | Preparation process of raw material non-steamed white spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113930306A (en) * | 2021-09-22 | 2022-01-14 | 国投中鲁果汁股份有限公司 | Sorghum passion fruit raw material brewing method |
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2020
- 2020-06-17 CN CN202010553097.4A patent/CN111548880A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113930306A (en) * | 2021-09-22 | 2022-01-14 | 国投中鲁果汁股份有限公司 | Sorghum passion fruit raw material brewing method |
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Application publication date: 20200818 |
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