CN111548881A - Preparation method of high-conversion-rate white spirit - Google Patents
Preparation method of high-conversion-rate white spirit Download PDFInfo
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- CN111548881A CN111548881A CN202010553098.9A CN202010553098A CN111548881A CN 111548881 A CN111548881 A CN 111548881A CN 202010553098 A CN202010553098 A CN 202010553098A CN 111548881 A CN111548881 A CN 111548881A
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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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- 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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Abstract
The invention provides a preparation method of white spirit with high conversion rate, which comprises the following steps: (1) pretreatment of raw materials: repeatedly washing the raw materials, and crushing in a crusher; (2) and (3) cooking: putting the crushed raw materials into a cooking machine for cooking; (3) enzymolysis: adding amylase into the cooked raw materials for enzymolysis, liquefaction and gelatinization; (4) saccharification and fermentation: adding a mould colony formed by paecilomyces variotii, aspergillus tubingensis and aspergillus kawachii into the raw materials subjected to enzymolysis, reacting for a period of time, and then adding saccharomycetes to form a mould-saccharomycetes fermentation colony system; (5) and (3) distillation: adding appropriate amount of water into the saccharified and 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 preparation method of white spirit with high fermentation efficiency, high wine yield and high conversion rate.
Description
Technical Field
The invention relates to the technical field of fermentation preparation of white spirit, in particular to a preparation method of white spirit with high conversion rate.
Background
Chinese liquor is well known, and the diversity of brewing microorganisms and the catalysis of enzyme production to substrates are the basis for forming substances with various special flavors and even different fragrance types of the liquor. The systematic research on the diversity of the white spirit brewing microorganisms and the correlation among enzyme production and flavor substance formation has important significance on the clarification of the white spirit brewing mechanism and the improvement of the brewing process. The brewing microorganisms and enzyme systems not only influence the flavor of the white spirit, but also are key factors for improving the spirit yield, improving the quality and increasing the conversion rate of the white spirit.
Most of white spirits are saccharified and fermented by adopting Daqu as a saccharification leavening agent, but the conversion rate of starch converted into sugar in the traditional preparation method adopting Daqu fermentation is not high enough, and the conversion rate of subsequent Daqu saccharification fermentation is not high, so that the liquor yield of raw materials is low; moreover, only a single yeast is used for fermentation, so that the fermentation period is long and the production cost is high; moreover, starch needs to be prepared into sugar by an enzymatic hydrolysis method, starch milk needs to be heated and gelatinized in the process, the viscosity of the starch milk is very high in the heating and gelatinization process, the starch milk is unevenly distributed, so that enzymatic reaction is influenced, the conversion rate of the starch into glucose is reduced, and the alcohol yield of white spirit is finally influenced.
Therefore, a method for preparing white spirit with high fermentation efficiency, high yield and high conversion rate needs to be researched.
Disclosure of Invention
The invention aims to provide a preparation method of white spirit with high fermentation efficiency, high wine yield and high conversion rate.
The technical purpose of the invention is realized by the following technical scheme:
a preparation method of white spirit with high conversion rate comprises the following steps:
(1) pretreatment of raw materials: repeatedly washing the raw materials, and crushing in a crusher;
(2) and (3) cooking: putting the crushed raw materials into a cooking machine for cooking;
(3) enzymolysis: adding amylase into the cooked raw materials for enzymolysis, liquefaction and gelatinization;
(4) saccharification and fermentation: adding a mould colony formed by paecilomyces variotii, aspergillus tubingensis and aspergillus kawachii into the raw materials subjected to enzymolysis, reacting for a period of time, and then adding saccharomycetes to form a mould-saccharomycetes fermentation colony system;
(5) and (3) distillation: adding appropriate amount of water into the saccharified and 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 a thermostable amylase.
As a further setting of the invention, the raw material in the step (1) is sorghum or corn, 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), the cooked raw materials are added with water to prepare the slurry, 2-3 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 setting of the invention, the slurry also comprises 0.3 to 0.5 portion of succinic acid monoglyceride in parts by weight, and the succinic acid monoglyceride is added into the slurry after the amylase is added and the heating reaction is carried out for 1 to 2 hours.
As a further configuration of the present invention, the mold colony system of step (4) further comprises 0.3 to 0.5 parts of D-mannitol, which is added in step (3) together with Paecilomyces variotii, Aspergillus tubingensis, and Aspergillus kawachii.
The invention is further provided with 1 to 3 parts of paecilomyces variotii, 0.5 to 1 part of aspergillus tubingensis and 0.5 to 1.5 parts of aspergillus kawachii by weight.
As a further arrangement of the invention, the step (4) is added with the fungus strain, the reaction is carried out for 20-30min at 40-55 ℃, then the yeast is added for fermentation for 2-4d, and the fermentation is finished.
As a further arrangement of the invention, the step (4) of fermentation is finished until the alcoholic strength reaches 15-18% (V).
The invention has the beneficial effects that:
1. the liquor preparation process of the invention has a multi-colony ecological system composed of a plurality of moulds and saccharomycetes, and improves the saccharification and fermentation efficiency of the liquor together, wherein the paecilomyces variotii, aspergillus tubingensis, aspergillus kawachii and saccharomycetes are adopted to form a sealed fermentation system of the liquor together, the liquor yield of the liquor can be improved by adopting an added pure mould group, the three moulds can mutually promote and secrete more amylase and protease, the enzymolysis reaction efficiency of starch and the subsequent saccharification efficiency are improved, macromolecular substances such as starch, protein and the like are simultaneously degraded to provide substrates for the growth and fermentation of the yeast, the yeast converts the substrates and the like into ethanol and flavor substances, the liquor yield of the liquor fermentation is finally improved together, and the three mould systems can also produce propylene glycol fatty acid ester, can promote the reaction activity of the saccharomycetes, and improve the fermentation efficiency of the saccharomycetes, the fermentation period is shortened, and the production cost is reduced.
2. According to the invention, high-temperature resistant amylase is adopted to carry out enzymolysis on the cooked sorghum and corn raw materials to a certain degree before saccharification and fermentation, then a saccharification and fermentation colony system is added to carry out further starch enzymolysis and conversion on the raw materials, and saccharification and fermentation are carried out, so that the reaction degree of converting the starch into the glucose is improved, and the liquor yield of the white liquor is improved.
3. According to the invention, D-mannitol is also added in a saccharification fermentation colony system, and has more hydroxyl functional groups, so that hydrogen bonds in amylase can be broken, active sites in the amylase are more easily exposed, the activity of high-temperature resistant amylase in an enzymolysis step is improved, the high-temperature resistant amylase of a cooked raw material is activated in a saccharification process, the enzymolysis degree of starch is further improved, the activities of amylase and protease generated by mold are also improved, the conversion rate of starch into glucose is improved, and the liquor yield of white liquor is finally improved.
4. The succinic acid monoglyceride is added in the enzymolysis process, and when the starch milk needs to be heated and gelatinized in the enzymolysis process, the succinic acid monoglyceride can effectively reduce the viscosity of the starch paste, improve the distribution uniformity of the starch paste, effectively improve the enzymatic reaction and improve the conversion rate of the starch into the glucose.
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
A preparation method of white spirit with high conversion rate comprises the following steps:
(1) pretreatment of raw materials: repeatedly washing 80 parts of sorghum, and crushing in a crusher;
(2) and (3) cooking: putting the crushed sorghum into a cooking machine for cooking;
(3) enzymolysis: adding 1.6 parts of high-temperature resistant amylase into the cooked raw materials, heating to 80 ℃ after adding the amylase, reacting for 1h, adding 0.3 part of succinic acid monoglyceride, heating to 100 ℃, and performing enzymolysis, liquefaction and gelatinization to obtain gelatinized slurry;
(4) saccharification and fermentation: adding 1 part of paecilomyces variotii, 0.5 part of aspergillus tubingensis, 0.5 part of aspergillus kawachii and 0.3 part of D-mannitol into the raw materials subjected to enzymolysis to form a mould bacterial colony, reacting for a period of time, adding saccharomycetes to form a mould-saccharomycetes fermentation bacterial colony system, reacting for 20min at 40 ℃, adding saccharomycetes to ferment for 2D until the alcoholic strength reaches 15% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the saccharified and fermented raw materials for dilution, heating, distilling and receiving liquor until the alcohol content is 45% (V), discharging, and obtaining the liquor with strong fragrance, wherein the utilization rate of the total starch reaches 82.6%, and the liquor yield conversion rate of the utilized starch is 92.4%.
Example 2
A preparation method of white spirit with high conversion rate comprises the following steps:
(1) pretreatment of raw materials: repeatedly washing 100 parts of corns, and then putting the corns into a crusher for crushing;
(2) and (3) cooking: putting the crushed corns into a cooking machine for cooking;
(3) enzymolysis: adding 3 parts of high-temperature resistant amylase into the cooked raw materials, heating to 90 ℃ after adding the amylase, reacting for 2 hours, adding 0.5 part of succinic acid monoglyceride, heating to 120 ℃, and performing enzymolysis, liquefaction and gelatinization to obtain gelatinized slurry;
(4) saccharification and fermentation: adding 3 parts of paecilomyces variotii, 1 part of aspergillus tubingensis, 1.5 parts of aspergillus kawachii and 0.5 part of D-mannitol into the raw materials subjected to enzymolysis to form a mould bacterial colony, reacting for a period of time, adding saccharomycetes to form a mould-saccharomycetes fermentation bacterial colony system, reacting for 30min at 55 ℃, adding saccharomycetes, fermenting for 4D until the alcoholic strength reaches 18% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the saccharified and fermented raw materials for dilution, heating, distilling and receiving liquor until the alcohol content is 60% (V), discharging, and obtaining the liquor with strong fragrance, wherein the utilization rate of the total starch reaches 88.7%, and the liquor yield conversion rate of the utilized starch is 96.2%.
Example 3
A preparation method of white spirit with high conversion rate comprises the following steps:
(1) pretreatment of raw materials: repeatedly washing 90 parts of sorghum, and crushing in a crusher;
(2) and (3) cooking: putting the crushed sorghum into a cooking machine for cooking;
(3) enzymolysis: adding 2 parts of high-temperature resistant amylase into the cooked raw materials, adding the amylase, heating to 85 ℃, reacting for 1.5h, adding 0.4 part of succinic acid monoglyceride, heating to 110 ℃, and performing enzymolysis, liquefaction and gelatinization to obtain gelatinized slurry;
(4) saccharification and fermentation: adding 2 parts of paecilomyces variotii, 0.8 part of aspergillus tubingensis, 1.2 parts of aspergillus kawachii and 0.4 part of D-mannitol into the raw materials subjected to enzymolysis to form a mould bacterial colony, reacting for a period of time, adding saccharomycetes to form a mould-saccharomycetes fermentation bacterial colony system, reacting for 25min at 50 ℃, adding saccharomycetes, fermenting for 3D until the alcoholic strength reaches 16% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the saccharified and fermented raw materials for dilution, heating, distilling and receiving liquor until the alcohol content is 50% (V), discharging, and obtaining liquor with strong fragrance, wherein the total starch utilization rate reaches 86.1%, and the liquor yield conversion rate of the utilized starch is 95.2%.
Example 4
A preparation method of white spirit with high conversion rate comprises the following steps:
(1) pretreatment of raw materials: repeatedly washing 90 parts of sorghum, and crushing in a crusher;
(2) and (3) cooking: putting the crushed sorghum into a cooking machine for cooking;
(3) enzymolysis: adding 2 parts of high-temperature resistant amylase into the cooked raw materials, adding the amylase, heating to 85 ℃, reacting for 1.5h, heating to 110 ℃, and performing enzymolysis, liquefaction and gelatinization to obtain gelatinized slurry;
(4) saccharification and fermentation: adding 2 parts of paecilomyces variotii, 0.8 part of aspergillus tubingensis, 1.2 parts of aspergillus kawachii and 0.4 part of D-mannitol into the raw materials subjected to enzymolysis to form a mould bacterial colony, reacting for a period of time, adding saccharomycetes to form a mould-saccharomycetes fermentation bacterial colony system, reacting for 25min at 50 ℃, adding saccharomycetes, fermenting for 3D until the alcoholic strength reaches 16% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the saccharified and fermented raw materials for dilution, heating, distilling and receiving liquor until the alcohol content is 50% (V), discharging, and obtaining the liquor with strong fragrance, wherein the utilization rate of the total starch reaches 76.4%, and the liquor conversion rate of the utilized starch is 83.1%.
Example 5
A preparation method of white spirit with high conversion rate comprises the following steps:
(1) pretreatment of raw materials: repeatedly washing 90 parts of sorghum, and crushing in a crusher;
(2) and (3) cooking: putting the crushed sorghum into a cooking machine for cooking;
(3) enzymolysis: adding 2 parts of high-temperature resistant amylase into the cooked raw materials, adding the amylase, heating to 85 ℃, reacting for 1.5h, adding 0.4 part of succinic acid monoglyceride, heating to 110 ℃, and performing enzymolysis, liquefaction and gelatinization to obtain gelatinized slurry;
(4) saccharification and fermentation: adding 2 parts of paecilomyces variotii, 0.8 part of aspergillus tubingensis and 1.2 parts of aspergillus kawachii into the raw materials subjected to enzymolysis to form a mold colony, reacting for a period of time, adding yeast to form a mold-yeast fermentation colony system, reacting for 25min at 50 ℃, adding yeast to ferment for 3d, fermenting until the alcoholic strength reaches 16% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the saccharified and fermented raw materials for dilution, heating, distilling and receiving liquor until the alcohol content is 50% (V), discharging, and obtaining liquor with strong fragrance, wherein the total starch utilization rate reaches 72.6%, and the liquor yield conversion rate of utilized starch reaches 81.5%.
Example 6
A preparation method of white spirit with high conversion rate comprises the following steps:
(1) pretreatment of raw materials: repeatedly washing 90 parts of sorghum, and crushing in a crusher;
(2) and (3) cooking: putting the crushed sorghum into a cooking machine for cooking;
(3) enzymolysis: adding 2 parts of high-temperature resistant amylase into the cooked raw materials, adding the amylase, heating to 85 ℃, reacting for 1.5h, heating to 110 ℃, and performing enzymolysis, liquefaction and gelatinization to obtain gelatinized slurry;
(4) saccharification and fermentation: adding 2 parts of paecilomyces variotii, 0.8 part of aspergillus tubingensis and 1.2 parts of aspergillus kawachii into the raw materials subjected to enzymolysis to form a mold colony, reacting for a period of time, adding yeast to form a mold-yeast fermentation colony system, reacting for 25min at 50 ℃, adding yeast to ferment for 3d, fermenting until the alcoholic strength reaches 16% (V), and finishing fermentation;
(5) and (3) distillation: adding appropriate amount of water into the saccharified and fermented raw materials for dilution, heating, distilling and receiving liquor until the alcohol content is 50% (V), discharging, and obtaining liquor with strong fragrance, wherein the utilization rate of total starch reaches 51.3%, and the liquor conversion rate of utilized starch is 71.4%.
Claims (9)
1. The preparation method of the white spirit with high conversion rate is characterized by comprising the following steps:
(1) pretreatment of raw materials: repeatedly washing the raw materials, and crushing in a crusher;
(2) and (3) cooking: putting the crushed raw materials into a cooking machine for cooking;
(3) enzymolysis: adding amylase into the cooked raw materials for enzymolysis, liquefaction and gelatinization;
(4) saccharification and fermentation: adding a mould colony formed by paecilomyces variotii, aspergillus tubingensis and aspergillus kawachii into the raw materials subjected to enzymolysis, reacting for a period of time, and then adding saccharomycetes to form a mould-saccharomycetes fermentation colony system;
(5) and (3) distillation: adding appropriate amount of water into the saccharified and fermented raw materials for dilution, heating, distilling and receiving the wine until the alcohol content is 45-60% (V), and discharging.
2. The method for preparing high-conversion-rate white spirit according to claim 1, wherein the amylase in the step (3) is a high-temperature resistant amylase.
3. The method for preparing high-conversion-rate white spirit according to claim 1, wherein the raw material in the step (1) is sorghum or corn, and the raw material is added in an amount of 80-100 parts by weight.
4. The method for preparing distilled spirit with high conversion rate as claimed in claim 1, wherein in the step (3), the cooked raw materials are added with water to prepare the slurry, 2-3 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 to obtain gelatinized slurry.
5. The method for preparing the white spirit with the high conversion rate according to claim 4, characterized by further comprising 0.3 to 0.5 parts by weight of succinic acid monoglyceride, wherein the succinic acid monoglyceride is added into the slurry after the heating reaction of amylase is added for 1 to 2 hours.
6. The method according to claim 1, wherein the mold colony system of step (4) further comprises D-mannitol in an amount of 0.3-0.5 parts, and the D-mannitol is added in step (3) together with Paecilomyces variotii, Aspergillus tubingensis, and Aspergillus kawachii.
7. The method for preparing high-conversion-rate white spirit according to claim 1, wherein the paecilomyces variotii is 1 to 3 parts, the aspergillus tubingensis is 0.5 to 1 part, and the aspergillus kawachii is 0.5 to 1.5 parts by weight.
8. The method for preparing high conversion ratio white spirit according to claim 1, wherein the yeast is added after the step (4) of adding the mold fungus to react for 20-30min at 40-55 ℃ and then the yeast is added to ferment for 2-4d, and the fermentation is finished.
9. The method for preparing the white spirit with the high conversion rate according to the claim 8, wherein the fermentation in the step (4) is finished until the alcoholic strength reaches 15-18% (V).
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| CN202010553098.9A CN111548881A (en) | 2020-06-17 | 2020-06-17 | Preparation method of high-conversion-rate white spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114891648A (en) * | 2022-06-20 | 2022-08-12 | 湖北白云边酒业股份有限公司 | Paecilomyces variotii, composition and application thereof |
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2020
- 2020-06-17 CN CN202010553098.9A patent/CN111548881A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114891648A (en) * | 2022-06-20 | 2022-08-12 | 湖北白云边酒业股份有限公司 | Paecilomyces variotii, composition and application thereof |
| CN114891648B (en) * | 2022-06-20 | 2023-08-15 | 湖北白云边酒业股份有限公司 | Paecilomyces variotii, composition and application thereof |
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