CN111909809A - Method for preparing selenium-rich white spirit with faint scent and strong scent - Google Patents
Method for preparing selenium-rich white spirit with faint scent and strong scent Download PDFInfo
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- CN111909809A CN111909809A CN202011022570.2A CN202011022570A CN111909809A CN 111909809 A CN111909809 A CN 111909809A CN 202011022570 A CN202011022570 A CN 202011022570A CN 111909809 A CN111909809 A CN 111909809A
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- 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 discloses a method for preparing selenium-rich white spirit with faint scent and strong fragrance, and belongs to the technical field of brewing. The method comprises (1) air drying high selenium-rich grain, removing impurities, and pulverizing; (2) 1250-1400 parts of water, 3.5-4 parts of distiller's yeast and 6-12 parts of compound esterifying enzyme are added into every 500 parts of grains and are uniformly stirred; (3) stirring for 2 times every day for the first 5 days, 2-3 minutes each time, stirring for 1 time every day for the next 5 days, 2-3 minutes each time, stopping stirring after 10 days, fermenting at 25-30 deg.C for 30-40 days, separating the liquid and the substance to obtain the final product. The invention adopts a simpler raw material liquid state fermentation method to prepare the selenium-rich white spirit with faint scent and strong fragrance, the white spirit is rich in selenium element, and the ethyl acetate and the ethyl hexanoate both reach the national standard grade 1 or above, the taste of the spirit body is soft, mellow and harmonious, the aftertaste is sweet, clean and clean, and the fragrance aftertaste is longer.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a method for preparing selenium-rich white spirit with faint scent and strong aroma.
Background
The alcohol and water in the white spirit account for 98 percent, and the rest 2 percent of the white spirit is some trace substances which are the sources of flavor substances of the white spirit. The different contents and proportions of the raw materials bring the differentiation of aroma, sauce aroma, faint scent and other flavors, and bring different tastes of sour, sweet, bitter, spicy and the like.
The strong aromatic Chinese spirits have the characteristics that: strong cellar aroma, sweet and sweet taste, coordinated aroma and long tail fragrance. The fen-flavor liquor has the characteristics that: pure fragrance, harmonious flavors, mellow, sweet and soft taste and clean aftertaste.
The main fragrance bodies with different fragrance types are as follows: aroma: ethyl caproate, ethyl butyrate; faint scent: ethyl acetate, ethyl lactate.
Esters are the most varied of fragrant substances and have the greatest effect on fragrance; the three types of ethyl acetate, ethyl lactate and ethyl caproate play a leading role, and other esters play a baking role in the aroma development process. The fragrance is released in the liquor at different strengths to form the compound fragrance of the liquor, and the main fragrance is set off to form the unique style of the liquor. The white spirit produced by the existing raw material liquid fermentation method and raw material distiller's yeast (cubic raw material liquid aroma-enhancing high-yield distiller's yeast and Angel raw material liquid distiller's yeast) is fragrant white spirit and does not contain ethyl caproate.
Selenium is a trace element necessary for human bodies, more than 80 countries and regions in the world are lack of selenium, and 72% of China is lack of selenium in counties (cities). Selenium can resist cancer and aging, inhibit 28 kinds of chronic diseases such as large neck disease, keshan disease, etc., and is known as 'fire of life', spirit protection of liver and tumor killer by scientists, and has special function for improving human eyesight.
At present, a method for preparing the selenium-rich white spirit with faint scent and strong aroma needs to be provided more simply.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for preparing selenium-rich white spirit with faint scent and strong aroma.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing selenium-rich white spirit with faint scent and strong scent, which comprises the following steps:
firstly, obtaining high selenium-rich grains: the selenium-rich leaf fertilizer can be used for producing various high selenium-rich grains with the selenium content of more than 1.6 milligrams per kilogram as wine brewing raw materials through bottom application (drip irrigation) or multiple spraying on leaf surfaces and absorption of crop roots, stems and leaves.
And secondly, fermenting by using a raw material liquid fermentation method: adding mineral water according to the proportion of adding 2.5-2.8 jin of water into each jin of grain, 3.5-4 g of liquid flavor-enhanced high-yield distiller's yeast or Angel raw material liquid distiller's yeast for cubic wine, and 6-12 g of compound esterifying enzyme. Activating cubic distiller's yeast with water containing white sugar (0.48 wt%) at 30 deg.C for 30-40 min, activating Angel raw material liquid distiller's yeast with warm water at 35 deg.C for 20-30 min, activating compound esterifying enzyme with warm water at 30 deg.C for 20-30 min, adding activated distiller's yeast and compound esterifying enzyme solution into high selenium-rich grain liquor, stirring for 2 times every day for the first 5 days, stirring for 1 time every day for 2-3 min for the next 5 days, stopping stirring after 10 days, sealing the opening of the fermentation tank with plastic film after stirring, fermenting for 30-40 days at 25-30 deg.C until the fermented liquid turns brown, and separating the liquid and liquid to obtain the final product.
Compared with the prior art, the invention has the following beneficial effects:
compared with a clinker solid state fermentation method, the method has the advantages of labor saving, energy saving, high liquor yield and the like (50-degree liquor in the prior brewing technology, the liquor yield is generally 52-55.9%), the liquor is rich in selenium element, the ethyl acetate and the ethyl caproate both reach the national standard level 1 or above, the liquor tastes soft, mellow, sweet and clean, and the aftertaste of the aroma is longer.
Drawings
FIG. 1 is a wine brewing flow chart of the present invention.
Detailed Description
Both the distiller's yeast and the compound esterases used in the following comparative examples and examples are commercially available products, wherein the compound esterases are produced by Jinan Ruifeng bioengineering Co.
Comparative example 1
The grain raw materials and the operation process which are the same as those in the example 1 are adopted to prepare the liquor, the raw material proportion is that 3.5 g of liquor cubic raw material liquid aroma-enhancing high-yield distiller's yeast is added to each kilogram of grain, the brewed 50-degree liquor is detected by the Xian national Union quality detection technology, company Limited, ethyl caproate is not detected, and the liquor does not contain ethyl caproate.
Comparative example 2
The grain raw materials and the operation process which are the same as those in the embodiment 1 are adopted to prepare the liquor, the raw material proportion is that 3.5 g of liquor cubic raw material liquid aroma-enhancing high-yield distiller's yeast and 4 g of compound esterifying enzyme are added into each kilogram of high selenium-enriched grain, the content of ethyl hexanoate in the brewed 50-degree liquor is 0.46 g per liter through Zhejiang Hongzhong Zhengzhen detection limited company, and the liquor contains the ethyl hexanoate but does not reach the primary standard of 0.6 g per liter of the strong aromatic liquor ethyl hexanoate.
Example 1
The embodiment provides a method for preparing selenium-rich white spirit with faint scent and strong aroma, which comprises the following steps:
the selenium-rich corn with the selenium content of more than 2.37 mg/kg is obtained by applying selenium leaf fertilizer on the bottom or spraying the selenium leaf fertilizer on the leaf surface for more than 3 times, the selenium-rich corn is selected and dried in the air, the impurities are removed, the corn is crushed and sieved by a 80-mesh sieve, mineral water is added according to the proportion that 2.5 jin of water is added to each jin of grain, 3.5 g of liquid aroma-enhancing high-yield distiller's yeast of wine raw material cube is added, 12 g of compound esterifying enzyme (activated by warm water with the temperature of about 30 ℃ for 30 minutes) is added into the raw materials to be uniformly stirred, the mixture is stirred for 2 times every 5 days, 2 minutes every 5 days later, 3 minutes every time, the stirring is stopped after 10 days, the mixture is fermented for 30 days under the condition of 25 ℃, the fermented grain liquid becomes tea brown, and the. The white spirit prepared by the embodiment is detected by Zhejiang Hongzheng detection Limited company that the content of ethyl acetate is 1.41 g/L, the content of ethyl caproate is 1.46 g/L, the content of selenium is 0.017 mg per kg, and the content of selenium reaches the selenium-rich content standard that the content of selenium per kg is 0.01-0.05 mg in 16 th liquor in Chinese food industry standard (trial) SB/ -2013-001. The content of ethyl acetate in the white spirit reaches the national top-grade standard of more than 0.6 g per liter, the content of ethyl caproate reaches the national top-grade standard of more than 1.2 g per liter, and the content of ethyl caproate is greater than the content of ethyl acetate, so the white spirit belongs to the strong and clear aromatic selenium-rich white spirit, and the wine yield reaches 61.2-64.5%, which is higher than the wine yield of 50-degree white spirit brewed by the conventional technology at present, and is 52.0-55.9%.
Example 2
The embodiment provides a method for preparing selenium-rich white spirit with faint scent and strong aroma, which comprises the following steps:
high selenium-enriched buckwheat with the selenium content of 1.99 mg/kg is obtained by spraying a selenium leaf fertilizer on 2 leaves (the selenium-enriched effect of the buckwheat sprayed with the selenium leaf fertilizer is obvious), the high selenium-enriched buckwheat is selected and dried in the air, the impurities are removed, the buckwheat is crushed and sieved by a 80-mesh sieve, mineral water is added according to the proportion that 2.8 jin of water is added to each jin of grain, 3.5 g of high-yield distiller yeast is flavored in a liquid state with a wine cube raw material, 8 g of compound esterifying enzyme (activated by warm water with the temperature of about 30 ℃ for 30 minutes) is put into the raw materials and stirred uniformly, 2 times are stirred every 5 days, 3 minutes are carried out each time, 1 time is stirred every 5 days, 2 minutes is carried out each time, stirring is stopped after 10 days, the mixture is fermented for 30 days under the condition of 28 ℃, the fermented grain liquid becomes tea, 50-degree white spirit prepared by separating and distilling brown liquid is detected by Jianghuanhong Zhehong Zheng detection Limited company, the selenium content is 0, the 16 th liquor selenium content in the selenium-rich food selenium content classification standard meets the requirement of 0.01-0.05 mg per kg; 1.32 g of ethyl acetate per liter, 1.13 g of ethyl caproate per liter, the ethyl acetate reaches the top grade standard of the national fen-flavor liquor of more than 0.6 g per liter, the ethyl caproate reaches the first grade standard of the national Luzhou-flavor liquor of more than 0.6 g per liter, the ethyl acetate content is greater than the ethyl caproate content, and the liquor belongs to the Qingzhou-Luzhou-flavor selenium-rich liquor.
Example 3
The embodiment provides a method for preparing selenium-rich white spirit with faint scent and strong aroma, which comprises the following steps:
spraying selenium leaf fertilizer on the leaf surface for more than 3 times to obtain high selenium-rich buckwheat with the selenium content of more than 3 mg/kg, selecting the high selenium-rich buckwheat, airing, removing impurities, crushing, sieving with a 80-mesh sieve, adding mineral water according to the proportion of adding 2.8 jin of water to each jin of grain, adding 3.5 g of liquid flavor-enhanced high-yield distiller's yeast with cubic wine raw material, adding 8 g of compound esterifying enzyme (activated by warm water with the temperature of about 30 ℃ for 30 minutes) into the raw materials, stirring for 2 times every day for the first 5 days, stirring for 3 minutes every time, stirring for 1 time every day for the next 5 days, stirring for 2 minutes every time, stopping stirring after 10 days, fermenting for 30 days at 28 ℃ until the fermented grain liquid turns dark brown, detecting 50-degree white spirit prepared by separating and distilling substance liquid by Zhejiang Hongzhong detection Limited company, wherein the selenium content is 0.048 mg per kg, the selenium content meets the requirements of Chinese food industry standard (trial) SB/T-2013-001, and the 16 th liquor selenium content in the selenium-rich food selenium content classification standard is 0.01-0.05 mg per kg; the content of ethyl acetate is 1.31 g per liter, the content of ethyl hexanoate is 1.13 g per liter, the ethyl acetate reaches the top grade standard of the national fen-flavor liquor with the content of ethyl acetate being more than 0.6 g per liter, the content of ethyl hexanoate reaches the national first grade standard with the content of ethyl hexanoate being more than 0.6 g per liter, and the ethyl acetate is more than the ethyl hexanoate, and the strong aromatic selenium-rich liquor belongs to the strong aromatic selenium-rich liquor
Example 4
The embodiment provides a method for preparing selenium-rich white spirit with faint scent and strong aroma, which comprises the following steps:
high selenium-rich corn, broom corn millet, wheat, sorghum and other grains with the selenium content of more than 1.6 mg/kg are obtained by applying selenium leaf fertilizer on the bottom or spraying the selenium leaf fertilizer on the leaf surface for more than 3 times, the high selenium-rich grains are carefully selected and dried, the impurities are removed, the grains are crushed and sieved by a 80-mesh sieve, mineral water, 3.5 g of Angel raw material liquid distiller's yeast and 9 g of compound esterifying enzyme (activated by warm water with the temperature of about 30 ℃ for 30 minutes) are added into the raw materials to be uniformly stirred, the raw materials are stirred for 2 times every 5 days, the raw materials are stirred for 3 minutes every 5 days, the raw materials are stirred for 1 time every 5 days, 2 minutes every time is stopped after 10 days, the raw materials are fermented for 30 days under the condition of 30 ℃ until the fermented grains become tea brown, 50-degree six-degree selenium-rich white spirit prepared by separating and distilling substance liquid is detected by Zhejiang Honghong Zhenghong detection Limited to contain 1.31 g of ethyl acetate, ethyl caproate, the selenium content is 0.018 mg per kg, and the selenium content meets the requirement of Chinese food industry standard (trial) SB/ -2013-001 item 16 wine selenium content of 0.01-0.05 mg per kg; the ethyl acetate reaches the national top grade standard of fen-flavor liquor of more than 0.6 g per liter, the ethyl caproate content reaches the national first grade standard of Luzhou-flavor liquor of more than 0.6 g per liter, and the ethyl acetate content is greater than the ethyl caproate content, so that the Luzhou-flavor selenium-enriched liquor belongs to the Luzhou-flavor liquor.
Example 5
The high selenium-rich buckwheat with the selenium content of more than 3 milligrams is obtained by spraying the selenium leaf surface fertilizer on the leaf surfaces for more than 3 times, and the high selenium-rich corn, broom corn millet, millet and sorghum are obtained by spraying the selenium leaf surface fertilizer on the roots or the leaf surfaces for more than 3 times. Airing and drying the high selenium-rich grains, removing impurities, crushing and sieving by a sieve of 80 meshes, wherein the buckwheat, the corn, the broom corn millet, the broomcorn millet, the millet and the sorghum are mixed according to the mass ratio of 15: 1: 1: 1: 1: 1, adding 2.6 jin of water into each jin of grain, 3.5 g of Angel distiller's yeast (activated for 20 minutes by warm water with 35 degrees), 10 g of compound esterifying enzyme (activated for 20 minutes by warm water with 30 degrees), then pouring the distiller's yeast and compound esterifying enzyme solution into the grain and water in sequence, stirring for 2 times every day in the first 5 days, stirring for 2 minutes every time, stirring for 1 time every day for 3 minutes in the next 5 days, stopping stirring after 10 days, fermenting for 30 days under the condition of 25 degrees, and distilling to obtain the six-grain selenium-rich white spirit with 50 degrees. The selenium content detected by Zhejiang Hongzheng detection Limited company is 0.048 mg per kg, the selenium content reaches the Chinese food industry standard (trial) SB/T-2013-; the liquor contains 1.34 g of ethyl acetate per liter, 1.28 g of ethyl caproate and 0.44 g of ethyl lactate per liter, the ethyl acetate reaches the national top-grade standard of more than 0.6 g per liter, the ethyl caproate content reaches the national top-grade standard of more than 1.2 g per liter, and the ethyl acetate content is greater than the ethyl caproate content, thus the liquor belongs to the clear and strong aromatic selenium-enriched liquor.
Example 6
The fermentation period in this example was 20 days, as in example 5.
The 50-degree white spirit prepared by the embodiment contains 0.76 g of ethyl acetate, 0.86 g of ethyl hexanoate and 0.42 g of ethyl lactate per liter, and the contents of the ethyl acetate and the ethyl hexanoate reach the national first-level standard through detection of Zhejiang Hongzhong detection Limited company, and the content of the ethyl hexanoate is greater than the content of the ethyl acetate, so that the white spirit belongs to a strong and fresh flavor type selenium-rich white spirit, has relatively light flavor, and is suitable for people with light taste to drink.
As can be seen from the comparison between examples 5 and 6, the contents of ethyl acetate and ethyl caproate showed an increasing trend as the fermentation time was increased, and therefore, the fermentation time was controlled to be 30 days or more.
From the above examples it can be seen that: during the process of brewing wine by liquid fermentation of raw materials, high selenium-rich grains are used, the raw material liquid distiller's yeast and the compound esterifying enzyme are used for compatibility fermentation to produce the fresh-dense and aromatic selenium-rich white spirit and the thick-dense and aromatic selenium-rich white spirit, when the compound esterifying enzyme dosage is 6-10 g per jin of grains, the fresh-dense and aromatic selenium-rich white spirit can be brewed under the condition of fermenting for 30-40 days, the ethyl acetate content reaches the national high-grade standard of more than 0.6 g per liter, the ethyl hexanoate content reaches the national high-grade standard of more than 0.6 g per liter, when the compound esterifying enzyme dosage is more than 12 g per jin of grains, the thick-dense and aromatic selenium-rich white spirit can be brewed under the condition of fermenting for 30-40 days, the ethyl acetate content reaches the national high-grade standard of more than 0.6 g per liter, and the ethyl hexanoate content reaches the national high-grade standard of more. The produced liquor is the selenium-rich white spirit with fresh and strong flavor or the selenium-rich white spirit with the fresh and strong flavor depending on the amount of the compound esterifying enzyme.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (8)
1. A manufacturing method of selenium-rich white spirit with faint scent and strong scent is characterized by comprising the following steps:
(1) drying the high selenium-rich grains, removing impurities, crushing and sieving;
(2) adding 1250 plus 1400 parts of water, 3.5-4 parts of distiller's yeast and 6-12 parts of compound esterifying enzyme into every 500 parts of high selenium-enriched grain, and uniformly stirring;
(3) stirring for 2 times every day for the first 5 days, 2-3 minutes each time, stirring for 1 time every day for the next 5 days, 2-3 minutes each time, stopping stirring after 10 days, fermenting at 25-30 deg.C for 30-40 days, separating the liquid and the substance to obtain the final product.
2. The method for preparing the fragrant and aromatic selenium-rich white spirit according to claim 1, wherein the high selenium-rich grains in the step (1) are crushed and sieved by a 80-mesh sieve.
3. The method for preparing the selenium-rich white spirit with the faint scent and the strong aroma according to claim 1, wherein the high selenium-rich grains in the step (1) are single grains or compound grains.
4. The method for preparing the selenium-enriched white spirit with the faint scent and the strong and aromatic flavor according to claim 1, wherein the distiller's yeast in the step (2) is a cubic raw material liquid flavor-enhanced high-yield distiller's yeast or Angel raw material liquid distiller's yeast.
5. The method for preparing the selenium-enriched white spirit with the faint scent and the strong and fragrant flavor according to claim 4, wherein the liquid flavor-enhanced high-yield distiller's yeast prepared from the cubic raw materials of the spirit in the step (2) is activated by white sugar water with the concentration of 28-32 degrees for 30-40 minutes and then added into high selenium-enriched grains.
6. The method for preparing QINGQIANG and QINGQIANG selenium-enriched Chinese spirits according to claim 4, wherein the Angel raw material liquid distiller's yeast in step (2) is activated with 34-36 degree warm water for 20-30 minutes and then added into the high selenium-enriched grains.
7. The method for preparing the selenium-enriched white spirit with the faint scent and the strong aroma simultaneously, according to the claim 1, is characterized in that the compound esterifying enzyme in the step (2) is activated by warm water with the temperature of 28-32 ℃ for 25-30 minutes and then added into high selenium-enriched grains.
8. The method for preparing the selenium-enriched white spirit with the faint scent and the strong aroma according to claim 1, wherein the fermentation temperature in the step (3) is 25-30 ℃.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112852572A (en) * | 2021-03-19 | 2021-05-28 | 丰宁涌丰玉米研究所有限公司 | Method for preparing selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine |
| CN115651793A (en) * | 2022-07-26 | 2023-01-31 | 丰宁涌丰玉米研究所有限公司 | Method for preparing fresh and strong flavor selenium-calcium-enriched procyanidine SOD wine |
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| CN108753524A (en) * | 2018-06-12 | 2018-11-06 | 安徽省金裕皖酒业有限公司 | A kind of brewage process of health type selenium-rich white wine |
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| CN112852572A (en) * | 2021-03-19 | 2021-05-28 | 丰宁涌丰玉米研究所有限公司 | Method for preparing selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine |
| CN115651793A (en) * | 2022-07-26 | 2023-01-31 | 丰宁涌丰玉米研究所有限公司 | Method for preparing fresh and strong flavor selenium-calcium-enriched procyanidine SOD wine |
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