CN112063468A - Maotai-flavor liquor stacking saccharification method and production method thereof - Google Patents
Maotai-flavor liquor stacking saccharification method and production method thereof Download PDFInfo
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- CN112063468A CN112063468A CN202011021734.XA CN202011021734A CN112063468A CN 112063468 A CN112063468 A CN 112063468A CN 202011021734 A CN202011021734 A CN 202011021734A CN 112063468 A CN112063468 A CN 112063468A
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 241001270131 Agaricus moelleri Species 0.000 claims abstract description 37
- 235000014101 wine Nutrition 0.000 claims description 17
- 239000004576 sand Substances 0.000 claims description 10
- 235000019996 baijiu Nutrition 0.000 claims 2
- 230000008569 process Effects 0.000 abstract description 10
- 244000005700 microbiome Species 0.000 abstract description 8
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 238000003825 pressing Methods 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000010586 diagram Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000015096 spirit Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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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
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Abstract
The invention discloses a method for stacking and saccharifying Maotai-flavor liquor and a production method thereof, wherein when fermented grains are subjected to stacking and saccharifying treatment, a stack is in a flat-top conical shape, the stack height is 1.5-2.5 m, and the diameter of the stack bottom is 3.5-3.8 m, so that a flat-top saccharifying stack is formed, and then subsequent treatment is carried out. According to the method, the original 'top-type' saccharification heap process is improved into the 'flat-top-type' saccharification heap process, and the whole saccharification heap is in a flat-top state after being thrown, so that the downward-pressing impact force on the existing fermented grains in the saccharification heap is reduced, the internal structure of the saccharification heap is changed from compact to loose, the growth, the propagation and the metabolism of brewing microorganisms are facilitated, and the yield and the quality of the Maotai-flavor liquor base are improved finally.
Description
Technical Field
The invention relates to the field of temperature field structures of crystal growing furnaces, in particular to a method for stacking and saccharifying Maotai-flavor liquor and a production method thereof.
Background
In the brewing production of the Maotai-flavor liquor, fermented grains need to be stacked and saccharified after being subjected to production procedures of stewing, gelatinization, yeast adding, spreading, drying in the air and the like, the stacking duration is different according to different conditions of climatic environment, microbial population, fermented grains and the like, the average duration is about 72 hours, and the compactness of the whole structure of a saccharified stack greatly influences the quality and the effect of stacked saccharified fermentation.
Traditional "pinnacle" formula saccharification is piled, adopt artifical shovel wine unstrained spirits into bridge crane grab bucket, the grab bucket promotes to the saccharification heap top, lose from heap top central point and put the nature landing, it all can have the wine unstrained spirits to have produced great holding down force to the saccharification heap to put the wine unstrained spirits to lift each time, so that the saccharification heap inner structure is too inseparable, be unfavorable for the promotion of fermentation quality, and "pinnacle" formula saccharification heap whole surface area is little, just little with the area of contact of microorganism in the environment, be unfavorable for the microorganism in the net twine environment to act on the wine unstrained spirits.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the method for stacking and saccharifying the Maotai-flavor liquor and the production method thereof are provided, the original 'tip type' saccharification pile process is improved into the 'flat top type' saccharification pile process, the whole body is in a flat top state after being thrown, so that the downward pressing impact force on the fermented grains in the saccharification pile is reduced, the internal structure of the saccharification pile is changed from compact to loose, the growth, the propagation and the metabolism of brewing microorganisms are facilitated, and the yield and the quality of the Maotai-flavor liquor are finally improved.
The technical scheme adopted by the invention is as follows: a stacking saccharification method of Maotai-flavor liquor is characterized in that when stacking saccharification treatment is carried out on fermented grains, a stack is in a flat-top conical shape, the stack height is 1.5-2.5 m, and the stack bottom diameter is 3.5-3.8 m, so that a flat-top saccharification stack is formed, and then subsequent treatment is carried out.
In the invention, when fermented grains are piled up, the fermented grains are released along the outer edge of the top of the flat top of the saccharification pile so as to avoid causing excessive downward pressure on the fermented grains at the bottom of the saccharification pile and facilitate forming the loose and uniform flat-top saccharification pile.
Furthermore, in order to better exert the technical effect of the 'flat-top' type saccharification heap, the ratio of the diameter of the flat-top of the saccharification heap to the diameter of the heap bottom is (54-56): 100, preferably (54.5-55.6): 100, more preferably 55.4: 100.
in the invention, the production process of the Maotai-flavor liquor is special, and the Maotai-flavor liquor can complete a brewing period only after going through rounds of sand feeding, brown sand, primary liquor, secondary liquor, tertiary liquor, quartic liquor, quintic liquor, sextic liquor, heptatic liquor and the like, in order to obtain high-quality and high-yield products in the stacking saccharification stage, the sand feeding stacking saccharification time is not less than 30 hours, the brown sand stacking saccharification time is not less than 40 hours, the stacking saccharification time from one liquor to seven liquor is not less than 72 hours, and the specific time is adjusted at any time according to the temperature change of four seasons.
In the present invention, the temperature of saccharification is in the range of 40 to 65 ℃ in the bulk saccharification. Further, before stacking and saccharifying, the stacking temperature of fermented grains of the secondary wine is 20-28 ℃ after sand feeding, and the stacking temperature of fermented grains of the third wine to the seventh wine is 25-28 ℃ or flat ground temperature.
The invention also comprises a production method of the Maotai-flavor liquor, which comprises the step of stacking and saccharifying the fermented grains and is characterized in that the fermented grains are stacked and saccharified according to the stacking and saccharifying method.
Furthermore, during stacking saccharification, the capacity of a saccharification pile is 18-23 caldron/pile, and the capacity of the caldron is 800-950 kg/caldron.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that: according to the invention, the original ' tip-type ' saccharification reactor process is improved into a ' flat-top ' saccharification reactor process, the reactor is in a flat-top state after being thrown, the internal structure of the obtained ' flat-top ' saccharification reactor is looser than that of the ' tip-type saccharification reactor, the quality improvement of the saccharification reactor in the aerobic fermentation link is facilitated, namely the surface area of the saccharification reactor is increased and the internal structure is loosened, the growth, the propagation and the metabolism of brewing microorganisms are facilitated, the temperature of the saccharification reactor is uniformly and rapidly increased, the height of the saccharification reactor is reduced, the diameter of the bottom of the saccharification reactor is increased, the integral downward pressure of the upper fermented grains in the saccharification reactor on the bottom of the fermented grains is reduced, the loosening of the saccharification reactor is uniform, the comprehensive penetration of the microorganisms and the stacking saccharification fermentation in the aerobic link are facilitated, the fermentation of the fermented grains in the anaerobic environment is promoted, and the yield and.
Drawings
FIG. 1 is a schematic diagram of a conventional "peaked" type saccharification reactor structure;
FIG. 2 is a schematic diagram of a "flat-topped" saccharification bulk structure of the present invention;
FIG. 3 is a schematic diagram showing the structural parameters of a "steeple" type saccharification reactor and a "flat top" type saccharification reactor in comparison.
Detailed Description
The present invention will be described in detail below with reference to the accompanying drawings.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
A production process of Maotai-flavor liquor by flat-top saccharification reactor comprises the following steps:
s1, after the fermented grains are subjected to production processes of stewing, gelatinization, starter addition, spreading and airing and the like, the fermented grains enter a stacking saccharification process;
s2, before stacking and saccharifying, stacking the fermented grains at the temperature: the stacking temperature of the fermented grains from the sand feeding to the secondary wine is 20-28 ℃, and the stacking temperature of the fermented grains from the third wine to the seventh wine is 25-28 ℃ or the temperature of the flat ground;
s3, when stacking and saccharifying, the stack is in a flat-top conical shape, the thickness is uniform, the stack height is about 1.5-2.5 m, the stack bottom diameter is about 3.5-3.8 m, a flat-top saccharification stack is formed, and the ratio of the diameter of the flat-top of the saccharification stack to the diameter of the stack bottom is (54-56): 100, the capacity of the saccharification heap is 18-23 caldrons/heap, and the capacity of the caldron is 800-;
s4, stacking and saccharifying later, wherein the saccharifying temperature is kept in the range of 40-65 ℃, and the saccharifying time is as follows: the sand dropping stacking saccharification time is not less than 30h, the stacking saccharification time is not less than 40h, and the stacking saccharification time from one wine to seven wines is not less than 72 h.
In the above, when the fermented grains are piled up, the fermented grains are released along the outer edge of the top of the flat top of the saccharification pile, the fermented grains are released along the circular plane of the top of the saccharification pile uniformly and slowly in each lifting and releasing process, namely, the fermented grains are manually shoveled into grab bucket equipment of a bridge crane, personnel control equipment lifts the grab bucket to the top of the saccharification pile, the grab bucket is slowly opened, the fermented grains in the grab bucket are uniformly and flatly paved on the circular plane of the top of the pile until the saccharification pile is released, and the top of the pile is cleaned and leveled in an artificial assistance mode. In the process, if fermented grains are stacked and released unevenly, the temperature of the whole saccharification pile is increased unevenly, or internal faults occur, and the like, so that the uniform release and the consistent thickness of the stacked fermented grains need to be ensured.
Further, as shown in fig. 1 and 2, fig. 1 is a schematic diagram of a conventional "tip" type saccharification reactor, and the reactor is stacked in the following manner: manually shoveling the fermented grains into a grab bucket of a bridge crane, lifting the grab bucket to the top of a saccharification pile, releasing from the center point of the top of the pile, naturally sliding, and making the whole body in a sharp-top state after losing the pile, wherein FIG. 2 is a structural schematic diagram of the flat-top saccharification pile, and the piling mode is as follows: the fermented grains are shoveled into a grab bucket device of a bridge crane, the grab bucket is lifted to the top of the saccharification pile, the grab bucket is slowly opened, the fermented grains in the grab bucket are uniformly and flatly paved on a circular plane at the top of the pile, the whole saccharified pile is in a flat-top state after being thrown, and the fermented grains are obtained by comparing the piling mode with the structural shape of the whole saccharification pile.
Further, as shown in fig. 3, under the condition of stack-specified retort number, the structural parameters of the "tip" type saccharification reactor and the "flat top" type saccharification reactor are compared as follows: the ground radius of the flat-top reactor is larger than the bottom radius of the sharp-top reactor, and the change of the bus L is not obvious after calculation, wherein the dotted line represents the flat-top type saccharification reactor, and the solid line represents the sharp-top type saccharification reactor. According to the surface area formula S of the cone, pi RL, the surface area of the flat-top reactor is slightly larger, the bus of the flat-top reactor in actual production is relatively gentle and tends to be spherical, and the actual area is relatively larger, so that the surface area of the flat-top reactor is larger than that of the sharp-top reactor, the larger contact area is more beneficial to the enrichment of brewing microorganisms in the environment, and the quality of the stacked saccharification fermentation is further improved.
In the present invention, in order to better illustrate the relative advantages of the "flat top" type mash tun and the "steeple top" type mash tun, the inventors performed a production test comparison of the "flat top" type mash of kaoliang spirit in a Maotai-flavor type lang spirit production plant, and finally obtained the data of tables 1 and 2 (except for different stacking and saccharifying modes, the other conditions were the same):
TABLE 1 statistics of liquor production in retort (kg)
TABLE 2 results of physicochemical data measurements of production test teams
From tables 1 and 2, the whole yield of the wine of the flat-top saccharification pile is higher than that of the tip saccharification pile, and from the view of physicochemical data, the difference between the flat-top saccharification pile and the tip saccharification pile in the aspects of moisture, acidity and residual starch is not great, but the residual sugar content is averagely higher than that of the tip saccharification pile by 0.26 percent, so that the saccharification and fermentation effect of the flat-top saccharification pile is better than that of the tip saccharification pile. Meanwhile, in the process of saccharification heap stacking, the physical and chemical actions of microorganisms on the saccharification heap, the saccharification effect (mainly embodied in the residual sugar data of fermented grains) and the comparison of the yield and the quality of the raw wine are better than those of the 'top' type saccharification heap stacking method.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (8)
1. A stacking saccharification method of Maotai-flavor liquor is characterized in that when stacking saccharification treatment is carried out on fermented grains, a stack is in a flat-top conical shape, the stack height is 1.5-2.5 m, and the stack bottom diameter is 3.5-3.8 m, so that a flat-top saccharification stack is formed, and then subsequent treatment is carried out.
2. The method for stacking and saccharifying Maotai-flavor Baijiu according to claim 1, wherein fermented grains are released along the outer edge of the top of the flat top of the saccharification pile when the fermented grains are stacked.
3. The method for stacking and saccharifying Maotai-flavor liquor according to claim 2, wherein the ratio of the diameter of the top of the flat top of the saccharification pile to the diameter of the pile bottom is (54-56): 100.
4. the method for stacking and saccharifying Maotai-flavor liquor according to claim 3, wherein the stacking and saccharifying time for sand is not less than 30h, the stacking and saccharifying time for brown sand is not less than 40h, and the stacking and saccharifying time from one liquor to seven liquor is not less than 72 h.
5. The method for stacking saccharification of Maotai-flavor liquor of claim 4, wherein the saccharification temperature is in the range of 40-65 ℃ during stacking saccharification.
6. The method for stacking and saccharifying Maotai-flavor Baijiu according to claim 5, wherein the stacking temperature of fermented grains from sand feeding to the second wine is 20-28 ℃ and the stacking temperature of fermented grains from the third wine to the seventh wine is 25-28 ℃ or flat temperature before stacking and saccharifying.
7. A method for producing Maotai-flavor liquor, comprising a step of stacking and saccharifying fermented grains, characterized in that the stacking and saccharifying of the fermented grains are carried out according to the stacking and saccharifying method of any one of claims 1 to 6.
8. The method for producing Maotai-flavor liquor according to claim 7, wherein during stacking saccharification, the saccharification pile capacity is 18-23 caldron/caldron, and the caldron capacity is 800-950 kg/caldron.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113755290A (en) * | 2021-09-08 | 2021-12-07 | 四川郎酒股份有限公司 | Maotai-flavor flavoring wine and preparation method thereof |
| CN114276881A (en) * | 2022-01-21 | 2022-04-05 | 普瑞特机械制造股份有限公司 | System process for spreading, cooling and stacking sauce-flavor liquor |
| CN115093909A (en) * | 2022-06-30 | 2022-09-23 | 四川轻化工大学 | Stacking saccharification process of high-yield and high-quality Maotai-flavor liquor |
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|---|---|---|---|---|
| CN108315167A (en) * | 2018-05-08 | 2018-07-24 | 四川古蔺仙潭酒厂有限公司 | A kind of two-sided heap fermentation technique of Maotai-flavor liquor, wine-making technology and its Maotai-flavor liquor of preparation |
| CN110484397A (en) * | 2019-09-02 | 2019-11-22 | 浙江老掌柜酒业有限公司 | A kind of small molecule process for brewing white liquor of Maotai flavor |
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- 2020-09-25 CN CN202011021734.XA patent/CN112063468A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315167A (en) * | 2018-05-08 | 2018-07-24 | 四川古蔺仙潭酒厂有限公司 | A kind of two-sided heap fermentation technique of Maotai-flavor liquor, wine-making technology and its Maotai-flavor liquor of preparation |
| CN110484397A (en) * | 2019-09-02 | 2019-11-22 | 浙江老掌柜酒业有限公司 | A kind of small molecule process for brewing white liquor of Maotai flavor |
Non-Patent Citations (1)
| Title |
|---|
| 郭辉祥等: "浓香型白酒酿造工艺生态性的甄别与剖析" * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113755290A (en) * | 2021-09-08 | 2021-12-07 | 四川郎酒股份有限公司 | Maotai-flavor flavoring wine and preparation method thereof |
| CN113755290B (en) * | 2021-09-08 | 2023-05-16 | 四川郎酒股份有限公司 | Soy sauce flavor type flavoring wine and preparation method thereof |
| CN114276881A (en) * | 2022-01-21 | 2022-04-05 | 普瑞特机械制造股份有限公司 | System process for spreading, cooling and stacking sauce-flavor liquor |
| CN115093909A (en) * | 2022-06-30 | 2022-09-23 | 四川轻化工大学 | Stacking saccharification process of high-yield and high-quality Maotai-flavor liquor |
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