CN112175766A - Method for making fermented white spirit by low-temperature concentration - Google Patents

Abstract

The invention aims to overcome the technical defects and provides a method for preparing fermented liquor by low-temperature concentration, which comprises the following steps: s1, crushing raw materials to 70-80 meshes, adding 3-4 times of sterile clear water into a saccharification pot, heating, adding amylase into the mixed raw materials into a fermentation tank according to 0.7% ml of solid raw materials, heating to 80-100 ℃, keeping for 30min, then heating to 100 ℃, keeping for 30min, then reducing the temperature to 40-60 ℃, adding glucoamylase into the mixed raw materials according to 0.7% of the added raw materials, keeping for 60min, then adding protease, keeping for 60min, heating to 100 ℃, keeping for 40-60 min, simultaneously detecting the sugar degree and iodine reaction detection, then reducing the temperature to 27 ℃, and preparing for inoculation and fermentation, the invention ensures that no gas and liquid leakage occurs in the production process, not only protects the environment, but also saves energy, realizes 100% conversion and utilization of the raw materials, completely performs the fermentation process in a closed environment, and realizes controllability of the fermentation process, not only achieves pure fermentation, but also can inhibit the generation of harmful substances in the fermentation process, and ensures the safety of food production.

Description

Method for making fermented white spirit by low-temperature concentration

Technical Field

The invention particularly relates to a method for making fermented white spirit by low-temperature concentration.

Background

Drinking is a way for people to enjoy life, and Chinese drinking does not sacrifice health and has the quality problem of Chinese liquor products. After the Chinese white spirit is subjected to solid state fermentation, a product is extracted by adopting high-temperature gas distillation, which is commonly called as 'distilled spirit', organic matters in fermentation raw materials are completely discarded in the distillation extraction process, and a small part of the organic matters are gasified at high temperature, so that the quality of the Chinese white spirit is the alcohol and the water. After being drunk by consumers, the beverage brings no benefits to the body except for the 'addiction' of the wine, and in turn, frequent drinking can bring irreversible damage to the health of the body. According to the report of the disease prevention and control center in China, the cardiovascular and cerebrovascular diseases, liver diseases and tumor diseases caused by drinking Chinese liquor directly or indirectly account for more than 37 percent of the citizens in China. Because the traditional Chinese white spirit is prepared by performing solid state fermentation on raw materials and then obtaining a product by adopting a high-temperature distillation method, the traditional Chinese white spirit has the advantages that the alcohol content of the fermented white spirit can be improved, and the defects that the raw materials and active substances (polypeptide, amino acid, vitamin, trace elements and the like) generated by microorganisms are completely lost or vaporized in the fermentation process, the obtained product is only alcohol and water, the in vivo enzyme substances are seriously consumed in the beverage prepared by frequently drinking alcohol by a human body, and the human body can cause low immunity and irreversible damage to the human body if the production amount of the in vivo enzyme substances is reduced or the in vivo enzyme substances are seriously consumed. The drinking of another fermented wine, namely 'yellow wine', in China does not harm the health of the body but is beneficial to the health, and according to the compendium of the herbal medicine, the 'yellow wine' is recorded, has warm nature, sweet and bitter taste and aromatic smell and enters the heart, liver, lung and stomach channels; can disperse energy, disperse and promote the medicinal efficacy, has the functions of promoting blood circulation, dredging collaterals, dispelling cold and dispelling pathogenic wind, and can be used for treating wind-cold, dispelling pain, spasm and spasm of tendons and vessels, thoracic obstruction, heart and abdomen psychroalgia, etc. The yellow wine is drunk to increase appetite, make people happy and have a comfortable body, and has the health-care function, and if the yellow wine is drunk frequently in a proper amount, the yellow wine is beneficial to blood circulation and metabolism promotion, and has the effects of enriching blood and beautifying, relaxing muscles and tendons and activating blood circulation, building body and strengthening body and prolonging life. The liquid state fermentation is adopted, the alcohol content is improved at low temperature, so that the fermentation raw materials and the nutrient substances of the yeast after value increment are kept in the wine body, and the functional effect same as that of the yellow wine can be achieved.

The quality of Chinese liquor products seriously damages the health of consumers, the Chinese liquor is prepared by solid-state fermentation and then is distilled and extracted by high-temperature gas, which is commonly called as 'distilled liquor', organic matters in fermentation raw materials are completely discarded in the distillation and extraction process, and a small part of the organic matters are gasified at high temperature, so the Chinese liquor is alcohol and water. After being drunk by consumers, the beverage brings no benefits to the body except for the 'addiction' of the wine, and in turn, frequent drinking can bring irreversible damage to the health of the body.

Therefore, the invention provides a method for treating fermentation substrates by adopting the tricarboxylic acid cycle principle to carry out glycolysis on the fermentation substrates and combining the catalysis and conversion characteristics of an enzyme preparation. Ensures that the natural nutrient content of the production raw material is not lost. The production equipment is connected by a closed stainless steel fermentation tank and a stainless steel pipeline, so that the phenomenon of gas and liquid leakage in the production process is avoided, the environment is protected, the energy is saved, 100% conversion and utilization of raw materials are realized, the fermentation process is completely carried out in a closed environment, the fermentation process is controllable, pure fermentation is realized, the generation of harmful substances in the fermentation process can be inhibited, and the safety of food production is ensured; and the alcohol content is improved by adopting low-temperature treatment, so that the product not only realizes the taste of Chinese white spirit, but also takes care of the health of consumers.

Disclosure of Invention

The invention aims to overcome the technical defects and provide a method for treating a fermentation substrate by adopting the tricarboxylic acid cycle principle to carry out glycolysis on the fermentation substrate and combining the catalysis and conversion characteristics of an enzyme preparation. Ensures that the natural nutrient content of the production raw material is not lost. The production equipment is connected by a closed stainless steel fermentation tank and a stainless steel pipeline, so that the phenomenon of gas and liquid leakage in the production process is avoided, the environment is protected, the energy is saved, 100% conversion and utilization of raw materials are realized, the fermentation process is completely carried out in a closed environment, the fermentation process is controllable, pure fermentation is realized, the generation of harmful substances in the fermentation process can be inhibited, and the safety of food production is ensured; and the alcohol content is improved by adopting low-temperature treatment, so that the product not only realizes the taste of Chinese white spirit, but also takes care of the health of consumers.

According to one aspect of the invention, the method for preparing the low-temperature concentrated brewed fermented white spirit comprises the following steps:

s1, crushing raw materials to 70-80 meshes, adding 3-4 times of sterile clear water into a saccharification pot, heating, adding 0.7% ml of amylase as a solid raw material into the mixed raw materials while adding the mixed raw materials into a fermentation tank, heating to 80-100 ℃, keeping for 30min, then heating to 100 ℃, keeping for 30min, then cooling to 40-60 ℃, adding glucoamylase according to 0.7% of the added raw materials, keeping for 60min, then adding protease, keeping for 60min, heating to 100 ℃, keeping for 40-60 min, simultaneously detecting the sugar degree, detecting the iodine reaction, cooling to 27 ℃, and preparing for inoculation and fermentation;

s2, standing and fermenting for 10 days under the condition that the oxygen content is 45%; cooling to 15 deg.C, and fermenting under sealed condition for 30 days to obtain fermented product; the upper layer of the fermentation product is fermentation liquor, and the lower layer of the fermentation product is solid matter;

s3, carrying out negative pressure distillation on the fermentation liquor obtained in the step S2 to obtain the fermented wine with the alcohol degree of 60 degrees.

Further, the raw materials include rice, corn, sorghum rice, millet and glutinous rice.

The invention has the beneficial effects that: according to the invention, the raw materials of the traditional strong aromatic Chinese spirits are innovated, the glutinous rice is added into the sorghum, the taste of the liquor is greatly improved, the soft and soft taste is improved, the trace components are rich, and the liquor has the effects of tonifying deficiency, enriching blood, tonifying spleen and lung.

Detailed Description

The invention is further described below with reference to specific embodiments.

The invention provides a method for making fermented liquor by low-temperature concentration, which comprises the following steps:

s1, crushing raw materials to 70-80 meshes, adding 3-4 times of sterile clear water into a saccharification pot, heating, adding 0.7% ml of amylase as a solid raw material into the mixed raw materials while adding the mixed raw materials into a fermentation tank, heating to 80-100 ℃, keeping for 30min, then heating to 100 ℃, keeping for 30min, then cooling to 40-60 ℃, adding glucoamylase according to 0.7% of the added raw materials, keeping for 60min, then adding protease, keeping for 60min, heating to 100 ℃, keeping for 40-60 min, simultaneously detecting the sugar degree, detecting the iodine reaction, cooling to 27 ℃, and preparing for inoculation and fermentation;

s2, standing and fermenting for 10 days under the condition that the oxygen content is 45%; cooling to 15 deg.C, and fermenting under sealed condition for 30 days to obtain fermented product; the upper layer of the fermentation product is fermentation liquor, and the lower layer of the fermentation product is solid matter;

s3, carrying out negative pressure distillation on the fermentation liquor obtained in the step S2 to obtain the fermented wine with the alcohol degree of 60 degrees.

Further, the raw materials include rice, corn, sorghum rice, millet and glutinous rice.

The white spirit 1 prepared by the method is high in product quality, and the product is rich in natural nutrient components. Because the product is liquid, deep and completely fermented, the product is rich in all nutrient components of raw materials and microorganisms, according to the analysis report of the national food quality supervision and inspection center: the low-temperature extracted and fermented white spirit contains 12 trace elements, 2 vitamins and 18 amino acids, the content of the amino acids is 0.187g/100ml, and the content of the amino acids is higher than that of common yellow wine, particularly 8 essential amino acids which can not be synthesized by human bodies. After being drunk by a consumer, the health care tea can immediately feel the fever of the body, the sleep quality can be improved by proper drinking, the cranial nerves are clear, the defecation is smooth, and the health care tea is beneficial to blood circulation and metabolism and has the effects of enriching the blood, beautifying, relaxing muscles and tendons, promoting blood circulation, building body and prolonging life by proper drinking. Thereby having health care function for consumers;

2. the product has good taste (good drinking). The reason for making the fermented white spirit by low-temperature concentration and drinking is as follows: one is pure fermentation. Because the fermentation process uses a closed fermentation tank for glycolysis, the good fermentation flora is selected in advance for inoculation and value-added fermentation, and the fermentation process is completely isolated from the outside, the wine body of the 'low-temperature extraction fermentation white wine' is pure, fragrant, mellow and free of evil and foreign odor; secondly, substrates are degraded by adopting a tricarboxylic acid circulation mode, and finally, the wine body is colloid, and wine molecules and water molecules exist in the colloid form, so that the taste is better, the wine has no pungent throat feeling even if the alcoholic strength is high, and particularly, the phenomena of dry mouth, halitosis and thirst can not occur after a consumer drinks the low-temperature concentrated brewed fermented white wine;

3. the requirements of vast consumers on consumption upgrade and pursuit of quality life are met. Drinking is a way for people to enjoy fine life, but drinking traditional distilled liquor requires consumers to sacrifice health, and drinking the Longjiang rice wine does not harm the bodies of the consumers, is beneficial to body health, and has the effect of building bodies after drinking in a proper amount, so that the requirement of people on pursuing health and quality life is met, and the pursuit of the nature, safety and functionality of modern food by mass consumers is met;

4. according with the national industrial policy. In the food industry planning of China, an industrial policy of limiting distilled liquor production and encouraging fermented liquor production is put forward. The national industry development program definitely forbids new distilled liquor production line and supports the production of novel biological fermentation food (industry structure adjustment guide catalogue);

5. saving resources and protecting environment.

It should be noted that the above-mentioned embodiments illustrate rather than limit the invention, and that those skilled in the art will be able to design alternative embodiments without departing from the scope of the appended claims. In the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. The word "comprising" does not exclude the presence of elements or operations not listed in a claim.

Claims (2)

1. A method for making fermented liquor by low-temperature concentration comprises the following steps:

s1, crushing raw materials to 70-80 meshes, adding 3-4 times of sterile clear water into a saccharification pot, heating, adding 0.7% ml of amylase as a solid raw material into the mixed raw materials while adding the mixed raw materials into a fermentation tank, heating to 80-100 ℃, keeping for 30min, then heating to 100 ℃, keeping for 30min, then cooling to 40-60 ℃, adding glucoamylase according to 0.7% of the added raw materials, keeping for 60min, then adding protease, keeping for 60min, heating to 100 ℃, keeping for 40-60 min, simultaneously detecting the sugar degree, detecting the iodine reaction, cooling to 27 ℃, and preparing for inoculation and fermentation;

s2, standing and fermenting for 10 days under the condition that the oxygen content is 45%; cooling to 15 deg.C, and fermenting under sealed condition for 30 days to obtain fermented product; the upper layer of the fermentation product is fermentation liquor, and the lower layer of the fermentation product is solid matter;

s3, carrying out negative pressure distillation on the fermentation liquor obtained in the step S2 to obtain the fermented wine with the alcohol degree of 60 degrees.

2. The method for making fermented liquor by low-temperature concentration brewing according to claim 1, wherein the raw materials include rice, corn, sorghum rice, millet and glutinous rice.