CN112280633A - Brewing method and fermentation system of multi-grain rice-flavor liquor - Google Patents
Brewing method and fermentation system of multi-grain rice-flavor liquor Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 130
- 230000004151 fermentation Effects 0.000 title claims abstract description 130
- 238000000034 method Methods 0.000 title claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 89
- 238000010025 steaming Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000005303 weighing Methods 0.000 claims abstract description 12
- 230000007480 spreading Effects 0.000 claims abstract description 11
- 238000003892 spreading Methods 0.000 claims abstract description 11
- 238000004821 distillation Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims description 36
- 235000009566 rice Nutrition 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 32
- 235000010582 Pisum sativum Nutrition 0.000 claims description 27
- 240000004713 Pisum sativum Species 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 20
- 235000013339 cereals Nutrition 0.000 claims description 17
- 238000011282 treatment Methods 0.000 claims description 17
- 240000008042 Zea mays Species 0.000 claims description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 15
- 235000005822 corn Nutrition 0.000 claims description 15
- 239000004020 conductor Substances 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000011221 initial treatment Methods 0.000 claims description 2
- 238000009210 therapy by ultrasound Methods 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 25
- 230000001953 sensory effect Effects 0.000 description 16
- 239000002253 acid Substances 0.000 description 12
- 150000002148 esters Chemical class 0.000 description 11
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 9
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000015096 spirit Nutrition 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 241000219843 Pisum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229940093499 ethyl acetate Drugs 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
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- 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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- 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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention belongs to the technical field of liquor brewing, and particularly discloses a brewing method and a fermentation system of multi-grain rice-flavor liquor, wherein the brewing method comprises the following steps: (1) weighing raw materials: weighing and soaking raw materials, (2) steaming, (3) spreading and airing for mixing with yeast, (4) saccharifying, (5) fermenting: carrying out ultrasonic treatment and (6) distillation while carrying out staged temperature-variable fermentation, wherein the rice-flavor liquor brewed by the brewing method has good taste and high quality; the fermentation system who provides simultaneously includes the fermentation platform, places fermentation cylinder and the yellow water collector that the cooperation was used on the fermentation platform, uses this fermentation system through supporting to make white spirit, has further improved the quality of white spirit, has improved the efficiency that white spirit was made simultaneously, and the practicality is strong.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of liquor brewing, in particular to a brewing method and a fermentation system of multi-grain rice-flavor liquor.
[ background of the invention ]
The rice-flavor liquor takes rice as a main raw material and Xiaoqu as a saccharification leavening agent, has small leaven consumption and short fermentation period, and belongs to the traditional semi-solid state fermentation liquor. Compared with white spirit with other fragrance types, the rice-fragrance type white spirit has fewer fragrance components, and the typical flavor characteristics of the rice-fragrance type white spirit are light and elegant compound honey fragrance which takes beta-phenylethyl alcohol, ethyl lactate and ethyl acetate as main components, soft taste, elegant honey fragrance, cold taste and pleasant aftertaste. The rice-flavor liquor is used as the low-alcohol liquor which is exported most in China, has the functions of nutrition, health care and food therapy, and is deeply loved by the wide consumers.
However, the rice-flavor liquor brewed by single raw materials at present has the problems of prominent bitter taste, light aroma and the like, and is difficult to further popularize and increase audiences. Although rice-flavor liquor brewed by multiple grains is relatively rich in aroma and flavor, the culture and fermentation effects are poor and the fermentation is insufficient due to factors such as different grain varieties, different particle sizes and different textures during tasting, so that the sensory quality of the liquor is reduced, and harmful substances such as heavy metals are easily left in the liquor to cause harm to human bodies.
[ summary of the invention ]
In view of the above, the present invention combines the brewing method and the fermentation system of multi-grain rice-flavor liquor, so as to effectively improve the quality of liquor and improve the brewing efficiency of liquor.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a brewing method of multi-grain rice-flavor liquor comprises the following steps:
(1) weighing raw materials: weighing 45-55 parts of rice, 35-40 parts of sticky rice, 10-15 parts of corn, 1-5 parts of peas and 1-5 parts of bran according to parts by weight; then, respectively soaking the rice, the sticky rice and the corn for 2-3h, 3-5h and 8-10h by adopting warm water, respectively crushing the peas and the bran, sieving the crushed peas and the bran by a 50-mesh sieve, and mixing the crushed peas and the bran into mixed grain powder;
(2) and (3) cooking: stacking the corn, the sticky rice and the rice in sequence from bottom to top in a rice steaming pot, steaming for 10-15min, covering, steaming for 20-30min, covering, putting the mixed grain powder, stirring, spraying water, covering, and steaming until the mixed grain powder is well cooked;
(3) spreading and airing: spreading and airing the steamed multi-grain to 34-38 ℃, adding the Xiaoqu powder and uniformly stirring;
(4) saccharification: putting the uniformly stirred multi-grain into a saccharification tank for saccharification;
(5) fermentation: putting the saccharified multi-grain into a fermentation system for fermentation, wherein the fermentation temperature is controlled to be 30-32 ℃ from 1 st to 3 th of fermentation, then ultrasonic waves are adopted for carrying out primary treatment, the fermentation temperature is controlled to be 32-34 ℃ from 4 th to 7 th of fermentation, then ultrasonic waves are adopted for carrying out secondary treatment, and the fermentation temperature is controlled to be 30-32 ℃ from 7 th to 9 th of fermentation;
(6) and (3) distillation: distilling the fermented multi-grain to obtain the multi-grain rice-flavor liquor.
Further, in the step (1), the weight part ratio of the peas to the bran is 1: 1.
Further, in the step (5), the power and the temperature of the ultrasonic wave in the first treatment are respectively 120W and 32 ℃, and the power and the temperature of the ultrasonic wave in the second treatment are respectively 150W and 30 ℃.
The invention also provides a fermentation system, which comprises a fermentation field, wherein the fermentation field is provided with at least one row of fermentation tables, a plurality of fermentation tanks are arranged in the fermentation tables side by side, each fermentation tank comprises a tank body and an upper cover connected with the tank body, a stirring motor is arranged on each upper cover, an output shaft of each stirring motor is connected with a stirring paddle arranged below the upper cover, an ultrasonic wave conductor and a wireless temperature sensor are also arranged below the upper cover, the ultrasonic wave conductor is connected with an ultrasonic wave generator, and when the upper cover is covered on the tank body, the stirring paddles and the ultrasonic wave conductors are positioned in the tank body; the lifting lugs are arranged on the opposite side walls of the upper portion of the tank body, the yellow water collecting box is arranged at the bottom of the tank body, the side wall of the yellow water collecting box is connected with a drain pipe, and a drain valve is arranged on the drain pipe.
Furthermore, a yellow water collector is arranged in front of the fermentation platform and comprises a support frame and a yellow water collecting tank detachably erected on the support frame, a water drainage joint is arranged at the right end of the yellow water collecting tank, and the tail end of the water drainage pipe is located right above the water drainage collecting tank.
Furthermore, the support frame includes the carriage and locates the supporting legs at carriage four angles, the scalable just its end of supporting legs is equipped with the universal wheel of area brake, the yellow water collecting vat erects on the carriage.
Furthermore, the height of the bottom surface of the yellow water collecting tank is gradually reduced from the left end to the right end, and the drainage connector is connected with the yellow water collecting barrel through a water outlet pipe.
Furthermore, the upper cover is also provided with a breather valve.
Furthermore, the side wall and the bottom of the tank body and the inner opening of the upper cover can be detachably provided with a cellar mud plate.
The invention has the following beneficial effects:
1. according to the invention, the combination of multiple raw materials is adopted, and a specific fermentation method is adopted for brewing the white spirit, so that the aftertaste degree of the white spirit is effectively reduced, the aroma of the white spirit is improved, the problems of prominent bitter taste, light aroma and the like of the rice-flavor white spirit brewed by using a single raw material are solved, and the brewed white spirit has high sensory quality and good quality.
2. According to the fermentation system, the yellow water collecting box is arranged in the fermentation tank, and the matched yellow water collector and yellow water collecting barrel are arranged, so that a yellow water collecting integrated system is formed, the yellow water generated in the fermentation process can be effectively collected and treated in a unified manner through a simple structure, and the white spirit brewing efficiency is improved.
3. According to the fermentation tank, the corresponding wireless temperature sensor, the stirrer, the ultrasonic wave transmitter, the breather valve and the like are arranged in the fermentation tank in a matched manner, so that automatic control can be realized in the fermentation process, temperature monitoring, stirring treatment, automatic exhaust treatment and ultrasonic treatment can be realized according to setting, the working efficiency is high, the fermentation effect is good, the sensory quality of the white spirit can be improved, and the special aroma of the rice-flavor white spirit is highlighted.
[ description of the drawings ]
FIG. 1 is a schematic perspective view of a fermentation system according to the present invention.
FIG. 2 is a schematic view of the fermenter in FIG. 1.
Fig. 3 is a schematic view showing the structure of the yellow water collector of fig. 1.
Description of the main elements
In the figure, 1-a fermentation field, 2-a fermentation platform, 3-a fermentation tank, 31-a tank body, 311-a lifting lug, 32-an upper cover, 33-a cellar mud plate, 34-a stirring motor, 35-a stirring paddle, 36-an ultrasonic wave conductor, 37-a wireless temperature sensor, 38-a breather valve, 39-a yellow water collecting box, 391-a drainage pipe, 4-a yellow water collector, 41-a yellow water collecting tank, 42-a supporting frame, 421-a supporting frame, 422-a supporting foot, 423-a universal wheel, 5-a water outlet pipe and 6-a yellow water collecting barrel.
The following detailed description will further illustrate the invention in conjunction with the above-described figures.
[ detailed description ] embodiments
Referring to fig. 1 to 3, in a preferred embodiment of the present invention, a fermentation system includes a fermentation field 1, the fermentation field 1 is provided with a row of fermentation platforms 2, the fermentation platforms 2 are provided with a plurality of positioning coils (not labeled) at regular intervals along the length direction thereof, fermentation tanks 3 are placed on the positioning coils, the fermentation tanks 3 are placed in order by the positioning coils, the fermentation tanks 3 include a tank body 31 and an upper cover 32 connected to the tank body 31, the side walls of the tank body 31 opposite to the upper portion are provided with lifting lugs 311, and the lifting lugs 311 can be connected to a crane or a boom, so as to facilitate moving the fermentation tanks 3 to the positioning coils or other positions, which is convenient for use.
In order to facilitate the discharge of yellow water generated by the tank 31 in the fermentation process, a yellow water collecting tank 39 is arranged at the bottom of the tank 31, the yellow water collecting tank 39 is communicated with the tank 31 through a yellow water permeation hole, a drain pipe 391 is connected to the side wall of the yellow water collecting tank 39, a drain valve (not shown in the figure) is arranged on the drain pipe 391, the yellow water in the yellow water collecting tank 39 can be discharged by opening the drain valve (not shown in the figure), the yellow water pumping process in the traditional white spirit brewing process is eliminated, and the labor intensity is reduced.
Meanwhile, in order to collect the yellow water discharged from the tank body 31 in a unified manner, a yellow water collector 4 is arranged in front of the fermentation platform 2, the yellow water collector 4 comprises a support frame 42 and a yellow water collecting tank 41 detachably erected on the support frame 42, the support frame 42 comprises a support frame 421 and support legs 422 arranged at four corners of the support frame 421, the support legs 422 are telescopic, universal wheels 423 with brakes are arranged at the tail ends of the support legs 422, the yellow water collecting tank 41 is erected on the support frame 421, a water drainage connector (not shown in the figure) is arranged at the right end of the yellow water collecting tank 421, and the water drainage connector is connected with a yellow water collecting barrel 6 through a water outlet pipe 5. When the yellow water collecting tank is used, the supporting frame 42 is moved, so that the yellow water collecting tank 41 is just positioned under the tail end of the drainage pipe 391, at the moment, the yellow water discharged by the drainage pipe 391 can sequentially pass through the yellow water collecting tank 41, the drainage connector and the water outlet pipe 5 to enter the yellow water collecting barrel 6 for concentration, the yellow water is convenient to collect and treat, the structure is simple, excessive lines and the like do not exist, and the field cleanliness of the fermentation farm 1 is favorably improved. In order to make the yellow water in the yellow water collecting tank 41 flow out through the drainage joint, the height of the bottom surface of the yellow water collecting tank 41 is gradually reduced from the left end to the right end.
In other embodiments of the present invention, the number of rows of the fermentation platforms 2 can be increased according to actual needs.
The method for brewing the multi-grain rice-flavor liquor by using the fermentation system specifically comprises the following 3 embodiments:
example one
A brewing method of multi-grain rice-flavor liquor comprises the following steps:
(1) weighing raw materials: weighing 45 parts of rice, 35 parts of sticky rice, 10 parts of corn, 1 part of pea and 1 part of bran according to parts by weight; then soaking the rice, the sticky rice and the corn for 2h, 3h and 8h respectively by warm water, respectively crushing the peas and the bran, sieving the crushed peas and the bran by a 50-mesh sieve, and mixing the crushed peas and the bran into mixed grain powder;
(2) and (3) cooking: stacking the corn, the sticky rice and the rice in the rice steaming pot from bottom to top in sequence, steaming for 10min, covering, steaming for 20min, covering, putting the mixed grain powder, stirring, spraying water, covering, and steaming until the mixed grain powder is well cooked;
(3) spreading and airing: spreading and airing the steamed multi-grain to 34 ℃, adding the Xiaoqu powder and uniformly stirring;
(4) saccharification: putting the uniformly stirred multi-grain into a saccharification tank for saccharification;
(5) fermentation: putting the saccharified multi-grain into a fermentation system for fermentation, and specifically comprising the following steps: putting the saccharified multi-grain into the fermentation tank, moving the fermentation tank to a positioning coil of the fermentation platform through a travelling crane or a suspension arm, and enabling the tail end of the drain pipe to be positioned right above the yellow water collecting tank, the temperature of the fermentation tank is monitored and adjusted by a controller, and the concrete operations of stirring and ultrasonic treatment are determined according to the fermentation time, controlling the fermentation temperature at 30 deg.C in 1-3d of fermentation, performing first treatment with ultrasonic wave with power and temperature of 120W and 32 deg.C respectively, stirring for 10min, controlling the fermentation temperature at 32 deg.C in 4-7d of fermentation, then carrying out secondary treatment by adopting ultrasonic waves with power and temperature of 150W and 30 ℃, stirring for 15min after the ultrasonic treatment, and controlling the fermentation temperature to be 30 ℃ in the 7 th-9 th day of fermentation; after fermentation is completed, the drainage valve is opened, and the yellow water in the yellow water collecting tank is discharged into the yellow water collecting tank so as to flow into a yellow water collecting barrel for uniform treatment;
(6) and (3) distillation: distilling the fermented multi-grain to obtain the multi-grain rice-flavor liquor.
Example 2
A brewing method of multi-grain rice-flavor liquor comprises the following steps:
(1) weighing raw materials: weighing 50 parts of rice, 37 parts of sticky rice, 12 parts of corn, 3 parts of peas and 3 parts of bran according to parts by weight; then, respectively soaking the rice, the sticky rice and the corn for 2.5 hours, 4 hours and 9 hours in warm water, respectively crushing the peas and the bran, sieving the crushed peas and the bran with a 50-mesh sieve, and mixing the crushed peas and the bran into mixed grain powder;
(2) and (3) cooking: stacking the corn, the sticky rice and the rice in the rice steaming pot from bottom to top in sequence, steaming for 12min, covering, steaming for 25min, covering, adding the mixed grain powder, stirring, spraying water, and covering, and steaming until the mixed grain powder is well cooked;
(3) spreading and airing: spreading and airing the steamed multi-grain to 36 ℃, adding the Xiaoqu powder and uniformly stirring;
(4) saccharification: putting the uniformly stirred multi-grain into a saccharification tank for saccharification;
(5) fermentation: putting the saccharified multi-grain into a fermentation system for fermentation, and specifically comprising the following steps: putting the saccharified multi-grain into the fermentation tank, moving the fermentation tank to a positioning coil of the fermentation platform through a travelling crane or a suspension arm, and enabling the tail end of the drain pipe to be positioned right above the yellow water collecting tank, the temperature of the fermentation tank is monitored and adjusted by a controller, and the concrete operations of stirring and ultrasonic treatment are determined according to the fermentation time, controlling the fermentation temperature at 31 deg.C in 1-3d of fermentation, performing first treatment with ultrasonic wave with power and temperature of 120W and 32 deg.C respectively, stirring for 10min, controlling the fermentation temperature at 33 deg.C in 4-7d of fermentation, then, carrying out secondary treatment by adopting ultrasonic waves with the power and the temperature of 150W and 30 ℃, stirring for 15min after the ultrasonic treatment, and controlling the fermentation temperature to be 31 ℃ at the 7 th-9 th d of fermentation; after fermentation is completed, the drainage valve is opened, and the yellow water in the yellow water collecting tank is discharged into the yellow water collecting tank so as to flow into a yellow water collecting barrel for uniform treatment;
(6) and (3) distillation: distilling the fermented multi-grain to obtain the multi-grain rice-flavor liquor.
Example 3
A brewing method of multi-grain rice-flavor liquor comprises the following steps:
(1) weighing raw materials: weighing 55 parts of rice, 40 parts of sticky rice, 15 parts of corn, 5 parts of peas and 5 parts of bran according to parts by weight; then soaking the rice, the sticky rice and the corn for 3h, 5h and 10h respectively by warm water, respectively crushing the peas and the bran, sieving the crushed peas and the bran by a 50-mesh sieve, and mixing the crushed peas and the bran into mixed grain powder;
(2) and (3) cooking: stacking the corn, the sticky rice and the rice in the rice steaming pot from bottom to top in sequence, steaming for 15min, covering, steaming for 30min, covering, adding the mixed grain powder, stirring, spraying water, and covering, and steaming until the mixed grain powder is well cooked;
(3) spreading and airing: spreading and airing the steamed multi-grain to 38 ℃, adding the Xiaoqu powder and uniformly stirring;
(4) saccharification: putting the uniformly stirred multi-grain into a saccharification tank for saccharification;
(5) fermentation: putting the saccharified multi-grain into a fermentation system for fermentation, and specifically comprising the following steps: putting the saccharified multi-grain into the fermentation tank, moving the fermentation tank to a positioning coil of the fermentation platform through a travelling crane or a suspension arm, and enabling the tail end of the drain pipe to be positioned right above the yellow water collecting tank, the temperature of the fermentation tank is monitored and adjusted by a controller, and the concrete operations of stirring and ultrasonic treatment are determined according to the fermentation time, controlling the fermentation temperature at 32 deg.C in 1-3d of fermentation, performing first treatment with ultrasonic wave with power and temperature of 120W and 32 deg.C respectively, stirring for 10min, controlling the fermentation temperature at 34 deg.C in 4-7d of fermentation, then, carrying out secondary treatment by adopting ultrasonic waves with the power and the temperature of 150W and 30 ℃, stirring for 15min after the ultrasonic treatment, and controlling the fermentation temperature to be 32 ℃ at 7-9d of fermentation; after fermentation is completed, the drainage valve is opened, and the yellow water in the yellow water collecting tank is discharged into the yellow water collecting tank so as to flow into a yellow water collecting barrel for uniform treatment;
(6) and (3) distillation: distilling the fermented multi-grain to obtain the multi-grain rice-flavor liquor.
Comparative example 1: the brewing method of this comparative example differs from example 1 only in that: the raw materials do not contain peas;
comparative example 2: the brewing method of this comparative example differs from example 1 only in that: the raw materials do not contain bran;
comparative example 3: the brewing method of this comparative example differs from example 1 only in that: the weight ratio of the peas to the bran in the raw materials is 1: 2;
comparative example 4: the brewing method of this comparative example differs from example 1 only in that: the weight ratio of the peas to the bran in the raw materials is 2: 1;
comparative example 5: the brewing method of this comparative example differs from that of example 2 only in that: the whole fermentation temperature is 32 ℃;
comparative example 6: the brewing method of this comparative example differs from that of example 2 only in that: ultrasonic treatment is not carried out in the fermentation process;
comparative example 7: the brewing method of this comparative example differs from that of example 2 only in that: the power and temperature of the two ultrasonic treatments were constant, and were both 120W and 32 ℃.
Verification item and detection method used:
1) sensory evaluation: the sensory quality of the white spirit was evaluated by 5 tasters according to the following sensory rating standard table and averaged:
TABLE 1 sensory evaluation standard table for rice-flavor liquor
2) And (3) total acid content determination: determining according to a method for determining the content of total acid in the national standard GB/T10345-2007 white spirit analysis method;
3) and (3) total ester content determination: the determination is carried out according to the method for determining the content of the total ester in the white spirit analysis method of the national standard GB/T10345-2007.
The white spirits of example 1 and comparative examples 1-4 were evaluated for total acid, total ester content and sensory quality according to the above-mentioned corresponding test methods, and the results are shown in table 2:
table 2 Total acid and ester contents of each group of Chinese liquor and sensory evaluation results
| Group of | Total acid content (mg/L) | Total ester content (mg/L) | Sensory evaluation (score) |
| Example 1 | 73.4 | 91.7 | 8.7 |
| Example 2 | 72.9 | 90.8 | 8.8 |
| Example 3 | 73.7 | 91.3 | 8.7 |
| Comparative example 1 | 67.4 | 90.5 | 7.7 |
| Comparative example 2 | 68.8 | 90.2 | 7.8 |
| Comparative example 3 | 75.2 | 92.0 | 8.2 |
| Comparative example 4 | 71.5 | 90.6 | 8.0 |
| Comparative example 5 | 71.8 | 85.9 | 7.8 |
| Comparative example 6 | 65.8 | 81.7 | 7.6 |
| Comparative example 7 | 69.9 | 82.5 | 7.9 |
As can be seen from Table 1, 1) the white spirit had good sensory quality at the total acid content and total ester content of examples 1-3; 2) under the condition that the raw materials lack bran or peas, the total acid content of the liquor is affected to a certain degree, so that the acid-ester ratio of the liquor is unbalanced, the sensory quality of the liquor is reduced, and meanwhile, when the ratio of the bran to the peas is not 1:1, the total acid content of the liquor cannot reach the optimal ratio level, and the sensory quality is still not good enough; 3) compared with the low-high-low fermentation temperature adopted by the invention, the total acid content and the total ester content of the white spirit can be influenced by a single constant fermentation temperature, and the sensory score is reduced due to the poor proportion of the total acid to the total ester; 4) the contents of total acid and total ester of the white spirit which is not treated by ultrasonic waves are reduced, which shows that the white spirit has better acid ester ratio and good sensory quality by adopting the ultrasonic treatment, and if the white spirit is treated by adopting single ultrasonic temperature and power, the improvement effect on the content of the total ester is poor, and the sensory quality of the white spirit cannot be effectively improved.
In addition, the aroma components of the white spirits of the example 2 and the comparative examples 6-7 are analyzed by gas chromatography, and the contents of ethyl acetate and beta-phenylethyl alcohol of the comparative example 2 are respectively improved by 18.7-24.6mg/L and 1.85-2.67mg/L compared with the contents of the ethyl acetate and the beta-phenylethyl alcohol of the comparative example 6-7, so that the ultrasonic treatment method disclosed by the invention has an obvious promotion effect on improving the aroma components of the rice-flavor white spirits.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (9)
1. A brewing method of multi-grain rice-flavor liquor is characterized by comprising the following steps:
(1) weighing raw materials: weighing 45-55 parts of rice, 35-40 parts of sticky rice, 10-15 parts of corn, 1-5 parts of peas and 1-5 parts of bran according to parts by weight; then, respectively soaking the rice, the sticky rice and the corn for 2-3h, 3-5h and 8-10h by adopting warm water, respectively crushing the peas and the bran, sieving the crushed peas and the bran by a 50-mesh sieve, and mixing the crushed peas and the bran into mixed grain powder;
(2) and (3) cooking: stacking the corn, the sticky rice and the rice in sequence from bottom to top in a rice steaming pot, steaming for 10-15min, covering, steaming for 20-30min, covering, putting the mixed grain powder, stirring, spraying water, covering, and steaming until the mixed grain powder is well cooked;
(3) spreading and airing: spreading and airing the steamed multi-grain to 34-38 ℃, adding the Xiaoqu powder and uniformly stirring;
(4) saccharification: putting the uniformly stirred multi-grain into a saccharification tank for saccharification;
(5) fermentation: putting the saccharified multi-grain into a fermentation system for fermentation, wherein the fermentation temperature is controlled to be 30-32 ℃ from 1 st to 3 th of fermentation, then ultrasonic waves are adopted for carrying out primary treatment, the fermentation temperature is controlled to be 32-34 ℃ from 4 th to 7 th of fermentation, then ultrasonic waves are adopted for carrying out secondary treatment, and the fermentation temperature is controlled to be 30-32 ℃ from 7 th to 9 th of fermentation;
(6) and (3) distillation: distilling the fermented multi-grain to obtain the multi-grain rice-flavor liquor.
2. The method for brewing multi-grain rice-flavor liquor according to claim 1, wherein the method comprises the following steps: in the step (1), the weight part ratio of the peas to the bran is 1: 1.
3. The method for brewing multi-grain rice-flavor liquor according to claim 1, wherein the method comprises the following steps: in the step (5), the power and the temperature of the ultrasonic wave in the first treatment are respectively 120W and 32 ℃, and the power and the temperature of the ultrasonic wave in the second treatment are respectively 150W and 30 ℃.
4. A fermentation system according to claim 1, wherein: the fermentation tank comprises a fermentation field, wherein the fermentation field is provided with at least one row of fermentation tables, the fermentation tables are provided with a plurality of fermentation tanks side by side, each fermentation tank comprises a tank body and an upper cover connected with the tank body, a stirring motor is arranged on the upper cover, an output shaft of the stirring motor is connected with a stirring paddle arranged below the upper cover, an ultrasonic wave conductor and a wireless temperature sensor are further arranged below the upper cover, the ultrasonic wave conductor is connected with an ultrasonic wave generator, and when the upper cover is covered on the tank body, the stirring paddles and the ultrasonic wave conductor are positioned in the tank body; the lifting lugs are arranged on the opposite side walls of the upper portion of the tank body, the yellow water collecting box is arranged at the bottom of the tank body, the side wall of the yellow water collecting box is connected with a drain pipe, and a drain valve is arranged on the drain pipe.
5. The fermentation system of claim 4, wherein: the yellow water collecting device is arranged in front of the fermentation platform and comprises a supporting frame and a yellow water collecting tank which is detachably erected on the supporting frame, a water drainage joint is arranged at the right end of the yellow water collecting tank, and the tail end of the water drainage pipe is located right above the water drainage collecting tank.
6. The fermentation system of claim 5, wherein: the supporting frame includes the carriage and locates the supporting legs at carriage four angles, the supporting legs is scalable and its end is equipped with the universal wheel of area brake, the yellow water collecting vat is erect in on the carriage.
7. The fermentation system of claim 6, wherein: the height of the bottom surface of the yellow water collecting tank is gradually reduced from the left end to the right end, and the drainage connector is connected with the yellow water collecting barrel through a water outlet pipe.
8. The fermentation system of claim 4, wherein: the upper cover is also provided with a breather valve.
9. The fermentation system of claim 4, wherein: the cellar mud plate can be detachably placed on the side wall and the bottom of the tank body and in the upper cover.
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Application publication date: 20210129 |