CN112662501A - Production process of soft-sweet multi-grain fragrant white spirit brewed in mixed mode - Google Patents
Production process of soft-sweet multi-grain fragrant white spirit brewed in mixed mode Download PDFInfo
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Abstract
The invention provides a production process of soft-sweet multi-grain faint scent liquor brewed by mixing, wherein the soft-sweet multi-grain faint scent liquor is produced by adopting the following raw materials in percentage by weight: 68-80% of sorghum, 10-18% of yellow rice and 10-20% of corn, uniformly mixing the raw materials in proportion after crushing, and brewing the soft-sweet multi-grain fragrant white spirit by a series of production processes such as grain moistening and stacking, material steaming, spreading and airing, yeast adding, vat fermentation, vat discharging and distillation; the total acid can reach 1.64-3.10g/L, and the total ester can reach 2.92-6.31 g/L; the contents of ethyl acetate, ethyl lactate, isoamylol and isobutanol are increased, the contents of n-propanol and methanol are reduced, the process is simple, the white spirit has outstanding ester fragrance, and the taste is sweet.
Description
Technical Field
The invention relates to a production process of soft-sweet multi-grain delicate fragrance liquor brewed in a mixing manner, belonging to the technical field of liquor brewing.
Background
The brewing raw material is a culture medium for the growth and metabolism of white spirit microorganisms and is also one of the sources of the flavor of the white spirit. The types of the raw materials, the content of the nutrient components and the fragrance of the raw materials can influence the generation types and the content of flavor substances of the white spirit. The terms of sorghum for producing bouquet, corn for producing sweet wine, rice for producing clean wine, wheat for producing coarse wine, glutinous rice for producing soft wine and barley for producing instant wine in the wine making industry highly summarize the important relationship between different raw materials and the quality of white wine. Therefore, the flavor, sense and quality of the white spirit can be influenced to a great extent by the variety of the brewing raw materials and the mixture ratio among multiple grains, and further the consumption and the yield of enterprises are influenced.
The millet is one of the oldest five cereals in China, and contains rich protein, carbohydrate and various vitamins required by human bodies. According to the analysis: every 100 g of the millet contains 9.6 percent of protein, 0.9 percent of fat and 16.3 percent of sugar. The yellow rice also contains various amino acids which are lacked in rice and wheat, and is very important for metabolism of a supplementing organism. Besides the edible effect, the yellow rice also has the effects of nourishing kidney yin, strengthening spleen and activating blood. In China, the yellow rice is the best material for brewing yellow wine, but the application of the yellow rice to white spirit brewing has not been researched yet. The corn is used as the third grain crop in China, has comprehensive nutrition, contains 8.5 percent of protein, 4.3 percent of fat, 73.2 percent of carbohydrate, and also contains trace elements such as calcium, phosphorus and the like. Meanwhile, the corn is rich in phytic acid, and is used as a brewing raw material to produce the wine, so that the wine is mellow and sweet. In addition, the corn is low in price, and can save the production cost of white spirit enterprises when being used as a brewing raw material.
Therefore, the multi-grain fragrant white spirit is brewed by taking sorghum as a main raw material and utilizing the local mass production of the characteristic husked millet, the corn and other raw materials in Chengdu city according to a reasonable raw grain proportion, has outstanding ester fragrance and sweet taste, and accords with the characteristics in Chengdu city.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a production process of soft and sweet multi-grain delicate fragrance liquor brewed by mixing, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention is realized by the following technical scheme: the soft-sweet multi-grain faint scent liquor is produced by adopting the following raw materials in percentage by weight: 68-80% of sorghum, 10-18% of millet and 10-20% of corn.
Further, the production process of the sweet soft multi-grain fragrant white spirit comprises the following steps:
(1) raw material proportioning: blending sorghum, corn and millet according to claim 1, and mixing them uniformly, wherein the sorghum and corn are pulverized, and the millet is not pulverized;
(2) moist grain stacking: adding hot water with the amount of 55-65% of the raw materials into the crushed and mixed raw materials, uniformly stirring, and stacking for 20-24h, wherein the water temperature for moistening the grains is 75-85 ℃ in summer and 80-90 ℃ in winter;
(3) steaming auxiliary materials: steaming adjuvants until no mildew smell exists, steaming for 80 min, and air drying;
(4) steaming: boiling water at the bottom of the pot, spraying a layer of rice hulls on a pot grate, uniformly stirring the mixture after grain moistening and accumulating after obvious steam appears, and steaming for 80 min;
(5) spreading and airing and adding yeast: the steamed red grain is taken out of the steamer and spread into a round shape when the red grain is hot, about 30 percent of cold water is poured into the rice grain for stirring, spread and cooled, and after the red grain is cooled to the temperature of entering the vat, the Daqu is scattered into the rice grain;
(6) fermenting in a jar: fermenting in a ground jar, putting mixed red grits of Daqu into the ground jar, sequentially covering a jar cover and a heat-insulating material, and fermenting;
(7) and (3) discharging from a cylinder and distilling: taking out fermented grains, adding 18-20% steamed rice hull, stirring, and distilling.
Furthermore, the grain size of the crushed sorghum and corn in the step (1) is 4-6 pieces, namely the crushing degree is about 1.5 mm.
Further, the cylinder entering time of the step (5) is 20-25 ℃.
Further, the Daqu in the step (5) is medium-temperature Daqu, and the yeast adding amount is about 10-20% of the raw material amount.
Further, the fermentation period in the step (6) is generally 28 to 40 days.
Furthermore, the used raw materials comprise 80 percent of sorghum, 10 percent of yellow rice, 10 percent of corn, 12 percent of yeast adding amount and 35 days of fermentation period according to the weight percentage.
The invention has the beneficial effects that: the invention follows the production process of the traditional fen-flavor Daqu liquor, takes sorghum as a main raw material, adds yellow rice and corn according to a certain proportion for brewing, enriches the varieties of multi-grain fen-flavor liquor, and more importantly creates a multi-grain fen-flavor liquor with the characteristics of Chengde market.
The multi-grain soft-sweet type fragrant white spirit disclosed by the invention is outstanding in ester fragrance and mellow and sweet in taste. The total acid can reach 1.64-3.10g/L, and the total ester can reach 2.92-6.31 g/L. The contents of ethyl acetate, ethyl lactate, isoamyl alcohol and isobutyl alcohol are increased, and the contents of n-propanol and methanol are reduced.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1: the invention provides a technical scheme that: a soft-sweet multi-grain fragrant liquor brewed by mixing comprises the following raw materials in parts by weight: 80% of sorghum, 10% of millet and 10% of corn; the brewing process comprises the following steps:
(1) raw material proportioning: the sorghum, the corn and the millet are proportioned and evenly mixed according to the claim 1, and the raw materials are crushed: the grain size of the crushed sorghum and corn is 4-6 pieces, namely the crushing degree is about 1.5mm, and the yellow rice is not crushed;
(2) moist grain stacking: uniformly mixing the crushed raw materials according to the proportion, adding hot water accounting for 60 percent of the raw materials, uniformly stirring, and stacking for 20 hours;
(3) steaming auxiliary materials: boiling water at the bottom of the pot, spraying a layer of rice hulls on a pot grate, uniformly stirring the mixture after grain moistening and accumulating after obvious steam appears, and steaming for 80 min;
(4) spreading and airing and adding yeast: the steamed red grain is taken out of the steamer and spread into a round shape when the red grain is hot, about 30 percent of cold water is poured into the rice grain for stirring, spread and dried, and medium temperature Daqu with 12 percent of raw material amount is spread into the rice grain when the red grain is cooled to the temperature of entering the vat;
(5) fermenting in a jar: fermenting in a ground jar, adding mixed red grits of Daqu into the ground jar, sequentially covering a jar cover and a heat-insulating material, and fermenting for 35 days;
(6) and (3) discharging from a cylinder and distilling: taking out fermented grains, adding 20% steamed rice husk, stirring, and distilling.
Example 2:
a soft-sweet multi-grain fragrant liquor brewed by mixing comprises the following raw materials in parts by weight: 80% of sorghum and 20% of corn; the brewing process was the same as in example 1.
Example 3:
a soft-sweet multi-grain fragrant liquor brewed by mixing comprises the following raw materials in parts by weight: 72% of sorghum, 18% of millet and 10% of corn; the brewing process was the same as in example 1.
Example 4:
a multi-grain fen-flavor liquor comprises the following raw materials in parts by weight: 75% of sorghum, 15% of millet and 10% of corn; the brewing process was the same as in example 1.
Comparative example:
the comparative example adopts a single raw material to brew the fen-flavor liquor, and the raw material is 100 percent of sorghum; the brewing process was the same as in example 1.
TABLE 1 raw material ratios of examples and comparative examples
| Sorghum grain | Yellow rice | Corn (corn) | |
| Comparative example | 100% | 0% | 0% |
| Example 1 | 80% | 10% | 10% |
| Example 2 | 80% | 0% | 20% |
| Example 3 | 72% | 18% | 10% |
| Example 4 | 75% | 15% | 10% |
TABLE 2 general indices of the examples and comparative examples wine base
| Alcohol content (% voL) | Total acid (g/L) | Total esters (g/L) | |
| Comparative example | 65.2 | 1.64 | 3.10 |
| Example 1 | 65.8 | 3.10 | 6.31 |
| Example 2 | 63.4 | 1.98 | 4.20 |
| Example 3 | 64.3 | 1.73 | 2.92 |
| Example 4 | 64.8 | 1.76 | 3.09 |
Comparing the data, the alcohol content of the wine base is not much different between the example and the comparative example, and is above 60.0% voL. From the total acid and the total ester, the total acid of the example 1 is 3.10g/L, and the total ester is 6.31 g/L; all are higher than the wine samples of other schemes.
The sensory evaluation of the base liquors of examples and comparative examples was conducted by 10 national graders, and the results are shown in Table 3.
TABLE 3 sensory evaluation results of the examples and comparative examples of the base liquors
| Sensory comment | |
| Comparative example | The wine is bitter and has a mixed taste |
| Example 1 | Pure fragrance, outstanding ester fragrance and soft and sweet taste |
| Example 2 | The wine body bran has heavy foreign flavor and the wine body is bitter |
| Example 3 | The wine has weak ester fragrance, sweet taste and poor harmony |
| Example 4 | The wine has clean body, weak ester fragrance and sweet taste |
From the sensory evaluation results, the wine body of example 1 was better, while examples 3 and 4 were less fragrant than the comparative example ester, but had a sweet taste. In addition, other examples and comparative examples showed bitter body and a poor taste, which may be closely related to the cleanliness of the production environment and the operability of the production workers.
For better comparison of examples and comparative examples, the flavor substances of the wine base were analyzed by gas chromatography with mass spectrometry, and the results are shown in table 4.
TABLE 4 flavor analysis (mg/L) of wine base of examples and comparative examples
| Comparative example | Example 1 | Example 5 | Example 2 | Example 3 | |
| Ethyl acetate | 1491.54 | 4889.97 | 1525.45 | 1534.25 | 1995.15 |
| Lactic acid ethyl ester | 1510.88 | 1271.39 | 2401.43 | 1585.92 | 1316.42 |
| N-propanol | 270.82 | 174.61 | 141.31 | 143.61 | 209.23 |
| Isobutanol | 151.71 | 262.53 | 156.99 | 153.23 | 155.87 |
| Isoamyl alcohol | 312.92 | 393.21 | 287.70 | 314.16 | 319.26 |
| Methanol | 102.40 | 21.71 | 42.36 | 91.50 | 98.07 |
As can be seen from the above table, the fen-flavor liquor base brewed by using multiple grains has an increased ethyl acetate content compared with the comparative example, especially in example 1, the ethyl acetate content is extremely high; the content of the n-propanol and the methanol is reduced, and the change range of other components is smaller.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A sweet multi-grain fragrant white spirit brewed by mixing is characterized in that: the soft-sweet multi-grain fen-flavor liquor is produced by adopting the following raw materials in percentage by weight: 68-80% of sorghum, 10-18% of millet and 10-20% of corn.
2. The mixed brewed sweet multi-grain delicate fragrance white spirit according to claim 1, characterized in that: the production process of the soft-sweet multi-grain fragrant white spirit comprises the following steps:
(1) raw material proportioning: blending sorghum, corn and millet according to claim 1, and mixing them uniformly, wherein the sorghum and corn are pulverized, and the millet is not pulverized;
(2) moist grain stacking: adding hot water with the amount of 55-65% of the raw materials into the crushed and mixed raw materials, uniformly stirring, and stacking for 20-24h, wherein the water temperature for moistening the grains is 75-85 ℃ in summer and 80-90 ℃ in winter;
(3) steaming auxiliary materials: steaming adjuvants until no mildew smell exists, steaming for 80 min, and air drying;
(4) steaming: boiling water at the bottom of the pot, spraying a layer of rice hulls on a pot grate, uniformly stirring the mixture after grain moistening and accumulating after obvious steam appears, and steaming for 80 min;
(5) spreading and airing and adding yeast: the steamed red grain is taken out of the steamer and spread into a round shape when the red grain is hot, about 30 percent of cold water is poured into the rice grain for stirring, spread and cooled, and after the red grain is cooled to the temperature of entering the vat, the Daqu is scattered into the rice grain;
(6) fermenting in a jar: fermenting in a ground jar, putting mixed red grits of Daqu into the ground jar, sequentially covering a jar cover and a heat-insulating material, and fermenting;
(7) and (3) discharging from a cylinder and distilling: taking out fermented grains, adding 18-20% steamed rice hull, stirring, and distilling.
3. The mixed brewed sweet multi-grain delicate fragrance white spirit according to claim 2, characterized in that: in the step (1), the grinding granularity of the sorghum and the corn is 4-6 pieces, namely the grinding degree is about 1.5 mm.
4. The mixed brewed sweet multi-grain delicate fragrance white spirit according to claim 2, characterized in that: the cylinder entering time of the step (5) is 20-25 ℃.
5. The mixed brewed sweet multi-grain delicate fragrance white spirit according to claim 2, characterized in that: the Daqu in the step (5) is medium-temperature Daqu, and the yeast adding amount is about 10-20% of the raw material amount.
6. The mixed brewed sweet multi-grain delicate fragrance white spirit according to claim 2, characterized in that: the fermentation period of the step (6) is generally 28 to 40 days.
7. The mixed brewed sweet multi-grain delicate fragrance white spirit according to claim 2, characterized in that: the raw materials used are 80% of sorghum, 10% of yellow rice, 10% of corn, 12% of yeast adding amount and 35 days of fermentation period according to weight percentage.
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Cited By (3)
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| CN113604310A (en) * | 2021-08-12 | 2021-11-05 | 山西平遥古市楼酒业有限责任公司 | Process for ultralong fermentation brewing of soft and soft fen-flavor sorghum liquor |
| CN114525186A (en) * | 2022-03-31 | 2022-05-24 | 晋中学院 | Method for brewing fen-flavor liquor by taking chenopodium quinoa willd and broom corn millet as raw materials |
| CN115558569A (en) * | 2022-10-18 | 2023-01-03 | 四川省宜宾竹海酒业有限公司 | Soft-sweet strong-flavor liquor and preparation method thereof |
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