CN113150912A - Brewing method of rice-flavor liquor - Google Patents
Brewing method of rice-flavor liquor Download PDFInfo
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- CN113150912A CN113150912A CN202110155730.9A CN202110155730A CN113150912A CN 113150912 A CN113150912 A CN 113150912A CN 202110155730 A CN202110155730 A CN 202110155730A CN 113150912 A CN113150912 A CN 113150912A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 95
- 238000000034 method Methods 0.000 title claims abstract description 58
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 125
- 241000209094 Oryza Species 0.000 claims abstract description 65
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 65
- 235000009566 rice Nutrition 0.000 claims abstract description 65
- 238000000855 fermentation Methods 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims abstract description 54
- 238000002156 mixing Methods 0.000 claims abstract description 45
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 37
- 241000894006 Bacteria Species 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 18
- 238000004821 distillation Methods 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 31
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 31
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 31
- 239000007787 solid Substances 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 22
- 239000000725 suspension Substances 0.000 claims description 17
- 241000186660 Lactobacillus Species 0.000 claims description 16
- 229940039696 lactobacillus Drugs 0.000 claims description 16
- 238000012258 culturing Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims 1
- 150000002148 esters Chemical class 0.000 abstract description 22
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000010411 cooking Methods 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 98
- 230000000052 comparative effect Effects 0.000 description 40
- 235000012907 honey Nutrition 0.000 description 25
- 230000008569 process Effects 0.000 description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 11
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 10
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 10
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 7
- 238000004817 gas chromatography Methods 0.000 description 7
- 238000011160 research Methods 0.000 description 7
- 239000012086 standard solution Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- -1 acetal compounds Chemical class 0.000 description 5
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 5
- 239000001963 growth medium Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
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- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000013124 brewing process Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
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- 239000000243 solution Substances 0.000 description 3
- 239000011550 stock solution Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000003483 aging Methods 0.000 description 2
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- 230000003321 amplification Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 229940035429 isobutyl alcohol Drugs 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 235000020068 maotai Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000003199 nucleic acid amplification method Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- PGMYKACGEOXYJE-UHFFFAOYSA-N pentyl acetate Chemical compound CCCCCOC(C)=O PGMYKACGEOXYJE-UHFFFAOYSA-N 0.000 description 2
- 238000010563 solid-state fermentation Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000044822 Simmondsia californica Species 0.000 description 1
- 235000004433 Simmondsia californica Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- UIERETOOQGIECD-ARJAWSKDSA-N angelic acid group Chemical group C(\C(\C)=C/C)(=O)O UIERETOOQGIECD-ARJAWSKDSA-N 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
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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
- C12G3/021—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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of liquor brewing, and particularly discloses a brewing method of rice-flavor liquor. The brewing method of the rice-flavor liquor comprises the steps of rice soaking, cooking, yeast mixing, fermentation and distillation, wherein the yeast mixing step specifically comprises the following steps: adding distiller's yeast into the cooked rice, and stirring; the distiller's yeast in the step of mixing the distiller's yeast is selected from old eight chi distiller's yeast; further, the step of adding lactic acid bacteria for solid-state culture is also included after the step of mixing the yeast; and (3) adding water and yeast after the solid-state culture is finished, and performing a fermentation step. The rice-flavor liquor with high total ester content and low bitter component and top component content can be obtained by adopting the method; the rice-flavor Chinese rice wine has strong flavor, slight aftertaste and no tendency to make up head.
Description
Technical Field
The invention relates to the technical field of liquor brewing, in particular to a brewing method of rice-flavor liquor.
Background
Chinese liquor is one of the oldest distilled liquors in the world, is recorded as early as the time of Western Han dynasty in China, and is prepared by taking grains (rice, sorghum, wheat and the like) as raw materials and distiller's yeast as a saccharification leavening agent in a solid, semi-solid or liquid fermentation mode through processes of distillation, ageing, blending and the like. Due to the diversity of raw materials, brewing microorganisms, a brewing process and the like, the liquor forms different characteristic odor types, and at present, the liquor in China has 12 odor types, namely, a combination odor type, a phoenix odor type, a sesame odor type, a special odor type, a strong fragrance odor type, a medicinal odor type, a white spirit and a fermented soybean odor type besides four basic odor types, namely, a strong odor type, a Maotai odor type, a fen odor type and a rice odor type. Wherein, the rice-flavor liquor has been publicized as the original liquor of Chinese liquor, and has a brewing history which is more long-term than strong flavor type, Maotai flavor type, fen flavor type and other flavor types. The rice-flavor liquor is represented by Guilin Sanhua liquor, has the characteristics of short production period, pure and elegant honey flavor, soft and soft taste, cool taste and pleasant aftertaste, and is mainly produced in two broad areas, Hunan, Hubei, Jiangsu, Fujian and the like.
The production method of the rice-flavor liquor can be divided into three methods: solid state fermentation, semi-solid state fermentation, and liquid state fermentation. The semi-solid fermentation method for producing rice-flavor liquor is characterized by that it uses rice as raw material, uses Xiaoqu as saccharification leaven, makes the fermented grains in early stage of fermentation be solid state, mainly makes saccharification and also has a small quantity of alcohol production, and adds water in later stage to make alcoholic fermentation, and makes them pass through the processes of distillation, ageing and blending, etc.
The white spirit is composed of water, ethanol and other fragrant and tasty trace components, wherein the water and the ethanol account for 98-99% of the total amount, and the trace components only account for 1-2% of the total amount, but are the key for determining the fragrance, the taste and the style of the white spirit. The types of trace components in the white spirit are quite rich, and the white spirit can be divided into alcohols, aldehydes, acids, esters, ketones, acetal compounds, aromatic compounds, pyrazine compounds and the like according to chemical properties. In the flavor components of the white spirit, alcohol substances are main sources and flavor promoters of the alcohol and sweet white spirit, acetaldehyde, acetal and the like can coordinate the fragrance and modify the flavor of the white spirit, a proper amount of organic acid can ensure that the fragrance and the taste of the white spirit are fuller, and ester substances are main components of the fragrance of the white spirit.
In addition, people often encounter the problems of bitter aftertaste and easy top-feeding in the process of tasting the white spirit, so that the comfort level of people drinking the white spirit is reduced, and the quality and the grade of the white spirit are seriously influenced.
At present, the technology of rice-flavor liquor is relatively researched, and the aspects of raw material formula, process parameters, brewing yeast improvement and the like are researched aiming at different purposes. However, there are few reports in the prior art on how to improve the aroma of rice-flavor liquor and solve the problems of the latter bitterness and the tendency to top up of the rice-flavor liquor.
Disclosure of Invention
In order to solve at least one technical problem in the prior art, the invention provides a brewing method of rice-flavor liquor. The method can effectively improve the total ester content in the rice-flavor liquor and can effectively improve the fragrance of the rice-flavor liquor.
The technical problem to be solved by the invention is realized by the following technical scheme:
a brewing method of rice-flavor liquor comprises the steps of rice soaking, stewing, yeast mixing, fermentation and distillation, and is characterized in that,
the yeast mixing step specifically comprises the following steps: adding distiller's yeast into the cooked rice, and stirring;
the koji in the step of mixing the koji is selected from old eight feet koji.
In the brewing process of the rice-flavor liquor, the inventor finds that the total ester content in the rice-flavor liquor is closely related to the aroma of the rice-flavor liquor through a large amount of researches; the higher the total ester content in the rice-flavor liquor is, the stronger the aroma is. The inventor further researches and discovers that the height of the total esters in the rice-flavor liquor is closely related to the type selection of the distiller's yeast, but is not greatly related to the type selection of lactic acid bacteria and yeast; the difference of the total ester content obtained by adopting different distiller's yeasts in the step of mixing the distiller's yeast is obvious; the inventor shows through a large amount of experimental studies that when the old eight feet distiller's yeast is adopted for mixing the distiller's yeast, the total ester content of the rice-flavor liquor can be greatly improved compared with the total ester content of other distiller's yeast.
Preferably, the step of adding lactic acid bacteria for solid-state cultivation is further included after the step of mixing the yeast; and (3) adding water and yeast after the solid-state culture is finished, and performing a fermentation step.
Preferably, the lactic acid bacteria adopted in the solid-state culture step are lactobacillus plantarum CICC 6009; the yeast adopted in the fermentation step is honey-bonded yeast LGL-1 with the preservation number of CCTCCM 2015545.
In the brewing process of the rice-flavor liquor, the inventor finds that bitter components of the rice-flavor liquor are mainly n-butanol, isoamyl alcohol, isobutyl alcohol, n-propanol and the like through a large number of researches; the upper components mainly comprise acetaldehyde, acetal, n-propanol, n-butanol, isobutanol, isoamylol, beta-phenylethyl alcohol and the like. Therefore, in order to solve the problems of the late bitterness and the easy-to-get-head property of the rice-flavor liquor, it is necessary to reduce the contents of the bitter component and the first component in the rice-flavor liquor. A great deal of experimental research shows that the content of bitter components and top components in the rice-flavor liquor can be effectively reduced by adding the lactobacillus plantarum CICC6009 in the solid-state cultivation step and adding the honey-conjugated yeast LGL-1 in the fermentation step. Here, the inventor needs to emphasize that when lactobacillus plantarum cic 6009 is added in the solid state cultivation step, honey-conjugated yeast LGL-1 must be added in the fermentation step at the same time to effectively reduce the content of bitter components and top components in the rice-flavor liquor; in the two steps, the lactobacillus plantarum CICC6009 and the honey-conjugated yeast LGL-1 are not added together in a matching way, or other lactic acid bacteria or yeast are added, so that the content of bitter components and top components in the rice-flavor liquor cannot be effectively reduced; further, the problem of the bitter taste after the rice-flavor liquor and the problem of easy top-feeding can not be solved.
Preferably, the addition amount of the distiller's yeast is 3-10 per mill of the mass of the dry rice.
Most preferably, the amount of said koji added is 4% by weight of the dry rice.
Preferably, the lactic acid bacteria are added in the form of a lactic acid bacteria suspension; calculated by the mass of the dry rice, the adding amount of the lactobacillus suspension is 5-10% (v/w) of the mass of the dry rice; most preferably, the lactic acid bacteria suspension is added in an amount of 7% (v/w) of the dry rice mass;
the lactobacillus suspension contains 1-5 multiplied by 108CFU/mL viable bacteria; most preferably, the lactic acid bacteria suspension comprises 2.5X 108CFU/mL viable bacteria.
Preferably, the solid culture conditions in the solid culture step are as follows: culturing the strain in a solid state at 35-37 ℃ for 40-50 h; most preferably, the solid state culture conditions in the koji mixing step are as follows: solid state cultivation was carried out at 36 ℃ for 46 h.
Preferably, the yeast is added in the form of yeast seed liquid, and the adding amount of the yeast seed liquid is 10-15% (v/w) of the dry rice by mass; most preferably, the addition amount of the yeast seed liquid is 12% (v/w) of the dry rice mass calculated on the dry rice mass;
the yeast seed liquid contains 1-2 x 10 of yeast seed liquid8CFU/mL viable bacteria; most preferably, the yeast seed solution contains 1.1 × 108CFU/mL viable bacteria.
Preferably, the addition amount of the water is 100-150% (v/w) of the dry rice mass.
Most preferably, the water is added in an amount of 120% (v/w) of the mass of the dry rice, calculated on the mass of the dry rice.
Preferably, the fermentation conditions in the fermentation step are: fermenting for 12-20 days at the temperature of 30-35 ℃.
Preferably, the fermentation conditions in the fermentation step are: fermenting at 32 deg.C for 16 d.
In addition, further research by the inventor shows that the rice-flavor liquor is brewed by using the old eight-chi distiller's yeast, the lactobacillus plantarum CICC6009 and the honey-conjugated yeast LGL-1, and the use amounts, the solid culture conditions and the fermentation culture conditions of the old eight-chi distiller's yeast, the lactobacillus plantarum CICC6009 and the honey-conjugated yeast LGL-1 determine whether the total ester content in the rice-flavor liquor can be further increased and the content of bitter components and top components in the rice-flavor liquor can be reduced. A great deal of experimental research shows that under the combined action of the consumption of the old eight feet distiller's yeast, the lactobacillus plantarum CICC6009 and the honey-conjugated yeast LGL-1, the solid state culture condition and the fermentation culture condition, the rice-flavor type white spirit with the highest total ester content and the lowest content of bitter components and top components can be obtained.
Has the advantages that: the invention provides a brand-new brewing method of rice-flavor liquor; the inventor shows through a large amount of experimental researches that the total ester content of the rice-flavor liquor can be greatly improved by mixing the old eight feet of distiller's yeast. The lactobacillus plantarum CICC6009 is added in the solid-state cultivation step, and the honey-conjugated yeast LGL-1 is added in the fermentation step, so that the content of bitter components and top components in the rice-flavor liquor can be effectively reduced. Further, under the combined action of the consumption of the old eight-chi distiller's yeast, the lactobacillus plantarum CICC6009 and the honey-conjugated yeast LGL-1, the solid-state culture condition and the fermentation culture condition, the rice-flavor type white spirit with the highest total ester content and the lowest content of bitter components and top components can be obtained; the rice-flavor white spirit rice obtained by brewing has strong flavor, slight aftertaste and difficult heading; the brewing method of the rice-flavor liquor successfully solves the problems that the aroma of the rice-flavor liquor and the afterbitterness of the rice-flavor liquor cannot be improved and the rice-flavor liquor is easy to get up in the prior art.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples in any way.
Lactobacillus plantarum (Lactobacillus subsp. plantarum) cic 6009 in the following examples of the invention: purchased from China center for culture collection and management of industrial microorganisms; honey-conjugated yeast LGL-1: the laboratory self-screening is preserved in China typical collection center with the preservation number of CCTCCM 2015545.
The distiller's yeast referred to in the examples were purchased from the following manufacturers, respectively: the Laobaba distiller's yeast is purchased from Laobaba distiller's factory in plain county of Meizhou city, the bran koji and the rice flour koji are purchased from Guangdong Changle distilled liquor industry Co., Ltd, the Yingqian jin Sanhua distiller's Co., Ltd, the Bazhen distiller's yeast is purchased from Bazhen Gong wine industry Co., Ltd, and the Jinhuangtian distiller's yeast is purchased from Heyuan Jinhuangtian wine industry Co., Ltd.
The main reagents involved in the following examples are shown in Table 1, and the main apparatus in Table 2; other non-disclosed materials, reagents and equipment are all conventional in the art in the examples.
TABLE 1 Main reagents
TABLE 2 Main Equipment
The yeast seed solutions referred to in the following examples were prepared as follows: selecting two environment-friendly honey-bonded yeast LGL-1 strains which are hidden in a test tube inclined plane, inoculating the strains into a test tube containing 10mL of malt wort liquid culture medium, carrying out constant-temperature shaking culture at 28 ℃ for 48h, and carrying out primary propagation; pouring the yeast liquid (10mL) of the first-stage propagation culture into a conical flask containing 90mL of malt juice liquid culture medium, and carrying out constant-temperature shaking culture at 28 ℃ for 48h to obtain the yeast seed liquid. The number of viable bacteria in the inoculated liquid is 1.1 × 10 determined by flat viable bacteria counting method8CFU/mL。
The suspensions of lactic acid bacteria referred to in the following examples were prepared by the following method: firstly activating lactobacillus 6009 for three generations by using an MRS solid culture medium, then selecting a ring of activated lactobacillus 6009 strain, inoculating the activated lactobacillus 6009 strain into a test tube containing 10mL of MRS liquid culture medium, standing and culturing at 30 ℃ for 24h, and performing primary amplification culture; and (3) sucking 2mL of lactic acid bacteria liquid subjected to primary amplification culture, inoculating the lactic acid bacteria liquid into 100mL of MRS liquid culture medium, and performing static culture at 30 ℃ for 24 hours to obtain lactic acid bacteria seed liquid. Separating lactobacillus seed liquidLoading into a sterile centrifuge tube, centrifuging at 4 deg.C and 5000r/min for 10min, washing with sterile water, centrifuging, and repeating twice; finally, the centrifuged lactobacillus is prepared into a light absorption value OD by using sterile water600Lactic acid bacteria suspension was 1.5. The viable count of the lactobacillus suspension is 2.5 × 108CFU/mL。
The method for determining total esters in the following examples was tested by the indicator method with reference to GB/T10345-2007.
The bitter component refers to the total content of n-butyl alcohol, isoamyl alcohol, isobutyl alcohol and n-propyl alcohol; the upper component refers to the sum of acetaldehyde, acetal, n-propanol, n-butanol, isobutanol, isoamyl alcohol and beta-phenylethyl alcohol.
The content of bitter component and the content of the first component are determined by gas chromatography, and the specific method comprises the following steps:
(1) preparing a standard solution: accurately sucking 2.0mL of each of acetaldehyde, acetal, n-propanol, n-butanol, isobutanol, isoamylol and beta-phenylethyl alcohol, placing the mixture into a 100mL volumetric flask, fixing the volume by using ethanol with the volume fraction of 60%, and uniformly mixing to obtain standard stock solutions of the components; accurately sucking standard stock solutions of each component, wherein the standard stock solutions are respectively placed in 100mL sample bottles in an amount of 0mL, 0.25mL, 0.5mL, 1.0mL, 2.0mL and 4.0mL, and performing constant volume with 60% ethanol to obtain standard solutions of each component with different concentration gradients;
(2) and (3) standard curve establishing: accurately sucking 10.0mL of standard solutions with different concentration gradients of each component, and adding 0.10mL of internal standard solutions respectively; loading the sample respectively, and detecting each component by gas chromatography; establishing a standard curve of each component by taking the concentration ratio of each component to the internal standard substance as a horizontal coordinate and the peak area ratio of each component to the internal standard substance as a vertical coordinate;
(3) the method comprises the following steps of (1) measuring the content of each bitter component and the first component in the rice-flavor liquor: accurately sucking 10.0mL of rice-flavor liquor, adding 0.10mL of internal standard solution, uniformly mixing, loading, and detecting peak area ratios of bitter components and top components of the bitter components to the internal standard substance by gas chromatography; and substituting the area ratio of each bitter component and the top component to the peak of the internal standard substance into each component standard curve to obtain the concentration of each bitter component and the top component.
The internal standard solution described in the steps (1) and (2) is prepared by the following method: accurately sucking 2.0mL of n-amyl acetate, diluting to 100mL by using 60% (v/v) ethanol solution, uniformly mixing, and preparing an internal standard solution with the volume fraction of 2%.
And (3) establishing a standard curve in the step (2) and determining the gas chromatography conditions in the step (3) to be the same as the gas chromatography conditions in the step of determining the content of each bitter component and the content of the top component in the rice-flavor liquor.
The gas chromatography conditions are as follows: DB-WAX UI column (30 m.times.0.25 mm.times.0.25 μm, Agilent Corp., USA); the sample inlet temperature is 220 ℃, the sample injection amount is 1 mu L, the split ratio is 100:1, the flow rate is 1mL/min, and the temperature of an FID detector is 220 ℃; hydrogen (H)2): air (O)2): tail blowing (N)2) 40:400: 25; the gradient temperature program of the gas chromatography is as follows: the initial temperature is 30 ℃, the temperature is kept for 6min, the temperature is raised to 40 ℃ at the speed of 2 ℃/min, the temperature is kept for 2min, the temperature is raised to 100 ℃ at the speed of 5 ℃/min, the temperature is kept for 10min, the temperature is raised to 200 ℃ at the speed of 10 ℃/min, and the temperature is kept for 10 min.
Example 1 brewing method of Rice-flavor liquor
(1) Soaking: and (3) washing the rice with distilled water, and soaking the rice for 22-24 hours at normal temperature, so that starch particles in the rice absorb water and expand, and the starch particles are loosened to facilitate cooking and gelatinization. The soaked rice is crushed by hand.
(2) And (3) cooking: spreading the soaked rice on a steamer, and steaming for 20min in water; stirring the rice, pouring water for the first time (the water pouring amount is 40% of the mass of the rice), and continuously cooking for 20 min; and loosening the rice, sprinkling water for the second time, and continuously cooking for 20 min. Sealing the cover for 5 min.
(3) Mixing yeast: after the rice is cooled, a certain amount of distiller's yeast is weighed and added (the addition amount of the distiller's yeast is 4 per mill of the weight of the dry rice), and the mixture is stirred uniformly.
(4) Solid-state cultivation: after the koji mixing is finished, transferring the cooked rice into a wide-mouth bottle, adding a certain amount of lactobacillus suspension (calculated by the mass of the dry rice, the adding amount of the lactobacillus suspension is 7% (v/w) of the mass of the dry rice), building a nest, and sealing by 2 layers of gauze; then putting the mixture into a constant temperature incubator at 36 ℃ for solid state culture for 46 h.
(5) Fermentation: after the solid-state culture is finished, adding a certain amount of water and yeast seed liquid (the adding amount of the yeast seed liquid is 12% (v/w) of the dry rice by mass, and the adding amount of the water is 120% (v/w) of the dry rice by mass), and sealing by using a preservative film. Putting the mixture into an incubator at 32 ℃ for culturing and fermenting for 16 d.
(6) And (3) distillation: before distillation, water with the same weight as that of the raw material rice is added into the wine mash, and wine with the same weight as that of the raw material rice is distilled. For example, 100g of rice, 100mL of water, and 100mL of wine are distilled.
In the embodiment, the rice is polished round-grained rice. The distiller's yeast is old eight feet distiller's yeast. The lactobacillus is lactobacillus plantarum CICC 6009; the yeast is honey-bonded yeast LGL-1.
Example 2 brewing method of Rice-flavor liquor
Example 2 differs from example 1 in the amounts of old eight feet koji, lactobacillus plantarum cic 6009 and honey-conjugated yeast LGL-1, solid state culture conditions and fermentation culture conditions; the method specifically comprises the following steps:
the addition amount of the distiller's yeast is 3 per mill of the dry rice; calculated by the mass of the dry rice, the adding amount of the lactobacillus suspension is 10% (v/w) of the mass of the dry rice; the solid-state culture conditions in the solid-state culture step are as follows: culturing at 35 deg.C for 50 hr;
the adding amount of the yeast seed liquid is 10% (v/w) of the dry rice; calculated by the mass of the dry rice, the adding amount of the water is 150% (v/w) of the mass of the dry rice; the fermentation culture conditions in the fermentation step are as follows: fermenting at 30 deg.C for 20 d.
The remaining steps and conditions were the same as in example 1.
Example 3 brewing method of Rice-flavor liquor
Example 3 differs from example 1 in the amounts of old eight feet koji, lactobacillus plantarum cic 6009 and honey-conjugated yeast LGL-1, solid state culture conditions and fermentation culture conditions; the method specifically comprises the following steps:
the addition amount of the distiller's yeast is 10 per mill of the dry rice; calculated by the mass of the dry rice, the adding amount of the lactobacillus suspension is 5% (v/w) of the mass of the dry rice; the solid-state culture conditions in the solid-state culture step are as follows: solid-state culturing at 37 deg.C for 40 h;
the adding amount of the yeast seed liquid is 15% (v/w) of the dry rice; calculated by the mass of the dry rice, the adding amount of the water is 100% (v/w) of the mass of the dry rice; the fermentation culture conditions in the fermentation step are as follows: fermenting at 35 deg.C for 12 d.
The remaining steps and conditions were the same as in example 1.
Comparative example 1
The difference between the comparative example 1 and the example 1 is that the distiller's yeast adopted in the step of mixing the distiller's yeast is Bazhenyang distiller's yeast; the remaining steps and conditions were the same as in example 1.
Comparative example 2
Comparative example 2 is different from example 1 in that the koji used in the koji mixing step is a eagle coin koji; the remaining steps and conditions were the same as in example 1.
Comparative example 3
The comparative example 3 is different from the example 1 in that the distiller's yeast used in the step of mixing the distiller's yeast is golden yellow field distiller's yeast; the remaining steps and conditions were the same as in example 1.
Comparative example 4
Comparative example 4 is different from example 1 in that the koji used in the koji mixing step is a changle koji; the remaining steps and conditions were the same as in example 1.
Comparative example 5
Comparative example 5 is different from example 1 in that the koji used in the step of mixing the koji is a jojoba koji; the remaining steps and conditions were the same as in example 1.
Comparative example 6
Comparative example 6 differs from example 1 in that no Lactobacillus plantarum CICC6009 was added during the koji mixing process and no honey-conjugated yeast LGL-1 was added during the fermentation process. The remaining steps and conditions were the same as in example 1.
Comparative example 7
Comparative example 7 differs from example 1 in that Lactobacillus plantarum CICC6009 was added during the koji mixing process, but that the Honey-conjugated yeast LGL-1 was not added during the fermentation process. The remaining steps and conditions were the same as in example 1.
Comparative example 8
Comparative example 8 differs from example 1 in that no Lactobacillus plantarum CICC6009 was added during the koji mixing process, whereas the honey-conjugated yeast LGL-1 was added during the fermentation process. The remaining steps and conditions were the same as in example 1.
Comparative example 9
Comparative example 9 differs from example 1 in that Lactobacillus bulgaricus was added during the mixing and the honey-conjugated yeast LGL-1 was added during the fermentation. The remaining steps and conditions were the same as in example 1.
Comparative example 10
Comparative example 10 differs from example 1 in that lactobacillus casei was added during the mixing of the koji and the honey-conjugated yeast LGL-1 was added during the fermentation. The remaining steps and conditions were the same as in example 1.
Comparative example 11
Comparative example 11 differs from example 1 in that lactobacillus plantarum cic 6009 was added during the yeast mixing process and high active dry yeast saccharomyces cerevisiae (angelic liquor king) was added during the fermentation process. The remaining steps and conditions were the same as in example 1.
Comparative example 12
Comparative example 12 differs from example 1 in that lactobacillus plantarum cic 6009 was added during the koji mixing process and highly active dry yeast saccharomyces cerevisiae (danbao li) was added during the fermentation process. The remaining steps and conditions were the same as in example 1.
Comparative example 13
Comparative example 13 differs from example 1 in that lactobacillus bulgaricus was added during the mixing of the koji and high activity dry yeast saccharomyces cerevisiae (danbao li) was added during the fermentation. The remaining steps and conditions were the same as in example 1.
Comparative example 14
Comparative example 14 differs from example 1 in that lactobacillus casei was added during the mixing of the yeast and high active dry yeast saccharomyces cerevisiae (Angel liquor king) was added during the fermentation. The remaining steps and conditions were the same as in example 1.
The adding mode and the adding amount of each strain related in the comparative examples 1 to 14 are the same as those in the example 1; for comparison with example 1 under different species.
The contents of total esters, bitter components and top components of the rice-flavor Chinese spirits brewed by the methods of examples 1 to 3 and comparative examples 1 to 14 were measured, and the measurement results are shown in table 1.
TABLE 1 determination results of various indexes in rice-flavor Chinese liquor
As can be seen from the experimental data in table 1: as can be seen by comparing the example 1 with the comparative examples 1-5, the total ester content of the rice-flavor liquor brewed according to the example 1 is far greater than that of the comparative examples 1-5; the rice-flavor liquor is brewed by a semi-solid method, and the total ester content of the rice-flavor liquor is determined by the selection of yeast seeds in the yeast mixing process; compared with other distiller's yeasts, the distiller's yeast adopts the old eight feet distiller's yeast, and can greatly improve the total ester content in the rice-flavor liquor in the process of brewing the rice-flavor liquor by a semi-solid method; thereby improving the fragrance of the rice-flavor liquor.
As can be seen from the experimental data in table 1: the rice-flavor liquor brewed by the method in the embodiment 1 has the total ester content higher than that in the embodiments 2-3, and the bitter component content and the top component content lower than those in the embodiments 2-3; examples 2 and 3 differ from example 1 in that: the dosage of the old eight-chi distiller's yeast, the lactobacillus plantarum CICC6009 and the honey-conjugated yeast LGL-1, the solid state culture condition and the fermentation culture condition; this shows that the dosage, solid state culture conditions and fermentation culture conditions of the old eight feet distiller's yeast, the lactobacillus plantarum CICC6009 and the honey-conjugated yeast LGL-1 determine whether the total ester content in the rice-flavor liquor can be further increased and the content of bitter components and top components in the rice-flavor liquor can be reduced; under the conditions described in example 1, rice-flavor liquor with the highest total ester content, the lowest bitter component content and the lowest top component content can be obtained.
As can be seen from the experimental data in table 1: the rice-flavor liquor brewed according to the method of example 1 has significantly lower bitter component content and upper component content than comparative example 6. The difference between example 1 and comparative example 6 is that lactobacillus plantarum cic 6009 was added during the mixing of the yeast in example 1, while honey-bonding yeast LGL-1 was added during the fermentation; in contrast, comparative example 6 did not add Lactobacillus plantarum CICC6009 during the yeast mixing process and honey-conjugated yeast LGL-1 during the fermentation process. This indicates that: the rice-flavor liquor is prepared by adopting a semi-solid fermentation method, lactobacillus plantarum CICC6009 is added in the process of mixing the yeast, and simultaneously honey-bonding yeast LGL-1 is added in the fermentation process, so that the bitter component content and the top component content of the rice-flavor liquor can be greatly reduced; can effectively solve the problems of the bitter taste and the first taste of the rice-flavor liquor.
As can be seen from the experimental data in table 1: the contents of the bitter components and the first components of the rice-flavor Chinese spirits brewed by the method of example 1 are obviously lower than those of comparative examples 7 and 8. Comparative example 7 differs from example 1 in that Lactobacillus plantarum CICC6009 was added during the koji mixing process, but that the Honey-conjugated yeast LGL-1 was not added during the fermentation process. Comparative example 8 differs from example 1 in that no Lactobacillus plantarum CICC6009 was added during the koji mixing process, whereas the honey-conjugated yeast LGL-1 was added during the fermentation process. This indicates that: preparing rice-flavor liquor by semi-solid fermentation, adding lactobacillus plantarum CICC6009 in the process of mixing the yeast, and adding honey-conjugated yeast LGL-1 in the fermentation process, so that the bitter component content and the top component content of the rice-flavor liquor can be greatly reduced; the content of bitter components and the content of top components of the rice-flavor liquor cannot be effectively reduced only by adding the lactobacillus plantarum CICC6009 or the honey-conjugated yeast LGL-1 alone.
As can be seen from the experimental data in table 1: the content of the bitter components and the content of the first components of the rice-flavor liquor brewed by the method in the example 1 are obviously lower than those of the rice-flavor liquor in the comparative examples 9-14. The comparative examples 9 to 14 are different from example 1 in the specific kinds of lactobacillus plantarum added in the koji-mixing step and yeast added in the fermentation step. This shows that the species of lactobacillus plantarum and yeast also play an important role in effectively reducing the bitter component content and the top component content of the rice-flavor liquor. The bitter component content and the top component content of the rice-flavor liquor can be effectively reduced only by adding the lactobacillus plantarum CICC6009 and the honey-conjugated yeast LGL-1.
Claims (10)
1. A brewing method of rice-flavor liquor comprises the steps of rice soaking, stewing, yeast mixing, fermentation and distillation, and is characterized in that,
the yeast mixing step specifically comprises the following steps: adding distiller's yeast into the cooked rice, and stirring;
the koji in the step of mixing the koji is selected from old eight feet koji.
2. The rice-flavor liquor brewing method according to claim 1, further comprising a step of adding lactic acid bacteria for solid-state cultivation after the step of mixing the yeast;
and (3) adding water and yeast after the solid-state culture is finished, and performing a fermentation step.
3. The rice-flavor liquor brewing method according to claim 2, wherein the lactic acid bacteria adopted in the solid-state cultivation step are Lactobacillus plantarum CICC 6009; the yeast adopted in the fermentation step is honey-bonded yeast LGL-1 with the preservation number of CCTCCM 2015545.
4. The method for brewing rice-flavor liquor according to claim 1, wherein the addition amount of the distiller's yeast is 3-10 per mill of the mass of dry rice; most preferably, the amount of said koji added is 4% by weight of the dry rice.
5. The method for brewing rice-flavor liquor according to claim 1, wherein the lactic acid bacteria are added in the form of a bacterial suspension; calculated by the mass of the dry rice, the adding amount of the lactobacillus suspension is 5-10% (v/w) of the mass of the dry rice; most preferably, the lactic acid bacteria suspension is added in an amount of 7% (v/w) of the dry rice mass;
the lactobacillus suspension contains 1-5 multiplied by 108CFU/mL viable bacteria; most preferably, the lactic acid bacteria suspension comprises 2.5X 108CFU/mL viable bacteria.
6. The method for brewing rice-flavor liquor according to claim 1, wherein the solid-state cultivation conditions in the solid-state cultivation step are as follows: culturing the strain in a solid state at 35-37 ℃ for 40-50 h; most preferably, the solid-state cultivation conditions in the solid-state cultivation step are: solid state cultivation was carried out at 36 ℃ for 46 h.
7. The rice-flavor liquor brewing method according to claim 1, wherein the yeast is added in a yeast seed liquid form, and the addition amount of the yeast seed liquid is 10-15% (v/w) of the dry rice by mass; most preferably, the addition amount of the yeast seed liquid is 12% (v/w) of the dry rice mass calculated on the dry rice mass;
the yeast seed liquid contains 1-2 x 10 of yeast seed liquid8CFU/mL viable bacteria; most preferably, the yeast seed solution contains 1.1 × 108CFU/mL viable bacteria.
8. The method for brewing rice-flavor liquor according to claim 1, wherein the amount of water added is 100-150% (v/w) of the dry rice by mass; most preferably, the water is added in an amount of 120% (v/w) of the mass of the dry rice, calculated on the mass of the dry rice.
9. The method for brewing rice-flavor liquor according to claim 1, wherein the fermentation culture conditions in the fermentation step are as follows: fermenting for 12-20 days at the temperature of 30-35 ℃.
10. The method for brewing rice-flavor liquor according to claim 1, wherein the fermentation culture conditions in the fermentation step are as follows: fermenting at 32 deg.C for 16 d.
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