CN114045192A

CN114045192A - Soft and mellow Maotai-flavor liquor and brewing process thereof

Info

Publication number: CN114045192A
Application number: CN202111557212.6A
Authority: CN
Inventors: 周丽峰
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-12-18
Filing date: 2021-12-18
Publication date: 2022-02-15

Abstract

The invention provides a soft and mellow Maotai-flavor liquor and a brewing process thereof, and relates to the field of liquor brewing. The soft and mellow Maotai-flavor liquor comprises the following raw materials in parts by weight: 1-5 parts of traditional Chinese medicinal materials, 86-138 parts of small red sorghum and 20-30 parts of distiller's yeast. The Maotai-flavor liquor has the advantage of soft and mellow taste.

Description

Soft and mellow Maotai-flavor liquor and brewing process thereof

Technical Field

The invention relates to the field of liquor brewing, in particular to soft and mellow Maotai-flavor liquor and a brewing process thereof.

Background

White spirit is a general name of Chinese wines (except fruit wine and rice wine), and is also called distilled liquor, dried old white or knife.

Chinese white spirit has compound fragrance with esters as main body, uses yeasts and yeast as saccharification leaven, and uses starchiness (saccharine) as raw material, and is made into various wines by cooking, saccharification, fermentation, distillation, ageing and blending, and in strict sense, the blended wine blended by edible alcohol and edible perfume can not be calculated as white spirit.

The Chinese white spirit has a plurality of types according to the aroma, including sauce aroma, strong aroma, delicate fragrance, fermented soybean aroma and mixed aroma, wherein the strong aroma white spirit has the characteristics of strong aroma, soft and sweet taste, harmonious aroma, sweet taste, soft taste in mouth, long and clear aftertaste and the like, and the method is also a main basis for judging the quality of the strong aroma white spirit. The main body forming the typical style of the strong aromatic liquor is ethyl caproate, the component has higher fragrance content and outstanding fragrance, the raw material used for producing the strong aromatic liquor is mainly sorghum, but a few wineries use a plurality of grain raw materials for mixed liquor brewing, glutinous sorghum is good, and full, mature and clean sorghum grains and high starch content are required. In the production process of the strong aromatic Chinese spirits, a raw material sorghum is crushed firstly, aiming at exposing granular starch, increasing the surface area of the raw material, being beneficial to water absorption expansion and cooking gelatinization of starch granules, increasing the contact with enzyme during saccharification and creating good conditions for saccharification and fermentation, but the raw material is crushed moderately, the raw material is crushed too coarsely, the cooking gelatinization is not easy to be thorough, and the liquor yield is influenced; the raw materials are crushed to be fine, fermented grains are easy to become greasy or pimple, steam is easy to press during distillation, the amount of the filler is inevitably increased, and the quality of the wine is influenced.

The liquor always gives people a violent feeling in the past, but with the gradual acceleration of the rhythm of life and work of people, the consumption mode and the consumption concept are changed silently, people gradually change from the direction of pursuing the natural aroma and the soft and comfortable wine taste from the aroma and the strong taste of the liquor pursued in the past, and the soft liquor which is more elegant in taste and has small aftereffect is more favored by the current consumers, especially young consumers. In addition, from the development of the white spirit market in China in recent decades, the white spirit emphasizes culture, emphasizes pure grains later, and starts to be hot in the wine every year, and the taste adjustment becomes a new concern in the white spirit market when the selling points are not fresh.

In the process of brewing the existing white spirit, because of the influence of environment, temperature or strains and the like, the brewed white spirit contains more irritant aldehydes, so that the taste of the white spirit is not soft; in addition, the Maotai-flavor liquor produced at present is easy to have bitter taste, and the taste is not good probably due to the influence of environment, temperature or strains and the like in the brewing process. Therefore, there is a need for a mild and mellow Maotai-flavor liquor to be supplied to consumers.

Disclosure of Invention

The invention aims to provide a soft and mellow Maotai-flavor liquor which has the advantage of soft and mellow taste.

The invention also aims to provide a brewing process of the soft and mellow Maotai-flavor liquor so as to obtain the liquor.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

On the one hand, the embodiment of the application provides a soft and mellow Maotai-flavor liquor, which comprises the following raw materials in parts by weight: 1-5 parts of traditional Chinese medicinal materials, 86-138 parts of small red sorghum and 20-30 parts of distiller's yeast.

On the other hand, the embodiment of the application provides a brewing process of soft and mellow Maotai-flavor liquor, which comprises the following steps:

respectively crushing the traditional Chinese medicinal materials and the small red sorghum, adding water which is 1.5-2 times of the weight of each raw material into the crushed traditional Chinese medicinal materials and the small red sorghum, and infiltrating for 2-3 h;

steaming half of the soaked small red sorghum, taking the steamed small red sorghum out of the pot after steaming to obtain a steamed material 1;

uniformly mixing the residual soaked raw materials with the steamed material 1, steaming again, and steaming to obtain a steamed material 2;

uniformly mixing the steamed material 2, cooling to 25-35 ℃, adding distiller's yeast into the steamed material 2 for 5-10 times, and uniformly mixing to obtain a mixture;

stacking and fermenting the mixture, and continuously fermenting for 2-3 days after the temperature of the stacked material center reaches 51-55 ℃ to obtain fermented grains;

uniformly stirring fermented grains, putting into a cellar for fermentation, splashing wine tails, after the cellar is put, uniformly covering the cellar sealing mud, covering straws on the cellar sealing mud at intervals of 3-4h, and fermenting for 30-50 days to obtain fermented grains;

and taking out fermented grains after fermentation, distilling, and removing the wine head and the wine tail to obtain the Maotai-flavor liquor finished product.

Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:

according to the invention, the traditional Chinese medicinal materials and the small red sorghum are selected as fermentation raw materials, so that the yield and the taste of the obtained white spirit can be improved, the small red sorghum is used as the raw material, so that the fragrance of the white spirit can be more unique, the traditional Chinese medicines can have a certain pharmacodynamic value and can also have a certain influence on the taste of the white spirit, and the white spirit is mellow in taste, has medicinal fragrance and is higher in uniqueness.

After the raw materials are soaked, the raw materials are easier to permeate by water vapor in subsequent steaming, the raw materials are softer, subsequent fermentation is facilitated, the fermentation efficiency is high, the effect is good, the obtained white spirit is fragrant and sweet, and has compound fragrance, but each fragrance is harmonious and unobtrusive, and the aftertaste is good; the starch paste is steamed twice, so that the particles in the starch paste can be fully expanded, and the starch particles can be disintegrated, so that the pasting effect is good; the distiller's yeast is added in batches, so that the distiller's yeast is uniformly distributed, uniform fermentation is facilitated, and raw materials are fully utilized; after the whole process flow, the obtained wine has rich and harmonious aroma, plump wine body, good quality, less harmful substances, soft and mellow taste and longer aftertaste.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.

The invention provides a soft and mellow Maotai-flavor liquor which comprises the following raw materials in parts by weight: 1-5 parts of traditional Chinese medicinal materials, 86-138 parts of small red sorghum and 20-30 parts of distiller's yeast. The Chinese medicinal materials and the small red sorghum are selected as fermentation raw materials, the yield and the taste of the obtained white spirit can be improved, the small red sorghum is used as the raw material, the fragrance of the white spirit can be more unique, the Chinese medicinal materials can be added to have certain pharmacodynamic value, certain influence can be generated on the taste of the white spirit, the taste of the white spirit is mellow, the medicinal fragrance is achieved, and the uniqueness is higher.

In some embodiments of the present invention, the Chinese herbal medicines comprise 0.5 to 3 parts by weight of American ginseng, 0.1 to 0.5 part by weight of pseudo-ginseng, 0.1 to 0.5 part by weight of codonopsis pilosula and 0.2 to 1 part by weight of dendrobium officinale. . The American ginseng has the effects of tonifying qi and nourishing yin; pseudo-ginseng can promote blood circulation and relieve pain, and codonopsis pilosula can tonify spleen and lung, promote the production of body fluid and nourish blood; the dendrobium officinale has the effects of tonifying stomach, promoting fluid production, nourishing yin and clearing heat. The interaction of various medicinal materials can ensure that the brewed wine has the effects of tonifying the human body, tonifying qi, nourishing the body and nourishing the blood.

The invention also provides a brewing process of the soft and mellow Maotai-flavor liquor, which comprises the following steps:

and taking out fermented grains after fermentation, distilling, and removing the wine head and the wine tail to obtain the Maotai-flavor liquor finished product. After the raw materials are soaked, the raw materials are easier to permeate by water vapor in subsequent steaming, the raw materials are softer, the subsequent fermentation is facilitated, the fermentation efficiency is high, the effect is good, the obtained white spirit is fragrant and sweet, and has compound fragrance, but each fragrance is harmonious and unobtrusive, and the aftertaste is good; the starch paste is steamed twice, so that the particles in the starch paste can be fully expanded, and the starch particles can be disintegrated, so that the pasting effect is good; the distiller's yeast is added in batches, so that the distiller's yeast is uniformly distributed, uniform fermentation is facilitated, and raw materials are fully utilized; after the whole process flow, the obtained wine has rich and harmonious aroma, plump wine body, good quality, less harmful substances, soft and mellow taste and longer aftertaste.

In some embodiments of the invention, the soaking temperature is 45-55 ℃.

In some embodiments of the present invention, the above-mentioned stacking fermentation conditions comprise stacking fermentation at a relative humidity of 70-83% and a temperature of 35-40 ℃. The accumulation fermentation under the condition can enrich microorganisms in surrounding fields in fermented grains, and can screen the proliferated microorganisms to select proper microorganisms for propagation, so that wine can be produced, unique fragrance can be provided under the adjustment of various microorganisms, and the condition can ensure that the propagation efficiency of the microorganisms is high and the fermentation effect is good.

In some embodiments of the invention, the sprinkled feints are 10-13% by weight of the fermented grains and 12-15 ° in degree.

In some embodiments of the invention, the koji is prepared by the following method:

mixing and crushing wheat, peas, red dates, angelica and fructus aurantii to obtain a mixture 1;

inoculating mixed strain 0.1-3% of the mixture weight into the mixture 1, adding water, adjusting water content to 35-39%, pressing at 8-12mm/s speed for 13-18 times, repeatedly pressing for 3-5 times to obtain yeast blank;

fermenting the yeast blank in a fermentation room at a constant temperature of 34-38 deg.C, turning over the yeast once every 6-10h, and drying the surface of the yeast when the temperature of the yeast is 37-41 deg.C to obtain the final product of the distiller's yeast. The distiller's yeast prepared by the method has an excellent fermentation effect on the wine, the prepared wine has fragrant and soft fragrance and a good saccharification effect, and the red date, the Chinese angelica and the bitter orange are added, so that the effects of enriching the blood and strengthening the body can be achieved, the starch hydrolysis can be promoted, the wine brewing efficiency is accelerated, and the yield of the white wine can be improved.

In some embodiments of the present invention, the weight ratio of the wheat, the pea, the red date, the angelica, and the bitter orange is (2-3): (1-2): 0.1: 0.3: 0.1. under the proportion, the strain has good fermentation effect and certain drug effect, so that the brewed wine can nourish human bodies.

In some embodiments of the present invention, the moisture content of the wheat, the pea, the red date, the angelica and the bitter orange is below 7%.

In some embodiments of the present invention, the mixed bacterial species include saccharomyces cerevisiae, lactobacillus, aspergillus niger, klebsiella and cladosporium polycephalum. The mixed strain can accelerate protein hydrolysis, generate various flavor components, and enable the fermented wine to have unique aroma, mellow and soft taste and unique flavor under the action of the mixed strain.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

The distiller's yeast is prepared by the following method:

mixing the following components in percentage by weight: 1: 0.1: 0.3: 0.1 of wheat, pea, red date, angelica and bitter orange are mixed and crushed to obtain a mixture 1;

inoculating mixed strains (Saccharomyces cerevisiae, lactobacillus, Aspergillus niger, Klebsiella and Sclerotinia polycephala) 0.1 wt% of the mixture into the mixture 1, adding water, adjusting water content to 35%, pressing at 8mm/s after 13 steps, repeatedly stepping and pressing for 3 times to obtain a yeast blank;

fermenting the yeast blank in a fermentation room at a constant temperature of 34 deg.C, turning over the yeast once every 6h, and drying the surface of the yeast when the temperature is 37 deg.C to obtain the final product of distiller's yeast.

A brewing process of soft and mellow Maotai-flavor liquor comprises the following steps:

raw materials: 1kg of Chinese medicinal materials (0.25kg of American ginseng, 0.25kg of pseudo-ginseng, 0.25kg of codonopsis pilosula and 0.25kg of dendrobium officinale), 86kg of small red sorghum and 20kg of distiller's yeast.

Respectively crushing the traditional Chinese medicinal materials and the small red sorghum, adding water which is 1.5 times of the weight of each raw material into the crushed traditional Chinese medicinal materials and the small red sorghum, and soaking for 2 hours at 45 ℃;

uniformly mixing the steamed material 2, cooling to 25 ℃, adding distiller's yeast into the steamed material 2 for 5 times, and uniformly mixing to obtain a mixture;

stacking and fermenting the mixture under the conditions that the relative humidity is 70% and the temperature is 35 ℃, and continuously fermenting for 2 days after the temperature of the stacked material center reaches 51 ℃ to obtain fermented grains;

uniformly stirring the fermented grains, putting the fermented grains into a cellar for fermentation, splashing wine tails with the weight of 10% and the degree of 12 degrees, uniformly covering the cellar sealing mud after the cellar is put, covering straws on the cellar sealing mud after 3h intervals, and fermenting for 30 days to obtain fermented grains;

Example 2

The distiller's yeast is prepared by the following method:

mixing the components in a weight ratio of 2.5: 1.5: 0.1: 0.3: 0.1 of wheat, pea, red date, angelica and bitter orange are mixed and crushed to obtain a mixture 1;

inoculating mixed strains (Saccharomyces cerevisiae, lactobacillus, Aspergillus niger, Klebsiella and Sclerotinia polycephala) 1 wt% of the mixture into the mixture 1, adding water, adjusting water content to 37%, pressing at 10mm/s after 15 steps, repeatedly stepping and pressing for 4 times to obtain a yeast blank;

fermenting the yeast blank in a fermentation room at a constant temperature of 36 deg.C, turning over the yeast once every 8h, and drying the surface of the yeast when the temperature between the yeasts is 39 deg.C to obtain the final product of the distiller's yeast.

raw materials: 3kg of traditional Chinese medicinal materials (American ginseng, pseudo-ginseng, codonopsis pilosula and dendrobium officinale), 102kg of small red sorghum and 25kg of distiller's yeast.

Respectively crushing the traditional Chinese medicinal materials and the small red sorghum, adding water which is 1.8 times of the weight of each raw material into the crushed traditional Chinese medicinal materials and the small red sorghum, and soaking for 3 hours at 50 ℃;

uniformly mixing the steamed material 2, cooling to 30 ℃, adding distiller's yeast into the steamed material 2 for 8 times, and uniformly mixing to obtain a mixture;

stacking and fermenting the mixture under the conditions that the relative humidity is 77% and the temperature is 38 ℃, and continuously fermenting for 3 days after the temperature of a stacked material center reaches 53 ℃ to obtain fermented grains;

uniformly stirring the fermented grains, then putting the fermented grains into a cellar for fermentation, splashing wine tails with the weight of 12% and the degree of 14 degrees, after the cellar is put, uniformly covering the cellar sealing mud, covering straws on the cellar sealing mud at intervals of 3.5h, and fermenting for 40 days to obtain fermented grains;

Example 3

The distiller's yeast is prepared by the following method:

mixing the components in a weight ratio of 3: 2: 0.1: 0.3: 0.1 of wheat, pea, red date, angelica and bitter orange are mixed and crushed to obtain a mixture 1;

inoculating mixed strains (Saccharomyces cerevisiae, lactobacillus, Aspergillus niger, Klebsiella and Sclerotinia polycephala) 3 wt% of the mixture into the mixture 1, adding water, adjusting water content to 39%, pressing at 12mm/s after treading for 18 times, repeatedly treading and pressing for 5 times to obtain a yeast blank;

fermenting the yeast blank in a fermentation room at constant temperature of 38 deg.C, turning over the yeast once every 10h, and drying the surface of the yeast blank at 41 deg.C to obtain the final product of distiller's yeast.

raw materials: 5kg of traditional Chinese medicinal materials (1kg of American ginseng, 2kg of pseudo-ginseng, 1kg of codonopsis pilosula and 1kg of dendrobium officinale), 138kg of small red sorghum and 30kg of distiller's yeast.

Respectively crushing the traditional Chinese medicinal materials and the small red sorghum, adding water which is 2 times of the weight of each raw material into the crushed traditional Chinese medicinal materials and the small red sorghum, and soaking for 3 hours at 55 ℃;

uniformly mixing the steamed material 2, cooling to 35 ℃, adding distiller's yeast into the steamed material 2 for 10 times, and uniformly mixing to obtain a mixture;

stacking and fermenting the mixture under the conditions that the relative humidity is 83% and the temperature is 40 ℃, and continuously fermenting for 3 days after the temperature of the stacked material center reaches 55 ℃ to obtain fermented grains;

uniformly stirring the fermented grains, putting the fermented grains into a cellar for fermentation, splashing wine tails with the weight of 13% and the degree of 15 degrees, uniformly covering the cellar sealing mud after the cellar is put, covering straws on the cellar sealing mud after 4 hours, and fermenting for 50 days to obtain fermented grains;

Comparative example 1

This comparative example is essentially the same as example 2, except that: the mixed strain is only saccharomyces cerevisiae.

Comparative example 2

This comparative example is essentially the same as example 2, except that: the only mixed species is Aspergillus niger.

Experimental example 1

The physical and chemical properties of the white spirits brewed in examples 1 to 3 and comparative examples 1 to 2 were measured, and the alcohol content, the total acid content, the total ester content, the methanol content and the furfural content were measured, and the results are shown in table 1.

TABLE 1

Item/sample	Example 1	Example 2	Example 3	Comparative example 1	Comparative example 2
						Alcohol content (% vol)	65.3	66.7	65.9	65.1	64.9
Total acid (g/L)	1.75	1.83	1.87	1.47	1.53
						Total esters (g/L)	4.85	5.21	5.19	4.36	4.13
Methanol (g/L)	0.007	0.008	0.005	0.009	0.009
						Furfural (%)	0.09	0.1	0.105	0.05	0.06

From Table 1, it can be seen that the alcohol content in the examples and the comparative examples was 64% vol or more. The total acid content and the total ester content are both high, the aroma and the taste of the white spirit can be enriched, the flavor of the white spirit is increased, and the spirit body is balanced. The methanol content of the embodiment is lower than 0.4g/L, so that the drinking health of the white spirit can be ensured. The furfural in the embodiment is higher in relative percentage content, so that the wine body can be flavored.

Experimental example 2

The wines brewed in examples 1-3 and comparative examples 1-2 were taken, 10 workers engaged in the wine industry were invited to taste, and the evaluation results are shown in table 2, based on appearance, aroma and taste.

Evaluation criteria:

the appearance is amber transparent, clear and bright, and the score is 8 to 10; the product is amber and translucent, is relatively clear, has a little suspended matters, and is scored for 4-7 points; the wine has 0 to 3 points of precipitation, a large amount of suspended matters and wine turbidity.

The fragrance is overflow fragrance, and no peculiar smell exists, and the score is 8-10; spraying fragrance, and having light peculiar smell, and the score is 4-7; has fragrance, has obvious peculiar smell, and is scored for 0 to 3.

The taste is soft and mellow, no irritation and good aftertaste, and the score is 8-10; the taste is mild, the foreign flavor is light, the taste is slightly irritant, and the score is 4-7; not soft, with foreign flavor, obvious irritation, and score of 0-3.

TABLE 2

Test specimen	Appearance/score	Fragrance/score	Taste/score
				Example 1	8.7	9.2	9.3
Example 2	9.6	9.8	9.7
				Example 3	9.3	9.5	9.5
Comparative example 1	7.1	7.1	7.6
				Comparative example 2	7.3	7.5	7.1

According to the table 2, it can be seen that the white spirit of example 3 has the highest comprehensive score, and compared with the comparative examples 1-2, the brewed white spirit is better to drink because of the mixing effect of multiple strains in example 3.

In conclusion, the Chinese medicinal materials and the sorghum bicolor are selected as the fermentation raw materials, the yield and the taste of the obtained white spirit can be improved, the fragrance of the white spirit can be more unique by taking various grains as the raw materials, the Chinese medicinal materials have certain medicinal effect value and certain influence on the taste of the white spirit due to the addition of the Chinese medicinal materials, so that the white spirit is mellow in taste, has medicinal fragrance and is higher in uniqueness.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims

1. The soft and mellow Maotai-flavor liquor is characterized by comprising the following raw materials in parts by weight: 1-5 parts of traditional Chinese medicinal materials, 86-138 parts of small red sorghum and 20-30 parts of distiller's yeast.

2. The mild and mellow Maotai-flavor liquor according to claim 1, wherein the traditional Chinese medicinal materials comprise 0.5 to 3 parts by weight of American ginseng, 0.1 to 0.5 part by weight of pseudo-ginseng, 0.1 to 0.5 part by weight of codonopsis pilosula and 0.2 to 1 part by weight of dendrobium officinale.

3. The process for brewing a soft and mellow Maotai-flavor liquor according to claim 1, comprising the steps of:

4. The brewing process of the mild and mellow Maotai-flavor liquor according to claim 3, characterized in that the soaking temperature is 45-55 ℃.

5. The brewing process of a mild and mellow Maotai-flavor liquor according to claim 3, wherein the stacking fermentation conditions include stacking fermentation at a relative humidity of 70-83% and a temperature of 35-40 ℃.

6. The brewing process of the mild and mellow Maotai-flavor liquor according to claim 3, characterized in that the spilled feints account for 10-13% of the weight of the fermented grains and have the alcohol content of 12-15 °.

7. The brewing process of the mild and mellow Maotai-flavor liquor according to claim 3, characterized in that the distiller's yeast is prepared by the following method:

fermenting the yeast blank in a fermentation room at a constant temperature of 34-38 deg.C, turning over the yeast once every 6-10h, and drying the surface of the yeast when the temperature of the yeast is 37-41 deg.C to obtain the final product of the distiller's yeast.

8. The brewing process of the soft and mellow Maotai-flavor liquor as claimed in claim 7, wherein the weight ratio of the wheat, the peas, the red dates, the angelica sinensis and the fructus aurantii is (2-3): (1-2): 0.1: 0.3: 0.1.

9. the brewing process of the soft and mellow Maotai-flavor liquor according to claim 7, wherein the moisture content of the wheat, the peas, the red dates, the angelica sinensis and the fructus aurantii is below 7%.

10. The brewing process of the soft and mellow Maotai-flavor liquor according to claim 7, wherein the mixed strains comprise Saccharomyces cerevisiae, lactic acid bacteria, Aspergillus niger, Klebsiella and Sclerotinia polycephala.