CN114149884A - Method for producing fen-flavor liquor - Google Patents
Method for producing fen-flavor liquor Download PDFInfo
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- CN114149884A CN114149884A CN202111508696.5A CN202111508696A CN114149884A CN 114149884 A CN114149884 A CN 114149884A CN 202111508696 A CN202111508696 A CN 202111508696A CN 114149884 A CN114149884 A CN 114149884A
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- 238000000855 fermentation Methods 0.000 claims abstract description 53
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- 239000002994 raw material Substances 0.000 claims abstract description 37
- 235000014101 wine Nutrition 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 26
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- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
- 239000000126 substance Substances 0.000 claims abstract description 22
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 38
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- 238000004321 preservation Methods 0.000 claims description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
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- 238000002791 soaking Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
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- 230000002378 acidificating effect Effects 0.000 claims 1
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- 238000005516 engineering process Methods 0.000 abstract description 4
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- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 150000002148 esters Chemical class 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000010563 solid-state fermentation Methods 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
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- 235000015505 Sorghum bicolor subsp. bicolor Nutrition 0.000 description 2
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- 230000035622 drinking Effects 0.000 description 2
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- 235000019750 Crude protein Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000209072 Sorghum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- -1 acetaldehyde, acetal Chemical class 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004103 aerobic respiration Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000002551 biofuel Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
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- 239000012535 impurity Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
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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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a method for producing fen-flavor liquor, which belongs to the technical field of liquor production, and the method uses whole sweet sorghum plants as raw materials and adopts a silage fermentation technology production method; and (3) crushing the newly harvested whole sweet sorghum plant by using a straw crusher, spraying a preservative, a fermentation microorganism and an enzyme preparation in sequence after crushing, and performing ensiling and fermentation for 45-360 days. Distilling fermented grains to obtain fen-flavor Chinese liquor with ethyl acetate as main flavor, and further processing the distilled grains to serve as livestock feed. Blending the raw wine according to different flavor substances contained in the wine distilled in different fermentation time to finally obtain the high-quality fen-flavor finished liquor. The method has the advantages of simple flow, low cost of the used raw materials, grain resource saving, and the fermentation method meets the production requirements of the national standard for the solid-state method white spirit. The fen-flavor liquor product has pure flavor, mellow and sweet taste and clean aftertaste, and has good economic benefit and application prospect.
Description
Technical Field
The invention belongs to the technical field of liquor production, and particularly relates to a method for producing fen-flavor liquor, in particular to a method for producing the fen-flavor liquor by using whole sweet sorghum plants (including stalks, leaves and ears) as raw materials and adopting an ensiling fermentation technology.
Background
Chinese white spirit is one of the oldest distilled spirits in the world, and through thousands of years of historical evolution, the Chinese white spirit gradually forms three dominant flavor varieties of faint scent, strong aroma, sauce aroma and the like. The faint scent white spirit is characterized by faint scent, pure and pure taste, coordinated flavors, mellow, sweet and soft taste and clean aftertaste. The traditional Xiaoqu fen-flavor liquor production needs multiple steps of grain soaking, grain steaming, spreading for cooling and yeast dropping, bacteria cultivation and saccharification, fermentation, distillation and the like, and the production process is complex, the raw material cost is high, and the production automation degree is low.
Sorghum is the most commonly used raw material for brewing wine and can be divided into grain sorghum and sweet sorghum according to the application. Grain sorghum is used for producing grains and brewing white spirit, and sweet sorghum is usually used for producing sugar and producing biofuel ethanol, because sweet sorghum stalks contain a large amount of fermentable sugar which can be directly digested by saccharomyces cerevisiae to produce alcohol. The product obtained by fermenting sweet sorghum stalks by a continuous solid state fermentation method (patent CN201310341882.3) has high ethanol concentration, meets the production standard of solid state method white spirit, but lacks flavor substances required in the white spirit, and is difficult to sell as food on the market. The main components in the leaves and ears of sweet sorghum are protein, fat and ash, and the components can be fermented together with the stems of the sweet sorghum to improve the flavor substances in the white spirit.
At present, some reports (patent of invention CN201410000887.4) of brewing wine by using sweet sorghum stalks mostly adopt a liquid fermentation method, mainly use sugar in the stalks, and are similar to the brewing method of rum, and the finished wine is difficult to achieve the quality of the Chinese traditional solid-state method white spirit. The sweet sorghum stalks are put into a fermentation tank for fermentation (the patent application number of the invention is CN02122291.6, which is not authorized), although a production method of solid-state fermentation liquor is adopted, the raw materials cannot be stored for a long time, the fermentation period is only 3-6 days, and the problem of raw material supply in annual production cannot be solved. As the raw materials have single component, the fermentation time is short, the content of flavor substances is low, and the requirements of the fen-flavor liquor standard on ester substances are difficult to meet.
The difference between the preservation of the sweet sorghum stalks and the grain lies in that the stalks have large water content and high sugar content, if the stalks are not squeezed, the preservation time is at most 1 month in a ventilated environment, and the loss of fermentable sugar is large. Ensiling fermentation is one of solid fermentation modes, in which ensiling leavening agent is added under anaerobic condition to reach the aims of fast oxygen consumption, shortening aerobic respiration period of crop and long term preservation. Silage fermentation is generally applied to feed production, and lactic acid bacteria are used as silage leavening agents in the early development stage. The lactobacillus is fermented in a sealed environment to produce a large amount of lactic acid, so that the growth of harmful bacteria can be inhibited, and the nutritional characteristics of the green feed can be preserved for a long time. When the saccharomyces cerevisiae is used as an ensiling leaven of sugar crops such as sweet sorghum, the produced ethanol can also inhibit harmful bacteria, and simultaneously, the fermentation period of the white spirit is prolonged, and the content of flavor substances is improved.
Disclosure of Invention
The invention aims to provide a production method of fen-flavor liquor, which is characterized in that the whole sweet sorghum strain comprising stems, leaves and grains is taken as a main raw material, and the whole strain is crushed after being harvested; adding antiseptic into the pulverized raw materials, killing bacteria, mixing with fermenting microorganism and enzyme preparation, and sealing by ensiling fermentation; after anaerobic fermentation is carried out on the raw materials for a certain time, taking the materials for solid-state distillation, storing the raw materials in batches to obtain base liquor after liquor production, and blending according to different fermentation times to obtain finished product fen-flavor liquor; the distilled spirit vinasse can be further processed into livestock feed.
The whole sweet sorghum comprises stalks, leaves and grains, wherein the stalks account for 80-90% of the total weight, the ears account for 6-12% of the total weight, and the leaves account for 4-8% of the total weight.
In the crushed raw materials, more than 90% of particles have the particle size of 0.5-2 mm and the length of 10-35 mm, and the crushed materials have water retention property.
The preservative is SO2The solution is used as preservative for wine and fruit wine according to food additive standard GB 2760; SO (SO)2SO added to the solution2The concentration is 500-1500 ppm, most harmful bacteria and fungi which are not beneficial to fermentation and storage in the raw materials can be killed, the residual concentration after long-term storage meets the national quality standard of food additives, and the quality of the white spirit is not affected.
The inoculation amount of the fermentation microorganism is 1-5%, the saccharides in the raw materials can be converted into ethanol through anaerobic fermentation, an ethanol environment is created in the fermentation process, the growth of other mixed bacteria is inhibited, and the purpose of long-term storage of the raw materials is achieved.
The enzyme preparation is amylase, the addition amount is 0.1% -2%, the hydrolysis of starch in grains and stalks into monosaccharide can be promoted, the available sugar source is increased, and the wine yield concentration is improved.
The ensiling fermentation method is characterized in that no water is added before fermentation, grain soaking and cooking are not carried out, the fermentation process can effectively isolate air, the fermentation environment is an acid environment, sunlight and rain are avoided during storage, the storage temperature is-10-35 ℃, and the storage time is 45-360 days. Preferably, the method is a method for preserving the silage fermentation bag or the silage pool with the one-way valve.
The solid-state distillation is preferably carried out by mechanical continuous liquor distillation equipment, ethanol and flavor substances in the fermented grains are subjected to steam stripping, and the alcoholic strength of the white liquor is 30-50 degrees (v/v); and a mechanized continuous wine distilling device is preferably selected, so that the automation level of the process is improved.
The base wine stored in batches has different fermentation and storage time and different flavor substances contained in the wine body, and the longer the storage time is, the higher the content of the ethyl acetate flavor substances is.
The vinasse after steaming can be directly fed to cattle and sheep or used as cattle and sheep feed after being aired and processed.
The production method of the fen-flavor liquor is characterized by comprising the following specific steps of:
(1) putting the whole sweet sorghum plant in the 136-day growth period into a high-spraying straw pulverizer to be pulverized, wherein more than 90% of pulverized particles are smaller than 1mm in particle size and 20mm in length; the weight ratio of the stems, leaves and ears of the sweet sorghum is 86.3: 5.9: 7.8, wherein the sugar content of the stem is 15.5 percent, the water content is 71.4 percent, the protein content in the leaves is 11.4 percent, the starch content in the ears is 34.4 percent, the protein content is 10.3 percent, and the tannin content is 1.7 percent;
(2) spraying SO into the crushed material of sweet sorghum2(product Specification: SO)2Not less than 65 percent) of the solution, and killing the mixed bacteria in the crushed material of the sweet sorghum. According to food additive standard GB 2760, SO2Can be used as antiseptic for wine and fruit wine. Added SO2The concentration is 1000ppm, and the residual concentration meets the food quality standard after long-term storage. Simultaneously, 0.2% of amylase is sprayed on the crushed materials for promoting starch saccharification in grains and straws and increasing available sugar sources;
(3)using continuous strain culture equipment to perform two times of amplification culture on TSH series saccharomyces cerevisiae (China microbial strain preservation center number: CGMCC 1949) to more than 108Spraying a material added with a preservative into the mixture per ml, wherein the inoculation amount is 2%; the mixing and inoculation processes are completed in a continuous straw mixer at one time;
(4) putting the mixed straws into a fermentation bag with a one-way exhaust valve for ensiling and storing, wherein the ensiling fermentation bag is made of a PA + PE composite membrane, and storing and fermenting for 90-360 days; the environment is preserved in an outdoor shed to avoid direct sunlight and rain; storing for 90 days, removing bags one by one, and distilling to obtain wine base with alcohol content of 40 ° by using continuous solid distillation tower;
(5) according to different storage time, the flavor substances contained in the wine body are different, and the longer the storage time is, the higher the content of the ethyl acetate flavor substances is; the base wine with different preservation time can be blended and sold on the market; and stacking and airing the distilled vinasse every day, and feeding the vinasse to cattle and sheep.
The invention has the following beneficial effects:
(1) the production raw material mainly comprises sweet sorghum stalks, and the fermentable sugar in the stalks is mainly used for producing the ethanol. But the sorghum ears and leaves are reserved in the crushing process, and the flavor substances such as esters, acetaldehyde, acetal, higher alcohol and the like are improved by utilizing protein, fat, tannin and the like in the sorghum ears and leaves, so that the aroma of the white spirit is enhanced.
(2) The produced white spirit is colorless and transparent, pure in fragrance, soft in taste and free of impurities. The content of ethyl acetate in the produced liquor is more than 0.6g/L, the content of methanol is less than 0.4g/L, and the total ester content is more than 1.0g/L, thereby meeting the super-grade standard of fen-flavor liquor and the national standard of distilled liquor food safety. Because the production raw materials are simple, the produced white spirit has low fusel oil content and does not lead to the first drinking after drinking.
(3) The sweet sorghum stalks have sufficient water and can be subjected to solid state fermentation without soaking grains. The content of fermentable sugars such as sucrose, fructose and glucose in the stems is sufficient, the steaming and pasting process is not needed, and the yeast can utilize a small amount of starch in the raw materials only by spraying a small amount of amylase. Compared with the traditional Xiaoqu liquor production process, the process saves water and energy and does not generate production wastewater.
(4) The production process has high automation degree, only needs more manpower in the links of harvesting and raw material preparation, is suitable for popularization and application in vast rural areas, can meet the feed supply of cattle and sheep all the year round while producing white spirit, has good economic benefit, and is beneficial to improving the income of farmers and herdsmen.
(5) The novel ethanol ensiling fermentation technology is adopted, so that the storage time of the sweet sorghum stalks which are difficult to store for a long time originally is prolonged to more than one year, and the problem of raw materials in the continuous production process is solved. And the long-term fermentation and storage further improve the content of flavor substances such as esters in the wine body, so that the acid-alcohol reaction mainly occurs in the cellaring link originally, and the wine is transferred to the ensiling and storage link.
(6) The distilled vinasse has high dry matter content and high crude protein and crude fiber content, effectively kills harmful bacteria and parasites in the feed in the process of distilling the wine, can be used as high-quality cattle and sheep feed after being processed, solves the problem of feed preservation by the silage fermentation technology, and is particularly suitable for large-scale cattle and sheep farm production.
In conclusion, the method can greatly reduce the production cost of the fen-flavor liquor in various aspects of saving grain cost, reducing labor cost, saving cooking energy consumption, reducing biochemical wastewater discharge, providing high-quality cattle and sheep feed and the like.
Detailed Description
The invention provides a production method of fen-flavor liquor, which is a brand-new method for producing high-quality fen-flavor liquor by using non-grain crop sweet sorghum, wherein the whole sweet sorghum which comprises stalks, leaves and grains is taken as a main raw material, and the whole sweet sorghum is crushed after being harvested; adding antiseptic into the pulverized raw materials, killing bacteria, mixing with fermenting microorganism and enzyme preparation, and sealing by ensiling fermentation; after anaerobic fermentation is carried out on the raw materials for a certain time, taking the materials for solid-state distillation, storing the raw materials in batches to obtain base liquor after liquor production, and blending according to different fermentation times to obtain finished product fen-flavor liquor; the distilled spirit vinasse can be further processed into livestock feed.
The invention does not need the processes of soaking, stewing and the like in the whole process of the raw materials, produces flavor substances such as ethyl acetate and the like in the raw material preservation process, and has less water consumption and energy consumption. Solves the problem that the sweet sorghum stalks are difficult to store for a long time, and meets the annual raw material supply of wineries. Meanwhile, vinasse feed is produced to feed cattle and sheep, so that the added value of the sweet sorghum is further increased. So as to achieve the aims of saving grain resources, reducing raw material cost, reducing polluted wastewater, reducing production energy consumption and improving economic benefits.
Examples of the embodiments
Putting the whole sweet sorghum plant in the 136-day growth period into a high-spraying straw pulverizer to be pulverized, wherein more than 90% of pulverized particles have the particle size of less than 1 × 20mm (diameter × length). The weight ratio of the stems, leaves and ears of the sweet sorghum is 86.3: 5.9: 7.8, wherein the sugar content of the stem is 15.5%, the water content is 71.4%, the protein content in the leaves is 11.4%, the starch content in the ears is 34.4%, the protein content is 10.3%, and the tannin content is 1.7%.
Spraying SO into the crushed material of sweet sorghum2(product Specification: SO)2Not less than 65 percent) of the solution, and killing the mixed bacteria in the crushed material of the sweet sorghum. According to food additive standard GB 2760, SO2Can be used as antiseptic for wine and fruit wine. Added SO2The concentration is 1000ppm, and the residual concentration meets the food quality standard after long-term storage. Meanwhile, 0.2% of amylase is sprayed on the crushed materials to promote starch saccharification in grains and straws and increase available sugar sources.
Using continuous strain culture equipment to perform two times of amplification culture on TSH series saccharomyces cerevisiae (China microbial strain preservation center number: CGMCC 1949) to more than 108And (4) spraying a material added with a preservative into the mixture per ml, wherein the inoculation amount is 2%. The TSH series saccharomyces cerevisiae has good tolerance to temperature, acidity and ethanol environment, and is particularly suitable for low-water-content solid state fermentation. The mixing and inoculation processes are completed in a continuous straw mixer at one time.
And (3) putting the mixed straws into a fermentation bag with a one-way exhaust valve for ensiling and storing, wherein the ensiling fermentation bag is made of a PA + PE composite film. The storage environment is in an outdoor shed, and the direct sunlight and rain are avoided. After 90 degrees of storage, the bags are removed one by one, and the raw wine with the alcoholic strength of 40 degrees is distilled by using a continuous solid distillation tower. The flavor substances contained in the wine body were different depending on the storage time, and the content of the flavor substances such as ethyl acetate was higher as the storage time was longer (see table 1). The base wine with different preservation time can be blended and sold on the market. And stacking and airing the distilled vinasse every day, and feeding the vinasse to cattle and sheep.
TABLE 1 physical and chemical Properties of the finished wine
Claims (10)
1. A production method of fen-flavor liquor is characterized in that the whole sweet sorghum strain comprising stalks, leaves and grains is taken as a main raw material, and the whole strain is crushed after being harvested; adding antiseptic into the pulverized raw materials, killing bacteria, mixing with fermenting microorganism and enzyme preparation, and sealing by ensiling fermentation; after anaerobic fermentation is carried out on the raw materials for a certain time, taking the materials for solid-state distillation, storing the raw materials in batches to obtain base liquor after liquor production, and blending according to different fermentation times to obtain finished product fen-flavor liquor; the distilled spirit vinasse can be further processed into livestock feed.
2. The method for producing fen-flavor liquor as claimed in claim 1, wherein the whole sweet sorghum comprising stalks, leaves and grains comprises 80-90% of the total weight of the stalks, 6-12% of the ears and 4-8% of the leaves.
3. The method for producing fen-flavor liquor according to claim 1, wherein the crushed raw materials have more than 90% of particles with the particle size of 0.5-2 mm and the length of 10-35 mm, and the crushed materials have water retention property.
4. The method for producing fen-flavor liquor according to claim 1, wherein the preservative is SO2The solution is used as preservative for wine and fruit wine according to food additive standard GB 2760; SO (SO)2SO added to the solution2The concentration is 500-1500 ppm, most harmful bacteria which are not beneficial to fermentation and preservation in the raw materials can be killed,The residual concentration of the fungus after long-term storage meets the national quality standard of food additives, and the fungus does not influence the quality of the white spirit.
5. The method for producing fen-flavor liquor according to claim 1, wherein the inoculation amount of the fermenting microorganisms is 1% -5%, sugars in the raw materials can be converted into ethanol through anaerobic fermentation, an ethanol environment is created in the fermentation process, the growth of other mixed bacteria is inhibited, and the purpose of long-term preservation of the raw materials is achieved.
6. The method for producing fen-flavor liquor as claimed in claim 1, wherein the enzyme preparation is amylase, and the addition amount of the amylase is 0.1% -2%, so that the starch in grains and stalks can be promoted to be hydrolyzed into monosaccharide, the available sugar source is increased, and the liquor yield is improved.
7. The method for producing fen-flavor liquor according to claim 1, wherein the ensiling fermentation method is characterized in that no water is added before fermentation, no grain soaking and cooking are performed, the fermentation process can effectively isolate air, the fermentation environment is an acidic environment, the direct sun exposure and rain exposure are avoided during storage, the storage temperature is-10 to 35 ℃, and the storage time is 45 to 360 days. Preferably, the method is a method for preserving the silage fermentation bag or the silage pool with the one-way valve.
8. The method for producing fen-flavor liquor according to claim 1, wherein the alcohol content of the liquor is 30-50 ° (v/v) by using steam to strip ethanol and flavor substances in fermented grains in a solid-state distillation, preferably mechanized continuous liquor-steaming equipment; and a mechanized continuous wine distilling device is preferably selected, so that the automation level of the process is improved.
9. The method for producing fen-flavor liquor according to claim 1, wherein the different fermentation and storage times of the base liquor stored in batches are different in flavor substances contained in the liquor body, and the longer the storage time is, the higher the content of the ethyl acetate flavor substances is; the vinasse after steaming can be directly fed to cattle and sheep or used as cattle and sheep feed after being aired and processed.
10. The production method of the fen-flavor liquor is characterized by comprising the following specific steps of:
(1) putting the whole sweet sorghum plant in the 136-day growth period into a high-spraying straw pulverizer to be pulverized, wherein more than 90% of pulverized particles are smaller than 1mm in particle size and 20mm in length; the weight ratio of the stems, leaves and ears of the sweet sorghum is 86.3: 5.9: 7.8, wherein the sugar content of the stem is 15.5 percent, the water content is 71.4 percent, the protein content in the leaves is 11.4 percent, the starch content in the ears is 34.4 percent, the protein content is 10.3 percent, and the tannin content is 1.7 percent;
(2) spraying SO into the crushed material of sweet sorghum2(product Specification: SO)2Not less than 65 percent) of the solution, and killing the mixed bacteria in the crushed material of the sweet sorghum. According to food additive standard GB 2760, SO2Can be used as antiseptic for wine and fruit wine. Added SO2The concentration is 1000ppm, and the residual concentration meets the food quality standard after long-term storage. Simultaneously, 0.2% of amylase is sprayed on the crushed materials for promoting starch saccharification in grains and straws and increasing available sugar sources;
(3) using continuous strain culture equipment to perform two times of amplification culture on TSH series saccharomyces cerevisiae (China microbial strain preservation center number: CGMCC 1949) to more than 108Spraying a material added with a preservative into the mixture per ml, wherein the inoculation amount is 2%; the mixing and inoculation processes are completed in a continuous straw mixer at one time;
(4) putting the mixed straws into a fermentation bag with a one-way exhaust valve for ensiling and storing, wherein the ensiling fermentation bag is made of a PA + PE composite membrane, and storing and fermenting for 90-360 days; the environment is preserved in an outdoor shed to avoid direct sunlight and rain; storing for 90 days, removing bags one by one, and distilling to obtain wine base with alcohol content of 40 ° by using continuous solid distillation tower;
(5) according to different storage time, the flavor substances contained in the wine body are different, and the longer the storage time is, the higher the content of the ethyl acetate flavor substances is; the base wine with different preservation time can be blended and sold on the market; and stacking and airing the distilled vinasse every day, and feeding the vinasse to cattle and sheep.
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