CN114214148A - Brewing method and system for accurately regulating and controlling alcohol sugar degree - Google Patents
Brewing method and system for accurately regulating and controlling alcohol sugar degree Download PDFInfo
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- CN114214148A CN114214148A CN202111566473.4A CN202111566473A CN114214148A CN 114214148 A CN114214148 A CN 114214148A CN 202111566473 A CN202111566473 A CN 202111566473A CN 114214148 A CN114214148 A CN 114214148A
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Abstract
The application relates to the field of food detection and control, in particular to a brewing method and a system for accurately regulating and controlling alcohol sugar degree; the method comprises the following steps: obtaining liquor to be tested in the middle stage of brewing; obtaining the standard sugar concentration; obtaining the complex carbohydrate; performing sugar detection to obtain maltose concentration and glucose concentration; judging whether complex saccharides need to be added or not according to the maltose concentration, the glucose concentration and the standard sugar concentration; if so, detecting the concentration of the strain to obtain the concentration of the yeast cells; obtaining a first adding amount of the complex carbohydrate according to the concentration of the yeast cells; adding the complex saccharides for multiple times, and then performing subsequent fermentation at a first preset temperature to obtain wine liquid to be detected; the system comprises: a raw material cooking unit; the fermentation unit comprises a fermentation part and a feeding part; a detection unit; comprises a strain concentration detection part and a saccharide detection part; a complex saccharide addition unit for adding the complex saccharide; a control unit; by the method and the system, the balance of the alcohol content and the sugar content in the wine is controlled.
Description
Technical Field
The application relates to the field of food detection and control, in particular to a brewing method and a system for accurately regulating and controlling alcohol sugar degree.
Background
In the period of Ming, famous autumn lubai wine rises in Shandong, which is a kind of winter wine, because of the fact that the wine is made in large quantities during the lunar calendar, the wine is just in autumn, so the wine is called as autumn lubai; the autumn lubai wine is rice wine brewed by adopting a compound fermentation method, and the rice wine requires that the sugar degree accords with the drinking habit and the taste on one hand, and the alcohol degree is reasonable on the other hand, so that the rice wine has the characteristics of sweet aftertaste and overflowing fragrance on the other hand.
Most of 'autumn lubai' wine in the market at present adopts mature Xiaoqu for fermentation, and use fen-flavor liquor as wine base, the extraction type technology is adopted in the technology, and because 'autumn lubai' wine fermentation needs to consume a large amount of sugar in the raw materials, the content of the sugar is too low, in order to maintain the taste and the nutritional requirements, the sugar degree needs to be adjusted in the later brewing period, but the sugar degree is adjusted to basically adopt white granulated sugar, so that the taste of the wine is single, and the adding mode of the white sugar mostly adopts a taste mode, the balance of the sugar degree and the alcoholic strength can not be accurately controlled, so that the taste of the wine is changed.
Therefore, how to accurately control the balance between the sugar degree and the alcoholic strength is a technical problem which needs to be solved urgently at present.
Disclosure of Invention
The application provides a brewing method and a brewing system for accurately regulating and controlling alcohol sugar degree, and aims to solve the technical problem that the sugar degree and the alcohol degree cannot be effectively and accurately controlled in the prior art.
In a first aspect, the present application provides a brewing method for precisely regulating and controlling alcohol sugar degree, the method includes:
obtaining liquor to be tested in the middle stage of brewing;
obtaining the standard sugar concentration of the wine to be detected;
obtaining the complex carbohydrate;
carrying out sugar detection on the wine to be detected to respectively obtain the maltose concentration and the glucose concentration;
judging whether complex saccharides need to be added or not according to the maltose concentration, the glucose concentration and the standard saccharide concentration;
if so, performing strain concentration detection on the wine liquid to be detected to obtain the concentration of yeast cells;
if not, continuing fermenting the wine liquid to be tested until the complex carbohydrate is required to be added;
obtaining a first adding amount of the complex carbohydrate according to the concentration of the yeast cells;
and adding the compound saccharides into the wine to be tested for multiple times until the first adding amount is reached, and then carrying out subsequent fermentation at a first preset temperature to obtain the wine to be tested with balanced alcohol content and sugar content.
Optionally, obtaining a first addition amount of the complex carbohydrate according to the yeast cell concentration specifically includes:
respectively obtaining the fermentation capacity of the yeast cells and the sugar content of the compound sugars;
and obtaining a first adding amount of the concentration of the complex carbohydrate and the standard carbohydrate according to the fermentation capacity of the yeast cells, the concentration of the yeast cells and the sugar content of the complex carbohydrate.
Optionally, the complex carbohydrate comprises: at least one of crystalline fructose, citric acid juice and fruit juice; the total sugar content of the complex carbohydrate is 20-40% by mass fraction.
Optionally, the first preset temperature is 34 ℃ to 37 ℃.
Optionally, the brewing method of the wine to be tested comprises the following steps:
obtaining a brewing raw material;
e, steaming the brewing raw material, performing first cooling, and continuously steaming until the fermentation material is primarily cooked to obtain a primary steamed material;
carrying out secondary cooling on the primary steamed material, and continuously steaming until the fermented material is well cooked to obtain a brewing base material;
adding Xiaoqu, white spirit yeast and water into the brewing base material, and then carrying out stacking saccharification to obtain a stacking material;
and adding warm water into the stacked materials, and then performing constant-temperature fermentation to obtain the wine liquid to be tested in the middle brewing period.
Optionally, the coolant used for the first cooling and the second cooling is cold water with the temperature of 4-6 ℃.
Optionally, the second cooling includes performing the second cooling on the principle that the water content of the cooled primary steam material is guaranteed to be 62% -63%.
In a second aspect, the present application provides a brewing system for precisely controlling alcohol brix, the system being used in the method of the first aspect, the system comprising:
the raw material cooking unit is used for cooking the brewing raw material to obtain wine liquid to be measured;
the fermentation unit comprises a fermentation part and a feeding part, the fermentation part is provided with a first feeding hole, a second feeding hole, a third feeding hole, a first sampling hole and a second sampling hole, a discharging hole of the raw material cooking unit is communicated with the first feeding hole of the fermentation part, and a discharging hole of the feeding part is communicated with the second feeding hole of the fermentation part;
a detection unit; the detection unit comprises a strain concentration detection part and a saccharide detection part, wherein the strain concentration detection part is communicated with the first sampling port of the fermentation part, the saccharide detection part is communicated with the second sampling port of the fermentation part, and the detection unit is used for measuring the yeast cell concentration, the maltose concentration and the glucose concentration of the wine to be measured in the middle stage of brewing;
a complex sugar addition unit; the discharge hole of the compound sugar adding unit is communicated with a third feed hole of the fermentation part and is used for adding the compound sugar;
and the control unit is respectively connected with the strain concentration detection part, the saccharide detection part and the complex saccharide adding unit through electric signals.
Optionally, bacterial concentration detection portion includes first sampling pipe, first filter sieve and first online refractometer, the inlet intercommunication of first sampling pipe the first sampling mouth of fermentation portion, set up in the inlet of first sampling pipe first filter sieve, the liquid outlet intercommunication of first sampling pipe the sample connection of first online refractometer, first online refractometer passes through electric signal connection the control unit.
Optionally, the saccharide detection portion includes second sampling pipe, second filter sieve and second online refractometer, the inlet intercommunication of second sampling pipe the second sampling mouth of fermentation portion, set up in the inlet of second sampling pipe the second filter sieve, the liquid outlet intercommunication of second sampling pipe the sample connection of second online refractometer, second online refractometer passes through the electric signal intercommunication the control unit.
Compared with the prior art, the technical scheme provided by the embodiment of the application has the following advantages:
according to the brewing method for accurately regulating and controlling the alcohol sugar degree, the sugar detection is carried out on the wine to be measured, the maltose concentration and the glucose concentration can be comprehensively obtained, the necessity of adding the compound sugar can be determined according to the obtained sugar concentration, the strain concentration detection is carried out on the wine to be measured firstly, the yeast cell concentration of the wine to be measured is determined, the adding amount of the compound sugar to be added is determined according to the yeast cell concentration, and the balance of the alcohol degree and the sugar degree of the wine can be accurately controlled according to the yeast cell concentration, the maltose concentration and the glucose concentration.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without inventive exercise.
Fig. 1 is a schematic flow chart of a method provided in an embodiment of the present application;
FIG. 2 is a schematic flow chart illustrating a method according to an embodiment of the present disclosure;
FIG. 3 is a schematic flow chart of a brewing method of wine to be tested according to an embodiment of the present application;
fig. 4 is a schematic logical structure diagram of a system according to an embodiment of the present application;
the fermentation system comprises a raw material cooking unit, a fermentation part, a feeding part, a detection unit, a strain concentration detection part and a control unit, wherein the raw material cooking unit comprises 1 part, 2 part, 21 part, 22 part, 3 part, 31 part, 311 part comprises a first sampling pipe, 312 part, a first filtering sieve, 313 part, a first online refractometer, 32 part, 321 part, a second sampling pipe, 322 part, a second filtering sieve, 323 part, a second online refractometer, a 4-compound sugar adding unit and 5 part.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are some embodiments of the present application, but not all embodiments. 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 application.
In an embodiment of the present application, as shown in fig. 1, there is provided a brewing method for precisely controlling alcohol sugar degree, the method comprising:
s1, obtaining liquor to be tested in the middle stage of brewing;
s2, obtaining the standard sugar concentration of the wine to be detected;
s3, obtaining compound saccharides;
s4, carrying out sugar detection on the wine to be detected to respectively obtain the maltose concentration and the glucose concentration;
s5, judging whether complex saccharides need to be added or not according to the maltose concentration, the glucose concentration and the standard saccharide concentration;
if so, performing strain concentration detection on the wine liquid to be detected to obtain the concentration of yeast cells;
if not, continuing fermenting the wine liquid to be tested until the complex carbohydrate is required to be added;
s6, obtaining a first adding amount of the compound saccharides according to the concentration of the yeast cells;
and S7, adding the compound saccharides into the wine to be tested for multiple times until the first adding amount is reached, and then carrying out subsequent fermentation at a first preset temperature to obtain the wine to be tested with balanced alcohol content and sugar content.
In some alternative embodiments, as shown in fig. 2, obtaining the first addition amount of the complex carbohydrate according to the yeast cell concentration specifically includes:
s61, obtaining the fermentation capacity of the yeast cells and the sugar content of the compound saccharides;
s62, obtaining a first adding amount of the concentration of the complex carbohydrate and the concentration of standard carbohydrate according to the fermentation capacity of the yeast cells, the concentration of the yeast cells and the sugar content of the complex carbohydrate, wherein the fermentation capacity can be obtained by a conventional fermentation capacity testing method.
In the application, the fermentation capacity of the yeast cells and the sugar content of the compound sugars are measured, so that the sugar consumption in the fermentation process and the alcohol content produced by the corresponding produced yeast cells can be accurately obtained, the adding amount of the compound sugars and the standard sugar concentration can be accurately obtained according to the sugar consumption, the alcohol content produced by the yeast cells is guaranteed to be in a reasonable range, the alcohol degree of a product is prevented from exceeding the standard, and the alcohol content and the sugar content of the alcohol are accurately controlled to be balanced.
In some alternative embodiments, the complex carbohydrate comprises: at least one of crystalline fructose, citric acid juice and fruit juice; the total sugar content of the complex carbohydrate is 20-40% by mass fraction.
In the application, the positive effect that the total sugar content of the compound saccharides is 20-40% is that the aroma enhancement and the sweetening effect of the compound saccharides on the taste of the wine can be ensured within the proportion range; when the value of the content is greater than the maximum value of the end point of the range, the adverse effect is that the content of the compound sugar is too high, the sugar content in the product is not high, the control of the alcoholic strength is not facilitated, and when the value of the content is less than the minimum value of the end point of the range, the adverse effect is that the content of the compound sugar is too low, and the sense of the wine cannot be effectively adjusted.
In some alternative embodiments, the first predetermined temperature is between 34 ℃ and 37 ℃.
In the application, the first preset temperature is 34-37 ℃, so that the stability of the subsequent fermentation capacity of the yeast cells can be ensured in the temperature range, and meanwhile, the subsequent fermentation process of the yeast cells by using the saccharides in the wine to be tested can be stably carried out, thereby realizing the balance control of the alcoholic strength and the sugar content; when the value of the temperature is larger than the maximum value of the end point of the range, the adverse effect is that the overhigh temperature can inhibit the propagation of the yeast cells and influence the subsequent fermentation process of the wine, and when the value of the temperature is smaller than the minimum value of the end point of the range, the adverse effect is that the overlow temperature can inhibit the normal propagation of the yeast cells and the fermentation process, influence the development of the yeast cells and finally influence the balance of the alcohol content and the sugar content of the wine.
In some alternative embodiments, as shown in fig. 3, the brewing method of the wine to be tested is as follows:
s101, obtaining a brewing raw material;
s102, steaming the brewing raw material in a steamer, then carrying out first cooling, and continuously steaming until the fermentation material is primarily cooked to obtain a primary steaming material;
s103, carrying out secondary cooling on the primary steamed material, and continuously steaming until the fermented material is well cooked to obtain a brewing base material;
s104, adding Xiaoqu, white spirit yeast and water into the brewing base material, and then carrying out stacking saccharification to obtain a stacking material;
and S105, adding warm water into the stacked materials, and then performing constant-temperature fermentation to obtain the wine liquid to be tested in the middle brewing period.
Further, the coolant used for the first cooling and the second cooling is cold water with the temperature of 4-6 ℃.
In the application, the coolant used for the first cooling and the second cooling is cold water with the temperature of 4-6 ℃, so that the starch of the steamed and cooked brewing raw material can be effectively precipitated and decomposed under the temperature condition of the cold water, and the fermentation process is promoted to be thorough.
Further, the second cooling comprises the second cooling on the principle that the water content of the cooled primary steamed material is guaranteed to be 62-63%.
In the application, the positive effect of performing the second cooling on the principle of ensuring that the water content of the cooled primary steamed material is 62-63% is that the sufficient water required by fermentation can be ensured within the range of the water content, so that the reasonable concentration of each substance in the wine to be measured is ensured; when the value range of water content is too big, the adverse effect that will lead to is that too much moisture will lead to each material concentration of the wine liquid that awaits measuring on the low side, influences the judgement process, influences the taste purity degree of the final wine liquid that obtains simultaneously, when the value range undersize of water content, the adverse effect that will lead to is that too low moisture will lead to the alcoholic strength content of the wine liquid that awaits measuring too high to influence the balance of sugar degree, can't guarantee the balance of the alcoholic strength and the sugar degree that can accurate control wine liquid.
In one embodiment of the present application, as shown in fig. 4, there is provided a brewing system for precisely controlling alcohol brix, the system being used in the method, the system comprising:
the brewing device comprises a raw material cooking unit 1, wherein the raw material cooking unit 1 is used for cooking the brewing raw material to obtain wine liquid to be measured, and the raw material cooking unit 1 can comprise a steamer, a spreading and cooling machine, a water pump and a water pipe;
the fermentation unit 2, the fermentation unit 2 includes a fermentation part 21 and a feeding part 22, the fermentation part 21 is provided with a first feeding hole, a second feeding hole, a third feeding hole, a first sampling hole and a second sampling hole, a discharging hole of the raw material cooking unit 1 is communicated with the first feeding hole of the fermentation part 21, a discharging hole of the feeding part 22 is communicated with the second feeding hole of the fermentation part 21, wherein the fermentation part 21 can be a fermentation tank, a fermentation tank or a fermentation tank, and the feeding part 22 can be a spiral feeder, a vacuum feeder or a pressurizing feeder;
a detection unit 3; the detection unit 3 comprises a strain concentration detection part 31 and a saccharide detection part 32, wherein the strain concentration detection part 31 is communicated with a first sampling port of the fermentation part 21, the saccharide detection part 32 is communicated with a second sampling port of the fermentation part 21, and the detection unit 3 is used for measuring the yeast cell concentration, the maltose concentration and the glucose concentration of the wine to be measured in the middle stage of brewing;
a complex sugar addition unit 4; the discharge hole of the complex sugar adding unit 4 is communicated with the third feed hole of the fermentation part 21 and is used for adding the complex sugar;
and the control unit 5 is connected with the strain concentration detection part 31, the saccharide detection part 32 and the complex sugar adding unit 4 through electric signals, wherein the control unit 5 is a controller of the MISCO online refractometer IRIS.
In some optional embodiments, the strain concentration detecting part 31 includes a first sampling pipe 311, a first filter sieve 312 and a first online refractometer 313, a liquid inlet of the first sampling pipe 311 is communicated with a first sampling port of the fermenting part 21, the first filter sieve 312 is disposed in a liquid inlet of the first sampling pipe 311, a liquid outlet of the first sampling pipe 311 is communicated with a sampling port of the first online refractometer 313, and the first online refractometer 313 is connected to the control unit 5 through an electric signal;
wherein the second online refractometer 323 may be a MISCO online refractometer IRIS.
In the application, the strain concentration detection part 31 comprising the first sampling pipe 311, the first filter sieve 312 and the first online refractometer 313 is adopted, and the yeast cell concentration in the fermentation process is detected by utilizing the online refractometer, so that the yeast cell concentration can be measured in real time, the reasonable alcohol content in the wine liquid is deduced through the determined yeast fermentation capacity, the determined brewing raw materials and the determined added materials, and the control of the subsequent control unit 5 on the sugar degree is facilitated.
In some optional embodiments, the saccharide detection part 32 comprises a second sampling pipe 321, a second filter sieve 322 and a second online refractometer 323, wherein a liquid inlet of the second sampling pipe 321 is communicated with a second sampling port of the fermentation part 21, the second filter sieve 322 is arranged in a liquid inlet of the second sampling pipe 321, a liquid outlet of the second sampling pipe 321 is communicated with a sampling port of the second online refractometer 323, and the second online refractometer 323 is communicated with the control unit 5 through an electric signal;
wherein the second online refractometer 323 may be a MISCO online refractometer IRIS.
In this application, through the saccharide detection part 32 including second appearance pipe 321, second filter sieve 322 and the online refractometer 323 of second to maltose concentration and glucose concentration in the survey wine liquid that can be real-time accurate make things convenient for the control unit 5 to combine strain concentration detection part 31 to carry out effectual control to compound sugar interpolation unit 4, guarantee the balance of sugar degree and alcoholic strength.
Example 1
A brewing method for accurately regulating and controlling alcohol sugar degree comprises the following steps:
s1, obtaining liquor to be tested in the middle stage of brewing;
s2, obtaining the standard sugar concentration of the wine to be detected;
s3, obtaining compound saccharides;
s4, carrying out sugar detection on the wine to be detected to respectively obtain the maltose concentration and the glucose concentration;
s5, judging whether complex saccharides need to be added or not according to the maltose concentration, the glucose concentration and the standard saccharide concentration;
if so, performing strain concentration detection on the wine liquid to be detected to obtain the concentration of the yeast cells;
if not, continuing fermenting the wine liquid to be detected until complex saccharides are required to be added;
s61, obtaining the fermentation capacity of the yeast cells and the sugar content of the compound saccharides;
s62, obtaining a first adding amount of the concentration of the compound sugar and the standard sugar according to the fermentation capacity of the yeast cells, the concentration of the yeast cells and the sugar content of the compound sugar;
and S7, adding the compound saccharides into the wine to be tested for three times until the first adding amount is reached, and then performing subsequent fermentation at a first preset temperature to obtain the wine to be tested with balanced alcohol content and sugar content.
The complex carbohydrate comprises: the fruit juice beverage comprises a mixture of crystalline fructose, citric acid juice and fruit juice, wherein the mass ratio of the crystalline fructose to the citric acid juice to the fruit juice is 3.77: 0.19: 1.88%; and the total sugar content of the compound saccharides accounts for 25% of the total weight of the wine to be measured in terms of mass fraction.
The first predetermined temperature is 35 ℃.
As shown in FIG. 3, the brewing method of the wine to be tested comprises the following steps:
s101, obtaining a brewing raw material, wherein the brewing raw material is rice, and the brewing raw material needs to be soaked in warm water at the temperature of 50-60 ℃ for 1 hour;
s102, steaming the brewing raw material in a steamer, carrying out first cooling after the brewing raw material changes color, and continuously steaming until the fermentation material is primarily cooked to obtain a primary steamed material;
s103, carrying out secondary cooling on the primary steamed material, and continuously steaming until the fermented material is well cooked to obtain a brewing base material;
s104, adding Xiaoqu accounting for 0.3 percent of the total weight of the brewing base material, white spirit yeast accounting for 0.5 percent of the total weight of the brewing base material and water accounting for 20 percent of the total weight of the brewing base material into the brewing base material, and then carrying out stacking saccharification for 20-22 hours to obtain a stacked material;
and S105, adding warm water which is 1.2-1.4 times of the total weight of the stacking materials into the stacking materials, and then performing constant-temperature fermentation at 36 ℃ to obtain the wine liquid to be tested in the middle brewing period.
The coolant used for the first cooling and the second cooling is cold water at 5 ℃.
The second cooling includes second cooling on the principle of ensuring that the moisture content of the cooled material is 62%.
As shown in fig. 4, a brewing system for precisely controlling alcohol sugar degree includes:
the raw material cooking unit 1 is used for cooking the brewing raw material to obtain wine liquid to be measured;
the fermentation unit 2, the fermentation unit 2 includes the fermentation part 21 and feeds in raw materials the part 22, the fermentation part 21 has the first feed inlet, the second feed inlet, the third feed inlet, the first sampling mouth and the second sampling mouth, the raw materials digestions the first feed inlet that the discharge port of the unit 1 communicates the fermentation part 21, the discharge port of the feed in raw materials communicates the second feed inlet of the fermentation part 21;
a detection unit 3; the detection unit 3 comprises a strain concentration detection part 31 and a sugar detection part 32, wherein the strain concentration detection part 31 is communicated with a first sampling port of the fermentation part 21, the sugar detection part 32 is communicated with a second sampling port of the fermentation part 21, and the detection unit 3 is used for measuring the yeast cell concentration, the maltose concentration and the glucose concentration of the wine to be measured in the middle stage of brewing;
a complex sugar addition unit 4; the discharge hole of the complex sugar adding unit 4 is communicated with a third feed hole of the fermentation part 21 and is used for adding complex sugar;
and a control unit 5, wherein the control unit 5 is respectively connected with the strain concentration detection part 31, the saccharide detection part 32 and the complex saccharide adding unit 4 through electric signals.
The strain concentration detection part 31 comprises a first sampling pipe 311, a first filter sieve 312 and a first online refractometer 313, wherein a liquid inlet of the first sampling pipe 311 is communicated with a first sampling port of the fermentation part 21, the first filter sieve 312 is arranged in a liquid inlet of the first sampling pipe 311, a liquid outlet of the first sampling pipe 311 is communicated with a sampling port of the first online refractometer 313, and the first online refractometer 313 is connected with the control unit 5 through an electric signal.
The saccharide detection part 32 comprises a second sampling pipe 321, a second filter sieve 322 and a second online refractometer 323, wherein a liquid inlet of the second sampling pipe 321 is communicated with a second sampling port of the fermentation part 21, the second filter sieve 322 is arranged in a liquid inlet of the second sampling pipe 321, a liquid outlet of the second sampling pipe 321 is communicated with a sampling port of the second online refractometer 323, and the second online refractometer 323 is communicated with the control unit 5 through an electric signal.
Example 2
Comparing example 2 with example 1, example 2 differs from example 1 in that:
and the total sugar content of the compound saccharides accounts for 20% of the total weight of the wine to be measured in terms of mass fraction.
The first preset temperature was 34 ℃.
The coolant used for the first cooling and the second cooling is cold water at 4 ℃.
The second cooling includes second cooling on the principle of ensuring that the moisture content of the cooled material is 62%.
Example 3
Comparing example 3 with example 1, example 3 differs from example 1 in that:
and the total sugar content of the compound saccharides accounts for 40% of the total weight of the wine to be measured in terms of mass fraction.
The first preset temperature is 37 ℃.
The coolant used for the first cooling and the second cooling is cold water at 6 ℃.
The second cooling includes second cooling on the principle that the moisture content of the cooled material is guaranteed to be 63%.
Comparative example 1
Comparative example 1 and example 1 were compared, and comparative example 1 and example 1 were distinguished in that:
the compound saccharide is replaced by white sugar.
Comparative example 2
Comparative example 2 is compared with example 1, and comparative example 2 differs from example 1 in that:
the total sugar content of the complex saccharides accounts for 15% of the total weight of the wine to be measured in terms of mass fraction.
The first preset temperature is 25 ℃.
The coolant used for the first cooling and the second cooling is cold water at 2 ℃.
The second cooling comprises the second cooling on the principle that the water content of the initial steamed material after cooling is ensured to be 50%.
Comparative example 3
Comparative example 3 is compared with example 1, and comparative example 3 differs from example 1 in that:
and the total sugar content of the compound saccharides accounts for 50% of the total weight of the wine to be measured in terms of mass fraction.
The first predetermined temperature is 40 ℃.
The coolant used for the first cooling and the second cooling is cold water at 10 ℃.
The second cooling includes performing the second cooling on the basis of the principle that the water content of the primarily distilled material after cooling is ensured to be 70%.
Related experiments:
the methods and systems of examples 1 to 3 and comparative examples 1 to 3 were carried out during the course of the run, the respective ratios of the alcohol content and sugar content of the target liquors were set, the ratios of the alcohol content and sugar content of the brewed liquors were detected, and the deviation ratios, which are (ratio of alcohol content and sugar content of brewed liquor-ratio of alcohol content and sugar content of target liquor)/ratio of alcohol content and sugar content of target liquor, were calculated, and the results are shown in table 1.
TABLE 1
| Categories | Deviation ratio (%) |
| Example 1 | 0.05 |
| Example 2 | 0.09 |
| Example 3 | 0.08 |
| Comparative example 1 | 0.06 |
| Comparative example 2 | 0.15 |
| Comparative example 3 | 0.16 |
Specific analysis of table 1:
the deviation rate refers to the ratio of the alcoholic strength to the sugar degree of the brewed wine to the expected alcoholic strength to the sugar degree of the target wine, and the lower the deviation rate is, the better the balance of the obtained alcoholic strength and the sugar degree is.
From the data of examples 1-3, it can be seen that:
when the method and the system are adopted to accurately control the wine, the deviation of the ratio of the alcoholic strength to the sugar degree of the obtained wine is smaller than that of an expected target, and the method and the system can accurately control the ratio of the alcoholic strength to the sugar degree.
From the data of comparative examples 1-3, it can be seen that:
if the compound sugar is not added and the white sugar is added, although the deviation rate is low, the taste, color and aroma of the product are weaker than those of the product with the compound sugar.
When the parameters defined by the process are not adopted, the deviation rate of the ratio of the alcoholic strength to the sugar degree of the obtained wine is larger.
One or more technical solutions in the embodiments of the present application at least have the following technical effects or advantages:
(1) the method provided by the embodiment of the application only needs to detect the concentration of the yeast cells for producing alcohol, can avoid deviation caused by directly detecting alcohol and inconvenience in operation, can effectively obtain the sugar content condition in the wine liquid by detecting the maltose concentration and the glucose concentration, judges the necessity of adding the compound sugar, and further determines the necessity and the adding amount of the compound sugar through the yeast cell concentration, the maltose concentration and the glucose concentration, so that the alcohol content and the sugar content of the wine liquid are properly controlled.
(2) The method provided by the embodiment of the application is simple to operate, few in items to be detected and cost-saving.
(3) The system provided by the embodiment of the application can effectively detect the yeast cell concentration, the maltose concentration and the glucose concentration in the wine in real time, so that the alcohol content and the sugar content of the wine can be controlled in real time to a certain extent.
It is noted that, in this document, relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The foregoing are merely exemplary embodiments of the present invention, which enable those skilled in the art to understand or practice the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A brewing method for accurately regulating and controlling alcohol sugar degree is characterized by comprising the following steps:
obtaining liquor to be tested in the middle stage of brewing;
obtaining the standard sugar concentration of the wine to be detected;
obtaining the complex carbohydrate;
carrying out sugar detection on the wine to be detected to respectively obtain the maltose concentration and the glucose concentration;
judging whether complex saccharides need to be added or not according to the maltose concentration, the glucose concentration and the standard saccharide concentration;
if so, performing strain concentration detection on the wine liquid to be detected to obtain the concentration of yeast cells;
if not, continuing fermenting the wine liquid to be tested until the complex carbohydrate is required to be added;
obtaining a first adding amount of the complex carbohydrate according to the concentration of the yeast cells;
and adding the compound saccharides into the wine to be tested for multiple times until the first adding amount is reached, and then carrying out subsequent fermentation at a first preset temperature to obtain the wine to be tested with balanced alcohol content and sugar content.
2. The method according to claim 1, wherein obtaining the first amount of the complex carbohydrate to be added based on the yeast cell concentration specifically comprises:
respectively obtaining the fermentation capacity of the yeast cells and the sugar content of the compound sugars;
and obtaining a first adding amount of the concentration of the complex carbohydrate and the standard carbohydrate according to the fermentation capacity of the yeast cells, the concentration of the yeast cells and the sugar content of the complex carbohydrate.
3. The method according to claim 1 or 2, wherein the complex carbohydrate comprises: at least one of crystalline fructose, citric acid juice and fruit juice;
the total sugar content of the complex carbohydrate is 20-40% by mass fraction.
4. The method of claim 1, wherein the first predetermined temperature is 34 ℃ to 37 ℃.
5. The method according to claim 1, wherein the brewing method of the wine to be tested is as follows:
obtaining a brewing raw material;
steaming the brewing raw material in a steamer, then carrying out first cooling, and continuously steaming until the fermentation material is primarily cooked to obtain a primary steamed material;
carrying out secondary cooling on the primary steamed material, and continuously steaming until the fermented material is well cooked to obtain a brewing base material;
adding Xiaoqu, white spirit yeast and water into the brewing base material, and then carrying out stacking saccharification to obtain a stacking material;
and adding warm water into the stacked materials, and then performing constant-temperature fermentation to obtain the wine liquid to be tested in the middle brewing period.
6. The method according to claim 5, wherein the coolant used for the first cooling and the second cooling is cold water at 4 ℃ to 6 ℃.
7. The method of claim 5, wherein the second cooling comprises second cooling on a basis that ensures a moisture content of the cooled slugs of 62% to 63%.
8. A brewing system for accurate control of alcohol brix, for use in a method according to any of claims 1-7, the system comprising:
the raw material cooking unit (1), the raw material cooking unit (1) is used for cooking the brewing raw material to obtain wine liquid to be measured;
the fermentation unit (2), the fermentation unit (2) comprises a fermentation part (21) and a feeding part (22), the fermentation part (21) is provided with a first feeding hole, a second feeding hole, a third feeding hole, a first sampling hole and a second sampling hole, a discharging hole of the raw material cooking unit (1) is communicated with the first feeding hole of the fermentation part (21), and a discharging hole of the feeding part (22) is communicated with the second feeding hole of the fermentation part (21);
a detection unit (3); the detection unit (3) comprises a strain concentration detection part (31) and a sugar detection part (32), the strain concentration detection part (31) is communicated with a first sampling port of the fermentation part (21), the sugar detection part (32) is communicated with a second sampling port of the fermentation part (21), and the detection unit (3) is used for measuring the yeast cell concentration, the maltose concentration and the glucose concentration of the wine to be measured in the middle stage of brewing;
a complex sugar addition unit (4); the discharge hole of the complex sugar adding unit (4) is communicated with a third feed hole of the fermentation part (21) and is used for adding the complex sugar;
and a control unit (5), wherein the control unit (5) is respectively connected with the strain concentration detection part (31), the saccharide detection part (32) and the complex saccharide adding unit (4) through electric signals.
9. The system according to claim 8, wherein the strain concentration detection part (31) comprises a first sampling pipe (311), a first filter sieve (312) and a first online refractometer (313), a liquid inlet of the first sampling pipe (311) is communicated with a first sampling port of the fermentation part (21), the first filter sieve (312) is arranged in a liquid inlet of the first sampling pipe (311), a liquid outlet of the first sampling pipe (311) is communicated with a sampling port of the first online refractometer (313), and the first online refractometer (313) is connected with the control unit (5) through an electric signal.
10. The system according to claim 8, wherein the saccharide detection part (32) comprises a second sampling pipe (321), a second filter sieve (322) and a second online refractometer (323), a liquid inlet of the second sampling pipe (321) is communicated with a second sampling port of the fermentation part (21), the second filter sieve (322) is arranged in a liquid inlet of the second sampling pipe (321), a liquid outlet of the second sampling pipe (321) is communicated with a sampling port of the second online refractometer (323), and the second online refractometer (323) is communicated with the control unit (5) through an electric signal.
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