CN114480049A - Method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan - Google Patents
Method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan Download PDFInfo
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- CN114480049A CN114480049A CN202210180504.0A CN202210180504A CN114480049A CN 114480049 A CN114480049 A CN 114480049A CN 202210180504 A CN202210180504 A CN 202210180504A CN 114480049 A CN114480049 A CN 114480049A
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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
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- 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 Luzhou-flavor liquor by adopting sorghum rich in beta-glucan, belonging to the technical field of liquor making and comprising the following steps of: adding 80kg-85kg of sorghum rich in beta-glucan or adding 80kg-85kg of common sorghum and 600-2000g of beta-glucan into per cubic meter of wine lees taken out of the cellar, then adding 15kg-20kg of bran shells, uniformly mixing, steaming wine, adding measured water, then adding a medium temperature yeast and an active enzyme preparation for decomposing the beta-glucan into the cooled wine lees, uniformly mixing, and then putting the wine lees into the cellar pool for sealed fermentation for 55-70 days; after the fermentation is finished, taking out the vinasse, mixing the vinasse with the materials and distilling to obtain the strong aromatic Chinese spirits; the strong aromatic Chinese spirit wine produced by the invention is pure and tasty, has low content of acetaldehyde and higher alcohol and high content of acetal, effectively shortens the aging time of later storage, and improves the wine yield.
Description
Technical Field
The invention relates to the technical field of wine making, in particular to a method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan.
Background
In the production of traditional strong aromatic white spirit, no matter single grain or multi-grain, the liquor which is just steamed out needs to be stored for a certain time because of containing low boiling point aldehydes, higher alcohols, hydrogen sulfide and other irritative and odorous substances, and the aldehydes and the alcohols are condensed to reduce the spiciness and increase the flavor. Among them, acetaldehyde is the most abundant component in carbonyl compounds, is mainly produced by yeast fermentation, has special pungent flavor, concentrates on the wine head during wine steaming, is difficult to separate completely, but acetaldehyde is rich in reactivity, is easy to produce hydrate by water, and produces acetal with alcohol, forms soft flavor, so after a period of storage, the taste is better, so there is a saying that "wine is good for old". In actual production, the content of acetaldehyde and acetal is often used as the aging mark of the strong aromatic Chinese spirits.
In order to make the freshly distilled liquor less pungent and less tasty and further shorten the late-storage aging time, the technicians in the field make many efforts.
For example, chinese patent application No. 200810052045.8 entitled "complex enzyme dedicated for white spirit" discloses a complex enzyme composed of cellulase, hemicellulase, beta-glucanase, glucoamylase, pectinase and protease, and aims to effectively ferment starch, fat, protein and the like in raw materials through the synergistic effect among various enzymes, greatly increase the content of flavor components, accelerate the reaction balance among alcohol, aldehyde, acid and ester, improve the quality of white spirit, shorten the fermentation period and shorten the storage time, but the types of enzymes adopted by the patent application are various; moreover, in the application text, the method is not proved to improve the quality of the white spirit and shorten the fermentation period, and only the method is proved to improve the yield;
the Chinese patent application with the application number of 201710080465.6 and the invention name of 'a multifunctional liquor enzyme' adds amylase and xylanase to replace a part of cellulase on the basis of the compound enzyme of the above patent, and aims to ensure that the compound liquor enzyme can be used for both starch raw materials and fiber raw materials, namely, the universality of the liquor enzyme is improved;
the Chinese patent application with the application number of 201110433681.7 and the invention name of 'a biological aging assistant for white spirit' also discloses an assistant for shortening the aging time, the assistant is prepared by taking yeast as a raw material, and the assistant contains glucan, mannose, mannan oligosaccharide and the like, but the effect data shows that the effect is not ideal, compared with the case of not adding the assistant, the total acid content of the preferred scheme is reduced by 7.9 percent, and the total ester content is improved by 10.5 percent; according to the regulation of national white spirit standard GB/T10781.1-2006, the total acid content (g/L calculated by acetic acid) of the high-alcohol content (41-68% vol) is more than or equal to 0.4 in a high-alcohol content, more than or equal to 0.3 in a first level, and the total ester (g/L calculated by ethyl acetate) is more than or equal to 2.0 in a high-alcohol content, more than or equal to 1.5 in a first level, but after the high-alcohol content high alcohol.
In conclusion, technical efforts of persons in the art to make the distilled spirit have weak refreshing and stimulating properties and further shorten the aging time in the later storage still have the problems of complicated materials, uncertain effect and the like.
Disclosure of Invention
The invention aims to provide a method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan so as to solve the problems.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan comprises the following steps:
a. preparing materials: adding 80kg-85kg of sorghum and 15kg-20kg of bran shells into per cubic meter of cellar-out lees, wherein the beta-glucan content of the sorghum is at least 20g/kg of sorghum rich in beta-glucan, or 600 g-2000 g of beta-glucan is added into common sorghum; after uniformly mixing, steaming the wine, adding a measured amount of water, then adding the medium temperature yeast and the beta-glucanase into the cooled vinasse, uniformly mixing, and putting the vinasse into a cellar;
b. and (3) sealing fermentation: sealing and fermenting the vinasse in a cellar for 55-70 days;
c. and (3) distillation: and after the fermentation is finished, taking out the vinasse, mixing the vinasse with the materials and distilling to obtain the strong aromatic Chinese spirits.
Through a large number of experiments, the inventor starts with brewing raw material sorghum, and ferments the sorghum rich in beta-glucan or adds paramagnetic energy liquid in the sorghum, so that the produced white spirit is tasty, pure and pure, has weak irritation, and obviously shortens the time for later-period storage and aging.
As a preferred technical scheme: in the step a, 60kg-75kg of water is beaten in each cubic meter of distilled distiller grains.
As a preferred technical scheme: in the step a, the adding amount of the medium-temperature yeast is 15kg to 25kg of the medium-temperature yeast added to per cubic meter of distilled vinasse, and the adding amount of the beta-glucanase is 0.5kg to 2kg of the beta-glucanase added to per cubic meter of distilled vinasse.
Compared with the prior art, the invention has the advantages that: the produced strong aromatic Chinese spirits are pure and tasty, have low acetaldehyde and higher alcohol content and high acetal content, and effectively shorten the aging time of later storage.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
A method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan comprises the following steps:
1. raw material treatment
The raw material beta-glucan sorghum with the content of 42g/kg (4.2 percent) (provided by Sichuan Whitae agricultural science and technology Limited, and obtained by planting the sorghum by adopting the technology disclosed by the Chinese patent with the patent number of 201910030777.5) has full particles, is fresh, has no worm damage, mildew or rot, has no foreign odor or impurities, and is crushed to be over 75 percent of the material passing through 20-mesh sieve pores;
the bran husk is fresh and clean, is dried without mildew and rot, has no foreign odor, passes through a sieve of 20 meshes and is not more than 7 percent, and is steamed for 30min before use;
2. operation of blending distiller's grains and putting into pit
Adding 85Kg of sorghum containing beta-glucan into each cubic meter of wine lees taken out of a cellar (after fermentation, the wine lees added with bran shells and distilled liquor are waited for feeding grains are mixed evenly, adding 65Kg of water into each cubic meter of distilled wine lees, adding an appropriate amount of medium temperature yeast (commercially available from SiLuchuan wine immortal biological yeast, and known by technical personnel in the field, the medium temperature yeast is adopted for brewing the strong aromatic Chinese spirits, and the medium temperature yeast is adopted for brewing the conventional yeast for brewing the strong aromatic Chinese spirits), mixing evenly, and putting into a cellar pool; wherein, after each cubic meter of distilled vinasse is cooled, 20kg of middle temperature yeast is added, and 1kg of active enzyme preparation (commercially available from Solarbio in Beijing) for decomposing beta-glucan is added;
3. closed fermentation management of pit
After the fermented grains are filled in the pit, uniformly treading the fermented grains at the periphery and the middle, and fermenting in a closed manner for 50 days;
4. collecting fermented grains and distilling to obtain wine
After fermentation, putting the fermented grains into a stacking dam, and taking the fermented grains for ingredient distillation.
The production of the strong aromatic white spirit is carried out for three times according to the method, the sensory evaluation results, the chromatographic data and the average results of the liquor yield of the three times of raw spirit samples are compared, the average value is taken, the test method refers to the standard of GB/T10345-2007, the total acid total ester adopts an indicator method, the gas chromatography is adopted for various alcohols, aldehydes, acids and esters, and the results are shown in 'example 1' in tables 1,2 and 3.
Comparative example 1
Compared with the example 1, the raw material of the comparative example is common sorghum with the beta-glucan content of 5g/kg (0.5%), no beta-glucanase is added, the rest conditions are the same as the example 1, the obtained comparative white spirit is tested by the testing method which is the same as the example 1, the average value of three times of production is still obtained, and the testing results are respectively shown in the 'comparative example 1' in tables 1,2 and 3.
TABLE 1 Total acid Total esters and sensory evaluation results
| Total acid (g/L) | Total esters (g/L) | Sensory evaluation | |
| Comparative example 1 | 1.16 | 4.97 | Strong cellar aroma, comfortable grain aroma, sweet and mellow taste, and dryness and piquancy |
| Example 1 | 1.53 | 5.91 | Strong cellar fragrance, comfortable grain fragrance, sweet, mellow and refreshing taste |
TABLE 2 comparison of chromatographic data
| Item | COMPARATIVE EXAMPLE 1(g/L) | Example 1(g/L) |
| Hexanoic acid ethyl ester | 1.686 | 2.769 |
| Lactic acid ethyl ester | 1.251 | 0.944 |
| Butyric acid ethyl ester | 0.366 | 1.634 |
| Ethyl acetate | 2.463 | 1.989 |
| Acetaldehyde | 0.120 | 0.07 |
| Acetal | 0.138 | 0.188 |
| N-propanol | 0.307 | 0.221 |
| N-butanol | 0.333 | 0.253 |
| N-pentanol | 0.038 | 0.019 |
| Hexanoic acid | 0.089 | 0.095 |
| Butyric acid | 0.077 | 0.104 |
| Acetic acid | 0.372 | 0.329 |
TABLE 3 wine yield comparison results
| Item | Liquor yield (converted to 20 ℃, 60% vol) |
| Comparative example 1 | 43.16％ |
| Example 1 | 49.95％ |
As can be seen from tables 1,2 and 3, the sorghum rich in beta-glucan and the active enzyme preparation for decomposing the beta-glucan are used, so that the fermentation is more complete, the total acid total ester content is improved, and the taste is better. The liquor yield of the liquor produced by the production method of the Luzhou-flavor liquor disclosed in embodiment 1 of the invention is 15.73% higher than that of the liquor produced by the existing method; the acid and ester proportion is coordinated, the content is high, the cellar fragrance is strong, the grain fragrance is comfortable, and the wine is sweet, mellow and refreshing;
the acetaldehyde as the aging mark of the white spirit is 0.05g/L lower than that of the prior method, and the acetal is 0.050g/L higher than that of the prior method, which accords with the trend rule of the white spirit 'the acetaldehyde content is gradually reduced and the acetal content is gradually increased in the storage process (see the prior art: research on the mass relation between acetaldehyde, acetal and white spirit of Laiden, etc.'), and the prior art reports that the acetaldehyde reduction range is about 30% and the acetal increase range is about 20% after 6 months of storage, while the acetaldehyde reduction range of the embodiment is about 41% and the acetal increase range is about 36%, and the storage period can be shortened by more than 9 months by adopting the method of the embodiment according to the comparative calculation.
In addition, higher alcohols such as n-propanol, n-butanol and n-pentanol are lower than the prior method, which also accords with the rule that the total alcohol components are gradually reduced along with the time in the storage process of the white spirit.
The above comparison shows that: the liquor produced by the sorghum rich in beta-glucan can accelerate aging, so that the later-period storage time is obviously shortened.
Example 2
A method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan comprises the following steps:
1. raw material treatment
The raw material, namely the common sorghum, is full and fresh, has no worm damage, mildew, foreign odor and impurities, is crushed to more than 75 percent of the material passing through a 20-mesh sieve mesh, and has the beta-glucan content of 5g/kg (0.5 percent);
the bran husk is fresh and clean, is dried without mildew and rot, has no foreign odor, passes through a sieve of 20 meshes and is not more than 7 percent, and is steamed for 30min before use;
2. operation of blending distiller's grains and putting into pit
Adding 85Kg of common sorghum, 1600g of beta-glucan (purchased from Sedgy organisms in the market) and 20Kg of bran shells into each cubic meter of wine lees discharged from the cellar (the wine lees waiting for grain feeding and bran shell adding and wine steaming after fermentation is finished), uniformly mixing, distilling the wine, adding 65Kg of water into each cubic meter of distilled wine lees, adding a proper amount of medium-temperature leaven into the cooled wine lees, uniformly mixing, and putting into a cellar pool; wherein, after each cubic meter of distilled vinasse is cooled, 20kg of mesophilic yeast (commercially available from Sichuan Luzhou winebibber biological starter propagation) and 1.5kg of active enzyme preparation (commercially available from Beijing Solarbio) for decomposing beta-glucan are added;
3. closed fermentation management of pit
After the fermented grains are filled in the pit, uniformly treading the fermented grains by feet at the periphery and in the middle, and fermenting in a closed manner for 50 days;
4. collecting fermented grains and distilling to obtain wine
After fermentation, putting the fermented grains into a stacking dam, and taking the fermented grains for ingredient distillation.
The production of the strong aromatic Chinese spirits is carried out for three times according to the method, and the sensory evaluation results, the chromatographic data and the average results of the liquor yield of the three times of raw liquor samples are compared (the average value is taken) and are respectively shown in tables 4, 5 and 6.
TABLE 4 Total acid Total esters and sensory evaluation results
| Total acid (g/L) | Total esters (g/L) | Sensory evaluation | |
| Comparative example 1 | 1.16 | 4.97 | Strong cellar aroma, comfortable grain aroma, sweet and mellow taste, and dryness and piquancy |
| Example 2 | 1.39 | 5.99 | Strong cellar fragrance, comfortable grain fragrance, sweet, mellow and refreshing taste |
TABLE 5 comparison of chromatographic data
TABLE 6 liquor yield comparison results
| Item | Liquor yield (converted to 20 ℃, 60% vol) |
| Common sorghum | 43.16％ |
| Common sorghum and beta-glucan energy liquid | 49.99％ |
As can be seen from tables 1,2 and 3, the yield of the liquor produced by the production method of the strong aromatic Chinese liquor is 15.82 percent higher than that of the liquor produced by the existing method; the acid and ester proportion is coordinated, the content is high, the cellar fragrance is strong, the grain fragrance is comfortable, and the wine is sweet, mellow and refreshing; the acetaldehyde used as the aging mark of the white spirit is 0.06g/L lower than that of the prior method, the reduction amplitude is 50 percent, the acetal is 0.055g/L higher than that of the prior method, and the amplification is 40 percent; higher alcohols such as n-propanol, n-butanol and n-pentanol are also lower than in the prior art. The aging of the white spirit produced by adding the beta-glucan energy liquid into the common sorghum can be accelerated, and the later-period storage time is further shortened.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (3)
1. A method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan is characterized by comprising the following steps:
a. preparing materials: adding 80kg-85kg of sorghum and 15kg-20kg of bran shells into per cubic meter of cellar-out lees, wherein the beta-glucan content of the sorghum is at least 20g/kg of sorghum rich in beta-glucan, or 600 g-2000 g of beta-glucan is added into common sorghum; after uniformly mixing, steaming the wine, adding a measured amount of water, then adding the medium temperature yeast and the beta-glucanase into the cooled vinasse, uniformly mixing, and putting the vinasse into a cellar;
b. and (3) sealing fermentation: sealing and fermenting the vinasse in a cellar for 55-70 days;
c. and (3) distillation: and after the fermentation is finished, taking out the vinasse, mixing the vinasse with the materials and distilling to obtain the strong aromatic Chinese spirits.
2. The method for producing Luzhou-flavor liquor by using sorghum rich in beta-glucan according to claim 1, wherein the method comprises the following steps: in the step a, 60kg-75kg of water is beaten in each cubic meter of distilled distiller grains.
3. The method for producing Luzhou-flavor liquor by using sorghum rich in beta-glucan according to claim 1, wherein the method comprises the following steps: in the step a, the adding amount of the medium-temperature yeast is 15kg to 25kg of the medium-temperature yeast added to per cubic meter of distilled vinasse, and the adding amount of the beta-glucanase is 0.5kg to 2kg of the beta-glucanase added to per cubic meter of distilled vinasse.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030035856A1 (en) * | 2001-04-27 | 2003-02-20 | Vickers Marcus Ladon | Method and apparatus for production of an alcoholic beverage |
| CN104726271A (en) * | 2015-02-11 | 2015-06-24 | 泸州龙泉窖酒业有限公司 | Method for producing Luzhou-flavor liquor |
| CN106010873A (en) * | 2016-07-26 | 2016-10-12 | 湖北枝江酒业股份有限公司 | Liquid production method of Luzhou-flavor liquor |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030035856A1 (en) * | 2001-04-27 | 2003-02-20 | Vickers Marcus Ladon | Method and apparatus for production of an alcoholic beverage |
| CN104726271A (en) * | 2015-02-11 | 2015-06-24 | 泸州龙泉窖酒业有限公司 | Method for producing Luzhou-flavor liquor |
| CN106010873A (en) * | 2016-07-26 | 2016-10-12 | 湖北枝江酒业股份有限公司 | Liquid production method of Luzhou-flavor liquor |
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