CN114703032A - Ceramic melting process using wheat as main raw material - Google Patents
Ceramic melting process using wheat as main raw material Download PDFInfo
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
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Abstract
The invention relates to the technical field of wine brewing processes, in particular to a ceramic-melting process taking wheat as a main raw material, which comprises the following steps: 1. pre-treating wheat; 2. saccharifying wheat and cultivating; 3. shift fermentation: dividing the pit into 9 layers from top to bottom, and performing shift fermentation on the fermented grains at different levels in the pit; and after fermentation, putting 8 and 9 layers of double-round bottom fermented grains below the pit into a distillation still for distillation to ensure that the wine concentration is more than or equal to 50 percent V/V. The invention uses wheat as main raw material to make wine, compared with sorghum, the sorghum production area is limited, the price is far higher than that of wheat, and the wheat is used as raw material, so that the grain can be taken on site, the grain cost can be saved, meanwhile, the special starch and protein components in the wheat and the unique shift fermentation technology in the cellar are beneficial to improving and enhancing the quality of wine, and a new wine body style of ceramic-melting wine making is formed.
Description
Technical Field
The invention relates to the technical field of wine brewing processes, in particular to a melting type process taking wheat as a main raw material.
Background
The brewing process of the white spirit mainly comprises two steps of: firstly, starch raw materials are converted into glucose through processes of grain selection, cooking, spreading and airing, yeast spreading, boxing, bacterium cultivation and the like; step 2, glucose is fermented again by saccharomycetes to produce alcohol. The white spirit has strong fragrance, and mainly produces more esters, higher alcohols, volatile organic acids, acetaldehyde, furfural and the like in the fermentation process.
The technological operation methods of the solid-state method white spirit production are customarily divided into three types of 'original cellar method', 'cellar running method' and 'old five-retort method'. Wherein the original cellar method is a main traditional process method. The original cellar method is characterized in that fermented grains in each cellar are still returned to the cellar after being mixed and distilled to obtain wine in the circulating brewing process, the distillation opening of each cellar is not required to be fixed, the mixing of the fermented grains in the cellar is consistent up and down, and the fermented grains are not fixed into five distillation openings in each cellar like the old five distillation method, the mixing of the fermented grains in the cellar is different up and down, and the traditional original cellar method is used for production, wherein each cellar is divided into two layers, namely a mother grain layer and a red grain layer. The mother grains are uniformly fed into each steamer, the fermented grains grown after the batching of the mother grains in each cellar are not fed into the distiller, and the distilled fermented grains are covered on the mother grains, namely the red grains. Uniformly feeding the red vinasse and the mother vinasse into the cellar, and fermenting out of the cellar at the same time. And after fermentation of the fermented grains in each cellar is finished, all the fermented grains are taken out from the cellar and stacked on a grain stacking dam, so that the fermented grains are returned to the original cellar again after the ingredients are distilled. The method for stacking the grains comprises the following steps: the red vinasse is separately stacked and distilled, and is discarded after distillation; taking out the mother lees from the cellar layer by layer from top to bottom, stacking and laying the mother lees layer by layer on a lees stacking dam, laying the upper mother lees layer under the upper mother lees layer, covering the lower mother lees layer on the upper mother lees layer, digging the mother lees one side like cutting bean curd blocks during distillation, and uniformly stirring and distilling. However, the content of aroma substances in the pit is not uniform, the aroma substances in pit mud at the lower layer are more, the content of pit bottom mud is the most abundant, the traditional fermentation method cannot fully utilize the property, the contact time with the pit bottom mud is short, and high-quality base wine cannot be obtained.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a pottery-melting type process taking wheat as a main raw material.
In order to achieve the above purpose, the invention adopts the technical scheme that:
a ceramic-melting process using wheat as a main raw material comprises the following steps:
1) pretreatment of wheat: cleaning, soaking, primary steaming, water-sealing and re-steaming;
2) saccharifying wheat and cultivating bacteria: uniformly spreading the Xiaoqu on the pretreated wheat in a saccharification incubator made of clay, uniformly stirring, transferring into the saccharification incubator, and performing saccharification and cultivation;
3) shift fermentation: dividing the pit into 9 layers from top to bottom in sequence, and performing shift fermentation on fermented grains at different layers in the pit; and after fermentation, putting 8 and 9 layers of double-round bottom fermented grains below the pit into a distillation still for distillation to ensure that the wine concentration is more than or equal to 50 percent V/V.
In order to better implement the invention, further, the pretreatment mode of wheat in the step 1) is as follows:
cleaning and soaking wheat: selecting wheat which is full in grains and has no dry and flat grains and meets the requirement of GB8231, transferring the wheat into a grain soaking pot, adding drinking water, overflowing the grain by 20cm, stirring the grain, removing floating impurities, discharging water for cleaning the wheat, and then adding water with proper temperature for soaking;
precooking wheat: after soaking, draining water, controlling the floating water of the dry wheat, putting the wheat into a grain steaming pot, putting water at the bottom of the grain steaming pot, opening a gas valve, performing primary steaming after steam at the bottom of the grain steaming pot comes up, wherein the firepower is large and uniform, and timing after circular steam;
③ water-tight: after the primary steaming is finished, the wheat is moved into a grain soaking pot to be subjected to water sealing, hot water is added, the water level is 20cm higher than the grain surface, the split rate of the wheat grain is more than 90% when the water sealing is finished, the hand is not pricked when the water sealing is finished, the grain which absorbs enough water in the grain is broken by lightly pressing the hand, the water sealing can be removed;
fourthly, re-steaming: after the water sealing is finished, the wheat is put into the grain steaming pot again, the bottom water of the grain steaming pot is put, the air valve is opened, the time is counted after the circular steam is finished, the wheat is re-steamed by the atmospheric steam, tools such as a shovel, a rake and the like are placed on the grain surface, so that the effects of sterilizing the tools and flushing away the floating water on the grain surface are achieved; the requirements of cooked grains are as follows: the wheat is soft and ripe, no core is grown in the wheat, and no floating water exists on the surface of the wheat.
In order to better realize the method, the temperature of water for soaking the wheat is 95-100 ℃, and the soaking time is 10-14 h; the steam pressure of the primary steamed wheat is 0.1-0.2 Mpa, and the primary steaming time is 30-40 min; the water temperature is controlled to be 85-90 ℃ during water sealing, and the water sealing time is 10-15 min; the pressure of the re-steaming steam is 0.15-0.25 Mpa, and the re-steaming time is 35-45 min.
In order to better implement the present invention, further, the process of the triticale saccharification cultivation in step 2) is as follows:
cooling and adding yeast: uniformly spreading the steamed grains on the rows, immediately turning and stirring to prevent the grains from caking and caking, then starting a fan to cool to a stacking temperature, uniformly feeding small yeast twice after cooling, uniformly turning and stirring after each small yeast feeding, and cooling, gathering and shaping;
② stacking, cultivating and saccharifying: paving bran shells of 3-5 cm at the bottom of a stacking field, placing grains with the temperature reduced to 18-20 ℃ on the bran shells for stacking and cultivating bacteria, and performing saccharification maturity standard: the saccharification top fire temperature is 30-38 ℃; the grain is fragrant and sweet.
In order to better implement the invention, further, the small yeast is saccharomycetes and mould.
The yeast and the mould are separated, bred and domesticated from the natural world by the company, are preserved in the China general microbiological culture Collection center at 11, 8 th 2021, 11 th month, and the preservation unit address is as follows: the number of the Xilu No. 1 Hospital No. 3 of the Chaojing Chaoyang district is:
aspergillus candidus, CGMCC No. 23820; saccharomyces cerevisiae, CGMCC No. 23749; schizosaccharomyces pombe (CGMCC No. 23746); pichia anomala, CGMCC No. 23747.
In order to better realize the method, the temperature of the pile for cooling and yeast adding is 20-35 ℃ in a hot season, and 28-35 ℃ in a cold season; the thickness of a material layer is controlled to be 30-50 cm in a hot season and 50-60 cm in a cold season during the stacking and cultivation, grains and chaff shells are covered on the upper portion and the periphery of grains, and the stacking and cultivation time is 12-16 h.
In order to better implement the present invention, further, the shift fermentation in step 3) is specifically:
dividing a cellar pool into 9 layers from top to bottom, and respectively adding saccharified and mature wheat plus yeast, fermented grains and bran for fermentation, wherein the uppermost layer 1 is vinasse after the last round of wine steaming is finished;
when the fermented wine is taken out of the cellar after fermentation is finished, steaming the 8 th-9 th layer of double-round bottoms, collecting base wine, and taking vinasse as the first layer of the next round of new cellar entry; after the 6 th to 7 th layers are treated, the treated materials enter 8 to 9 th layers to become new double-wheel bottoms; the 2 nd to 5 th layers are put into the cellar again after being mixed with new grains and are respectively paved on the 2 th to 7 th layers, so that the 4 th layers become 6 th layers, the first layer is used as a cover groove, and wine is not steamed.
In order to better realize the method, the fermentation temperature is 28-35 ℃, the relative humidity is 40-60%, and the fermentation time is 3-6 months.
In order to better realize the invention, further, the saccharification box is a ceramic box which is fired by ceramic clay and has micropores and air permeability; the fermentation pit is a ceramic mud pit for fermentation, and the pit is nine layers; and after the fermentation is finished, putting the liquor into a pottery jar for after-ripening for 6-12 months.
In order to better realize the invention, the fermentation pit is used for fermenting the ceramic clay, and the ceramic clay is prepared by the following steps of:
selecting 40 parts of high-quality red clay or yellow clay; drying soil: the thickness is 5-10 cm, the soil is dried in the sun and is thoroughly aired, the moisture content is less than 10%, and the aired soil cannot contain stones and other impurities; grinding soil: grinding into powder, and sieving with 20 mesh sieve; mixing materials: 35 parts of dehydrated organic matter-rich mud, 8 parts of medium-temperature yeast powder, 10 parts of double-wheel bottom fermented grains, 20 parts of pit skin mud, 7 parts of caproic acid bacterial liquid, 2 parts of high-alcohol wine, 7 parts of feints (four segments) and 6 parts of yellow water are sequentially added one by one and are uniformly stirred; material stewing: standing and fermenting for 1-2 days, and recording the change condition of the materials; machinery and mud: after the material is sealed, mechanically mixing the materials, and discharging mud which cannot be dried into dry powder or hard and cannot be wetted into a fluid shape, so that the materials can be stacked and stably molded; stacking and fermenting: stacking time 60 days, temperature change: naturally raising the temperature to 38 ℃ at 25 ℃, wherein the sensory pit mud has obvious wine fragrance; fermenting in a cellar: fermenting for 90 days after the fermentation in the cellar at the temperature of 35-40 ℃; the obtained mature pit mud is reserved, and the pit mud is soft, fine and sticky in characteristics, thick in pit flavor and strong in wine flavor.
The yellow water mentioned in the invention is a liquid mixture which is produced in the fermentation process of the ceramic melting process and is used for pouring water, alcohol, acid, ester, saccharide and other substances onto the lower part of a cellar under the action of gravity, the yellow water not only contains rich alcohol, aldehyde, acid and ester substances, but also contains rich nutrient substances such as organic acid, starch, reducing sugar, yeast autolysate and the like, and contains a large amount of brewing microorganisms domesticated for a long time and fragrant precursor substances, namely the yellow water produced in each round of fermentation process by using the cellar for 5 years or more is provided with various microorganisms in the cellar environment.
Advantageous effects
The invention has the following beneficial effects:
(1) the invention takes wheat as a main raw material, and the wheat saccharification bacterium culture technology enables a plurality of wine-making microorganisms in grains to grow and reproduce in a large quantity, and the microorganisms can metabolize various aroma substances, so that the aroma of wine presents the characteristic of multi-aroma fusion; the wheat contains special components including starch, wheat bran and protein and amino acid, which are not contained in sorghum material, and these provide sufficient nitrogen source for fermentation and have great influence on the generation of fragrant matter.
(2) According to the invention, new grains are added after each round of fermentation is finished, the aim is to provide new nutrition for the next round of fermentation, the grains are added into the 2-5 layers of three-grain and two-grain and then are put into the cellar again to become 2-7 layers of three-grain and two-grain, the production quality of each round of wine is stable through circular production, and a foundation is laid for the enrichment of the final double-round bottom wine body; meanwhile, 6-7 layers of big stubbles have a fermentation period of 3-6 months when the big stubbles are taken out of the cellar, the big stubbles are put into 8-9 layers of double-wheel bottom cellars again, and are fermented for 3-6 months before being taken out of the cellar to steam the wine, the fermentation period of the 6-7 layers of big stubbles is changed to 6-12 months fundamentally, the fermentation period is prolonged, although the yield is slightly reduced, the old cellar mud contains a large amount of anaerobic microorganisms because the fermented grains at the lower part are nearest to the cellar mud at the bottom of the cellar pool, the content of caproic acid bacteria is rich, caproic acid is generated under the anaerobic condition through the action of caproic acid bacteria, the action of caproic acid and ethanol is favorable for the generation of ethyl caproate, the contact time is longer, the content of the ethyl caproate is more, the ethyl caproate is an important fragrance component in the wine, and the content of the ethyl caproate has a great influence on the quality of the wine. Therefore, the longer the fermentation time, the more beneficial to the generation of the aroma substances in the wine, the content of the aroma substances is increased, the quality of the wine is obviously improved, and the final purpose of shift fermentation is also realized, so that the high-quality base wine is obtained.
(3) The invention adopts double-round fermentation, namely, the bottom grains of the first fermentation are not distilled, the second fermentation is carried out, and the fermentation period of the bottom grains is intentionally prolonged, the shift fermentation prolongs the fermentation period of the following two-retort grains, which is beneficial to the increase of the content of aroma components, the brewed double-round bottom wine has high content of acid and ester, positive aroma and big grain aroma, can enhance the strong aroma and grain aroma of the basic wine, and improve the fullness of the wine body.
(4) According to the invention, the special pottery-melting process wine is formed by adopting pottery house starter propagation, pottery mud tank fermentation, pottery retort distillation and pottery jar storage, the wine body highly embodies a 'melting' character, the degree of fusion is unprecedented, and the wine has good quality, is resistant to drinking, is good in taste and beneficial, and has unique taste of pottery aroma.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
The embodiment provides a melting type process taking wheat as a main raw material, which comprises the following steps:
1) pretreatment of wheat: cleaning and soaking wheat: selecting full-grain wheat which does not have shrunken grains and meets the requirement of GB8231, transferring the wheat into a grain soaking pot, adding drinking water, spreading the drinking water over the grains for 20cm, stirring the grains, removing floating impurities, discharging cleaned water, adding water with the temperature of 95 ℃, and soaking for 14 hours; precooking wheat: after soaking, draining water, drying wheat, putting into a grain steaming pot, opening a gas valve, after steam comes from the bottom of the grain steaming pot and the steam pressure is 0.1Mpa, carrying out primary steaming, wherein the firepower is high and uniform, timing is started after circular steam, and the primary steaming time is 30 min; ③ water-tight: after the primary steaming is finished, the wheat is moved into a grain soaking pot to be subjected to water sealing, hot water at 85 ℃ is added, the water surface is 20cm higher than the grain surface, the water sealing time is 15min, when the water sealing is finished, the split rate of the wheat grain is more than 90%, the hand is not pricked when the hand is pinched, the grain with enough moisture absorbed inside the grain can be broken by lightly pressing the hand, and the sealed water can be released without jacking the hand; fourthly, re-steaming: after water sealing is finished, the wheat is put into the grain steaming pot again, the air valve is opened, timing is carried out after circular steaming, the wheat is steamed again by the atmosphere, tools such as a shovel, a rake and the like are placed on the grain surface, the steam pressure of the steaming is 0.15Mpa, and the steaming time is 45min, so that the effects of sterilizing the tools and flushing away floating water on the surface of grains are achieved; the requirements of cooked grains are as follows: the wheat is soft and ripe, no core is grown in the wheat, and no floating water exists on the surface of the wheat.
2) Saccharifying wheat and cultivating bacteria: cooling and adding yeast: uniformly spreading the steamed grains on the rows, immediately turning and stirring to prevent the grains from caking and caking, and then starting a fan to cool to a pile-collecting temperature of 20 ℃ in a hot season and 35 ℃ in a cold season; uniformly adding small yeast for twice after the temperature reduction is finished, wherein the small yeast is saccharomycetes and mould, uniformly stirring after adding the small yeast each time, and cooling, gathering and shaping; stacking, cultivating and saccharifying: laying bran husk of 3cm at the bottom of a stacking field, placing grains with the temperature reduced to 20 ℃ on the bran husk for stacking and cultivating bacteria, controlling the thickness of a material layer to be 30cm in a hot season and about 50cm in a cold season, covering grains and bran husks on the upper part and the periphery of the grains, and setting the stacking and cultivating bacteria time to be 12 h. Saccharification maturation standard: the saccharification top fire temperature is 38 ℃; the grain is fragrant and sweet.
3) Shift fermentation: dividing a pit into 9 layers from top to bottom in sequence; respectively putting the saccharified and matured wheat into the fermentation tank for fermentation, wherein the uppermost layer 1 is vinasse after the previous round of wine steaming is finished, the layers 2-7 are common saccharified and matured wheat, and the layers 8-9 are double-round bottom fermented grains; when the wine is taken out of the cellar after fermentation is finished, steaming the 8 th-9 th layer of double-round bottoms to ensure that the concentration of the wine is more than or equal to 50 percent V/V, collecting the base wine, and taking the vinasse as the first layer of the next round of new cellar entry, wherein the first layer is not used for steaming the wine; processing the 6 th to 7 th layers of vinasse, and then putting the processed vinasse into 8 to 9 th layers of vinasse to become a new double-wheel bottom; the 2 nd to 5 th layers are put into the cellar again after being mixed with new grains and are respectively paved on the 2 th to 7 th layers, so that the 4 th layers become 6; ③ 35 ℃ of fermentation temperature, 40 percent of relative humidity and 3 months of fermentation time in each round.
Example 2
The embodiment provides a melting type process taking wheat as a main raw material, which comprises the following steps:
1) pretreatment of wheat: cleaning and soaking wheat: selecting wheat which is full in grains and has no shrunken grains and meets the requirement of GB8231, transferring the wheat into a grain soaking pot, adding drinking water, overflowing the grain by 20cm, stirring the grain, removing floating impurities, discharging cleaned water, adding water with the temperature of 98 ℃, and soaking for 12 hours; precooking wheat: after soaking, draining water, drying wheat, putting into a grain steaming pot, opening a gas valve, after steam comes from the bottom of the grain steaming pot and the steam pressure is 0.15Mpa, carrying out primary steaming, wherein the firepower is high and uniform, timing is started after circular steam, and the primary steaming time is 35 min; ③ water-tight: after the primary steaming is finished, the wheat is moved into a grain soaking pot to be subjected to water sealing, hot water at 88 ℃ is added, the water surface is 20cm higher than the grain surface, the water sealing time is 13min, the split rate of the wheat grain is more than 90% when the water sealing is finished, the hand is not pricked when the water sealing is finished, the grain with enough moisture absorbed inside the grain can be broken by lightly pressing the hand, and the water sealing can be removed; fourthly, re-steaming: after the water sealing is finished, the wheat is put into the grain steaming pot again, the air valve is opened, after the round steam is timed, the wheat is re-steamed by the atmosphere, tools such as a shovel, a rake and the like are placed on the grain surface, the re-steaming steam pressure is 0.18Mpa, and the re-steaming time is 40min, so that the effects of sterilizing the tools and flushing away the floating water on the grain surface are achieved; the requirements of cooked grains are as follows: the wheat is soft and ripe, no core is grown in the wheat, and no floating water exists on the surface of the wheat.
2) Saccharifying wheat and cultivating bacteria: cooling and adding yeast: uniformly spreading the steamed grains on the rows, immediately turning and stirring to prevent the grains from caking and caking, and then starting a fan to cool to a pile-collecting temperature of 30 ℃ in a hot season and 30 ℃ in a cold season; uniformly adding small yeast for twice after the temperature reduction is finished, wherein the small yeast is saccharomycetes and mould, uniformly stirring after adding the small yeast each time, and cooling, gathering and shaping; ② stacking, cultivating and saccharifying: laying bran husk of 4cm at the bottom of a stacking field, placing grains with the temperature reduced to 19 ℃ on the bran husk for stacking and cultivating bacteria, controlling the thickness of a material layer to be 40cm in a hot season and about 60cm in a cold season, covering grains and bran husk on the upper part and the periphery of the grains, and setting the stacking and cultivating bacteria time to be 15 h. Saccharification maturation standard: the saccharification top fire temperature is 31 ℃; the grain is fragrant and sweet.
3) Shift fermentation: dividing a pit into 9 layers from top to bottom in sequence, wherein each layer is separated by a ceramic plate; respectively putting the saccharified and matured wheat into the fermentation tank for fermentation, wherein the uppermost layer 1 is vinasse after the previous round of wine steaming is finished, the layers 2-7 are common saccharified and matured wheat, and the layers 8-9 are double-round bottom fermented grains; when the wine is taken out of the cellar after fermentation is finished, steaming the 8 th-9 th layer of double-round bottoms to ensure that the concentration of the wine is more than or equal to 50 percent V/V, collecting the base wine, and taking the vinasse as the first layer of the next round of new cellar entry, wherein the first layer is not used for steaming the wine; treating the 6 th to 7 th layers of vinasse, and then putting the processed vinasse into 8 to 9 th layers of vinasse to become a new double-wheel bottom; the 2 nd to 5 th layers are put into the cellar again after being mixed with new grains and are respectively paved on the 2 th to 7 th layers, so that the 4 th layers become 6; ③ the fermentation temperature is 32 ℃, the relative humidity is 50 percent and the fermentation time is 4 months.
Example 3
The embodiment provides a melting process using wheat as a main raw material, which comprises the following steps:
1) pretreatment of wheat: cleaning and soaking wheat: selecting wheat which is full in grains and has no shrunken grains and meets the requirement of GB8231, transferring the wheat into a grain soaking pot, adding drinking water, overflowing the grain by 20cm, stirring the grain, removing floating impurities, discharging cleaned water, adding water with the temperature of 95-100 ℃, and soaking for 12 hours; precooking wheat: after soaking, draining water, drying wheat, putting into a grain steaming pot, opening a gas valve, after steam comes from the bottom of the grain steaming pot and the steam pressure is 0.2Mpa, carrying out primary steaming, wherein the firepower is high and uniform, timing is started after circular steam, and the primary steaming time is 35 min; ③ water-tight: after the primary steaming is finished, the wheat is moved into a grain soaking pot to be subjected to water sealing, hot water at 88 ℃ is added, the water surface is 20cm higher than the grain surface, the water sealing time is 12min, the split rate of the wheat grain is more than 90% when the water sealing is finished, the hand is not pricked when the water sealing is finished, the grain with enough moisture absorbed inside the grain can be broken by lightly pressing the hand, and the water sealing can be removed; fourthly, re-steaming: after the water sealing is finished, the wheat is put into the grain steaming pot again, the air valve is opened, after the round steam is timed, the wheat is re-steamed by the atmosphere, tools such as a shovel, a rake and the like are placed on the grain surface, the re-steaming steam pressure is 0.18Mpa, and the re-steaming time is 38min, so that the effects of sterilizing the tools and flushing away the floating water on the grain surface are achieved; the requirements of cooked grains are as follows: the wheat is soft and ripe, no core is grown in the wheat, and no floating water exists on the surface of the wheat.
2) Saccharifying wheat and cultivating bacteria: cooling and adding yeast: uniformly spreading the steamed grains on the rows, immediately turning and stirring to prevent the grains from caking and caking, and then starting a fan to cool to a stacking temperature of 25 ℃ in a hot season and 30 ℃ in a cold season; uniformly adding small yeast for twice after the temperature reduction is finished, wherein the small yeast is saccharomycetes and mould, uniformly stirring after adding the small yeast each time, and cooling, gathering and shaping; ② stacking, cultivating and saccharifying: laying bran shells of 3-5 cm at the bottom of a stacking field, placing grains with the temperature reduced to 18 ℃ on the bran shells for stacking and cultivating bacteria, controlling the thickness of a material layer to be 40cm in a hot season and about 55cm in a cold season, covering the upper part and the periphery of the grains with the bran shells, and carrying out stacking and cultivating bacteria for 14 hours. Saccharification maturation standard: the saccharification top fire temperature is 30 ℃; the grain is fragrant and sweet.
3) Shift fermentation: dividing a pit into 9 layers from top to bottom in sequence, wherein each layer is separated by a ceramic plate; respectively putting the saccharified and matured wheat into the fermentation tank for fermentation, wherein the uppermost layer 1 is vinasse after the previous round of wine steaming is finished, the layers 2-7 are common saccharified and matured wheat, and the layers 8-9 are double-round bottom fermented grains; when the wine is taken out of the cellar after fermentation is finished, steaming the 8 th-9 th layer of double-round bottoms to ensure that the concentration of the wine is more than or equal to 50 percent V/V, collecting the base wine, and taking the vinasse as the first layer of the next round of new cellar entry, wherein the first layer is not used for steaming the wine; processing the 6 th to 7 th layers of vinasse, and then putting the processed vinasse into 8 to 9 th layers of vinasse to become a new double-wheel bottom; the 2 nd to 5 th layers are put into the cellar again after being mixed with new grains and are respectively paved on the 2 th to 7 th layers, so that the 4 th layers become 6; ③ 30 ℃ of fermentation temperature, 55 percent of relative humidity and 5 months of fermentation time in each round.
Example 4
The embodiment provides a melting process using wheat as a main raw material, which comprises the following steps:
1) pretreatment of wheat: cleaning and soaking wheat: selecting wheat which is full in grains and has no dry and flat grains and meets the requirement of GB8231, transferring the wheat into a grain soaking pot, adding drinking water, overflowing the grain by 20cm, stirring the grain, removing floating impurities, discharging cleaned water, adding water with the temperature of 100 ℃, and soaking for 10 hours; precooking wheat: after soaking, draining water, draining the wheat, putting the wheat into a grain steaming pot, opening a gas valve, after steam comes from the bottom of the grain steaming pot and the steam pressure is 0.2Mpa, carrying out primary steaming, wherein the firepower is high and uniform, timing is started after circular steam, and the primary steaming time is 30 min; ③ water-tight: after the primary steaming is finished, the wheat is moved into a grain soaking pot to be subjected to water sealing, hot water at 90 ℃ is added, the water surface is 20cm higher than the grain surface, the water sealing time is 10min, the split rate of the wheat grain is more than 90% when the water sealing is finished, the hand is not pricked when the water sealing is finished, the grain with enough moisture absorbed inside the grain can be broken by lightly pressing the hand, and the water sealing can be removed; fourthly, re-steaming: after the water sealing is finished, the wheat is put into the grain steaming pot again, the air valve is opened, after the round steam is timed, the wheat is re-steamed by the atmosphere, tools such as a shovel, a rake and the like are placed on the grain surface, the re-steaming steam pressure is 0.25Mpa, and the re-steaming time is 35min, so that the effects of sterilizing the tools and flushing away the floating water on the grain surface are achieved; the requirements of cooked grains are as follows: the wheat is soft and ripe, no core is grown in the wheat, and no floating water exists on the surface of the wheat.
2) Saccharifying wheat and cultivating bacteria: cooling and adding yeast: uniformly spreading the steamed grains on the rows, immediately turning and stirring to prevent the grains from caking and caking, and then starting a fan to cool to a pile-collecting temperature, namely 20 ℃ in a hot season and 28 ℃ in a cold season; uniformly adding small yeast for twice after the temperature reduction is finished, wherein the small yeast is saccharomycetes and mould, uniformly stirring after adding the small yeast each time, and cooling, gathering and shaping; ② stacking, cultivating and saccharifying: laying 5cm bran shells at the bottom of a stacking field, placing grains with the temperature reduced to 20 ℃ on the bran shells for stacking and cultivating bacteria, controlling the thickness of a material layer to be 35cm in a hot season and about 55cm in a cold season, covering grains and bran shells on the upper part and the periphery of the grains, and setting the stacking and cultivating bacteria time to be 12 h. Saccharification maturation standard: the saccharification top fire temperature is 32 ℃; the grain is fragrant and sweet.
3) Shift fermentation: dividing a pit into 9 layers from top to bottom in sequence; respectively putting the saccharified and matured wheat into the fermentation tank for fermentation, wherein the uppermost layer 1 is vinasse after the previous round of wine steaming is finished, the layers 2-7 are common saccharified and matured wheat, and the layers 8-9 are double-round bottom fermented grains; when the wine is taken out of the cellar after fermentation is finished, steaming the 8 th-9 th layer of double-round bottoms to ensure that the concentration of the wine is more than or equal to 50 percent V/V, collecting the base wine, and taking the vinasse as the first layer of the next round of new cellar entry, wherein the first layer is not used for steaming the wine; processing the 6 th to 7 th layers of vinasse, and then putting the processed vinasse into 8 to 9 th layers of vinasse to become a new double-wheel bottom; the 2 nd to 5 th layers are put into the cellar again after being mixed with new grains and are respectively paved on the 2 th to 7 th layers, so that the 4 th layers become 6; ③ the fermentation temperature is 28 ℃, the relative humidity is 60 percent and the fermentation time is 6 months.
Comparative example
Fermenting by using sorghum as a main raw material, and pretreating: cleaning and soaking: selecting full-grain sorghum seeds without dry shrinkage, transferring the sorghum seeds into a grain soaking pot, adding drinking water, overflowing the sorghum seeds for 20cm, stirring the sorghum seeds, removing floating impurities, draining cleaned water, adding water with the temperature of 100 ℃, and soaking for 10 hours; secondly, steaming the grains: draining water after soaking, draining, placing into a grain steaming pan, opening a gas valve, performing preliminary steaming with steam pressure of 0.2Mpa after steam comes from the bottom of the grain steaming pan and the firepower is large and uniform, starting timing after circular steaming, and performing preliminary steaming for 30 min; before timing, tools such as a shovel, a rake and the like are placed on the grain surface to play a role in sterilizing the tools and flushing away floating water on the surface of grain particles; the requirements of cooked grains are as follows: the sorghum is soft and cooked completely, no core is grown in the sorghum, and no floating water exists on the surface of the sorghum.
Saccharifying culture and fermentation: cooling and adding yeast: uniformly spreading the steamed grains on the rows, immediately turning and stirring to prevent the grains from caking and caking, and then starting a fan to cool to a stacking temperature of 20 ℃ in a hot season and 28 ℃ in a cold season; uniformly adding small yeast for twice after the temperature reduction is finished, wherein the small yeast is saccharomycetes and mould, uniformly stirring after adding the small yeast each time, and cooling, gathering and shaping; ② stacking, cultivating and saccharifying: laying 5cm bran shells at the bottom of a stacking field, placing grains with the temperature reduced to 20 ℃ on the bran shells for stacking and cultivating bacteria, controlling the thickness of a material layer to be 50cm in hot seasons and about 60cm in cold seasons, covering the upper parts and the periphery of the grains with the bran shells, and setting the stacking and cultivating bacteria time to be 12 h. And then sending into a cellar pool for fermentation for 3 months, taking out of the cellar, putting the fermented grains into a distillation still, and opening steam distillation to ensure that the wine concentration is more than or equal to 50% V/V.
In examples 1 to 4, if there is an undisclosed process, the liquor prepared in examples 1 to 4 and the comparative example is subjected to quality identification and detection of the content of partial esters according to the common general knowledge of technicians in the industry, the detection method is the analysis method of GB/T10345-:
TABLE 1 test results
From the above table 1, it can be seen that the content of ethyl caproate in the wine can be effectively increased by the melting type process using wheat as the main raw material and the unique shift fermentation technology in the cellar, so that the generation of aroma substances in the wine is facilitated, and the quality of the wine is improved.
In addition, taking the example 4 as a reference, the 5 factors which have the largest influence on the quality of the wine are combined differently to brew the wine, the other process conditions are the same, and the different combinations for brewing the wine are designed as the following table 2:
TABLE 2 melting Process and common Process factor Table
Design experiment comparison is carried out according to the table 2, five factors are made, four levels of experiment design are carried out, actual operation verification is respectively carried out, the difference between the ceramic brewing process and the common brewing process is verified, and the designed experiment combination mode is shown in the table 3:
TABLE 3 orthogonal experimental design
| A | B | C | D | E | |
| Experiment 1 | 1 | 1 | 1 | 1 | 1 |
| Experiment 2 | 1 | 2 | 2 | 2 | 2 |
| Experiment 3 | 1 | 3 | 3 | 3 | 3 |
| Experiment 4 | 1 | 4 | 4 | 4 | 4 |
| Experiment 5 | 2 | 1 | 2 | 3 | 4 |
| Experiment 6 | 2 | 2 | 1 | 4 | 3 |
| Experiment 7 | 2 | 3 | 4 | 1 | 2 |
| Experiment 8 | 2 | 4 | 3 | 2 | 1 |
| Experiment 9 | 3 | 1 | 3 | 4 | 2 |
| Experiment 10 | 3 | 2 | 4 | 3 | 1 |
| Experiment 11 | 3 | 3 | 1 | 2 | 4 |
| Experiment 12 | 3 | 4 | 2 | 1 | 3 |
| Experiment 13 | 4 | 1 | 4 | 2 | 3 |
| Experiment 14 | 4 | 2 | 3 | 1 | 4 |
| Experiment 15 | 4 | 3 | 2 | 4 | 1 |
| Experiment 16 | 4 | 4 | 1 | 3 | 2 |
Description of the drawings: as represented by experiment 5, the raw material selected by factor A is sorghum with level 2, the treatment mode selected by factor B is cleaning, soaking, primary steaming, water steaming and secondary steaming with level 1, the saccharification of level 2 selected by factor C is carried out in a pottery house for 24h, the fermentation of factor D is carried out by shifting level 3 for 3 months, and the fermentation of level 4 selected by factor E is carried out in a common white mud pool.
By identifying the wine prepared in the examples 1-4, the comparative examples and the experimental examples and detecting the content of partial esters, the detection method is the GB/T10345-:
TABLE 4 test results
Since the present invention involves a large number of variables, orthogonal experiments are used to determine the optimum process conditions.
TABLE 5 average and range analysis of the respective ester content and the total ester content of orthogonal experiments
| Mean factor | Raw materials | Treatment method | Saccharification | Fermentation of | Fermentation tank |
| Average value of total content of esters 1 | 10.45 | 10.74 | 10.77 | 11.76 | 13.95 |
| Average of total ester content 2 | 10.43 | 11.11 | 11.21 | 10.95 | 8.06 |
| Average total content of esters 3 | 10.87 | 10.16 | 10.68 | 9.64 | 10.91 |
| Average total content of esters 4 | 11.26 | 11.00 | 10.36 | 10.66 | 10.10 |
| Extreme difference | 0.83 | 0.95 | 0.85 | 2.12 | 5.89 |
Note: the range analysis of the present invention is based on the consideration of factor a, which is believed to balance the effect of other factors on the results, so that the differences in the levels of factor a are due to factor a, and table 5 is an analysis of the average value and the range of the total ester content of table 4, with the larger the range, the larger the contribution to the total ester content. The average value 1 of the total content of the data esters filled in the raw material list refers to the average value of the total content of the esters obtained by fixing wheat for all raw materials; the average value of the total content of esters 2 refers to the average of the total content of esters obtained by fixing sorghum as all raw materials; the total ester content mean value 3 refers to the mean value of the total ester content obtained by fixing corn as all raw materials; the average value of the total content of esters 4 refers to the average value of the total content of esters obtained by fixing rice as all raw materials, and the rest is analogized, as can be seen from the above table, the fermentation time and the material of a fermentation tank are main factors influencing the total content of esters, and the optimal embodiment listed in the invention is experiment 1, and the content of esters is the highest. But not to exclude still unexperienced better examples.
From the above table, it can be seen that the content of ethyl caproate, ethyl acetate, ethyl lactate, ethyl butyrate and the like in the wine can be effectively increased by adopting the melting type process using wheat as a main raw material and adding the unique shift fermentation technology in the cellar, so that the generation of aroma substances in the wine is facilitated, and the quality of the wine is improved.
The data show that the influence of the factors with the largest influence on the quality of the wine on the wine is that the raw materials are less than saccharification, the pretreatment of cleaning, soaking, primary steaming, water steaming and grain steaming is less than the shift fermentation time and the pit material from large to small.
The pit materials of the fermentation tank are compared and verified, and different pit materials are selected for fermentation and wine brewing by taking the example 4 as a reference, other process conditions are the same,
the manufacturing method of the pit material in the experimental example, namely the embodiment 4, comprises the following steps: selecting 400kg of high-quality red clay or yellow clay; drying soil: the thickness is 5-10 cm, the soil is dried in the sun and is thoroughly aired, the moisture content is less than 10%, and the aired soil cannot contain stones and other impurities; grinding soil: grinding into powder, and sieving with 20 mesh sieve; mixing materials: adding 350kg of dehydrated organic matter-rich mud, 80kg of medium-temperature yeast powder, 100kg of double-round bottom fermented grains, 200kg of pit skin mud, 70kg of caproic acid bacterial liquid, 20kg of high wine, 70kg of feints (four segments) and 60kg of yellow water in sequence one by one, and uniformly stirring; material stewing: standing and fermenting for 1-2 days, and recording the change condition of the materials; machinery and mud: after the material is sealed, mechanically mixing the materials, and discharging mud which cannot be dried into dry powder or hard and cannot be wetted into a fluid shape, so that the materials can be stacked and stably molded; stacking and fermenting: stacking time 60 days, temperature change: naturally raising the temperature to 38 ℃ at 25 ℃, wherein the sensory pit mud has obvious wine flavor; fermenting in a cellar: fermenting for 90 days after the fermentation in the cellar at the temperature of between 35 and 40 ℃; the obtained mature pit mud is reserved, and the pit mud is soft, fine and sticky in characteristics, thick in pit flavor and strong in wine flavor.
Comparative example 1, fermentation was directly piled up on yellow clay without using pit material;
comparative example 2, the pit materials used were the same as in example, but in-pit fermentation was not performed;
comparative example 3, the pit materials used were the same as in example, but the bulk fermentation and the in-pit fermentation were not performed; only until mechanical mixing.
By identifying the wine prepared in the experimental example and the comparative example and detecting the content of partial esters, the detection method is GB/T10345-:
TABLE 6 brewing results for different pit materials the ester content
The above table shows that the pit material of the fermentation pit has a very important influence on the total ester content, and after the pit material treated by the method is used, namely the experimental example, the content of esters is highest, the content of esters fermented in the pit material by one step is lower, the content of esters fermented in a less accumulation way and a pit is lower, and the content of esters fermented in the pit is lowest, so that the content of yellow clay is lowest, therefore, the content of ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate and the like in the wine can be effectively improved by adopting a ceramic melting type process with wheat as a main raw material, adding a unique shift fermentation technology in the pit and adding a special pit mud material, so that the generation of aroma substances in the wine is facilitated, and the improvement and the quality of the wine are facilitated.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A melting type process taking wheat as a main raw material is characterized by comprising the following steps:
1) pretreatment of wheat: cleaning, soaking, primary steaming, water-tight steaming and re-steaming;
2) saccharifying wheat and cultivating bacteria: uniformly spreading the Xiaoqu on the pretreated wheat, uniformly stirring, transferring into a saccharification box, and performing saccharification and cultivation in a saccharification incubator made of clay;
3) shift fermentation: dividing the pit into 9 layers from top to bottom, and performing shift fermentation on the fermented grains at different levels in the pit; and after fermentation, putting 8 and 9 layers of double-round bottom fermented grains below the pit into a distillation still for distillation to ensure that the wine concentration is more than or equal to 50 percent V/V.
2. The melting type process taking wheat as a main raw material according to claim 1, wherein the pretreatment mode of the wheat in the step 1) is as follows:
washing and soaking wheat: selecting wheat which is full in grains and has no dry and flat grains and meets the requirement of GB8231, transferring the wheat into a grain soaking pot, adding drinking water, overflowing the grain by 20cm, stirring the grain, removing floating impurities, discharging water for cleaning the wheat, and then adding water with proper temperature for soaking;
precooking wheat: after soaking, draining water, controlling the water to be dry, putting the water into a grain steaming pot, putting water at the bottom of the grain steaming pot, opening a gas valve, performing primary steaming after steam at the bottom of the grain steaming pot comes up, wherein the firepower is large and uniform, and timing after circular steam;
③ water-tight: and (3) after the primary steaming is finished, the wheat is moved into a grain soaking pot to be subjected to water sealing, hot water is added, the water surface is 20cm higher than the grain surface, the split rate of the wheat grains is more than 90% when the water sealing is finished, the wheat grains are not pricked when being pinched by hands, and the inside of the grains absorb enough water. The grains can be broken by pressing lightly with hands, and the water can be removed without pushing the hands;
fourthly, re-steaming: after the water sealing is finished, the wheat is put into the grain steaming pot again, the bottom water of the grain steaming pot is put, the air valve is opened, the time is counted after the circular steam is finished, the wheat is re-steamed by the atmospheric steam, tools such as a shovel, a rake and the like are placed on the grain surface, so that the effects of sterilizing the tools and flushing away the floating water on the grain surface are achieved; the requirements of cooked grains are as follows: the wheat is soft and ripe, no core is grown in the wheat, and no floating water exists on the surface of the wheat.
3. The melting process using wheat as a main raw material according to claim 2, wherein the temperature of water for soaking the wheat is 95-100 ℃, and the soaking time is 10-14 h; the steam pressure of the primary steamed wheat is 0.1-0.2 Mpa, and the primary steaming time is 30-40 min; controlling the water temperature to be 85-90 ℃ during water sealing, and controlling the water sealing time to be 10-15 min; the pressure of the re-steaming steam is 0.15-0.25 Mpa, and the re-steaming time is 35-45 min.
4. The melting type process using wheat as a main raw material according to claim 1, wherein the saccharification and cultivation process of wheat in the step 2) is as follows:
cooling and adding yeast: uniformly spreading the steamed grains on the rows, immediately turning and stirring to prevent the grains from caking and caking, then starting a fan to cool to a stacking temperature, uniformly feeding small yeast twice after cooling, uniformly turning and stirring after each small yeast feeding, and cooling, gathering and shaping;
② stacking, cultivating and saccharifying: paving bran shells of 3-5 cm at the bottom of a stacking field, placing grains with the temperature reduced to 18-20 ℃ on the bran shells for stacking and cultivating bacteria, and performing saccharification maturity standard: the saccharification top fire temperature is 30-38 ℃; the grain is fragrant and sweet.
5. The melting type process using wheat as a main raw material according to claim 1 or 4, wherein the koji is yeast and mold.
The yeast and the mould are separated, bred and domesticated from the nature by the company, are preserved in the China general microbiological culture Collection center at 11, 8 and 11 months in 2021, and have the following serial numbers:
aspergillus candidus JSM2, CGMCC No. 23820; saccharomyces cerevisiae JSY7, CGMCC No. 23749; schizosaccharomyces pombe JSY2, CGMCC No. 23746; pichia anomala YSY51, CGMCC No. 23747.
6. The melting process using wheat as a main raw material according to claim 4, wherein the temperature of the cooling and koji adding pile is 20-35 ℃ in a hot season and 28-35 ℃ in a cold season; the thickness of a material layer is controlled to be 30-50 cm in a hot season and about 50-60 cm in a cold season during stacking and bacterium cultivation, grains and bran shells are covered on the upper portion and the periphery of grains, and the stacking and bacterium cultivation time is 12-16 h.
7. The melting type process using wheat as a main raw material according to claim 1, wherein the shift fermentation in the step 3) is specifically:
dividing a cellar pool into 9 layers from top to bottom, and respectively adding saccharified and mature wheat plus yeast, fermented grains and bran for fermentation, wherein the uppermost layer 1 is vinasse after the last round of wine steaming is finished;
when the fermented wine is taken out of the cellar after fermentation is finished, steaming the 8 th-9 th layer of double-round bottoms, collecting base wine, and taking vinasse as the first layer of the next round of new cellar entry; after the 6 th to 7 th layers are treated, the treated materials enter 8 to 9 th layers to become new double-wheel bottoms; and the 2 nd to 5 th layers are put into the cellar again after new grains are prepared, and are respectively paved on the 2 th to 7 th layers, so that the 4 th layers become 6 layers.
8. The melting type process using wheat as a main raw material according to claim 7, wherein the fermentation temperature is 28-35 ℃, the relative humidity is 40-60%, and the fermentation time is 3-6 months.
9. The melting type process using wheat as a main raw material as claimed in claim 1, wherein the saccharification tank is a gas permeable pottery tank with micropores and fired by clay; the fermentation pit is a ceramic mud pit for fermentation, and the pit is nine layers; and after the fermentation is finished, putting the liquor into a pottery jar for after-ripening for 6-12 months.
10. The melting type process with wheat as a main raw material as claimed in claims 1 and 9, wherein the fermentation pit is a pottery mud pit for fermentation, and the pottery mud is prepared by the following steps of:
selecting 40 parts of high-quality red clay or yellow clay; drying soil: the thickness is 5-10 cm, the soil is dried in the sun and is thoroughly aired, the moisture content is less than 10%, and the aired soil cannot contain stones and other impurities; grinding soil: grinding into powder, and sieving with 20 mesh sieve; mixing materials: 35 parts of dehydrated organic matter-rich mud, 8 parts of medium-temperature yeast powder, 10 parts of double-wheel bottom fermented grains, 20 parts of pit skin mud, 7 parts of caproic acid bacterial liquid, 2 parts of high-alcohol wine, 7 parts of feints (four segments) and 6 parts of yellow water are sequentially added one by one and are uniformly stirred; material stewing: standing and fermenting for 1-2 days, and recording the change condition of the materials; machinery and mud: after the material is sealed, mechanically mixing the materials, and discharging mud which cannot be dried into dry powder or hard and cannot be wetted into a fluid shape, so that the materials can be stacked and stably molded; stacking and fermenting: stacking time 60 days, temperature change: naturally raising the temperature to 38 ℃ at 25 ℃, wherein the sensory pit mud has obvious wine fragrance; fermenting in a cellar: fermenting for 90 days after the fermentation in the cellar at the temperature of between 35 and 40 ℃; the obtained mature pit mud is reserved, and the pit mud is soft, fine and sticky in characteristics, thick in pit flavor and strong in wine flavor.
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