CN114806767A - Lotus-fragrance type white spirit - Google Patents
Lotus-fragrance type white spirit Download PDFInfo
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- CN114806767A CN114806767A CN202210349449.3A CN202210349449A CN114806767A CN 114806767 A CN114806767 A CN 114806767A CN 202210349449 A CN202210349449 A CN 202210349449A CN 114806767 A CN114806767 A CN 114806767A
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- 239000003205 fragrance Substances 0.000 title description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 50
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 40
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- 239000008107 starch Substances 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
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- 239000002253 acid Substances 0.000 claims description 4
- 150000007513 acids Chemical class 0.000 claims description 4
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- 150000001299 aldehydes Chemical class 0.000 claims description 4
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides lotus-flavor liquor, and relates to the technical field of liquor production. The production process of the lotus-flavor liquor comprises the following main process steps: s1, selecting and batching: the lotus-flavor liquor takes sorghum and fish platform rice as main brewing raw materials, and the process needs to select local high-quality fish platform rice in fish platform county. The unique lotus-flavor Daqu is prepared by controlling the crushing degree of raw materials, the mixture ratio of the raw materials and the water ratio, the optimal mixture ratio of sorghum, fish table rice and the lotus-flavor Daqu is adopted, an improved traditional brewing process is added, the fermentation time is prolonged, and the Koufuyan lotus-flavor liquor with unique style is brewed.
Description
Technical Field
The invention relates to the technical field of liquor production, in particular to lotus-flavor liquor.
Background
Chinese liquor is a general name of Chinese liquor (except fruit wine and rice wine), also called as distilled liquor, dried old white, roasted knives and the like, has compound fragrance mainly based on esters, takes yeasts and yeast as saccharification leavening agents, utilizes grain raw materials, and is prepared into various distilled liquor through stewing, saccharification, fermentation, distillation, ageing and blending.
Analysis shows that even a small dose of 25 g of alcohol is taken every day, the risk of various diseases is obviously increased, for example, the risk of oral cancer and pharyngeal cancer is increased by 82%, the risk of esophagus cancer is increased by 39%, the risk of laryngeal cancer is increased by 43%, breast cancer is increased by 25%, primary hypertension is increased by 43%, cirrhosis is increased by 1.9 times … …, in addition, the risk of colon cancer, rectal cancer, liver cancer and the like is also slightly increased, and if the alcohol consumption is more, the risk of the diseases is greatly increased.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the lotus-flavor liquor, and aims to brew the Kongfuyan lotus-flavor liquor with multiple flavors, multi-level and unique style by an innovative production process; solves the problems of single fragrance and single style of the traditional white spirit.
(II) technical scheme
In order to realize the purpose, the invention is realized by the following technical scheme: the lotus-flavor liquor comprises the following raw materials in parts by weight: 35-45 parts of sorghum, 20-40 parts of fish platform rice and 10-15 parts of lotus-flavor Daqu.
2. The production process of the lotus-flavor liquor according to claim 1, comprising the following process steps.
Preferably, the production process of the lotus-flavor liquor comprises the following process steps:
s1, selecting and batching:
manually screening sorghum and fish table rice by using a screen to screen out impurities; selecting a special Kongfuyan lotus-flavor Daqu as a saccharification leavening agent; selecting the fishtable rice hulls as auxiliary materials;
s2, crushing and mixing;
the lotus-flavor liquor is long in fermentation time, and raw materials are fermented for multiple times, so that the raw materials are not required to be crushed to be fine, each grain of sorghum is only required to be crushed into 4-6 petals and can generally pass through 40-mesh sieve pores, wherein the coarse powder accounts for about 50 percent, each grain of the fishtable rice can be crushed into 2-4 petals and can generally pass through 20-mesh sieve pores, and the coarse powder accounts for about 30 percent; lotus type yeast: coarsely crushing by a hammer mill, and grinding into yeast powder with a steel mill, wherein the granularity is preferably as large as sesame; rice hull: steaming the rice hulls for 30-40 minutes in advance until no strange odor exists in the steam, taking out and drying the rice hulls until the water content is below 13% for later use;
s3, fermentation in a mud cellar:
putting fermentation raw materials into a cellar, stepping the cellar once filling two steamers of materials to compress the fermentation materials, reducing air and inhibiting the reproduction of aerobic bacteria, when the fermentation raw materials are put into the cellar, paying attention to the fact that grains in the cellar are not higher than the ground, and after the grains are added, the grains are not higher than the ground by more than 50cm, strictly controlling the conditions of the cellar, including the temperature, acidity, moisture and starch concentration of the cellar, and finally obtaining fermentation stock solution A;
wherein the condition of entering the pool is as follows:
starch concentration-14% -16% in summer and 16% -17% in winter;
moisture content-57% -58% in summer and 53% -54% in winter;
the temperature of the pond is 16-18 ℃ in summer and 18-20 ℃ in winter.
S4, liquor taking by mass:
the quality-measuring liquor taking is an important process in the production process because the aroma production is carried out by fermentation and the aroma extraction is carried out by distillation. The quality-measuring liquor taking mainly comprises the following steps:
I. carrying out gas detection on the fermentation stock solution A and filling the fermentation stock solution A into a steamer, wherein the time of filling the fermentation stock solution A into the steamer is required to be not less than 30 minutes, and the fermentation stock solution A is light, loose, thin, even and flat when being filled into the steamer;
II. Then, slowly distilling, wherein the air pressure is controlled to be 0.03-0.07MPa and is stable, and the original air pressure balance in the retort is damaged only by neglecting the pressure, so that the distillation effect is influenced;
III, when distillation is started, controlling the temperature of the liquor flow to be 25-35 ℃, and keeping the temperature until the liquor flow is finished to obtain front-stage liquor base, middle-stage liquor base and rear-stage liquor base;
IIII, the front-stage wine contains a large amount of aldehydes, low-boiling-point acids and lipid substances which need to be recycled and used for fermentation and steam distillation; the middle section wine has rich esters, comfortable fragrance, plump wine body, high alcohol content, large hop, and diameter of about 0.8 cm; the wine in the later stage has low alcohol content, so that the hop is reduced, the aroma and the materials of the wine body are gradually reduced, but the water-soluble materials are gradually increased, and the three-stage wine has different styles and needs to be stored in different sections in different autumn;
s5 design of wine body
The wine body design is that an enterprise wine body designer effectively controls the quality of wine bodies among batches, and performs graded blending according to front-stage raw wine liquid, middle-stage raw wine liquid and rear-stage raw wine liquid to ensure the unique style of the wine body, so as to achieve the work of improving the yield, ensuring the quality, reducing the cost and improving the economic benefit;
s6, combining the big samples and filling the finished products
According to the formula of the wine body finished by the wine body design work, large-sample combination is carried out according to market requirements, after the wine body combination is finished, primary coarse filtration and secondary fine filtration are carried out, then four rounds of staged storage are carried out, multiple rounds of blind evaluation are carried out by a wine body designer, fine adjustment of the wine body is carried out, the Kongfuyan lotus-flavor type white spirit with multiple flavors and unique styles is formed, according to a production plan, the blended semi-finished wine is conveyed to a packaging workshop through a stainless steel pipeline, standardized production is carried out according to a prepared production process instruction, near infrared spectrum detection is carried out, and the pre-packaged product is filled;
s7, finished product warehousing:
and storing the pre-packaged product in a cool and dry environment.
Preferably, in the step of S1, selecting ingredients, the water source used needs to meet the drinking water standard.
Preferably, in the step of S3, the mud pit is covered with wet yellow mud after the mud pit is closed.
Preferably, in the step of S3, distillation and extraction, the wine dregs generated by distillation of the pretreated raw material mixture need to be recycled and cleaned in time.
Preferably, in the step of S6 and filling inspection, the near infrared spectrum detection includes the following steps: injecting a finished product stock solution sample into a 2mm cylindrical sample tube, calling RESULTM integrated software to compile a collection flow before collecting a spectrum, setting working parameters of an instrument, starting up to preheat a spectrometer for 2h, and scanning for 64 times.
(III) advantageous effects
The invention provides lotus-flavor liquor. The method has the following beneficial effects:
1. the invention takes the fish platform rice as the main brewing raw material, the fish platform rice is rich in starch, less in fat, most suitable for brewing wine, contains 8 essential amino acids for human body, has the functions of entering spleen, stomach and lung channels, and has the functions of tonifying middle-jiao and Qi, strengthening spleen and stomach, nourishing Yin and moistening lung and removing polydipsia.
2. According to the Kongfuyan lotus-flavor liquor, the quality of the Kongfuyan lotus-flavor liquor is improved on the basis of the traditional Luzhou-flavor liquor, sorghum and fish-table rice in the fish table county are used as main liquor making raw materials, the Lotus-flavor Daqu is used as a saccharification leavening agent, and the Kongfuyan lotus-flavor liquor with unique styles of multiple flavors, multiple layers and multiple flavors is formed through three rounds of liquor body design and four rounds of staged storage, so that the finished liquor is colorless, clear and transparent, free of suspended matters and no precipitate, fragrant, elegant, sweet, soft and full in liquor body and long in aftertaste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 invention.
The first embodiment is as follows:
the embodiment of the invention provides lotus-flavor liquor which comprises the following raw materials in parts by weight: 35-45 parts of sorghum, 20-40 parts of fish platform rice and 10-15 parts of lotus-flavor Daqu.
The production process of the lotus-flavor liquor comprises the following process steps:
s1, selecting and batching:
manually screening sorghum and fish table rice by using a screen to screen out impurities; selecting a special Kongfuyan lotus-flavor Daqu as a saccharification leavening agent; selecting the rice hulls of the fish platform rice as auxiliary materials, wherein the used water source needs to reach the drinking water standard;
s2, crushing and mixing;
the lotus-flavor liquor is long in fermentation time, and raw materials are fermented for multiple times, so that the raw materials are not required to be crushed to be fine, each grain of sorghum is only required to be crushed into 4-6 petals and can generally pass through 40-mesh sieve pores, wherein the coarse powder accounts for about 50 percent, each grain of the fishtable rice can be crushed into 2-4 petals and can generally pass through 20-mesh sieve pores, and the coarse powder accounts for about 30 percent; lotus type yeast: coarsely crushing by a hammer mill, and grinding into yeast powder with a steel mill, wherein the granularity is preferably as large as sesame; rice hull: steaming the rice hulls for 30-40 minutes in advance until no strange odor exists in the steam, taking out and drying the rice hulls until the water content is below 13% for later use;
s3, fermentation in a mud cellar:
putting fermentation raw materials into a cellar, stepping the cellar every time two steamers are filled to compress the fermentation materials, reducing air and inhibiting aerobic bacteria propagation, when the fermentation raw materials are put into the cellar, paying attention to the fact that grains in the cellar are not higher than the ground, adding grains into the cellar, and then not higher than the ground by more than 50cm, strictly controlling the conditions of the cellar, including the temperature, acidity, moisture and starch concentration of the cellar, finally obtaining fermentation stock solution A, covering the cellar with wet yellow mud after the cellar is sealed, and timely recycling and cleaning wine residues generated by distilling a pretreated raw material mixture;
wherein the condition of entering the pool is as follows:
starch concentration-14% -16% in summer and 16% -17% in winter;
moisture content-57% -58% in summer and 53% -54% in winter;
the temperature of the pond is 16-18 ℃ in summer and 18-20 ℃ in winter.
S4, liquor taking by mass:
the quality-measuring liquor taking is an important process in the production process because the aroma production is carried out by fermentation and the aroma extraction is carried out by distillation. The quality-measuring liquor taking mainly comprises the following steps:
I. carrying out gas detection on the fermentation stock solution A and filling the fermentation stock solution A into a steamer, wherein the time of filling the fermentation stock solution A into the steamer is required to be not less than 30 minutes, and the fermentation stock solution A is light, loose, thin, even and flat when being filled into the steamer;
II. Then, slowly distilling, wherein the air pressure is controlled to be 0.03-0.07MPa and is stable, and the original air pressure balance in the retort is damaged only by neglecting the pressure, so that the distillation effect is influenced;
III, when distillation is started, controlling the temperature of the liquor flow to be 25-35 ℃, and keeping the temperature until the liquor flow is finished to obtain front-stage liquor base, middle-stage liquor base and rear-stage liquor base;
IIII, the front-stage wine contains a large amount of aldehydes, low-boiling-point acids and lipid substances which need to be recycled and used for fermentation and steam distillation; the middle section wine has rich esters, comfortable fragrance, plump wine body, high alcohol content, large hop, and diameter of about 0.8 cm; the wine in the later stage has low alcohol content, so that the hop is reduced, the aroma and the materials of the wine body are gradually reduced, but the water-soluble materials are gradually increased, and the three-stage wine has different styles and needs to be stored in different sections in different autumn;
s5 design of wine body
The wine body design is that an enterprise wine body designer effectively controls the quality of wine bodies among batches, and performs graded blending according to front-stage raw wine liquid, middle-stage raw wine liquid and rear-stage raw wine liquid to ensure the unique style of the wine body, so as to achieve the work of improving the yield, ensuring the quality, reducing the cost and improving the economic benefit;
s6, combining the big samples and filling the finished products
According to the formula of the wine body finished by the wine body design work, large-sample combination is carried out according to market requirements, after the wine body combination is finished, primary coarse filtration and secondary fine filtration are carried out, then four rounds of staged storage are carried out, multiple rounds of blind evaluation are carried out by a wine body designer, fine adjustment of the wine body is carried out, the Kongfuyan lotus-flavor type white spirit with multiple flavors and unique styles is formed, according to a production plan, the blended semi-finished wine is conveyed to a packaging workshop through a stainless steel pipeline, standardized production is carried out according to a prepared production process instruction, near infrared spectrum detection is carried out, and the pre-packaged product is filled; the near infrared spectrum detection comprises the following steps: injecting a finished product stock solution sample into a 2mm cylindrical sample tube, calling RESULTM integrated software to compile a collection flow before collecting a spectrum, setting working parameters of an instrument, starting up to preheat a spectrometer for 2h, and scanning for 64 times;
s7, finished product warehousing:
and storing the pre-packaged product in a cool and dry environment.
The fishtable rice is used as a main wine making raw material, is rich in starch, low in fat, most suitable for wine making, contains 8 kinds of amino acids essential to human bodies, has the functions of entering spleen, stomach and lung channels, tonifying middle-jiao and Qi, strengthening spleen and stomach, nourishing yin and moisturizing lung and removing polydipsia, is flavored by adopting wild lotus leaves and lotus seeds in Weishan lake, adding unstrained spirits and generating fragrance, adding the unstrained spirits and the rice into a retort to extract fragrance, is easy to obtain the lotus leaves and low in price, selects the fresh lotus leaves and the lotus seeds, is wild and natural, contains brass and alkaloid which is about 10 percent higher than that of the common lotus leaves, and has the remarkable effects of reducing blood fat, reducing blood pressure, preventing aging, protecting liver, protecting heart and cerebral vessels, resisting cancer and the like.
Example two:
the embodiment of the invention provides lotus-flavor liquor which comprises the following raw materials in parts by weight: 20-35 parts of sorghum, 30-45 parts of fish platform rice and 10-15 parts of lotus-flavor Daqu.
The production process of the lotus-flavor liquor comprises the following process steps:
s1, selecting and batching:
manually screening sorghum and fish table rice by using a screen to screen out impurities; selecting a special Kongfuyan lotus-flavor Daqu as a saccharification leavening agent; selecting the rice hulls of the fish platform rice as auxiliary materials, wherein the used water source needs to reach the drinking water standard;
s2, crushing and mixing;
the lotus-flavor liquor is long in fermentation time, and raw materials are fermented for multiple times, so that the raw materials are not required to be crushed to be fine, each grain of sorghum is only required to be crushed into 4-6 petals and can generally pass through 40-mesh sieve pores, wherein the coarse powder accounts for about 50 percent, each grain of the fishtable rice can be crushed into 2-4 petals and can generally pass through 20-mesh sieve pores, and the coarse powder accounts for about 30 percent; lotus type yeast: coarsely crushing by a hammer mill, and grinding into yeast powder with a steel mill, wherein the granularity is preferably as large as sesame; rice hull: steaming the rice hulls for 30-40 minutes in advance until no strange odor exists in the steam, taking out and drying the rice hulls until the water content is below 13% for later use;
s3, fermentation in a mud cellar:
putting fermentation raw materials into a cellar, stepping the cellar every time two steamers are filled to compress the fermentation materials, reducing air and inhibiting aerobic bacteria propagation, when the fermentation raw materials are put into the cellar, paying attention to the fact that grains in the cellar are not higher than the ground, adding grains into the cellar, and then not higher than the ground by more than 50cm, strictly controlling the conditions of the cellar, including the temperature, acidity, moisture and starch concentration of the cellar, finally obtaining fermentation stock solution A, covering the cellar with wet yellow mud after the cellar is sealed, and timely recycling and cleaning wine residues generated by distilling a pretreated raw material mixture;
wherein the condition of entering the pool is as follows:
starch concentration-14% -16% in summer and 16% -17% in winter;
moisture content-57% -58% in summer and 53% -54% in winter;
the temperature of the pond is 16-18 ℃ in summer and 18-20 ℃ in winter.
S4, liquor taking by mass:
the quality-measuring liquor-taking is an important process in the production process because the aroma production depends on fermentation and the aroma extraction depends on distillation, and the quality-measuring liquor-taking mainly comprises the following steps:
I. carrying out gas detection on the fermentation stock solution A and filling the fermentation stock solution A into a steamer, wherein the time of filling the fermentation stock solution A into the steamer is required to be not less than 30 minutes, and the fermentation stock solution A is light, loose, thin, even and flat when being filled into the steamer;
II. Then, slowly distilling, wherein the air pressure is controlled to be 0.03-0.07MPa and is stable, and the original air pressure balance in the retort is damaged only by neglecting the pressure, so that the distillation effect is influenced;
III, when distillation is started, controlling the temperature of the liquor flow to be 25-35 ℃, and keeping the temperature until the liquor flow is finished to obtain front-stage liquor base, middle-stage liquor base and rear-stage liquor base;
IIII, the front-stage wine contains a large amount of aldehydes, low-boiling-point acids and lipid substances which need to be recycled and used for fermentation and steam distillation; the middle section wine has rich esters, comfortable fragrance, plump wine body, high alcohol content, large hop, and diameter of about 0.8 cm; the wine in the later stage has low alcohol content, so that the hop is reduced, the aroma and the materials of the wine body are gradually reduced, but the water-soluble materials are gradually increased, and the three-stage wine has different styles and needs to be stored in different sections in different autumn;
s5 design of wine body
The wine body design is that an enterprise wine body designer effectively controls the quality of wine bodies among batches, and performs graded blending according to front-stage raw wine liquid, middle-stage raw wine liquid and rear-stage raw wine liquid to ensure the unique style of the wine body, so as to achieve the work of improving the yield, ensuring the quality, reducing the cost and improving the economic benefit;
s6, combining the big samples and filling the finished products
According to the formula of the wine body finished by the wine body design work, large-sample combination is carried out according to market requirements, after the wine body combination is finished, primary coarse filtration and secondary fine filtration are carried out, then four rounds of staged storage are carried out, multiple rounds of blind evaluation are carried out by a wine body designer, fine adjustment of the wine body is carried out, the Kongfuyan lotus-flavor type white spirit with multiple flavors and unique styles is formed, according to a production plan, the blended semi-finished wine is conveyed to a packaging workshop through a stainless steel pipeline, standardized production is carried out according to a prepared production process instruction, near infrared spectrum detection is carried out, and the pre-packaged product is filled; the near infrared spectrum detection comprises the following steps: injecting a finished product stock solution sample into a 2mm cylindrical sample tube, calling RESULTM integrated software to compile a collection flow before collecting a spectrum, setting working parameters of an instrument, starting up to preheat a spectrometer for 2h, and scanning for 64 times;
s7, finished product warehousing:
and storing the pre-packaged product in a cool and dry environment.
The fishtable rice is used as a main wine making raw material, is rich in starch, low in fat, most suitable for wine making, contains 8 kinds of amino acids essential to human bodies, has the functions of entering spleen, stomach and lung channels, tonifying middle-jiao and Qi, strengthening spleen and stomach, nourishing yin and moisturizing lung and removing polydipsia, is flavored by adopting wild lotus leaves and lotus seeds in Weishan lake, adding unstrained spirits and generating fragrance, adding the unstrained spirits and the rice into a retort to extract fragrance, is easy to obtain the lotus leaves and low in price, selects the fresh lotus leaves and the lotus seeds, is wild and natural, contains brass and alkaloid which is about 10 percent higher than that of the common lotus leaves, and has the remarkable effects of reducing blood fat, reducing blood pressure, preventing aging, protecting liver, protecting heart and cerebral vessels, resisting cancer and the like.
The lotus-flavor liquor comprises the following sensory value indexes:
the physicochemical indexes of the lotus-flavor liquor comprise the following numerical values:
although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The lotus-flavor liquor is characterized in that: the composite material comprises the following raw materials in parts by weight: 35-45 parts of sorghum, 20-40 parts of fish platform rice and 10-15 parts of lotus-flavor Daqu.
2. The production process of the lotus-flavor liquor according to claim 1, which is characterized by comprising the following steps: the method comprises the following process steps:
s1, selecting and batching:
manually screening sorghum and fish table rice by using a screen to screen out impurities; selecting a special Kongfuyan lotus-flavor Daqu as a saccharification leavening agent; selecting the fishtable rice hulls as auxiliary materials;
s2, crushing and mixing;
the lotus-flavor liquor is long in fermentation time, and raw materials are fermented for multiple times, so that the raw materials are not required to be crushed to be fine, each grain of sorghum is only required to be crushed into 4-6 petals and can generally pass through 40-mesh sieve pores, wherein the coarse powder accounts for about 50 percent, each grain of the fishtable rice can be crushed into 2-4 petals and can generally pass through 20-mesh sieve pores, and the coarse powder accounts for about 30 percent; lotus type yeast: coarsely crushing by a hammer mill, and grinding into yeast powder with a steel mill, wherein the granularity is preferably as large as sesame; rice hull: steaming the rice hulls for 30-40 minutes in advance until no strange odor exists in the steam, taking out and drying the rice hulls until the water content is below 13% for later use;
s3, fermentation in a mud cellar:
putting fermentation raw materials into a cellar, stepping the cellar once filling two steamers of materials to compress the fermentation materials, reducing air and inhibiting the reproduction of aerobic bacteria, when the fermentation raw materials are put into the cellar, paying attention to the fact that grains in the cellar are not higher than the ground, and after the grains are added, the grains are not higher than the ground by more than 50cm, strictly controlling the conditions of the cellar, including the temperature, acidity, moisture and starch concentration of the cellar, and finally obtaining fermentation stock solution A;
wherein the condition of entering the pool is as follows:
starch concentration-14% -16% in summer and 16% -17% in winter;
moisture content-57% -58% in summer and 53% -54% in winter;
the temperature of the pond is 16-18 ℃ in summer and 18-20 ℃ in winter.
S4, liquor taking by mass:
the quality-measuring liquor-taking is an important process in the production process because the aroma production depends on fermentation and the aroma extraction depends on distillation, and the quality-measuring liquor-taking mainly comprises the following steps:
I. carrying out gas detection on the fermentation stock solution A and filling the fermentation stock solution A into a steamer, wherein the time of filling the fermentation stock solution A into the steamer is required to be not less than 30 minutes, and the fermentation stock solution A is light, loose, thin, even and flat when being filled into the steamer;
II. Then, slowly distilling, wherein the air pressure is controlled to be 0.03-0.07MPa and is stable, and the original air pressure balance in the retort is damaged only by neglecting the pressure, so that the distillation effect is influenced;
III, when distillation is started, controlling the temperature of the liquor flow to be 25-35 ℃, and keeping the temperature until the liquor flow is finished to obtain front-stage liquor base, middle-stage liquor base and rear-stage liquor base;
IIII, the front-stage wine contains a large amount of aldehydes, low-boiling-point acids and lipid substances which need to be recycled and used for fermentation and steam distillation; the middle section wine has rich esters, comfortable aroma, plump wine body, higher alcohol content, larger hops and generally about 0.8cm diameter; the wine in the later stage has low alcohol content, so that the hop is reduced, the aroma and the materials of the wine body are gradually reduced, but the water-soluble materials are gradually increased, and the three-stage wine has different styles and needs to be stored in different sections in different autumn;
s5 design of wine body
The wine body design is that an enterprise wine body designer effectively controls the quality of wine bodies among batches, and performs graded blending according to front-stage raw wine liquid, middle-stage raw wine liquid and rear-stage raw wine liquid to ensure the unique style of the wine body, so as to achieve the work of improving the yield, ensuring the quality, reducing the cost and improving the economic benefit;
s6, combining the big samples and filling the finished products
According to the formula of the wine body finished by the wine body design work, large-sample combination is carried out according to market requirements, after the wine body combination is finished, primary coarse filtration and secondary fine filtration are carried out, then four rounds of staged storage are carried out, multiple rounds of blind evaluation are carried out by a wine body designer, fine adjustment of the wine body is carried out, the Kongfuyan lotus-flavor type white spirit with multiple flavors and unique styles is formed, according to a production plan, the blended semi-finished wine is conveyed to a packaging workshop through a stainless steel pipeline, standardized production is carried out according to a prepared production process instruction, near infrared spectrum detection is carried out, and the pre-packaged product is filled;
s7, finished product warehousing:
and storing the pre-packaged product in a cool and dry environment.
3. The production process of the lotus-flavor liquor according to claim 1, which is characterized by comprising the following steps: and in the step of S1 and the step of ingredient selection, the used water source needs to reach the standard of drinking water.
4. The production process of the lotus-flavor liquor according to claim 1, which is characterized by comprising the following steps: and in the step of S3, in the step of fermenting the mud cellar, covering the mud cellar with wet yellow mud after the mud cellar is sealed.
5. The production process of the lotus-flavor liquor according to claim 1, which is characterized by comprising the following steps: in the step S3 of distilling and extracting, the wine dregs generated by distilling the pretreated raw material mixture need to be recovered and cleaned in time.
6. The production process of the lotus-flavor liquor according to claim 1, which is characterized by comprising the following steps: in the step of S6 and filling inspection, the near infrared spectrum detection comprises the following steps: injecting a finished product stock solution sample into a 2mm cylindrical sample tube, calling RESULTM integrated software to compile a collection flow before collecting a spectrum, setting working parameters of an instrument, starting up to preheat a spectrometer for 2h, and scanning for 64 times.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109517709A (en) * | 2017-09-19 | 2019-03-26 | 徐广鑫 | A kind of liquor blending technology |
| CN111676111A (en) * | 2020-07-29 | 2020-09-18 | 山东沂蒙老区酒业有限公司 | Lotus koji, preparation method and application thereof, and preparation method of lotus wine |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109517709A (en) * | 2017-09-19 | 2019-03-26 | 徐广鑫 | A kind of liquor blending technology |
| CN111676111A (en) * | 2020-07-29 | 2020-09-18 | 山东沂蒙老区酒业有限公司 | Lotus koji, preparation method and application thereof, and preparation method of lotus wine |
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