CN114958515A

CN114958515A - Qin-flavor liquor and production process thereof

Info

Publication number: CN114958515A
Application number: CN202210713197.8A
Authority: CN
Inventors: 刘卫星; 杜建锋; 牛春香
Original assignee: Shaanxi Qinjiu Liquor Co ltd
Current assignee: Shaanxi Qinjiu Liquor Co ltd
Priority date: 2022-06-17
Filing date: 2022-06-22
Publication date: 2022-08-30

Abstract

The invention relates to Qin flavor liquor and a production process thereof, wherein the process comprises the steps of firstly, mixing and piling mother lees, crushed and steamed sorghum, corns and rice husks to obtain a mixture; sprinkling a layer of rice hulls at the bottom of the steamer, then sprinkling a mixture for heating, controlling the steam pressure to be less than or equal to 0.4MPa, continuously detecting steam and feeding the rice hulls into the steamer, adjusting the air pressure to be less than or equal to 0.3MPa after the steamer is full of steam and leveled, covering the steamer cover and sealing, and steaming to obtain gelatinized fermented grains; mixing the gelatinized fermented grains with water, cooling, sprinkling medium-high temperature Daqu powder, and mixing to obtain fermented grains with a temperature of 18-24 ℃, and fermenting in a cellar to obtain fermented grains; treating fermented grains according to mother grains treatment process, producing running wine in the cooking process, and simultaneously picking wine to obtain different grades of wine; aging different grades of liquor to obtain aged liquor, and blending the aged liquor to obtain Qin-flavor liquor.

Description

Qin-flavor liquor and production process thereof

Technical Field

The invention relates to the field of liquor production, in particular to Qin flavor liquor and a production process thereof.

Background

At present, most of white spirits are prepared by using grains as raw materials and medium-low temperature Daqu as a saccharification leaven through the steps of stewing, saccharifying, fermenting, distilling and blending.

The white spirit is clear or yellowish and transparent in quality, pure in aroma, plump in body, sweet, smooth and refreshing, long and long in tail, but has larger aftertaste, dry mouth after drinking, easy drunk, slower in sobering up, heavy in fishy and spicy stimulation, and cannot meet the daily requirements of consumers.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides the Qin-flavor liquor and the production process thereof, and the liquor obtained by screening raw materials and optimizing the process has the advantages of smaller aftereffect, no dry mouth after drinking, difficult drunkenness, quicker sobering-up and lighter fishy and spicy stimulation.

The invention is realized by the following technical scheme:

a production process of Qin flavor liquor comprises the following steps:

step 1, mixing and piling mother grains and the sorghum, the corn and the rice hulls which are uniformly crushed and steamed, wherein the mass ratio of the total mass of the sorghum and the corn to the mass of the rice hulls to the mother grains is 1: (0.15-0.24): (4-4.5) obtaining a mixture;

step 2, firstly spreading a layer of rice hulls in the step 1 at the bottom of a steamer, then spreading a mixture with the thickness of 3-5 cm for heating, controlling the steam pressure generated by heating to be less than or equal to 0.4MPa, then continuously detecting steam and feeding the mixture into the steamer, adjusting the air pressure to be less than or equal to 0.3MPa after the steam is fully filled in the steamer, covering the steamer and sealing the steamer, and cooking for 45-60 min to obtain gelatinized fermented grains;

and 3, firstly, adding water into the gelatinized fermented grains, cooling, scattering medium-high temperature Daqu powder, and mixing, wherein the total mass ratio of the medium-high temperature Daqu powder to the sorghum and the corn in the step 1 is (0.20-0.26): 1, controlling the temperature of the obtained fermented grains to be 18-24 ℃, and then fermenting in a pit for 45-50 days to obtain fermented grains;

step 4, treating the fermented grains according to the mother grains treatment processes in the steps 1 and 2, producing running wine in the cooking process, and simultaneously picking wine to obtain different grades of wine;

and 5, aging the wine of different grades to obtain aged white spirit, and blending the aged white spirit to obtain the Qin-flavor white spirit.

Preferably, the medium-high temperature daqu powder in the step 3 is obtained by the following process:

uniformly mixing barley, pea and wheat according to a mass ratio of 6:3:1, crushing, then sieving through a 20-mesh sieve, adding water, mixing to obtain a yeast material, wherein the mass ratio of water in the yeast material is 37-41%, pressing the yeast material into yeast blocks, then sequentially carrying out house arrangement, mold growing, mold airing, damp fire starting, a strong fire period, a post fire period, yeast culturing and house discharging, wherein the temperature of yeast embryos during mold airing is 60-63 ℃, the temperature during damp fire starting is 58-61 ℃, the temperature of the strong fire period is 58-60 ℃ for 3-4 days, the post fire period is 37-38 ℃ for 7-8 days, medium-high temperature yeast is obtained, and the medium-high temperature yeast is crushed to obtain medium-high temperature yeast powder.

Further, when the bent blocks are arranged in a room, a layer of rice hulls with the thickness of 0.5-1.0 cm is paved on the ground of a bent chamber, then the bent blocks are arranged into three layers, the bent blocks on the upper layer and the bent blocks on the two sides of the lower layer form a triangle shape in each two layers, the bent blocks on the upper layer are located in the center of the bent blocks on the lower layer, the distance between the bent blocks on each layer is 2-3 cm, and the line spacing is 3-4 cm.

Preferably, in the step 1, the mother grains, the uniformly crushed and steamed sorghum, corn and rice hulls are mixed and piled up, and then a layer of crushed and steamed room-temperature rice hulls is spread to obtain the mixture.

Preferably, the temperature of the water used in the step 3 is more than 85 ℃, a fan is started to stir and break lumps, and medium-high temperature yeast is scattered when the temperature is not more than 34 ℃.

Preferably, before the fermented grains are placed in the pit, 1-1.5 kg of medium-high temperature Daqu is scattered at the bottom and around the pit, the fermented grains are placed in the pit, then the pit is stepped on, and the pit is sealed by yellow mud after lighting for fermentation.

Further, before sealing the pit with the yellow mud, scattering a layer of crushed and steamed rice hulls at room temperature on the beaten fermented grains, compacting the yellow mud on the fermented grains, and beating, wherein the thickness of the yellow mud is 5-15 cm.

Preferably, the temperature of the liquor flowing in the step 4 is 20-30 ℃, and the flowing speed is 2-3 kg/min.

Preferably, step 5, the wine of different grades is aged in a ceramic container, a blood material container or a metal container, and if the wine is aged in the blood material container, the wine is poured into a stainless steel wine tank for storage after one year.

The Qin-flavor liquor is prepared by any one of the production processes of the Qin-flavor liquor.

Compared with the prior art, the invention has the following beneficial technical effects:

the production process of the Qin-flavor liquor comprises the steps of mixing and piling up the mother lees, the uniformly crushed and steamed sorghum, corns and rice husks, thus eliminating the evil flavor and the foreign flavor in the raw materials, destroying the bitter taste of tannic acid and gallic acid, reducing the astringency effect of the protein in the obtained fermented grains, benefiting the yeast propagation and the saccharifying enzyme and reducing the bitter taste of the liquor; then, scattering the crushed rice hulls and the mixture with the thickness of 3-5 cm at the bottom of the steamer in sequence for heating, so that the steam pressure is controlled within a reasonable range, continuously detecting steam and feeding the rice hulls into the steamer, adjusting the air pressure to be small after the steamer is fully steamed and leveled, covering the steamer cover, and sealing and steaming the rice hulls to obtain gelatinized fermented grains; cooling after adding water, sprinkling medium-high temperature yeast and mixing, ensuring that the temperature of the fermented grains is 18-24 ℃, being beneficial to long-term fermentation in a cellar, mixing and stewing the obtained fermented grains instead of the mother grains, producing flowing wine during the process, simultaneously separating different grades of wine by wine picking, aging different grades of wine, and blending the aged wine with the different grades of wine according to a target proportion, so that the wine body can be balanced, a unique style can be formed and maintained, the quality of the wine is stabilized and improved, and trace aroma components are comprehensively balanced. The white spirit obtained by the invention is sweet and mellow in taste and flavor, is different from other fragrant white spirits, has compound and harmonious natural fragrance mainly comprising ethyl acetate and ethyl caproate, is colorless (or slightly yellow) and transparent, mellow and fragrant, sweet and strong in fragrance, mellow and full, refreshing and clean in aftertaste, integrates multiple flavors of Fengnong and Qing sauce, has long fragrance left in an empty cup and unique style, ensures that the product quality of the white spirit is stably improved, reaches the quality level of high-grade white spirit, and further improves the quality of the white spirit.

Drawings

FIG. 1 is a flow chart of the aging process of white spirit of the invention.

Detailed Description

The present invention will now be described in further detail with reference to specific examples, which are intended to be illustrative, but not limiting, of the invention.

First, the Qin-flavor type in this patent application is described as follows: the Qin flavor is the general outline of the mouthfeel and flavor of the white spirit.

The invention relates to a production process of white spirit, which comprises the following parts:

1, brewing raw materials

1.1 water.

1.2 determining sorghum, barley, corn, wheat, pea and rice hull through variety cultivation.

2, the yeast for making white spirit is correspondingly processed by the yeast for making white spirit, the selection and the temperature of raw materials are improved, the final saccharifying power and the final fermenting power are not very high compared with those of medium-temperature and low-temperature yeast for making white spirit, the yeast consumption is large, and the bouquet is produced.

2.1, raw materials: the barley, pea and wheat have full grains, no mildew and no impurities, and high-quality raw materials are obtained by screening and removing impurities.

2.2, mixing the following raw materials: the obtained barley, pea and wheat are uniformly mixed according to the mass ratio of 6:3:1, then are crushed and pass through a 20-mesh sieve, and the mass of the fine powder which is generally sieved accounts for 20-35% of the total mass.

2.3 adding water into the fine powder and mixing to obtain a yeast material, wherein the mass percentage of water in the yeast material is 37-41%, and pressing the yeast material into yeast blocks by using a yeast maker, namely yeast bricks (the specification is 30cm multiplied by 20cm multiplied by 8 cm).

2.4 concrete culture process of the medium-high temperature yeast:

arranging in a house → growing mold → airing mold → initiating tide fire → big fire stage → late fire stage → cultivating yeast → leaving the house to obtain the finished product of the big yeast.

2.4.1 Room entry alignment:

a layer of rice husks with the thickness of 0.5-1.0 cm is laid on the ground of the curved chamber, then curved bricks are well arranged, the space between the curved bricks is 2-3 cm, and the line spacing is 3-4 cm. Every layer of curved bricks are separated by reed rods or bamboo chips, and three layers are stacked. The upper curved brick and the curved bricks on the two sides of the lower layer form a triangle shape in each two layers, and the upper curved brick is positioned in the center of the lower curved brick, so that heat dissipation is facilitated.

2.4.2 Long mold:

after the yeast blocks are stacked, the straw mat or the gunny bag is covered, the door and the window are closed, and ventilation is kept in a natural state. The surface of the curved brick begins to grow mildew. And (4) naturally fermenting the koji blocks, and heating the koji blank to 60-63 ℃.

2.4.3 mould drying:

opening a door and a window of the bending chamber, turning the bending once every 24h, and increasing the height of the bending layer by one layer, generally to 7-8 layers.

2.4.4 getting out of damp fire:

after mould drying, turning over the koji when the koji blocks are heated to 58-61 ℃, wherein the temperature and the humidity in the koji chamber are high, and the koji needs to be turned over according to the prior art.

2.4.5 major fire period:

the temperature of the product is adjusted by opening the door and window, the temperature of the yeast block is maintained at 58-60 ℃ for 3-4 days, and the yeast needs to be turned over according to the prior art at this stage.

2.4.6 post-fire period:

the yeast blocks gradually decline after the big fire period, and the later fire period is maintained for 7-8 days at 37-38 ℃, so that microorganisms can be fully propagated in the yeast blocks.

2.4.7 cultivating yeast:

after the later fire period, the koji blocks do not generate heat, and the temperature of the koji blocks needs to be maintained for 3-5 days, so that the water in the koji blocks is completely evaporated.

2.4.8 going out of the house:

and (4) carrying out the high-temperature yeast in the obtained finished product out of the yeast chamber for storage, wherein the yeast interval is kept at 1cm, and the storage lasts for more than 3 months.

3, treatment of raw materials

3.1 the sorghum grains are full, have no mildew and impurities, are screened, purified, crushed into 6 to 8 petals, steamed and impurity-removed for 60 to 70 minutes, so that the pathogenic flavor and the foreign flavor in the raw materials can be removed, the bitter taste of the tannic acid and the gallic acid can be destroyed, the protein in the unsmooth grains of the wine can reduce the astringency effect, is beneficial to yeast propagation and saccharifying enzyme and can reduce the bitter taste of the wine.

3.2 the corn grains are full, have no mildew and impurities, are screened, purified, crushed into wheat kernels, and then steamed and removed of impurities for 60-70 minutes, so that the pathogenic factors and foreign flavor in the raw materials can be eliminated.

3.3 the high temperature Daqu in the finished product stored before is crushed into wheat kernel size.

3.4 the rice hull is light yellow, fresh and dry, has no impurities, no peculiar smell and no mildew, and must be steamed for 60-70 minutes.

4. Brewing process flow

4.1 medium-high temperature Daqu cultured from barley, wheat and pea is saccharified leaven.

4.2 batching and mixing

4.2.1 ingredients:

the mass ratio of grain and bran is 1: (0.15-0.24), wherein the mass ratio of the fermented grains is 1: (4-4.5), wherein the grain refers to a mixture of sorghum and corn, the bran refers to rice hulls, and the fermented grains refer to mother grains, namely fermented grains.

4.2.2 mixing:

specifically, 855kg of steamed sorghum and 45kg of corn are mixed by pouring a mixture consisting of 4050kg of mother grains and 198kg of steamed rice hulls; after being mixed evenly, the mixture is piled up, and a layer of cold cooked bran is scattered to reduce volatilization loss.

4.3 steaming and boiling (commonly known as steaming grain)

Checking whether the retort is stable or not. Firstly, scattering a layer of rice hulls at the bottom of the steamer, then scattering the material with the thickness of 3-5 cm and the thickness of 4.2.2, and then opening a steam valve to heat to generate steam, wherein the steam pressure is controlled to be less than or equal to 0.4 MPa. And (3) continuously detecting steam and feeding the materials into the steamer to be light, thin, accurate and flat, spreading the materials when the materials are wet, adjusting the air pressure to be not more than 0.3MPa when the steamer is full, covering the cover of the steamer, injecting sealing water into the edge of the cover of the full steamer to ensure sealing, and starting steaming for 45-60 min at the moment.

4.4 taking out of the steamer, spreading and drying in the air, adding the yeast

Before taking out the fermented grains, closing a steam valve, uncovering a cover of the movable retort, conveying the gelatinized fermented grains to an airing bed, and then performing the following operations:

1. stacking the fermented grains discharged from the retort;

2. weighing water: the temperature of the water must be above 85 ℃; the water is required to be uniformly sprayed, and the bamboo tube water is strictly prohibited. Spreading with spade on airing bed after adding water, starting fan, stirring with stirrer, scattering lumps, and spreading when the measured temperature is not higher than 34 deg.C;

3. yeast spreading and mixing: the usage amount of the medium-high temperature Daqu, namely the grain-yeast ratio, is 1: (0.20-0.26), the mass ratio of the grain yeast needs to consider the environmental temperature, the fermented grain cellar entry temperature and the quality of medium-high temperature Daqu during specific value taking. The yeast is spread uniformly at a low spreading rate, so that the flying loss is reduced; uniformly stirring medium-high temperature yeast for making hard liquor, collecting and measuring temperature, and ensuring the temperature to be 18-24 ℃;

4, collecting and paving the stall: cleaning the airing bed and the gelatinized fermented grains around the airing bed.

4.5 pit entry, pit sealing, fermentation management

4.5.1 fermenting in cellar

Transporting the fermented grains after the medium-high temperature Daqu is uniformly stirred for the first time to 7m ³ When the cuboid cellar is used for fermentation, the cellar is cleaned, and 1-1.5 kg of medium-high temperature yeast is scattered at the bottom and the periphery of the cellar. And (4) stepping the fermented grains after the fermented grains are placed in the pit, uniformly inserting five temperature measuring points, inserting a thermometer, and recording after inspection. The pit must be stepped on after being filled according to the regulations.

4.5.2 seal cellar

Quality of the pit sealing mud: the yellow mud has proper dryness, good viscosity and good density. For better fermentation, treading the fermented grains in the pit, scattering a layer of steamed rice hulls, and pressing and polishing the fermented grains in the pit by a shovel with the thickness of 5-15 cm.

4.5.3 fermentation management

After the cellar is sealed, the surface of the yellow mud is kept clean, no impurities exist, and cracks are avoided. And (3) checking the yellow mud regularly, if cracks appear on the yellow mud, supplementing new yellow mud in time to avoid ventilation, fragrance leakage and rotten grains, and fermenting for 45-50 days.

4.5.4 go out of cellar

Taking fermented grains out of a cellar to be used as mother grains, taking one part of the mother grains after the fermented grains are evenly divided as the volume of the mother grains is generally 5 or 6 times of that of the cellar, and processing the other mother grains according to 4.2 ingredient and material mixing, wherein the other mother grains are the same in processing process.

4.6, filling into a steamer, distilling and picking wine

4.6.1 retort filling: according to 4.3 operation, during distillation, the principle that the wine flows with slow fire and the grain is steamed with big fire is mastered, wherein the slow fire means slow steam, and the big fire means big steam, so that the wine flows. The steam pressure in the steamer is still less than or equal to 0.3 MPa; distilling until gelatinization, then taking out of the distiller, wherein the time difference between the gelatinization and the taking out of the distiller is required to be 45-60 minutes, so that the gelatinized fermented grains can reach the standard of no core, maturity and non-stickiness, and the distilled grains are distilled to obtain liquor, and the process has the functions of distilling liquor and steaming grains.

4.6.2 liquor picking: the liquor extraction is carried out during distillation, the liquor quality of the flowing liquor is judged by sensory tasting, and the liquor extraction is carried out while actually tasting (the flowing speed of the flowing liquor is 2-3 kg/min, and the temperature of the flowing liquor is 20-30 ℃).

Firstly, picking off 0.5-1.5 kg of wine heads for other use; and then, quality liquor is picked according to the quality condition of liquor, acid is discharged for 10-20 minutes after the liquor is picked, namely, a cover of the movable retort is opened for natural evaporation, as shown in figure 1, the liquor conforming to the taste of the seasoning liquor is picked as the seasoning liquor, the liquor conforming to the top grade is picked as the top grade liquor, and so on, after the alcoholic strength of the liquor is tested, the liquor is graded and warehoused according to the fermentation process, the liquor outlet sequence, sensory evaluation and physical and chemical indexes, and the alcoholic strength is generally more than 65%.

5. Aging by heating

As shown in fig. 1, 4.6.2 graded wine is aged, wherein the storage containers are as follows:

a ceramic container: the pottery container is generally a traditional pottery jar, can keep the quality of wine, has certain air permeability, and promotes the aging of wine.

Blood vessel (i.e. wine sea): the container coated with the blood material paper is called wine sea, which can prevent the leakage of wine, and can bring special fragrance and taste to the wine after being stored in the wine sea.

A metal container: a stainless steel wine tank.

And 5.1, storing.

Storing in different containers, aging, and storing in wine sea in stainless steel wine tank after one year.

5.2 wine depot management

Measuring the alcohol content of the liquor in storage in time, filling the mouth feel, grade, alcohol content, content index, jar number and date of the liquor on a card, and then pasting the card on a liquor jar; the wine jars are regularly arranged, sealed in time and subjected to regular evaluation and analysis.

6, blending

Blending, namely blending and blending of the wine, is carried out after aging for more than one year and a half, and comprises combination and seasoning, wherein the process is that the wine in different storage containers, the wine in different storage periods and the white spirit with different contents and styles are respectively evaluated, combined and seasoned to reach the balance of the wine body, so that the unique style is formed and maintained, the quality of the white spirit can be stabilized and improved, the quality of the white spirit is improved, and trace aroma components are comprehensively balanced.

The following white spirit meeting the national standard quality is obtained by the process:

the compound fragrance contains ester compounds, is a compound fragrance mainly comprising ethyl acetate and ethyl caproate, and the content of tetramacro ester is as follows from large to small: ethyl acetate, ethyl hexanoate, ethyl lactate and ethyl butyrate, wherein the specific mass ratio is 1.15:1.00:0.60: 0.18.

The mass ratio of the four major acids is acetic acid, hexanoic acid, lactic acid and butyric acid, and the specific value is 1.80:1.00:0.7: 0.25.

The mass ratio of the main alcohol compounds is isoamyl alcohol, n-propyl alcohol, isobutyl alcohol and n-butyl alcohol, and the specific value is 1.00:0.80:0.47: 0.30.

The mass ratio of the aldehyde compound is acetaldehyde to acetal, and the specific value is (1.20-1.50): 1.00.

The mass ratio of total acid to total ester to total alcohol to total aldehyde in the white spirit is 1:3.10:0.8: 0.40.

Claims

1. The production process of the Qin flavor liquor is characterized by comprising the following steps:

step 1, mixing mother grains, and the uniformly crushed and steamed sorghum, corn and rice hulls, and piling the mixture into a pile, wherein the total mass of the sorghum and the corn, and the mass ratio of the rice hulls to the mother grains are 1: (0.15-0.24): (4-4.5) obtaining a mixture;

2. The production process of Qin flavor liquor according to claim 1, wherein the medium-high temperature Daqu powder in step 3 is obtained by the following steps:

3. The production process of Qin flavor liquor according to claim 2, wherein the yeast blocks are arranged in the house by first laying a layer of rice hulls with a thickness of 0.5-1.0 cm on the ground of the yeast chamber, then arranging the yeast blocks into three layers, wherein the yeast blocks on the upper layer and the yeast blocks on the two sides of the lower layer form a Chinese character 'pin', the yeast blocks on the upper layer are positioned in the center of the yeast blocks on the lower layer, the pitch of the yeast blocks on each layer is 2-3 cm, and the row spacing is 3-4 cm.

4. The production process of an Qin-flavor liquor according to claim 1, wherein in the step 1, the mother lees and the evenly crushed and steamed sorghum, corn and rice hulls are mixed and piled up, and then a layer of crushed and steamed room temperature rice hulls is spread to obtain the mixture.

5. A production process of a qin-flavor liquor according to claim 1, wherein the temperature of the water used in the step 3 of blending water is above 85 ℃, and simultaneously the fan is started and the mixture is stirred to break lumps, and medium-high temperature yeast is sprinkled when the temperature does not exceed 34 ℃.

6. The production process of the Qin-flavor liquor according to claim 1, wherein 1-1.5 kg of medium-high temperature Daqu is scattered at the bottom and around the cellar before the fermented grains are placed in the cellar, then the cellar is stepped, and the fermented grains are beaten and sealed by yellow mud for fermentation.

7. The production process of the Qin-flavor liquor according to claim 6, wherein a layer of crushed and steamed rice hulls at room temperature is spread on the beaten fermented grains before the yellow mud is sealed, and then the yellow mud is compacted on the fermented grains and beaten, wherein the thickness of the yellow mud is 5-15 cm.

8. The production process of Qin flavor liquor according to claim 1, wherein the temperature of the liquor flowing in the step 4 is 20-30 ℃ and the flowing speed is 2-3 kg/min.

9. The process for producing Qin-flavor liquor according to claim 1, wherein in the step 5, the liquor of different grades is aged in a ceramic container, a blood material container or a metal container, and if the liquor is aged in the blood material container, the liquor is poured into a stainless steel jar for storage after one year.

10. The Qin-flavor liquor obtained by the production process of the Qin-flavor liquor as claimed in any one of claims 1 to 9.