CN115093909A - Stacking saccharification process of high-yield and high-quality Maotai-flavor liquor - Google Patents
Stacking saccharification process of high-yield and high-quality Maotai-flavor liquor Download PDFInfo
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- 230000008569 process Effects 0.000 title claims abstract description 68
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- 238000009423 ventilation Methods 0.000 claims description 53
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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
Abstract
The invention belongs to the technical field of liquor brewing, and discloses a stacking saccharification process of high-yield and high-quality Maotai-flavor liquor, which uses a stacking saccharification special device to perform stacking saccharification; during stacking saccharification, the fermented grains mixed with the starter are sent to stacking saccharification special equipment for stacking saccharification; in the stacking saccharification process, after the temperature of the fermented grain stack reaches 35-60 ℃, ventilating the fermented grain stack, and cooling the fermented grain stack by 5-10 ℃; when the fermented grain stack is heated to 55-68 ℃ again and falls back to 40 ℃, the stacking saccharification of the fermented grains is completed; in the stacking saccharification process, the stacking saccharification time of the sand-falling stage is controlled to be 28-32 hours, the stacking saccharification time of the brown sand stage is controlled to be 38-42 hours, and the stacking saccharification time of each subsequent round is controlled to be 68-72 hours. The method can ensure that the top temperature of the stacking saccharification reaches 65-68 ℃ which is higher than the top temperature of the stack of the fermented grains in the traditional stacking saccharification process, and is beneficial to the formation of sauce-flavor substances and precursor substances thereof in the fermented grains.
Description
Technical Field
The invention belongs to the technical field of liquor brewing, and particularly relates to a stacking saccharification process of high-yield and high-quality Maotai-flavor liquor.
Background
The Chinese liquor industry has been inherited and developed for thousands of years, and twelve main stream-flavor liquor and some emerging flavors have been formed so far, wherein the basic flavors of Luzhou Laojiao liquor, Daqu fen-flavor liquor represented by Fenjiu, Maotai-flavor liquor represented by Maotai and rice-flavor liquor represented by Sanhua liquor are the pillar flavors in the Chinese liquor industry.
At present, the Chinese liquor industry presents a situation of full flowers, and liquor with different flavors has different senses, flavors and production processes and has various characteristics. The brewing process of the Maotai-flavor liquor is particularly unique in brewing process, and the brewing industry integrates the Maotai-flavor liquor process into '12987' process, namely the fermentation period is one year, and the Maotai-flavor liquor is obtained through twice grain feeding, nine times of stewing, eight times of fermentation and seven times of liquor taking.
The most unique characteristic of the brewing process of the Maotai-flavor liquor is the stacking saccharification process, and researches show that the fermented grains directly enter a cellar without stacking saccharification in the brewing process of the Maotai-flavor liquor can cause the situations of no liquor production or less liquor production, poor quality and the like. In the stacking saccharification process, a large amount of brewing microbial flora in the environments of air, fields, vessels and the like can be screened in the stacking saccharification process, rich enzyme systems and metabolites are generated, and meanwhile, high temperature of about 45-60 ℃ at most is generated through the action of microorganisms, so that the fermented grains are endowed with sauce-flavor substances and precursor substances thereof, and the fermented grains are vividly compared with 'secondary starter propagation' in the industry.
At present, the stacking saccharification process in the brewing process of Maotai-flavor liquor mainly comprises spreading and drying fermented grains in the air, spreading yeast, collecting and stacking the fermented grains by a brewer, stacking the fermented grains according to the diameter of a stack bottom of 2.5-3.5 m and the stack height of 2-2.5 m, and starting stacking saccharification after stacking is finished. In the stacking saccharification process, starter microorganisms and brewing microorganisms absorbed from the environment start to grow, reproduce and metabolize by utilizing nutrient substances in the fermented grains, and generate a large amount of heat, so that the temperature of the fermented grain stack rises, generally, when the temperature rises to 45-60 ℃, the quantity of the microorganisms influenced by the temperature begins to decrease, and the stacking saccharification process is finished.
The existing stacking saccharification process of Maotai-flavor liquor has the following problems:
firstly, a brewer cannot make the shape, the size and the looseness of fermented grain piles consistent when the fermented grain piles are piled up, so that the quality of fermented grains put into the cellar in different groups, different cellars and different rounds is different, and the yield and the high-quality wine rate are influenced finally;
secondly, the temperature distribution in the stack is not uniform in the traditional stacking saccharification process, and the phenomenon that the temperature rises first and then falls when the temperature extends from the stack surface to the stack center is often caused, because the growth and the reproduction of microorganisms are influenced due to insufficient oxygen content in the center of the fermented grain stack, and simultaneously, the main flavor substances and precursor substances of the sauce flavor in the center of the fermented grain stack are influenced, and finally, the high-quality liquor rate is reduced;
the traditional stacking saccharification process can finish stacking saccharification of the fermented grains for more than 7 days at a low environmental temperature, and the fermented grains are greatly influenced by the environment due to long stacking saccharification time, so that the phenomenon of mixed bacteria pollution is possibly caused, and the quality of base liquor is influenced;
and fourthly, the temperature of the fermented grain stack in the traditional stacking saccharification process is generally about 55 ℃, and rarely rises to over 60 ℃, so that the yield of sauce flavor substances and precursor substances thereof is influenced, and the high quality rate of the base liquor is finally influenced.
Disclosure of Invention
The invention aims to provide a stacking saccharification process of high-yield and high-quality Maotai-flavor liquor, and solves the technical problems in the prior art.
In order to realize the aim, the invention provides the following technical scheme that the stacking saccharification process of the high-yield and high-quality Maotai-flavor liquor uses stacking saccharification special equipment to perform stacking saccharification;
during stacking saccharification, the fermented grains mixed with the starter are sent to stacking saccharification special equipment for stacking saccharification; in the stacking and saccharifying process, after the temperature of the fermented grain stack reaches 35-60 ℃, ventilating the fermented grain stack to cool the fermented grain stack by 5-10 ℃; when the fermented grain stack is heated to 55-68 ℃ again and falls back to 40 ℃, the stacking saccharification of the fermented grains is completed;
in the stacking saccharification process, the stacking saccharification time of the sand-falling stage is controlled to be 28-32 hours, the stacking saccharification time of the brown sand stage is controlled to be 38-42 hours, and the stacking saccharification time of each subsequent round is controlled to be 68-72 hours.
In another preferred embodiment of the invention, the special stacking and saccharifying equipment comprises a base, a fermented grain accommodating barrel and an automatic control box, wherein the fermented grain accommodating barrel is in a flat-top conical barrel shape, the ratio of the diameter of the top to the diameter of the bottom of the fermented grain accommodating barrel is (50-55): 100, a plurality of small holes with the diameter of 2mm are distributed on the periphery of the fermented grain accommodating barrel, and the interval between the small holes is 1 mm;
the bottom of the fermented grain containing barrel is provided with a bottom plate, the bottom plate comprises a fixed plate in the middle and movable plates hinged to two sides of the fixed plate, the fixed plate is fixed with the fermented grain containing barrel, a plurality of small holes are uniformly distributed in the fixed plate and the movable plates, and the diameter of the spliced fixed plate and the movable plates is consistent with the diameter of the bottom of the fermented grain containing barrel; a plurality of small holes with the diameter of 2mm are uniformly distributed on the movable plate and the fixed plate, and the interval between the small holes is 1 mm;
a hollow cylinder is fixed in the middle of the fixing plate, the cylinder penetrates through the bottom plate, a plurality of small holes with the diameter of 2mm are arranged on the surface of the cylinder, and the interval between the small holes is 2 mm;
the base comprises a circular base plate, an outer circular ring and an inner circular ring, wherein the outer circular ring and the inner circular ring are arranged on the periphery of the base plate, the inner diameter of the outer circular ring is consistent with the diameter of the bottom of the fermented grain accommodating barrel, and the height of the inner circular ring is lower than that of the outer circular ring;
the automatic control box comprises an intelligent temperature controller and a blower, and an air outlet end of the blower penetrates through the outer ring and extends into a cavity between the bottom plate and the chassis; the intelligent temperature controller comprises a temperature probe fixed on the top of the cylinder and a controller connected with the temperature probe, and the controller is used for controlling the on-off of the air blower according to the temperature detected by the temperature probe.
In another preferred embodiment of the invention, in the stacking saccharification process, when the temperature of the fermented grain stack reaches 55 ℃, ventilation is carried out in the fermented grain stack, and when the temperature of the fermented grain stack is reduced to 40 ℃, ventilation is stopped; and after ventilation is finished, raising the temperature of the fermented grain stack to 55-60 ℃ again, and when the temperature falls back to 40 ℃, finishing saccharification and stacking.
In another preferred embodiment of the invention, in the stacking saccharification process, when the temperature of the fermented grain stack reaches 45 ℃, ventilation is carried out in the fermented grain stack, and when the temperature of the fermented grain stack is reduced to 40 ℃, ventilation is stopped; ventilating when the temperature of the fermented grain stack reaches 60 ℃ again, and stopping ventilating when the temperature is reduced to 55 ℃; and after ventilation is finished, the temperature of the fermented grain stack is increased to 58-63 ℃ again, and when the temperature falls back to 40 ℃, saccharification and accumulation are finished.
In another preferred embodiment of the invention, in the stacking saccharification process, when the temperature of the fermented grain stack reaches 45 ℃, ventilation is carried out in the fermented grain stack, and when the temperature of the fermented grain stack is reduced to 40 ℃, ventilation is stopped; ventilating when the temperature of the fermented grain stack reaches 55 ℃ again, and stopping ventilating when the temperature is reduced to 50 ℃; ventilating when the temperature of the fermented grain stack reaches 60 ℃ again, and stopping ventilating when the temperature is reduced to 55 ℃; after ventilation is finished, the temperature of the fermented grain stack is raised to 60-65 ℃ again, and when the temperature falls back to 40 ℃, saccharification stacking is finished.
In another preferred embodiment of the invention, in the stacking saccharification process, when the temperature of the fermented grain stack reaches 35 ℃, ventilation is carried out in the fermented grain stack, and when the temperature of the fermented grain stack is reduced to 30 ℃, ventilation is stopped; ventilating when the temperature of the fermented grain stack reaches 45 ℃, and stopping ventilating when the temperature of the fermented grain stack is reduced to 40 ℃; ventilating when the temperature of the fermented grain stack reaches 55 ℃ again, and stopping ventilating when the temperature is reduced to 50 ℃; ventilating when the temperature of the fermented grain stack reaches 60 ℃ again, and stopping ventilating when the temperature is reduced to 55 ℃; and after ventilation is finished, the temperature of the fermented grain stack is increased to 65-68 ℃ again, and when the temperature falls back to 40 ℃, saccharification and accumulation are finished.
In another preferred embodiment of the present invention, the diameter of the bottom of the fermented grain holding barrel is 2.5 to 3.5m, and the fermented grain holding barrel is made of 304 stainless steel with a thickness of 0.5 to 1 cm.
In another preferred embodiment of the invention, the thickness of the outer ring is 15-20 cm, and the width of the outer ring is 15-20 cm; the thickness of the inner ring is 10-15 cm, and the width of the inner ring is 5 cm.
In another preferred embodiment of the invention, a plurality of universal wheels with brakes are arranged on the chassis.
In another preferred embodiment of the invention, the diameter of the cylinder is 50-60 cm, and the height of the cylinder is 30cm smaller than the height of the fermented grain containing barrel.
The invention has the beneficial effects that:
1. stacking saccharification is carried out by using stacking saccharification special equipment, so that the unification of the shape, size and looseness standard of the fermented grain stack can be realized; when fermented grains are added, the conveying belt can be used for feeding, so that the fermented grains can naturally and uniformly fall, the impact force formed by throwing and throwing the fermented grains to the top of a traditional brewer is avoided, the looseness among the fermented grains is ensured, and the unified standard of each stacking saccharification is ensured as much as possible;
2. the hollow column in the middle of the special stacking saccharification equipment improves the contact area between the fermented grains and oxygen in the center of the fermented grain stack, improves the oxygen content in the fermented grain stack, is beneficial to the metabolism of the growth and the propagation of aerobic microbial flora in the environment, improves the temperature rise amplitude and the top temperature of the saccharification stack, and is beneficial to the improvement of the number of brewing microorganisms and the content of sauce flavor metabolites in the fermented grains;
3. after fermented grains are piled, the brewing microbial flora starts to grow, propagate and metabolize by virtue of nutrient substances and oxygen in the fermented grains, microorganisms can generate a large amount of heat to enable the temperature in the fermented grain pile to start to rise gradually, the temperature is reduced by ventilation, the inhibition effect of the high temperature on the microorganisms can be temporarily slowed down, the consumed oxygen in the fermented grain pile can be timely supplemented, the sufficient oxygen can not only prevent the inhibition effect of insufficient oxygen on the brewing microbial flora in the fermented grains, but also stimulate the growth, the propagation and the metabolism of the microbial flora;
4. the stacking saccharification process provided by the technical scheme can enable the top temperature of stacking saccharification to reach 65-68 ℃, is higher than the top temperature of a fermented grain stack in the traditional stacking saccharification process, and is beneficial to formation of sauce-flavor substances and precursor substances thereof in the fermented grain.
In conclusion, the invention upgrades the traditional stacking saccharification process into a new process which can be automatically controlled in the stacking saccharification process through special saccharification equipment. By means of the special saccharification and stacking equipment, the problems of difference caused by different groups in the traditional process, nonuniformity of looseness caused by throwing in the stacking process, temperature difference inside and outside the fermented grains stack in the stacking and saccharification process and the like can be solved. The standardized, standardized and automatic production of the stacking saccharification workshop section is realized. Finally, the defects in the traditional stacking saccharification process are avoided to a certain extent, and the production of high-quality Maotai-flavor liquor is facilitated.
And the use of the special saccharification stacking equipment can also avoid the influence of the environmental temperature, shorten the stacking saccharification period, be beneficial to improving the production efficiency and finally achieve the aims of improving the high-quality wine yield of enterprises and improving the economic benefit of the enterprises.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 is a process flow diagram of example four of the present application.
FIG. 2 is a longitudinal sectional view of a bulk saccharification dedicated apparatus used in the present application.
Reference numerals in the drawings of the specification include: the device comprises a chassis 1, an outer circular ring 2, an inner circular ring 3, universal wheels 4, a bottom plate 5, a cavity 6, a cylinder 7, a fermented grain containing barrel 8, small holes 9, a hook 10, a movable plate 11, a blower 12, a temperature measuring probe 13, a fixed plate 14 and a buckle 15.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.
In the description of the present invention, it is to be understood that the terms "longitudinal", "lateral", "vertical", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on those shown in the drawings, and are used only for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, should not be construed as limiting the present invention.
In the description of the present invention, unless otherwise specified and limited, it is to be noted that the terms "mounted," "connected," and "connected" are to be interpreted broadly, and may be, for example, a mechanical connection or an electrical connection, a communication between two elements, a direct connection, or an indirect connection via an intermediate medium, and specific meanings of the terms may be understood by those skilled in the art according to specific situations.
Example one
The invention provides a stacking saccharification process of high-yield and high-quality Maotai-flavor liquor, which uses stacking saccharification special equipment to perform stacking saccharification and comprises a base, a fermented grain accommodating barrel 8 and an automatic control box, wherein the base comprises a circular base plate 1, an outer circular ring 2 and an inner circular ring 3, the outer circular ring 2 and the inner circular ring 3 are arranged on the base plate 1, the diameter of the outer circular ring 2 is consistent with that of the base plate 1, the outer diameter of the inner circular plate is consistent with the inner diameter of the outer circular ring 2, and the outer circular ring 2 and the inner circular ring 3 are integrally formed, so that the inner circular ring 3 and the outer circular ring 2 form a step shape. The bottom of chassis 1 is provided with four universal wheels 4 that take the brake, and universal wheel 4 evenly arranges the bottom in chassis 1.
The fermented grain accommodating barrel 8 is in a flat-top conical barrel shape, and the fermented grain accommodating barrel 8 is made of 304 stainless steel with the thickness of 0.5-1 cm. The diameter of the bottom of the fermented grain accommodating barrel 8 is 2.5-3.5 m, and the ratio of the diameter of the top to the diameter of the bottom of the fermented grain accommodating barrel 8 is (50-55): 100. A plurality of small holes 9 with the diameter of 2mm are arranged on the surface of the fermented grain accommodating barrel 8, the interval between the small holes 9 is 1mm, and the small holes 9 are distributed on the surface of the fermented grain accommodating barrel 8.
The bottom of the fermented grain containing barrel 8 is provided with a bottom plate 5, the bottom plate 5 comprises a fixed plate 14 fixed at the bottom of the fermented grain containing barrel 8 and movable plates 11 hinged at the left side and the right side of the fixed plate 14, and the diameter of the spliced fixed plate 14 and the two movable plates 11 is consistent with the diameter of the bottom of the fermented grain containing barrel 8. A plurality of small holes 9 with the diameter of 2mm are uniformly distributed on the fixed plate 14 and the movable plate 11, and the interval between the small holes 9 is 1 mm. When installed, a cavity 6 is formed between the bottom plate 5 and the chassis 1.
A hollow cylinder 7 is fixed in the middle of the fixing plate 14, and the bottom of the cylinder 7 penetrates through the fixing plate 14 and is communicated with the cavity 6. A plurality of small holes 9 with the diameter of 2mm are arranged on the periphery of the cylinder 7, the interval between the small holes 9 is 2mm, and the small holes 9 are distributed on the periphery of the cylinder 7. The diameter of the cylinder 7 is 50-60 cm. Only a portion of the aperture 9 is shown in the drawings of this embodiment.
The thickness of the outer ring 2 is 15-20 cm, and the width of the outer ring 2 is 15-20 cm; the thickness of the inner circular ring 3 is 10-15 cm, and the width of the inner circular ring 3 is 5 cm; the inner diameter of the outer circular ring 2 is consistent with the diameter of the bottom of the fermented grain containing barrel 8. The chassis 1 is a stainless steel plate with the thickness of 0.5cm, and the diameter of the chassis 1 is consistent with the outer diameter of the outer ring 2.
The height of the column 7 is 30cm less than that of the fermented grain accommodating barrel 8.
The automatic control box comprises an intelligent temperature controller and an air blower 12, and an air outlet end of the air blower 12 sequentially penetrates through the outer circular ring 2 and the inner circular ring 3 on the right side, so that the air outlet end of the air blower 12 is communicated with the cavity 6 between the chassis 1 and the bottom plate 5. The intelligent temperature controller comprises a temperature probe 13 fixed on the top of the column 7 and a controller connected with the temperature probe 13, and the controller is used for receiving a temperature signal transmitted by the temperature probe 13 and controlling the on-off of the blower 12.
A stacking saccharification process of high-yield and high-quality Maotai-flavor liquor comprises the following steps:
step one, hoisting the fermented grain containing barrel 8 to a base by using a travelling crane, and fixing the bottom plate 5 and the fermented grain containing barrel 8 by using a buckle. And then the fermented grains mixed with the starter are added into the fermented grain containing barrel 8 by using a conveyor belt. In the process of adding the fermented grains, the fermented grains naturally and uniformly slide into the fermented grain accommodating barrel 8, and the fermented grains are not extruded, so that the looseness among the fermented grains is consistent.
Secondly, stacking and saccharifying the fermented grains in a fermented grain accommodating barrel 8, synthesizing substances and energy required for self proliferation by a brewing microbial community in the fermented grains by virtue of nutrient substances in the fermented grains and oxygen in gaps, and gradually increasing the temperature of a fermented grain stack; when the temperature of the fermented grain stack reaches about 55 ℃, the oxygen in the fermented grain stack is basically exhausted, and the oxygen becomes a main factor for limiting the growth and metabolism of the brewing microbial flora.
When the temperature measuring probe 13 detects that the temperature of the fermented grain stack reaches 55 ℃, the controller controls the blower 12 to be opened according to the temperature signal transmitted by the temperature measuring probe 13, the blower 12 introduces gas into the cavity 6 formed between the chassis 1 and the bottom plate 5, and the gas enters the hollow cylinder 7 and enters the fermented grain stack through the small hole 9. Along with the ventilation of the fermented grain stack, the fermented grain stack is cooled. When the temperature of the fermented grain stack is reduced to 40 ℃, the temperature measuring probe 13 transmits a temperature signal to the controller, and the controller controls the blower 12 to be closed to stop ventilation to the fermented grain stack.
Sufficient oxygen is supplemented into the fermented grain stack through ventilation, the brewing microbial population is stimulated to be active again, and the fermentation is gradually transferred from growth and reproduction to metabolism, so that a series of metabolites are generated; and after the fermented grains are piled up to the top temperature (55-60 ℃), and then fall back to 40 ℃, the saccharification and accumulation can be completed.
In the saccharification and accumulation process, the accumulation and saccharification time of the sand-falling stage is controlled to be 28-32 hours, the accumulation and saccharification time of the brown sand stage is controlled to be 38-42 hours, and the accumulation and saccharification time of each subsequent round is controlled to be 68-72 hours.
And step three, after saccharification and accumulation are finished, lifting the fermented grain containing barrel 8 away from the base by using a travelling crane, opening the buckle 15, and opening the bottom plate 5, so that the fermented grains can be taken out, uniformly mixed and then placed into a cellar and follow-up operation.
Example two
The second embodiment is different from the first embodiment in that the second step includes two ventilation steps.
First ventilation: when the temperature measuring probe detects that the temperature of the fermented grain stack reaches 45 ℃, the controller controls the blower to be turned on for ventilation until the temperature of the fermented grain stack is reduced to 40 ℃, and the controller controls the blower to be turned off and stops ventilation. The ventilation can supplement the oxygen consumed by the fermented grain stack in time, and avoid the influence on the growth and the propagation of the brewing microorganism flora, and the heat loss caused by the ventilation can be supplemented through the action of the microorganism flora.
And (3) second ventilation: after the first ventilation is completed, the temperature of the fermented grain stack rises again under the action of the microbial flora, and when the temperature of the fermented grain stack reaches 60 ℃, ventilation is performed through the blower until the temperature of the fermented grain stack is reduced to 55 ℃, and the ventilation is stopped. The consumed oxygen is supplemented again, the microbial flora is stimulated to generate more metabolites, and the content of sauce flavor substances and precursor substances is increased.
After two times of ventilation, the temperature of the fermented grain stack rises again, and when the temperature rises to the top temperature (58-63 ℃), the temperature falls back to 40 ℃, so that the stacking saccharification is completed.
EXAMPLE III
The difference between the third embodiment and the second embodiment is only that in the present embodiment, the second step comprises three ventilation steps, wherein the first ventilation step is identical to the second embodiment.
And (3) ventilating for the second time: after the first ventilation is completed, the temperature of the fermented grain stack rises again under the action of the microbial flora, and when the temperature of the fermented grain stack reaches 55 ℃, ventilation is performed through the air blower until the temperature of the fermented grain stack is reduced to 50 ℃, and the ventilation is stopped.
And (3) ventilation for the third time: the growth, reproduction and metabolism of the microbial flora generate heat, so that the temperature of the fermented grain stack rises again, and when the temperature of the fermented grain stack rises to 60 ℃, the ventilation is performed again until the temperature is reduced to 55 ℃, and the ventilation is stopped.
After the three times of ventilation, sufficient oxygen is supplemented for the fermented grain stack, sufficient oxygen is provided for the discharge of metabolites produced by microbial flora and the change among substances, and stable conditions are provided for the formation of sauce flavor substances and precursor substances thereof in the fermented grains. And after the temperature of the fermented grain stack is raised to the top temperature (60-65 ℃), and the fermented grain stack falls back to 40 ℃, so that stacking saccharification is completed.
Example four
The fourth embodiment is different from the third embodiment only in that the fourth embodiment performs four times of ventilation.
First ventilation: and starting ventilation when the temperature of the fermented grain stack reaches 35 ℃, and stopping ventilation when the temperature is reduced to 30 ℃.
And (3) second ventilation: and starting ventilation when the temperature of the fermented grain stack rises again and reaches 45 ℃, and stopping ventilation when the temperature is reduced to 40 ℃.
And (3) ventilating for the third time: and starting ventilation when the temperature of the fermented grain stack rises again and reaches 55 ℃, and stopping ventilation when the temperature is reduced to 50 ℃.
Fourth ventilation: and starting ventilation when the temperature of the fermented grain stack rises again and reaches 60 ℃, and stopping ventilation when the temperature is reduced to 55 ℃.
After four times of ventilation, when the temperature of the fermented grain stack is raised to the top temperature (65-68 ℃), and the fermented grain stack falls back to 40 ℃, the stacking saccharification is completed.
The indexes of the conventional bulk saccharification process were compared with those of examples one to four, and the specific results are shown in table 1.
TABLE 1
Conventional process and examples one to four examples the comprehensive conditions of fermented grains after 1 round of stacked saccharification are shown in table 2.
TABLE 2
In summary, compared with the conventional process, the bulk saccharification process provided by the invention has the following advantages:
1. the method adopts special stacking saccharification equipment, can standardize the operation of brewers, greatly reduces the difference caused by the operation among different teams and groups, is favorable for the stability of production processes and products of enterprises, and is also favorable for the promotion of standardized production of the enterprises.
2. Compared with the traditional process, the top temperature of the fermented grain stack in the stacking saccharification process can be increased, the top temperature of the fermented grain stack in the traditional process is about 55 ℃, and the process can increase the top temperature of the fermented grain stack to about 65-68 ℃. The increase of the top temperature of the fermented grains is beneficial to the formation of sauce flavor substances and precursor substances thereof in the fermented grains in the stacking and saccharifying process and the reduction of mixed bacteria in the fermented grains.
3. Compared with the traditional process, the process can obviously reduce the stacking saccharification time, the traditional stacking saccharification time is influenced by the environment temperature, and the stacking saccharification time is as long as about 7 days in winter with lower environment temperature.
In the description herein, reference to the description of the terms "preferred embodiment," "one embodiment," "some embodiments," "an example," "a specific example" or "some examples" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (10)
1. A stacking saccharification process of high-yield and high-quality Maotai-flavor liquor is characterized by comprising the following steps of: stacking saccharification is carried out by using stacking saccharification special equipment;
during stacking saccharification, the fermented grains mixed with the starter are sent to stacking saccharification special equipment for stacking saccharification; in the stacking and saccharifying process, after the temperature of the fermented grain stack reaches 35-60 ℃, ventilating the fermented grain stack, and cooling the fermented grain stack by 5-10 ℃; when the fermented grain stack is heated to 55-68 ℃ again and falls back to 40 ℃, the stacking saccharification of the fermented grains is completed;
in the process of stacking saccharification, the stacking saccharification time of a sand-falling stage is controlled to be 28-32 hours, the stacking saccharification time of a brown sand stage is controlled to be 38-42 hours, and the stacking saccharification time of each subsequent round is controlled to be 68-72 hours.
2. The stacking saccharification process of high-yield and high-quality Maotai-flavor liquor according to claim 1, characterized by comprising the following steps of: the stacking saccharification special equipment comprises a base, a fermented grain accommodating barrel and an automatic control box, wherein the fermented grain accommodating barrel is in a flat-top conical barrel shape, the ratio of the diameter of the top to the diameter of the bottom of the fermented grain accommodating barrel is (50-55): 100, a plurality of small holes with the diameter of 2mm are arranged on the periphery of the fermented grain accommodating barrel, and the interval between the small holes is 1 mm;
the bottom of the fermented grain containing barrel is provided with a bottom plate, the bottom plate comprises a fixed plate in the middle and movable plates hinged to two sides of the fixed plate, the fixed plate is fixed with the fermented grain containing barrel, a plurality of small holes are uniformly distributed in the fixed plate and the movable plates, and the diameter of the spliced fixed plate and the movable plates is consistent with the diameter of the bottom of the fermented grain containing barrel; a plurality of small holes with the diameter of 2mm are uniformly distributed on the movable plate and the fixed plate, and the interval between the small holes is 1 mm;
a hollow cylinder is fixed in the middle of the fixing plate, the cylinder penetrates through the bottom plate, a plurality of small holes with the diameter of 2mm are arranged on the surface of the cylinder, and the interval between the small holes is 2 mm;
the base comprises a circular base plate, an outer circular ring and an inner circular ring, wherein the outer circular ring and the inner circular ring are arranged on the periphery of the base plate, the inner diameter of the outer circular ring is consistent with the diameter of the bottom of the fermented grain accommodating barrel, and the height of the inner circular ring is lower than that of the outer circular ring;
the automatic control box comprises an intelligent temperature controller and a blower, and an air outlet end of the blower penetrates through the outer ring and extends into a cavity between the bottom plate and the chassis; the intelligent temperature controller comprises a temperature probe fixed on the top of the cylinder and a controller connected with the temperature probe, and the controller is used for controlling the on-off of the air blower according to the temperature detected by the temperature probe.
3. The stacking saccharification process of high-yield and high-quality Maotai-flavor liquor as claimed in claim 2, characterized in that: in the stacking and saccharifying process, when the temperature of the fermented grain stack reaches 55 ℃, ventilating the fermented grain stack, and stopping ventilating when the temperature of the fermented grain stack is reduced to 40 ℃; and after ventilation is finished, raising the temperature of the fermented grains to 55-60 ℃ again, and when the temperature of the fermented grains falls back to 40 ℃, completing saccharification and accumulation.
4. The stacking saccharification process of high-yield and high-quality Maotai-flavor liquor as claimed in claim 2, characterized in that: in the stacking and saccharifying process, when the temperature of the fermented grain stack reaches 45 ℃, ventilating the fermented grain stack, and stopping ventilating when the temperature of the fermented grain stack is reduced to 40 ℃; ventilating when the temperature of the fermented grain stack reaches 60 ℃ again, and stopping ventilating when the temperature is reduced to 55 ℃; and after ventilation is finished, the temperature of the fermented grain stack is increased to 58-63 ℃ again, and when the temperature falls back to 40 ℃, saccharification and accumulation are finished.
5. The stacking saccharification process of high-yield and high-quality Maotai-flavor liquor as claimed in claim 2, characterized in that: in the stacking and saccharifying process, when the temperature of the fermented grain stack reaches 45 ℃, ventilating the fermented grain stack, and stopping ventilating when the temperature of the fermented grain stack is reduced to 40 ℃; ventilating when the temperature of the fermented grain stack reaches 55 ℃ again, and stopping ventilating when the temperature is reduced to 50 ℃; ventilating when the temperature of the fermented grain stack reaches 60 ℃ again, and stopping ventilating when the temperature is reduced to 55 ℃; and after ventilation is finished, the temperature of the fermented grain stack is increased to 60-65 ℃ again, and when the temperature falls back to 40 ℃, saccharification and stacking are finished.
6. The stacking saccharification process of high-yield and high-quality Maotai-flavor liquor as claimed in claim 2, characterized in that: in the stacking and saccharifying process, when the temperature of the fermented grain stack reaches 35 ℃, ventilating the fermented grain stack, and stopping ventilating when the temperature of the fermented grain stack is reduced to 30 ℃; ventilating when the temperature of the fermented grain stack reaches 45 ℃, and stopping ventilating when the temperature of the fermented grain stack is reduced to 40 ℃; ventilating when the temperature of the fermented grain stack reaches 55 ℃ again, and stopping ventilating when the temperature is reduced to 50 ℃; ventilating when the temperature of the fermented grain stack reaches 60 ℃ again, and stopping ventilating when the temperature is reduced to 55 ℃; and after ventilation is finished, the temperature of the fermented grain stack is increased to 65-68 ℃ again, and when the temperature falls back to 40 ℃, saccharification and accumulation are finished.
7. The stacking saccharification process of high-yield and high-quality Maotai-flavor liquor as claimed in claim 2, characterized in that: the diameter of the bottom of the fermented grain containing barrel is 2.5-3.5 m, and the fermented grain containing barrel is made of 304 stainless steel with the thickness of 0.5-1 cm.
8. The stacking saccharification process of high-yield and high-quality Maotai-flavor liquor according to claim 7, characterized in that: the thickness of the outer ring is 15-20 cm, and the width of the outer ring is 15-20 cm; the thickness of the inner ring is 10-15 cm, and the width of the inner ring is 5 cm.
9. The stacking saccharification process of high-yield and high-quality Maotai-flavor liquor according to claim 8, characterized in that: the chassis is provided with a plurality of universal wheels with brakes.
10. The stacking saccharification process of high-yield and high-quality Maotai-flavor liquor as claimed in claim 9, wherein the stacking saccharification process comprises the following steps: the diameter of the cylinder is 50-60 cm, and the height of the cylinder is 30cm smaller than that of the fermented grain containing barrel.
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