CN115261167A - Method for improving quality of Maotai-flavor liquor - Google Patents
Method for improving quality of Maotai-flavor liquor Download PDFInfo
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- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The invention relates to the technical field of liquor brewing, and discloses a method for improving the quality of Maotai-flavor liquor, which comprises the following steps: s1: preparing materials, namely 100-200 parts of barley, 50-100 parts of pea, 200-300 parts of wheat, 10-20 parts of hawthorn, 1-5 parts of astragalus membranaceus, 10-15 parts of Chinese date, 4-8 parts of lophatherum gracile, 300-350 parts of sorghum, 150-200 parts of rice, 250-300 parts of polished glutinous rice and the like. The method can increase the fullness of the liquor body, improve the quality of the liquor, organically combine the aroma of the oak barrel and aroma-producing and flavor-producing substances in the liquor, further improve the quality of the liquor, greatly improve the taste of the liquor, and ensure that the prepared liquor body is pure and transparent.
Description
Technical Field
The invention relates to the technical field of liquor brewing, in particular to a method for improving the quality of Maotai-flavor liquor.
Background
The white spirit is various distilled spirits which are brewed by taking distiller's yeast and yeast as saccharification leavening agents and utilizing starchiness or saccharine raw materials through steaming, saccharifying, fermenting, distilling, ageing and blending, is one of seven distilled spirits unique to China, is one of the world, is colorless or yellowish in vinosity, transparent, pure in fragrance and pure in taste, has high alcohol content, has compound fragrance with esters as main bodies after being stored and aged, particularly is Maotai-flavor white spirit, has sharp fragrance, and is deeply loved by people.
The Maotai-flavor liquor on the market at present is various in types, and the brewing process of each Maotai-flavor liquor is also different, so that the Maotai-flavor liquor is made to have different tastes, the quality of the Maotai-flavor liquor is different, and the method for improving the quality of the Maotai-flavor liquor is provided.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for improving the quality of Maotai-flavor liquor, and mainly aims to solve the problems that the types of Maotai-flavor liquor on the market are various, the brewing process of each Maotai-flavor liquor is different greatly, the tastes of the Maotai-flavor liquor are different, and the quality of the Maotai-flavor liquor is different.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme:
a method for improving the quality of Maotai-flavor liquor comprises the following steps:
s1: preparing materials, namely 100-200 parts of barley, 50-100 parts of pea, 200-300 parts of wheat, 10-20 parts of hawthorn, 1-5 parts of astragalus membranaceus, 10-15 parts of Chinese date, 4-8 parts of lophatherum gracile, 300-350 parts of sorghum, 150-200 parts of rice, 250-300 parts of polished glutinous rice, 50-60 parts of corn, 20-50 parts of wheat bran, 40-60 parts of steamed rice hull and 35-55 parts of bacterial bran koji;
s2: making yeast, mixing barley, pea, wheat, hawthorn, astragalus root, chinese date and lophatherum gracile, crushing, adding water into the crushed raw grain, stirring, molding and pressing into yeast blank, transporting the yeast blank into a yeast room for fermentation and cultivation for 30 days, keeping the highest fermentation product temperature at 60-70 ℃ for 6-8 days, and taking the yeast blank out of the room for storage after the yeast is mature;
s3: steaming, namely mixing and uniformly stirring sorghum, rice, glutinous rice, corn, wheat bran and steamed rice hulls, putting the mixture into a steaming barrel for steaming, steaming the raw materials, and simultaneously steaming the mixed fermented grains after the upper row fermentation, wherein the steam pressure of the steaming is 0.5-0.8MPa, the steaming time is 45-50min, and the steamed grains and the large dregs wine are obtained after the steaming;
s4: adding yeast, namely crushing the yeast blank in the S2 into a curved surface, adding cold water into the steamed fermented grain in the S3 for cooling, uniformly scattering the measured curved surface and the bacterial bran yeast into the fermented grain according to the weight ratio of 15-22% of the fermented grain when the temperature of the fermented grain is reduced to the yeast adding temperature, and uniformly stirring;
s5: fermenting in a tank, pouring the fermented grains into a cellar when the temperature of the fermented grains is reduced to the temperature of the fermented grains, leveling, trampling, sealing, and fermenting for 25-35 days to obtain fermented grains;
s6: secondary cooking, namely taking fermented grains fermented in the S5 out of the pool, mixing the fermented grains with steamed rice hulls again, and putting the rice hulls into a steamer for distillation, wherein the distillation temperature is 100-105 ℃, the steam pressure of the distilled liquor is 0.3-0.7MPa, and the temperature of the liquor flowing is 35-40 ℃, so that the sauce flavor type raw liquor is obtained;
s7: storing, namely precipitating the Maotai-flavor unblended wine obtained in the step S6, performing adsorption treatment by using medical stones, filtering the unblended wine by using a microporous filtering membrane, adding a small amount of sandalwood and agarwood into the filtered unblended wine, fermenting in the open air for 15-25 days for separation, clarifying and filtering, putting the wine into new oak barrels with the volume of 300-550L, placing the new oak barrels into a cool and dry room, keeping the indoor temperature at 15-25 ℃ and the humidity at 55-75%, storing for 4-8 months in the new oak barrels, and storing for 1 year by using the old oak barrels under the same environmental conditions after storing for 4-8 months in the new oak barrels;
s8: blending, taking out the liquor after storage for 1 year, blending, sterilizing and packaging to obtain the Maotai-flavor liquor.
On the basis of the scheme, the preparation steps of the bacterial bran koji in the S1 are as follows: taking 1 part of each of bacillus firmus, bacillus megaterium, bacillus amyloliquefaciens and bacillus subtilis, respectively inoculating the bacillus firmus, the bacillus megaterium, the bacillus amyloliquefaciens and the bacillus subtilis into triangular flasks filled with 10 parts of liquid culture medium, and culturing for 50-54h at 50-55 ℃ to prepare a first-grade triangular flask seed solution.
As a further scheme of the invention, 10 parts of seed liquid are respectively taken from each mature-cultured primary triangular flask, inoculated into a secondary triangular flask filled with 100 parts of liquid culture medium and cultured for 42-47h at 50-60 ℃ to prepare secondary triangular flask seed liquid.
Further, proportionally mixing the secondary mature seed liquid, taking 100 parts of the mixed seed liquid, putting the seed liquid into a solid culture medium, stirring uniformly, putting the culture medium into a ventilated culture room, ventilating and preserving heat for culture at the temperature of 40-50 ℃ for 60-70h, ventilating and drying until the moisture is 13-15% after the seed liquid is matured, and thus obtaining the bacterial bran koji.
On the basis of the scheme, the rice hulls steamed in the S1 are steamed at the temperature of 100-105 ℃, the steam pressure of 0.7-0.9MPa and the steaming time of 35-45min.
As a further scheme of the invention, the pit for fermentation in S5 is built by using barren rocks, and pit mud with the thickness of 10-15cm is covered on the pit wall.
Further, after the secondary cooking in the S6, the fermented grains at the middle part and the upper part in the pit are steamed and then used as fermented grains to enter a fermentation process of mixing with the fermented grains next time, and the fermented grains at the bottom of the pit are steamed and then used as discarded grains.
On the basis of the scheme, the old oak barrel in S7 is an oak barrel stored with wine and is used for 2-5 years.
(III) advantageous effects
Compared with the prior art, the invention provides a method for improving the quality of Maotai-flavor liquor, which has the following beneficial effects:
1. according to the invention, in the production of Maotai-flavor liquor, apart from using medium-temperature Daqu, part of bacteria bran koji is added, the bacteria are all strains for producing pyrazine flavor substances with high yield, and meanwhile, due to the characteristics of the bacteria, the style of the Luzhou-flavor liquor body is not influenced, the high pyrazine flavor substances can increase the fullness of the liquor body, and the liquor quality is improved.
2. The method of the invention utilizes the oak barrel to store and alcoholize the white spirit, can be used for alcoholizing the experimental spirit sample and can also be used for production, so that the original fragrance of the oak barrel is organically combined with the fragrance and flavor developing substances in the white spirit, and the quality of the white spirit is further improved.
3. The wine body is stored in a place with proper temperature and humidity for a long time, and organic substances in the wine body, such as saccharides, amino acids, higher alcohols, volatile esters, organic acids, multiple vitamins and the like react with each other because oxygen slowly permeates into the oak barrel, so that the wine body becomes coordinated, fine and mature, and has thick, mellow, sweet and refreshing taste and long aftertaste from spicy.
4. According to the invention, after the hawthorn, the astragalus membranaceus, the Chinese date and the lophatherum gracile are scientifically and reasonably matched and decocted, the synergistic effect is exerted, components for stimulating appetite and reducing lipid are extracted, the effect is ensured, the volume is reduced, after the distiller's yeast is prepared, active substances in the distiller's yeast can be enhanced, the fermentation efficiency of the prepared distiller's yeast is high, the taste of the white spirit is greatly improved, and the prepared white spirit is pure and transparent.
5. The invention adopts the microporous filtering membrane for filtering, ethyl caproate in the wine can firstly permeate, peculiar smell, ethyl lactate and higher fatty acid are intercepted, the effects of increasing the body fluid and reducing milk and improving the quality of white spirit are realized, and the second grade wine or the tail wine can be directly improved to the first grade wine or the special grade wine.
Drawings
Fig. 1 is a schematic flow structure diagram of a method for improving the quality of Maotai-flavor liquor provided by the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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 obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1
Referring to fig. 1, a method for improving the quality of Maotai-flavor liquor comprises the following steps:
s1: preparing materials, namely preparing 100 parts of barley, 50 parts of pea, 200 parts of wheat, 10 parts of hawthorn, 1 part of astragalus, 10 parts of Chinese date, 4 parts of lophatherum gracile, 300 parts of sorghum, 150 parts of rice, 250 parts of polished glutinous rice, 50 parts of corn, 20 parts of wheat bran, 40 parts of steamed rice hull and 35 parts of bacterial bran koji, scientifically and reasonably collocating the components of the hawthorn, the astragalus, the Chinese date and the lophatherum gracile, boiling, playing a role of synergy, extracting components for stimulating appetite and reducing lipid, ensuring the efficacy and reducing the volume, and enhancing active substances in the koji after preparing the koji, so that the fermentation efficiency of the prepared koji is high, the taste of the white spirit is greatly improved, and the prepared white spirit is pure and transparent;
s2: preparing yeast, namely mixing and crushing barley, pea, wheat, hawthorn, astragalus, chinese date and lophatherum gracile, adding water into crushed raw grains, stirring, filling and molding to form yeast blanks, conveying the yeast blanks into a yeast room, fermenting and culturing for 30 days, keeping the highest fermentation product temperature at 60 ℃ for 6 days, taking the yeast blanks out of the room after the yeast is mature, storing for later use, in the production of Maotai-flavor liquor, adding part of bacterial bran yeast besides the medium-temperature yeast, wherein the bacteria are strains for producing pyrazine-like flavor substances with high yield, and due to the characteristics of the bacteria, the flavor style of the Luotai-flavor liquor is not influenced, the fullness of the liquor is increased due to the high pyrazine-like substances, and the quality of the liquor is improved;
s3: steaming, namely mixing and uniformly stirring sorghum, rice, polished glutinous rice, corn, wheat bran and steamed rice hulls, putting the mixture into a retort barrel for steaming, steaming the raw materials, and simultaneously steaming the mixed fermented grains which are fermented in the upper row for 45min under the steam pressure of 0.5MPa, wherein the steamed grains and the large dregs wine are obtained after the steaming;
s4: adding yeast, namely crushing the yeast blank in the S2 into a curved surface, adding cold water into the steamed fermented grains in the S3 for cooling, uniformly scattering the measured curved surface and the bacterial bran yeast into the fermented grains according to the weight ratio of 15 percent of the fermented grains when the temperature of the fermented grains is reduced to the yeast adding temperature, and uniformly stirring;
s5: fermenting in a pool, pouring the fermented grains into a cellar pool for leveling, treading, sealing when the temperature of the fermented grains after yeast addition is reduced to the temperature of the fermented grains in the pool, and fermenting for 25 days to prepare fermented grains;
s6: secondary cooking, namely taking fermented grains fermented in the S5 out of the pool, mixing the fermented grains with steamed rice hulls again, and putting the rice hulls into a steamer for distillation, wherein the distillation temperature is 100 ℃, the steam pressure of the distilled liquor is 0.3MPa, and the temperature of the liquor flow is 35 ℃, so that the Maotai-flavor wine base is obtained;
s7: storing, precipitating the Maotai-flavor unblended liquor obtained in S6, adsorbing with Maifanitum, filtering with microporous filtering membrane to allow ethyl caproate in liquor to pass preferentially, and to retain odor, ethyl lactate and higher fatty acid, to increase and reduce milk, improve Chinese liquor quality, directly promote secondary liquor or tail liquor to primary liquor or special grade liquor, adding small amount of lignum Santali albi and lignum Aquilariae Resinatum into the filtered unblended liquor, fermenting in the open air for 15 days for separation, clarifying, filtering, placing the liquor into 300L new oak barrels, placing in cool and dry room, keeping indoor temperature at 15 deg.C and humidity 55%, storing for 4 months, after storing in a new barrel for 4 months, storing for 1 year by using an old oak barrel under the same environmental condition, storing and alcoholizing the white spirit by using the oak barrel, not only can be used for alcoholizing an experimental spirit sample, but also can be used for production, so that the essence of the oak barrel is organically combined with the aroma and flavor developing substances in the white spirit, the quality of the white spirit is further improved, meanwhile, the spirit body is stored in a place with proper temperature and humidity for a long time, and the organic substances in the spirit body, such as saccharides, amino acids, high-grade alcohol, volatile esters, organic acids, various vitamins and the like, react with each other because oxygen slowly permeates into the oak barrel, so that the spirit body becomes harmonious, fine and mature, the taste tends to be thick, savoury and mellow, and refreshing, and the aftertaste is long;
s8: blending, taking out the liquor stored for 1 year, blending, sterilizing and packaging to obtain the Maotai-flavor liquor.
The preparation method of the bacterial bran koji in the S1 comprises the following steps: respectively inoculating 1 part of each of bacillus firmus, bacillus megaterium, bacillus amyloliquefaciens and bacillus subtilis into triangular flasks containing 10 parts of liquid culture medium, culturing for 50 hours at 50 ℃ to obtain first-stage triangular flask seed liquid, respectively inoculating 10 parts of seed liquid from each mature-cultured first-stage triangular flask into second-stage triangular flasks containing 100 parts of liquid culture medium, culturing for 42 hours at 50 ℃ to obtain second-stage triangular flask seed liquid, mixing the mature-cultured second-stage seed liquids in equal proportion, taking 100 parts of mixed seed liquid, putting the seed liquid into a solid culture medium, uniformly stirring, putting the culture medium into a ventilated culture room, ventilating and preserving heat for culture at the culture temperature of 40 ℃ for 60 hours, and ventilating and drying until the moisture content is 13% after the seed liquid is mature to obtain the bacterial bran koji.
In the invention, particularly, the rice hulls after being steamed in S1 are steamed at the temperature of 100 ℃, the steam pressure is 0.7MPa, the steaming time is 35min, a pit for fermentation in S5 is built by using stones, pit mud with the thickness of 10cm covers the wall of the pit, fermented grains in the middle and the upper part of the pit after being steamed for the second time in S6 are steamed and then used as fermented grains to enter the fermentation process of mixing with the fermented grains next time, the fermented grains at the bottom of the pit are used as discarded grains, and old oak barrels in S7 are oak barrels for storing the wine and are used for 2 years.
Example 2
Referring to fig. 1, a method for improving the quality of Maotai-flavor liquor comprises the following steps
S1: preparing materials, namely preparing 150 parts of barley, 70 parts of pea, 250 parts of wheat, 15 parts of hawthorn, 3 parts of astragalus, 13 parts of Chinese date, 6 parts of lophatherum gracile, 320 parts of sorghum, 170 parts of rice, 270 parts of polished glutinous rice, 55 parts of corn, 30 parts of wheat bran, 50 parts of steamed rice hull and 45 parts of bacterial bran koji, scientifically and reasonably collocating the components of the hawthorn, the astragalus, the Chinese date and the lophatherum gracile, boiling, playing a role of synergy, extracting components for stimulating appetite and reducing lipid, ensuring the efficacy and reducing the volume, and enhancing active substances in the koji after preparing the koji, so that the fermentation efficiency of the prepared koji is high, the taste of the white spirit is greatly improved, and the prepared white spirit is pure and transparent;
s2: preparing yeast, namely mixing and crushing barley, pea, wheat, hawthorn, astragalus, chinese date and lophatherum gracile, then adding water into the crushed raw grain, stirring, filling the mixture into a yeast room, fermenting and culturing for 30 days, keeping the highest fermentation product temperature at 65 ℃ for 7 days, taking the yeast blank out of the room after the yeast is mature, and storing for later use, wherein in the production of Maotai-flavor liquor, except for using medium-temperature yeast, part of bacterial bran yeast is added, and the bacteria are strains of high-yield pyrazine flavor substances, and meanwhile, due to the characteristics of the bacteria, the flavor of the Luotai-flavor liquor cannot be influenced, the fullness of the liquor can be increased due to the high pyrazine substances, and the quality of the liquor is improved;
s3: steaming, namely mixing and uniformly stirring sorghum, rice, glutinous rice, corn, wheat bran and steamed rice hulls, putting the mixture into a steaming bucket for steaming, steaming the raw materials, simultaneously steaming the mixed fermented grains after the upper-row fermentation, wherein the steam pressure of the steaming is 0.6MPa, the steaming time is 47min, and the steamed grains and the large-dreg wine are obtained after the steaming;
s4: adding yeast, namely crushing the yeast blank in the step S2 into a curved surface, adding cold water into the steamed fermented grain in the step S3 for cooling, uniformly scattering the metered curved surface and the bacterial bran yeast into the fermented grain according to the weight ratio of 18% of the fermented grain when the temperature of the fermented grain is reduced to the yeast adding temperature, and uniformly stirring;
s5: fermenting in a tank, pouring the fermented grains into a cellar when the temperature of the fermented grains after yeast addition is reduced to the temperature of the fermented grains in the tank, leveling, trampling, sealing the cellar, and fermenting for 30 days to obtain fermented grains;
s6: secondary cooking, namely taking the fermented grains fermented in the S5 out of the pool, mixing the rice hulls subjected to steaming again, and distilling in a steamer at the distillation temperature of 103 ℃, the steam pressure of the distilled liquor of 0.5MPa and the flowing liquor temperature of 38 ℃ to obtain the Maotai-flavor type raw liquor;
s7: storing, precipitating the Maotai-flavor unblended liquor obtained in S6, adsorbing with Maifanitum, filtering with microporous filtering membrane to allow ethyl caproate in the liquor to pass preferentially, and to retain odor, ethyl lactate and higher fatty acid, to increase and reduce milk, improve Chinese liquor quality, directly promote the second-class liquor or the tail liquor to the first-class liquor or the special-class liquor, adding a small amount of lignum Santali albi and lignum Aquilariae Resinatum into the filtered unblended liquor, fermenting in the open air for 20 days for separation, clarifying, filtering, placing the liquor into new oak barrels with volume of 450L, placing in dry room, keeping indoor temperature at 20 deg.C and humidity at 65%, storing for 6 months, after 6 months of storage in a new barrel, the old oak barrel is used for storing for 1 year under the same environmental conditions, the white spirit is stored and alcoholized by using the oak barrel, so that the liquor can be used for alcoholizing an experimental spirit sample and can also be used for production, the essence of the oak barrel is organically combined with the aroma and flavor developing substances in the white spirit, the quality of the white spirit is further improved, meanwhile, the liquor body is stored in a place with proper temperature and humidity for a long time, and the organic substances in the liquor body, such as saccharides, amino acids, high-grade alcohol, volatile esters, organic acids, multiple vitamins and the like, are reacted with each other because oxygen slowly permeates into the oak barrel, so that the liquor body becomes harmonious, fine and mature, the taste tends to be thick, savoury and mellow and refreshing, and the aftertaste is long;
s8: blending, taking out the liquor stored for 1 year, blending, sterilizing and packaging to obtain the Maotai-flavor liquor.
The preparation method of the bacterial bran koji in the S1 comprises the following steps: respectively inoculating 1 part of each of bacillus firmus, bacillus megatherium, bacillus amyloliquefaciens and bacillus subtilis into triangular flasks containing 10 parts of liquid culture medium, culturing for 52 hours at 53 ℃ to obtain first-stage triangular flask seed liquid, respectively taking 10 parts of seed liquid from each mature-cultured first-stage triangular flask, respectively inoculating into second-stage triangular flasks containing 100 parts of liquid culture medium, culturing for 45 hours at 55 ℃ to obtain second-stage triangular flask seed liquid, mixing the mature-cultured second-stage seed liquids in equal proportion, taking 100 parts of the mixed seed liquid, putting into a solid culture medium, uniformly stirring, putting the culture medium into a ventilated culture room, ventilating and preserving heat for culture at the culture temperature of 45 ℃ for 65 hours, and ventilating and drying to 14% of water after the culture is mature to obtain the bacterial bran koji.
In the invention, particularly, the rice hulls after being steamed in S1 are steamed at a temperature of 102 ℃, the steam pressure is 0.8MPa, the steaming time is 40min, a pit for fermentation in S5 is built by using barren rocks, pit mud with the thickness of 12cm covers the wall of the pit, fermented grains in the middle and upper parts of the pit after being steamed for the second time in S6 are steamed and then used as fermented grains to enter the fermentation process of mixing with the fermented grains next time, the fermented grains at the bottom of the pit are used as discarded grains, and old oak barrels in S7 are oak barrels for storing wine and are used for 3 years.
Example 3
Referring to fig. 1, a method for improving the quality of Maotai-flavor liquor comprises the following steps
S1: preparing materials, namely 200 parts of barley, 100 parts of pea, 300 parts of wheat, 20 parts of hawthorn, 5 parts of astragalus membranaceus, 15 parts of Chinese date, 8 parts of lophatherum gracile, 350 parts of sorghum, 200 parts of rice, 300 parts of polished glutinous rice, 60 parts of corn, 50 parts of wheat bran, 60 parts of steamed rice hulls and 55 parts of bacterial bran koji, scientifically and reasonably matching the components of the hawthorn, the astragalus membranaceus, the Chinese date and the lophatherum gracile, boiling the components to play a role of synergy after boiling, extracting components for stimulating appetite and reducing lipid, ensuring the efficacy and reducing the volume, and after preparing the distiller's yeast, enhancing active substances in the distiller's yeast, so that the fermentation efficiency of the prepared distiller's yeast is high, the mouthfeel of the white spirit is greatly improved, and the prepared white spirit is transparent;
s2: preparing yeast, namely mixing and crushing barley, pea, wheat, hawthorn, astragalus, chinese date and lophatherum gracile, adding water into crushed raw grains, stirring, filling and molding to form yeast blanks, conveying the yeast blanks into a yeast room, fermenting and culturing for 30 days, keeping the highest fermentation product temperature at 70 ℃ for 8 days, taking the yeast blanks out of the room after the yeast is mature, storing for later use, in the production of Maotai-flavor liquor, adding part of bacterial bran yeast besides the medium-temperature yeast, wherein the bacteria are strains for producing pyrazine-like flavor substances with high yield, and due to the characteristics of the bacteria, the flavor style of the Luotai-flavor liquor is not influenced, the fullness of the liquor is increased due to the high pyrazine-like substances, and the quality of the liquor is improved;
s3: steaming, namely mixing and uniformly stirring sorghum, rice, glutinous rice, corn, wheat bran and steamed rice hulls, putting the mixture into a steaming bucket for steaming, steaming the raw materials, simultaneously steaming the mixed fermented grains after the upper-row fermentation, wherein the steam pressure of the steaming is 0.8MPa, the steaming time is 50min, and the steamed grains and the large-dreg wine are obtained after the steaming;
s4: adding yeast, namely crushing the yeast blank in the S2 into a curved surface, adding cold water into the steamed fermented grains in the S3 for cooling, uniformly scattering the measured curved surface and the bacterial bran yeast into the fermented grains according to the weight ratio of 22 percent of the fermented grains when the temperature of the fermented grains is reduced to the yeast adding temperature, and uniformly stirring;
s5: fermenting in a pool, pouring the fermented grains into a cellar pool for leveling, treading, sealing when the temperature of the fermented grains after yeast addition is reduced to the temperature of the fermented grains in the pool, and fermenting for 35 days to prepare fermented grains;
s6: secondary cooking, namely taking fermented grains fermented in the S5 out of the pool, mixing the fermented grains with steamed rice hulls again, and putting the rice hulls into a steamer for distillation, wherein the distillation temperature is 105 ℃, the steam pressure of the distilled liquor is 0.7MPa, and the temperature of the liquor flowing is 40 ℃, so that the Maotai-flavor wine base is obtained;
s7: storing, precipitating the Maotai-flavor unblended liquor obtained in S6, adsorbing with Maifanitum, filtering with microporous filtering membrane to allow ethyl caproate in the liquor to pass preferentially, and to retain odor, ethyl lactate and higher fatty acid, to increase and reduce milk, improve Chinese liquor quality, directly promote the second-class liquor or the tail liquor to the first-class liquor or the special-class liquor, adding small amount of lignum Santali albi and lignum Aquilariae Resinatum into the filtered unblended liquor, fermenting in open air for 25 days for separation, clarifying, filtering, placing the liquor into 550L new oak barrels, placing in cool and dry room, maintaining indoor temperature at 25 deg.C and humidity at 75%, storing for 8 months, after 8 months of storage in a new barrel, the old oak barrel is used for storing for 1 year under the same environmental condition, the white spirit is stored and alcoholized by using the oak barrel, the liquor can be used for alcoholizing an experimental liquor sample and can also be used for production, the essence of the oak barrel is organically combined with the aroma-producing and taste-developing substances in the white spirit, the quality of the white spirit is further improved, meanwhile, the liquor body is stored in a place with proper temperature and humidity for a long time, and because oxygen slowly permeates into the oak barrel, organic substances in the liquor body, such as saccharides, amino acids, higher alcohols, volatile esters, organic acids, multiple vitamins and the like, react with each other, the liquor body becomes harmonious, fine and mature, the taste tends to be thick, savoury and mellow and sweet and has long aftertaste;
s8: blending, taking out the liquor stored for 1 year, blending, sterilizing and packaging to obtain the Maotai-flavor liquor.
The preparation method of the bacterial bran koji in the S1 comprises the following steps: respectively inoculating 1 part of each of bacillus firmus, bacillus megatherium, bacillus amyloliquefaciens and bacillus subtilis into triangular flasks containing 10 parts of liquid culture medium, culturing for 54 hours at 55 ℃ to obtain first-stage triangular flask seed liquid, respectively inoculating 10 parts of seed liquid from each mature-cultured first-stage triangular flask into second-stage triangular flasks containing 100 parts of liquid culture medium, culturing for 47 hours at 60 ℃ to obtain second-stage triangular flask seed liquid, mixing the mature-cultured second-stage seed liquids in equal proportion, taking 100 parts of mixed seed liquid, putting the seed liquid into a solid culture medium, uniformly stirring, putting the culture medium into a ventilated culture room, ventilating and preserving heat for culture at the culture temperature of 50 ℃ for 70 hours, and ventilating and drying until the moisture is 15% after the seed liquid is mature to obtain the bacterial bran koji.
In the invention, particularly, the rice husk steamed in S1 is steamed at 105 ℃, the steam pressure is 0.9MPa, the steaming time is 45min, a pit for fermentation in S5 is built by using barren rocks, pit mud with the thickness of 15cm covers the pit wall, fermented grains in the middle and upper parts of the pit after secondary steaming in S6 are steamed and then used as fermented grains to enter the fermentation process of mixing with the fermented grains next time, the fermented grains at the bottom of the pit are used as discarded grains, and the old oak barrel in S7 is an oak barrel for storing wine and is used for 5 years.
In the description herein, it is noted that relational terms such as first and second, and the like, are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Claims (8)
1. A method for improving the quality of Maotai-flavor liquor is characterized by comprising the following steps:
s1: preparing materials, namely 100-200 parts of barley, 50-100 parts of pea, 200-300 parts of wheat, 10-20 parts of hawthorn, 1-5 parts of astragalus membranaceus, 10-15 parts of Chinese date, 4-8 parts of lophatherum gracile, 300-350 parts of sorghum, 150-200 parts of rice, 250-300 parts of polished glutinous rice, 50-60 parts of corn, 20-50 parts of wheat bran, 40-60 parts of steamed rice hull and 35-55 parts of bacterial bran koji;
s2: making yeast, mixing barley, pea, wheat, hawthorn, astragalus root, chinese date and lophatherum gracile, crushing, adding water into the crushed raw grain, stirring, molding and pressing into yeast blank, transporting the yeast blank into a yeast room for fermentation and cultivation for 30 days, keeping the highest fermentation product temperature at 60-70 ℃ for 6-8 days, and taking the yeast blank out of the room for storage after the yeast is mature;
s3: steaming, namely mixing and uniformly stirring sorghum, rice, glutinous rice, corn, wheat bran and steamed rice hulls, putting the mixture into a steaming barrel for steaming, steaming the raw materials, and simultaneously steaming the mixed fermented grains after the upper row fermentation, wherein the steam pressure of the steaming is 0.5-0.8MPa, the steaming time is 45-50min, and the steamed grains and the large dregs wine are obtained after the steaming;
s4: adding yeast, namely crushing the yeast blank in the step S2 into a curved surface, adding cold water into the steamed fermented grains in the step S3 for cooling, uniformly scattering the metered curved surface and the bacterial bran yeast into the fermented grains according to the weight ratio of 15-22% of the fermented grains when the temperature of the fermented grains is reduced to the yeast adding temperature, and uniformly stirring;
s5: fermenting in a tank, pouring the fermented grains into a cellar pool for leveling, treading, sealing when the temperature of the fermented grains after adding the yeast is reduced to the temperature of the fermented grains in the tank, and fermenting for 25-35 days to prepare fermented grains;
s6: secondary cooking, namely taking fermented grains fermented in the S5 out of the pool, mixing the fermented grains with steamed rice hulls again, and putting the rice hulls into a steamer for distillation, wherein the distillation temperature is 100-105 ℃, the steam pressure of the distilled liquor is 0.3-0.7MPa, and the temperature of the liquor flowing is 35-40 ℃, so that the sauce flavor type raw liquor is obtained;
s7: storing, namely precipitating the Maotai-flavor unblended wine obtained in the step S6, performing adsorption treatment by using medical stones, filtering the unblended wine by using a microporous filtering membrane, adding a small amount of sandalwood and agarwood into the filtered unblended wine, fermenting in the open air for 15-25 days for separation, clarifying and filtering, putting the wine into new oak barrels with the volume of 300-550L, placing the new oak barrels into a cool and dry room, keeping the indoor temperature at 15-25 ℃ and the humidity at 55-75%, storing for 4-8 months in the new oak barrels, and storing for 1 year by using the old oak barrels under the same environmental conditions after storing for 4-8 months in the new oak barrels;
s8: blending, taking out the liquor stored for 1 year, blending, sterilizing and packaging to obtain the Maotai-flavor liquor.
2. The method for improving the quality of Maotai-flavor liquor according to claim 1, wherein the steps of preparing the bacterial bran koji in S1 are as follows: respectively inoculating 1 part of each of bacillus firmus, bacillus megaterium, bacillus amyloliquefaciens and bacillus subtilis into a triangular flask filled with 10 parts of liquid culture medium, and culturing for 50-54h at 50-55 ℃ to prepare a first-grade triangular flask seed solution.
3. The method as claimed in claim 2, wherein 10 parts of seed solution are taken from each mature primary triangular flask, and inoculated into a secondary triangular flask containing 100 parts of liquid culture medium, and cultured at 50-60 ℃ for 42-47h to obtain a secondary triangular flask seed solution.
4. The method for improving the quality of the Maotai-flavor liquor according to claim 3, wherein the secondary mature seed liquid is mixed in equal proportion, 100 parts of the mixed seed liquid is put into a solid culture medium and uniformly stirred, the culture medium is put into a ventilated culture room for ventilation and heat preservation culture at the culture temperature of 40-50 ℃ for 60-70h, and after the mature culture, the bacterial bran koji is obtained after ventilation and drying until the moisture content is 13-15%.
5. The method for improving the quality of Maotai-flavor liquor according to claim 1, wherein the rice hulls steamed in S1 have a steaming temperature of 100-105 ℃, a steam pressure of 0.7-0.9MPa, and a steaming time of 35-45min.
6. The method for improving the quality of the Maotai-flavor liquor according to claim 1, wherein a pit for fermentation in S5 is built by using barren rocks, and pit mud with the thickness of 10-15cm is covered on the pit wall.
7. The method for improving the quality of the Maotai-flavor liquor according to claim 1, wherein after the secondary cooking in S6, the fermented grains at the middle part and the upper part in the fermentation pool are steamed and then used as fermented grains to enter a fermentation process of mixing with the fermented grains next time, and the fermented grains at the bottom of the fermentation pool are steamed and then used as discarded fermented grains.
8. The method for improving the quality of Maotai-flavor liquor according to claim 1, wherein the old oak barrel in S7 is an oak barrel stored with wine and is used for 2-5 years.
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