CN115558568A

CN115558568A - Bamboo-flavor strong-flavor liquor and preparation method thereof

Info

Publication number: CN115558568A
Application number: CN202211273725.9A
Authority: CN
Inventors: 韦杰; 宋层业; 宋承诚; 朕祖贵; 廖志力; 宋婷; 程小玲; 蒲正林
Original assignee: Sichuan Yibin Zhuhai Winery Co ltd
Current assignee: Sichuan Yibin Zhuhai Winery Co ltd
Priority date: 2022-10-18
Filing date: 2022-10-18
Publication date: 2023-01-03

Abstract

The invention discloses bamboo-fragrance strong-flavor liquor and a preparation method thereof, and belongs to the technical field of liquor making. The paint comprises the following components in parts by weight: 20-40 parts of sorghum, 20-40 parts of rice, 10-30 parts of glutinous rice, 10-30 parts of wheat, 5-20 parts of corn and 1-10 parts of yellow bamboo leaves. The ratio of the mother grains to the mixed grains is reduced to 4-5, and the grain ratio is mainly increased, so that the white spirit obtained by the method has less irritation and the alcohol thickness and fullness of the spirit body are increased. Through the fermentation of different properties of the high-temperature Daqu and the medium-temperature Daqu, the culture and expansion of saccharomycetes are facilitated, the activity is enhanced, the saccharification and fermentation are facilitated thoroughly, and more acidic substances and high-boiling-point substances are generated to increase the thickness and the depression degree of the wine body. In the fermentation of the cellar, the fermentation time is controlled within 80-100 days, the fermentation time is prolonged, sour substances, pyrazine substances and other trace flavor substances can be added to the white spirit, and more flavor substances are extracted and fused, so that the spirit body becomes fuller.

Description

Bamboo-flavor strong-flavor liquor and preparation method thereof

Technical Field

The invention relates to the technical field of wine brewing, and particularly relates to bamboo-fragrance strong-flavor liquor and a preparation method thereof.

Background

The white spirit is distilled spirit which is prepared by a special brewing process in China and is prepared by preparing fermented grains from starch or sugar raw materials or distilling the fermented grains after fermentation. The white spirit is colorless (or yellowish) and transparent, has pure fragrance, sweet and clean taste and high alcohol content, and has compound fragrance with esters as main component after being stored and aged. Taking yeast and yeast as saccharification leaven, using starchiness (saccharine) raw material, and making various wines through steaming, saccharifying, fermenting, distilling, ageing and blending.

Due to the difference of factors such as the environment, raw materials, starter propagation, fermentation process, blending technology and the like in various regions, the Luzhou-flavor liquor is subdivided into two genres: namely a 'strong' Sichuan style pie in Sichuan and a 'light and thick' Jianghuai pie in Sulu Yuanhui. With the pursuit of people for fresh and elegant life, the strong aromatic white spirit pursues 'delicate pit aroma, mellow, full, soft, refreshing, sweet, comfortable and mellow wine body and mellow and smooth in mouth'. The strong aromatic Chinese spirits are generally brewed by grains such as rice, sorghum and the like, for example, the strong aromatic Chinese spirits disclosed in the publication No. CN105907514A are prepared by 80-90 parts of rice, 18-20 parts of sorghum, 5-7 parts of corn, 14-16 parts of rice husk, 10-12 parts of glutinous rice and 1-3 parts of apple. Publication number CN109082350a discloses a strong aromatic Chinese spirit, which comprises: 35-42 parts of sorghum, 30-40 parts of rice, 15-22 parts of corn, 5-14 parts of polished round-grained rice, 22-35 parts of rice hull, 4-9 parts of glutinous rice, 1-3 parts of green plum and 1-3 parts of apple. According to the technical scheme, the content of acidic substances in the raw materials can be increased through the apples and the green plums, so that the fermentation speed is increased, the utilization rate of the raw materials is increased, and the taste of the white spirit is greatly improved. The prior art adopts conventional raw materials, enhances the acidity and reduces the pH value by adding apples and/or green plums, thereby improving the activity of enzyme and achieving the aim of promoting fermentation, and the technical problem to be solved is the waste of raw materials. The publication No. CN108004077A discloses a strong aromatic Chinese spirit, which comprises 18 parts of sorghum, 11 parts of rice, 9 parts of glutinous rice, 8 parts of wheat and 4 parts of corn. The brewing method fully reflects the precise proportion of grain feeding proportion, fermentation days, kiln entering temperature, fermented grain discharging temperature, kiln discharging moisture, acidity and the like, and achieves the improvement of the green new brewing process. The technical scheme only improves the brewing process through conventional raw materials and specific process parameters, but does not solve the problems of faint scent of the strong aromatic Chinese spirits and soft taste.

The bamboo root water is water of bamboo root, and can be purified into bamboo root vigor water. The bamboo root water contains rich trace elements of selenium and silicon, has strong and tough inoxidizability, can remove cell free radicals, and can activate human bodies. And the bamboo root water is micromolecular water and can be quickly absorbed. The bamboo root water also has the faint scent and refreshing of bamboo, and is better in taste. At present, bamboo root water or bamboo flavor products are adopted in many technologies, for example, a preparation method of furfural-free high-flavone bamboo flavor type white spirit disclosed in publication No. CN109825402A is characterized in that fresh bamboo materials are crushed into particles, then the particles are uniformly mixed with grains according to the mass ratio of 4:6 to obtain a mixture of the bamboo materials and the grains, the mixture is steamed for 1 hour, the grains are taken out of the steamer and weighed, 75 ℃ bamboo root water is added into the mixture of the bamboo materials and the grains according to the mass ratio of 1:1 by the weighed water, the mixture is spread and cooled, medium temperature Daqu made of wheat is added to be used as a fermentation aroma generating agent, the mixture is placed in a cellar for sealed fermentation at the temperature of below 27 ℃, the fermentation period is 80-90 days, the cellar is taken out for distillation, the liquor is picked in sections, and is stored in the cellar. The technical scheme mainly comprises the steps of crushing fresh bamboo materials, fermenting, utilizing the fresh main materials, and fermenting slowly by adopting simple yeast (distiller's yeast), wherein the bamboo materials can also produce ethanol by fermentation, so that the taste of the whole grain white spirit is influenced.

Disclosure of Invention

In order to solve the problems, the invention provides the bamboo-fragrance strong-flavor liquor, which is brewed by various grains and can be prepared into the liquor with mellow, full, fine and fragrant mouthfeel by specific grain proportion, fermentation temperature, fermentation process and application of bamboo root water.

The invention also discloses a preparation method of the bamboo-fragrance strong-flavor liquor.

In order to achieve the purpose, the invention is realized by the following technical scheme:

the bamboo-fragrance strong-flavor liquor comprises the following components in parts by weight: 20-40 parts of sorghum, 20-40 parts of rice, 10-30 parts of glutinous rice, 10-30 parts of wheat, 5-20 parts of corn and 1-10 parts of yellow bamboo leaves.

Further, the bamboo-fragrance strong-flavor liquor comprises the following components in parts by weight: 30-40 parts of sorghum, 20-30 parts of rice, 10-20 parts of glutinous rice, 10-20 parts of wheat, 5-15 parts of corn and 5-10 parts of lophatherum gracile.

Further, the bamboo-fragrance strong-flavor liquor comprises the following components in parts by weight: 35-38 parts of sorghum, 22-26 parts of rice, 15-19 parts of glutinous rice, 12-15 parts of wheat, 6-9 parts of corn and 6-8 parts of yellow bamboo leaves.

The invention relates to a preparation method of bamboo-fragrance strong-flavor liquor, which comprises the following steps:

(1) Moistening: cleaning and shearing yellow bamboo leaves, respectively crushing and mixing the raw materials of sorghum, rice, sticky rice, wheat, corn and yellow bamboo leaves according to the parts by weight, adding the mother grains, uniformly mixing, and brewing;

(2) Rice husk steaming: putting the rice hulls in a wine steamer, steaming thoroughly, taking out of the steamer, spreading out, and cooling to obtain cooked cold rice hulls;

(3) And (3) cooking: mixing and distilling the grain brewed in the step (1) and the cooked cold rice hull in the step (2), and steaming the grain to obtain grain stillage;

(4) Fermentation of the fermented grains: adding high temperature bamboo root water into the grain tank, piling up the steamed grains to absorb water for 5-15Min, spreading on a cooling bed, cooling to 19-21 deg.C, adding high temperature Daqu, mixing, stirring, and fermenting to obtain mother fermented grains;

(5) Fermenting in a pit: spreading the fermented grains for cooling, adding high-temperature Daqu into the fermented grains, and fermenting in a cellar to obtain fermented grains;

(6) And (3) distillation: and (3) adding the fermented grains into the mother grains according to the steps (1) to (3), uniformly mixing, moistening, mixing the moistened fermented grains with cooked cold rice hulls, and distilling to obtain the bamboo-flavor strong-flavor liquor.

Further, the ratio of the mixed grain to the mother grains in the step (1) is 1: (4-5). Preferably, the ratio of the grains to the mother grains is 1: (4-4.2).

Further, the time for mixing and moistening the mixed grain and the mother grains in the step (1) is 0.5-2 hours.

Furthermore, the adding proportion of the cooked cold rice hulls in the step (3) is 20-30% of the weight of the grain.

Further, in the step (3), after the steam is steamed for 40-45min, the distillation time is calculated, the boiling is carried out with small fire in the early stage of distillation, the distillation is carried out with large fire in the later stage, the acid is flushed by boiling to remove the tail, and the cooked grains have no core inside and are not adhered to the outside.

Further, the temperature of the high-temperature bamboo root water added in the step (4) is above 90 ℃, and the adding amount of the high-temperature bamboo root water is 0.8-1 time of the weight of the grain grains.

Further, the addition amount of the high-temperature Daqu in the step (4) is 10-15% of the weight of the grains, the fermentation temperature is 40-45 ℃, and the fermentation time is 7-10 days.

Further, in the step (5), the adding amount of the medium-high temperature Daqu is 10-20% of the weight of the grains, the fermentation time is 80-100 days, and the fermentation temperature is 30-35 ℃.

The bamboo-flavor strong-flavor liquor and the preparation method thereof have the beneficial effects that:

(1) Compared with the traditional production process of strong aromatic flavor, the ratio of the mother lees to the mixed grains is reduced from 4.5-5 to 4.2, the proportion of the grains is increased, the stimulation of the white spirit obtained by the invention is reduced, and the alcohol thickness and the fullness of the spirit body are increased.

(2) Compared with the traditional strong aromatic production process, the method has the advantages that the high-temperature yeast is used as the saccharifying leaven for the first time to be piled and fermented with the mother fermented grains for 7 days, the number of microorganisms in the mother fermented grains is mainly increased, the number of yeasts is increased, the saccharifying and the adsorption of the microorganisms in air, places and natural environments are facilitated, and the method helps to generate high-boiling-point substances, pyrazine substances and aromatic flavor substances in a cellar at the later stage. The fermented grains are mixed with high temperature Daqu and fed into a mud cellar for second saccharification and fermentation, so that the high temperature fermentation can be accelerated, the fermentation temperature can be prolonged, ferulic acid can be formed at high temperature, and 4-ethyl guaiacol is generated by the action of microorganisms, so that the wine has elegant sauce taste and has the characteristics of thickness, fullness and fineness.

(3) In the preparation method, the fermentation temperature of the fermented grains is controlled to be 19-21 ℃, the fermentation in the cellar is controlled to be 30-35 ℃, the cultivation and the expansion of yeast are facilitated, the activity is enhanced, the saccharification and the fermentation are facilitated to be thorough, and the thickness and the depression degree of the wine body are increased. Fermenting at a lower temperature, further reducing the generation of ethyl carbamate, improving the safety of the product, and prolonging the shelf life of the white spirit (less ethyl carbamate is generated in a certain time). In the fermentation of the cellar, the fermentation time is controlled to be 80-100 days, the fermentation time is prolonged, sour substances, pyrazine substances and other trace flavor substances can be added into the white spirit, more flavor substances are extracted and fused, and the spirit body becomes plump.

(4) The yellow bamboo leaves are added, the bamboo root water is adopted for fermentation, the bamboo root water contains rich calcium, magnesium and other trace elements, has important effects on body health, is also an indispensable element for disease protection, and is alkalescent, so that the wine is a further embodiment of the aftertaste of the wine. The yellow bamboo leaves contain bamboo leaf flavone, polysaccharide and amino acid, and are fermented together with grains, so that the ethyl carbamate with gene carcinogenesis effect generated in the fermentation can be effectively inhibited, and the qualification rate and the safety of wine products are improved. Meanwhile, the yellow bamboo leaves contain aromatic alcohol, and the white spirit has bamboo fragrance after fermentation.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.

FIG. 1 is a graph showing the results of comparing the present invention with the existing products of the company.

Detailed Description

In order to make the technical solutions of the present invention better understood, the technical solutions of the present invention will be clearly and completely described below with reference to the embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The preparation method of the medium-high temperature Daqu comprises the following steps:

adding first hot water into soft wheat, the adding amount of the first hot water is 3-5% of the weight of the wheat, moistening the materials with hot water for 2-4 hours, crushing 4-6 petals (the wheat is not rotten), adding second hot water, the adding amount of the second hot water is 35-36% of the weight of the wheat, mixing and treading the mixture with hot water, fermenting the mixture in a room for 30-40 days, and controlling the fermentation temperature to be 59-62 ℃ to obtain pre-fermented Daqu; storing the pre-fermented yeast for 3-4 months to obtain medium-high temperature yeast.

The preparation method of the high-temperature Daqu comprises the following steps:

adding first hot water into soft wheat, the adding amount of the first hot water is 3-5% of the weight of the wheat, moistening the materials with hot water for 3-5 hours, crushing to-4 pieces, adding 36-38% of hot water and 5-10% of medium-high temperature Daqu as mother strains, mixing, treading for molding, fermenting in a room for 35-40 days at the fermentation temperature of 68-70 ℃, and taking out of the room and storing for 4-6 months to obtain the high-temperature Daqu.

Wherein, in the preparation method of the medium-high temperature Daqu and the high temperature Daqu, hot water is adopted at 60-70 ℃.

Example 1

A preparation method of bamboo-flavor strong-flavor liquor comprises the following steps:

(1) Moistening: respectively crushing and mixing raw materials of sorghum, rice, sticky rice, wheat, corn and yellow bamboo leaves according to the parts by weight, adding the mother grains, uniformly mixing, brewing, wherein the ratio of the grains to the mixed grains to the mother grains is 1:4, moistening and brewing for 1h;

(2) Rice husk steaming: putting the rice hulls in a wine steamer, steaming thoroughly by adopting steam, starting calculation after the steam (commonly called steaming) is emitted from the tops of the rice hulls, and steaming for 35-40min, wherein the steaming time of the rice hulls in the embodiment is not required to be accurate and only can be within the range; taking out of the rice steamer, spreading out, cooling and cooling to obtain cooked and cold rice hulls;

(3) And (3) cooking: mixing and distilling the grain brewed in the step (1) and the cooked cold rice hulls in the step (2) according to a proportion, wherein the adding proportion of the cooked cold rice hulls is 20% of the weight of the grain, and uniformly stirring the mixture twice as much as possible; and after the distillation is carried out for 40-45min by using the upper steam, starting to calculate the cooking time, cooking with small fire in the early stage of the distillation, distilling with big fire in the later stage, and flushing acid to remove the tail after boiling, wherein the cooked food is subject to no core generation inside and no sticking outside. The distilled grain is well cooked to obtain grain lees;

(4) Fermentation of fermented grains: adding high-temperature bamboo root water into the grain tank, wherein the adding amount of the high-temperature bamboo root water is 80% of the weight of the grain, the temperature of the high-temperature bamboo root water is above 95 ℃, piling and soaking the grain for 5min, spreading on a cooling bed, cooling to 19-21 ℃, adding high-temperature Daqu, mixing and uniformly stirring, the adding amount of the high-temperature Daqu is 10% of the weight of the grain, the fermentation temperature is 45 ℃, and the fermentation time is 7 days, and fermenting to obtain mother fermented grains;

(5) Fermenting in a pit: spreading and cooling the fermented grains to 18-20 deg.C, adding medium-high temperature Daqu into the fermented grains, wherein the adding amount of the medium-high temperature Daqu is 10% of the weight of the grains, fermenting in a mud cellar for 80-100 days, and controlling the top temperature of fermentation at 30 deg.C to obtain fermented grains;

And (5) repeating the steps (4), (5) and (6) on the distilled white spirit cooked grains, and repeatedly and circularly brewing.

It is further noted that, in the step (1), the grain crushing standard is as follows: pulverizing jowar, rice, oryza Glutinosa, and semen Tritici Aestivi into two or four pieces; the corn is crushed into six petals, and fine powder of mixed grain powder which passes through a 20-mesh sieve after five grains are crushed cannot exceed 20 percent;

it should be further noted that, in the step (1), the mother grains refer to fermented grains from which wine is not taken after the last fermentation in the last year. The fermented grains of the Maotai-flavor white spirit can be partially reserved and can not be used for taking the wine again, and can be used for fermentation in the second production period, and the mother grains are common knowledge of the technical personnel in the field.

Example 2

A preparation method of bamboo-fragrance strong-flavor liquor comprises the following steps:

(1) Moistening: respectively crushing and mixing raw materials of sorghum, rice, sticky rice, wheat, corn and yellow bamboo leaves according to the parts by weight, adding the mother grains, uniformly mixing, brewing, wherein the ratio of the grains, the mixed grains and the mother grains is 1:5, moistening and brewing for 2 hours;

(3) And (3) cooking: mixing and distilling the grain brewed in the step (1) and the cooked cold rice hulls in the step (2) according to a proportion, wherein the adding proportion of the cooked cold rice hulls is 30% of the weight of the grain, and uniformly stirring the mixture twice as much as possible; and after the distillation is carried out for 40-45min by using the upper steam, the calculation of the cooking time is started, the cooking is carried out by using small fire before the distillation, the distillation is carried out by using large fire at the later stage, the tail is removed by acid washing after the distillation is carried out, and the cooked grains are subject to no core generation inside and no sticking outside. The distilled grain is well cooked to obtain grain lees;

(4) Fermentation of the fermented grains: adding high-temperature bamboo root water into the grain tank, wherein the adding amount of the high-temperature bamboo root water is 100% of the weight of the grain, the temperature of the high-temperature bamboo root water is above 95 ℃, piling and soaking the grain for 15min, spreading on a cooling bed, cooling to 19-21 ℃, adding high-temperature Daqu, mixing and stirring uniformly, the adding amount of the high-temperature Daqu is 15% of the weight of the grain, the fermentation temperature is 40 ℃, and the fermentation time is 10 days, and fermenting to obtain mother fermented grains;

(5) Fermenting in a pit: spreading and cooling the fermented grains to 18-20 ℃, adding medium-high temperature Daqu into the fermented grains, wherein the adding amount of the medium-high temperature Daqu is 20% of the weight of the grains, putting the fermented grains into a mud cellar for fermentation for 80-100 days, and controlling the top temperature of the fermentation temperature to be 35 ℃ to obtain fermented grains;

(6) And (3) distillation: and (4) adding the fermented grains into the mother grains according to the steps (1) to (3), uniformly mixing, moistening, mixing the fermented grains after moistening with the cooked cold rice hulls, and distilling to obtain the bamboo-flavor strong aromatic Chinese spirit.

Example 3

(1) Moistening: respectively crushing and mixing raw materials of sorghum, rice, sticky rice, wheat, corn and yellow bamboo leaves according to the parts by weight, adding the mother grains, uniformly mixing, brewing, wherein the ratio of the grains, the mixed grains and the mother grains is 1:4.5, the moistening and brewing time is 1h;

(2) Rice husk steaming: putting the rice hulls into a wine steamer, steaming thoroughly by adopting steam, starting calculation after the steam (commonly called steam) is emitted from the tops of the rice hulls, and steaming for 35-40 min; taking out of the rice steamer, spreading out, cooling and cooling to obtain cooked and cold rice hulls;

(3) And (3) cooking: mixing and distilling the grain brewed in the step (1) and the cooked cold rice hulls in the step (2) according to a proportion, wherein the adding proportion of the cooked cold rice hulls is 23 percent of the weight of the grain, and uniformly stirring the mixture twice as much as possible; and after the distillation is carried out for 40-45min by using the upper steam, the calculation of the cooking time is started, the cooking is carried out by using small fire before the distillation, the distillation is carried out by using large fire at the later stage, the tail is removed by acid washing after the distillation is carried out, and the cooked grains are subject to no core generation inside and no sticking outside. The distilled grain is well cooked to obtain grain lees;

(4) Fermentation of the fermented grains: adding high-temperature bamboo root water into the grain tank, wherein the adding amount of the high-temperature bamboo root water is 90% of the weight of the grain, the temperature of the high-temperature bamboo root water is more than 95 ℃, piling and covering the grain for 10min, spreading on a cooling bed, cooling to 19-21 ℃, adding high-temperature Daqu, mixing and stirring uniformly, the adding amount of the high-temperature Daqu is 12% of the weight of the grain, the fermentation temperature is 40 ℃, and the fermentation time is 10 days, and fermenting to obtain mother fermented grains;

(5) Fermenting in a pit: spreading and cooling the fermented grains to 18-20 deg.C, adding medium-high temperature Daqu into the fermented grains, wherein the adding amount of the medium-high temperature Daqu is 15% of the weight of the grains, fermenting in a mud cellar for 80-100 days, and controlling the top temperature of fermentation at 32 deg.C to obtain fermented grains;

Example 4

(1) Moistening: respectively crushing and mixing raw materials of sorghum, rice, sticky rice, wheat, corn and yellow bamboo leaves according to the parts by weight, adding the mother grains, uniformly mixing, brewing, wherein the ratio of the grains, the mixed grains and the mother grains is 1:4.2, the moistening and brewing time is 1 hour;

(3) And (3) cooking: mixing and distilling the grain brewed in the step (1) and the cooked cold rice hulls in the step (2) according to a proportion, wherein the adding proportion of the cooked cold rice hulls is 27 percent of the weight of the grain, and uniformly stirring the mixture twice as much as possible; and after the distillation is carried out for 40-45min by using the upper steam, the calculation of the cooking time is started, the cooking is carried out by using small fire before the distillation, the distillation is carried out by using large fire at the later stage, the tail is removed by acid washing after the distillation is carried out, and the cooked grains are subject to no core generation inside and no sticking outside. The distilled grain is well cooked to obtain grain lees;

(4) Fermentation of the fermented grains: adding high-temperature bamboo root water into the grain tank, wherein the adding amount of the high-temperature bamboo root water is 100% of the weight of the grain, the temperature of the high-temperature bamboo root water is above 95 ℃, piling and soaking the grain for 10min, spreading on a cooling bed, cooling to 19-21 ℃, adding high-temperature Daqu, mixing and stirring uniformly, the adding amount of the high-temperature Daqu is 15% of the weight of the grain, the fermentation temperature is 42 ℃, and the fermentation time is 7 days, and fermenting to obtain mother fermented grains;

(5) Fermenting in a pit: spreading and cooling the fermented grains to 18-20 deg.C, adding medium-high temperature Daqu in an amount of 18% of the grain weight, fermenting in a mud cellar for 80-100 days, and controlling the top temperature at 32 deg.C to obtain fermented grains;

Example 5

(1) Moistening: respectively crushing and mixing the raw materials of sorghum, rice, sticky rice, wheat and corn according to the weight parts, then adding the mother grains, uniformly mixing, brewing, wherein the ratio of the grains to the mixed grains to the mother grains is 1:4.1, the moistening and brewing time is 1h;

(3) And (3) cooking: mixing and distilling the grain brewed in the step (1) and the cooked cold rice hulls in the step (2) according to a proportion, wherein the adding proportion of the cooked cold rice hulls is 25 percent of the weight of the grain, and uniformly stirring the mixture twice as much as possible; and after the distillation is carried out for 40-45min by using the upper steam, the calculation of the cooking time is started, the cooking is carried out by using small fire before the distillation, the distillation is carried out by using large fire at the later stage, the tail is removed by acid washing after the distillation is carried out, and the cooked grains are subject to no core generation inside and no sticking outside. The distilled grain is well cooked to obtain grain lees;

(4) Fermentation of the fermented grains: adding high-temperature bamboo root water into the grain tank, wherein the adding amount of the high-temperature bamboo root water is 90% of the weight of the grain, the temperature of the high-temperature bamboo root water is more than 95 ℃, piling and covering the grain for 10min, spreading on a cooling bed, cooling to 19-21 ℃, adding high-temperature Daqu, mixing and stirring uniformly, the adding amount of the high-temperature Daqu is 15% of the weight of the grain, the fermentation temperature is 42 ℃, and the fermentation time is 7 days, and fermenting to obtain mother fermented grains;

(5) Fermenting in a pit: spreading and cooling the fermented grains to 18-20 ℃, adding medium-high temperature Daqu into the fermented grains, wherein the adding amount of the medium-high temperature Daqu is 16% of the weight of the grains, putting the fermented grains into a mud cellar for fermentation for 80-100 days, and controlling the top temperature of the fermentation temperature to be 35 ℃ to obtain fermented grains;

Example 6

The bamboo-fragrance strong-flavor liquor comprises the following components in parts by weight: 20 parts of sorghum, 40 parts of rice, 30 parts of glutinous rice, 30 parts of wheat, 20 parts of corn and 5 parts of yellow bamboo leaves. By using the preparation method of example 5, the bamboo-flavored strong-flavor liquor was obtained.

Example 7

The bamboo-fragrance strong-flavor liquor comprises the following components in parts by weight: 40 parts of sorghum, 30 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn and 1 part of lophatherum gracile. The preparation method of example 5 was used to obtain bamboo-flavored luzhou-flavor liquor.

Example 8

The bamboo-fragrance strong-flavor liquor comprises the following components in parts by weight: 30 parts of sorghum, 20 parts of rice, 20 parts of glutinous rice, 20 parts of wheat, 15 parts of corn and 6 parts of yellow bamboo leaves. By using the preparation method of example 5, the bamboo-flavored strong-flavor liquor was obtained.

Example 9

The bamboo-fragrance strong-flavor liquor comprises the following components in parts by weight: 35 parts of sorghum, 22 parts of rice, 15 parts of glutinous rice, 15 parts of wheat, 6 parts of corn and 8 parts of lophatherum gracile. The preparation method of example 5 was used to obtain bamboo-flavored luzhou-flavor liquor.

Example 10

The bamboo-fragrance strong-flavor liquor comprises the following components in parts by weight: 38 parts of sorghum, 26 parts of rice, 19 parts of glutinous rice, 12 parts of wheat, 9 parts of corn and 5 parts of yellow bamboo leaves. By using the preparation method of example 5, the bamboo-flavored strong-flavor liquor was obtained.

Example 11

The bamboo-fragrance strong-flavor liquor comprises the following components in parts by weight: 36 parts of sorghum, 24 parts of rice, 18 parts of glutinous rice, 14 parts of wheat, 8 parts of corn and 5 parts of lophatherum gracile. By using the preparation method of example 5, the bamboo-flavored strong-flavor liquor was obtained.

Sensory tests comparing the white spirits obtained in examples 6-11 with the 3 types of multi-grain strong aromatic white spirits on the market now obtain the results shown in table 1:

TABLE 1 sensory test results

As can be seen from Table 1, the white spirit obtained by the invention has faint scent, good taste, sweet aftertaste, no throat irritation and rich smell.

The results obtained by comparing the invention with the existing multi-grain strong aromatic Chinese spirits are shown in figure 1. As can be seen from FIG. 1, the fullness and the body thickness of the invention are both obviously improved.

Comparative example 1

The raw material composition of example 6 was used; the preparation was carried out in the same manner as in example 5, except that the water used for the fermentation was the usual water.

Comparative example 2

The raw material components of example 6 were used, except that the yellow bamboo leaves were not added to the components; the preparation method is the same as in example 5.

Comparative example 3

The raw material components of example 6 were used, except that the yellow bamboo leaves were not added to the components; the preparation method was the same as in example 5, except that the water used for the fermentation was common water.

The white spirit obtained in example 6 and the white spirits obtained in comparative examples 1 to 3 were subjected to substance testing, and the obtained data are shown in table 2:

note: in the table, "- -" indicates that no compound was detected.

Of the substances in table 2, hexanal (green, leaf), cis-2-hexenal (green, aldehyde, fruit), neryl acetone (green, leaf, floral), and phenethyl alcohol (rose), which, combined, can provide the whole spirit with fragrance and leaf scent.

As can be seen from Table 2, the addition of the yellow bamboo leaves in example 6 and comparative example 1 has little effect on the content of several aromatic substances, and the bamboo root water has little effect on the content. In comparative examples 2 and 3, the content of aromatic substances was significantly reduced, and thus the fresh scent was weaker.

As can be seen from the above table, example 6, and comparative examples 1-3, huang Zhushe has a certain inhibitory effect on the total sugar of the wine body. The total sugar can make the taste of the live bamboo wine more sweet, but the content is not suitable to be too high. The total sugar content in the wine body is moderate, so that the wine body is sweet, and the body burden caused by excessive sugar is avoided.

As can be seen from the above Table 2, the ratio of ethyl acetate to ethyl lactate in example 6 is generally 1. While it can be seen from comparative example 3 that Huang Zhushe and bamboo root water have some effect on the content of ethyl lactate. In comparative examples 1 and 2, the content of ethyl lactate is higher, and as can be seen from the two sets of data in comparative examples 1 and 2, the influence of the yellow bamboo leaves on the content of ethyl lactate is larger than that of the bamboo root water. In the fen-flavor liquor, the astringent taste of the liquor can be caused by the over-high content of the ethyl lactate.

Determination of urethane content

The ethyl carbamate content was measured from the sterilized initial white spirit, canned for 1 month, 3 months, 6 months, 7 months, 8 months, 9 months, and 12 months, respectively, and the obtained results are shown in table 3:

content of urethane at different time periods (μ g/kg)

As can be seen from Table 3, the addition of bamboo root water and sasa leaf has an inhibitory effect on the formation of urethane during fermentation. And the yellow bamboo leaves are more effective in inhibiting the ethyl carbamate. And in 6-12 months, the amplification of the ethyl carbamate is small, and the ethyl carbamate tends to be stable in the later period. And after 12 months of storage, the level of urethane in example 6 remains at a low level. The yellow bamboo leaves contain bamboo leaf flavone, polysaccharide and amino acid, and are fermented together with grains, so that the ethyl carbamate with gene carcinogenesis effect generated in the fermentation can be effectively inhibited, and the qualification rate and the safety of wine products are improved.

Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the invention. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. It is explicitly and implicitly understood by one skilled in the art that the embodiments described herein may be combined with other embodiments.

Finally, it should be noted that: the embodiment of the present invention is disclosed only as a preferred embodiment of the present invention, which is only used for illustrating the technical solutions of the present invention and not for limiting the same; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art; the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. The bamboo-fragrance strong-flavor liquor is characterized in that: the paint comprises the following components in parts by weight: 20-40 parts of sorghum, 20-40 parts of rice, 10-30 parts of glutinous rice, 10-30 parts of wheat, 5-20 parts of corn and 1-10 parts of yellow bamboo leaves.

2. The bamboo-flavored Luzhou-flavor liquor as claimed in claim 1, which is characterized in that: the paint comprises the following components in parts by weight: 30-40 parts of sorghum, 20-30 parts of rice, 10-20 parts of glutinous rice, 10-20 parts of wheat, 5-15 parts of corn and 5-10 parts of lophatherum gracile.

3. The bamboo-flavored Luzhou-flavor liquor as claimed in claim 1, which is characterized in that: the paint comprises the following components in parts by weight: 35-38 parts of sorghum, 22-26 parts of rice, 15-19 parts of glutinous rice, 12-15 parts of wheat, 6-9 parts of corn and 6-8 parts of yellow bamboo leaves.

4. The preparation method of the bamboo-flavored Luzhou-flavor liquor according to any one of claims 1 to 3, which is characterized by comprising the following steps of: the method comprises the following steps:

(5) Fermenting in a pit: spreading the fermented grains for cooling, adding medium-high temperature Daqu, and fermenting in cellar to obtain fermented grains;

5. The preparation method of the bamboo-flavored Luzhou-flavor liquor as claimed in claim 4, wherein the preparation method comprises the following steps: in the step (1), the ratio of the mixed grain to the mother grains is 1: (4-5).

6. The preparation method of the bamboo-flavored Luzhou-flavor liquor according to claim 4, characterized by comprising the following steps: and (2) mixing and moistening the mixed grains and the mother grains in the step (1) for 0.5-2h.

7. The preparation method of the bamboo-flavored Luzhou-flavor liquor according to claim 4, characterized by comprising the following steps: in the step (3), the addition proportion of the cooked cold rice hulls is 20-30% of the weight of the grains.

8. The preparation method of the bamboo-flavored Luzhou-flavor liquor according to claim 4, characterized by comprising the following steps: and (3) after the distillation in the step (3) is carried out for 40-45min, the calculation of the cooking time is started, the cooking is carried out with small fire in the early stage of the distillation, the distillation is carried out with large fire in the later stage, the tail is removed by acid flushing in the boiling state, and the cooked grains are subject to no core generation inside and no sticking outside.

9. The preparation method of the bamboo-flavored Luzhou-flavor liquor according to claim 4, characterized by comprising the following steps: the temperature of the high-temperature bamboo root water added in the step (4) is more than 90 ℃, and the adding amount of the high-temperature bamboo root water is 0.8-1 time of the weight of the grain tank.

10. The preparation method of the bamboo-flavored Luzhou-flavor liquor according to claim 4, characterized by comprising the following steps: in the step (4), the addition amount of the high-temperature Daqu is 10-15% of the weight of the grains, the fermentation temperature is 40-45 ℃, and the fermentation time is 7-10 days.