CN115926919A - Method for producing Xiaoqu liquor by using buckeye seed starch liquid method - Google Patents
Method for producing Xiaoqu liquor by using buckeye seed starch liquid method Download PDFInfo
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- CN115926919A CN115926919A CN202211623161.7A CN202211623161A CN115926919A CN 115926919 A CN115926919 A CN 115926919A CN 202211623161 A CN202211623161 A CN 202211623161A CN 115926919 A CN115926919 A CN 115926919A
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- 241000157282 Aesculus Species 0.000 title claims abstract description 27
- 235000010181 horse chestnut Nutrition 0.000 title claims abstract description 27
- 229920002472 Starch Polymers 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000019698 starch Nutrition 0.000 title claims abstract description 21
- 239000008107 starch Substances 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 108091005508 Acid proteases Proteins 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000354 decomposition reaction Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 235000010855 food raising agent Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 238000013124 brewing process Methods 0.000 abstract description 3
- 239000000686 essence Substances 0.000 abstract description 3
- 210000000582 semen Anatomy 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000003467 diminishing effect Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- HLZKNKRTKFSKGZ-UHFFFAOYSA-N tetradecan-1-ol Chemical compound CCCCCCCCCCCCCCO HLZKNKRTKFSKGZ-UHFFFAOYSA-N 0.000 description 2
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 1
- 241000157280 Aesculus hippocastanum Species 0.000 description 1
- OMFXVFTZEKFJBZ-UHFFFAOYSA-N Corticosterone Natural products O=C1CCC2(C)C3C(O)CC(C)(C(CC4)C(=O)CO)C4C3CCC2=C1 OMFXVFTZEKFJBZ-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241001143502 Hippocastanaceae Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- QNHQEUFMIKRNTB-UHFFFAOYSA-N aesculetin Natural products C1CC(=O)OC2=C1C=C(O)C(O)=C2 QNHQEUFMIKRNTB-UHFFFAOYSA-N 0.000 description 1
- GUAFOGOEJLSQBT-UHFFFAOYSA-N aesculetin dimethyl ether Natural products C1=CC(=O)OC2=C1C=C(OC)C(OC)=C2 GUAFOGOEJLSQBT-UHFFFAOYSA-N 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- OMFXVFTZEKFJBZ-HJTSIMOOSA-N corticosterone Chemical compound O=C1CC[C@]2(C)[C@H]3[C@@H](O)C[C@](C)([C@H](CC4)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 OMFXVFTZEKFJBZ-HJTSIMOOSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- ILEDWLMCKZNDJK-UHFFFAOYSA-N esculetin Chemical compound C1=CC(=O)OC2=C1C=C(O)C(O)=C2 ILEDWLMCKZNDJK-UHFFFAOYSA-N 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940043348 myristyl alcohol Drugs 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
The invention relates to the technical field of liquor preparation methods, and discloses a method for producing Xiaoqu liquor by using buckeye starch in a liquid state, which comprises the following steps: 1) Crushing the buckeye seed raw material; 2) Pasting and saccharifying semen aesculi powder; 3) Decomposing protein in the raw material; 4) Filtering raw material residues; 5) Adding yeast as a leaven, and maintaining a proper temperature for fermentation; 6) Filtering the residue; 7) And cellaring the distilled liquor. The method provided by the invention has the advantages that the buckeye seeds are used as main raw materials, the yeast-free fermentation process is combined, high-quality white spirit with high purity can be produced, the taste of the white spirit is more cool, the used raw materials contain starch and medicinal components, various essences and additives are not required to be added, the effect of improving the safety and health of the medicinal white spirit is achieved, residues such as filter residues in the white spirit brewing process can be effectively utilized by the added saccharifying enzyme and acid protease, the utilization rate of white spirit raw materials is improved, the added value of the raw materials is increased, and the waste of the raw materials is reduced.
Description
Technical Field
The invention relates to the technical field of liquor preparation methods, in particular to a method for producing Xiaoqu liquor by using buckeye starch in a liquid state.
Background
White spirit is a traditional Chinese fermented drink, has rich cultural connotation and a long history, and is called world six distilled spirits together with gold spirit, rum, whisky, brandy and Russian.
The raw materials for brewing the white spirit are generally grain raw materials with high starch content, such as sorghum, corn, wheat, glutinous rice, sweet potato and the like. In addition to these cereals, there are many types of plant materials for brewing wine, and different types of wine have different flavors and tastes. With the increasing living standard of people, the requirements of people on white spirit are increasing day by day, and the alcohol content and the taste are required, and the nutritional or medicinal value is also required.
Some medicinal plants are generally low in starch content and cannot be directly used for producing white spirit. Usually, the sugar-containing plants are mixed with medicinal plants to carry out white spirit fermentation, or medicinal plant extracts are compounded in the process of blending finished wine. These methods are complicated in process, and the blended wine may contain essence or additives, which affects the quality and efficacy of the wine. Buckeye seeds are seeds of Aesculus hippocastanum of Aesculus hippocastanaceae, have high starch content, can be directly used for producing white spirit, and have rich nutritional value, 31.8 percent of fatty oil, 36 percent of starch, 4.7 percent of fiber and 1.1 percent of crude protein. The composition is rich in active ingredients such as myristyl alcohol C, esculent element, protoesculent element, 16-deoxymyristyl alcohol C, esculetin and the like, has the effects of diminishing inflammation and diminishing swelling, can effectively promote corticosterone, effectively inhibits the secretion of gastric acid, can soothe liver and stomach, and has a certain effect of protecting intestines and stomach.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides a method for producing Xiaoqu liquor by using a buckeye starch liquid state method, which can combine the taste of the conventional liquor and the medicinal value of buckeye, and has the effect of benefiting physical and mental health after being drunk for a long time in a proper amount.
The technical problem of the invention is solved by the following technical scheme:
a method for producing Xiaoqu liquor by using buckeye seed starch liquid method comprises the following steps:
1) Crushing the buckeye seed raw material;
2) Pasting and saccharifying semen aesculi powder;
3) Decomposition of proteins in the raw material;
4) Filtering the raw material residues;
5) Adding yeast as a leaven, and maintaining a proper temperature for fermentation;
6) Filtering the residue;
7) And cellaring the distilled liquor.
Further, the step 2) pasting process comprises the following steps: heating and boiling mineral water or purified water, adding citric acid to adjust the acidity and the starch concentration, controlling the pH value to be 4-6, then adding buckeye powder to boil (the material-liquid ratio is 1:2), and gelatinizing the raw materials for 5-6 h.
Further, the saccharification process in the step 2) comprises the following steps: after pasting, the temperature is reduced to be not more than 60 ℃, saccharifying enzyme is added, the temperature is maintained at 60 ℃, and the saccharifying time is 2 hours.
Further, the sugar content is controlled to be 1.06-1.08Brix by stirring once every 15-20min during saccharification.
Further, the protein decomposition process in the step 3) is as follows: cooling to 50 ℃ after saccharification, adding acid protease, and keeping the temperature for 6 hours, wherein the stirring is carried out once every 15-20 min.
Further, the using amount of the leavening agent yeast in the step 5) is 2.5-3.5% of the mass of the filtrate, the fermentation temperature is 25-35 ℃, and the fermentation time is 7d.
Compared with the prior art, the invention has at least the following advantages:
(1) The raw materials used in the invention contain starch and medicinal components, and various essences and additives are not required to be added, so that the effect of improving the safety and health of medicinal white spirit is achieved.
(2) The invention adopts yeast without yeast as the strain for fermentation, can avoid other microorganisms from participating in fermentation, thereby generating harmful substances, reducing the bad smell and improving the conversion rate and the purity of the white spirit.
(3) The Chinese liquor with high quality and high purity can be produced by using the Chinese buckeye seed as the raw material and combining the yeast-free fermentation process, and the Chinese liquor is cleaner in taste.
(4) The added saccharifying enzyme and acid protease can effectively utilize residues such as filter residue and the like in the liquor brewing process, so that the utilization rate of liquor raw materials is improved, the additional value of the raw materials is increased, and the waste of the raw materials is reduced.
(5) The invention provides a brand-new brewing process of medicinal plant liquid state fermented white spirit, and fills the blank of the variety and the process of the white spirit.
Detailed Description
The present invention is described in detail below for the purpose of better understanding technical solutions of the present invention by those skilled in the art, and the description of the present invention is only exemplary and explanatory and should not be construed as limiting the scope of the present invention in any way.
Example 1
(1) Preparing 5kg of buckeye for brewing wine;
(2) Crushing Chinese buckeye seeds, and sieving with a 20-mesh sieve to obtain Chinese buckeye powder;
(3) Boiling mineral water or purified water, adding citric acid to adjust acidity and starch concentration, controlling pH to 4-6, adding semen Aesculi powder, decocting (material-liquid ratio 1:2), and gelatinizing for 5-6 hr.
(4) After the gelatinization is finished, the temperature is reduced to be not more than 60 ℃, and then saccharifying enzyme is added, and the temperature is maintained at 60 ℃ for saccharification. The saccharification time is about 2h, and the sugar degree is controlled to be about 1.06-1.08Brix by stirring once every 15-20min during the saccharification time.
(5) Cooling to 50 deg.C after saccharification, adding acid protease, and keeping the temperature for 6h while stirring once every 15-20 min.
(6) Filtering the above feed liquid, transferring filtrate to a fermentation tank, cooling the filtrate to below 30 deg.C, adding fermenting agent for fermentation (the amount of fermenting agent is 2.5-3.5% of the filtrate, and the fermenting agent is purchased from Angel yeast), sealing the fermentation tank during fermentation, and controlling the fermentation environment to be anaerobic environment, the fermentation temperature to be about 25-35 deg.C, and the fermentation time to be about 7d.
(7) After the fermentation is finished, transferring the fermented mash after the fermentation into a distillation device for distillation.
(8) Collecting the liquor according to the sequence of liquor flow (first liquor, middle liquor and tail liquor), storing for more than one year to obtain base liquor, adding pure water into the base liquor, blending to obtain finished liquor, and further storing the finished liquor for more than one year to obtain liquid state fermentation Chinese buckeye liquor.
And (3) performance testing:
the prepared plant wine is subjected to sensory evaluation according to an international organization for wine and spirit (AOAC) standard method, 20 professional wine evaluators are used as judges, blind evaluation is adopted, full score is 100, appearance is 30, aroma is 30 and taste is 40, one lowest score is removed during statistics, one highest score is removed, and the final average score is obtained.
The result was 28 points in appearance, 27 points in fragrance, and 38 points in flavor.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (6)
1. A method for producing Xiaoqu liquor by using buckeye starch liquid method is characterized by comprising the following steps:
1) Crushing the buckeye seed raw material;
2) Performing gelatinization and saccharification on buckeye seed powder;
3) Decomposition of proteins in the raw material;
4) Filtering the raw material residues;
5) Adding yeast as a leaven, and maintaining a proper temperature for fermentation;
6) Filtering the residue;
7) The distilled spirit is cellared.
2. A method for producing Xiaoqu liquor by using an buckeye starch liquid method according to claim 1, characterized in that the gelatinization process in the step 2) is as follows: heating and boiling mineral water or purified water, adding citric acid to adjust the acidity and the starch concentration, controlling the pH value to be 4-6, then adding buckeye powder to boil (the material-liquid ratio is 1:2), and gelatinizing the raw materials for 5-6 h.
3. The method for producing Xiaoqu liquor by using a buckeye starch liquid method according to claim 2, wherein the saccharification process in the step 2) is as follows: after pasting, the temperature is reduced to be not more than 60 ℃, saccharifying enzyme is added, the temperature is maintained at 60 ℃, and the saccharifying time is 2 hours.
4. A method for producing Xiaoqu liquor by a liquid state method of buckeye starch according to claim 3, characterized in that stirring is carried out once every 15-20min during saccharification, and the sugar degree is controlled to be 1.06-1.08 Brix.
5. A method for producing Xiaoqu liquor by using an buckeye starch liquid method according to claim 1, wherein the decomposition process of the protein in the step 3) is as follows: cooling to 50 ℃ after saccharification, adding acid protease, and keeping the temperature for 6 hours, wherein the stirring is carried out once every 15-20 min.
6. A method for producing Xiaoqu liquor by using a buckeye starch liquid method according to claim 1, which is characterized in that: and 5) the using amount of the leavening agent yeast is 2.5-3.5% of the mass of the filtrate, the fermentation temperature is 25-35 ℃, and the fermentation time is 7d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211623161.7A CN115926919A (en) | 2022-12-16 | 2022-12-16 | Method for producing Xiaoqu liquor by using buckeye seed starch liquid method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211623161.7A CN115926919A (en) | 2022-12-16 | 2022-12-16 | Method for producing Xiaoqu liquor by using buckeye seed starch liquid method |
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| CN115926919A true CN115926919A (en) | 2023-04-07 |
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| CN202211623161.7A Pending CN115926919A (en) | 2022-12-16 | 2022-12-16 | Method for producing Xiaoqu liquor by using buckeye seed starch liquid method |
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