CN1464044A - Process for producing liquor using sugar grass stalk - Google Patents
Process for producing liquor using sugar grass stalk Download PDFInfo
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- CN1464044A CN1464044A CN 02122291 CN02122291A CN1464044A CN 1464044 A CN1464044 A CN 1464044A CN 02122291 CN02122291 CN 02122291 CN 02122291 A CN02122291 A CN 02122291A CN 1464044 A CN1464044 A CN 1464044A
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- wine
- sweet sorghum
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- sorghum straws
- stalk
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Abstract
The spirit producing process with sweet kaoliang stalk includes the following steps: crushing sweet kaoliang stalk, mixing with rice husk in 5-20 wt% of the stalk and grain stillage in 5-20 wt% of the stalk, steaming; cooling the steamed material, mixing with saccharifying agent in 0.05-1.5 wt% of the stalk, fermenting agent in 005-2 wt% of the stalk and slurry, fermentation in tank; and distilling to obtain spirit. Producing spirit with sweet kaoliang stalk can save grains and the said process is suitable for large-scale industrial production.
Description
Technical Field
The invention relates to a method for producing white spirit by using sweet sorghum straws, in particular to a method for producing white spirit by using sweet sorghum straws by adopting a steaming and cooking method.
Background
China is a country with more people and less land and seriously lacking water and soil resources, the grain occupation amount of all people at the endof the 20 th century is always between 350-. Wine brewing is a traditional national industry in China, and is also a large wine consuming country in China, and a large proportion of grains are consumed for wine brewing every year, so that the contradiction between supply and demand of the grains is further aggravated.
The sweet sorghum is widely planted in China like common sorghum, has a long history, has strong adaptability and large yield, and is an ideal wine brewing raw material because the stems of the sweet sorghum are rich in sugar except for producing grains. The sweet sorghum straw is used for brewing wine, so that industrial grain can be reduced, the pressure of the demand of the grain in China is relieved, and the economic benefit is remarkable.
At present, some reports of brewing wine by using sweet sorghum straws exist, and the sweet sorghum straws are fermented by adopting sorghum straw liquid and are directly fermented by solid. However, most of the methods have complex processes and unstable quality, and are difficult to realize large-scale industrial production.
Disclosure of Invention
The invention aims to provide a method for producing white spirit by utilizing sweet sorghum straws on an industrial scale, which solves the problems of complex process and unstable quality in the existing method.
The invention provides a method for producing white spirit by using sweet sorghum straws, which comprises the following steps:
a) pulverizing sweet sorghum straws, adding 5-20% of rice hull and 5-20% of waste lees based on the weight of the sweet sorghum straws, mixing uniformly, and steaming;
b) b, cooling the steamed material in the step a, adding a saccharifying agent accounting for 0.05-1.5% of the weight of the sweet sorghum straws and a fermenting agent accounting for 0.05-2% of the weight of the sweet sorghum straws, adding slurry water, and fermenting in a tank;
c) and d, taking the fermented grains obtained in the step b out of the pool, and distilling to obtain the wine.
In the step a, the natural mature sweet sorghum straws with the sugar content higher than 6 percent are selected as raw materials. Because leaves, roots, fringe hairs and the like of the sweet sorghum do not contain sugar, the leaves, roots, fringe hairs and the like must be removed before crushing, otherwise fermentation is affected, and the wine yield is reduced. The finer the pulverizing of the sweet sorghum straw, the better, generally less than 2 cm.
Then adding 5-20% of rice husk and 5-20% of waste lees based on the weight of the sweet sorghum straws as main materials, uniformly mixing, and then steaming, wherein the steaming temperature is controlled at 80-100 ℃ for 15-50 minutes. The waste lees can be any waste lees for wine making. The method of the invention preferably uses fen-flavor vinasse, which can be used for adjusting acidity.
In step b, the steamed material after steaming is cooled to below 30 ℃ generally, then 0.05-1.5% of saccharifying agent and 0.05-2% of fermenting agent are added, and then the slurry water is added to adjust the water content, acidity and sugar degree of the material, and the material is put into a pool for fermentation. Generally, when the starch is put into a pool, the acidity is more than or equal to 0.08, the water content is 65-85%, the sugar content is 4.0-14%, and the starch content is 5.0-20%.
Any saccharifying agent known in the art can be used in the present invention, and generally, preferably saccharifying enzymes are used, and the amount thereof is preferably 0.09 to 0.1% by weight.
Any leavening agent known in the art can be used in the present invention, and is preferably used in yeast in general, in an amount of 0.11 to 0.12% by weight.
Sugar hexoses (glucose and fructose) and sucrose in the sweet sorghum straw are fermented to produce ethanol:
hydrolyzing starch in the sweet sorghum straws under the action of a saccharifying agent to convert the starch into glucose, and then producing ethanol:
the temperature of the fermentation in the tank is 10-30 ℃, preferably 16-20 ℃, the fermentation temperature follows the principle of 'front slow, middle erect and rear slow falling', the temperature rises 1-3 ℃ in 24 hours in the tank, the temperature rises 4-8 ℃ in 48 hours, and the temperature of the fermentation out of the tank is not higher than 35 ℃.
The fermentation process is carried out under anaerobic conditions. Therefore, the straws are put into the pool to be treaded and compacted layer by layer, air among the raw materials is exhausted as much as possible, and the pool is covered by plastic cloth and is tightly closed after the raw materials are filled in the pool. Fermentation is generally carried out for 3 to 6 days, preferably 4 to 5 days.
And c, taking the fermented grains obtained in the step b out of the pool, and distilling to obtain the wine. The distillation is to extract the alcohol component in the fermented grains, the finished wine reaches a certain alcohol concentration, and harmful impurities can be removed by distillation. During distillation, the head andtail are removed, the liquor is measured, the liquor content after distillation is more than 60.0 degrees, and the liquor yield of the raw materials is 8-15% (calculated by 60.0 degrees).
The new wine just produced has poor taste and generally needs to be stored for more than 3 months. The wine is naturally aged, the spicy taste of the new wine can be reduced, and the wine body is soft, palatable, mellow and strong.
The stored wine can be purified by a molecular sieve to remove low boiling point substances.
The wine can also be blended and seasoned by seasoning wine, wherein the seasoning wine can be any seasoning wine commonly used in the field.
The invention also provides the wine prepared by the method.
The sweet sorghum straw is adopted for brewing wine, so that the grain can be saved, and the practical economic benefit is achieved. The method has simple and practical process and is suitable for large-scale industrial production. The produced wine has pure fragrance, harmonious taste, no color and transparency, less impurities and less than 0.2g/L of methanol (lower than the wine brewed by taking corn and dried potato as raw materials). Through inspection, the main indexes of the wine are that the total acid is more than or equal to 0.01g/L, the total ester is more than or equal to 0.3g/L, the methanol is less than or equal to 0.2g/L (calculated by 60.0 degree wine), and the fusel oil is less than or equal to 2.0g/L (calculated by 60.0 degree wine), which are all far higher than the national white wine quality requirement.
The reasonable proportion of the main materials and the auxiliary materials creates good conditions for the growth and the propagation of microorganisms and life activities, and the raw materials are converted into alcohol as much as possible under the action of a saccharifying agent and afermenting agent.
In the steaming material, the heat energy in the water vapor is utilized to lead the starch, the crude fiber and the cane sugar contained in the sweet sorghum stalk to absorb water, expand and crack so as to be convenient for the saccharifying agent to act and convert into the fermentable sugar, and meanwhile, the steaming material is used for killing the mixed bacteria in the raw materials and the auxiliary materials so as to ensure the normal operation of fermentation. The harmful substances contained in the raw and auxiliary materials can be volatilized and discharged for removal.
The method of the invention selects the saccharifying agent and the fermenting agent, and the saccharifying agent and the fermenting agent have pure enzyme systems, strong saccharifying and fermenting capabilities and high wine yield.
Preferred embodiment example 1:
removing leaves, roots, spike hairs and the like of the sweet sorghum straws, cutting the sweet sorghum straws into pieces by a straw cutter, and then uniformly crushing the sweet sorghum straws by a crusher. 5000 kg of raw materials are taken and put into four retorts. Adding 150 kg of fen-flavor distiller grains and 75 kg of rice husks into 1250 kg of rice in each steamer, steaming the materials in the steamer at 100 ℃ for 40 minutes, taking the materials out of the steamer, pouring the materials into the lotus seeds by a lifting machine, and ventilating and cooling the materials. 70 kg of water is added with 1.25 kg of saccharifying enzyme (No. Xijieneng biological engineering Co., Ltd., product number: QB1805.2-93, rehydrated at 35-45 ℃ for activation for half an hour before use) and 1.45 kg of dry yeast (Hubei Angel yeast Co., Ltd., product number: QB2074-95, rehydrated at 40 ℃ for activation for half an hour before use), the temperature is reduced to 16 ℃, the mixture is put into a pool, and the mixture is compacted after the mixture is put into the pool. The second retort, the third retort and the fourth retort are the same as the first retort. And (5) after all the four retorts are put into the pool, the pit is tightly stepped, two bags of rice husks are scattered on the pit, and the pit is covered by plastic cloth. The temperature rises by 3 ℃ in 24 hours, 8 ℃ in 48 hours and 30 ℃ in the tank. After fermenting for 4 days, steaming the wine in a steamer, and steaming the wine in 5 steams.
Example 2
The wine obtained in example 1 was stored for 40 days and purified through a 20X 40 mesh molecular sieve. Blending and seasoning to obtain the final finished wine. The wine is colorless and transparent, and has pure fragrance.
Example 3:
removing leaves, roots, spike hairs and the like of the sweet sorghum straws, cutting the sweet sorghum straws into pieces by a straw cutter, and then uniformly crushing the sweet sorghum straws by a crusher. 5000 kg of raw materials are taken and put into four retorts. Adding 70 kg of fen-flavor distiller grains and 200 kg of rice husks into 1250 kg of rice husks in each steamer, steaming the materials in the steamer at 80 ℃ for 20 minutes, taking the materials out of the steamer, pouring the materials into the lotus seeds by a lifting machine, and ventilating and cooling the materials. Adding 10 kg of saccharifying enzyme (No. Xijiekengke bioengineering Co., Ltd., product number: QB1805.2-93, rehydrating at 35-45 deg.C for half an hour before use) and 10 kg of dry yeast (Hubei Angel Yeast Co., Ltd., product number: QB2074-95, rehydrating at 40 deg.C for half an hour before use), cooling to 25 deg.C, placing into a pool, and compacting. The second retort, the third retort and the fourth retort are the same as the first retort. And (5) after all the fourretorts are put into the pool, the pit is tightly stepped, two bags of rice husks are scattered on the pit, and the pit is covered by plastic cloth. The temperature rises by 1 ℃ in 24 hours, 3 ℃ in 48 hours and 33 ℃ in the tank. After fermenting for 4 days, steaming the wine in a steamer, and steaming the wine in 5 steams. Example 4
The wine obtained in example 2 was stored for 60 days and purified through a 24X 48 mesh molecular sieve. Blending and seasoning to obtain the final finished wine. The wine is colorless and transparent, and has pure fragrance. Experimental example 1:
according to the Q/SY NSJ 021-2002 national white spirit quality standard, the quality of the finished wine of the embodiment 1 of the invention is detected by the national food quality supervision and inspection center, and the results are shown in the following table:
| inspection item | Standard specification value | Measurement values of the finished wine of examples |
| Alcohol content (% v/v) | ≥60 | 61.9 |
| Total acid (g/L) | ≥0.08 | 0.25 |
| Total esters (g/L) | ≥0.30 | 0.74 |
| Ethyl acetate (g/L) | 0.20-1.00 | 0.44 |
| Solid (g/L) | ≤0.60 | 0.03 |
| Methanol (g/L) | ≤0.40 | 0.05 |
| Fusel oil (g/L) | ≤2.0 | 1.33 |
| Lead (mg/L) | ≤1.00 | ＜0.002 |
As can be seen from the above table, the quality of the finished wine prepared by the method is far higher than the quality standard Q/SY NSJ 021-.
Claims (9)
1. A method for producing white spirit by using sweet sorghum straws comprises the following steps:
a) pulverizing sweet sorghum straws, adding 5-20% of rice hull and 5-20% of waste lees based on the weight of the sweet sorghum straws, mixing uniformly, and steaming;
b) b, cooling the steamed material in the step a, adding a saccharifying agent accounting for 0.05-1.5% of the weight of the sweet sorghum straws and a fermenting agent accounting for 0.05-2% of the weight of the sweet sorghum straws, adding slurry water, and fermenting in a tank;
c) and d, taking the fermented grains obtained in the step b out of the pool, and distilling to obtain the wine.
2. The process according to claim 1, wherein the temperature of said steaming in said step a is controlled at 80-100 ℃ for 15-50 minutes.
3. The method of claim 1, wherein in step b the saccharifying agent is saccharifying enzyme and the fermenting agent is dry yeast.
4. The method according to claim 3, wherein the saccharifying enzyme is used in an amount of 0.09 to 0.1% by weight and the dry yeast is used in an amount of 0.11 to 0.12% by weight.
5. The method according to claim1, wherein the temperature of the inlet tank of the tank-inlet fermentation in the step b is increased by 1-3 ℃ in 24 hours, 4-8 ℃ in 48 hours, and the temperature of the outlet tank is not higher than 35 ℃.
6. The process according to claim 1, further comprising a step d of storing the wine distilled in step c.
7. The process according to claim 1, further comprising a step e of purifying the stored wine of step d with a molecular sieve.
8. The method according to claim 1, further comprising the step of blending and flavoring the wine of step e.
9. A wine prepared according to the process of any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02122291 CN1464044A (en) | 2002-06-04 | 2002-06-04 | Process for producing liquor using sugar grass stalk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02122291 CN1464044A (en) | 2002-06-04 | 2002-06-04 | Process for producing liquor using sugar grass stalk |
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| CN1464044A true CN1464044A (en) | 2003-12-31 |
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| CN 02122291 Pending CN1464044A (en) | 2002-06-04 | 2002-06-04 | Process for producing liquor using sugar grass stalk |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642646A (en) * | 2013-12-26 | 2014-03-19 | 冉啟付 | Preparation method of kaoliang spirit |
| CN105273908A (en) * | 2014-07-10 | 2016-01-27 | 高云 | Preparation method for liquor or feed with corn straw as accessory material |
| CN110484403A (en) * | 2019-09-09 | 2019-11-22 | 刘善勇 | A kind of stalk comprehensive utilization technical method |
| CN114149884A (en) * | 2021-12-10 | 2022-03-08 | 清华大学 | Method for producing fen-flavor liquor |
-
2002
- 2002-06-04 CN CN 02122291 patent/CN1464044A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642646A (en) * | 2013-12-26 | 2014-03-19 | 冉啟付 | Preparation method of kaoliang spirit |
| CN103642646B (en) * | 2013-12-26 | 2015-12-30 | 冉啟付 | The preparation method of Kaoliang spirit |
| CN105273908A (en) * | 2014-07-10 | 2016-01-27 | 高云 | Preparation method for liquor or feed with corn straw as accessory material |
| CN110484403A (en) * | 2019-09-09 | 2019-11-22 | 刘善勇 | A kind of stalk comprehensive utilization technical method |
| CN114149884A (en) * | 2021-12-10 | 2022-03-08 | 清华大学 | Method for producing fen-flavor liquor |
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