CN102816668A - Method for preparing Fen-flavor liquor containing wholesome flavor ingredients - Google Patents
Method for preparing Fen-flavor liquor containing wholesome flavor ingredients Download PDFInfo
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- CN102816668A CN102816668A CN2012103035357A CN201210303535A CN102816668A CN 102816668 A CN102816668 A CN 102816668A CN 2012103035357 A CN2012103035357 A CN 2012103035357A CN 201210303535 A CN201210303535 A CN 201210303535A CN 102816668 A CN102816668 A CN 102816668A
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000004615 ingredient Substances 0.000 title abstract 4
- 235000019634 flavors Nutrition 0.000 title abstract 2
- 238000004821 distillation Methods 0.000 claims abstract description 40
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 230000032683 aging Effects 0.000 claims abstract description 14
- 238000010025 steaming Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 3
- 235000014101 wine Nutrition 0.000 claims description 84
- 235000013339 cereals Nutrition 0.000 claims description 69
- 238000000855 fermentation Methods 0.000 claims description 67
- 230000004151 fermentation Effects 0.000 claims description 67
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 43
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- 235000015096 spirit Nutrition 0.000 claims description 26
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- 239000007788 liquid Substances 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000010903 husk Substances 0.000 claims description 15
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- FINHMKGKINIASC-UHFFFAOYSA-N Tetramethylpyrazine Chemical compound CC1=NC(C)=C(C)N=C1C FINHMKGKINIASC-UHFFFAOYSA-N 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 10
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- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 claims description 9
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- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
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- SVURIXNDRWRAFU-OGMFBOKVSA-N cedrol Chemical compound C1[C@]23[C@H](C)CC[C@H]3C(C)(C)[C@@H]1[C@@](O)(C)CC2 SVURIXNDRWRAFU-OGMFBOKVSA-N 0.000 description 1
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- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
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- YQUVCSBJEUQKSH-UHFFFAOYSA-N protochatechuic acid Natural products OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
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- WKOLLVMJNQIZCI-UHFFFAOYSA-N vanillic acid Chemical compound COC1=CC(C(O)=O)=CC=C1O WKOLLVMJNQIZCI-UHFFFAOYSA-N 0.000 description 1
- TUUBOHWZSQXCSW-UHFFFAOYSA-N vanillic acid Natural products COC1=CC(O)=CC(C(O)=O)=C1 TUUBOHWZSQXCSW-UHFFFAOYSA-N 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a method for preparing a Fen-flavor liquor containing wholesome flavor ingredients, which sequentially comprises the following steps of pre-treating raw materials, moisturing, steaming grits, drying crushed grains, primary accumulation, placing koji, secondary accumulation, placing crushed grains abundantly added in the distilland into a cylinder, fermenting the crushed grains abundantly added in the distilland, taking the crushed grains abundantly added in the distilland from the cylinder for distillation, fermenting crushed grains strictly added in the distilland, distilling the crushed grains strictly added in the distilland and recovering, aging and blending. The pure grain solid is naturally fermented, the prepared health-care liquor has high and stable content of wholesome ingredients, and the controllability of preparation process is good; the prepared Fen-flavor liquor not only keeps the typical style of the traditional Fen-flavor liquor which is fragrant and pure, elegant and coordinating, and mellow, but also contains a variety of wholesome ingredients, has a health-care efficacy, and can meet the taste hobby of consumers. The used equipment is traditional ordinary production equipment of Fen-flavor liquor, and no new equipment needs to be replaced, so that the investment is reduced, the production process is simple, the cost is low, the cycle is short, and the popularization is easy.
Description
Technical field
The invention belongs to liquor manufacturing technology field, relate to a kind of preparation method of health-care spirit, be specifically related to a kind of preparation method who includes the fen-flavor type white spirit of flavor compound good for health.
Background technology
Liquor is the distinctive traditional wine kind with long history of China, is called the world's six big liquors with the strong drinks brandy in the world, whisky, vodka, Rum and gin.China's liquor production history is of long standing and well established, and liquor history in several thousand has contained deep cultural deposits.Liquor is carrying human all fine emotions as a kind of carrier, and the daily life of affect people's occupies crucial status in people's mind.But since ancient times, people are just got both praise and censure to the evaluation of liquor, claim on the one hand " wine is the length of hundred medicines ", have " promoting blood circulation; moisture looses ", " row medicine gesture is killed hundred evil poison gases ", " removing the wind therapeutic method to keep the adverse qi flowing downward "; " whetting the appetite ", " warming intestines and stomach is driven chill ", effects such as " ending lumbocrural pain "; On the other hand, inappropriate or excessive drinking white spirit also can injure human body, and is particularly serious to liver damage.
Along with human progress, medicine and pharmacology have had new development, and people begin conscious wine to be combined with medicine, and infusion goes out various medicinal liquor with health role, with this purpose that reaches health and cure the disease.In ancient times, come the phenomenon of disease preventing and treating very general, as steep rheum officinale, the bighead atractylodes rhizome, cassia twig, balloonflower root, the Tusu wine of processing such as windproof, the article that men and women, old and young must use at the New Year's Eve of being ancient times with wine with medicinal liquor.Modern medicine study shows, uses the steeping in wine medicine, can not only the effective constituent of medicine be dissolved out, and makes the people be easy to absorb, because the alcoholic strength benefaction can be declared promoting blood circulation, can also need the position of treatment so as to the usefulness arrival of guide drugs, thereby improve drug effect.We can say that the effect of preventing and curing diseases of medicinal liquor has become a undisputable fact.
But; Directly soak Chinese medicinal materials to obtain the traditional method of contained functional component with former wine, not only changed the original color and luster of liquor, and make a kind of dense medicinal material taste on the liquor band; Not only influence mouthfeel, and some objectionable constituent in the Chinese medicinal materials are brought in the wine.More and more pay close attention to the current society of safety and Health the human consumer; How to utilize the contained beneficial functional component of Chinese medicinal materials; Liquor is become do not damage healthy can preventing and curing diseases; Can fully satisfy the good beverage of people again, become people and hoped the key subjects that solve always traditional liquor mouthfeel hobby.
Name is called the Chinese patent ZL200710048333 of " health-care spirit that includes beneficial functional component "; A kind of health-care spirit is disclosed; It includes the healthy functional component of multiple beneficial such as voitol, borneol, cypress camphor, NSC 97324, NSC 9370, Ligustrazine, soybean isoflavones, chitin, puerarin; In characteristics such as the color that keeps the traditional liquor product, styles; When satisfying demand such as mouthfeel hobby, have the blood circulation of improvement, promoting blood circulation to restore menstrual flow again, sick in advance, diseases prevention effects such as the relieving restlessness that clears away heart-fire, hypotensive, reducing blood-fat, promoting the circulation of QI to relieve pain.But its making method is to utilize the spontaneous fermentation of traditional aroma daqu liquor and get, or is that the basis is added liquid wine again and made with the brewing wine that aroma daqu liquor spontaneous fermentation makes, and this method has a lot of randomness; The health-care spirit of preparation, functional component and content are unstable, and controllability is poor; With respect to traditional liquor; Though its beneficial functional component content increases to some extent, the part composition does not still reach effective dose or general level of significance is on the low side, like Ligustrazine (C
8H
12N
2) content is 0.1-1.5mg/L, soybean isoflavones (C
15H
10O
5) content is 0.5-5mg/L, chitin (C
8H
13NO
5) content is 0.2-3mg/L, FLA (C
10H
10O
4) content is 2.5-8.0mg/L, vanillic acid (C
8H
8O
4) content is 1.0-5.0ug/L.
In addition; Chinese patent number is 201110336080.4, name is called " the high-ester flavouring method for preparing medicated wine that includes flavor compound good for health "; Disclosing a kind of is raw material with liquor-making byproduct yellow water, foreshot, wine tail, dust song and dust grain etc., and preparation includes the high-ester flavouring wine of flavor compound good for health.Utilize the described high-ester flavouring wine of this method preparation, the main body fragrance component proportions of NSC 8882, ethyl lactate, ETHYLE ACETATE, four kinds of China white wines of ethyl n-butyrate is coordinated in the wine body, and total ester content contains TMPZ (C up to 55-75g/L
8H
12N
2), Monacolin-K (C
24H
36O
5), soy sauce ketone (C
7H
10O
3), phenylpropyl alcohol furans (C
8H
6O
2), HMF 5 hydroxymethyl 2 furaldehyde (C
6H
6O
3), chitin (C
8H
13NO
5) wait wholesome flavor compound, be used for wine blending as flavouring wine, giving birth to Xiang Gong can be remarkable, and can significantly increase the flavor compound good for health in the liquor.But, utilize the liquor of this method preparation, belong to the white spirit of liquid state fermentation, can only increase beneficial functional component in the liquor as flavouring wine, the wine body self does not have typical characteristic feature, and mouthfeel is poor, can not directly drink.
Fen-flavor type white spirit in the China white wine will more obvious as one of China white wine four big basic odor types in the development in future advantage.At first; Human consumer's consumption habit turns to delicate fragrance type liquor gradually: along with the raising of the level of consumption; Human consumer's the consumption habit of drinking progressively turns to, by liking the heavier liquor of fragrance to transfer pure, the elegant coordination of delicate fragrance, the sweet delicate fragrance type liquor of inlet to; Secondly, delicate fragrance type liquor more can adapt to young consumers, can lead the transformation of the liquor consumption habit and the mode of drinking, and delicate fragrance type liquor can freely collude accent, the water that adds on the rocks is that other aromatic white spirits are incomparable with the exclusive technology characteristics of fruit juice; Moreover the vodka taste of delicate fragrance type liquor and international popular is the most approaching, be more suitable for integrating with international consumption, and also be following one of the liquor wine kind of world market that really can enter into.
Therefore, be badly in need of a kind of traditional fen-flavor type white spirit typical style that both kept is provided, contain the liquor of multiple beneficial HUMAN HEALTH functional component again, to meet current market trend.
Summary of the invention
The objective of the invention is to: comply with the liquor market developing trend; Effectively solve preparation at present and include the existing technical problem of beneficial functional component health-care spirit; For the user provides a kind of typical style that can keep traditional fen-flavor type white spirit, contain the preparation method of the fen-flavor type white spirit of the healthy flavor compound of multiple beneficial again.
The object of the invention realizes through following technical proposals:
A kind of fen-flavor type white spirit preparation method who includes flavor compound good for health; Comprise successively: raw materials pretreatment, profit grain, steam crushed grain, the stubble that dries in the air, once pile up, bent, secondary is piled up down, big stubble is gone into cylinder, big stubble fermentation, big stubble go out the cylinder distillation, wine is got in regrowth hair fermentation, regrowth hair distillation, ageing is colluded and transferred each operation, it is characterized in that:
Said raw materials pretreatment operation is meant: clean Chinese sorghum and remove foreign material, make it to pulverize, make the fine powder through the 1.5mm sieve aperture account for the 36-45% that pulverizes the Chinese sorghum total amount, whole grain Chinese sorghum is no more than 0.5%, and all the other are the Chinese sorghum meal;
The delicate fragrance Daqu is pulverized, made the fine powder through the 1.5mm sieve aperture account for the 60-68% that pulverizes koji powder, all the other are meal;
It is that it is subsequent use to process bacillus natto liquid after stirring in the 28-35 ℃ of hot water that bacillus natto is joined temperature with the weight ratio of 1:10;
Said profit grain operation is meant: with the disintegrating Chinese sorghum powder; Add its gross weight 50-53%, temperature and be 80-90 ℃ hot water, turn even back and receive heap, cover reed mat or gunnysack; Pile up 10-15 hour to piling temperature rise, carry out piling up again 3-5 hour after the turning to 42-52 ℃;
Said steaming crushed grain operation is meant: will pass through the Chinese sorghum of profit grain operation, and under normal pressure boiling 30-55 minute, make Chinese sorghum " ripe and sticking, interior nothing is given birth to the heart ";
The said batch operation of drying in the air is meant: will pass through the Chinese sorghum of steaming crushed grain, and add the tap water of its gross weight 20-25%, and turn evenly, and ventilate then and dry in the air stubble after 30-35 ℃, and add the bacillus liquid of batch back gross weight 0.5-1.5% that dries in the air, and turn evenly;
The said operation of once piling up is meant: the grain material that will mix thoroughly behind the bacillus liquid is piled into the cone shape fermentation heap; The surface that to pile after in heaps sprinkles the thin chaff shell of one deck; And with reed mat or gunnysack cover this fermentation heap around, heap fermentation 3-5 hour, during whenever turned once at a distance from one hour;
Said down bent operation is meant: in the grain heap of once piling up after the operation, add the delicate fragrance Daqu after pulverizing, add bent amount and pile the 5-10% of Chinese sorghum gross weight for grain, add turn immediately behind the song even;
Said secondary is piled up operation and is meant: will descend the grain material behind the song to be piled into the cone shape fermentation heap, the surface that will pile after in heaps sprinkles one deck and approaches the chaff shell, and with straw screen or mat or gunnysack cover this fermentation heap around, heap fermentation 2-3 hour;
Said big stubble is gone into the cylinder operation and is meant: the scent type jar fermenter is cleaned up with tap water, clean once with the pepper water of 0.6% concentration, the grain behind the heap fermentation is piled spread out cooling then, when temperature is reduced to 15-20 ℃, all change in the jar fermenter;
Said big stubble fermentation procedure is meant: behind the poor whole entering jar fermenters of grain, evenly sprinkle husk along the cylinder limit, and spread woven bag, gland is tight around the woven bag, ferments fermentation cylinder cap tightening seal 22-25 days with slabstone again;
Said big stubble goes out the cylinder distillation process and is meant: after the wine unstrained spirits after will ferment goes out cylinder, add the fresh rice husk of its gross weight 10-15%, go up the rice steamer distillation then and get wine, stream wine speed control the 3-4 kilogram/hour, flow the wine temperature and be controlled at 32-38 ℃, promptly get batch wine greatly;
Said regrowth hair fermentation procedure is meant: getting the tap water that sprinkles in the poor unstrained spirits after drinking into poor unstrained spirits gross weight 1-2% through distillation; Go out rice steamer then; Be cooled to 30-32 ℃ rapidly; Add the bacillus natto liquid of the poor unstrained spirits material gross weight 0.2-0.3% of cooling, the delicate fragrance Daqu of 1-2%, went into the jar fermenter sealing and fermenting 7-10 days after turning evenly, sealing means is with big stubble fermentation procedure;
Said regrowth hair distillation is got wine and is meant: after the regrowth hair fermentation ends, take out poor unstrained spirits, add the rice husk of its gross weight 0.3-0.5% after steaming in clear soup, go up the rice steamer distillation then, distillation condition goes out the cylinder distillation process with big stubble, promptly gets regrowth hair wine;
Said ageing is colluded and is transferred operation to be meant: will big stubble wine with regrowth hair wine based on its characteristic classification warehouse-in, after ageing is stored more than 1 year, will big batch wine and regrowth hair wine by the constant weight percentage mixing blending and tasting wine that gets product.
As a kind of preferred, obtained having elegant pure, mouthfeel is soft, sweet refreshing clean, pleasant impression is long, alcoholic strength is the fen-flavor type white spirit that includes flavor compound good for health of 42-68V/V%, contains following composition good for health:
Total acid (with acetate metering), content be >=0.35g/L,
Total ester (with the ETHYLE ACETATE metering), content be >=0.69g/L,
ETHYLE ACETATE, content are 0.39-2.50g/L,
Ligustrazine (C
8H
12N
2), content is>=75.0mg/L,
Chitin (C
8H
13NO
5), content is>=4.0mg/L,
Pyrazine ketone (C
10H
11N
5O), content is>=18.5mg/L,
Voitol (C
6H
6O
3), content is>=7.0mg/L,
Phenylpropyl alcohol furans (C
8H
6O
2), content is>=10.0mg/L,
Borneol (C
10H
18O), content is>=2.0mg/L,
HMF 5 hydroxymethyl 2 furaldehyde (C
6H
6O
3), content is>=7.0mg/L,
2-furancarboxylic acid (C
5H
4O
3), content is>=5.5mg/L,
FLA (C
10H
10O
4), content is>=6.0mg/L.
The supplementary material that making the present invention includes flavor compound fen-flavor type white spirit good for health is:
1. Chinese sorghum:
Full grain, skin approach, shell is few;
2. starter:
The delicate fragrance Daqu: moisture≤3%, saccharogenic power>=700 ± 150 milligram glucose/gram is bent. hour, liquefaction power>=0.6g starch/bent .60 of gram ℃. hour, fermenting power (the carbonic acid gas)>=8g carbonic acid gas/bent .25 of gram ℃ .48 hour;
Bacillus natto: viable count is 120-150 hundred million/gram.
Beneficial effect of the present invention is, compared with prior art:
1, the present invention includes the preparation method of flavor compound fen-flavor type white spirit good for health, it is characterized in that adopting the solid-state spontaneous fermentation of pure grain, the prepared health-care spirit that goes out, and the stable content of its functional component, the controllability of technology is good;
2, the fen-flavor type white spirit prepared of the present invention; The typical style that was both keeping traditional fen-flavor type white spirit of " pure, the elegant coordination of delicate fragrance, inlet sweet "; Contain the healthy functional component of multiple beneficial again, have health-care effect, can satisfy the demand of consumer taste hobby;
3, the fen-flavor type white spirit of the present invention's preparation, its beneficial functional component content is high;
4, the present invention makes the equipment that adopts in the wine method, all is that traditional fen-flavor type white spirit is produced employed common equipment, the equipment that need not more to renew, thereby reduced once more and to have dropped into, and make that the whole production technological operation is simple, cost is low, the cycle is short, be easy to popularization.
Embodiment
For making the object of the invention, technical scheme and technique effect thereof clearer, elaborate below in conjunction with embodiment.
Embodiment 1:
1, raw material
Chinese sorghum: northeast is bought, and full grain, skin approach, shell is few.
The delicate fragrance Daqu: commercial, moisture is 2%, and saccharogenic power is that 800 milligrams of glucose/gram are bent. hour, liquefaction power is 1.0g starch/bent .60 of gram ℃. hour, fermenting power (carbonic acid gas) is the 12g carbonic acid gas/bent .25 of gram ℃ .48 hour.
Bacillus natto: commercial pale yellow powder, viable count are 13,500,000,000/gram.
2, technological process
Raw materials pretreatment: Chinese sorghum is pulverized through cleaning the removal foreign material then, makes the fine powder through the 1.5mm sieve aperture account for 38% of pulverizing Chinese sorghum total amount, and whole grain jowar accounts for 0.3%, and all the other are the Chinese sorghum meal;
The delicate fragrance Daqu is pulverized, and the fine powder that enable pass is crossed the 1.5mm sieve aperture accounts for 60%, and all the other are meal;
It is in 28 ℃ of hot water that bacillus natto is added temperature with the weight ratio of 1:10, and after stirring, it is subsequent use to process bacillus natto liquid.
Profit grain: sprinkling into its gross weight in the disintegrating Chinese sorghum is that 53% temperature is 90 ℃ a hot water, turns even back and receives heap, covers gunnysack, piles up 12 hours, makes to pile temperature rise to 45 ℃, carries out turning then, piles up afterwards 3 hours again.
Steam crushed grain: will moisten the Chinese sorghum after the grain, boiling is 55 minutes under normal pressure, makes Chinese sorghum " ripe and sticking, the interior nothing life heart ".
Stubble dries in the air: add the tap water of its gross weight 20% in the Chinese sorghum of steaming after the crushed grain, turn immediately evenly, ventilate then and dry in the air stubble after 32 ℃, add the bacillus natto liquid of said grain material gross weight 0.5% again, turn evenly.
Once pile up: will turn over the grain material behind the bacillus natto liquid, and be piled into the cone shape fermentation heap, back in heaps sprinkles the thin chaff shell of one deck toward the surface of this heap, and with gunnysack cover fermentation heap around, heap fermentation 3 hours, during whenever turned once at a distance from one hour.
Following bent: add the delicate fragrance Daqu after pulverizing in the grain heap after once pile up, add bent amount and pile 8% of grain material gross weight for this grain, the grain material add turn immediately behind the song even.
Secondary is piled up: the grain material that will add behind the song is piled into the cone shape fermentation heap again, and the surface that will pile after in heaps sprinkles one deck and approaches the chaff shell, and with gunnysack cover this fermentation heap around, heap fermentation 3 hours.
Big stubble is gone into cylinder: after the scent type jar fermenter is cleaned up with tap water, clean once with the pepper water of 0.6% concentration, the grain behind the secondary heap fermentation is piled spread out cooling then, when temperature is reduced to 18 ℃, it is all changed in the scent type jar fermenter.
Big stubble fermentation: when grain is poor all get into the scent type jar fermenters after, evenly sprinkle husk along the cylinder limit of this cylinder, and spread woven bag, gland is tight around the woven bag, ferments fermentation cylinder cap tightening seal 22 days with slabstone again.
Big stubble goes out the cylinder distillation: after the wine unstrained spirits after will ferment goes out cylinder, add the fresh rice husk of its gross weight 15%, go up the rice steamer distillation then and get wine, stream wine speed control the 3-4 kilogram/hour, flow the wine temperature and be controlled at 32-38 ℃, promptly get batch wine greatly.
Regrowth hair fermentation: toward get the tap water that sprinkles in the poor unstrained spirits after drinking into poor unstrained spirits gross weight 1% through distillation; Go out rice steamer then; Be cooled to 32 ℃ rapidly, add the bacillus natto of the poor unstrained spirits material gross weight 0.3% of said cooling, 2% delicate fragrance Daqu, went into the cylinder sealing and fermenting 10 days after turning evenly.
Wine is got in the regrowth hair distillation: after the regrowth hair fermentation ends, take out poor unstrained spirits, add the rice husk of its gross weight 0.3% after steaming in clear soup, go up the rice steamer distillation then, distillation condition goes out the cylinder distillation process with big stubble, promptly gets regrowth hair wine.
Accent is colluded in ageing: stubble wine and regrowth hair wine are according to its characteristic classification warehouse-in greatly; Ageing was stored after 1.5 years; Big stubble wine and the regrowth hair wine weight percent by 1:2 is mixed; Blending and tasting gets the 53V/V% finished wine, and its physical and chemical index and composition good for health and the contrast of traditional fen-flavor type white spirit are shown in following table one:
Table one:
Embodiment 2:
1, raw material
Chinese sorghum: northeast is bought, and full grain, skin approach, shell is few.
The delicate fragrance Daqu: commercial, moisture is 3%, and saccharogenic power is that 950 milligrams of glucose/gram are bent. hour, liquefaction power is 1.0g starch/bent .60 of gram ℃. hour, fermenting power (carbonic acid gas) is the 16g carbonic acid gas/bent .25 of gram ℃ .48 hour.
Bacillus natto: commercially available pale yellow powder, viable count are 13,000,000,000/gram.
2, technological process
Raw materials pretreatment: Chinese sorghum is pulverized through cleaning the removal foreign material then, makes the fine powder through the 1.5mm sieve aperture account for 45% of pulverizing Chinese sorghum total amount, and whole grain jowar accounts for 0.2%, and all the other are the Chinese sorghum meal;
The delicate fragrance Daqu is pulverized, and the fine powder that enable pass is crossed the 1.5mm sieve aperture accounts for 68%, and all the other are meal;
It is that it is subsequent use to process bacillus natto liquid after stirring in 35 ℃ of hot water that bacillus natto is added temperature with the weight ratio of 1:10.
Profit grain: sprinkling into its gross weight in the disintegrating Chinese sorghum is that 50% temperature is 80 ℃ a hot water, turns even back and receives heap, covers gunnysack, piles up 10 hours, makes to pile temperature rise to 42 ℃, carries out turning then, piles up afterwards 5 hours again.
Steam crushed grain: will moisten the Chinese sorghum after the grain, boiling is 30 minutes under normal pressure, makes Chinese sorghum " ripe and sticking, the interior nothing life heart ".
Stubble dries in the air: add the tap water of its gross weight 25% in the Chinese sorghum of steaming after the crushed grain, turn immediately evenly, ventilate then and dry in the air stubble after 30 ℃, add the bacillus natto liquid of said grain material gross weight 1.5% again, turn evenly.
Once pile up: will turn over the grain material behind the bacillus natto liquid, and be piled into the cone shape fermentation heap, back in heaps sprinkles the thin chaff shell of one deck toward the surface of this heap, and with gunnysack cover fermentation heap around, heap fermentation 5 hours, during whenever turned once at a distance from one hour.
Following bent: add the delicate fragrance Daqu after pulverizing in the grain heap after once pile up, add bent amount and pile 5% of grain material gross weight for this grain, with the grain material add turn immediately behind the song even.
Secondary is piled up: the grain material that will add behind the song is piled into the cone shape fermentation heap again, and the surface that will pile after in heaps sprinkles one deck and approaches the chaff shell, and with gunnysack cover this fermentation heap around, heap fermentation 2 hours.
Big stubble is gone into cylinder: after the scent type jar fermenter is cleaned up with tap water, clean once with the pepper water of 0.6% concentration, the grain behind the secondary heap fermentation is piled spread out cooling then, when temperature is reduced to 15 ℃, it is all changed in the scent type jar fermenter.
Big stubble fermentation: when grain is poor all get into the scent type jar fermenters after, evenly sprinkle husk along the cylinder limit of this cylinder, and spread woven bag, gland is tight around the woven bag, ferments fermentation cylinder cap tightening seal 25 days with slabstone again.
Big stubble goes out the cylinder distillation: after the wine unstrained spirits after will ferment goes out cylinder, add the fresh rice husk of its gross weight 10%, go up the rice steamer distillation then and get wine, stream wine speed control the 3-4 kilogram/hour, flow the wine temperature and be controlled at 32-38 ℃, promptly get batch wine greatly.
Regrowth hair fermentation: toward get the tap water that sprinkles in the poor unstrained spirits after drinking into poor unstrained spirits gross weight 2% through distillation; Go out rice steamer then; Be cooled to 30 ℃ rapidly; Add the bacillus natto of the poor unstrained spirits material gross weight 0.2% of said cooling, 1% delicate fragrance Daqu, went into the cylinder sealing and fermenting 7 days after turning evenly, sealing means is with big stubble fermentation procedure.
Wine is got in the regrowth hair distillation: after the regrowth hair fermentation ends, take out poor unstrained spirits, add the rice husk of its gross weight 0.5% after steaming in clear soup, go up the rice steamer distillation then, distillation condition goes out the cylinder distillation process with big stubble, promptly gets regrowth hair wine.
Accent is colluded in ageing: stubble wine and regrowth hair wine are according to its characteristic classification warehouse-in greatly, and ageing was stored after 1.2 years, and big stubble wine and regrowth hair wine are mixed by the weight ratio of 2:1, and blending and tasting gets the 58V/V% finished wine.Its physical and chemical index and composition good for health and the contrast of traditional fen-flavor type white spirit are shown in following table two:
Table two:
Embodiment 3:
1, raw material
Chinese sorghum: northeast is bought, and full grain, skin approach, shell is few.
The delicate fragrance Daqu: commercial, moisture is 3%, and saccharogenic power is that 1020 milligrams of glucose/gram are bent. hour, liquefaction power is 0.9g starch/bent .60 of gram ℃. hour, fermenting power (carbonic acid gas) is the 11g carbonic acid gas/bent .25 of gram ℃ .48 hour.
Bacillus natto: commercially available pale yellow powder, viable count are 12,000,000,000/gram.
2, technological process
Raw materials pretreatment: Chinese sorghum is pulverized through cleaning the removal foreign material then, makes the fine powder through the 1.5mm sieve aperture account for 36% of pulverizing Chinese sorghum total amount, and whole grain jowar accounts for 0.5%, and all the other are the Chinese sorghum meal;
The delicate fragrance Daqu is pulverized, and the fine powder that enable pass is crossed the 1.5mm sieve aperture accounts for 65%, and all the other are meal;
It is that it is subsequent use to process bacillus natto liquid after stirring in 30 ℃ of hot water that bacillus natto is added temperature with the weight ratio of 1:10.
Profit grain: sprinkling into its gross weight in the disintegrating Chinese sorghum is that 52% temperature is 85 ℃ a hot water, turns even back and receives heap, covers gunnysack, piles up 15 hours, makes to pile temperature rise to 50 ℃, carries out turning then, piles up afterwards 4 hours again.
Steam crushed grain: will moisten the Chinese sorghum after the grain, boiling is 45 minutes under normal pressure, makes Chinese sorghum " ripe and sticking, the interior nothing life heart ".
Stubble dries in the air: add the tap water of its gross weight 22% in the Chinese sorghum of steaming after the crushed grain, turn immediately evenly, ventilate then and dry in the air stubble after 35 ℃, add the bacillus natto liquid of said grain material gross weight 1.0% again, turn evenly.
Once pile up: will turn over the grain material behind the bacillus natto liquid, and be piled into the cone shape fermentation heap, back in heaps sprinkles the thin chaff shell of one deck toward the surface of this heap, and with gunnysack cover fermentation heap around, heap fermentation 4 hours, during whenever turned once at a distance from one hour.
Following bent: add the delicate fragrance Daqu after pulverizing in the grain heap after once pile up, add bent amount and pile 10% of grain material gross weight for this grain, with the grain material add turn immediately behind the song even.
Secondary is piled up: the grain material that will add behind the song is piled into the cone shape fermentation heap again, and the surface that will pile after in heaps sprinkles one deck and approaches the chaff shell, and with gunnysack cover this fermentation heap around, heap fermentation 2.5 hours.
Big stubble is gone into cylinder: after the scent type jar fermenter is cleaned up with tap water, clean once with the pepper water of 0.6% concentration, the grain behind the secondary heap fermentation is piled spread out cooling then, when temperature is reduced to 20 ℃, it is all changed in the scent type jar fermenter.
Big stubble fermentation: when grain is poor all get into the scent type jar fermenters after, evenly sprinkle husk along the cylinder limit of this cylinder, and spread woven bag, gland is tight around the woven bag, ferments fermentation cylinder cap tightening seal 23 days with slabstone again.
Big stubble goes out the cylinder distillation: after the wine unstrained spirits after will ferment goes out cylinder, add the fresh rice husk of its gross weight 13%, go up the rice steamer distillation then and get wine, stream wine speed control the 3-4 kilogram/hour, flow the wine temperature and be controlled at 32-38 ℃, promptly get batch wine greatly.
Regrowth hair fermentation: toward get the tap water that sprinkles in the poor unstrained spirits after drinking into poor unstrained spirits gross weight 1.5% through distillation; Go out rice steamer then; Be cooled to 31 ℃ rapidly; Add the bacillus natto of the poor unstrained spirits material gross weight 0.25% of said cooling, 1.5% delicate fragrance Daqu, went into the cylinder sealing and fermenting 8 days after turning evenly, sealing means is with big stubble fermentation procedure.
Wine is got in the regrowth hair distillation: after the regrowth hair fermentation ends, take out poor unstrained spirits, add the rice husk of its gross weight 0.4% after steaming in clear soup, go up the rice steamer distillation then, distillation condition goes out the cylinder distillation process with big stubble, promptly gets regrowth hair wine.
Accent is colluded in ageing: stubble wine and regrowth hair wine are according to its characteristic classification warehouse-in greatly, and ageing was stored after 2 years, and big stubble wine and regrowth hair wine are mixed by the weight ratio of 1:2, and blending and tasting gets the 48V/V% finished wine.Its physical and chemical index and composition good for health and the contrast of traditional fen-flavor type white spirit are shown in following table three:
Table three:
Can find out that from above embodiment the fen-flavor type white spirit that utilizes the present invention to produce has the typical style of the fen-flavor type white spirit of " elegant pure; that mouthfeel is soft, sweet refreshing clean ", and compares with traditional fen-flavor type white spirit; Aftertaste is longer, and mouthfeel is more outstanding, and flavor compound good for health such as furans such as Ligustrazine, pyrazine ketone, voitol, pyrans class, phenols all are multiplied in the wine body; Especially typical healthy flavor compound Ligustrazine in the liquor, its content has increased about 100 times, reaches effective dose; Possess typical fen-flavor type white spirit style, have nourishing function again simultaneously.
Claims (2)
1. fen-flavor type white spirit preparation method who includes flavor compound good for health; Comprise successively: raw materials pretreatment, profit grain, steam crushed grain, the stubble that dries in the air, once pile up, bent, secondary is piled up down, big stubble is gone into cylinder, big stubble fermentation, big stubble go out the cylinder distillation, wine is got in regrowth hair fermentation, regrowth hair distillation, ageing is colluded and transferred each operation, it is characterized in that:
Said raw materials pretreatment operation is meant: clean Chinese sorghum and remove foreign material, make it to pulverize, make the fine powder through the 1.5mm sieve aperture account for the 36-45% that pulverizes the Chinese sorghum total amount, whole grain Chinese sorghum is no more than 0.5%, and all the other are the Chinese sorghum meal;
The delicate fragrance Daqu is pulverized, made the fine powder through the 1.5mm sieve aperture account for the 60-68% that pulverizes koji powder, all the other are meal;
It is that it is subsequent use to process bacillus natto liquid after stirring in the 28-35 ℃ of hot water that bacillus natto is joined temperature with the weight ratio of 1:10;
Said profit grain operation is meant: with the disintegrating Chinese sorghum powder; Add its gross weight 50-53%, temperature and be 80-90 ℃ hot water, turn even back and receive heap, cover reed mat or gunnysack; Pile up 10-15 hour to piling temperature rise, carry out piling up again 3-5 hour after the turning to 42-52 ℃;
Said steaming crushed grain operation is meant: will pass through the Chinese sorghum of profit grain operation, and under normal pressure boiling 30-55 minute, make Chinese sorghum " ripe and sticking, interior nothing is given birth to the heart ";
The said batch operation of drying in the air is meant: will pass through the Chinese sorghum of steaming crushed grain, and add the tap water of its gross weight 20-25%, and turn evenly, and ventilate then and dry in the air stubble after 30-35 ℃, and add the bacillus liquid of batch back gross weight 0.5-1.5% that dries in the air, and turn evenly;
The said operation of once piling up is meant: the grain material that will mix thoroughly behind the bacillus liquid is piled into the cone shape fermentation heap; The surface that to pile after in heaps sprinkles the thin chaff shell of one deck; And with reed mat or gunnysack cover this fermentation heap around, heap fermentation 3-5 hour, during whenever turned once at a distance from one hour;
Said down bent operation is meant: in the grain heap of once piling up after the operation, add the delicate fragrance Daqu after pulverizing, add bent amount and pile the 5-10% of Chinese sorghum gross weight for grain, add turn immediately behind the song even;
Said secondary is piled up operation and is meant: will descend the grain material behind the song to be piled into the cone shape fermentation heap, the surface that will pile after in heaps sprinkles one deck and approaches the chaff shell, and with straw screen or mat or gunnysack cover this fermentation heap around, heap fermentation 2-3 hour;
Said big stubble is gone into the cylinder operation and is meant: the scent type jar fermenter is cleaned up with tap water, clean once with the pepper water of 0.6% concentration, the grain behind the heap fermentation is piled spread out cooling then, when temperature is reduced to 15-20 ℃, all change in the jar fermenter;
Said big stubble fermentation procedure is meant: behind the poor whole entering jar fermenters of grain, evenly sprinkle husk along the cylinder limit, and spread woven bag, gland is tight around the woven bag, ferments fermentation cylinder cap tightening seal 22-25 days with slabstone again;
Said big stubble goes out the cylinder distillation process and is meant: after the wine unstrained spirits after will ferment goes out cylinder, add the fresh rice husk of its gross weight 10-15%, go up the rice steamer distillation then and get wine, stream wine speed control the 3-4 kilogram/hour, flow the wine temperature and be controlled at 32-38 ℃, promptly get batch wine greatly;
Said regrowth hair fermentation procedure is meant: getting the tap water that sprinkles in the poor unstrained spirits after drinking into poor unstrained spirits gross weight 1-2% through distillation; Go out rice steamer then; Be cooled to 30-32 ℃ rapidly; Add the bacillus natto liquid of the poor unstrained spirits material gross weight 0.2-0.3% of cooling, the delicate fragrance Daqu of 1-2%, went into the jar fermenter sealing and fermenting 7-10 days after turning evenly, sealing means is with big stubble fermentation procedure;
Said regrowth hair distillation is got wine and is meant: after the regrowth hair fermentation ends, take out poor unstrained spirits, add the rice husk of its gross weight 0.3-0.5% after steaming in clear soup, go up the rice steamer distillation then, distillation condition goes out the cylinder distillation process with big stubble, promptly gets regrowth hair wine;
Said ageing is colluded and is transferred operation to be meant: will big stubble wine with regrowth hair wine based on its characteristic classification warehouse-in, after ageing is stored more than 1 year, will big batch wine and regrowth hair wine by the constant weight percentage mixing blending and tasting wine that gets product.
2. the fen-flavor type white spirit preparation method who includes flavor compound good for health as claimed in claim 1; It is characterized in that: collude the fen-flavor type white spirit that includes flavor compound good for health of transferring operation to obtain through said ageing, in alcoholic strength is the liquor of 42-68V/V%, contain following composition good for health:
Total acid is with acetometer, and content is >=0.35g/L,
Total ester is in ETHYLE ACETATE, and content is >=0.69g/L,
ETHYLE ACETATE, content are 0.39-2.50g/L,
Ligustrazine (C
8H
12N
2), content is>=75.0mg/L,
Chitin (C
8H
13NO
5), content is>=4.0mg/L,
Pyrazine ketone (C
10H
11N
5O), content is>=18.5mg/L,
Voitol (C
6H
6O
3), content is>=7.0mg/L,
Phenylpropyl alcohol furans (C
8H
6O
2), content is>=10.0mg/L,
Borneol (C
10H
18O), content is>=2.0mg/L,
HMF 5 hydroxymethyl 2 furaldehyde (C
6H
6O
3), content is>=7.0mg/L,
2-furancarboxylic acid (C
5H
4O
3), content is>=5.5mg/L,
FLA (C
10H
10O
4), content is>=6.0mg/L.
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| CN102994317A (en) * | 2012-12-27 | 2013-03-27 | 山东景芝酒业股份有限公司 | Production method of strong aromatic Chinese spirits |
| CN102994317B (en) * | 2012-12-27 | 2014-06-04 | 山东景芝酒业股份有限公司 | Production method of strong aromatic Chinese spirits |
| CN104250600A (en) * | 2013-06-29 | 2014-12-31 | 田高 | Liquor brewing technology |
| CN106281835A (en) * | 2015-05-22 | 2017-01-04 | 王文亮 | Fruit health promoting wine |
| CN105695225A (en) * | 2016-02-17 | 2016-06-22 | 晋江尚京富本环保科技有限公司 | Production method for increasing 3-methylthio propanol and tetramethylpyrazine in Luzhou- and sesame-flavor Baijiu |
| CN109576106A (en) * | 2019-01-18 | 2019-04-05 | 湖北工业大学 | A kind of production method of more grain fen-flavor type white spirits |
| CN109576106B (en) * | 2019-01-18 | 2022-07-05 | 湖北工业大学 | Production method of multi-grain fen-flavor liquor |
| CN110283681A (en) * | 2019-07-20 | 2019-09-27 | 北京皇家京都酒业有限公司 | A kind of aroma daqu liquor and its brewage process |
| CN111733039A (en) * | 2020-07-13 | 2020-10-02 | 山东青州云门酒业(集团)有限公司 | Brewing method of fen-flavor liquor |
| CN113604310A (en) * | 2021-08-12 | 2021-11-05 | 山西平遥古市楼酒业有限责任公司 | Process for ultralong fermentation brewing of soft and soft fen-flavor sorghum liquor |
| CN115537284A (en) * | 2022-11-11 | 2022-12-30 | 成都源坤酿酒技术有限公司 | Brewing method of fen-flavor liquor |
| CN116121017A (en) * | 2023-03-02 | 2023-05-16 | 江苏师范大学 | Ground vat solid brewing process of purple sweet potato fen-flavor white spirit |
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