CN106399005A - Method for making Luzhou-flavor baijiu in pit-free mode - Google Patents
Method for making Luzhou-flavor baijiu in pit-free mode Download PDFInfo
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Abstract
The invention discloses a method for making Luzhou-flavor baijiu in a pit-free mode, and belongs to the technical field of wine making. According to the method, a traditional pit container fermentation mode is changed into a tank car fermentation mode, and culturing is conducted by adopting yellow mud, activated sludge, distiller's grains, various wine making microorganisms and the like through a three-stage culturing mode in the whole pit mud culture process; after the third-stage fermentation process is finished, pit mud is freeze-dried by adopting a vacuum freeze dryer, the bioactivity of all microbial cells is protected to a greatest extent, the pit mud is granulated through a granulator and then added into the distiller's grains to be fermented, therefore, the pit mud achieves the effects same as those of yeast, the using amount of the yeast is decreased, and the pit mud can be repeatedly used to achieve the effects of a thousand year cellar. The method is free from dependence of the Luzhou-flavor baijiu on a pit and a cellar, and fermentation is conducted through a tank car, so that the labor and material resources are greatly reduced.
Description
Technical field
The invention belongs to brewing technical field, it is related to a kind of method of no pit brewing aroma type white spirit.
Background technology
For a long time, aromatic Chinese spirit " water white transparency, cellar aroma flavoring be graceful, sweet refreshing net, soft coordination, tail fragrant long, wind only
The features such as lattice typical case ", is famous at home and abroad.Fermentation pit adopts old old cellar for storing things, also has the old cellar for storing things of artificial culture, have " thousand old cellars for storing things
The saying of 10000 years grains ", because being rich in the nutriment needed for various growth of microorganism in pit mud, is also that caproic acid bacteria is depended on for existence simultaneously
Carrier, and caproic acid bacteria is the main source of caproic acid in aromatic Chinese spirit characteristic component ethyl hexanoate it is seen that pit mud is for brewageing
The importance of aromatic Chinese spirit, this makes brewing aroma type white spirit must build pit and culture pit mud first, and this is to brewageing giving off a strong fragrance
Type white wine has necessarily high requirement, the particularly requirement to pit, pit mud.Which limits aromatic Chinese spirit can only be by passing
That unites brewages mode brewing aroma type white spirit.
Song is " bone of wine brewing ", is specific to domestic product white wine, it is with a long history, of long standing and well established.Traditional raw material system
The song of bent method gained has microbe species and quantity is few, fabrication cycle length, cost big, high labor intensive, productions is bent measures greatly
The shortcomings of " one high two is low " (i.e. remaining starch is high, and enzyme activity is low, and distillation yield is low).These become the practical problem of wine brewing.
Content of the invention
It is an object of the invention to breaking away from the dependence to pit, old cellar for storing things for the aromatic Chinese spirit, one kind no pit is provided to brewage dense
The method of aromatic white spirit.The present invention carries out freezing using Freeze Drying Technique to microorganism in pit mud makes it temporarily enter dormancy shape
State, at utmost protects the biologically active of each microbial cell, then through pelletizing machine whole grain be added to grain grain in fermented,
Make pit mud have functions that Daqu is the same, reduce Daqu consumption, and the reusable effect reaching thousand old cellars for storing things；This
Bright carry out fermentation using tank car and greatly reduce labour and material resources.
To achieve these goals, the present invention employs the following technical solutions：
A kind of method of no pit brewing aroma type white spirit, comprises the steps：
(1) mix material moistening：The fermented grain of sorghum flour quality 2-8 times, sorghum flour quality 16%-23% is added toward in sorghum flour
Steamed rice husk mix uniformly forms four rice steamer materials.Add the steamed rice husk mix of fermented grain quality 16%-23% uniform toward in fermented grain
Form the material that a rice steamer does not add sorghum flour.
Chinese sorghum is preferably ground into 4-6 lobe and obtains by described sorghum flour.Chinese sorghum is ground into 4-6 lobe and starch granules is exposed
Out, gelatinization, saccharification are conducive to.Described Chinese sorghum is preferably northeast glutinous sorghum.
(2) upper rice steamer steams grain, steams wine：Four rice steamer materials in step (1) are sent in wine rice steamer, under 0.03-0.05Mpa air pressure
Steam grain 0.5-2h, wine is plucked in distillation, segmentation, distillation completes to obtain female grain.A rice steamer in step (1) does not add the material of sorghum flour through steaming
Wine is plucked in grain, distillation segmentation, obtains red wine dregs.It is to take foreshot, stage casing wine, liquor tailing that wine is plucked in described segmentation.
(3) airing, plus bent, plus pit mud：Female grain that obtain step (3) and red wine dregs are respectively with more than 80 DEG C, material quality
After the hot water proportioning water of 80%-95%, airing (through airing machine airing to 18 DEG C -25 DEG C).Female grain adds material quality 10%-
The pit mud particle of 22% high temperature Daqu and 25-40%, mix is uniform to obtain female grain mixture.Red wine dregs adds material quality
The pit mud particle of tall and big Wen Qu and 10%-20% in 10%-22%, mix is uniform to obtain red wine dregs mixture.
(4) tank car fermentation：Prepare four tank cars, spread last layer high temperature Daqu prior to tank car bottom and periphery, then will
Female grain mixture in step (3) enters four tank cars (entering four tank cars in 18 DEG C of -23 DEG C of low temperature), and each tank car enters a rice steamer mother
Poor mixture, after having entered a rice steamer, spreads last layer rice husk, reenters the red wine dregs mixture in 1/4 rice steamer step (3), enter after the completion of grain
Tightened with plastic sheeting above tank car, ferment 20-35d；During fermentation in strict accordance with front slow, in delay the fermenting characteristic falling very, afterwards
Management fermentation temperature, highest fermentation temperature must not exceed 35 DEG C.
The process of described " front slow, in very, delay to fall afterwards " is preferably：From the beginning of 16 DEG C -20 DEG C, front slow-control temperature is every
It increases between 0.5 DEG C -2 DEG C, in very-maintain 32 DEG C -35 DEG C of maximum temperature, 5-10d, delay to fall afterwards-control temperature to drop daily
Low 1-2 DEG C.
(5) play grain：It is face grain after red wine dregs fermented mixture, be poor unstrained spirits after female grain fermented mixture, successively play face poor, poor
Unstrained spirits.
(6) gravity separation：The poor unstrained spirits conveyer belt rising after grain is sent to gravity separator, poor unstrained spirits is delivered up again through defeated
Send band to be sent to wine rice steamer, pit mud moves downward, collect pit mud, freeze-dried rear reusable.
(7) steam wine：Face grain is entered carry out after rice steamer distilling, wine is plucked in segmentation, stay a rice steamer face grain to be used as next round red wine dregs, poor unstrained spirits
Uniformly form four rice steamer materials as the fermented grain in step (1) with sorghum flour, steamed rice husk mix, then the upper rice steamer of repeat step (2)
Steam grain, steam wine, enter next round circulation.The same step of wine (2) is plucked in segmentation, takes foreshot, stage casing wine, liquor tailing.
(8) blend, store to obtain finished wine：The foreshot obtaining, stage casing wine are mixed respectively, by stage casing wine and foreshot's volume ratio
6-9:The ratio of 1-4 is blent, then through storing half a year finished product derived above aromatic Chinese spirit.
Pit mud particle described in step (3) is preferably prepared by a method comprising the following steps and obtains：
1) choose pit mud Qu Jizhi：Weigh 5-10 part yellow mud, 5-10 part pit skin mud, 1-4 part activated sludge, 1-8 part grain grain
With 1-5 part activated carbon powder, 2-4 part foreshot (more than 68 degree), 1-5 part liquor tailing (less than 20 degree), 3-5 part yellow water, mix thoroughly stand-by.Respectively
Raw material is each material for brewing aroma type white spirit, and raw material number is mass parts.
2) add TH-AADY activating solution：Toward step 1) matrix in add the TH-AADY activating solution of its quality 1%-5%,
Mix thoroughly, stand-by after fermentation 24-72h.Described fermentation temperature is preferably 25-35 DEG C, more preferably 28 DEG C.
3) bacterial classification mixed liquor, first stage fermentation are added：Toward step 2) tunning in add matrix quality 1%-8%
Bacterial classification mixed liquor, control moisture between 35%-39%, mix thoroughly, closing heap, covered with plastic sheeting after smearing yellow mud, fermentation
25-50d.Described fermentation temperature is preferably 25 DEG C -45 DEG C, more preferably 35 DEG C.
4) second stage fermentation：First fermentation stage terminate after supplement matrix quality 1%-5% TH-ADDY activating solution,
The grain grain of 1%-10%, the bacterial classification mixed liquor of the compoiste fertilizer of 0.01%-1%, 1%-5% are turned, and closing heap smears Huang
Covered with plastic sheeting after mud, ferment 25-50d.Described fermentation temperature is preferably 30 DEG C -45 DEG C, more preferably 40 DEG C.
5) phase III fermentation：After second stage fermentation ends supplement matrix quality 1%-5% TH-ADDY activating solution,
The grain grain of 1%-10%, the bacterial classification mixed liquor of the compoiste fertilizer of 0.01%-1%, 1%-5% are turned, and closing heap smears Huang
Covered with plastic sheeting after mud, ferment 25-50d, makes mud mix soft ripe.Described fermentation temperature is preferably 30 DEG C -45 DEG C, more excellent
Elect 45 DEG C as.
6) freeze-drying, whole grain：Carry out whole grain with pelletizing machine after pit mud freeze-drying after phase III is fermented, obtain
Pit mud particle.The particle diameter of the pit mud particle after whole grain is preferably 20mm-50mm.
Described TH-AADY activating solution preferably by TH-ADDY 25 DEG C -28 DEG C in YEPD culture medium, 80-160r/min sends out
Ferment 5-10d (more preferably 28 DEG C, 120r/min fermentation 7d) obtains.
Described bacterial classification mixed liquor comprises caproic acid bacteria, mould, Hansenula anomala, bacterium；Wherein, mould comprises meter Qu
Mould, rhizopus chinensis, Rhizopus oryzae, monascus, bacterium comprises bacillus subtilis and bacillus licheniformis.Preferably, described bacterial classification
Mixed liquor is by caproic acid bacteria bacterium solution, mould bacterium solution, Hansenula anomala liquid, bacterial solution 1-2 by volume:2-3:2-3:1-3
(more preferably 1:2:2:1) it is mixed to get.Preparing of each bacterium solution is as follows：
Caproic acid bacteria bacterium solution：Caproic acid bacteria, 28 DEG C -35 DEG C culture 5-10d (more preferably 33 DEG C trainings are accessed toward in culture medium
Foster 10d) obtain caproic acid bacteria solution.Being formulated as of described culture medium：0.5%CH3COONa·3H2O, 0.5% (NH4)2SO4,
0.04%K2HPO4·3H2O, 0.02%MgSO4·7H2O, 0.1% yeast extract, appropriate amount of water, adds 2% after 121 DEG C of sterilizing 20min
Ethanol and 1% calcium carbonate, adjust pH to 6.8-7.0 with the arginine solution and 0.1mol/L glutamic acid solution of 0.1mol/L.
Mould bacterium solution：By aspergillus oryzae bacterium solution, rhizopus chinensis bacterium solution, Rhizopus oryzae bacterium solution, monascus bacterium solution 1-2 by volume:1-
2:2-3:2-4 (more preferably 2:2:3:4) it is mixed to get.Monascus is inoculated in malt juice liquid medium, aspergillus oryzae,
Rhizopus chinensis, three kinds of moulds of Rhizopus oryzae are inoculated in PDA liquid medium respectively, and 28-35 DEG C of culture 3-10d is (more preferably
30 DEG C of culture 7d) obtain each mould bacterium solution.
Hansenula anomala liquid：Yeast-inoculated in YEPD culture medium, 28-32 DEG C, 80-160rpm culture 10-48h
(more preferably 30 DEG C, 120rpm culture 20h) obtains.
Bacterial solution：By bacillus subtilis bacterium solution and Bacillus licheniformis liquid by volume 1:1-3 is (further preferably
For 1:2) it is mixed to get；Two kinds of bacteriums are inoculated in bran mass, 35-45 DEG C, 100-190r/min fermentation 7-15d respectively
(more preferably 43 DEG C, 150r/min fermentation 12d) obtains bacillus subtilis bacterium solution or Bacillus licheniformis liquid.
The present invention changes traditional pit container fermentation mode and ferments for tank car, and whole pit mud culture process adopts yellow mud, work
Property mud, the poor and various brewing microorganism of grain cultivated by third stage culture mode, phase III sweat terminate after by right
Pit mud carries out freeze-drying using vacuum freeze drier, freeze-drying be conducive to keep pit mud in nutriment and make micro- life
Thing is in a dormant state.Whole third stage culture process controls temperature all the time in the range of 25-45 DEG C, is easy to yeast, mould, bacterium
All can grow in this temperature range, breed and metabolism.Fermentation, using tank car fermentation, is added pit mud particle and is filled with fermenting.
The present invention has the advantages that：
(1) shorten fermentation storage period：Compared with the fermentation of traditional pit, using method provided by the present invention, pit mud
Grain may act as a part of Daqu, reduces Daqu consumption, does not use pit, and substantially reduce fermentation period, greatly reduce life
Produce cost.
(2) using the present invention using Freeze Drying Technique be conducive to keep microbial cell biologically active, for fermentation
Substantial amounts of microorganism species are provided.
(3) adopt the pit mud color and luster obtained by method provided by the present invention pitch-black, no raw material true qualities, flora uniformly, is stored
Fragrance is strong, carries ester fragrant, fragrant and sweet and aroma.
(4) there is using the pit mud particle obtained by method provided by the present invention the slow-release function of immobilized cell, make
Fermentation is more longlasting, thorough.
(5) adopt the Luzhou-flavor liquor pit obtained by method provided by the present invention aromatic strongly fragrant, style projects.
(6) feature of aromatic Chinese spirit " the thousand 10000 years grains in old cellar for storing things " has been remained in that using method provided by the present invention.
Specific embodiment
With reference to embodiment, further detailed description is done to the present invention, but embodiments of the present invention not limited to this.
Material used in following embodiments：
Wine brewing special active powdered carbon：Buy and found net activated carbon making Co., Ltd in Chengde.
High temperature resistant Active Dry Yeast (TH-ADDY) activating solution：High temperature resistant Active Dry Yeast (TH-ADDY) is bought
In Angel Yeast Co., Ltd.High temperature resistant Active Dry Yeast adopts YEPD culture medium (1% yeast extract, 2% albumen
Peptone, 2% glucose), 28 DEG C, 120r/min fermentation 7d obtain activating solution.
Bacterial classification mixed liquor：Described below caproic acid bacteria bacterium solution, mould bacterium solution, Hansenula anomala liquid, bacterial solution press 1:
2:2:1 (volume ratio) mixes gained.
Caproic acid bacteria bacterium solution：Access caproic acid bacteria toward in culture medium, 33 DEG C of culture 10d obtain caproic acid bacteria solution.Described culture medium
Be formulated as：0.5%CH3COONa·3H2O, 0.5% (NH4)2SO4, 0.04%K2HPO4·3H2O, 0.02%MgSO4·
7H2O, 0.1% yeast extract, appropriate amount of water from the beginning, adds 2% ethanol and 1% calcium carbonate after 121 DEG C of sterilizing 20min, uses 0.1mol/L
Arginine solution and 0.1mol/L glutamic acid solution adjust pH to 6.8-7.0.
Mould bacterium solution：By aspergillus oryzae bacterium solution, rhizopus chinensis bacterium solution, Rhizopus oryzae bacterium solution, monascus bacterium solution by volume 2:2:3:4
It is mixed to get.Monascus is inoculated in malt juice liquid medium, and aspergillus oryzae, rhizopus chinensis, three kinds of moulds of Rhizopus oryzae inoculate respectively
In PDA liquid medium, 30 DEG C of culture 7d obtain each mould bacterium solution.
Hansenula anomala liquid：Yeast-inoculated in YEPD culture medium (yeast extract 10g, peptone 20g, glucose 20g,
Add water to 1000mL, pH 6.0～6.5) in, 30 DEG C, 120rpm culture 20h obtain.
Bacterial solution：By bacillus subtilis bacterium solution and Bacillus licheniformis liquid by volume 1:2 are mixed to get；By two
Plant bacterium and be inoculated in bran mass (3.6% wheat bran, 1% (NH respectively4)2HPO4, 0.02%K2HPO4, 0.01%MgSO4·
7H2O), 43 DEG C, 150r/min condition bottom fermentation 12d obtain bacillus subtilis bacterium solution or Bacillus licheniformis liquid.
Yellow mud, pit skin mud, activated sludge, foreshot's (more than 68 degree of alcoholic strength), liquor tailing (below 20 degree of alcoholic strength), yellow water and
Grain grain is each material for brewing aroma type white spirit.
Chinese sorghum is northeast glutinous sorghum, buys in Tengzhou Mao Sen agricultural development Co., Ltd；High temperature Daqu is bought from Liangshan
Biological for a long time koji Co., Ltd；Tank car is bought in Shandong Yantai Liangrong Machinery Co., Ltd., gravity separator buy in
Shandong Yantai Liangrong Machinery Co., Ltd.；Freeze drier and efficient wet pelletizing machine are bought respectively and are won doctor's health in fact from Beijing
Test Instrument Ltd. and generating machine Manufacturing Co., Ltd of Zhangjagang City.
Embodiment 1
(1) 8kg yellow mud, 8kg pit skin mud, 2kg activated sludge, 2kg grain grain and 2kg wine brewing special active powdered carbon are weighed respectively
It is added in the uncovered wine jar of 50kg capacity, add 3kg foreshot's (more than 68 degree), 2kg liquor tailing (less than 20 degree), 3kg yellow water,
Mix thoroughly, stand-by.
(2) add 44g TH-ADDY activating solution toward in the matrix of step (1) gained, mix thoroughly, 28 DEG C of fermentation 48h are stand-by.
(3) add 110g bacterial classification mixed liquor toward in the matrix obtained by step (2), control moisture between 35%-39%,
Mix thoroughly, closing heap, clap optical surface with spade, after smearing yellow mud, then covered with plastic sheeting, be positioned in incubator, adjust temperature
For 35 DEG C, ferment 30d.
(4) 66g TH-ADDY activating solution, 110g grain grain, 2.2g Controlled Release Fertilizer are supplemented toward in the matrix obtained by step (3)
(Baoding Lian Yu slow-release compound fertilizer Co., Ltd, production code member c-009), 66g bacterial classification mixed liquor are turned, and closing heap uses spade
Clap optical surface, smear yellow mud, film cover follow-up continuous be positioned in incubator, adjustment temperature is 40 DEG C, and ferment 30d.
(5) 110g TH-ADDY activating solution, 110g grain grain, 2.2g Controlled Release Fertilizer are supplemented toward in the matrix obtained by step (4)
(Baoding Lian Yu slow-release compound fertilizer Co., Ltd, production code member c-009) and 44g bacterial classification mixed liquor are turned, and closing heap uses spade
Clap optical surface, smear yellow mud, film cover follow-up continuous be positioned in incubator, adjustment temperature is 45 DEG C, and ferment 30d.
(6) mud of step (5) gained is sent in freeze drier and carry out freeze-drying 72h.By the cellar for storing things after freeze-drying
Mud send into efficient wet pelletizing machine carry out whole grain, the pit mud grain diameter after whole grain is about 50mm, take particle carry out sensory evaluation,
Physical and chemical index detection and microorganism count, the results are shown in Table 1,2,3.Pit mud particle after whole grain increased specific surface area, is conducive to
Fermentation.
Table 1. sensory evaluation
| Color and luster | Pit mud color and luster is pitch-black, no raw material true qualities, homogeneous, section bubbling |
| Fragrance | There are obvious ester perfume, aroma and aged pit mud smell |
Table 2. physical and chemical index
Table 3. microbial species group unit：Individual/g
| Microbial count | 7.2×108 |
| Bacterial population | 4.36×107 |
| Fungi count | 5.36×107 |
| Yeast number | 6.21×108 |
(7) Chinese sorghum is pulverized：135kg Chinese sorghum is ground into 4-6 lobe so that starch granules comes out, is conducive to gelatinization, sugar
Change.
(8) mix material moistening：By sorghum flour:Fermented grain (when fermented grain here is single grain (Chinese sorghum) brewing aroma type white spirit, fermentation
Finish the fermentation fermented grain not going up rice steamer distillation) it is 1:The ratio of 4 (mass ratioes) adds sorghum flour and fermented grain, adds sorghum flour quality
20% steamed rice husk mix uniformly forms four rice steamer materials.Add the steamed rice husk rice husk mix of its quality 20% equal toward in fermented grain
The material of fine strain of millet do not increased by even composition one rice steamer.
(9) upper rice steamer steams grain, steams wine：Four rice steamer materials in step (8) are sent in wine rice steamer, under 0.03-0.05Mpa air pressure
Steam grain 1h, wine is plucked in distillation segmentation simultaneously, and (under the conditions of intercepting 25-28 DEG C, alcoholic strength is protected as stage casing wine for 30%-65%
Deposit, be used as " return to cellar for storing things "-spread return-enclosure car less than 30% as liquor tailing, be used as to steam as foreshot more than 65% again), distillation completes
To female grain.The material that an other rice steamer does not add sorghum flour is plucked wine (condition is ibid) and is obtained red wine dregs through steaming grain, distillation segmentation.
(10) airing, plus bent, plus pit mud：Female grain that obtain step (9) and red wine dregs are respectively with more than 80 DEG C, raw material (mother
Grain or red wine dregs) quality 90% hot water proportioning water after, through airing machine airing to 25 DEG C about.Female grain adds material quality 15%
High temperature Daqu and 30% the pit mud particle that obtains of step (6), mix uniform female grain mixture.Red wine dregs adds material quality
In 10% tall and big Wen Qu and 15% the pit mud particle that obtains of step (6), mix uniform red wine dregs mixture.
(11) tank car fermentation：Prepare four tank cars, spread last layer high temperature Daqu powder prior to tank car bottom and periphery, then
Female grain mixture in step (10) is entered four tank cars in 20 DEG C about low temperature, each tank car enters a rice steamer female grain mixture,
After having entered a rice steamer, spread last layer rice husk, reenter the red wine dregs mixture in 1/4 rice steamer step (10), enter after the completion of grain on tank car
Tightened with plastic sheeting, ferment 25d.Strict control fermentation temperature change during fermentation, in strict accordance with " front slow, in delay very, afterwards
Fall " fermenting characteristic, highest fermentation temperature must not exceed 35 DEG C.The process of " front slow, in very, delay to fall afterwards "：Open from 20 DEG C about
Begin, front slow-control temperature to increase between 0.5 DEG C -2 DEG C daily, in very-maintain 32 DEG C about of maximum temperature, 7 days about, after
Delay to fall-control temperature to reduce 1-2 DEG C daily.
(12) play grain：It has been face grain (being face grain after the red wine dregs fermented mixture in step (11)) first, then recurred
Poor unstrained spirits (being poor unstrained spirits after the female grain fermented mixture in step (11)).
(13) gravity separation：The poor unstrained spirits conveyer belt rising after grain is sent to gravity separator, poor unstrained spirits is delivered up warp again
Conveyer belt is sent to wine rice steamer, and pit mud moves downward, and collects pit mud, freeze-dried rear reusable.
(14) steam wine：First face grain is entered to carry out after rice steamer distilling, wine is plucked in segmentation, stay a rice steamer face grain red as next round
Grain, the poor unstrained spirits of step (13) uniformly forms four rice steamer materials as the fermented grain in step (8) with sorghum flour, steamed rice husk mix, so
The upper rice steamer of repeat step (9) steams grain, steams wine afterwards, enters next round circulation.Steaming wine temperature should be controlled between 25-28 DEG C during distillation,
Must not exceed 30 DEG C, wine (same to step (9)) is plucked in segmentation, foreshot and stage casing wine are stored respectively, liquor tailing is used for steaming again.
(15) blend, store to obtain finished wine：The foreshot obtaining, stage casing wine are mixed respectively, by stage casing wine and foreshot's volume
Ratio 8:2 ratio is blent, then obtains within 9 months finished product aromatic Chinese spirit through storage.
(16) take finished product aromatic Chinese spirit to carry out sense organ taste and physical and chemical index detection, the results are shown in Table 4,5.
Table 5. sensory evaluation
| Color and luster | Colourless, limpid transparent, no suspended sediment |
| Fragrance | There is the compound fragrance that strong ethyl hexanoate is main body |
| Taste | Wine body alcohol and, coordinate, long times of aftertaste |
| Style | There is aromatic Chinese spirit style |
Table 6. physical and chemical index
| Material | Total acid | Total ester | Ethyl hexanoate |
| Content (g/L) | 0.3 | 1.7 | 2.2 |
Contrast test 1
Without pit mud particle, the other the same as in Example 1.The aromatic Chinese spirit obtaining the results are shown in Table 7,8.
Table 7. sensory evaluation
| Color and luster | Colourless, limpid transparent, no suspended sediment |
| Fragrance | No ethyl hexanoate is the compound fragrance of main body |
| Taste | Wine body is boring, sour and astringent |
| Style | There is no aromatic Chinese spirit style |
Table 8. physical and chemical index
| Material | Total acid | Total ester | Ethyl hexanoate |
| Content (g/L) | 1 | 0.5 | 0.08 |
Above-described embodiment is only one of better embodiment of the present invention, is not limited the scope of the invention with this,
Therefore：The equivalence changes that all technique under this invention is done, as long as in the range of idea of the invention, all should be covered by the present invention's
Within protection domain.
Claims (10)
1. a kind of method of no pit brewing aroma type white spirit it is characterised in that：Comprise the steps：
（1）Mix material moistening：The fermented grain of its quality 2-8 times, the steamed rice husk mix of 16%-23% is added uniformly to form toward in sorghum flour
Four rice steamer materials；The steamed rice husk mix adding its quality 16%-23% toward in fermented grain uniformly forms the material that a rice steamer does not add sorghum flour；
（2）Upper rice steamer steams grain, steams wine：By step（1）In four rice steamer materials send into wine rice steamers in, under 0.03-0.05Mpa air pressure steam grain
0.5-2h, wine is plucked in distillation, segmentation, and distillation completes to obtain female grain；Step（1）In a rice steamer do not add the material of sorghum flour through steam grain,
Wine is plucked in distillation segmentation, obtains red wine dregs；It is to take foreshot, stage casing wine, liquor tailing that wine is plucked in described segmentation；
（3）Airing, plus bent, plus pit mud：By step（3）The female grain obtaining and red wine dregs are respectively with more than 80 DEG C, material quality 80%-
After 95% hot water proportioning water, airing；Female grain adds the high temperature Daqu of material quality 10%-22% and the pit mud particle of 25-40%,
Mix is uniform to obtain female grain mixture；Red wine dregs adds the pit mud particle of tall and big Wen Qu and 10%-20% in material quality 10%-22%,
Mix is uniform to obtain red wine dregs mixture；
（4）Tank car ferments：Prepare four tank cars, spread last layer high temperature Daqu prior to tank car bottom and periphery, then by step
（3）In female grain mixture enter four tank cars, each tank car enters a rice steamer female grain mixture, after having entered a rice steamer, spreads last layer rice
Shell, reenters 1/4 rice steamer step（3）In red wine dregs mixture, tightened with plastic sheeting on tank car after the completion of entering grain, ferment 20-
35d；During fermentation in strict accordance with front slow, in delay the fermenting characteristic management fermentation temperature falling very, afterwards, highest fermentation temperature must not surpass
Cross 35 DEG C；
（5）Play grain：It is face grain after red wine dregs fermented mixture, be poor unstrained spirits after female grain fermented mixture, poor, the poor unstrained spirits in face of successively rising；
（6）Gravity separation：The poor unstrained spirits conveyer belt rising after grain is sent to gravity separator, poor unstrained spirits is delivered up again through conveyer belt
It is sent to wine rice steamer, pit mud moves downward, collect pit mud, freeze-dried rear reusable；
（7）Steam wine：Face grain is entered carry out after rice steamer distilling, segmentation is plucked wine and taken foreshot, stage casing wine, liquor tailing, stays a rice steamer face grain to be used as
Next round red wine dregs, poor unstrained spirits is as step（1）In fermented grain and sorghum flour, steamed rice husk mix uniformly form four rice steamer materials, then
Repeat step（2）Upper rice steamer steams grain, steams wine, enters next round circulation；
（8）Blend, store to obtain finished wine：The foreshot obtaining, stage casing wine are mixed respectively, by stage casing wine and foreshot's volume ratio 6-9:
The ratio of 1-4 is blent, then through storing half a year finished product derived above aromatic Chinese spirit；
Step（3）Described in pit mud particle be prepared by a method comprising the following steps and obtain：
1）Choose pit mud Qu Jizhi：Weigh 5-10 part yellow mud, 5-10 part pit skin mud, 1-4 part activated sludge, 1-8 part grain grain and 1-5
Part activated carbon powder, 2-4 part foreshot, 1-5 part liquor tailing, 3-5 part yellow water, mix thoroughly stand-by；Each raw material number is mass parts；
2）Add TH-AADY activating solution：Toward step 1）Matrix in add the TH-AADY activating solution of its quality 1%-5%, mix thoroughly,
Stand-by after fermentation 24-72h；
3）Add bacterial classification mixed liquor, first stage fermentation：Toward step 2）Tunning in add matrix quality 1%-8% bacterial classification
Mixed liquor, controls moisture between 35%-39%, mixes thoroughly, closing heap, covered with plastic sheeting after smearing yellow mud, and ferment 25-50d；
4）Second stage is fermented：First fermentation stage supplements TH-ADDY activating solution, the 1%-10% of matrix quality 1%-5% after terminating
Grain grain, the bacterial classification mixed liquor of the compoiste fertilizer of 0.01%-1%, 1%-5% turned, closing heap, smear thin with plastics after yellow mud
Membrane cover is lived, and ferment 25-50d；
5）Phase III ferments：TH-ADDY activating solution, the 1%-10% of matrix quality 1%-5% is supplemented after second stage fermentation ends
Grain grain, the bacterial classification mixed liquor of the compoiste fertilizer of 0.01%-1%, 1%-5% turned, closing heap, smear thin with plastics after yellow mud
Membrane cover is lived, and ferment 25-50d；
6）Freeze-drying, whole grain：Carry out whole grain with pelletizing machine after pit mud freeze-drying after phase III is fermented, obtain pit mud
Particle；
Described bacterial classification mixed liquor comprises caproic acid bacteria, mould, Hansenula anomala, bacterium；Wherein, mould comprises aspergillus oryzae, China
Head mold, Rhizopus oryzae, monascus, bacterium comprises bacillus subtilis and bacillus licheniformis.
2. no pit brewing aroma type white spirit according to claim 1 method it is characterised in that：Step（4）Described in
The process of " front slow, in very, delay to fall afterwards " be：From the beginning of 16 DEG C -20 DEG C, front slow-control temperature is daily between 0.5 DEG C -2 DEG C
Increase, in very-maintain 32 DEG C -35 DEG C of maximum temperature, 5-10d, delay to fall afterwards-control temperature to reduce 1-2 DEG C daily.
3. no pit brewing aroma type white spirit according to claim 1 method it is characterised in that：Step（3）Described in
The preparation of pit mud particle in, step 2）Fermentation temperature be 25-35 DEG C, step 3）Fermentation temperature be 25 DEG C -45 DEG C, step
4）Fermentation temperature be 30 DEG C -45 DEG C, step 5）Fermentation temperature be 30 DEG C -45 DEG C.
4. no pit brewing aroma type white spirit according to claim 3 method it is characterised in that：Step 2）Fermentation temperature
Spend for 28 DEG C, step 3）Fermentation temperature be 35 DEG C, step 4）Fermentation temperature be 40 DEG C, step 5）Fermentation temperature be 45
℃.
5. no pit brewing aroma type white spirit according to claim 1 method it is characterised in that：Step（3）Described in
Pit mud particle particle diameter be 20mm-50mm.
6. no pit brewing aroma type white spirit according to claim 1 method it is characterised in that：Step（3）Described in
The preparation of pit mud particle in, described TH-AADY activating solution 25 DEG C -28 DEG C, 80- in YEPD culture medium by TH-ADDY
160r/min fermentation 5-10d obtains.
7. no pit brewing aroma type white spirit according to claim 6 method it is characterised in that：Described TH-AADY
Activating solution by TH-ADDY 28 DEG C in YEPD culture medium, 120r/min fermentation 7d obtain.
8. no pit brewing aroma type white spirit according to claim 1 method it is characterised in that：Step（3）Described in
The preparation of pit mud particle in, described bacterial classification mixed liquor is by caproic acid bacteria bacterium solution, mould bacterium solution, Hansenula anomala liquid, thin
Bacterium bacterium solution 1-2 by volume:2-3:2-3:1-3 is mixed to get；Preparing of each bacterium solution is as follows：
Caproic acid bacteria bacterium solution：Access caproic acid bacteria toward in culture medium, 28 DEG C -35 DEG C culture 5-10d obtain caproic acid bacteria solution；Described culture
Being formulated as of base：0.5% CH3COONa·3H2O, 0.5% (NH4)2SO4, 0.04% K2HPO4·3H2O, 0.02% MgSO4·
7H2O, 0.1% yeast extract, appropriate amount of water, adds 2% ethanol and 1% calcium carbonate, with the smart ammonia of 0.1mol/L after 121 DEG C of sterilizing 20min
Acid solution and 0.1mol/L glutamic acid solution adjust pH to 6.8-7.0；
Mould bacterium solution：By aspergillus oryzae bacterium solution, rhizopus chinensis bacterium solution, Rhizopus oryzae bacterium solution, monascus bacterium solution 1-2 by volume:1-2:2-
3:2-4 is mixed to get；Monascus is inoculated in malt juice liquid medium, and aspergillus oryzae, rhizopus chinensis, three kinds of moulds of Rhizopus oryzae are respectively
It is inoculated in PDA liquid medium, 28-35 DEG C of culture 3-10d obtains each mould bacterium solution；
Hansenula anomala liquid：Yeast-inoculated in YEPD culture medium, 28-32 DEG C, 80-160rpm culture 10-48h obtain；
Bacterial solution：By bacillus subtilis bacterium solution and Bacillus licheniformis liquid by volume 1:1-3 is mixed to get；By two kinds
Bacterium is inoculated in bran mass respectively, 35-45 DEG C, 100-190r/min condition bottom fermentation 7-15d obtain bacillus subtilis
Bacterium solution or Bacillus licheniformis liquid.
9. no pit brewing aroma type white spirit according to claim 8 method it is characterised in that：Described bacterial classification mixing
Liquid is by caproic acid bacteria bacterium solution, mould bacterium solution, Hansenula anomala liquid, bacterial solution by volume 1:2:2:1 is mixed to get；Each bacterium
Preparing of liquid is as follows：
Caproic acid bacteria bacterium solution：Access caproic acid bacteria toward in culture medium, 33 DEG C of culture 10d obtain caproic acid bacteria solution；
Mould bacterium solution：By aspergillus oryzae bacterium solution, rhizopus chinensis bacterium solution, Rhizopus oryzae bacterium solution, monascus bacterium solution by volume 2:2:3:4 mixing
Obtain；Monascus is inoculated in malt juice liquid medium, and aspergillus oryzae, rhizopus chinensis, three kinds of moulds of Rhizopus oryzae are inoculated in PDA respectively
In fluid nutrient medium, 30 DEG C of culture 7d obtain each mould bacterium solution；
Hansenula anomala liquid：Yeast-inoculated in YEPD culture medium, 30 DEG C, 120rpm culture 20h obtain；
Bacterial solution：By bacillus subtilis bacterium solution and Bacillus licheniformis liquid by volume 1:2 are mixed to get；Thin by two kinds
Bacterium is inoculated in bran mass respectively, 43 DEG C, 150r/min fermentation 12d obtain bacillus subtilis bacterium solution or bacillus licheniformis
Bacterium solution.
10. no pit brewing aroma type white spirit according to claim 1 method it is characterised in that：Described segmentation is plucked
Wine is：Under the conditions of 25-28 DEG C alcoholic strength be more than 65% as foreshot, 30%-65% as stage casing wine, less than 30% as wine
Tail.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107034072A (en) * | 2017-04-11 | 2017-08-11 | 湖北工业大学 | It is a kind of to embed the method that compound caproic acid bacteria is brewageed for aromatic Chinese spirit |
| CN108117956A (en) * | 2018-01-31 | 2018-06-05 | 深圳国科酒业有限公司 | A kind of method of probiotics brewing spirit |
| CN110157567A (en) * | 2019-07-03 | 2019-08-23 | 武汉雅仕博科技有限公司 | A kind of white wine base liquor and its brewing method |
| CN111961552A (en) * | 2020-08-25 | 2020-11-20 | 江南大学 | Method for reducing butanol generation in strong aromatic Chinese spirits fermentation process |
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| CN102766558A (en) * | 2012-07-05 | 2012-11-07 | 湖北枝江酒业股份有限公司 | Method for producing mud fermentation pitless fragrant liquor |
| CN106085720A (en) * | 2016-08-19 | 2016-11-09 | 成都蜀之源酒业有限公司 | A kind of preparation method and applications improving new pit liquor flavor pit mud |
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| CN102766558A (en) * | 2012-07-05 | 2012-11-07 | 湖北枝江酒业股份有限公司 | Method for producing mud fermentation pitless fragrant liquor |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107034072A (en) * | 2017-04-11 | 2017-08-11 | 湖北工业大学 | It is a kind of to embed the method that compound caproic acid bacteria is brewageed for aromatic Chinese spirit |
| CN108117956A (en) * | 2018-01-31 | 2018-06-05 | 深圳国科酒业有限公司 | A kind of method of probiotics brewing spirit |
| CN110157567A (en) * | 2019-07-03 | 2019-08-23 | 武汉雅仕博科技有限公司 | A kind of white wine base liquor and its brewing method |
| CN111961552A (en) * | 2020-08-25 | 2020-11-20 | 江南大学 | Method for reducing butanol generation in strong aromatic Chinese spirits fermentation process |
| CN111961552B (en) * | 2020-08-25 | 2022-11-01 | 江南大学 | Method for reducing butanol generation in strong aromatic Chinese spirits fermentation process |
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