CN108559684A - Maotai-flavor liquor - Google Patents
Maotai-flavor liquor Download PDFInfo
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- CN108559684A CN108559684A CN201810769098.5A CN201810769098A CN108559684A CN 108559684 A CN108559684 A CN 108559684A CN 201810769098 A CN201810769098 A CN 201810769098A CN 108559684 A CN108559684 A CN 108559684A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a kind of Maotai-flavor liquors, are prepared by following technique：S1 weighs raw material；Five grain material moistenings of S2；S3 steams grain；S4 dispensings are accumulated；Fermentation is stored under S5；S6 opens cellar for storing things distillation；S7 is stored.Maotai-flavor liquor of the present invention uses five grains on high mountain as raw material, using the Yangtze River Water of Yibin Prefecture as brewing water, by unique zymotechnique, natural in conjunction with 400,000,000 five thousand ten thousand years Karst karst features solution cavities stores sth. in a cellar environment, form mellow paste flavor protrusion, quiet and tastefully laid out exquisiteness, wine body, long times of aftertaste, the fragrance lasting Maotai-flavor liquor of empty cup, and wine body is soft, not top.
Description
Technical field
The present invention relates to technique for making wine fields, more particularly to a kind of Maotai-flavor liquor.
Background technology
Maotai-flavor liquor is a kind of important kind in China's white wine, and using Maotai and Lang Jiu as representative, paste flavor is fine and smooth,
Wine body is mellow, as clear as crystal, the micro- Huang of color and luster, long times of aftertaste, and empty cup lasting is lasting.The unique style of Maotai comes from consummate
Brewage process, science and dexterously combines the distinctive weather conditions of Maotai Zhen, fine water, soil and Geographical ring
Border.Seasonality production, the Dragon Boat Festival step on song, and the air of warm moist is conducive to the growth metabolism of microorganism in yeast, husky under the Double Ninth Festival, and two
Secondary to feed intake, nine boilings, eight fermentations take wine seven times, long-term to store, meticulous hook tune.Have ten unique features in technique：
" three is high, three low, more than three, one lack ", i.e., high temperature koji-making, high temperature stack-up, high temperature take wine；Saccharifying power is low, moisture is low, distillation yield is low；
Round is more, with song is more, consumption grain is more；Auxiliary material is few.
Maotai-flavor liquor provided by the invention is formula with five grains, unique pit structure is stored using man and wife, using Luzhou
Conventional brew technique is brewed by hand completely, and the Karst karst features karst cave formed before being stored in 400,015,000 years
In " rock-block field cave heaven ", obtain paste flavor it is prominent, it is quiet and tastefully laid out it is fine and smooth, wine body is mellow, long times of aftertaste Maotai-flavor liquor.
Rock-block field cave heaven is located in Sichuan Province Yibin City Xingwen County, Southern Part of The Sichuan Basin, Luzhou, two city of Yibin and the northern regions of the Yunnan Province
Engaging portion.Rock-block field cave heaven solution cavity is the Karst karst features formed before 400,015,000 years.Constant temperature and humidity in solution cavity, it is annual
Temperature is at 15~22 DEG C, humidity 88~95%, and biological species are abundant in air, preservation to former wine and posteriori aging, remaining
With unique effect.Cave has natural characteristic cool in summer and warm in winter, and the soft degree to purifying wine body, increase wine plays an important role.
Former wine built-in 3 years in hole is equivalent to the taste that nature stores 8 years.
Moreover, in the brewing process of existing Maotai-flavor liquor, typically first needs the raw materials such as sorghum being crushed, be conducive to
It impregnates and fermentation, is difficult to avoid that when broken and generates many clast, the particle that when present alcoholic generates when being often crushed raw material
Smaller powder abandons, and causes greatly to waste.The present invention on the basis of prior art, to Maotai-flavor liquor zymotechnique into
Row optimization and improvement reduce security risk while keeping white wine paste flavor wine body, improve liquor body style.
Invention content
To solve the above-mentioned problems in the prior art, the invention discloses a kind of Maotai-flavor liquors, by following technique
It is prepared：
S1 weighs raw material；
Five grain material moistenings of S2；
S3 steams grain；
S4 dispensings are accumulated；
Fermentation is stored under S5；
S6 opens cellar for storing things distillation；
S7 is stored.
Specifically, the Maotai-flavor liquor is prepared by following technique：
S1 weighs raw material：Five grain raw materials, high-temperature daqu, vinasse and husk are weighed, wherein five grain raw materials, high-temperature daqu, wine
Grain, the weight ratio of husk are 1：(0.02~0.04)：(2~5)：(0.12~0.35)；Five grain raw material is by following proportioning group
At：10~25wt% of wheat, 5~10wt% of corn, 7~15wt% of glutinous rice, 5~10wt% of rice, surplus are sorghum；
Five grain material moistenings of S2：Sorghum is crushed to 4~6 valves, obtains sorghum valve；Five grain raw material total weights are added into sorghum valve
20~25% material moistening liquid is uniformly mixed, obtains mixture；Wheat, corn, glutinous rice, rice are crushed to 2~3 valves respectively, mixed
It is even, it is covered in above mixture；Placement 30~after forty minutes, the material moistening liquid of five grain raw material total weights 20~30% is added again,
It mixes thoroughly, obtains five grain material moistenings；
S3 steams grain：Husk is covered above the five grain material moistenings that step S2 is obtained, uploading in rice steamer steams grain, and vapor pressure is when steaming grain
0.12~0.15MPa, vapor (steam) temperature are 110~125 DEG C；Grain is steamed after 1~3 hour, and cold standby is set into the husk taking-up on upper layer；With
Five grain material moistenings after steaming grain, as hot grain are taken out afterwards；
S4 dispensings are accumulated：The hot grain airing that step S3 is obtained, the high temperature that high-temperature daqu total weight 40~50% is added are big
Song is mixed thoroughly, and spice I is obtained；Remaining high-temperature daqu is added in the husk obtained to vinasse and step S3, mixes thoroughly, obtains spice
Ⅱ；Spice II is covered on spice I, the heap in 25~35 DEG C, the high 1.2~1.5m of heap；
Fermentation is stored under S5：When temperature reaches 45~48 DEG C when heap top, prepare lower cellar for storing things；When lower cellar for storing things, often cellar for storing things is sprinkled into spice I and is mixed
Expect the water of II total weight 10~20%, same day envelope cellar for storing things, fermentation period is 20~40 days；
S6 opens cellar for storing things distillation：After fermentation, the pit mud and vinasse at removal envelope cellar for storing things carries out distillation and wine, distillation air pressure is taken to keep
For 0.02~0.05MPa, vapo(u)rizing temperature remains 18~35 DEG C, collects white wine stoste；
S7 is stored：The white wine stoste that step S6 is obtained is stored in solution cavity, after storing 6~24 months, obtains sauce
Aromatic white spirit.
Sorghum is crushed to the technical terms that 4~6 valves are the field of brewing alcoholic beverages, can be completed with pulverizer by brewing alcoholic beverages, i.e., will
It is 4~6 parts that complete sorghum grain, which crushes, and petaloid is presented.
15~22 DEG C of storage temperature in the solution cavity, storage humidity 88~95%.
Commercially available high-temperature daqu had both may be used in the high-temperature daqu, can also use homemade high-temperature daqu.
The present invention provides the manufacture craft of two kinds of self-control high-temperature daqus：
First, the manufacture craft of the high-temperature daqu is：By wheat crushing to 2~3 valves, wheat valve is obtained；To wheat valve
Middle 20~30 DEG C of the water that wheat valve weight 2~5% is added, is placed 5~8 hours after mixing；Wheat valve weight is added again
20~30 DEG C of water of amount 35~38%, it is 10~30 seconds broken with 7000~9000 revs/min with crusher, obtain wheat pulp
Material；Part wheat slurry sterilizes 20~30 minutes in 110~125 DEG C, other are placed in spare in storage vat；Respectively by bacterium, mould
Bacterium, saccharomycete according to the inoculum concentration of 3~7% (mL/mL) be inoculated in sterilizing after wheat slurry in, in 35~37 DEG C cultivate 5~
10 days, respectively obtain pure bent, pure bent, the pure song of saccharomycete of mould of bacterium；By the pure bent, saccharomycete of the pure bent, mould of bacterium it is pure it is bent according to
Volume ratio (2~10)：(2~5)：(0.5~1) is mixed, and mixed starters are obtained；By mixed starters with 2~5% inoculum concentration (mL/
ML it) is inoculated into unpasteurized wheat slurry, mixes thoroughly, be packed into bent molding and bent embryo is made；Bent embryo is moved in bent room, using cross three
Perpendicular three mode was staggeredly accumulated, and is separated with straw between adjacent song embryo, in 50~60 DEG C of sealed fermentings 20~40 days；By bent embryo from
It is taken out in bent room, it is natural to be placed 3~4 months in 20~30 DEG C, it pulverizes and sieves, obtains the high-temperature daqu.
Second, the manufacture craft of the high-temperature daqu is：By wheat crushing to 2~3 valves, wheat valve is obtained；To wheat valve
Middle 20~30 DEG C of the water that wheat valve weight 2~5% is added, is placed 5~8 hours after mixing；Wheat valve weight is added again
20~30 DEG C of water of amount 35~38%, it is 10~30 seconds broken with 7000~9000 revs/min with crusher, obtain wheat pulp
Material；Part wheat slurry sterilizes 20~30 minutes in 110~125 DEG C, other are placed in spare in storage vat；Respectively by bacterium, mould
Bacterium, saccharomycete according to the inoculum concentration of 3~7% (mL/mL) be inoculated in sterilizing after wheat slurry in, in 35~37 DEG C cultivate 5~
10 days, respectively obtain pure bent, pure bent, the pure song of saccharomycete of mould of bacterium；By the pure bent, saccharomycete of the pure bent, mould of bacterium it is pure it is bent according to
Volume ratio (2~10)：(2~5)：(0.5~1) is mixed, and mixed starters are obtained；Mixed starters and female song are inoculated into unpasteurized
In wheat slurry, the inoculum concentration of mixed starters is 0.1~1% (mL/mL), and female bent inoculation is 4~5% (mL/mL), is mixed thoroughly, is filled
Enter bent molding and bent embryo is made；Bent embryo is moved in bent room, is staggeredly accumulated by the way of cross three perpendicular three, rice is used between adjacent song embryo
Grass separated, in 50~60 DEG C of sealed fermentings 20~40 days；Bent embryo is taken out from bent room, it is natural to place 3~4 in 20~30 DEG C
Month, it pulverizes and sieves, obtains the high-temperature daqu.
The bacterium is bacillus licheniformis and/or bacillus amyloliquefaciens, and the mould is aspergillus niger, aspergillus flavus, hair
It is one or more of mould；The saccharomycete is saccharomyces cerevisiae.
Preferably, the water that the material moistening liquid is 70~85 DEG C.
Preferably, the material moistening liquid is urease-producing bacterium solution, and preparation process is：By the strain of urease-producing with volume ratio 4~
5% (mL/mL) is seeded on MRS fluid nutrient mediums, in 28~30 DEG C of Anaerobic culturels 48~72 hours, collects bacterium solution；By bacterium solution
Centrifugation removes supernatant, collects bottom thalline；Bottom thalline is configured to a concentration of 5 × 10 with sterile saline5cfu/mL
~5 × 109The urease-producing bacterium solution of cfu/mL.
Preferably, the material moistening liquid is urase liquid, and preparation process is：By the strain of urease-producing with volume ratio 4~5%
(mL/mL) it is seeded on MRS fluid nutrient mediums, in 28~30 DEG C of Anaerobic culturels 48~72 hours, collects bacterium solution；By bacterium solution from
The heart removes supernatant, collects bottom thalline；Bottom thalline is configured to a concentration of 5 × 10 with sterile saline5Cfu/mL~
5×109Lysozyme is added according to the additive amount of 4~7mg/mL, in 30~40 DEG C of stirred in water bath in the urease-producing bacterium solution of cfu/mL
After 1~2 hour, ultrasonication 20~30 minutes；It is then centrifuged 10~25 minutes at 2~4 DEG C, takes supernatant, use PBS buffer solution
It is diluted to urase 30~500U/L of vigor, obtains urase liquid.
The strain of the urease-producing is lactobacillus reuteri and/or staphylococcus saprophyticus.Preferably, the bacterium of the urease-producing
Kind is Roche breast bar coccus and staphylococcus saprophyticus with mass ratio 1:1 mixture.
The present invention compared with the existing technology, has the following advantages：
1, five grain raw materials are not ground into powder in the present invention, but are ground into petaloid, and this degree of grinding can be with
Fermented grain convenient for the growth and breeding of microorganism, while can reduce the dosage of auxiliary material husk than more loose during ensureing accumulation.
2, it during five grain material moistenings, is put using two-step method material moistening, and by the relatively large grain raw material of water absorption
It sets above, it in this way can be to avoid grain raw material because water suction is excessively cohesive agglomerating.
3, storage link is the important link promoted to vinosity.Former wine is generally susceptible to pungent, sudden and violent, burnt odor of mouth etc. and asks
Topic, and paste flavor is less apparent.Former wine is stored in the solution cavity of biological species and rich content in the present invention, solution cavity is cool in summer and warm in winter
Micro climate feature, the aging environment of constant temperature and humidity is provided for former wine wine body, has taken into account the old speed of wine body and stable quality,
Be more advantageous to former wine continues a series of physical, chemical reaction and molecular association, and wine body is allowed to be carried out certainly during aging
By breathing.
4, it steams grain husk is placed on above five grain material moistenings in the process, saves the process that husk is individually steamed in clear soup, reduce
Artificial and labour cost.
5, it during lower cellar for storing things is fermented, is stored using the man and wife of special construction, the contact surface of female grain and pit mud can be increased
Long-pending, the pit mud functional bacteria in pit mud fully participates in brewing fermentation, generates more excessively excellent micro aromatic substance, keeps vinosity stronger
It is mellow.Fermentation when, carrier of the pit mud using zymotic fluid yellow water as mass exchange, in addition fermentation rise and fall and open cellar for storing things steaming wine and
It seals and stores the reasons such as fermentation, pressure change in the cellar for storing things of formation makes nutrient and the Koji microorganism in vinasse constantly be permeated by yellow water
In extraordinary microbial population and its metabolite constantly dip tank into mud, and in pit mud, to realize pit mud itself
Metabolism.
Maotai-flavor liquor of the present invention uses five grains on high mountain as raw material, is brewing with the Yangtze River Water of Yibin Prefecture
With water, by unique zymotechnique, natural in conjunction with 400,000,000 five thousand ten thousand years Karst karst features solution cavities stores sth. in a cellar environment, shape
At paste flavor it is prominent, quiet and tastefully laid out it is fine and smooth, wine body is mellow, long times of aftertaste, the fragrance lasting Maotai-flavor liquor of empty cup, and wine body is soft,
Not top.
Specific implementation mode
Raw material is described below in embodiment：
Wheat, place of production Sichuan, kind " educate 25 in river ".
Corn, place of production Sichuan, kind " river single 14 ".
Glutinous rice, place of production Sichuan, kind " circle glutinous rice ".
Rice, place of production Sichuan, kind " excellent 6203 " in river.
Sorghum selects the glutinous small red sorghum of Sichuan Yibin " ecological organic raw grain plants matrix ".
Water, the Yangtze River Water of specifically used Sichuan Yibin Prefecture.
The embodiment 1 of vinasse, referenced patent application number 201510300142.4 is prepared.
Husk, specifically used rice husk husk are purchased from Shijiazhuang song tall and erect agricultural and sideline product sale Co., Ltd.
Man and wife stores, as described in the national patent of number of patent application 201320683241.1.
Bacterium specifically uses bacillus licheniformis GZUB-2, the industrial Bioisystech Co., Ltd in Cangzhou to provide, strain concentration
It is 107cfu/mL。
Mould specifically uses aspergillus niger M4, upper lake to play bio tech ltd and provide, article No. E-XYAN4, and strain is dense
Degree is 107cfu/mL。
Saccharomycete specifically uses saccharomyces cerevisiae Y2, Hengshui institute Life Science College food experiment room to provide, strain concentration
It is 107cfu/mL。
Hydraulic buckling machine, Kaifeng Ao Hua Machinery Co., Ltd.s provide, model AHYY-Q083.
It is female bent, the specific yeast distiller provided using Shandong Liangshan bioengineering Co., Ltd of RISESUN, yeast number 1.0 × 107
A/g, moisture≤12%.
Lactobacillus reuteri, viable bacteria 10,000,000,000/g of number, Huankai Microbes Tech Co., Ltd., Guangdong provide.
Staphylococcus saprophyticus, ATCC35552, viable bacteria 10,000,000,000/g of number, Qingdao Lv Gu commerce and trade Co., Ltd provide.
MRS fluid nutrient mediums, upper SeaBird match Science and Technology Ltd. provide, article No. BD232510.
PBS buffer solution specifically uses the Beijing Suo Laibao Science and Technology Ltd of pH7.2, molar concentration 0.01mol/L
PBS buffer solution.
Lysozyme, the emerging milky way Chemical Co., Ltd. in Hubei provide, enzyme activity 20000U/g.
Embodiment 1
The Maotai-flavor liquor is prepared by following technique：
S1 weighs raw material：Weigh five grain raw materials, high-temperature daqu (commercially available, Guo Long goods and materials Co., Ltd of Jining City provides), wine
Grain and husk, wherein the weight ratio of five grain raw materials, high-temperature daqu, vinasse, husk is 1：0.03：2：0.27；Five grain raw material
It is made of following proportioning：Wheat 25wt%, corn 10wt%, glutinous rice 7wt%, rice 5wt%, surplus are sorghum；
Five grain material moistenings of S2：Sorghum is crushed to 4 valves, obtains sorghum valve；Five grain raw material total weights are added into sorghum valve
25% 80 DEG C of water is uniformly mixed, obtains mixture；Wheat, corn, glutinous rice, rice are crushed to 2 valves respectively, mixes thoroughly, covers
It covers on mixture；It places after forty minutes, 80 DEG C of water of five grain raw material total weights 30% is added again, mixes thoroughly, obtains five
Grain material moistening；
S3 steams grain：Husk is covered above the five grain material moistenings that step S2 is obtained, uploading in rice steamer steams grain, and vapor pressure is when steaming grain
0.15MPa, vapor (steam) temperature are 110 DEG C；Steam grain after 2 hours, by the husk taking-up on upper layer naturally cool to 26 DEG C it is spare；Then take
Go out to steam five grain material moistenings after grain, as hot grain；
S4 dispensings are accumulated：The hot grain airing that step S3 is obtained is added the 40% of high-temperature daqu weight, mixes thoroughly to 26 DEG C,
Obtain spice I；Remaining high-temperature daqu is added in the husk obtained to vinasse and step S3, mixes thoroughly, obtains spice II；By spice
II is covered on spice I, the heap in 35 DEG C, the high 1.5m of heap；
Fermentation is stored under S5：When temperature reaches 46 DEG C when heap top, prepare lower cellar for storing things；When lower cellar for storing things, often cellar for storing things is sprinkled into spice I and spice II
The water of total weight 20%, same day envelope cellar for storing things, fermentation period is 20 days；
S6 opens cellar for storing things distillation：After fermentation, the pit mud and vinasse at removal envelope cellar for storing things carries out distillation and wine, distillation air pressure is taken to keep
For 0.04MPa, vapo(u)rizing temperature remains 35 DEG C, collects white wine stoste；
S7 is stored：The white wine stoste that step S6 is obtained is stored in rock-block field cave heaven solution cavity, after storing 6 months, is obtained
To Maotai-flavor liquor.
Embodiment 2~5
The Maotai-flavor liquor is prepared by following technique：
S1 weighs raw material：Five grain raw materials, high-temperature daqu, vinasse and husk are weighed, wherein five grain raw materials, high-temperature daqu, wine
Grain, the weight ratio of husk are 1：0.03：2：0.27；Five grain raw material is made of following proportioning：Wheat 25wt%, corn
10wt%, glutinous rice 7wt%, rice 5wt%, surplus are sorghum；
Five grain material moistenings of S2：Sorghum is crushed to 4 valves, obtains sorghum valve；Five grain raw material total weights are added into sorghum valve
25% 80 DEG C of water is uniformly mixed, obtains mixture；Wheat, corn, glutinous rice, rice are crushed to 2 valves respectively, mixes thoroughly, covers
It covers on mixture；It places after forty minutes, 80 DEG C of water of five grain raw material total weights 30% is added again, mixes thoroughly, obtains five
Grain material moistening；
S3 steams grain：Husk is covered above the five grain material moistenings that step S2 is obtained, uploading in rice steamer steams grain, and vapor pressure is when steaming grain
0.15MPa, vapor (steam) temperature are 110 DEG C；Steam grain after 2 hours, by the husk taking-up on upper layer naturally cool to 26 DEG C it is spare；Then take
Go out to steam five grain material moistenings after grain, as hot grain；
S4 dispensings are accumulated：The hot grain airing that step S3 is obtained is added the 40% of high-temperature daqu weight, mixes thoroughly to 26 DEG C,
Obtain spice I；Remaining high-temperature daqu is added in the husk obtained to vinasse and step S3, mixes thoroughly, obtains spice II；By spice
II is covered on spice I, the heap in 35 DEG C, the high 1.5m of heap；
Fermentation is stored under S5：When temperature reaches 46 DEG C when heap top, prepare lower cellar for storing things；When lower cellar for storing things, often cellar for storing things is sprinkled into spice I and spice II
The water of total weight 20%, same day envelope cellar for storing things, fermentation period is 20 days；
S6 opens cellar for storing things distillation：After fermentation, the pit mud and vinasse at removal envelope cellar for storing things carries out distillation and wine, distillation air pressure is taken to keep
For 0.04MPa, vapo(u)rizing temperature remains 35 DEG C, collects white wine stoste；
S7 is stored：The white wine stoste that step S6 is obtained is stored in rock-block field cave heaven solution cavity, after storing 6 months, is obtained
To Maotai-flavor liquor.
The manufacture craft of the high-temperature daqu is：By wheat crushing to 2 valves, wheat valve is obtained；It is added into wheat valve small
26 DEG C of water of wheat valve weight 5% is placed 8 hours after mixing；26 DEG C of water of addition wheat valve weight 35% again, is used
Crusher is 10 seconds broken with 7000 revs/min, obtains wheat slurry；Part wheat slurry sterilizes 30 minutes in 120 DEG C, other are set
It is spare in storage vat；Bacterium, mould, saccharomycete are inoculated in the wheat after sterilizing according to the inoculum concentration of 4% (mL/mL) respectively
It in slurry, is cultivated 7 days in 35 DEG C, respectively obtains pure bent, pure bent, the pure song of saccharomycete of mould of bacterium；The pure song of bacterium, mould is pure
Bent, the pure song of saccharomycete is mixed according to certain volume ratio, obtains mixed starters；By mixed starters with 5% inoculum concentration (mL/mL)
It is inoculated into unpasteurized wheat slurry, mixes thoroughly, be packed into the Qu Mo of hydraulic buckling machine, compacting growth 30cm, width 25cm, high 6cm
Bent embryo；Bent embryo is moved in bent room, is staggeredly accumulated by the way of cross three perpendicular three, is separated with straw between adjacent song embryo, in
55 DEG C of sealed fermentings 40 days；Bent embryo is taken out from bent room, is placed 3 months in 26 DEG C, 20 mesh sieve is crushed, obtains the high temperature
Yeast.
The difference of embodiment 2~5 is：Pure bent, pure bent, the pure bent three kinds of pure songs of saccharomycete the volume ratio of mould of bacterium is not
Together, pure bent, pure bent, the pure song of saccharomycete the volume ratio of mould of bacterium is 7 wherein in embodiment 2：5：0.5, bacterium is pure in embodiment 3
Bent, pure bent, the pure song of saccharomycete the volume ratio of mould is 8：4：0.5, pure bent, pure bent, the pure song of saccharomycete of mould of bacterium in embodiment 4
Volume ratio be 9：3：0.5, pure bent, pure bent, pure song of saccharomycete the volume ratio of mould of bacterium is 10 in embodiment 5：2：0.5.
2~5 high-temperature daqu physical and chemical index of embodiment measures
Determination of moisture：By conical flask, at 105 DEG C, drying to constant weight, conical flask weight is referred to as m1；Weigh high-temperature daqu 4~
5g is fitted into the conical flask after constant weight, the total weight of conical flask and high-temperature daqu is referred to as m2；By conical flask together with high-temperature daqu
At 105 DEG C, drying to constant weight, and weigh m3.Weight is accurate to 0.0001g when weighing.Moisture (g/100g)=(m2-m3)/
(m2-m1)。
Acidity assaying：10g high-temperature daqus are weighed, 100mL distilled water is added, after impregnating 15 minutes, use qualitative filter paper mistake
Filter, obtains yeast leachate；It draws yeast leachate 10mL to be placed in conical flask, 20mL water is added, phenolphthalein indicator 2 is added dropwise and drips
It shakes up, with the NaOH aqueous solutions titration of concentration 0.1mol/L until pink is presented.Acidity is defined as：1g high-temperature daqus consume
The NaOH aqueous solutions of 1mL concentration 0.1mol/L are 1 degree.
Content of starch measures：It weighs 5g high-temperature daqus to be placed in conical flask, 100mL 1 is added：4 hydrochloric acid solutions are (i.e. 1 times
The hydrochloric acid of the mass fraction 37% of volume is added in the dilution distilled water of 4 times of volumes), it is placed 30 minutes in boiling water bath
Afterwards, it takes out and is cooled to 20 DEG C, it is 7 to be neutralized to pH with the sodium hydrate aqueous solution of mass fraction 1%, then is filtered with qualitative filter paper,
Residue and constant volume 500mL are fully washed with water, are then measured with Fehlings reagent.
Diastasimetry：It is accurate to absorb in 5mL standard sorghum saccharified liquids to conical flask, it is each that Fehling solution A, second liquid is added
5mL adds appropriate 1g/L Standard glucose solutions, shakes up, and after heating is boiled, is titrated to indigo plant with glucose standards solution immediately
Decoloration, it is desirable that finally titrate the glucose standards solution volume of consumption between 0.5~1.0mL, this titration should be in 1 minute
It completes.Blank solution measures same saccharified liquid, and sorghum saccharified liquid is only replaced with to the distilled water of equivalent.Saccharifying enzymic activity refers to 1g high temperature
It is 1 enzyme activity unit (U/g) that yeast, which reacts enzymolysis soluble starch in 1 hour at 40 DEG C to generate 1mg glucose,.
Specific test result table is shown in Table 1.
1 embodiment of table, 2~5 high-temperature daqu physical and chemical index measurement result table
2 DB52/T 871-2014 of table《Maotai-flavor liquor wine brewing yeast》Standard
| Moisture (g/100g) | ≤13.0 |
| Acidity (mmol/10g) | 1.0~3.5 |
| Content of starch (g/100g) | 53~60 |
| Saccharifying power (U) | 100~300 |
The saccharifying power of Maotai-flavor liquor high-temperature daqu does not need to be very high, because judging from sense organ, high big of saccharifying power
Qu Xiangqi is bad, and the low yeast fragrance of saccharifying power is fine；And Maotai-flavor liquor is larger with bent amount, is distilled in the steaming grain of fermentation
Cheng Zhong can promote the starch saccharification in grain raw material, so the saccharifying power for the high-temperature daqu that Maotai-flavor liquor uses generally exists
200-300U/g is preferably (such as the saccharifying power of Guizhou Maotai Maotai-flavor is about in 233U/g or so).
From table 1 it follows that the saccharification index of embodiment 2 and embodiment 3 is higher, DB52/T871-2014 is had exceeded
《Maotai-flavor liquor wine brewing yeast》Demand.From smell index, the song of embodiment 4 and embodiment 5 is fragrant relatively good.Its
In, 4 moisture content of material of embodiment, starch or acidity index are better than embodiment 5, and the bacterium of described embodiment 4 is pure bent, mould
Pure bent, the pure song of saccharomycete the volume ratio of bacterium is most suitable for being used to prepare the high-temperature daqu of Maotai-flavor liquor, has both been avoided that consumption is big
The nutritional ingredient of amount, and can guarantee that the growth between microorganism is coordinated.
Embodiment 6~8
The Maotai-flavor liquor is prepared by following technique：
S1 weighs raw material：Five grain raw materials, high-temperature daqu, vinasse and husk are weighed, wherein five grain raw materials, high-temperature daqu, wine
Grain, the weight ratio of husk are 1：0.03：2：0.27；Five grain raw material is made of following proportioning：Wheat 25wt%, corn
10wt%, glutinous rice 7wt%, rice 5wt%, surplus are sorghum；
Five grain material moistenings of S2：Sorghum is crushed to 4 valves, obtains sorghum valve；Five grain raw material total weights are added into sorghum valve
25% 80 DEG C of water is uniformly mixed, obtains mixture；Wheat, corn, glutinous rice, rice are crushed to 2 valves respectively, mixes thoroughly, covers
It covers on mixture；It places after forty minutes, 80 DEG C of water of five grain raw material total weights 30% is added again, mixes thoroughly, obtains five
Grain material moistening；
S3 steams grain：Husk is covered above the five grain material moistenings that step S2 is obtained, uploading in rice steamer steams grain, and vapor pressure is when steaming grain
0.15MPa, vapor (steam) temperature are 110 DEG C；Steam grain after 2 hours, by the husk taking-up on upper layer naturally cool to 26 DEG C it is spare；Then take
Go out to steam five grain material moistenings after grain, as hot grain；
S4 dispensings are accumulated：The hot grain airing that step S3 is obtained is added the 40% of high-temperature daqu weight, mixes thoroughly to 26 DEG C,
Obtain spice I；Remaining high-temperature daqu is added in the husk obtained to vinasse and step S3, mixes thoroughly, obtains spice II；By spice
II is covered on spice I, the heap in 35 DEG C, the high 1.5m of heap；
Fermentation is stored under S5：When temperature reaches 46 DEG C when heap top, prepare lower cellar for storing things；When lower cellar for storing things, often cellar for storing things is sprinkled into spice I and spice II
The water of total weight 20%, same day envelope cellar for storing things, fermentation period is 20 days；
S6 opens cellar for storing things distillation：After fermentation, the pit mud and vinasse at removal envelope cellar for storing things carries out distillation and wine, distillation air pressure is taken to keep
For 0.04MPa, vapo(u)rizing temperature remains 35 DEG C, collects white wine stoste；
S7 is stored：The white wine stoste that step S6 is obtained is stored in rock-block field cave heaven solution cavity, after storing 6 months, is obtained
To Maotai-flavor liquor.
The manufacture craft of the high-temperature daqu is：By wheat crushing to 2 valves, wheat valve is obtained；It is added into wheat valve small
26 DEG C of water of wheat valve weight 5% is placed 8 hours after mixing；26 DEG C of water of addition wheat valve weight 35% again, is used
Crusher obtained wheat slurry with 7000 revs/min of wet crushings 10 seconds；Part wheat slurry sterilizes 30 minutes in 120 DEG C,
He is placed in spare in storage vat；After bacterium, mould, saccharomycete are inoculated in sterilizing according to the inoculum concentration of 5% (mL/mL) respectively
It in wheat slurry, is cultivated 7 days in 35 DEG C, respectively obtains pure bent, pure bent, the pure song of saccharomycete of mould of bacterium；By the pure bent, mould of bacterium
Pure bent, the pure song of saccharomycete is with volume ratio 9：3：0.5 is mixed, and mixed starters are obtained；Mixed starters and female song are inoculated into and are not sterilized
Wheat slurry in, mix thoroughly, the bent embryo of long 30cm, width 25cm, high 6cm is made in the bent molding for being packed into hydraulic buckling machine；By bent embryo
It moves in bent room, is staggeredly accumulated by the way of cross three perpendicular three, separated with straw between adjacent song embryo, in 55 DEG C of sealed fermentings 40
It；Bent embryo is taken out from bent room, is placed 3 months in 26 DEG C, 20 mesh sieve is crushed, obtains the high-temperature daqu.
The difference of embodiment 6~8 is：Mixed starters are different with female bent inoculative proportion, and wherein 6 mixed starters of embodiment connect
Kind amount is 0.1% (mL/mL), and female bent inoculum concentration is 4.9% (mL/mL)；The inoculum concentration of 7 mixed starters of embodiment is 0.5%
(mL/mL), female bent inoculum concentration is 4.5% (mL/mL)；The inoculum concentration of 8 mixed starters of embodiment is 1% (mL/mL), and female bent connects
Kind amount is 4% (mL/mL).
Embodiment 1,6~8 high-temperature daqu physical and chemical index of embodiment are measured
With embodiment 2~5, the assay method of prolease activity and fermenting power is as follows for moisture, acidity, the measurement of saccharifying power：
Prolease activity measures：5g high-temperature daqus are weighed, the phosphate buffer (pH7.2) of addition concentration 0.1mol/L is ground
Mill 3~5 minutes, then add phosphate buffer and be settled to 100mL, 1 hour is kept the temperature in 40 DEG C of water-bath, is during which stirred more
It is secondary, supernatant is centrifuged, high-temperature daqu leachate is obtained, certain multiple is diluted to the phosphoric acid buffer agent of pH7.2；It takes dilute
It releases enzyme solution 1mL to be placed in test tube, is preheated 5 minutes in 40 DEG C of water-baths, the 1mL caseins equally preheated are then added, accurately
After ten minutes, the trichloroacetic acid 2mL of 0.4mol/L is added with enzymolysis reaction in heat preservation immediately, continue heat preservation after twenty minutes from
The heart；Supernatant 1mL is taken, 0.4mol/L sodium carbonate 5mL and Folin reagent 1mL is added, shakes up, 20 points of heat preservation colour developing in 40 DEG C of water-baths
Solution optical density OD values are measured after clock at 680nm wavelength.Blank solution determination step is same as above, and is only first added before adding casein
The trichloroacetic acid 2mL for entering 0.4mol/L, shakes up, and so that the enzyme in enzyme solution is inactivated, then adds casein solution 1mL.
Fermenting power measures：50mL standard sorghum saccharified liquids are measured in 100mL fermentation flasks, fermentation bung is wrapped with oilpaper, one
It rises to be put into autoclave and sterilize 20 minutes for 121 DEG C, after being cooled to 20 DEG C, 0.5g high-temperature daqus are added in aseptic operating platform,
Blank test (being added without high-temperature daqu) is done simultaneously, installs fermentation bung, and injects the H of 5mol/L in fermentation bung2SO4Solution
5mL.It is sealed by fermentation bottle with paraffin, body outer wall is dried, is placed on a ten thousandth assay balance and weighs, read as M1(blank is tried
It is M to test reading3).Fermentation flask is put into 35 DEG C of incubators, is fermented 72 hours.Fermentation bung is removed, is gently shaken, CO is made2All
Effusion, has refilled fermentation bung, has been weighed on same assay balance, read as M2(blank test reading is M4).Fermenting power is (with CO2Matter
Measure score meter, g/100g)={ (M1- M2)-(M3- M4)}×100。
Specific test result is shown in Table 3.
3 embodiment 1 of table, 6~8 high-temperature daqu physicochemical property test result table of embodiment
The paste flavor of 6~8 high-temperature daqu of embodiment is all than more prominent, and paste flavor is strong.From table 2 it can be seen that embodiment 8
Saccharifying power reach 463U/g, be more than the standard of Maotai-flavor high-temperature daqu.But embodiment 1, the moisture of embodiment 6~7, acid
Degree and saccharifying power meet DB52/T 871-2014《Maotai-flavor liquor wine brewing yeast》Standard.Wherein, embodiment 7 is being kept
On the basis of stablizing saccharifying power, prolease activity and fermenting power have promotion, this explanation is functional micro- by being added in female song
The yeast that biology is prepared can effectively improve the fermented quality of high-temperature daqu, and it is original micro- to destroy high-temperature daqu
Biobalance is suitable for the traditional fermentation technique of Maotai-flavor liquor.
Embodiment 9
The Maotai-flavor liquor is prepared by following technique：
S1 weighs raw material：Five grain raw materials, high-temperature daqu, vinasse and husk are weighed, wherein five grain raw materials, high-temperature daqu, wine
Grain, the weight ratio of husk are 1：0.03：2：0.27；Five grain raw material is made of following proportioning：Wheat 25wt%, corn
10wt%, glutinous rice 7wt%, rice 5wt%, surplus are sorghum；
Five grain material moistenings of S2：Sorghum is crushed to 4 valves, obtains sorghum valve；Five grain raw material total weights are added into sorghum valve
25% material moistening liquid is uniformly mixed, obtains mixture；Wheat, corn, glutinous rice, rice are crushed to 2 valves respectively, mixed thoroughly, is covered
On mixture；It places after forty minutes, the material moistening liquid of five grain raw material total weights 30% is added again, mixes thoroughly, obtain five grains profit
Material；
S3 steams grain：Husk is covered above the five grain material moistenings that step S2 is obtained, uploading in rice steamer steams grain, and vapor pressure is when steaming grain
0.15MPa, vapor (steam) temperature are 110 DEG C；Steam grain after 2 hours, by the husk taking-up on upper layer naturally cool to 26 DEG C it is spare；Then take
Go out to steam five grain material moistenings after grain, as hot grain；
S4 dispensings are accumulated：The hot grain airing that step S3 is obtained is added the 40% of high-temperature daqu weight, mixes thoroughly to 26 DEG C,
Obtain spice I；Remaining high-temperature daqu is added in the husk obtained to vinasse and step S3, mixes thoroughly, obtains spice II；By spice
II is covered on spice I, the heap in 35 DEG C, the high 1.5m of heap；
Fermentation is stored under S5：When temperature reaches 46 DEG C when heap top, prepare lower cellar for storing things；When lower cellar for storing things, often cellar for storing things is sprinkled into spice I and spice II
The water of total weight 20%, same day envelope cellar for storing things, fermentation period is 20 days；
S6 opens cellar for storing things distillation：After fermentation, the pit mud and vinasse at removal envelope cellar for storing things carries out distillation and wine, distillation air pressure is taken to keep
For 0.04MPa, vapo(u)rizing temperature remains 35 DEG C, collects white wine stoste；
S7 is stored：The white wine stoste that step S6 is obtained is stored in rock-block field cave heaven solution cavity, after storing 6 months, is obtained
To Maotai-flavor liquor.
The manufacture craft of the high-temperature daqu is：By wheat crushing to 2 valves, wheat valve is obtained；It is added into wheat valve small
26 DEG C of water of wheat valve weight 5% is placed 8 hours after mixing；26 DEG C of water of addition wheat valve weight 35% again, is used
Crusher obtained wheat slurry with 7000 revs/min of wet crushings 10 seconds；Part wheat slurry sterilizes 30 minutes in 120 DEG C,
He is placed in spare in storage vat；After bacterium, mould, saccharomycete are inoculated in sterilizing according to the inoculum concentration of 5% (mL/mL) respectively
It in wheat slurry, is cultivated 7 days in 35 DEG C, respectively obtains pure bent, pure bent, the pure song of saccharomycete of mould of bacterium；By the pure bent, mould of bacterium
Pure bent, the pure song of saccharomycete is with volume ratio 9：3：0.5 is mixed, and mixed starters are obtained；Mixed starters and female song are inoculated into and are not sterilized
Wheat slurry in, mix thoroughly, the bent embryo of long 30cm, width 25cm, high 6cm is made in the bent molding for being packed into hydraulic buckling machine；By bent embryo
It moves in bent room, is staggeredly accumulated by the way of cross three perpendicular three, separated with straw between adjacent song embryo, in 55 DEG C of sealed fermentings 40
It；Bent embryo is taken out from bent room, is placed 3 months in 26 DEG C, 20 mesh sieve is crushed, obtains the high-temperature daqu.
The material moistening liquid is urease-producing bacterium solution, and preparation process is：By lactobacillus reuteri with volume ratio 4% (mL/mL)
It is seeded on MRS fluid nutrient mediums, in 30 DEG C of Anaerobic culturels 72 hours, collects bacterium solution；By bacterium solution with 7000 revs/min of centrifugations 15
Minute, supernatant is removed, bottom thalline is collected；Bottom thalline is configured to a concentration of 5 × 10 with sterile saline9cfu/mL
Urease-producing bacterium solution.
Embodiment 10
The Maotai-flavor liquor is prepared by following technique：
S1 weighs raw material：Five grain raw materials, high-temperature daqu, vinasse and husk are weighed, wherein five grain raw materials, high-temperature daqu, wine
Grain, the weight ratio of husk are 1：0.03：2：0.27；Five grain raw material is made of following proportioning：Wheat 25wt%, corn
10wt%, glutinous rice 7wt%, rice 5wt%, surplus are sorghum；
Five grain material moistenings of S2：Sorghum is crushed to 4 valves, obtains sorghum valve；Five grain raw material total weights are added into sorghum valve
25% material moistening liquid is uniformly mixed, obtains mixture；Wheat, corn, glutinous rice, rice are crushed to 2 valves respectively, mixed thoroughly, is covered
On mixture；It places after forty minutes, the material moistening liquid of five grain raw material total weights 30% is added again, mixes thoroughly, obtain five grains profit
Material；
S3 steams grain：Husk is covered above the five grain material moistenings that step S2 is obtained, uploading in rice steamer steams grain, and vapor pressure is when steaming grain
0.15MPa, vapor (steam) temperature are 110 DEG C；Steam grain after 2 hours, by the husk taking-up on upper layer naturally cool to 26 DEG C it is spare；Then take
Go out to steam five grain material moistenings after grain, as hot grain；
S4 dispensings are accumulated：The hot grain airing that step S3 is obtained is added the 40% of high-temperature daqu weight, mixes thoroughly to 26 DEG C,
Obtain spice I；Remaining high-temperature daqu is added in the husk obtained to vinasse and step S3, mixes thoroughly, obtains spice II；By spice
II is covered on spice I, the heap in 35 DEG C, the high 1.5m of heap；
Fermentation is stored under S5：When temperature reaches 46 DEG C when heap top, prepare lower cellar for storing things；When lower cellar for storing things, often cellar for storing things is sprinkled into spice I and spice II
The water of total weight 20%, same day envelope cellar for storing things, fermentation period is 20 days；
S6 opens cellar for storing things distillation：After fermentation, the pit mud and vinasse at removal envelope cellar for storing things carries out distillation and wine, distillation air pressure is taken to keep
For 0.04MPa, vapo(u)rizing temperature remains 35 DEG C, collects white wine stoste；
S7 is stored：The white wine stoste that step S6 is obtained is stored in rock-block field cave heaven solution cavity, after storing 6 months, is obtained
To Maotai-flavor liquor.
The manufacture craft of the high-temperature daqu is：By wheat crushing to 2 valves, wheat valve is obtained；It is added into wheat valve small
26 DEG C of water of wheat valve weight 5% is placed 8 hours after mixing；26 DEG C of water of addition wheat valve weight 35% again, is used
Crusher obtained wheat slurry with 7000 revs/min of wet crushings 10 seconds；Part wheat slurry sterilizes 30 minutes in 120 DEG C,
He is placed in spare in storage vat；After bacterium, mould, saccharomycete are inoculated in sterilizing according to the inoculum concentration of 5% (mL/mL) respectively
It in wheat slurry, is cultivated 7 days in 35 DEG C, respectively obtains pure bent, pure bent, the pure song of saccharomycete of mould of bacterium；By the pure bent, mould of bacterium
Pure bent, the pure song of saccharomycete is with volume ratio 9：3：0.5 is mixed, and mixed starters are obtained；Mixed starters and female song are inoculated into and are not sterilized
Wheat slurry in, mix thoroughly, the bent embryo of long 30cm, width 25cm, high 6cm is made in the bent molding for being packed into hydraulic buckling machine；By bent embryo
It moves in bent room, is staggeredly accumulated by the way of cross three perpendicular three, separated with straw between adjacent song embryo, in 55 DEG C of sealed fermentings 40
It；Bent embryo is taken out from bent room, is placed 3 months in 26 DEG C, 20 mesh sieve is crushed, obtains the high-temperature daqu.
The material moistening liquid is urase liquid, and preparation process is：Lactobacillus reuteri is inoculated with volume ratio 4% (mL/mL)
On MRS fluid nutrient mediums, in 30 DEG C of Anaerobic culturels 72 hours, bacterium solution is collected；Bacterium solution is centrifuged 15 points with 7000 revs/min
Clock removes supernatant, collects bottom thalline；Bottom thalline is configured to a concentration of 5 × 10 with sterile saline9Cfu/mL's
Urease-producing bacterium solution is added lysozyme according to the additive amount of 5mg/mL, is stirred 1.5 hours with 100 revs/min in 30 DEG C of water-baths
Afterwards, ultrasonication 20 minutes under conditions of ultrasonic power 300W, supersonic frequency 40kHz；Then at 4 DEG C with 4000 revs/min
Centrifugation 10 minutes, takes supernatant, is diluted to urase vigor 200U/L with PBS buffer solution, obtains urase liquid.
Urea content in five grain material moistenings obtained by embodiment 7,9~10 step S2 of embodiment is measured
Urea content measures：It is measured using diacetyl monoxime method.Take five grain material moistening 10g, be added 2mL acetic acid zinc solutions and
2mL potassium ferrocyanide solutions, ultra-pure water are settled to 30mL, and concussion shakes up, ultrasound 15 minutes；Centrifuging and taking supernatant.2mL is taken to measure
Liquid is added in 10mL colorimetric cylinders, adds 0.5mL diacetyl monoximes-thiamines urea solution and 5mL iron-phosphoric acid solution, is uniformly mixed,
100 DEG C of water-baths 10 minutes；After water-bath, colorimetric cylinder is put into rapidly to cooling 1 minute in ice water, is measured at 530nm immediately
Light absorption value.
After tested, urea content reduces 69% relative to embodiment 7 in 9 five grain material moistening of embodiment, 10 5 grain of embodiment profit
Urea content reduces 81% relative to embodiment 7 in material.
Embodiment 11
Embodiment 11 is substantially the same manner as Example 10, differs only in：Roche breast bar coccus is replaced with into saprophytic grape ball
Bacterium.
After tested, urea content reduces 85% relative to embodiment 7 in 11 5 grain material moistening of embodiment.
Embodiment 12
Embodiment 12 is substantially the same manner as Example 10, differs only in：Roche breast bar coccus is replaced into Roche breast bar coccus
With staphylococcus saprophyticus with mass ratio 1:1 mixture.
After tested, urea content reduces 93% relative to embodiment 7 in 12 5 grain material moistening of embodiment.
The furfural, total ester content of white wine stoste are measured in embodiment 10~12
Furfural content refers to《The content of furfural in determined by ultraviolet spectrophotometry white wine》《Look up to college of education's journal》(
Beautiful rosy clouds, 01 phase in 2002) it is measured.
Total ester content is measured with reference to GB10345.5-89.
5 white wine stoste test result table of table
| Embodiment 10 | Embodiment 11 | Embodiment 12 | |
| Furfural content (mg/L) | 219 | 247 | 294 |
| Total ester content (g/L) | 4.543 | 4.376 | 4.684 |
Furfural is the notable feature for the odor type wine that Maotai-flavor liquor is different from other classifications.It is generally believed that furfural content is
Reflect the characteristic value of Maotai-flavor liquor style.The low wine of furfural content, paste flavor do not protrude, and quality is also poor.As can be seen from Table 5,
Total ester and furfural content are better than embodiment 10 and embodiment 11 in the white spirit original wine that embodiment 12 provides.This explanation is by adjusting profit
The colony structure of microorganism in feed liquid can assign the style of the quiet and tastefully laid out exquisiteness of Maotai-flavor liquor, increase fragrance matter in wine body
Content improves the vinosity of Maotai-flavor liquor.
It should be appreciated that although this specification is described in terms of embodiments, but not each embodiment only includes one
A independent technical solution, this narrating mode of specification are used for the purpose of for the sake of understanding, those skilled in the art should incite somebody to action
As a whole, the technical solutions in the various embodiments may also be suitably combined for specification, and forming those skilled in the art can
With the other embodiment of understanding.
Claims (10)
1. Maotai-flavor liquor, which is characterized in that the Maotai-flavor liquor is prepared by following technique：
S1 weighs raw material；
Five grain material moistenings of S2；
S3 steams grain；
S4 dispensings are accumulated；
Fermentation is stored under S5；
S6 opens cellar for storing things distillation；
S7 is stored.
2. Maotai-flavor liquor according to claim 1, which is characterized in that the Maotai-flavor liquor is prepared by following technique
It arrives：
S1 weighs raw material：Five grain raw materials, high-temperature daqu, vinasse and husk are weighed, wherein five grain raw materials, high-temperature daqu, vinasse, paddy
The weight ratio of shell is 1：(0.02~0.04)：(2~5)：(0.12~0.35)；Five grain raw material is made of following proportioning：It is small
10~25wt% of wheat, 5~10wt% of corn, 7~15wt% of glutinous rice, 5~10wt% of rice, surplus are sorghum；
Five grain material moistenings of S2：Sorghum is crushed to 4~6 valves, obtains sorghum valve；Be added into sorghum valve five grain raw material total weights 20~
25% material moistening liquid is uniformly mixed, obtains mixture；Wheat, corn, glutinous rice, rice are crushed to 2~3 valves respectively, mixed thoroughly,
It is covered in above mixture；Placement 30~after forty minutes, the material moistening liquid of five grain raw material total weights 20~30% is added again, mixes
It is even, obtain five grain material moistenings；
S3 steams grain：Cover husk above the five grain material moistenings that step S2 is obtained, uploading in rice steamer steams grain, when steaming grain vapor pressure be 0.12~
0.15MPa, vapor (steam) temperature are 110~125 DEG C；Grain is steamed after 1~3 hour, and cold standby is set into the husk taking-up on upper layer；Then take out
Steam five grain material moistenings after grain, as hot grain；
S4 dispensings are accumulated：The hot grain airing that step S3 is obtained is added the high-temperature daqu of high-temperature daqu total weight 40~50%, mixes
It is even, obtain spice I；Remaining high-temperature daqu is added in the husk obtained to vinasse and step S3, mixes thoroughly, obtains spice II；It will
Spice II is covered on spice I, the heap in 25~35 DEG C, the high 1.2~1.5m of heap；
Fermentation is stored under S5：When temperature reaches 45~48 DEG C when heap top, prepare lower cellar for storing things；When lower cellar for storing things, often cellar for storing things is sprinkled into spice I and spice II
The water of total weight 10~20%, same day envelope cellar for storing things, fermentation period is 20~40 days；
S6 opens cellar for storing things distillation：After fermentation, the pit mud at removal envelope cellar for storing things carries out distillation and takes wine, and distillation air pressure remains 0.02~
0.05MPa, vapo(u)rizing temperature remain 18~35 DEG C, collect white wine stoste；
S7 is stored：The white wine stoste that step S6 is obtained is stored in solution cavity, after storing 6~24 months, obtains Maotai-flavor
White wine.
3. Maotai-flavor liquor according to claim 2, which is characterized in that 15~22 DEG C of storage temperature in the solution cavity, storage
Deposit humidity 88~95%.
4. Maotai-flavor liquor according to claim 2, which is characterized in that the manufacture craft of the high-temperature daqu is：It will be small
Flour is broken to 2~3 valves, obtains wheat valve；20~30 DEG C of water of wheat valve weight 2~5% is added into wheat valve, mixing is equal
It is placed 5~8 hours after even；20~30 DEG C of water of addition wheat valve weight 35~38% again, with crusher with 7000~
9000 revs/min 10~30 seconds broken, obtains wheat slurry；Part wheat slurry sterilizes 20~30 minutes in 110~125 DEG C,
Other are placed in spare in storage vat；Bacterium, mould, saccharomycete are inoculated according to the inoculum concentration of 3~7% (mL/mL) respectively and gone out
It in wheat slurry after bacterium, is cultivated 5~10 days in 35~37 DEG C, respectively obtains pure bent, pure bent, the pure song of saccharomycete of mould of bacterium；
By pure bent, pure bent, the pure song of saccharomycete of mould of bacterium according to volume ratio (2~10)：(2~5)：(0.5~1) is mixed, and is obtained
Mixed starters；Mixed starters are inoculated into 2~5% inoculum concentration (mL/mL) in unpasteurized wheat slurry, are mixed thoroughly, Qu Mo is packed into
It is pressed into bent embryo；Bent embryo is moved in bent room, is staggeredly accumulated by the way of cross three perpendicular three, between adjacent song embryo with straw every
It opens, in 50~60 DEG C of sealed fermentings 20~40 days；Bent embryo is taken out from bent room, it is natural to be placed 3~4 months in 20~30 DEG C,
It pulverizes and sieves, obtains the high-temperature daqu.
5. Maotai-flavor liquor according to claim 2, which is characterized in that the manufacture craft of the high-temperature daqu is：It will be small
Flour is broken to 2~3 valves, obtains wheat valve；20~30 DEG C of water of wheat valve weight 2~5% is added into wheat valve, mixing is equal
It is placed 5~8 hours after even；20~30 DEG C of water of addition wheat valve weight 35~38% again, with crusher with 7000~
9000 revs/min 10~30 seconds broken, obtains wheat slurry；Part wheat slurry sterilizes 20~30 minutes in 110~125 DEG C,
Other are placed in spare in storage vat；Bacterium, mould, saccharomycete are inoculated according to the inoculum concentration of 3~7% (mL/mL) respectively and gone out
It in wheat slurry after bacterium, is cultivated 5~10 days in 35~37 DEG C, respectively obtains pure bent, pure bent, the pure song of saccharomycete of mould of bacterium；
By pure bent, pure bent, the pure song of saccharomycete of mould of bacterium according to volume ratio (2~10)：(2~5)：(0.5~1) is mixed, and is obtained
Mixed starters；Mixed starters and female song are inoculated into unpasteurized wheat slurry, the inoculum concentration of mixed starters is 0.1~1% (mL/
ML), female bent inoculation is 4~5% (mL/mL), is mixed thoroughly, is packed into bent molding and bent embryo is made；Bent embryo is moved in bent room, using cross
Three perpendicular three modes were staggeredly accumulated, and are separated with straw between adjacent song embryo, in 50~60 DEG C of sealed fermentings 20~40 days；By bent embryo
It is taken out from bent room, is placed 3~4 months in 20~30 DEG C, pulverize and sieve, obtain the high-temperature daqu.
6. Maotai-flavor liquor according to claim 4 or 5, which is characterized in that the bacterium be bacillus licheniformis and/or
Bacillus amyloliquefaciens, the mould are one or more of aspergillus niger, aspergillus flavus, Mucor；The saccharomycete is wine brewing ferment
It is female.
7. Maotai-flavor liquor according to claim 2, which is characterized in that the water that the material moistening liquid is 70~85 DEG C.
8. Maotai-flavor liquor according to claim 2, which is characterized in that the material moistening liquid is urease-producing bacterium solution, is prepared
Technique is：The strain of urease-producing is seeded in volume ratio 4~5% (mL/mL) on MRS fluid nutrient mediums, is detested in 28~30 DEG C
Bacterium solution is collected in oxygen culture 48~72 hours；Bacterium solution is centrifuged, supernatant is removed, collects bottom thalline；By bottom thalline with sterile
Physiological saline is configured to a concentration of 5 × 105Cfu/mL~5 × 109The urease-producing bacterium solution of cfu/mL.
9. Maotai-flavor liquor according to claim 2, which is characterized in that the material moistening liquid is urase liquid, preparation process
For：The strain of urease-producing is seeded in volume ratio 4~5% (mL/mL) on MRS fluid nutrient mediums, is trained in 28~30 DEG C of anaerobism
It supports 48~72 hours, collects bacterium solution；Bacterium solution is centrifuged, supernatant is removed, collects bottom thalline；By bottom thalline sterile physiological
Brine is configured to a concentration of 5 × 105Cfu/mL~5 × 109The urease-producing bacterium solution of cfu/mL, adds according to the additive amount of 4~7mg/mL
Enter lysozyme, after 30~40 DEG C of stirred in water bath 1~2 hour, ultrasonication 20~30 minutes；10 are then centrifuged at 2~4 DEG C
~25 minutes, supernatant is taken, urase 30~500U/L of vigor is diluted to PBS buffer solution, obtains urase liquid.
10. Maotai-flavor liquor according to claim 8 or claim 9, which is characterized in that the strain of the urease-producing is Luo Yishi breasts
Bacillus and/or staphylococcus saprophyticus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810769098.5A CN108559684B (en) | 2018-07-13 | 2018-07-13 | Maotai-flavor liquor |
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| CN110184154A (en) * | 2019-06-11 | 2019-08-30 | 王超丽 | A kind of gentle original flavor sauce incense liquor and its preparation process |
| CN115261167A (en) * | 2022-08-28 | 2022-11-01 | 碧菲分离膜（大连）有限公司 | Method for improving quality of Maotai-flavor liquor |
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| CN108559684B (en) | 2021-07-09 |
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