CN108977308A - A kind of feeding cellar liquid making method of Luzhou-flavor liquo - Google Patents
A kind of feeding cellar liquid making method of Luzhou-flavor liquo Download PDFInfo
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- CN108977308A CN108977308A CN201810896016.3A CN201810896016A CN108977308A CN 108977308 A CN108977308 A CN 108977308A CN 201810896016 A CN201810896016 A CN 201810896016A CN 108977308 A CN108977308 A CN 108977308A
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- 239000007788 liquid Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 22
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 46
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 11
- 229940057059 monascus purpureus Drugs 0.000 claims description 6
- 239000007858 starting material Substances 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 230000000050 nutritive effect Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000004060 metabolic process Effects 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 230000007850 degeneration Effects 0.000 abstract description 3
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 230000002906 microbiologic effect Effects 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 230000004913 activation Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000193403 Clostridium Species 0.000 description 1
- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000003483 aging Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical group [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013925 ferrous lactate Nutrition 0.000 description 1
- 239000004225 ferrous lactate Substances 0.000 description 1
- 229940037907 ferrous lactate Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000003415 peat Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Fodder In General (AREA)
- Seasonings (AREA)
Abstract
Disclosed by the invention to belong to brewing technical field, specially a kind of Luzhou-flavor liquo supports cellar liquid making method, which supports cellar liquid making method and include the following steps: S1: materials；S2: feedstock processing: being heated up to 78-82 degrees Celsius for yellow serofluid, and cooling is spare, and aroma-producing yeasts are spare with water activation 1.8-2.2 hours, compound nutritional base water is dissolved spare；S3: mitigate fermentation: by the raw material chosen in step S1 and treated in step S2 that raw material mixes, it is sealed by fermentation 4-8 days under 24-34 degrees Celsius, a kind of Luzhou-flavor liquo that the invention proposes supports cellar liquid making method, pit mud quality can be strengthened, i.e. by the pit mud of aging and degeneration pass through extra-nutrition substance, focus on strengthening the supplement of the nutriments such as content and phosphorus, the potassium of caproic acid bacteria, so that pit mud quality improves, it is capable of the type and quantity of enhancement microbiological, step improves the relatively low situation of pit PH, forms good microbial reproduction metabolism environment.
Description
Technical field
The present invention relates to brewing technical field, specially a kind of Luzhou-flavor liquo supports cellar liquid making method.
Background technique
Cellar under high acid environment, such as maintains bad, the pit mud on pit wall is easy to happen in long-term fermentation process
It is hardened, and pit mud is once hardened, clostridium cannot permeate breeding between fermented grain and pit mud, the fusiform gemma bar in cellar
Bacterium will be fewer and fewer, and here it is the agings of cellar, degradation phenomena, and performance is the hardened crystallization of pit mud, and there is white needle in the upper half
Shape crystallization is precipitated, and main matter is calcium lactate and ferrous lactate.Therefore it needs using the maintenance for supporting cellar liquid realization to wine cellar.It is existing
The long-time service of feeding cellar liquid will cause the relatively low situation of pit PH, and good breeding metabolism environment can not be provided for microorganism.
For this purpose, it is proposed that a kind of Luzhou-flavor liquo supports cellar liquid making method.
Summary of the invention
The purpose of the present invention is to provide a kind of Luzhou-flavor liquos to support cellar liquid making method, to solve in above-mentioned background technique
The existing feeding cellar liquid long-time service proposed will cause the relatively low situation of pit PH, and good breeding can not be provided for microorganism
The problem of metabolism environment.
It to achieve the above object, should the invention provides the following technical scheme: a kind of Luzhou-flavor liquo supports cellar liquid making method
Luzhou-flavor liquo is supported cellar liquid making method and is included the following steps:
S1: materials: high temperature starter powder: 16-24 parts；Bean cake powder: 4-6 parts；Compound nutritional base: 4-6 parts；Esterified red yeast:
1.8-2.2 part；Aroma-producing yeasts: 2.8-3.2 parts；Yeast extract: 4-6 parts；Fermented grain: 45-55 parts；Quality aged pit mud: 45-55 parts；Tail
Wine: 90-110 parts；Yellow serofluid: 90-110 parts；Caproic acid bacteria solution: 280-320 parts；Nutritive salt: 1.8-2.2 parts；
S2: feedstock processing: being heated up to 78-82 degrees Celsius for yellow serofluid, and cooling is spare, and aroma-producing yeasts water is activated 1.8-
2.2 hours spare, compound nutritional base water is dissolved spare；
S3: mitigate fermentation: by the raw material chosen in step S1 and treated in step S2 that raw material mixes, in 24-
It is sealed by fermentation 4-8 days under 34 degrees Celsius.
Preferably, the color of the quality aged pit mud in the step S1 is in that gas, matter are steeped in dark brown, aroma of pure, and end face
Uniformly there is apparent sticky sense on ground.
Preferably, the caproic acid bacterium number in the step S1 in caproic acid bacteria solution is greater than 3.5 × 108A/ml, acidity is (with caproic acid
Meter) it is greater than 0.4g/ml.
Preferably, the method that yellow serofluid heats in the step S2 is to be heated using steam.
Preferably, the temperature of water is 37-45 degrees Celsius in the step S2.
Compared with prior art, the beneficial effects of the present invention are: the feeding cellar liquid of a kind of Luzhou-flavor liquo that the invention proposes is matched
Method processed can strengthen pit mud quality, i.e. by the pit mud of aging and degeneration by extra-nutrition substance, focus on strengthening caproic acid bacteria
Content and the supplements of the nutriments such as phosphorus, potassium be capable of the type and quantity of enhancement microbiological so that pit mud quality improves, walk
Improve the relatively low situation of pit PH, forms good microbial reproduction metabolism environment.
Detailed description of the invention
Fig. 1 is preparation method flow chart of the present invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of feeding cellar liquid making method of Luzhou-flavor liquo:
Embodiment 1
The Luzhou-flavor liquo is supported cellar liquid making method and is included the following steps:
S1: materials: high temperature starter powder: 16 parts；Bean cake powder: 6 parts；Compound nutritional base: 4 parts；Esterified red yeast: 2.2 parts；It is raw fragrant
Yeast: 2.8 parts；Yeast extract: 6 parts；Fermented grain: 45 parts；Quality aged pit mud: 55 parts；Tail wine: 90 parts；Yellow serofluid: 110 parts；Caproic acid bacteria
Liquid: 280 parts；Nutritive salt: 2.2 parts, the color of quality aged pit mud is in dark brown, aroma of pure, and end face bubble gas, homogeneous is had
Apparent sticky sense, the caproic acid bacterium number in caproic acid bacteria solution are greater than 3.5 × 108A/ml, acidity (in terms of caproic acid) are greater than 0.4g/ml；
S2: feedstock processing: being heated up to 82 degrees Celsius for yellow serofluid, and cooling is spare, and aroma-producing yeasts water is activated 2.2 hours
Spare, compound nutritional base is spare with water dissolution, and the method for yellow serofluid heating is to be heated using steam, and the temperature of water is 45 Celsius
Degree；
S3: mitigate fermentation: by the raw material chosen in step S1 and treated in step S2 that raw material mixes, and takes the photograph 34
It is sealed by fermentation 8 days under family name's degree.
Embodiment 2
The Luzhou-flavor liquo is supported cellar liquid making method and is included the following steps:
S1: materials: high temperature starter powder: 24 parts；Bean cake powder: 4 parts；Compound nutritional base: 6 parts；Esterified red yeast: 1.8 parts；It is raw fragrant
Yeast: 3.2 parts；Yeast extract: 4 parts；Fermented grain: 55 parts；Quality aged pit mud: 45 parts；Tail wine: 110 parts；Yellow serofluid: 90 parts；Caproic acid bacteria
Liquid: 320 parts；Nutritive salt: 1.8 parts, the color of quality aged pit mud is in dark brown, aroma of pure, and end face bubble gas, homogeneous is had
Apparent sticky sense, the caproic acid bacterium number in caproic acid bacteria solution are greater than 3.5 × 108A/ml, acidity (in terms of caproic acid) are greater than 0.4g/ml；
S2: feedstock processing: being heated up to 78 degrees Celsius for yellow serofluid, and cooling is spare, and aroma-producing yeasts water is activated 1.8 hours
Spare, compound nutritional base is spare with water dissolution, and the method for yellow serofluid heating is to be heated using steam, and the temperature of water is 37 Celsius
Degree；
S3: mitigate fermentation: by the raw material chosen in step S1 and treated in step S2 that raw material mixes, and takes the photograph 24
It is sealed by fermentation 4 days under family name's degree.
Embodiment 3
The Luzhou-flavor liquo is supported cellar liquid making method and is included the following steps:
S1: materials: high temperature starter powder: 20 parts；Bean cake powder: 5 parts；Compound nutritional base: 5 parts；Esterified red yeast: 2 parts；Raw perfume ferment
It is female: 3 parts；Yeast extract: 5 parts；Fermented grain: 50 parts；Quality aged pit mud: 50 parts；Tail wine: 100 parts；Yellow serofluid: 100 parts；Caproic acid bacteria solution:
300 parts；Nutritive salt: 2 parts, the color of quality aged pit mud is in dark brown, aroma of pure, and end face bubble gas, it is homogeneous have it is obvious
Sticky sense, the caproic acid bacterium number in caproic acid bacteria solution is greater than 3.5 × 108A/ml, acidity (in terms of caproic acid) are greater than 0.4g/ml；
S2: feedstock processing: being heated up to 80 degrees Celsius for yellow serofluid, and cooling is spare, and aroma-producing yeasts are standby with water activation 2 hours
With compound nutritional base is spare with water dissolution, and the method for yellow serofluid heating is to be heated using steam, and the temperature of water is 41 Celsius
Degree；
S3: mitigate fermentation: by the raw material chosen in step S1 and treated in step S2 that raw material mixes, and takes the photograph 29
It is sealed by fermentation 6 days under family name's degree.
The application method that the Luzhou-flavor liquo supports cellar liquid is that after every wheel opens cellar, pit bottom and Jiao Bi are cleaned up,
Then cellar is supported as follows, and each pit supports the cellar total dosage of liquid about 25-35kg；
Pit bottom 10-15cm is scooped up, the feeding cellar liquid of 10kg or so and the high temperature starter powder of 2kg or so are uniformly sprayed,
Appropriate that peat is added, uniform stirring steps on soft pave；Jiao Bi punching drenches cellar maintenance with feeding cellar liquid；2% or so esterified red yeast is added
Make double bottom.
The Luzhou-flavor liquo supports cellar liquid making method, can strengthen pit mud quality, leading to the pit mud of aging and degeneration
Supplement nutriment is crossed, the supplement for strengthening the nutriments such as content and phosphorus, the potassium of caproic acid bacteria is focused on, so that pit mud quality improves,
It is capable of the type and quantity of enhancement microbiological, step improves the relatively low situation of pit PH, forms good microbial reproduction metabolism ring
Border.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of Luzhou-flavor liquo supports cellar liquid making method, it is characterised in that: the Luzhou-flavor liquo supports cellar liquid making method and includes
Following steps:
S1: materials: high temperature starter powder: 16-24 parts；Bean cake powder: 4-6 parts；Compound nutritional base: 4-6 parts；Esterified red yeast: 1.8-2.2
Part；Aroma-producing yeasts: 2.8-3.2 parts；Yeast extract: 4-6 parts；Fermented grain: 45-55 parts；Quality aged pit mud: 45-55 parts；Tail wine: 90-
110 parts；Yellow serofluid: 90-110 parts；Caproic acid bacteria solution: 280-320 parts；Nutritive salt: 1.8-2.2 parts；
S2: feedstock processing: being heated up to 78-82 degrees Celsius for yellow serofluid, and cooling is spare, and aroma-producing yeasts water is activated 1.8-2.2
Hour is spare, compound nutritional base water is dissolved spare；
S3: mitigate fermentation: by the raw material chosen in step S1 and treated in step S2 that raw material mixes, and takes the photograph in 24-34
It is sealed by fermentation 4-8 days under family name's degree.
2. a kind of Luzhou-flavor liquo according to claim 1 supports cellar liquid making method, it is characterised in that: in the step S1
The color of quality aged pit mud be in dark brown, aroma of pure, and end face bubble gas, homogeneous have apparent sticky sense.
3. a kind of Luzhou-flavor liquo according to claim 1 supports cellar liquid making method, it is characterised in that: in the step S1
Caproic acid bacterium number in caproic acid bacteria solution is greater than 3.5 × 108A/ml, acidity (in terms of caproic acid) are greater than 0.4g/ml.
4. a kind of Luzhou-flavor liquo according to claim 1 supports cellar liquid making method, it is characterised in that: in the step S2
The method of yellow serofluid heating is to be heated using steam.
5. a kind of Luzhou-flavor liquo according to claim 1 supports cellar liquid making method, it is characterised in that: in the step S2
The temperature of water is 37-45 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810896016.3A CN108977308A (en) | 2018-08-08 | 2018-08-08 | A kind of feeding cellar liquid making method of Luzhou-flavor liquo |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810896016.3A CN108977308A (en) | 2018-08-08 | 2018-08-08 | A kind of feeding cellar liquid making method of Luzhou-flavor liquo |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108977308A true CN108977308A (en) | 2018-12-11 |
Family
ID=64555350
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810896016.3A Pending CN108977308A (en) | 2018-08-08 | 2018-08-08 | A kind of feeding cellar liquid making method of Luzhou-flavor liquo |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111154584A (en) * | 2020-03-10 | 2020-05-15 | 四川宜府春酒厂有限责任公司 | Method for rapidly culturing high-quality aged pit mud |
| CN111440685A (en) * | 2020-04-14 | 2020-07-24 | 河南省宋河酒业股份有限公司 | Pit mud maintenance liquid and preparation method and application thereof |
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| CN102174355A (en) * | 2011-02-25 | 2011-09-07 | 泸州品创科技有限公司 | Concentrated fragrance type distilled spirit pit mud pit-maintaining liquid, production method thereof and concentrated fragrance type distilled spirit pit mud maintenance method |
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| CN106893686A (en) * | 2015-12-18 | 2017-06-27 | 安徽九华山酒业股份有限公司 | A kind of Enrichment culture method of compound caproic acid bacteria solution |
| CN106906099A (en) * | 2017-04-13 | 2017-06-30 | 山东梁山徐坊大曲有限公司 | Pit mud fermentation accelerant preparation method and the method that pit mud is produced using the accelerator |
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2018
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| CN1361242A (en) * | 2000-12-29 | 2002-07-31 | 江苏洋河集团有限公司 | Liquor cellar conserving nutrient liquid and its production process |
| CN102174355A (en) * | 2011-02-25 | 2011-09-07 | 泸州品创科技有限公司 | Concentrated fragrance type distilled spirit pit mud pit-maintaining liquid, production method thereof and concentrated fragrance type distilled spirit pit mud maintenance method |
| CN102206565A (en) * | 2011-03-30 | 2011-10-05 | 姚继承 | Culture method for ecological aged cellar mud |
| CN102154081A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Preparation method of strong aromatic Chinese spirits pit mud by adding red yeast esterified enzyme |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111154584A (en) * | 2020-03-10 | 2020-05-15 | 四川宜府春酒厂有限责任公司 | Method for rapidly culturing high-quality aged pit mud |
| CN111440685A (en) * | 2020-04-14 | 2020-07-24 | 河南省宋河酒业股份有限公司 | Pit mud maintenance liquid and preparation method and application thereof |
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Application publication date: 20181211 |