CN110150622B - Production process of high-degree composite cooking wine - Google Patents
Production process of high-degree composite cooking wine Download PDFInfo
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- CN110150622B CN110150622B CN201910590365.7A CN201910590365A CN110150622B CN 110150622 B CN110150622 B CN 110150622B CN 201910590365 A CN201910590365 A CN 201910590365A CN 110150622 B CN110150622 B CN 110150622B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses a production process of high-degree composite cooking wine, which comprises the following steps: (1) steaming sorghum, adding Daqu, fermenting to obtain sorghum liquor, squeezing, and aging; (2) adding bran, bean pulp, spices and aspergillus niger into the squeezed sorghum residues, uniformly stirring and fermenting to obtain sorghum liquor residues, then adding the aged sorghum liquor obtained in the step (1), soaking and extracting to obtain mixed sorghum liquor residues, and refining to obtain the composite cooking liquor. The cooking wine prepared by the process has special flavor, high amino acid nitrogen content of 1.2g/L and alcoholic strength of 20-30 degrees, is convenient to use, is easy to control in dosage, and is compound in deodorization.
Description
Technical Field
The invention relates to the field of food processing, in particular to a production process of a highly-composite cooking wine.
Background
The cooking wine in the market at present has various colors and varieties, and the alcohol degree is 10-15 degrees; the cooking wine has the flavors of scallion and ginger, five flavors, original flavor and the like; cooking wine concocted with alcohol; cooking wine produced by using fermented wine; yellow wine, white spirit, wine and beer are directly used as cooking wine. In any way, the purpose is to remove fishy smell and enhance flavor when cooking dishes, particularly meat dishes, but the fishy smell removing and enhancing effect of one wine used alone is not good enough, and some spices, shallots and gingers are needed to remove fishy smell and enhance flavor. Especially, the consumption of white spirit and alcohol is not easy to master, which causes the flavor and taste of the residual vegetable with wine taste, and the consumption of low-alcohol wine, beer and yellow wine is larger and the cost is higher. In conclusion, the cooking wine product which has higher alcohol content than the existing cooking wine, lower alcohol content than the existing white spirit and alcohol content, compound flavor, simple use and wide application range is developed, and the market development requirement is met.
Disclosure of Invention
In order to solve the technical problems, the invention discloses a production process of a highly-compound cooking wine, the cooking wine prepared by the process has special flavor, high amino acid nitrogen content which reaches 1.2g/L, alcohol content which reaches 20-30 degrees, convenient use, easy control of dosage and compound deodorization.
The invention is realized by the following technical scheme:
a production process of high-degree composite cooking wine comprises the following steps:
(1) steaming sorghum, adding Daqu, fermenting to obtain sorghum liquor, squeezing, and aging;
(2) adding bran, bean pulp, spices and aspergillus niger into the squeezed sorghum residues, uniformly stirring and fermenting to obtain sorghum liquor residues, then adding the aged sorghum liquor obtained in the step (1), soaking and extracting to obtain mixed sorghum liquor residues, and refining to obtain the composite cooking liquor.
Wherein in the step (2), the bran is crushed and fried, the soybean meal is fried, and the spices are fried in advance, and comprise fennel, clove, anise, black pepper, amomum villosum and amomum tsao-ko.
Further, in the step (2), the refining process comprises the following steps: adding strong aromatic Chinese liquor, aged sorghum liquor, fresh beer, wine, edible alcohol and water into sorghum residue liquor, mixing uniformly, and filtering with 200nm ceramic membrane to obtain composite cooking wine.
Further, in the step (2), the adding amount of the bran is 10-20% of the weight of the sorghum slag, and the balance is: 10-15% of soybean meal, 1-3% of fennel, 1-3% of star anise, 0.5-1% of pepper, 0.5-1% of tsaoko amomum fruit, 1-3% of black pepper, 0.5-1% of clove, 0.5-1% of fructus amomi and 1-3% of aspergillus niger.
Further, in the step (2), the mass of each substance in the refining process is as follows:
15-20 parts of strong aromatic Chinese spirits, 10-15 parts of aged sorghum liquor, 30-35 parts of mixed sorghum dreg liquor, 5-10 parts of wine, 5-10 parts of fresh beer, 6-8 parts of edible alcohol and 29-2 parts of water.
According to the invention, the main fragrant components of the strong aromatic Chinese spirits are ethyl acetate and ethyl lactate, and when the strong aromatic Chinese spirits are used in the cooking wine, the fragrance of the cooking wine is improved, and the strong aromatic Chinese spirits mainly can promote the mutton smell in meat and vegetables to form alcohol, ester and other substances under the action of heat, and the mutton smell is removed along with the evaporation of steam; the main components of the sorghum residue wine and the aged sorghum wine comprise higher amino acid nitrogen, organic acid and sugar besides alcohol, so that the compound fragrance of the cooking wine is brought, the amino acid in the animal raw materials and the amino acid nitrogen in the wine can be enhanced after meeting salt substances in the cooking process, so as to blend the taste of dishes, meanwhile, the aged sorghum wine and the aged sorghum residue wine contain more pigments, and have Maillard reaction with amino acids of nitrogen-containing compounds such as amino acid in the animal raw materials in the cooking process, so that the dishes are in pleasant color, and the freshness of the dishes is compositely improved; the fresh beer keeps the yeast and the protease of the wine, has delicious taste and attractive flavor, and the protease can tenderize meat when meat and vegetables are made and plays a role of a tenderizer; the wine contains grape skin pigment, glucose, organic acid and the like, and has special wine fragrance, alcohol can volatilize in the cooking process, most of the special fragrance of the wine is left, and the effects of removing fishy smell and enhancing flavor are obvious; the edible alcohol is used for compositely increasing the alcohol content, sterilizing and increasing the volatilization effect during heating so as to prevent the taste of the wine from being excessively remained on dishes and influencing the taste of the food materials.
Further, in the step (2), aged sorghum liquor is added according to 3-5 times of the weight of the sorghum liquor residues, the sorghum liquor is soaked for 5-10 hours, the bottom liquid is extracted to obtain the first sorghum liquor, the rest sorghum liquor is added with 1-3 times of sterile water to be soaked for 5-10 hours, the bottom liquid is extracted to obtain the second sorghum liquor, the first sorghum liquor and the second sorghum liquor are mixed, and then 1-3% of papain is added to obtain the mixed sorghum liquor.
The papain has the effects of improving the clarity of the wine and enabling food materials to be tender and smooth due to enzyme contained in the cooking wine prepared in the later period.
Further, in the step (1), the preparation process of the kaoliang spirit comprises the following steps: moistening sorghum by rolling, steaming rhizopus Daqu, fermenting to obtain sorghum liquor with alcohol content of 16-18%, and squeezing to obtain 75-80% sorghum liquor and 25-20% sorghum residue.
Further, in the step (1), the sorghum wine aging process comprises the following steps: and (3) instantly sterilizing at high temperature of 130-.
The activated clay mainly plays a role in accelerating the rapid sedimentation of insoluble protein and starch in the wine, is beneficial to the rapid clarification of the wine body, is maintained for 4 to 6 hours after being added, kills the activated clay and mixed bacteria on a storage tank, and is beneficial to the preservation. Cooling to 65-70 deg.C, maintaining for 7-10 days, maintaining the volatile wine gas at high temperature, and not easy to control, and after cooling, the control is convenient, the aging time of wine is shortened, and the protein precipitation is facilitated.
Further, in the step (2), before the aged sorghum liquor is added, uniformly stirring the sorghum slag, the bran, the bean pulp, the spices and the aspergillus niger, conveying the mixture into a fermentation tank for compaction fermentation, covering a layer of salt on the surface to prevent surface oxidation and deterioration, controlling water evaporation, reducing the step of adding salt after blending the cooking liquor at the later stage, wherein the salt amount is 0.1-0.3 per thousand of the weight of the sorghum slag, controlling the temperature to be 28-33 ℃, and fermenting for 1-3 months to obtain the sorghum liquor slag.
Specifically, the preparation process of the kaoliang spirit comprises the following steps:
(A) moistening with water: pressing sorghum into 4-6 petals by a roller press, adding 50-60% of normal temperature water, and wetting for 10-14 hours;
(B) and (3) cooking: putting the sorghum moistened with water into a steamer, steaming for 2-3 hours at normal pressure, taking out, and naturally cooling to 40-45 ℃ for later use;
(C) inoculation: crushing rhizopus Daqu with a crusher, adding 1-3% of Daqu powder and 1.8-2.3 times of sterile water according to the weight of sorghum, and uniformly mixing for later use;
(D) fermentation: after inoculation, putting the seeds into a fermentation tank for fermentation, controlling the temperature at 25-30 ℃, and fermenting for 15-20 days until the alcohol content reaches 16-18% to obtain sorghum liquor mash;
(E) squeezing: the sorghum liquor mash is sent to a squeezer to be squeezed, and 75-80% of sorghum liquor and 25-20% of sorghum residues are obtained.
Specifically, the bran is fried in a wheat frying machine at the temperature of 130-; the soybean meal is fried in a wheat frying machine at the temperature of 140 ℃ and the temperature of 150 ℃ for 20-30s, the soybean meal is reddish brown, and white cores are arranged inside the broken soybean meal. The stir-frying aims to sterilize, and cook starch in the bran, denature protein in the soybean meal, and facilitate the later fermentation and decomposition into sugar and amino acid. Too high temperature easily cokes the materials, and too low temperature is not good for fermentation. Crushing the stir-fried bran and the soybean meal by a crusher and then sieving the crushed mixture by a 60-mesh sieve; frying the spices in a wheat frying machine at the temperature of 100 ℃ and 110 ℃ for 5-10s, wherein the frying is easy to decompose and produce fragrance, sterilizing, crushing after frying, and sieving with a 30-mesh sieve for later use.
The purpose of stir-frying is sterilization, the clinker is beneficial to later-stage fermentation and conversion into sugar and amino acid, more pigment and amino acid nitrogen are decomposed, the purpose of stir-frying the spices is sterilization, the rapid decomposition capability of the spices in the sorghum slag is improved, and later-stage blending of the cooking wine is facilitated.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the invention relates to a production process of a highly-composite cooking wine, which is characterized in that sorghum residues after sorghum fermentation are fermented again, the sorghum residues contain substances such as protein, yeast, enzyme, starch, alcohol and the like, the sorghum residues are mixed with bean pulp, bran and aspergillus niger for fermentation, so that the amino acid nitrogen content and the alcoholic strength of the cooking wine are improved, and meanwhile, cooked bran, bean pulp and spices are added into the sorghum residues for fermentation, so that the problem of recycling of the sorghum residues and the bean pulp is solved, the flavor and the chroma of the sorghum residue wine are improved, and the process flow of later cooking wine blending is simplified;
2. the invention relates to a production process of a highly-composite cooking wine, which adopts mixed sorghum residue wine as a main body, and is added with aged sorghum wine, strong aromatic white spirit, edible alcohol, wine and fresh beer to be mixed and blended according to a proportion, so that the problems of single wine type, single flavor and complex use of cooking wine are solved, and the effects of composite aroma improvement, fishy smell removal, freshness enhancement and tenderness of meat and vegetables are obvious;
3. according to the production process of the high-composite cooking wine, the ceramic membrane is adopted to directly filter the cooking wine into the finished product, sterilization is not needed, energy consumption is saved, the production process is green and environment-friendly, meanwhile, the wine is not subjected to high-temperature sterilization, enzymes in the fermented wine, particularly protease in the mixed rice residue wine and fresh beer, are reserved to the maximum extent, and the high-composite cooking wine is used for cooking food materials to be tender, smooth and tasty.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1
A production process of high-degree composite cooking wine comprises the following steps:
1. preparing the sorghum liquor:
(A) moistening with water: pressing the sorghum into 4 pieces by using a roller press, and adding 50 percent of normal-temperature water according to the weight of the sorghum for wetting for 10 hours for later use;
(B) and (3) cooking: putting the sorghum moistened with water into a steamer, steaming for 3 hours at normal pressure, taking out, and naturally cooling to 45 ℃ for later use;
(C) inoculation: adding rhizopus Daqu which is crushed by a crusher and sieved by a 60-mesh sieve and 1.8 times of sterile water according to the weight of sorghum, and uniformly mixing for later use;
(D) fermentation: after inoculation, the seeds are put into a fermentation tank for fermentation, the fermentation temperature is controlled at 25 ℃, the fermentation time is 20 days, and the alcohol content reaches 18 percent to obtain sorghum fermented glutinous rice;
(E) squeezing: and (3) conveying the sorghum liquor mash into a squeezer to be squeezed to obtain 75% of sorghum liquor and 25% of sorghum residues.
2. Aging the sorghum liquor: and (3) instantly sterilizing the sorghum liquor obtained in the step (1- (E) at high temperature for 15s, cooling to 80 ℃, sending into a stainless steel storage tank, adding 0.1 per mill of activated clay into the tank according to the volume of the sorghum liquor in advance, maintaining for 4 hours after adding the activated clay, cooling to 65 ℃, naturally cooling after maintaining for 10 days, and then ripening for 10 days to obtain the aged sorghum liquor.
3. Re-fermenting sorghum residues: the sorghum slag obtained after squeezing contains substances such as yeast, enzyme, protein, starch, alcohol and the like, is beneficial to secondary fermentation, the moisture content of the sorghum slag is 50%, the alcohol is 3%, the protein is 20%, 10% of bran which is fried at 130 ℃ for 20s and crushed by a 60-mesh sieve, 10% of bean pulp which is fried at 140 ℃ for 30s and crushed by a 60-mesh sieve, 1% of fennel which is fried at 100 ℃ for 10s and crushed by a 30-mesh sieve, 1% of star anise, 0.5% of pepper, 0.5% of tsaoko amomum fruit, 1% of black pepper, 0.5% of clove and 0.5% of amomum fruit are added according to the weight of the sorghum slag, 3 thousandths of aspergillus niger and the sorghum slag, the bran, the bean pulp, spices and the aspergillus niger are uniformly mixed and then sent into a fermentation tank for compaction fermentation, the surface is covered with a layer of salt, the salt amount is 0.1 thousandths of the weight of the sorghum slag, the temperature is controlled at 33 ℃, and the sorghum slag is fermented for 1 month to obtain the sorghum wine slag.
4. Wine pouring: and 2, adding aged sorghum liquor which is 3 times of the weight of the sorghum liquor residues into the aged sorghum liquor obtained in the step 2, soaking for 5 hours, putting the aged sorghum liquor into a pool with a false bottom, pumping out liquid at the bottom to obtain first sorghum liquor residues, adding 1 time of sterile water into the remaining sorghum liquor residues, soaking for 5 hours, pumping out liquid at the bottom to obtain second sorghum liquor residues, mixing the first sorghum liquor and the second sorghum liquor, and adding 1% of papain by volume to obtain mixed sorghum liquor residues. And (3) conveying the mixed sorghum residues into the sorghum mash obtained in the step (1- (E) for squeezing together for recycling.
5. Cooking wine refining: 15 parts of strong aromatic Chinese spirits (60 degrees), 10 parts of aged sorghum spirits (16 degrees), 30 parts of sorghum residue spirits (10 degrees), 5 parts of wine (10 degrees), 5 parts of fresh beer (1.5 degrees), 6 parts of edible alcohol (95 degrees) and 29 parts of water are added into a blending tank to be uniformly mixed, and the mixture is filtered by a 200nm ceramic membrane to obtain the composite cooking wine.
Example 2
A production process of high-composite cooking wine comprises the following steps:
1. preparing the sorghum liquor:
(A) moistening with water: pressing sorghum into 5 pieces by using a roller press, adding 55 percent of normal-temperature water according to the weight of the sorghum, and wetting for 12 hours for later use;
(B) and (3) cooking: putting the sorghum moistened with water into a steamer, steaming for 2.5 hours at normal pressure, taking out, and naturally cooling to 43 ℃ for later use;
(C) inoculation: adding rhizopus Daqu which is crushed by a crusher and sieved by a 60-mesh sieve and 2 times of sterile water according to the weight of sorghum, and uniformly mixing for later use;
(D) fermentation: after inoculation, the mixture is put into a fermentation tank for fermentation, the fermentation temperature is controlled at 28 ℃, the fermentation time is 18 days, and the alcohol content reaches 17 percent to obtain sorghum mash;
(E) squeezing: squeezing the sorghum mash in a squeezer to obtain 78% of sorghum liquor and 22% of sorghum residues
2. Aging the sorghum liquor: and (3) carrying out high-temperature instantaneous sterilization on the sorghum liquor obtained in the step (1- (E) at 133 ℃ for 12s, cooling to 83 ℃, sending into a stainless steel storage tank, adding 0.3 per mill of activated clay into the tank according to the volume of the sorghum liquor in advance, maintaining for 5 hours after adding the activated clay, cooling to 68 ℃, naturally cooling after maintaining for 8 days, and then cooking for 20 days to obtain the aged sorghum liquor.
3. Re-fermenting sorghum residues: the sorghum residue obtained after squeezing contains yeast, enzyme, protein, starch, alcohol and other substances, and is beneficial to secondary fermentation. The sorghum residue contains 53% of water, 2% of alcohol and 23% of protein. Adding 13% of bran stir-fried and crushed for 135 ℃ and 15 seconds and sieved by a 60-mesh sieve, 13% of bean pulp stir-fried and crushed for 145 ℃ and 20 seconds and sieved by a 60-mesh sieve, 2% of fennel fried and crushed for 105 ℃ and 8 seconds and sieved by a 30-mesh sieve, 0.8% of anise, 0.8% of pepper, 0.8% of tsaoko amomum fruit, 2% of black pepper, 0.8% of clove and 0.8% of fructus amomi according to the weight of sorghum residues, adding 2% of aspergillus niger, and uniformly mixing sorghum residues, bran, bean pulp, spices, aspergillus niger sorghum residues, bran and spices according to the weight of the sorghum residues, then feeding the mixture into a fermentation tank for compaction fermentation, covering a layer of salt on the surface, wherein the salt content is 0.2% of the weight of the sorghum residues, controlling the temperature to be 30 ℃, and fermenting for 2 months to obtain the sorghum lees.
4. Wine pouring: and 2, adding aged sorghum liquor which is 4 times of the weight of the sorghum liquor residues into the aged sorghum liquor obtained in the step 2, soaking for 8 hours, putting the aged sorghum liquor into a pool with a false bottom, pumping out liquid at the bottom to obtain first sorghum liquor residues, adding 2 times of sterile water into the remaining sorghum liquor residues, soaking for 8 hours, pumping out liquid at the bottom to obtain second sorghum liquor residues, mixing the first sorghum liquor and the second sorghum liquor, and adding 2% of papain by volume to obtain mixed sorghum liquor residues. And (3) conveying the mixed sorghum residues into the sorghum mash obtained in the step (1- (E) for squeezing together for recycling.
5. Cooking wine refining: adding 18 parts of strong aromatic Chinese spirits (60 degrees), 13 parts of aged sorghum liquor (16 degrees), 33 parts of sorghum residue liquor (10 degrees), 8 parts of wine (10 degrees), 8 parts of fresh beer (1.5 degrees), 7 parts of edible alcohol (95 degrees) and 23 parts of water into a blending tank, uniformly mixing, and filtering through a 200nm ceramic membrane to obtain the composite cooking wine.
Example 3
A production process of high-degree composite cooking wine comprises the following steps:
1. preparing the sorghum liquor:
(A) moistening with water: pressing sorghum into 6 pieces by using a roller press, adding 60 percent of normal-temperature water according to the weight of the sorghum, and wetting for 14 hours for later use;
(B) and (3) cooking: putting the sorghum moistened with water into a steamer, steaming for 2 hours at normal pressure, taking out, and naturally cooling to 45 ℃ for later use;
(C) inoculation: adding rhizopus Daqu which is crushed by a crusher and sieved by a 60-mesh sieve and sterile water which is 2.2 times of the rhizopus Daqu into the sorghum according to the weight of the sorghum, and uniformly mixing the rhizopus Daqu and the sterile water for later use;
(D) fermentation: after inoculation, the seeds are put into a fermentation tank for fermentation, the fermentation temperature is controlled at 30 ℃, the fermentation time is 15 days, and the alcohol content reaches 16 percent to obtain sorghum fermented glutinous rice;
(E) squeezing: and (3) conveying the sorghum liquor mash into a squeezer to be squeezed to obtain 80% of sorghum liquor and 20% of sorghum residues.
2. Aging the sorghum liquor: and (3) carrying out high-temperature instantaneous sterilization on the sorghum liquor obtained in the step (1- (E) at 135 ℃ for 10s, cooling to 85 ℃, sending into a stainless steel storage tank, adding 0.5 per mill of activated clay into the tank according to the volume of the sorghum liquor in advance, maintaining for 6 hours after adding the activated clay, cooling to 70 ℃, naturally cooling after maintaining for 5 days, and then ripening for 30 days to obtain the aged sorghum liquor.
3. Re-fermenting sorghum residues: the sorghum residue obtained after squeezing contains yeast, enzyme, protein, starch, alcohol and other substances, and is beneficial to secondary fermentation. The sorghum slag contains 55% of water, 3% of alcohol and 25% of protein. Adding 15% of bran stir-fried for 10 seconds at 140 ℃, crushed and sieved by a 60-mesh sieve, 15% of bean pulp stir-fried for 15 seconds at 150 ℃, crushed and sieved by the 60-mesh sieve, 3% of fennel fried for 5 seconds at 110 ℃, crushed and sieved by the 30-mesh sieve, 3% of star anise, 1% of pepper, 1% of tsaoko amomum fruit, 3% of black pepper, 1% of clove and 1% of fructus amomi according to the weight of sorghum dregs, adding 1% of aspergillus niger, uniformly mixing sorghum dregs, bran, bean pulp, spices, aspergillus niger sorghum dregs, bran and spices, feeding the mixture into a fermentation tank for compaction fermentation, covering a layer of salt on the surface, controlling the salt content to be 0.3% of the weight of the sorghum dregs, and fermenting for 3 months to obtain the sorghum lees.
4. Wine pouring: and 2, adding the aged sorghum liquor which is 5 times of the weight of the sorghum liquor residues into the aged sorghum liquor obtained in the step 2, soaking for 10 hours, putting the aged sorghum liquor into a pool with a false bottom, pumping out liquid at the bottom to obtain first sorghum liquor residues, adding 3 times of sterile water into the remaining sorghum liquor residues, soaking for 10 hours, pumping out liquid at the bottom to obtain second sorghum liquor residues, mixing the first sorghum liquor and the second sorghum liquor, and adding 3% of papain by volume to obtain mixed sorghum liquor residues. And (3) conveying the mixed sorghum residues into the sorghum mash obtained in the step (1- (E) for squeezing together for recycling.
5. Cooking wine refining: adding 20 parts of strong aromatic Chinese spirits (60 degrees), 15 parts of aged sorghum spirits (16 degrees), 35 parts of sorghum dreg spirits (10 degrees), 10 parts of wine (10 degrees), 10 parts of fresh beer (1.5 degrees), 8 parts of edible alcohol (95 degrees) and 2 parts of water into a blending tank, uniformly mixing, and filtering by a 200nm ceramic membrane to obtain the composite cooking wine.
Example 4
A production process of high-degree composite cooking wine comprises the following steps:
1. preparing the sorghum liquor:
(A) moistening with water: pressing sorghum into 4 pieces by using a roller press, adding 50 percent of normal-temperature water according to the weight of the sorghum, and wetting for 10 hours for later use;
(B) and (3) cooking: putting the sorghum moistened with water into a steamer, steaming for 3 hours at normal pressure, taking out, and naturally cooling to 45 ℃ for later use;
(C) inoculation: adding rhizopus Daqu which is crushed by a crusher and sieved by a 60-mesh sieve and 1.8 times of sterile water according to the weight of sorghum, and uniformly mixing for later use;
(D) fermentation: after inoculation, the seeds are put into a fermentation tank for fermentation, the fermentation temperature is controlled at 25 ℃, the fermentation time is 20 days, and the alcohol content reaches 18 percent to obtain sorghum fermented glutinous rice;
(E) squeezing: and (3) conveying the sorghum liquor mash into a squeezer to be squeezed to obtain 75% of sorghum liquor and 25% of sorghum residues.
2. Aging the sorghum liquor: and (3) instantly sterilizing the sorghum liquor obtained in the step (1- (E) at high temperature for 15s, cooling to 80 ℃, sending into a stainless steel storage tank, adding 0.1 per mill of activated clay into the tank according to the volume of the sorghum liquor in advance, maintaining for 4 hours after adding the activated clay, cooling to 65 ℃, naturally cooling after maintaining for 10 days, and then ripening for 10 days to obtain the aged sorghum liquor.
3. Cooking wine refining: 15 parts of strong aromatic Chinese spirits (60 degrees), 10 parts of aged kaoliang spirit (16 degrees), 5 parts of wine (10 degrees), 5 parts of fresh beer (1.5 degrees), 6 parts of edible alcohol (95 degrees) and 29 parts of water are added into a blending tank to be uniformly mixed, and the mixture is filtered by a 200nm ceramic membrane to obtain the composite cooking wine.
The difference between example 4 and example 1 is: fermenting again and pouring wine without sorghum dregs, and refining the sorghum dregs-free wine by the cooking wine.
Example 5
A production process of high-degree composite cooking wine comprises the following steps:
1. preparing the sorghum liquor:
(A) moistening with water: pressing sorghum into 4 pieces by using a roller press, adding 50 percent of normal-temperature water according to the weight of the sorghum, and wetting for 10 hours for later use;
(B) and (3) cooking: putting the sorghum moistened with water into a steamer, steaming for 3 hours at normal pressure, taking out, and naturally cooling to 45 ℃ for later use;
(C) inoculation: adding rhizopus Daqu which is crushed by a crusher and sieved by a 60-mesh sieve and 1.8 times of sterile water according to the weight of sorghum, and uniformly mixing for later use;
(D) fermentation: after inoculation, the seeds are put into a fermentation tank for fermentation, the fermentation temperature is controlled at 25 ℃, the fermentation time is 20 days, and the alcohol content reaches 18 percent to obtain sorghum fermented glutinous rice;
(E) squeezing: and (3) conveying the sorghum liquor mash into a squeezer to be squeezed to obtain 75% of sorghum liquor and 25% of sorghum residues. Aging the sorghum liquor, and fermenting again sorghum residues.
2. Aging the sorghum liquor: and (3) instantly sterilizing the sorghum liquor obtained in the step (1- (E) at high temperature for 15s, cooling to 80 ℃, sending into a stainless steel storage tank, adding 0.1 per mill of activated clay into the tank according to the volume of the sorghum liquor in advance, maintaining for 4 hours after adding the activated clay, cooling to 65 ℃, naturally cooling after maintaining for 10 days, and then ripening for 10 days to obtain the aged sorghum liquor.
3. Re-fermenting sorghum residues: the sorghum residue obtained after squeezing contains yeast, enzyme, protein, starch, alcohol and other substances, and is beneficial to secondary fermentation. 50% of water in sorghum residues, 3% of alcohol and 20% of protein. Adding 1% of fennel, 1% of star anise, 0.5% of pepper, 0.5% of tsaoko amomum fruit, 1% of black pepper, 0.5% of clove and 0.5% of fructus amomi which are fried for 10 seconds at 100 ℃ and crushed and sieved by a 30-mesh sieve according to the weight of sorghum residues, adding 3% of aspergillus niger, and sending sorghum residues, bran, bean pulp, spices and aspergillus niger into a fermentation tank for compaction fermentation after uniformly mixing, covering a layer of salt on the surface, wherein the salt amount is 0.1% of the weight of the sorghum residues, controlling the temperature to be 33 ℃, and fermenting for 1 month to obtain the rice wine residues.
4. Wine pouring: and 2, adding aged sorghum liquor which is 3 times of the weight of the sorghum liquor residues into the aged sorghum liquor obtained in the step 2, soaking for 5 hours, putting the aged sorghum liquor into a pool with a false bottom, pumping out liquid at the bottom to obtain first sorghum liquor residues, adding 1 time of sterile water into the remaining sorghum liquor residues, soaking for 5 hours, pumping out liquid at the bottom to obtain second sorghum liquor residues, mixing the first sorghum liquor and the second sorghum liquor, and adding 1% of papain by volume to obtain mixed sorghum liquor residues. And (3) conveying the mixed sorghum residues into the sorghum mash obtained in the step (1- (E) for squeezing together for recycling.
5. Cooking wine refining: 15 parts of strong aromatic Chinese spirits (60 degrees), 10 parts of aged sorghum spirits (16 degrees), 30 parts of sorghum residue spirits (10 degrees), 5 parts of wine (10 degrees), 5 parts of fresh beer (1.5 degrees), 6 parts of edible alcohol (95 degrees) and 29 parts of water are added into a blending tank to be uniformly mixed, and the mixture is filtered by a 200nm ceramic membrane to obtain the composite cooking wine.
The difference between example 5 and example 1 is: fermenting again sorghum liquor dregs without stir-fried bran and soybean meal to participate in fermentation.
Comparative examples 1 to 5 are shown in Table 1 below
As can be seen from comparison of Table 1, the indexes of examples 1-3 are superior to those of examples 4-5 and the commercial cooking wine, the flavor is special, the content of amino acid nitrogen is high and reaches 1.2g/L, the alcoholic strength reaches 20-30 degrees, the use is convenient, and the dosage is easy to control.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (7)
1. The production process of the high-degree composite cooking wine is characterized by comprising the following steps of:
(1) steaming sorghum, adding Daqu, fermenting to obtain sorghum liquor, squeezing, and aging;
(2) adding bran, bean pulp, spices and aspergillus niger into the squeezed sorghum residues, uniformly stirring and fermenting to obtain sorghum liquor residues, then adding the aged sorghum liquor obtained in the step (1), soaking and extracting to obtain mixed sorghum liquor residues, and refining to obtain composite cooking liquor;
in the step (2), the bran is crushed and fried, the soybean meal is fried, the spices are fried in advance,
in the step (2), the refining process comprises the following steps: adding strong aromatic Chinese liquor, aged sorghum liquor, fresh beer, wine, edible alcohol and water into the mixed sorghum residue liquor, uniformly mixing, and filtering by a ceramic membrane to obtain composite cooking liquor;
in the step (2), aged sorghum liquor is added according to 3-5 times of the weight of the sorghum liquor residues, the first sorghum liquor residue is obtained by pumping out the bottom liquid after soaking, the rest sorghum liquor residues are added with 1-3 times of sterile water, the second sorghum liquor residue is obtained by pumping out the bottom liquid after soaking, the first sorghum liquor residue and the second sorghum liquor residue are mixed, and then 1-3% of papain is added to obtain the mixed sorghum liquor residue.
2. The production process of the highly compound cooking wine as claimed in claim 1, wherein the spices include cumin, clove, anise, black pepper, zanthoxylum, amomum fruit and amomum tsao-ko.
3. The production process of the highly compound cooking wine as claimed in claim 2, wherein in the step (2), the amount of the added bran is 10-20% of the weight of the sorghum residue, and the balance is: 10-15% of soybean meal, 1-3% of fennel, 1-3% of star anise, 0.5-1% of pepper, 0.5-1% of tsaoko amomum fruit, 1-3% of black pepper, 0.5-1% of clove, 0.5-1% of fructus amomi and 1-3% of aspergillus niger.
4. The production process of the highly compound cooking wine as claimed in claim 1, wherein in the step (2), the quality of each substance in the refining process is as follows:
15-20 parts of strong aromatic Chinese spirits, 10-15 parts of aged sorghum liquor, 30-35 parts of mixed sorghum dreg liquor, 5-10 parts of wine, 5-10 parts of fresh beer, 6-8 parts of edible alcohol and 29-2 parts of water.
5. The production process of the high-composite cooking wine according to claim 1, wherein in the step (1), the preparation process of the kaoliang spirit comprises the following steps: moistening sorghum after roll pressing, steaming, inoculating rhizopus Daqu, fermenting to obtain sorghum liquor with alcohol content of 16-18%, and squeezing to obtain 75-80% sorghum liquor and 25-20% sorghum residue.
6. The production process of the high-composite cooking wine according to claim 1, wherein in the step (1), the sorghum wine aging process is as follows: sterilizing at high temperature, cooling, transferring into stainless steel storage tank, adding activated clay, maintaining for 4-6 hr, cooling to 65-70 deg.C, maintaining for 7-10 days, and aging for 10-30 days to obtain aged jowar wine.
7. The production process of the highly composite cooking wine according to claim 1, wherein in the step (2), before the aged kaoliang spirit is added, the kaoliang spirit, the bran, the bean pulp, the spices and the aspergillus niger are uniformly stirred and then sent into a fermentation tank for compaction fermentation, the surface of the fermentation tank is covered with a layer of salt, the salt content is 0.1-0.3 per mill of the weight of the kaoliang residue, the temperature is controlled, and the fermentation is carried out for 1-3 months to obtain the kaoliang spirit residue.
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