CN110240984A - A kind of fen-flavor type white spirit brewing method based on jungle fermentation technique - Google Patents
A kind of fen-flavor type white spirit brewing method based on jungle fermentation technique Download PDFInfo
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Abstract
The present invention provides a kind of fen-flavor type white spirit brewing method based on jungle fermentation technique, which is improved to porous structure for conventional solid bent cake in koji-making link, peomotes internal aerobic microbiological and establishes flora advantage.Fermentation is whole in jungle environment, based on ecological environment good in jungle and suitable temperature and humidity conditions, can promote the growth and metabolism of microorganism, so as to improve whole fermented quality.On this basis, supernatant liquor is periodically taken out in fermentation for the first time, it is avoided to generate aldehyde material as substrate excessive fermentation；The liquid being removed refrigerates after low temperature sterilization, is mixed into when secondary fermentation, facilitates a possibility that reducing living contaminants.Through fen-flavor type white spirit prepared by the present invention, total ester content is higher, and the smell components such as ethyl hexanoate, ethyl butyrate are significantly reduced, meanwhile, the ingredients such as aldehydes, albumen, solid content are hardly remained, thus mouthfeel is more pure long, has splendid quality.
Description
Technical field
The present invention relates to Liquor Making Technology fields, and in particular to a kind of fen-flavor type white spirit wine based on jungle fermentation technique
Make method.
Background technique
White wine is the distinctive Spirit of China, is sugar with yeast, Chinese yeast or wheat bran and distiller's yeast etc. using Cereals as primary raw material
Change leavening, through boiling, saccharification, fermentation, distillation and be made.Vinosity is colorless and transparent, and fragrant odour is pure, and entrance is sweet and clean,
Alcohol content is higher, after storage is aging, has the compound fragrant based on esters.The fragrance of white wine is the important of its quality
Component part, odor type mainly include strong fragrant odor type, Maotai-flavor, Luzhou-flavor, delicate fragrance type, medicine odor type, rice-fragrant type, sesame-flavor,
Middle fen-flavor type white spirit is with the main body fragrant that is combined into of both ethyl acetate and ethyl lactate, also containing the succinic acid of high level.It is excellent
The fen-flavor type white spirit of matter should have the characteristics that in terms of mouthfeel it is clear, just, it is sweet tea, net, long, essence avoids albumen, aldehydes, acid
The residual of class and auxiliary material own smell, this proposes high requirement to the brewage process of fen-flavor type white spirit.
In the prior art, using barley, pea koji-making, twice of clear burning of steaming in clear soup, solid fermentation process production, raw material is through crushing
Afterwards ingredient, steam crushed grain plus slurry it is cold dissipate it is lower bent, enter cylinder fermentation, go out cylinder, mix auxiliary material, loaded steamer distillation.Conventional brewing processes are in fermentation condition
Control aspect is more extensive, and ethyl hexanoate and ethyl butyrate content are relatively high in obtained wine thereby product, has to wine body flavor certain
It influences；Meanwhile being influenced by microbial bacteria group control, concomitant fermentations generate a small amount of fusel aldehyde, acetaldehyde, furfural, methacrylaldehyde etc.,
Pungent mouthfeel is not only caused, but also there is certain harm to alcohol user's health.
In addition, the fermentation process of conventional wine-making technology is generally completed in industrial production environment, not only air quality is bad,
And the conditions such as temperature, humidity are also unfavorable for the growth and breeding of microorganism, since wine body quality greatly depends on the hair of microorganism
Ferment process, therefore undesirable yeasting has the final quality of alcohol product and directly affects.In this case, how
Fermented quality is promoted by the adjustment of environment, becomes a kind of new way for improving wine-making technology.
Summary of the invention
The present invention is directed to be directed to the technological deficiency of the prior art, a kind of fen-flavor type white spirit based on jungle fermentation technique is provided
Brewing method is asked with solving the technology that its flavor of the conventional resulting fen-flavor type white spirit of brewing method is to be improved in the prior art
Topic.
Another technical problem to be solved by the present invention is that how to be promoted in fen-flavor type white spirit by the improvement of brewage process
Total ester content.
The invention solves another technical problem be how to be reduced in fen-flavor type white spirit by the improvement of brewage process
The content of ethyl hexanoate, ethyl butyrate and aldehydes ingredient.
The invention solves another technical problem be how fermented quality to be promoted by the adjustment of environment.
To realize the above technical purpose, the invention adopts the following technical scheme:
A kind of fen-flavor type white spirit brewing method based on jungle fermentation technique, comprising the following steps:
1) pea is impregnated to 12h in clear water, is drained, by the pea after draining and raw semen viciae fabae, pearling cone meal by 6:2:3 weight
Amount is crushed to granularity less than 20 mesh, then executes pasteurization, obtain raw material than mixing, by the raw material and aspergillus oryzae powder,
Zygosaccharomyces rouxii bacterium powder, Absidia mould powder, bifidobacterium longum bacterium powder, Hansenula yeast bacterium powder, produces gas intestines bar at Mucor mucedo bacterium powder
Bacterium bacterium powder is mixed by the weight ratio of 50:4:1.5:0.5:0.3:0.3:0.2:0.1, cake processed is then compacted, on gained song cake surface
Wear the through-hole that several diameters are 1cm, by bent cake 42 DEG C at a temperature of be left to ferment 45d, then stood with 25 DEG C of temperature
160d obtains distiller's yeast；
2) sorghum is ground into 15 mesh of average grain diameter, 80 DEG C of hot water of sorghum weight 58% is added thereto, mix laggard
Row accumulation material moistening 19 hours, covers overlay film, stirs in the process 2~3 times in material heap；The sorghum weight is added when stirring every time
1% moisture content；
3) steamer adds boiling to boil, and the product after step 2) material moistening is uniformly sprinkled into, and splashes the sorghum weight 3% to surface
60 DEG C of water, 25min is first steamed with 98 DEG C of temperature, then charge level covers reed mat, then steams 55min with 105 DEG C of temperature；Take out paste
The material heap rectangularity of change then sprinkles 18 DEG C of well water into the sorghum weight 29%, and turn makes sorghum sufficiently absorb water immediately,
Then it is aerated the slag that dries in the air；
4) step 3) products therefrom is taken, the distiller's yeast of the sorghum weight 10% is admixed thereto, obtains mixture；?
Earth's surface is digged pit in jungle, by cylinder body merging hole, so that cylinder body upper end is higher than earth's surface 20cm, fixation of banketing around cylinder body, at 12 DEG C
Under the conditions of by the mixture be placed in cylinder in, the water of the sorghum weight 52% is added thereto, the very useful slabstone lid of cylinder covers tightly, makes
Cylinder mouth is sealed with the millet shell after steamed, is covered with rice husk thermal insulation, fermentation 28d；During the fermentation, it is extracted on primary at interval of 4d
Layer liquid substance, each extraction amount are the 1% of the sorghum weight, and the institute of the sorghum weight 0.3% is added after extracting every time
State distiller's yeast；After extracting liquid every time, the liquid of extraction is mixed with the liquid extracted before, execution is once warming up to 75 DEG C,
22 DEG C are cooled to, closed container port is stood to fermentation ends, 4 DEG C of refrigerations；
5) the resulting fermented grain that will ferment is dug out from cylinder, and the rice husk of the sorghum weight 23% is added, and is turned uniformly；Loaded steamer
Distillation；Control stream wine speed is 3kg/min, and stream wine temperature control is at 27 DEG C；Quantity of steam is increased when steaming tail wine chases after most tail wine；?
After flowing wine, open acid discharge 10 minutes, rice steamer obtains slag former wine out；
6) liquid of the refrigeration is mixed with the slag former wine, the distiller's yeast of the sorghum weight 8% is added, enters
Cylinder executes secondary fermentation；For moisture control 60%, fermentation time is 28 days；Fermented grain is taken out after fermentation, is distilled, is obtained two slags
Former wine obtains the fen-flavor type white spirit after blending.
Preferably, the production time is summer；Material heap internal temperature is 47~52 during accumulation material moistening in step 2)
℃；The dry in the air temperature of slag of ventilation is 28 DEG C in step 3)；In step 4) plus Qu Wendu is 22 DEG C；Entering cylinder temperature in step 6) is 20
℃。
Preferably, the production time is winter；Material heap internal temperature is 42~45 during accumulation material moistening in step 2)
℃；The dry in the air temperature of slag of ventilation is room temperature in step 3)；In step 4) plus Qu Wendu is 27 DEG C；Entering cylinder temperature in step 6) is 24
℃。
Preferably, the speed to heat up in step 4) is 0.5 DEG C/s.
Preferably, in step 5), the blighted grain for having steamed wine is sprinkled plus 25 kilograms of 35 DEG C of warm water；Then go out rice steamer, out after rice steamer
It raises when being as cold as 32 DEG C, is mixed with the liquid of the refrigeration, and the distiller's yeast of the sorghum weight 8% is added immediately, turned
It is even, enter cylinder and executes secondary fermentation.
Preferably, the rice husk of the sorghum weight 23% is added before the step 6) distillation, turn uniformly；Loaded steamer steams
It evaporates；Control stream wine speed is 3kg/min, and stream wine temperature control is at 27 DEG C；Quantity of steam is increased when steaming tail wine chases after most tail wine；It is flowing
After wine, open acid discharge 10 minutes, rice steamer obtains two slag former wines out.
Preferably, collecting vinasse after step 6) distillation as feed；The two slags former wine is first through product after storage in 3 years
It comments, blend, judge again, pack factory after qualified.
In the above brewage process, fermentation process is in jungle environment, woodland topography preferably on the sunny side, low flat mountain
Slope is not exposed to the influence of the harsh weather such as strong wind like natural protective barrier, is conducive to culture, the growth of microorganism.Jungle soil
It is of fine quality to be selected as laterite, the trees such as pine tree, camphor tree, kingwood, maple, Chinese fir, cassia tree, lacquer tree are preferably cultivated in jungle；It cultivates simultaneously
The Chinese herbal medicines such as distiller's yeasts medicine and the tuber of multiflower knotweed, glutinous rehmannia, rhizoma polygonati such as flaccid knotweed herb, chicken blood grass, Siberian cocklebur can also cultivate asparagus fern, honeysuckle, cover
A variety of natural drug plants such as basin, motherwort, perilla leaf, Eclipta prostrata, the fruit of glossy privet.The jungle weather whole year temperature difference is preferably no more than 20
DEG C, sunshine, rain and dew is abundant.On this basis, preferably there is mountain stream water system to surround in jungle, have to guarantee yeasting temperature and humidity
Positive effect.
The present invention provides a kind of fen-flavor type white spirit brewing method based on jungle fermentation technique, which is being inherited
On the basis of traditional fermentation technique, brand-new design has been carried out to starter making method and fermentation condition.From the point of view of specific, the present invention uses pea
Beans and primary raw material of the barley as koji-making, first remove miscellaneous bacteria through low temperature sterilization, then access compounding microbial inoculum with special ratios,
To control internal Bacterial community, meanwhile, conventional solid bent cake is improved to porous structure, is peomoted internal aerobic micro-
Biology establishes flora advantage.It is stronger in solid state fermentation link specificity through yeast made by process above, ethyl hexanoate and fourth
The yield of acetoacetic ester is lower, while being metabolized the aldehydes dehydrogenase for generating certain content.Fermentation process is in jungle environment, base
Good ecological environment and suitable temperature and humidity conditions, can promote the growth and metabolism of microorganism, so as to improve whole in jungle
Body fermented quality.On this basis, a solid state fermentation is designed as segmentation structure by the present invention, will be upper at interval of a period of time
Layer takes out containing the higher part of concentration of alcohol, it is avoided to generate aldehyde material as substrate excessive fermentation；The liquid warp being removed
It refrigerates after low temperature sterilization, is mixed into when secondary fermentation, not only ensure that wherein alcohol component is received during second distillation
A possibility that collecting, and help to improve the concentration of alcohol of secondary fermentation initial stage, reducing living contaminants.
Through fen-flavor type white spirit prepared by the present invention, total ester content is higher, and the smell components such as ethyl hexanoate, ethyl butyrate obtain
To significant decrease, meanwhile, the ingredients such as aldehydes, albumen, solid content are hardly remained, thus mouthfeel is more pure long, has pole
Good quality.
Detailed description of the invention
Fig. 1 is the process flow chart of the method for the present invention.
Specific embodiment
Below by specific embodiments of the present invention will be described in detail.In order to avoid excessive unnecessary details,
It will not be described in detail in following embodiment to belonging to well known structure or function.Approximation used in following embodiment
Language can be used for quantitative expression, show to allow quantity to have certain variation in the case where not changing basic function.It is fixed except having
Adopted outer, technical and scientific term used in following embodiment has the phase being commonly understood by with those skilled in the art of the invention
Same meaning.
A kind of fen-flavor type white spirit brewing method based on jungle fermentation technique, comprising the following steps:
1) pea is impregnated to 12h in clear water, is drained, by the pea after draining and raw semen viciae fabae, pearling cone meal by 6:2:3 weight
Amount is crushed to granularity less than 20 mesh, then executes pasteurization, obtain raw material than mixing, by the raw material and aspergillus oryzae powder,
Zygosaccharomyces rouxii bacterium powder, Absidia mould powder, bifidobacterium longum bacterium powder, Hansenula yeast bacterium powder, produces gas intestines bar at Mucor mucedo bacterium powder
Bacterium bacterium powder is mixed by the weight ratio of 50:4:1.5:0.5:0.3:0.3:0.2:0.1, cake processed is then compacted, on gained song cake surface
Wear the through-hole that several diameters are 1cm, by bent cake 42 DEG C at a temperature of be left to ferment 45d, then stood with 25 DEG C of temperature
160d obtains distiller's yeast；
2) sorghum is ground into 15 mesh of average grain diameter, 80 DEG C of hot water of sorghum weight 58% is added thereto, mix laggard
Row accumulation material moistening 19 hours, covers overlay film, stirs in the process 2~3 times in material heap；The sorghum weight is added when stirring every time
1% moisture content；
3) steamer adds boiling to boil, and the product after step 2) material moistening is uniformly sprinkled into, and splashes the sorghum weight 3% to surface
60 DEG C of water, 25min is first steamed with 98 DEG C of temperature, then charge level covers reed mat, then steams 55min with 105 DEG C of temperature；Take out paste
The material heap rectangularity of change then sprinkles 18 DEG C of well water into the sorghum weight 29%, and turn makes sorghum sufficiently absorb water immediately,
Then it is aerated the slag that dries in the air；
4) step 3) products therefrom is taken, the distiller's yeast of the sorghum weight 10% is admixed thereto, obtains mixture；?
Earth's surface is digged pit in jungle, by cylinder body merging hole, so that cylinder body upper end is higher than earth's surface 20cm, fixation of banketing around cylinder body, at 12 DEG C
Under the conditions of by the mixture be placed in cylinder in, the water of the sorghum weight 52% is added thereto, the very useful slabstone lid of cylinder covers tightly, makes
Cylinder mouth is sealed with the millet shell after steamed, is covered with rice husk thermal insulation, fermentation 28d；During the fermentation, it is extracted on primary at interval of 4d
Layer liquid substance, each extraction amount are the 1% of the sorghum weight, and the institute of the sorghum weight 0.3% is added after extracting every time
State distiller's yeast；After extracting liquid every time, the liquid of extraction is mixed with the liquid extracted before, execution is once warming up to 75 DEG C,
22 DEG C are cooled to, closed container port is stood to fermentation ends, 4 DEG C of refrigerations；
5) the resulting fermented grain that will ferment is dug out from cylinder, and the rice husk of the sorghum weight 23% is added, and is turned uniformly；Loaded steamer
Distillation；Control stream wine speed is 3kg/min, and stream wine temperature control is at 27 DEG C；Quantity of steam is increased when steaming tail wine chases after most tail wine；?
After flowing wine, open acid discharge 10 minutes, rice steamer obtains slag former wine out；
6) liquid of the refrigeration is mixed with the slag former wine, the distiller's yeast of the sorghum weight 8% is added, enters
Cylinder executes secondary fermentation；For moisture control 60%, fermentation time is 28 days；Fermented grain is taken out after fermentation, is distilled, is obtained two slags
Former wine obtains the fen-flavor type white spirit after blending.
The wine body quality of fen-flavor type white spirit prepared by the above method is investigated below by way of experiment.
One, experimental method
1, the measurement of ethyl hexanoate content
1.1 instruments: gas chromatograph (is furnished with hydrogen flameionization assessor)；Micro syringe (10 μ L).
1.2 reagents and material:
Ethyl hexanoate, chromatographically pure.It is used as standard specimen.2% solution (is prepared) with 60% ethyl alcohol.
N-butyl acetate, chromatographically pure.When analyzing on dinonyl phthalate-tween mixed column, it is used as internal standard.2%
Solution (is prepared) with 60% ethyl alcohol.
N-amyl acetate, chromatographically pure.When analyzing on polyethylene glycol column, it is used as internal standard.2% solution (is matched with 60% ethyl alcohol
System).
Carrier: Chromosorb W (AW) or white carrier 102 (pickling silanization), 80~100 mesh.
Fixer :+7% Tween 80 of a, 20%DNP (dinonyl phthalate)；B, 10%PEG1500 or PEG 20M.
1.3 experimental arrangement
1.3.1 chromatographic column and chromatographic condition
Using dinonyl phthalate-tween mixed column or polyethylene glycol (PEG) column, column length should not be shorter than 2m, carrier gas,
The chromatographic conditions such as hydrogen, the flow velocity of air and column temperature are different with instrument, optimum operation condition should be selected by test, so that caproic acid
Subject to other components peak is kept completely separate in ethyl ester and internal standard peak and wine sample.
1.3.2 the measurement of standard specimen f value
2% ethyl hexanoate solution 1.00mL is drawn, is moved into 50mL volumetric flask, 2% internal standard solution is then added
1.00mL is diluted to scale with 60% ethyl alcohol.Ethyl hexanoate and interior target concentration are 0.04% (V/V) in above-mentioned solution.To
After chromatograph baseline stability, with micro syringe sample introduction, depending on sample volume is with the sensitivity of instrument.Record the guarantor at ethyl hexanoate peak
Time and its peak area are stayed, with the ratio between its peak area and internal standard peak area, calculates the weight correction factor f of ethyl hexanoate
Value.
1.3.3 the measurement of sample
Draw wine sample 10.0mL, move into 2% internal standard solution 0.20ml, after mixing, with f value measurement under the same conditions into
Sample, the position at ethyl hexanoate peak is determined according to retention time, and measures ethyl hexanoate peak area and internal standard peak area, finds out peak face
The ratio between product, calculates the content of ethyl hexanoate in wine sample.
2, the measurement of ethyl butyrate content
2.1 instrument
Chromatograph: it is executed by the regulation of the 5th chapter in GB/T11538-2006.
Chromatographic column: capillary column.
Detector: flame ionization ditector.
2.2 detection method
Area normalization method: it is executed by Section 10.4 in GB/T11538-2006 of regulation.
2.3 repeatability and result indicate
It is executed by the in GB/T11538-2006 the 11.4th regulation.
3, the measurement of total ester content
It is executed referring to the regulation of Section 8 in GB/T10345-2007.
3.1 instrument
Full glass distiller: 500mL；Full glass refluxing unit: (condenser pipe is not shorter than by Backflow bottle 1000mL, 250mL
45cm)；Base buret 25mL or 50mL；Acid buret: 25mL or 50mL.3.2 reagents and solution
Standard Volumetric Solutions for Sodium Hydroxide (0.1mol/L)；Standard solution of sodium hydroxide (3.5mol/L)；Sulfuric acid standard drop
Determine solution (hydrogen ion concentration 0.1mol/L)；Ethyl alcohol (no ester) solution (40% volume fraction)；Phenolphthalein indicator.
3.3 analytical procedure
Pipette samples 50mL adds 2 drop phenolphthalein indicators, extremely with Standard Volumetric Solutions for Sodium Hydroxide in 250mL Backflow bottle
Pink, ml of record consumption Standard Volumetric Solutions for Sodium Hydroxide.Standard Volumetric Solutions for Sodium Hydroxide is accurately added again
25mL loads onto condenser pipe (preferably less than 15 DEG C of cooling water temperature), in the 30min that flows back on boiling water bath, removes, cooling.Then, sulphur is used
Sour standard titration solution is titrated, and makes just to be completely disappeared for red as its terminal, record consumption sulfuric acid standard titration solution
Volume, while drawing ethyl alcohol (no ester) solution 50mL.Hole-board test, record consumption sulfuric acid mark are done in same operation according to the above method
The volume of quasi- titration solution calculates total ester content.
4, the measurement of ethyl acetate content
It is executed referring to the regulation of Section 10 in GB/T10345-2007.
5, the measurement of total acid content
Using indicator method.
5.1 reagents and solution
Phenolphthalein indicator (10g/L)；Standard Volumetric Solutions for Sodium Hydroxide (0.1mol/L)
5.2 analytical procedure
Pipette samples 50mL is added phenolphthalein indicator 2 and drips in 250mL conical flask；With Standard Volumetric Solutions for Sodium Hydroxide
It is titrated to blush, as its terminal, is to contain according to total acid in calculating sample with the consumption of Standard Volumetric Solutions for Sodium Hydroxide
Amount.
6, the measurement of solid content
6.1 instrument
Electrically heated drying cabinet (temperature-controlled precision ± 2 DEG C)；Assay balance；Porcelain evaporating dishes；Drier is (using the silica gel that changes colour as drying
Agent).
6.2 analytical procedure
Pipette samples 50mL injects in the 100mL porcelain evaporating dishes that drying to constant weight, is placed on boiling water bath, is evaporated to dryness,
Then evaporating dish is put into 103 DEG C of ± 2 DEG C of electrically heated drying cabinets, dries 2h, taken out, be placed in 30min in drier, weighed.It puts again
Enter in 103 DEG C of ± 2 DEG C of electrically heated drying cabinets, dry 1h, take out, be placed in 30min in drier, weighs.Aforesaid operations are repeated, until permanent
Weight, obtains solid content in sample.
7, subjective appreciation
7.1 sample wine environment
Sample wine room require it is bright and clear, soft, 20~25 DEG C of temperature, humidity is about 60%.Constant temperature and humidity, air is fresh,
Without fragrance and evil miscellaneous smell.
7.2 judge process
7.2.1 the preparation of sample
Sample is placed in after being balanced for 24 hours under 20 ± DEG C environment, carries out sensory evaluation after taking pin marker.7.2.2 color
Pool
It injects a sample into clean, dry cup of sampling wine (injection rate be sample wine the 1/2~2/3 of cup), in bright place's observation,
Record its color, limpid degree, precipitating and suspended matter situation
7.2.3 fragrance
(injection rate be sample wine the 1/2~2/3 of cup) is injected a sample into clean, dry cup of sampling wine, wine is first gently shaken
Then cup hear with nose and smell, records its odor characteristic.
7.2.4 taste
(injection rate be sample wine the 1/2~2/3 of cup) is injected a sample into clean, dry cup of sampling wine, is drunk into a small amount of sample
(about 2mL) is carefully tasted in mouth with gustatory organ, writes down taste profile.
7.2.5 style
By judging the fragrance, taste and comprehensive analysis of sample, judge whether the style characteristic with the product, and record
Its typicalness degree.
7.3 evaluation criterion
Subjective appreciation standard is referring to following table 1.
1 subjective appreciation standard of table is referring to table
Two, experimental result
With delicate fragrance type prepared by commercially available Shanxi Fenjiu, Henan Baofeng wine, Wuhan Tower of Yellow Crane Liquor and the method for the present invention
White wine is experimental subjects, and it is as follows to evaluate its wine body quality.
2 wine body quality experimental result of table
| Project experimental group | Lao Bai Fenyang wine | Baofeng wine | Tower of Yellow Crane Liquor | Product of the present invention |
| Alcoholic strength (%vol) | 53 | 54 | 52 | 52 |
| Total acid (g/L) | 0.50 | 0.48 | 0.55 | 0.51 |
| Total ester (g/L) | 1.21 | 1.15 | 1.18 | 1.52 |
| Ethyl acetate (g/L) | 0.97 | 0.89 | 0.88 | 1.36 |
| Ethyl hexanoate (g/L) | 0.09 | 0.10 | 0.12 | 0.03 |
| Ethyl butyrate (g/L) | 0.08 | 0.05 | 0.13 | 0.02 |
| Solid content (g/L) | 0.22 | 0.34 | 0.28 | 0.05 |
| Total aldehyde (mg/L) | 0.21 | 0.37 | 0.22 | 0.04 |
| Sense organ grading | Top grade | Top grade | Level-one | Top grade |
The above result shows that there is excellent organoleptic quality using fen-flavor type white spirit prepared by the method for the present invention, and it is commercially available
High-quality fen-flavor type white spirit compare be in same level.Its total ester content is higher, and predominantly ethyl acetate, and ethyl hexanoate,
The paste flavors ingredient such as ethyl butyrate is extremely low, and the wine body flavor pure to guarantee faint scent has positive effect.At the same time, this method institute
Wherein total aldehyde content significantly reduces the white wine of preparation, is relieved pungent mouthfeel；Have benefited from the effective of solid content
Control, keeps pleasant impression more pure long.
The embodiments of the present invention have been described in detail above, but content is only the preferred embodiment of the present invention,
It is not intended to limit the invention.All any modifications, equivalent replacements, and improvements etc. done in application range of the invention, should all
It is included within protection scope of the present invention.
Claims (7)
1. a kind of fen-flavor type white spirit brewing method based on jungle fermentation technique, it is characterised in that the following steps are included:
1) pea is impregnated to 12h in clear water, is drained, by the pea after draining and raw semen viciae fabae, pearling cone meal by 6:2:3 weight ratio
It mixes, is crushed to granularity less than 20 mesh, then executes pasteurization, obtain raw material, by the raw material and aspergillus oryzae powder, Lu Shi
Mucor powder, Mucor mucedo bacterium powder, Absidia mould powder, bifidobacterium longum bacterium powder, Hansenula yeast bacterium powder, clostridium perfringen bacterium
Powder is mixed by the weight ratio of 50:4:1.5:0.5:0.3:0.3:0.2:0.1, cake processed is then compacted, if wearing on gained song cake surface
Dry diameter is the through-hole of 1cm, by bent cake 42 DEG C at a temperature of be left to ferment 45d, 160d is then stood with 25 DEG C of temperature, is obtained
To distiller's yeast；
2) sorghum is ground into 15 mesh of average grain diameter, 80 DEG C of hot water of sorghum weight 58% is added thereto, mixes and carries out heap afterwards
Product material moistening 19 hours, overlay film was covered in material heap, is stirred in the process 2~3 times；The sorghum weight 1% is added when stirring every time
Moisture content；
3) steamer adds boiling to boil, and the product after step 2) material moistening is uniformly sprinkled into, and splashes the 60 of the sorghum weight 3% to surface
DEG C water first steams 25min with 98 DEG C of temperature, and then charge level covers reed mat, then steams 55min with 105 DEG C of temperature；Take out gelatinization
Material heap rectangularity then sprinkles 18 DEG C of well water into the sorghum weight 29%, and turn makes sorghum sufficiently absorb water immediately, then
It is aerated the slag that dries in the air；
4) step 3) products therefrom is taken, the distiller's yeast of the sorghum weight 10% is admixed thereto, obtains mixture；In jungle
Middle earth's surface is digged pit, and by cylinder body merging hole, so that cylinder body upper end is higher than earth's surface 20cm, fixation of banketing around cylinder body, in 12 DEG C of conditions
It is lower that the mixture is placed in cylinder, the water of the sorghum weight 52% is added thereto, the very useful slabstone lid of cylinder covers tightly, using clear
Millet shell after steaming seals cylinder mouth, covers with rice husk thermal insulation, fermentation 28d；During the fermentation, a upper liquid is extracted at interval of 4d
Body substance, each extraction amount are the 1% of the sorghum weight, and the wine of the sorghum weight 0.3% is added after extracting every time
It is bent；After extracting liquid every time, the liquid of extraction is mixed with the liquid extracted before, execution is once warming up to 75 DEG C, then cold
But to 22 DEG C, closed container port is stood to fermentation ends, 4 DEG C of refrigerations；
5) the resulting fermented grain that will ferment is dug out from cylinder, and the rice husk of the sorghum weight 23% is added, and is turned uniformly；Loaded steamer steams
It evaporates；Control stream wine speed is 3kg/min, and stream wine temperature control is at 27 DEG C；Quantity of steam is increased when steaming tail wine chases after most tail wine；It is flowing
After wine, open acid discharge 10 minutes, rice steamer obtains slag former wine out；
6) liquid of the refrigeration is mixed with the slag former wine, the distiller's yeast of the sorghum weight 8% is added, enters cylinder and holds
Row secondary fermentation；For moisture control 60%, fermentation time is 28 days；Fermented grain is taken out after fermentation, is distilled, and two slags original is obtained
Wine obtains the fen-flavor type white spirit after blending.
2. a kind of fen-flavor type white spirit brewing method based on jungle fermentation technique according to claim 1, it is characterised in that:
Production time is summer；Material heap internal temperature is 47~52 DEG C during accumulation material moistening in step 2)；Ventilation is dried in the air in step 3)
The temperature of slag is 28 DEG C；In step 4) plus Qu Wendu is 22 DEG C；Entering cylinder temperature in step 6) is 20 DEG C.
3. a kind of fen-flavor type white spirit brewing method based on jungle fermentation technique according to claim 1, it is characterised in that:
Production time is winter；Material heap internal temperature is 42~45 DEG C during accumulation material moistening in step 2)；Ventilation is dried in the air in step 3)
The temperature of slag is room temperature；In step 4) plus Qu Wendu is 27 DEG C；Entering cylinder temperature in step 6) is 24 DEG C.
4. a kind of fen-flavor type white spirit brewing method based on jungle fermentation technique according to claim 1, it is characterised in that:
The speed to heat up in step 4) is 0.5 DEG C/s.
5. a kind of fen-flavor type white spirit brewing method based on jungle fermentation technique according to claim 1, it is characterised in that:
In step 5), the blighted grain for having steamed wine is sprinkled plus 25 kilograms of 35 DEG C of warm water；Then go out rice steamer, raised immediately after rice steamer when being as cold as 32 DEG C out,
It is mixed with the liquid of the refrigeration, and the distiller's yeast of the sorghum weight 8% is added, turned uniformly, entered cylinder and execute secondary hair
Ferment.
6. a kind of fen-flavor type white spirit brewing method based on jungle fermentation technique according to claim 1, it is characterised in that:
Before the step 6) distillation, the rice husk of the sorghum weight 23% is added, turns uniformly；Loaded steamer distillation；Wine speed is flowed in control
3kg/min, stream wine temperature control is at 27 DEG C；Quantity of steam is increased when steaming tail wine chases after most tail wine；After flowing wine, open acid discharge
10 minutes, rice steamer obtained two slag former wines out.
7. a kind of fen-flavor type white spirit brewing method based on jungle fermentation technique according to claim 1, it is characterised in that:
Vinasse are collected after step 6) distillation as feed；The two slags former wine is first judged after storage in 3 years, is blent, is judged again, is closed
Factory is packed after lattice.
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Application publication date: 20190917 |