CN112812918A - Pure highland barley distiller's yeast, highland barley solid-state method white spirit, preparation method and application - Google Patents
Pure highland barley distiller's yeast, highland barley solid-state method white spirit, preparation method and application Download PDFInfo
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Abstract
The invention provides pure highland barley distiller's yeast, highland barley solid-state method white spirit, a preparation method and application, and belongs to the technical field of brewing science. The preparation method of the pure highland barley distiller's yeast provided by the invention only takes highland barley as raw material for preparation, and comprises the following steps: moistening wheat, crushing, mixing, pressing yeast, fermenting and making yeast. The invention creates the whole highland barley Daqu by controlling fermentation parameters, so that other grain raw materials are not required to be introduced in the production process of the highland barley white spirit, the brewed solid-state method white spirit has typical highland barley characteristics, and the blank of the current highland barley white spirit industry is filled.
Description
Technical Field
The invention belongs to the technical field of brewing science, and particularly relates to pure highland barley distiller's yeast, highland barley solid-state process white spirit, a preparation method and application.
Background
Highland barley, a barley genus of the family Gramineae, is a variety of Erlenmeyer barley, also called naked barley, highland barley or rice barley, and is the most distinctive and advantageous crop in Qinghai-Tibet plateau. The highland barley has the structural characteristics of three high and two low, namely high protein, high fiber, high vitamin, low fat and low sugar, and is a grain with very high nutritive value.
The white spirit is made up by using grain as main raw material, using Daqu, Xiaoqu or bran koji and yeast as saccharification leaven and through the processes of cooking, saccharifying, fermenting and distilling. The production process is divided into solid-state method white spirit, liquid-state method white spirit and solid-liquid method white spirit. In recent years, solid-state liquor becomes the mainstream of the Chinese liquor market increasingly, and the value of single-variety raw liquor in the global liquor market is also accepted increasingly. Therefore, the development of the pure highland barley raw material solid-state liquor has important practical significance for the high added-value development of the highland barley industry of the Qinghai-Tibet plateau.
Although highland barley is used as a main raw material in the fermentation stage of the traditional highland barley white spirit, the following problems still exist: the production technology of highland barley solid-state liquor taking pure highland barley as raw material does not exist, and other grain raw materials are introduced in the production process (fermentation and starter propagation); the production process is based on the existing production process of the main flavor type of the white spirit, and the highland barley product has insufficient characteristics.
Disclosure of Invention
In order to solve the problems, the invention provides a pure highland barley distiller's yeast, highland barley solid-state method white spirit, a preparation method and application. The preparation method of the pure highland barley distiller's yeast provided by the invention only takes highland barley as a raw material, and other grain raw materials are not introduced, so that the brewed solid-state method white spirit has a typical highland barley style, and has important significance for high-added-value deep processing of the highland barley.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of pure highland barley distiller's yeast, which is prepared only by taking highland barley as a raw material, and comprises the following steps: moistening wheat, crushing, mixing, pressing yeast, fermenting and forming yeast;
the highland barley seeds which are required to be smashed are rotten and not rotten, and are sieved by a 40-mesh sieve in a proportion of 10-30%;
the fermentation is carried out according to the following conditions in sequence: firstly, the temperature is 35-45 ℃, the humidity is 90-95%, and the culture time is 5-8 d; secondly, the temperature is 46-60 ℃, the humidity is 90-95%, and the culture time is 4-6 d; thirdly, the temperature is 60-65 ℃, the humidity is 90-95%, and the culture time is 3-5 d; fourthly, culturing for 3-7 days at the temperature of 60 ℃ and the humidity of 70-85%; fifthly, culturing at 55 ℃ and 60-65% humidity for 2-3 d; sixthly, culturing for 5-8 d at the temperature of 50 ℃ and the humidity of 60-70%.
Preferably, the barley moistening controls the content of the highland barley water to be 15-25%; the water content of the material is controlled to be 30-50% by stirring.
The invention provides a pure highland barley distiller's yeast, which is obtained by the preparation method in the technical scheme.
The invention provides the application of the pure highland barley distiller's yeast in the technical scheme in preparing highland barley-flavor liquor.
The invention provides highland barley solid-state method white spirit, wherein the concentration ratio of isoamyl alcohol to isobutanol in the highland barley solid-state method white spirit is (0.8-1.5): 1, the concentration of ethyl caproate is 20-50 mg/L.
The invention provides a preparation method of highland barley solid-state process white spirit in the technical scheme, which takes highland barley as a raw material, uses pure highland barley distiller's yeast in the technical scheme as a saccharification leavening agent, and is prepared by curing, saccharifying, fermenting and distilling.
Preferably, the curing comprises the following steps: respectively curing the highland barley by a soaking and steaming method and a sand frying and puffing method; after curing, the highland barley cured by the soaking and boiling method and the highland barley cured by the sand-frying and puffing method are mixed according to the mass ratio of (1-9): 1 to obtain cured highland barley;
the soaking and cooking method comprises the following steps: soaking whole highland barley grains in water; cooking the soaked highland barley granules; the mass ratio of the highland barley to the water is 1: (1-3); the soaking temperature is 80-100 ℃, and the soaking time is 12-72 hours; the cooking conditions are as follows: steam pressure is 0.01-0.02 MPa, cooking temperature is 86-100 ℃, cooking time is 150min, and flowering rate is more than or equal to 90%;
the sand-frying puffing method comprises the following steps: wetting the highland barley epidermis, and controlling the water content to be 16-25%; and (3) frying, puffing and curing the wetted highland barley by sand, wherein the curing temperature is 200-300 ℃, the curing time is 2-15 min, the curing degree is more than or equal to 98%, and the popping rate is more than or equal to 85%.
Preferably, the saccharification comprises the following steps: adding the cured highland barley into the pure highland barley distiller's yeast for saccharification reaction; the addition amount of the pure highland barley distiller's yeast accounts for 3% -5% of the total mass of the highland barley and the pure highland barley distiller's yeast after the ingredients are mixed; the temperature of saccharification is 25-35 ℃, and the time of saccharification is 12-24 h.
Preferably, the fermentation comprises high-temperature stacking fermentation and pond solid state fermentation which are sequentially carried out;
the high-temperature stacking fermentation comprises the following steps: adding the saccharified highland barley into the pure highland barley distiller's yeast for stacking fermentation; the addition amount of the pure highland barley distiller's yeast accounts for 5-20% of the total mass of the saccharified highland barley and pure highland barley distiller's yeast; the temperature of the stacking fermentation is 35-45 ℃, and the time of the stacking fermentation is 48-72 hours;
the tank-entering solid state fermentation comprises the following steps: the highland barley after high-temperature stacking fermentation is put into a pool for solid state fermentation; the water content of the highland barley after stacking fermentation in the tank is 49-60 percent; the temperature of the tank-entering solid-state fermentation is 15-35 ℃, and the time of the tank-entering solid-state fermentation is 30-60 days.
Preferably, the distillation comprises the steps of: introducing steam for distillation to obtain base wine; the steam pressure is 0.1-0.2 MPa, and the outlet pressure of the condenser is less than or equal to 750 hectopascal.
Has the advantages that:
the invention provides a preparation method of pure highland barley distiller's yeast, which only takes highland barley as raw material for preparation and comprises the following steps: moistening wheat, crushing, mixing, pressing yeast, fermenting and forming yeast; the highland barley seeds which are required to be smashed are rotten and not rotten, and are sieved by a 40-mesh sieve in a proportion of 10-30%; the fermentation is carried out according to the following conditions in sequence: firstly, the temperature is 35-45 ℃, the humidity is 90-95%, and the culture time is 5-8 d; secondly, the temperature is 46-60 ℃, the humidity is 90-95%, and the culture time is 4-6 d; thirdly, the temperature is 60-65 ℃, the humidity is 90-95%, and the culture time is 3-5 d; fourthly, culturing for 3-5 days at the temperature of 60 ℃ and the humidity of 80-90%; fifthly, culturing at 55 ℃ and 70-80% humidity for 2-3 d; sixthly, culturing for 5-8 d at the temperature of 50 ℃ and the humidity of 60-70%. The invention creates the whole highland barley Daqu by controlling fermentation parameters, so that other grain raw materials are not required to be introduced in the production process of the highland barley white spirit, the brewed solid-state method white spirit has typical highland barley characteristics, and the blank of the current highland barley white spirit industry is filled. The results of the examples show that compared with the solid-state liquor sold in China, such as Fenjiu, Laobaigan, Wuliangye and the like, the highland barley solid-state liquor prepared by the pure highland barley distiller's yeast provided by the invention has obvious difference in the content ratio of isoamyl alcohol to isobutanol and the content of ethyl caproate, and has typical highland barley characteristics.
Drawings
FIG. 1 is a production flow chart of the highland barley solid-state method white spirit of the invention;
FIG. 2 is a comparison analysis result of the ratio of the content of isoamyl alcohol to the content of isobutanol of the highland barley solid-state process white spirit and the commercially available white spirit according to the present invention;
FIG. 3 shows the results of the comparative analysis of ethyl caproate content between the highland barley solid-state process white spirit of the present invention and the traditional highland barley solid-state process white spirit sold in the market.
Detailed Description
The invention provides a preparation method of pure highland barley distiller's yeast, which is prepared only by taking highland barley as a raw material, and comprises the following steps: moistening wheat, crushing, mixing, pressing yeast, fermenting and forming yeast;
the highland barley seeds which are required to be smashed are rotten and not rotten, and are sieved by a 40-mesh sieve in a proportion of 10-30%;
the fermentation is carried out according to the following conditions in sequence: firstly, the temperature is 35-45 ℃, the humidity is 90-95%, and the culture time is 5-8 d; secondly, the temperature is 46-60 ℃, the humidity is 90-95%, and the culture time is 4-6 d; thirdly, the temperature is 60-65 ℃, the humidity is 90-95%, and the culture time is 3-5 d; fourthly, culturing for 3-7 days at the temperature of 60 ℃ and the humidity of 70-85%; fifthly, culturing at 55 ℃ and 60-65% humidity for 2-3 d; sixthly, culturing for 5-8 d at the temperature of 50 ℃ and the humidity of 60-70%.
The invention only takes highland barley as raw material to prepare pure highland barley distiller's yeast. The invention preferably selects high-quality highland barley with full grains, no impurities and no mildew as raw materials, and selects and removes impurities to improve the quality of the distiller's yeast. In the invention, the moisture content of the highland barley raw material is preferably below 14%, more preferably 8-14%, and even more preferably 12%. The specific water content in the raw materials is selected in the invention, because in the process of making the highland barley yeast, no matter the forming degree, density and air permeability of the yeast cake have important functions on the growth condition of microorganisms, the water content of the raw materials is important for making the yeast, the water content in the raw materials is not proper, the quality of the yeast is influenced, and the saccharification capacity of the yeast is greatly influenced.
The preparation method of the pure highland barley distiller's yeast comprises the following steps: moistening wheat, crushing, mixing, pressing yeast, fermenting and making yeast.
The barley moistening method is characterized in that water is preferably added into highland barley raw materials for barley moistening; the addition amount of the water is preferably 2-15% of the weight of the highland barley raw material, more preferably 8-14%, and even more preferably 8%. Moistening wheat mainly makes the highland barley epidermis fully moist, is convenient for smash. In the present invention, the final moisture content of the highland barley raw material is preferably 15% to 25%, more preferably 18% to 23%, and still more preferably 20%.
After wheat is moistened, the highland barley is crushed. In the invention, the highland barley seeds are required to be smashed without rotting the heart and rotting the skin, and the proportion of the highland barley seeds passing through a 40-mesh sieve is 10-30%, preferably 15-25% and more preferably 20%, so that the koji is favorably molded, and the quality of later-stage fermentation is improved. The invention has no special requirements on the crushing method, and the conventional crushing method in the field can be adopted. In the embodiment of the present invention, a roller mill is preferably used for milling.
After being crushed, the invention mixes the materials. The invention preferably adds 25-45 ℃ water according to 30-55% of the weight of the highland barley raw material for stirring. In the present invention, the amount of water used is more preferably 35% to 45%, and still more preferably 35%. In the present invention, the temperature of the water is more preferably 30 to 40 ℃, and more preferably 40 ℃. The invention has no special requirement on the source of water, and the drinking water can be prepared by conventional drinking water. The invention has no special requirement on the stirring method, and the stirring is uniform by adopting the conventional stirring method. The moisture content of the highland barley raw material after being stirred in the invention is preferably 30-50%, more preferably 35-45%, and even more preferably 40%, so as to facilitate the subsequent buckling and forming.
After the materials are mixed, the invention carries out the buckling. The invention preferably puts the highland barley which is evenly stirred into a starter propagation grinding tool for pressing and forming. In the invention, the dimensions of the starter propagation grinding tool are preferably 25-30 cm long, 15-25 cm wide and 5-15 cm high, and more preferably 27cm long, 17cm wide and 6.5cm high. The specific size of the starter propagation grinding tool can achieve the optimal effect in the manufacture of the yeast. The invention has no special requirements on the source and the material of the starter propagation grinding tool, and the starter propagation grinding tool can be prepared by adopting the conventional commercial starter propagation grinding tool in the field.
After the yeast is pressed, the invention carries out fermentation. In the present invention, the fermentation is a natural fermentation. In the invention, the fermentation is carried out according to the following conditions in sequence: firstly, the temperature is 35-45 ℃, the humidity is 90-95%, and the culture time is 5-8 d; secondly, the temperature is 46-60 ℃, the humidity is 90-95%, and the culture time is 4-6 d; thirdly, the temperature is 60-65 ℃, the humidity is 90-95%, and the culture time is 3-5 d; fourthly, culturing for 3-5 days at the temperature of 60 ℃ and the humidity of 70-85%; fifthly, culturing at 55 ℃ and 60-65% humidity for 2-3 d; sixthly, culturing for 5-8 d at the temperature of 50 ℃ and the humidity of 60-70%.
The fermentation conditions of the first step are 35-45 ℃ of temperature, 90-95% of humidity and 5-8 d of culture time. In the invention, the temperature is preferably 35-38 ℃, and more preferably 37-38 ℃; the humidity is preferably 92-95%, and is further preferably 93-95%; the culture time is preferably 5-7 days, and more preferably 6-7 days.
The fermentation conditions of the invention II are that the temperature is 46-60 ℃, the humidity is 90-95%, and the culture time is 4-6 d. In the invention, the temperature is preferably 46-50 ℃, and more preferably 48-50 ℃; the humidity is preferably 92-95%, and is further preferably 93-95%; the culture time is 4-6 days, and preferably 4-5 days.
The fermentation conditions of the invention are 60-65 ℃ of temperature, 90-95% of humidity and 3-5 d of culture time. In the invention, the temperature is preferably 60-64 ℃, and more preferably 61-64 ℃; the humidity is preferably 92-95%, and is further preferably 93-95%; the culture time is 3-5 days, and preferably 4-5 days.
The fermentation conditions of the invention are temperature of 60 ℃, humidity of 70-90% and culture time of 3-5 d. In the invention, the humidity is preferably 85-90%, and more preferably 87-90%; the culture time is 3-5 days, and the preferable time is 3-4 days.
The fermentation conditions of the fifth step are that the temperature is 55 ℃, the humidity is 60-65%, and the culture time is 2-3 d. In the invention, the humidity is preferably 60-64%, and more preferably 60-63%; the culture time is 2-3 d, and more preferably 3 d.
The fermentation conditions of the step (c) are 50 ℃, 60-70% of humidity and 5-8 d of culture time. In the invention, the humidity is preferably 60-65%, and more preferably 60-64%; the culture time is 5-7 days, and more preferably 6-7 days.
The invention successfully creates a new technology for making the whole highland barley Daqu by adopting specific fermentation parameters, does not need to add auxiliary materials such as peas and the like for making, fills the blank of the existing highland barley white spirit industry, and makes the produced solid white spirit have unique flavor characteristics. The fermented yeast has different gradient temperatures, combines the fermentation conditions of medium-high temperature yeast, and has certain abundance in flavor aspect by fermentation and enrichment of microorganisms with different gradient temperatures; many Daqu are fermented at high temperature or medium and low temperature, and the comprehensive fermentation of the invention is beneficial to highlighting the characteristics of the highland barley Daqu per se.
After fermentation, the invention carries out starter propagation. The invention preferably stores the fermented pure highland barley distiller's yeast into yeast under the conditions that the humidity is less than or equal to 65% vol and the temperature is less than or equal to 45 ℃. In the present invention, the humidity of storage is more preferably 30% to 65%, still more preferably 35% to 65%, still more preferably 65%. In the present invention, the storage temperature is preferably 20 to 45 ℃, more preferably 20 to 35 ℃, and still more preferably 20 ℃. The specific storage condition of the invention can better maintain factors influencing the fermentation quality of the wine body, such as the fermentation capacity, the saccharification capacity and the like of the distiller's yeast.
The preparation method of the pure highland barley distiller's yeast provided by the invention only takes highland barley as a raw material, and creates the full highland barley distiller's yeast by controlling fermentation parameters, so that other grain raw materials are not required to be introduced in the production process of the highland barley white spirit, the brewed solid-state method white spirit has typical highland barley characteristics, and the blank of the current highland barley white spirit industry is filled.
The invention provides a pure highland barley distiller's yeast, which is obtained by the preparation method in the technical scheme. The pure highland barley distiller's yeast provided by the invention can meet the quality requirement of distiller's yeast, and no other grain raw materials are added, so that the brewed solid-state method white spirit has a typical highland barley style, and has important significance for high-added-value deep processing of highland barley.
The invention provides the application of the pure highland barley distiller's yeast in the technical scheme in preparing highland barley-flavor liquor. The highland barley solid-state method white spirit is produced by using the pure highland barley distiller's yeast in the technical scheme, the typical highland barley-flavor white spirit is obtained, and the blank of the existing highland barley white spirit industry is filled.
The invention provides highland barley solid-state method white spirit, wherein the concentration ratio of isoamyl alcohol to isobutanol in the highland barley solid-state method white spirit is (0.8-1.5): 1, the concentration of ethyl caproate is 20-50 mg/L. In the invention, the concentration ratio of isoamylol to isobutanol in the highland barley solid-state method white spirit is (0.8-1.5): 1, more preferably (1.0 to 1.2): 1, more preferably (1.0 to 1.18): 1; the concentration of the ethyl caproate is preferably 20-50 mg/L, more preferably 35-45 mg/L, and still more preferably 35-42 mg/L. The difference between the highland barley solid-state liquor and the solid-state liquor sold in China, such as Fenjiu, Laobaigan, Wuliangye and the like, is that the content (mg/L) ratio of isoamyl alcohol to isobutanol of the highland barley solid-state liquor is (0.8-1.5): 1, and the content ratio (mg/L) of isoamyl alcohol and isobutyl alcohol of the solid white spirit sold in the market is more than 1.75. The isoamyl alcohol and the isobutanol are main high-grade alcohols in the white spirit, have important influence on the style and the taste of white spirit products, are also important substances in the white spirit for influencing hangover, and the content difference of the isoamyl alcohol and the isobutanol inevitably has obvious influence on the style characteristics and the physical sensation after drinking. In addition, the highland barley solid-state liquor and the current commercially available solid-state liquor have obvious difference in ethyl caproate content, the content of ethyl caproate in the highland barley solid-state liquor is 20-50 mg/L, and the content of ethyl caproate in the commercially available traditional highland barley solid-state liquor is less than 10 mg/L. The ethyl caproate is one of four substances in Chinese liquor, belongs to the skeleton components of Chinese liquor, is one of main ester substances influencing Chinese liquor, and has the olfaction threshold value of 55.33 mu g/L. The difference between the ethyl caproate content of the highland barley solid-state liquor and the ethyl caproate content of the traditional highland barley solid-state liquor sold in the market is from several times to several times, which inevitably causes obvious difference in product style and sensory characteristics. Moreover, the highland barley solid-state method white spirit provided by the invention takes pure highland barley as a raw material from starter propagation to fermentation, does not introduce any auxiliary material, has more prominent highland barley flavor, and overcomes the rough mixed feeling caused by adding the auxiliary material rice husk in the production process. Through sensory performance evaluation, the highland barley solid-state method white spirit provided by the invention is yellowish or colorless and transparent, has typical characteristics of highland barley, is soft and smooth in mouth, mellow and full, elegant and fine, falls into the mouth and returns sweet, has long aftertaste, naturally generates body fluid, does not have rice hull coarse miscellaneous flavor as an auxiliary material, and fills the blank of the existing highland barley white spirit industry.
The invention provides a preparation method of highland barley solid-state method white spirit, which takes highland barley as raw material, uses pure highland barley distiller's yeast in the technical proposal as saccharification leaven, and is prepared by curing, saccharifying, fermenting and distilling.
The invention takes highland barley as raw material, and uses the pure highland barley distiller's yeast in the technical proposal as a saccharification leavening agent to prepare highland barley solid-state method white spirit. The moisture content of the highland barley is preferably 14-16%, and more preferably 15%. The invention has no other special requirements on the raw materials of the highland barley, and the highland barley meeting the moisture requirement can be obtained.
The curing according to the invention preferably comprises the following steps: respectively curing the highland barley by a soaking and steaming method and a sand frying and puffing method; after curing, the highland barley cured by the soaking and boiling method and the highland barley cured by the sand-frying and puffing method are mixed according to the mass ratio of (1-9): 1 to obtain the cured highland barley.
The invention preferably cures the highland barley respectively by a soaking and steaming method and a sand frying and puffing method. In the present invention, the soaking-cooking method preferably includes the steps of: soaking whole highland barley grains in water; and (4) cooking the soaked highland barley granules. In the invention, the mass ratio of the highland barley to the water is preferably 1: (1-3), and more preferably 1: 2. In the invention, the soaking temperature is preferably 80-100 ℃, more preferably 85-100 ℃, and even more preferably 86-90 ℃. In the invention, the soaking time is preferably 12-72 h, more preferably 15-48 h, and even more preferably 18-30 h. The highland barley is treated and soaked, so that the highland barley raw material can better absorb water, and a good effect is achieved in the cooking process. The specific soaking condition of the invention can ensure that the highland barley raw material can absorb moisture more fully. After soaking, the invention cooks the soaked highland barley granules. In the present invention, the steam pressure of the cooking is preferably 0.01 to 0.02MPa, and more preferably 0.01 MPa. In the invention, the cooking temperature is preferably 86-100 ℃, more preferably 86-90 ℃, and still more preferably 87 ℃. In the present invention, the cooking time is preferably 90 to 240min, and more preferably 150 min. In the present invention, the flowering rate after the cooking is preferably not less than 90%, more preferably 95% to 98%, and still more preferably 96% to 98%. The invention improves the process from the aspects of temperature, cooking time, flowering rate and the like, is beneficial to the implementation of later fermentation, and has a key effect on improving the quality of the highland barley solid-state method white spirit. The sand-frying puffing method preferably comprises the following steps: the highland barley epidermis is moistened, and the water content is controlled to be 16-25%, more preferably 18-24%, and still more preferably 18-20%, so as to be beneficial to the sand frying and puffing stage. After being wetted, the wetted highland barley is fried, puffed and cured by sand. In the invention, the curing temperature is preferably 200-300 ℃, more preferably 200-260 ℃, and still more preferably 230-250 ℃. In the present invention, the curing time is preferably 2 to 15min, more preferably 2 to 10min, and still more preferably 2 to 8 min. The curing degree of the sand-frying and puffing method for curing is preferably more than or equal to 98%, more preferably 98-99%, and even more preferably 98%. The puffing rate of the sand-frying puffing method for curing is more than or equal to 85 percent, more preferably 85 to 98 percent, and still more preferably 95 percent. The method adopts a sand-frying puffing method to cure the highland barley raw material for the first time through the innovation of a curing process, so that the prepared highland barley solid-state method white spirit has unique quality and flavor.
After the highland barley cured by the soaking and boiling method and the highland barley cured by the sand-frying and puffing method are obtained, the invention preferably selects the highland barley cured by the soaking and boiling method and the highland barley cured by the sand-frying and puffing method according to the mass ratio of (1-9): 1, and further preferably (1-8): 1, obtaining the cured highland barley. The invention fully utilizes the characteristics of the raw materials to bring unique dominant flavor to the quality of the highland barley solid-state method white spirit by improving and innovating the pretreatment of the raw materials and reasonably proportioning the raw materials.
After curing, the invention saccharifies the cured highland barley. In the present invention, the saccharification preferably comprises the steps of: adding the cured highland barley into the pure highland barley distiller's yeast in the technical scheme for saccharification reaction. In the invention, the addition amount of the pure highland barley distiller's yeast is preferably 3-5% of the total mass of the highland barley and the pure highland barley distiller's yeast after the ingredients, and more preferably 4%. In the present invention, the temperature of saccharification is preferably 25 to 35 ℃, more preferably 25 to 34 ℃, and still more preferably 30 ℃. In the invention, the saccharification time is preferably 12-24 h, and more preferably 15-24 h, and the specific saccharification condition can better saccharify starch and improve the fermentation quality of the subsequent wine body.
After saccharification, the invention ferments the saccharified highland barley. In the present invention, the fermentation preferably includes high-temperature stacking fermentation and tank-in solid-state fermentation which are sequentially performed. The high-temperature stacking fermentation of the invention preferably comprises the following steps: adding the pure highland barley distiller's yeast into the saccharified highland barley for stacking fermentation. In the invention, the addition amount of the pure highland barley distiller's yeast is preferably 5-20%, more preferably 5-18%, and even more preferably 10% of the total mass of the saccharified highland barley and the pure highland barley distiller's yeast. In the present invention, the temperature of the stacking fermentation is preferably 35 to 45 ℃, and more preferably 35 to 42 ℃. In the present invention, the time for the stacking fermentation is preferably 48 to 72 hours, more preferably 48 to 65 hours, and still more preferably 48 to 60 hours. After high-temperature stacking fermentation, the method is used for solid state fermentation in a tank. In the invention, the water content of the stacked and fermented highland barley entering the tank is preferably 49-60%, more preferably 50-60%, and even more preferably 52-60%; the temperature of the solid state fermentation in the tank is preferably 15-35 ℃, more preferably 20-30 ℃, even more preferably 22-30 ℃, even more preferably 25 ℃; the time for the solid state fermentation in the tank is preferably 30-60 d, more preferably 35-60 d, and even more preferably 40-60 d. The highland barley solid-state method white spirit produced by the method has the typical characteristics of highland barley wine, is soft and smooth in mouth, mellow, plump, elegant and fine, falls into the mouth and returns to be sweet, has long aftertaste, naturally generates body fluid, does not have rice hull coarse miscellaneous taste as an auxiliary material, and remarkably improves the quality.
After fermentation, the fermented highland barley is preferably mixed. In the invention, the stirred material is preferably added with highland barley cured by a sand-frying and puffing method, stirred and stood. In the invention, the addition amount of the highland barley cured by the sand-frying and puffing method is preferably 10-30% of the feeding amount of the highland barley, and more preferably 10-25%. The stirring method of the invention has no special requirements, and the conventional stirring method in the field can be adopted. In the invention, the standing time is preferably 0.5-3 hours, and more preferably 0.5-2.5 hours. The invention can fully soak the fried highland barley seeds by standing, thereby achieving better effect for subsequent distillation.
After the material is mixed, the highland barley after being mixed is distilled. The distillation according to the invention is preferably a low-pressure solid-state distillation. In the present invention, the distillation preferably comprises the steps of: introducing steam for distillation to obtain base wine. In the present invention, the steam pressure is preferably 0.1 to 0.2MPa, more preferably 0.1 to 0.15MPa, and still more preferably 0.1 MPa; the outlet pressure of the condenser is preferably less than or equal to 750 hectopascal, more preferably 500-750 hectopascal, and even more preferably 600 hectopascal. The distillation is preferably carried out in the retort barrel, and the retort barrel can better keep the quality of the wine body and improve the wine yield. The volume of the steaming barrel is preferably 1.0-2.5 m3More preferably 1.0 to 2.0m3More preferably 1.0 to 1.5m3. The specific distillation conditions of the invention can reduce the viscosity increase of the highland barley caused by cooking and improve the distillation efficiency.
After distillation, the present invention is preferably subjected to low pressure storage aging. The storage and aging conditions of the invention are preferably that the environmental pressure is less than or equal to 750 hectopa and the storage time is more than or equal to 1 year. In the present invention, the ambient pressure is more preferably 500 to 750 kpa, and still more preferably 550 to 750 kpa. In the present invention, the storage time is more preferably 1 to 5 years, and still more preferably 1 to 3 years. The invention adopts a low-pressure storage mode for aging, which can accelerate the volatilization of sulfide and aldehyde substances in the new wine.
After aging, the present invention preferably performs the degree reduction and blending. The method has no special requirements on the degree reduction and the blending method, and can be realized by adopting the conventional method in the field.
The flow chart of the method for producing the white spirit by the highland barley solid-state method is shown in figure 1.
The difference between the highland barley flavor liquor provided by the invention and the current production method of highland barley solid-state liquor lies in that: the highland barley solid-state liquor provided by the invention takes pure highland barley as a raw material from starter propagation to fermentation, and the highland barley and other grains are mixed as the raw material in the current highland barley solid-state liquor production method. The highland barley solid-state method white spirit of the invention does not adopt rice hulls as auxiliary materials in the whole process, and the current highland barley solid-state method white spirit adopts rice hulls as auxiliary materials. The highland barley solid-state method white spirit adopts two curing methods, namely a cooking curing method and a sand-frying puffing curing method, and the current highland barley solid-state method white spirit adopts the cooking curing method. The highland barley solid-state method white spirit adopts whole grain feeding, and the highland barley is crushed and fed in the current highland barley solid-state method white spirit. The highland barley solid-state method white spirit of the patent adopts low-pressure distillation and low-pressure storage, and the current highland barley solid-state method white spirit adopts normal-pressure distillation and normal-pressure storage.
The highland barley white spirit is produced by adopting a new technical approach, so that the technical problem of brewing the highland barley white spirit by adopting pure highland barley raw materials is effectively solved, the addition of auxiliary material rice hulls in the production process is avoided, the coarse impurity feeling of the auxiliary material rice hulls on wine bodies is eliminated, the product has obvious highland barley characteristics, and the product quality of the highland barley solid-state method white spirit is greatly improved.
In order to further illustrate the present invention, the following will describe in detail the pure highland barley distiller's yeast, the highland barley solid-process white spirit and the preparation method and application thereof, which are provided by the present invention, with reference to the examples, but they should not be construed as limiting the scope of the present invention.
Example 1
A pure highland barley distiller's yeast is prepared by the following steps:
a. selecting: selecting high-quality highland barley with full grains, no impurities and no mildew, and selecting and removing impurities to ensure that the water content is below 14 percent.
b. Moistening wheat: after the highland barley raw material is subjected to impurity removal, drinking water is added according to 8% of the mass of the highland barley raw material for wheat wetting, so that the skin of the raw material is fully wetted, and finally the water content is controlled at 25%.
c. Crushing: and (3) crushing the barley after being moistened by adopting a double-roller crusher, wherein the crushed barley is required to be heart rotten and not skin rotten, and the proportion of passing through a 40-mesh sieve is 10-15%.
d. Mixing materials: adding 45 ℃ drinking water according to 30% of the weight of the highland barley raw material, uniformly stirring, and controlling the water content to be 45%.
e. And (3) buckling: and (3) putting the uniformly stirred highland barley into a koji making mould for compression molding, wherein the size of the koji block is as follows: the length is 27cm, the width is 17cm and the height is 6.5 cm.
f. Fermentation: the process of compounding low-temperature Daqu, medium-temperature Daqu and high-temperature Daqu adopts the process of controlling temperature and humidity by program, and the temperature and humidity control processes in the fermentation process are shown in the table 1.
TABLE 1 temperature and humidity control Process of distiller's yeast
g. Koji making: storing the fermented pure highland barley distiller's yeast for later use under the conditions of 65% vol of humidity and 20 ℃ of temperature.
Example 2
The preparation method of the pure highland barley distiller's yeast is the same as that of the embodiment 1, and is different from the following steps: the moisture content after wheat wetting is 22 percent; after being crushed, the highland barley is sieved by a 40-mesh sieve with the proportion of 10 percent, and the water content of the mixed material is 50 percent.
Example 3
The preparation method of the pure highland barley distiller's yeast is the same as that of the embodiment 1, and is different from the following steps: the moisture content after wheat wetting is 20 percent; the proportion of grinding highland barley and sieving the highland barley with a 40-mesh sieve is 20 percent, and the water content of the mixed material is 50 percent.
Example 4
The preparation method of the pure highland barley distiller's yeast is the same as that of the embodiment 1, and is different from the following steps: the moisture content after wheat wetting is 20 percent; after being crushed, the highland barley is sieved by a 40-mesh sieve with the proportion of 10 percent, and the water content of the mixed material is 45 percent.
Example 5
A highland barley solid-state method white spirit is prepared by the following steps:
(1) pure highland barley raw material
The proportion of the highland barley raw material is 100 percent, namely pure highland barley is used as the raw material, the water content is 15 percent, and no other grain or raw material is added.
(2) Curing highland barley
Curing process 1: soaking and steaming.
a. Soaking whole highland barley grains: the highland barley is not smashed, and the whole highland barley is adopted according to the following steps: adding hot water with the temperature of 86 ℃ into the water in an amount of 1:2, and soaking for 36 hours.
b. And (3) whole-grain cooking of highland barley: adding soaked semen Avenae Nudae into retort barrel, and steaming at steam pressure of 0.01MPa and retort barrel temperature of 87 deg.C for 150min to obtain flowering rate of 90% or more. Adding 25% of boiled water equivalent to the material amount when the raw materials are cooked for 90min, and adding 25% of boiled water equivalent to the material amount when the raw materials are cooked for 120 min.
And (3) curing process 2: parching with sand and puffing.
a. Moistening wheat: removing impurities from semen Avenae Nudae, moistening with water, and keeping water content at 25%.
b. And (3) sand-frying and puffing: parching semen Avenae Nudae with sand at 200 deg.C for 5min to obtain semen Avenae Nudae product with ripening degree of 98% or more and puffing rate of 85% or more.
Respectively spreading and cooling the highland barley cured by the soaking and cooking method and the highland barley cured by the sand-frying and puffing method to 28 ℃, curing the highland barley according to the soaking and cooking method: the highland barley cured by the sand-frying and puffing method is mixed according to the proportion of 8:1 and evenly mixed.
(3) Low temperature saccharification
Adding the cured highland barley into the pure highland barley distiller's yeast of the embodiment 1 to carry out saccharification reaction; wherein the addition amount of the pure highland barley distiller's yeast accounts for 4% of the total mass of the highland barley and the pure highland barley distiller's yeast after the ingredients are mixed evenly and saccharified for 24h at the temperature of 30 ℃.
(4) High temperature stacking fermentation
Adding the saccharified highland barley into the pure highland barley distiller's yeast of the embodiment 1 for stacking fermentation, wherein the adding amount of the pure highland barley distiller's yeast accounts for 10% of the total mass of the saccharified highland barley and the pure highland barley distiller's yeast, uniformly stirring, and stacking and fermenting for 60h at the temperature of 35 ℃.
(5) Solid state fermentation in pool
Spreading the stacked highland barley fermented grains, cooling to 27 ℃, and placing into a cellar pool at the bottom of the stone cellar mud for fermentation. The water content of the stacked fermented highland barley entering the tank is 60%, the fermentation time is 60d, and the temperature in the fermentation process is controlled at 30 ℃.
(6) Discharging and mixing materials
And (3) taking the highland barley which is subjected to solid state fermentation in the tank out of the tank, adding sand-fried puffed highland barley according to 10% of the feeding amount of the highland barley, uniformly stirring, and standing for 0.5 h.
(7) Low pressure solid state distillation
In order to reduce the viscosity increase of highland barley caused by cooking, distillation is carried out in low pressure environment. Loading the highland barley discharged from the tank and mixed with the material into the tank with the size of 1.0m3Introducing direct steam into the retort barrel for distillation, wherein the steam pressure is 0.1MPa, the outlet pressure of the condenser is 700 hectopascal, and the distilled liquor is called base liquor.
(10) Low-pressure pottery jar for storage and ageing
In order to accelerate the volatilization of sulfide and aldehyde substances in the new wine, a low-pressure pottery jar storage mode is adopted for aging. And (3) filling the distilled base wine into a pottery jar, and storing and aging in a low-pressure environment, wherein the environmental pressure is 700 hectopascal, and the storage time is 1 year.
(11) Reducing the degree of mixing
The base wine after storage is combined according to different years and batches, and is reduced to 52 vol% by drinking water.
The highland barley wine brewed by the method has the concentration ratio of isoamyl alcohol to isobutanol of 1.11: 1, the concentration of ethyl hexanoate was 45.53 mg/L.
Example 6
The preparation method of the highland barley solid-state white spirit is the same as that in example 5, and is different from that of the highland barley solid-state white spirit in that: the highland barley seeds are soaked in hot water at 86 ℃ for 18 h. The highland barley wine brewed by the method has the concentration ratio of isoamyl alcohol to isobutanol of 1.18: 1, the concentration of ethyl hexanoate was 37.67 mg/L.
Example 7
The preparation method of the highland barley solid-state white spirit is the same as that in example 5, and is different from that of the highland barley solid-state white spirit in that: in the highland barley curing step, the mass ratio of the highland barley cured by the soaking and boiling method to the highland barley cured by the sand-frying and puffing method is 8: 1; wherein, the highland barley is puffed and cured by sand, the highland barley is cured at 200 ℃ for 5min, the curing degree is required to be more than or equal to 98 percent, and the popping rate is required to be more than or equal to 90 percent. The highland barley wine brewed by the method has the concentration ratio of isoamyl alcohol to isobutanol of 1.12: 1, the concentration of ethyl hexanoate was 36.92 mg/L.
Example 8
The preparation method of the highland barley solid-state white spirit is the same as that in example 5, and is different from that of the highland barley solid-state white spirit in that: the pure barley koji prepared in example 2 was used. The highland barley wine brewed by the method has the concentration ratio of isoamyl alcohol to isobutanol of 1.27: 1, the concentration of ethyl hexanoate was 38.01 mg/L.
Example 9
The preparation method of the highland barley solid-state white spirit is the same as that in example 5, and is different from that of the highland barley solid-state white spirit in that: the pure barley koji prepared in example 3 was used. The highland barley wine brewed by the method has the concentration ratio of isoamyl alcohol to isobutanol of 1.02: 1, the concentration of ethyl hexanoate was 27.55 mg/L.
Example 10
The preparation method of the highland barley solid-state white spirit is the same as that in example 5, and is different from that of the highland barley solid-state white spirit in that: the pure barley koji prepared in example 4 was used. The highland barley wine brewed by the method has the concentration ratio of isoamyl alcohol to isobutanol of 1.27: 1, the concentration of ethyl hexanoate was 40.86 mg/L.
Example 11
Performance inspection
1 evaluation of organoleptic Properties
The highland barley solid-state method white spirit produced by the method is subjected to sensory evaluation by a sensory evaluation group consisting of 10 persons, and the wine body is evaluated according to the characteristics of color, aroma, taste, style and the like of the wine body, and is subjected to style identification and characteristic return by a white spirit industry expert according to GB/T10345-. The result shows that the highland barley solid-state method white spirit has the following organoleptic characteristics: the wine body is yellowish or colorless and transparent, has the typical characteristics of highland barley wine, is soft and smooth in mouth, mellow and full, elegant and fine, falls into the mouth and returns sweet, has long aftertaste, naturally generates body fluid, and does not have the miscellaneous taste of brown rice hulls which are auxiliary materials.
2 physical and chemical property detection
In order to distinguish the difference between the highland barley solid-state liquor and the solid-state liquor sold in China, such as Fenjiu, Laobaigan, Wuliangye and the like, typical representative brands of the solid-state liquor with different flavors are selected as a reference, the main flavor substances are respectively determined by adopting a meteorological chromatography and an ion chromatography, and are classified and summarized according to the flavors, and the detection results are shown in a figure 2 and a figure 3.
FIG. 2 is a comparison analysis result of the ratio of isoamyl alcohol content to isobutanol content of the highland barley solid-state process white spirit and the commercially available white spirit of the present invention. As can be seen from the results shown in FIG. 2, the ratio of isoamyl alcohol content to isobutanol content (mg/L) of the highland barley solid-state process white spirit of the present invention to the commercially available solid-state process white spirit is significantly different, wherein the ratio of isoamyl alcohol content to isobutanol content (mg/L) of different flavor types of the commercially available solid-state process white spirit is greater than 1.75, and the ratio of isoamyl alcohol content to isobutanol content (mg/L) of the highland barley solid-state process white spirit of the present invention is less than 1.5 and is between 0.8 and 1.5. The isoamyl alcohol and the isobutanol are main high-grade alcohols in the white spirit, have important influence on the style and the taste of white spirit products, are also important substances in the white spirit for influencing hangover, and the content difference of the isoamyl alcohol and the isobutanol inevitably has obvious influence on the style characteristics and the physical sensation after drinking. The results of fig. 2 further illustrate that the product prepared by mixing the pure highland barley raw material with the highland barley and other cereal grains has significant differences.
FIG. 3 shows the results of the comparative analysis of ethyl caproate content between the highland barley solid-state process white spirit of the present invention and the traditional highland barley solid-state process white spirit sold in the market. As can be seen from the results shown in FIG. 3, the content of ethyl hexanoate in the highland barley solid-state liquor of the present invention is significantly higher than that of other commercially available solid-state liquor, the content of ethyl hexanoate in the highland barley solid-state liquor of the present invention is 20-50 mg/L, and the content of ethyl hexanoate in the commercially available traditional highland barley solid-state liquor is less than 10 mg/L. The ethyl caproate is one of four substances in Chinese liquor, belongs to the skeleton components of Chinese liquor, is one of main ester substances influencing Chinese liquor, and has the olfaction threshold value of 55.33 mu g/L. The difference between the ethyl caproate content of the highland barley solid-state liquor of the invention and the ethyl caproate content of the traditional highland barley solid-state liquor sold in the market is from several times to several times, which leads to obvious difference in product style and sensory characteristics. Therefore, the highland barley solid-state liquor has obvious difference with the traditional highland barley solid-state liquor sold in the market.
The results of the embodiment show that the preparation method of the pure highland barley distiller's yeast and the highland barley solid-state process white spirit only takes the highland barley as the raw material and does not introduce other grain raw materials, so that the brewed solid-state process white spirit has a typical highland barley style and has important significance for high-added-value deep processing of the highland barley.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. The preparation method of the pure highland barley distiller's yeast is characterized in that the pure highland barley distiller's yeast is prepared only by taking highland barley as a raw material, and the preparation method of the pure highland barley distiller's yeast comprises the following steps: moistening wheat, crushing, mixing, pressing yeast, fermenting and forming yeast;
the highland barley seeds which are required to be smashed are rotten and not rotten, and are sieved by a 40-mesh sieve in a proportion of 10-30%;
the fermentation is carried out according to the following conditions in sequence: firstly, the temperature is 35-45 ℃, the humidity is 90-95%, and the culture time is 5-8 d; secondly, the temperature is 46-60 ℃, the humidity is 90-95%, and the culture time is 4-6 d; thirdly, the temperature is 60-65 ℃, the humidity is 90-95%, and the culture time is 3-5 d; fourthly, culturing for 3-7 days at the temperature of 60 ℃ and the humidity of 70-85%; fifthly, culturing at 55 ℃ and 60-65% humidity for 2-3 d; sixthly, culturing for 5-8 d at the temperature of 50 ℃ and the humidity of 60-70%.
2. The preparation method of claim 1, wherein the barley moistening controls the content of highland barley water to 15% -25%; the water content of the material is controlled to be 30-50% by stirring.
3. A pure highland barley koji which is characterized by being obtained by the preparation method of claim 1.
4. The use of the pure barley distiller's yeast of claim 3 in the preparation of highland barley flavor liquor.
5. The highland barley solid-state method white spirit is characterized in that the concentration ratio of isoamylol to isobutanol in the highland barley solid-state method white spirit is (0.8-1.5): 1, the concentration of ethyl caproate is 20-50 mg/L.
6. The preparation method of highland barley solid-state process white spirit as claimed in claim 5, characterized in that highland barley is used as raw material, and the pure highland barley distiller's yeast as claimed in claim 3 is used as saccharification leaven, which is prepared by aging, saccharification, fermentation and distillation.
7. The method of claim 6, wherein said curing comprises the steps of: respectively curing the highland barley by a soaking and steaming method and a sand frying and puffing method; after curing, the highland barley cured by the soaking and boiling method and the highland barley cured by the sand-frying and puffing method are mixed according to the mass ratio of (1-9): 1 to obtain cured highland barley;
the soaking and cooking method comprises the following steps: soaking whole highland barley grains in water; cooking the soaked highland barley granules; the mass ratio of the highland barley to the water is 1: (1-3); the soaking temperature is 80-100 ℃, and the soaking time is 12-72 hours; the cooking conditions are as follows: steam pressure is 0.01-0.02 MPa, cooking temperature is 86-100 ℃, cooking time is 150min, and flowering rate is more than or equal to 90%;
the sand-frying puffing method comprises the following steps: wetting the highland barley epidermis, and controlling the water content to be 16-25%; and (3) frying, puffing and curing the wetted highland barley by sand, wherein the curing temperature is 200-300 ℃, the curing time is 2-15 min, the curing degree is more than or equal to 98%, and the popping rate is more than or equal to 85%.
8. The production method according to claim 6, wherein the saccharification comprises the steps of: adding the cured highland barley into the pure highland barley distiller's yeast for saccharification reaction; the addition amount of the pure highland barley distiller's yeast accounts for 3% -5% of the total mass of the highland barley and the pure highland barley distiller's yeast after the ingredients are mixed; the temperature of saccharification is 25-35 ℃, and the time of saccharification is 12-24 h.
9. The method according to claim 6, wherein the fermentation comprises a high-temperature stacking fermentation and a pond solid fermentation which are sequentially performed;
the high-temperature stacking fermentation comprises the following steps: adding the saccharified highland barley into the pure highland barley distiller's yeast for stacking fermentation; the addition amount of the pure highland barley distiller's yeast accounts for 5-20% of the total mass of the saccharified highland barley and pure highland barley distiller's yeast; the temperature of the stacking fermentation is 35-45 ℃, and the time of the stacking fermentation is 48-72 hours;
the tank-entering solid state fermentation comprises the following steps: the highland barley after high-temperature stacking fermentation is put into a pool for solid state fermentation; the water content of the highland barley after stacking fermentation in the tank is 49-60 percent; the temperature of the tank-entering solid-state fermentation is 15-35 ℃, and the time of the tank-entering solid-state fermentation is 30-60 days.
10. The method of claim 6, wherein the distillation comprises the steps of: introducing steam for distillation to obtain base wine; the steam pressure is 0.1-0.2 MPa, and the outlet pressure of the condenser is less than or equal to 750 hectopascal.
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| CN114621837A (en) * | 2022-04-19 | 2022-06-14 | 泸州品创科技有限公司 | Preparation method and application of cooked koji |
| CN114836279A (en) * | 2022-06-07 | 2022-08-02 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Highland barley Daqu prepared by using highland barley soaking grain water and preparation method thereof |
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