CN112812920A - Strong-flavor pit mud and preparation method thereof - Google Patents
Strong-flavor pit mud and preparation method thereof Download PDFInfo
- Publication number
- CN112812920A CN112812920A CN202110106322.4A CN202110106322A CN112812920A CN 112812920 A CN112812920 A CN 112812920A CN 202110106322 A CN202110106322 A CN 202110106322A CN 112812920 A CN112812920 A CN 112812920A
- Authority
- CN
- China
- Prior art keywords
- pit mud
- preparation
- fruit
- steps
- mud
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 36
- 125000003118 aryl group Chemical group 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000014101 wine Nutrition 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 16
- 239000003814 drug Substances 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002253 acid Substances 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 229940079593 drug Drugs 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000007865 diluting Methods 0.000 claims abstract description 6
- 239000005995 Aluminium silicate Substances 0.000 claims description 19
- 235000012211 aluminium silicate Nutrition 0.000 claims description 19
- NLYAJNPCOHFWQQ-UHFFFAOYSA-N kaolin Chemical compound O.O.O=[Al]O[Si](=O)O[Si](=O)O[Al]=O NLYAJNPCOHFWQQ-UHFFFAOYSA-N 0.000 claims description 19
- 241001092040 Crataegus Species 0.000 claims description 18
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 17
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 17
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 17
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 17
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 17
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 17
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 17
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 17
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 17
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 17
- 235000007270 Gaultheria hispida Nutrition 0.000 claims description 17
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 17
- 244000269152 Myrica pensylvanica Species 0.000 claims description 17
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000019990 fruit wine Nutrition 0.000 claims description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000002906 tartaric acid Nutrition 0.000 claims description 4
- 239000011975 tartaric acid Substances 0.000 claims description 4
- 239000002689 soil Substances 0.000 abstract description 11
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 6
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000015096 spirit Nutrition 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 239000003864 humus Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000014493 Crataegus Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- -1 Lactic acid ethyl ester Butyric acid ethyl ester Hexanoic acid ethyl ester Ethyl acetate Chemical compound 0.000 description 1
- 244000132436 Myrica rubra Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000088401 Pyrus pyrifolia Species 0.000 description 1
- 235000011400 Pyrus pyrifolia Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses strong-flavor pit mud and a preparation method thereof, and belongs to the technical field of wine brewing. The invention provides a preparation method of strong-flavor pit mud, which comprises the following steps: soaking fruits with fruit acid in edible alcohol to obtain fruit soaking wine, and diluting to 25-30 degrees; mixing the kwan-yin soil, the bean handkerchief, the Daqu drug, the vinasse, the old pit mud, the yellow water and the 25-30-degree fruit soaked wine uniformly, and then carrying out sealed fermentation at the temperature of 28-32 ℃ for 30-35 days to obtain the strong aromatic pit mud. The strong aromatic pit mud solves the problem of foul smell of the traditional pit mud, is quick in fermentation process and excellent in viscosity, and is beneficial to improving the output proportion of high-quality strong aromatic white spirit.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to strong-flavor pit mud and a preparation method thereof.
Background
The pit mud is the basis of brewing the strong aromatic Chinese spirits and is an important carrier for growth and propagation of functional bacteria of the strong aromatic Chinese spirits, humus in the pit mud provides nutrient substances for beneficial microorganisms such as caproic acid bacteria, heat-resistant bacillus, methane bacteria and the like, a large amount of flavor substances are provided for the strong aromatic Chinese spirits, and the pit mud plays an important role in formation of trace aroma components in the strong aromatic semi-finished liquor and coordination of quantity ratio relation of the trace aroma components, and greatly influences the quality of the strong aromatic Chinese spirits.
In the past, the traditional artificial aged pit mud uses sludge, casing water, excrement and the like as fertilizers to culture pit mud, so that the flavor and the quality of wine cannot be fully improved, and the wine has foul smell. Therefore, pit mud which can be rapidly fermented, is rich in natural aroma required by pit fermentation and can improve the high-quality wine yield is urgently needed.
Disclosure of Invention
The invention provides a preparation method of strong-flavor pit mud, which aims to solve the problem of foul smell of the traditional pit mud, accelerate the fermentation process of the pit mud and ensure the quality of the pit mud, and comprises the following steps:
A. soaking fruits with fruit acid in edible alcohol to obtain fruit soaking wine, and diluting to 25-30 degrees;
B. b, uniformly mixing the kaolin, the bean handkerchief, the Daqu drug, the vinasse, the old cellar mud, the yellow water and the 25-30-degree hawthorn and waxberry wine obtained in the step A, and then carrying out sealed fermentation at 28-32 ℃ for 30-35 days to obtain the strong aromatic cellar mud;
wherein the raw materials in parts by mass are as follows: 0.25-0.35 part of fruit with fruit acid, 0.15-0.2 part of edible alcohol, 1.4-1.42 parts of kaolin, 0.05-0.1 part of bean handkerchief, 0.1-0.12 part of Daqu drug, 0.1-0.15 part of vinasse, 0.05-0.1 part of aged pit mud and 0.2-0.3 part of yellow water;
the fruit with tartaric acid is at least one of fructus crataegi, fructus Myricae Rubrae, fructus Mali Pumilae or fructus Pyri.
Preferably, in the preparation method of the Luzhou-flavor pit mud, the fruit with the fruit acid is at least one of hawthorn and waxberry.
Preferably, in the preparation method of the strong aromatic pit mud, 0.25-0.35 parts of fruit with fruit acid is as follows: 0.15-0.2 part of hawthorn and 0.1-0.15 part of waxberry.
Preferably, in the preparation method of the strong aromatic pit mud, the raw materials in parts by mass are as follows: 0.2 part of hawthorn, 0.15 part of waxberry, 0.15 part of edible alcohol, 1.4-1.42 parts of kaolin, 0.05 part of bean handkerchief, 0.1 part of Daqu drug, 0.1 part of vinasse, 0.05 part of aged pit mud and 0.2 part of yellow water.
In the preparation method of the strong aromatic pit mud, in the step A, the soaking time is 15-20 days.
According to the preparation method of the strong aromatic pit mud, the moisture content of the kaolin is 15-16 wt%, and the granularity of the kaolin is not more than 5 cm.
In the preparation method of the strong aromatic pit mud, in the step B, when the ambient temperature is lower than 30 ℃, yellow water is heated to 75-80 ℃, and then is mixed with other materials.
In the preparation method of the strong aromatic pit mud, in the step B, the kaolin, the soyabean paste and the Daqu are uniformly stirred, and then the vinasse, the old pit mud, the yellow water and the 25-30-degree fruit wine obtained in the step A are added and uniformly stirred.
In the preparation method of the strong aromatic pit mud, in the step B, the vinasse is vinasse with double bottoms.
By adopting the preparation method of the strong aromatic pit mud, the invention also provides the strong aromatic pit mud, which not only solves the problem of foul smell of the traditional pit mud, but also has the advantages of fast fermentation process and excellent viscosity of the pit mud, and is beneficial to improving the output proportion of high-quality liquor of strong aromatic white spirit.
The invention has the beneficial effects that:
compared with the traditional pit mud, the strong aromatic Chinese spirit pit mud solves the problem of foul smell, accelerates the fermentation process of the pit mud, ensures the viscosity of the pit mud, is rich in natural aroma required by pit fermentation, and ensures that the wine yield of high-quality wine is higher.
Detailed Description
Specifically, the preparation method of the strong aromatic pit mud comprises the following steps:
A. soaking fruits with fruit acid in edible alcohol to obtain fruit soaking wine, and diluting to 25-30 degrees;
B. b, uniformly mixing the kwan-yin soil, the bean handkerchief, the Daqu drug, the vinasse, the old pit mud, the yellow water and the 25-30-degree fruit wine obtained in the step A, and then carrying out sealed fermentation at 28-32 ℃ for 30-35 days to obtain the strong aromatic pit mud;
wherein the raw materials in parts by mass are as follows: 0.25-0.35 part of fruit with fruit acid, 0.15-0.2 part of edible alcohol, 1.4-1.42 parts of kaolin, 0.05-0.1 part of bean handkerchief, 0.1-0.12 part of Daqu drug, 0.1-0.15 part of vinasse, 0.05-0.1 part of aged pit mud and 0.2-0.3 part of yellow water;
the fruit with tartaric acid is at least one of fructus crataegi, fructus Myricae Rubrae, fructus Mali Pumilae or fructus Pyri.
In the invention, the fruits with the fruit acid are soaked into the fruit soaking wine, which can accelerate fermentation of pit mud and promote conversion of pit mud into Luzhou-flavor liquor pit mud. In the whole fermentation process of the pit mud, fruits with the fruit acid are rich in organic acid, sugar, amino acid, flavonoid, multiple vitamins and the like, are favorable for promoting the growth and the propagation of microorganisms in the pit mud, and can also play a role in promoting the rapid fermentation of the pit mud. Through tests, the hawthorn and the waxberry have the best effect in the experimental effect, and the apple pear can be used for fermentation but has the second effect. Therefore, the fruit with the fruit acid is preferably at least one of hawthorn or waxberry; more preferably, 0.15-0.2 part of hawthorn and 0.1-0.15 part of waxberry are controlled, so that the fermentation effect is better.
In the step A, in order to ensure that the components in the fruits are fully soaked in the wine, the soaking time is controlled to be 15-20 days.
Through tests, the invention controls the following raw materials in parts by mass: 0.2 part of hawthorn, 0.15 part of waxberry, 0.15 part of edible alcohol, 1.4-1.42 parts of kaolin, 0.05 part of bean handkerchief, 0.1 part of Daqu drug, 0.1 part of vinasse, 0.05 part of aged pit mud and 0.2 part of yellow water; the obtained pit mud has the best performance, the pit mud is gray milk white and slightly yellowish, the pit fragrance is strong, the pit mud bacterium liquid is moist and sticky, each index of the pit mud is excellent, and the output proportion of the high-quality strong aromatic white spirit can be improved.
According to the invention, the viscosity of the pit mud can be increased by adopting the kaolin; through further tests, 1.4-1.42 parts by mass of the kwan-yin soil (the volume of the kwan-yin soil per cube is generally 1.4-1.42T) is adopted to just meet the requirements of pit mud fermentation and viscosity; if the kwan-yin soil is too much, the nutrient content of microorganisms is relatively reduced, so that the taste of the brewed wine is reduced; if the Guanyin soil is too little, the viscosity of pit mud is poor, water leakage is caused, and the yield of wine is reduced.
According to the invention, the kwan-yin soil with the water content of 15-16 wt% and the granularity of not more than 5cm is adopted, so that the uniform mixing and the uniform fermentation are facilitated.
When pit mud is fermented, high-temperature heat is needed to improve the fermentation temperature of pit mud, and when the temperature is lower than 30 ℃, the pit mud is not beneficial to culture, and the culture temperature cannot be reached; therefore, in the step B, when the ambient temperature is lower than 30 ℃, the yellow water is heated to 75-80 ℃ and then is mixed with other materials.
In the step B, the adding sequence of the materials has no influence on the mixing effect and the pit mud quality, but when the material consumption is larger, all the materials are added simultaneously, so that the stress is uneven and the uniform mixing is not facilitated; preferably, in the step B, the kaolin, the bean paste and the Daqu are uniformly mixed, and then the vinasse, the old pit mud, the yellow water and the 25-30-degree fruit wine obtained in the step A are added and uniformly mixed.
In the step B, the vinasse is preferably double-bottom vinasse which contains 6-8 degrees of edible wine and caproic acid strain, so that the fragrance is increased more favorably than other vinasses, and the problem of stink of pit mud is solved favorably.
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1
The ingredients in the embodiment are as follows: 1.4T of kwan-yin soil (the water content is 15-16 wt%, the granularity is not more than 5cm), 200kg of denucleated hawthorn, 200kg of yellow water, 150kg of edible alcohol, 150kg of waxberry, 100kg of double-bottom distiller's grains, 100kg of Daqu medicine, 50kg of aged pit mud and 50kg of bean handkerchief.
A. Soaking fructus crataegi and fructus Myricae Rubrae in edible alcohol for 15 days to obtain fructus crataegi and fructus Myricae Rubrae wine, and diluting to 25 °;
B. spreading the Guanyin soil to a thickness of about 30 cm at the temperature of more than 30 ℃ (summer), adding bean pulp and Daqu medicine, stirring, adding double-wheel bottom vinasse, old cellar mud, yellow water and hawthorn and waxberry wine (diluted to 25 ℃), stirring uniformly by using a stirring rod or a travelling plough, and finally folding in an open pit and fermenting at 28-32 ℃ for 30 days.
Example 2
The ingredients in the embodiment are as follows: 4.2T of kaolin (the water content is 15-16 wt%, the granularity is not more than 5cm), 600kg of pitted hawthorn, 600kg of yellow water, 450kg of edible alcohol, 450kg of waxberry, 300kg of double-round vinasse, 300kg of Daqu drug, 150kg of aged pit mud and 150kg of bean handkerchief.
A. Soaking fructus crataegi and fructus Myricae Rubrae in edible alcohol for 20 days to obtain fructus crataegi and fructus Myricae Rubrae wine, and diluting to 27 °;
B. spreading the Guanyin soil to a thickness of about 30 cm at the temperature of more than 30 ℃ (summer), adding bean pulp and Daqu medicine, stirring uniformly, adding double-wheel bottom vinasse, aged pit mud, yellow water and hawthorn and waxberry wine (diluted to 27 ℃), stirring uniformly by using a stirring rod or a travelling plough, and finally folding in an open pit and fermenting at 28-32 ℃ for 35 days.
Comparative example 1
The procedure of example 1 was repeated except that general farmland soil was used in place of the kaolin.
Comparative example 2
The same procedure as in example 1 was repeated except that no red bayberry or hawthorn was used.
TABLE 1 pit mud sensory evaluation results
| Conventional methods | Yellow brown color, cellar fragrance, slight mud fishy smell, and poor sticky feeling |
| Example 1 | The pit mud is gray milk white and slightly yellow, the pit fragrance is strong, the pit mud bacterium liquid is moist and has sticky feeling |
| Example 2 | The pit mud is gray milk white and slightly yellow, the pit fragrance is strong, the pit mud bacterium liquid is moist and has sticky feeling |
| Comparative example 1 | The pit mud is yellow brown, has pit fragrance, has pit mud bacterium liquid, and has poor viscosity |
| Comparative example 2 | The pit mud is in a grey milk white color with little yellowish color and slight pit aroma, and the pit mud has rich bacterial liquid and is generally sticky |
TABLE 2 pit mud nutrient content results
In table 2, the pH value, the moisture content, the ammonia nitrogen content, the humus content, the available phosphorus, the total bacteria content, the caproic acid content and the like are standards for judging the quality of the pit mud, and if the contents of the components in the pit mud are higher, the conditions represent that microorganisms in the pit mud grow and reproduce and metabolic activities are vigorous, and the output ratio of high-quality wine is improved; on the contrary, if the content of the data is low, the data indicates that the microorganisms are inactive to reproduce and metabolize, the pit mud quality is poor, and the rate of producing high-quality wine is low. As can be seen from Table 2, the quality of pit mud can be remarkably improved by adding the kaolin, the waxberries and the hawthorns.
TABLE 3 determination of the content of flavor substances in white spirit (g/L)
| Pit mudType (B) | Lactic acid ethyl ester | Butyric acid ethyl ester | Hexanoic acid ethyl ester | Ethyl acetate | Total acid | Total esters |
| Conventional methods | 2.034 | 0.472 | 1.783 | 0.289 | 0.309 | 1.678 |
| Example 1 | 2.785 | 0.683 | 2.432 | 0.532 | 0.542 | 2.379 |
| Example 2 | 2.589 | 0.721 | 2.532 | 0.615 | 0.634 | 2.423 |
As can be seen from Table 3, the indexes of the liquor brewed by using the strong aromatic pit mud provided by the invention are superior to those of the pit mud obtained by using the traditional method, and the output proportion of the high-quality liquor of the strong aromatic liquor can be improved.
Claims (10)
1. The preparation method of the strong aromatic pit mud is characterized by comprising the following steps: the method comprises the following steps:
A. soaking fruits with fruit acid in edible alcohol to obtain fruit wine, and diluting to 25-30 degrees;
B. b, uniformly mixing the kaolin, the bean handkerchief, the Daqu drug, the vinasse, the old cellar mud, the yellow water and the 25-30-degree hawthorn and waxberry wine obtained in the step A, and then carrying out sealed fermentation at 28-32 ℃ for 30-35 days to obtain the strong aromatic cellar mud;
wherein the raw materials in parts by mass are as follows: 0.25-0.35 part of fruit with fruit acid, 0.15-0.2 part of edible alcohol, 1.4-1.42 parts of kaolin, 0.05-0.1 part of bean handkerchief, 0.1-0.12 part of Daqu drug, 0.1-0.15 part of vinasse, 0.05-0.1 part of aged pit mud and 0.2-0.3 part of yellow water;
the fruit with tartaric acid is at least one of fructus crataegi, fructus Myricae Rubrae, fructus Mali Pumilae or fructus Pyri.
2. The preparation method of the Luzhou-flavor pit mud as claimed in claim 1, wherein the preparation method comprises the following steps: the fruit with fruit acid is at least one of hawthorn or waxberry.
3. The preparation method of the Luzhou-flavor pit mud as claimed in claim 2, wherein the preparation method comprises the following steps: 0.25-0.35 part of fruit with tartaric acid is as follows: 0.15-0.2 part of hawthorn and 0.1-0.15 part of waxberry.
4. The preparation method of the Luzhou-flavor pit mud as claimed in claim 3, wherein the preparation method comprises the following steps: the raw materials used in parts by mass are as follows: 0.2 part of hawthorn, 0.15 part of waxberry, 0.15 part of edible alcohol, 1.4-1.42 parts of kaolin, 0.05 part of bean handkerchief, 0.1 part of Daqu drug, 0.1 part of vinasse, 0.05 part of aged pit mud and 0.2 part of yellow water.
5. The preparation method of the Luzhou-flavor pit mud as claimed in claim 1, wherein the preparation method comprises the following steps: in the step A, the soaking time is 15-20 days.
6. The preparation method of the Luzhou-flavor pit mud as claimed in claim 1, wherein the preparation method comprises the following steps: the water content of the kaolin is 15-16 wt%, and the granularity of the kaolin is not more than 5 cm.
7. The preparation method of the Luzhou-flavor pit mud as claimed in claim 1, wherein the preparation method comprises the following steps: in the step B, when the ambient temperature is lower than 30 ℃, the yellow water is heated to 75-80 ℃ and then is mixed with other materials.
8. The preparation method of the Luzhou-flavor pit mud as claimed in claim 1, wherein the preparation method comprises the following steps: in the step B, firstly mixing the kaolin, the bean paste and the Daqu medicine uniformly, then adding the vinasse, the old pit mud, the yellow water and the 25-30-degree fruit wine obtained in the step A, and mixing uniformly.
9. The preparation method of the Luzhou-flavor pit mud as claimed in any one of claims 1 to 8, wherein the preparation method comprises the following steps: in the step B, the vinasse is vinasse with double bottoms.
10. The Luzhou-flavor pit mud prepared by any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110106322.4A CN112812920A (en) | 2021-01-26 | 2021-01-26 | Strong-flavor pit mud and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110106322.4A CN112812920A (en) | 2021-01-26 | 2021-01-26 | Strong-flavor pit mud and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112812920A true CN112812920A (en) | 2021-05-18 |
Family
ID=75859477
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110106322.4A Pending CN112812920A (en) | 2021-01-26 | 2021-01-26 | Strong-flavor pit mud and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112812920A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1296071A (en) * | 1999-11-12 | 2001-05-23 | 四川沱牌曲酒股份有限公司 | Artificial distiller's yeast culturing process |
| CN101503655A (en) * | 2009-03-17 | 2009-08-12 | 李家民 | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit |
| CN102827730A (en) * | 2012-09-26 | 2012-12-19 | 四川省泸州军魂酒业有限公司 | Brewing method of Luzhou-flavor liquor |
| CN104762168A (en) * | 2015-04-24 | 2015-07-08 | 祝云飞 | Soil conditioner-containing artificial pit mud and preparation method thereof |
| CN105907566A (en) * | 2016-06-30 | 2016-08-31 | 吉林省榆树钱酒业有限公司 | Pit mud and preparation method thereof |
| CN106222010A (en) * | 2016-08-30 | 2016-12-14 | 花冠集团酿酒股份有限公司 | A kind of biological activity pit mud and preparation method thereof |
| CN106635624A (en) * | 2016-11-29 | 2017-05-10 | 山东品液酿酒有限公司 | Method for preparing aged pit mud |
| CN107502510A (en) * | 2017-09-27 | 2017-12-22 | 重庆市重粮酒业有限公司 | Pit upgrading synergistic process |
| CN110577867A (en) * | 2019-09-19 | 2019-12-17 | 甘肃枣乡酒业有限公司 | attapulgite pit mud and manufacturing method thereof |
| CN111621377A (en) * | 2020-06-17 | 2020-09-04 | 湖北古襄阳酒业有限公司 | Method for utilizing waste vinasse |
| CN112143595A (en) * | 2020-09-14 | 2020-12-29 | 谢立周 | Luzhou-flavor liquor pit mud and preparation method thereof |
-
2021
- 2021-01-26 CN CN202110106322.4A patent/CN112812920A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1296071A (en) * | 1999-11-12 | 2001-05-23 | 四川沱牌曲酒股份有限公司 | Artificial distiller's yeast culturing process |
| CN101503655A (en) * | 2009-03-17 | 2009-08-12 | 李家民 | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit |
| CN102827730A (en) * | 2012-09-26 | 2012-12-19 | 四川省泸州军魂酒业有限公司 | Brewing method of Luzhou-flavor liquor |
| CN104762168A (en) * | 2015-04-24 | 2015-07-08 | 祝云飞 | Soil conditioner-containing artificial pit mud and preparation method thereof |
| CN105907566A (en) * | 2016-06-30 | 2016-08-31 | 吉林省榆树钱酒业有限公司 | Pit mud and preparation method thereof |
| CN106222010A (en) * | 2016-08-30 | 2016-12-14 | 花冠集团酿酒股份有限公司 | A kind of biological activity pit mud and preparation method thereof |
| CN106635624A (en) * | 2016-11-29 | 2017-05-10 | 山东品液酿酒有限公司 | Method for preparing aged pit mud |
| CN107502510A (en) * | 2017-09-27 | 2017-12-22 | 重庆市重粮酒业有限公司 | Pit upgrading synergistic process |
| CN110577867A (en) * | 2019-09-19 | 2019-12-17 | 甘肃枣乡酒业有限公司 | attapulgite pit mud and manufacturing method thereof |
| CN111621377A (en) * | 2020-06-17 | 2020-09-04 | 湖北古襄阳酒业有限公司 | Method for utilizing waste vinasse |
| CN112143595A (en) * | 2020-09-14 | 2020-12-29 | 谢立周 | Luzhou-flavor liquor pit mud and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 沈才洪等: "再议窖泥老熟与退化", 《酿酒科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907897B (en) | Soybean sauce employing multi-strain starter propagation and production technology thereof | |
| CN101731568B (en) | Method for preparing high-salt dilute soy by adopting immobilized cell fermentation | |
| CN109182134A (en) | One plant of Aspergillus niger strain and its preparation have blood fat reducing function Pu'er tea | |
| US20230193195A1 (en) | Saccharopolyspora and Application Thereof in Reducing Biogenic Amines | |
| CN104664154B (en) | Yeast culture and preparation method thereof | |
| CN106350465A (en) | Lactobacillus plantarum and its application in the high-acid yellow wine production for acid modulation | |
| CN110923171B (en) | Lactic acid bacteria for removing earthy taste of black fungus and enzyme preparation method thereof | |
| CN113969242B (en) | Saccharomyces cerevisiae for high yield of gamma-aminobutyric acid and application thereof in preparation of gamma-aminobutyric acid products | |
| CN113151042B (en) | Rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria thereof | |
| CN104745503A (en) | Bacillus subtilis and application of bacillus subtilis in simple and elegant liquor | |
| CN109554261A (en) | A kind of pit mud preparation method improving aroma | |
| CN107083336B (en) | Production method of composite nucleoside functional yeast | |
| CN102229879B (en) | Flavor blending liquid and preparation method thereof | |
| CN102146325B (en) | Method for culturing closed cellar mud | |
| CN106635925A (en) | Compound microbial pickle fermenting agent based on microbial interaction screening and application of compound microbial pickle fermenting agent | |
| CN114774473B (en) | Fermentation method for fermenting plant extract with lactobacillus | |
| CN112812920A (en) | Strong-flavor pit mud and preparation method thereof | |
| CN114369509B (en) | Culture method of artificial high-quality pit mud for ceramic-melt white spirit | |
| CN114027089B (en) | Method for improving flavor of edible mushrooms and application | |
| CN112715890B (en) | Immobilized pickle starter and application thereof | |
| CN106747819A (en) | Cultivation of auricularia auricula matrix and preparation method thereof | |
| CN106810399A (en) | The preparation method of the full nutritious fermentation liquor body fertilizer of the fresh earthworm of large-scale production | |
| CN113598270A (en) | Preparation method of chrysanthemum leaf microbial fermentation feed | |
| CN107022444B (en) | Production method of sesame-flavor pit mud | |
| CN110862887A (en) | Method for manufacturing strong aromatic white spirit pit mud |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210518 |
|
| RJ01 | Rejection of invention patent application after publication |