CN113831980A - Preparation method of purple waxy wheat strong-flavor liquor - Google Patents
Preparation method of purple waxy wheat strong-flavor liquor Download PDFInfo
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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Abstract
The invention discloses a preparation method of purple waxy wheat strong aromatic Chinese spirits. The method specifically comprises the following steps: (1) pretreating raw materials; (2) mixing the grains; (3) steaming the grains; (4) spreading and cooling the mixed yeast; (5) sealing and fermenting; (6) distilling to obtain liquor. On the basis of the original strong aromatic Chinese spirits, the purple waxy wheat strong aromatic Chinese spirits prepared by the invention have the advantages of richer aroma components, higher ethyl caproate content, lower fusel oil content, more sweet and moist mouthfeel and low pungency, can meet the requirement of excellent mouthfeel, simultaneously reduce the harm to human bodies caused by drinking the Chinese spirits, and have important significance for improving the quality of the health care strong aromatic Chinese spirits.
Description
Technical Field
The invention belongs to the technical field of brewing methods of white spirit, and particularly relates to a preparation method of purple waxy wheat strong aromatic white spirit.
Background
The white spirit is the traditional distilled spirit in China, has long history and long source, and is unique in the alcoholic product by unique color, aroma and taste. 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 wine is colorless or yellowish and transparent, has aromatic and pure smell, is sweet and clean in mouth and has high alcohol content. The strong aromatic Chinese spirits are brewed by using grains such as sorghum, rice and the like as raw materials, using Daqu as a starter and adopting brewing processes such as mixed steaming for continuous , vinasse batching, cellar fermentation, slow fire distillation, storage, blending and the like, and have a long history and mature brewing processes. The cellar fragrance is strong, the cellar is fresh and sweet, soft and mellow, the fragrance is coordinated, and the cellar fragrance is long after the end of the cellar and is deeply loved by consumers. The aroma components mainly comprise ethyl caproate as a main body, ester substances such as ethyl lactate and ethyl acetate and organic acids such as lactic acid, acetic acid and caproic acid, the taste and aftertaste of the white spirit are influenced, and various flavors are coordinated with each other, so that the white spirit is rich in smell and long in cellar aroma.
During the brewing process of the white spirit, fusel oil, lipid and amino acid are easily produced in the fermentation process under the influence of the content of protein in raw materials, and the substances have important influence on the flavor of the white spirit, particularly on the quality of the white spirit. Fusel oil (or called higher alcohol) is an indispensable component of white spirit, but the fusel oil has too high content, is easy to be up to the head and harmful to human bodies, has stronger toxic and anesthetic effects than ethanol, has lower oxidation speed in vivo than ethanol, and has long retention time in human bodies, so the quality standard of the white spirit has certain limit to the fusel oil, and the fusel oil must not exceed 0.15g/100 mL. Therefore, the flavor components of the white spirit are improved as much as possible in the process of brewing the white spirit, and the generation of harmful substances to human bodies is reduced.
The purple waxy wheat as a newly cultivated colored waxy wheat variety has the characteristics of high amylopectin content, high anthocyanin content, strong adaptability, high yield, short production period and the like, and can improve the wine yield, shorten the cellaring period and make the taste sweet and moist in the application process of brewing the white wine. Therefore, the purple waxy wheat is suitable for planting, shows good characteristics in brewing, and accords with characteristics of brewing industry and agriculture. The purple waxy wheat is applied to the traditional liquor brewing by a few methods, the research on the utilization of the purple waxy wheat in liquor brewing is developed, and the method has important value for the liquor brewing industry applying novel raw materials.
Disclosure of Invention
The invention aims to provide a preparation method of purple waxy wheat strong aromatic Chinese spirits, which can effectively improve the content of total esters and ethyl caproate in the Chinese spirits and enrich the aroma of the Chinese spirits under the condition of keeping the quality of the original strong aromatic Chinese spirits.
In order to achieve the purpose, the invention provides a preparation method of purple waxy wheat strong aromatic Chinese spirits, which comprises the following steps:
(1) mixing purple waxy wheat, sorghum, corn, rice, glutinous rice and wheat, and pulverizing to obtain raw materials;
(2) mixing the raw materials with the vinasse, and then adding the raw materials and bran shells accounting for 30-50% of the total volume of the vinasse to be uniformly mixed;
(3) transferring the uniformly mixed materials into a steamer, and steaming the grains for 65-80 min after the grain steaming water is boiled;
(4) taking out the steamed material, adding distilled water with the mass of 1-1.5 times of that of the steamed material, performing blast cooling to 30-35 ℃, adjusting the water content to 40-70%, adding Daqu accounting for 15-30% of the steamed material, and uniformly mixing;
(5) sealing and fermenting the material mixed with the yeast, and distilling to obtain wine.
Furthermore, the particle size of the raw material crushed in the step (1) is 40-60 meshes.
Further, the mass ratio of the sorghum, the rice, the glutinous rice and the corn in the step (1) is 5: 0-3: 0-2.5: 0-2, and the mass ratio of the sum of the wheat and the purple glutinous wheat to the sorghum is 1: 5.
Preferably, the mass ratio of the sorghum, the rice, the glutinous rice, the corn, the wheat and the purple waxy wheat in the step (1) is 5:3:2.5:2:0: 1.
Further, the mass ratio of the raw materials and the vinasse in the step (2) is 1: 0.5-2.
Further, the process of the sealed fermentation in the step (5) specifically comprises the following steps: sealing the material by using sealing mud, and performing anaerobic fermentation for 40-180 days at the temperature of 12-28 ℃ to obtain fermented grains.
Further, the liquor distilling and taking tool comprises: and transferring the fermented grains into a steamer after fermentation is finished, connecting the steamer with a white spirit condensing device, and distilling to obtain the wine.
Further, the purple waxy wheat strong aromatic Chinese spirits are prepared by the preparation method of the purple waxy wheat strong aromatic Chinese spirits.
In summary, the invention has the following advantages:
according to the method, the purple waxy wheat is used for partially replacing sorghum and partially or completely replacing wheat for brewing the strong aromatic Chinese spirits, so that the contents of total esters and ethyl caproate in the Chinese spirits are effectively improved and the fragrance of the Chinese spirits is enriched under the condition that the quality of the original strong aromatic Chinese spirits is maintained; in the aspect of taste, the white spirit is more sweet, so that the taste of the white spirit is further improved; compared with the traditional Luzhou-flavor liquor, the content of fusel oil is less, the taste of the liquor is guaranteed, the safety of the liquor is guaranteed, and the purple waxy wheat Luzhou-flavor liquor product has higher quality.
Drawings
FIG. 1 is an ion flow diagram of ethyl hexanoate in the purple waxy wheat Luzhou-flavor liquor obtained in example 1;
FIG. 2 is an ion flow diagram of ethyl hexanoate in the purple waxy wheat Luzhou-flavor liquor obtained in example 2;
FIG. 3 is an ion flow diagram of ethyl hexanoate in the purple waxy wheat Luzhou-flavor liquor obtained in example 3;
FIG. 4 is a chromatogram peak of ethyl hexanoate;
FIG. 5 shows the types and contents of fusel oil measured in the purple waxy wheat Luzhou-flavor Chinese spirits prepared in examples 1-4.
Detailed Description
The principles and features of this invention are described below in conjunction with embodiments, which are included to explain the invention and not to limit the scope of the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
The embodiment provides a preparation method of purple waxy wheat strong aromatic Chinese spirits, which comprises the following steps:
(1) pretreatment of raw materials: taking sorghum, rice, sticky rice, corn, wheat and purple waxy wheat in a mass ratio of 5:3:2.5: 0.5 as fresh raw materials, and crushing the fresh raw materials into 40 meshes;
(2) grain mixing: mixing a fresh raw material and vinasse to serve as a raw material, wherein the mass ratio of the fresh raw material to the vinasse is 1:1, adding 40% of bran shells by volume into the raw material, and uniformly mixing;
(3) steaming grains: transferring the uniformly mixed grains into a steaming steamer, and timing when the grain steaming water is fully boiled and the steaming steamer is filled with hot steam for 65 min;
(4) spreading and cooling yeast for mixing: taking out the steamed fermented grains, placing on a ventilation grate, adding distilled water with one time of the mass, cooling to 30 ℃ by blast cooling, adjusting the water content to be 60%, putting into a cellar, sealing, fermenting, adding Daqu accounting for 20% of the mass of the fermented grains, and mixing uniformly;
(5) and (3) sealing fermentation: transferring the raw materials mixed with the yeast into a pit, sealing with sealed mud, and starting anaerobic fermentation at 18 ℃;
(6) distilling to obtain wine: transferring the fermented grains after 90 days of fermentation to a steamer, connecting with a white spirit condensing device, and distilling to obtain the wine.
Example 2
The embodiment provides a preparation method of purple waxy wheat strong aromatic Chinese spirits, which comprises the following steps:
(1) pretreatment of raw materials: taking sorghum, rice, sticky rice, corn, wheat and purple waxy wheat in a mass ratio of 5:3:2.5:2:0:1 as fresh raw materials, and crushing the fresh raw materials into 40 meshes;
(2) grain mixing: mixing a fresh raw material and vinasse to serve as a raw material, wherein the mass ratio of the fresh raw material to the vinasse is 1:1, adding 40% of bran shells by volume into the raw material, and uniformly mixing;
(3) steaming grains: transferring the uniformly mixed grains into a steaming steamer, and timing when the grain steaming water is fully boiled and the steaming steamer is filled with hot steam for 65 min;
(4) spreading and cooling yeast for mixing: taking out the steamed grain, placing on a ventilation grate, adding distilled water with one time of the mass, cooling to 30 ℃ by blast cooling, adjusting the water content to 60%, placing in a cellar, sealing, fermenting, adding 20% Daqu, and mixing uniformly;
(5) and (3) sealing fermentation: transferring the raw materials mixed with the yeast into a pit, sealing with sealed mud, and starting anaerobic fermentation at 18 ℃;
(6) distilling to obtain wine: transferring the fermented grains after 90 days of fermentation to a steamer, connecting with a white spirit condensing device, and distilling to obtain the wine.
Example 3
The embodiment provides a preparation method of purple waxy wheat strong aromatic Chinese spirits, which comprises the following steps:
(1) pretreatment of raw materials: taking sorghum, rice, sticky rice, corn, wheat and purple waxy wheat in a mass ratio of 5:0:0:0: 1 as fresh raw materials, and crushing the fresh raw materials into 40 meshes;
(2) grain mixing: mixing a fresh raw material and vinasse to serve as a raw material, wherein the mass ratio of the fresh raw material to the vinasse is 1:1, adding 40% of bran shells by volume into the raw material, and uniformly mixing;
(3) steaming grains: transferring the uniformly mixed grains into a steaming steamer, and timing when the grain steaming water is fully boiled and the steaming steamer is filled with hot steam for 65 min;
(4) spreading and cooling yeast for mixing: taking out the steamed fermented grains, placing on a ventilation grate, adding distilled water with one time of the mass, cooling to 30 ℃ by blast cooling, adjusting the water content to be 60%, putting into a cellar, sealing, fermenting, adding Daqu accounting for 20% of the mass of the fermented grains, and mixing uniformly;
(5) and (3) sealing fermentation: transferring the raw materials mixed with the yeast into a pit, sealing with sealed mud, and starting anaerobic fermentation at 18 ℃;
(6) distilling to obtain wine: transferring the fermented grains after 90 days of fermentation to a steamer, connecting with a white spirit condensing device, and distilling to obtain the wine.
Example 4
The embodiment provides a preparation method of purple waxy wheat strong aromatic Chinese spirits, which comprises the following steps:
(1) pretreatment of raw materials: taking rice, sticky rice, corn, wheat and purple waxy wheat in a mass ratio of 5:3:2.5:2:1:0 as fresh raw materials, and crushing the fresh raw materials to 40 meshes;
(2) grain mixing: mixing a fresh raw material and vinasse to serve as a raw material, wherein the mass ratio of the fresh raw material to the vinasse is 1:1, adding 40% of bran shells by volume into the raw material, and uniformly mixing;
(3) steaming grains: transferring the uniformly mixed grains into a steaming steamer, and timing when the grain steaming water is fully boiled and the steaming steamer is filled with hot steam for 65 min;
(4) spreading and cooling yeast for mixing: taking out the steamed grain, placing on a ventilation grate, adding distilled water with one time of the mass, cooling to 30 ℃ by blast cooling, adjusting the water content to 60%, placing in a cellar, sealing, fermenting, adding 20% Daqu, and mixing uniformly;
(5) and (3) sealing fermentation: transferring the raw materials mixed with the yeast into a pit, sealing with sealed mud, and starting anaerobic fermentation at 18 ℃;
(6) distilling to obtain wine: transferring the fermented grains after fermenting for 150 days into a steamer, connecting with a white spirit condensing device, and distilling to obtain the wine.
Test examples
The quality of the purple waxy wheat strong aromatic Chinese spirits prepared in the embodiments 1-4 is detected, and the method refers to the GB/T10781.1-2021 Chinese spirits quality requirement part 1: luzhou-flavor liquor and an analysis method of GB/T10345-.
The method specifically comprises the following steps:
(1) and (3) measuring the alcoholic strength of the white spirit by adopting an alcometer method.
(2) After the white spirit is evaporated and dried, non-volatile substances are left in a dish, and the solid content of the white spirit is measured by a weighing method.
(3) And (3) taking phenolphthalein as an indicator, performing neutralization titration by adopting a sodium hydroxide solution, and determining the total acid content in the white spirit according to the volume of consumed sodium hydroxide.
(4) Using phenolphthalein as an indicator, neutralizing free acid in a white spirit sample by using a sodium hydroxide solution, accurately adding a certain amount of the sodium hydroxide solution, heating and refluxing to saponify esters in the white spirit, and determining the total ester content in the white spirit according to the volume of consumed sodium hydroxide.
(5) And determining flavor substances and safety substances such as ethyl caproate, fusel oil and the like in the white spirit by adopting headspace solid-phase microextraction in combination with GC-MS-MS. Internal standard: t-amyl alcohol, 2-ethylbutyric acid, amyl hexanoate, and the like (all GC pure). Pretreatment: the sample was inserted with an extraction needle and heated in a water bath, and extracted at 55 ℃ for 45 min.
GC conditions were as follows: helium is taken as carrier gas, the constant flow rate is 1.2mL/min, and the linear velocity is 40 cm/s; the temperature of a sample inlet is 250 ℃; the sample is injected in an undistributed mode, and the injection volume is 1 uL.
MS conditions: interface temperature is 280 ℃, ionization mode EI, electron bombardment energy is 70eV, solvent delay time is 4min, full scanning range is 50-500 m/z, spectrogram retrieval: NIST structural spectrogram library.
Temperature rising conditions are as follows: as shown in table 1.
TABLE 1 temperature raising conditions
| Initial temperature C | Final temperature C | Heating rate/min | |
| 50 | 50 | 0 | 1 |
| 50 | 100 | 4 | 0 |
| 100 | 180 | 4 | 2 |
| 180 | 250 | 8 | 4 |
(6) The results are shown in table 2:
TABLE 2 examples 1-4 physicochemical data for preparing purple waxy wheat Luzhou-flavor liquor
As can be seen from Table 2: the alcohol content of the purple waxy wheat strong aromatic Chinese spirits prepared in the embodiments 1-4 exceeds 63%, and the purple waxy wheat strong aromatic Chinese spirits belong to strong aromatic Chinese spirits. Wherein the total acid content reaches more than 1.2g/L and exceeds the top-grade standard of the strong aromatic Chinese spirits; wherein the total ester content reaches more than 3.8 percent, even reaches two times and more than the top-grade standard of the strong aromatic Chinese spirits; the total amount of acid ester and the content of ethyl acetate correspondingly exceed the top-grade standard of the Luzhou-flavor liquor, but the data of the example 4 show that the component of wheat is not replaced by the purple waxy wheat in the example 4, so that the quality of the Luzhou-flavor liquor also reaches the top-grade standard of the Luzhou-flavor liquor, but the liquor prepared in the example 4 still has a larger difference compared with the Luzhou-flavor liquor prepared in the examples 1 to 3, and meanwhile, as can be seen from the figure 5, the data of the variety and the content of the fusel oil of the liquor prepared in the example 4 are kept high, so that the preferred condition is that the purple waxy wheat is added into the raw materials.
In conclusion, the preparation method provided by the invention can effectively improve the content of total esters and ethyl caproate in the white spirit and enrich the aroma of the white spirit under the condition of keeping the quality of the original strong aromatic white spirit.
While the present invention has been described in detail with reference to the specific embodiments thereof, it should not be construed as limited by the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (7)
1. The preparation method of the purple waxy wheat strong aromatic Chinese spirits is characterized by comprising the following steps of:
(1) mixing purple waxy wheat, sorghum, corn, rice, glutinous rice and wheat, and pulverizing to obtain raw materials;
(2) mixing the raw materials with the vinasse, and then adding the raw materials and bran shells accounting for 30-50% of the total volume of the vinasse to be uniformly mixed;
(3) transferring the uniformly mixed materials into a steamer, and steaming the grains for 65-80 min after the grain steaming water is boiled;
(4) taking out the steamed material, adding distilled water with the mass of 1-1.5 times of that of the steamed material, performing blast cooling to 30-35 ℃, adjusting the water content to 40-70%, adding Daqu accounting for 15-30% of the steamed material, and uniformly mixing;
(5) sealing and fermenting the material mixed with the yeast, and distilling to obtain wine.
2. The method for preparing the purple waxy wheat Luzhou-flavor liquor according to claim 1, wherein the particle size of the raw materials crushed in the step (1) is 40-60 meshes.
3. The method for preparing the purple waxy wheat Luzhou-flavor liquor according to claim 1, wherein the mass ratio of sorghum, rice, glutinous rice and corn in the step (1) is 5: 0-3: 0-2.5: 0-2, and the mass ratio of the sum of the masses of wheat and purple waxy wheat to the mass of sorghum is 1: 5.
4. The preparation method of the purple waxy wheat Luzhou-flavor liquor as claimed in claim 1, wherein the mass ratio of the raw materials and the vinasse in the step (2) is 1: 0.5-2.
5. The method for preparing the purple waxy wheat Luzhou-flavor liquor according to claim 1, wherein the sealing fermentation process in the step (5) specifically comprises: sealing the material by using sealing mud, and performing anaerobic fermentation for 40-180 days at the temperature of 12-28 ℃ to obtain fermented grains.
6. The method for preparing the purple waxy wheat Luzhou-flavor liquor according to claim 5, wherein the distilling and liquor taking specifically comprises: and transferring the fermented grains into a steamer after fermentation is finished, connecting the steamer with a white spirit condensing device, and distilling to obtain the wine.
7. The purple waxy wheat Luzhou-flavor liquor prepared by the method for preparing the purple waxy wheat Luzhou-flavor liquor according to any one of claims 1 to 6.
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| Title |
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| 罗小叶;胥思霞;邱树毅;吴海;王晓丹;: "高酯化大曲催化增香技术在浓香型白酒生产上的应用" * |
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