CN115125078A - Preparation method of special-flavor Daqu - Google Patents
Preparation method of special-flavor Daqu Download PDFInfo
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- CN115125078A CN115125078A CN202211006035.7A CN202211006035A CN115125078A CN 115125078 A CN115125078 A CN 115125078A CN 202211006035 A CN202211006035 A CN 202211006035A CN 115125078 A CN115125078 A CN 115125078A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007858 starting material Substances 0.000 claims abstract description 15
- 238000005406 washing Methods 0.000 claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 10
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 9
- 244000185180 Pyrus betulifolia Species 0.000 claims abstract description 7
- 235000006877 Pyrus betulifolia Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims description 46
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 244000242564 Osmanthus fragrans Species 0.000 claims description 5
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 230000003247 decreasing effect Effects 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000018185 Betula X alpestris Nutrition 0.000 abstract description 2
- 235000018212 Betula X uliginosa Nutrition 0.000 abstract description 2
- 240000006394 Sorghum bicolor Species 0.000 abstract description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 13
- 238000002347 injection Methods 0.000 description 5
- 239000007924 injection Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a preparation method of a super-fragrant Daqu, which comprises the following steps: s1: weighing the raw materials in proportion, cleaning barley, wheat bran, glutinous rice, birch, buckwheat and auxiliary materials, controlling water, putting into a pot, stirring while stirring, and taking out after being fried; s2: putting the auxiliary materials into a pot for cooking, crushing the rest fried raw materials by a stirrer, sieving by a 20-mesh sieve, putting into a starter propagation device for placing, and adding rice washing water until the rice washing water overflows the surface; s3: the inside is heated by the starter propagation device, so that the temperature is rapidly increased. Barley, wheat bran, glutinous rice, pyrus betulaefolia, buckwheat and the like are added, mixed and fried, and auxiliary materials are combined, so that the fragrance of the finished Daqu and the sorghum flavor can be increased, and the fragrance is further improved; in the preparation process, the characteristics of the raw materials can be better excited, the crushing degree of the raw materials can be further increased, the rice washing water is added, the weak base effect can be achieved, the acidic components in the starter propagation process can be neutralized, and the final taste is improved.
Description
Technical Field
The invention relates to the technical field of Daqu preparation, in particular to a preparation method of a special-flavor Daqu.
Background
The specially-fragrant Daqu is not only a saccharifying agent and a fermenting agent for brewing specially-fragrant white spirit, but also a part of brewing raw materials, is prepared by growing various microorganisms in the nature on the treated brewing raw materials, and can also generate various fragrant substances in the fermentation process to ensure that the spirit is mellow and harmonious.
In the existing yeast for making hard liquor, the process flow is standardized and unified, the quality and the fragrance of the finished product yeast are further improved, and the problem is still eagerly solved and improved by people.
The moisture of finished koji is difficult to control in the preparation process, the process of smashing, stirring and mixing the raw materials is single and solidified, so that the quality of the finished koji cannot have a large difference, the preparation process is not provided with more control spaces, in addition, in the preparation process, because the raw materials are stacked, the temperature cannot be heated uniformly, the raw materials cannot be fully mixed to play corresponding functions, and the mixed fragrance also can cause the final finished koji not to achieve the expected effect.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation method of special-flavor Daqu.
In order to achieve the purpose, the invention adopts the following technical scheme:
according to one aspect of the invention, the preparation method of the super-fragrant type yeast for making hard liquor is provided, which comprises the following steps:
s1: weighing the above raw materials in proportion, cleaning fructus Hordei vulgaris, testa Tritici, Oryza Glutinosa, fructus Pyri, semen Fagopyri Esculenti and adjuvants, controlling water, placing into a pan, stirring while stirring, parching, and taking out;
s2: steaming the adjuvants in a pan, pulverizing the rest parched raw materials with a stirrer, sieving with 20 mesh sieve, placing in a starter propagation device, and adding rice washing water until the rice washing water overflows the surface;
s3: heating by a starter propagation device to quickly heat the interior;
s4: when steam begins to appear, steam is injected inwards through a plurality of uniformly distributed vent holes of the machine, the steam injection speed exceeds the steam discharge speed, the steam temperature does not exceed 60 ℃, and the steam is steam generated by steaming and boiling auxiliary materials and is transmitted under high pressure;
s5: taking out the raw materials and the auxiliary materials obtained in the steps, mixing and stirring, and gradually making koji, sending the koji into a room, turning over the koji to cultivate and discharging the koji out of the room until the finished product koji is obtained.
According to another aspect of the invention, a formula of a preparation method of the special-flavor Daqu is provided.
The formula components for the preparation method of the super-fragrant Daqu comprise the following raw materials in parts by weight:
20-25% of barley, 15-20% of wheat bran, 15-20% of glutinous rice, 10-15% of pyrus betulaefolia, 15-20% of buckwheat and 5-20% of stirring auxiliary materials;
wherein: the auxiliary materials comprise the following raw materials in parts by weight:
45-50% of corncob, 25-30% of peanut skin, 10-15% of sweet osmanthus and 5-10% of flower yeast.
According to another aspect of the invention, a starter propagation device used for the method for preparing the super-strong-flavor Daqu is further provided.
A koji-making apparatus comprising:
the steam heating device comprises a base, wherein a steam column is arranged in the middle of the top end of the base, a rotating motor is arranged between the steam column and the base, a heating ring is arranged at the middle of the steam column in a surrounding mode, heat conducting water is filled in the heating ring, a heating column matched with the base is further arranged in the steam column, a plurality of gas nozzles connected with the heating ring are arranged on the outer wall of the heating column, and a gas nozzle is arranged at the joint of the gas nozzles and the heating ring;
the top cover is arranged between the top cover and the base, the side wall is of an arc structure, and the side wall is fixed with the base;
and the functional cover is positioned between the top cover and the base and covers the side wall in a surrounding manner.
Compared with the prior art, the invention has the beneficial effects that: adding barley, wheat bran, glutinous rice, pyrus betulaefolia, buckwheat and the like, mixing and frying, and simultaneously combining auxiliary materials, the fragrance of the finished Daqu and the sorghum flavor can be increased, so that the fragrance is further improved;
in the preparation process, let each abundant crushing of raw materials, stirring and mixing, the characteristic of excitation raw materials itself that can be better, and with fragrance diffusion itself, raw materials and auxiliary material are handled the postmix respectively, and in heating and gelatinization process, the process of intensive mixing once more, can make the crushing degree of raw materials further increase, because stir the space that the control crushing degree that can be fine was guaranteed to the mixing degree many times, in addition, the addition of rice washing water, because there are a lot of microelement and starch protein in the rice washing water, it has better influence effect to be used for replacing ordinary clear water, and simultaneously, still have the acid component that weak base effect can neutralize the koji making in-process, increase final taste.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
Fig. 1 is a schematic structural diagram of a starter propagation device in the method for preparing the super-strong aromatic type yeast.
In the figure: 1. a base; 2. a top cover; 3. a side wall; 4. a functional cover; 5. a steam column; 6. heating the column; 7. and (4) heating the ring.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
According to the embodiment of the invention, a method for preparing the special-flavor Daqu is provided.
A preparation method of the special-flavor Daqu comprises the following steps:
s1: weighing the raw materials in proportion, cleaning barley, wheat bran, glutinous rice, birch, buckwheat and auxiliary materials, controlling water, putting into a pot, stirring while stirring, and taking out after being fried;
s2: putting the auxiliary materials into a pot for cooking, crushing the rest fried raw materials by a stirrer, sieving by a 20-mesh sieve, putting into a starter propagation device for placing, and adding rice washing water until the rice washing water overflows the surface;
s3: heating by a starter propagation device to quickly heat the interior;
s4: when steam begins to appear, steam is injected inwards through a plurality of uniformly distributed vent holes of the machine, the steam injection speed exceeds the steam discharge speed, the steam temperature does not exceed 60 ℃, and the steam is steam generated by steaming and boiling auxiliary materials and is transmitted under high pressure;
the starter propagation device has the advantages that the starter propagation device is adopted, the heating uniformity is realized, the synchronization of the temperature change of all raw materials is guaranteed, meanwhile, the auxiliary materials and the raw materials enter the next step after being processed, during the process, gelatinization, crushing and temperature control can be better controlled, extra grinding steps are not needed, and the raw materials needed by the preparation are better.
S5: taking out the raw materials and the auxiliary materials obtained in the above steps, mixing and stirring, gradually making koji, feeding the koji into a room, turning over the koji, culturing and taking out the koji from the room until the finished product koji is obtained, wherein the wine tanks with corresponding proportions are added during mixing and stirring.
Wherein: in step S4, after the temperature is raised for 20-30 minutes, rotating at the rotation speed of 60 rpm for 1 minute until gelatinization occurs, stopping rotating, spraying steam and raising the temperature, slowly reducing the temperature to 20-30 ℃, keeping the temperature and standing for more than 2 hours;
in step S5, before the steps of feeding the yeast into the room, turning over the yeast and cultivating the yeast, discharging the yeast from the room, etc., the yeast blank is put into the storehouse for 7-14 days, and the height of the internal temperature part is kept at 40 ℃ and the humidity is kept between 50-80%.
In the step, the finished product koji is obtained by koji making, koji feeding into a chamber, koji turning and bacterium cultivation and koji discharging from the chamber until the finished product koji is obtained, which is a conventional special-flavor type koji making process.
According to the embodiment of the invention, the formula of the preparation method of the special-flavor Daqu is also provided, and is used for realizing the preparation of the special-flavor Daqu.
Example one
A preparation method of super-fragrant Daqu adopts the following raw materials in parts by weight:
25% of barley, 20% of wheat bran, 20% of glutinous rice, 10% of pyrus betulaefolia, 15% of buckwheat and 10% of stirring auxiliary materials;
the auxiliary materials comprise the following raw materials in parts by weight:
50% of corncobs, 25% of peanut coats, 15% of sweet osmanthus and 10% of flower yeasts.
Example two
A preparation method of special-flavor Daqu adopts the following raw materials in parts by weight:
23% of barley, 17% of wheat bran, 17% of glutinous rice, 13% of pyrus betulaefolia, 15% of buckwheat and 15% of stirring auxiliary materials;
the auxiliary materials comprise 47% of corncobs, 28% of peanut hulls, 15% of sweet osmanthus and 10% of flower yeasts.
EXAMPLE III
A preparation method of special-flavor Daqu adopts the following raw materials in parts by weight:
25% of barley, 20% of wheat bran, 20% of glutinous rice, 15% of pyrus betulaefolia, 15% of buckwheat and 5% of stirring auxiliary materials;
the auxiliary materials comprise 50% of corncobs, 30% of peanut hulls, 15% of sweet osmanthus and 5% of flower yeasts.
According to the embodiment of the invention, a starter propagation device used in the special flavor type yeast preparation method is also provided.
As shown in fig. 1, a koji making apparatus for realizing preparation of super-strong-flavor type koji, comprising:
the steam heating device comprises a base 1, wherein a steam column 5 is arranged in the middle of the top end of the base 1, a rotating motor is arranged between the steam column 5 and the base 1, a heating ring 7 is arranged at the middle of the steam column 5 in a surrounding mode, heat-conducting water is filled in the heating ring 7, a heating column 6 matched with the base 1 is further arranged in the steam column 5, a plurality of gas injection pipes connected with the heating ring 7 are arranged on the outer wall of the heating column 6, and gas injection ports are formed in the joints of the gas injection pipes and the heating ring 7;
a side wall 3 is arranged between the top cover 2 and the base 1, the side wall 3 is of an arc structure, and the side wall 3 is fixed with the base 1;
the functional cover 4 is positioned between the top cover 2 and the base 1 and covers the side wall 3 in a surrounding way;
the inside of top cap 2 is seted up the function passageway that is connected with steam column 5, be equipped with the rolling bearing structure between heating post 6 and the top cap 2.
As a preferred embodiment of the same invention, the heating ring 7 is of equal size and is connected with the steam column in a surrounding way.
As another preferred embodiment of the same invention, the heating ring 7 is connected with the steam column in an asymmetric size and gradually and circularly way.
By the aforesaid can know, during the device use, pour the raw materials into the space that base, lateral wall and heating circle formed through taking off top cap 2, fill to required position after, pour into the rice washing water to start equipment heats according to the step, blowout steam and rotation, wherein:
the heating mode is that a power supply is connected with the heating column 6 through the base 1, the heating column 6 can gradually extend to the heating ring 7 after being heated up and heated through electric heating, in order to prevent the heating ring 7 from being too high in temperature and difficult to conduct electricity, heat conduction is carried out between the heating column 6 and the heating ring 7 through the heat conducting fins, and meanwhile, heat conducting water is filled to prevent elements from being damaged due to too high temperature;
steam is ejected, auxiliary materials are boiled to generate steam, the steam is connected with a steam pipeline of the top cover 2 through a pipeline, the steam is input into an air ejecting pipe connected with a heating ring 7 in the steam column 5 through a pressurizing device, the steam is ejected from a one-way air ejecting opening at the port of the air ejecting pipe, the backflow of internal liquid is prevented, in the steam ejecting process, raw materials in the heating or cooling device are controlled according to the steam temperature and the internal temperature regulation, meanwhile, the ejection of the steam can push the internal raw materials to move, and the raw materials can be further crushed due to the pressure of the steam;
rotatory, rotatory rotating electrical machines by in the base drives steam post 5 and its inside heating post 6 and rotates to make heating ring 7 lead to rotatoryly, rotatory in-process can not influence the injection of steam, and the steam that has pressure and velocity of flow of injection then can realize puddler etc. and stir kibbling function to the raw materials, simultaneously, turn the raw materials, combine rotatoryly, let the raw materials stir fully that rolls, heat up or cool down comprehensively, keep the temperature unanimous.
In order to better understand the technical scheme of the invention, the following is further explained by combining experimental data.
Comparative example: compared with the preparation method described in the application, the preparation method comprises the following steps:
in the comparative example, no koji-making apparatus was used;
the raw material components adopted by the comparative example are as follows: 35-40% of flour, 40-50% of wheat bran and 15-20% of wine groove, and the rest steps are the same.
Experimental comparisons were made with examples and comparative examples, respectively, in the preparation methods described herein:
sensory test and determination are carried out on each formula method by referring to the standard in QB/T4527-2011 general analytical method for brewing Daqu.
Therefore, the method can ensure good quality of finished koji, has good fragrance and reduced acidity, and can solve the problems of low fragrance, difficult reduction of acidity and thick skin.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered as the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (7)
1. A preparation method of a super-fragrant Daqu comprises a starter propagation device for realizing the preparation method and formula components for preparation, and is characterized in that the method adopts the following raw materials in parts by weight:
20-25% of barley, 15-20% of wheat bran, 15-20% of glutinous rice, 10-15% of pyrus betulaefolia, 15-20% of buckwheat and 5-20% of stirring auxiliary materials.
2. The method for preparing the super-fragrant type yeast for making hard liquor according to claim 1, wherein the auxiliary materials comprise the following raw materials in parts by weight:
45-50% of corncob, 25-30% of peanut skin, 10-15% of sweet osmanthus and 5-10% of flower yeast.
3. The method for preparing super-strong-flavor Daqu according to claim 2, comprising the following steps:
s1: weighing the above raw materials in proportion, cleaning fructus Hordei vulgaris, testa Tritici, Oryza Glutinosa, fructus Pyri, semen Fagopyri Esculenti and adjuvants, controlling water, placing into a pan, stirring while stirring, parching, and taking out;
s2: putting the auxiliary materials into a pot for cooking, crushing the rest fried raw materials by a stirrer, sieving by a 20-mesh sieve, putting into a starter propagation device for placing, and adding rice washing water until the rice washing water overflows the surface;
s3: heating by a starter propagation device to quickly heat the interior;
s4: when steam begins to appear, steam is injected inwards through a plurality of uniformly distributed vent holes of the machine, the steam injection speed exceeds the steam discharge speed, the steam temperature does not exceed 60 ℃, and the steam is steam generated by steaming and boiling auxiliary materials and is transmitted under high pressure;
s5: taking out the raw materials and the auxiliary materials obtained in the steps, mixing and stirring, and gradually making koji, sending the koji into a room, turning over the koji to cultivate and discharging the koji out of the room until the finished product koji is obtained.
4. The method for preparing super-fragrant Daqu according to claim 3, wherein in step S4, after heating up for 20-30 minutes, the rotation is performed at a rotation speed of 60 rpm for 1 minute until gelatinization occurs, the rotation, steam injection and heating up are stopped, the temperature is slowly decreased to 20-30 ℃, and the temperature is maintained and kept standing for more than 2 hours.
5. The method of claim 3, wherein the step S5 is carried out by placing the koji blank in a storehouse for 7-14 days while maintaining the internal temperature part at a height of 40 ℃ and a humidity of 50-80% before the steps of feeding the koji into the storehouse, turning over the koji, culturing the koji, and discharging the koji from the storehouse.
6. A koji-making apparatus used in the method for preparing a super-strong-flavor koji as claimed in any of claims 1 to 5, comprising:
the steam heating device comprises a base, wherein a steam column is arranged in the middle of the top end of the base, a rotating motor is arranged between the steam column and the base, a heating ring is arranged at the middle of the steam column in a surrounding mode, heat conducting water is filled in the heating ring, a heating column matched with the base is further arranged in the steam column, a plurality of gas nozzles connected with the heating ring are arranged on the outer wall of the heating column, and a gas nozzle is arranged at the joint of the gas nozzles and the heating ring;
the top cover is arranged between the top cover and the base, the side wall is of an arc structure, and the side wall is fixed with the base;
and the functional cover is positioned between the top cover and the base and covers the side wall in a surrounding manner.
7. A koji making apparatus according to claim 6, wherein the inside of the top cover is provided with a functional passage connected to a steam column, and a rotary bearing structure is provided between the heating column and the top cover.
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