CN1286298A

CN1286298A - Solid-state fermentation process for brewing spirit with fruit or grains

Info

Publication number: CN1286298A
Application number: CN 00129101
Authority: CN
Inventors: 宋书玉
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-09-20
Filing date: 2000-09-20
Publication date: 2001-03-07
Anticipated expiration: 2020-09-20
Also published as: CN1112435C

Abstract

A solid-state fermentation method for preparing spirit from fruit and grains uses grains, fruit, rice bran, unstrained spirits and solid yeast as raw meterials and includes crushing grains, steaming rice bran, selecting fruit, collecting unstrained spirit, proportioning, steaming, cooling, mixing with yeast, fermenting, distilling, storage and mingling. Obtained spirit features high quality, agreeable taste and low cost.

Description

The method that fruit grain solid state fermentation is produced liquor

The present invention relates to liquor production process, is the method that a kind of fruit grain solid state fermentation is produced liquor.

At present, the China white wine kind is a lot, mainly contains Luzhou-flavor, aromatic type, rice-fragrant type, scent type, the odor type of holding concurrently by the odor type branch.No matter but the liquor of which kind of odor type, it all is as raw material, through selecting materials, pulverize, batching, boiling (distillation), spreading for cooling, adding bent mix, pit entry fermentation, distillation, operation such as store, blend and process with grain.And China is " grain wine changes to fruit wine, and high wine changes to low alcohol, and common wine changes to quality liquor, and liquor changes to brewing wine " to the liquor industry industry policy.The production status that liquor industry is present is far from suitable with the industry policy of China.

The purpose of this invention is to provide a kind of fruit grain solid state fermentation and produce the method for liquor, do not meet CHINESE INDUSTRIES policy and the further vinosity problem that improves liquor with the raw materials for production that solve existing liquor.

The object of the present invention is achieved like this, main raw material-grain with liquor production, change into by fruit and grain mix, its main feeding weight part proportioning is as follows: 100 parts in grain, rice chaff 15-30 part, wine unstrained spirits 300-600 part, solid koji 15-35 part, fruit 5-60 part.

Its production technique comprises: grain is pulverized, rice chaff is steamed, fruit choosing system, the collection of wine unstrained spirits, batching, boiling, spreading for cooling, add bent mix, pit entry fermentation, distillation, store, blend, packaging process; Fruit is selected no insect pest for use, is not had the fruit that goes mouldy.

Grain is meant jowar, corn, wheat.

Fruit is meant apple, pears, hawthorn, strawberry, grape, wild jujube.

This invention compared with prior art has the following advantages: output is huge in recent years increases for (1) fruit, and fruit instead of part grain is adopted in overproduction, can save food, and reduces cost, and meets the industry policy of China's liquor industry; (2) liquor flavor of producing with fruit is good, and liquor has fruit aroma, complies with modern people's consumer psychology, and market outlook are good, new thinking is provided for the development of liquor industry.(3) contain multivitamin in the fruit, it goes into to can be microorganism behind the pond nutritive substance is provided.

Below in conjunction with embodiment technical process is described further.

Fig. 1, fruit grain solid state fermentation is produced the white spirit process schema.

Embodiment one, adopts apple and jowar to carry out fruit grain solid state fermentation as raw material.Its main feeding weight part proportioning is as follows: 100 parts in grain, 20 parts of rice chaff, 500 parts of wine unstrained spirits, 50 parts of apples, 25 parts of solid kojis.

Technical process is as follows:

Specification.

(1) apple: get fresh, no insect pest, do not have 50 parts of the apples go mouldy.

(2) stoning: use the stoner stoning.

(3) jowar: get high-quality, do not have go mouldy, 100 parts of the jowar of no insect pest.

(4) pulverize: adopt pulverizer to pulverize.

(5) rice chaff: get 20 parts of high-quality, fluffy rice chaff.

(6) steamed: as to steam after the Shanghai Automobile Factory 20～45 minutes.

(7) wine unstrained spirits: get 500 parts of wine unstrained spirits.

(8) batching: the jowar after will pulverizing, apple, rice chaff, wine unstrained spirits mix.

(9) boiling: control pressure is at 0.08-0.18MPa, and the time was at 50-70 minute

(10) spreading for cooling: add cold water cooling spreading for cooling with cool unstrained spirits machine.

(11) song: the solid koji dosage is 25 parts, and production and prior art are together.

(12) mix: apple, jowar, wine unstrained spirits, rice chaff, song are mixed thoroughly.

(13) pit entry fermentation: Jiao Nifengchi fermentation 40-80 days.

(14) distillation: control pressure is at 0.05-0.4MPa, and the period was at 60-130 minute.

(15) store: store more than 6 months.

(16) blend: same with prior art.

The liquor that makes of method has dissolved in light apple fragrance on mouthfeel thus, and its physical and chemical index all within the scope of national regulation, meets the quality standard of country.In addition, after the fermentation of adding apple, the yield of liquor of liquor does not reduce, and this has just shown that production cost has reduced.

Embodiment two, adopt wild jujube and jowar to carry out fruit grain solid state fermentation as raw material.Main feeding weight part proportioning is as follows: 100 parts in grain, 20 parts of rice chaff, 500 parts of wine unstrained spirits, 5 parts of wild jujubes, 25 parts of solid kojis.Technical process is as follows:

Specification.

1, wild jujube: get fresh, no insect pest, do not have 5 parts of the wild jujubes go mouldy.

2, grain: get high-quality, do not have go mouldy, 100 parts in the grain of no insect pest.

The same embodiment of all the other operations.

The liquor that makes of method has dissolved in light wild jujube fragrance on mouthfeel thus, and its physical and chemical index all within the scope of national regulation, meets the quality standard of country.In addition, after the fermentation of adding wild jujube, the yield of liquor of liquor does not reduce, and this has just shown that production cost has reduced.

Embodiment three, adopt apple, pears and jowar to carry out fruit grain solid state fermentation as raw material.Main feeding weight part proportioning is as follows: 100 parts in grain, 30 parts of pears, 20 parts of rice chaff, 500 parts of wine unstrained spirits, 30 parts of apples, 25 parts of solid kojis

Technical process is as follows:

Specification.

1, apple: get fresh, no insect pest, do not have 30 parts of the apples go mouldy.

2, pears: get fresh, no insect pest, do not have 30 parts of the pears go mouldy.

3, stoning: use the stoner stoning.

4, jowar: get high-quality, do not have go mouldy, 100 parts of the jowar of no insect pest.

All the other operations are with embodiment one.

The liquor that makes of method has dissolved in light fruit fragrance on mouthfeel thus, and its physical and chemical index all within the scope of national regulation, meets the quality standard of country.In addition, after the fermentation, the yield of liquor of liquor does not reduce, and this has just shown that production cost has reduced.

Claims

1, a kind of fruit grain solid state fermentation is produced the method for liquor, it is characterized in that: main raw material one grain that liquor is produced, change into by fruit and grain mix, and main feeding weight part proportioning is as follows:

100 parts in grain, rice chaff 15-30 part, wine unstrained spirits 300-600 part, solid koji 15-35 part, fruit 5-60 part; Its production technique comprises: grain is pulverized, rice chaff is steamed, fruit choosing system, the collection of wine unstrained spirits, batching, boiling, spreading for cooling, add bent mix, pit entry fermentation, distillation, store, blend, packaging process; Fruit is selected no insect pest for use, is not had the fruit that goes mouldy, and cooking pressure is 0.08-0.18MPa, and the time, pit entry fermentation 40-80 days, distillation pressure was 0.05-0.4MPa at 50-70 minute, and the time was at 60-130 minute.

2, produce the method for liquor according to the described fruit grain of claim 1 solid state fermentation, it is characterized in that: fruit is meant apple, pears, hawthorn, strawberry, grape, wild jujube.

3, produce the method for liquor according to the described fruit grain of claim 1 solid state fermentation, it is characterized in that: the main raw material of liquor production adopts apple and jowar to carry out solid state fermentation, and its main feeding weight part proportioning is as follows:

100 parts in grain, 50 parts of apples, 20 parts of rice chaff, 500 parts of wine unstrained spirits, 25 parts of solid kojis; Pulp is got in the apple stoning.

4, produce the method for liquor according to the described fruit grain of claim 1 solid state fermentation, it is characterized in that: the main raw material of liquor production adopts wild jujube and grain to carry out solid state fermentation, and its main feeding weight part proportioning is as follows:

100 parts in grain, 5 parts of wild jujubes, 20 parts of rice chaff, 500 parts of wine unstrained spirits, 25 parts of solid kojis.

5, produce the method for liquor according to the described fruit grain of claim 1 solid state fermentation, it is characterized in that: the main raw material of liquor production adopts apple, pears and jowar to carry out solid state fermentation, and its main feeding weight part proportioning is as follows:

100 parts in grain, 30 parts of apples, 30 parts of pears, 20 parts of rice chaff, 500 parts of wine unstrained spirits, 25 parts of solid kojis; Pulp is got in apple, pears stoning.