A method for producing rice-flavored liquor by liquid fermentation

Abstract

The invention discloses a method for producing rice-flavor liquor based on liquid fermentation, belonging to the technical field of liquor brewing. The method comprises the steps of crushing raw materials, liquefying gelatinization, culture saccharification, fermentation and distilling, wherein the step of culture saccharification is carried out under the state of tiny oxygen consumption and comprises cooling a saccharification liquid, adding glucoamylase, and subsequently adding xiaoqu yeast powder or rhizopus yeast, a lactobacillus culture solution and a microzyme culture solution. According to the method, mechanical production of xiaoqu liquor is achieved by cooking liquefaction of starchy grains and then liquid state culture saccharification, and therefore the defect of unstable quality caused by such factors as climate, environment during saccharification of culture bacteria is improved; simultaneously liquor brewing yeasts which are purely cultured and can produce high yield of esters and appropriately low yield of higher alcohols, lactobacillus and a part of commercial enzyme preparations are subjected to synergistic saccharification with conventional saccharification fermentation agents, thereby partially purifying the fermentation system, making up the deficiency of the conventional saccharification fermentation agents and greatly increasing the content of ester substances in rice-flavor liquor; and controlling the content of higher alcohols can remarkably improve the quality of the rice-flavor liquor.

Description

Technical field: [0001] The invention discloses a production method of rice-flavored liquor, which belongs to the technical field of brewing. Background technique: [0002] Rice-flavored liquor is represented by Guilin Sanhua Liquor, Quanzhou Xiangshan Liquor, and Guangdong Changle Burn. It is characterized by pure and elegant rice fragrance, soft and sweet entrance, refreshing and clean finish, and pleasant aftertaste. [0003] The general production method of rice-flavored liquor is as follows: rice is used as the raw material, and Xiaoqu is used as the saccharification and starter agent. In the early stage, the rice and Xiaoqu are mixed well, and then solid-state bacteria are cultivated for saccharification. In the later stage, water is added to turn the tank into a semi-liquid fermentation, and the mature mash is distilled into Xiaoqu wine. It belongs to semi-solid and semi-liquid fermentation liquor. [0004] The main problem that the preparation method of this rice-f...

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Problems solved by technology

[0005] First, due to the saccharification of solid-state bacteria cultivation in the early stage, manual operation, high labor intensity, and the production process is greatly affected by natural factors such as climate and environment, resulting in unstable quality;

[0006] Two, although Xiaoqu production adopts inoculation (koji) cultivation, its manufacturing process is open, subject to the influence of natural environmental factors, in its Xiaoqu except containing a large amount of Rhizopus, yeast and other beneficial microorganisms for brewing wine, also entraining simultaneously. Harmful microorganisms in winemaking, which ultimately affect the quality of wine;

[0007] 3. Compared with Daqu liquor, the content of ester aroma substances is low, generally 1 / 4-1 / 2 of Daqu liquor, which makes rice-flavored liquor rank in the ranks of low-grade liquor in the liquor market for a long time, and its development is restricted;

[0008] 4. At present, an appropriate amount of active dry yeast (ADY) is used in the production of Xiaoqu wine. Although it can partially purify the fermentation system and help improve the yield of raw materials and stabilize wine quality, ordinary Saccharomyces cerevisiae will produce more during the growth and metabolism process. The higher alcohol content in the finished Xiaoqu wine is too high, generally up to about 50% of the total aroma components, it is not easy to digest and absorb after drinking, the stamina is strong, and it has intoxicating effect, that is, "top".

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