Novel solid fermentation method for producing Luzhou-flavor liquor

Abstract

The invention discloses a novel solid fermentation method for producing a Luzhou-flavor liquor, and belongs to the technical field of wine brewing. The technology content comprises steps of raw material crushing, liquefaction and gelatinization, starter addition, wort-dividing fermentation, mixed fermentation and distillation, wherein the wort-separating fermentation comprises dividing a wort added with a starter into two portions according to a ratio, and then performing fermentation; concretely, inoculating a high-ester-yield saccharomyces cerevisiae culture solution to a first wort for fermentation, controlling the inoculation amount to be 1-3%, and performing fermentation culturing at 27-33 DEG C for 20-30 h; inoculating a lactic acid bacteria culture solution to a second wort portion, controlling the inoculation amount to be 0.5-2%, and performing fermentation culturing at 33-39 DEG C for 20-30 h; and then performing mixed fermentation. The advantages comprise that influence of environment factors to the fermentation process is eliminated, automatic and mechanized operation during brewing of the Luzhou-flavor liquor is realized, when the content of a high-flavor substance in the Luzhou-flavor liquor is kept, the raw-material liquor yield is substantially improved and the fermentation period is shortened, and thus the production efficiency of the Luzhou-flavor liquor is substantially improved.

Description

Technical field: [0001] The invention discloses a method for producing Luzhou-flavor liquor, which belongs to the technical field of brewing. Background technique [0002] Luzhou-flavored liquor is represented by Luzhou Laojiao Special Qu, and other representative products include Wuliangye, Yanghe Daqu Liquor, Jiannanchun Liquor, Gujing Gong Liquor, etc. Its style is characterized by rich cellar aroma, sweet and mellow, harmonious fragrance, and clean and refreshing tail. [0003] Luzhou-flavor wine is one of the main flavor types of liquor in my country, with the largest output, accounting for more than 60% of the total liquor output. Among them, the unique brewing process of Luzhou-flavor liquor is "solid-state fermentation in mud cellar, continuous grain ingredients, mixed steaming and burning". The main problems in the traditional production method of Luzhou-flavor liquor are as follows: First, the microbial flora in Daqu and pit mud, in addition to beneficial flora s...

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Problems solved by technology

The main problems in the traditional production method of Luzhou-flavor liquor are as follows: First, the microbial flora in Daqu and pit mud, in addition to beneficial flora such as yeast, rhizopus, aspergillus, mucormyces, caproic acid bacteria, etc., also contains many There are good and bad fungi that are harmful to wine making, which makes Daqu liquor more miscellaneous, and affects the yield and high-quality wine rate. Among all kinds of liquors, the high-quality product rate of Luzhou-flavor Daqu liquor is the lowest; the second is that the production process of Daqu liquor is open. Due to the large influence of natural factors such as climate and environment, the quality and output of Daqu liquor are unstable; the third is that due to the use of artificial old pits for solid-state fermentation, manual operation, high labor intensity and low labor productivity; the fourth is to ensure that Luzhou-flavor liquor has enough aroma substances and product quality. The fermentation period of Luzhou-flavor Daqu liquor is generally more than 40 days, resulting in a large loss of volatilization during the fermentation process, and the raw material is generally only the theoretical liquor yield. about 50% of

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