Method for producing fen-flavor liquor by liquid fermentation

Abstract

The invention discloses a method for producing fen-flavor liquor by liquid fermentation and belongs to the technical field of brewing. The method comprises the following steps: crushing raw materials; liquefying and gelatinizing; saccharifying; fermenting and distilling. The fermenting step comprises the following steps: inoculating a 4-6% saccharomycetes culture solution and a 1-3% a lactic acid bacteria culture solution to cooled converted mash; fermenting for 36-48 hours at 30-35 DEG C; then inoculating a 0.5-1.5% acetic bacteria culture solution; then fermenting for 2-4 days; and then distilling. According to the method, in the brewing process, controlled liquid fermentation is adopted, and parameters of a fermentation technology can be regulated anytime according to the fermentation process, so that the labor intensity is greatly alleviated, the output and quality of liquor are stabilized, and mechanical operation of liquor production is completely realized; moreover, in the brewing process, a mycelium system of pure culture and a commercialized multienzyme system are coordinated with diastatic fermentation, so that the raw material liquor yield is improved by 10-20% and the fermentation period is shortened to 4-6 days and the content of high flavor substances of liquor in a solid state method is maintained, and therefore, grain is saved and consumption is reduced for liquor production.

Description

Technical field: [0001] The invention discloses a method for producing light-flavor liquor, which belongs to the technical field of brewing. Background technique: [0002] Fen-flavor liquor is represented by Fenjiu, and its style is characterized by pure fragrance, mellow sweetness and softness, natural harmony, and refreshing aftertaste. Its main aroma component is ethyl acetate, which forms a compound aroma with an appropriate amount of lactic acid and acetic acid. [0003] The characteristics of the brewing process of Fen-flavor Daqu liquor are "steaming to remove slag, earth vat fermentation, steaming and second cleaning". That is, the sorghum raw material after treatment and removal of impurities is crushed and fed at one time, steamed and cooked separately, and then fermented in earthen vats buried in the ground. [0004] For example: the patent No. ZL201210330639.7 of the invention patent "Wuliang Fen-flavor Liquor and Its Preparation Method" discloses the use of st...

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Problems solved by technology

[0006] First, it adopts solid-state fermentation in ground vats, the fermentation volume is small, and manual operation is labor-intensive. It is the most difficult to realize mechanized operation in liquor brewing;

[0007] Second, a large amount of rice husk and other auxiliary materials must be used as fillers and bulking agents in solid-state fermentation liquor. During the production process, furfural, methanol, geosmeler and other substances that affect the flavor quality of liquor will be produced. In addition, pesticides may also be brought into the liquor. Residual substances, there are potential safety hazards;

[0008] 3. It is a solid-state method of liquor fermentation. After the fermentation materials are put into the tank or cellar, they cannot be controlled. They are greatly affected by environmental conditions, which often lead to unstable liquor production and quality. In the quality standards of Fen-flavor liquor, acetic acid is generally required Only when the content of ethyl ester is greater than that of ethyl lactate can the "pure fragrance" be guaranteed, which requires strict control of hygienic conditions in the brewing operation, otherwise the content of ethyl lactate is often higher than that of ethyl acetate, especially in summer production

[0009] In addition, an appropriate amount of active dry yeast (ADY) is often used in the production of Fen-flavor solid-state liquor. Although this can partially purify the fermentation system and control the growth of lactic acid bacteria and the content of ethyl lactate in liquor, ordinary Saccharomyces cerevisiae will More high-grade alcohols are produced, which eventually leads to excessive high-grade alcohol content and a decline in the quality of finished wine

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