Method for producing fen-flavor liquor through liquid state fermentation

Abstract

The invention discloses a method for producing fen-flavor liquor through liquid state fermentation and belongs to the technical field of liquor making. The method comprises the procedures of raw material pulverization, liquefaction and gelatinization, saccharification, fermentation and distillation, wherein the fermentation procedure comprises the steps of adding cooled saccharification liquor to a 4-6% of saccharomycetes culture solution and a 1-3% of lactic acid bacteria culture solution, conducting fermentation for 36-48 hours at the temperature of 30-35 DEG C, adding the mixture to a 0.5-1.5% of acetic bacteria culture solution, conducting fermentation for another 2-4 days, and subsequently conducting distillation. By means of the method, controllable liquid state fermentation is adopted in the liquor-making process, fermentation process parameters can be regulated and controlled at any moment according to the fermentation process, labor intensity is greatly lowered, the output and quality of the liquor are stabilized, and mechanized operation of liquor production is comprehensively achieved; meanwhile, in the liquor-making process, multiple mycelia obtained through pure culture are adopted to be subjected to synergic saccharification and fermentation together with commercialized multienzyme systems, the content of high flavor substances of liquor obtained through a solid state method is maintained, meanwhile, the liquor output rate of raw materials is raised by 10%-20%, the fermentation cycle is shortened by 4-6 days, and the grain-saving and consumption-reduction purposes of liquor production are achieved.

Description

Technical field: [0001] The invention discloses a production method of fragrant liquor, belonging to the technical field of winemaking. Background technique: [0002] Fen-flavor liquor is represented by Fenjiu, and its style is characterized by pure fragrance, mellow sweetness and softness, natural coordination 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 brewing process of Qingxiang Daqu Liquor is characterized by "steaming and slag removal, ground tank fermentation, and steaming and secondary cleaning". That is to say, the raw material sorghum after processing and impurity removal is crushed and fed at one time, cooked separately, and then fermented in a pottery jar buried in the ground. [0004] For example: the invention patent "Wuliang Qingxiang Liquor and its Preparation Method" with the patent number of ZL201210330639.7 discloses the preparat...

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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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