Method for reducing content of cyanide in raw liquor

Abstract

The invention relates to the technical field of white spirit brewing, and particularly provides a method for reducing cyanide content in white spirit raw liquor, the method adopts the working procedures of raw material treatment, bran adding and mixing, liquor steaming in a retort and fermentation, in the raw material treatment stage, grains are soaked in water at the temperature of 60-80 DEG C for 30 minutes, drying treatment is performed at the temperature of 40 DEG C for 4.5-5.5 hours after the grains are soaked, and after liquor steaming in the retort and before fermentation, the method also comprises the following steps: soaking the grains in water at the temperature of 60-80 DEG C for 30 minutes; after the raw materials are cooled to 20-30 DEG C, mixed acid accounting for 0.05 wt% of the grain feeding amount is added, and the mixed acid is obtained by mixing hexanoic acid, acetic acid and lactic acid. According to the method, the content of cyanide in the raw liquor of the white spirit is effectively reduced, meanwhile, generation of ethyl carbamate in the production process of the white spirit is inhibited, the problem that the liquor quality is reduced due to a traditional method for reducing and controlling cyanide in the white spirit is solved, and the safety risk caused by ethyl carbamate in the white spirit is indirectly reduced.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, and in particular to a method for reducing the cyanide content in raw liquor. Background Art

[0002] Cyanide is one of the important risk factors in liquor. Its main hazards are: first, cyanide is a highly toxic substance. Mild poisoning will cause vomiting, diarrhea and other symptoms, and severe poisoning will lead to death in a short time. Therefore, GB 2757-2012 National Food Safety Standard stipulates the limit requirements for cyanide in liquor; second, cyanide is the main precursor of ethyl carbamate. In the liquor production process, a higher content of cyanide will promote the formation of ethyl carbamate. In 2010, ethyl carbamate was listed as a Class 2A carcinogen by the International Agency for Research on Cancer (IARC). Reducing the content of ethyl carbamate in liquor has also become an important trend, and reducing the content of cyanide is an important means to reduce and control ethyl carbamate. Therefore, finding an effective way to reduce the content of cyanide in liquor is an inevitable requirement for the quality improvement and development of the liquor industry.

[0003] At present, the industry usually uses dilution method and ion exchange resin adsorption method to deal with liquor with excessive cyanide content. These methods currently have certain shortcomings: while the dilution method reduces the cyanide content, it will also reduce the content of other beneficial ingredients in the liquor, reducing the quality of the liquor; the ion exchange resin adsorption method is mainly used in the post-processing stage of liquor, and cannot effectively control the production of cyanide during the liquor production process, and cannot avoid the risk of increased ethyl formate content caused by high cyanide content during the production process. Therefore, finding a method to effectively reduce the cyanide content in the liquor production process without negatively affecting the liquor quality is an urgent need of the liquor industry. Summary of the invention

[0004] In view of this, the present invention proposes a method for reducing the cyanide content in raw liquor, which can effectively reduce the cyanide content in the liquor to more than 60%, has no negative impact on the quality of the liquor, and reduces related food safety risks.

[0005] The technical solution of the present invention is achieved as follows: The present invention provides a method for reducing the cyanide content in raw liquor, the method comprising: raw material processing, adding bran and mixing, steaming the liquor in a steamer, and fermentation. In the raw material processing stage, the grains are soaked in 60-80°C water for 30 minutes, and then dried at 40°C for 4.5-5.5 hours.

[0006] In some embodiments, after steaming the wine and before fermentation, the process further includes: after the raw materials are cooled to 20-30°C, adding a mixed acid with a feed amount of 5 wt‰, where the mixed acid is obtained by mixing caproic acid, acetic acid and lactic acid.

[0007] In some embodiments, the mass ratio of caproic acid: acetic acid: lactic acid in the mixed acid is 4:3:3. In some embodiments, the mass ratio of caproic acid: acetic acid: lactic acid in the mixed acid is 4:3:3.

[0008] In some embodiments, the raw material processing step includes selecting raw materials, soaking the grains in 60-80°C water for 30 minutes, drying the grains at 40°C for 4.5-5.5 hours after soaking, and grinding the grains into 4-6 petals, wherein the raw materials include at least one of sorghum, rice, glutinous rice, wheat and corn.

[0009] In some embodiments, the bran adding and mixing step includes adding water to the raw material obtained after raw material processing and stirring until the moisture content is 30-50%, and then mixing it with mother dregs and bran husks, wherein the mother dregs are 4-5 times the amount of feed, and the bran husks are 23-27wt% of the amount of feed.

[0010] The bran husk is steamed before feeding, the steaming time is 30-60 minutes, and then cooled to 30-35℃ for use.

[0011] In some embodiments, the step of steaming wine in the upper steamer includes distilling the grain after adding bran and mixing it in the upper steamer, and the steam pressure entering the steamer during distillation does not exceed 0.03MPa. After the distillation is completed, the steam pressure entering the steamer is 0.03-0.05MPa, and the steam is turned off when there is no raw core in the grain powder and it is cooked but not sticky.

[0012] In some embodiments, the fermentation step includes: cooling the grain after distillation with water, adding 20-25% of the grain amount of koji, and fermenting in a cellar for 70-90 days at a temperature of 18-25°C.

[0013] The amount of water used is 75-90% of the amount of feed. After evenly spreading, spread it on the drying bed, turn on the fan, and spread it to dry at 30-35℃. The drying is completed.

[0014] After fermentation is completed, the mother grains are obtained by opening the cellar.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] In the method for reducing the cyanide content in raw liquor of the present invention, a process of high-temperature soaking and high-temperature drying is adopted, which effectively reduces the cyanide content in the raw liquor of the liquor, and at the same time inhibits the generation of ethyl carbamate in the liquor production process, solves the problem of deterioration of liquor quality caused by traditional cyanide reduction and control methods in liquor, and indirectly reduces the safety risk caused by ethyl carbamate in liquor. DETAILED DESCRIPTION

[0017] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with the definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0019] Unless otherwise specified, the methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents and instruments used are all conventional materials, reagents and instruments in the art, and can be obtained by those skilled in the art through commercial channels.

[0020] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including the range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range. In the present specification and claims, range definitions can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0021] Three production teams were selected as the test subjects. Twelve pits were selected in each team as the control group and the test group. The control group followed the conventional process, and the test group followed the high-temperature soaking and high-temperature drying process. The specific plan is as follows:

[0022] Example 1

[0023] This example is test group 1, which uses 60°C water temperature to soak grains for 30 minutes and 40°C drying room to dry for 4.5 hours;

[0024] Raw material processing: The raw materials consist of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat and 8wt% corn. The grains are soaked in 60℃ water for 30min, dried in a 40℃ oven for 4.5h, crushed into 4-6 petals, and the water surface covers the grains by 20cm.

[0025] Adding bran and mixing: adding water to the raw material obtained after the raw material treatment and stirring until the water content is 40%, and then mixing with the mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0026] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0027] Fermentation: After steaming the grain, add water to cool it down, add 20% of the grain amount of koji, put it into the cellar for fermentation for 70 days, and the cellar temperature should be 20℃.

[0028] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0029] Example 2

[0030] This example is test group 2, which uses 70°C water temperature to soak grains for 30 minutes and 40°C drying room to dry for 5 hours;

[0031] Raw material processing: The raw materials consist of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat and 8wt% corn. The grains are soaked in 70℃ water for 30min, dried in a 40℃ drying room for 5h, crushed into 4-6 petals, and the water surface covers the grains by 20cm.

[0032] Adding bran and mixing: adding water to the raw material obtained after the raw material treatment and stirring until the water content is 40%, and then mixing with the mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0033] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0034] Fermentation: After steaming the grain, add water to cool it down, add 20% of the grain amount of koji, put it into the cellar for fermentation for 70 days, and the cellar temperature should be 20℃.

[0035] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0036] Example 3

[0037] This example is test group 3, which uses 80°C water temperature to soak grains for 30 minutes and 40°C drying room to dry for 5.5 hours;

[0038] Raw material processing: The raw materials consist of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat and 8wt% corn. The grains are soaked in 80℃ water for 30min, dried in a 40℃ oven for 5.5h, crushed into 4-6 petals, and the water surface covers the grains by 20cm.

[0039] Adding bran and mixing: adding water to the raw material obtained after the raw material treatment and stirring until the water content is 40%, and then mixing with the mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0040] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0041] Fermentation: After steaming the grain, add water to cool it down, add 20% of the grain amount of koji, put it into the cellar for fermentation for 70 days, and the cellar temperature should be 20℃.

[0042] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0043] Comparative Example 1

[0044] This example is control group 1;

[0045] Preparation: The raw materials are composed of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat, and 8wt% corn, which are ground into 4-6 petals;

[0046] Add bran and mix: add water to the raw material and stir until the water content is 40%, then mix with mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0047] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0048] Fermentation: After steaming the grain, add water to cool it down, add 20% of the grain amount of koji, put it into the cellar for fermentation for 70 days, and the cellar temperature should be 20℃.

[0049] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0050] The subject wines produced by the above different processes were sampled, stored in jars, and sampled for testing the cyanide and ethyl formate content in the original wine after storage for half a year, and sensory evaluation was performed. The results are shown in the following table:

[0051]

[0052] From the above table data, it can be seen that with the increase of grain soaking temperature and grain drying time, the cyanide and ethyl formate content in the original wine gradually decreases, indicating that the grain soaking temperature and grain drying time are the key factors affecting the cyanide and ethyl formate content in the original wine. The sensory rating of the main wine shows a trend of first rising and then falling, indicating that the higher the soaking temperature and grain drying time, the better. Based on the comprehensive analysis of the main wine sensory and cyanide and ethyl formate content, soaking grains at 70 degrees Celsius for 30 minutes and drying them in a drying room at 40 degrees Celsius for 5 hours can effectively reduce the cyanide and ethyl formate content in the original wine, and has no negative impact on the wine quality. The cyanide content decreased by 42.5%, and the ethyl formate content decreased by 25.0%.

[0053] Example 4

[0054] This example is test group 4, which uses 60°C water temperature to soak grains for 30 minutes and 40°C drying room to dry for 4.5 hours;

[0055] Raw material processing: The raw materials consist of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat and 8wt% corn. The grains are soaked in 60℃ water for 30min, dried in a 40℃ oven for 4.5h, crushed into 4-6 petals, and the water surface covers the grains by 20cm.

[0056] Adding bran and mixing: adding water to the raw material obtained after the raw material treatment and stirring until the water content is 40%, and then mixing with the mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0057] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0058] Fermentation: After steaming the grain, add water to cool it down, first add 5wt‰ of mixed acid, which is a mixture of caproic acid, acetic acid and lactic acid in a mass ratio of 4:3:3, then add 20% of the grain, and ferment in a cellar for 70 days at a temperature of 20℃.

[0059] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0060] Example 5

[0061] This example is test group 5, which uses 60°C water temperature to soak grains for 30 minutes and 40°C drying room to dry for 4.5 hours;

[0062] Raw material processing: The raw materials consist of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat and 8wt% corn. The grains are soaked in 60℃ water for 30min, dried in a 40℃ oven for 4.5h, crushed into 4-6 petals, and the water surface covers the grains by 20cm.

[0063] Adding bran and mixing: adding water to the raw material obtained after the raw material treatment and stirring until the water content is 40%, and then mixing with the mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0064] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0065] Fermentation: After steaming the grain, add water to cool it down, first add 5wt‰ of mixed acid, which is a mixture of caproic acid, acetic acid and lactic acid in a mass ratio of 3:3:3, then add 20% of the grain, and ferment in a cellar for 70 days at a temperature of 20℃.

[0066] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0067] Example 6

[0068] This example is test group 6, which uses 60°C water temperature to soak grains for 30 minutes and 40°C drying room to dry for 4.5 hours;

[0069] Raw material processing: The raw materials consist of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat and 8wt% corn. The grains are soaked in 60℃ water for 30min, dried in a 40℃ oven for 4.5h, crushed into 4-6 petals, and the water surface covers the grains by 20cm.

[0070] Adding bran and mixing: adding water to the raw material obtained after the raw material treatment and stirring until the water content is 40%, and then mixing with the mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0071] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0072] Fermentation: After steaming the grain, add water to cool it down, first add 5wt‰ of mixed acid, which is a mixture of caproic acid, acetic acid and lactic acid in a mass ratio of 2:3:3, then add 20% of the grain, and ferment in a cellar for 70 days at a temperature of 20℃.

[0073] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0074] Example 7

[0075] This example is test group 7, which uses 60°C water temperature to soak grains for 30 minutes and 40°C drying room to dry for 4.5 hours;

[0076] Raw material processing: The raw materials consist of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat and 8wt% corn. The grains are soaked in 60℃ water for 30min, dried in a 40℃ oven for 4.5h, crushed into 4-6 petals, and the water surface covers the grains by 20cm.

[0077] Adding bran and mixing: adding water to the raw material obtained after the raw material treatment and stirring until the water content is 40%, and then mixing with the mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0078] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0079] Fermentation: After steaming the grain, add water to cool it down, first add 5wt‰ of mixed acid, which is a mixture of caproic acid, acetic acid and lactic acid in a mass ratio of 4:2:3, then add 20% of the grain, and ferment in a cellar for 70 days at a temperature of 20℃.

[0080] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0081] Example 8

[0082] This example is test group 8, which uses 60°C water temperature to soak grains for 30 minutes and 40°C drying room to dry for 4.5 hours;

[0083] Raw material processing: The raw materials consist of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat and 8wt% corn. The grains are soaked in 60℃ water for 30min, dried in a 40℃ oven for 4.5h, crushed into 4-6 petals, and the water surface covers the grains by 20cm.

[0084] Adding bran and mixing: adding water to the raw material obtained after the raw material treatment and stirring until the water content is 40%, and then mixing with the mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0085] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0086] Fermentation: After steaming the grain, add water to cool it down, first add 5wt‰ of mixed acid, which is a mixture of caproic acid, acetic acid and lactic acid in a mass ratio of 4:4:3, then add 20% of the grain, and ferment in a cellar for 70 days at a temperature of 20℃.

[0087] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0088] Example 9

[0089] This example is test group 9, which uses 60°C water temperature to soak grains for 30 minutes and 40°C drying room to dry for 4.5 hours;

[0090] Raw material processing: The raw materials consist of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat and 8wt% corn. The grains are soaked in 60℃ water for 30min, dried in a 40℃ oven for 4.5h, crushed into 4-6 petals, and the water surface covers the grains by 20cm.

[0091] Adding bran and mixing: adding water to the raw material obtained after the raw material treatment and stirring until the water content is 40%, and then mixing with the mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0092] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0093] Fermentation: After steaming the grain, add water to cool it down, first add 5wt‰ of mixed acid, which is a mixture of caproic acid, acetic acid and lactic acid in a mass ratio of 4:3:2, then add 20% of the grain, and ferment in a cellar for 70 days at a temperature of 20℃.

[0094] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0095] Example 10

[0096] This example is test group 10, which uses 60°C water temperature to soak grain for 30 minutes and 40°C drying room to dry for 4.5 hours;

[0097] Raw material processing: The raw materials consist of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat and 8wt% corn. The grains are soaked in 60℃ water for 30min, dried in a 40℃ oven for 4.5h, crushed into 4-6 petals, and the water surface covers the grains by 20cm.

[0098] Adding bran and mixing: adding water to the raw material obtained after the raw material treatment and stirring until the water content is 40%, and then mixing with the mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0099] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0100] Fermentation: After steaming the grain, add water to cool it down, first add 5wt‰ of mixed acid, which is a mixture of caproic acid, acetic acid and lactic acid in a mass ratio of 4:3:4, then add 20% of the grain, and ferment in a cellar for 70 days at a temperature of 20℃.

[0101] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0102] Comparative Example 2

[0103] This example is control group 2;

[0104] Grain preparation: The raw materials are composed of 36wt% sorghum, 22wt% rice, 18wt% glutinous rice, 16wt% wheat, and 8wt% corn, which are ground into 4-6 petals;

[0105] Add bran and mix: add water to the raw material and stir until the water content is 40%, then mix with mother dregs and bran shells, the mother dregs are 4 times the amount of feed, and the bran shells are 25wt% of the amount of feed;

[0106] Steaming wine in the upper retort: ​​The grain mixed with bran is distilled in the upper retort, and the steam pressure entering the retort does not exceed 0.03MPa during distillation. The wine is heated to 78-85℃, the head and tail are cut off, and 60%-68%vol of the wine liquid is collected to obtain white wine. After the distillation is completed, the steam pressure entering the retort is 0.03-0.05MPa, and the wine is steamed for 45 minutes until there is no raw core in the grain powder and the steam is turned off when it is cooked and not sticky.

[0107] Fermentation: After steaming the grain, add water to cool it down, first add 5wt‰ of mixed acid, which is a mixture of caproic acid, acetic acid and lactic acid in a mass ratio of 4:3:3, then add 20% of the grain, and ferment in a cellar for 70 days at a temperature of 20℃.

[0108] Opening the cellar: distinguish between the surface dregs and the mother dregs, transport the surface dregs to the dregs pile, and use the mother dregs for the next batch of wine distillation.

[0109] The main liquors obtained in Examples 4 to 10 and Comparative Example 2 were sampled respectively, and after being stored in jars for half a year, samples were taken to detect the cyanide and ethyl formate content in the original liquors, and sensory evaluation was performed. The results are shown in the following table:

[0110]

[0111]

[0112] From the above comparison results, it can be known that the high-temperature soaking and drying operation of grains and the addition of 5‰ caproic acid / acetic acid / lactic acid mixture to participate in the fermentation can effectively inhibit the formation of cyanide and ethyl formate during the fermentation process, while improving the quality of wine production. Moreover, it can be seen from Comparative Example 2 that the technical effects produced by the single high-temperature soaking and drying operation of grains and the single addition of 5‰ caproic acid / acetic acid / lactic acid mixture to participate in the fermentation are not as good as when the two participate together. Moreover, from the data comparison of Examples 5-10, it can be seen that the technical effect is best only when the mass ratio of caproic acid / acetic acid / lactic acid is 4:3:3.

[0113] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for reducing the cyanide content in raw liquor, comprising: The process includes processing raw materials, adding bran for mixing, steaming wine in a steamer, and fermenting. The process is characterized in that, in the raw material processing stage, the grains are soaked in 60-80°C water for 30 minutes, and then dried at 40°C for 4.5-5.5 hours.

2. The method for reducing the cyanide content in raw liquor according to claim 1, characterized in that: After the wine is steamed in the steamer and before fermentation, the method further includes: waiting for the raw materials to cool to 20-30°C, adding a mixed acid with a feed amount of 5wt‰, wherein the mixed acid is obtained by mixing caproic acid, acetic acid and lactic acid.

3. The method for reducing the cyanide content in raw liquor according to claim 2, characterized in that: In the mixed acid, the mass ratio of caproic acid:acetic acid:lactic acid is 4:3:

3.

4. The method for reducing the cyanide content in raw liquor according to claim 1, characterized in that: The raw material processing step includes selecting raw materials, soaking the grains in 60-80℃ water for 30 minutes, drying the grains at 40℃ for 4.5-5.5 hours after soaking, and grinding the grains into 4-6 petals. The raw materials include at least one of sorghum, rice, glutinous rice, wheat and corn.

5. The method for reducing the cyanide content in raw liquor according to claim 1, characterized in that: The step of adding bran and mixing comprises adding water to the raw material obtained after raw material treatment and stirring until the water content is 30-50%, and then mixing with mother dregs and bran shells, wherein the mother dregs are 4-5 times the amount of feed, and the bran shells are 23-27wt% of the amount of feed.

6. The method for reducing the cyanide content in raw liquor according to claim 1, characterized in that: The step of steaming wine in the upper steamer includes distilling the grain after adding bran and mixing it in the upper steamer, the steam pressure entering the steamer does not exceed 0.03MPa during distillation, and after the distillation is completed, the steam pressure entering the steamer is 0.03-0.05MPa, and the steam is turned off when there is no raw core in the grain powder and it is cooked but not sticky.

7. The method for reducing the cyanide content in raw liquor according to claim 1, characterized in that: The fermentation steps include: adding 20-25% of the grain amount to ferment the grain after steaming, adding koji, and fermenting for 70-90 days in a cellar at a temperature of 18-25°C.

Images