Production process of fougere-soft-flavor liquor

Abstract

The invention discloses a production process of fougere and soft flavor type white spirit. The production process comprises the following steps: S1, putting sorghum, wheat, rice, glutinous rice and corn, uniformly mixing the put grains with water, moistening the materials, adding rice husks, and steaming the grains to obtain fermented grains; s2, adding white koji and bacterial koji, and carrying out stacking culture saccharification for 24 hours; and S3, mixing wheat bran into the fermented grains subjected to stacking, bacterium cultivation and saccharification obtained in S2, adding high-temperature yeast, aroma-producing yeast, saccharomyces cerevisiae and sauce-flavor functional bacteria, and uniformly mixing. And S4, carrying out high-temperature accumulation saccharification treatment on the fermented grains added with the yeast. And S5, fermenting the fermented grains subjected to high-temperature accumulation and saccharification in a cellar to obtain fermentation liquor. S6, performing distillation treatment on the fermentation liquor to obtain raw wine. And S7, storing and blending to obtain a white spirit product. The bacterial koji and the Maotai-flavor functional bacteria are introduced, so that the capacity of producing ethyl hexanoate in the fermentation process is improved, and the bacterial koji and the Maotai-flavor functional bacteria are coordinated with fermentation condition optimization, so that the Baijiu with strong fragrance, sweet taste and more sweet flavor is produced.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, in particular to a production process of a fragrant and soft liquor. Background Art

[0002] In recent years, elegant, low-alcohol, and multi-flavor fusion have become the development trend of the liquor consumption industry. At present, light-flavor liquor occupies a small market share, with a short fermentation period, not rich aroma, and simple brewing process, while strong-flavor liquor occupies a large market share, with rich and strong aroma and complex brewing process, etc., and rich-flavor liquor just makes up for the above shortcomings and caters to the development trend of elegant, low-alcohol, and multi-flavor fusion liquor consumption.

[0003] Reference is now made to a brewing and production process for a rich and aromatic liquor with application number 201810537531.2, which uses a cellar with a partial bluestone wall at the bottom of a "cross-stem" old cellar mud pool as a fermentation container, and adopts brewing processes such as multi-grain raw materials, small koji stacking, large koji entering the pool, steaming and continuing the dregs, layered dregs removal, layered distillation, and double-wheel bottom fermentation. The rich and aromatic liquor produced is picked by classification, stored separately, aged for a long time, and carefully blended. However, in this liquor brewing process, the functionality of the fermented koji is not rich enough, resulting in insufficient and unstable complex aroma of the liquor produced, and the flavor needs to be further improved. Summary of the invention

[0004] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a production process of a fragrant and soft-flavored liquor to produce a liquor with a rich aroma, sweet taste and sweeter flavor.

[0005] A production process of a fragrant liquor comprises the following steps:

[0006] S1: put sorghum, wheat, rice, glutinous rice and corn into the mixture, mix the grains with water evenly, and after soaking for 24 to 36 hours, add rice husks to steam the grains to obtain grain mash;

[0007] S2: placing the mash on a ventilated drying grate, and pouring 90°C slurry water to make the moisture content of the mash reach 50-60%, cooling it to 22-28°C through ventilation and drying, adding white koji and bacterial koji, and then placing it on a ventilated grate for stacking and saccharification for 24 hours;

[0008] S3: After wheat bran is added to the grain mash obtained in S2 after the pile culture and saccharification, high temperature koji, aroma yeast, brewing yeast and sauce-flavor functional bacteria are added and mixed evenly;

[0009] S4 performs high temperature stacking saccharification treatment on the mash after adding koji;

[0010] S5: the mash after high temperature saccharification is put into a cellar for fermentation to obtain a fermentation liquid;

[0011] S6 distills the fermented liquid to obtain raw wine;

[0012] S7 storage and blending to obtain the liquor product.

[0013] As a further improvement of the above scheme, the weight ratio of sorghum, wheat, rice, glutinous rice and corn is 4-6:1-1.5:3-3.5:1-2:1. The sorghum is selected from glutinous sorghum with full, mature, clean sorghum grains and high starch content, and the sorghum and wheat are pre-crushed, and the wheat after crushing is in a state of skin separation.

[0014] As a further improvement of the above scheme, the amount of water added is 40% to 60% of the total amount of grain, and the water temperature is 80 to 100°C. The rice husks are fresh, dried, and golden rice husks without moldy odor, and are steamed for 20 to 30 minutes before use. The amount of rice husks added is 25% to 35% of the total amount of grain. The present invention removes the odor of rice husks and reduces harmful substances that may be produced in winemaking by steaming.

[0015] As a further improvement of the above scheme, the corn is first defatted before being put in, and the specific operation is as follows: soak the corn in clean water, pass the soaked corn through a vibrating screen, and then put it into a blender with water at a ratio of 1:2-3 for stirring and defatting. In the present invention, the corn is soaked in clean water to remove surface dirt and cortex, and then the corn seeds such as stones, sawdust and weeds are removed by means of a vibrating screen, and the fat in the corn is removed by defatting, thereby overcoming the problem that the fat produces odor during the fermentation process and enters the wine, affecting the purity of the liquor.

[0016] As a further improvement of the above scheme, the steaming pressure is 0.08-0.15 MPa, the steaming temperature is 100-120° C., and the steaming time is 80-120 min.

[0017] As a further improvement of the above scheme, the amount of white koji added accounts for 10% to 14% of the total amount of feed, and the amount of bacterial koji added accounts for 1% to 5% of the total amount of feed. The pile culture saccharification is carried out under the conditions of intermittent ventilation and a temperature of 25 to 30°C.

[0018] As a further improvement of the above scheme, the amount of wheat bran added accounts for 4% to 6% of the total amount of feed, and the amount of high-temperature koji added accounts for 10% to 20% of the total amount of feed. The sauce-flavor functional bacteria adopt the micro-jifen sauce-flavor liquor composite functional bacteria, and the input amount of sauce-flavor functional bacteria accounts for 2‰ to 1% of the total amount of feed. Adding sauce-flavor functional bacteria in the production process can effectively increase the types and quantity of dominant bacteria of the bacterial genus, promote the growth and reproduction of dominant bacteria, and increase the starch utilization rate, sugar utilization rate and flavor substance content of the mash. The addition of sauce-flavor functional bacteria effectively increases the types and content of dominant bacteria of the bacterial genus, and has a certain promoting effect on improving the quality of sauce wine.

[0019] As a further improvement of the above scheme, the weight ratio of the white koji, aroma yeast and alcohol yeast is 9-11:1:1.5-2.5. In the present invention, the white koji, aroma yeast and alcohol yeast are used as saccharification and fermentation agents to ensure the stable generation of complex aroma in the wine, so that the wine has an elegant and comfortable complex aroma.

[0020] As a further improvement of the above scheme, the stacking height of the high-temperature stacking saccharification is 1 to 2 meters, the humidity of the stacking environment is 53% to 56%, the temperature of the stacking environment is 45 to 52° C., and the stacking time is 5 to 7 days. In the present invention, the high-temperature stacking saccharification treatment is used to enhance the flavor. During the high-temperature stacking process, the starch in the raw material is converted into sugar under the action of saccharifying enzyme, and a large amount of aroma substances such as acids and phenols are also generated.

[0021] As a further improvement of the above scheme, the mash after high-temperature stacking saccharification is transferred to a fermentation tank for fermentation. During the transfer to the fermentation tank, the temperature entering the tank is 28-36°C, the water entering the tank is 53%-55%, and the acidity entering the tank is 1.6-2.0. The fermentation cycle is fourteen days, and the fermentation temperature changes as follows: 28°C on the first day, linearly increased to 40°C on the seventh day, and then linearly decreased to 26°C on the fourteenth day. After the mash enters the cellar, it is sealed with 8-10 cm of cellar mud. The thickness of the seal is uniform and covered with plastic cloth to keep the cellar surface clean and hygienic without cracks, mold, water accumulation or residual grain in the corners, so as to ensure the fermentation quality in the cellar.

[0022] As a further improvement of the above scheme, the storage time is 3 to 7 years. Since the newly distilled liquor has a stimulating and spicy taste and is not mellow in taste, based on this, the present invention changes the arrangement of alcohol molecules by storing the liquor, so that alcohol and water molecules are associated into macromolecules, the number of free alcohol molecules is reduced, and the viscosity of the liquor is increased, so that the taste is soft, long, full and mellow. In addition, slow oxidation, esterification and other reactions occur during the storage process, so that substances such as alcohol, aldehydes, and esters in the liquor reach a new balance.

[0023] As a further improvement of the above scheme, the liquor product is obtained by blending 70% of raw liquor and 30% of water. The present invention overcomes the problem of inconsistent taste and quality of liquor due to differences in the flavor and degree of the extracted liquor caused by different fermentation and cellaring times through blending.

[0024] A kind of fragrant and soft liquor, the liquor is produced by adopting the production process of fragrant and soft liquor.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The present invention adds a mixed bacterial preparation composed of bacterial koji and sauce-flavor functional bacteria, effectively improves the species and content of dominant bacteria of the bacterial genus, improves fermentation quality and efficiency, promotes the generation of flavor substances in liquor, increases the content of ethyl caproate, makes the total amount of flavor substances high, the residual amount of starch in the fermented grains out of the pool small, makes the fermentation more complete, and improves the quality of the liquor. At the same time, during the production process, the introduced bacterial koji and sauce-flavor functional bacteria improve the ability to produce ethyl caproate during the fermentation process, and cooperate with the optimization of fermentation conditions, so as to produce liquor with a rich aroma, sweet taste, and sweeter flavor.

[0027] The present invention increases the content of flavor substances by using saccharification and fermentation agents (white koji + aroma yeast + alcohol yeast), high-temperature koji and mixed bacteria preparation, and enhances the flavor by high-temperature stacking saccharification to improve the quality of brewed liquor. DETAILED DESCRIPTION

[0028] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. Additional aspects and advantages of the present invention will be given in part in the following description, and will become apparent from the following description, or will be understood through the practice of the present invention. It should be understood that the following description is only used to explain the present invention and is not intended to limit the present invention.

[0029] As used herein, the terms "comprises," "including," "contains," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0030] When an amount, concentration, or other value or parameter is expressed as a range, a preferred range, or a range limited 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 a range of "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 in this article, unless otherwise specified, the range is intended to include its end values ​​and all integers and fractions within the range.

[0031] The specific embodiments of the present invention are described in detail below.

[0032] Example 1

[0033] This embodiment provides a production process for a fragrant liquor, which comprises the following steps:

[0034] S1 puts in 600kg sorghum, 150kg wheat, 405kg rice, 225kg glutinous rice and 120kg corn, adds water and mixes evenly, after moistening for 24 hours, adds 400kg rice husk, steams the grains at a pressure of 0.10Mpa and a temperature of 105℃ for 100min to obtain grain mash.

[0035] The sorghum is selected from glutinous sorghum with full, mature, clean sorghum grains and high starch content, and both sorghum and wheat are pre-crushed, and the wheat after crushing is in a skin-separated state. In this embodiment, sorghum, as a raw material for brewing, has the advantages of strong water absorption, easy gelatinization and high wine yield. The starch content in rice is more than 70%, and it has the advantages of pure texture, loose structure, conducive to gelatinization, low content of protein, fat and fiber, etc. As a raw material for brewing, it can bring the taste of rice into the wine, so that the brewed liquor has the characteristics of being refreshing and clean, and rice is also a raw material for making koji during brewing. Glutinous rice has a high starch content. After steaming, it is soft and sticky and can be mashed. It is used in combination with brewing raw materials such as rice, sorghum, wheat and corn to improve the quality of brewing. Wheat has more than 20 kinds of amino acids, and has a high starch content and strong adhesion. It is a good natural culture medium for the growth and reproduction of microorganisms.

[0036] The amount of water added is 40% of the total amount of feed, and the water temperature is 80°C. During the wetting process, the feed is stirred manually so that the water is completely absorbed, creating conditions for starch gelatinization, liquefaction, saccharification and degradation into fermentable sugars.

[0037] The rice husk is fresh, dry and golden rice husk without moldy smell, and is steamed for 20 minutes before use to remove the odor of the rice husk and reduce harmful substances that may be produced in winemaking. In this embodiment, rice husk is used as a winemaking auxiliary material, and the characteristics of rice husk, such as loose texture, strong water absorption, and small amount of rice husk to increase the fermentation interface, are used to adjust the starch concentration, acidity, moisture, and fermentation temperature of the fermented grains, so that the fermented grains are loose and not greasy, and have a certain oxygen content, to ensure normal fermentation and improve the distillation efficiency.

[0038] In this embodiment, corn is added to the brewing raw materials, so that the brewed liquor has a mellow taste, sweet taste, and sweeter flavor, which brings a unique taste and aroma to the liquor products. The corn is first defatted before being put in, and the specific operation is as follows: take the corn and soak it in clean water, after the soaked corn passes through a vibrating screen, put it into a blender with water at a ratio of 1:2 for stirring and defatting. In this embodiment, the corn is soaked in clean water to remove surface dirt and cortex, and then the corn seeds such as stones, sawdust and weeds are removed by means of a vibrating screen. The fat in the corn is removed by defatting, thereby overcoming the problem that the fat produces odor during the fermentation process and enters the wine, affecting the purity of the liquor.

[0039] S2 places the mash on a ventilated drying grate and sprinkles 90°C slurry water to make the moisture content of the mash reach 50%. After cooling to 22°C through ventilation and drying, white koji and bacterial koji are added, and then placed on a ventilated grate for stacking and saccharification for 24 hours.

[0040] The amount of white koji added accounts for 10% of the total amount of feed, and the amount of bacterial koji added accounts for 2% of the total amount of feed. The bacteria in the bacterial koji are lactic acid bacteria, caproic acid bacteria, acetic acid bacteria or butyric acid bacteria. The bacteria can produce some acid substances corresponding to esters during the fermentation of white wine, which is the premise for the formation of flavor substances. The stacking culture saccharification is carried out under the conditions of intermittent ventilation and a temperature of 25°C.

[0041] In this embodiment, a microbial preparation (i.e., bacterial koji) with high enzyme activity and stable performance is introduced, which not only significantly improves the fermentation quality and efficiency, but also plays a good role in promoting the generation of aromatic substances in white wine and improving the wine quality.

[0042] S3 adds wheat bran to the grain mash obtained in S2 after the piled culture and saccharification, and then adds high-temperature koji, aroma yeast, brewing yeast and sauce-aroma functional bacteria, and mixes them evenly.

[0043] The amount of wheat bran added accounts for 4% of the total amount of food added. The bran of this embodiment contains about 15% starch, and contains multiple vitamins and minerals, has good air permeability, looseness and water absorption, is a good culture medium for the growth of multiple microorganisms, is the main raw material of bran koji, is conducive to the cultivation of microorganisms for fermentation, so that the composite aroma in the wine is stably generated. The amount of high-temperature koji added accounts for 14% of the total amount of food added. The high-temperature koji of this embodiment is used as a generator and stabilizer of the composite aroma components in the wine, and its selection criteria are as follows: the koji block is hard, the inside is dry and has a strong koji fragrance, the cross section is neat and the inside is grayish white, and it has strong liquefaction, saccharification and fermentation power.

[0044] The sauce-flavor functional bacteria adopts the composite functional bacteria of Weijifen sauce-flavor liquor (sold by Angel Yeast Co., Ltd.), and the input amount of sauce-flavor functional bacteria accounts for 2‰ of the total feed input. Adding sauce-flavor functional bacteria in the production process can effectively increase the types and quantity of dominant bacteria of the genus Bacteria, promote the growth and reproduction of dominant bacteria, and improve the starch utilization rate, sugar utilization rate and flavor substance content of the fermented grains. The addition of sauce-flavor functional bacteria effectively increases the types and content of dominant bacteria of the genus Bacteria, and has a certain promoting effect on the quality improvement of sauce wine.

[0045] The weight ratio of the white koji, aroma yeast and alcohol yeast is 9:1:1.5. In this embodiment, the white koji, aroma yeast and alcohol yeast are used as saccharification and fermentation agents to ensure the stable generation of complex aroma in the wine, so that the wine has an elegant and comfortable complex aroma.

[0046] S4 performs high temperature stacking saccharification treatment on the mash after adding koji.

[0047] The stacking height of the high-temperature stacking saccharification is 1m, the humidity of the stacking environment is 53%, the temperature of the stacking environment is 45°C, and the stacking time is 5d. In this embodiment, the high-temperature stacking saccharification treatment is used to enhance the flavor. During the high-temperature stacking process, the starch in the raw material is converted into sugar under the action of saccharifying enzyme, and a large amount of aroma substances such as acids and phenols are also generated.

[0048] S5 The mash after high temperature stacking and saccharification is put into the cellar for fermentation to obtain fermentation liquid.

[0049] The mash after high-temperature stacking saccharification is transferred to a fermentation tank for fermentation. During the transfer to the fermentation tank, the temperature entering the tank is 28°C, the water content entering the tank is 53%, and the acidity entering the tank is 1.6. The fermentation cycle is fourteen days, and the fermentation temperature changes as follows: 28°C on the first day, linearly increased to 40°C on the seventh day, and then linearly decreased to 26°C on the fourteenth day. After the mash enters the cellar, it is sealed with 8cm of cellar mud. The thickness of the cellar is uniform and covered with plastic cloth to keep the cellar surface clean and hygienic without cracks, mold, water accumulation or residual grain in the corners to ensure the fermentation quality in the cellar.

[0050] S6 distills the fermented liquor to obtain raw liquor.

[0051] S7 storage and blending to obtain the liquor product.

[0052] The storage time is 5 years. Since the newly distilled liquor has irritating and spicy taste and is not mellow in taste, the present invention changes the arrangement of alcohol molecules by storing the liquor, so that alcohol and water molecules are associated into macromolecules, the number of free alcohol molecules is reduced, and the viscosity of the liquor is increased, so that the taste is soft, long-lasting, full and mellow. In addition, slow oxidation, esterification and other reactions occur during the storage process, which also make the alcohol, aldehyde, ester and other substances in the liquor reach a new balance. The liquor product is obtained by blending 70% of the original liquor and 30% of water. The present invention overcomes the problem of inconsistent taste and quality of the liquor due to differences in the flavor and degree of the extracted liquor caused by different fermentation and storage times through blending treatment.

[0053] Through the production process of this embodiment, a liquor product with an alcohol content of 73° can be prepared.

[0054] Example 2

[0055] This embodiment provides a production process for a fragrant liquor, which comprises the following steps:

[0056] S1 puts in 600kg sorghum, 150kg wheat, 405kg rice, 225kg glutinous rice and 120kg corn, adds water and mixes evenly, after moistening for 30 hours, adds 400kg rice husk, steams the grains at a pressure of 0.08Mpa and a temperature of 100℃ for 90 minutes to obtain grain mash.

[0057] The sorghum is selected from glutinous sorghum with full, mature, clean sorghum grains and high starch content, and both sorghum and wheat are pre-crushed, and the wheat after crushing is in a skin-separated state. In this embodiment, sorghum, as a raw material for brewing, has the advantages of strong water absorption, easy gelatinization and high wine yield. The starch content in rice is more than 70%, and it has the advantages of pure texture, loose structure, conducive to gelatinization, low content of protein, fat and fiber, etc. As a raw material for brewing, it can bring the taste of rice into the wine, so that the brewed liquor has the characteristics of being refreshing and clean, and rice is also a raw material for making koji during brewing. Glutinous rice has a high starch content. After steaming, it is soft and sticky and can be mashed. It is used in combination with brewing raw materials such as rice, sorghum, wheat and corn to improve the quality of brewing. Wheat has more than 20 kinds of amino acids, and has a high starch content and strong adhesion. It is a good natural culture medium for the growth and reproduction of microorganisms.

[0058] The amount of water added is 50% of the total amount of feed, and the water temperature is 90°C. During the wetting process, manual stirring is used to ensure that the water is completely absorbed, creating conditions for starch gelatinization, liquefaction, saccharification and degradation into fermentable sugars.

[0059] The rice husk is fresh, dry and golden rice husk without moldy smell, and is steamed for 25 minutes before use to remove the odor of the rice husk and reduce harmful substances that may be produced in winemaking. In this embodiment, rice husk is used as a winemaking auxiliary material, and the characteristics of rice husk, such as loose texture, strong water absorption, and small amount of rice husk to increase the fermentation interface, are used to adjust the starch concentration, acidity, moisture, and fermentation temperature of the fermented grains, so that the fermented grains are loose and not greasy, and have a certain oxygen content, to ensure normal fermentation and improve the distillation efficiency.

[0060] In this embodiment, corn is added to the brewing raw materials, so that the brewed liquor has a mellow taste, sweet taste, and sweeter flavor, which brings a unique taste and aroma to the liquor products. The corn is first defatted before being put in, and the specific operation is as follows: take the corn and soak it in clean water, after the soaked corn passes through a vibrating screen, put it into a blender with water at a ratio of 1:2.5 for stirring and defatting. In this embodiment, the corn is soaked in clean water to remove surface dirt and cortex, and then the corn seeds such as stones, sawdust and weeds are removed by means of a vibrating screen. The fat in the corn is removed by defatting, thereby overcoming the problem that the fat produces odor during the fermentation process and enters the wine, affecting the purity of the liquor.

[0061] S2 places the mash on a ventilated drying grate and sprinkles 90°C slurry water to make the moisture content of the mash reach 55%. After cooling to 26°C through ventilation and drying, white koji and bacterial koji are added, and then placed on a ventilated grate for stacking and saccharification for 24 hours.

[0062] The amount of white koji added accounts for 12% of the total amount of feed, and the amount of bacterial koji added accounts for 3% of the total amount of feed. The bacteria in the bacterial koji are lactic acid bacteria, caproic acid bacteria, acetic acid bacteria or butyric acid bacteria. Bacteria can produce some acid substances corresponding to esters during the fermentation of white wine, which is the premise for the formation of flavor substances. The stacking culture saccharification is carried out under the conditions of intermittent ventilation and a temperature of 28°C.

[0063] In this embodiment, a microbial preparation (i.e., bacterial koji) with high enzyme activity and stable performance is introduced, which not only significantly improves the fermentation quality and efficiency, but also plays a good role in promoting the generation of aromatic substances in white wine and improving the wine quality.

[0064] S3 adds wheat bran to the grain mash obtained in S2 after the piled culture and saccharification, and then adds high-temperature koji, aroma yeast, brewing yeast and sauce-aroma functional bacteria, and mixes them evenly.

[0065] The amount of wheat bran added accounts for 5% of the total amount of food added. The bran of this embodiment contains about 15% starch, and contains multiple vitamins and minerals, has good air permeability, looseness and water absorption, is a good culture medium for the growth of multiple microorganisms, is the main raw material of bran koji, is conducive to the cultivation of microorganisms for fermentation, so that the composite aroma in the wine is stably generated. The amount of high-temperature koji added accounts for 16% of the total amount of food added. The high-temperature koji of this embodiment is used as a generator and stabilizer of the composite aroma components in the wine, and its selection criteria are as follows: the koji block is hard, the inside is dry and has a strong koji fragrance, the cross section is neat and the inside is grayish white, and it has strong liquefaction, saccharification and fermentation power.

[0066] The sauce-flavor functional bacteria adopts the composite functional bacteria of Weijifen sauce-flavor liquor (sold by Angel Yeast Co., Ltd.), and the input amount of sauce-flavor functional bacteria accounts for 0.5% of the total feed input. Adding sauce-flavor functional bacteria in the production process can effectively increase the species and quantity of dominant bacteria of the genus Bacteria, promote the growth and reproduction of dominant bacteria, and improve the starch utilization rate, sugar utilization rate and flavor substance content of the fermented grains. The addition of sauce-flavor functional bacteria effectively increases the species and content of dominant bacteria of the genus Bacteria, and has a certain promoting effect on the quality improvement of sauce wine.

[0067] The weight ratio of the white koji, aroma yeast and alcohol yeast is 10:1:2. In this embodiment, the white koji, aroma yeast and alcohol yeast are used as saccharification and fermentation agents to ensure the stable generation of complex aroma in the wine, so that the wine has an elegant and comfortable complex aroma.

[0068] S4 performs high temperature stacking saccharification treatment on the mash after adding koji.

[0069] The stacking height of the high temperature stacking saccharification is 1.5m, the humidity of the stacking environment is 54%, the temperature of the stacking environment is 48°C, and the stacking time is 6d. In this embodiment, the high temperature stacking saccharification treatment is used to enhance the flavor. During the high temperature stacking process, the starch in the raw material is converted into sugar under the action of saccharifying enzyme, and a large amount of aroma substances such as acids and phenols are also generated.

[0070] S5 The mash after high temperature stacking and saccharification is put into the cellar for fermentation to obtain fermentation liquid.

[0071] The grain mash after high-temperature stacking saccharification is transferred to the fermentation tank for fermentation. During the transfer to the fermentation tank, the temperature entering the tank is 32°C, the water content entering the tank is 54%, and the acidity entering the tank is 1.8; the fermentation cycle is fourteen days, and the fermentation temperature changes as follows: 28°C on the first day, linearly increased to 40°C on the seventh day, and then linearly decreased to 26°C on the fourteenth day. After the grain mash is put into the cellar, it is sealed with 9cm cellar mud, the thickness of the cellar is uniform, and it is covered with plastic cloth to keep the cellar surface clean and hygienic, without cracks, mold, water accumulation or residual grain in the corners, so as to ensure the fermentation quality in the cellar.

[0072] S6 distills the fermented liquor to obtain raw liquor.

[0073] S7 storage and blending to obtain the liquor product.

[0074] The storage time is 6 years. Since the newly distilled liquor has irritating and spicy taste and is not mellow in taste, the present invention changes the arrangement of alcohol molecules by storing the liquor, so that alcohol and water molecules are associated into macromolecules, the number of free alcohol molecules is reduced, and the viscosity of the liquor is increased, so that the taste is soft, long-lasting, full and mellow. In addition, slow oxidation, esterification and other reactions occur during the storage process, which also make the alcohol, aldehyde, ester and other substances in the liquor reach a new balance. The liquor product is obtained by blending 70% of the original liquor and 30% of water. The present invention overcomes the problem of inconsistent taste and quality of the liquor due to differences in the flavor and degree of the extracted liquor caused by different fermentation and storage times through blending treatment.

[0075] Through the production process of this embodiment, a liquor product with an alcohol content of 71° can be prepared.

[0076] Example 3

[0077] This embodiment provides a production process for a fragrant liquor, which comprises the following steps:

[0078] S1 puts in 600kg sorghum, 150kg wheat, 405kg rice, 225kg glutinous rice and 120kg corn, adds water and mixes evenly, after moistening for 36 hours, adds 400kg rice husk, steams the grains for 110 minutes at a pressure of 0.12Mpa and a temperature of 110°C to obtain grain mash.

[0079] The sorghum is selected from glutinous sorghum with full, mature, clean sorghum grains and high starch content, and both sorghum and wheat are pre-crushed, and the wheat after crushing is in a skin-separated state. In this embodiment, sorghum, as a raw material for brewing, has the advantages of strong water absorption, easy gelatinization and high wine yield. The starch content in rice is more than 70%, and it has the advantages of pure texture, loose structure, conducive to gelatinization, low content of protein, fat and fiber, etc. As a raw material for brewing, it can bring the taste of rice into the wine, so that the brewed liquor has the characteristics of being refreshing and clean, and rice is also a raw material for making koji during brewing. Glutinous rice has a high starch content. After steaming, it is soft and sticky and can be mashed. It is used in combination with brewing raw materials such as rice, sorghum, wheat and corn to improve the quality of brewing. Wheat has more than 20 kinds of amino acids, and has a high starch content and strong adhesion. It is a good natural culture medium for the growth and reproduction of microorganisms.

[0080] The amount of water added is 60% of the total amount of feed, and the water temperature is 100°C. During the wetting process, the feed is stirred manually so that the water is completely absorbed, creating conditions for starch gelatinization, liquefaction, saccharification and degradation into fermentable sugars.

[0081] The rice husk is fresh, dry and golden rice husk without moldy smell, and is steamed for 30 minutes before use to remove the peculiar smell of the rice husk and reduce the harmful substances that may be produced in the winemaking. In this embodiment, rice husk is used as a winemaking auxiliary material, and the characteristics of rice husk, such as loose texture, strong water absorption, small amount of rice husk and increased fermentation interface, are used to adjust the starch concentration, acidity, moisture and fermentation temperature of the fermented grains, so that the fermented grains are loose and not greasy, and have a certain oxygen content, to ensure normal fermentation and improve the distillation efficiency.

[0082] In this embodiment, corn is added to the brewing raw materials, so that the brewed liquor has a mellow taste, sweet taste, and sweeter flavor, which brings a unique taste and aroma to the liquor products. The corn is first defatted before being put in, and the specific operation is as follows: take the corn and soak it in clean water, after the soaked corn passes through a vibrating screen, put it into a blender with water at a ratio of 1:3 for stirring and defatting. In this embodiment, the corn is soaked in clean water to remove surface dirt and cortex, and then the corn seeds such as stones, sawdust and weeds are removed by means of a vibrating screen. The fat in the corn is removed by defatting, thereby overcoming the problem that the fat produces odor during the fermentation process and enters the wine, affecting the purity of the liquor.

[0083] S2: placing the mash on a ventilated drying grate, and pouring 90°C slurry water to make the moisture content of the mash reach 50-60%, cooling it to 22-28°C through ventilation and drying, adding white koji and bacterial koji, and then placing it on a ventilated grate for stacking and saccharification for 24 hours;

[0084] The amount of white koji added accounts for 14% of the total amount of feed, and the amount of bacterial koji added accounts for 5% of the total amount of feed. The bacteria in the bacterial koji are lactic acid bacteria, caproic acid bacteria, acetic acid bacteria or butyric acid bacteria. Bacteria can produce some acid substances corresponding to esters during the fermentation of white wine, which is the premise for the formation of flavor substances. The stacking culture saccharification is carried out under the conditions of intermittent ventilation and a temperature of 30°C.

[0085] In this embodiment, a microbial preparation (i.e., bacterial koji) with high enzyme activity and stable performance is introduced, which not only significantly improves the fermentation quality and efficiency, but also plays a good role in promoting the generation of aromatic substances in white wine and improving the wine quality.

[0086] S3 adds wheat bran to the grain mash obtained in S2 after the piled culture and saccharification, and then adds high-temperature koji, aroma yeast, brewing yeast and sauce-aroma functional bacteria, and mixes them evenly.

[0087] The amount of wheat bran added accounts for 6% of the total amount of food added. The bran of this embodiment contains about 15% starch, and contains multiple vitamins and minerals, has good air permeability, looseness and water absorption, is a good culture medium for the growth of multiple microorganisms, is the main raw material of bran koji, is conducive to the cultivation of microorganisms for fermentation, so that the composite aroma in the wine is stably generated. The amount of high-temperature koji added accounts for 20% of the total amount of food added. The high-temperature koji of this embodiment is used as a generator and stabilizer of the composite aroma components in the wine, and its selection criteria are as follows: the koji block is hard, the inside is dry and has a strong koji fragrance, the cross section is neat and the inside is grayish white, and it has strong liquefaction, saccharification and fermentation power.

[0088] The sauce-flavor functional bacteria adopts the composite functional bacteria of Weijifen sauce-flavor liquor (sold by Angel Yeast Co., Ltd.), and the input amount of sauce-flavor functional bacteria accounts for 1% of the total feed input. Adding sauce-flavor functional bacteria in the production process can effectively increase the species and quantity of dominant bacteria of the genus Bacteria, promote the growth and reproduction of dominant bacteria, and improve the starch utilization rate, sugar utilization rate and flavor substance content of the fermented grains. The addition of sauce-flavor functional bacteria effectively increases the species and content of dominant bacteria of the genus Bacteria, and has a certain promoting effect on the quality improvement of sauce wine.

[0089] The weight ratio of the white koji, aroma yeast and alcohol yeast is 11:1:2.5. In this embodiment, the white koji, aroma yeast and alcohol yeast are used as saccharification and fermentation agents to ensure the stable generation of complex aroma in the wine, so that the wine has an elegant and comfortable complex aroma.

[0090] S4 performs high temperature stacking saccharification treatment on the mash after adding koji.

[0091] The stacking height of the high-temperature stacking saccharification is 2m, the humidity of the stacking environment is 56%, the temperature of the stacking environment is 52°C, and the stacking time is 7d. In this embodiment, the high-temperature stacking saccharification treatment is used to enhance the flavor. During the high-temperature stacking process, the starch in the raw material is converted into sugar under the action of saccharifying enzyme, and a large amount of aroma substances such as acids and phenols are also generated.

[0092] S5 The mash after high temperature stacking and saccharification is put into the cellar for fermentation to obtain fermentation liquid.

[0093] The grain mash after high-temperature stacking saccharification is transferred to the fermentation tank for fermentation. During the transfer to the fermentation tank, the temperature entering the tank is 36°C, the water content entering the tank is 55%, and the acidity entering the tank is 2.0; the fermentation cycle is fourteen days, and the fermentation temperature changes as follows: 28°C on the first day, linearly increased to 40°C on the seventh day, and then linearly decreased to 26°C on the fourteenth day. After the grain mash is put into the cellar, it is sealed with 8-10 cm of cellar mud, the thickness of the cellar is uniform, and it is covered with plastic cloth to keep the cellar surface clean and hygienic, without cracks, mold, water accumulation or residual grain in the corners, so as to ensure the fermentation quality in the cellar.

[0094] S6 distills the fermented liquor to obtain raw liquor.

[0095] S7 storage and blending to obtain the liquor product.

[0096] The storage time is 7 years. Since the newly distilled liquor has irritating and spicy taste and is not mellow in taste, based on this, the present invention changes the arrangement of alcohol molecules by storing the liquor, so that alcohol and water molecules are associated into macromolecules, the number of free alcohol molecules is reduced, and the viscosity of the liquor is increased, so that the taste is soft, long-lasting, full and mellow. In addition, slow oxidation, esterification and other reactions occur during the storage process, which also make the alcohol, aldehyde, ester and other substances in the liquor reach a new balance. The liquor product is obtained by blending 70% of the original liquor and 30% of water. The present invention overcomes the problem of inconsistent taste and quality of the liquor due to differences in the flavor and degree of the extracted liquor caused by different fermentation and storage times through blending treatment.

[0097] Through the production process of this embodiment, a liquor product with an alcohol content of 72° can be prepared.

[0098] The above embodiments are merely preferred implementations of the present invention. Any simple modification, amendment and substitution of the above embodiments based on the technical essence of the present invention shall fall within the scope of the technical solution of the present invention.

Claims

1. A production process for a fragrant liquor, characterized in that: The following steps are involved: S1: put sorghum, wheat, rice, glutinous rice and corn into the mixture, mix the grains with water evenly, and after soaking for 24 to 36 hours, add rice husks to steam the grains to obtain grain mash; S2: placing the mash on a ventilated drying grate, and pouring 90°C slurry water to make the moisture content of the mash reach 50-60%, cooling it to 22-28°C through ventilation and drying, adding white koji and bacterial koji, and then placing it on a ventilated grate for stacking and saccharification for 24 hours; S3: After wheat bran is added to the grain mash obtained in S2 after the pile culture and saccharification, high temperature koji, aroma yeast, brewing yeast and sauce-flavor functional bacteria are added and mixed evenly; S4 performs high temperature stacking saccharification treatment on the mash after adding koji; S5: the mash after high temperature saccharification is put into a cellar for fermentation to obtain a fermentation liquid; S6 distills the fermented liquid to obtain raw wine; S7 storage and blending to obtain the liquor product.

2. The process for producing the fragrant and soft liquor according to claim 1, characterized in that: The weight ratio of sorghum, wheat, rice, glutinous rice and corn is 4-6:1-1.5:3-3.5:1-2:1; The sorghum is selected from glutinous sorghum with full, mature, clean grains and high starch content, and both the sorghum and wheat are crushed in advance, and the wheat after crushing is in a state of separated skin and surface.

3. The production process of the fragrant and soft liquor according to claim 2, characterized in that: The amount of water added is 40% to 60% of the total amount of feed, and the water temperature is 80 to 100°C; The rice husk is fresh, dried and mold-free golden rice husk, which is steamed for 20 to 30 minutes before use. The amount of the rice husk added is 25% to 35% of the total amount of feed.

4. The process for producing the fragrant and soft liquor according to claim 3, characterized in that: The corn is first defatted before being put into the container, and the specific operation is as follows: soak the corn in clean water, pass the soaked corn through a vibrating screen, and then put the corn into a mixer with water in a ratio of 1:2-3 to stir and defatted; The steaming pressure is 0.08-0.15 MPa, the steaming temperature is 100-120° C., and the steaming time is 80-120 min.

5. The process for producing the fragrant and soft liquor according to claim 1, characterized in that: The amount of white koji added accounts for 10% to 14% of the total amount of feed, and the amount of bacterial koji added accounts for 1% to 5% of the total amount of feed; The stacking culture saccharification is carried out under the conditions of intermittent ventilation and a temperature of 25-30°C.

6. The process for producing the fragrant and soft liquor according to claim 1, characterized in that: The amount of wheat bran added accounts for 4% to 6% of the total amount of food, and the amount of high-temperature koji added accounts for 10% to 20% of the total amount of food; The sauce-flavor functional bacteria adopts the compound functional bacteria of Weijifen sauce-flavor liquor (sold by Angel Yeast Co., Ltd.), and the input amount of the sauce-flavor functional bacteria accounts for 2‰ to 1% of the total amount of feed; The weight ratio of the white koji, aroma yeast and alcohol yeast is 9-11:1:1.5-2.

5.

7. The process for producing the fragrant and soft liquor according to claim 1, characterized in that: The stacking height of the high-temperature stack saccharification is 1 to 2 meters, the humidity of the stacking environment is 53% to 56%, the temperature of the stacking environment is 45 to 52° C., and the stacking time is 5 to 7 days.

8. The process for producing the fragrant and soft liquor according to claim 1, characterized in that: The mash after high-temperature stacking saccharification is transferred to a fermentation tank for fermentation. During the transfer to the fermentation tank, the temperature entering the tank is 28-36° C., the water entering the tank is 53%-55%, and the acidity entering the tank is 1.6-2.0; The fermentation cycle was fourteen days, and the fermentation temperature varied as follows: 28°C on the first day, linearly increased to 40°C on the seventh day, and then linearly decreased to 26°C on the fourteenth day; After the mash is put into the cellar, it is sealed with 8 to 10 cm thick cellar mud with uniform thickness and covered with plastic sheeting to keep the cellar surface clean and hygienic without cracks, mold, water accumulation or grain residue in corners, so as to ensure the quality of fermentation in the cellar.

9. The process for producing the fragrant and soft liquor according to claim 1, characterized in that: The storage time is 3 to 7 years; the liquor product is obtained by blending 70% of original liquor and 30% of water.

10. A fragrant and soft liquor, characterized in that: The liquor is produced using the rich and fragrant liquor production process as described in any one of claims 1 to 9.