Soft Maotai-flavor liquor and preparation method thereof

Abstract

The invention discloses soft Maotai-flavor liquor and a preparation method thereof. The method comprises the following steps: raw material preparation, yeast material preparation, sand feeding and feeding, sand insertion and feeding, distillation and aging. In the raw material preparation step, sorghum is crushed and then mixed with hot water and white spirit vinasse, and grain fermentation and water airing treatment are carried out; mixing the broomcorn material for sand feeding with Maotai-flavor yeast powder and an enzyme catalyst, and fermenting; in the sand insertion and feeding step, sand insertion fermented grains are mixed with a sorghum material for sand feeding, Maotai-flavor yeast powder, a functional agent and a synergist, and fermentation is performed again; in the distillation step, the sand-inserted fermented grains and steamed rice husks are mixed and then distilled; and finally, aging for a period of time to obtain the soft Maotai-flavor liquor. Compared with the prior art, efficient preparation of the soft Maotai-flavor liquor can be achieved, the taste of the obtained soft Maotai-flavor liquor is further blended and improved, and the soft Maotai-flavor liquor is higher in quality.

Description

Technical Field

[0001] The present invention relates to the technical field of winemaking, in particular to a mellow and soft sauce-flavored liquor and a preparation method thereof. Background Art

[0002] Mianrou sauce-flavor liquor is a traditional Chinese liquor known for its unique aroma and mellow taste. Its production process differs from other types of liquor, focusing on microbial transformations and chemical reactions during fermentation and aging. Existing technologies for preparing Mianrou sauce-flavor liquor primarily include the following:

[0003] Traditional Craftsmanship: The traditional preparation process for mellow, sauce-flavored liquor typically includes steps such as material selection, steaming, fermentation, distillation, and aging. During the fermentation process, natural starter cultures and rice wine koji are used. Through natural fermentation and aging, the liquor develops a unique, mellow aroma and soft taste.

[0004] Daqu Crafting: Daqu is an improved technique for producing mellow, sauce-flavored baijiu. Based on traditional preparation techniques, it utilizes a specially formulated Daqu fermentation agent. Daqu is fermented and cultured from glutinous rice, wheat, and peas, imparting a rich aroma and flavor to the liquor.

[0005] Grain-mixed fermentation: This process involves fermenting a variety of grains together to enhance the wine's complexity and flavor. Common combinations include sorghum, wheat, corn, and rice. By adjusting the blend ratio and fermentation conditions, the wine's aroma and flavor can be adjusted.

[0006] Modernized technology: Modernized technology applies scientific technology to the production of mellow, sauce-flavored baijiu. This includes microbial fermentation engineering, enzyme engineering, and controlled fermentation conditions. By optimizing strain selection, controlling fermentation temperature and humidity, and strengthening fermentation management, the quality and stability of the baijiu are improved.

[0007] The existing technology has problems in the preparation process of mellow and soft sauce-flavor liquor, such as complicated preparation process, long fermentation time, limited raw material sources, difficult preparation of enzyme catalysts, and inconsistent product quality. In addition, the prepared mellow and soft sauce-flavor liquor also has the disadvantages of low ester content and poor taste and aroma.

[0008] Chinese invention patent CN104726307B discloses a soft sauce-flavored liquor and its production method. The brewing process of this soft sauce-flavored liquor includes the steps of adding sand, roughing sand, adding sand, and fermenting the mash after the first to sixth rounds of wine extraction, and extracting the wine. In one production cycle, there are two feedings, one adding sand, nine fermentations, ten steamings, and seven wine extractions. Its characteristics are that compared with traditional sauce-flavored liquor, the crushing rate of the sorghum used for feeding, the amount of Daqu used, the amount of water used to moisten the grain, and the temperature of the pile fermentation are adjusted. No bottom wine is produced during the production process, which improves output and labor productivity, reduces grain and energy consumption, reduces the sour and astringent taste of the first and second rounds of liquor and the burnt taste of the sixth and seventh rounds of liquor, and the liquor style presents the characteristics of "soft and mellow, elegant and delicate, with a significant sauce aroma, a clean and long aftertaste, and a lingering aroma in the empty cup." However, the total ester content of the soft sauce-flavored liquor prepared by this invention is still low, and the sensory evaluation is average. Summary of the Invention

[0009] In view of the deficiencies in the prior art, the technical problem to be solved by the present invention is to provide a mellow sauce-flavor liquor with high total ester content and good sensory evaluation and a preparation method thereof.

[0010] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical solutions:

[0011] A preparation method of a mellow sauce-flavor liquor is as follows:

[0012] Step 1. Raw material preparation: crush sorghum to a crushing degree of 15-25%, moisten the material with 80-95°C fermentation water for 3-8 hours, add 4-8% of the weight of white wine lees to mix well, and steam the mixture. After air-drying indoors, sprinkle with 80-95°C air-drying water to make up the weight, wherein the fermentation water accounts for 40-60% of the weight of the material and the air-drying water accounts for 5-10% of the weight of the material, to obtain the sorghum material for sand making;

[0013] Step 2: Prepare the koji: Use regular commercially available koji, which is crushed into sauce-flavor koji powder before use;

[0014] Step 3, feeding Xiasha: Spread out the sorghum material for Xiasha, add sauce-flavored koji powder and enzyme catalyst, mix well and then pile up for fermentation. When the temperature of the pile top reaches 45-50°C, the fermented grains inside the grains have a sweet taste and wine aroma, and the moisture content is 35-40%, fermentation is carried out for 20-60 days to obtain Xiasha fermented grains;

[0015] Step 4, inserting sand and feeding: adding an equal amount of sorghum material for Xiasha into the Xiasha mash and then co-distilling to obtain wine. After obtaining the wine, the mash is spread out to air, and sauce-flavored koji powder, functional agent and synergist are added. After mixing well, the mixture is piled up again and then put into the cellar for fermentation. The fermentation time is 20 to 60 days to obtain the inserted sand mash.

[0016] Step 5, distillation: take out the Chasha wine mash and mix it with steamed rice husks accounting for 10-30% of the mass of the Chasha wine mash, cover the plate and distill the wine, control the distillation pressure to 0.005-0.02Mpa, the distillation temperature to 32-38℃, cut off the head and tail, and then age it for 3-9 months to obtain a mellow sauce-flavored liquor.

[0017] The enzyme catalyst is prepared by uniformly crushing bacillus subtilis, lactobacillus plantarum and saccharomyces cerevisiae in a weight ratio of 0.5-2:1-3:3-5.

[0018] Preferably, the enzyme catalyst is prepared by uniformly crushing Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae in a weight ratio of 1:2:4.

[0019] In step 3, the amount of sauce-flavored koji powder accounts for 8-12% of the mass of sorghum; in step 4, the amount of sauce-flavored koji powder accounts for 8-12% of the mass of sorghum.

[0020] In step 3, the enzyme catalyst accounts for 0.5-1% of the mass of the sorghum.

[0021] The synergist is geraniol.

[0022] The synergistic dosage accounts for 0.0001-0.0003% of the mass of sorghum.

[0023] The preparation method of the functional agent is as follows:

[0024] S1. Stir and rinse the white wine lees with water at 80-95°C to prepare a rinse solution, then add malt at an amount of 40-60 g / L, adjust the pH to 6.3-6.8, and sterilize to obtain a malt solution;

[0025] S2, cooling the malt liquor to 55-65° C., adding a 0.8-1wt% sodium chloride aqueous solution accounting for 2-4% of the mass of the malt liquor, then adding α-amylase, the addition amount of α-amylase is 7-9 U / mL, and the reaction is kept warm for 50-70 minutes; lowering the temperature to 50-60° C., adding malt amylase, the addition amount of malt amylase is 30-40 U / mL, and then adding cellulase, the addition amount of cellulase is 5-7 U / mL, stirring and keeping warm for 40-50 minutes to obtain a pretreated solution;

[0026] S3, cooling the pretreatment solution to 45-55°C, adding β-glucanase at an amount of 40-50 U / mL, and preserving the solution at 45-55°C for 2-4 hours to obtain a β-glucanase hydrolyzate;

[0027] S4. Cool the β-glucanase hydrolyzate to 40-50°C, keep warm and stir, add pepsin in an amount of 8-12 U / mL, then add magnesium carbonate in an amount of 1-3 g / L, stir and treat for 1-2 hours; heat to 60-80°C, and perform vacuum concentration to obtain a functional agent.

[0028] The functional dosage accounts for 0.1-0.3% of the mass of sorghum.

[0029] In this preparation method, the roles of the various substances are as follows:

[0030] Sorghum: As the main raw material, it provides starch and other nutrients.

[0031] Grain water and white wine lees: By adding hot water to moisten the materials and white wine lees, fermentation conditions and the texture of the wine are provided.

[0032] Maotai-flavor koji powder: acts as a fermentation starter, providing yeast and microorganisms required for fermentation.

[0033] Enzyme catalyst: composed of Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae, it can promote the fermentation process, increase alcohol production and fermentation speed.

[0034] Bacillus subtilis: decomposes complex polysaccharides, provides available nutrients for yeast fermentation, and promotes alcohol production.

[0035] Lactobacillus plantarum: Participates in the acidification process of the base material, produces lactic acid, and adjusts the pH value of the fermentation environment, which is beneficial to yeast growth and alcohol production.

[0036] Brewer's yeast: produces esterase, promotes esterification reaction, and helps the formation of ester compounds in wine.

[0037] Geraniol (synergist): enhances the aroma and flavor of wine and promotes the formation of ester compounds.

[0038] Steamed rice husks: used as a medium in the distillation process.

[0039] Functional agents: Functional agents decompose substrates by adding enzymes such as malt, α-amylase, malt saccharifying enzyme, cellulase, β-glucanase and pepsin, producing rich aroma compounds and taste substances, thereby increasing the complexity and flavor characteristics of the wine.

[0040] Lees: Provides additional yeast and yeast metabolites, adding complexity and flavor characteristics to the wine.

[0041] Malt, calcium chloride aqueous solution, α-amylase: break down starch into fermentable sugars, providing more fermentation substrates.

[0042] Maltase, cellulase, β-glucanase, pepsin: degrade and convert polysaccharides in the base, release nutrients, and promote yeast growth and metabolism.

[0043] Magnesium carbonate: regulates the pH value and ion balance of the winemaking environment, providing conditions conducive to yeast activity and fermentation efficiency.

[0044] The use of geraniol can enhance the aroma characteristics of baijiu, enrich the sensory experience, and improve the taste, making the baijiu softer and more elegant. Geraniol has an alcohol group and a carboxyl group, which can promote the formation of ester compounds.

[0045] Through the addition and action of the above substances, the preparation method can optimize raw material preparation, improve fermentation efficiency, increase flavor characteristics, and ultimately obtain high-quality mellow sauce-flavored liquor.

[0046] Compared with the prior art, the present invention has the following beneficial effects:

[0047] 1) The present invention can effectively improve the fermentation conditions of sorghum and the quality of the wine by using hot water to moisten the raw materials and white wine grains, as well as the steps of mixed steaming and airing in the raw material preparation stage, thereby laying a good foundation for the subsequent fermentation process.

[0048] 2) The addition of enzyme catalysts and functional agents in this invention provides abundant nutrients and substrates, promoting yeast growth and metabolism. The Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae present in the enzyme catalysts effectively promote the fermentation process, increasing alcohol production and fermentation speed.

[0049] 3) The addition of functional agents and synergists during the fermentation process enhances the wine's complexity and flavor profile. The preparation of these functional agents utilizes enzymes such as malt, α-amylase, maltoamylase, cellulase, β-glucanase, and pepsin. These enzymes break down the substrate, producing a rich array of aroma compounds and mouthfeel. The addition of the synergist geraniol also enhances the wine's aroma and flavor.

[0050] 4) Through meticulous process steps and optimal blending, this invention produces a mellow, rich-tasting Maotai-flavor liquor. Steps such as stacking, sand insertion, and feeding during the fermentation process further improve the liquor's texture and chemical composition. After distillation, the liquor undergoes aging, which further blends and enhances its flavor, further enhancing the quality of this mellow, Maotai-flavor liquor. DETAILED DESCRIPTION

[0051] Main sources of substances:

[0052] Sorghum: Dalian Huihe Grain and Oil Trading Co., Ltd., item number: huihe006.

[0053] Liquor lees: Shandong Hongyuan Biotechnology Co., Ltd., item number: 803.

[0054] Yeast: Ruihua Biological Yeast Making Co., Ltd., Longmatan District, Luzhou City, item number: RH-02.

[0055] Bacillus subtilis: CGMCC: 1.821, scientific name: Bacillus subtilis.

[0056] Lactobacillus plantarum: CGMCC: 1.16089, scientific name: Lactobacillus plantarum.

[0057] Saccharomyces cerevisiae: CGMCC: 2.3973, scientific name: Saccharomyces cerevisiae.

[0058] Rhizopus oryzae: CGMCC: 3.17463, scientific name: Rhizopus oryzae.

[0059] Monascus purpureus: CGMCC: 3.15548, scientific name: Monascus purpureus.

[0060] Malt: Qingdao Yutaifeng Trading Co., Ltd., item number: 20230408.

[0061] α-Amylase: Shandong Jinchengda Biotechnology Co., Ltd., product number: S8547-02.

[0062] Maltase: Nanjing Jingchang Biotechnology Co., Ltd., product number: M34.

[0063] Cellulase: Qingdao Hivison Biotechnology Co., Ltd., product number: 718650599.

[0064] β-Glucanase: Ningxia Xiasheng Industrial Group Co., Ltd., product number: FDG-2219.

[0065] Pepsin: Jiangsu Jinshengyuan Biotechnology Co., Ltd., product number: 031.

[0066] Example 1

[0067] A preparation method of a mellow sauce-flavor liquor is as follows:

[0068] Step 1. Raw material preparation: 50% of the mass of sorghum is crushed to a crushing degree of 20%. The material is moistened with 90°C fermentation water for 5 hours, and white wine lees accounting for 6% of the mass of the sorghum is added and mixed. After being air-dried indoors, 90°C air-drying water is sprinkled on the material to make up the amount, wherein the fermentation water accounts for 50% of the input amount and the air-drying water accounts for 8%, thereby obtaining the sorghum material for sand making;

[0069] Step 2: Prepare the koji: Use regular commercially available koji, which is crushed into sauce-flavor koji powder before use;

[0070] Step 3, feeding the Xiasha: the sorghum material for Xiasha is spread out for airing, and sauce-flavored koji powder and an enzyme catalyst are added, wherein the amount of sauce-flavored koji powder accounts for 10% of the mass of the sorghum, and the enzyme catalyst accounts for 0.8% of the mass of the sorghum. After mixing well, the mixture is piled up for fermentation. When the temperature at the top of the pile reaches 46°C and the fermented grains inside the pile have a sweet taste and a wine aroma and a moisture content of 38%, the fermentation is carried out for 30 days to obtain the Xiasha fermented grains;

[0071] Step 4, inserting sand and feeding: adding an equal amount of sorghum material for Xiasha to the Xiasha mash and then co-distilling to obtain wine. After obtaining the wine, the mash is spread out to air, and sauce-flavored koji powder, functional agent and synergist are added. The amount of sauce-flavored koji powder accounts for 10% of the mass of sorghum, the functional agent accounts for 0.2% of the mass of sorghum, and the synergist accounts for 0.0002% of the mass of sorghum. After mixing well, pile up again, and then put into the cellar for fermentation. The fermentation time is 30 days to obtain the inserted sand mash;

[0072] Step 5, distillation: take out the Chasha wine mash and mix it with steamed rice husks accounting for 20% of the mass of the Chasha wine mash, cover the plate and distill the wine, control the distillation pressure to 0.01Mpa, the distillation temperature to 35℃, cut off the head and tail, and then age it for 6 months to obtain a mellow sauce-flavored liquor.

[0073] The enzyme catalyst is prepared by uniformly crushing Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae in a weight ratio of 1:2:4.

[0074] The synergist is geraniol.

[0075] The preparation method of the functional agent is as follows:

[0076] S1. Stir and rinse the white wine lees with 90°C water to obtain a rinse solution, then add malt at an amount of 50 g / L, adjust the pH to 6.5, and sterilize to obtain a malt solution;

[0077] S2, the malt liquor was cooled to 60 ° C, 0.9wt% sodium chloride aqueous solution accounting for 3% of the mass of the malt liquor was added, and then α-amylase was added in an amount of 8U / mL, and the reaction was kept warm for 60 minutes; the temperature was lowered to 55 ° C, malt amylase was added in an amount of 35U / mL, and then cellulase was added in an amount of 6U / mL, and the reaction was kept warm for 45 minutes with stirring to obtain a pretreatment solution;

[0078] S3, cooling the pretreatment solution to 50°C, adding β-glucanase at an amount of 45 U / mL, and preserving the solution at 50°C for 3 hours to obtain a β-glucanase hydrolyzate;

[0079] S4. Cool the β-glucanase hydrolyzate to 45°C, keep warm and stir, add pepsin at a rate of 10 U / mL, then add magnesium carbonate at a rate of 2 g / L, stir and treat for 1.5 hours; heat to 70°C and perform vacuum concentration to obtain a functional agent.

[0080] Example 2

[0081] The preparation method of a mellow sauce-flavor liquor is basically the same as that of Example 1, the only difference being that the enzyme catalyst is prepared by uniformly crushing Bacillus subtilis and Lactobacillus plantarum in a weight ratio of 1:2.

[0082] Example 3

[0083] The preparation method of a mellow sauce-flavor liquor is basically the same as that of Example 1, the only difference being that the enzyme catalyst is prepared by uniformly crushing Bacillus subtilis and Saccharomyces cerevisiae in a weight ratio of 1:4.

[0084] Example 4

[0085] The preparation method of a mellow sauce-flavor liquor is basically the same as that of Example 1, the only difference being that the enzyme catalyst is prepared by uniformly crushing Lactobacillus plantarum and Saccharomyces cerevisiae in a weight ratio of 2:4.

[0086] Example 5

[0087] The preparation method of a mellow sauce-flavor liquor is basically the same as that of Example 1, the only difference being that the enzyme catalyst is prepared by uniformly crushing Rhizopus oryzae and Monascus purpurogenus in a weight ratio of 1:2.

[0088] Example 6

[0089] The preparation method of a mellow sauce-flavor liquor is basically the same as that of Example 1, the only difference being that the synergist is phenylethyl alcohol.

[0090] Example 7

[0091] The preparation method of a mellow sauce-flavor liquor is basically the same as that of Example 1, the only difference being that the synergist is rose alcohol.

[0092] Example 8

[0093] The preparation method of a mellow sauce-flavor liquor is basically the same as that of Example 1, the only difference being that the synergist is α-terpineol.

[0094] Example 9

[0095] The preparation method of a mellow sauce-flavor liquor is basically the same as that of Example 1, the only difference being that the synergist is farnesol.

[0096] Comparative Example 1

[0097] A preparation method of a mellow sauce-flavor liquor is as follows:

[0098] Step 1. Raw material preparation: 50% of the mass of sorghum is crushed to a crushing degree of 20%. The material is moistened with 90°C fermentation water for 5 hours, and white wine lees accounting for 6% of the mass of the sorghum is added and mixed. After being air-dried indoors, 90°C air-drying water is sprinkled on the material to make up the amount, wherein the fermentation water accounts for 50% of the input amount and the air-drying water accounts for 8%, thereby obtaining the sorghum material for sand making;

[0099] Step 2: Prepare the koji: Use regular commercially available koji, which is crushed into sauce-flavor koji powder before use;

[0100] Step 3, feeding Xiasha: Spread out the sorghum material for Xiasha, add sauce-flavored koji powder, the amount of which accounts for 10% of the mass of the sorghum, mix well and pile up for fermentation. When the temperature at the top of the pile reaches 46°C and the fermented grains inside the pile have a sweet taste and wine aroma and a moisture content of 38%, ferment for 30 days to obtain Xiasha fermented grains;

[0101] Step 4, inserting sand and feeding: adding an equal amount of sorghum material for Xiasha to the Xiasha mash and then co-distilling to obtain wine. After obtaining the wine, the mash is spread out to air, and sauce-flavored koji powder, functional agent and synergist are added. The amount of sauce-flavored koji powder accounts for 10% of the mass of sorghum, the functional agent accounts for 0.2% of the mass of sorghum, and the synergist accounts for 0.0002% of the mass of sorghum. After mixing well, pile up again, and then put into the cellar for fermentation. The fermentation time is 30 days to obtain the inserted sand mash;

[0102] Step 5, distillation: take out the Chasha wine mash and mix it with steamed rice husks accounting for 20% of the mass of the Chasha wine mash, cover the plate and distill the wine, control the distillation pressure to 0.01Mpa, the distillation temperature to 35℃, cut off the head and tail, and then age it for 6 months to obtain a mellow sauce-flavored liquor.

[0103] The synergist is geraniol.

[0104] The preparation method of the functional agent is the same as that in Example 1.

[0105] Comparative Example 2

[0106] A preparation method of a mellow sauce-flavor liquor is as follows:

[0107] Step 1. Raw material preparation: 50% of the mass of sorghum is crushed to a crushing degree of 20%. The material is moistened with 90°C fermentation water for 5 hours, and white wine lees accounting for 6% of the mass of the sorghum is added and mixed. After being air-dried indoors, 90°C air-drying water is sprinkled on the material to make up the amount, wherein the fermentation water accounts for 50% of the input amount and the air-drying water accounts for 8%, thereby obtaining the sorghum material for sand making;

[0108] Step 2: Prepare the koji: Use regular commercially available koji, which is crushed into sauce-flavor koji powder before use;

[0109] Step 3, feeding the Xiasha: the sorghum material for Xiasha is spread out for airing, and sauce-flavored koji powder and an enzyme catalyst are added, wherein the amount of sauce-flavored koji powder accounts for 10% of the mass of the sorghum, and the enzyme catalyst accounts for 0.8% of the mass of the sorghum. After mixing well, the mixture is piled up for fermentation. When the temperature at the top of the pile reaches 46°C and the fermented grains inside the pile have a sweet taste and a wine aroma and a moisture content of 38%, the fermentation is carried out for 30 days to obtain the Xiasha fermented grains;

[0110] Step 4, inserting sand and feeding: adding an equal amount of sorghum material for Xiasha to the Xiasha mash and then co-distilling to obtain wine. After obtaining the wine, the mash is spread out to air, and sauce-flavored koji powder and synergist are added. The amount of sauce-flavored koji powder accounts for 10% of the mass of sorghum, and the amount of synergist accounts for 0.0002% of the mass of sorghum. After mixing well, pile up again, and then put into the cellar for fermentation. The fermentation time is 30 days to obtain the inserted sand mash;

[0111] Step 5, distillation: take out the Chasha wine mash and mix it with steamed rice husks accounting for 20% of the mass of the Chasha wine mash, cover the plate and distill the wine, control the distillation pressure to 0.01Mpa, the distillation temperature to 35℃, cut off the head and tail, and then age it for 6 months to obtain a mellow sauce-flavored liquor.

[0112] The enzyme catalyst is prepared by uniformly crushing Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae in a weight ratio of 1:2:4.

[0113] The synergist is geraniol.

[0114] Comparative Example 3

[0115] A preparation method of a mellow sauce-flavor liquor is as follows:

[0116] Step 1. Raw material preparation: 50% of the mass of sorghum is crushed to a crushing degree of 20%. The material is moistened with 90°C fermentation water for 5 hours, and white wine lees accounting for 6% of the mass of the sorghum is added and mixed. After being air-dried indoors, 90°C air-drying water is sprinkled on the material to make up the amount, wherein the fermentation water accounts for 50% of the input amount and the air-drying water accounts for 8%, thereby obtaining the sorghum material for sand making;

[0117] Step 2: Prepare the koji: Use regular commercially available koji, which is crushed into sauce-flavor koji powder before use;

[0118] Step 3, feeding the Xiasha: the sorghum material for Xiasha is spread out for airing, and sauce-flavored koji powder and an enzyme catalyst are added, wherein the amount of sauce-flavored koji powder accounts for 10% of the mass of the sorghum, and the enzyme catalyst accounts for 0.8% of the mass of the sorghum. After mixing well, the mixture is piled up for fermentation. When the temperature at the top of the pile reaches 46°C and the fermented grains inside the pile have a sweet taste and a wine aroma and a moisture content of 38%, the fermentation is carried out for 30 days to obtain the Xiasha fermented grains;

[0119] Step 4, inserting sand and feeding: adding an equal amount of sorghum material for Xiasha to the Xiasha mash and then co-distilling to obtain wine. After obtaining the wine, the mash is spread out to air, and sauce-flavored koji powder and functional agent are added. The amount of sauce-flavored koji powder accounts for 10% of the mass of sorghum, and the functional agent accounts for 0.2% of the mass of sorghum. After mixing well, pile up again, and then put into the cellar for fermentation. The fermentation time is 30 days to obtain the inserted sand mash;

[0120] Step 5, distillation: take out the Chasha wine mash and mix it with steamed rice husks accounting for 20% of the mass of the Chasha wine mash, cover the plate and distill the wine, control the distillation pressure to 0.01Mpa, the distillation temperature to 35℃, cut off the head and tail, and then age it for 6 months to obtain a mellow sauce-flavored liquor.

[0121] The enzyme catalyst is prepared by uniformly crushing Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae in a weight ratio of 1:2:4.

[0122] The preparation method of the functional agent is the same as that in Example 1.

[0123] Comparative Example 4

[0124] A preparation method of a mellow sauce-flavor liquor is as follows:

[0125] Step 1. Raw material preparation: 50% of the mass of sorghum is crushed to a crushing degree of 20%. The material is moistened with 90°C fermentation water for 5 hours, and white wine lees accounting for 6% of the mass of the sorghum is added and mixed. After being air-dried indoors, 90°C air-drying water is sprinkled on the material to make up the amount, wherein the fermentation water accounts for 50% of the input amount and the air-drying water accounts for 8%, thereby obtaining the sorghum material for sand making;

[0126] Step 2: Prepare the koji: Use regular commercially available koji, which is crushed into sauce-flavor koji powder before use;

[0127] Step 3, feeding Xiasha: Spread out the sorghum material for Xiasha, add sauce-flavored koji powder, the amount of which accounts for 10% of the mass of the sorghum, mix well and pile up for fermentation. When the temperature at the top of the pile reaches 46°C and the fermented grains inside the pile have a sweet taste and wine aroma and a moisture content of 38%, ferment for 30 days to obtain Xiasha fermented grains;

[0128] Step 4, inserting sand and feeding: adding an equal amount of sorghum material for Xiasha into the Xiasha mash and then co-steaming to obtain wine. After obtaining the wine, the mash is spread out to air, and sauce-flavored koji powder is added, the amount of sauce-flavored koji powder accounts for 10% of the mass of sorghum. After mixing well, the mixture is piled up again and then put into the cellar for fermentation. The fermentation time is 30 days to obtain the inserted sand mash.

[0129] Step 5, distillation: take out the Chasha wine mash and mix it with steamed rice husks accounting for 20% of the mass of the Chasha wine mash, cover the plate and distill the wine, control the distillation pressure to 0.01Mpa, the distillation temperature to 35℃, cut off the head and tail, and then age it for 6 months to obtain a mellow sauce-flavored liquor.

[0130] Test Example 1

[0131] Determination of total ester content

[0132] The total ester content in the mellow sauce-flavor liquors obtained in the Examples and Comparative Examples was determined using acid-base neutralization titration. Each group was tested five times, and the average value was taken. The test results are shown in Table 1.

[0133] Table 1 Total ester content test results

[0134] Experimental plan Total esters (g / L) Example 1 3.27 Example 2 3.12 Example 3 3.17 Example 4 3.19 Example 5 3.06 Example 6 3.21 Example 7 3.19 Example 8 3.17 Example 9 3.20 Comparative Example 1 3.02 Comparative Example 2 3.23 Comparative Example 3 2.86 Comparative Example 4 2.59

[0135] Test Example 2

[0136] Sensory evaluation

[0137] 40 professional wine tasters were selected to conduct a sensory evaluation of the mellow sauce-flavor liquor obtained in the above examples and comparative examples. The scores were evaluated based on cleanliness, sauce aroma, smoothness of the liquor body, and softness of the liquor body. The full score for each item was 10 points. The average value of the results was taken. The results are shown in Table 2.

[0138] Table 2 Sensory evaluation test results

[0139] Experimental plan Cleanliness Sauce aroma Smooth wine Soft and cottony body Example 1 9.3 9.6 9.5 9.8 Example 2 8.9 8.7 8.7 9.1 Example 3 9.1 8.7 8.9 9.3 Example 4 9.2 8.8 8.9 9.2 Example 5 8.6 8.7 8.6 8.9 Example 6 9.2 9.4 9.3 9.5 Example 7 9.1 9.2 9.0 9.3 Example 8 9.2 9.2 9.0 9.4 Example 9 9.2 9.3 9.1 9.5 Comparative Example 1 8.2 8.2 8.3 8.4 Comparative Example 2 9.3 9.1 8.2 7.8 Comparative Example 3 9.0 7.8 8.2 8.2 Comparative Example 4 7.6 6.3 5.8 5.3

[0140] From the test data in Table 1 and Table 2, it can be seen that the mellow sauce-flavor liquor prepared in Example 1 of the present invention has a higher total ester content and better sensory evaluation.

[0141] Compared with Examples 2-5, Example 1 uses enzyme catalysts (Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae), Example 2 uses enzyme catalysts (Bacillus subtilis and Lactobacillus plantarum), Example 3 uses enzyme catalysts (Bacillus subtilis and Saccharomyces cerevisiae), Example 4 uses enzyme catalysts (Lactobacillus plantarum and Saccharomyces cerevisiae), and Example 5 uses enzyme catalysts (Rhizopus oryzae and Monascus purpureus). The present invention utilizes enzyme catalysts to promote wine fermentation and aroma formation, as well as synergists to improve the sensory quality of the wine. The enzyme catalysts (Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae) are microorganisms that provide a variety of enzymes, such as amylase, saccharifying enzyme, and protease. Amylase breaks down starch in sorghum into fermentable sugars, providing nutrients required for fermentation. Saccharifying enzyme breaks down sugars into simpler sugar molecules, providing more available carbon sources for yeast fermentation. Protease hydrolyzes proteins, releasing amino acids and peptides, which further form the wine's aroma compounds. The use of these enzyme catalysts can increase substrate conversion during the winemaking process, promote the production of alcohol and aroma compounds, and thus improve the quality and taste of the wine.

[0142] Compared with Examples 6-9, Example 1 uses geraniol as the synergist. Compared to the synergists used in other examples (phenylethyl alcohol, rose alcohol, α-terpineol, and farnesol), geraniol demonstrates advantages in producing higher total ester content and achieving good sensory evaluation. Geraniol's chemical structure may differ from other synergists, as it contains both alcohol and carboxyl groups, leading to different interactions with other components. This different interaction may contribute to increased ester formation and total ester content. Geraniol also possesses a strong aromatic profile, enhancing the complexity and richness of the aroma of baijiu. It can interact with other aroma compounds to form more aroma compounds, enhancing the overall aroma perception. Geraniol produces a numbing sensation in the mouth, reducing the irritation of alcohol and resulting in a softer and more mellow taste. It can also balance the pungent flavor of alcohol, resulting in a more refined taste.

[0143] Comparing Example 1 with Comparative Examples 1-4, Example 1 did not use an enzyme catalyst, Example 2 did not use a functional agent, Example 3 did not use a synergist, and Example 4 did not use either. The overall purpose of the enzyme catalyst, functional agent, and synergist in the present invention is to improve the production process of a mellow, sauce-flavored liquor and the quality of the final product. The enzyme catalyst and functional agent provide a rich supply of nutrients and substrates, promoting yeast growth and metabolism and increasing alcohol production. They degrade complex polysaccharides and starch, releasing fermentable sugars that provide energy and substrate for the yeast. The functional agent and synergist enhance the complexity and flavor profile of the mellow, sauce-flavored liquor by providing additional yeast, yeast metabolites, and other compounds. They can enhance the aroma, mouthfeel, and flavor richness of the liquor, making it more appealing. The use of enzyme catalysts, functional agents, and synergists can improve the liquor's texture and chemical composition. They regulate the pH and ion balance of the fermentation environment, creating conditions conducive to yeast activity and fermentation efficiency. At the same time, they participate in chemical reactions, promote the formation of ester compounds, and increase the mouthfeel and taste quality of the wine.

Claims

1. A method for preparing a mellow sauce-flavor liquor, characterized in that: Here’s how: Step 1. Raw material preparation: crush sorghum to a crushing degree of 15-25%, moisten the material with 80-95°C fermentation water for 3-8 hours, add 4-8% of the weight of white wine lees to mix well, and steam the mixture. After air-drying indoors, sprinkle with 80-95°C air-drying water to make up the weight, wherein the fermentation water accounts for 40-60% of the weight of the material and the air-drying water accounts for 5-10% of the weight of the material, to obtain the sorghum material for sand making; Step 2: Prepare the koji: Use regular commercially available koji, which is crushed into sauce-flavor koji powder before use; Step 3, feeding Xiasha: Spread out the sorghum material for Xiasha, add sauce-flavored koji powder and enzyme catalyst, mix well and then pile up for fermentation. When the temperature of the pile top reaches 45-50°C, the fermented grains inside the grains have a sweet taste and wine aroma, and the moisture content is 35-40%, fermentation is carried out for 20-60 days to obtain Xiasha fermented grains; Step 4, inserting sand and feeding: adding an equal amount of sorghum material for Xiasha into the Xiasha mash and then co-distilling to obtain wine. After obtaining the wine, the mash is spread out to air, and sauce-flavored koji powder, functional agent and synergist are added. After mixing well, the mixture is piled up again and then put into the cellar for fermentation. The fermentation time is 20 to 60 days to obtain the inserted sand mash. Step 5, distillation: take out the Chasha wine mash and mix it with steamed rice husks accounting for 10-30% of the mass of the Chasha wine mash, cover the plate and distill the wine, control the distillation pressure to 0.005-0.02Mpa, the distillation temperature to 32-38℃, cut off the head and tail, and then age it for 3-9 months to obtain a mellow sauce-flavored liquor.

2. The method for preparing the mellow sauce-flavor liquor according to claim 1, wherein: The enzyme catalyst is prepared by uniformly crushing bacillus subtilis, lactobacillus plantarum and saccharomyces cerevisiae in a weight ratio of 0.5-2:1-3:3-5.

3. The method for preparing the mellow sauce-flavor liquor according to claim 2, wherein: The enzyme catalyst is prepared by uniformly crushing Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae in a weight ratio of 1:2:

4.

4. The method for preparing the mellow sauce-flavor liquor according to claim 1, wherein: In step 3, the amount of sauce-flavored koji powder accounts for 8-12% of the mass of sorghum; in step 4, the amount of sauce-flavored koji powder accounts for 8-12% of the mass of sorghum.

5. The method for preparing the mellow sauce-flavor liquor according to claim 1, wherein: In step 3, the enzyme catalyst accounts for 0.5-1% of the mass of the sorghum.

6. The method for preparing the mellow sauce-flavor liquor according to claim 1, wherein: The synergist is geraniol.

7. The method for preparing the mellow sauce-flavor liquor according to claim 6, characterized in that: The synergistic dosage accounts for 0.0001-0.0003% of the mass of sorghum.

8. The method for preparing the mellow sauce-flavor liquor according to claim 1, wherein: The preparation method of the functional agent is as follows: S1. Stir and rinse the white wine lees with water at 80-95°C to prepare a rinse solution, then add malt at an amount of 40-60 g / L, adjust the pH to 6.3-6.8, and sterilize to obtain a malt solution; S2, cooling the malt liquor to 55-65° C., adding a 0.8-1wt% sodium chloride aqueous solution accounting for 2-4% of the mass of the malt liquor, then adding α-amylase, the addition amount of α-amylase is 7-9 U / mL, and the reaction is kept warm for 50-70 minutes; lowering the temperature to 50-60° C., adding malt amylase, the addition amount of malt amylase is 30-40 U / mL, and then adding cellulase, the addition amount of cellulase is 5-7 U / mL, stirring and keeping warm for 40-50 minutes to obtain a pretreated solution; S3, cooling the pretreatment solution to 45-55°C, adding β-glucanase at an amount of 40-50 U / mL, and preserving the solution at 45-55°C for 2-4 hours to obtain a β-glucanase hydrolyzate; S4. Cool the β-glucanase hydrolyzate to 40-50°C, keep warm and stir, add pepsin in an amount of 8-12 U / mL, then add magnesium carbonate in an amount of 1-3 g / L, stir and treat for 1-2 hours; heat to 60-80°C, and perform vacuum concentration to obtain a functional agent.

9. The method for preparing the mellow sauce-flavor liquor according to claim 1, wherein: The functional dosage accounts for 0.1-0.3% of the mass of sorghum.

10. A mellow sauce-flavor liquor, characterized in that: The method is as described in any one of claims 1 to 9.