Water metering method for improving flavor of sauced wine

Abstract

The invention discloses a two-time water metering method for improving the flavor of Maotai-flavor liquor. After steaming the grains, supplementing 85-90% of total water demand by using hot water, and spreading and airing to 30-38 DEG C; and preparing secondary measuring water from the compound bacteria liquid and the solvent, and supplementing the rest 10-15% of water. The compound bacteria liquid is prepared by compounding bacillus licheniformis, bacillus subtilis and pichia pastoris. The secondary water measurement is completed after the spreading and airing is finished and before the yeast is added, so that the bacillus is preferentially colonized, the excessive wine production of the yeast is inhibited, and the accumulation of a fragrance precursor is promoted. The implementation result shows that the number of bacillus in the fermented grains is increased, the sensory score of 3-5 rounds of main wine is averagely improved, tetramethylpyrazine is increased, and the process is compatible with the traditional 12987 process and is easy to popularize.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of brewing, and particularly discloses a method for improving the aroma of Jiang-flavor liquor by water addition. BACKGROUND

[0002] In the traditional solid-state liquor brewing system, the water addition in the production of Jiang-flavor liquor is a key process for connecting the cooking and fermentation, and is a key physical and chemical lever for regulating the metabolic activity of microorganisms and the directional synthesis of flavor. This process is derived from the crystallization of ancient Chinese brewing wisdom, and its scientific nature lies in the precise control of water activity to build a steady environment for the microecology of the pit. The main functions of the water addition in the production of Jiang-flavor liquor are as follows: (1) adjusting the water content of fermented grains: after the steaming of grains, the water content of the fermented grains is usually less than 50%, and needs to be supplemented to the appropriate range of 53%-58%. Water is the basis for the growth of microorganisms and the activity of enzymes, and directly affects the saccharification and fermentation rate. (2) controlling the fermentation temperature: the specific heat capacity of water is high, which can buffer the temperature rise in the fermentation process and maintain the optimal temperature range of 28-32℃ in the pit. It prevents the overgrowth of miscellaneous bacteria or the inactivation of enzymes caused by high temperature. (3) dissolving starch and nutrients: promoting the swelling and rupture of starch granules to improve the efficiency of Aspergillus (saccharifying enzyme). Dissolving amino acids, minerals and other essential nutrients for microorganisms in the fermented grains. (4) affecting the distillation efficiency: appropriate moisture makes the fermented grains loose, ensures the uniform penetration of steam, and avoids local "dry burning" that causes burnt taste. It optimizes the distillation rate of ethanol and flavor substances (esters, acids). It can be said that the water addition is an indispensable step in the production process of Jiang-flavor liquor. At present, the amount of water addition is mainly determined by the experience of liquor workers, and the temperature of the added water is usually controlled above 95℃, and the amount of addition is determined according to the quality of the fermented grains. If the amount of water addition is controlled properly, the sufficient enzymatic hydrolysis of microorganisms can promote the accumulation of Jiang-flavor liquor aroma precursors.

[0003] Bottleneck of traditional water addition process: even if the amount of water addition is precisely controlled, its promotion effect on the accumulation of Jiang-flavor liquor aroma precursors is still insufficient, which is difficult to meet the higher requirements of the large return liquor cycle for the production of Jiang-flavor liquor.

[0004] In order to break through this limitation, it is necessary to develop a new type of water addition technology, which retains the core functions of traditional process such as grain moistening and gelatinization, and directionally strengthens the synthesis of aroma precursors, so as to significantly improve the aroma quality and level of large return liquor cycle. SUMMARY

[0005] In view of this, the present application proposes a new water measuring method and a composite microbial liquid preparation method. By precisely regulating the water content of the fermented grains and optimizing the structure of the dominant microbial community in the first two rounds, the output of the first two rounds of liquor is effectively controlled, laying a foundation for the accumulation of flavor substances in subsequent large return rounds. In view of the single action and mode of traditional water measuring, the present application breaks through the process limitations and innovatively divides the water measuring operation into two times, simultaneously solving the technical bottleneck of excessive starch consumption and insufficient accumulation of flavor substances caused by excessive fermentation speed in the first two rounds of traditional process. Through multi-dimensional process optimization, the application time limit of traditional water measuring is broken, and the precise regulation of fermentation progress and flavor substance generation is realized through the synergistic effect of the composite microbial liquid, which improves the average sensory evaluation of the liquor by 5 points (100 points), increases the content of Bacillus in the fermented grains by about 3 times, and improves the average sensory evaluation of the fermented grains by about 4 points.

[0006] The technical solution of the present application is as follows: The present application provides a water measuring method for improving the flavor of liquor, which measures the water when the grains are spread, including the following steps: (1) First water measuring and adding: after steaming the grains, add water with a temperature of ≥95℃ to the fermented grains, and the amount of water added is 85%-90% of the total water required; (2) Second water measuring and adding: after the fermented grains are cooled to 30-38℃, add a mixed solution of composite microbial liquid and solvent, and the amount of water added is 10%-15% of the total water required, and then mix uniformly and add koji for fermentation.

[0007] In some embodiments, the composite microbial liquid comprises Bacillus microorganisms and yeast, and the ratio of viable bacterial count of Bacillus microorganisms to yeast is (1.5-3):1.

[0008] In some embodiments, the composite microbial liquid is composed of Bacillus licheniformis, Bacillus subtilis and Pichia pastoris, and the inoculation ratio of the three is (0.8-1.2):(0.8-1.2):1.

[0009] In some embodiments, the viable bacterial concentrations of Bacillus licheniformis, Bacillus subtilis and Pichia pastoris in the composite microbial liquid are independently 1x108-5x108cfu / mL.

[0010] In some embodiments, the timing of the second water measuring and adding is after the grains are spread to before the addition of koji, and the contact time of the mixed solution with the fermented grains is ≥10min.

[0011] In some embodiments, the solvent is 35℃ water or wine tail with an alcohol content of ≤20%vol.

[0012] In some embodiments, the volume ratio of the composite microbial liquid to the solvent is 2:(0.8-1).

[0013] In some embodiments, the volume ratio of the composite bacteria solution to the solvent is 2:0.8.

[0014] In some embodiments, the temperature of the fermented grains is uniformly reduced to 30-38℃ after the first water addition.

[0015] Through the above water addition method, the bacteria population of the fermented grains will change, and the accumulation of aroma substances in the fermented grains is emphasized in the first two cycles, so that the aroma of the large cycle liquor is more prominent.

[0016] The above water addition can be performed after the end of the 1-2 cycles of spreading grains to adjust the moisture content of the fermented grains, so that the aroma-producing bacteria are fully mixed with the fermented grains, and then the koji is added. This operation can make the aroma-producing Bacillus bacteria dominant and compete with the Saccharomyces cerevisiae for reducing sugar, reduce the amount of yeast reproduction, and after entering the cellar, the yeast can also reduce the synthesis of alcohol, thereby reducing the liquor yield in the 1-2 cycles The present application has the following beneficial effects compared with the prior art: Through the present application, firstly, a preparation method of a composite bacteria solution is provided, which can promote the aroma production of the fermented grains of the Chinese liquor and has no negative effect on the fermented grains; secondly, a water addition formula is provided, which breaks the traditional water addition method which only uses water, and adds a composite bacteria solution or a cocktail to the water to make the composition complex, and the water addition ratio can be adjusted according to different emphases. The aroma substances are accumulated in the 1-2 cycles, and the aroma flavor evaluation score of the large cycle liquor is increased. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of the present application.

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

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

[0020] When equivalent, concentration, or other value or parameter is expressed in a range, a preferred range or a series of upper preferred values and lower preferred values, it is to be understood that all ranges formed by any pair of any upper range limit or preferred value and any lower range limit or preferred value, even if the range is not explicitly disclosed, are to be specifically disclosed. For example, when a range "1 to 5" is disclosed, the described range should be interpreted to include 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 numerical ranges are disclosed in this document and in the claims, unless expressly indicated otherwise, the range is intended to include the end values and all the integers and fractions within the range. In the specification and claims of this application, range definitions can be combined and / or interchanged, unless otherwise stated, and these ranges include all sub-ranges contained therein.

[0021] The following examples and comparative examples are all based on the default background of the traditional process of Jiangxiang Baijiu "12987", and all examples only make improvements in the "watering" step, and the rest of the operations refer to the general parameters in the industry and give a complete disclosure at the first occurrence to avoid repetition. Each example includes: 1, raw materials and pretreatment; 2, steaming grains; 3, watering; 4, subsequent general process; 5, detection method; 6, results.

[0022] In the following examples, the bacillus licheniformis, bacillus subtilis, and pichia pastoris used are all conventional publicly disclosed strains, which are obtained by purchase.

[0023] Example 1 Raw materials and pretreatment 500 kg of sorghum, with a crushing degree of 4-6 petals, 80°C hot water for 4h, and the amount of water used for grain soaking is 52% of the mass of the raw materials.

[0024] Steaming grains The upper steamer steam pressure is 0.20 MPa, and the timing after round steam is 50 min; the grain particles are free of live heart, and the water content is 48-50%.

[0025] Watering First watering: immediately after steaming grains, evenly sprinkle 95°C hot water with an amount of 95% of the total water required; Air drying: air drying with a cooling machine for 25 min, so that the overall temperature of the dazhai drops to 35°C; Second watering: mix the composite bacterial liquid with 35°C water at a volume ratio of 2:0.8, and the amount is 10% of the total water required; the bacterial liquid composition: bacillus licheniformis, bacillus subtilis, and pichia pastoris live bacteria ratio 1:1:1, each bacterial concentration 5x10 8 cfu / mL; Mixing: stirring with a dazhai machine for 15 min to make the bacterial liquid and dazhai fully contact, and the final target water content of the dazhai is controlled at 55%.

[0026]

[0026] Subsequent process Add koji: add high-temperature Daqu (ratio of Daqu to grain 1:1), pile fermentation for 14 days (initial temperature 28°C, top temperature 52°C), then enter the mud bottom cellar for fermentation for 30 days (cellar temperature 30-33°C); distill, take the wine at a temperature of 25-30°C, and pick the wine with an alcohol content of 55-57%vol.

[0027] Comparative Example 1 Based on Example 1 The water beating step is one-time water beating, and the total water requirement is the same.

[0028] The above Example 1 and Comparative Example 1 are each carried out in three groups in parallel. The three groups of Example 1 are respectively experimental groups 1, 2, and 3, and the three groups of Comparative Example 1 are respectively control groups 1, 2, and 3. The analysis of the dazao at the time of entering the cellar includes: Physical and chemical indicators: moisture, reducing sugar, starch, bacillus number, and tetramethylpyrazine content.

[0029] Sensory evaluation: on-site evaluation of dazao aroma and texture.

[0030] Main wine sample evaluation: after fermentation, the wine sample is taken for sensory evaluation. The relevant physical and chemical data and evaluation of one round and two rounds are shown in Table 1, and the results of three, four, and five rounds of sensory evaluation are shown in Table 2.

[0031] Table 1 Comparison table of relevant physical and chemical indicators and dazao sensory main wine sensory

[0032] Table 2 Results of three, four, and five rounds of sensory evaluation

[0033] According to the above table data, it can be obtained that: ① 1-2 rounds of dazao index comparison test group significantly improved: moisture, starch content, and bacillus number are higher than those of the control group (bacillus number is twice that of the control group, and dazao sensory is 4 points higher than that of the control group). The sensory evaluation of dazao is better than that of the control group ② 1-5 rounds of wine quality sensory evaluation test group wine body sensory score leads the control group all the time, with an average advantage of 3 points, confirming that the new water beating process has a universal and synergistic effect on improving wine quality.

[0034] Example 2 Based on Example 1, the ratio of two-time water beating is 2:0.9, and other conditions are the same as those of Example 1.

[0035] Comparative Example 2 The conditions are the same as those of Comparative Example 1.

[0036] The above Example 2 and Comparative Example 2 are each carried out in triplicate, and the three groups of Example 2 are respectively experimental groups 4, 5 and 6, and the three groups of Comparative Example 1 are respectively control groups 4, 5 and 6. Analysis of the fermented grains is carried out at the time of pit entry, including: Physicochemical indexes: moisture, reducing sugar, starch, bacillus number and tetramethylpyrazine content.

[0037] Sensory evaluation: on-site evaluation of the aroma and texture of the fermented grains.

[0038] Main liquor sample evaluation: liquor samples are taken after fermentation for sensory evaluation. The relevant physicochemical data and evaluation scores of the first and second rounds are shown in Table 3, and the results of the third, fourth and fifth rounds of sensory evaluation are shown in Table 4.

[0039] Table 2 Comparison table of relevant physicochemical indexes and sensory evaluation scores of fermented grains and main liquor

[0040] Table 4 Results of the third, fourth and fifth rounds of sensory evaluation

[0041] According to the above table data, we can obtain: ① The fermented grain indexes of the test group in the first and second rounds are significantly improved: the moisture content, starch content and bacillus number are all higher than those of the control group (the bacillus number is twice that of the control group, and the sensory evaluation of the fermented grains is 5.5 points higher than that of the control group). The sensory evaluation of the fermented grains is better than that of the control group ② The sensory evaluation of the test group in the first to fifth rounds is ahead of the control group in the whole process, with an average advantage of 3 points, which confirms that the new water measuring process has a universal and synergistic effect on improving liquor quality.

[0042] Example 3 On the basis of Example 1, the ratio of secondary water measuring is 2:1, and the other conditions are the same as in Example 1.

[0043] Comparative Example 3 The conditions are the same as in Comparative Example 1.

[0044] The above Example 3 and Comparative Example 3 are each carried out in triplicate, and the three groups of Example 2 are respectively experimental groups 7, 8 and 9, and the three groups of Comparative Example 1 are respectively control groups 7, 8 and 9. Analysis of the fermented grains is carried out at the time of pit entry, including: Physicochemical indexes: moisture, reducing sugar, starch, bacillus number and tetramethylpyrazine content.

[0045] Sensory evaluation: on-site evaluation of the aroma and texture of the fermented grains.

[0046] Main liquor sample evaluation: liquor samples are taken after fermentation for sensory evaluation. The relevant physicochemical data and evaluation scores of the first and second rounds are shown in Table 5, and the results of the third, fourth and fifth rounds of sensory evaluation are shown in Table 6.

[0047] Table 5 Comparison table of related physicochemical indicators and sensory evaluation of fermented grains and sensory evaluation of main body wine

[0048] Table 6 Sensory evaluation results of three, four and five rounds

[0049] According to the data in the above table, we can get: ① The index comparison test group of 1-2 rounds of fermented grains was significantly improved: the moisture content, starch content and bacillus count were higher than those of the control group (the bacillus count was twice that of the control group, and the sensory evaluation of fermented grains was 5.5 points higher than that of the control group). The sensory evaluation of fermented grains was better than that of the control group ② The sensory evaluation of wine quality in the test group of 1-5 rounds was superior to that of the control group, with an average advantage of 3 points, which confirmed that the new water beating process had a universal synergistic effect on the improvement of wine quality.

[0050] Example 4 Using wine tail instead of water as secondary water solvent 1 Raw materials and pretreatment The same as in Example 1: 500 kg of sorghum, 80 ℃ hot water for 4 h, water consumption for 52%.

[0051] 2 Steaming of grains The steam pressure in the upper steamer was 0.20 MPa, and the round steam lasted for 50 min. The steamed grains were out of the steamer without heart, and the moisture content was 48-50%.

[0052] 3 Step-by-step operation of water beating 3.1 First water beating: immediately after the steamed grains were out of the steamer, 95 ℃ hot water was evenly poured to make up 95% of the total water demand.

[0053] 3.2 Spreading and airing: the grains were spread and aired in the cooling machine for 25 min to reduce the overall temperature of the fermented grains to 35 ℃.

[0054] 3.3 Second water beating: the wine tail with alcohol content of 18% vol, total acid of 2.1 g / L and total ester of 1.8 g / L was taken as the solvent, mixed with the complex bacterial solution at a volume ratio of 2:0.8 (the bacterial solution was the same as in Example 1), and the amount was 10% of the total water demand.

[0055] 3.4 Mixing: the fermented grains were stirred in the stirring machine for 15 min to ensure that the bacterial solution-wine tail mixed solution was in full contact with the fermented grains.

[0056] 4 Subsequent general process Adding koji (high-temperature Daqu, koji-grain ratio 1:1) → stacking for 14 d (28→52 ℃) → entering the pit for 30 d (30-33 ℃) → steaming and distillation → wine extraction 55-57% vol.

[0057] 5 Detection method Bacillus count: GB4789.2-2022; Tetramethylpyrazine: GC-MS internal standard method; Sensory evaluation: 7-person double-blind 100-point system.

[0058] 6 Results (n=3, mean ± SD) Comparative Example 4 Based on Example 4, water was measured twice, but the second measurement used only 35°C water and no bacterial solution was added.

[0059] The results are shown in the table below:

[0060] Using 18% vol tails as a secondary water solvent can significantly increase Bacillus colonization and tetramethylpyrazine content, reduce the alcohol content of the first two rounds, and improve the sensory score of the final round by 6.4 points. 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 within the protection scope of the present invention.

Claims

1. A method for measuring water to enhance the aroma of soy sauce-flavored liquor, characterized in that, Includes the following steps: (1) Initial water addition: After steaming the grains, add water at a temperature ≥95℃ to the mash, with the amount added being 85%-90% of the total water requirement; (2) Secondary water addition: After the mash is cooled to 30-38℃, add a mixture of compound bacterial liquid and solvent. The amount added is 10%-15% of the total water required. After mixing evenly, add koji for fermentation.

2. The method for measuring water as described in claim 1, characterized in that, The compound bacterial solution contains Bacillus microorganisms and yeast, with a live Bacillus microorganism to yeast live count ratio of (1.5-3):

1.

3. The method for measuring water as described in claim 2, characterized in that, The compound bacterial solution is composed of Bacillus licheniformis, Bacillus subtilis and Pichia pastoris, with an inoculation ratio of (0.8-1.2):(0.8-1.2):

1.

4. The method for measuring water as described in claim 3, characterized in that, The viable cell concentrations of Bacillus licheniformis, Bacillus subtilis, and Pichia pastoris in the compound bacterial solution were each 1×10⁻⁶. 8 -5×10 8 cfu / mL.

5. The method for measuring water as described in claim 1, characterized in that, The timing of the secondary water addition is from the end of grain spreading to the beginning of yeast addition, and the contact time between the mixture and the mash is ≥10 minutes.

6. The method for measuring water as described in claim 1, characterized in that, The solvent is water at 35°C or wine tails with an alcohol content ≤20% vol.

7. The method for measuring water as described in claim 1, characterized in that, The volume ratio of the compound bacterial solution to the solvent is 2:(0.8-1).

8. The method for measuring water as described in claim 1, characterized in that, The volume ratio of the compound bacterial solution to the solvent is 2:0.

8.

9. The method for measuring water as described in claim 1, characterized in that, After the initial addition of water, the temperature of the mash was uniformly reduced to 30-38℃.

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