A bamboo-flavored strong-flavor liquor and preparation method thereof

Abstract

The invention discloses a bamboo-flavored strong-flavor liquor and a preparation method thereof, and belongs to the technical field of brewing. The invention comprises the following components, which are calculated by weight: 20-40 parts of sorghum, 20-40 parts of rice, 10-30 parts of glutinous rice, 10-30 parts of wheat, 5-20 parts of corn, and 1-10 parts of yellow bamboo leaves. The ratio of the mother dregs to the raw materials of the invention is reduced to 4-5, mainly to increase the proportion of grains, so that the liquor obtained by the invention reduces the irritation, and increases the mellowness and fullness of the wine body. Through the fermentation of different properties of high-temperature Daqu and medium-high-temperature Daqu, it is beneficial to cultivate and expand yeast, enhance activity, facilitate saccharification and fermentation thoroughly, and produce more acidic substances and high-boiling substances to increase the thickness and gloominess of the wine body. In addition, in the cellar fermentation, the fermentation time is controlled to love 80-100 days, which prolongs the fermentation time, can increase the sour substances, pyrazine substances and other trace flavor substances in the liquor, promote the introduction and fusion of more flavor substances, and make the wine body fuller.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a bamboo-flavored strong-flavor liquor and a preparation method thereof. Background Art

[0002] Liquor is a distilled liquor made in my country through a unique brewing process. It is made from starch or sugar raw materials into fermented grains or distilled after fermentation. Liquor is colorless (or slightly yellowish) and transparent, with a pure and aromatic smell. It tastes sweet and refreshing. It has a high alcohol content. After storage and aging, it has a complex aroma dominated by esters. Various types of liquor are brewed using koji and yeast as saccharification and fermentation agents, starch (sugar) raw materials, and are cooked, saccharified, fermented, distilled, aged and blended.

[0003] Due to the differences in regional environment, raw materials, koji making, fermentation process, blending technology and other factors, strong-flavor liquor is further divided into two schools: the Sichuan school with "strong flavor" in Sichuan and the Jianghuai school with "light and strong flavor" in Jiangsu, Shandong, Henan and Anhui. With people's pursuit of fresh and elegant taste of life, strong-flavor liquor pursues "elegant cellar fragrance, mellow body, fullness, soft and refreshing, sweet and comfortable, and round entrance". Strong-flavor liquor is generally brewed from grains such as rice and sorghum. For example, a strong-flavor liquor disclosed in publication number CN105907514A uses 80-90 parts of rice, 18-20 parts of sorghum, 5-7 parts of corn, 14-16 parts of rice husk, 10-12 parts of glutinous rice, and 1-3 parts of apples. The technology mainly adds apples to increase the content of acidic substances in the raw materials, thereby increasing the fermentation speed, improving the utilization rate of raw materials, and improving the taste. Publication No. CN109082350A discloses a Luzhou-flavor liquor, comprising: 35-42 parts of sorghum, 30-40 parts of rice, 15-22 parts of corn, 5-14 parts of polished rice, 22-35 parts of rice husk, 4-9 parts of glutinous rice, 1-3 parts of green plum, and 1-3 parts of apple. The technical scheme is to increase the content of acidic substances in the raw materials by using apples and green plums, thereby increasing the fermentation speed, improving the utilization rate of raw materials, and greatly improving the taste of the liquor. The above-mentioned prior art uses conventional raw materials, and by adding apples and / or green plums, the acidity is enhanced and the pH value is reduced, thereby increasing the activity of the enzyme, achieving the purpose of promoting fermentation, and the technical problem solved is the problem of raw material waste. Publication No. CN108004077A discloses a Luzhou-flavor liquor, including 18 parts of sorghum, 11 parts of rice, 9 parts of glutinous rice, 8 parts of wheat, and 4 parts of corn. The technical solution is to add 18%-25% of medium-high temperature koji to the steamed raw materials, put them into mud pits for fermentation for 5-10 days, and then mix the ingredients for fermentation and take the liquor out of the pits. This brewing method fully reflects the precise proportion of grain input ratio, fermentation days, kiln temperature, seed mash temperature, kiln temperature, kiln moisture, acidity, etc. to achieve the improvement of green new brewing process. This technical solution only improves the brewing process through conventional raw materials and specific process parameters, but does not solve the problem of Luzhou-flavor liquor being fragrant and soft in the mouth.

[0004] Bamboo root water is the water from the roots of bamboo. Bamboo root water can be purified into bamboo root vitality water. Bamboo root water is rich in trace elements such as selenium and silicon, has strong antioxidant properties, removes cell free radicals, and can activate the human body. Bamboo root water is small molecule water and can be absorbed quickly. Bamboo root water also has the fragrance and freshness of bamboo, and is more palatable. At present, there are many technologies using bamboo root water or bamboo-scented products, such as the preparation method of a furfural-free high-flavonoid bamboo-scented liquor disclosed in Publication No. CN109825402A, which is to crush fresh bamboo into particles, and then mix them with grains in a mass ratio of 4:6 to obtain a mixture of bamboo and grains, steam the mixture in a retort for 1 hour, and add water to the mixture in a mass ratio of 1:1. Add 75°C bamboo root water to the mixture of bamboo and grains, spread it to cool, add medium-temperature Daqu made from wheat as a fermentation flavoring agent, mix it evenly, and then put it into a cellar for sealed fermentation at below 27°C. The fermentation cycle is 80-90 days, and it is distilled out of the cellar, picked in sections, and stored in a warehouse. This technical solution mainly involves crushing fresh bamboo and fermenting it. The fermentation of fresh main ingredients using simple yeast (drinking yeast) is relatively slow, and bamboo fermentation will also produce ethanol, affecting the taste of the entire grain liquor. Summary of the invention

[0005] In order to solve the above problems, the present invention proposes a bamboo-flavored strong-flavor liquor, which is brewed from multiple grains through specific grain ratios, fermentation temperature, fermentation process and the application of bamboo root water to obtain a liquor with a mellow, full, delicate and fragrant taste.

[0006] The invention also discloses a preparation method of bamboo-flavored strong-flavor liquor.

[0007] In order to achieve the above object, the present invention is implemented by the following technical solutions:

[0008] A bamboo-flavored strong-flavor liquor comprises the following components, calculated by weight: 20-40 parts of sorghum, 20-40 parts of rice, 10-30 parts of glutinous rice, 10-30 parts of wheat, 5-20 parts of corn, and 1-10 parts of yellow bamboo leaves.

[0009] Furthermore, the bamboo-flavored strong-flavor liquor includes the following components, calculated by weight: 30-40 parts of sorghum, 20-30 parts of rice, 10-20 parts of glutinous rice, 10-20 parts of wheat, 5-15 parts of corn, and 5-10 parts of yellow bamboo leaves.

[0010] Furthermore, the bamboo-flavored strong-flavor liquor includes the following components, calculated by weight: 35-38 parts of sorghum, 22-26 parts of rice, 15-19 parts of glutinous rice, 12-15 parts of wheat, 6-9 parts of corn, and 6-8 parts of yellow bamboo leaves.

[0011] The invention discloses a method for preparing bamboo-flavored Luzhou-flavor liquor, comprising the following steps:

[0012] (1) Wetting the material: Wash and chop the yellow bamboo leaves, take the raw materials: sorghum, rice, glutinous rice, wheat, corn and yellow bamboo leaves respectively according to weight, crush and mix, add the mother dregs and mix evenly, wet the material, and obtain a well-wetted material;

[0013] (2) Steaming rice husks: placing the rice husks in a wine steamer, steaming them thoroughly, and then spreading them out to cool them down to obtain cooked cold rice husks;

[0014] (3) Steaming: mixing the moistened material in step (1) with the cooked and cooled rice husks in step (2) and distilling the mixture to obtain steamed grain residue;

[0015] (4) Fermentation of mother mash: adding high-temperature bamboo root water to the grain dregs, stacking the grains to absorb water for 5-15 minutes, spreading them on a cool bed and cooling them to 19-21° C., adding high-temperature Daqu and mixing them well, and fermenting them to obtain mother mash; the amount of high-temperature Daqu added is 10-15% of the weight of the raw materials, the fermentation temperature is 40-45° C., and the fermentation time is 7-10 days;

[0016] (5) Fermentation in a pit: Cool the mother mash and add medium-high temperature Daqu to the mother mash. The amount of medium-high temperature Daqu added is 10-20% of the weight of the raw material. The fermentation time is 80-100 days and the fermentation temperature is 30-35° C. The fermentation is carried out in a pit to obtain the mash.

[0017] (6) Distillation: firstly add the fermented grains into the mother lees and mix them evenly to moisten the grains, then mix the moistened fermented grains with cooked and cooled rice husks and distill them to obtain bamboo-flavored Luzhou-flavor liquor;

[0018] Furthermore, in the above step (1), the ratio of the raw material to the mother dregs is 1:(4-5). Preferably, the ratio of the raw material to the mother dregs is 1:(4-4.2).

[0019] Furthermore, in the above step (1), the mixing and moistening time of the raw materials and the mother grains is 0.5-2h.

[0020] Furthermore, in step (3), the addition ratio of cooked cold rice husk is 20% to 30% of the weight of the raw material.

[0021] Furthermore, the steaming time in the above step (3) starts after the steam is applied for 40-45 minutes. The steaming is performed on a low fire in the early stage of distillation and on a high fire in the later stage. The boiling is used to remove the acid and tail. The steaming is performed when there is no raw core inside and no sticky outside.

[0022] Furthermore, the temperature of the high-temperature bamboo root water added in the above step (4) is above 90° C., and the amount of the high-temperature bamboo root water added is 0.8-1 times the weight of the grain residue.

[0023] Furthermore, in the above step (4), the amount of high-temperature Daqu added is 10-15% of the weight of the raw material, the fermentation temperature is 40-45° C., and the fermentation time is 7-10 days.

[0024] Furthermore, in the above step (5), the amount of the medium-high temperature Daqu added is 10-20% of the weight of the raw material, the fermentation time is 80-100 days, and the fermentation temperature is 30-35°C.

[0025] The bamboo-flavored Luzhou-flavor liquor and the preparation method thereof of the present invention have the following beneficial effects:

[0026] (1) Compared with the traditional Luzhou-flavor production process, the ratio of mother grain to mixed grain is reduced from 4.5-5 to 4-4.2, which increases the proportion of grain, reduces the irritation of the liquor obtained by the present invention, and increases the mellowness and fullness of the liquor.

[0027] (2) Compared with the traditional Luzhou-flavor production process, the present invention uses high-temperature Daqu as a saccharification fermentation agent for the first time to pile and ferment with the mother mash for 7 days, which mainly increases the number of microorganisms in the mother mash, increases the number of yeasts, is conducive to saccharification and adsorption of microorganisms in the air, site and natural environment, and helps the production of high-boiling point substances, pyrazine substances, and aromatic flavor substances in the cellar in the later stage. The mother mash is mixed with high-temperature Daqu and put into the mud cellar for the second saccharification fermentation, which can accelerate the high-temperature fermentation and prolong the fermentation temperature. Ferulic acid will be formed at high temperature, and finally 4-ethylguaiacol will be generated through the action of microorganisms, so that the wine has an elegant sauce-aged flavor, and has the characteristics of being thick, full and delicate.

[0028] (3) In the preparation method, the fermentation temperature of the mother mash of the present invention is controlled between 19-21°C, and the fermentation in the cellar is controlled at 30-35°C, which is conducive to the cultivation and expansion of yeast, the enhancement of activity, and the thorough saccharification and fermentation, so as to increase the thickness and richness of the wine. Fermentation at a lower temperature further reduces the generation of ethyl formate, improves the safety of the product, and prolongs the shelf life of the liquor (less ethyl formate is generated within a certain period of time). In the cellar fermentation, the fermentation time is controlled to be about 80-100 days, which prolongs the fermentation time, can increase the sour substances, pyrazine substances and other trace flavor substances in the liquor, promotes the extraction and fusion of more flavor substances, and makes the wine fuller.

[0029] (4) The present invention adds yellow bamboo leaves and uses bamboo root water for fermentation. Bamboo root water is rich in calcium, magnesium, and other trace elements, which play an important role in health and are also indispensable elements for preventing diseases. In addition, bamboo root water is weakly alkaline, which is another manifestation of the sweetness of the wine. Yellow bamboo leaves contain bamboo leaf flavonoids, polysaccharides and amino acids. Fermenting with grains can effectively inhibit the generation of ethyl carbamate with genetic carcinogenicity during fermentation, thereby improving the qualified rate and safety of alcoholic products. At the same time, yellow bamboo leaves contain aromatic alcohol, which makes the liquor have bamboo fragrance after fermentation. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0031] Figure 1 This is a comparison chart of the present invention and the company's existing products. DETAILED DESCRIPTION

[0032] In order to enable those skilled in the art to better understand the solution of the present invention, the technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] In the present invention, the preparation method of medium-high temperature Daqu is:

[0034] Add the first hot water to the soft wheat, the amount of the first hot water added is 3-5% of the weight of the wheat, after moistening the material with hot water for 2-4 hours, crush 4-6 petals (the skin is rotten but the heart is not rotten), and then add the second hot water, the amount of the second hot water added is 35-36% of the weight of the wheat, mix and stamp with the hot water, ferment indoors for 30-40 days, and control the fermentation temperature at 59-62° C. to obtain pre-fermented Daqu; store the pre-fermented Daqu in a warehouse for 3-4 months to obtain medium-high temperature finished qu.

[0035] In the present invention, the preparation method of high temperature Daqu is:

[0036] The first hot water is added to the soft wheat, and the amount of the first hot water added is 3-5% of the weight of the wheat. After the material is moistened with hot water for 3-5 hours, it is crushed into 4 petals, and 36-38% of the weight of the wheat and 5-10% of the weight of the wheat are added as the mother bacteria, and the mixture is mixed and stepped to form. The material is fermented indoors for 35-40 days at a fermentation temperature of 68-70° C., and then taken out of the room and stored in a warehouse for 4-6 months to obtain the high-temperature Daqu.

[0037] Among them, in the preparation methods of medium-high temperature Daqu and high temperature Daqu, the hot water used is 60-70℃.

[0038] Embodiment 1, a method for preparing bamboo-flavored Luzhou-flavor liquor, comprising the following steps:

[0039] (1) Wetting the material: Take the raw materials sorghum, rice, glutinous rice, wheat, corn, and yellow bamboo leaves respectively according to weight, crush and mix the raw materials, add them into the mother dregs and mix them evenly, wet the materials, and obtain a well-wetted material; the weight ratio of the raw materials to the mother dregs is 1:4, and the wetting time is 1 hour;

[0040] (2) Steaming the rice husks: placing the rice husks in a wine steamer and steaming them thoroughly. The time starts from when steam (commonly known as steam) comes out from the top of the rice husks and the steaming is continued for 35-40 minutes. The steaming time of the rice husks in this embodiment does not need to be precise and can be within this range; taking the rice husks out of the steamer and spreading them out to cool them down to obtain cooked and cold rice husks;

[0041] (3) Steaming: The moistened material in step (1) and the cooked cold rice husk in step (2) are mixed and distilled in proportion, the cooked cold rice husk being added in a proportion of 20% of the weight of the raw material, and the mixture is stirred evenly in two times as much as possible; after the distillation has been steamed for 40-45 minutes, the steaming time begins to be calculated, the distillation is performed on a low fire in the early stage, and on a high fire in the later stage, the boiling is used to flush out the acid and remove the tail, and the steaming is performed when there is no raw core inside and no sticky outside. The grain is cooked after distillation, and the grain dregs are obtained;

[0042] (4) Fermentation of mother mash: adding high-temperature bamboo root water to the grain dregs, the amount of high-temperature bamboo root water added is 80% of the weight of the raw material, the temperature of the high-temperature bamboo root water is above 95° C., piling up the grains and steaming for 5 minutes, spreading them on a cool bed and cooling them to 19-21° C., adding high-temperature Daqu and mixing them well, the amount of high-temperature Daqu added is 10% of the weight of the raw material, the fermentation temperature is 45° C., the fermentation time is 7 days, and fermentation obtains mother mash;

[0043] (5) Fermentation in a pit: Cool the mother mash to 18-20°C, add medium-high temperature Daqu to the mother mash, the amount of medium-high temperature Daqu added is 10% of the weight of the raw material, put it into a mud pit for fermentation for 80-100 days, and control the top temperature of the fermentation at 30°C to obtain the mash;

[0044] (6) Distillation: Add the fermented grains into the mother lees and mix them evenly according to the steps (1) to (3), and then moisten the fermented grains. The moistened fermented grains are mixed with cooked and cooled rice husks and distilled to obtain the bamboo-flavored Luzhou-flavor liquor of the present invention.

[0045] After distillation, the cooked grains of liquor are subjected to steps (4), (5) and (6) again, and the brewing process is repeated.

[0046] It should be further explained that in step (1), the grinding standard is: sorghum, rice, glutinous rice, and wheat are ground into two or four petals; corn is ground into six petals, and the fine powder of the mixed grain powder after the five kinds of grains are ground and passed through a 20-mesh sieve shall not exceed 20%;

[0047] It should be further explained that in step (1), the mother dregs refers to the fermented grains that are not used for wine extraction after the last fermentation in the previous year. A portion of the fermented grains of Maotai liquor will be retained and will not be used for wine extraction, but will be used for fermentation in the second production cycle. The mother dregs are common knowledge for those skilled in the art.

[0048] Embodiment 2, a method for preparing bamboo-flavored Luzhou-flavor liquor, comprising the following steps:

[0049] (1) Wetting the material: Take raw materials such as sorghum, rice, glutinous rice, wheat, corn and yellow bamboo leaves respectively according to weight, crush and mix the raw materials, add them into the mother dregs and mix them evenly, wet the materials, and obtain a well-wetted material; the weight ratio of the raw materials to the mother dregs is 1:5, and the wetting time is 2 hours;

[0050] (2) Steaming the rice husks: placing the rice husks in a wine steamer and steaming them thoroughly. The time starts from when steam (commonly known as steam) comes out from the top of the rice husks and the steaming is continued for 35-40 minutes. The steaming time of the rice husks in this embodiment does not need to be precise and can be within this range; taking the rice husks out of the steamer and spreading them out to cool them down to obtain cooked and cold rice husks;

[0051] (3) Steaming: The material moistened in step (1) and the cooked cold rice husk in step (2) are mixed and distilled in proportion, the cooked cold rice husk being added in a proportion of 30% of the weight of the raw material, and the mixture is stirred evenly in two times as much as possible; after the distillation has been steamed for 40-45 minutes, the steaming time begins to be calculated, the distillation is performed on a low fire in the early stage, and on a high fire in the later stage, the boiling is used to flush out the acid and remove the tail, and the steaming is performed when there is no raw core inside and no sticky outside. The grain is cooked after distillation, and the grain residue is obtained;

[0052] (4) Fermentation of mother mash: adding high-temperature bamboo root water to the grain dregs, the amount of high-temperature bamboo root water added is 100% of the weight of the raw material, the temperature of the high-temperature bamboo root water is above 95° C., piling up the grains and letting them absorb for 15 minutes, spreading them on a cool bed and cooling them to 19-21° C., adding high-temperature Daqu and mixing them well, the amount of high-temperature Daqu added is 15% of the weight of the raw material, the fermentation temperature is 40° C., the fermentation time is 10 days, and fermentation obtains mother mash;

[0053] (5) Fermentation in a pit: Cool the mother mash to 18-20°C, add medium-high temperature Daqu to the mother mash, the amount of medium-high temperature Daqu added is 20% of the weight of the raw material, put it into a mud pit for fermentation for 80-100 days, and control the top temperature of the fermentation at 35°C to obtain the mash;

[0054] (6) Distillation: Add the fermented grains into the mother lees and mix them evenly according to the steps (1) to (3), and then moisten the fermented grains. The moistened fermented grains are mixed with cooked and cooled rice husks and distilled to obtain the bamboo-flavored Luzhou-flavor liquor of the present invention.

[0055] The remaining solid matter after distillation is the cooked grains of liquor, and the cooked grains of liquor repeat steps (4), (5) and (6) to repeat the brewing cycle.

[0056] Embodiment 3, a method for preparing bamboo-flavored Luzhou-flavor liquor, comprising the following steps:

[0057] (1) Wetting the material: Take raw materials such as sorghum, rice, glutinous rice, wheat, corn and yellow bamboo leaves respectively according to weight, crush and mix the raw materials, add them into the mother dregs and mix them evenly, wet the materials, and obtain a well-wetted material; the weight ratio of the raw materials to the mother dregs is 1:4.5, and the wetting time is 1 hour;

[0058] (2) Steaming the rice husks: placing the rice husks in a wine steamer and steaming them thoroughly. The time starts from when steam (commonly known as steam) comes out from the top of the rice husks and the steaming is continued for 35-40 minutes. The steaming time of the rice husks in this embodiment does not need to be precise and can be within this range; taking the rice husks out of the steamer and spreading them out to cool them down to obtain cooked and cold rice husks;

[0059] (3) Steaming: The material moistened in step (1) and the cooked cold rice husk in step (2) are mixed and distilled in proportion, the cooked cold rice husk being added in a proportion of 23% of the weight of the raw material, and the mixture is stirred evenly in two times as much as possible; after the distillation has been steamed for 40-45 minutes, the steaming time begins to be calculated, the distillation is performed on a low fire in the early stage, and on a high fire in the later stage, the boiling is used to flush out the acid and remove the tail, and the steaming is performed when there is no raw core inside and no sticky outside. The grain is cooked after distillation, and the grain residue is obtained;

[0060] (4) Fermentation of mother mash: adding high-temperature bamboo root water to the grain dregs, the amount of high-temperature bamboo root water added is 90% of the weight of the raw material, the temperature of the high-temperature bamboo root water is above 95° C., piling up the grains and steaming for 10 minutes, spreading them on a cool bed and cooling them to 19-21° C., adding high-temperature Daqu and mixing them well, the amount of high-temperature Daqu added is 12% of the weight of the raw material, the fermentation temperature is 40° C., the fermentation time is 10 days, and fermentation obtains mother mash;

[0061] (5) Fermentation in a pit: Cool the mother mash to 18-20°C, add medium-high temperature Daqu to the mother mash, the amount of medium-high temperature Daqu added is 15% of the weight of the raw material, put it into a mud pit for fermentation for 80-100 days, and control the top temperature of the fermentation at 32°C to obtain the mash;

[0062] (6) Distillation: Add the fermented grains into the mother lees and mix them evenly according to the steps (1) to (3), and then moisten the fermented grains. The moistened fermented grains are mixed with cooked and cooled rice husks and distilled to obtain the bamboo-flavored Luzhou-flavor liquor of the present invention.

[0063] The remaining solid matter after distillation is the cooked grains of liquor, and the cooked grains of liquor repeat steps (4), (5) and (6) to repeat the brewing cycle.

[0064] Embodiment 4, a method for preparing bamboo-flavored Luzhou-flavor liquor, comprising the following steps:

[0065] (1) Wetting the material: Take raw materials such as sorghum, rice, glutinous rice, wheat, corn and yellow bamboo leaves respectively according to weight, crush and mix the raw materials, add them into the mother dregs and mix them evenly, wet the materials, and obtain a well-wetted material; the weight ratio of the raw materials to the mother dregs is 1:4.2, and the wetting time is 1 hour;

[0066] (2) Steaming the rice husks: placing the rice husks in a wine steamer and steaming them thoroughly. The time starts from when steam (commonly known as steam) comes out from the top of the rice husks and the steaming is continued for 35-40 minutes. The steaming time of the rice husks in this embodiment does not need to be precise and can be within this range; taking the rice husks out of the steamer and spreading them out to cool them down to obtain cooked and cold rice husks;

[0067] (3) Steaming: The moistened material in step (1) and the cooked cold rice husk in step (2) are mixed and distilled in proportion, the cooked cold rice husk being added in a proportion of 27% of the weight of the raw material, and the mixture is stirred evenly in two times as much as possible; after the distillation has been steamed for 40-45 minutes, the steaming time begins to be calculated, the distillation is performed on a low fire in the early stage, and on a high fire in the later stage, the boiling is used to flush out the acid and remove the tail, and the steaming is performed when there is no raw core inside and no sticky outside. The grain is cooked after distillation, and the grain dregs are obtained;

[0068] (4) Fermentation of mother mash: adding high-temperature bamboo root water to the grain dregs, the amount of high-temperature bamboo root water added is 100% of the weight of the raw material, the temperature of the high-temperature bamboo root water is above 95° C., piling up the grains and letting them absorb for 10 minutes, spreading them on a cool bed and cooling them to 19-21° C., adding high-temperature Daqu and mixing them well, the amount of high-temperature Daqu added is 15% of the weight of the raw material, the fermentation temperature is 42° C., the fermentation time is 7 days, and fermentation obtains mother mash;

[0069] (5) Fermentation in a pit: Cool the mother mash to 18-20°C, add medium-high temperature Daqu to the mother mash, the amount of medium-high temperature Daqu added is 18% of the weight of the raw material, put it into a mud pit for fermentation for 80-100 days, and control the top temperature of the fermentation at 32°C to obtain the mash;

[0070] (6) Distillation: Add the fermented grains into the mother lees and mix them evenly according to the steps (1) to (3), and then moisten the fermented grains. The moistened fermented grains are mixed with cooked and cooled rice husks and distilled to obtain the bamboo-flavored Luzhou-flavor liquor of the present invention.

[0071] The remaining solid matter after distillation is the cooked grains of liquor, and the cooked grains of liquor repeat steps (4), (5) and (6) to repeat the brewing cycle.

[0072] Embodiment 5, a method for preparing bamboo-flavored Luzhou-flavor liquor, comprising the following steps:

[0073] (1) Wetting the material: Take raw materials such as sorghum, rice, glutinous rice, wheat and corn respectively according to weight, crush and mix the raw materials, add them into the mother dregs and mix them evenly, wet the materials to obtain a well-wetted material; the weight ratio of the raw materials to the mother dregs is 1:4.1, and the wetting time is 1 hour;

[0074] (2) Steaming the rice husks: placing the rice husks in a wine steamer and steaming them thoroughly. The time starts from when steam (commonly known as steam) comes out from the top of the rice husks and the steaming is continued for 35-40 minutes. The steaming time of the rice husks in this embodiment does not need to be precise and can be within this range; taking the rice husks out of the steamer and spreading them out to cool them down to obtain cooked and cold rice husks;

[0075] (3) Steaming: The material moistened in step (1) and the cooked cold rice husk in step (2) are mixed and distilled in proportion, the cooked cold rice husk being added in a proportion of 25% of the weight of the raw material, and the mixture is stirred evenly in two times as much as possible; after the distillation has been steamed for 40-45 minutes, the steaming time begins to be calculated, the distillation is performed on a low fire in the early stage, and on a high fire in the later stage, the boiling is used to flush out the acid and remove the tail, and the steaming is performed when there is no raw core inside and no sticky outside. The grain is cooked after distillation, and the grain residue is obtained;

[0076] (4) Fermentation of mother mash: adding high-temperature bamboo root water to the grain dregs, wherein the amount of high-temperature bamboo root water added is 90% of the weight of the raw material, and the temperature of the high-temperature bamboo root water is above 95° C., piling up the grains and letting them absorb for 10 minutes, spreading them on a cool bed and cooling them to 19-21° C., adding high-temperature Daqu and mixing them well, wherein the amount of high-temperature Daqu added is 15% of the weight of the raw material, the fermentation temperature is 42° C., and the fermentation time is 7 days, and fermentation is performed to obtain mother mash;

[0077] (5) Fermentation in a pit: Cool the mother mash to 18-20°C, add medium-high temperature Daqu to the mother mash, the amount of medium-high temperature Daqu added is 16% of the weight of the raw material, put it into a mud pit for fermentation for 80-100 days, and control the top temperature of the fermentation at 35°C to obtain the mash;

[0078] (6) Distillation: Add the fermented grains into the mother lees and mix them evenly according to the steps (1) to (3), and then moisten the fermented grains. The moistened fermented grains are mixed with cooked and cooled rice husks and distilled to obtain the bamboo-flavored Luzhou-flavor liquor of the present invention.

[0079] The remaining solid matter after distillation is the cooked grains of liquor, and the cooked grains of liquor repeat steps (4), (5) and (6) to repeat the brewing cycle.

[0080] Example 6, a bamboo-flavored strong-flavor liquor, comprising the following components, by weight: 20 parts of sorghum, 40 parts of rice, 30 parts of glutinous rice, 30 parts of wheat, 20 parts of corn, and 5 parts of yellow bamboo leaves. Using the preparation method of Example 5, a bamboo-flavored strong-flavor liquor is obtained.

[0081] Example 7, a bamboo-flavored strong-flavor liquor, comprising the following components, by weight: 40 parts of sorghum, 30 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, and 1 part of yellow bamboo leaf. Using the preparation method of Example 5, a bamboo-flavored strong-flavor liquor is obtained.

[0082] Example 8, a bamboo-flavored strong-flavor liquor, comprising the following components, by weight: 30 parts of sorghum, 20 parts of rice, 20 parts of glutinous rice, 20 parts of wheat, 15 parts of corn, and 6 parts of yellow bamboo leaves. Using the preparation method of Example 5, a bamboo-flavored strong-flavor liquor is obtained.

[0083] Example 9, a bamboo-flavored Luzhou-flavor liquor, comprising the following components, by weight: 35 parts of sorghum, 22 parts of rice, 15 parts of glutinous rice, 15 parts of wheat, 6 parts of corn, and 8 parts of yellow bamboo leaves. Using the preparation method of Example 5, a bamboo-flavored Luzhou-flavor liquor is obtained.

[0084] Example 10, a bamboo-flavored strong-flavor liquor, comprising the following components, by weight: 38 parts of sorghum, 26 parts of rice, 19 parts of glutinous rice, 12 parts of wheat, 9 parts of corn, and 5 parts of yellow bamboo leaves. Using the preparation method of Example 5, a bamboo-flavored strong-flavor liquor is obtained.

[0085] Example 11, a bamboo-flavored strong-flavor liquor, comprising the following components, by weight: 36 parts of sorghum, 24 parts of rice, 18 parts of glutinous rice, 14 parts of wheat, 8 parts of corn, and 5 parts of yellow bamboo leaves. Using the preparation method of Example 5, a bamboo-flavored strong-flavor liquor is obtained.

[0086] The liquor obtained in Examples 6-11 was compared with three types of multi-grain Luzhou-flavor liquors currently on the market in a sensory test, and the results are shown in Table 1:

[0087] Table 1 Sensory test results

[0088]

[0089] As can be seen from Table 1, the liquor obtained by the present invention is fragrant, has a good taste, a sweet aftertaste, is not irritating to the throat, and has a strong smell.

[0090] The present invention is compared with our existing multi-grain Luzhou-flavor liquor. The results are as follows: Figure 1 As shown. Figure 1 It can be seen that the fullness and body of the present invention are significantly improved.

[0091] Comparative Example 1

[0092] The raw material components of Example 6 were used; the preparation method was the same as that of Example 5, except that the water used for fermentation was common water.

[0093] Comparative Example 2

[0094] The raw material components of Example 6 are used, except that yellow bamboo leaves are not added to the components; the preparation method is the same as that of Example 5.

[0095] Comparative Example 3

[0096] The raw material components of Example 6 are used, except that yellow bamboo leaves are not added to the components; the preparation method is the same as that of Example 5, except that the water used for fermentation is common water.

[0097] The liquor obtained in Example 6 and the liquor obtained in Comparative Examples 1-3 were subjected to material testing, and the obtained data are shown in Table 2:

[0098]

[0099] Note: “--” in the table means the compound was not detected.

[0100] Among the substances in Table 2, hexanal (green fragrance, leaf fragrance), cis-2-hexenal (green fragrance, aldehyde fragrance, fruity fragrance), nerolilacetone (green fragrance, leaf fragrance, floral fragrance), and phenylethyl alcohol (rose fragrance), the combination of the above substances can provide fragrance for the entire liquor, with a fresh fragrance and leaf fragrance.

[0101] As can be seen from Table 2, the addition of yellow bamboo leaves in both Example 6 and Comparative Example 1 had little effect on the content of several aromatic substances, while bamboo root water had little effect on the content. In Comparative Examples 2 and 3, the content of aromatic substances was significantly reduced, so the fragrance was weaker.

[0102] From the above table, it can be seen that yellow bamboo leaves have a certain inhibitory effect on the total sugar content of the wine. The total sugar content can make the live bamboo wine taste more mellow and sweet, but the content should not be too high. The total sugar content in the wine of the present invention is moderate, which can achieve mellow sweetness and avoid the body burden caused by excessive sugar.

[0103] As can be seen from Table 2 above, the ratio of ethyl acetate to ethyl lactate in Example 6 is generally 1:0.8, and the special ratio of the two can make the whole liquor more fragrant. And from Comparative Example 3, it can be seen that yellow bamboo leaves and bamboo root water have a certain influence on the content of ethyl lactate. In Comparative Examples 1 and 2, the content of ethyl lactate is both high. From the two groups of data of Comparative Examples 1 and 2, it can be seen that yellow bamboo leaves have a greater influence on the content of ethyl lactate than bamboo root water. In the fragrant liquor, too high ethyl lactate content will make the wine astringent.

[0104] Determination of ethyl carbamate content

[0105] The ethyl formate content was measured from the initial liquor after sterilization, and after 1 month, 3 months, 6 months, 7 months, 8 months, 9 months, and 12 months of canning, and the results are shown in Table 3:

[0106] Table 3 Ethyl carbamate content in different time periods (μg / kg)

[0107]

[0108] As can be seen from Table 3, the addition of bamboo root water and yellow bamboo leaves has an inhibitory effect on the generation of ethyl carbamate during the fermentation process. And the inhibition of ethyl carbamate by yellow bamboo leaves is more effective. And between 6-12 months, the increase in ethyl carbamate is small, and it tends to be stable in the later period. And after being stored for 12 months, the content of ethyl carbamate in Example 6 is still maintained at a relatively low standard. Yellow bamboo leaves contain bamboo leaf flavonoids, polysaccharides and amino acids. Fermenting with grain can effectively inhibit the generation of ethyl carbamate with genetic carcinogenicity during fermentation, thereby improving the qualified rate and safety of alcoholic products.

[0109] Reference to "embodiments" herein means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present invention. The appearance of the phrase in various places in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0110] Finally, it should be noted that the embodiments disclosed in the present invention are only preferred embodiments of the present invention, which are only used to illustrate the technical solutions of the present invention rather than to limit them. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A bamboo-flavored Luzhou-flavor liquor, characterized by: The invention comprises the following components, calculated by weight: 35-38 parts of sorghum, 22-26 parts of rice, 15-19 parts of glutinous rice, 12-15 parts of wheat, 6-9 parts of corn, and 6-8 parts of yellow bamboo leaves; The method for preparing the bamboo-flavored Luzhou-flavor liquor comprises the following steps: (1) Wetting the material: Wash and chop the yellow bamboo leaves, take the raw materials: sorghum, rice, glutinous rice, wheat, corn and yellow bamboo leaves respectively according to weight, crush and mix, add the mother dregs and mix evenly, wet the material, and obtain a well-wetted material; (2) Steaming rice husks: placing the rice husks in a wine steamer, steaming them thoroughly, and then spreading them out to cool them down to obtain cooked cold rice husks; (3) Steaming: mixing the moistened material in step (1) with the cooked and cooled rice husks in step (2) and distilling the mixture to obtain steamed grain residue; (4) Fermentation of mother mash: adding high-temperature bamboo root water to the grain dregs, stacking the grains to absorb water for 5-15 minutes, spreading them on a cool bed and cooling them to 19-21° C., adding high-temperature Daqu and mixing them well, and fermenting them to obtain mother mash; the amount of high-temperature Daqu added is 10-15% of the weight of the raw materials, the fermentation temperature is 40-45° C., and the fermentation time is 7-10 days; (5) Fermentation in a pit: Cool the mother mash and add medium-high temperature Daqu to the mother mash. The amount of medium-high temperature Daqu added is 10-20% of the weight of the raw material. The fermentation time is 80-100 days and the fermentation temperature is 30-35° C. The fermentation is carried out in a pit to obtain the mash. (6) Distillation: firstly add the fermented grains into the mother lees and mix them evenly to moisten the grains, then mix the moistened fermented grains with cooked and cooled rice husks and distill them to obtain bamboo-flavored Luzhou-flavor liquor; The preparation method of the high-temperature Daqu described in step (4) is as follows: adding hot water to soft wheat for the first time, wherein the amount of hot water added for the first time is 3-5% by weight of the wheat, and after moistening the wheat with hot water for 3-5 hours, the wheat is crushed into 4 petals, and hot water of 36-38% by weight of the wheat and medium-high-temperature Daqu of 5-10% by weight of the wheat are added as mother bacteria, mixed and stepped on to form the mixture, and fermented in a room for 35-40 days at a fermentation temperature of 68-70° C., and then stored in a warehouse for 4-6 months to obtain the high-temperature Daqu; The mixing time of the raw materials and the mother grains in step (1) is 0.5-2h; The temperature of the high-temperature bamboo root water added in step (4) is above 90° C., and the amount of the high-temperature bamboo root water added is 0.8-1 times the weight of the grain residue.

2. The bamboo-flavored Luzhou-flavor liquor according to claim 1, characterized in that: In step (1), the mixing ratio of the raw material to the mother grains is 1:(4-5).

3. The bamboo-flavored Luzhou-flavor liquor according to claim 1, characterized in that: In step (3), the amount of cooked cold rice husk added is 20% to 30% of the weight of the raw material.

4. The bamboo-flavored Luzhou-flavor liquor according to claim 1, characterized in that: The distillation in step (3) starts after the steam is applied for 40-45 minutes, and the steaming time is calculated. The distillation is performed on a low fire in the early stage and on a high fire in the later stage. The boiling is used to remove the acid and tail. The distillation is performed when there is no raw core inside and no sticky outside.

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