A peanut-wheat-flavor liquor and preparation method thereof

Abstract

The invention discloses a peanut-wheat flavor liquor and a preparation method thereof, and belongs to the technical field of multi-grain liquor brewing technology. The peanut-wheat flavor liquor disclosed by the invention uses common grain crops such as wheat, rice, sorghum and quinoa as raw materials, which reduces the cost of liquor; at the same time, peanut meal is added to provide peanut flavor and plant protein, providing a specific taste for the peanut-wheat flavor liquor. The preparation method disclosed by the invention is a method of one-time feeding, eight fermentations and seven distillations, and the content of trace components and flavor substances in the liquor can be increased by controlling the fermentation temperature and time. The peanut-wheat flavor liquor prepared by the method disclosed by the invention has the advantages of mellow taste, elegant aroma and long storage period.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor brewing technology, and particularly relates to a peanut-wheat-flavor liquor and a preparation method thereof. Background Art

[0002] Baijiu, also known as steamed liquor and shaojiu. The main raw materials for making baijiu are grains and cereals, such as sorghum and wheat. During the fermentation process, baijiu usually requires saccharifying agents and fermenting agents, generally large, small, bran koji and yeast. After these raw materials are steamed, boiled, saccharified, fermented, and distilled, a distilled liquor is made, which is baijiu. Chinese baijiu is mainly divided into the following flavors: sauce-flavored, light-flavored, strong-flavored, Laobaigan-flavored, rice-flavored, phoenix-flavored, mixed-flavored, Dong-flavored, and other flavors.

[0003] The accumulation fermentation of liquor, also known as high-temperature accumulation fermentation of liquor, refers to the process of making liquor. After the grains are processed, they are not directly put into the cellar, but the surrounding air resources are fully utilized to ferment the grains in the air next to the cellar. After a period of natural accumulation, as the temperature of the mash continues to rise, the number of microorganisms also continues to increase. At this time, the raw materials are put into the cellar for fermentation to complete the subsequent process, that is, "first accumulation, then cellaring". However, many factors in this fermentation method have an impact on the quality of liquor. For example, fermentation temperature, humidity, fermentation raw materials, additives and fermentation environment have a great impact on the style of liquor. Most of the liquor manufacturers today rely on natural environment and natural biological fermentation, and the same is true for the growth and cultivation of production raw materials. This results in great differences in different batches, different regions, different seasons, output, quality and style. Summary of the invention

[0004] The invention provides a peanut-wheat-flavor liquor and a preparation method thereof, so as to solve the problems that various parameters in the existing stacking fermentation process are difficult to control, the flavor of the brewed liquor is different, the yield is low, and the like.

[0005] In the first aspect, the present invention provides a method for preparing peanut-wheat-flavored liquor, which adopts a method of one-time feeding, eight fermentations, and seven distillations, and can solve the problem of low liquor yield of liquor using one-time high-temperature stacking fermentation in the prior art, and can solve the problem of difficult control of liquor flavor.

[0006] The specific steps include:

[0007] Mix the brewing grains containing wheat, moisten them, steam them, and soak them in cold water until they bloom.

[0008] After the soaked grains are spread out to dry, high temperature koji and peanut meal are added to carry out the first pile fermentation;

[0009] When the temperature of the stacking fermentation rises to 45-50°C, the first fermentation is carried out in the cellar, and then the wine is taken out of the cellar for distillation, and high-temperature koji and peanut meal are added to carry out the second stacking fermentation;

[0010] The steps of stacking fermentation, fermentation in a cellar, distillation of wine out of the tank and stacking fermentation are performed alternately and cyclically, and the total number of fermentation in a cellar is 6 to 9 times.

[0011] Preferably, the number of fermentation in the cellar is 8 times.

[0012] Furthermore, the brewing grains include the following raw materials in parts by weight: 10 to 20 parts of rice, 50 to 80 parts of wheat, 40 to 50 parts of sorghum and 10 to 18 parts of red quinoa.

[0013] Furthermore, the grains are mixed and then crushed for lubrication, and 40% to 50% of the crushed grains pass through a 10-20 mesh sieve, 20% to 30% pass through a 20-40 mesh sieve, and 20% to 30% pass through a 40 mesh sieve or above.

[0014] Furthermore, the temperature of the moistening material is 90-100° C., the number of moistening times is 2-4 times, and the total moistening time is 2-3 hours.

[0015] Furthermore, the solvent of the moistening material is a mixed solution of grape juice, quinoa betaine and water, and the quinoa betaine is extracted from quinoa.

[0016] Preferably, the mass ratio of grape juice, quinoa betaine and water is 50-100:10:50-150.

[0017] Preferably, the solvent used to moisten the grains is sufficient to fully soak all the grains.

[0018] Furthermore, the cold water used for soaking is the solvent filtered out after moistening the material.

[0019] Furthermore, the cooking pressure is not less than 0.16Mpa, and the cooking time is 2-2.5h.

[0020] Furthermore, when the high-temperature koji and peanut meal are mixed with the soaked brewing grains, the temperature of the grains is 30-35°C, and the time for each stacking fermentation is 36-72 hours.

[0021] Furthermore, the fermentation time in the cellar is 28 to 30 days each time, and the method of distilling the wine out of the cellar is distillation.

[0022] In a second aspect, the present invention provides a peanut-wheat-flavored liquor prepared by any method for preparing the peanut-wheat-flavored liquor described in the first aspect, which can improve the flavor and taste of conventional pile-fermented liquor and improve the quality of the liquor.

[0023] The above technical solution provided by the embodiment of the present application has at least the following advantages compared with the prior art:

[0024] 1. The present invention preferably adopts a process of one-time feeding, eight-time fermentation, and seven-time distillation, which can significantly increase the wine production and the content of flavor substances in the liquor, and can make the taste and aroma of the liquor contain an elegant malt flavor and a long aftertaste. Specifically:

[0025] The infiltration process can dissolve the starch in the grain to form a hydrocolloid; the hydrocolloid is then liquefied by cooking to reduce the viscosity and break the long starch chains into short chains; the short-chain starch and sugar are further converted into alcohol and other flavor substances (such as the flavor substances in the peanut meal) by adding high-temperature koji and peanut meal;

[0026] The smooth progress of soaking and steaming can ensure that the high temperature koji can convert the starch and sugar in the raw materials into alcohol and other flavor substances during mixing.

[0027] The accumulation process can further convert starch into nutrients through microorganisms and their metabolites, and also play a role in temperature regulation and moisture balance. After the accumulation process, sealed fermentation can continue to play the role of microorganisms, further reproduce and play the role of saccharification and fermentation.

[0028] 2. The preparation method of peanut wheat flavor liquor disclosed in the present invention is used to ensure the output of distilled liquor and the quality of liquor by using multiple cyclic fermentation methods. The method has a simple process and is not affected by the production environment. It retains the natural advantages of traditional biological fermentation and creatively combines modern technology. According to the different fermentation stages and the requirements of different microorganisms for the environment (temperature and humidity, pH value, raw material medium, etc.), the above conditions are screened, solving the technical problems of uncontrollable liquor fermentation process and poor quality in the prior art.

[0029] 3. The peanut-wheat-flavored liquor prepared by the present invention contains sorghum and rice at the same time, which will cause the prepared liquor to have a strong and prominent aroma and a thick taste. Therefore, the present invention uses grape juice and quinoa betaine to soak the grain raw materials, which can improve the aroma and taste of the liquor, and the quinoa betaine can enrich the color of the liquor and increase the content of amino acids in the liquor.

[0030] 4. The peanut-wheat-flavored liquor prepared by the present invention contains a small amount of grape juice and quinoa beet ingredients, which can increase the content of flavor substances in the liquor on the one hand, and increase the color of the liquor on the other hand, providing a small amount of color for the liquor without reducing the clarity and taste of the liquor, thereby increasing its popularity among female consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and, together with the description, serve to explain the principles of the present application.

[0032] In order to more clearly illustrate the embodiments of the present application 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, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.

[0033] Figure 1 The present invention is a process flow chart of the peanut-wheat flavor liquor prepared by the present invention. DETAILED DESCRIPTION

[0034] In order to make the purpose, technical solution and advantages of the embodiments of the present application clearer, the technical solution in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0035] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in this application can be purchased from the market or prepared by existing methods.

[0036] In the first aspect, the present application provides a method for preparing peanut-wheat-flavor liquor, such as Figure 1 As shown, the specific steps include:

[0037] Mix the brewing grains containing wheat, moisten them, steam them, and soak them in cold water until they bloom.

[0038] After the soaked grains are spread out to dry, high temperature koji and peanut meal are added to carry out the first pile fermentation;

[0039] When the temperature of the stacking fermentation rises to 45-50°C, the first fermentation is carried out in the cellar, and then the wine is taken out of the cellar for distillation, and high-temperature koji and peanut meal are added to carry out the second stacking fermentation;

[0040] The steps of stacking fermentation, fermentation in a cellar, distillation of wine out of the tank and stacking fermentation are performed alternately and cyclically, and the total number of fermentation in a cellar is 6 to 9 times.

[0041] Preferably, the number of fermentation in the cellar is 8 times.

[0042] The present invention preferably adopts a method of one-time feeding, eight-time fermentation and seven-time distillation.

[0043] The preparation method of the present invention comprises the following steps: (1) during the moistening process, the grain raw materials undergo a gelatinization process by being soaked, and the starch granules in the raw materials continue to absorb water and expand. When the volume of the starch granules expands to a certain limit, the granules break, and the starch molecules disintegrate into single molecules that are dissolved out of the granules, interconnect and entangle with each other to form a network of aqueous colloids. The colloids undergo a liquefaction process during the cooking process, and the formed high-viscosity gel is continuously heated to break the long starch chains into short chains, thereby rapidly reducing the viscosity.

[0044] (2) During the koji mixing process, microorganisms such as yeast, Aspergillus niger, Rhizopus and Mucor are brought in. Due to the action of these microorganisms, short-chain starch is first hydrolyzed into fermentable sugars, and then yeast takes effect to convert the fermentable sugars into alcohol, completing the saccharification and fermentation process.

[0045] (3) During the stacking process, the rich microorganisms and metabolites can work together on the stacked materials to produce a large number of flavor substances and precursors, including alcohol, organic acids, sugars, esters, etc., which can also play a role in regulating temperature and balancing moisture. In addition, stacking also has a certain role in preliminary fermentation, producing a large amount of alcohol, which can inhibit the reproduction of various harmful bacteria and provide certain favorable conditions for subsequent anaerobic fermentation.

[0046] (4) Repeated stacking fermentation and cellar fermentation can adjust the parameters of each fermentation and cooking, such as fermentation temperature, fermentation time, cooking time, etc., to meet the needs of microorganisms for the fermentation environment at different stages. At the same time, the operation of adding high-temperature koji and peanut meal in small amounts and multiple times can improve the efficiency of microorganisms and their metabolites, and avoid the generation of impurities in liquor caused by insufficient or excessive microorganisms. The impurities here refer to certain compounds that cause the poor taste of liquor, such as certain esters that cause liquor to taste bitter, and certain organic acid compounds that cause liquor to emit an acidic irritating smell. At the same time, adding peanut meal during the process of adding high-temperature koji can, on the one hand, provide nutrients for microorganisms and ensure the normal metabolism of microorganisms. On the other hand, it can consume the peanut meal produced after peanut oil extraction to improve resource utilization. In addition, the flavor of peanut meal can be added to the finished liquor, achieving three goals at one stroke.

[0047] The role of the high temperature koji in the present invention includes the metabolism of microorganisms themselves and the generation of other substances during high temperature conversion, and also includes promoting the decomposition of proteins in raw materials to increase the "koji aroma". It is a koji made by controlling the highest product temperature to be greater than 60°C during the koji making process. The high temperature koji in the present invention is purchased from koji manufacturers, such as the Changjiu brand high temperature koji of Liangshan Changjiu Biological Koji Making Co., Ltd., and the high temperature koji of Xufang koji, etc. can all be used. The high temperature koji of Xufang koji is used as the koji in the following embodiments of the present invention. The total mass ratio of the added high temperature koji to the mass of the grain in the present invention is 1:1, and the high temperature koji added each time is the average of the total high temperature koji. The mass of the peanut meal added each time in the present invention is 10-15% of the total mass of the grain. The saccharification and alcoholization rate of high temperature koji to grain is relatively low, so the present invention chooses to add high temperature koji equal to the mass of the grain to improve the alcoholization rate.

[0048] In some embodiments of the present invention, the food comprises the following raw materials in parts by weight: 10 to 20 parts of rice, 50 to 80 parts of wheat, 40 to 50 parts of sorghum and 10 to 18 parts of red quinoa.

[0049] In the present invention, the weight proportion of rice can be 10 parts, 12 parts, 15 parts, 18 parts and 20 parts, etc., preferably 10 parts, 12 parts and 15 parts, and more preferably 15 parts.

[0050] In the present invention, the weight parts of wheat can be 50 parts, 55 parts, 60 parts, 70 parts, 75 parts and 80 parts, etc., preferably 50 parts, 55 parts and 60 parts, and more preferably 60 parts.

[0051] In the present invention, the weight proportion of sorghum can be 40 parts, 42 parts, 45 parts, 46 parts and 50 parts, etc., preferably 40 parts, 42 parts and 45 parts, and more preferably 40 parts.

[0052] In the present invention, the weight proportion of red quinoa can be 10 parts, 12 parts, 15 parts, 17 parts and 18 parts, etc., preferably 15 parts, 17 parts and 18 parts, and more preferably 15 parts.

[0053] Preferably, the food comprises the following raw materials in parts by weight: 15 parts of rice, 60 parts of wheat, 40 parts of sorghum and 15 parts of red quinoa.

[0054] The basic conditions of the sorghum, rice, wheat and red quinoa in the present invention are that the fruits are full, the skin is thin, the shells are few, and there is no mildew or insect bite.

[0055] In some embodiments of the present invention, the grain is mixed and then crushed for lubrication, and 40-50% of the crushed grain passes through a 10-20 mesh sieve, 20-30% passes through a 20-40 mesh sieve, and 20-30% passes through a 40 mesh sieve or above.

[0056] Crushing raw materials can increase the surface area of ​​grain particles, increase the contact area between bacteria and grain in the fermentation step, convert starch as much as possible to improve wine production, and remove most harmful substances to improve wine quality.

[0057] In some embodiments of the present invention, the temperature of the moistening material is 90-100° C., the number of moistening times is 2-4 times, and the total moistening time is 2-3 hours.

[0058] In some embodiments of the present invention, the solvent of the moistening material is a mixed solution of grape juice, quinoa betaine and water, and the quinoa betaine is extracted from quinoa.

[0059] Grape juice and quinoa betaine are used to soak grain raw materials in the present invention. On the one hand, the nutrients in grape juice and quinoa betaine can be added to liquor, and on the one hand, substances such as starch in grain raw materials can be precipitated to improve subsequent cooking efficiency. Wherein grape juice contains tartaric acid, malic acid and free amino acids, which will produce acetic acid and lactic acid during fermentation, which will affect wine production and acid and ester production to a certain extent, and can also provide excellent flower and fruit aroma to liquor. Wherein quinoa betaine is a natural colorant, which can provide a certain soft color to liquor on the one hand, increase amino acid content on the one hand, improve antioxidant capacity, do not affect lactic acid bacteria growth, and can also inhibit the breeding of Staphylococcus aureus. And in the present invention, red quinoa is used as a grain raw material on the one hand, and quinoa betaine extracted from red quinoa is used as a solvent for soaking on the one hand, and various nutrients in red quinoa are provided to liquor from two angles.

[0060] At the same time, the grape juice in the present invention is not limited to a specific extraction method, and can be squeezed from grape fruits, extracted from grape skins, or extracted from skin residues separated during winemaking, such as soaking the skin residues and then soaking food raw materials. The quinoa betaine in the present invention is also not limited to an extraction method, and can be obtained from commercially available quinoa betaine powder or separated from quinoa, quinoa straw or quinoa shell.

[0061] In some embodiments of the present invention, the mass ratio of grape juice, quinoa betaine and water is 50-100:10:50-150.

[0062] Preferably, the mass ratio of grape juice, quinoa betaine and water is 90:10:100.

[0063] The amount of solvent should be enough to submerge or completely soak the grain.

[0064] In some embodiments of the present invention, the soaking cold water is the solvent filtered out after moistening the material.

[0065] In the embodiment, after moistening, part of the grape juice and quinoa betaine are mixed with the grain, and the moistened grain is steamed to improve the dissolution effect of the grain. Then, the steamed grain is soaked with the solvent of the moistening material. On the one hand, the temperature of the steamed grain can be lowered by cold water, which is convenient for cooling; on the other hand, the remaining effective ingredients in the solvent can be absorbed by the water absorption effect of the steamed grain. At the same time, cold water soaking can increase the grain skin breaking rate, improve the leaching effect, and provide favorable conditions for subsequent stacking fermentation.

[0066] In some embodiments of the present invention, the cooking pressure is not less than 0.16 MPa, and the cooking time is 2-2.5 h.

[0067] In some embodiments of the present invention, the temperature after spreading and airing is 30-35° C., and the time of each stacking fermentation is 36-72 hours.

[0068] In some embodiments of the present invention, the fermentation time of each fermentation is 28 to 30 days.

[0069] A long fermentation period is conducive to the full progress of various biochemical reactions in the saccharification and fermentation process, thorough decomposition, more converted components, and more generated substances. A long fermentation period is conducive to the metabolism of aldehydes in the fermentation process of liquor, thereby reducing the aldehyde content. After a long brewing period, acid esters tend to balance, making the liquor more mellow and reducing the degree of drunkenness.

[0070] In the present invention, the fermentation time and the parameters of distillation can be consistent or inconsistent, but they should be within the range provided by the present invention to ensure that the best flavor liquor is obtained. The distillation temperature of distillation liquor is preferably 70-100°C, and a conventional distillation method of liquor can be selected, such as distillation at 78°C in the initial stage, 85°C in the second stage, and 100°C in the third stage.

[0071] During the stacking fermentation process, the change in moisture content is related to the change in the types of microorganisms and their metabolites and the increase in the stacking temperature. When the microbial metabolism rate is slow, the utilization of water is less, and the moisture content decreases slowly, otherwise it decreases quickly; when the stacking temperature is low, the water evaporates slowly, and the moisture content decreases slowly, otherwise it decreases quickly. At the same time, too high a fermentation temperature is not conducive to the growth and reproduction of yeast and mold, but will cause the bacteria to multiply in large quantities and consume most of the reducing sugars. Therefore, the temperature of the stacking fermentation of the present invention does not exceed 50°C. It can ensure the normal growth activities of microorganisms and their metabolites and the normal occurrence of the hydrolysis process of starch without causing bacterial reproduction. At the same time, the present invention adopts a method of multiple stacking fermentations, which can improve the metabolic activity of microorganisms, and will not cause the inactivation of microorganisms due to excessive one-time heating, so that the fermentation process can be stable and continuous, and the fermentation yield can be improved.

[0072] In a second aspect, based on an overall concept of the invention, the present application provides a peanut-wheat-flavored liquor prepared by any of the above-mentioned methods for preparing a peanut-wheat-flavored liquor.

[0073] The principles and features of the present invention are described below in conjunction with the examples, which are only used to explain the present invention and are not intended to limit the scope of the present invention. If no specific conditions are specified in the examples, the conditions are carried out according to conventional conditions or the conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments is not specified, they are all conventional products that can be purchased commercially.

[0074] Example 1

[0075] This embodiment provides a method for preparing peanut-wheat-flavor liquor, comprising the following steps:

[0076] 15 parts of rice, 60 parts of wheat, 40 parts of sorghum and 15 parts of red quinoa are mixed and crushed, and then added to a 90°C moistening solvent after passing through a 40-mesh sieve. The moistening solvent includes grape juice, quinoa betaine and water in a mass ratio of 90:10:100, and the mixture is completely soaked. Repeat the moistening three times;

[0077] After the grains have been moistened, they are filtered and put into a pot for cooking at a pressure of 0.16 MPa for 2 hours.

[0078] Add the steamed grains into the filtered solution after moistening the materials and soak them until the grains bloom;

[0079] The bloomed grains were cooled to 35°C, 16.25 parts of high temperature koji and 13 parts of peanut meal were added, and the piles were collected for the first pile fermentation, and the pile fermentation time was 72 hours;

[0080] When the temperature of the pile fermentation rises to 50℃ and the mold is evenly distributed on the surface, the grain is put into the cellar for the first fermentation for one month;

[0081] After the wine is steamed out of the pool, it is spread out to dry, and the same amount of high-temperature koji and peanut meal as in the first pile fermentation is added for the second pile fermentation. The pile fermentation time is 72 hours;

[0082] When the temperature of the pile fermentation rises to 50℃ and the mold is evenly distributed on the surface, the grain is put into the cellar for the second fermentation for one month, then taken out of the cellar and spread out to dry, and high-temperature koji and peanut meal are added to the pile, and so on.

[0083] Eight rounds of fermentation and seven rounds of distillation.

[0084] The seven rounds of wine are stored for one year respectively, and then blended in proportion and stored for three to five years.

[0085] The above-mentioned multi-grain peanut-wheat flavored liquor has a particularly soft and delicate taste, a unique flavor, an elegant and full compound peanut-wheat aroma, and an elegant and full fragrance.

[0086] Example 2

[0087] This embodiment provides a method for preparing peanut-wheat-flavor liquor, comprising the following steps:

[0088] 20 parts of rice, 50 parts of wheat, 50 parts of sorghum and 18 parts of red quinoa are mixed and crushed, and then added to a 90°C moistening solvent after passing through a 40-mesh sieve. The moistening solvent includes grape juice, quinoa betaine and water in a mass ratio of 90:10:100, and the mixture is completely soaked. Repeat the moistening three times;

[0089] After the grains have been moistened, they are filtered and put into a pot for cooking at a pressure of 0.16 MPa for 2 hours.

[0090] Add the steamed grains into the filtered solution after moistening the materials and soak them until the grains bloom;

[0091] The bloomed grains were cooled to 35°C, 17.25 parts of high temperature koji and 13.8 parts of peanut meal were added, and the piles were collected for the first pile fermentation, and the pile fermentation time was 72 hours;

[0092] When the temperature of the pile fermentation rises to 50℃ and the mold is evenly distributed on the surface, the grain is put into the cellar for the first fermentation for one month;

[0093] After the wine is taken out of the pool, it is steamed; after the wine is taken out of the pool, it is spread out to dry, and the same amount of high-temperature koji and peanut meal as in the first pile fermentation are added for the second pile fermentation, and the pile fermentation time is 72 hours;

[0094] When the temperature of the pile fermentation rises to 50℃ and the mold is evenly distributed on the surface, the grain is put into the cellar for the second fermentation for one month, then taken out of the cellar and spread out to dry, and high-temperature koji and peanut meal are added to the pile, and so on.

[0095] Eight rounds of fermentation and seven rounds of distillation.

[0096] The seven rounds of wine are stored for one year respectively, and then blended in proportion and stored for three to five years.

[0097] The above-mentioned multi-grain peanut-wheat flavored liquor has a particularly soft and delicate taste, a unique flavor, an elegant and full compound peanut-wheat aroma, and an elegant and full fragrance.

[0098] Example 3

[0099] This embodiment provides a method for preparing peanut-wheat-flavor liquor, comprising the following steps:

[0100] 10 parts of rice, 80 parts of wheat, 40 parts of sorghum and 10 parts of red quinoa are mixed and crushed, and then added to a 100°C moistening solvent after passing through a 40-mesh sieve. The moistening solvent includes grape juice, quinoa betaine and water in a mass ratio of 90:10:100, and the mixture is completely soaked. Repeat the moistening three times;

[0101] After the grains have been moistened, they are filtered and put into a pot for cooking at a pressure of 0.16 MPa for 2 hours.

[0102] Add the steamed grains into the filtered solution after moistening the materials and soak them until the grains bloom;

[0103] The bloomed grains were cooled to 35°C, 17.5 parts of high temperature koji and 14 parts of peanut meal were added, and the piles were collected for the first pile fermentation, and the pile fermentation time was 72 hours;

[0104] When the temperature of the pile fermentation rises to 50℃ and the mold is evenly distributed on the surface, the grain is put into the cellar for the first fermentation for one month;

[0105] After the wine is taken out of the pool, it is steamed; after the wine is taken out of the pool, it is spread out to dry, and the same amount of high-temperature koji and peanut meal as in the first pile fermentation are added for the second pile fermentation, and the pile fermentation time is 72 hours;

[0106] When the temperature of the pile fermentation rises to 50℃ and the mold is evenly distributed on the surface, the grain is put into the cellar for the second fermentation for one month, then taken out of the cellar and spread out to dry, and high-temperature koji and peanut meal are added to the pile, and so on.

[0107] Eight rounds of fermentation and seven rounds of distillation.

[0108] The seven rounds of wine are stored for one year respectively, and then blended in proportion and stored for three to five years.

[0109] The above-mentioned multi-grain peanut-wheat flavored liquor has a particularly soft and delicate taste, a unique flavor, an elegant and full compound peanut-wheat aroma, and an elegant and full fragrance.

[0110] Example 4

[0111] This embodiment provides a method for preparing peanut-wheat-flavor liquor, comprising the following steps:

[0112] 15 parts of rice, 60 parts of wheat, 40 parts of sorghum and 15 parts of red quinoa are mixed and crushed, and then added to a 100°C moistening solvent after passing through a 40-mesh sieve. The moistening solvent includes grape juice, quinoa betaine and water in a mass ratio of 50:10:80, and the mixture is completely soaked. Repeat the moistening three times;

[0113] After the grains have been moistened, they are filtered and put into a pot for cooking at a pressure of 0.16 MPa for 2 hours.

[0114] Add the steamed grains into the filtered solution after moistening the materials and soak them until the grains bloom;

[0115] The bloomed grains were cooled to 35°C, 16.25 parts of high temperature koji and 13 parts of peanut meal were added, and the piles were collected for the first pile fermentation, and the pile fermentation time was 72 hours;

[0116] When the temperature of the pile fermentation rises to 50℃ and the mold is evenly distributed on the surface, the grain is put into the cellar for the first fermentation for one month;

[0117] After the wine is taken out of the pool, it is steamed; after the wine is taken out of the pool, it is spread out to dry, and the same amount of high-temperature koji and peanut meal as in the first pile fermentation are added for the second pile fermentation, and the pile fermentation time is 72 hours;

[0118] When the temperature of the pile fermentation rises to 50℃ and the mold is evenly distributed on the surface, the grain is put into the cellar for the second fermentation for one month, then taken out of the cellar and spread out to dry, and high-temperature koji and peanut meal are added to the pile, and so on.

[0119] Eight rounds of fermentation and seven rounds of distillation.

[0120] The seven rounds of wine are stored for one year respectively, and then blended in proportion and stored for three to five years.

[0121] The above-mentioned multi-grain peanut-wheat flavored liquor has a particularly soft and delicate taste, a unique flavor, an elegant and full compound peanut-wheat aroma, and an elegant and full fragrance.

[0122] Example 5

[0123] This embodiment provides a method for preparing peanut-wheat-flavor liquor, comprising the following steps:

[0124] 15 parts of rice, 60 parts of wheat, 40 parts of sorghum and 15 parts of red quinoa are mixed and crushed, and then added to a 90°C moistening solvent after passing through a 40-mesh sieve. The moistening solvent includes grape juice, quinoa betaine and water in a mass ratio of 80:10:50. The mixture is completely soaked and the moistening is repeated three times.

[0125] After the grains have been moistened, they are filtered and put into a pot for cooking at a pressure of 0.16 MPa for 2 hours.

[0126] Add the steamed grains into the filtered solution after moistening the materials and soak them until the grains bloom;

[0127] The bloomed grains were cooled to 35°C, 16.25 parts of high temperature koji and 13 parts of peanut meal were added, and the piles were collected for the first pile fermentation, and the pile fermentation time was 72 hours;

[0128] When the temperature of the pile fermentation rises to 50℃ and the mold is evenly distributed on the surface, the grain is put into the cellar for the first fermentation for one month;

[0129] After the wine is taken out of the pool, it is steamed; after the wine is taken out of the pool, it is spread out to dry, and the same amount of high-temperature koji and peanut meal as in the first pile fermentation are added for the second pile fermentation, and the pile fermentation time is 72 hours;

[0130] When the temperature of the pile fermentation rises to 50℃ and the mold is evenly distributed on the surface, the grain is put into the cellar for the second fermentation for one month, then taken out of the cellar and spread out to dry, and high-temperature koji and peanut meal are added to the pile, and so on.

[0131] Eight rounds of fermentation and seven rounds of distillation.

[0132] The seven rounds of wine are stored for one year respectively, and then blended in proportion and stored for three to five years.

[0133] The above-mentioned multi-grain peanut-wheat flavored liquor has a particularly soft and delicate taste, a unique flavor, an elegant and full compound peanut-wheat aroma, and an elegant and full fragrance.

[0134] Comparative Example 1

[0135] The preparation method of this comparative example is consistent with that of Example 1, with the only difference being that this comparative example adopts one stacking fermentation and one cellar fermentation, wherein the peanut meal and high-temperature koji added in one stacking fermentation are the total amount of peanut meal and high-temperature koji added multiple times in Example 1.

[0136] Comparative Example 2

[0137] The preparation method of this comparative example is consistent with that of Example 1, the only difference being that the solvent for moistening the material in this comparative example is only water, and no grape juice and quinoa betaine are added.

[0138] Comparative Example 3

[0139] The preparation method of this comparative example is consistent with that of Example 1, with the only difference being that in this comparative example, all the high-temperature koji and peanut meal are added only in the first stacking fermentation process, without adding them in batches.

[0140] Test Example 1-Sensory Evaluation

[0141] 200 passers-by (without sensory impairment, liking to drink distilled liquor, aged between 20 and 60 years old) were randomly invited to conduct sensory evaluation on the peanut-wheat-flavor liquor prepared in the embodiment of the present invention, and scored according to the sensory evaluation criteria. The specific process is as follows:

[0142] According to the characteristics of traditional liquor, the liquor is scored mainly in four aspects: color, aroma, taste and style. First, pour the liquor into a clean transparent glass or white paper cup, observe the color of the liquor, then feel the aroma of the liquor, then taste the liquor, and finally determine the style of the liquor. The liquor is scored based on these four aspects, with a total score of 100. The specific scoring criteria are shown in Table 1.

[0143] Table 1 Sensory evaluation standards for peanut-wheat flavor liquor

[0144]

[0145] In Table 1, the style of the Holy Spirit liquor is pure, typical and unique; otherwise, it is mediocre. The style of liquor is preferably unique and stable, which is determined by color, aroma and taste.

[0146] Results: As shown in Table 2.

[0147] Table 2 Sensory evaluation scores

[0148]

[0149]

[0150] As can be seen from Table 2, the sensory evaluation score of the peanut-wheat-flavor liquor brewed by the process of the present invention is relatively high, and the quality can be improved especially after being stored for one year. The reason may be that the newly distilled liquor contains a small amount of volatile substances such as hydrogen sulfide and mercaptans produced by the degradation of sulfur-containing proteins and other substances during the fermentation process, as well as a small amount of butenoic acid and free ammonia, etc. These substances taste bitter, astringent, sour and spicy, and thus affect the taste. However, after a certain period of storage, the liquor will become softer and more mellow, with a long aftertaste.

[0151] Test Example 2-Component Detection

[0152] The components of the liquor prepared in Example 1 and Comparative Examples 1-3 were tested for further analysis and description. The total acid was determined according to the national standard - "Analysis Method for Liquor" (GB / T 10345-2007), using the indicator method; the content of ethyl acetate, ethyl lactate and ethyl caproate was detected according to the method disclosed in the national standard - "Analysis Method for Liquor" (GB / T10345-2007).

[0153] The results of component detection are shown in Table 3:

[0154] Table 3 Ester content in liquor

[0155] Group Total acid g / L Ethyl acetate g / L Ethyl lactate g / L Ethyl hexanoate g / L Example 1 0.856 1.76 1.48 2.31 Comparative Example 1 0.768 1.33 1.93 2.04 Comparative Example 2 0.824 1.45 1.53 1.75 Comparative Example 3 0.712 1.01 1.82 2.11

[0156] In Table 3, ethyl caproate tastes sweet, ethyl lactate tastes slightly astringent and bitter, and too much of it will affect the aroma of the wine; ethyl acetate has a banana aroma.

[0157] It can be seen that the quality of liquor produced by using one-time feeding, one-time stacking fermentation and one-time cellaring fermentation is quite different from that of the liquor of the present invention. The reason may be that in the stacking fermentation process, as the stacking time increases, the rate of reducing sugar decreases rapidly in the early stage, and begins to slow down in the middle stage. In the later stage, the excessively high stacking temperature is not conducive to the growth and reproduction of yeast and mold, so the bacteria that are bred multiply in large quantities, and most of the reducing sugar is consumed in this process. Therefore, the yeast after fermentation is not working hard enough, and there are a large number of miscellaneous bacteria in the wine, resulting in a significant decrease in the taste and quality of the wine.

[0158] It can be seen that the quality of liquor brewed by the method of adding peanut meal and high-temperature koji at one time is relatively poor, and the content of flavor substances is relatively low. During the stacking fermentation process, the high-temperature koji can convert the starch and sugar in the raw materials into alcohol and other flavor substances, and the metabolites of the high-temperature koji itself will also have a certain effect on the aroma components of the liquor. One-time addition may improve the saccharification, liquefaction and fermentation power in the early stage because of the sufficient dosage. However, in the middle and late stages, due to the longer stacking time, the types and numbers of various microorganisms in the air change, and different types and numbers of microorganisms will produce different types of substances. Therefore, correspondingly, the substances that are beneficial to the taste of the liquor will be reduced accordingly.

[0159] The white wine taste of grape juice and quinoa betaine soaking is purer and sweeter than that of grape juice and quinoa betaine soaking, and the reasons may be as follows: first, grape juice can make up for the heavy mouthfeel of crops such as sorghum and wheat after fermentation after certain fermentation, making it softer, and will not block the fragrance and characteristics shown by peanut meal due to the excessively heavy mouthfeel, and also contains fruity flavor. Secondly, grape juice also contains various microorganisms on the grape skin, which can play a certain metabolic effect and fermentation effect in the fermentation process. And grape juice also contains certain tartaric acid, grape acid and free amino acids, which can affect wine production and acid production to a certain extent, and it is also the main contributor of flower and fruit fragrance. Again because the present invention does not directly use grape juice as the direct raw material for winemaking, too much acid will not be produced in the white wine brewed, affecting mouthfeel.

[0160] The above description is only a specific implementation of the present application, so that those skilled in the art can understand or implement the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to the embodiments shown herein, but will conform to the widest range consistent with the principles and novel features applied for herein.

Claims

1. A method for preparing peanut-wheat-flavor liquor, characterized in that: The following steps are involved: S1. Mix 15 parts of rice, 60 parts of wheat, 40 parts of sorghum and 15 parts of red quinoa, grind them, pass through a 40-mesh sieve, and add them to a 90°C moistening solvent, wherein the moistening solvent includes grape juice, quinoa betaine and water in a mass ratio of 90:10:100, soak them completely, and repeat the moistening three times; S2, filter the moistened grain and put it into a pot, and cook it at a pressure of 0.16MPa for 2h; S3, adding the steamed grain into the solution filtered after moistening the material and soaking it until the grain blooms; S4, cool the bloomed grain to 35°C, add 16.25 parts of high temperature koji and 13 parts of peanut meal, collect the pile and carry out the first pile fermentation, the pile fermentation time is 72h; S5. After the temperature of the pile fermentation rises to 50°C and the surface is evenly molded, the grain is put into the cellar for the first time to ferment for one month; S6, steaming the wine out of the pool, spreading it out to dry, adding the same amount of high-temperature koji and peanut meal as in the first pile fermentation to carry out the second pile fermentation, and the pile fermentation time is 72h; S7, after the temperature of the pile fermentation is raised to 50°C and the mold on the surface is uniform, the grain is put into the cellar for fermentation for a second time for one month, then taken out of the pond to steam the wine, spread out of the pond to dry, and piled with high-temperature koji and peanut meal for fermentation, and then the steps of pile fermentation, cellar fermentation, steaming wine out of the pond, and pile fermentation are alternately cycled, eight rounds of fermentation, and seven distillations are performed; S8. The seven rounds of wine are stored for one year respectively, blended in proportion, and then stored for another three to five years.

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