Brewing method of light-flavor Baijiu

Abstract

The present invention provides a brewing method for light-flavor Baijiu. Aiming at the problems of weak fragrance and insufficient mellow sweetness in the existing light-flavor Baijiu, the present invention provides a brewing method for light-flavor Baijiu. The method uses sorghum as the raw material. A part of the raw material is first steamed and then saccharified, and the other part is crushed and mixed with partially fermented fermented grains, and then mixed with the saccharified fermented grains. The two parts of the raw materials are added in the same fermentation cycle. The finally obtained light-flavor Baijiu has a better sense of mellow sweetness and grain fragrance, and the key indicators in the liquor quality of the Baijiu are all within the excellent grade range.

Description

Technical Field

[0001] The invention relates to the technical field of wine making, and in particular to a method for brewing light-fragrance liquor. Background Art

[0002] Light-fragrance liquor is one of the three traditional types of liquor in my country. It is divided into Daqu light-fragrance liquor, Xiaoqu light-fragrance liquor and Fuqu light-fragrance liquor according to the different components of the koji. Light-fragrance liquor has the characteristics of light fragrance, sweetness, refreshing taste and clean aftertaste, and is deeply loved by consumers. However, it also has the defect of insufficient sweetness in taste. At present, most light-fragrance liquor adopts the "steaming and burning" process, that is, the raw materials such as grains and husks are steamed and boiled, and the fermented mash is steamed separately after fermentation. However, light-fragrance liquor has the defects of relatively thin flavor and insufficient sweetness. Developing a brewing process to enhance the fragrance and sweetness of light-fragrance liquor has become a technical problem that needs to be solved urgently in the industry. Summary of the invention

[0003] In view of this, the present invention proposes a method for brewing light-fragrance liquor, aiming to improve the mellow and sweet taste of the light-fragrance liquor.

[0004] The technical solution of the present invention is achieved as follows: The present invention provides a method for brewing a light-fragrance liquor, which comprises the following steps:

[0005] Step 1: Crush some of the grain raw materials for later use, and soak the remaining grain raw materials;

[0006] Step 2, moistening the grain raw materials obtained after crushing;

[0007] Step 3, steaming the grain obtained in step 2 after being moistened;

[0008] Step 4: Cool the steamed grains in step 3, and add wine yeast to stir after cooling;

[0009] Step 5, subjecting the stirred material obtained in step 4 to a heat-insulating, bacterial-cultivating, and saccharification treatment;

[0010] Step 6: Mix the soaked grain obtained in step 1 with a portion of the fermented grain obtained in step 7 of the previous batch, and then steam the wine in a retort, and pick the wine with an alcohol content greater than 63% vol.

[0011] Step 7, the saccharified mash obtained after the saccharification treatment in step 5 and the mash obtained after the wine distillation in step 6 are spread out for cooling and then mixed, and then put into a tank for fermentation;

[0012] Step 8, steaming the remaining portion of the fermented grains obtained after the fermentation treatment in step 7 of the previous batch, and picking the grains with an alcohol content greater than 63% vol;

[0013] Step Nine: Combine the extracted wine bodies, measure and store them in the warehouse, and discard the distillers grains obtained after distillation in Steps Seven and Eight.

[0014] In some embodiments, the crushed grains account for 1 / 4 of the grain raw materials, and the grains subjected to the soaking treatment account for 3 / 4 of the grain raw materials.

[0015] In some embodiments, in Step One, the temperature for the soaking treatment is 65 ± 5°C, the soaking time is 20 ± 2 h, and the raw materials absorb water up to 42%-45%.

[0016] In some embodiments, in Step One, the grain raw material is sorghum, preferably waxy sorghum, which is crushed into 2-3 pieces.

[0017] In some embodiments, in Step Two, the steps for the moistening treatment include: spraying hot water at 75 ± 5°C accounting for 30% of the grain weight, stirring and then standing for 1 h, and then spraying hot water at 75 ± 5°C accounting for 20% of the grain weight, stirring and then standing for 1 h.

[0018] In some embodiments, in Step Three, the steps for the steaming treatment of grains include: steaming the grains obtained after moistening in Step Two at a pressure of 0.02-0.08 MPa for 10-15 min, then stewing the grains in hot water at 50-60°C for 4-6 min, then standing for 0-40 min, and finally steaming at a pressure of 0.02-0.03 MPa for 5-10 min.

[0019] In some embodiments, in Step Four, cool to 25-40°C and add 1% osmanthus koji.

[0020] In some embodiments, in Step Five, the materials obtained in Step Four are subjected to heat preservation, bacteria cultivation and saccharification treatment in a saccharification box, the material temperature is 23-27°C, and the bacteria cultivation time is 23-26 h.

[0021] In some embodiments, in Step Six, a part of the fermented grains obtained after the fermentation treatment in the previous batch of Step Seven accounts for 3 / 4 of the fermented grains obtained after the fermentation treatment in this batch of Step Seven. The pressure for distilling the wine is 0.1-0.4 MPa, distill the wine for 30-40 min. When distilling the wine, cut off the heads and tails, distill slowly with steam, distill at medium temperature, and the distilling temperature is 20-30°C.

[0022] In some embodiments, in Step Seven, the temperature for entering the fermentation pit is 13-17°C, and the fermentation cycle is 30 days.

[0023] In some embodiments, in Step Eight, when distilling in the distillation pot, cut off the heads and tails, distill slowly with steam, distill at medium temperature, and the distilling temperature is 20-30°C.

[0024] The brewing method of the light-flavor Baijiu of the present invention has the following beneficial effects compared with the prior art:

[0025] The present invention uses sorghum as the raw material for brewing. In order to obtain a more mellow and sweet-scented Baijiu, on the basis of the conventional steaming and burning process, the raw materials are divided into two parts for treatment. One part of the grains is steamed and then saccharified, and the other part is crushed and mixed with partially fermented fermented grains, and then mixed with the saccharified koji. The two parts of the raw materials are added in the same fermentation cycle, and finally distilled and mixed. The obtained light-flavor Baijiu has a more intense mellow and sweet taste. At the same time, in the light-flavor Baijiu obtained by this brewing method, the contents of substances such as acetaldehyde and fusel oil that affect the quality of the wine are all within the excellent grade range. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0027] Figure 1 It is a flowchart of the brewing method of the light-flavor Baijiu of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0028] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0029] Unless otherwise defined, all technical terms and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field to which the embodiments of the present invention belong. If the definitions stated in this part are contrary to or inconsistent with the definitions stated in the patents, patent applications, published patent applications and other publications incorporated herein by reference, the definitions listed in this part shall prevail over the definitions incorporated herein by reference.

[0030] As Figure 1 shown, the brewing method of the light-flavor Baijiu of the present invention adopts the following steps:

[0031] (1) Sorghum crushing: 1 / 4 of the glutinous sorghum in the feeding amount is crushed into 2-3 pieces by a crusher;

[0032] (2) Soaking glutinous sorghum: 3 / 4 of the whole glutinous sorghum in the feeding amount is soaked in water at a temperature of 65 ± 5 °C for 20 hours;

[0033] (3) Moistening the grains: Moisten the crushed sorghum grains obtained in step (1). For the first moistening, sprinkle 30% of the weight of the sorghum grains with hot water at a temperature of 75±5°C, stir evenly, and let stand for 1 hour. For the second moistening, sprinkle 20% of the weight of the sorghum grains with hot water at a temperature of 75±5°C, stir evenly, and let stand for another 1 hour.

[0034] (4) Steaming glutinous sorghum: Steam the material obtained in step (2) at 0.04 MPa for 10-15 minutes, then simmer in hot water at about 50° C. for 4-6 minutes, then let it stand for about 30 minutes, and finally steam it at 0.03 MPa for 5-10 minutes.

[0035] (5) Cooling and adding koji: Pour the material obtained in step (4) onto a conveyor plate chain, transport the grain to a cooling machine, cool it down to 25-30° C. with a blower, add osmanthus koji at 1% of the dry weight of the grain, and stir the koji powder and the grain evenly;

[0036] (6) Cultivation and saccharification: the material obtained in step (5) is placed in a saccharification box, the product temperature is 23-27° C., and the bacteria are cultivated for 23-26 hours;

[0037] (7) Mixed steaming of grains and wine: Mix the material obtained in step (3) with 3 / 4 of the material of the fermented mash from the previous batch, steam it according to the "see steam pressure steam" requirement, and steam the grains for 30-40 minutes at a pressure of about 0.15MPa. Strictly cut off the head and tail, distill slowly, distill at medium temperature, distill the wine at a temperature of 20-30℃, and distill the wine until the alcohol content is greater than 63%vol;

[0038] (8) Mixing the saccharified mash obtained in step (6) and the mash obtained after the wine distillation in step (7) and cool them down, mix them evenly, and then put them into the fermentation tank. The temperature of the tank is 13-17° C. and the fermentation period is 30 days.

[0039] (9) Distilling wine: The remaining 1 / 4 of the fermented mash from the previous batch is distilled in the upper retort according to the principle of "seeing steam and pressing steam", strictly pinching the head and tail, slow steam distillation, medium temperature distillation, wine temperature 20-30℃, and picking the wine until the alcohol content is greater than 63%vol;

[0040] (10) Raw wine storage: The received raw wine is dragged into the wine warehouse and measured and stored;

[0041] (11) Throwing away the lees: Drag the excess lees after distillation into the lees yard.

[0042] In the above method, the fermented mash of the previous batch is the mash obtained by fermentation in step (8) of the previous batch. In the brewing steps of the same batch, the fermented mash used is from the same batch.

[0043] According to the above steps, the light-fragrance liquor of the embodiment was brewed, and a total of 5 groups were brewed. The original liquors brewed in Examples 1 to 5 were tested respectively, and the following data were obtained:

[0044]

[0045]

[0046] The conventional light-fragrance liquor brewing method is used to prepare the light-fragrance liquor of the comparative example:

[0047] The traditional light-fragrance liquor is brewed through the steps of soaking grains, steaming grains, cultivating bacteria and saccharifying, mixing grain dregs, fermenting in tank trucks, and distilling.

[0048] The specific steps include:

[0049] Soaking: Soak the sorghum at 65-90℃ for 16±6h;

[0050] Steaming grain: drain the soaking water, steam at a pressure of 0.02-0.08MPa for 5-40min, add 50-60℃ stewing water, stew the grain until the grain is no longer sticky to the hand, drain the stewing water after stewing, drain the water, re-steam at a pressure of 0.02-0.0MPa for 5-60min.

[0051] Cultivate bacteria and saccharify: After steaming the grain, spread it out to cool, add husks and koji, stir evenly, control the temperature entering the box at 23-32℃, cultivate bacteria for 22-29 hours, and the product temperature does not exceed 45℃.

[0052] Grain dregs mixing and tank truck fermentation: After cooling the dregs, mix the grain dregs evenly, cool them to 12-19℃, load them into tank trucks, and ferment them for 14-21 days;

[0053] Distillation: After fermentation is completed, scoop out the mash and distill it in a steamer. The main wine should be controlled at 63%vol-68%vol and the body of the wine should be collected.

[0054] Five groups of comparative examples were brewed using the traditional light-fragrance liquor brewing method, and the original liquors brewed from comparative examples 1 to 5 were tested respectively, and the following data were obtained:

[0055]

[0056] The key chromatographic indexes of acetaldehyde in the multi-grain solid-state fermented wine obtained in this embodiment are as follows: the average content of acetaldehyde is 0.41 g / L, and the average content of fusel oil is 1.21 g / L, which are significantly lower than those of the light-fragrance liquor obtained by the traditional light-fragrance liquor brewing method. Meanwhile, the contents of other key indexes are within the excellent range.

[0057] The sensory analysis of the original liquors prepared in the above examples and comparative examples showed that the light-fragrance liquors obtained in examples 1-5 had a grain aroma and were mellow, sweet and full-bodied; the light-fragrance liquors obtained in comparative examples 1-5 had a relatively thin flavor and lacked mellowness and sweetness, which was obviously inferior to examples 1-5.

[0058] Example 6

[0059] On the basis of the preparation method of the present invention, the crushed grain accounts for 1 / 2 of the feed amount in step (1), the soaked grain accounts for 1 / 2 of the feed amount in step (2), and in step (7), the material obtained in step (3) is mixed evenly with 1 / 2 of the material of the fermented mash from the previous batch after fermentation, and steamed in the steamer according to the requirement of "see steam pressure steam", and the grain is steamed for 30-40 minutes at a pressure of about 0.15MPa. Strictly pinch the head and tail, slow steam distillation, medium temperature distillation, wine temperature 20-30℃, pick wine until the alcohol content is greater than 63%vol, and in step (9), the other 1 / 2 of the fermented mash after the previous batch of fermentation is distilled in the steamer according to the principle of "see steam pressure steam", strictly pinch the head and tail, slow steam distillation, medium temperature distillation, wine temperature 20-30℃, pick wine until the alcohol content is greater than 63%vol; other steps remain unchanged.

[0060] The yield of the light-fragrance liquor obtained in Example 6 is lower than that in the aforementioned Examples 1-5, and the original liquor has more impurities. After testing, the content of n-propanol in the original liquor is relatively high, which does not meet the requirements of high-quality liquor.

[0061] Example 7

[0062] On the basis of the preparation method of the present invention, in step (1), the crushed grain accounts for 1 / 6 of the feed amount, in step (2), the soaked grain accounts for 5 / 6 of the feed amount, in step (7), the material obtained in step (3) is mixed evenly with 5 / 6 of the material of the fermented mash from the previous batch of fermentation, and steamed in the steamer according to the requirement of "see steam pressure steam", and the grain is steamed for 30-40 minutes at a pressure of about 0.15MPa. Strictly pinch the head and tail, slow steam distillation, medium temperature distillation, wine temperature 20-30℃, pick the wine until the alcohol content is greater than 63%vol, in step (9), the other 1 / 6 of the fermented mash from the previous batch of fermentation is distilled in the steamer according to the principle of "see steam pressure steam", strictly pinch the head and tail, slow steam distillation, medium temperature distillation, wine temperature 20-30℃, pick the wine until the alcohol content is greater than 63%vol; the other steps remain unchanged.

[0063] The yield of the light-fragrance liquor obtained in Example 7 is close to that of the aforementioned Examples 1-5, but the flavor of the original liquor is still thin and lacks grain aroma. The key indicators of the original liquor meet the high-quality requirements.

[0064] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A brewing method of light-aroma Baijiu, characterized in that, The steps include: (1) Sorghum crushing: crush 1 / 4 of the glutinous sorghum into 2-3 petals using a crusher; (2) Soaking glutinous sorghum: soak 3 / 4 of the whole glutinous sorghum in water at a temperature of 65±5°C for 20 hours; (3) Moistening the grains: Moistening the crushed sorghum grains obtained in step (1), for the first time, sprinkle 30% of the weight of the sorghum grains with hot water at a temperature of 75±5°C, stir evenly, let stand for 1 hour, and for the second time, sprinkle 20% of the weight of the sorghum grains with hot water at a temperature of 75±5°C, stir evenly, and let stand for another 1 hour; (4) Steaming glutinous sorghum: steam the material obtained in step (2) at 0.04 MPa for 10-15 minutes, then simmer in hot water at about 50° C. for 4-6 minutes, then let it stand for about 30 minutes, and finally steam it at 0.03 MPa for 5-10 minutes; (5) Cooling and adding koji: Pour the material obtained in step (4) onto a conveyor plate chain, transport the grain to a cooling machine, cool it down to 25-30° C. with a blower, add osmanthus koji at 1% of the dry weight of the grain, and stir the koji powder and the grain evenly; (6) Cultivation and saccharification: the material obtained in step (5) is placed in a saccharification box, the product temperature is 23-27° C., and the bacteria are cultivated for 23-26 hours; (7) Mixing the steamed grains and distilling the wine: the material obtained in step (3) is mixed evenly with 3 / 4 of the material of the fermented mash from the previous batch of fermentation, and steamed in a steamer according to the "steam pressure steam" requirement, and the grains are steamed for 30-40 minutes at a pressure of about 0.15 MPa, and the head and tail are strictly cut off, and the wine is distilled slowly at medium temperature, the wine temperature is 20-30°C, and the wine is distilled until the alcohol content is greater than 63%vol; (8) Mixing the saccharified mash obtained in step (6) and the mash obtained after the wine distillation in step (7) and cool them down, mix them evenly, and then put them into the fermentation tank. The temperature of the tank is 13-17° C. and the fermentation period is 30 days. (9) Distilled wine: The remaining 1 / 4 of the fermented wine from the previous batch is distilled in the upper retort according to the principle of "seeing steam and pressing steam", strictly cutting off the head and tail, slow steam distillation, medium temperature distillation, wine temperature 20-30℃, and the wine is distilled until the alcohol content is greater than 63%vol; (10) Raw wine storage: The received raw wine is dragged into the wine warehouse for measurement and storage; (11) Throwing away the lees: Drag the excess lees after distillation into the lees field; The fermented mash of the previous batch is the mash obtained by fermentation in step (8) of the previous batch. In the same batch of brewing steps, the fermented mash used is from the same batch.

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