A saccharification mash and mash return brewing process beneficial to ester improvement and impurity reduction

Abstract

The present invention proposes a saccharification mash and return mash brewing process which is beneficial to ester extraction and impurity reduction, comprising: saccharification mash preparation, wine grain preparation, return mash culture, barrel fermentation and distillation, saccharification mash is prepared by soaking, initially steaming, steaming, cooling, adding koji, saccharification and culture of bacteria on part of glutinous sorghum, and wine grain is prepared by soaking, initially steaming, steaming, cooling, cooling, and adding koji to saccharify the remaining glutinous sorghum. The present invention adds saccharification mash and return mash to cooked grain, mixes and then saccharifies, and by changing The types and numbers of initial microorganisms in the saccharification process affect the growth and reproduction of different microorganisms throughout the saccharification process. The unpacked saccharified mash will be mixed with the dregs and put into the tank truck for fermentation and hanging. Compared with the traditional light-fragrance raw liquor, the raw liquor produced by this process has a significant effect of increasing esters and reducing impurities, improving the mellow sweetness, fullness and layering of the raw liquor, producing more mellow and sweet substances, and the taste has a prominent ester aroma, is mellow and sweet, coordinated and non-irritating, which improves the quality of the traditional light-fragrance raw liquor.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, and in particular to a saccharification mash returning mash brewing process which is beneficial to ester extraction and impurity reduction. Background Art

[0002] Traditional light-fragrance liquor is made from glutinous sorghum. The whole glutinous sorghum is soaked at high temperature for a long time, then goes through the steps of initial steaming, steaming and re-steaming. After cooling and adding osmanthus yeast, it is put into the pool for fermentation and finally distilled to obtain the raw liquor.

[0003] The traditional saccharification process for light-fragrance liquors expands the molds and fungi required for fermentation, producing enzymes like amylase and saccharifying enzymes that convert the starch in sorghum into sugars. However, this process results in light-fragrance liquors with high levels of fusel oil and low levels of ester flavor compounds. Furthermore, traditional light-fragrance liquors made with glutinous sorghum are typically brewed from a single grain, resulting in a weak aroma and a lack of sweetness, richness, or depth. Summary of the Invention

[0004] In view of this, the present invention proposes a saccharification mash and mash re-brewing process that is beneficial to ester extraction and impurity reduction. The purpose is to solve the problems of traditional light-fragrance liquor such as high defective components, low aroma components, and thin taste of the base liquor by partially saccharifying the mash and re-brewing the mash, thereby improving the quality of the light-fragrance base liquor.

[0005] The technical solution of the present invention is achieved as follows: The present invention provides a saccharification mash and mash brewing process, the process steps comprising:

[0006] Preparation of saccharified mash: soaking, pre-steaming, steaming, re-steaming, cooling, adding koji, saccharifying and cultivating bacteria in a batch of glutinous sorghum to prepare saccharified mash;

[0007] Preparation of grain for wine: soaking, initially steaming, steaming, reheating and cooling the remaining part of a batch of glutinous sorghum to obtain grain for wine;

[0008] Returning the mash to cultivate bacteria: After mixing the saccharified mash with grain, add koji and return the mash to cultivate bacteria for 24 hours to obtain grain mash;

[0009] Barrel fermentation: The mash is sealed in barrels and fermented at 20-22°C for 10-15 days.

[0010] Distillation: The fermented mash is placed in a steamer for distillation, and the head and tail are removed to obtain brewed wine.

[0011] In some embodiments, the wine obtained by distillation can be put into tank aging.

[0012] In some embodiments, the glutinous sorghum used to prepare the saccharified mash accounts for 1-10% (by weight) of the glutinous sorghum to be fed into a batch.

[0013] In some embodiments, in the saccharification mash preparation step, the specific method of adding koji for saccharification and incubation includes: adding a batch of green Guanyin koji with a weight percentage of 0.8-1.2% of the glutinous sorghum to the cooled grain, mixing evenly, and then saccharifying and incubating for 24 hours.

[0014] In some embodiments, the specific method for preparing saccharified mash includes:

[0015] Soaking: Add the portion of glutinous sorghum to be fed into 60-70℃ warm water, making sure the water level covers the grains, and let it soak for 19-21 hours;

[0016] Initial steaming: filter out the water from the soaked glutinous sorghum, put it into a steamer, and steam it at 100-120℃ for 15-20 minutes;

[0017] Steam the grains: add 50-60℃ warm water to the steamer and simmer the grains for 3-5 minutes;

[0018] Re-steaming: After the grains are steamed, drain the water and steam them for 10-15 minutes.

[0019] Spread out to cool: remove the cooked glutinous sorghum grains after re-steaming, blow it to cool to room temperature, and then add koji to saccharify and cultivate bacteria.

[0020] In some embodiments, the specific method of preparing the grain for wine includes:

[0021] Soaking: Add the portion of glutinous sorghum to be fed into 60-70℃ warm water, making sure the water level covers the grains, and let it soak for 19-21 hours;

[0022] Initial steaming: filter out the water from the soaked glutinous sorghum, put it into a steamer, and steam it at 100-120℃ for 15-20 minutes;

[0023] Steam the grains: add 50-60℃ warm water to the steamer and simmer the grains for 3-5 minutes;

[0024] Re-steaming: After the grains are steamed, drain the water and steam them for 10-15 minutes.

[0025] Spread out to cool: remove the cooked glutinous sorghum grains after re-steaming, blow them to cool to room temperature, and obtain grain for wine.

[0026] In some embodiments, in the step of returning the mash to culture bacteria: the amount of koji added is 0.8-1.2 (weight)% of the glutinous sorghum to be fed in one batch, and the koji powder added is green-clothed Guanyin koji.

[0027] In some embodiments, in the saccharification mash preparation step and the wine grain preparation step, the moisture content of the cooked glutinous sorghum grains prepared in the re-steaming step is controlled at 48-52%.

[0028] In some embodiments, in the saccharified mash preparation step, the reducing sugar content of the prepared saccharified mash is controlled to be 0.5-1.2.

[0029] In some embodiments, in the step of regurgitating and culturing the mash, the reducing sugar content of the prepared mash is controlled at 0.5-1.2.

[0030] In some embodiments, in the step of culturing bacteria in the mash, the total number of bacteria and the total number of fungi in the prepared mash are 5-25 times.

[0031] The saccharification mash and mash return brewing process of the present invention, which is beneficial to ester extraction and impurity reduction, has the following advantages over the prior art:

[0032] Beneficial effects:

[0033] (1) The present invention uses a small amount of grain to control the moisture content of cooked grain and the temperature of the culture environment, and performs saccharification and bacterial cultivation, so that the microorganisms can proliferate once, and the total number and proportion of microorganisms can be controlled by adding small koji species and external conditions. Secondly, the saccharified mash after saccharification and bacterial cultivation is returned to the cooked grain for saccharification, and the total number and proportion of microorganisms after the return mash cultivation are controlled by the amount of return mash added and external conditions, so as to create a synchronous proliferation of multiple strains and inhibit the growth of some miscellaneous bacteria. This allows ester-producing microorganisms to proliferate in large quantities, increasing the abundance of the bacterial community and the composition of the colony. This can achieve the improvement of ester substances in the original wine, reduce the production of defective components, and improve the quality of the original wine;

[0034] (2) The present invention determines the optimal grain ratio for saccharification and bacterial cultivation. First, the grain is added according to the optimal ratio for saccharification and bacterial cultivation. After 24 hours of saccharification and bacterial cultivation, the saccharified mash is taken out and evenly added to another portion of cooked grain using a vibrating feeder in a precise addition amount. Koji is added for back mash cultivation. After 24 hours of back mash cultivation, the mash is mixed with the mash and put into a tank truck for fermentation. This process can achieve a significant effect of increasing esters and reducing impurities. The taste of the base liquor is improved in terms of mellow sweetness, fullness and layering, and more mellow sweet substances are produced. The taste is prominent in ester aroma, mellow and sweet, and harmonious without irritation, which greatly improves the base liquor quality of traditional light-fragrant liquor. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. 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 any creative work.

[0036] Figure 1 The present invention is a flow chart of the saccharification mash returning mash brewing process which is beneficial to ester extraction and impurity reduction. DETAILED DESCRIPTION

[0037] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0038] Unless otherwise defined, the experimental reagents and materials used in the examples of the present invention were commercially available.

[0039] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0040] The Green-robed Guanyin earthenware and Osmanthus-flavored koji used in the embodiment of the present invention are produced by Jinpai Co., Ltd.

[0041] Example 1

[0042] 1% (by weight) of a batch of glutinous sorghum to be fed is added into 60°C warm water, ensuring that the water surface covers the grain, and the grain is allowed to soak for 21 hours; the soaked glutinous sorghum is filtered to remove water and placed into an elliptical stainless steel ball pot, which is sealed with a lid with an exhaust hole, and then steamed in a high temperature environment of 100-120°C for 15 minutes; after steaming, 50°C warm water is added to cover the grain surface by 10 cm and the grain is stewed for 5 minutes, and then the stewing water is drained, and steam is introduced for 10 minutes, until the moisture content of the cooked grain is between 48-52%; the cooked grain is cooled to room temperature by air blowing, and 0.8% (by weight) of green Guanyin earth koji of a batch of glutinous sorghum to be fed is mixed in, and the mixture is evenly mixed. After being put into a box at 21-25°C, it is saccharified and cultured at 26-30°C for 24 hours to obtain saccharified mash, and the reducing sugar content of the obtained saccharified mash is between 0.5-1.2.

[0043] 99% (by weight) of a batch of glutinous sorghum to be fed is added into 60°C warm water, ensuring that the water surface covers the grain, and the grain is allowed to soak for 21 hours; the soaked glutinous sorghum is filtered to remove moisture and then placed into an elliptical stainless steel ball pot, which is sealed with a lid with an exhaust hole, and then steamed in a high temperature environment of 100-120°C for 15 minutes; after the steaming is completed, 50°C warm water is added to cover the grain surface by 10 cm and the grain is stewed for 5 minutes, and then the stewing water is drained, and steam is passed through for 10 minutes, until the moisture content of the cooked grain is between 48-52%; the cooked grain is cooled to room temperature by air to obtain grain for wine.

[0044] After mixing the saccharified mash with the grain, add 0.8 (weight)% of the green Guanyin koji of a batch of glutinous sorghum, mix evenly, put it into the box at 21-25℃, and then saccharify and culture it at 26-30℃ for 24 hours to obtain the mash. The reducing sugar content of the obtained mash is between 0.5-1.2.

[0045] After the mash is sealed in barrels, it is fermented at 20-22°C for 10 days.

[0046] The fermented mash is put into a steamer for distillation, and the head and tail are removed to obtain a light-fragrant liquor.

[0047] Example 2

[0048] 3% (by weight) of a batch of glutinous sorghum to be fed is added into 65°C warm water, ensuring that the water surface covers the grain, and the grain is allowed to soak for 20 hours; the soaked glutinous sorghum is filtered to remove water and placed into an elliptical stainless steel ball pot, which is sealed with a lid with an exhaust hole, and then steamed in a high temperature environment of 100-120°C for 17 minutes; after steaming, 55°C warm water is added to cover the grain surface by 12 cm and the grain is stewed for 4 minutes, and then the stewing water is drained, and steam is introduced for 12 minutes until the moisture content of the cooked grain is between 48-52%; the cooked grain is cooled to room temperature by air blowing, and 1% (by weight) of green Guanyin earth koji of a batch of glutinous sorghum to be fed is mixed in, and the mixture is evenly mixed. After being put into a box at 21-25°C, it is saccharified and cultured at 26-30°C for 24 hours to obtain saccharified mash, and the reducing sugar content of the obtained saccharified mash is between 0.5-1.2.

[0049] 97% (by weight) of a batch of glutinous sorghum to be fed is added into 65°C warm water, ensuring that the water surface covers the grain, and the grain is allowed to soak for 20 hours; the soaked glutinous sorghum is filtered to remove moisture and then placed into an elliptical stainless steel ball pot, the elliptical stainless steel ball pot is sealed with a lid with an exhaust hole, and then steam is introduced and the grain is steamed in a high temperature environment of 100-120°C for 17 minutes; after the steaming is completed, 55°C warm water is added to cover the grain surface by 12 cm and the grain is stewed for 4 minutes, and then the stewing water is drained, and steam is introduced for 12 minutes until the moisture content of the cooked grain is between 48% and 52%; the cooked grain is cooled to room temperature by air to obtain grain for wine.

[0050] After mixing the saccharified mash with the grain, add 1 (weight)% of the green Guanyin koji of a batch of glutinous sorghum, mix evenly, put it into the box at 21-25℃, and then saccharify and culture it at 26-30℃ for 24 hours to obtain the mash. The reducing sugar content of the obtained mash is between 0.5-1.2.

[0051] After the mash is sealed in barrels, it is fermented at 20-22°C for 12 days.

[0052] The fermented mash is put into a steamer for distillation, and the head and tail are removed to obtain a light-fragrant liquor.

[0053] Example 3

[0054] 5% (by weight) of a batch of glutinous sorghum to be fed is added into 70°C warm water, ensuring that the water surface covers the grain, and the grain is allowed to soak for 19 hours; the soaked glutinous sorghum is filtered to remove water and placed into an elliptical stainless steel ball pot, which is sealed with a lid with an exhaust hole, and then steamed in a high temperature environment of 100-120°C for 20 minutes; after steaming, 60°C warm water is added to cover the grain surface by 15 cm and the grain is stewed for 3 minutes, and then the stewing water is drained, and steam is introduced for 15 minutes until the moisture content of the cooked grain is between 48-52%; the cooked grain is cooled to room temperature by air blowing, and 1.2% (by weight) of green Guanyin earthenware of a batch of glutinous sorghum to be fed is mixed in, and the mixture is evenly mixed. After being put into a box at 21-25°C, saccharification and incubation are carried out at 26-30°C for 24 hours to obtain saccharified mash, and the reducing sugar content of the obtained saccharified mash is between 0.5-1.2.

[0055] 95% (by weight) of a batch of glutinous sorghum to be fed is added into 70°C warm water, ensuring that the water surface covers the grain, and the grain is allowed to soak for 19 hours; the soaked glutinous sorghum is filtered to remove moisture and then placed into an elliptical stainless steel ball pot, which is sealed with a lid with an exhaust hole, and then steamed in a high temperature environment of 100-120°C for 20 minutes; after the steaming is completed, 60°C warm water is added to cover the grain surface by 15 cm and the grain is stewed for 3 minutes, and then the stewing water is drained, and steam is passed through for 15 minutes until the moisture content of the cooked grain is between 48% and 52%; the cooked grain is cooled to room temperature by air to obtain grain for wine.

[0056] After mixing the saccharified mash with the grain, add 1.2 (weight)% of the green Guanyin koji of a batch of glutinous sorghum, mix evenly, put it into the box at 21-25℃, and then saccharify and culture it at 26-30℃ for 24 hours to obtain the mash. The reducing sugar content of the obtained mash is between 0.5-1.2.

[0057] After the mash is sealed in barrels, it is fermented at 20-22°C for 15 days.

[0058] The fermented mash is put into a steamer for distillation, and the head and tail are removed to obtain a light-fragrant liquor.

[0059] Example 4

[0060] On the basis of Example 1, other conditions remain unchanged, with the difference that when preparing saccharified mash, the amount of glutinous sorghum added is 10 (weight)% of the glutinous sorghum to be added in a batch, and when preparing grain for wine, the amount of glutinous sorghum added is 90 (weight)% of the glutinous sorghum to be added in a batch.

[0061] Comparative Example 1

[0062] A batch of glutinous sorghum to be fed is added into 60°C warm water, ensuring that the water surface covers the grain, and the glutinous sorghum is allowed to soak for 21 hours; the soaked glutinous sorghum is filtered to remove water and then placed into an elliptical stainless steel ball pot, the elliptical stainless steel ball pot is sealed with a lid with an exhaust hole, and then steam is introduced and the grain is simmered for 15 minutes in a high temperature environment of 100-120°C; after the steaming is completed, 50°C warm water is added to cover the grain surface by 10 cm and the grain is simmered for 5 minutes, and then the stewing water is drained, and steam is introduced for 10 minutes, until the moisture content of the cooked grain is between 48-52%; the cooked grain is cooled to room temperature by air to obtain grain for wine.

[0063] Add 0.8% (weight) of green Guanyin koji based on the weight of glutinous sorghum to the grain, mix evenly, put into the box at 21-25℃, and then saccharify and culture for 24 hours at 26-30℃ to obtain grain mash. The reducing sugar content of the obtained grain mash is between 0.5-1.2.

[0064] After the mash is sealed in barrels, it is fermented at 20-22°C for 10 days.

[0065] The fermented mash is put into a steamer for distillation, and the head and tail are removed to obtain a light-fragrant liquor.

[0066] Comparative Example 2

[0067] On the basis of Example 1, other conditions remain unchanged, except that when preparing saccharified mash, the amount of glutinous sorghum added is 15 (weight)% of the glutinous sorghum to be added in a batch, and when preparing grain for wine, the amount of glutinous sorghum added is 85 (weight)% of the glutinous sorghum to be added in a batch.

[0068] Comparative Example 3

[0069] On the basis of comparative example 1, other conditions remain unchanged, and the difference is that when preparing the grain mash, the koji powder mixed in is osmanthus koji.

[0070] Comparative Example 4

[0071] On the basis of Example 1, other conditions remain unchanged, the difference is that when preparing saccharified mash, the koji powder mixed in is osmanthus koji, and when preparing grain mash, the koji powder mixed in is osmanthus koji.

[0072] Comparative Example 5

[0073] On the basis of Example 1, the feeding amount and feeding ratio are kept unchanged. The difference is that, through certain conditions, the ratio of bacteria to fungi in the obtained mash is made to be 2.3.

[0074] Comparative Example 6

[0075] On the basis of Example 1, the feeding amount and feeding ratio are kept unchanged. The difference is that, through certain conditions, the ratio of bacteria to fungi in the obtained mash is 28.8.

[0076] The liquor yield, key chromatograms and sensory evaluations of the liquor prepared in the above examples and comparative examples were performed, and the results were shown in the following table:

[0077]

[0078]

[0079] It can be seen from the above examples and comparative data that when the green-clothed Guanyin koji in the technical solution of the present invention is used for fermentation treatment, the content of ester substances such as ethyl acetate and ethyl lactate in the obtained raw wine is significantly increased, and the content of defective components such as acetaldehyde and fusel oil is significantly reduced.

[0080] At the same time, by using part of the grain of the present invention to prepare saccharified mash and utilizing the brewing process of saccharified mash back to mash, defective components can be reduced, ester substances can be increased, and sensory evaluation can be significantly improved.

[0081] At the same time, microbial detection was performed on the grain mash obtained in the preparation process of the above examples and comparative examples, and the data shown in the following table were obtained:

[0082] Grouping Total bacteria count Total fungi Bacteria / fungi Example 1 <![CDATA[3.11*10 8 ]]> <![CDATA[5.01*10 7 ]]> 6 Example 2 <![CDATA[5.11*10 8 ]]> <![CDATA[4.23*10 7 ]]> 12 Example 3 <![CDATA[7.11*10 8 ]]> <![CDATA[5.15*10 7 ]]> 14 Example 4 <![CDATA[5.72*10 8 ]]> <![CDATA[3.18*10 7 ]]> 18 Comparative Example 1 <![CDATA[1.91*10 7 ]]> <![CDATA[1.01*10 7 ]]> 1.9 Comparative Example 2 <![CDATA[6.70*10 8 ]]> <![CDATA[2.68*10 7 ]]> 25 Comparative Example 5 <![CDATA[2.9*10 7 ]]> <![CDATA[1.26*10 7 ]]> 2.3 Comparative Example 6 <![CDATA[1.95*10 9 ]]> <![CDATA[6.76*10 7 ]]> 28.8

[0083] As can be seen from the above table, by using the mash re-cultivation process of the specific distiller's yeast and saccharified mash of the present invention, the ratio of bacteria to fungi after the mash is unpacked is between 5-25 times.

[0084] 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 scope of protection of the present invention.

Claims

1. A saccharification mash and mash return brewing process that is beneficial to ester extraction and impurity reduction, characterized in that: include: Preparation of saccharified mash: 1-10% (by weight) of a batch of glutinous sorghum to be fed is soaked, pre-steamed, steamed, re-steamed, cooled, and then saccharified and cultured with koji to prepare saccharified mash, wherein the koji added is green Guanyin koji; Preparation of grain for wine: soaking, initially steaming, steaming, reheating and cooling the remaining part of a batch of glutinous sorghum to obtain grain for wine; Return mash to culture bacteria: After mixing the saccharified mash with grain, add koji and culture bacteria for 24 hours to obtain grain mash. The added koji is Green Guanyin koji. The total number of bacteria in the prepared grain mash is 5-25 times the total number of fungi. Barrel fermentation: The mash is sealed in barrels and fermented at 20-22°C for 10-15 days. Distillation: The fermented mash is distilled in a steamer to obtain brewed wine.

2. The saccharification mash and mash return brewing process that is beneficial to ester improvement and impurity reduction according to claim 1 is characterized in that: In the saccharification mash preparation step, the specific method of adding koji for saccharification and incubation includes: adding a batch of green Guanyin koji with a content of 0.8-1.2 (weight)% of the glutinous sorghum to the cooled grain, mixing evenly and then saccharifying and incubating for 24 hours.

3. The saccharification mash and mash return brewing process that is beneficial to ester improvement and impurity reduction as claimed in claim 2 is characterized in that: The specific method for preparing saccharified mash includes: Soaking: Add the portion of glutinous sorghum to be fed into 60-70℃ warm water, making sure the water level covers the grains, and let it soak for 19-21 hours; Initial steaming: filter out the water from the soaked glutinous sorghum, put it into a steamer, and steam it at 100-120℃ for 15-20 minutes; Steam the grains: add 50-60℃ warm water to the steamer and simmer the grains for 3-5 minutes; Re-steaming: After the grains are steamed, drain the water and steam them for 10-15 minutes. Spread out to cool: remove the cooked glutinous sorghum grains after re-steaming, blow it to cool to room temperature, and then add koji to saccharify and cultivate bacteria.

4. The saccharification mash and mash return brewing process that is beneficial to ester improvement and impurity reduction according to claim 1 is characterized in that: The specific methods for preparing wine grains include: Soaking: Add the portion of glutinous sorghum to be fed into 60-70℃ warm water, making sure the water level covers the grains, and let it soak for 19-21 hours; Initial steaming: filter out the water from the soaked glutinous sorghum, put it into a steamer, and steam it at 100-120℃ for 15-20 minutes; Steam the grains: add 50-60℃ warm water to the steamer and simmer the grains for 3-5 minutes; Re-steaming: After the grains are steamed, drain the water and steam them for 10-15 minutes. Spread out to cool: remove the cooked glutinous sorghum grains after re-steaming, blow them to cool to room temperature, and obtain grain for wine.

5. The saccharification mash and mash return brewing process that is beneficial to ester improvement and impurity reduction according to claim 1 is characterized in that: In the step of returning the mash to culture the bacteria: the amount of koji added is 0.8-1.2 (weight)% of the glutinous sorghum to be fed into a batch, and the koji powder added is the green-clothed Guanyin koji.

6. The saccharification mash and mash return brewing process that is beneficial to ester improvement and impurity reduction according to claim 1 is characterized in that: In the saccharification mash preparation step and the wine grain preparation step, the moisture content of the cooked glutinous sorghum grains prepared in the re-steaming step is controlled at 48-52%.

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