A solid-state fermentation method for liquor

Abstract

The application discloses a kind of fermentation methods of solid-state liquor, belongs to liquor fermentation technical field, and fermentation method includes the following steps: wheat, barley and corn are mixed, then are crushed, and grain mixed powder is obtained, hot water is added to grain mixed powder and soaked, then filtered and the remaining water is discharged, placed in cool and ventilated place and dried, and liquor raw material is obtained, liquor raw material, fermentation accelerator and daqu are mixed uniformly, and fermentation pile is formed, fermentation pile is loaded into fermentation jar, compacts, smoothes surface layer, and covers reed mat and insulates and ferments, after fermentation is completed, after-fermentation liquor raw material is taken out, distillation is carried out, and liquor stock solution is obtained.The application is prepared by adding the fermentation accelerator of the application, which helps to promote the fermentation of wine material fully, and the yield of 63-degree base liquor produced by the fermentation method of the application can reach more than 55% through detection, and at the same time, the sensory quality of liquor body is also greatly improved, the liquor body is sweet and refreshing, and the flavor is rich, which is the top-grade base liquor for modulating high-quality commercial liquor.

Description

Technical Field

[0001] This invention belongs to the field of liquor fermentation technology, specifically relating to a method for fermenting solid-state liquor. Background Technology

[0002] Solid-state fermented baijiu is made from grains such as sorghum, rice, glutinous rice, corn, and wheat. It undergoes solid-state saccharification and fermentation, open production, and still distillation. The resulting baijiu is then aged in earthenware jars and blended. No edible alcohol or flavoring substances not produced during fermentation are added, and it possesses its own unique style and characteristics. Solid-state fermented baijiu includes twelve aroma types. This application aims to improve the fermentation method of the Lao Bai Gan aroma type baijiu.

[0003] Lao Baigan-style baijiu is made from grains through traditional solid-state fermentation, distillation, aging, and blending. It does not contain any added edible alcohol or flavoring substances not produced by baijiu fermentation, and has a complex aroma mainly composed of ethyl lactate and ethyl acetate.

[0004] Chinese invention patent application number 201410726681X discloses a solid-state fermentation method for baijiu (Chinese liquor). This invention improves the base liquor yield and baijiu quality by controlling the fermentation temperature of solid-state baijiu in a closed fermentation chamber. The base liquor yield is increased from the traditional 50% to 52%–54%, the annual average total esters reach 3.70–4.03 g / L, and the annual average total acid reaches 0.55–0.61 g / L.

[0005] Chinese invention patent application number 201910408992.4 discloses a method for producing Lao Bai Gan-style baijiu using a multi-grain blend (glutinous sorghum, rice, glutinous rice, corn, and sorghum). The base liquor yield of Lao Bai Gan-style baijiu produced by this invention patent can reach 52% to 54%, with total acidity reaching 0.5 to 0.7 g / L and total esters reaching 4.2 to 5.5 g / L.

[0006] Chinese invention patent application number 202111479968.3 discloses a method for processing grain mash for multi-grain Laobaigan-style baijiu. This invention patent achieves the goal of improving distillation efficiency and consistency of mash fermentation by simplifying the grain moistening process and adjusting the grain mash stacking time.

[0007] The aforementioned existing technologies all focus on improving the fermentation method of Lao Bai Gan-style baijiu. The improvement process involves controlling the fermentation temperature, selecting fermentation raw materials, adjusting the grain moistening process and the grain mash stacking time. The present invention aims to adjust the fermentation process based on the existing technologies, thereby improving the sensory quality of the liquor and further increasing the yield of base liquor. Summary of the Invention

[0008] The purpose of this invention is to provide a fermentation method for solid-state liquor, which aims to improve the sensory quality of the liquor and further increase the yield of base liquor by adjusting the fermentation process.

[0009] The objective of this invention can be achieved through the following technical solutions:

[0010] A method for fermenting solid-state liquor includes the following steps:

[0011] S1: Mix wheat, barley and corn, then grind them to obtain grain mixture powder. Add hot water at 90-95℃ to the grain mixture powder and soak for 1-2 hours. Then filter to drain the excess water and place in a cool and ventilated place to dry for 12 hours to obtain brewing raw materials.

[0012] S2: Mix the brewing raw materials, fermentation promoter and daqu in a mass ratio of 100:0.1~0.2:2~5 to form a fermentation pile. Put the fermentation pile into a fermentation vat, compact it, smooth the surface, cover it with reed mats to keep it warm and ferment. The fermentation temperature is 42-45℃ and the fermentation time is 28~30 days. After fermentation is completed, take out the fermented brewing raw materials and distill them to obtain the liquor.

[0013] The fermentation promoter is composed of a mixture of biological compound acid and compound microbial inoculant;

[0014] The biocomplex acid is composed of a mixture of amino acids, nucleotides, yeast extract, and fulvic acid;

[0015] The compound microbial agent is composed of Bacillus subtilis powder, Bacillus licheniformis powder, Bifidobacterium powder, lactic acid bacteria powder, yeast powder, and photosynthetic bacteria powder.

[0016] Furthermore, the wheat, barley, and corn in the grain mixture are used in a mass ratio of 7:2:1.

[0017] Furthermore, the fermentation promoter is composed of a mixture of biological compound acid and compound microbial agent at a mass ratio of 7-8:1.

[0018] Furthermore, the biocomplex acid is composed of amino acids, nucleotides, yeast extract and fulvic acid in a mass ratio of 8.5-9.5:12-15:17-20:24-30.

[0019] Furthermore, the biocomplex acid is composed of amino acids, nucleotides, yeast extract and fulvic acid in a mass ratio of 9.3:15:18:25.

[0020] Furthermore, the amino acid is composed of glutamic acid, alanine, lysine, phenylalanine and isoleucine mixed in a mass ratio of 2:2:1 to 2:1 to 2:1 to 2:1 to 2.

[0021] Furthermore, the amino acid is composed of glutamic acid, alanine, lysine, phenylalanine and isoleucine in a mass ratio of 2:2:2:1:1.

[0022] Furthermore, the nucleotide is composed of uridine monophosphate, adenosine monophosphate, uridine monophosphate and cytidine monophosphate in a mass ratio of 5:2:2:1.

[0023] Furthermore, the compound microbial agent is composed of Bacillus subtilis powder, Bacillus licheniformis powder, Bifidobacterium powder, lactic acid bacteria powder, yeast powder, and photosynthetic bacteria powder in equal mass ratios.

[0024] Furthermore, the effective viable bacteria count in the Bacillus subtilis powder, Bacillus licheniformis powder, Bifidobacterium powder, lactic acid bacteria powder, yeast powder, and photosynthetic bacteria powder is 3×10⁸ CFU / g to 3×10⁹ CFU / g.

[0025] The beneficial effects of this invention are:

[0026] This invention provides a method for fermenting solid-state liquor. By adding the fermentation promoter prepared by this invention, it helps to promote the full fermentation of the raw materials. According to the test, the yield of 63-degree base liquor produced by the fermentation method of this invention can reach more than 55%. At the same time, the sensory quality of the liquor is also greatly improved. The liquor is sweet and refreshing with a rich aroma, making it a top-grade base liquor for making high-quality commercial liquor.

[0027] Specifically, the fermentation promoter prepared in this invention consists of a biocomplex acid and a complex microbial agent. The biocomplex acid comprises amino acids, nucleotides, yeast extract, and fulvic acid. First, amino acids and nucleotides are essential nutrients for microbial growth and metabolism. They serve as a nutrient source for the growth and reproduction of yeast cells during fermentation, helping the yeast maintain a healthy state and thus improving fermentation efficiency and product quality. Second, the yeast extract is rich in yeast cell walls, cytoplasm, and organelles. These substances are rich in enzymes and coenzymes required for yeast growth and fermentation, promoting yeast fermentation activity, accelerating the fermentation rate, and shortening the fermentation cycle. Simultaneously, the natural yeast metabolites and cellular components in the yeast extract may enhance the flavor characteristics of the liquor, giving it a richer taste and aroma. Finally, fulvic acid is a common acid compound that can act as a regulator to balance pH during fermentation. Appropriate amounts of fulvic acid can regulate the pH of the fermentation broth, inhibiting the growth of harmful microorganisms while promoting the reproduction and metabolism of beneficial yeast. This invention combines bio-compound acids with compound microbial agents to produce a synergistic effect. The resulting fermentation promoter can improve the yield of high-proof liquor, increase the yield of 63-proof base liquor, and improve the sensory quality of the liquor. Detailed Implementation

[0028] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0029] Example 1

[0030] Preparation of fermentation accelerator:

[0031] The fermentation promoter is composed of a bio-complex acid and a complex microbial agent at a mass ratio of 7:1. First, the bio-complex acid is composed of amino acids, nucleotides, yeast extract, and fulvic acid at a mass ratio of 8.5:12:17:24. Specifically, the amino acids are composed of glutamic acid, alanine, lysine, phenylalanine, and isoleucine at a mass ratio of 2:2:1:1:1; the nucleotides are composed of uridine monophosphate, adenosine monophosphate, and cytidine monophosphate at a mass ratio of 5:2:2:1; and the yeast extract was purchased from Sigma-Aldrich (Shanghai) Trading Co., Ltd. Then, the compound microbial agent is made by mixing Bacillus subtilis powder (3×10⁸ CFU / g~3×10⁹ CFU / g), Bacillus licheniformis powder (3×10⁸ CFU / g~3×10⁹ CFU / g), Bifidobacterium powder (3×10⁸ CFU / g~3×10⁹ CFU / g), lactic acid bacteria powder (3×10⁸ CFU / g~3×10⁹ CFU / g), yeast powder (3×10⁸ CFU / g~3×10⁹ CFU / g), and photosynthetic bacteria powder (3×10⁸ CFU / g~3×10⁹ CFU / g) in the same mass ratio.

[0032] Example 2

[0033] Preparation of fermentation accelerator:

[0034] The fermentation promoter is composed of a bio-complex acid and a complex microbial agent at a mass ratio of 7:1. First, the bio-complex acid is composed of amino acids, nucleotides, yeast extract, and fulvic acid at a mass ratio of 9.3:15:18:25. Specifically, the amino acids are composed of glutamic acid, alanine, lysine, phenylalanine, and isoleucine at a mass ratio of 2:2:2:1:1; the nucleotides are composed of uridine monophosphate, adenosine monophosphate, and cytidine monophosphate at a mass ratio of 5:2:2:1; and the yeast extract was purchased from Sigma-Aldrich (Shanghai) Trading Co., Ltd. Then, the compound microbial agent is made by mixing Bacillus subtilis powder (3×10⁸ CFU / g~3×10⁹ CFU / g), Bacillus licheniformis powder (3×10⁸ CFU / g~3×10⁹ CFU / g), Bifidobacterium powder (3×10⁸ CFU / g~3×10⁹ CFU / g), lactic acid bacteria powder (3×10⁸ CFU / g~3×10⁹ CFU / g), yeast powder (3×10⁸ CFU / g~3×10⁹ CFU / g), and photosynthetic bacteria powder (3×10⁸ CFU / g~3×10⁹ CFU / g) in the same mass ratio.

[0035] Example 3

[0036] Preparation of fermentation accelerator:

[0037] The fermentation promoter is composed of a bio-complex acid and a complex microbial agent at a mass ratio of 8:1. First, the bio-complex acid is composed of amino acids, nucleotides, yeast extract, and fulvic acid at a mass ratio of 9.5:15:20:30. Specifically, the amino acids are composed of glutamic acid, alanine, lysine, phenylalanine, and isoleucine at a mass ratio of 1:1:1:1:1; the nucleotides are composed of uridine monophosphate, adenosine monophosphate, and cytidine monophosphate at a mass ratio of 5:2:2:1; and the yeast extract was purchased from Sigma-Aldrich (Shanghai) Trading Co., Ltd. Then, the compound microbial agent is made by mixing Bacillus subtilis powder (3×10⁸ CFU / g~3×10⁹ CFU / g), Bacillus licheniformis powder (3×10⁸ CFU / g~3×10⁹ CFU / g), Bifidobacterium powder (3×10⁸ CFU / g~3×10⁹ CFU / g), lactic acid bacteria powder (3×10⁸ CFU / g~3×10⁹ CFU / g), yeast powder (3×10⁸ CFU / g~3×10⁹ CFU / g), and photosynthetic bacteria powder (3×10⁸ CFU / g~3×10⁹ CFU / g) in the same mass ratio.

[0038] Example 4

[0039] A fermentation method for solid-state liquor:

[0040] Preparation of brewing raw materials: Mix wheat, barley and corn in a mass ratio of 7:2:1, then crush them to obtain grain mixture powder. Add 90℃ hot water to the grain mixture powder and soak for 1 hour. Then filter to drain the excess water and place it in a cool and ventilated place to dry for 12 hours to obtain brewing raw materials.

[0041] Mixed fermentation: The brewing raw materials, the fermentation promoter prepared in Example 1, and the Daqu (a type of starter culture) are mixed evenly at a mass ratio of 100:0.1:2 to form a fermentation pile. The fermentation pile is then placed in a fermentation vat, compacted, the surface is smoothed, and covered with reed mats for heat preservation and fermentation. The fermentation temperature is 42℃, and the fermentation time is 28 days. After fermentation is completed, the fermented brewing raw materials are taken out and distilled to obtain the original liquor.

[0042] Example 5

[0043] A fermentation method for solid-state liquor:

[0044] Preparation of brewing raw materials: Mix wheat, barley and corn in a mass ratio of 7:2:1, then crush them to obtain grain mixture powder. Add 90℃ hot water to the grain mixture powder and soak for 2 hours. Then filter to drain the excess water and place it in a cool and ventilated place to dry for 12 hours to obtain brewing raw materials.

[0045] Mixed fermentation: The brewing raw materials, the fermentation promoter prepared in Example 2, and the Daqu (a type of starter culture) are mixed evenly at a mass ratio of 100:0.2:4.5 to form a fermentation pile. The fermentation pile is placed in a fermentation tank, compacted, the surface is smoothed, and covered with reed mats for heat preservation and fermentation. The fermentation temperature is 45℃ and the fermentation time is 30 days. After fermentation is completed, the fermented brewing raw materials are taken out and distilled to obtain the original liquor.

[0046] Example 6

[0047] A fermentation method for solid-state liquor:

[0048] Preparation of brewing raw materials: Mix wheat, barley and corn in a mass ratio of 7:2:1, then crush them to obtain grain mixture powder. Add hot water at 95℃ to the grain mixture powder and soak for 2 hours. Then filter to drain the excess water and place it in a cool and ventilated place to dry for 12 hours to obtain brewing raw materials.

[0049] Mixed fermentation: The brewing raw materials, the fermentation promoter prepared in Example 3 and the Daqu are mixed evenly at a mass ratio of 100:0.2:5 to form a fermentation pile. The fermentation pile is placed in a fermentation tank, compacted, the surface is smoothed, and covered with reed mats for heat preservation and fermentation. The fermentation temperature is 45℃ and the fermentation time is 30 days. After fermentation is completed, the fermented brewing raw materials are taken out and distilled to obtain the original liquor.

[0050] Comparative Example 1

[0051] Comparative Example 1 was the control group of Example 5. The fermentation promoter prepared in Example 2 of Example 5 was replaced with the bio-complex acid in Example 2, while the other fermentation methods remained unchanged, and finally the original liquor was obtained.

[0052] Comparative Example 2

[0053] Comparative Example 2 was the control group of Example 5. The fermentation promoter prepared in Example 2 of Example 5 was replaced with the compound microbial agent in Example 2, while the other fermentation methods remained unchanged, and finally the original liquor was obtained.

[0054] Comparative Example 3

[0055] Comparative Example 3 served as the control group for Example 5. The fermentation promoter prepared in Example 2 of Example 5 was removed, while the other fermentation methods remained unchanged, and the final product was the original liquor.

[0056] The fermented liquors obtained from Examples 4-6 and Comparative Examples 1-3 were tested. The testing process is as follows, and the average value of the test results is taken. The test results are shown in Table 1.

[0057] 63-degree base liquor yield (%) = ((actual alcohol content / 63) × actual alcohol mass) / mass of grain mixture powder × 100.

[0058] Sensory evaluation of Baijiu raw liquor: A tasting panel composed of 10 provincial-level baijiu judges will score the raw liquor based on a comprehensive evaluation of its aroma, taste, and other aspects. The score ranges from 1 to 10 points, with a maximum score of 10 points. The final evaluation result will be the average of the 10 judges.

[0059] Physicochemical requirements testing: The total acid and total ester data were tested according to the testing methods in GB / T 20825-2007 "Laobaigan Aroma Baijiu".

[0060] Table 1

[0061] project Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Yield of 63-degree base liquor (%) 55.1 57.1 56.7 51.3 48.0 42.4 Sensory score of Baijiu raw liquid (points) 9.1 9.6 9.5 8.9 8.0 7.1 Total acid (as acetic acid) / (g / L) 0.65 0.72 0.69 0.57 0.52 0.44 Total esters (as ethyl acetate) / (g / L) 4.65 5.15 4.97 4.16 3.74 3.21

[0062] The data in Table 1 show that adding the fermentation promoter prepared in this invention helps to increase the yield of 63-degree base liquor, while also greatly improving the sensory quality of the liquor. The levels of total acid and total ester are also higher. Furthermore, the bio-complex acid and the complex microbial agent in the fermentation promoter have a synergistic effect, which can comprehensively improve the quality of solid-state baijiu.

[0063] It should be noted that, in this document, terms such as “comprising,” “including,” or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0064] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for fermenting solid-state liquor, characterized in that, Includes the following steps: S1: Mix wheat, barley and corn, then grind them to obtain grain mixture powder. Add hot water at 90-95℃ to the grain mixture powder and soak for 1-2 hours. Then filter to drain the excess water and place in a cool and ventilated place to dry for 12 hours to obtain brewing raw materials. S2: Mix the brewing raw materials, fermentation promoter and daqu in a mass ratio of 100:0.2:4.5 to form a fermentation pile. Put the fermentation pile into a fermentation vat, compact it, smooth the surface, cover it with reed mats to keep it warm and ferment. The fermentation temperature is 42-45℃ and the fermentation time is 28-30 days. After fermentation is completed, take out the fermented brewing raw materials and distill them to obtain the liquor. The wheat, barley, and corn in the grain mixture are used in a mass ratio of 7:2:

1. The fermentation promoter is composed of a biological compound acid and a compound microbial agent mixed in a mass ratio of 7:1; The biocomplex acid is composed of amino acids, nucleotides, yeast extract, and fulvic acid in a mass ratio of 9.3:15:18:

25. The amino acid is composed of glutamic acid, alanine, lysine, phenylalanine and isoleucine in a mass ratio of 2:2:2:1:1; The nucleotide is composed of uridine monophosphate, adenosine monophosphate, uridine monophosphate and cytidine monophosphate in a mass ratio of 5:2:2:1; The compound microbial agent is composed of Bacillus subtilis powder, Bacillus licheniformis powder, Bifidobacterium powder, lactic acid bacteria powder, yeast powder and photosynthetic bacteria powder in equal mass ratios. The effective viable bacteria count in the Bacillus subtilis powder, Bacillus licheniformis powder, Bifidobacterium powder, lactic acid bacteria powder, yeast powder, and photosynthetic bacteria powder is 3 × 10⁻⁶. 8 pcs / g ~ 3×10 9 per g.