A brewing method for improving the quality of a light-flavor base liquor by using a medicinal and edible Chinese herbal medicine

Abstract

The application discloses a brewing method for improving the quality of a light-flavor type base liquor by using medicinal and edible Chinese herbal medicines, four kinds of medicinal and edible Chinese herbal medicines, namely, clove, mulberry leaf, lophatherum gracile and osmanthus, are adopted, and the suitable adding link and adding proportion of the medicinal and edible Chinese herbal medicines in the brewing process are determined. Compared with the traditional brewing process, the content of fusel oil (defect component) in the base liquor produced by the application is reduced by 13.89%, the content of ethyl acetate (important flavor component) is increased by 71.14%, the content of beta-damascenone is increased by 240.36%, and the contents of defect components such as acetaldehyde, methanol, n-propanol and fusel oil are all significantly reduced.

Description

Technical Field

[0001] This invention relates to the field of solid-state fermentation technology for baijiu (Chinese liquor), specifically to a brewing method that improves the quality of light-aroma baijiu by using medicinal herbs that are both food and medicine. Background Technology

[0002] Flavor and health are two main directions in the research and development of baijiu. Some Chinese medicinal herbs have both flavor and health benefits. In folk medicine, there are also cases of adding Chinese medicinal herbs such as Polygonum hydropiper when making koji. However, there is a lack of research on adding Chinese medicinal herbs during the brewing process, especially since the specific effects of each Chinese medicinal herb are not clear.

[0003] For example, see the relevant process for adding Polygonum hydropiper powder in traditional koji-making techniques. Figure 1 As shown, however, comparative brewing experiments revealed that Polygonum hydropiper did not significantly improve the quality or yield of the liquor. Compared to strong-aroma and sauce-aroma baijiu, light-aroma baijiu tends to have a milder flavor. If traditional Chinese medicinal herbs, which are considered both food and medicine, could be combined with light-aroma baijiu, some components of these herbs, which are precursors to the flavor compounds in the baijiu, could increase the content of flavor compounds in the original liquor through fermentation. Furthermore, the aroma of some herbs would also be incorporated into the original liquor, enriching its flavor and enhancing its health benefits. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a brewing method for improving the quality of light-aroma baijiu by using medicinal herbs that are both food and medicine. This method combines traditional medicinal herbs with the brewing process of light-aroma baijiu, adding appropriate amounts of these herbs at specific stages of the brewing process to positively improve the quality of the baijiu.

[0005] This invention provides the following technical solution:

[0006] A brewing method for improving the quality of light-aroma liquor using medicinal herbs that are also used in food and medicine includes the following steps:

[0007] (1) Steaming: Take a certain amount of sorghum, soak it in hot water at 70-75℃ for 20 hours, drain the water and steam it until the sorghum is tender and thoroughly cooked, and the moisture content is controlled at 50wt%-55wt%.

[0008] (2) Cooling and mixing with yeast: The steamed grains are cooled to 25°C by a cooling machine, 1% yeast is added, and the mixture is stirred evenly.

[0009] (3) Saccharification: The mash after mixing with yeast is placed in a saccharification chamber bed for temperature-controlled saccharification and bacterial culture for 24 hours;

[0010] (4) Mixing the saccharified grains and the lees after distillation are mixed in a weight ratio of 1:1, and rice husks accounting for 5 wt% of the dry grains are added. The mixture is stirred evenly and then placed into a fermentation container.

[0011] (5) Fermentation: After the mash is put into the fermentation container, it is transferred to the fermentation room for temperature-controlled fermentation for 15 days;

[0012] (6) Distillation: After fermentation, the mash is transferred out and then placed into the still by sprinkling it layer by layer. When steam is seen, the steam is compressed until the still is full. Then the lid of the still is closed and the wine is collected in stages. The head and tail of the wine are processed separately. The middle section of 63-65% (vol) wine is the raw wine for brewing. After physical and chemical testing and sensory evaluation, it is stored in the warehouse for aging.

[0013] The brewing process also includes the following steps:

[0014] In step (2), cloves and / or mulberry leaves, accounting for 0.1-1 wt% of the dry food weight, are also added;

[0015] And / or,

[0016] In step (4), 2%-5wt% of bamboo leaves are added, and the total amount of bamboo leaves and rice husks is controlled to be 5wt%.

[0017] And / or,

[0018] In step (6), after fermentation is complete, the mash is transferred out and placed on the still by sprinkling it layer by layer. When steam is seen, the steam is compressed until the still is full. Then, 0.4-1wt% of osmanthus flowers are sprinkled on the top layer of mash, and the still is covered. The wine is then collected in stages.

[0019] Preferably, cloves and mulberry leaves are pre-ground into powder with a particle size of 60-80 mesh.

[0020] Preferably, the leaves of the bamboo leaf are chopped into pieces 1-2 cm long.

[0021] Preferably, the temperature in step (3) is 24-26°C.

[0022] Preferably, the temperature in step (5) is 20-22°C.

[0023] Preferably, in step (2), 0.4 wt% of cloves and / or 1 wt% of mulberry leaves by weight of dry food are added.

[0024] Preferably, in step (4), 3 wt% of bamboo leaves and 2 wt% of rice husks by weight of dry food are added.

[0025] Preferably, 0.6 wt% of osmanthus flowers by weight of dry food are added in step (4).

[0026] This invention selects four Chinese medicinal herbs that are both food and medicine, namely clove, mulberry leaf, bamboo leaf, and osmanthus, and determines the appropriate steps and proportions for their addition during the brewing process of light-aroma liquor, and clarifies the effect of adding each herb on improving the quality of the liquor.

[0027] 1. Clove

[0028] Studies have shown that adding 0.1-1 wt% cloves during the cooling and mixing stage can effectively slow down the yeast proliferation rate in the early stage of fermentation, significantly reduce the content of fusel oil (defective components) in the raw wine, and have no significant impact on other wine quality indicators. The total flavonoid and total polyphenol content of the raw wine is significantly increased.

[0029] 2. Mulberry leaves

[0030] Studies have shown that adding 0.5-2 wt% mulberry leaves before saccharification can significantly increase the content of ethyl acetate (an important flavor component) in the base wine. Furthermore, because mulberry leaves contain precursors of β-damascone (an important flavor substance in light-aroma liquor), the fermentation and transformation by brewing microorganisms can significantly increase the β-damascone content in the base wine, thereby enhancing its flavor.

[0031] 3. Lophatherum gracile

[0032] Lophatherum gracile is characterized by its high cellulose content and strong bone structure. It can replace some of the rice husks (an auxiliary material in brewing). Adding 2-5 wt% lophatherum gracile during the blending process can reduce the bran flavor of the base liquor. In addition, it has a significant effect on increasing the β-damascone content of the base liquor, and the resulting base liquor has a slight fragrance of lophatherum gracile, which can enrich the aroma of the base liquor.

[0033] 4. Osmanthus fragrans

[0034] Research has shown that adding 0.4-1 wt% osmanthus flowers to the top layer of the mash after the stilling process can impart a subtle osmanthus aroma to the original liquor, making its fragrance more pleasant and full-bodied.

[0035] Further research in this invention revealed that high concentrations of cloves have a strong inhibitory effect on Rhizopus and yeast, and the inhibitory effect weakens when the concentration is reduced; mulberry leaves promote the growth of Rhizopus and inhibit the growth of yeast; bamboo leaves have no significant effect on Rhizopus and yeast; and osmanthus flowers promote the growth of both Rhizopus and yeast.

[0036] The improved brewing process of this invention reduces the content of fusel oil (defective components) in the raw wine by 13.89% compared with the traditional brewing process, increases the content of ethyl acetate (an important flavor component) by 71.14%, and increases the content of β-damascone by 240.36%. In addition, the contents of defective components such as acetaldehyde, methanol, n-propanol, and fusel oil are significantly reduced, which has a positive effect on improving the quality of the raw wine. Attached Figure Description

[0037] Figure 1 A flowchart illustrating the traditional process of adding Polygonum hydropiper to make koji (fermented rice);

[0038] Figure 2 The process flow diagram for brewing light-aroma baijiu by adding medicinal and edible Chinese herbs is shown in the present invention. Detailed Implementation

[0039] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the invention. Any modifications or substitutions made to the methods, steps, or conditions of the present invention without departing from the spirit and essence of the invention are within the scope of protection of the present invention. Unless otherwise specified, the experimental materials, reagents, instruments, etc., used in the examples of the present invention are all commercially available; unless specifically specified, all technical means in the examples of the present invention are conventional means well known to those skilled in the art.

[0040] Example 1

[0041] This embodiment provides a brewing method for improving the quality of light-aroma liquor using medicinal herbs that are also used in food and medicine. Figure 2 As shown, it includes the following steps:

[0042] Steamed Grain: Take a quantity of sorghum, soak it in 72℃ hot water for 20 hours, drain the water and steam it until the sorghum is tender and thoroughly cooked, with the moisture content controlled at 50%-55%.

[0043] Pre-treatment of Chinese medicinal materials: Weigh out cloves at 0.4% of the dry weight, grind them and pass them through a 70-mesh sieve for later use.

[0044] Cooling, mixing with yeast, and adding Chinese medicinal herbs: The steamed grains are cooled to 25°C using a cooling machine, then 1% yeast and pre-crushed clove powder are added and mixed evenly.

[0045] Saccharification: The mash mixed with yeast and Chinese medicinal herbs is placed in a saccharification chamber and cultured at 25°C for 24 hours under controlled temperature.

[0046] Mixing the saccharified grains with the lees from distillation at a 1:1 ratio, and add rice husks accounting for 5% of the total weight of the dry grains. Mix well and then put into a fermentation container.

[0047] Fermentation: After the mash is placed into the fermentation container, it is transferred to the fermentation room and fermented at a controlled temperature of 21°C for 15 days.

[0048] Distillation: After fermentation, the mash is transferred out and then gently sprinkled onto the still in layers. Steam is pressed down as soon as it is seen until the still is full. The lid is then closed, and the distillation begins in stages. The first and last distillations are processed separately, while the middle section, which is about 63 degrees, is the base liquor made with added cloves. After physicochemical testing and sensory evaluation, it is then stored for aging.

[0049] Comparative Example 1

[0050] The difference from Example 1 is that the same amount of cloves as in Example 1 is added in the mixing step and mixed evenly with rice husks.

[0051] Comparative Example 2

[0052] Compared with Example 1, the difference is that cloves are added in the distillation step. Specifically, after fermentation, the mash is transferred out and then placed on the still by sprinkling it layer by layer. When steam is seen, the steam is pressed down until the still is full. Then, the same amount of cloves as in Example 1 is spread on the top layer of the mash, the still is covered, and the distillation begins in stages.

[0053] The detection results of Example 1 and Comparative Examples 1-2 are as follows:

[0054] Table 1

[0055]

[0056] Table 2

[0057]

[0058]

[0059] Compared with Comparative Examples 1 and 1-2, although the total flavonoid and total polyphenol content of the original wine in Example 1 was lower than that in Comparative Examples 1-2, the original wine in Example 1 had a cleaner appearance and was more in line with the style characteristics of light-aroma wine. Moreover, the addition of cloves during the cooling process could significantly reduce the content of fusel oil (an important component that leads to poor drinking comfort) in the original wine.

[0060] Example 2

[0061] The difference compared to Example 1 is that 1% mulberry leaves were used instead of 0.4% cloves.

[0062] Comparative Example 3

[0063] The difference from Example 2 is that the same amount of mulberry leaves as in Example 2 are added in the mixing step and mixed evenly with rice husks.

[0064] Comparative Example 4

[0065] Compared with Example 2, the difference is that mulberry leaves are added in the distillation step. Specifically, after fermentation, the mash is transferred out and placed into the still by sprinkling it layer by layer. When steam is seen, the steam is compressed until the still is full. Then, the same amount of mulberry leaves as in Example 2 are spread on the top layer of the mash, the still is covered, and the distillation begins in stages.

[0066] The detection results of Example 2 and Comparative Examples 3-4 are as follows:

[0067] Table 3

[0068]

[0069] Table 4

[0070]

[0071] Compared with Comparative Examples 3-4, the original wine of Example 2 has a cleaner appearance and a more prominent ester aroma characteristic of light-aroma wine. In addition, the addition of mulberry leaves during the cooling process can significantly increase the content of ethyl acetate and β-damascone in the original wine. These two substances are important flavor compounds of light-aroma wine, and their content directly affects the quality of the original wine.

[0072] Example 3

[0073] This embodiment provides a brewing method for improving the quality of light-aroma liquor using medicinal herbs that are also used in food and medicine. Figure 2 As shown, it includes the following steps:

[0074] Steamed Grain: Take a quantity of sorghum, soak it in 72℃ hot water for 20 hours, drain the water and steam it until the sorghum is tender and thoroughly cooked, with the moisture content controlled at 50%-55%.

[0075] Pre-processing of Chinese medicinal materials: Weigh out 3% of the weight of the dry food, and cut the 3% of the 3% of the 3% of the dry food into 1-2 cm long pieces for later use.

[0076] Cooling and mixing with yeast: The steamed grains are cooled to 25°C using a cooling machine, and 1% yeast is added and mixed evenly.

[0077] Saccharification: The mash mixed with yeast is placed in a saccharification chamber and cultured at 25°C for 24 hours under controlled temperature.

[0078] Mixing the saccharified grains with the lees from distillation at a 1:1 ratio, and add rice husks and bamboo leaves. Mix well and put into a fermentation container; the bamboo leaves account for 3 wt% of the dry grain weight and the rice husks account for 2 wt% of the dry grain weight.

[0079] Fermentation: After the mash is placed into the fermentation container, it is transferred to the fermentation room and fermented at a controlled temperature of 21°C for 15 days.

[0080] Distillation: After fermentation, the mash is transferred out and then gently sprinkled into the still layer by layer. Steam is pressed down as soon as it is seen until the still is full. The lid is then closed, and the distillation begins in stages. The first and last distillations are processed separately, while the middle section, which is about 63 degrees, is the base liquor made with added bamboo leaves. After physicochemical testing and sensory evaluation, it is stored for aging.

[0081] Comparative Example 5

[0082] Compared with Example 3, the difference is that: bamboo leaves are added in the distillation step. Specifically, after fermentation, the mash is transferred out and placed on the still by sprinkling it layer by layer. When steam is seen, the steam is pressed down until the still is full. Then, bamboo leaves of the same amount as in Example 3 are spread on the top layer of the mash, the still is covered, and the distillation begins in stages.

[0083] The detection results of Example 3 and Comparative Example 5 are as follows:

[0084] Table 5

[0085]

[0086] Table 6

[0087]

[0088]

[0089] Compared with Comparative Example 5, the original wine of Example 3 has a clean appearance and an ester aroma. Using an equal amount of bamboo leaves to replace rice husks for adjusting the looseness and acidity of the mash has no significant effect on the methanol content of the original wine, and the content of β-damascone (an important flavor substance of light-aroma liquor) in the original wine is greatly increased.

[0090] Example 4

[0091] This embodiment provides a brewing method for improving the quality of light-aroma liquor using medicinal herbs that are also used in food and medicine. Figure 2 As shown, it includes the following steps:

[0092] Steamed Grain: Take a quantity of sorghum, soak it in 72℃ hot water for 20 hours, drain the water and steam it until the sorghum is tender and thoroughly cooked, with the moisture content controlled at 50%-55%.

[0093] Pre-treatment of Chinese medicinal materials: Weigh out 0.6% of the dry food weight of Osmanthus fragrans, crush it and set aside.

[0094] Cooling, mixing with yeast, and adding Chinese medicinal herbs: The steamed grains are cooled to 25°C using a cooling machine, 1% yeast is added, and the mixture is stirred evenly.

[0095] Saccharification: The mash mixed with yeast and Chinese medicinal herbs is placed in a saccharification chamber and cultured at 25°C for 24 hours under controlled temperature.

[0096] Mixing the saccharified grains with the lees from distillation at a 1:1 ratio, and add rice husks accounting for 5% of the total weight of the dry grains. Mix well and then put into a fermentation container.

[0097] Fermentation: After the mash is placed into the fermentation container, it is transferred to the fermentation room and fermented at a controlled temperature of 21°C for 15 days.

[0098] Distillation: After fermentation, the mash is transferred out and placed into the still by sprinkling it layer by layer. Steam is pressed down as soon as it is seen until the still is full. Osmanthus flowers, accounting for 0.6% of the dry weight of the mash, are then sprinkled on top of the mash. The still is then covered and the distillation begins in stages. The first and last distillations are processed separately. The middle section, with an alcohol content of about 63 degrees, is the original liquor made with added osmanthus flowers. After physicochemical testing and sensory evaluation, the liquor is stored for aging.

[0099] Comparative Example 6

[0100] Compared with Example 4, the difference is that the same amount of osmanthus flowers as in Example 4 are added in the cooling and mixing steps and mixed evenly with the yeast, while no osmanthus flowers are added in the distillation stage.

[0101] Comparative Example 7

[0102] Compared with Example 4, the difference is that in the mixing step, the saccharified grains and the distilled lees are mixed in a 1:1 ratio, and rice husks and 0.6% of the dry grain weight of osmanthus flowers are added, controlling the total amount of osmanthus flowers and rice husks to be 5 wt%. The mixture is stirred evenly and then put into a fermentation container.

[0103] The detection results of Example 4 and Comparative Examples 6-7 are as follows:

[0104] Table 7

[0105]

[0106] Table 8

[0107]

[0108] Compared with Comparative Examples 4 and 6-7, the original liquor of Example 4 has a rich floral aroma and few other off-flavors. In addition, the addition of osmanthus flowers during the distillation process can effectively prevent the decomposition of osmanthus pectin, resulting in a lower methanol content in the original liquor compared with other additive processes.

[0109] Example 5

[0110] This embodiment provides a brewing method for improving the quality of light-aroma liquor using medicinal herbs that are also used in food and medicine. Figure 2 As shown, it includes the following steps:

[0111] Steamed Grain: Take a quantity of sorghum, soak it in 72℃ hot water for 20 hours, drain the water and steam it until the sorghum is tender and thoroughly cooked, with the moisture content controlled at 50%-55%.

[0112] Pre-treatment of Chinese medicinal materials: Weigh out 0.4% cloves, 1% mulberry leaves, 3% bamboo leaves, and 0.6% osmanthus flowers by weight of dry food. Crush the cloves and mulberry leaves through a 70-mesh sieve and set aside. Chop the bamboo leaves into 1-2cm long pieces and set aside.

[0113] Cooling, mixing with yeast, and adding Chinese medicinal herbs: The steamed grains are cooled to 25°C using a cooling machine, then yeast and pre-crushed clove and mulberry leaf powder are added and mixed evenly.

[0114] Saccharification: The mash mixed with yeast and Chinese medicinal herbs is placed in a saccharification chamber and cultured at 25°C for 24 hours under controlled temperature.

[0115] Mixing the saccharified grains with the lees from distillation at a 1:1 ratio, and add rice husks and bamboo leaves. Mix well and put into a fermentation container. The bamboo leaves account for 3% of the dry grain weight, and the total amount of bamboo leaves and rice husks is controlled to be 5 wt%.

[0116] Fermentation: After the mash is placed into the fermentation container, it is transferred to the fermentation room and fermented at a controlled temperature of 21°C for 15 days.

[0117] Distillation: After fermentation, the mash is transferred out and placed into the still by sprinkling it layer by layer. Steam is pressed down as soon as it is seen until the still is full. Osmanthus flowers, accounting for 0.6% of the dry weight of the mash, are then sprinkled on top of the mash. The still is then covered and the distillation begins in stages. The first and last distillations are processed separately. The middle section, with an alcohol content of about 63 degrees, is the original liquor brewed with four kinds of Chinese medicinal herbs that are both food and medicine. After physicochemical testing and sensory evaluation, it is stored for aging.

[0118] Comparative Example 8

[0119] This comparative example provides a brewing method for producing light-aroma type base spirits, such as... Figure 1 As shown, it includes the following steps:

[0120] Steamed Grain: Take a quantity of sorghum, soak it in 72℃ hot water for 20 hours, drain the water and steam it until the sorghum is tender and thoroughly cooked, with the moisture content controlled at 50%-55%.

[0121] Cooling and mixing with yeast: The steamed grains are cooled to 25°C using a cooling machine and then mixed evenly.

[0122] Saccharification: The mash mixed with yeast and Chinese medicinal herbs is placed in a saccharification chamber and cultured at a controlled temperature for 24 hours.

[0123] Mixing the saccharified grains with the lees from distillation at a 1:1 ratio, and add 5% rice husks. Mix well and then put into a fermentation container.

[0124] Fermentation: After the mash is put into the fermentation container, it is transferred to the fermentation room for temperature-controlled fermentation for 15 days.

[0125] Distillation: After fermentation, the mash is transferred out and then gently sprinkled into the still layer by layer. When steam is seen, the steam is compressed until the still is full. Then the lid is closed and the distillation begins in stages. The first and last distillations are processed separately, and the middle section of about 63% of the distillate is the light aroma base liquor. After physicochemical testing and sensory evaluation, it is stored for aging.

[0126] The relevant test results are shown in the table below:

[0127] Table 9

[0128]

[0129]

[0130] The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made within the scope of the claims of the present invention should be included in the scope of the present invention.

Claims

1. A brewing method for improving the quality of light-aroma liquor using medicinal herbs that are both food and medicine, characterized in that... Includes the following steps: (1) Steaming the grain: Take a certain amount of sorghum, soak it in hot water at 70-75℃ for 20 hours, drain the water and steam it until the sorghum is tender and thoroughly cooked, and the moisture content is controlled at 50wt%-55wt%; (2) Cooling and mixing with yeast: The steamed grains are cooled to 25°C by a cooling machine, 1% yeast is added, and the mixture is stirred evenly. (3) Saccharification: The mash after mixing with yeast is placed in a saccharification chamber bed and saccharified and cultured for 24 hours under controlled temperature. (4) Mixing the saccharified grains and the lees after distillation are mixed in a weight ratio of 1:

1. Add rice husks and bamboo leaves accounting for 2%-5wt% of the dry grain weight, and control the total amount of bamboo leaves and rice husks to 5wt%. Mix well and put into a fermentation container. (5) Fermentation: After the mash is put into the fermentation container, it is transferred to the fermentation room for temperature-controlled fermentation for 15 days; (6) Distillation: After fermentation, the mash is transferred out and then placed into the still by sprinkling it layer by layer. When steam is seen, the steam is compressed until the still is full. Then the lid of the still is closed and the wine is collected in stages. The head and tail of the wine are processed separately. The middle section of 63-65% (vol) wine is the raw wine for brewing. After physical and chemical testing and sensory evaluation, it is stored in the warehouse for aging. The brewing process also includes the following steps: In step (2), cloves and mulberry leaves, accounting for 0.1-1 wt% of the dry food weight, are also added; and In step (6), after fermentation, the mash is transferred out and placed on the still by sprinkling it layer by layer. When steam is seen, the steam is compressed until the still is full. Then, 0.4-1wt% of osmanthus flowers are sprinkled on the top layer of mash, and the still is covered. The wine is then collected in stages.

2. The brewing method according to claim 1, characterized in that, Cloves and mulberry leaves are ground into powder beforehand, with a particle size of 60-80 mesh.

3. The brewing method according to claim 1, characterized in that, Chop the bamboo leaves into 1-2cm long pieces.

4. The brewing method according to claim 1, characterized in that, The temperature in step (3) is 24-26℃.

5. The brewing method according to claim 1, characterized in that, The temperature in step (5) is 20-22℃.

6. The brewing method according to claim 1, characterized in that, In step (2), add cloves at 0.4 wt% of the dry food weight and mulberry leaves at 1 wt%.

7. The brewing method according to claim 1, characterized in that, In step (4), add 3 wt% of bamboo leaves and 2 wt% of rice husks by weight of dry food.

8. The brewing method according to claim 1, characterized in that, In step (6), add 0.6 wt% of Osmanthus fragrans by weight of dry food.

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