Composite cigarette-flavor white spirit and production method thereof

Abstract

The invention belongs to the technical field of baijiu brewing, and particularly relates to composite cigarette-flavor baijiu and a production method thereof. The composite cigarette flavor white spirit comprises composite flavor distiller's yeast prepared from the following raw materials in parts by weight: 90-100 parts of tobacco leaves and stems; 1-3 parts of orange peel; 1-3 parts of sweet osmanthus; 1-3 parts of chrysanthemum; 1-3 parts of mint; 2-4 parts of liquorice; and 0.5-1 part of agilawood. According to the tobacco flavor wine, the tobacco powder is used as a main raw material to prepare the compound flavor distiller's yeast, a traditional solid state fermentation technology is adopted for brewing, and the brewed tobacco flavor wine has the typical cigarette flavor, also has the rich white spirit flavor, is good in color and luster, mellow and sweet, fills the market blank and has a large application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor brewing, and specifically relates to a composite cigarette-flavored liquor and a production method thereof. Background Art

[0002] Liquor brewing is a treasure of traditional Chinese brewing techniques, with a long history and cultural heritage, which can be traced back to the Han Dynasty or even earlier, and occupies an important position in Chinese history and culture. With the improvement of people's living standards, people have more and higher pursuits for the flavor of liquor, and traditional liquor can no longer meet people's needs. In order to occupy a certain share in the market, in addition to ensuring the quality of the liquor, it is important to innovate, find new ways, and explore liquors with different flavors to attract the market.

[0003] Yeast is the essence of Chinese winemaking. The taste and aroma of the wine are not only affected by the unique climate environment, water quality, raw materials and brewing technology of each region, but also have an inseparable relationship with the yeast used.

[0004] Tobacco contains a large number of aroma substances such as alcohols, acids, ketones, alcohols and phenols, which can give people different stimulations and produce different aromas. If tobacco and liquor can be combined to form new flavor liquors, and new varieties of liquors that suit the tastes of modern people can be developed, and traditional liquors can be innovated, it will promote the increase of liquor brewing varieties. Summary of the invention

[0005] The purpose of the present invention is to solve the problem of single liquor category in the prior art, and the present invention provides a composite cigarette flavor liquor and a production method thereof. In the method, fermented tobacco leaves or tobacco stems are mixed with grains to make a koji, and then brewed by solid-state fermentation, distillation and other steps using a traditional liquor preparation process, so that the produced liquor has excellent color, mellow and sweet flavor, and has a unique cigarette flavor that no other liquor has.

[0006] In order to achieve the above invention object, the specific technical solution of the present invention is: The present invention protects a composite cigarette flavor liquor, which contains a composite flavor liquor yeast made from the following raw materials in parts by weight: Tobacco leaves and stems 90-100 parts; 1-3 parts orange peel; 1-3 parts osmanthus; 1-3 parts chrysanthemum; 1-3 parts mint; 2-4 parts of licorice; 0.5-1 part of agarwood.

[0007] The present invention also protects a method for producing a composite cigarette-flavored liquor, which comprises the following steps: 1) Production of compound flavor koji 1.1) Crush 90-100 parts by weight of tobacco leaves and stems into tobacco powder, add 1-3 parts by weight of orange peel, 1-3 parts by weight of osmanthus, 1-3 parts by weight of chrysanthemum, 1-3 parts by weight of mint, 2-4 parts by weight of liquorice, and 0.5-1 parts by weight of agarwood, mix and grind, put into an oven to bake until fragrant, and then discharge; 1.2) Soak the rice and grind it into rice grains, add pea flour, bran and prepared tobacco flavoring substances and continue grinding until the raw materials are evenly mixed to form a mixed material; 1.3) Add water to the mixture to keep the moisture content at 40%-60%, add mother koji powder (the amount of mother koji powder added is 0.5%-1% of the mass of the mixture) and mix evenly to make koji blank for fermentation. After the surface of the koji blank is covered with mycelium, dry the koji blank to obtain compound flavor wine koji; 2) Winemaking 2.1) Use sorghum and wheat as raw materials; soak the raw materials in warm water and drain; drain the main ingredients after soaking, take out the grains and put them in the steamer, steam them after the steam is released, add water to steam the grains, and then remove the water; increase the fire, cover and steam again after the steam is released, and then steam them in the open air before taking them out of the steamer; 2.2) When the clinker cools to a certain temperature, prepare to inoculate the koji; grind the koji into powder and sprinkle it on the surface of the raw materials and mix well. After stirring evenly, send it to the saccharification tank for accumulation and saccharification; after saccharification, send it to the fermentation tank for fermentation; 2.3) After the fermentation is completed, the mash is placed in the distillation equipment for steaming and wine flow, and then the head, original wine and tail wine are identified and stored in graded and tanks.

[0008] As a better implementation in the present application, in step 1.1) of the production method of a composite cigarette flavored liquor, the particle size after crushing is 2-5 mm sieve; the temperature in the oven is 80-100°C, and the time is 30-60 min.

[0009] As a better implementation in the present application, in step 1.2) of the production method of a composite cigarette-flavored liquor, the rice is soaked for 10-12 hours; the mass ratio of rice grains, pea flour, bran and tobacco flavor substances is 15-20:5-10:0.5-1:1-2.

[0010] As a better implementation mode in the present application, in step 1.3) of the production method of a composite cigarette-flavored liquor, the fermentation culture time is 4-6 days, the ambient temperature is controlled at 28-38°C; the drying temperature is 40-50°C, and the moisture content of the koji is less than 10%.

[0011] As a better implementation mode in the present application, in step 2.1) of the production method of a composite cigarette flavored liquor, the mass ratio of sorghum to wheat is 7:3; the raw materials are soaked in warm water for 12 hours and then drained, and the warm water temperature is maintained between 80°C and 90°C; the initial steaming time is 10 to 15 minutes; the amount of water should be 6 to 7 cm above the grain surface, the water temperature in the steamer is 60 to 65°C for the bottom layer, and 90 to 95°C for the surface layer, the grain is steamed for 10 minutes, and the steaming water is removed; increase the firepower, cover and steam again for 40 to 60 minutes after the steam is rounded, and remove from the steamer after 10 minutes of open steaming.

[0012] As a better implementation mode in the present application, in step 2.2) of the production method of a composite cigarette flavored liquor, when the clinker is cooled to 40°C, the koji is prepared for inoculation; the koji is ground into powder and sprinkled on the surface of the raw material and mixed evenly, and the inoculation amount is 0.6% to 1% of the raw material. As a better implementation in the present application, in step 2.2) of the production method of a composite cigarette-flavored liquor, the stacking saccharification temperature is 26-30°C, and the saccharification time is 1-2 days; after the saccharification is completed, it is sent to the fermentation tank for fermentation at 26-28°C for 20-25 days.

[0013] As a better implementation mode in the present application, in step 2.3) of the production method of a composite cigarette-flavored liquor, the mash after fermentation is placed in a distillation device, and is steamed according to the principle of "sniffing the steam and steaming, lightly spreading and evenly spreading, with high, medium and low sides". When the liquor flows, the steam is operated according to the principle of "flowing in the middle of the liquor, and chasing the rear with the atmosphere". The head, original liquor and tail of the liquor are distinguished according to the size of the hops, and stored in grades and cylinders.

[0014] The present invention also protects the composite cigarette flavor liquor obtained by using any of the above-mentioned production methods or a combination of method steps.

[0015] Compared with the prior art, the present invention has the following beneficial effects: The tobacco flavored wine of the invention uses tobacco dust as a main raw material to make a composite flavored wine yeast, and adopts a traditional solid-state fermentation process for brewing. The brewed tobacco flavored wine has both a typical tobacco flavor and a strong liquor flavor, and has excellent color, mellow fragrance and sweetness, thus filling a gap in the market and having great application prospects. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with examples. It should be understood that the specific examples described herein are only used to explain the present invention and are not intended to limit the present invention. In addition, it should be understood that after reading the content of the present invention, those skilled in the art can make various changes and modifications to the present invention, but these equivalent forms also fall within the scope defined by the claims attached to the application.

[0017] In this application, 1 part by weight can be regarded as 1 kg or 1 g. In this application, % means mass percentage, i.e. wt%, unless otherwise specified.

[0018] Embodiment 1: A method for producing a composite cigarette-flavored liquor comprises the following steps: 1. Preparation of compound flavor koji (1) 100 parts by weight of tobacco leaves and tobacco stems (the mass ratio of tobacco leaves to tobacco stems is 9:1) are crushed into tobacco powder, 2 parts by weight of orange peel, 2 parts by weight of osmanthus, 2 parts by weight of chrysanthemum, 2 parts by weight of mint, 3 parts by weight of liquorice, and 0.8 parts by weight of agarwood are added, mixed and crushed (preferably through a 2-5 mm sieve), and then placed in a 90° C. oven for about 50 minutes, and the material is discharged after being roasted and fragrant.

[0019] (2) Soak the rice (preferably for 11 hours) and grind it into rice grains, add pea flour, bran and prepared tobacco flavor substances, and continue grinding until the raw materials are evenly mixed to form a mixed material. The mass ratio of rice grains to pea flour, bran and tobacco flavor substances is 20:10:1:1.5.

[0020] (3) Add water to the mixture and mix well with mother koji powder (commercially available Angel yeast) to make koji. Ferment and culture for 5 days at a temperature of 32°C. After the surface of the koji is covered with mycelium, dry the koji at 50°C until the moisture content of the koji is less than 10%. This is how the product of composite flavored wine koji is obtained.

[0021] 2. Winemaking (1) Use sorghum and wheat as raw materials, with a mass ratio of 7:3. Soak the raw materials in warm water for 12 hours and then drain. Keep the water temperature between 85℃. After soaking, drain the main ingredients, scoop out the grains and put them into the steamer. Steam for 12 minutes after the steam is released. Add water to cover the grain surface by 7 cm. The water temperature in the steamer is 60℃ for the bottom layer and 93℃ for the surface layer. Steam the grain for 10 minutes and then remove the water. Increase the fire, cover and steam for 50 minutes after the steam is released. Steam in the open for 10 minutes before removing from the steamer.

[0022] (2) When the clinker cools to 40℃, prepare to inoculate the compound flavor koji (koji). Grind the koji into powder and sprinkle it on the surface of the raw material to mix well. The inoculation amount is 0.8% of the raw material. After stirring evenly, send it to the saccharification tank for accumulation and saccharification. Control the temperature at 28℃ and the saccharification time for 2 days. After the saccharification is completed, send it to the fermentation tank for fermentation at 28℃ for 22 days.

[0023] (3) Place the mash after fermentation in the distillation equipment and steam it according to the principle of "feeding the steam, spreading lightly and evenly, and placing the wine on the side, middle, and low". When the wine flows, the steam should be operated according to the principle of "flowing the wine in the middle and chasing the wine with the atmosphere". The head, base, and tail of the wine are distinguished according to the size of the hops, and stored in different grades and cylinders (conventional technology, the steps not recorded are conventional steps or have no effect on the effect of this application).

[0024] Embodiment 2: A method for producing a composite cigarette flavored liquor, the preparation steps are the same as those in Example 1: Different from Example 1, in the preparation of the composite flavor koji, 90 parts by weight of tobacco leaves and stems (leaf stem mass ratio is 8:1) are crushed into tobacco powder, 2 parts by weight of orange peel, 2 parts by weight of osmanthus, 2 parts by weight of chrysanthemum, 2 parts by weight of mint, 3 parts by weight of liquorice, and 0.8 parts by weight of agarwood are added, mixed and crushed, and then put into an oven for baking and then discharged. Other conditions are the same.

[0025] Embodiment 3: A method for producing a composite cigarette flavored liquor, the preparation steps are the same as those in Example 1: The difference from Example 1 is that in the preparation of the compound flavor koji, the mass ratio of rice grains to peas, bran, and tobacco flavor substances is 15:5:1:2. Other conditions are the same as those in Example 1.

[0026] Comparative Example 1: A method for producing a composite cigarette flavored liquor, the preparation steps are the same as those in Example 1: The difference from Example 1 is that in the winemaking process, the wine koji is fermented with commercially available common wine koji (Angel White Wine Koji). The other conditions are the same as those in Example 1.

[0027] The liquor obtained in the above example was tested and analyzed by GC-MS. At the same time, five professional wine tasters conducted sensory evaluation and scored the liquor. The results are shown in the following table. The sensory evaluation criteria are shown in Table 1, the scores are shown in Table 2, and the physical and chemical properties are shown in Table 3.

[0028] Table 1 Sensory evaluation standards

[0029] Table 2 Sensory evaluation results

[0030] Table 3 Physical and chemical properties of wine

[0031] The above-mentioned embodiments only express the specific implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the protection scope of the present application. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the technical solution concept of the present application, and these all belong to the protection scope of the present application.

[0032] This background section is provided to generally present the context of the invention, and the work of the presently named inventors, the work to the extent described in this background section, and aspects of this section that did not constitute prior art at the time of application are neither explicitly nor implicitly admitted to be prior art to the present invention.

Claims

1. A composite cigarette flavor liquor, characterized in that The compound flavor distiller's yeast is made from the following raw materials in parts by weight: Tobacco leaves and stems 90-100 parts; 1-3 parts orange peel; 1-3 parts osmanthus; 1-3 parts chrysanthemum; 1-3 portions of mint; 2-4 parts of licorice; 0.5-1 part of agarwood.

2. A method for producing a composite cigarette-flavored liquor, characterized by comprising the following steps: 1) Production of compound flavor koji 1.1) Crush 90-100 parts by weight of tobacco leaves and stems into tobacco powder, add 1-3 parts by weight of orange peel, 1-3 parts by weight of osmanthus, 1-3 parts by weight of chrysanthemum, 1-3 parts by weight of mint, 2-4 parts by weight of liquorice, and 0.5-1 parts by weight of agarwood, mix and grind, put into an oven to bake until fragrant, and then discharge; 1.2) Soak the rice and grind it into rice grains, add pea flour, bran and prepared tobacco flavoring substances and continue grinding until the raw materials are evenly mixed to form a mixed material; 1.3) Add water to the mixture to keep the moisture content at 40%-60%, and add 0.5%-1% of mother koji powder to mix evenly to make koji blank for fermentation. After the surface of the koji blank is covered with mycelium, dry the koji blank to obtain compound flavor koji; 2) Winemaking 2.1) Use sorghum and wheat as raw materials; soak the raw materials in warm water and drain; drain the main ingredients after soaking, take out the grains and put them in the steamer, steam them after the steam is released, add water to steam the grains, and then remove the water; increase the fire, cover and steam again after the steam is released, and then steam them in the open air before taking them out of the steamer; 2.2) When the clinker cools to a certain temperature, prepare to inoculate the koji; grind the koji into powder and sprinkle it on the surface of the raw materials and mix well. After stirring evenly, send it to the saccharification tank for accumulation and saccharification; after saccharification, send it to the fermentation tank for fermentation; 2.3) After the fermentation is completed, the mash is placed in the distillation equipment for steaming and wine flow, and then the head, original wine and tail wine are identified and stored in graded and tanks.

3. The method for producing a composite cigarette-flavored liquor according to claim 2, characterized in that: In step 1.1), the powder is crushed and passed through a 2-5 mm sieve. The temperature in the oven is 80-100°C for 30-60 minutes.

4. The method for producing a composite cigarette-flavored liquor according to claim 2, characterized in that: In step 1.2), the rice is soaked for 10-12 hours; the mass ratio of rice grains, pea flour, bran and tobacco flavor substances is 15-20: 5-10: 0.5-1: 1-2.

5. The method for producing a composite cigarette-flavored liquor according to claim 2, characterized in that: In step 1.3), the fermentation culture time is 4-6 days, and the ambient temperature is controlled at 28-38°C; the drying temperature is 40-50°C, and the koji is dried until the moisture content is less than 10%.

6. The method for producing a composite cigarette-flavored liquor according to claim 2, characterized in that: In step 2.1), the mass ratio of sorghum to wheat is 7:3; soak the raw materials in warm water for 12 hours and then drain, and the warm water temperature is maintained between 80℃-90℃; the initial steaming time is 10-15 minutes; the water volume should be 6-7 cm above the grain surface, the water temperature in the steamer is 60-65℃ for the bottom layer, and 90-95℃ for the surface layer, and the grain is steamed for 10-12 minutes, and the steaming water is removed; increase the fire power, cover and steam for 40-60 minutes after the steam is resolved, and remove from the steamer after 8-10 minutes of open steaming.

7. The method for producing a composite cigarette-flavored liquor according to claim 2, characterized in that: In step 2.2), when the clinker is cooled to 35-40℃, prepare to inoculate the koji; grind the koji into powder and sprinkle it on the surface of the raw material and mix well. The inoculation amount is 0.6%-1% of the raw material.

8. The method for producing a composite cigarette-flavored liquor according to claim 2, characterized in that: In step 2.2), the stacking saccharification temperature is 26-30°C, and the saccharification time is 1-2 days; after the saccharification is completed, it is sent to the fermentation tank for fermentation at 26-28°C for 20-25 days.

9. The method for producing a composite cigarette-flavored liquor according to claim 2, characterized in that: In step 2.3), the mash after fermentation is placed in the distillation equipment and steamed according to the principle of "feeding the steam, spreading lightly and evenly, and placing the wine at the sides, middle, and low levels". When the wine flows, the steam is operated according to the principle of "flowing the wine in the middle and chasing the wine with the atmosphere". The head, original wine, and tail of the wine are distinguished according to the size of the hops, and stored in different grades and cylinders.

10. The composite cigarette-flavored liquor obtained by the production method as described in any one of claims 2 to 9.

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