Stacking fermentation method of Maotai-flavor liquor

Abstract

The invention relates to the field of a Maotai-flavor liquor brewing process, in particular to a Maotai-flavor liquor stacking fermentation method for improving the yield and quality of base liquor of Maotai-flavor liquor, which comprises the following steps: a, conveying fermented grains to a stacking fermentation process after being subjected to a cooking and gelatinization process, a steaming and steaming process, a spreading and airing process and a yeast adding process; b, during upper pile stacking, the upper pile temperature of the saccharification pile is in a range of 23-32 DEG C; when the fermented grains are piled up, at least two saccharification piles are piled up in the same team at the same time, and the weight of the fermented grains piled up on each saccharification pile each time is smaller than 400 kg; the time interval of stacking the fermented grains each time is greater than 60 minutes; the pile height is 1.5 m to 2 m, the pile bottom diameter is 4 m to 6 m, the single saccharification pile capacity is 22 to 24 retorts / pile, and the single retort capacity is 800 to 1300 kg / retort; c, after stacking is completed, the stacking saccharification duration of the sand discharging stage and the sand making stage is not less than 36 h, and the stacking saccharification duration of the first-time wine stage to the sixth-time wine stage is not less than 84 h; and d, when the accumulation is completed, the accumulation temperature of the saccharification pile is in a range of 28-55 DEG C.

Description

Technical Field

[0001] The invention relates to the field of Maotai-flavor liquor brewing technology, in particular to a Maotai-flavor liquor stacking fermentation method. Background Art

[0002] Stacking fermentation is a unique production process of Maotai-flavor liquor. Stacking fermentation is an open process. Its main function is to enrich the microorganisms in the surrounding environment, saccharify the starch after cooking and gelatinization, and produce a variety of enzymes. Under the catalytic action of these enzymes, the precursors and aroma substances of Maotai-flavor style are synthesized, providing important microorganisms and enzymes for subsequent fermentation in the cellar. It is also called "secondary koji making". The stacking time is affected by factors such as temperature, state of fermented grains, size of the pile, shape of the pile, and dissolved oxygen in the pile. The brewing process of Maotai-flavor liquor is more complicated than that of other flavors. At present, mechanical equipment cannot fully match the brewing process. The corresponding fermented grains are mainly stacked by manual teams. In addition, the temperature is low in winter, which makes the fermented grains not warm up or warm up very slowly during the stacking process, which seriously affects the fermentation in the cellar and causes the phenomenon of "dropping" in subsequent rounds.

[0003] Specifically, during the stacking operation, only one saccharification pile is built each time, the time interval for stacking the mash is between 40-60 minutes, and the weight of the mash on each stack is about 750-1100 kg. This method causes the stacking time of the saccharification pile to be as long as 13 days in winter, and the stacking effect is not ideal, because the time interval is too close and the thickness of the mash is too thick each time. The reason is that the internal structure of the saccharification pile is tight because the time interval is too close, which affects the growth, reproduction and metabolism of microorganisms. Some use automated equipment to stack, and only one saccharification pile is built each time. The time interval for stacking the mash is between 40-60 minutes, and the weight of the mash on each stack is about 1600-2600 kg. There is also the problem of too close time interval for stacking the mash. In addition, this method makes the mash thicker each time it is piled up, causing the saccharification pile to be piled up for up to 13 days or even longer in winter, and the pile needs to be turned over in the middle. This not only wastes manpower and material resources, but also seriously occupies the stacking space. In serious cases, production needs to be stopped to wait for the saccharification pile to warm up, resulting in a disrupted production rhythm and reduced production efficiency. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a method for stacking and fermenting Maotai-flavor liquor, which can reduce the amount of fermented grains piled up at a single time, thereby reducing the downward pressure impact force on the existing fermented grains in the saccharification pile, changing the internal structure of the saccharification pile from tight to loose, and ultimately improving the yield and quality of Maotai-flavor liquor base wine.

[0005] The technical solution adopted by the present invention to solve its technical problems is: a method for piling and fermenting Maotai-flavor liquor, comprising the following steps: a, after the fermented grains are subjected to a cooking and gelatinization process, a steamer discharge process, a drying and koji adding process, they are transported to a piling and fermentation process; b, when piling, the temperature of the saccharification pile is within a range of 23°C to 32°C; wherein the temperature of the fermented grains in the sanding stage and the sand making stage is 23°C to 26°C, and the temperature of the fermented grains for the first to sixth liquors is 26°C to 32°C or the ground temperature; when the fermented grains are piled, the same team piles at least two saccharification piles at the same time, and the weight of the fermented grains piled on each saccharification pile each time is less than 400kg; the time interval between each fermented grain pile piling needs to be greater than 60min; the pile height is 1.5m to 2m, and the pile bottom diameter is 26°C to 32°C. 4m to 6m, the capacity of a single saccharification pile is 22-24 steamers / pile, and the capacity of a single steamer is 800-1300kg / saccharifier; c. After the stacking is completed, the stacking saccharification time in the sand-laying stage and the sand-making stage shall not be less than 36h, and the stacking saccharification time in the first to sixth wine stages shall not be less than 84h; d. When the stacking is completed, the stacking temperature of the saccharification pile is in the range of 28℃ to 55℃; in the sand-laying stage and the sand-making stage, the top temperature of the saccharification pile is 50℃ to 55℃, the side temperature is 40℃ to 48℃, and the bottom temperature is 28℃ to 38℃; the top temperature of the saccharification pile for the first to sixth wines is 46℃ to 50℃, the side temperature is 40℃ to 48℃, and the bottom temperature is 28℃ to 38℃, and finally the corresponding stacking fermentation process is completed.

[0006] Furthermore, in step b, when the mash is piled up, it is piled up layer by layer along the bottom of the saccharification pile to the top of the saccharification pile by a pile spreading machine until the saccharification pile is completed.

[0007] Furthermore, in step b, when the pile machine piles the saccharification pile, it ensures that the thickness of the pile in all directions is consistent.

[0008] The beneficial effect of the present invention is that the present scheme improves the original stacking process of only starting one saccharification pile at a time into a process of starting at least two saccharification piles at the same time, thereby extending the time for piling the mash, and making the interval between piling the mash greater than 60 minutes, thereby ensuring that each layer of mash in the saccharification pile has enough time to be inoculated with environmental microorganisms. At the same time, since the same team has at least two saccharification piles at the same time, the amount of mash piled at a single time is reduced, which also reduces the thickness of each pile, thereby reducing the downward pressure on the existing mash in the saccharification pile, and changing the internal structure of the saccharification pile from tight to loose, which is beneficial to the growth, reproduction and metabolism of brewing microorganisms, and finally achieving a steady increase in the yield and quality of the base wine of Maotai-flavor liquor. The present invention is particularly suitable for the stacking fermentation process of Maotai-flavor liquor. DETAILED DESCRIPTION

[0009] This embodiment takes four saccharification piles at the same time by the same team as an example, comprising the following steps: a. After the fermented grains are subjected to the steps of steaming and gelatinization, unloading, spreading and adding koji, they are transported to the stacking and fermentation step; b. When stacking, the temperature of the saccharification pile is in the range of 23°C to 32°C; wherein the temperature of the fermented grains in the sand-adding stage and the sand-making stage is 23°C to 26°C, and the temperature of the fermented grains for the first to sixth wines is 26°C to 32°C or the ground temperature; when the fermented grains are stacked, the same team simultaneously stacks four saccharification piles, and the weight of the fermented grains on each saccharification pile is less than 400kg each time; the time interval between each stacking of the fermented grains needs to be greater than 60min; the pile height is 1.5m to 2m, the pile bottom diameter is 4m to 6m, and the saccharification pile height is 1.5m to 2m, the pile bottom diameter is 4m to 6m, and the saccharification pile height is 1.5m to 2m. The capacity of a single saccharification pile is 22-24 steamers / pile, and the capacity of a single steamer is 800-1300kg / saccharifier; c. After the stacking is completed, the stacking saccharification time in the sand-laying stage and the sand-making stage shall not be less than 36 hours, and the stacking saccharification time in the first to sixth wine stages shall not be less than 84 hours; d. When the stacking is completed, the stacking temperature of the saccharification pile is in the range of 28℃ to 55℃; in the sand-laying stage and the sand-making stage, the top temperature of the saccharification pile is 50℃ to 55℃, the side temperature is 40℃ to 48℃, and the bottom temperature is 28℃ to 38℃; the top temperature of the saccharification pile for the first to sixth wines is 46℃ to 50℃, the side temperature is 40℃ to 48℃, and the bottom temperature is 28℃ to 38℃, and finally the corresponding stacking fermentation process is completed. In this embodiment, the original stacking saccharification process of one team at a time is improved to a stacking saccharification process of four piles at the same time, which prolongs the time for piling the fermented grains, and makes the interval of piling the fermented grains of each pile greater than 60 minutes, ensuring that each layer of fermented grains in the saccharification pile has enough time to inoculate environmental microorganisms. Since it is divided into four saccharification piles, the number of fermented grains piled up at a time is effectively reduced, and the thickness of each pile is reduced, thereby reducing the downward pressure on the existing fermented grains in the saccharification pile. The internal structure of the saccharification pile changes from tight to loose, which is conducive to the growth, reproduction and metabolism of wine-making and ester-producing and aroma-producing microorganisms, and finally achieves a steady increase in the yield and quality of the base wine of the sauce-flavor liquor.

[0010] In step b, when the mash is piled up, the stacking machine can be used to stack the mash layer by layer from the bottom of the mash to the top of the mash until the mash is completely piled up. Preferably, when the stacking machine is stacking the mash, the thickness of the stack in each direction is ensured to be consistent.

[0011] Example

[0012] In order to better illustrate the relative advantages of starting multiple saccharification piles at the same time compared with starting only one saccharification pile in the same team, a comparative test of starting multiple saccharification piles at the same time and starting only one saccharification pile was carried out in the automatic production workshop of sauce-flavored liquor, and finally the data in Table 1 were obtained (except for the different stacking fermentation methods, other conditions were the same):

[0013] Table 1 Data of stacking time, fermented grains reducing sugar and base wine produced in steamer

[0014]

[0015] As shown in Table 1, compared with only one saccharification pile, the stacking time is shorter when the same team builds multiple saccharification piles at the same time, and the reducing sugar of the fermented grains after stacking saccharification is significantly higher than that of only one pile. At the same time, the output of base wine is significantly higher, because building multiple saccharification piles at the same time will reduce the thickness of the fermented grains piled up each time, reduce the downward pressure on the existing fermented grains in the saccharification pile, and the internal structure of the saccharification pile changes from tight to loose. At the same time, the time interval between fermented grains piled up is greatly increased, giving the last fermented grains piled up enough time to be inoculated with environmental microorganisms (such as yeast, some molds, etc.) and to contact oxygen, which is beneficial to the growth, reproduction and metabolism of winemaking and ester-producing and aroma-producing microorganisms.

[0016] Comprehensively comparing the stacking time, the reducing sugar content of the mash after saccharification, and the base wine output, the stacking method of building multiple saccharification piles at the same time is better than the stacking method of building only one saccharification pile at a time.

Claims

1. A method for the stacking fermentation of Maotai-flavor liquor, characterized in that: The steps include: a. After the fermented grains are steamed and gelatinized, taken out of the steamer, spread out and added with koji, they are transported to the stacking and fermentation process; b. When the upper pile is piled, the temperature of the saccharification pile is within the range of 23℃ to 32℃; the temperature of the fermented grains in the sand-setting stage and the sand-making stage is 23℃ to 26℃, and the temperature of the fermented grains from the first to the sixth fermented grains is 26℃ to 32℃ or the ground temperature; When the mash is piled up, the same team should pile up at least two saccharification piles at the same time. The weight of mash on each saccharification pile should be less than 400kg. The time interval between each mash pile should be greater than 60min. The pile height should be 1.5m to 2m, the bottom diameter should be 4m to 6m, the capacity of a single saccharification pile should be 22-24 steamers / pile, and the capacity of a single steamer should be 800-1300kg / saccharification pile. c. After the stacking is completed, the stacking saccharification time in the sanding stage and sand making stage shall not be less than 36 hours, and the stacking saccharification time in the first to sixth wine stages shall not be less than 84 hours; d. When the stacking is completed, the stacking temperature of the saccharification pile is within the range of 28℃ to 55℃; in the sanding stage and sand making stage, the top temperature of the saccharification pile is between 50℃ and 55℃, the side temperature is between 40℃ and 48℃, and the bottom temperature is between 28℃ and 38℃; the top temperature of the saccharification pile of the first to sixth wine is between 46℃ and 50℃, the side temperature is between 40℃ and 48℃, and the bottom temperature is between 28℃ and 38℃, finally completing the corresponding stacking fermentation process.

2. The Maotai-flavor liquor stacking fermentation method according to claim 1, characterized in that: In step b, when the mash is piled up, it is piled up layer by layer from the bottom of the saccharification pile to the top of the saccharification pile by a pile spreading machine until the saccharification pile is completed.

3. The Maotai-flavor liquor stacking fermentation method according to claim 2, characterized in that: In step b, when the pile machine is piling the saccharification pile, it ensures that the thickness of the pile in all directions is consistent.

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