Accumulation saccharification method for 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 saccharification method which can reduce the weight of heap core fermented grains, further increase the air contact surface of the bottom area of a saccharification heap, further enable the saccharification heap to be in better contact with air and improve the saccharification effect. Comprising the following steps: a, conveying fermented grains to a stacking fermentation process after the fermented grains are subjected to a cooking and gelatinizing process, a steaming and steaming process, a spreading and airing process and a koji adding process; b, during stacking, the temperature of the saccharification pile is in a range of 23-32 DEG C; c, when the accumulation is completed, the accumulation temperature of the saccharification pile is in a range of 28-55 DEG C; and d, then, after the fermented grains are spread and dried and the yeast is added, conveying the fermented grains from the spreading and drying machine into a saccharifying hopper of a stacking saccharifying device, and then transferring the fermented grains to a three-dimensional support frame of the stacking saccharifying device. The method is especially suitable for the accumulation saccharification process of Maotai-flavor liquor.

Description

Technical Field

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

[0002] The primary function of heap saccharification is to enrich microorganisms in the surrounding environment, which then saccharify the starch after cooking and gelatinization, producing a variety of enzymes. Under the catalytic action of these enzymes, precursors and flavor compounds of the sauce-flavored liquor are synthesized, providing important microorganisms and enzymes for subsequent cellar fermentation. The effectiveness of heap saccharification is directly related to the quality of the base liquor. Due to the limitations of the production process, the production of sauce-flavored liquor requires a large heaping area. However, the production area of ​​sauce-flavored liquor is mainly concentrated in the Chishui River Basin in China, which is mostly mountainous and has extremely limited land available for industrial production. Therefore, there is a contradiction between scarce land and large heaping area.

[0003] The existing saccharification stacking method involves placing a flat saccharification hopper on a three-dimensional support frame. While this allows for multiple layers of saccharification hoppers to save space, stacking the saccharification hoppers on the flat hoppers, forming a "pancake" shape with a large bottom area and a low height, results in a large area at the bottom of each saccharification hopper being in contact with the bottom of the hopper, preventing it from coming into contact with air. This hinders the inoculation of airborne brewing microorganisms, resulting in the center and bottom of the saccharification hopper stagnating during stacking. This leads to insufficient saccharification, severely impacting fermentation in the cellar and causing "dropped" mash in subsequent rounds. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a method for stacking saccharification of sauce-flavor liquor, which reduces the load-bearing capacity of the mash in the center of the pile, thereby increasing the air contact surface of the bottom area of ​​the saccharification pile, thereby allowing the saccharification pile to better contact with the air and improving the saccharification effect.

[0005] The technical solution adopted by the present invention to solve its technical problem is: a stacking saccharification method for sauce-flavor liquor, comprising the following steps: a, after the fermented grains are subjected to a cooking and gelatinization process, a steamer-out process, a drying and koji-adding process, they are transported to a stacking fermentation process; 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 liquors is 26°C to 32°C or the ground temperature; after the stacking is completed, the stacking saccharification time in the sand-adding stage and the sand-making stage is not less than 24 hours, and the stacking saccharification time in the first to sixth liquor stages is 26°C to 32°C or the ground temperature. The duration is not less than 72 hours; c. When the stacking is completed, the stacking temperature of the saccharification pile is in the range of 28℃ to 55℃; in the sand-adding 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 liquors is 46℃ to 50℃, the side temperature is 40℃ to 48℃, and the bottom temperature is 28℃ to 38℃; d. Subsequently, after the mash is spread out to dry and the koji is added, the mash is transported from the drying machine to the saccharification hopper of the stacking saccharification device, and then transferred to the three-dimensional support frame of the stacking saccharification device.

[0006] Furthermore, in step d, the volume of the mash loaded in each saccharification bucket is consistent and the surface of the mash is flat.

[0007] Furthermore, in step d, each three-dimensional support frame has a capacity of 8 saccharification buckets, and the capacity of each saccharification bucket is 350 kg to 400 kg.

[0008] Furthermore, the stacking saccharification device in step d includes a three-dimensional support frame and a saccharification bucket, the three-dimensional support frame includes a frame and a saccharification bucket carrying platform arranged on the frame, the saccharification bucket carrying platform is at least two layers, the saccharification bucket carrying platform is evenly provided with platform through holes, the saccharification bucket carrying platform is arranged in a horizontal direction, and the saccharification bucket is arranged on the saccharification bucket carrying platform; the saccharification bucket includes a bucket bottom and at least three bucket walls, the bucket walls are connected to each other at the first end to form a closed loop, the bucket bottom is arranged at the bottom of the bucket wall, bucket holes are evenly provided on the bucket bottom and the bucket wall, and the aperture of the bucket hole is less than 2 mm.

[0009] Furthermore, the saccharification bucket is a rectangular structure, and includes a saccharification bucket universal wheel arranged at the bottom.

[0010] Furthermore, the aperture of the platform through hole of the saccharification bucket supporting platform ranges from 0.5 to 1 cm.

[0011] Furthermore, it includes a saccharification bucket limiting boss arranged on the bracket, the saccharification bucket limiting boss is arranged in the vertical direction, the bottom of the saccharification bucket limiting boss is arranged on the bracket, and the saccharification bucket limiting boss is evenly distributed around the saccharification bucket bearing platform.

[0012] Furthermore, a bracket universal wheel is provided at the bottom of the bracket.

[0013] Furthermore, a universal wheel holder is provided at the bottom of the bracket.

[0014] The beneficial effects of the present invention are as follows: by improving the temperature and duration of the stacking, the present solution allows the mash to be better adapted to the stacking saccharification process on the three-dimensional support frame after being subsequently sent to the saccharification bucket of the stacking saccharification device. Specifically: First, the three-dimensional stacking saccharification is achieved through the three-dimensional support frame, which greatly improves the land utilization rate, increases the production capacity per unit area, and improves the production efficiency. At the same time, it significantly reduces the intensity of manual labor, reduces labor input, and improves the working environment of workers. It is suitable for the mechanized, automated, large-scale and standardized production of sauce-flavor liquor. Second, the bottom and wall of the saccharification bucket are hollow, that is, there are bucket holes. When stacking is carried out in units of saccharification buckets, the area of ​​the bottom of the saccharification pile can be effectively reduced, and the saccharification pile can be connected to the outside air through the bucket holes. The overall contact surface with the air can be effectively increased, which is conducive to the heating and aroma production of the saccharification pile. It can effectively solve the problem of the saccharification pile core and pile top not heating up due to insufficient dissolved oxygen, and ensure the quality of the base liquor produced in each round. The present invention is particularly suitable for the stacking saccharification process of sauce-flavor liquor. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a schematic diagram of an embodiment of a three-dimensional support frame of a stacked saccharification device of the present invention.

[0016] Figure 2 is Figure 1 Schematic diagram of the saccharification bucket after being placed on the three-dimensional support frame.

[0017] The following are marked in the figure: saccharification bucket 10, bucket wall 1, bucket bottom 2, saccharification bucket universal wheel 3, bracket 4, saccharification bucket bearing platform 41, bracket universal wheel 5, saccharification bucket limiting boss 7, and universal wheel fixer 8. DETAILED DESCRIPTION

[0018] The present invention will be further described below with reference to the accompanying drawings and examples.

[0019] like Figure 1 and Figure 2The figure shows an embodiment of a stacking saccharification device. The saccharification device's support frame 4 is composed of six vertically arranged upright poles and several horizontally arranged crossbars fixedly connected between the upright poles. The frame structure of the support frame 4 comprises four upper and lower layers, each accommodating two saccharification buckets 10. Each layer of the support frame 4 is provided with a saccharification bucket support platform 41, which is perpendicularly positioned between the upright poles of the support frame 4. Through-holes are evenly distributed throughout the saccharification bucket support platform 41 to ensure adequate contact between the saccharification pile within the saccharification bucket 10 and the air. Generally, the preferred aperture of the through-holes is in the range of 0.5-1 cm. Saccharification bucket retaining bosses 7 are evenly distributed on the crossbars, extending vertically upward. These bosses prevent the saccharification bucket 10 from sliding off the saccharification bucket support platform 41. Universal wheels 5 are provided at the bottom of the support frame 4 to facilitate movement of the support frame 4. Furthermore, in order to lock the universal wheel 5 of the bracket when needed, a universal wheel fixer 8 can be provided at the bottom of the bracket 4, and the universal wheel 5 of the bracket can be locked by the universal wheel fixer 8.

[0020] exist Figure 2 In the illustrated embodiment, the saccharification hopper 10 is a rectangular structure, with eight saccharification hoppers 10 arranged in four layers, two per layer, mounted on a support 4. Universal wheels 3 are provided at the bottom of the saccharification hopper 10, allowing the saccharification hopper 10 to be removed horizontally from the saccharification hopper support platform 41. The saccharification hopper 10 comprises four rectangular hopper walls 1 and a rectangular hopper bottom 2. The four rectangular hopper walls 1 are connected to form a rectangular closed loop, which is enclosed by the hopper bottom 2. Holes are evenly distributed throughout the hopper walls 1 and hopper bottom 2, each with a diameter of less than 2 mm. This hole diameter is selected because a larger hole diameter would cause the mash to leak through the holes. Four rectangular bucket walls 1 are connected to form a rectangular closed loop, so that the shape of the saccharification pile composed of the mash is adjusted from the previous flat "pancake" shape to a smaller bottom area and higher shape. The bucket holes in the bucket bottom 2 and the bucket wall 1 effectively ensure the saccharification pile, especially the saccharification pile at the bottom, is in contact with the air, thereby preventing the saccharification pile at the bottom from being insufficiently saccharified.

[0021] A specific stacking saccharification method for sauce-flavored liquor comprises the following steps: a. transferring the fermented grains to a stacking fermentation step after a steaming and gelatinization step, a steamer discharge step, and a koji adding step; b. during stacking, 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 sand-adding and sand-making stages is 23° C. to 26° C., and the temperature of the fermented grains in the first to sixth liquors is 26° C. to 32° C. or the ground temperature; after the stacking is completed, the stacking saccharification time in the sand-adding and sand-making stages is not less than 24 hours, and the stacking saccharification time in the first to sixth liquors is not less than 72 hours; c. When stacking is completed, the stacking temperature of the saccharification pile is in the range of 28°C to 55°C; in the sand-adding stage and the sand-making stage, the top temperature of the saccharification pile is 50°C to 55°C, the side temperature is 40°C to 48°C, and the bottom temperature is 28°C to 38°C; the top temperature of the saccharification pile for the first to sixth liquors is 46°C to 50°C, the side temperature is 40°C to 48°C, and the bottom temperature is 28°C to 38°C; d. Subsequently, after the mash is spread out to dry and the koji is added, the mash is transported from the airing machine to the saccharification bucket 10 of the stacking saccharification device, and then transferred to the three-dimensional support frame of the stacking saccharification device.

[0022] Example

[0023] In order to better illustrate the advantages of the stacking saccharification method of this sauce-flavor liquor compared to the traditional saccharification pile process, a comparative test of the stacking saccharification of this sauce-flavor liquor and the traditional stacking fermentation was carried out during the three rounds of liquor production in the sauce-flavor automated production workshop, and finally the data in Table 2 were obtained (except for the different stacking fermentation methods, other conditions were the same). Among them, the wine yield calculation formula is as follows: Wine yield (%) = total weight of base wine produced in this cellar converted into 54% vol (Kg) / initial amount of sorghum added to this cellar (Kg). The base wine grade classification standards are as follows:

[0024] Table 1 Sensory requirements for the three-round base liquor of Maotai-flavor liquor

[0025]

[0026]

[0027] Table 2 Data on stacking time, fermented grains reducing sugar, steamer base wine production and wine quality

[0028]

[0029] As shown in Table 1, compared to traditional stacking saccharification, the stacking time of this method is shorter, and the reducing sugar content of the mash after stacking saccharification is slightly higher than that of traditional stacking, with no significant difference in base liquor yield. In terms of the proportion of first-grade and above base liquors, the stacking saccharification method for Maotai-flavor liquor is significantly higher than traditional stacking. Because the stacking saccharification device used in the stacking saccharification method of sauce-flavor liquor is stacked in units of saccharification buckets 10, it can effectively increase the air contact surface of the saccharification pile and reduce the weight of the mash in the center of the pile, which is beneficial to the temperature rise and aroma production of the saccharification pile. It can effectively solve the problem of the center and top of the saccharification pile not heating up due to insufficient dissolved oxygen, thereby reducing the stacking time, improving production efficiency, 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, providing enough environmental microorganisms (such as yeast, some molds, etc.) and oxygen contact area for the mash inoculated last time, which is beneficial to the growth, reproduction and metabolism of wine-making and ester-producing and aroma-producing microorganisms. A comprehensive comparison of the stacking time, the reducing sugar content of the mash after saccharification, the base wine yield and the wine quality found that the stacking method of the stacking saccharification method of sauce-flavor liquor is better than the traditional stacking method.

Claims

1. A method for stacking saccharification 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 piling, the temperature of the saccharification pile is between 23℃ and 32℃; the temperature of the fermented grains in the sand-laying and sand-making stages is between 23℃ and 26℃, and the temperature of the fermented grains from the first to sixth fermentation stages is between 26℃ and 32℃ or the ground temperature; After the stacking is completed, the stacking saccharification time in the sanding stage and sand making stage shall not be less than 24 hours, and the stacking saccharification time in the first to sixth wine stages shall not be less than 72 hours; c. When the stacking is completed, the stacking temperature of the saccharification pile is within the range of 28°C to 55°C; in the sanding stage and sand making stage, the top temperature of the saccharification pile is 50°C to 55°C, the side temperature is 40°C to 48°C, and the bottom temperature is 28°C to 38°C; the top temperature of the saccharification pile for the first to sixth liquor is 46°C to 50°C, the side temperature is 40°C to 48°C, and the bottom temperature is 28°C to 38°C; d. After the fermented grains are spread out and the koji is added, the fermented grains are transported from the spreading machine to the saccharification bucket (10) of the stacking saccharification device, and then transferred to the three-dimensional support frame of the stacking saccharification device.

2. The method for stacking saccharification of Maotai-flavor liquor according to claim 1, characterized in that: In step d, the volume of the mash loaded in each saccharification bucket (10) is the same, and the surface of the mash is flattened.

3. The method for stacking saccharification of Maotai-flavor liquor according to claim 1, characterized in that: In step d, each three-dimensional support frame has a capacity of 8 saccharification buckets (10), and the bucket capacity of each saccharification bucket (10) is 350kg to 400kg.

4. The method for stacking saccharification of Maotai-flavor liquor according to any one of claims 1 to 3, characterized in that: The stacking saccharification device in step d comprises a three-dimensional support frame and a saccharification bucket (10), wherein the three-dimensional support frame comprises a support frame (4) and a saccharification bucket bearing platform (41) arranged on the support frame (4), wherein the saccharification bucket bearing platform (41) has at least two layers, and the saccharification bucket bearing platform (41) is evenly provided with platform through holes, and the saccharification bucket bearing platform (41) is arranged in a horizontal direction, and the saccharification bucket (10) is arranged on the saccharification bucket bearing platform (41); the saccharification bucket (10) comprises a bucket bottom (2) and at least three bucket walls (1), wherein the bucket walls (1) are connected to each other at the first position to form a closed loop, the bucket bottom (2) is arranged at the bottom of the bucket wall (1), and bucket holes are evenly provided on the bucket bottom (2) and the bucket wall (1), and the hole diameter of the bucket hole is less than 2 mm.

5. The method for stacking saccharification of Maotai-flavor liquor according to claim 4, characterized in that: The saccharification bucket (10) is a rectangular structure, and comprises a saccharification bucket universal wheel (3) arranged at the bottom.

6. The method for stacking saccharification of Maotai-flavor liquor according to claim 5, characterized in that: The aperture of the platform through hole of the saccharification bucket bearing platform (41) ranges from 0.5 to 1 cm.

7. The method for stacking saccharification of Maotai-flavor liquor according to claim 5, characterized in that: The saccharification bucket limiting boss (7) is arranged on the bracket (4), the saccharification bucket limiting boss (7) is arranged in the vertical direction, the bottom of the saccharification bucket limiting boss (7) is arranged on the bracket (4), and the saccharification bucket limiting boss (7) is evenly distributed around the saccharification bucket bearing platform (41).

8. The method for stacking saccharification of Maotai-flavor liquor according to claim 5, characterized in that: A bracket universal wheel (5) is arranged at the bottom of the bracket (4).

9. The method for stacking saccharification of Maotai-flavor liquor according to claim 8, characterized in that: A universal wheel fixer (8) is arranged at the bottom of the bracket (4).

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