Preparation method of multi-grain Luzhou-flavor liquor

Abstract

The invention discloses a preparation method of multi-grain Luzhou-flavor liquor, and belongs to the technical field of liquor brewing. The method comprises the following steps: (1) preparing raw and auxiliary materials; (2) grain moistening; (3) burdening; (4) distilling; (5) spreading and airing; and (6) adding yeast into the cellar. The multi-grain Luzhou-flavor liquor prepared by the method disclosed by the invention absorbs the essence of traditional liquor-making raw materials and new liquor-making raw materials, the essence of the traditional liquor-making raw materials and the essence of the new liquor-making raw materials are complemented, and on the basis of keeping the characteristics of the traditional Luzhou-flavor liquor, the liquor body is mellow and soft, the grain fragrance is prominent, the taste of the liquor body is improved, and the liquor yield and the high-quality liquor are improved.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, and more particularly to a method for preparing a multi-grain Luzhou-flavor liquor. Background Art

[0002] Luzhou-flavor liquor, with its "elegant cellar aroma, mellow, sweet and refreshing" style, occupies half of the Chinese liquor market. "Grain is the meat of liquor", the raw grain for brewing is the first basic substance that determines the quality of liquor, and is a very important component of the formation of natural fine wine. The traditional liquor brewing industry has always been known as "sorghum is fragrant, corn is sweet, rice is clean, glutinous rice is soft, and wheat is rough", and different brewing raw materials have different physical and chemical properties and aroma characteristics.

[0003] Millet, also known as millet and corn, is one of the unique grains in my country. Millet is rich in nutrients and lutein and polyphenols, and is a good source of nutrition. "Compendium of Materia Medica" records that millet has the effect of "curing stomach nausea and dysentery, cooking porridge, benefiting the dantian, replenishing deficiency, and opening the stomach."

[0004] As consumption levels continue to rise, brands characterized by quality, cultural connotations, and healthy and nutritious liquor will become the basic orientation for consumers to choose liquor. However, traditional strong-flavor liquors are mostly brewed with sorghum or five grains with sorghum as the main ingredient, which cannot meet this consumer demand.

[0005] Therefore, providing a multi-grain Luzhou-flavor liquor is a problem that those skilled in the art need to solve urgently. Summary of the invention

[0006] In view of this, the present invention provides a method for preparing multi-grain Luzhou-flavor liquor.

[0007] In order to achieve the above object, the present invention adopts the following technical solution:

[0008] A method for preparing a multi-grain Luzhou-flavor liquor comprises the following steps:

[0009] (1) Raw materials and auxiliary materials:

[0010] The raw materials are calculated by weight: 70-90 parts of sorghum, 4-12 parts of rice, 4-10 parts of glutinous rice, and 2-8 parts of millet; auxiliary material: rice husk;

[0011] (2) Moistening the grain: Mix the raw materials according to the proportions in step (1), and add room temperature water to moisten the grain for 24 hours;

[0012] (3) Mixing ingredients: mixing the raw materials after the grains are moistened in step (2) with the fermented grains and rice husks to make fermented grains;

[0013] (4) distillation: the mash from step (3) is placed in a steamer, steam is added, and the steam is distilled with a lid and timing is started. The steam pressure of the distilled liquor is 0.05-0.15 MPa, the temperature of the distilled liquor is 25-30° C., and the mixed alcohol content reaches 65% vol or more. After the distillation is completed, the lid is opened and the steaming is continued to be boiled to remove acid. The distillation and boiling time are maintained at 50-80 min in total.

[0014] (5) Drying: After the distillation is completed, the mash is taken out of the steamer and placed on a drying bed, evenly sprinkled with beating water above 80°C, and cooled with air;

[0015] (6) Add koji into the cellar: When the mash is spread out to dry at 15-25℃, evenly sprinkle the fragrant koji powder on it and ferment it in the cellar for 45-90 days.

[0016] Furthermore, the raw materials in step (1) are required to be whole, clean, free of mold and full of particles, and the auxiliary materials are required to be fresh, dry and free of mold.

[0017] Furthermore, the amount of normal temperature water used in step (2) is 20% to 30% of the mass of the raw material.

[0018] Furthermore, in step (3), the mass ratio of the raw material to the uncellared mash is 1:4.0-5.5, and the amount of rice husk added is 15%-20% of the mass of the raw material.

[0019] Furthermore, after 40 to 45 minutes of steaming in step (4), the steaming time starts to be calculated, and the requirement is that the cooked grains have no raw core inside and no sticky outside.

[0020] Furthermore, the amount of pulping water used in step (5) is 15% to 30% of the mass of the raw materials.

[0021] Furthermore, the amount of koji added in step (6) is 18% to 22% of the mass of the raw material, the temperature of the mash in the cellar is controlled to be 14 to 18°C ​​in autumn and winter and 1 to 2°C below room temperature in summer, the moisture content is 55% to 60%, the acidity is 1.2 to 2.0 mmol / 10g, and the starch content is 15% to 22%.

[0022] It can be seen from the above technical solution that, compared with the prior art, the beneficial effects of the present invention are:

[0023] The invention adopts four kinds of grains, namely sorghum, rice, glutinous rice and wheat, which play different roles in the brewing process. While maintaining the flavor quality of traditional liquor, the invention absorbs the unique flavor of millet brewing, gives the wine a unique millet brewing aroma, and improves the taste of the wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0025] Figure 1 The accompanying drawing is a preparation flow chart of the present invention. DETAILED DESCRIPTION

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Example 1

[0028] A method for brewing multi-grain Luzhou-flavor liquor comprises the following steps:

[0029] (1) Raw materials are calculated by weight: 70 parts of sorghum, 12 parts of rice, 10 parts of glutinous rice, and 8 parts of millet. The sorghum is crushed into 4 to 8 petals, and the other grains are not crushed. The rice husk is steamed for 30 minutes and then cooled. The raw materials are required to be clean, free of mold, and full of grains. The auxiliary materials are fresh, dry, and free of mold.

[0030] (2) Moistening the grain: Mix the raw materials according to the proportions in step (1), and add 23% of the raw material weight of room temperature water to moisten the grain for 24 hours;

[0031] (3) Ingredients: The raw materials moistened in step (2) are mixed evenly with the fermented mash from the previous round of fermentation (the fermented mash from the first round of brewing is not added) and the steamed rice husks to make a grain mash. The mass ratio of grain to fermented mash is 1:4.5, and the amount of rice husk added is 17% of the mass of the raw materials;

[0032] (4) distillation: the mash from step (3) is placed in a steamer, steam is added, and the steam is distilled with a lid and timing is started. The steam pressure is 0.05 MPa, the temperature is 28° C., and the mixed alcohol content reaches 65% vol or more. After the distillation is completed, the lid is opened and steaming is continued to remove acid. The distillation and steaming time are maintained at 55 min in total.

[0033] After 40 minutes of steaming in step (4), start counting the cooking time, and make sure that the grains are cooked without any raw core inside and without any sticky outside.

[0034] (5) Spreading and airing: After the distillation is completed, the mash is taken out of the steamer and placed on a drying bed. 20% of the raw material weight of beating water at 80°C or above is evenly sprinkled on it, and then air-cooled.

[0035] (6) Add koji into the cellar: When the mash is spread out to dry at 20°C, evenly sprinkle 20% of the weight of the raw material with strong aroma koji powder and ferment it in the cellar for 50 days.

[0036] Example 2

[0037] (1) Raw materials by weight: 75 parts of sorghum, 10 parts of rice, 10 parts of glutinous rice, 5 parts of millet, and the rest are the same as in Example 1;

[0038] (2) Moistening the grain: Mix the raw materials according to the proportions in step (1), and add 30% of the weight of the raw materials, water at room temperature, to moisten the grain for 24 hours;

[0039] (3) The mass ratio of the raw material to the unrefined fermented grains was 1:5.5, and the amount of rice husk added was 120% of the mass of the raw material, and the rest was the same as in Example 1;

[0040] (4) distillation: the mash from step (3) is placed in a retort, steam is added, and the cover is placed on the retort to distill the wine, and the timing is started. The pressure of the distilled wine is 0.15 MPa, the temperature of the distilled wine is 25° C., and the mixed alcohol content reaches 65% vol or more. After the distillation is completed, the cover is opened and the steaming is continued to drain the acid. The distillation and steaming time are maintained at 50 min in total;

[0041] After 40 minutes of steaming in step (4), start counting the cooking time, and make sure that the grains are cooked without any raw core inside and without any sticky outside.

[0042] (5) Spreading and airing: After the distillation is completed, the mash is placed on a drying bed, and 30% of the raw material weight of beating water at 80°C or above is evenly sprinkled on it, and then air-cooled;

[0043] (6) Add koji into the cellar: When the mash is spread out to dry at 15°C, evenly sprinkle 22% of the raw material weight of strong-flavor koji powder into it and ferment it in the cellar for 45 days.

[0044] Example 3

[0045] (1) Raw materials are calculated by weight: 85 parts of sorghum, 6 parts of rice, 6 parts of glutinous rice, and 3 parts of millet. The rest is the same as in Example 1;

[0046] (2) Moistening the grain: Mix the raw materials according to the proportions in step (1), and add 20% of the weight of the raw materials, water at room temperature, to moisten the grain for 24 hours;

[0047] (3) The mass ratio of the raw material to the uncellared fermented grains was 1:5, and the amount of rice husk added was 15% of the mass of the raw material, and the rest was the same as in Example 1;

[0048] (4) distillation: the mash from step (3) is placed in a steamer, steam is added, and the steam is distilled with a lid and timing is started. The steam pressure is 0.1 MPa, the temperature is 30° C., and the mixed alcohol content reaches 65% vol or more. After the distillation is completed, the lid is opened and steaming is continued to remove acid. The distillation and steaming time is maintained at 80 min in total.

[0049] After 40 minutes of steaming in step (4), start counting the cooking time, and make sure that the grains are cooked without any raw core inside and without any sticky outside.

[0050] (5) Spreading and airing: After the distillation is completed, the mash is taken out of the steamer and placed on a drying bed. 15% of the raw material weight of beating water at 80°C or above is evenly sprinkled on it, and then air-cooled.

[0051] (6) Add koji into the cellar: When the mash is spread out to dry at 25°C, evenly sprinkle 18% of the raw material weight of strong-flavor koji powder into it and ferment it in the cellar for 90 days.

[0052] Example 4

[0053] (1) Raw materials are calculated by weight: 90 parts of sorghum, 4 parts of rice, 4 parts of glutinous rice, and 2 parts of millet. The rest is the same as in Example 1;

[0054] (2) Moistening the grain: Mix the raw materials according to the proportions in step (1), and add 27% of the raw material weight of room temperature water to moisten the grain for 24 hours;

[0055] (3) The mass ratio of the raw material to the unrefined fermented grains was 1:5.2, and the amount of rice husk added was 19% of the mass of the raw material, and the rest was the same as in Example 1;

[0056] (4) distillation: the mash from step (3) is placed in a steamer, steam is added, and the steam is distilled with a lid and timing is started. The steam pressure is 0.12 MPa, the temperature is 27° C., and the mixed alcohol content reaches 65% vol or more. After the distillation is completed, the lid is opened and steaming is continued to remove acid. The distillation and steaming time are maintained at 70 min in total.

[0057] After 40 minutes of steaming in step (4), start counting the cooking time, and make sure that the grains are cooked without any raw core inside and without any sticky outside.

[0058] (5) Spreading and airing: After the distillation is completed, the mash is placed on a drying bed, and 25% of the raw material weight of beating water at 80°C or above is evenly sprinkled on it, and then air-cooled;

[0059] (6) Add koji into the cellar: When the mash is spread out to dry at 22°C, evenly sprinkle 20% of the weight of the raw material with strong aroma koji powder and ferment it in the cellar for 60 days.

[0060] Comparative Example 1

[0061] (1) Raw materials by weight: 100% sorghum, and the rest is the same as in Example 1;

[0062] Step (2) is the same as in Example 1;

[0063] (3) The mass ratio of the raw material to the uncellared fermented grains was 1:4, and the amount of rice husk added was 16% of the mass of the raw material, and the rest was the same as in Example 1;

[0064] Steps (4) to (6) are the same as in Example 1.

[0065] Comparative Example 2

[0066] (1) Raw materials are calculated by weight: 78 parts of sorghum, 12 parts of rice, 10 parts of glutinous rice, and the rest are the same as in Example 1;

[0067] Step (2) is the same as in Example 1;

[0068] (3) The mass ratio of the raw material to the uncellared fermented grains was 1:4.5, and the amount of rice husk added was 17% of the mass of the raw material, and the rest was the same as in Example 1;

[0069] Steps (4) to (6) are the same as in Example 1.

[0070] Comparative Example 3

[0071] (1) Raw materials by weight: 75 parts of sorghum, 10 parts of rice, 10 parts of glutinous rice, 5 parts of corn, and the rest are the same as in Example 1;

[0072] Step (2) is the same as in Example 1;

[0073] (3) The mass ratio of the raw material to the uncellared fermented grains was 1:4.5, and the amount of rice husk added was 17% of the mass of the raw material, and the rest was the same as in Example 1;

[0074] Steps (4) to (6) are the same as in Example 1.

[0075] Comparative Example 3

[0076] (1) Raw materials, by weight: 75 parts of sorghum, 10 parts of rice, 10 parts of glutinous rice, 5 parts of wheat, and the rest are the same as in Example 1;

[0077] Step (2) is the same as in Example 1;

[0078] (3) The mass ratio of the raw material to the uncellared fermented grains was 1:5, and the amount of rice husk added was 18% of the mass of the raw material, and the rest was the same as in Example 1;

[0079] Steps (4) to (6) are the same as in Example 1.

[0080] The original liquor obtained in Examples 1 to 4 and Comparative Examples 1 to 4 was tasted and subjected to physical and chemical tests, and the data results obtained are shown in the following table:

[0081] Table 1 Sensory and physicochemical properties of wine samples

[0082]

[0083] From the physical and chemical index data in Table 1, it can be seen that the average values ​​of total acid and ethyl hexanoate content in Examples 1-4 are not much different from those in Comparative Examples 1-4, while the total ester content is quite different. According to the consistent evaluation results of the evaluation panel on the comprehensive samples of the original wines of this experimental example and the comparative example, it can be seen that compared with the comparative example, the wine sample of the example has a more mellow aroma and a more refreshing taste.

[0084] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a multi-grain Luzhou-flavor liquor, characterized in that: The following steps are involved: (1) Raw materials and auxiliary materials: The raw materials are calculated by weight: 70-90 parts of sorghum, 4-12 parts of rice, 4-10 parts of glutinous rice, and 2-8 parts of millet; auxiliary material: rice husk; (2) Moistening the grain: Mix the raw materials according to the proportions in step (1), and add room temperature water to moisten the grain for 24 hours; (3) Mixing ingredients: mixing the raw materials after the grain moistening in step (2) with the fermented grains and rice husks to make fermented grains; (4) distillation: the mash from step (3) is placed in a steamer, steam is added, and the steam is distilled with a lid and timing is started. The steam pressure of the distilled liquor is 0.05-0.15 MPa, the temperature of the distilled liquor is 25-30° C., and the mixed alcohol content reaches 65% vol or more. After the distillation is completed, the lid is opened and the steaming is continued to be boiled to remove acid. The distillation and boiling time are maintained at 50-80 min in total. (5) Drying: After the distillation is completed, the mash is taken out of the steamer and placed on a drying bed, evenly sprinkled with beating water above 80°C, and cooled with air; (6) Add koji into the cellar: When the mash is spread out to dry at 15-25℃, evenly sprinkle the fragrant koji powder on it and ferment it in the cellar for 45-90 days.

2. The preparation method according to claim 1, characterized in that: The raw materials in step (1) are required to be whole, clean, free of mold and full of particles, and the auxiliary materials are required to be fresh, dry and free of mold.

3. The preparation method according to claim 1, characterized in that: The amount of normal temperature water used in step (2) is 20% to 30% of the mass of the raw material.

4. The preparation method according to claim 1, characterized in that: In step (3), the mass ratio of the raw material to the fermented grains is 1:4.0-5.5, and the amount of rice husk added is 15%-20% of the mass of the raw material.

5. The preparation method according to claim 1, characterized in that: After 40 to 45 minutes of steaming in step (4), the steaming time starts to be calculated, and the requirement is to make sure that the grains are cooked without raw core inside and without sticky outside.

6. The preparation method according to claim 1, characterized in that: The amount of beating water used in step (5) is 15% to 30% of the mass of the raw materials.

7. The preparation method according to claim 1, characterized in that: In step (6), the amount of koji added is 18% to 22% of the raw material mass. The temperature of the mash entering the cellar is controlled to be 14 to 18°C ​​in autumn and winter and 1 to 2°C below room temperature in summer. The moisture content is 55% to 60%, the acidity is 1.2 to 2.0 mmol / 10g, and the starch content is 15% to 22%.

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