Regulation and control method for reducing oil taste of fen-flavor distillers' grains

Abstract

The invention relates to the technical field of wine brewing, and particularly provides a regulation and control method for reducing the oil taste of fen-flavor distillers' grains. According to the method, the content of lees oil flavor substances in the Fen-flavor liquor is reduced by optimizing the proportion of the grains in the pool entering stage, meanwhile, the liquor making process is adaptively improved, the excellent liquor yield and liquor quality are kept while the lees oil flavor is reduced, and the method has a good application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a control method for reducing the smell of fragrant wine lees oil. Background Art

[0002] In the evaluation of light-fragrance liquor, the smell of lees oil is a foreign flavor with a higher probability of affecting the sensory evaluation. The smell of lees oil not only reduces the quality of the original liquor, but also these foreign flavors will not be reduced during the storage process due to the extended storage time, affecting the development and application of future products and restricting the improvement of the quality of the original liquor.

[0003] Currently, there is little research on the oily taste of raw distiller's grains in the liquor industry. Its components and influencing factors are still unclear, and there is no specific targeted control method. Summary of the invention

[0004] In view of this, the present invention proposes a control method for reducing the odor of light-fragrant wine grains oil, aiming to fill the current technical gap in the industry.

[0005] The technical solution of the present invention is achieved as follows: The present invention provides a method for reducing the smell of fragrant wine lees oil, comprising the following steps:

[0006] (1) Soaking: Add glutinous sorghum to 65-90°C soaking water and let it soak for 10-22 hours;

[0007] (2) Steaming the grain: After soaking the grain, place the grain in a steamer and drain the water with steam. The steam pressure is ≤0.25MPa and the drainage temperature is 98°C-104°C. The initial steaming pressure is 0.02MPa-0.08MPa and the pressure holding time is 5-40min. Add water and stew the grain. The stewing water temperature is controlled at 50-60°C. After the stewing is completed, drain the stewing water and steam again to maintain the pressure. The pressure is 0.02MPa-0.05MPa and the re-steaming pressure holding time is 5-60 minutes.

[0008] (3) Cultivation of bacteria in boxes: After the grains are steamed, they are cooled, mixed with husks and added with distiller's yeast to control the temperature before being put into boxes. During the process of putting the grains into boxes, husks are used as the bottom layer of the box bed. After the grains are put into boxes, husks are spread on the surface to keep them warm and retain water, and the grains are allowed to stand for saccharification and cultivation of bacteria for 24 hours.

[0009] (4) Mixing grain and lees: After the incubation is completed, the saccharified mash is mixed with the distiller's grains, with the ratio of steamed grain to grain and lees being 1: (1-1.5), and after being cooled, it is put into the fermentation tank;

[0010] (5) Distillation: After the fermentation is completed, the cover of the tank car is opened and the yellow water is discharged, and the upper steam distillation is carried out. The steam pressure of the upper steamer is controlled not to exceed 0.25MPa, and the steam pressure of the distilled liquor is controlled not to exceed 0.20Mpa. The upper steamer time is controlled at 25-50 minutes, the single-hanging distillation time is controlled at 35-70 minutes, and the main liquor is controlled at 63%vol-68%vol. The tail of the liquor is connected to the liquor outlet at 4%vol.

[0011] In some embodiments, when the grain residue is mixed, fragrant Daqu is also added, and the amount of fragrant Daqu added is 2-4% of the weight of the dry food.

[0012] In some embodiments, in the grain-slag mixing step, the fermentation time is 15 days.

[0013] In some embodiments, during the grain-slag mixing step, the inlet temperature is 11.5-12.5°C.

[0014] In some embodiments, during the step of incubating the food, the amount of husk added is 7% of the weight of the dry food.

[0015] In some embodiments, during the step of incubating the bacteria in the box, the proportion of koji added is 0.9-1.2% of the weight of the dry food, the temperature entering the box is controlled at 25-27°C, and the temperature difference at each point in the box bed is controlled within 2°C.

[0016] In some embodiments, in the step of incubating the bacteria, the added yeast is osmanthus yeast or soil yeast.

[0017] After analyzing and confirming the substances with lees oil flavor in light-fragrance liquor, it was determined that the important components of lees oil flavor in light-fragrance liquor include trans, trans-2,4-decadienal, isobutyraldehyde and isovaleraldehyde.

[0018] After testing and analyzing the content of flavor substances in light-fragrance wine lees oil, it was found that the average content of lees oil flavor substances in light-fragrance liquor is 8126.98μg / L, including 61.29μg / L of trans,trans-2,4-decadienal, 899.78μg / L of isovaleraldehyde, and 7165.91μg / L of isovaleraldehyde. Therefore, the focus of regulating the lees oil flavor is on the control of isobutylaldehyde and isovaleraldehyde.

[0019] This application mainly determines the traditional Chinese medicine influencing factors of lees oil taste in the process of light-fragrance liquor brewing as follows: the selection of sorghum varieties, the amount of lees used, the acidity of the mash entering the pool, the oxygen content in the late fermentation stage, the fermentation time and the distillation operation in the early stage of distillation.

[0020] Specifically, osmanthus koji has more lees oil flavor precursors than local koji; Northeast sorghum has more lees oil flavor precursors than glutinous sorghum; the increase in acidity entering the pool increases the amount of lees oil flavor substances; reducing the oxygen content in the late fermentation stage can reduce the content of lees oil flavor substances in the original wine.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The method for controlling the smell of light-fragrant wine lees oil of the present invention realizes the control of the smell of the lees oil by controlling the contents of isobutylaldehyde and isovaleraldehyde, and removes the smell of the lees oil and improves the overall wine quality by controlling the grain-lees ratio, fermentation time, and ethyl acetate content, and has good application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] 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 some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0024] Figure 1 This is a diagram showing the ester extraction effect brought about by different addition rates of Qingxiang Daqu in the embodiments of the present invention;

[0025] Figure 2 This is a graph showing the changing trend of lees oil flavor substances in the wine at different distillation stages in Example 1 of the present invention. DETAILED DESCRIPTION

[0026] The following will be combined with 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] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with the definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0028] Unless otherwise specified, the methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents and instruments used are all conventional materials, reagents and instruments in the art, and can be obtained by those skilled in the art through commercial channels.

[0029] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including the range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range. In the present specification and claims, range definitions can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0030] The inventors found through research and preliminary identification that the substances that cause the taste of lees oil are mainly trans, trans-2,4-decadienal, isobutylaldehyde, and isovaleraldehyde, and the main precursors of these substances include valine and leucine. By testing these precursors in different koji, sorghum, husks and lees, the results shown in the following table are obtained:

[0031]

[0032] Based on the test results of the main precursors of lees oil flavor in different kojis, rice husks, sorghums and accompanying mash, the kojis contained more osmanthus koji than local koji, there was no obvious difference in the various treatment methods of husks, the sorghums contained more northeastern sorghum than glutinous sorghum, and the accompanying mash contained more 21-day accompanying mash than 15-day accompanying mash. However, the amount of koji and rice husks used in the brewing process accounted for a small proportion of the feed. Judging from the total content, the key to the control of raw and auxiliary materials lies in sorghum and accompanying mash.

[0033] In order to verify the above ideas, the following different embodiments and comparative examples are used for verification and explanation.

[0034] Example 1

[0035] In this embodiment, glutinous sorghum is used as raw material, and the ratio of grain residue is 1:1.5.

[0036] Soaking grain: Select the soaking barrel for grain, set the liquid level of soaking water, start the water pump and water inlet valve, add 80℃ soaking water into the soaking barrel, start the grain feeding system after adding water, evenly distribute the glutinous sorghum into each soaking barrel, and let the grain soak for 16 hours;

[0037] Steaming grain: After soaking, put the grain into the steamer, drain the water with steam, the steam pressure is ≤0.25MPa, and the drainage temperature is set at 100℃; the initial steaming pressure is 0.05MPa, and the pressure holding time is 30min; add water to stew the grain, and the stewing water temperature is controlled at 55℃. After the stewing is completed, drain the stewing water for re-steaming and pressure holding, the pressure is 0.04MPa, and the re-steaming pressure holding time is 30 minutes;

[0038] Entering the box for bacterial culture: After the grain is steamed, it is cooled by a fan, mixed with husks and sweet-scented osmanthus koji to control the temperature before entering the box. The proportion of koji added is 1% of the weight of the dry grain, and the amount of husk added is 7% of the weight of the dry grain. The temperature entering the box is controlled at 26°C, and the temperature difference at each point in the box bed is controlled within 2°C. During the boxing process, the bottom of the box bed is covered with husks. After entering the box, the surface is spread with husks to keep warm and retain water, and the saccharification and bacterial culture is allowed to stand for 24 hours;

[0039] Grain-slag mixing: After the culture is completed, the saccharified mash is mixed with the distiller's grains, cooled to 12°C and loaded into the tank truck. The ratio of steamed grain to grain-slag is 1:1.5;

[0040] Distillation: After fermentation, open the tank car cover and discharge the yellow water, transfer to the upper steamer robot system for upper steamer distillation, control the steam pressure of the upper steamer not to exceed 0.25MPa, and the steam pressure of distilled liquor not to exceed 0.20Mpa. The upper steamer time is controlled within 40 minutes, and the single-hanging distillation time is controlled within 50 minutes. During the distillation process, 4Kg of liquor head is taken for each hanging, and the high-alcohol liquor is ≤12kg. The main liquor is controlled at 63%vol-68%vol, and the tail of the liquor is connected to the flow outlet at 4%vol.

[0041] Example 2

[0042] This embodiment uses glutinous sorghum as raw material, the ratio of grain residue is 1:1.5, and 3% of fragrant Daqu is added.

[0043] Soaking grain: Select the soaking barrel for grain, set the liquid level of soaking water, start the water pump and water inlet valve, add 80℃ soaking water into the soaking barrel, start the grain feeding system after adding water, evenly distribute the glutinous sorghum into each soaking barrel, and let the grain soak for 16 hours;

[0044] Steaming grain: After soaking, put the grain into the steamer, drain the water with steam, the steam pressure is ≤0.25MPa, and the drainage temperature is set at 100℃; the initial steaming pressure is 0.05MPa, and the pressure holding time is 30min; add water to stew the grain, and the stewing water temperature is controlled at 55℃. After the stewing is completed, drain the stewing water for re-steaming and pressure holding, the pressure is 0.04MPa, and the re-steaming pressure holding time is 30 minutes;

[0045] Entering the box for bacterial culture: After the grain is steamed, it is cooled by a fan, mixed with husks and sweet-scented osmanthus koji to control the temperature before entering the box. The proportion of koji added is 1% of the weight of the dry grain, and the amount of husk added is 7% of the weight of the dry grain. The temperature entering the box is controlled at 26°C, and the temperature difference at each point in the box bed is controlled within 2°C. During the boxing process, the bottom of the box bed is covered with husks. After entering the box, the surface is spread with husks to keep warm and retain water, and the saccharification and bacterial culture is allowed to stand for 24 hours;

[0046] Grain-slag mixing: After the incubation, the saccharified mash is mixed with the distiller's grains, cooled to 12°C and loaded into the tank truck. The ratio of steamed grain to distiller's grains is 1:1.5. At the same time, 3% of fragrant Daqu is added when entering the tank;

[0047] Distillation: After fermentation, open the tank car cover and discharge the yellow water, transfer to the upper steamer robot system for upper steamer distillation, control the steam pressure of the upper steamer not to exceed 0.25MPa, and the steam pressure of distilled liquor not to exceed 0.20Mpa. The upper steamer time is controlled within 40 minutes, and the single-hanging distillation time is controlled within 50 minutes. During the distillation process, each hang takes 4Kg of liquor head, and the high-alcohol liquor is ≤12kg. The main liquor is controlled at 63%vol-68%vol, and the tail of the liquor is connected to the flow outlet at 4%vol.

[0048] Example 3

[0049] The difference between this embodiment and embodiment 2 is that 2% of the fragrant Daqu is added.

[0050] Example 4

[0051] The difference between this embodiment and embodiment 2 is that 4% of the fragrant Daqu is added.

[0052] The superiority rate of the light-fragrance liquors obtained in Examples 1-4 was evaluated respectively, and the results were shown in the following table:

[0053] Grouping Example 1 Example 2 Example 3 Example 4 The proportion of Qingxiang Daqu added 0％ 3％ 2％ 4％ Original liquor quality rate 19.44％ 47.51％ 31.62％ 47.36％

[0054] As can be seen from the table above, after adding koji into the pool, the sensory evaluation of the original wine is significantly improved. Figure 1 As shown, adding Qingxiang Daqu into the pool can greatly increase the ethyl acetate content in the original wine. When the addition ratio reaches 3%, the ethyl acetate content of the original wine can be increased by 0.34g / L (a very significant increase of 52.85%).

[0055] Comparative Example 1

[0056] On the basis of Example 1, the grain-dregs ratio was changed to 1:1.8, the inlet temperature was 14° C., the husk dosage was 5%, and other conditions remained unchanged.

[0057] Repeat the above Example 2 and Comparative Example 1, and the results of four consecutive batches of wine are as follows:

[0058]

[0059]

[0060] The total amount of lees oil flavor substances was detected for the fragrant wines prepared in Example 1, Example 2 and Comparative Example 1, and the results were as follows:

[0061] Grouping Grain to Waste Ratio Total amount of lees oil odor substances (μg / L) Comparative Example 1 Normal grain-dregs ratio is 1:1.8 7812.12 Example 1 Grain-slag ratio 1:1.5 4662.04 Example 2 Grain-slag ratio 1:1.5 + add 3% fragrant Daqu into the pool 4923.42

[0062] Judging from the total amount of lees oil flavor substances in the original liquor, the lees oil flavor substances in the original liquor decreased significantly after reducing the grain-lees ratio, and the total amount of lees oil flavor substances did not change much whether or not Qingxiang Daqu was added after reducing the grain-lees ratio.

[0063] For the above

[0064] The fragrant wines prepared in Example 1, Example 2 and Comparative Example 1 were tasted, and the results were as follows:

[0065]

[0066] Judging from the tasting results, the taste of the original liquor is slightly improved after reducing the grain-dregs ratio, and the aroma of the dregs and grains increases. The tasting score is further improved by reducing the grain-dregs ratio and adding fragrant Daqu, and no dregs oil smell is found in daily tasting.

[0067] Example 5

[0068] On the basis of Example 1, other conditions were kept unchanged, except that the fermentation time was 21 days.

[0069] Comparative Example 2

[0070] On the basis of Example 1, other conditions were kept unchanged, except that the sorghum used was Northeastern sorghum.

[0071] Two batches were produced in Example 1 and Example 5, and four batches were produced in Comparative Example 2. The probability of occurrence of lees oil smell was counted, and the results were shown in the following table:

[0072]

[0073] Judging from the probability of the appearance of distiller's grains oil smell in wine produced from different sorghums at different fermentation periods, the probability of Northeast sorghum being significantly higher than glutinous sorghum, and the long fermentation period being slightly higher than the short fermentation period.

[0074] The contents of lees oily substances in the wines of Example 1 and Example 5 were detected at the same time. Two batches were counted in the two examples respectively, and the results were shown in the following table:

[0075]

[0076] The oily flavor substances in the original wine grains at 21 days of fermentation (14635μg / L) are higher than those in the original wine at 15 days of fermentation (8842μg / L). Combined with the changing rules of the fermentation process, it can be seen that the reason is that the content is high when the grain grains are mixed into the pool, and the fermentation period is extended to further increase it.

[0077] During the distillation process of Example 1, a sample was taken every 10-11 kg to detect the total amount of lees oily substances in the original wine. The results are as follows: Figure 2 .

[0078] As can be seen from the above figure, the content of lees oil flavor substances in the first four stages showed a steep downward trend, and then tended to be stable, that is, the content of lees oil flavor substances in the first 40-50kg of wine was the highest, and then it decreased slightly but the change was not large.

[0079] In summary, judging from the changes in lees oil flavor substances during the distillation process, the front end of the distillation shows a steep downward trend (the first 40-50kg), at which time the main wine is at 63%vol-68%vol, and it tends to be stable afterwards. Appropriately adding more wine from the front end can reduce the content of lees oil flavor substances in the original wine.

[0080] Comparative Example 3

[0081] On the basis of Example 1, other conditions were kept unchanged, except that the inlet temperature was 14.5°C.

[0082] Comparative Example 4

[0083] On the basis of Example 1, other conditions were kept unchanged, except that the amount of rice husk was 5%.

[0084] The wine produced by Example 1, Comparative Example 3 and Comparative Example 4 was statistically analyzed for four consecutive batches, and the results are shown in the following table:

[0085]

[0086] It is not difficult to see that adopting the scheme of Example 1 without adaptively adjusting the temperature entering the pool will cause the temperature entering the fermentation pool to rise too quickly, resulting in a decrease in the wine yield and wine quality. When the amount of husk is not increased, the mash entering the pool is sticky and the fermentation is not thorough, resulting in a significant decrease in the wine yield.

[0087] The brewing process of the present invention is used to brew light-fragrance liquor, and its wine yield and other chromatographic indicators are not inferior to normal production; at the same time, the content of original wine lees oily substances can be significantly reduced, with a decrease of 36.98%. In the sensory evaluation, the ester aroma is prominent, there is no wine lees oil taste, and the evaluation score is significantly improved.

[0088] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for reducing the smell of fragrant wine lees oil, characterized in that: The steps include: (1) Soaking: Add glutinous sorghum to 65-90°C soaking water and let it soak for 10-22 hours; (2) Steaming the grain: After soaking the grain, put the grain into the steamer, drain the water through the steamer, add water to simmer the grain, and drain the water after simmering the grain to re-steam and maintain the pressure; (3) Cultivation of bacteria in boxes: After the grains are steamed, they are cooled, mixed with husks and added with distiller's yeast to control the temperature before being put into boxes. During the process of putting the grains into boxes, husks are used as the bottom layer of the box bed. After the grains are put into boxes, husks are spread on the surface to keep them warm and retain water, and the grains are allowed to stand for saccharification and cultivation of bacteria for 24 hours. (4) Mixing grain and lees: After the incubation is completed, the saccharified mash is mixed with the distiller's grains, with the ratio of steamed grain to grain and lees being 1: (1-1.5), and after being cooled, it is put into the fermentation tank; (5) Distillation: After the fermentation is completed, the cover of the tank car is opened and the yellow water is discharged, and the upper steam distillation is carried out. The steam pressure of the upper steamer is controlled not to exceed 0.25MPa, and the steam pressure of the distilled liquor is controlled not to exceed 0.20Mpa. The upper steamer time is controlled at 25-50 minutes, the single-hanging distillation time is controlled at 35-70 minutes, and the main liquor is controlled at 63%vol-68%vol. The tail of the liquor is connected to the liquor outlet at 4%vol.

2. The method for reducing the smell of light-fragrant wine lees oil according to claim 1, characterized in that: When mixing the grain residue, fragrant Daqu is also added, and the amount of fragrant Daqu added is 2-4% of the weight of the dry grain.

3. The method for reducing the smell of light-fragrant wine lees oil according to claim 1, characterized in that: In the grain-slag mixing step, the fermentation time is 15 days.

4. The method for reducing the smell of light-fragrant wine lees oil according to claim 1, characterized in that: During the grain-slag mixing step, the inlet temperature is 11.5-12.5°C.

5. The method for reducing the smell of light-fragrant wine lees oil according to claim 1, characterized in that: During the step of incubating the food in the box, the amount of husk added is 7% of the weight of the dry food.

6. The method for reducing the smell of light-fragrant wine lees oil according to claim 1, characterized in that: During the step of incubating the bacteria in the box, the proportion of koji added is 0.9-1.2% of the weight of the dry food, the temperature entering the box is controlled at 25-27°C, and the temperature difference at each point in the box bed is controlled within 2°C.

7. The method for reducing the smell of light-fragrant wine lees oil according to claim 1, characterized in that: During the step of incubating the bacteria in the box, the yeast added may be osmanthus yeast or soil yeast.

8. The method for reducing the smell of light-fragrant wine lees oil according to claim 1, characterized in that: In the grain steaming step, the steam pressure is ≤0.25MPa, and the drainage temperature is 98°C-104°C; the initial steaming holding pressure is 0.02MPa-0.08MPa, and the holding time is 5-40min.

9. The method for reducing the odor of light-fragrant wine lees oil according to claim 1, characterized in that: During the grain steaming step, the water temperature for stewing the grain is controlled at 50-60℃.

10. The method for reducing the odor of light-fragrant wine lees oil according to claim 1, characterized in that: In the grain steaming step, the re-steaming pressure is maintained at a pressure of 0.02MPa-0.05MPa, and the re-steaming pressure maintenance time is 5-60 minutes.

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