Craft white spirit and brewing process

Abstract

According to the craft white spirit and the brewing process, all whole-grain sorghum or wheat, corn, rice, millet, highland barley, buckwheat and other starchy grains are used as raw materials, natural active yeast is used as mother yeast, an underground microporous earthenware brick small cellar is used as a fermentation container, and no rice bran or other filling auxiliary materials are added in the whole brewing process. The high-quality distilled liquor which is softer, mellower, cleaner, more elegant, sanitary and healthy is prepared by the processes of cleaning and soaking unprocessed grains, cooking and gelatinizing, activating and making koji, fermenting in a pool, distilling and taking liquor and the like through a continuous cropping method and a one-time cleaning and returning process.

Description

1. Technical Field

[0001] A kind of craft liquor and brewing process, which uses whole grain sorghum or starchy grains such as wheat, corn, rice, millet, highland barley, buckwheat, etc. as raw materials, uses natural active Daqu as mother koji, and uses underground microporous ceramic brick small cellars as fermentation containers. No filling auxiliary materials such as rice husks are added during the entire brewing process. It is brewed through the processes of washing and soaking the raw grains, steaming and gelatinizing, activating and making koji, fermenting in a pool, and distilling to obtain liquor. It is a kind of high-quality distilled liquor that is more mellow, pure, elegant, hygienic and healthy, and is crafted through the continuous crop method and one-time net return cycle process. 2. Technical Background

[0002] Since ancient times, most of my country's traditional high-quality liquors (such as Kweichow Moutai, Sichuan Wuliangye, Shanxi Fenjiu, Jiangsu Yanghe, etc.) are brewed by solid-state fermentation technology. During the fermentation process of traditional brewing technology, a large amount of crude fiber materials such as rice husks that have no nutritional value must be added as fillers to ensure normal fermentation and production of liquor. These fillers are one of the sources of harmful ingredients that have the greatest impact on the quality and food safety index of Chinese liquor, and are also the biggest bottleneck restricting the green, high-quality and internationalization of Chinese liquor.

[0003] Rice husk is the outer skin of rice directly exposed to the outside, and is also the direct carrier of harmful substances such as pesticides, hormones, and air pollutants, which are all waste in the grain processing process. With the changes of the times and the deterioration of the ecological environment, the pollution caused to nature by various modern industries and human life, coupled with the uncontrolled abuse of various pesticides, fertilizers, hormones, etc. in agricultural production, has directly aggravated the pollution caused by the filling auxiliary materials that must be used in the traditional winemaking process. In addition, these filling auxiliary materials are also very easy to be damp and mildewed during storage, generating some harmful components such as aflatoxin, a strong carcinogenic and highly toxic substance, or bad odors that seriously affect the quality of liquor.

[0004] "Aldehyde" is a factor that is widely recognized as a drunkenness factor in the industry. The main organic component in rice husk is pentosan, which is easily converted by biological enzymes into furfural, which is harmful to the human body, during the winemaking process. "Aldehyde" is also the main component of the spicy component of wine. Rice husk is also rich in pectin, which is also decomposed by biological enzymes into methanol during the winemaking process. It is an important food safety indicator strictly limited by the state.

[0005] In the traditional solid-state fermentation process, rice husks and other filling materials mainly play the role of diluting starch, retaining moisture and carrying oxygen. Even if the rice husks are steamed before use, they can only remove the odor of bran and earth, which is a temporary solution but not a fundamental solution. However, in the so-called high-quality pure grain solid-state fermentation liquor brewing process in China, these agricultural wastes with various harmful residual components have been widely used in large quantities to date.

[0006] The present invention uses rice husks and other filling materials as the three major functions of diluting starch, retaining moisture and carrying oxygen for ventilation during the solid-state fermentation winemaking process, and in view of the physical property of air-permeable spaces between whole grains of grain, uses natural active Daqu as the mother koji, and activates all the whole grains of winemaking grains that have been steamed and gelatinized through bacterial cultivation, allowing microorganisms to grow all over the inside of the whole grains of grain, and all the grains of winemaking are made into koji grains rich in wine fermentation enzymes for full-koji fermentation.

[0007] The fermentation method of traditional Chinese winemaking is a process of gradual decomposition and transformation from the outer layer of grain particles to the inside. The larger the grain particles, the longer the fermentation time, the lower the conversion rate, the more rounds of fermentation, and the higher the production cost. Therefore, in the traditional winemaking process, the grains used for winemaking must be crushed to a certain degree of fragmentation according to the different brewing process requirements of the wine type to achieve the ideal fermentation efficiency.

[0008] The present invention activates all grains of grain for brewing through culture of bacteria, allowing microorganisms to grow all over the inside of the whole grains, so that all grains of grain for brewing are full of rich brewing fermentation enzymes, and then performs enzymatic hydrolysis and fermentation from the inside and outside of the grain grains simultaneously in a synchronous deep enzymatic hydrolysis and fermentation manner.

[0009] The present invention changes the traditional wine fermentation mechanism and converts the traditional outer layer fermentation mode into an internal and external synchronous deep fermentation mode, which not only solves the problems of the difficulty of decomposition and fermentation of whole grains, low conversion rate, many fermentation rounds and high production cost, but also solves the adverse effects of filling materials such as rice husks on the flavor, taste, safety, health and other quality aspects of Chinese liquor.

[0010] The content of various harmful substances such as aldehydes, fusel oils, pesticide residues, and cyanide in the wine is lower than that of traditional liquor. The new wine is mellow and soft right after distillation, with a pure taste and no chaff taste or violent feeling. The wine is pure and elegant, sweet and smooth, and you will not feel dry in your mouth or get drunk after drinking it. It is green, pure, healthy, and fashionable. It can be added with ice, water, or various beverages to drink, which is very in line with the drinking habits of modern people. It has a subversive guiding role in improving the quality, reducing costs, increasing the volume, and developing Chinese liquor in the direction of high quality and internationalization, and maintaining integrity and innovation, and carrying forward the past and opening up the future. III. Summary of the invention

[0011] The present invention provides a refined liquor and brewing process, which uses whole grain sorghum or starchy grains such as wheat, corn, rice, millet, highland barley, buckwheat, etc. as raw materials, uses natural active Daqu as mother koji, and uses underground microporous ceramic brick small cellars as fermentation containers. No filling auxiliary materials such as rice husks are added during the entire brewing process. The liquor is refined through the processes of washing and soaking the raw grains, steaming and gelatinizing, activating and making koji, fermenting in a pool, and distilling to obtain liquor, using the continuous crop method and one-time net return cycle process. The liquor is a high-quality distilled liquor that is more mellow, pure, elegant, hygienic and healthy.

[0012] The technical scheme of the present invention is: whole grain sorghum or starchy grain raw materials such as wheat, corn, rice, millet, highland barley, buckwheat, etc. are subjected to the processes of washing and soaking, steaming and gelatinization, activating and making koji, fermenting in a pool, and distilling to obtain wine, and natural active daqu is used as the mother koji, and an underground microporous ceramic brick small cellar is used as the fermentation container, and fermentation is carried out by a continuous crop method and a one-time net return cycle process. In the whole brewing process, no filling auxiliary materials such as rice bran are added, and pure grain fermentation and fine brewing are carried out.

[0013] The production and brewing of traditional high-quality Chinese liquor is basically based on natural Daqu (old qu containing active enzymes) as the fermentation agent, and is brewed through solid-state fermentation technology. The production cost of old qu is high, the fermentation rate is low, the liquor tastes bitter when the amount of fermentation is large, and the yield is low when the amount is small.

[0014] The present invention uses natural active Daqu (fresh Daqu containing active microorganisms) as the mother koji, and activates all the whole grains of grain for brewing, so that the microorganisms can grow all over the inside of the whole grains, so that all the grains of grain for brewing are full of rich brewing fermentation enzymes, and then the enzymatic hydrolysis and fermentation are carried out simultaneously from the inside and outside of the grain particles in a synchronous deep enzymatic hydrolysis and fermentation manner.

[0015] The process of the present invention has many advantages such as small amount of koji, single round of net fermentation within 30 days, scientific and moderate, high fermentation rate, high wine yield, good wine quality, simple process, easy operation, time and labor saving, food saving, energy saving, reduced environmental pollution, lower wine making cost, etc. After more than ten years of trial production and continuous technical improvement in large, medium and small brewing scales in different regions of the north and south, it has been shown to have strong applicability and market competitiveness, as well as considerable economic and social benefits.

[0016] The solid-state brewing process of traditional Chinese high-quality liquor basically uses two types of fermentation containers for fermentation. One is the active cellar and the other is the inactive cellar. The active cellar contains abundant microorganisms, which have a positive effect on the flavor and quality of the liquor, such as the mud cellar used in the brewing of Luzhou-flavor liquor. The inactive cellar does not contain any microorganisms and has no positive effect on the style and quality of the liquor, such as the ceramic jars, stainless steel, cement, rock and other cellars used in the brewing of light-flavor or sauce-flavor liquor.

[0017] The present invention adopts a kind of underground small fermentation pit built with ceramic bricks rich in micropores and fired at high temperature. Because the ceramic bricks are rich in micropores, they can absorb nutrients of fermentation liquid, solidify and multiply microorganisms, and have the functions similar to mud pits. They are clean and sanitary, acid-resistant and corrosion-resistant, and do not contain the stinky mud and earthy smell of mud pits, so the wine is more pure, elegant and mellow.

[0018] The invention adopts a small cellar for fermentation and wine making, and the fermentation accumulated temperature is low and easy to control, and at the same time the generation of harmful substances can be reduced, the quality of the wine and the wine yield can be improved, and the wine body can be made purer, safer and more hygienic.

[0019] 4. The embodiment is carried out in combination with the process formula:

[0020] 1. Production of Active Daqu:

[0021] (1) Raw materials: wheat, barley, soybean meal, mother koji, and water.

[0022] (2) Proportion: wheat 60%, barley 30%, soybean meal 5%, mother koji 5%, water 50%.

[0023] (3) Production process

[0024] ① Raw material processing: First, mix the wheat, barley, soybean meal and mother koji that have been removed from the impurities in proportion, and then crush them into about 2mm using a double-roller roller mill for later use.

[0025] ② Add water to moisten the grain: Add 70℃ hot water, which is 50% of the total raw materials, to the crushed mixed koji material, mix quickly and evenly. The koji material temperature should not exceed 40℃. Pile it into a long pile 60cm thick, cover it with a moisturizing film, and keep the grain warm and moist for 24 hours before use.

[0026] ③ Spread out to cool and get bacteria: Spread the koji material that has been kept warm and moistened for 24 hours on a cool surface with a thickness of about 15 cm. Stir it every 3 hours. Spread out to cool and get bacteria for 24 hours and set it aside.

[0027] ④ Cultivating bacteria and making koji: After cooling and removing bacteria for 24 hours, the koji material is transported to a thick-layer ventilated koji-making bed. The product temperature is controlled between 38 and 42°C, and cultured with intermittent ventilation and heat preservation for 72 hours for use.

[0028] ⑤ Vacuum dehydration: Place the fresh koji that has been cultured for 72 hours under ventilation and heat preservation into a vacuum drying oven, dry it at room temperature for 8 hours, dehydrate it to a moisture content of 15%, take it out of the koji making box, and crush it into pieces and pack it into bags.

[0029] 2. Construction of cellar:

[0030] (1) Material: High temperature sintered microporous ceramic brick

[0031] (2) Brick making process: 60% natural clay and 40% yellow clay are used as raw materials. The crushed dry powder is pressed into shape and then sintered at a high temperature of 1200℃.

[0032] (3) Cellar specifications: The specifications of each cellar are: 150 cm long, 65 cm wide, and 130 cm deep. The cellar wall thickness is 24 cm. The inner surface of the cellar is lined with 12×24 cm facade bricks and the opening is made of acid-resistant cement. Each cellar can hold 250 kg of grain (in terms of dry grain) during normal fermentation.

[0033] 3. Brewing process

[0034] (1) Bran-free craft light-fragrant liquor

[0035] (1) Wash and soak the grains: Wash the grains for brewing with clean water and soak them at room temperature for about 20 hours.

[0036] (2) Steaming and gelatinization: ① Initial steaming: 20 minutes ② Soaking in water: 30 minutes / 80℃ ③ Re-steaming: 60 minutes for later use.

[0037] (3) Cool and add koji: Cool the steamed grains to about 30°C, evenly add 2% active koji and set aside.

[0038] (4) Activation and cultivation of koji: Place the grain mash with activated koji in an activation room and keep it warm for about 20 hours before use.

[0039] (5) Add the activated koji grains and cool them down: Add the activated koji grains to the fresh koji grains at a ratio of 1:1, cool them down to 15-20℃ and set aside.

[0040] (6) Fermentation in cellars: The cooled mash is placed in separate tanks and sealed in cellars for fermentation for 32 days.

[0041] (7) Distillation: After the fermented mash is taken out of the cellar, it is put into the steamer for distillation. It is best to distill the wine to a concentration of 60 degrees.

[0042] (8) Aging: The newly distilled wine is placed in a ceramic jar, sealed and placed in the sun for aging.

[0043] (9) Post-aging: The raw liquor that has been aged for 3 months is placed in large storage tanks for further post-aging.

[0044] (II) Low-temperature brewing of sauce-flavor liquor without husk and accumulation

[0045] (1) Wash and soak the grains: Wash the grains for brewing with clean water and soak them at room temperature for about 20 hours.

[0046] (2) Steaming and gelatinization: ① Initial steaming: 20 minutes ② Soaking in water: 30 minutes / 80℃ ③ Re-steaming: 60 minutes for later use.

[0047] (3) Cool and add koji: Cool the steamed grains to about 30°C, evenly add 2% active koji and set aside.

[0048] (4) Activation and cultivation of koji: Place the grain mash with activated koji in an activation room and keep it warm for about 20 hours before use.

[0049] (5) Add the activated koji grains to the overnight fragrant koji grains in a ratio of 1:1, and cool them to 15-20℃ for later use.

[0050] (6) Fermentation in cellars: The cooled mash is placed in separate tanks and sealed in cellars for fermentation for 32 days.

[0051] (7) Distillation: After the fermented mash is taken out of the cellar, it is put into the steamer for distillation. It is best to distill the wine to a concentration of 55 degrees.

[0052] (8) Aging: The newly distilled wine is placed in a ceramic jar, sealed and placed in the sun for aging.

[0053] (9) Post-aging: The raw liquor that has been aged for 3 months is placed in large storage tanks for further post-aging.

[0054] V. Main technical indicators:

[0055] (1) Sensory indicators

[0056] Color: clear and transparent, no suspended matter, no precipitation.

[0057] Aroma: It has the unique flavor of this variety, which is soft and harmonious, pure and without any impurities.

[0058] Taste: Rich and full, delicate and harmonious, sweet and refreshing with a long aftertaste.

[0059] (2) Food safety indicators: comply with the following relevant national food safety standards

[0060] GB 2757-2012 National Food Safety Standard Distilled Spirits and Blended Spirits

[0061] GB 2761-2017 National Food Safety Standard Limits of Mycotoxins in Food

[0062] GB 2762-2017 National Food Safety Standard Limits of Contaminants in Food

[0063] GB2763-2016 National Food Safety Standard Maximum Residue Limits of Pesticides in Food

Claims

1. The present invention relates to a kind of fine brewed liquor and active Daqu in brewing process, characterized in that: 1.1 Production of Active Daqu: (1) Raw materials: wheat, barley, soybean meal, mother koji, and water; (2) Proportion: 60% wheat, 30% barley, 5% soybean meal, 5% mother koji, and 50% water; (3) Production process ① Raw material processing: first mix the wheat, barley, soybean meal and mother koji that have been treated with impurities in a certain proportion, and then crush them to about 2mm with a double-roller mill for later use; ②Add water to moisten the grain: Add 70℃ hot water, which is 50% of the total amount of raw materials, to the crushed mixed koji material, mix quickly and evenly. The koji material temperature should not exceed 40℃. Pile it into a long pile with a thickness of 60cm, cover it with a moisturizing film, and keep it warm and moist for 24 hours before use. ③ Spread out to cool and collect bacteria: Spread out the koji material that has been kept warm and moistened for 24 hours on a cool surface to a thickness of about 15 cm. Stir it every 3 hours and cool and collect bacteria for 24 hours before use. ④ Cultivating bacteria and making koji: After 24 hours of cooling and taking bacteria, the koji material is transported to a thick-layer ventilated koji-making bed, the product temperature is controlled between 38 and 42°C, and intermittently ventilated and kept warm for 72 hours for use; ⑤ Vacuum dehydration: Place the fresh koji that has been cultured for 72 hours under ventilation and heat preservation into a vacuum drying oven, dry it at room temperature for 8 hours, dehydrate it to a moisture content of 15%, take it out of the koji making box, and crush it into pieces and pack it into bags.

2. The present invention relates to a kind of fine brewed liquor and a fermentation cellar in the brewing process, characterized in that: 2.1 Construction of cellar: (1) Material: High temperature sintered microporous ceramic brick (2) Brick making process: 60% natural clay and 40% yellow clay are used as raw materials. The crushed dry powder is pressed into shape and then sintered at 1200℃. (3) Cellar specifications: The specifications of each cellar are: 150 cm long, 65 cm wide, and 130 cm deep. The cellar wall thickness is 24 cm. The inner surface of the cellar is lined with 12×24 cm facade bricks and the opening is made of acid-resistant cement. Each cellar can hold 250 kg of grain (in terms of dry grain) during normal fermentation.

3. The present invention relates to a kind of fine brewed liquor and brewing process, which is characterized by: 3.1 Brewing process 3.1.1 Bran-free craft light-flavor liquor (1) Washing and soaking grains: Wash the grains for brewing with clean water and soak them at room temperature for about 20 hours for later use; (2) Steaming and gelatinization: ① Initial steaming: 20 minutes ② Soaking in water: 30 minutes / 80°C ③ Re-steaming: 60 minutes for later use; (3) Cooling and adding koji: Cool the steamed grains to about 30°C, and evenly add 2% active koji for later use; (4) Activation and cultivation: The grain mash with activated Daqu added is placed in an activation room and incubated for about 20 hours for later use; (5) Add the activated koji grains and cool them down: Add the fresh koji grains to the activated koji grains at a ratio of 1:1, cool them down to 15-20℃ and set aside; (6) Fermentation in cellars: The cooled mash is placed in separate cellars and sealed for fermentation for 32 days; (7) Distillation: After the fermented mash is taken out of the cellar, it is put into the steamer for distillation. The alcohol content should be 60%; (8) Aging: The distilled new wine is placed in a pottery jar, sealed and placed in the sun for aging; (9) Post-aging: The raw liquor that has been aged for 3 months is placed in large storage tanks for further post-aging. 3.1.2 Low-temperature brewing of sauce-flavor liquor without husk and accumulation (1) Washing and soaking grains: Wash the grains for brewing with clean water and soak them at room temperature for about 20 hours for later use; (2) Steaming and gelatinization: ① Initial steaming: 20 minutes ② Soaking in water: 30 minutes / 80°C ③ Re-steaming: 60 minutes for later use; (3) Cooling and adding koji: Cool the steamed grains to about 30°C, and evenly add 2% active koji for later use; (4) Activation and cultivation: The grain mash with activated Daqu added is placed in an activation room and incubated for about 20 hours for later use; (5) Add the activated koji grains and cool them down: add the overnight fragrant koji grains in a ratio of 1:1, and cool them down to 15-20℃ for later use; (6) Fermentation in cellars: The cooled mash is placed in separate cellars and sealed for fermentation for 32 days; (7) Distillation: After the fermented mash is taken out of the cellar, it is put into the steamer for distillation. The alcohol content should be 55%; (8) Aging: The distilled new wine is placed in a pottery jar, sealed and placed in the sun for aging; (9) Post-aging: The raw wine that has been aged for 3 months is placed in large wine storage tanks for further post-aging.