Production and preparation process and method of rhizoma acori tatarinowii wine

Abstract

The invention discloses a production and preparation process and method of rhizoma acori tatarinowii. The production and preparation process comprises the following steps of raw material selection, raw material treatment, cooking, yeast mixing, fermentation, distillation, ageing, blending, filtering and packaging. The process disclosed by the invention is famous in unique aroma and taste, the process flow pays attention to raw material selection, fermentation control and ageing processes, high-temperature cooking is performed before saccharification, so that the raw materials are gelatinized, subsequent fermentation is facilitated, meanwhile, some infectious microbes are killed by high temperature, the fermentation purity is improved, meanwhile, the cooked raw materials are cooled, and Xiaoqu is added for saccharification, so that the quality of the product is improved. The preparation method comprises the following steps: mixing the raw materials with medium and low temperature Daqu to form unique fragrance and rich taste, distilling, and ageing the distilled white spirit by selecting middle-stage wine, so that the taste and fragrance of the distilled white spirit are improved, and the quality of the brewed white spirit is improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of liquor production, and particularly relates to a production preparation process and method for Juzi liquor. Background Art

[0002] Liquor has a compound fragrance mainly composed of esters. Using koji and yeast as saccharifying and fermenting agents, it is brewed from starchy raw materials through steps such as cooking, saccharification, fermentation, distillation, aging, filtration, and blending. In the liquor filtration process, an appropriate amount of aging powder or coconut shell activated carbon is first put into the liquor for stirring and standing, and then the liquor containing the aging powder or activated carbon is pumped into a filter through a water pump. The microporous membrane filter element and fiber membrane filter element are used to filter impurities, activated carbon, and aging powder in the liquor. The filtered liquor is clear and transparent, with a pure and mellow taste.

[0003] Among them, in the steps of saccharification and fermentation, there is a lot of manual intervention, which is extremely easy to infect various miscellaneous bacteria, causing the loss of nutrients and affecting the product quality. At the same time, in the liquor brewing process, the functionality of the fermentation starter is not rich enough, and in the distillation process, the middle-stage koji is not easy to control, resulting in insufficient and unstable compound aroma of the produced liquor. Summary of the Invention

[0004] The purpose of the present invention is to overcome the above-mentioned deficiencies of the prior art and provide a production preparation process and method for Juzi liquor.

[0005] To achieve the above purpose, the present invention adopts the following technical solutions: A production preparation process and method for Juzi liquor, including the following steps: (1) Raw material selection: Use screening equipment to select and screen high-quality raw materials, remove sundries and defective products, ensure the quality of the raw materials, and be able to provide rich nutritional components. The components of the raw materials are in a weight ratio of: 50% - 80% sorghum, 10% - 30% corn, and 8% - 15% rice husk; (2) Raw material treatment: Wash the sorghum and corn raw materials to remove surface dirt and impurities and reduce the residues of pesticides and heavy metals, and then put them into a crushing device for crushing to facilitate subsequent cooking and saccharification. The purpose of crushing is to make the particle size of the raw materials uniform to increase the contact area with fermenting microorganisms, thereby improving the fermentation rate; Put the rice husk into a heating device to steam it until cooked, then open the lid and steam it over high heat for 30 minutes, and then cool it and bag it for standby; (3) Cooking: Put the crushed raw materials into a steamer for cooking to gelatinize them, which is convenient for subsequent fermentation. At the same time, high temperature also kills some miscellaneous bacteria and improves the fermentation purity. The purpose of cooking is to make the starch and protein substances in the raw materials easier to decompose and ferment; (4)Mixing with starter: After the cooked raw materials are cooled to 35 degrees, add 0.3% of Xiaoqu (starter for liquor) for saccharification. Adequate stirring is required to better blend various ingredients, increase the uniformity of the raw materials. The microorganisms in Xiaoqu convert starch into sugar. Evenly mix in 10% of medium and low-temperature Daqu, and place the materials in an air-cooling device to quickly reduce the temperature to prevent the growth of miscellaneous bacteria; (5)Fermentation: Put the mixed fermented grains into the fermentation tank. The fermentation time is usually 30 days. According to the actual situation, appropriately stir or turn the mixture in the fermentation tank to promote the growth of microorganisms and the fermentation process. At the same time, maintain suitable temperature and humidity conditions to prevent overheating or over-wetting from having an adverse impact on fermentation; (6)Distillation: After fermentation is completed, distill the fermented grains. The first 1.5% flowing out is saved as the head liquor separately. When the alcohol degree drops to 30 degrees, it is saved as the tail liquor separately. Take the middle section, which is the key to save, to obtain Chinese liquor; (7)Aging: The distilled Chinese liquor needs to be aged to improve the taste and aroma. Age the middle-section liquor for two years; (8)Blending and filtration: After aging, blend according to requirements to adjust the flavor and alcohol degree of the liquor. Incorporate the middle-section liquor aged for two years into the head liquor in proportion to adjust the fragrance, and the tail liquor to adjust the acidity. Then add older liquor to adjust the softness, and then it becomes the finished liquor; (9)Packaging: Package the filtered Chinese liquor using glass bottles or ceramic bottles. Fill the processed liquor into the selected packaging containers, ensuring that the filling process is sterile, fast, and accurate to avoid oxidation and contamination of the liquor. After packaging and meeting the requirements, it can be put on the market for sale.

[0006] Preferably, the components of the raw materials are in a weight ratio of: 68% sorghum, 20% corn, and 12% rice husk.

[0007] The beneficial effects of the present invention are: The process of the present invention is famous for its unique aroma and taste. The process flow pays attention to raw material selection, fermentation control, and aging process. Before saccharification, high-temperature cooking is carried out to gelatinize it, which is convenient for subsequent fermentation. At the same time, high temperature also kills some miscellaneous bacteria and improves the fermentation purity. At the same time, after the cooked raw materials are cooled, Xiaoqu is added for saccharification, and medium and low-temperature Daqu is also mixed in to combine them to form a unique and rich aroma and taste, and then distillation is carried out. The middle-section liquor of the distilled Chinese liquor is selected for aging to improve the taste and aroma and enhance the quality of the brewed Chinese liquor. Specific embodiments

[0008] To better understand the present invention, the technical solutions of the present invention will be described in detail below with specific examples.

[0009] A production preparation process and method for Juzi liquor, comprising the following steps: (1) Raw material selection: Use screening equipment to select and screen high-quality raw materials, remove impurities and defective products, ensure the quality of raw materials, and be able to provide rich nutritional components. The components of the raw materials are in a weight ratio of: 68% sorghum, 20% corn, and 12% rice husk; the sorghum is selected from sorghum with plump, mature, clean grains and a high starch content. In this embodiment, sorghum as a brewing raw material has the advantages of strong water absorption, easy gelatinization, and high liquor yield. Corn and rice husk are used as auxiliary materials. Through steaming, the starch and protein substances in the raw materials are more easily decomposed and fermented. After steaming, they are soft, sticky, and can be mashed, improving the brewing quality.

[0010] (2) Raw material treatment: Wash the sorghum and corn raw materials to remove surface dirt and impurities and reduce the residues of pesticides and heavy metals. Then add them to a crushing device for crushing to facilitate subsequent steaming and saccharification. The purpose of crushing is to make the particle size of the raw materials uniform, increase the contact area with fermenting microorganisms, and thus improve the fermentation rate. Adding corn to the brewing raw materials makes the brewed white liquor have a mellow taste, a sweet flavor, and a more delicious taste, bringing a unique taste and aroma to the white liquor product; Put the rice husk into a heating device to steam it until cooked, then open the lid and steam it over high heat for 30 minutes, cool it down and bag it for standby; (3) Steaming: Mix the crushed raw materials with appropriate amounts of water, koji, bran, and mud, put them into a steamer for steaming to gelatinize them for subsequent fermentation. At the same time, high temperature also kills some miscellaneous bacteria and improves the fermentation purity. The purpose of steaming is to make the starch and protein substances in the raw materials more easily decomposed and fermented. After steaming is completed, quickly take out the materials to avoid staying at high temperature for a long time; (4) Koji mixing: Cool the steamed raw materials to 35 degrees, add 0.3% small koji (liquor koji) for saccharification, and need to stir well to make various ingredients better blend together, increasing the uniformity of the raw materials. The microorganisms in the small koji convert starch into sugar, and evenly mix 10% of medium and low temperature large koji into it. Put the materials into an air-cooling device to quickly reduce their temperature to prevent the growth of miscellaneous bacteria; (5) Fermentation: Put the mixed fermented grains into a fermentation tank. The fermentation time is usually 30 days. According to the actual situation, appropriately stir or turn the mixture in the fermentation tank to promote the growth and fermentation process of microorganisms. At the same time, maintain appropriate temperature and humidity conditions to prevent overheating or over-wetting from having an adverse impact on fermentation; (6) Distillation: After fermentation is completed, distill the fermented grains. The first 1.5% flowing out is saved as the head liquor separately, and when the liquor degree drops to 30 degrees, it is saved as the tail liquor separately. Take the middle section, which is the key to save, to obtain white liquor; (7) Aging: The distilled white liquor needs to be aged to improve the taste and aroma. Age the middle section liquor for two years; (8) Blending and Filtration: After aging, blending is carried out according to requirements to adjust the flavor and alcohol content of the liquor. During the brewing process of the liquor, many impurities and suspended matters are generated. To ensure the clarity and taste of the liquor, filtration is required. Appropriate filtration media such as filter paper, filter cloth or activated carbon are selected to remove impurities and suspended matters. After filtration, the liquor will become clearer. The middle-section liquor aged for two years is blended proportionally with the head liquor for flavor adjustment and the tail liquor for acidity adjustment, and then older liquor is added to make it mellow. After that, it becomes the finished liquor; (9) Packaging: The filtered liquor is packaged. Glass bottles or ceramic bottles are used. The processed liquor is filled into the selected packaging containers, ensuring that the filling process is sterile, fast and accurate to avoid oxidation and contamination of the liquor. After packaging and meeting the requirements, it can be put on the market for sale.

[0011] In the production preparation process and method of this Juzi liquor, 0.3% of small starter (liquor starter) is added for saccharification, and 10% of medium and low-temperature large starter is also mixed in. The fermentation time of the small starter liquor is relatively short, usually 20 days, which makes its flavor relatively fresh and the liquor body lighter. The aroma of the small starter liquor is relatively light and the taste is soft, suitable for daily drinking. Its aroma is floating, and the liquor body is mellow and pure. The medium and low-temperature large starter is generally cultivated at 30℃ - 40℃ for 28 - 30 days. The temperature is moderate, suitable for the growth of microorganisms. With the joint action of various microorganisms, the degradation degree of raw materials is relatively complete. However, due to the rich variety of strains, the degradation of nutrients such as gluten and protein is relatively more thorough. The liquor produced has a fragrant and mellow taste, suitable for the production of light-flavor liquor. Its taste is soft and smoother to drink. In this process, the small starter and the medium and low-temperature large starter are combined to form a unique aroma and taste. The production preparation process and method of this Juzi liquor are famous for its unique aroma and taste. The technological process pays attention to raw material selection, fermentation control and aging process. Before saccharification, high-temperature steaming is carried out to gelatinize it, which is convenient for subsequent fermentation. At the same time, high temperature also kills some miscellaneous bacteria and improves the fermentation purity. At the same time, the steamed raw materials are cooled, small starter is added for saccharification, medium and low-temperature large starter is mixed in to enrich it, and then distillation is carried out. The middle-section liquor of the distilled liquor is selected for aging to improve its taste and aroma and enhance the quality of the brewed liquor.

[0012] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. What is described in the above embodiments and the specification only illustrates the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. A production process and method of Juzi wine, characterized in that: The following steps are involved: (1) Raw material selection: Use screening equipment to select and screen high-quality raw materials, remove impurities and defective products, ensure the quality of the raw materials, and provide rich nutrients. The weight ratio of the raw materials is: sorghum 50%-80%, corn 10%-30%, rice husk 8%-15%; (2) Raw material processing: The sorghum and corn raw materials are cleaned to remove surface dirt and impurities and reduce pesticide and heavy metal residues. They are then added to a crushing device for crushing to facilitate subsequent cooking and saccharification. The purpose of crushing is to make the raw material particle size uniform so as to increase the contact area with the fermentation microorganisms and thus increase the fermentation rate. After the rice husks are placed in a heating device for steaming, open the lid and steam them over high heat for another 30 minutes. When they are cooled, they are packed in bags for later use. (3) Steaming: The crushed raw materials are placed in a steamer and steamed to make them gelatinized, which is convenient for subsequent fermentation. At the same time, the high temperature also kills some bacteria and improves the fermentation purity. The purpose of steaming is to make the starch and protein substances in the raw materials easier to decompose and ferment; (4) Mixing with koji: After the cooking, the raw materials are cooled to 35 degrees, and 0.3% of Xiaoqu (Jiuqu) is added for saccharification. It needs to be fully stirred to make the various ingredients blend together better and increase the uniformity of the raw materials. The microorganisms in Xiaoqu convert starch into sugar. It is evenly mixed with 10% of medium-low temperature Daqu. The material is placed in an air-cooling device to quickly reduce its temperature to prevent the growth of miscellaneous bacteria; (5) Fermentation: The mixed distiller's grains are placed in a fermentation tank. The fermentation time is usually 30 days. According to the actual situation, the mixture in the fermentation tank is properly stirred or turned to promote the growth of microorganisms and the fermentation process. At the same time, appropriate temperature and humidity conditions should be maintained to prevent overheating or overhumidity from having an adverse effect on fermentation. (6) Distillation: After fermentation is completed, the fermented mash is distilled. The first 1.5% that flows out is stored separately as the head. When the alcohol content drops to 30 degrees, it is stored separately as the tail. The middle section is called the middle section and is stored as the focus to obtain white wine. (7) Aging: The distilled liquor needs to be aged to improve the taste and aroma. The middle part of the liquor is aged for two years. (8) Blending and filtration: After aging, blending is performed according to demand to adjust the flavor and alcohol content of the wine. The middle wine that has been aged for two years is mixed with the head wine to adjust the aroma, the tail wine to adjust the acidity, and then older wine is added to adjust the mellowness. After that, the finished wine is obtained. (9) Packaging: The filtered liquor is packaged in glass bottles or ceramic bottles and filled into the selected packaging containers. Ensure that the filling process is sterile, fast and accurate to avoid oxidation and contamination of the liquor. After packaging, it can be put on the market if it meets the requirements.

2. The production process and method of Juzi wine according to claim 1, characterized in that: The weight ratio of the raw materials is: 68% sorghum, 20% corn, and 12% rice husk.