Gamma-ray irradiation aging process for controlling fermentation products in white spirit brewing

Abstract

The invention is applicable to the technical field of irradiation processing, and provides a gamma-ray irradiation aging process for controlling fermentation products in Baijiu brewing, which comprises the following steps: preparing a plurality of groups of plant raw materials, yeast embryos and strains; fermenting the first raw material to obtain a fermentation product; then carrying out solid-liquid separation to obtain a wine stock solution, and carrying out irradiation treatment on the wine stock solution to obtain a first finished product solution; performing secondary fermentation on the first finished product liquid and the second group of raw materials, performing solid-liquid separation to obtain a second wine stock solution, performing irradiation treatment and the like, and performing irradiation treatment by adopting a gradient dose irradiation process according to a chemical measurement result; performing the last fermentation and solid-liquid separation to obtain a third wine stock solution, and distilling to obtain a to-be-aged wine solution; and finally, filling the to-be-aged wine liquid, boxing and packaging, and then carrying out irradiation treatment again. Therefore, according to the process, the fermentation product of the white spirit can be accurately regulated and controlled in a manner of combining multiple times of fermentation and irradiation, the ageing process of the wine liquid is accelerated, and the quality of the white spirit is improved.

Description

Technical Field

[0001] The invention is applicable to the technical field of irradiation processing and provides a gamma ray irradiation aging process for controlling liquor brewing fermentation products. Background Art

[0002] The process of making liquor includes fermentation and distillation. Fermentation is the process of using microorganisms to convert sugar in the raw materials into alcohol, while producing a large number of chemical substances, such as esters, alcohols, acids, aldehydes, etc., which play a key role in the aroma and taste of liquor. However, the newly distilled liquor tastes spicy and irritating, and has a poor taste. It needs to be stored for a period of time to undergo a series of physical and chemical changes and association processes to reduce the dryness and spiciness of the liquor, reduce the irritation, and increase the mellowness. This storage process is called aging (or maturation) of liquor.

[0003] Irradiation aging is an emerging method that accelerates the aging process of liquor through high-energy radiation technology, which includes static irradiation (direct irradiation), dynamic irradiation and other composite irradiation processes.

[0004] Static irradiation and catalytic assisted irradiation with the addition of catalysts are both done by placing the finished wine in a specific material and then directly exposing it to the cobalt-60 gamma ray irradiation field. The irradiation causes the ionization and excitation of the wine molecules, triggering the oxidative esterification reaction. Although static irradiation has the advantages of simple operation and avoiding secondary pollution, in actual production, it is easy to cause uneven esterification of wine in different bottles in the same batch. For some flavor factors (such as 2,3,5,6-Tetramethylpyrazine), the content of wine in bottles located at different axial or radial positions in the irradiation field can differ by 30%-50%. Dynamic irradiation solves the problem of uneven irradiation field. This method uses a circulating pump to transport the wine to the irradiation field to form a continuous flow irradiation system. Dynamic circulation can improve irradiation uniformity and reduce local overheating or uneven dosage problems. However, dynamic irradiation still uses the produced wine as raw material for irradiation aging, and it is still impossible to adjust the wine characteristics at each fermentation stage. The irradiation parameters cannot be subdivided according to each fermentation stage to control the flavor factors produced by the intermediate fermentation link. At the same time, the violent movement between wine molecules caused by dynamic irradiation will destroy the molecular self-assembly structure formed during the aging process, and to a certain extent destroy the more stable association formed by the hydrogen bond network arrangement of alcohol molecules and water molecules, affecting the taste of the wine. Summary of the invention

[0005] In view of the above-mentioned defects, the purpose of the present invention is to provide a gamma-ray irradiation aging process for controlling liquor brewing fermentation products, the purpose is to solve the problems raised in the background technology, the steps are:

[0006] S1, preparing multiple groups of plant raw materials, koji embryos, and strains for multiple fermentations; mixing a first group of koji raw materials with a first group of fermentation strains according to specified weight parts, fermenting at an appropriate temperature for a specified time, and obtaining a first fermentation product after the fermentation is completed;

[0007] S2, solid-liquid separation to obtain a first wine liquid stock solution, and irradiating the first wine liquid stock solution using a gradient dose irradiation process according to the chemical determination result to obtain a first finished product liquid;

[0008] S3, using the first finished liquid, the second group of koji raw materials and the second group of fermentation bacteria to perform secondary fermentation and then perform solid-liquid separation to obtain a second wine liquid stock solution, and irradiating the second wine liquid stock solution using a gradient dose irradiation process according to the chemical determination result to obtain a second finished liquid; and so on, after multiple fermentation processes, the stock solution obtained from each fermentation is irradiated using a gradient dose irradiation process;

[0009] S4, after the last fermentation, the third liquor stock solution is obtained by solid-liquid separation, and the liquor to be aged is obtained by distillation;

[0010] S5. Fill the wine to be aged into glass bottles and package them into boxes; after the packaging is completed, irradiate them again.

[0011] Furthermore, the gradient dose irradiation process is specifically as follows: according to different chemical substances in the stock solution and in combination with the requirements of the irradiation process, a reasonable irradiation time and multi-gradient irradiation doses are set.

[0012] Furthermore, the irradiation mode of the gradient dose irradiation process is: the first gradient irradiation dose is 1600-1800Gy, and the irradiation time is 3 hours; the second gradient irradiation dose is 1000-1200Gy, and the irradiation time is 2 hours; the third gradient irradiation dose is 500-600Gy, and the irradiation time is 1 hour.

[0013] Furthermore, the solid-liquid separation process is suitable for a filter press, which applies pressure to allow the wine to seep out and be collected under the filtering action of the filter cloth.

[0014] Furthermore, the chemical substance content determination adopts gas chromatography-mass spectrometry analysis technology to accurately determine the chemical substance content in the wine stock solution, and the measurement items include the content of flavor factors such as acids, alcohols, aldehydes, esters, etc. in the wine.

[0015] Furthermore, the irradiation is carried out by 60 Co-gamma rays.

[0016] Furthermore, in the gradient dose irradiation process: the morphology and type of the bacteria are judged by combining the microbial culture counting method with microscopic observation.

[0017] Furthermore, the step S5 further includes:

[0018] S6. Use a silver dichromate dosimeter to measure the irradiation field dose and determine the rough distribution of the dose field in the irradiation space;

[0019] S7. Place the rotating tray in the irradiation room with a dose rate of 50Gy / h-2000Gy / h, then place the packaged liquor to be aged on the rotating tray and track it with a silver dichromate dosimeter; while rotating, 60 Co-γ rays irradiate the wine in the glass bottle;

[0020] S8. Transfer the irradiated liquor to a liquor warehouse and store it at room temperature for 3-6 months.

[0021] Furthermore, in step S7, the ambient temperature in the irradiation field is in the range of 10°C-30°C, and the irradiation dose is ≤4 kGy.

[0022] The present invention has the following beneficial effects:

[0023] 1. Accurately control flavor factors to improve the quality of liquor: By measuring the chemical content of multiple fermentation products during the fermentation process and using a gradient dose irradiation process for irradiation treatment based on the measurement results, the content of flavor factors such as acids, alcohols, aldehydes, and esters in the liquor can be accurately controlled.

[0024] 2. Accelerate the aging process of liquor and quickly improve the quality of liquor: γ-ray irradiation technology is used to accelerate the aging process of liquor, and the quality of liquor can be quickly improved in a short period of time, achieving the effect of natural aging for several years or even longer. Compared with the traditional natural aging method, it greatly shortens the production cycle of liquor, improves production efficiency, reduces production costs, and can meet market demand more quickly.

[0025] 3. Give full play to the advantages of circular fermentation and coordinate with gamma-ray irradiation technology to increase wine production and flavor complexity: Adopt the "circular fermentation" process, use the wine from the previous fermentation for the subsequent fermentation process, and use the residual sugar and nutrients in the wine. This not only improves the utilization rate of raw materials and increases the output of wine, but also allows the flavor of the wine to be gradually enriched and coordinated during multiple fermentations. The wine retains the flavor of the previous fermentation and adds the flavor produced by the subsequent fermentation of new strains, further enhancing the flavor complexity and uniqueness of the liquor.

[0026] 4. Applicable to a variety of liquor brewing processes, with wide applicability: The present invention does not limit the selection of liquor raw materials, fermentation process flow, and added strain types. As long as the liquor brewing process involves multiple fermentations, the irradiation control method of the present invention can be applied. Whether it is liquor of different flavors or specific brewing processes of different manufacturers, the technical solution of the present invention can achieve effective control and quality improvement of liquor brewing and fermentation products, and has wide applicability and promotion value. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0028] In the current technology of accelerating wine aging by γ-ray irradiation, irradiation mainly promotes oxidation and esterification by inducing free radical reactions. Its chemical mechanism is as follows: γ-rays (such as cobalt-60 sources) ionize water molecules and organic matter to produce high-energy free radicals (such as ·OH, H·, etc.). High-energy free radicals have strong oxidizing properties and accelerate aldehyde oxidation and esterification reactions. For example, aldehydes (acetaldehyde, acrolein) with a spicy taste in new wine are oxidized to carboxylic acids (such as acetic acid), thereby reducing the spicy taste of the treated wine. The generated carboxylic acids react with ethanol to form flavor esters such as ethyl acetate and ethyl hexanoate, giving the wine a floral and fruity flavor.

[0029] At present, the types of processes for accelerating the aging of liquor by γ-ray irradiation include static, dynamic, and composite irradiation processes, and the process stage of accelerating the aging by irradiation is usually mainly concentrated on the irradiation treatment of the finished liquor. In the static irradiation process, the finished liquor is held in a container, and in the dynamic irradiation process, the finished liquor is circulated in the irradiation field using a circulation pipeline to accelerate the aging by γ-ray irradiation.

[0030] Based on the current technological upgrading needs of the liquor industry, the modern brewing process of liquor is developing in the direction of precise control of the entire cycle and synergistic efficiency improvement by multiple means. Its core feature is the integration of precise control measures based on the entire cycle of the brewing process. In the entire cycle of the liquor production process, the scientific control of the brewing environment is the most important part of the liquor brewing process. At present, the quality control of liquor production involves raw materials, fermentation, distillation and storage. For the raw materials and fermentation process of liquor, it is necessary to reflect the control of various links such as the feed ratio of raw materials, the quality control of koji and strains, and the multiple feed process, such as the two-feed process (xiasha and coarse sand) of sauce-flavor liquor, the nine-time boiling and eight-time fermentation in the fermentation and distillation process.

[0031] The purpose of the present invention is to provide a γ-ray irradiation aging process for controlling liquor brewing fermentation products, including the following steps. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0032] S1. First fermentation product preparation stage:

[0033] S1.1. Select one or more of high-quality sorghum, rice, glutinous rice, wheat, etc. as raw materials, and mix them in a certain proportion after crushing or other processing steps according to the relevant preparation process of liquor raw materials. In the raw material preparation stage, select grain crops with full grains, no mildew, and no impurities as raw materials. Different wineries will use different raw materials or treat the raw materials differently according to their own production processes and product characteristics. For example, some wineries will pre-treat the raw materials by washing, soaking, steaming, etc. to gelatinize the starch for the subsequent fermentation process; some wineries will crush the raw materials, and the fineness of the crushing depends on the characteristics of the raw materials and the production process. For example, raw materials such as dried potatoes and corn are screened for a specified particle size through a perforated sieve. In addition, manufacturers usually need to mix and moisten the ingredients according to the specific conditions such as the size of the steamer barrel and cellar, the amount of starch in the raw materials, the temperature, the production process and the fermentation time.

[0034] The example provided here is a common raw material preparation example, and does not mean to limit the present invention from the raw material process of wine making. The gamma ray irradiation aging process for controlling the fermentation product of liquor brewing of the present invention is applicable to all liquor making processes using plant raw material fermentation, and the following steps are similar.

[0035] S1.2. According to the type of liquor, select or prepare a suitable type of koji to make koji embryo, such as preparing high-temperature daqu or medium-temperature daqu. The present invention relates to a composite process combining a multiple-feeding fermentation process with an irradiation process to irradiate and age the products of the fermentation process of liquor. Multiple groups of materials need to be prepared in the koji embryo production stage. Here, the koji embryo is divided into three groups, A, B, and C, which are used for primary fermentation, secondary fermentation, and tertiary fermentation, respectively.

[0036] S1.3. Prepare multiple groups of suitable fermentation strains according to the type of liquor. Here, the fermentation strains are divided into three groups: x, y, and z, which are used to participate in the fermentation process of the three groups of raw materials A, B, and C respectively.

[0037] S1.4. Mix the koji raw materials of group A and the fermentation bacteria of group X in prescribed proportions by weight, ferment at an appropriate temperature for a specified time, and obtain the first fermentation product after the fermentation is completed.

[0038] S2. The first wine liquid is obtained by solid-liquid separation, and the first wine liquid is irradiated using a gradient dose irradiation process according to the chemical determination result to obtain a first finished liquid.

[0039] S2.1. Use solid-liquid separation equipment to perform solid-liquid separation to obtain the first wine stock solution. The solid-liquid separation process can use a filter press or related centrifugal equipment. In this step, a filter press is preferably used for solid-liquid separation, that is, the wine is made to seep out of the filter cloth by applying pressure and squeezing. Compared with centrifugal separation equipment, the filter press applies pressure to make the wine seep out and be collected under the filtering action of the filter cloth. In this process, the microbial flora and some raw material particles in the wine will seep out from the large pores of the filter cloth, thereby maintaining the flora richness required for the subsequent fermentation process of the first wine stock solution, and providing sufficient microbial basis for the subsequent fermentation process. At the same time, since the filter press ensures the flora richness in the first wine stock solution, the aging effect of the wine is further optimized.

[0040] S2.2. Take part of the first wine liquid to measure the chemical substance content;

[0041] The chemical substance content can be determined by using advanced analytical techniques such as gas chromatography-mass spectrometry (GC-MS) to accurately determine the chemical substance content in the first wine liquid. The content of major components such as acids, alcohols, aldehydes, esters, etc. in the wine can be detected, so as to understand the basic chemical composition and flavor characteristics of the first wine liquid.

[0042] The content of foreign bacteria can be determined by combining the microbial culture counting method with microscopic observation to make a preliminary judgment on the morphology and type of foreign bacteria in order to better understand the microbial community structure in the wine.

[0043] The results of this step can directly reflect the current flavor and quality of the first liquor stock solution. The staff can change the subsequent irradiation conditions according to the results of this step (such as the content of chemical substances and the determination of off-flavor components). If the results show that the content of main components such as acids, alcohols, and esters in the liquor is low, the irradiation dose is increased to promote the generation of flavor factors. In general, the content of foreign bacteria is positively correlated with the content of off-flavor factors, and the determination of foreign bacteria content plays a role in assisting the inspection of flavor factor components.

[0044] S2.3. The separated first wine liquid is transferred to an irradiation container and placed in an irradiation device. According to the results of the chemical substance content determination, a gradient dose irradiation is used for irradiation processing to obtain a first finished product liquid.

[0045] Gradient dose irradiation aims to achieve fine control of the wine composition according to the different chemical contents in the original liquid. Specifically, the irradiation source can be 60Co-γ rays or high-energy electron beams. According to the measured chemical content and the requirements of the irradiation process, set a reasonable irradiation time and multi-gradient irradiation dose. The specific irradiation mode is: the first gradient irradiation dose is 1600-1800Gy, and the irradiation time is 3 hours; the second gradient irradiation dose is 1000-1200Gy, and the irradiation time is 2 hours; the third gradient irradiation dose is 500-600Gy, and the irradiation time is 1 hour. During the irradiation process, the redox reaction and esterification reaction are accelerated, which promotes the conversion of components in the wine.

[0046] The choice of irradiation gradient is made according to the measured chemical substance content, and the specific chemical substance content numerical range can be preset according to the requirements of different flavors of liquor or different manufacturers.

[0047] S3. After the secondary fermentation, the second wine liquid is separated by solid-liquid separation to obtain the second wine liquid stock solution. According to the chemical determination results, the second wine liquid stock solution is irradiated using a gradient dose irradiation process to obtain a second finished liquid.

[0048] The second fermentation is carried out by mixing the first finished product liquid, the B group koji raw material and the Y group fermentation bacteria in a specified mass proportion, fermenting at an appropriate temperature for a specified time, and obtaining a second fermentation product after the fermentation is completed. The treatment of the second fermentation product is the same as step S2, thereby obtaining a second finished product liquid.

[0049] The secondary fermentation adopts the "circular fermentation" process, that is, the wine from the previous fermentation is used in the subsequent fermentation process, utilizing the residual sugar and nutrients in the wine to improve the utilization rate of raw materials, increase the output and flavor complexity of the wine, and also allow the flavor of the wine to gradually enrich and coordinate during multiple fermentations, thereby retaining the flavor of the previous fermentation while adding the flavor produced by the subsequent fermentation of new strains.

[0050] S4. After three fermentations, the third liquor stock is obtained through solid-liquid separation, which is put into a pot still for slow distillation, and the head and tail are cut off to obtain the distilled and purified liquor to be aged.

[0051] The third fermentation is carried out by mixing the second finished product liquid, the C group koji raw material and the z group fermentation bacteria in prescribed weight parts, fermenting at an appropriate temperature for a specified time, and obtaining a third fermentation product after the fermentation is completed. The treatment of the third fermentation product is the same as step S2, thereby obtaining a third liquor stock solution, and the third liquor stock solution is placed in a pot still for slow fire distillation to obtain a liquor to be aged.

[0052] S5. Fill the wine to be aged into glass bottles and package them into boxes;

[0053] S6. Use a silver dichromate dosimeter to measure the irradiation field dose and determine the rough distribution of the dose field in the irradiation space;

[0054] S7. Place the rotating tray in the irradiation room with a dose rate of 50Gy / h-2000Gy / h, then place the packaged liquor to be aged on the rotating tray and track it with the silver dichromate dosimeter. 60 The wine in the glass bottle is irradiated by Co-γ rays. The ambient temperature in the irradiation field is within the range of 10℃-30℃, and the irradiation dose is ≤4kGy.

[0055] S8. Transfer the irradiated liquor to a liquor warehouse and store it at room temperature for 3-6 months.

[0056] The present invention does not limit the selection of raw materials for liquor, the fermentation process, and the types of added bacteria. The core purpose of the present invention is to propose an irradiation control method for the products obtained by multiple fermentations during the liquor brewing process. As long as multiple fermentations are involved, no matter what type of liquor brewing process, the overall concept of the present invention can be applied. Specifically, the present invention is applicable to the raw materials of liquor or the types of added bacteria; in the fermentation process, the irradiation control method of the present invention can be implemented using different fermentation equipment, fermentation conditions, etc.

[0057] Example 1

[0058] S1. The first fermentation product preparation stage;

[0059] S1.1. Raw material preparation: Select 60% high-quality sorghum, 20% rice, 15% glutinous rice and 5% wheat as raw materials, and mix them in a certain proportion after washing, crushing, soaking, steaming or other processing steps according to the relevant preparation process of liquor raw materials.

[0060] S1.2. Qu embryo production: Select and prepare high-temperature Daqu according to the type of liquor. Mix and grind 70% wheat and 30% barley, add water and stir evenly, and control the moisture content at 30-35% to make Qu embryo. Put the Qu embryo into the Qu room, control the temperature at 45-50℃, the humidity at 70-80%, and cultivate for 10-15 days to obtain high-temperature Daqu. Divide the high-temperature Daqu into three groups: A, B, and C. The mass of each group of Daqu is 100kg, 120kg, and 150kg respectively.

[0061] S1.3. Preparation of bacterial strains: pre-prepare three groups of fermentation bacterial strains.

[0062] The fermentation strains of group x are 100g of Saccharomyces cerevisiae, 30g of lactic acid bacteria, 30g of Aspergillus, 10g of Bacteroides, and 10g of Bifidobacterium lactis;

[0063] The fermentation strains of group y were 120 g of cerevisiae, 60 g of lactic acid bacteria, 30 g of Aspergillus, and 10 g of Staphylococcus;

[0064] The fermentation strains of group Z were 150g of Saccharomyces cerevisiae, 70g of lactic acid bacteria, 30g of Aspergillus niger, and 20g of Lactobacillus plantarum;

[0065] S1.4. Fermentation: Mix 100 kg of group A koji raw materials with group x fermentation bacteria in prescribed proportions by mass, and ferment at an appropriate temperature of 28-32°C for 7 days. The first fermentation product is obtained after the fermentation is completed.

[0066] S2. Preparation of a first finished liquid;

[0067] S2.1. Solid-liquid separation: Use a filter press to perform solid-liquid separation to obtain the first wine liquid.

[0068] S2.2. Take part of the first wine liquid (500 mL) to determine the chemical substance content.

[0069] The test results showed that the acid content was 0.007g / 100mL, the alcohol odor factors were mainly isopentanol, isobutyl alcohol, and n-propanol, the alcohol odor factor content was 0.004g / 100mL, the aldehydes were 0.012g / 100mL, and the esters were 0.012g / 100mL. The analysis showed that the contents of acid substances, alcohol odor factors, and ester substances were all low, and the content of aldehyde substances was high. The content of miscellaneous bacteria was determined by microbial culture counting combined with microscopic observation, mainly some Gram-negative bacteria.

[0070] S2.3. Irradiation treatment: The separated first liquor stock solution is irradiated according to the determination result of step S2.2 with a first gradient irradiation dose of 1600-1800 Gy, where the irradiation dose is 1800 Gy, and the irradiation time is 3 hours to obtain a first finished liquid. The chemical substance content of the first finished liquid is determined.

[0071] S3. Secondary fermentation and irradiation stage

[0072] S3.1. Secondary fermentation: The first finished product liquid, 120 kg of group B koji raw materials and group Y fermentation bacteria are mixed and fermented at an appropriate temperature of 28-32°C for 8 days. The second fermentation product is obtained after the fermentation is completed; the second wine liquid is obtained by solid-liquid separation.

[0073] S3.2. Take part of the second wine liquid (500 mL) to determine the chemical substance content.

[0074] The test results showed that the acid content was 0.011g / 100mL, the alcohol odor factor content was 0.016g / 100mL, the aldehyde content was 0.032g / 100mL, and the ester content was 0.048g / 100mL. The analysis showed that the content of acid and alcohol substances was at a good level; but the content of alcohol and ester odor factors was still low, and the aldehyde content decreased but still did not reach the standard of high-quality liquor. The content of miscellaneous bacteria was determined by microbial culture counting method combined with microscopic observation, and the results showed that the content of miscellaneous bacteria was 550CFU / mL.

[0075] S3.3. Irradiation treatment: The separated second wine liquid is irradiated according to the measurement results of step S3.2. with a second gradient irradiation dose of 1000-1200 Gy, where the irradiation dose is 1200 Gy, and the irradiation time is 2 hours to obtain a second finished liquid. The chemical substance content of the second finished liquid is measured.

[0076] S4. Tertiary fermentation and subsequent processing

[0077] The second finished liquid, C group koji raw materials and Z group fermentation bacteria are mixed and fermented at a suitable temperature of 28-32°C for 9 days. After the fermentation is completed, a third fermentation product is obtained, and the solid-liquid separation is performed to obtain a third liquor stock solution. The third liquor stock solution is placed in a pot distiller and distilled over a slow fire. The head and tail are cut off to obtain the liquor to be aged after distillation and purification.

[0078] Determination of chemical substances in wine to be aged:

[0079] The test results showed that the acid content was 0.023g / 100mL, the alcohol odor factor content was 0.03g / 100mL, the aldehyde content was 0.026g / 100mL, and the ester content was 0.113g / 100mL. Analysis showed that the contents of acid substances, alcohol odor factors and ester substances reached the content of high-quality liquor; the aldehyde content further decreased, reaching the standard of high-quality liquor.

[0080] S5. Fill the wine to be aged into glass bottles, each with a capacity of 500 mL, and package them into boxes.

[0081] S6. Irradiation field dose measurement stage: Use silver dichromate dosimeter to measure the irradiation field dose and determine the dose field distribution of the irradiation space. Place multiple silver dichromate dosimeters at different positions in the irradiation room. After irradiation, the dose value rate of each point is determined by measuring the absorbance change of the dosimeter, thereby obtaining the dose field distribution diagram of the irradiation space.

[0082] S7. Place the rotating tray in the irradiation room with a dose rate of 50Gy / h-2000Gy / h, then place the packaged liquor to be aged on the rotating tray and track it with the silver dichromate dosimeter.60 The wine in the glass bottle is irradiated by Co-γ rays. The ambient temperature in the irradiation field is maintained in the range of 10℃-30℃, and the irradiation dose is ≤4kGy. Here, the irradiation dose is 4kGy.

[0083] Determination of chemical substances content in irradiated liquor:

[0084] The test results showed that the acid content was 0.028g / 100mL, the alcohol odor factor content was 0.032g / 100mL, the aldehyde content was 0.015g / 100mL, and the ester content was 0.146g / 100mL. Analysis showed that the acid content, alcohol odor factor, ester content and aldehyde content all met the higher standards of high-quality liquor.

[0085] S8. During the aging and storage stage, the irradiated liquor is transferred to a liquor warehouse and stored at room temperature for 3-6 months.

[0086] Example 2

[0087] The process steps of this embodiment are the same as those of embodiment 1, and the same batch production is carried out as that of embodiment 1. The difference between this embodiment and embodiment 1 is that:

[0088] Cancel step S2.3. Irradiation treatment of the first wine stock solution: the separated first wine stock solution is directly used in step S3. Secondary fermentation stage; Cancel step S3.3. Irradiation treatment of the second wine stock solution: the separated second wine stock solution is directly used in step S4. Third fermentation and subsequent treatment stage;

[0089] In the process steps, part of the second liquor stock solution (500 mL), the liquor to be aged, and the irradiated liquor were respectively taken to determine the chemical substance content.

[0090] Example 3

[0091] The process steps of this embodiment are the same as those of Example 2, and the same batch production is carried out as in Example 2. The difference between this embodiment and Example 2 is that the irradiation step after the bottling of the aged liquor is eliminated.

[0092] The contents of various chemical substances in the first liquor stock solution, the first finished solution, the second liquor stock solution, the second finished solution, the liquor to be aged and the irradiated liquor obtained in the above examples were measured and counted, and the results are shown in Table 1:

[0093] Table 1: Measured content of various flavor factor chemicals in the examples

[0094]

[0095]

[0096] Therefore, the present invention provides a gamma-ray irradiation aging process for controlling fermentation products of liquor brewing. The process is based on the circular fermentation process of liquor, involving multiple groups of raw materials, multiple groups of koji embryos, and multiple groups of fermentation strains. The chemical substance content of the liquor stock solution obtained in the fermentation process is measured, and the gradient dose irradiation process is used for irradiation treatment according to the measurement results to obtain the finished liquid, and then the "circular fermentation" process is used for multiple mixed fermentations, and the final liquor stock solution is purified by distillation to obtain the liquor to be aged. Subsequently, the liquor to be aged is filled into glass bottles and packaged into boxes. After the irradiation field dose is measured by a silver dichromate dosimeter, the packaged liquor to be aged is placed on a rotating tray and finally subjected to a gamma-ray irradiation treatment. The core purpose is to accelerate the aging process of liquor, and by accurately controlling the odor factor, the liquor presents a unique aged flavor, and the effect of natural aging for several years or even longer can be achieved in a short time, so as to achieve a rapid improvement in the quality of the liquor. Finally, the irradiated liquor is transferred to a liquor warehouse and stored at room temperature for 3-6 months. The entire process combines multiple fermentations with irradiation to accurately control the liquor fermentation products, accelerate the liquor aging process, and improve the liquor quality.

[0097] Of course, the present invention may have many other embodiments. Without departing from the spirit and essence of the present invention, technicians familiar with the field may make various corresponding changes and modifications based on the present invention, but these corresponding changes and modifications should all fall within the scope of protection of the claims attached to the present invention.

Claims

1. A gamma-ray irradiation aging process for controlling liquor brewing fermentation products, characterized in that: Includes steps: S1, preparing multiple groups of plant raw materials, koji embryos, and strains for multiple fermentations; mixing a first group of koji raw materials with a first group of fermentation strains according to specified weight parts, fermenting at an appropriate temperature for a specified time, and obtaining a first fermentation product after the fermentation is completed; S2, solid-liquid separation to obtain a first wine liquid stock solution, and irradiating the first wine liquid stock solution using a gradient dose irradiation process according to the chemical determination result to obtain a first finished product liquid; S3, using the first finished liquid, the second group of koji raw materials and the second group of fermentation bacteria to perform secondary fermentation and then perform solid-liquid separation to obtain a second wine liquid stock solution, and irradiating the second wine liquid stock solution using a gradient dose irradiation process according to the chemical determination results to obtain a second finished liquid; By analogy, after multiple fermentation treatments, the raw liquid obtained from each fermentation is irradiated through a gradient dose irradiation process; S4, after the last fermentation, the third liquor stock solution is obtained by solid-liquid separation, and the liquor to be aged is obtained by distillation; S5. Fill the wine to be aged into glass bottles and package them into boxes; after the packaging is completed, irradiate them again.

2. The γ-ray irradiation aging process for controlling liquor brewing fermentation products according to claim 1, characterized in that: The gradient dose irradiation process is specifically as follows: according to different chemical substances in the stock solution and in combination with the requirements of the irradiation process, reasonable irradiation time and multi-gradient irradiation doses are set.

3. The γ-ray irradiation aging process for controlling liquor brewing fermentation products according to claim 2, characterized in that: The irradiation mode of the gradient dose irradiation process is: the first gradient irradiation dose is 1600-1800Gy, and the irradiation time is 3 hours; the second gradient irradiation dose is 1000-1200Gy, and the irradiation time is 2 hours; the third gradient irradiation dose is 500-600Gy, and the irradiation time is 1 hour.

4. The γ-ray irradiation aging process for controlling liquor brewing fermentation products according to claim 1, characterized in that: The solid-liquid separation process is suitable for a filter press, which applies pressure to make the wine seep out and be collected under the filtering action of the filter cloth.

5. The γ-ray irradiation aging process for controlling liquor brewing fermentation products according to claim 1, characterized in that: The chemical substance content determination adopts gas chromatography-mass spectrometry analysis technology to accurately determine the chemical substance content in the wine liquid, and the measurement items include the content of flavor factors such as acids, alcohols, aldehydes, esters, etc. in the wine.

6. The γ-ray irradiation aging process for controlling liquor brewing fermentation products according to claim 1, characterized in that: The irradiation is carried out using 60 Co-gamma rays.

7. The γ-ray irradiation aging process for controlling liquor brewing fermentation products according to claim 2, characterized in that: In the gradient dose irradiation process: the morphology and type of the miscellaneous bacteria are also determined by combining the microbial culture counting method with microscopic observation.

8. The γ-ray irradiation aging process for controlling liquor brewing fermentation products according to claim 1, characterized in that: The step S5 further comprises: S6. Use a silver dichromate dosimeter to measure the irradiation field dose and determine the dose field distribution in the irradiation space; S7. Place the rotating tray in the irradiation room with a dose rate of 50Gy / h-2000Gy / h, then place the packaged liquor to be aged on the rotating tray and track it with a silver dichromate dosimeter; while rotating, 60 Co-γ rays irradiate the wine in the glass bottle; S8. Transfer the irradiated liquor to a liquor warehouse and store it at room temperature for 3-6 months.

9. The γ-ray irradiation aging process for controlling liquor brewing fermentation products according to claim 8, characterized in that: In step S7, the ambient temperature in the irradiation field is in the range of 10°C-30°C, and the irradiation dose is ≤4 kGy.

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