Production process of white spirit by solid-state method

Abstract

The invention relates to the technical field of wine brewing, in particular to a production process of white spirit by a solid-state method. The invention solves the problems of low production efficiency and poor flavor of white spirit. The production process of the white spirit by the solid-state method comprises the steps of starter propagation, material moistening, grain steaming, grain stacking, fermentation and distillation. The starch content, saccharifying power and fermenting power of the yeast for making hard liquor are improved by changing the ratio of barley to wheat, the use amount of mixed grains and the temperature and humidity of enzyme deactivation and inoculation of aspergillus flavus; the liquor yield of the white liquor is improved by changing the grain steaming temperature and time; the contents of total ester, total acid and ethyl hexanoate of the white spirit are increased by changing the dosage of the yeast, the compound bacteria liquid and the compound enzyme preparation; the content of reducing sugar in the fermented raw materials is increased by changing the fermentation temperature and time; the taste score of the white spirit is improved by changing the proportion of sorghum, rice husk and corn, the dosage of the grain mixture and deionized water and the temperature of material moistening and distillation.

Description

Technical Field

[0001] The present invention relates to the technical field of winemaking, in particular to a solid-state liquor production process. Background Art

[0002] Baijiu (Chinese liquor), a treasured traditional Chinese beverage, boasts a long and rich history. Baijiu, essentially a distilled liquor, can be categorized by saccharifying and fermenting agents into Daqu (Daqu), Xiaoqu (Xiaoqu), Fuqu (Glutinous Rice Wine), and mixed Qu (Mixingqu). Based on the production process, it can be divided into solid-state, liquid-state, and solid-liquid methods. Based on flavor, it can be divided into Luzhou-flavor, Maotai-flavor, Qingxiang (Light-flavor), Fengxiang (Phoenix-flavor), and Mixiang (Rice-flavor). Controlling temperature, humidity, raw materials, and saccharifying and fermenting agents is crucial in the baijiu brewing process, significantly impacting the yield and taste of the liquor. Luzhou-flavor baijiu typically uses Daqu (Daqu) as the saccharifying and fermenting agent. Traditional Daqu has a slow production cycle and poor fermentation activity, significantly reducing production efficiency and flavor.

[0003] Chinese patent CN116218626B discloses a small molecule low-deuterium liquor and its preparation process, which is as follows: S1. Pass the liquor into a distiller, control the first distillation temperature at 70-80°C, and distill for 1-2 hours; control the second distillation temperature at 80-90°C, distill for 0.5-1.5 hours, and make the liquor in a steam state; pass the liquor vapor into a combined filtration system to remove macromolecular substances, heavy metals and other impurities in the liquor to obtain liquor A; S2. Repeat the steps of S1 until the content of fusel oil in liquor A is less than 0.03 (g / 100ml); S3. Use a reverse osmosis membrane to remove water from liquor A and increase the alcohol content to obtain liquor B; S4. Add low-deuterium water to liquor B to reduce the alcohol content to 30-60% to obtain liquor C; S5. Place liquor C in a container for storage for 6-12 months to obtain liquor D; S6. Add flavoring and fragrance wine to liquor D for blending to obtain a finished liquor. The liquor prepared by the invention has the advantages of refreshing taste, comfortable feeling after drinking, and less damage to human tissues. However, the production time of the liquor is as long as 6-12 months, which is time-consuming and the production efficiency of the liquor is very low.

[0004] Chinese patent CN103320271B discloses a ginseng-sorghum solid-state fermentation liquor and its preparation method. The invention's preparation method involves first pulverizing barley, peas, and dried ginseng, mixing and sieving them. The powder is then added with water to form a koji base, which is then incubated to produce a block of koji for fermentation. Sorghum, ginseng, bran, and rice husks are then used as fermentation materials for steaming, stacking, and anaerobic fermentation. Finally, the ginseng-sorghum solid-state fermentation liquor is obtained by distillation. This invention uses ginseng and sorghum as raw materials and utilizes a solid-state fermentation method to produce baijiu. Leveraging the sorghum liquor base, the nutritional components and aroma of ginseng are incorporated into the fermentation process, significantly preserving ginsenosides and facilitating absorption. Other beneficial substances are also obtained, effectively increasing the utilization rate of ginseng's nutritional value. However, the addition of only block koji as a saccharifying and fermenting agent in this preparation method can reduce fermentation efficiency, resulting in a lower yield and a poorer flavor, affecting production efficiency.

[0005] Chinese patent CN103436410B discloses a black rice liquor and its preparation method. The black rice liquor is prepared by the following method: 50-89 parts of black rice, 2-20 parts of sorghum rice, 5-35 parts of rice, and 0-10 parts of potatoes are mixed uniformly by weight and then steamed. After cooling, 0.2-1.5% of the total weight of the raw materials is added to the koji and saccharified for 12-72 hours. The fermentation liquid is then sealed and fermented at 20-38°C for 8-30 days to obtain the fermentation liquid. The fermentation liquid is then distilled and aged for 1-6 months to obtain the black rice liquor. This invention uses black rice as the main raw material, improving the utilization rate of black rice. The raw materials are relatively low-cost black rice, sorghum rice, rice, and potatoes, making the black rice liquor have a lower production cost among various health wines. However, the raw materials in this invention are not crushed before being steamed, which easily leads to the formation of a hard core, resulting in a decrease in starch utilization, reduced fermentation efficiency, and reduced wine yield, ultimately affecting the production efficiency of the liquor.

[0006] In recent years, people have used various methods to improve the quality of liquor. However, liquor still has shortcomings such as low fermentation reducing sugar content, low liquor yield and low ethyl caproate content, which leads to low liquor production efficiency and poor flavor, limiting its industrial production.

[0007] Therefore, a solid-state liquor production process is proposed. Summary of the Invention

[0008] The present invention aims to design a solid-state liquor production process. This invention addresses the problems of low liquor production efficiency and poor flavor. The solid-state liquor production process comprises koji making, conditioning, grain steaming, grain piling, fermentation, and distillation. The process improves the starch content, saccharification capacity, and fermentation capacity of the koji by varying the ratio of barley and wheat, the amount of mixed grains, the temperature and humidity during withering and inoculation with Aspergillus flavus. The solid-state liquor yield is increased by varying the temperature and time of grain steaming. The total ester, total acid, and ethyl hexanoate contents of the solid-state liquor are increased by varying the amounts of koji, composite bacterial solution, and composite enzyme preparation. The reducing sugar content of the fermented raw material is increased by varying the fermentation temperature and time. The taste score of the solid-state liquor is improved by varying the ratio of sorghum, rice husks, and corn, the amounts of the grain mixture and deionized water, and the conditioning and distillation temperatures.

[0009] To achieve the above object, the present invention provides the following technical solutions:

[0010] The present invention provides a solid-state liquor production process, which comprises the following steps:

[0011] Koji making: 18-24 parts of mixed grains are washed to obtain raw materials; the raw materials are soaked in deionized water for 18 hours to obtain soaked raw materials; the soaked raw materials are evenly spread out in a well-ventilated place for germination for 4 days, turning them every 12 hours to obtain germinated raw materials; the germinated raw materials are fixed at a temperature TE1 to a moisture content of 52%, and then transferred to sunlight for drying to a moisture content of 14% to obtain dried raw materials; the dried raw materials are placed in a koji room and inoculated with Aspergillus flavus, and kept at a temperature TE2 for 8 days, turning and ventilating during the period, and maintaining the humidity at 63% to 67% to obtain Daqu;

[0012] Moistening the material: After grinding the grain mixture, add deionized water at a temperature of TE3 to moisten the material until there is no dry powder. After cooling, obtain the fermentation raw material;

[0013] Steaming grain: Spread the fermented raw materials evenly and loosely into a steamer, maintain the temperature at TE4 for TI1 until there is no hard core, and cool to 30°C to obtain the cooked raw materials;

[0014] Heaping: adding the matured raw materials to the Daqu, the composite bacterial solution and the composite enzyme preparation and stirring evenly to obtain fermented grains, heaping and cultivating the fermented grains at 32° C. until the temperature reaches 45° C., and cooling to 30° C. to obtain stacked fermented grains;

[0015] Fermentation: adding the accumulated mash into a fermentation tank and maintaining it at a temperature of TE5 for a time of TI2 for solid-state fermentation to obtain a fermented raw material;

[0016] Distillation: The fermented raw materials are distilled at atmospheric pressure at a temperature of TE6, and the liquid in the middle of the distillation is the solid-state liquor.

[0017] Preferably, the amount of deionized water used in the koji making process is 50 parts by weight.

[0018] Preferably, the mixed grains in koji making are a mixture of barley and wheat; the weight ratio of the barley to the wheat is 1-5:1; the temperature TE1 is 66°C to 74°C; the temperature TE2 is 28°C to 34°C; and the frequency of turning and ventilation is once every 4 hours.

[0019] Preferably, by weight, the grain mixture in the moistening material is 51-56 parts; the deionized water is 20-25 parts.

[0020] Preferably, the cereal mixture in the moistening material is a mixture of sorghum, rice husks and corn; the weight ratio of the sorghum, the rice husks and the corn is 1-4:1:1; and the temperature TE3 is 80°C to 85°C.

[0021] Preferably, the temperature TE4 during steaming is 90° C. to 95° C.; and the TI1 time is 60 min to 80 min.

[0022] Preferably, in parts by weight, the Daqu in the grain pile accounts for 0.5-2.5 parts; the composite bacterial liquid accounts for 0.1-0.5 parts; and the composite enzyme preparation accounts for 0.1-0.5 parts.

[0023] Preferably, the composite bacterial liquid in the piled grain is a mixture of yeast liquid, lactic acid bacteria liquid and Bacillus subtilis liquid; the weight ratio of the yeast liquid, the lactic acid bacteria liquid and the Bacillus subtilis liquid is 2:2:1; the composite enzyme preparation is a mixture of cellulase, amylase and saccharifying enzyme; the weight ratio of the cellulase, the amylase and the saccharifying enzyme is 1:1:1; the height of the piled culture is 30 cm.

[0024] Preferably, the temperature TE5 during fermentation is 30° C. to 35° C.; and the TI2 time is 35 to 40 days.

[0025] Preferably, the temperature TE6 during distillation is 86°C to 90°C.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] 1. The present invention improves the starch content, saccharifying power, and fermentation capacity of Daqu by changing the ratio of barley to wheat, the amount of mixed grains, the temperature of blanching and inoculating Aspergillus flavus, and the humidity. The ratio of barley to wheat affects the starch content and the subsequent formation of mold; the appropriate blanching temperature can inhibit the excessive growth of the flora; too high a blanching temperature may cause the effective flora in the germinated raw materials to be destroyed or even completely inactive; too low a blanching temperature may not completely inhibit the growth of the flora, thereby affecting the fermentation capacity; at the appropriate temperature, Aspergillus flavus can effectively decompose starch and generate enzymes, which are converted into sugars for fermentation; too high a temperature for inoculating Aspergillus flavus will kill the mold; too low a temperature for inoculating Aspergillus flavus will inhibit the growth of the mold, affecting the fermentation capacity; the appropriate humidity can promote the growth of mold, thereby increasing the starch content, saccharifying power, and fermentation capacity of Daqu; the increased starch content, saccharifying power, and fermentation capacity of Daqu will promote the fermentation of the fermented grains, thereby improving the production efficiency of white wine. The final starch content of Daqu was 58.3g / 100g, the saccharification capacity was 682mg / g·h, and the fermentation capacity was 1.50gCO2 / 0.5g·72h.

[0028] 2. The present invention improves the liquor yield by changing the temperature and time of grain steaming. A suitable steaming temperature allows the starch in the grain mixture to be fully hydrolyzed at high temperature, converting it into fermentable sugars and also helps kill bacteria. Excessively high temperatures may destroy the sugars, affecting the subsequent fermentation process, while excessively low temperatures may result in insufficient starch hydrolysis, reducing the amount of fermentable sugars. A suitable steaming time eliminates a hard core in the grain mixture, fully utilizing the starch and increasing the amount of fermentable sugars. This ultimately promotes the fermentation of the mash, increases the liquor yield, and improves liquor production efficiency. The liquor yield was 54.7%.

[0029] 3. The present invention increases the content of total esters, total acids, and ethyl hexanoate in liquor by changing the dosage of Daqu, compound bacterial liquid, and compound enzyme preparation. Daqu, compound bacterial liquid, and compound enzyme preparation contain microorganisms such as molds and bacteria, which are the key to fermentation. If the dosage is too little, the number of microorganisms is insufficient, which may lead to incomplete fermentation process, sugar cannot be effectively converted into alcohol, the flavor of liquor may be affected, and the fermentation speed will slow down, which may take longer to complete fermentation, reducing production efficiency; if the dosage is too much, the number of microorganisms is too much, which may lead to too fast fermentation process, too much alcohol generated, and other flavor substances are not fully produced, and some by-products may be produced, affecting the taste of the wine; the appropriate dosage can promote the conversion of sugar into alcohol, and produce rich flavor substances, thereby enhancing the flavor of liquor. The total ester content of liquor is 6.41g / L, the total acid content is 1.30g / L, and the ethyl hexanoate content is 5.85g / L

[0030] 4. The present invention increases the reducing sugar content of the fermented raw material by changing the fermentation temperature and time. Excessively high temperatures may inactivate some microorganisms, thereby affecting fermentation efficiency and inhibiting the production of reducing sugars; excessively low temperatures may inhibit microbial activity, prolonging the fermentation time and reducing production efficiency; excessively short fermentation times may result in excessively low alcohol content, affecting the quality of the liquor; excessively long fermentation times may decompose some aromatic substances in the liquor, affecting the flavor of the liquor; appropriate fermentation temperatures and times can promote the synergistic effect of microorganisms and bacterial communities, ensuring a full and complete fermentation process, promoting the production of reducing sugars, and improving production efficiency. The reducing sugar content of the fermented raw material was 8.86%.

[0031] 5. The present invention improves the taste score of baijiu by varying the ratio of sorghum, rice husks, and corn, the amount of the grain mixture and deionized water, and the temperature of the moistening and distillation process. The appropriate ratio of sorghum, rice husks, and corn, the amount of the grain mixture and deionized water, and the moistening temperature ensure that the grain mixture is completely moistened and free of dry powder, maximizing the subsequent starch utilization rate. The appropriate distillation temperature also ensures a high alcohol concentration in the distilled liquor while also releasing a certain amount of aroma components, resulting in a flavorful baijiu. Temperatures that are too high or too low dilute the alcohol concentration. The final taste score for the baijiu was 96 points. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a graph showing the wine yield and content of Example 20, Examples 24-32 and Comparative Examples 6-7 of the present invention. DETAILED DESCRIPTION

[0033] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. 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 making creative efforts are within the scope of protection of the present invention.

[0034] Specific reference Figure 1 The present invention provides a solid-state liquor production process, and the technical solution is as follows:

[0035] Example 1

[0036] Koji making: washing a mixture of 9 parts barley and 9 parts wheat to obtain a raw material; soaking the raw material in 50 parts deionized water for 18 hours to obtain a soaked raw material; spreading the soaked raw material evenly in a well-ventilated place and germinating for 4 days, turning it every 12 hours to obtain a germinated raw material; fixing the germinated raw material at 66° C. to a moisture content of 52%, then transferring it to sunlight and drying it to a moisture content of 14% to obtain a dried raw material; placing the dried raw material in a koji room and inoculating it with Aspergillus flavus at 28° C. for 8 days, turning and ventilating it every 4 hours, and maintaining the humidity at 63% to obtain Daqu;

[0037] Moistening the material: grind 17 parts of sorghum, 17 parts of rice husks, and 17 parts of corn, add 20 parts of 80°C deionized water and moisten the material until there is no dry powder. After cooling, obtain the fermentation raw material;

[0038] Steaming: Spread the fermented raw materials evenly and loosely into a steamer, keep them at 90°C for 60 minutes until there is no hard core, and cool them to 30°C to obtain cooked raw materials;

[0039] Heaping: adding the matured raw material to 0.5 parts of the Daqu, 0.1 parts of a mixture of yeast liquid, lactic acid bacteria liquid and Bacillus subtilis liquid, and 0.1 parts of a mixture of cellulase, amylase and saccharifying enzyme, and stirring evenly to obtain a fermented grain, heaping and cultivating the fermented grain at 32° C. until the temperature reaches 45° C., and cooling to 30° C. to obtain a stacked fermented grain;

[0040] Fermentation: adding the accumulated mash into a fermentation tank and maintaining it at 30° C. for 35 days for solid-state fermentation to obtain a fermented raw material;

[0041] Distillation: The fermented raw materials are distilled at 86° C. under normal pressure, and the liquid in the middle of the distillation is the solid-state liquor.

[0042] Example 2-22

[0043] With reference to the production process and parameter conditions of Example 1, the specific differences are shown in Table 1.

[0044] Table 1 Parameter conditions of Examples 1-22

[0045]

[0046]

[0047] Comparative Example 1

[0048] The production process and parameter conditions are similar to those of Example 1, except that only 21 parts of barley are added.

[0049] Comparative Example 2

[0050] The production process and parameter conditions are similar to those in Example 1, except that the temperature TE1 is 90°C and the temperature TE2 is 45°C.

[0051] Comparative Example 3

[0052] The production process and parameter conditions are similar to those in Example 1, except that the temperature TE1 is 50°C and the temperature TE2 is 20°C.

[0053] Comparative Example 4

[0054] The production process and parameter conditions are the same as those in Example 1, except that the humidity is 80%.

[0055] Comparative Example 5

[0056] The production process and parameter conditions are the same as those in Example 1, except that the humidity is 40%.

[0057] Example 23 Daqu physical and chemical index test

[0058] The physical and chemical indexes of the Daqu prepared in Examples 1-22 and Comparative Examples 1-5 were tested on day 80. The results are shown in Table 2.

[0059] Table 2 Physical and chemical index test of Examples 1-22 and Comparative Examples 1-4

[0060]

[0061] As can be seen from Table 2, in Comparative Examples 1-5, it was found that the addition of barley alone provided insufficient starch, making it difficult to improve the physical and chemical indicators of Daqu. Comparative Examples 2-3 showed that excessively high or low temperatures for fixing and inoculating Aspergillus flavus seriously affected the physical and chemical indicators of Daqu. This is because excessively high fixing temperatures may cause the effective bacterial flora in the germinated raw materials to be destroyed or even completely inactivated, while excessively low fixing temperatures may incompletely inhibit the growth of the flora, thereby affecting fermentation capacity; excessively high temperatures for inoculating Aspergillus flavus may kill the mold, while excessively low temperatures for inoculating Aspergillus flavus may inhibit its growth. Comparative Examples 4-5 showed that excessively high or low humidity also affected the physical and chemical indicators of Daqu. Excessive humidity may lead to excessive growth of mold and some miscellaneous bacteria, while excessively low humidity may cause incomplete fermentation and poor mold activity, ultimately affecting the fermentation process of liquor and reducing liquor production efficiency.In Examples 1-22, when the ratio of barley and wheat was changed, the amount of mixed grains, temperature TE1, temperature TE2 and humidity remained unchanged, the starch content, saccharification power and fermentation power first increased and then decreased. When the ratio of barley and wheat was 3:1, the physicochemical indicators of Example 3 were the best, with a starch content of 54.7 g / 100 g, a saccharification power of 637 mg / g·h and a fermentation power of 1.11 gCO2 / 0.5 g·72h; when the ratio of barley and wheat was 3:1, the amount of mixed grains was changed, the temperature TE1, temperature TE2 and humidity remained unchanged, the physicochemical indicators of Daqu were the best in the mixed grains. The best result was achieved when the dosage of cereals was 21 parts. In this case, the starch content of Example 8 was 55.5 g / 100 g, the saccharification power was 652 mg / g·h, and the fermentation power was 1.21 gCO2 / 0.5 g·72 h. When the ratio of barley to wheat was 3:1, the dosage of the mixed cereals was 21 parts, the temperature TE1 was changed, and the temperature TE2 and humidity remained unchanged, the physical and chemical indicators of Example 13 were the best. The starch content of Daqu was 56.2 g / 100 g, the saccharification power was 659 mg / g·h, and the fermentation power was 1.29 gCO2 / 0.5 g·72 h. When the ratio of barley to wheat was 3:1, the dosage of the mixed cereals was 21 parts, the temperature TE1 was changed, and the temperature TE2 and humidity remained unchanged, the physical and chemical indicators of Example 13 were the best. The starch content of Daqu was 56.2 g / 100 g, the saccharification power was 659 mg / g·h, and the fermentation power was 1.29 gCO2 / 0.5 g·72 h. , the amount of mixed grains is 21 parts, the temperature TE1 is 70°C, the temperature TE2 is changed, and the humidity remains unchanged. The physical and chemical indicators of Daqu are best when the temperature TE2 is 32°C. At this time, the starch content of Example 17 is 57.5g / 100g, the saccharifying power is 672mg / g·h, and the fermentation power is 1.41gCO2 / 0.5g·72h; when the ratio of barley and wheat is 3:1, the amount of mixed grains is 21 parts, the temperature TE1 is 70°C, the temperature TE2 is 32°C, and when the humidity is changed, the starch content, saccharifying power and fermentation power first increase and then decrease. When the humidity is 65%, the implementation Example 20 has the best physical and chemical indicators, with a starch content of 58.3g / 100g, a saccharifying power of 682mg / g·h, and a fermentation power of 1.50gCO2 / 0.5g·72h. This is because the appropriate amount of mixed grains can provide sufficient starch to promote the formation of mold, the appropriate withering temperature can inhibit the excessive growth of bacteria, the appropriate temperature for inoculating Aspergillus flavus can effectively decompose starch and generate enzymes, which are converted into sugars for fermentation, and the appropriate humidity can promote the growth of mold, thereby increasing the starch content, saccharifying power and fermentation power of the Daqu, thereby improving the production efficiency of the liquor.

[0062] Example 24

[0063] Koji making: washing a mixture of 15.75 parts of barley and 5.25 parts of wheat to obtain a raw material; soaking the raw material in 50 parts of deionized water for 18 hours to obtain a soaked raw material; spreading the soaked raw material evenly in a well-ventilated place and germinating for 4 days, turning it every 12 hours to obtain a germinated raw material; fixing the germinated raw material at 70° C. to a moisture content of 52%, then transferring it to sunlight and drying it to a moisture content of 14% to obtain a dried raw material; placing the dried raw material in a koji room and inoculating it with Aspergillus flavus at 32° C. for 8 days, turning and ventilating it every 4 hours, and maintaining the humidity at 65% to obtain Daqu;

[0064] Moistening the material: grind 17 parts of sorghum, 17 parts of rice husks, and 17 parts of corn, add 20 parts of 80°C deionized water and moisten the material until there is no dry powder. After cooling, obtain the fermentation raw material;

[0065] Steaming: Spread the fermented raw materials evenly and loosely into a steamer, keep them at 91°C for 60 minutes until there is no hard core, and cool them to 30°C to obtain cooked raw materials;

[0066] Heaping: adding the matured raw material to 0.5 parts of the Daqu, 0.1 parts of a mixture of yeast liquid, lactic acid bacteria liquid and Bacillus subtilis liquid, and 0.1 parts of a mixture of cellulase, amylase and saccharifying enzyme, and stirring evenly to obtain a fermented grain, heaping and cultivating the fermented grain at 32° C. until the temperature reaches 45° C., and cooling to 30° C. to obtain a stacked fermented grain;

[0067] Fermentation: adding the accumulated mash into a fermentation tank and maintaining it at 30° C. for 35 days for solid-state fermentation to obtain a fermented raw material;

[0068] Distillation: The fermented raw materials are distilled at 86° C. under normal pressure, and the liquid in the middle of the distillation is the solid-state liquor.

[0069] Examples 25-32

[0070] Referring to the production process and parameter conditions of Example 24, the specific differences are shown in Table 3.

[0071] Comparative Example 6

[0072] Refer to the production process and parameter conditions of Example 24, except that the temperature TE4 is 105°C and the TI1 time is 120 min.

[0073] Comparative Example 7

[0074] Refer to the production process and parameter conditions of Example 24, except that the temperature TE4 is 60°C and the TI1 time is 30 minutes.

[0075] Example 33 Wine Yield Test

[0076] The calculation method of wine yield is: wine yield = weight of distilled wine converted into 60° wine / weight of grain input. The result is as follows: Figure 1 and as shown in Table 3.

[0077] Table 3 Wine yield test of Example 20, Examples 24-32 and Comparative Examples 6-7

[0078]

[0079]

[0080] Depend on Figure 1 As can be seen from Table 3, in Example 20, Examples 24-32 and Comparative Examples 6-7, the wine yield of Comparative Example 6-7 is lower than that of the Examples. This shows that too high a temperature may cause the destruction of sugars and affect the subsequent fermentation process, while too low a temperature may cause insufficient starch hydrolysis and less fermentable sugar, which ultimately affects the wine yield and reduces production efficiency. When the temperature TE4 is changed and the TI1 time remains unchanged, the wine yield first increases and then decreases. When the temperature TE4 is 93°C, the wine yield of Example 26 is the highest, which is 50.7%. When the temperature TE4 is 93°C and the TI1 time is changed, the wine yield reaches the highest when the TI1 time is 70 minutes, and the wine yield of Example 30 is 54.7%. This is because the appropriate steaming temperature can fully hydrolyze the starch in the grain mixture at high temperature and convert it into fermentable sugars, which also helps to kill the miscellaneous bacteria therein. The appropriate steaming time ensures that the grain mixture has no hard core, and the starch can be fully utilized, which increases the fermentable sugars, and ultimately promotes the fermentation of the mash, improves the wine yield of the liquor, and promotes the improvement of the liquor production efficiency.

[0081] Example 34

[0082] Koji making: washing a mixture of 15.75 parts of barley and 5.25 parts of wheat to obtain a raw material; soaking the raw material in 50 parts of deionized water for 18 hours to obtain a soaked raw material; spreading the soaked raw material evenly in a well-ventilated place and germinating for 4 days, turning it every 12 hours to obtain a germinated raw material; fixing the germinated raw material at 70° C. to a moisture content of 52%, then transferring it to sunlight and drying it to a moisture content of 14% to obtain a dried raw material; placing the dried raw material in a koji room and inoculating it with Aspergillus flavus at 32° C. for 8 days, turning and ventilating it every 4 hours, and maintaining the humidity at 65% to obtain Daqu;

[0083] Moistening the material: grind 17 parts of sorghum, 17 parts of rice husks, and 17 parts of corn, add 20 parts of 80°C deionized water and moisten the material until there is no dry powder. After cooling, obtain the fermentation raw material;

[0084] Steaming: Spread the fermented raw materials evenly and loosely into a steamer, keep them at 93°C for 70 minutes until there is no hard core, and cool them to 30°C to obtain cooked raw materials;

[0085] Heaping: adding the matured raw material to 1 part of the Daqu, 0.1 part of a mixture of yeast liquid, lactic acid bacteria liquid and Bacillus subtilis liquid, and 0.1 part of a mixture of cellulase, amylase and saccharifying enzyme, and stirring evenly to obtain a fermented grain, heaping and cultivating the fermented grain at 32° C. until the temperature reaches 45° C., and cooling to 30° C. to obtain a stacked fermented grain;

[0086] Fermentation: adding the accumulated mash into a fermentation tank and maintaining it at 30° C. for 35 days for solid-state fermentation to obtain a fermented raw material;

[0087] Distillation: The fermented raw materials are distilled at 86° C. under normal pressure, and the liquid in the middle of the distillation is the solid-state liquor.

[0088] Examples 35-45

[0089] Referring to the production process and parameter conditions of Example 34, the specific differences are shown in Table 4.

[0090] Table 4 Parameters and conditions of Example 30, Examples 34-45

[0091] Example Dosage / serving of Daqu Dosage of compound bacterial solution / portion Dosage of complex enzyme preparation / serving Example 30 0.5 0.1 0.1 Example 34 1 0.1 0.1 Example 35 1.5 0.1 0.1 Example 36 2 0.1 0.1 Example 37 2.5 0.1 0.1 Example 38 1.5 0.2 0.1 Example 39 1.5 0.3 0.1 Example 40 1.5 0.4 0.1 Example 41 1.5 0.5 0.1 Example 42 1.5 0.3 0.2 Example 43 1.5 0.3 0.3 Example 44 1.5 0.3 0.4 Example 45 1.5 0.3 0.5

[0092] Comparative Example 8

[0093] Refer to the production process and parameter conditions of Example 24, except that only 1.5 parts of Daqu are added.

[0094] Example 46 Total ester, total acid and ethyl hexanoate content test

[0095] After the alcohol content of Example 30, Examples 34-45 and Comparative Example 8 was standardized to 60°, the total ester, total acid and ethyl hexanoate contents were detected. The results are shown in Table 5.

[0096] Table 5 Test results of total ester, total acid and ethyl hexanoate content in Example 30, Examples 34-45 and Comparative Example 8

[0097]

[0098]

[0099] As can be seen from Table 5, in Example 30, Examples 34-45 and Comparative Example 8, when only Daqu was added, the contents of total esters, total acids and ethyl hexanoate in Comparative Example 8 were significantly lower than those in all the other examples. This is because a single Daqu cannot provide sufficient flora and microorganisms to completely ferment the grain mixture. When the dosage of Daqu was changed, and the dosage of the composite bacterial solution and the composite enzyme preparation remained unchanged, the contents of total esters, total acids and ethyl hexanoate first increased and then decreased. When the dosage of Daqu was 1.5 parts, the contents of total esters, total acids and ethyl hexanoate reached the highest. The total ester content of Example 35 was 6.31 g / L, the total acid content was 1.17 g / L, and the ethyl hexanoate content was 5.73 g / L. When the dosage of Daqu was 1.5 parts, the dosage of the composite bacterial solution was changed, and the dosage of the composite enzyme preparation remained unchanged, the contents of total esters, total acids and ethyl hexanoate reached the highest when the dosage of the composite bacterial solution was 0.3 parts. The results show that the total ester content of Example 39 is 6.38g / L, the total acid content is 1.26g / L, and the content of ethyl hexanoate is 5.81g / L. When the dosage of Daqu is 1.5 parts and the dosage of the composite bacteria liquid is 0.3 parts, when the dosage of the composite enzyme preparation is changed, the contents of total ester, total acid and ethyl hexanoate first increase and then decrease. When the dosage of the composite enzyme preparation is 0.2 parts, the contents of total ester, total acid and ethyl hexanoate reach the highest, the total ester content of Example 42 is 6.41g / L, the total acid content is 1.30g / L, and the content of ethyl hexanoate is 5.85g / L. This is because Daqu, the composite bacteria liquid and the composite enzyme preparation contain microorganisms such as molds and bacteria, which are the key to fermentation. If the dosage is too small and the number of microorganisms is insufficient, the fermentation process may be incomplete, sugar cannot be effectively converted into alcohol, affecting the flavor of the liquor, and the fermentation speed will slow down, which may take longer to complete, reducing production efficiency; if the dosage is too large and the number of microorganisms is too large, the fermentation process may be too fast, too much alcohol is generated, and other flavor substances fail to fully develop, and some by-products may be produced, affecting the taste of the wine; the appropriate dosage can promote the conversion of sugar into alcohol and produce rich flavor substances, thereby enhancing the flavor of the liquor.

[0100] Example 47

[0101] Koji making: washing a mixture of 15.75 parts of barley and 5.25 parts of wheat to obtain a raw material; soaking the raw material in 50 parts of deionized water for 18 hours to obtain a soaked raw material; spreading the soaked raw material evenly in a well-ventilated place and germinating for 4 days, turning it every 12 hours to obtain a germinated raw material; fixing the germinated raw material at 70° C. to a moisture content of 52%, then transferring it to sunlight and drying it to a moisture content of 14% to obtain a dried raw material; placing the dried raw material in a koji room and inoculating it with Aspergillus flavus at 32° C. for 8 days, turning and ventilating it every 4 hours, and maintaining the humidity at 65% to obtain Daqu;

[0102] Moistening the material: grind 17 parts of sorghum, 17 parts of rice husks, and 17 parts of corn, add 20 parts of 80°C deionized water and moisten the material until there is no dry powder. After cooling, obtain the fermentation raw material;

[0103] Steaming: Spread the fermented raw materials evenly and loosely into a steamer, keep them at 93°C for 70 minutes until there is no hard core, and cool them to 30°C to obtain cooked raw materials;

[0104] Heaping: adding the matured raw materials to 1.5 parts of the Daqu, 0.3 parts of a mixture of yeast liquid, lactic acid bacteria liquid and Bacillus subtilis liquid, and 0.2 parts of a mixture of cellulase, amylase and saccharifying enzyme, and stirring evenly to obtain a fermented grain, heaping and cultivating the fermented grain at 32° C. until the temperature reaches 45° C., and cooling to 30° C. to obtain a stacked fermented grain;

[0105] Fermentation: adding the accumulated mash into a fermentation tank and maintaining it at 31° C. for 35 days for solid-state fermentation to obtain a fermented raw material;

[0106] Distillation: The fermented raw materials are distilled at 86° C. under normal pressure, and the liquid in the middle of the distillation is the solid-state liquor.

[0107] Examples 48-56

[0108] Referring to the production process and parameter conditions of Example 47, the specific differences are shown in Table 6.

[0109] Comparative Example 9

[0110] Refer to the production process and parameter conditions of Example 47, except that the temperature TE5 is 50°C and the TI2 time is 60 days.

[0111] Comparative Example 10

[0112] Refer to the production process and parameter conditions of Example 47, except that the temperature TE5 is 15°C and the TI2 time is 15 days.

[0113] Example 57 Test of reducing sugar content

[0114] The reducing sugar content of the fermented raw materials in Example 42, Examples 47-56 and Comparative Examples 9-10 was tested, and the results are shown in Table 6.

[0115] Table 6 Test of reducing sugar content in Example 42, Examples 47-56 and Comparative Examples 9-10

[0116]

[0117]

[0118] It can be found from Table 6 that in Example 42, Examples 47-56 and Comparative Examples 9-10, the excessively high temperature and excessively long fermentation time in Comparative Example 9 seriously affected the content of reducing sugars. This is because excessively high temperature may inactivate some microorganisms, thereby affecting the fermentation efficiency and inhibiting the production of reducing sugars. Excessively long fermentation time may decompose some aroma substances in the wine, thereby affecting the flavor of the liquor. Excessively low temperature and excessively short fermentation time in Comparative Example 10 also inhibited the production of reducing sugars. This is because excessively low temperature may inhibit the activity of microorganisms and bacterial flora, thereby prolonging the fermentation time and reducing production efficiency. Excessively short fermentation time may cause the alcohol content to be too low, affecting the quality of the liquor. When the temperature TE5 is changed and the TI2 time remains unchanged, the reducing sugar content of the raw material after fermentation reaches the highest when the temperature TE5 is 32°C, and the reducing sugar content of the raw material after fermentation in Example 48 is 8.58%; when the temperature TE5 is 32°C and the TI2 time is changed, the reducing sugar content of the raw material after fermentation first increases and then decreases. When the TI2 time is 38 days, the reducing sugar content of the raw material after fermentation is the highest, and the reducing sugar content of the raw material after fermentation in Example 54 is 8.86%. This is because the appropriate fermentation temperature and time can promote the synergistic effect of microorganisms and bacterial flora, so that the fermentation process can proceed fully and completely, promote the production of reducing sugars, and improve production efficiency.

[0119] Example 58

[0120] Koji making: washing a mixture of 15.75 parts of barley and 5.25 parts of wheat to obtain a raw material; soaking the raw material in 50 parts of deionized water for 18 hours to obtain a soaked raw material; spreading the soaked raw material evenly in a well-ventilated place and germinating for 4 days, turning it every 12 hours to obtain a germinated raw material; fixing the germinated raw material at 70° C. to a moisture content of 52%, then transferring it to sunlight and drying it to a moisture content of 14% to obtain a dried raw material; placing the dried raw material in a koji room and inoculating it with Aspergillus flavus at 32° C. for 8 days, turning and ventilating it every 4 hours, and maintaining the humidity at 65% to obtain Daqu;

[0121] Moistening the material: grind 25.5 parts of sorghum, 12.75 parts of rice husks, and 12.75 parts of corn, add 20 parts of 80°C deionized water and moisten the material until no dry powder is left. After cooling, obtain the fermentation raw material;

[0122] Steaming: Spread the fermented raw materials evenly and loosely into a steamer, keep them at 93°C for 70 minutes until there is no hard core, and cool them to 30°C to obtain cooked raw materials;

[0123] Heaping: adding the matured raw materials to 1.5 parts of the Daqu, 0.3 parts of a mixture of yeast liquid, lactic acid bacteria liquid and Bacillus subtilis liquid, and 0.2 parts of a mixture of cellulase, amylase and saccharifying enzyme, and stirring evenly to obtain a fermented grain, heaping and cultivating the fermented grain at 32° C. until the temperature reaches 45° C., and cooling to 30° C. to obtain a stacked fermented grain;

[0124] Fermentation: adding the accumulated mash into a fermentation tank and maintaining it at 32° C. for 38 days for solid-state fermentation to obtain a fermented raw material;

[0125] Distillation: The fermented raw materials are distilled at 86° C. under normal pressure, and the liquid in the middle of the distillation is the solid-state liquor.

[0126] Examples 59-79

[0127] Referring to the production process and parameter conditions of Example 58, the specific differences are shown in Table 7.

[0128] Table 7 Parameters and conditions of Example 54, Examples 58-79

[0129]

[0130] Comparative Example 11

[0131] Refer to the production process and parameter conditions of Example 58, except that only 53 parts of sorghum are added.

[0132] Comparative Example 12

[0133] Refer to the production process and parameter conditions of Example 58, except that the temperature TE3 is 40°C, the amount of deionized water is 10 parts, and the temperature TE6 is 60°C.

[0134] Comparative Example 13

[0135] Refer to the production process and parameter conditions of Example 58, except that the temperature TE3 is 100°C, the amount of deionized water used is 50 parts, and the temperature TE6 is 110°C.

[0136] Example 80 Taste Scoring Test

[0137] The taste of Example 54, Examples 58-79 and Comparative Examples 11-12 was scored, and the results are shown in Table 8.

[0138] Table 8 Taste score test of Example 54, Examples 58-79 and Comparative Examples 11-13

[0139]

[0140]

[0141] It can be found from Table 8 that in Comparative Example 11, only adding sorghum does not meet the fermentation requirements, which ultimately affects the flavor of the liquor, and the taste score is only 80 points; in Comparative Examples 12-13, too high a moistening temperature, too little deionized water, and too high a distillation temperature will reduce the taste score of the liquor. The taste score of Comparative Example 12 is 78 points, and the taste score of Comparative Example 13 is 80 points. This is because too high a moistening temperature may kill yeast and microorganisms, thereby affecting the subsequent fermentation process; too little deionized water makes it difficult to moisten the grain mixture, resulting in the presence of dry powder and reduced starch utilization; too high a distillation temperature will dilute the alcohol content and affect the final flavor of the liquor; too low a moistening temperature, too much deionized water, and too low a distillation temperature will also affect the taste score of the liquor. This is because too low a moistening temperature will make it difficult for the grain mixture to absorb water and inhibit microbial activity; too much deionized water will easily produce miscellaneous bacteria, affecting the flavor of the liquor; too low a distillation temperature will cause the final distilled liquid to be mostly water and have a low alcohol concentration.In Examples 54 and 58-79, when the weight ratio of sorghum, rice husks and corn was changed, the amount of the cereal mixture, the temperature TE3, the amount of deionized water and the temperature TE6 remained unchanged, the taste score first increased and then decreased. When the weight ratio of sorghum, rice husks and corn was 3:1:1, the taste score was the highest, and the taste score of Example 59 was 85 points; when the weight ratio of sorghum, rice husks and corn was 3:1:1, the amount of the cereal mixture was changed ... When the amount of deionized water and the temperature TE6 remain unchanged, the taste score reaches the highest when the amount of the cereal mixture is 53 parts, and the taste score of Example 62 is 87 points; when the weight ratio of sorghum, rice husk and corn is 3:1:1, the amount of the cereal mixture is 53 parts, the temperature TE3 is changed, and the amount of deionized water and the temperature TE6 remain unchanged, the taste score reaches the highest when the temperature TE3 is 82°C, and the taste score of Example 67 is 90 points; when the weight ratio of sorghum, rice husk and corn is 3: 1:1, the amount of cereal mixture is 53 parts, the temperature TE3 is 82°C, the amount of deionized water is changed, and the temperature TE6 remains unchanged, the taste score reaches the highest when the amount of deionized water is 24 parts, and the taste score of Example 74 is 95 points; when the weight ratio of sorghum, rice husk and corn is 3:1:1, the amount of cereal mixture is 53 parts, the temperature TE3 is 82°C, and the amount of deionized water is 24 parts, when the temperature TE6 is changed, the taste score first increases and then decreases. When the temperature TE6 is 87°C, the taste score of the liquor is the highest, and the taste score of Example 76 is 96 points. This is because the appropriate amount of cereal mixture and deionized water and the temperature of the moistening material can ensure that the cereal mixture can be completely moistened and there is no dry powder, so as to ensure that the subsequent starch utilization rate can reach the highest; the appropriate distillation temperature can make the distilled alcohol concentration higher and bring out a certain amount of aroma components, so that the flavor of the liquor is good. Too high or too low a temperature will dilute the alcohol concentration, thereby affecting the flavor of the liquor.

[0142] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A solid-state liquor production process, characterized by: The production process of the solid-state liquor comprises the following steps: Koji making: 18-24 parts of mixed grains are washed to obtain raw materials; the raw materials are soaked in deionized water for 18 hours to obtain soaked raw materials; the soaked raw materials are evenly spread out in a well-ventilated place for germination for 4 days, turning them every 12 hours to obtain germinated raw materials; the germinated raw materials are fixed at a temperature TE1 to a moisture content of 52%, and then transferred to sunlight for drying to a moisture content of 14% to obtain dried raw materials; the dried raw materials are placed in a koji room and inoculated with Aspergillus flavus, and kept at a temperature TE2 for 8 days, turning and ventilating during the period, and maintaining the humidity at 63% to 67% to obtain Daqu; Moistening the material: After grinding the grain mixture, add deionized water at a temperature of TE3 to moisten the material until there is no dry powder. After cooling, obtain the fermentation raw material; Steaming grain: Spread the fermented raw materials evenly and loosely into a steamer, maintain the temperature at TE4 for TI1 until there is no hard core, and cool to 30°C to obtain the cooked raw materials; Heaping: adding the matured raw materials to the Daqu, the composite bacterial solution and the composite enzyme preparation and stirring evenly to obtain fermented grains, heaping and cultivating the fermented grains at 32° C. until the temperature reaches 45° C., and cooling to 30° C. to obtain stacked fermented grains; Fermentation: adding the accumulated mash into a fermentation tank and maintaining it at a temperature of TE5 for a time of TI2 for solid-state fermentation to obtain a fermented raw material; Distillation: The fermented raw materials are distilled at atmospheric pressure at a temperature of TE6, and the liquid in the middle of the distillation is the solid-state liquor.

2. The solid-state liquor production process according to claim 1, characterized in that: In parts by weight, the deionized water used in the koji making process is 50 parts.

3. The solid-state liquor production process according to claim 1, characterized in that: The mixed grains in koji making are a mixture of barley and wheat; the weight ratio of the barley to the wheat is 1-5:1; the temperature TE1 is 66° C. to 74° C.; the temperature TE2 is 28° C. to 34° C.; and the frequency of turning and ventilation is once every 4 hours.

4. The solid-state liquor production process according to claim 1, characterized in that: In parts by weight, the grain mixture in the moistening material accounts for 51-56 parts; the deionized water accounts for 20-25 parts.

5. The solid-state liquor production process according to claim 1, characterized in that: The grain mixture in the moistening material is a mixture of sorghum, rice husks and corn; the weight ratio of the sorghum, the rice husks and the corn is 1-4:1:1; and the temperature TE3 is 80° C. to 85° C.

6. The solid-state liquor production process according to claim 1, characterized in that: The temperature TE4 during steaming is 90° C. to 95° C.; the time TI1 is 60 min to 80 min.

7. The solid-state liquor production process according to claim 1, characterized in that: Calculated by weight, the amount of the Daqu in the grain pile is 0.5-2.5 parts; the amount of the composite bacterial liquid is 0.1-0.5 parts; and the amount of the composite enzyme preparation is 0.1-0.5 parts.

8. The solid-state liquor production process according to claim 1, characterized in that: The composite bacterial liquid in the piled grain is a mixture of yeast liquid, lactic acid bacteria liquid and Bacillus subtilis liquid; the weight ratio of the yeast liquid, the lactic acid bacteria liquid and the Bacillus subtilis liquid is 2:2:1; the composite enzyme preparation is a mixture of cellulase, amylase and saccharifying enzyme; the weight ratio of the cellulase, the amylase and the saccharifying enzyme is 1:1:1; the height of the piled culture is 30 cm.

9. The solid-state liquor production process according to claim 1, characterized in that: The temperature TE5 during fermentation is 30° C. to 35° C.; the TI2 time is 35 to 40 days.

10. The solid-state liquor production process according to claim 1, characterized in that: The temperature TE6 during distillation is 86°C to 90°C.

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