Process for brewing tricholoma matsutake white spirit by using distilled water

Abstract

The invention relates to the technical field of baijiu production, in particular to a process for brewing tricholoma matsutake baijiu with distilled water, which comprises the following steps: firstly, selecting raw materials for pretreatment, using distilled water in the whole process, fermenting according to the flavor type requirement, distilling to obtain a stock solution, blending and ageing, and finally filling and packaging to obtain a finished product, and each link ensures the quality and flavor. By controlling the chloride ion concentration and the ferrous ion concentration in the solution, chlorides in the molten salt slag are completely contained in waste acid, insoluble substances are almost non-toxic and can be directly stacked, the distilled water white spirit brewing process can improve the purity of the white spirit, reduce impurities and peculiar smell, ensure stable quality, show fine and mellow taste and meet the hygienic standard, and the distilled water white spirit brewing process is suitable for large-scale popularization and application. The microbial pollution risk is reduced, the health is guaranteed, the requirements of different aroma types can be met, respective styles and characteristics are highlighted, the brand image can be enhanced, the storage life of the white spirit is prolonged, consumers are more relieved and satisfied, and products with higher quality are brought to the white spirit industry.

Description

Technical Field

[0001] The invention relates to the technical field of liquor production, in particular to a process for brewing matsutake liquor with distilled water. Background Art

[0002] Baijiu, a traditional Chinese beverage, boasts a long history and rich cultural heritage. As consumers' expectations for baijiu's quality and taste continue to rise, innovation and improvement in brewing technology have become crucial to the industry's development. In traditional baijiu brewing, water, as a crucial raw material, has a profound impact on the quality of the final product, thanks to its quality and properties.

[0003] In the existing liquor brewing process, there are the following background defects: (1) Water pollution: In the traditional liquor brewing process, natural water sources are often used as brewing water. However, since natural water sources are easily affected by environmental pollution, various impurities and microorganisms may be contained in the water. These impurities and microorganisms may be introduced into the liquor during the brewing process, affecting the purity and safety of the product.

[0004] (2) Unstable brewing environment: Traditional liquor brewing environments are often difficult to achieve complete sealing and sterilization, resulting in the brewing process being easily disturbed by external environmental factors. For example, changes in temperature, humidity, air circulation and other conditions may affect the growth and metabolism of microorganisms, thereby affecting the quality and flavor of the liquor.

[0005] (3) The fermentation process is difficult to precisely control: The traditional liquor fermentation process often relies on empirical operations, making it difficult to precisely control the fermentation conditions. This leads to fluctuations and instabilities in the fermentation process, which affects the alcohol content and flavor content of the liquor.

[0006] (4) Low distillation efficiency: Traditional distillation equipment and technology often have problems such as high energy consumption and low distillation efficiency. This makes it difficult to fully extract the alcohol and other volatile components in the fermentation liquid during the distillation process, affecting the output and quality of the liquor.

[0007] (5) Unstable aging effect: The traditional aging process often relies on the influence of natural environment and time factors, making it difficult to achieve precise control of aging conditions. This may lead to the loss of flavor substances or unstable changes during the aging process, affecting the final quality of the liquor. Summary of the Invention

[0008] The purpose of the present invention is to provide a process for brewing matsutake liquor with distilled water, so as to solve the problems of water source pollution and unstable brewing environment in traditional liquor brewing mentioned in the above background technology.

[0009] To achieve the above object, the present invention provides the following technical solutions: The process of brewing pine mushroom liquor with distilled water specifically includes the following steps: S10 Raw material preparation: Select brewing raw materials that meet the standards, such as sorghum for sauce-flavor liquor, rice for light-flavor liquor, and glutinous rice for glutinous-flavor liquor, and perform necessary pretreatment, including cleaning and soaking; S20 distilled water application: During the brewing process, distilled water is used as a solvent and reaction medium throughout the entire process to ensure the purity of the brewing environment and the quality of the final product. During the entire brewing process, the amount of distilled water used is 200-300 liters for every 100 kilograms of raw materials; S30 Fermentation: According to the specific requirements of the selected liquor flavor, the pretreated raw materials are mixed with an appropriate amount of koji and microorganisms, and fermented under suitable temperature and humidity conditions; S40 distillation: After fermentation is completed, distillation technology is used to separate the alcohol and other volatile components in the fermentation liquid to obtain the liquor concentrate; S50 blending and aging: According to the needs of the liquor flavor, the original liquid is blended as necessary, and then aged to enhance the flavor and quality of the liquor; S60 Filling and packaging: After the liquor is prepared, 1.5-10% of pine mushroom extract is added to mix to obtain pine mushroom liquor, which is then filled and packaged to produce finished pine mushroom liquor; The preparation method of the matsutake extract is as follows: soaking the Fengguang dehydrated matsutake in white wine, with the mass ratio of matsutake to 50-proof white wine being 20:80, filtering when the wine reaches 40 degrees, and obtaining the matsutake extract.

[0010] Preferably, the brewing of Maotai-flavor liquor further comprises the following steps: S11 Raw material crushing: crush the sorghum into particles of appropriate size for better fermentation; S12 follows the "12987" process: a one-year production cycle, two batches of materials, nine steamings, eight fermentations, and seven extractions to ensure the unique flavor of Maotai-flavor liquor. S13 Cellaring and blending: The base wine needs to be cellared for a long time and blended 2-4 times as needed to achieve the best flavor and quality.

[0011] Preferably, the brewing of the Fen-fragrance liquor further comprises the following steps: S21 Steaming and burning: steaming and burning are used during the brewing process to reduce bacterial contamination; S22 Low-temperature fermentation and high wine extraction: Ensure the fermentation temperature is appropriate and extract the wine highly during the distillation process to preserve the fresh aroma and pure taste of the light-fragrance liquor.

[0012] Preferably, the brewing of glutinous fragrant liquor further comprises the following steps: S31 Glutinous Rice Selection: Select high-quality glutinous rice as the raw material for brewing to ensure the purity and quality of the glutinous rice; S32 liquid brewing: Using liquid liquor brewing technology, through soaking, cleaning, cooking, mixing, fermentation, distillation, cellaring and filtering processes, to ensure the unique flavor and quality of glutinous-flavor liquor.

[0013] Preferably, in step S10, the specific cleaning agent used for cleaning the raw materials is a food-grade natural surfactant cleaning agent, the cleaning time is 30-60 minutes, and the water temperature is controlled at 20-30°C.

[0014] Preferably, in the distilled water application step S20 , the purity of the distilled water reaches or exceeds the laboratory secondary water standard, that is, the conductivity is less than 1 μS / cm and the resistivity is greater than 1 MΩ·cm.

[0015] Preferably, in the fermentation step S30, the microorganisms include Aspergillus, Rhizopus and Saccharomyces cerevisiae. For sorghum raw materials, the amount of Aspergillus added is 0.5%-1% of the weight of the raw materials, the amount of Rhizopus added is 0.3%-0.8%, and the amount of Saccharomyces cerevisiae added is 0.2%-0.5%; for rice or glutinous rice raw materials, the amount of Aspergillus added is 0.3%-0.8% of the weight of the raw materials, the amount of Rhizopus added is 0.2%-0.6%, and the amount of Saccharomyces cerevisiae added is 0.1%-0.4%.

[0016] Preferably, in the fermentation step S30, for sauce-flavor liquor, the suitable fermentation temperature is 30-35°C and the humidity is 80%-90%; for light-flavor liquor, the suitable fermentation temperature is 20-25°C and the humidity is 60%-70%; for glutinous-flavor liquor, the suitable fermentation temperature is 25-30°C and the humidity is 70%-80%.

[0017] Preferably, in the distillation step S40, the specific distillation equipment used is a tower distiller, the distillation rate is controlled at 50-80 liters per hour, and the distillation temperature is 78-85°C.

[0018] Preferably, in the blending and aging step S50, the old wine used is 5-10 years old, the proportion of the old wine in the blending is 10%-30%, and the environmental conditions for controlling the aging are a temperature of 15-20°C, a humidity of 60%-70%, good ventilation and no odor.

[0019] Compared with the prior art, the present invention has the following beneficial effects: (1) This distilled water-based process for brewing pine mushroom liquor improves product quality: Purity and transparency: By using distilled water that meets the laboratory's secondary water standards or above throughout the entire process, the introduction of impurities during the brewing process is effectively reduced, which significantly improves the purity and transparency of the Matsutake Baijiu, bringing consumers a clearer and purer visual enjoyment.

[0020] Flavor optimization: For different flavors of matsutake baijiu (sauce-flavored, light-flavored, and glutinous-flavored), we use sophisticated distillation and blending processes, which not only retains the unique aroma of matsutake, but also highlights the style characteristics of each baijiu, making each matsutake baijiu have a distinct personality and unique charm.

[0021] (2) The process of brewing Matsutake liquor with distilled water ensures the purity of the brewing environment: Reduce pollution: The use of distilled water greatly reduces microbial and chemical contamination caused by water source pollution, providing a purer and safer environment for the brewing of Matsutake liquor, and ensuring the sanitary quality of the product and the health and safety of consumers.

[0022] Stable brewing conditions: Distilled water can stabilize key parameters such as moisture content and pH during the brewing process, providing a stable environment for the growth and metabolism of microorganisms, helping to improve fermentation efficiency and stability, and further enhancing the quality of Matsutake liquor.

[0023] (3) The process of optimizing the fermentation process of brewing Matsutake liquor with distilled water: Microbial growth and metabolism: By precisely controlling the amount of microorganisms added and the fermentation conditions, the growth and metabolism of the microorganisms are optimized, allowing the sugar in the raw materials to be efficiently converted into alcohol and other volatile components, thereby increasing the alcohol content and flavor content of the Matsutake liquor.

[0024] Shorten the fermentation cycle: The use of distilled water helps maintain the stability of the fermentation process and reduces fermentation fluctuations caused by changes in water sources, thereby shortening the fermentation cycle, reducing production costs and improving production efficiency.

[0025] (4) The process of brewing pine mushroom liquor with distilled water enhances the unique flavor of the product: Extraction of flavor substances: During the distillation process, alcohol and other volatile components in the fermentation liquid are efficiently extracted, especially the unique aroma components of Matsutake, which makes Matsutake liquor have a richer aroma and taste, meeting consumers' expectations for high-quality liquor.

[0026] Improved aging: During the aging process, the flavoring substances in Matsutake baijiu undergo further chemical reactions and physical changes, forming a more complex and unique flavor. The distilled water brewing process helps maintain the stability of the baijiu during aging, allowing the product to fully demonstrate its unique flavor and enhance its market competitiveness.

[0027] In summary, the present invention's distilled water-based matsutake liquor brewing process has significant beneficial effects in improving product quality, ensuring the purity and safety of the brewing environment, optimizing the fermentation process, and enhancing the product's unique flavor and market competitiveness. These effects, combined with the matsutake liquor brewing process, make the final product even higher quality, safer, more unique, and more competitive in the market, satisfying consumers' demand and expectations for high-quality liquor. DETAILED DESCRIPTION

[0028] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described 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.

[0029] Example 1: Maotai-flavor pine mushroom liquor Raw material preparation: Select sorghum that meets the standards, wash it for 45 minutes, and soak it in water at 25℃.

[0030] Distilled water application: Use 250 liters of distilled water for every 100 kg of sorghum, and the purity of the distilled water must meet or exceed the laboratory secondary water standard.

[0031] Fermentation: Add Aspergillus (0.8%), Rhizopus (0.5%) and Saccharomyces cerevisiae (0.3%), and ferment at a temperature of 32°C and a humidity of 85%.

[0032] Distillation: Using a tower distiller, the distillation rate is 65 liters per hour and the distillation temperature is 80℃.

[0033] Blending and aging: Use 8-year-old wine at a ratio of 20%, and age it in a well-ventilated and odor-free environment with a temperature of 18°C ​​and a humidity of 65%.

[0034] After the liquor is prepared, 3% of pine mushroom extract is added and mixed to obtain a pine mushroom sauce-flavored baijiu. Preparation of the pine mushroom extract: Soak Fengguang dehydrated pine mushrooms in 50% baijiu. Mix the pine mushrooms and baijiu in a mass ratio of 20:80. Soak until the temperature drops to 40°C and filter to obtain the pine mushroom extract.

[0035] Test data: Wine yield: about 30% Alcohol content: 53% vol Taste evaluation: Rich sauce flavor, mellow and full-bodied, long aftertaste, with a unique matsutake aroma.

[0036] Example 2: Light-fragrant pine mushroom liquor Raw material preparation: Select high-quality rice, wash it for 30 minutes, and soak it in water at 20℃.

[0037] Distilled water application: 220 liters of distilled water are used for every 100 kg of rice, and the purity of distilled water reaches or exceeds the laboratory secondary water standard.

[0038] Fermentation: Add Aspergillus (0.5%), Rhizopus (0.3%) and Saccharomyces cerevisiae (0.2%) and ferment at a temperature of 22°C and a humidity of 65%.

[0039] Distillation: Using a tower distiller, the distillation rate is 55 liters per hour and the distillation temperature is 79°C.

[0040] Blending and aging: Use 6-year-old wine at a ratio of 15%, and age it in a well-ventilated and odor-free environment with a temperature of 16°C and a humidity of 60%.

[0041] After the liquor is prepared, 5% of the pine mushroom extract is added and mixed to obtain the pine mushroom fragrance liquor. The preparation method of the pine mushroom extract is the same as above.

[0042] Test data: Wine yield: about 28% Alcohol content: 50%vol Taste evaluation: Pure fragrance, soft taste, refreshing aftertaste, a blend of the fragrance of matsutake and the purity of liquor.

[0043] Example 3: Glutinous-flavored Matsutake liquor Raw material preparation: Select high-quality glutinous rice, wash it for 60 minutes, and soak it in water at 30℃.

[0044] Distilled water application: 280 liters of distilled water are used for every 100 kilograms of glutinous rice, and the purity of the distilled water reaches or exceeds the laboratory secondary water standard.

[0045] Fermentation: Add Aspergillus (0.6%), Rhizopus (0.4%) and Saccharomyces cerevisiae (0.3%), and ferment at a temperature of 28°C and a humidity of 75%.

[0046] Distillation: Using a tower distiller, the distillation rate is 70 liters per hour and the distillation temperature is 82°C.

[0047] Blending and aging: Use 7-year-old wine at a ratio of 25%, and age it in a well-ventilated and odor-free environment with a temperature of 17°C and a humidity of 65%.

[0048] After the liquor is prepared, 7% of the pine mushroom extract is added and mixed to obtain the pine mushroom glutinous flavor liquor. The preparation method of the pine mushroom extract is the same as above.

[0049] Test data: Wine yield: about 25% Alcohol content: 48% vol Taste evaluation: Rich aroma, mellow and sweet, smooth taste, with the unique fragrance of matsutake and the sweetness of white wine.

[0050] The data of the above three groups of examples are compared, as shown in the following table: Comparison Project Maotai-flavor pine mushroom liquor Light-fragrant pine mushroom liquor Glutinous-flavored pine mushroom liquor Wine yield About 30% About 28% About 25% Alcohol content 53%vol 50%vol 48%vol Fermentation temperature 32℃ 22℃ 28℃ Fermentation humidity 85% 65% 75% Distillation speed (per hour) 65 liters 55 liters 70 liters Distillation temperature 80℃ 79℃ 82℃ Year of old wine (for blending) 8 years 6 years 7 years The proportion of old wine in blending 20% 15% 25% Aging temperature 18℃ 16℃ 17℃ Aging humidity 65% 60% 65% The process for brewing pine mushroom liquor with distilled water of the present invention has the following advantages: 1. Improve product quality Purity and transparency: By using distilled water that meets the laboratory's secondary water standards or above throughout the entire process, the introduction of impurities during the brewing process is effectively reduced, which significantly improves the purity and transparency of the Matsutake Baijiu, bringing consumers a clearer and purer visual enjoyment.

[0051] Flavor optimization: For different flavors of matsutake baijiu (sauce-flavored, light-flavored, and glutinous-flavored), we use sophisticated distillation and blending processes, which not only retains the unique aroma of matsutake, but also highlights the style characteristics of each baijiu, making each matsutake baijiu have a distinct personality and unique charm.

[0052] 2. Ensure the purity of the brewing environment Reduce pollution: The use of distilled water greatly reduces microbial and chemical contamination caused by water source pollution, providing a purer and safer environment for the brewing of Matsutake liquor, and ensuring the sanitary quality of the product and the health and safety of consumers.

[0053] Stable brewing conditions: Distilled water can stabilize key parameters such as moisture content and pH during the brewing process, providing a stable environment for the growth and metabolism of microorganisms, helping to improve fermentation efficiency and stability, and further enhancing the quality of Matsutake liquor.

[0054] 3. Optimize the fermentation process Microbial growth and metabolism: By precisely controlling the amount of microorganisms added and the fermentation conditions, the growth and metabolism of the microorganisms are optimized, allowing the sugar in the raw materials to be efficiently converted into alcohol and other volatile components, thereby increasing the alcohol content and flavor content of the Matsutake liquor.

[0055] Shorten the fermentation cycle: The use of distilled water helps maintain the stability of the fermentation process and reduces fermentation fluctuations caused by changes in water sources, thereby shortening the fermentation cycle, reducing production costs and improving production efficiency.

[0056] 4. Enhance the unique flavor of the product Extraction of flavor substances: During the distillation process, alcohol and other volatile components in the fermentation liquid are efficiently extracted, especially the unique aroma components of Matsutake, which makes Matsutake liquor have a richer aroma and taste, meeting consumers' expectations for high-quality liquor.

[0057] Improved aging: During the aging process, the flavoring substances in Matsutake baijiu undergo further chemical reactions and physical changes, forming a more complex and unique flavor. The distilled water brewing process helps maintain the stability of the baijiu during aging, allowing the product to fully demonstrate its unique flavor and enhance its market competitiveness.

[0058] In summary, the distilled water process for brewing matsutake baijiu has significant benefits in improving product quality, ensuring a pure and safe brewing environment, optimizing the fermentation process, and enhancing the product's unique flavor and market competitiveness. These benefits, combined with the brewing process, contribute to a higher-quality, safer, more unique, and more competitive final product, satisfying consumer demand and expectations for high-quality baijiu.

[0059] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely preferred examples of the present invention and are not intended to limit the present invention. Various changes and improvements may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and improvements fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. The process for brewing pine mushroom liquor with distilled water is characterized by: The specific steps include: S10 Raw material preparation: Select brewing raw materials that meet the standards, such as sorghum for sauce-flavor liquor, rice for light-flavor liquor, and glutinous rice for glutinous-flavor liquor, and perform necessary pretreatment, including cleaning and soaking; S20 distilled water application: During the brewing process, distilled water is used as a solvent and reaction medium throughout the entire process to ensure the purity of the brewing environment and the quality of the final product. During the entire brewing process, the amount of distilled water used is 200-300 liters for every 100 kilograms of raw materials; S30 Fermentation: According to the specific requirements of the selected liquor flavor, the pretreated raw materials are mixed with an appropriate amount of koji and microorganisms, and fermented under suitable temperature and humidity conditions; S40 distillation: After fermentation is completed, distillation technology is used to separate the alcohol and other volatile components in the fermentation liquid to obtain the liquor concentrate; S50 blending and aging: According to the needs of the liquor flavor, the original liquid is blended as necessary, and then aged to enhance the flavor and quality of the liquor; S60 Filling and packaging: After the liquor is prepared, 1.5-10% of pine mushroom extract is added to mix to obtain pine mushroom liquor, which is then filled and packaged to produce finished pine mushroom liquor; The preparation method of the matsutake extract is as follows: soaking the Fengguang dehydrated matsutake in white wine, with the mass ratio of matsutake to 50-proof white wine being 20:80, filtering when the wine reaches 40 degrees, and obtaining the matsutake extract.

2. The process for brewing pine mushroom liquor with distilled water according to claim 1, characterized in that: The brewing of Maotai-flavor liquor also includes the following steps: S11 Raw material crushing: crush the sorghum into particles of appropriate size for better fermentation; S12 follows the "12987" process: a one-year production cycle, two batches of materials, nine steamings, eight fermentations, and seven extractions, ensuring the unique flavor of Maotai-flavor liquor. S13 Cellaring and blending: The base wine needs to be cellared for a long time and blended 2-4 times as needed to achieve the best flavor and quality.

3. The process for brewing pine mushroom liquor with distilled water according to claim 1, characterized in that: The brewing of light-fragrance liquor also includes the following steps: S21 Steaming and burning: steaming and burning are used during the brewing process to reduce bacterial contamination; S22 Low-temperature fermentation and high wine extraction: Ensure the fermentation temperature is appropriate and extract the wine highly during the distillation process to preserve the fresh aroma and pure taste of the light-fragrance liquor.

4. The process for brewing pine mushroom liquor with distilled water according to claim 1, characterized in that: The brewing of glutinous fragrant liquor also includes the following steps: S31 Glutinous Rice Selection: Select high-quality glutinous rice as the raw material for brewing to ensure the purity and quality of the glutinous rice; S32 liquid brewing: Using liquid liquor brewing technology, through soaking, cleaning, cooking, mixing, fermentation, distillation, cellaring and filtering processes, to ensure the unique flavor and quality of glutinous-flavor liquor.

5. The process for brewing pine mushroom liquor with distilled water according to claim 1, characterized in that: In step S10, the specific cleaning agent used for cleaning the raw materials is a food-grade natural surfactant cleaning agent, the cleaning time is 30-60 minutes, and the water temperature is controlled at 20-30°C.

6. The process for brewing pine mushroom liquor with distilled water according to claim 1, characterized in that: In step S20 of applying distilled water, the purity of the distilled water reaches or exceeds the laboratory secondary water standard, that is, the conductivity is less than 1 μS / cm and the resistivity is greater than 1 MΩ·cm.

7. The process for brewing pine mushroom liquor with distilled water according to claim 1, characterized in that: In the fermentation step S30, the microorganisms include Aspergillus, Rhizopus and Saccharomyces cerevisiae. For sorghum raw materials, the amount of Aspergillus added is 0.5%-1% of the weight of the raw materials, the amount of Rhizopus added is 0.3%-0.8%, and the amount of Saccharomyces cerevisiae added is 0.2%-0.5%; for rice or glutinous rice raw materials, the amount of Aspergillus added is 0.3%-0.8% of the weight of the raw materials, the amount of Rhizopus added is 0.2%-0.6%, and the amount of Saccharomyces cerevisiae added is 0.1%-0.4%.

8. The process for brewing pine mushroom liquor with distilled water according to claim 1, characterized in that: In step S30, the fermentation step, for sauce-flavor liquor, the suitable fermentation temperature is 30-35°C and the humidity is 80%-90%; for light-flavor liquor, the suitable fermentation temperature is 20-25°C and the humidity is 60%-70%; for glutinous-flavor liquor, the suitable fermentation temperature is 25-30°C and the humidity is 70%-80%.

9. The process for brewing pine mushroom liquor with distilled water according to claim 1, characterized in that: In the distillation step S40, the specific distillation equipment used is a tower distiller, the distillation rate is controlled at 50-80 liters per hour, and the distillation temperature is 78-85°C.

10. The process for brewing pine mushroom liquor with distilled water according to claim 1, characterized in that: In step S50 of blending and aging, the old wine used is 5-10 years old, the proportion of the old wine in the blending is 10%-30%, and the environmental conditions for controlling the aging are temperature 15-20°C, humidity 60%-70%, good ventilation and no odor.