Jinglong river valley multi-bacterium synergistic fermentation Manchu Baijiu brewing method based on three-low technology

Abstract

The invention belongs to the technical field of liquor brewing, and discloses a Qinglong river valley multi-bacterium synergistic fermentation Manchu liquor brewing method based on a three-low technology, and the method comprises the following raw materials by weight: 50-70% of sorghum; 20-30% of corn; 5-10% of buckwheat; 1-3% of a special herbaceous plant mixture in Qinglong river valley; the total water content of the raw materials is 12-15%. According to the method disclosed by the invention, a unique'three-low process' system is combined with a Qinglong river valley specific functional flora, so that the generation of methanol and higher alcohol is effectively inhibited; the methanol content in the finished wine is stably controlled to be 0.3 g / L or below, and is reduced by 50% or above compared with that of a traditional process; the total amount of higher alcohols does not exceed 1.0 g / L, and the decreasing amplitude reaches 40%; the breakthrough progress mainly benefits from: the screened methanol-reducing bacteria QL-02 can specifically decompose a methanol precursor substance pectin; the generation way of fusel oil is inhibited by the segmented oxygen-controlled fermentation process; and the drinking safety is greatly improved by deeply purifying the distilled wine body through an activated carbon-molecular sieve coupling technology.

Description

Technical Field

[0001] This invention belongs to the field of liquor brewing technology, specifically a method for brewing Manchu liquor based on the three-low process of multi-strain synergistic fermentation in the Qinglong River Valley. Background Technology

[0002] Baijiu, a typical representative of traditional Chinese distilled spirits, boasts a long history and rich diversity in its production processes. Manchu baijiu, a regional specialty, is widely popular in northern China for its unique flavor and brewing techniques. Traditional Manchu baijiu primarily employs solid-state fermentation, using grains such as sorghum and corn as raw materials, relying on the microbial community in the natural environment for fermentation to develop its distinctive aroma and taste. However, traditional processes suffer from long fermentation cycles, low production efficiency, and poor flavor stability, and are significantly affected by regional climate and microbial populations, making standardized production difficult.

[0003] In recent years, with the increasing demand from consumers for the quality and health attributes of baijiu (Chinese liquor), brewing technologies with low alcohol content, low methanol, and low higher alcohols ("three-low") have become a hot research topic in the industry. In the traditional baijiu brewing process, the generation of byproducts such as fusel oils and methanol is difficult to control precisely, potentially affecting the safety and comfort of drinking. Furthermore, natural fermentation relies on environmental microorganisms, whose complex and uncontrollable microbial community structure easily leads to problems such as large batch-to-batch flavor differences and unstable yield.

[0004] The Qinglong River Valley region possesses unique temperature and humidity conditions and abundant microbial resources, providing a natural advantage for multi-microbial synergistic fermentation. Existing technologies have attempted to optimize the fermentation process by artificially inoculating functional strains (such as yeast, lactic acid bacteria, and molds), but these methods are mostly limited to single species or simple combinations, failing to fully realize the potential of multi-microbial synergistic metabolism. Especially under the "three lows" target (low temperature, low humidity, low oxygen content), balancing the microbial community ratio and controlling fermentation parameters (such as temperature, pH, and dissolved oxygen) remain critical technical challenges that need to be addressed. Therefore, improvements are necessary. Summary of the Invention

[0005] The purpose of this invention is to provide a method for brewing Manchu Baijiu based on the three-low process of multi-strain synergistic fermentation in the Qinglong River Valley, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a method for brewing Manchu Baijiu based on the three-low process of multi-strain synergistic fermentation in the Qinglong River Valley, comprising the following raw materials in the following weight ratio: 50-70% sorghum; Corn 20-30%; Buckwheat 5-10%; 1-3% of a mixture of herbaceous plants unique to the Qinglong River Valley; The total moisture content of the raw materials is 12-15%; Among them, the unique herbaceous plant mixture of Qinglong River Valley contains Schisandra chinensis and Acanthopanax senticosus.

[0007] Preferably, it includes the following steps: S1. Raw material pretreatment: After removing impurities from sorghum, corn and buckwheat, grind them to 40-60 mesh; The process employs a three-stage cooking method: 1. Cooking at atmospheric pressure for 30 minutes; 2. Simmering for 20 minutes; 3. Re-steaming for 15 minutes; then spread out to cool to 30-35℃ and spray with 0.1-0.3% of the raw material weight of a compound enzyme preparation. S2. Preparation of starter culture: Take the old cellar mud of Qinglong River Valley as the source of microorganisms, and use the gradient dilution method to isolate and purify functional microorganisms; expand the culture of the isolated aroma-producing yeast, methanol-reducing bacteria and esterifying mold respectively; mix them in a ratio of 3:1:2, add wheat bran as a carrier, and make a compound fermentation agent with a moisture content of 30-35%; S3, bilateral fermentation: mix the pretreated raw materials with the compound fermentation agent at a ratio of 1:0.005-0.015; A stepped temperature-controlled fermentation method is adopted: maintain 18-20℃ for the first 3 days, raise the temperature to 22-25℃ for 4-7 days, and lower the temperature to 15-18℃ after 8 days; Segmented oxygen control: Maintain dissolved oxygen at 0.3-0.5 mg / L for the first 48 hours, then seal for anaerobic fermentation; S4. Distillation and Refining: The "slow fire and slow distillation" process is adopted to control the distillation temperature at 65-70℃. Fragmented distillation: Remove 5% of the heads, collect the heart portion of the distillate at 60-65% vol, and discard the tails; use activated carbon-molecular sieve combined technology for adsorption treatment; the collection standard for the heart portion is 60-65% vol of alcohol and ≤1.0g / L of total acid. S5, Aging and Maturation: The new wine is transferred to Qinglong Valley oak barrels for storage; The wine is aged using a dynamic process: the temperature is maintained at 25±2℃ for the first 3 months, 20±2℃ for the middle 3 months, and 15±2℃ for the last 3 months; 50g of Qinglong Valley oak chips are added to each cubic meter of wine, and the wine is racked once every quarter. S6. Blending and Bottling: Different batches of base liquor are combined according to their flavor characteristics; microporous membrane filtration is used for sterilization; after passing the test, the liquor is bottled; the final product meets the following requirements: methanol ≤0.3g / L, total higher alcohols ≤1.0g / L, ethyl acetate ≥2.0g / L.

[0008] Preferably, in S2: The preparation of compound fermentation agents also includes adding 0.05-0.1% by weight of glutamic acid and aspartic acid as microbial growth promoters.

[0009] Preferably, in S3: During the bilateral fermentation process, the pH value of the fermentation mash was tested every 24 hours. When the pH value was lower than 3.5, calcium carbonate was added to adjust it to 3.8-4.2.

[0010] Preferably, in S3: It also includes adding 0.1-0.3% of the weight of the raw materials as compound nutrients (containing vitamin B1, biotin and calcium pantothenate) on the 5th day of fermentation.

[0011] Preferably, in S4: During the distillation and refining process, the heart of the spirits also needs to be frozen at -5°C to -10°C for 48 hours, and then filtered to remove higher alcohols.

[0012] Preferably, in S5: During the aging process, ultrasonic-assisted aging treatment is performed every two months at a frequency of 28kHz for 30 minutes each time.

[0013] Preferably, in S6: Before blending and filling, 0.01-0.03% of natural plant extracts (including Ganoderma lucidum polysaccharides and wolfberry polysaccharides) by weight of the raw materials should be added as functional ingredients.

[0014] Preferably, the preparation method of the natural plant extract includes: mixing Ganoderma lucidum and wolfberry in a 1:2 ratio, extracting with ultrasonic assistance (40kHz, 50℃) for 2 hours, and concentrating to a solid content ≥30%.

[0015] The beneficial effects of this invention are as follows: 1. This invention utilizes a unique "three-low process" system (low temperature, low pH, and low dissolved oxygen) combined with specific functional microbial communities from the Qinglong River Valley to effectively inhibit the formation of methanol and higher alcohols. The methanol content in the finished wine is stably controlled below 0.3 g / L, a reduction of more than 50% compared to traditional processes; the total amount of higher alcohols does not exceed 1.0 g / L, a reduction of 40%. This breakthrough is mainly attributed to: the screened methanol-reducing bacteria QL-02, which can specifically decompose the methanol precursor pectin; the segmented oxygen-controlled fermentation process, which inhibits the formation pathway of fusel oils; and the deep purification of the distilled wine using activated carbon-molecular sieve technology. These technological innovations ensure that the product fully complies with national food safety standards, significantly improving drinking safety.

[0016] 2. This invention creatively constructs a synergistic fermentation system (3:1:2) of aroma-producing yeast, esterifying mold, and methanol-reducing bacteria. Through the complementary metabolism of multiple microbial species, the flavor compounds of the liquor are enriched and harmonized. Specifically, the ethyl acetate content is increased to over 2.0 g / L, imparting a prominent floral and fruity aroma; the ratio of ethyl lactate to ethyl acetate is optimized to 1:3, avoiding the "stale aroma" defect common in traditional processes; the added Qinglong River Valley herbs are transformed into unique herbal aroma components during fermentation; according to professional evaluation, while maintaining the typical style of Manchu Baijiu, the product presents a more elegant complex of "grain aroma, cellar aroma, fruit aroma, and herbal aroma", and the aroma retention time in the empty glass is extended by more than 30%.

[0017] 3. This invention achieves a qualitative breakthrough through three major technological innovations: pretreatment with compound enzyme preparations increases starch conversion rate by 20% and shortens the fermentation cycle from the traditional 60 days to 22 days; gradient temperature-controlled fermentation technology stabilizes the alcohol yield at 55-60%, an increase of 15 percentage points compared to traditional processes; and ultrasonic-assisted aging shortens the aging time from 12 months to 6 months. These improvements not only significantly increase production efficiency but also achieve stable and controllable product quality through parameter standardization, laying a solid foundation for industrial promotion. Tests show that the relative standard deviation of the main flavor substances in different batches of products produced using this process is less than 5%, completely solving the problem of large batch variations in traditional processes. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the preparation process of the present invention; Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Example 1 This invention provides a method for brewing Manchu Baijiu (white liquor) in the Qinglong River Valley using a three-low process with multi-strain synergistic fermentation, comprising the following raw materials in the following weight ratios: 50-70% sorghum; Corn 20-30%; Buckwheat 5-10%; 1-3% of a mixture of herbaceous plants unique to the Qinglong River Valley; The total moisture content of the raw materials is 12-15%; Among them, the unique herbaceous plant mixture of Qinglong River Valley contains Schisandra chinensis and Acanthopanax senticosus.

[0021] This invention constructs an optimal carbon-nitrogen balance system by scientifically proportioning sorghum, corn, buckwheat, and characteristic herbs from the Qinglong River Valley. Among them, herbal components such as Schisandra chinensis and Acanthopanax senticosus not only impart a unique flavor to the liquor, but their active ingredients also promote the growth of beneficial microorganisms during fermentation, increasing the utilization rate of raw materials by more than 15%, while enhancing the functionality and regional characteristics of the liquor.

[0022] Example 2 Includes the following steps: S1. Raw material pretreatment: After removing impurities from sorghum, corn and buckwheat, grind them to 40-60 mesh; The process involves three stages: steaming at atmospheric pressure for 30 minutes, simmering for 20 minutes, and re-steaming for 15 minutes. The grains are then spread out to cool to 30-35°C and sprayed with a compound enzyme preparation (containing α-amylase and saccharifying enzyme) at 0.1-0.3% of the weight of the raw materials. S2. Preparation of starter culture: Take the old cellar mud of Qinglong River Valley as the source of microorganisms, and use the gradient dilution method to isolate and purify functional microorganisms; expand the culture of the isolated aroma-producing yeast, methanol-reducing bacteria and esterifying mold respectively; mix them in a ratio of 3:1:2, add wheat bran as a carrier, and make a compound fermentation agent with a moisture content of 30-35%; S3, bilateral fermentation: mix the pretreated raw materials with the compound fermentation agent at a ratio of 1:0.005-0.015; A stepped temperature-controlled fermentation method is adopted: maintain 18-20℃ for the first 3 days, raise the temperature to 22-25℃ for 4-7 days, and lower the temperature to 15-18℃ after 8 days; Segmented oxygen control: Maintain dissolved oxygen at 0.3-0.5 mg / L for the first 48 hours, then seal for anaerobic fermentation; S4. Distillation and Refining: The "slow fire and slow distillation" process is adopted to control the distillation temperature at 65-70℃. Fragmented distillation: Remove 5% of the heads, collect the heart portion of the distillate at 60-65% vol, and discard the tails; use activated carbon-molecular sieve combined technology for adsorption treatment; the collection standard for the heart portion is 60-65% vol of alcohol and ≤1.0g / L of total acid. S5, Aging and Maturation: The new wine is transferred to Qinglong Valley oak barrels for storage; The wine is aged using a dynamic process: the temperature is maintained at 25±2℃ for the first 3 months, 20±2℃ for the middle 3 months, and 15±2℃ for the last 3 months; 50g of Qinglong Valley oak chips are added to each cubic meter of wine, and the wine is racked once every quarter. S6. Blending and Bottling: Different batches of base liquor are combined according to their flavor characteristics; microporous membrane filtration is used for sterilization; after passing the test, the liquor is bottled; the final product meets the following requirements: methanol ≤0.3g / L, total higher alcohols ≤1.0g / L, ethyl acetate ≥2.0g / L.

[0023] The segmented process design of this invention enables precise control of the fermentation process. Pretreatment with compound enzymes significantly improves starch conversion rate; gradient temperature-controlled fermentation promotes microbial metabolic activity at different stages; and dynamic aging accelerates the maturation of the wine. The entire process shortens the production cycle by 40%, reduces energy consumption by 30%, and significantly improves product quality stability.

[0024] Example 3 In S2: The preparation of compound fermentation agents also includes adding 0.05-0.1% by weight of glutamic acid and aspartic acid as microbial growth promoters.

[0025] A specific bacterial strain combination (3:1:2) in the compound fermentation agent produced a significant synergistic effect. Aroma-producing yeasts dominated alcoholic fermentation, esterifying molds promoted flavor compound synthesis, and methanol-reducing bacteria effectively controlled harmful components. This system increased the content of beneficial esters such as ethyl acetate by 50%, while keeping harmful substances such as methanol within safe limits.

[0026] Example 4 In S3: During the bilateral fermentation process, the pH value of the fermentation mash was tested every 24 hours. When the pH value was lower than 3.5, calcium carbonate was added to adjust it to 3.8-4.2.

[0027] Adding glutamic acid and aspartic acid as growth promoters significantly increases the biomass of functional microorganisms, shortens fermentation start-up time by 20%, and maintains a stable microbial community ratio. This improvement solves the fermentation stagnation problem caused by microbial imbalance in traditional fermentation, ensuring the reliability of the process.

[0028] Example 5 In S3: It also includes adding 0.1-0.3% of the weight of the raw materials as compound nutrients (containing vitamin B1, biotin and calcium pantothenate) on the 5th day of fermentation.

[0029] This invention stabilizes the pH of the fermentation mash within the optimal range of 3.8-4.2 by real-time monitoring of pH and precise adjustment using calcium carbonate. This measure effectively inhibits the growth of unwanted microorganisms, increasing the proportion of target microorganisms to over 95%, while avoiding changes in metabolic pathways caused by pH fluctuations, thus ensuring the stability of flavor compound synthesis.

[0030] Example 6 In S4: During the distillation and refining process, the heart of the spirits also needs to be frozen at -5°C to -10°C for 48 hours, and then filtered to remove higher alcohols.

[0031] The added compound nutrients (vitamin B1, biotin, etc.) during the fermentation process specifically meet the growth needs of microorganisms, increasing fermentation efficiency by 25%. In particular, it promotes the activity of esterases, increasing the total ester content by 30-40% and reducing the production of higher alcohols by 20%, significantly improving the quality of the wine.

[0032] Example 7 In S5: During the aging process, ultrasonic-assisted aging treatment is performed every two months at a frequency of 28kHz for 30 minutes each time.

[0033] Low-temperature freezing treatment at -5℃ to -10℃ selectively precipitates macromolecular substances such as higher alcohols, and combined with subsequent filtration, reduces the total amount of higher alcohols by 15-20%. This process effectively improves drinking comfort while ensuring that the flavor compounds in the wine are retained at a rate of >90%.

[0034] Example 8 In S6: Before blending and filling, 0.01-0.03% of natural plant extracts (including Ganoderma lucidum polysaccharides and wolfberry polysaccharides) by weight of the raw materials should be added as functional ingredients.

[0035] Ultrasonic-assisted aging accelerates molecular motion and association through cavitation, shortening the aging time by 50%. The treated wine has a significantly enhanced body, reduced harshness, and a 40% reduction in total aldehyde content, achieving rapid aging without compromising quality.

[0036] Example 9 The preparation method of the natural plant extract includes: mixing Ganoderma lucidum and wolfberry in a 1:2 ratio, extracting with ultrasonic assistance (40kHz, 50℃) for 2 hours, and concentrating until the solid content is ≥30%.

[0037] The addition of Ganoderma lucidum and wolfberry extracts not only imparts a unique medicinal aroma to the wine, but their polysaccharide components (retention rate >80%) also give the product antioxidant properties. Ultrasonic-assisted extraction ensures highly efficient dissolution of active ingredients, resulting in a functional factor content more than three times that of ordinary maceration methods.

[0038] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0039] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A Manchu-style baijiu (white liquor) produced through multi-strain synergistic fermentation in the Qinglong River Valley using a three-low process, characterized in that... Composed of the following raw materials in the following weight ratios: 50-70% sorghum; Corn 20-30%; Buckwheat 5-10%; 1-3% of a mixture of herbaceous plants unique to the Qinglong River Valley; The total moisture content of the raw materials is 12-15%; Among them, the unique herbaceous plant mixture of Qinglong River Valley contains Schisandra chinensis and Acanthopanax senticosus.

2. The method for brewing Manchu Baijiu based on the three-low process in the Qinglong River Valley using multi-strain synergistic fermentation, as described in claim 1, is characterized in that... Includes the following steps: S1. Raw material pretreatment: After removing impurities from sorghum, corn and buckwheat, grind them to 40-60 mesh; The process employs a three-stage cooking method:

1. Cooking at atmospheric pressure for 30 minutes; 2. Simmering for 20 minutes; 3. Re-steaming for 15 minutes; then spread out to cool to 30-35℃ and spray with 0.1-0.3% of the raw material weight of a compound enzyme preparation. S2. Preparation of starter culture: Take the old cellar mud of Qinglong River Valley as the source of microorganisms, and use the gradient dilution method to isolate and purify functional microorganisms; expand the culture of the isolated aroma-producing yeast, methanol-reducing bacteria and esterifying mold respectively; mix them in a ratio of 3:1:2, add wheat bran as a carrier, and make a compound fermentation agent with a moisture content of 30-35%; S3, bilateral fermentation: mix the pretreated raw materials with the compound fermentation agent at a ratio of 1:0.005-0.015; A stepped temperature-controlled fermentation method is adopted: maintain 18-20℃ for the first 3 days, raise the temperature to 22-25℃ for 4-7 days, and lower the temperature to 15-18℃ after 8 days; Segmented oxygen control: Maintain dissolved oxygen at 0.3-0.5 mg / L for the first 48 hours, then seal for anaerobic fermentation; S4. Distillation and Refining: The "slow fire and slow distillation" process is adopted to control the distillation temperature at 65-70℃. Fragmented distillation: Remove 5% of the heads, collect the heart portion of the distillate at 60-65% vol, and discard the tails; use activated carbon-molecular sieve combined technology for adsorption treatment; the collection standard for the heart portion is 60-65% vol of alcohol and ≤1.0g / L of total acid. S5, Aging and Maturation: The new wine is transferred to Qinglong Valley oak barrels for storage; The wine is aged using a dynamic process: the temperature is maintained at 25±2℃ for the first 3 months, 20±2℃ for the middle 3 months, and 15±2℃ for the last 3 months; 50g of Qinglong Valley oak chips are added to each cubic meter of wine, and the wine is racked once every quarter. S6. Blending and Bottling: Different batches of base liquor are combined according to their flavor characteristics; microporous membrane filtration is used for sterilization; after passing the test, the liquor is bottled; the final product meets the following requirements: methanol ≤0.3g / L, total higher alcohols ≤1.0g / L, ethyl acetate ≥2.0g / L.

3. The method for brewing Manchu Baijiu based on the three-low process in the Qinglong River Valley using multi-strain synergistic fermentation, as described in claim 2, is characterized in that: In S2: The preparation of compound fermentation agents also includes adding 0.05-0.1% by weight of glutamic acid and aspartic acid as microbial growth promoters.

4. The method for brewing Manchu Baijiu based on the three-low process in the Qinglong River Valley through multi-strain synergistic fermentation, as described in claim 3, is characterized in that: In S3: During the bilateral fermentation process, the pH value of the fermentation mash was tested every 24 hours. When the pH value was lower than 3.5, calcium carbonate was added to adjust it to 3.8-4.

2.

5. The method for brewing Manchu Baijiu based on the three-low process in the Qinglong River Valley with multi-strain synergistic fermentation, as described in claim 4, is characterized in that: In S3: It also includes adding 0.1-0.3% of the weight of the raw materials as compound nutrients on the 5th day of fermentation.

6. The method for brewing Manchu Baijiu based on the three-low process in the Qinglong River Valley through multi-strain synergistic fermentation, as described in claim 5, is characterized in that: In S4: During the distillation and refining process, the heart of the spirits also needs to be frozen at -5°C to -10°C for 48 hours, and then filtered to remove higher alcohols.

7. The method for brewing Manchu Baijiu based on the three-low process in the Qinglong River Valley through multi-strain synergistic fermentation, as described in claim 6, is characterized in that: In S5: During the aging process, ultrasonic-assisted aging treatment is performed every two months at a frequency of 28kHz for 30 minutes each time.

8. The method for brewing Manchu Baijiu based on the three-low process in the Qinglong River Valley through multi-strain synergistic fermentation, as described in claim 7, is characterized in that: In S6: Before blending and filling, 0.01-0.03% of the raw material weight of natural plant extracts should be added as functional ingredients.

9. The method for brewing Manchu Baijiu based on the three-low process in the Qinglong River Valley using multi-strain synergistic fermentation, as described in claim 8, is characterized in that: The preparation method of the natural plant extract includes: mixing Ganoderma lucidum and wolfberry in a 1:2 ratio, extracting with ultrasonic assistance for 2 hours, and concentrating to a solid content ≥30%.

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