Production process of millet flavor type white spirit

Abstract

The invention discloses a production process of millet-flavor baijiu, and belongs to the technical field of baijiu, and the production process of the millet-flavor baijiu is characterized by comprising the following steps: S1, soaking millet until the water content is 35-45%; s2, steaming the millet and the auxiliary materials respectively, heating the millet to 80-85 DEG C, scattering high-temperature-resistant alpha-amylase, uniformly stirring, heating to 90-95 DEG C, and keeping the temperature for 30-60 minutes; s3, spreading and airing; s4, a fermentation and saccharification stage: mixing the cooked millet with aerobic mould, and carrying out aerobic fermentation at the temperature of 30-35 DEG C; a main fermentation stage: adding saccharomyces cerevisiae into the millet, and carrying out anaerobic fermentation at 28-30 DEG C; in an aroma-producing stage, adding anaerobic bacteria into the millet, and performing strict anaerobic fermentation at normal temperature to obtain fermented grains; s5, distilling, namely adding the steamed auxiliary materials into the fermented grains, uniformly stirring, distilling, and performing three-stage condensation at the temperature of 80-85 DEG C in the first stage, 60-75 DEG C in the second stage and 40-45 DEG C in the third stage; and S6, ageing to achieve the effect of improving the taste and aroma of the Baijiu.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of Baijiu, and in particular to a production process of millet-flavor Baijiu. BACKGROUND

[0002] The Baijiu industry has a long history and is constantly developing, and plays an important role in people's social and dining life scenes, and has rich cultural connotations. Baijiu is not only a drink, but also drives the development of related industrial chains and creates economic value. Millet is a high-nutrition warm food rich in various basic nutrients required by the human body, and has reasonable nutrient ratio, antioxidant, spleen-strengthening and other effects, and is very important for improving people's dietary structure and improving human health. However, the combination of the two has not been fully reflected in the market.

[0003] In the field of Baijiu brewing, the conventional method is to use grains as the main raw material, and sorghum is a relatively commonly used raw material. Generally, Daqu, Xiaoqu or bran koji and yeast are used as saccharifying and fermenting agents, and through the steps of cooking, saccharification, fermentation and distillation, distilled liquor is produced. Among them, the cooking step aims to mature the raw materials for subsequent saccharification and fermentation, saccharification uses specific enzymes to convert starch in the raw materials into sugars, fermentation further converts sugars into alcohol, and distillation purifies alcohol, and finally obtains Baijiu products that meet the requirements.

[0004] However, at present, Baijiu brewed with sorghum as raw material is more common on the market, and Baijiu with millet as raw material is less common, and the brewing technology of millet Baijiu is not mature, which is difficult to meet the market demand for diversified Baijiu products and the integration of millet nutrition into Baijiu. SUMMARY

[0005] In order to solve the problems in the prior art, the present application provides a production process of millet-flavor Baijiu.

[0006] The production process of millet-flavor Baijiu provided by the present application adopts the following technical scheme: A production process of millet-flavor Baijiu, comprising the following preparation steps: S1, soaking millet to a water content of 35-45%; S2, separately steaming the millet and auxiliary materials, after heating the millet to 80-85℃, adding high-temperature-resistant alpha-amylase and stirring uniformly, then increasing the temperature to 90-95℃ and maintaining for 30-60 min; S3, airing; S4, fermentation, fermentation is divided into three stages, saccharification stage: after airing millet mixed with aerobic mold, aerobic fermentation at a temperature of 30-35℃; main fermentation stage: adding brewer's yeast and caproic acid bacteria to the millet after saccharification stage, anaerobic fermentation at a temperature of 28-30℃; aroma stage, adding anaerobic bacteria to the millet after main fermentation stage, strict anaerobic fermentation at room temperature to obtain fermented grains; S5, distillation, after the auxiliary material is steamed, 30-35% of the auxiliary material is added to the fermented grains, stirred uniformly and then distilled, three-stage condensation is performed, the first stage is 80-85℃, the second stage is 60-75℃, and the third stage is 40-45℃; S6, aging.

[0007] By adopting the above technical scheme, the millet is soaked to a suitable water content, and the auxiliary materials are separately steamed and treated with enzymes, which can make the millet fully gelatinize and saccharify, which is beneficial to subsequent fermentation. The three-stage fermentation in the application has clear division of labor among the saccharification stage, the main fermentation stage and the aroma stage. The aerobic mold is added in the saccharification stage, which can effectively decompose starch into sugar. The brewer's yeast and caproic acid bacteria are added in the main fermentation stage, which dominates the conversion of alcohol. The anaerobic bacteria are added in the aroma stage, which can generate flavor substances such as esters and acids in the later stage, thereby improving the fermentation efficiency and quality. The three-stage condensation distillation effectively separates impurities, ensuring the quality and flavor of the liquor. Finally, the millet-flavored liquor with unique millet flavor is prepared, increasing the utilization way of millet and the category of liquor.

[0008] Preferably, in step S2, the addition amount of the thermostable alpha-amylase is 0.1-0.15% of the weight of the millet.

[0009] By adopting the above technical scheme, after the millet is heated to 80-85℃, 0.1-0.15% of the thermostable alpha-amylase is added according to the weight of the millet and stirred uniformly, and then heated to 90-95℃ for 30-60min, which can effectively saccharify the millet, making the subsequent fermentation process more smooth, which is helpful to prepare millet-flavored liquor, and reasonable control of the addition amount of the thermostable alpha-amylase can balance the saccharification effect and cost.

[0010] Preferably, in step S4, the addition amount of the aerobic mold is 0.3-0.6% of the dry weight of the millet, the total addition amount of the brewer's yeast and the caproic acid bacteria is 0.05-0.1% of the dry weight of the millet, and the addition amount of the anaerobic bacteria is 0.01-0.03% of the dry weight of the millet.

[0011] By adopting the above technical scheme, the aerobic mold, brewer's yeast and anaerobic bacteria are added in a specific ratio, which can efficiently convert the millet into millet-flavored liquor with unique flavor and quality, ensuring the smooth progress of the fermentation process and improving the taste and aroma of the liquor.

[0012] Preferably, the aerobic mold is composed of Rhizopus and Aspergillus niger in a weight ratio of 1:(0.5-1).

[0013] By adopting the above technical solution, when the aerobic mold is composed of Rhizopus and Aspergillus niger, it can efficiently saccharify starch to generate glucose, and at the same time, Aspergillus niger can assist in liquefying starch and decomposing protein, thereby relieving the problem of fusel caused by high protein in millet, and brewing millet-flavor liquor with unique flavor and reflecting the nutritional value of millet.

[0014] Preferably, the Saccharomyces cerevisiae is composed of Hansenula and caproic acid bacteria in a weight ratio of 1:(0.05-0.1).

[0015] By adopting the above technical solution, using millet as raw material, Hansenula and caproic acid bacteria are combined into Saccharomyces cerevisiae in a specific ratio for use in the production process of millet-flavor liquor, and by utilizing the multiple nutrients contained in millet and the fermentation characteristics of this specific combination of Saccharomyces cerevisiae, millet-flavor liquor with unique flavor can be brewed to meet the market demand for liquor made from different raw materials.

[0016] Preferably, the anaerobic bacteria are composed of Clostridium and lactic acid bacteria in a weight ratio of 1:(0.1-0.2).

[0017] By adopting the above technical solution, when the anaerobic bacteria composed of Clostridium and lactic acid bacteria in a weight ratio of 1:(0.5-1) are added in the aroma-producing stage of anaerobic fermentation, Clostridium produces butyric acid and other ester precursors, and lactic acid bacteria esterify with ethanol to produce aroma, and then combined with distillation and aging, the liquor produced can have the unique nutritional characteristics of millet, have the effects of antioxidant and spleen and stomach strengthening, and can also enhance the flavor of liquor and enrich the taste.

[0018] Preferably, sterile air is introduced at a flow rate of 0.1-0.2 vvm in the saccharification stage of step S4.

[0019] By adopting the above technical solution, introducing sterile air in the saccharification stage of the production process of millet-flavor liquor helps the aerobic mold to better perform aerobic fermentation in this stage, promotes the saccharification process of millet, and thus is conducive to the smooth progress of the subsequent fermentation process and improves the quality of millet-flavor liquor.

[0020] Preferably, the time of the saccharification stage is 1-2 days, the time of the main fermentation stage is 2-3 days, and the time of the aroma-producing stage is 32-35 days.

[0021] By adopting the above technical solution, the time ranges of the saccharification, main fermentation, and aroma-producing stages in the production process of millet-flavor liquor are specified, which is conducive to the full play of the roles of microorganisms in each stage and improves the quality and taste of millet-flavor liquor.

[0022] Preferably, the saccharification stage is followed by pasteurization, and the sterilization conditions are 55-60℃ for 30min.

[0023] By using the above technical scheme, pasteurization is carried out after the saccharification stage, which can inactivate the residual aerobic mold and avoid its consumption of sugar to affect the subsequent fermentation, while retaining the heat-resistant enzyme activity, thereby improving the quality and stability of the liquor.

[0024] Preferably, the auxiliary material is composed of rice and bran in a weight ratio of 1:1.

[0025] To sum up, the present application has the following beneficial effects: by adding heat-resistant alpha-amylase in the steaming environment, and combining three-stage fermentation and three-stage condensation in the distillation process, millet can be efficiently converted into millet-flavor liquor with unique flavor and quality, and the fermentation process is ensured to proceed smoothly, thereby improving the taste and aroma of the liquor. DETAILED DESCRIPTION

[0026] The present application will be further described in detail below in combination with examples. All reagents not specified by the manufacturer are conventional reagent products that can be obtained by purchase in the market. Example 1

[0027] A production process of millet-flavor liquor includes the following preparation steps: S1, soaking millet to the center of the rice kernel without dry heart, so that the moisture content of the millet reaches 35%; S2, separately steaming the millet and the auxiliary material, after the millet is heated to 80℃, the heat-resistant alpha-amylase (enzyme activity of 2-180,000 U) is added and stirred uniformly, and then the temperature is raised to 90℃ for 30min, and stirring is carried out every 10min during the period, wherein the addition amount of the heat-resistant alpha-amylase is 0.1% of the dry weight of the millet; The auxiliary material is composed of rice and bran in a weight ratio of 1:1, and the auxiliary material is steamed for 40min; S3, airing, quickly cooling the millet and the auxiliary material to 22±2℃; S4, fermentation, which is divided into three stages, the saccharification stage: directly mixing the millet after airing with 0.3% of the dry weight of the millet of aerobic mold, and carrying out aerobic fermentation at a temperature of 30℃ for 1 day, and introducing sterile air at 0.1vvm during the fermentation process, and then carrying out pasteurization after the aerobic fermentation, and the sterilization conditions are 55℃ for 30min, and the aerobic mold is composed of rhizopus and aspergillus niger in a weight ratio of 1:0.5; Main fermentation stage: Add brewing yeast and caproic acid bacteria to the millet after saccharification, with a total amount of 0.05% of the dry weight of the millet. Anaerobic fermentation is carried out at a temperature of 28℃ for 2 days. The brewing yeast is added by opening the pile and turning the mash, and evenly sprinkling brewing yeast powder on every 10cm layer of mash. After turning the mash, quickly put it into the tank, tamp it down and seal it. The brewing yeast is Hansenula polymorpha, and the weight ratio of Hansenula polymorpha to caproic acid bacteria is 1:0.05. In the aroma-generating stage, 0.01% of the dry weight of millet anaerobic bacteria are added to the millet after the main fermentation stage. After strict anaerobic fermentation at room temperature for 32 days, the mash is obtained. The anaerobic bacteria are added by drilling a 20cm deep vertical hole in the mash layer with a 3cm diameter stick, injecting the anaerobic bacterial liquid, sealing the hole, and then sealing for fermentation. The anaerobic bacteria consist of Clostridium and lactic acid bacteria in a weight ratio of 1:0.1. S5. Distillation: Add the distilled auxiliary materials to the mash at 30% of the mash weight and stir evenly before distillation. When distilling, remove the heads and tails, and the amount of heads should not be less than 5 kg. The distillation is carried out with three-stage condensation: the first stage is 80℃, the second stage is 60℃, and the third stage is 40℃. The distillation temperature is 26℃, the distillation rate is 3 kg / min, and the distillation time is 35 min. S6, Aged. Example 2

[0028] A production process for millet-flavored baijiu (Chinese liquor) includes the following preparation steps: S1. Soak the millet until there is no dry center in the millet grains, so that the moisture content of the millet reaches 40%; S2. Steam the millet and auxiliary ingredients separately. After heating the millet to 85°C, sprinkle in heat-resistant α-amylase (enzyme activity of 20,000-180,000 U) and stir well. Then raise the temperature to 95°C and keep warm for 45 minutes, stirring once every 10 minutes. The amount of heat-resistant α-amylase added is 0.15% of the dry weight of the millet. The auxiliary ingredients consist of rice and rice bran in a 1:1 weight ratio. The auxiliary ingredients are steamed for 40 minutes. S3. Spread out to cool, quickly cooling the millet and auxiliary materials to 22±2℃; S4. Fermentation: Fermentation is divided into three stages. Saccharification stage: The spread-out millet is directly mixed with aerobic mold at a dry weight of 0.4% and aerobic fermentation is carried out at a temperature of 35℃ for 2 days. During the fermentation process, sterile air of 0.2vvm is introduced. After the aerobic fermentation is completed, pasteurization is carried out at 60℃ for 30 minutes. The aerobic mold is composed of Rhizopus and Aspergillus niger in a weight ratio of 1:0.5. Main fermentation stage: 0.08% of brewing yeast by dry weight of millet is added to the millet after the saccharification stage, and anaerobic fermentation is carried out at 30℃ for 3 days. The brewing yeast is added in the following way: open the heap and stir the fermented grains, evenly sprinkle the brewing yeast powder on each 10cm layer of the fermented grains, quickly put into the pit after stirring, press tightly and seal. The brewing yeast is Hansenula, and the Hansenula and caproic acid bacteria are in a weight ratio of 1:0.05; Fragrance production stage: 0.02% of anaerobic bacteria by dry weight of millet is added to the millet after the main fermentation stage, and strict anaerobic fermentation is carried out at room temperature for 35 days to obtain fermented grains. The anaerobic bacteria are added in the following way: a 3cm-diameter rod is vertically drilled into the layer of fermented grains, anaerobic bacteria solution is injected, the hole is sealed, and then fermentation is carried out in a sealed state. The anaerobic bacteria are composed of Clostridium and lactic acid bacteria in a weight ratio of 1:0.1. S5, Distillation: the auxiliary materials after distillation are added to the fermented grains at an amount of 35% of the fermented grains, stirred uniformly, and then distilled. The head of the wine is not less than 5kg during distillation. The distillation is carried out in three stages of condensation, the first stage is 85℃, the second stage is 75℃, and the third stage is 45℃. The distillation temperature is 24℃, the distillation speed is 5kg / min, and the distillation time is 45min. S6, Aging. Example 3

[0029] A production process of millet-flavor white liquor includes the following preparation steps: S1, Soak the millet until the center of the millet kernel is no longer dry, and the moisture content of the millet reaches 40%; S2, Steam the millet and auxiliary materials separately. After the millet is heated to 85℃, α-amylase (enzyme activity: 2-180,000 U) is added and stirred uniformly. Then the temperature is raised to 95℃ and maintained for 45min. During this period, stir every 10min. The amount of α-amylase added is 0.15% of the dry weight of the millet. The auxiliary materials are composed of rice and rice chaff in a weight ratio of 1:1, and are steamed for 40min. S3, Spread and air, quickly cool the millet and auxiliary materials to 22±2℃. S4, Fermentation, which is divided into three stages. Saccharification stage: directly mix the spread and aired millet with 0.6% of aerobic mold by dry weight of millet, and carry out aerobic fermentation at 35℃ for 2 days. During the fermentation process, sterile air is supplied at 0.2vvm. After aerobic fermentation, carry out pasteurization under the conditions of 60℃ for 30min. The aerobic mold is composed of Rhizopus and Aspergillus niger in a weight ratio of 1:0.5. Main fermentation stage: 0.1% of brewer's yeast by dry weight of millet is added to the millet after the saccharification stage, and anaerobic fermentation is carried out at 30℃ for 3 days. The brewer's yeast is added in the following way: open heap and stir the fermented grains, evenly sprinkle the brewer's yeast powder on each 10cm layer of the fermented grains, quickly put into the pit after stirring, press tightly and seal. The brewer's yeast is Hansenula, and the Hansenula and caproic acid bacteria are composed according to a weight ratio of 1:0.05; Fragrance production stage: 0.03% of anaerobic bacteria by dry weight of millet is added to the millet after the main fermentation stage, and strict anaerobic fermentation is carried out at room temperature for 35 days to obtain fermented grains. The anaerobic bacteria is added in the following way: a 3cm-diameter rod is vertically drilled into the fermented grain layer, anaerobic bacteria solution is injected, the hole is sealed, and then fermentation is carried out in a sealed state. The anaerobic bacteria is composed of Clostridium and lactic acid bacteria according to a weight ratio of 1:0.1. S5, distillation: the auxiliary material after distillation is added to the fermented grains at an amount of 35% of the fermented grains, stirred uniformly, and then subjected to distillation. The head and tail of the distillation liquor are removed, the amount of the head is not less than 5kg, three-stage condensation is carried out, the first stage is at 85℃, the second stage is at 75℃, and the third stage is at 45℃. The distillation temperature is 24℃, the distillation speed is 5kg / min, and the distillation time is 45min. S6, aging. Example 4

[0030] A production process of millet-flavor white liquor, which is different from example 2 in that in step S4, the saccharification stage, the aerobic mold is composed of Rhizopus and Aspergillus niger according to a weight ratio of 1:1, the main fermentation stage, the Hansenula and caproic acid bacteria are composed according to a weight ratio of 1:0.1, and the fragrance production stage, the anaerobic bacteria is composed of Clostridium and lactic acid bacteria according to a weight ratio of 1:0.2. The other steps are the same as those in example 2. Comparative example 1

[0031] A production process of millet-flavor white liquor, which is different from example 1 in that in the millet steaming process in step S2, no thermostable alpha-amylase is added, and the millet is directly steamed for 60min. The other steps are the same as those in example 1. Comparative example 2

[0032] A production process of millet-flavor white liquor, which is different from example 1 in that in the fermentation in step S4, no stage is divided, and the millet after airing is directly mixed and stirred with 10% of Daqu by weight of dry millet, and then sealed for fermentation for 35 days. The other steps are the same as those in example 1. Comparative example 3

[0033] A production process of millet-flavor white liquor, which is different from example 1 in that the fermentation stage is divided into two stages: the aerobic mold and brewer's yeast are mixed and stirred with the millet after airing, and fermentation is carried out under aerobic conditions for 3 days at a temperature of 30℃. The other steps are the same as those in example 1. Comparative example 4

[0034] A production process of millet-flavor liquor, which is different from example 1 is that the distillation stage is not provided with three-stage condensation, and the existing straight pipe type condensation is adopted, and the others are the same as example 1. Quality detection of millet liquor

[0035] 1, the millet liquor obtained by the above examples and comparative examples is analyzed for flavor substances and liquor yield, and the specific results are shown in the following table.

[0036] Liquor yield = liquor yield / grain amount × 100%.

[0037] The liquor obtained by the examples and comparative examples is analyzed by adsorption-gas chromatography-mass spectrometry, and the specific analysis method is as follows: Take 2 mL of liquor sample and place it in a 20 mL headspace bottle, add 10 μL of 2-octanol internal standard, the internal standard mass concentration is 20 mg / L, and add sodium chloride to promote aroma volatilization, seal with a cover, place in a 50℃ oven, use TCBXN adsorption pen to balance extraction under vacuum for 20 h, at a speed of 240 r / min, then enter GC-MS analysis. The carrier gas is high-purity helium (He, 99.999%), the constant flow rate is 2.0 mL / min, the split ratio is 20:1, the initial column temperature is 40℃, which rises to 50℃ at a rate of 10℃ / min, and maintains for 10 min; then rises to 80℃ at a rate of 3℃ / min, and maintains for 10 min; then rises to 230℃ at a rate of 5℃ / min, and maintains for 10 min; the injection port is 250℃; the mass spectrometer is an electron ionization source, the electron energy is 70 eV; the ion source is 230℃; the quadrupole rod temperature is 150℃; the transmission line temperature is 245℃; the full scan mode, the mass scan range is 50-450 amu. The types of flavor substances obtained by detection and the proportion of each type of flavor substance are shown in the following table.

[0038] Table 1 detection results of liquor yield and flavor substance content of millet liquor Item Yield Esters Proportion of unsaturated fatty acid esters in total esters Acids Proportion of unsaturated fatty acids in total acids Alcohols Aromatic hydrocarbons Aldehydes, ketones and other Example 1 47.3 48.92 2.92 25.41 2.05 15.24 4.67 10.61 Example 2 48.5 49.31 2.94 26.37 1.89 15.89 4.84 12.31 Example 3 46.3 49.12 2.91 26.12 1.92 15.76 4.72 11.96 Example 4 50.2 50.02 2.97 27.98 1.86 16.21 4.91 12.78 Comparative Example 1 38.3 40.22 1.38 16.82 1.54 29.34 1.32 8.36 Comparative Example 2 35.8 43.32 3.02 20.38 2.54 26.23 2.41 9.35 Comparative Example 3 49.21 35.62 1.54 19.05 1.26 16.78 2.87 15.35 Comparative Example 4 48.23 41.35 2.14 32.21 1.78 28.76 3.05 7.52 From the above table, it can be seen that: The millet liquor obtained by the preparation method of examples 1-4 has high liquor yield, and the proportion of alcohol, acid, alcohol and other substances in the liquor body is reasonable, so that the millet liquor obtained by the present application has good taste and aroma.

[0039] Ester is the source of the core aroma of millet liquor, which makes the millet liquor have a certain fruit aroma, honey sweet aroma and soft and mellow taste, and the proportion of ethyl acetate in the ester in the ester of examples 1-4 is 35-37%, and the proportion of ethyl palmitate in the ester is 30-32%, which makes the fresh feeling of the millet liquor outstanding, and also avoids the greasy feeling. When the proportion of unsaturated fatty acid ester in the total ester is within 3%, the unpleasant taste caused by too high content of unsaturated fatty acid ester can be effectively avoided.

[0040] The total amount of lactic acid and acetic acid in the acid substances accounts for 82-84% of the total acid. Lactic acid can improve the thickness of alcohol, and acetic acid can enhance the freshness. When the content of unsaturated fatty acid is less than 3%, the paperboard taste caused by oxidation of the wine body can be effectively avoided.

[0041] When the proportion of alcohol substances is within this range, a sweet and smooth feeling can be brought, and the proportion of isoamyl alcohol in the total alcohol is 40-45%, which avoids excessive bitter taste.

[0042] In the process of millet steaming, the millet liquor yield is reduced when the high-temperature-resistant alpha-amylase is not added in Comparative Example 1. At the same time, the ester substances, acid substances and aromatic hydrocarbons are all reduced, and the alcohol substances are increased. The reason is that the starch in millet is not completely gelatinized without the addition of high-temperature-resistant amylase, which leads to insufficient fermentable sugar, thereby reducing the liquor yield. The reaction substrates of ester substances and acid substances are insufficient, thereby reducing the content of ester and acid substances. A large amount of fusel oil is generated, so the content of alcohol substances is increased.

[0043] When directly adding Daqu for fermentation in Comparative Example 2, the liquor yield is significantly reduced, and the flavor substances in the wine body are also quite different from those in Example 1. It can be seen that the preparation method in the application can effectively improve the liquor yield and the flavor substances in the wine body.

[0044] When the fermentation process adopts a two-step method in Comparative Example 3, the liquor yield of Comparative Example 3 is higher than that of Example 1, but the ester substances, acid substances and aromatic hydrocarbons in Comparative Example 3 are significantly reduced compared with Example 1. It can be seen that the improvement of the liquor yield sacrifices the flavor of the liquor.

[0045] After not setting the three-stage condensation structure in Comparative Example 4, although the liquor yield is increased, the ester and aldehyde substances in the wine body are reduced, the acid substances are increased, and the alcohol substances are increased, which leads to the prominent sour taste and strong spiciness of the wine body.

[0046] 2. Sensory evaluation of millet liquor After the personnel participating in the test were trained according to ISO8586-2012 “General Guidelines for Sensory Analysis Selection, Training and Management of Evaluators and Expert Evaluators”, the aroma and taste, flavor of the liquor prepared in the examples and comparative examples were evaluated. The evaluation criteria are shown in Table 2 below. The sensory scores are the average values, and the results are shown in Table 3.

[0047] Table 2 Sensory evaluation criteria of wine body

[0048] Table 3 Sensory evaluation table of millet liquor Item Color and appearance Aroma Taste and mouthfeel Style Overall sensory score Example 1 18 27 25 20 90 Example 2 19 27 26 20 92 Example 3 19 26 26 20 91 Example 4 20 28 27 20 95 Comparative Example 1 13 19 14 13 59 Comparative Example 2 15 21 16 14 66 Comparative Example 3 14 16 13 13 57 Comparative Example 4 16 17 8 7 48 From the taste score of millet liquor, it can be seen that the sensory scores of the liquor bodies obtained by Examples 1-4 of the application are all above 90 points, and the sensory scores of the liquor bodies obtained by the comparative examples are all much lower than the sensory score in Example 1 of the application, which indicates that the overall performance of the millet liquor obtained by the preparation method of the application will be higher.

[0049] The embodiments of the specific implementation are the preferred embodiments of the application, not to limit the protection scope of the application, so: all equivalent changes made according to the structure, shape, principle of the application should be covered within the protection scope of the application.

Claims

1. A production process for millet-flavored baijiu, characterized in that: The preparation steps include the following: S1. Soak the millet until the moisture content is 35-45%; S2. Steam the millet and auxiliary ingredients separately. After heating the millet to 80-85℃, sprinkle in the heat-resistant α-amylase and stir evenly. Then raise the temperature to 90-95℃ and keep warm for 30-60 minutes. S3. Spread out to dry; S4. Fermentation: Fermentation is divided into three stages: Saccharification stage: Mix the cooled millet with aerobic mold and carry out aerobic fermentation at a temperature of 30-35℃; Main fermentation stage: Add brewing yeast and caproic acid bacteria to the millet after the saccharification stage and carry out anaerobic fermentation at a temperature of 28-30℃. In the aroma-generating stage, anaerobic bacteria are added to the millet after the main fermentation stage, and strict anaerobic fermentation is carried out at room temperature to obtain the mash. S5. Distillation: Add the distilled auxiliary materials to the mash at 30-35% of the mash weight, stir evenly, and then distill. The distillation involves three-stage condensation: the first stage is 80-85℃, the second stage is 60-75℃, and the third stage is 40-45℃. S6, Aged.

2. The production process of millet-flavored baijiu according to claim 1, characterized in that: In step S2, the amount of heat-resistant α-amylase added is 0.1-0.15% of the weight of millet.

3. The production process of millet-flavored baijiu according to claim 1, characterized in that: In step S4, the amount of aerobic mold added is 0.3-0.6% of the dry weight of millet, the total amount of brewer's yeast and caproic acid bacteria added is 0.05-0.1% of the dry weight of millet, and the amount of anaerobic bacteria added is 0.01-0.03% of the dry weight of millet.

4. The production process of millet-flavored baijiu according to claim 3, characterized in that: The aerobic mold is composed of Rhizopus and Aspergillus niger in a weight ratio of 1:(0.5-1).

5. The production process of millet-flavored baijiu according to claim 3, characterized in that: The brewing yeast is Hansenula polymorpha, and the composition of Hansenula polymorpha and caproic acid bacteria is 1:(0.05-0.1) by weight.

6. The production process of a millet-flavored liquor according to claim 3, characterized in that: The anaerobic bacteria consist of Clostridium and lactic acid bacteria in a weight ratio of 1:(0.1-0.2).

7. The production process of millet-flavored baijiu according to claim 1, characterized in that: In step S4, during the saccharification stage, sterile air is introduced at a rate of 0.1-0.2 vvm.

8. The production process of millet-flavored baijiu according to claim 1, characterized in that: The saccharification stage lasts 1-2 days, the primary fermentation stage lasts 2-3 days, and the aroma-developing stage lasts 32-35 days.

9. The production process of millet-flavored baijiu according to claim 1, characterized in that: After the saccharification stage is completed, pasteurization is performed at 55-60℃ for 30 minutes.

10. The production process of millet-flavored baijiu according to claim 1, characterized in that: The auxiliary material consists of rice and rice bran in a weight ratio of 1:1.

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