Method for preparing white spirit by fermenting cyperus esculentus meal through solid-liquid combination

Abstract

The invention provides a method for preparing white spirit by taking cyperus esculentus meal as a raw material and adopting a solid-liquid combination process. Comprising the following steps: step 1, adding water into cyperus esculentus meal, uniformly mixing, intermittently stirring, and extracting; and 2, carrying out solid-liquid separation on the extracted material. Step 3, performing solid-state fermentation by adopting a mixed steaming and mixed burning process, and adding yeast for making hard liquor or common koji to obtain cyperus esculentus wine I; and performing liquid fermentation by adopting common koji, and distilling to obtain cyperus esculentus wine II. 4, the cyperus esculentus wine I and the cyperus esculentus wine II are stored respectively and mixed in proportion, and the cyperus esculentus Baijiu is obtained. According to the method for brewing the cyperus esculentus wine through solid-liquid combination, the loss of reducing sugar during solid-state grain steaming can be reduced, the defect of incomplete solid-state fermentation caused by difficult rehydration of the cyperus esculentus meal can be overcome, and the method is an effective scheme for realizing industrial brewing of the cyperus esculentus wine with a unique style by using the cyperus esculentus meal.

Description

Technical Field

[0001] This invention belongs to the field of brewing technology, specifically relating to a method for producing baijiu (Chinese white liquor) using tiger nut meal fermentation. This invention provides a method suitable for industrial-scale production of baijiu using tiger nut meal. Background Technology

[0002] Tiger nuts ( Cyperus esculentus Tiger nut (L.), also known as oilseed rape, ginseng fruit, tiger nut, tiger bean, etc., is a perennial herbaceous plant belonging to the genus Cyperus in the family Cyperaceae. Native to the Mediterranean region of Africa, tiger nut is rich in oil, starch, sugar, protein, and various vitamins, making it a high-quality, high-yield economic crop with broad prospects for comprehensive utilization. In many Western European countries, tiger nut has a long history of development and utilization, not only for producing vegetable oil and beverages but also for biomass energy production such as biodiesel. The "National Planting Structure Adjustment Plan (2016-2020)" outlines adjustments to major crops including grains, cotton, oilseeds, sugar crops, vegetables, and forage crops. Article 3, "Variety Structure and Regional Layout," explicitly emphasizes the simultaneous development of multiple oilseed crops, with tiger nut being a recommended new oilseed crop. In recent years, tiger nut has gradually gained attention from related industries in China, with Xinjiang, Hubei, and other regions developing tiger nut industries.

[0003] Tiger nuts, an important oilseed crop in my country, have an oil yield of 15%–40%, with unsaturated fatty acids accounting for over 80%. The tiger nut meal, the residue from oil extraction, contains 18.0%–28.8% reducing sugars, 27.4%–54.8% total sugars (starch + reducing sugars), and approximately 8% crude protein. Therefore, using tiger nut meal for fermentation to produce baijiu (Chinese liquor) is a direction of interest for enterprises.

[0004] Currently, solid-state fermentation is used to make baijiu from tiger nut meal, resulting in excellent quality and a unique style. However, the tiger nut meal undergoes physical high-pressure oil extraction, making rehydration difficult, and its high reducing sugar content leads to sugar loss during steaming. Liquid-state fermentation offers a shorter production cycle and higher yield, but the resulting baijiu is weak. Therefore, an effective brewing method is needed to obtain high-quality baijiu. Summary of the Invention

[0005] The purpose of this invention is to provide a method suitable for industrial production of baijiu (Chinese liquor) using tiger nut meal as a raw material. Tiger nut meal, the raw material for liquor production in this invention, is the main byproduct of tiger nut oil extraction. Using it to produce liquor can effectively reduce the consumption of grain crops, lower the cost of brewing, maximize the utilization value of tiger nut, and extend the tiger nut industrial chain.

[0006] This brewing method, based on the traditional baijiu production process, adapts the baijiu fermentation technology to the characteristics of tiger nut meal raw material, and uses a solid-liquid combined brewing method to produce high-quality tiger nut baijiu.

[0007] To achieve the above objectives, the present invention provides a method for producing baijiu (Chinese liquor) from tiger nut meal using a solid-liquid combination method, specifically including the following steps: Step 1: Mix tiger nut meal powder with water until evenly mixed, then stir intermittently to extract the nutrients.

[0008] Step 2: Perform solid-liquid separation on the extracted material obtained in Step 1.

[0009] Step 3: Mix the solid portion obtained in Step 2 with the mother mash, auxiliary materials, and finely powdered tiger nut meal, and distill to obtain tiger nut wine I. After cooling, add yeast and then put the mash into a fermentation tank for solid-state fermentation. Add yeast to the liquid portion obtained in Step 2 for liquid-state fermentation, and then distill to obtain tiger nut wine II.

[0010] Step 4: Store the tiger pea wine I and tiger pea wine II obtained in Step 3 separately, and mix them in proportion to obtain tiger pea white wine.

[0011] In a preferred embodiment, the tiger nut meal powder mentioned in step 1 is made by crushing tiger nut cake obtained after pressing tiger nuts for oil, with a particle size range of 20-40 mesh and a material-to-liquid ratio of 1:2.5-3.0.

[0012] In a preferred embodiment, during the initial stage (4 hours) of intermittent stirring soaking in step 1, stirring is performed for 10 minutes every 1 hour, and during the later stage, stirring is performed for 10 minutes every 2 hours. The extraction temperature is 20℃~25℃ or 45℃~50℃; the extraction time is 16~20 hours.

[0013] In a preferred embodiment, the solid-liquid separation of the extracted material in step 2 can be performed using a horizontal centrifuge. The moisture content of the filter residue is controlled at 55%~65%.

[0014] In a preferred embodiment, during the solid-state fermentation in step 3, the tiger nut meal fine powder is sieved through an 80-100 mesh sieve, and its amount is 40-60% of the total raw material; the grain-to-fermentation ratio is 2.5-3.5:1; the amount of rice husk is 5%-15%; and the amount of starter culture is 20%-30% Daqu or 0.8%-1.2% of a new type of starter culture. The fermentation temperature in the fermentation tank is 18℃-25℃, the moisture content is 50%-58%, and the fermentation time is 15-60 days. Traditional still distillation is used, and the head and tail of the distillate are removed to obtain tiger nut wine I (≥60% by volume).

[0015] In a preferred embodiment, the liquid fermentation in step 3 uses a novel yeast starter with a content of 0.5% to 1.5%; the fermentation temperature is 25℃ to 32℃; and the fermentation time is 7 days to 15 days. Distillation is performed using a pot-type still, and the heads and tails are removed to obtain tiger pea wine II (≥53% by volume).

[0016] In a preferred embodiment, the tiger pea wine I described in step 4 is stored in a ceramic jar for 3 months and then, after tasting, is combined into a ceramic jar or stainless steel tank according to its quality; tiger pea wine II is stored directly in a stainless steel tank. The stored tiger pea wine I and tiger pea wine II are blended in a ratio of 1:0.0~1.8 to form tiger pea base wine.

[0017] Compared with single solid-state fermentation or liquid-state fermentation, the present invention uses a combined solid-liquid technology to brew tiger pea wine, which has the following advantages: Tiger nut meal contains high levels of reducing sugars, and the particles from physical high-pressure oil pressing are difficult to rehydrate. Therefore, while traditional solid-state fermentation techniques for baijiu (Chinese liquor) produce excellent quality liquor, sugar loss is common during the distillation of tiger nut meal, and incompletely fermented particles often appear in the lees. A better approach is to first extract the tiger nut meal powder with water, allowing most of the reducing sugars to enter the liquid phase. After separation, the liquid portion undergoes liquid-state fermentation, while the solid portion undergoes solid-state fermentation. This method combines the advantages of solid-state fermentation (high quality) with the high yield of liquid fermentation. Therefore, this combined solid-liquid fermentation method for tiger nut liquor production reduces reducing sugar loss and overcomes the incomplete solid-state fermentation caused by the difficulty in rehydrating tiger nut meal. It is an effective solution for brewing unique and high-quality baijiu using tiger nut meal. Detailed Implementation

[0018] The present invention will be further described in detail below with reference to specific embodiments. The described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art without inventive effort are within the scope of protection of the present invention.

[0019] It should be noted that although this invention uses physical pressing to extract oil, the process of brewing baijiu from tiger nut meal obtained by other oil extraction methods is obviously also within the scope of protection of this invention.

[0020] According to the analysis, the composition of the tiger nut meal used in the embodiments of the present invention is 45.2% starch, 22.1% total sugar, 7.1% protein and 6.2% moisture. Example

[0021] Step 1: Add 300 kg of tiger pea meal powder (20-40 mesh) to 900 L of water and soak in an extraction tank. The soaking temperature should be controlled at 20℃-25℃; the soaking time is 20 h; in the first 4 h of soaking, stir for 10 min every 1 h, and in the later 2 h of soaking, stir for 10 min every 2 h.

[0022] Step 2: The extract is separated into solid and liquid components using a horizontal centrifuge, and the moisture content of the filter residue is controlled to be ≤60%.

[0023] Step 3: The filter residue is mixed with 150 kg of finely ground tiger nut meal (80-100 mesh) and about 10% mixed rice husks, then mixed with 900 kg of mother mash for steaming and distillation. Water is then added, the mixture is cooled, and 70 kg of Daqu powder is added to the fermentation tank. The fermentation temperature is 20℃-25℃, the moisture content is 56%, and the fermentation time is 30 days. Traditional still distillation is used, and the first and last distillations are discarded to obtain Daqu tiger nut liquor I. The calculated starch yield is 65.3%.

[0024] Step 4: Pump the filtrate into a liquid fermentation tank and add yeast (saccharification power ≥140μ / g raw material, yeast count ≥1×10⁻⁶). 7 The fermentation temperature was controlled at 28℃~30℃, and the fermentation time was 15 days. The alcohol content of the fermented mash was 7.4% (v). Distillation was carried out using a pot still, and the heads and tails were discarded to obtain Tiger Pea Wine II. Example

[0025] Step 1: Add 300 kg of tiger pea meal powder (20-40 mesh) to 850 L of water in an extraction tank for soaking. The soaking temperature should be controlled at 45℃-50℃; the soaking time is 12 h; in the first 4 h of soaking, stir for 10 min every 1 h, and in the later 4 h of soaking, stir for 10 min every 2 h.

[0026] Step 2: The extract is separated into solid and liquid components using a horizontal centrifuge, and the moisture content of the filter residue is controlled to be ≤62%.

[0027] Step 3: The filter residue is mixed with 180 kg of finely ground tiger nut meal (80-100 mesh) and about 10% mixed rice husks, then mixed with 900 kg of mother mash for steaming and distillation. Water is then added, the mixture is cooled, and 3.3 kg of yeast is added before fermentation in the fermentation tank. The fermentation temperature is 20℃-25℃, the moisture content is 57%, and the fermentation time is 21 days. Traditional still distillation is used, and the heads and tails are discarded to obtain Puqu tiger nut liquor I. The calculated starch yield is 65.7%.

[0028] Step 4: Pump the filtrate into a liquid fermentation tank and add yeast (saccharification power ≥150μ / g raw material, yeast count ≥1×10⁻⁶). 7 The fermentation temperature was controlled at 28℃~30℃, and the fermentation time was 12 days. The alcohol content of the fermented mash was 7.8% (v). Distillation was carried out using a pot still, and the heads and tails were discarded to obtain Tiger Pea Wine II.

[0029] Example 3 Mix Daqu-style tiger pea wine I and tiger pea wine II, which have been stored for more than 3 months, at a ratio of 1.0:0.2, and dilute with purified water to 52.0% (v). After letting it stand overnight, measure the physicochemical properties of the wine. See the table below.

[0030]

[0031] Example 4 Mix Puqu tiger pea wine I and tiger pea wine II, which have been stored for more than 3 months, at a ratio of 1.0:1.5, and dilute with purified water to 42.0% (v). After letting it stand overnight, measure the physicochemical properties of the wine. See the table below.

[0032]

Claims

1. A method for fermenting tiger nut meal into baijiu (Chinese liquor) using a solid-liquid combination method, characterized in that, Includes the following steps: Step 1: Mix tiger nut meal powder with water until evenly mixed, then stir intermittently to extract the nutrients; Step 2: Perform solid-liquid separation on the extract obtained in Step 1; Step 3: The solid portion obtained in Step 2 is mixed with the mother mash, auxiliary materials, and finely powdered tiger nut meal, and then distilled to obtain tiger nut wine I. The grain mash is cooled, mixed with yeast, and then placed in a fermentation tank for solid-state fermentation. The liquid portion obtained in Step 2 is mixed with yeast for liquid-state fermentation and then distilled to obtain tiger nut wine II. Step 4: Store the tiger pea wine 1 and tiger pea wine 2 obtained in Step 3 separately, and mix them in proportion to obtain tiger pea wine.

2. The method for fermenting tiger nut meal into baijiu using a solid-liquid combination method as described in claim 1, characterized in that, The tiger nut meal powder mentioned in step 1 is the soybean cake obtained after pressing tiger nuts for oil, which is then pulverized and has a particle size range of 20-40 mesh.

3. The method for fermenting tiger nut meal into baijiu using a solid-liquid combination method as described in claim 1, characterized in that, The ratio of the material to the liquid in step 1 is 1:1.5~4.0, preferably 1:2.5~3.

0.

4. The method for fermenting tiger nut meal into baijiu using a solid-liquid combination method as described in claim 1, characterized in that, In the early stage (4h) of intermittent stirring soaking described in step 1, stirring for 10min every 1h, and in the later stage, stirring for 10min every 2h.

5. The method for fermenting tiger nut meal into baijiu using a solid-liquid combination method as described in claim 1, characterized in that, The extraction temperature in step 1 is 15℃~55℃, preferably 20℃~25℃ or 45℃~50℃; the extraction time is 12~24h, preferably 16~20h.

6. The method for fermenting tiger nut meal into baijiu using a solid-liquid combination method as described in claim 1, characterized in that, The solid-liquid separation of the extracted material in step 2 can be achieved using a vacuum filter, a plate and frame filter press, or a centrifugal separator.

7. The method for fermenting tiger nut meal into baijiu using a solid-liquid combination method as described in claim 1, characterized in that, The fine powder of tiger pea meal mentioned in step 3 is passed through an 80-100 mesh sieve; the auxiliary material is rice husk; the yeast can be daqu, bran yeast, xiaoqu and new types of yeast.

8. The method for fermenting tiger nut meal into baijiu using a solid-liquid combination method as described in claim 1, characterized in that, The solid-state fermentation described in step 3 employs a mixed steaming and co-firing process, with a grain-to-fermentation ratio of 2.5–3.5:

1. The amount of fine tiger nut meal powder used is 30%–80% of the total raw material; the amount of rice husk is 5%–15%; the amount of starter culture added is 20%–30% of the tiger nut meal powder, or 3%–8% of bran starter culture, or 1.0%–1.5% of small starter culture, or 0.8%–1.2% of a new type of starter culture; the fermentation temperature in the fermentation tank is 18℃–25℃, the moisture content is 50%–58%; and the fermentation time is 15–60 days. Traditional still distillation is used, and the head and tail of the distillate are discarded to obtain tiger nut wine I.

9. The method for fermenting tiger nut meal into baijiu using a solid-liquid combination method as described in claim 1, characterized in that, The liquid fermentation described in step 3 uses a new type of yeast starter with a content of 0.5% to 1.5%; the fermentation temperature is 25℃ to 32℃; and the fermentation time is 7 days to 15 days. Distillation is performed using a pot-type still, and the heads and tails are removed to obtain Tiger Pea Wine II.

10. The method for fermenting tiger nut meal into baijiu using a solid-liquid combination method as described in claim 1, characterized in that, In step 4, Tiger Pea Wine I is stored in earthenware jars and, after 3 months, is tasted and then combined into earthenware jars or stainless steel tanks; Tiger Pea Wine II is stored directly in stainless steel tanks.

11. The method for fermenting tiger nut meal into baijiu using a solid-liquid combination method as described in claim 1, characterized in that, The stored tiger nut wine I and tiger nut wine II mentioned in step 4 are blended in a ratio of 1:0.2~1.8 to form tiger nut base wine.

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