White spirit brewing method for improving production efficiency by using functional bacteria
By using functional bacteria and integrated equipment for segmented fermentation in baijiu brewing, the problem of poor integration between external fermentation containers and microorganisms in mud pits has been solved, resulting in improved baijiu production capacity and quality, simplified operation procedures, and reduced labor intensity.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SICHUAN ACAD OF FOOD & FERMENTATION INDS
- Filing Date
- 2025-12-31
- Publication Date
- 2026-05-15
AI Technical Summary
Baijiu enterprises find it difficult to expand production capacity in a short period of time. Traditional external fermentation containers do not integrate well with the microorganisms in mud cellars. Fixed fermentation parameters result in low and unstable quality of baijiu. Manual operation is cumbersome, labor-intensive, and has low production efficiency.
Functional bacteria are used in dynamic anaerobic fermentation in an integrated equipment for fermentation, mixing, and distillation. Combining caproic acid bacteria and Bacillus vesiculosus, the number of microorganisms and the flavor of baijiu are increased through segmented fermentation and temperature control, while reducing manual operation steps.
It has improved the production capacity and quality of baijiu, simplified the operation process, reduced labor intensity, ensured the stability and flavor of baijiu, and improved production efficiency.
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Abstract
Description
Technical Field
[0001] This application belongs to the field of brewing technology, specifically relating to a method for brewing baijiu (Chinese liquor) that utilizes functional bacteria to improve production efficiency. Background Technology
[0002] Mud cellars are important containers for the fermentation of baijiu and have a crucial impact on the flavor of baijiu. Mature mud cellars usually take decades to form. The cost of building new cellars is high and they are easily limited by the site. The quality of baijiu produced by newly built cellars is also not good, which makes it difficult for baijiu companies to expand their production capacity in a short period of time.
[0003] Currently, some baijiu (Chinese liquor) companies utilize external fermentation containers to increase production capacity, but certain problems remain: First, the microorganisms in the fermentation containers and mud pits cannot integrate well, and the fermented mash needs to be moved to the ground for mixing before being transferred to a distillation pot. This requires a large amount of manual labor and is cumbersome. Second, the fixed temperature and other parameters during fermentation make it difficult to meet the growth requirements of some microorganisms, resulting in low and unstable baijiu quality. Third, the number of beneficial microorganisms in the mash is low; even after cooling and adding yeast, it is difficult to achieve a sufficiently rich microbial population to develop a high-quality baijiu flavor. Furthermore, the traditional processes of transferring and mixing the mash are heavily reliant on manual labor, leading to low efficiency and high labor intensity in baijiu production, making large-scale production difficult.
[0004] Therefore, there is a need for a baijiu brewing method that can fully utilize the microorganisms and functional bacteria in the mud cellar to improve production capacity and quality, and is easy to operate. Summary of the Invention
[0005] The problem this application aims to solve is to provide a method for improving the production efficiency of baijiu (Chinese liquor) by utilizing functional bacteria. By adding functional bacteria to an anaerobic fermentation process in equipment that integrates fermentation, mixing, and distillation, the steps that previously required manual operation are reduced, thereby improving production capacity, quality, and operational efficiency.
[0006] To solve the above-mentioned technical problems, this application adopts the following technical solution: On the one hand, this application provides a method for brewing baijiu (Chinese liquor) using functional bacteria to improve production efficiency, including the following steps: S1. The fermented mash is then subjected to a series of processes, including adding grains and bran, distilling and extracting the liquor, adding water, cooling and sprinkling with yeast, to obtain the fermented mash. S2. The fermented mash is placed in a mud pit for solid-state natural fermentation; S3. Spray the solid-state naturally fermented mash with Hexanoic acid bacteria solution and Bacillus vesicles solution, and then use equipment with integrated functions of fermentation, mixing and distillation to carry out dynamic anaerobic fermentation, mixing and distillation to obtain base wine; S4. The base liquor is aged and blended to obtain the finished liquor; The hexanoic acid bacteria are high-yield hexanoic acid bacteria isolated and screened from old mud pits. The Bacillus velezensis mentioned above includes Bacillus velezensis NJY-CSJ, which is deposited at the China Center for Type Culture Collection (CCTCC), located at Wuhan University, No. 299 Bayi Road, Wuchang District, Wuhan, Hubei Province, on April 16, 2025, with accession number CCTCC No. M2025798.
[0007] Furthermore, in S1, when adding grain and bran, the grain is sorghum and the bran is rice husk. Based on the weight of the fermented mash after leaving the pit, the amount of grain used is 20-25 kg / 100 kg, and the amount of bran used is 5-6 kg / 100 kg.
[0008] Furthermore, in S1, the measuring water is hot water at 80~90℃, and the amount of hot water used is 70~90 kg / 100 kg based on the weight of the mash leaving the pit.
[0009] Furthermore, in S1, the cooling and mixing operation involves cooling the mash after adding water to 25-30°C, and then adding Daqu powder at a rate of 20-25 kg / 100 kg based on the weight of the mash after it leaves the pit, and mixing it with the Daqu powder.
[0010] Furthermore, in S2, during the solid-state natural fermentation, the fermentation temperature is 28~35℃ and the fermentation time is 20~30 days.
[0011] Furthermore, in S3, the viable count of the hexanoic acid bacteria solution is greater than 10. 7 The concentration of the bacteria is 1 / mL, the pH of the hexanoic acid bacteria solution is 5.5~6.5, and the spraying amount of the hexanoic acid bacteria solution is 3%~5% of the mass of the mash after solid-state natural fermentation.
[0012] Furthermore, the viable count of the *Bacillus belyssus* bacterial suspension is greater than 10. 8 The amount of Bacillus berberis bacterial solution sprayed is 1% to 2% of the mass of the fermented mash after solid-state natural fermentation.
[0013] Furthermore, in S3, the dynamic anaerobic fermentation time is 30-40 days, the fermentation temperature is 23-25℃ for the first 15 days of the dynamic anaerobic fermentation, and the fermentation temperature is 25-27℃ from the 16th day of the dynamic anaerobic fermentation to the end of the fermentation.
[0014] Furthermore, in S3, the specific operations of the dynamic anaerobic fermentation, the mixing of materials, and the distillation include: The oxygen in the equipment is replaced with carbon dioxide until the oxygen concentration is 0. Then, the temperature is controlled at 23~25℃ for anaerobic fermentation. On the 16th day, the temperature is adjusted to 25~27℃ and anaerobic fermentation continues until the end of fermentation. During the fermentation process, the oxygen concentration is controlled not to exceed 0.5%. After the anaerobic fermentation is completed, the material is mixed at a turning speed of 5~10 r / min and a stirring speed of 30~50 min for 10~15 min, and then distilled to obtain alcohol.
[0015] Furthermore, in S4, the aging time is 12 months.
[0016] On the other hand, this application provides baijiu (Chinese liquor) produced by the above-mentioned baijiu brewing method.
[0017] This application has the following beneficial effects: 1. This application adopts a segmented fermentation method. In the early stage, microorganisms in the mud pit are used for natural inoculation and solid-state natural fermentation. In the later stage, equipment with integrated functions of fermentation, mixing and distillation is used to complete dynamic anaerobic fermentation, mixing and distillation in one go. This not only avoids troublesome operations, but also effectively controls the quality of the produced wine.
[0018] 2. This application, by spraying with Bacillus caproate and Bacillus vesiculosus, can increase the number of beneficial microorganisms in the mash, help generate more flavor compounds in baijiu, and improve the quality of baijiu.
[0019] 3. This application uses equipment with integrated functions of fermentation, mixing, and distillation to complete dynamic anaerobic fermentation, mixing, and distillation, avoiding back-and-forth transfer.
[0020] 4. In the anaerobic fermentation process, this application adjusts the fermentation temperature according to the growth of microorganisms and strictly controls the oxygen content, which can ensure the stability of the fermentation environment and make the quality of the liquor more controllable. Detailed Implementation
[0021] The technical solutions in some embodiments of this application will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments provided in this application, all other embodiments obtained by those skilled in the art are within the scope of protection of this application.
[0022] Hereinafter, the terms "first," "second," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first," "second," etc., may explicitly or implicitly include one or more of that feature.
[0023] In describing some embodiments, the expression "A and / or B" may be used. It is readily understood that "A and / or B" includes the following three combinations: A only, B only, and a combination of A and B.
[0024] In describing some embodiments, the expressions "at least one of A, B and C" and "at least one of A, B or C" may be used, both of which have the same meaning and include the following combinations of A, B and C: only A, only B, only C, a combination of A and B, a combination of A and C, a combination of B and C, and a combination of A, B and C.
[0025] Example 1 The following method is used to brew baijiu (Chinese liquor) using functional bacteria: S1. Based on the weight of the fermented mash after leaving the cellar, add 20 kg / 100 kg of sorghum and 5 kg / 100 kg of rice husks to the fermented mash, then distill and extract the liquor. Add 70 kg / 100 kg of hot water at 90°C, cool it to 25°C, and then sprinkle in 25 kg / 100 kg of Daqu powder to obtain the mash. S2. The fermented mash is placed in a mud pit and allowed to undergo solid-state natural fermentation at 28°C for 20 days; S3. Spray 3% (by weight of the fermented mash) of live bacteria with a count of 10^10^3 bacteria onto the mash after solid-state natural fermentation. 7 A high-capacitance-producing strain of bacterial strain isolated and screened from old mud pits, with a cellar density of 10⁶ cells / mL and a pH of 5.5, was sprayed with 1% viable volume of the fermented mash. 8 Bacillus berberis NJY-CSJ with a concentration of 1 / mL and accession number CCTCC No. M2025798 was stirred evenly and then transferred to a device with integrated fermentation, mixing, and distillation functions. Carbon dioxide was introduced to replace the oxygen in the device until the oxygen concentration was 0. The temperature was controlled at 23℃ for 15 days of anaerobic fermentation. Then the temperature was adjusted to 25℃ and anaerobic fermentation was continued for another 15 days. The oxygen content was monitored during fermentation and controlled to be below 0.5%. Then the mixture was stirred at a turning speed of 10 r / min and a stirring speed of 30 r / min for 15 minutes. Finally, the mixture was distilled to obtain the base liquor. S4. After aging the base liquor for 6 months, blend it to obtain the finished liquor.
[0026] Example 2 The following method is used to brew baijiu (Chinese liquor) using functional bacteria: S1. Based on the weight of the fermented mash after leaving the cellar, add 23 kg / 100 kg of sorghum and 5 kg / 100 kg of rice husks to the fermented mash, then distill and extract the liquor. Add 80 kg / 100 kg of hot water at 85°C, cool it to 27°C, and then sprinkle in 23 kg / 100 kg of Daqu powder to obtain the mash. S2. The fermented mash is placed in a mud pit and allowed to undergo solid-state natural fermentation at 30°C for 25 days; S3. Spray 4% (by weight of the fermented mash) of a live bacteria count of 10^10 on the solid-state naturally fermented mash. 7 A high-capacitance-producing strain of bacterial strain isolated and screened from old mud pits, with a viable count of 10⁶ / mL and a pH of 6, was sprayed onto 1.5% of the mash. 8 Bacillus berberis NJY-CSJ with a concentration of 1 / mL and accession number CCTCC No. M2025798 was stirred evenly and then transferred to a device with integrated fermentation, mixing, and distillation functions. Carbon dioxide was introduced to replace the oxygen in the device until the oxygen concentration was 0. The temperature was controlled at 24℃ for 15 days of anaerobic fermentation. Then the temperature was adjusted to 26℃ and anaerobic fermentation was continued for another 20 days. The oxygen content was monitored during fermentation and controlled to be below 0.5%. The mixture was then stirred at a turning speed of 8 r / min and a stirring speed of 40 r / min for 12 minutes. Finally, the mixture was distilled to obtain the base liquor. S4. After aging the base liquor for 8 months, blend it to obtain the finished liquor.
[0027] Example 3 The following method is used to brew baijiu (Chinese liquor) using functional bacteria: S1. Based on the weight of the fermented mash after leaving the cellar, add 25 kg / 100 kg of sorghum and 6 kg / 100 kg of rice husks to the fermented mash, then distill and extract the liquor. Then add 90 kg / 100 kg of hot water at 80°C, cool it to 30°C, and then sprinkle in 25 kg / 100 kg of Daqu powder to obtain the mash. S2. The fermented mash is placed in a mud pit and allowed to undergo solid-state natural fermentation at 35°C for 30 days; S3. Spray 5% (by weight of the fermented mash) of live bacteria (10^5) onto the mash after solid-state natural fermentation. 7 A high-capacitance-producing bacterial strain isolated and screened from old mud pits, with a viable count of 10⁶ / mL and a pH of 6, was sprayed onto 2% of the mash. 8Bacillus berberis NJY-CSJ with a concentration of 1 / mL and accession number CCTCC No. M2025798 was stirred evenly and then transferred to a device with integrated fermentation, mixing, and distillation functions. Carbon dioxide was introduced to replace the oxygen in the device until the oxygen concentration was 0. The temperature was controlled at 25℃ for 15 days of anaerobic fermentation. Then the temperature was adjusted to 27℃ and anaerobic fermentation was continued for another 25 days. The oxygen content was monitored during fermentation and controlled to be below 0.5%. Then the mixture was stirred at a turning speed of 5 r / min and a stirring speed of 50 r / min for 10 minutes. Finally, the mixture was distilled to obtain the base liquor. S4. After aging the base liquor for 12 months, blend it to obtain the finished liquor.
[0028] Experimental Example 1 Four mud pits in normal production were selected as control experiments. Two pits were used for production according to traditional methods (control pit 1 and control pit 2), and the other two were operated according to the methods of Examples 2 and 3 of this invention, respectively. After fermentation, the physicochemical indicators of the fermented mash, the physicochemical indicators of the wine samples, sensory evaluation, production efficiency, and labor consumption were compared.
[0029] 1. Physicochemical properties of fermented mash after fermentation The main physicochemical indicators of the fermented mash produced by the method of this application and the traditional process are shown in Table 1. As can be seen from Table 1, the fermented mash produced in Examples 2-3 is not significantly different from that produced by the traditional process in terms of acidity, starch content, and moisture. This indicates that the method of this application will not cause significant changes in the properties of the fermented mash and can ensure that the fermented mash can be successfully brewed into baijiu that meets the requirements of the traditional process.
[0030] Table 1. Comparison of physicochemical indicators of fermented mash produced by the method of this application with those of traditional processes. 2. Physicochemical analysis of wine samples The liquor sample indicators of the method of this invention and the traditional process are shown in Table 2. As can be seen from Table 2, the liquor produced by the method of this application has better flavor-related indicators than that produced by the traditional process, and has fewer impurities such as fusel oil and methanol, resulting in better quality.
[0031] Table 2 Comparison of indicators of wine samples using the method of this application with those using traditional methods (average value of the entire cellar) 3. Sensory evaluation of the wine sample Five provincial-level liquor judges with more than ten years of experience were invited to evaluate the liquor samples. The results are shown in Table 3. As can be seen from Table 3, the liquor produced by the method of this application has a stronger aroma, better taste, higher overall score, and more stable style.
[0032] Table 3. Comparison of sensory scores of wine samples using the method described in this application with those using traditional methods (average score of the entire cellar). 4. Analysis of Production Efficiency and Labor Consumption Table 4 compares the production efficiency and manpower consumption of the method in this application with those of the traditional process. As can be seen from Table 4, the method in this application significantly shortens the time for transferring and mixing the mash, requires less manpower, and significantly increases the utilization rate of the fermentation pits and the output of liquor.
[0033] Table 4. Comparison of production efficiency and labor consumption between the method in this application and traditional processes. Experimental results show that, compared with traditional processes, the method of this application can increase the yield of liquor by 3.5%, shorten the use cycle of cellars by 40 days, reduce labor input by more than 60%, and at the same time improve the flavor and quality of liquor, with fewer impurities. It has obvious improvement effects and strong practicality.
[0034] The above description is merely a preferred embodiment of this application. It should be understood that this application is not limited to the forms disclosed herein and should not be construed as excluding other embodiments. It can be used in various other combinations, modifications, and environments, and can be altered within the scope of the concept described herein through the above teachings or the technology or knowledge in related fields. Modifications and variations made by those skilled in the art that do not depart from the spirit and scope of this application should be within the protection scope of the appended claims.
Claims
1. A method for brewing baijiu (Chinese liquor) using functional bacteria to improve production efficiency, characterized in that, Includes the following steps: S1. The fermented mash is then subjected to a series of processes, including adding grains and bran, distilling and extracting the liquor, adding water, cooling and sprinkling with yeast, to obtain the fermented mash. S2. The fermented mash is placed in a mud pit for solid-state natural fermentation; S3. Spray the solid-state naturally fermented mash with Hexanoic acid bacteria solution and Bacillus vesicles solution, and then use equipment with integrated functions of fermentation, mixing and distillation to carry out dynamic anaerobic fermentation, mixing and distillation to obtain base wine; S4. The base liquor is aged and blended to obtain the finished liquor; The hexanoic acid bacteria are high-yield hexanoic acid bacteria isolated and screened from old mud pits. The *Bacillus belyssus* includes *Bacillus belyssus* NJY-CSJ, which is deposited at the China Center for Type Culture Collection (CCTCC), located at Wuhan University, No. 299 Bayi Road, Wuchang District, Wuhan, Hubei Province, on April 16, 2025, with accession number CCTCC No. M2025798.
2. The method for brewing baijiu according to claim 1, characterized in that, In S1, when adding grain and bran, the grain is sorghum and the bran is rice husk. Based on the weight of the fermented mash after leaving the pit, the amount of grain is 20-25 kg / 100 kg and the amount of bran is 5-6 kg / 100 kg. And / or, in S1, the measuring water is made using hot water at 80~90°C, and the amount of hot water used is 70~90 kg / 100 kg based on the weight of the mash discharged from the pit. And / or, in S1, the cooling and mixing operation involves cooling the mash after adding water to 25-30°C, and then adding Daqu powder at a rate of 20-25 kg / 100 kg based on the weight of the mash after it leaves the pit, and mixing it with the Daqu powder.
3. The method for brewing baijiu according to claim 1, characterized in that, In S2, during the solid-state natural fermentation, the fermentation temperature is 28~35℃ and the fermentation time is 20~30 days.
4. The method for brewing baijiu according to claim 1, characterized in that, In S3, the viable count of the hexanoic acid bacteria solution is greater than 10. 7 The concentration of *Hexanoic acid bacteria* in the culture solution is 3% to 5% of the mass of the fermented mash after solid-state natural fermentation. The pH of the culture solution is 5.5 to 6.
5. And / or, the viable count of the *Bacillus belyssus* culture is greater than 10. 8 The amount of Bacillus berberis bacterial solution sprayed is 1% to 2% of the mass of the fermented mash after solid-state natural fermentation.
5. The method for brewing baijiu according to claim 1, characterized in that, In S3, the dynamic anaerobic fermentation time is 30-40 days. During the first 15 days of the dynamic anaerobic fermentation, the fermentation temperature is 23-25℃. From the 16th day of the dynamic anaerobic fermentation to the end of the fermentation, the fermentation temperature is 25-27℃.
6. The method for brewing baijiu according to claim 5, characterized in that, In S3, the specific operations of the dynamic anaerobic fermentation, the mixing of materials, and the distillation and extraction of alcohol include: The oxygen in the equipment is replaced with carbon dioxide until the oxygen concentration is 0. Then, the temperature is controlled at 23~25℃ for anaerobic fermentation. On the 16th day, the temperature is adjusted to 25~27℃ and anaerobic fermentation continues until the end of fermentation. During the fermentation process, the oxygen concentration is controlled not to exceed 0.5%. After the anaerobic fermentation is completed, the material is mixed at a turning speed of 5~10 r / min and a stirring speed of 30~50 min for 10~15 min, and then distilled to obtain alcohol.
7. The method for brewing baijiu according to claim 1, characterized in that, In S4, the aging time is 6 to 12 months.
8. The liquor produced by the liquor brewing method according to any one of claims 1 to 7.