A brewing process of nuanrou sauce-flavor liquor

Abstract

This invention discloses a brewing process for a glutinous and mellow sauce-flavored baijiu, relating to the field of sauce-flavored baijiu brewing technology. The core of this invention is the use of double glutinous raw materials. By weight, the raw material composition consists of 100 parts red sorghum, 85 parts glutinous wheat for preparing high-temperature koji, and an appropriate amount of water. The red sorghum is a whole grain raw material with a 100% whole grain content. Combined with high-temperature mellowing koji produced from glutinous wheat, the process optimizes the parameters of two feeding cycles and multiple fermentation rounds, precisely controlling the temperature and humidity gradients during saccharification and fermentation in the cellar. Combined with a staged physical aging process, it directionally volatilizes pungent and irritating substances such as aldehydes and sulfides in the liquor, while enriching polyols and ester flavor compounds. This solves the problems of traditional sauce-flavored baijiu being dry and pungent on the palate, and heavy and tight on the body. The resulting baijiu has a pure sauce aroma, prominent glutinous sweetness, a smooth and mellow taste, and a clean aftertaste. It is suitable for large-scale industrial production of glutinous and mellow sauce-flavored baijiu, with strong process stability and high consistency in the quality of the produced liquor.

Description

Technical Field

[0001] This invention relates to the field of Maotai-flavor liquor brewing technology, and in particular to a formula and industrial brewing process for improving the taste of Maotai-flavor liquor by blending glutinous sorghum and wheat, and preparing a glutinous and mellow style Maotai-flavor liquor. Background Technology

[0002] Traditional Daqu-flavored Baijiu generally uses red sorghum as the single main ingredient for brewing, combined with ordinary japonica wheat to make high-temperature Daqu. The overall brewing cycle is relatively long. The liquor produced by this process is generally more pungent, with a noticeable spiciness on the palate and a strong impact, limiting its suitability for drinking.

[0003] Some existing improved processes attempt to incorporate glutinous rice to optimize the taste, but there are problems such as a lack of standardized raw material ratios and a rough control of fermentation temperature. This can easily lead to an imbalance between the sweet glutinous aroma and the main flavor of soy sauce, and can easily generate off-flavors during the brewing process. In addition, there are also drawbacks such as large fluctuations in the yield of finished product and poor quality consistency.

[0004] Most of the publicly available technologies related to the glutinous and mellow style of Maotai-flavor liquor only optimize and adjust a single type of raw material. They do not systematically integrate and apply technologies such as raw material matching innovation, gradient temperature control during fermentation, and targeted aging of liquor to reduce spiciness. As a result, it is impossible to achieve large-scale, standardized, and stable production of high-quality glutinous and mellow style Maotai-flavor liquor. There is still room for improvement in the industry. Summary of the Invention

[0005] The purpose of this invention is to at least solve the technical problems existing in the prior art, to solve the problems raised in the background art, and to provide a sauce-flavored baijiu with scientific formula, controllable process, and smooth and non-spicy taste, while taking into account both flavor and mass production stability.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a brewing process for a glutinous and mellow sauce-flavored baijiu, comprising the following steps: S1. Mix 100 parts by weight of glutinous wheat with 10 parts by weight of water for 0.8-2 hours, crush the wheat until the core is rotten but the husk is intact, and the mixture should resemble plum petals. Then, mix 100 parts by weight of glutinous wheat with 7 parts by weight of mother koji and 30 parts by weight of water, tread the mixture to form koji, let it air dry for 10-20 minutes, and then put it into the room for fermentation. After 7-8 days in the room, when the top temperature reaches 61-63℃, turn the koji once, and then turn it twice more after another 7-8 days. Ferment indoors for 45-50 days, store in a warehouse for more than 3 months, then crush it into koji and put it into brewing. S2. Add 50 parts by weight of red tassel glutinous sorghum to the sand (or 50 parts by weight of red tassel glutinous sorghum to the coarse sand), with water temperature above 95℃. After the first soaking and stirring, immediately add water twice without stirring. Depending on the water absorption of the sorghum, add water and stir the grain three times at 1-3 hour intervals, and then soak and stir the grain four times. Pile the grain up and let it sit for 14-18 hours. S3. Steaming and gelatinization: Add 7-8% mother mash, stir evenly, adopt the traditional Kunsha process, add grain twice, pressing sand and coarse sand, steam and cook for 90-120 minutes until the raw material is completely gelatinized and there is no hard core inside. S4. Cooling and adding starter: According to the outside temperature and the requirements of each batch, the gelatinized raw materials are cooled to 26-32℃. According to the corresponding proportion of each batch, the softened glutinous wheat high-temperature starter is evenly sprinkled in, stirred and mixed evenly, and then piled up for fermentation. S5. Stacking and saccharification: Aerobic stacking fermentation, the temperature of the mash is controlled at 32-38℃ in the early stage, 45-55℃ in the middle stage, and then dropped to 40-45℃ in the later stage. Every 3-4 days, depending on the fermentation and temperature changes, the pile is turned over to supplement a small amount of clean oxygen and increase the amount of sweet and glutinous flavor substances generated. The stacking time is 5-7 days. S6. Fermentation in the pit: The fermented mash from S5 is transferred to the pit after saccharification and fermentation. When the temperature of the mash rises to 35-38℃, the pit is sealed for anaerobic fermentation. For the first 5-6 days, the temperature inside the pit rises to 40-42℃ and is maintained for about 15 days. The temperature is then slowly lowered until it is removed from the pit and maintained at about 38℃. Temperature is controlled in stages throughout the process to inhibit the metabolism of pungent substances by miscellaneous bacteria. The fermentation is carried out in eight stages, with a total fermentation cycle of 240-280 days (30-35 days / cycle). S7. Segmented extraction: Base liquor is extracted according to the batch and grade, and the dry and spicy sections at the beginning and end are removed. The middle section, glutinous and soft core liquor is selected first. S8. Aging and Maturation: Base liquor is stored in ceramic jars with an ecological storage environment. Newly received batches of base liquor are transferred to ceramic jars for storage in an organic ecological environment for 18-24 months to naturally volatilize harmful and irritating substances. Then, the liquor is transferred indoors for further low-temperature static aging until it reaches more than three years. Finally, it is used for blending to stabilize the style of the liquor and obtain the finished product.

[0007] As a preferred method, the raw material mechanism uses glutinous wheat rich in amylopectin, which produces polyols and glucose substances after fermentation, directly enhancing the sweetness and smoothness of the liquor and neutralizing the spiciness of the sauce-flavored liquor itself.

[0008] As a preferred method, the process mechanism adopts glutinous wheat koji making, segmented grain moistening, and gradient temperature-controlled fermentation to reduce the metabolism of irritating byproducts such as aldehydes and low-grade fatty acids. Combined with organic ecological storage environment for aging, the core characteristics of "glutinous and soft" are achieved from the three dimensions of koji making, brewing and storage.

[0009] Compared with the prior art, the beneficial effects of the present invention are: (1) The brewing process of this glutinous and mellow sauce-flavored liquor involves moistening glutinous wheat, crushing plum petals, turning the koji twice, and storing for more than 3 months to produce a softened glutinous wheat high-temperature koji. The microbial flora is more suitable for sauce-flavored fermentation, which improves the mellowness of the liquor from the source and solves the problem of dryness and spiciness of traditional koji liquor. The three-stage temperature control during saccharification and the eight-stage temperature control in the cellar inhibit the metabolism of pungent substances by miscellaneous bacteria, strengthen the generation of glutinous sweetness and sauce-flavored substances, and make the liquor mellow and non-irritating. This technology achieves the innovation of raw materials with double glutinous selection, scientific compounding, controllable cost, natural mellowing and no food additives. Through process innovation, gradient temperature control fermentation is achieved, and impurities are reduced in a targeted manner, which solves the pain point of the traditional sauce-flavored liquor being spicy and throaty. This further ensures the stability of the product quality, is suitable for the taste of mass consumers, and has the characteristics of high production conversion rate and strong market differentiation competitiveness.

[0010] (2) The brewing process of this glutinous and mellow sauce-flavored liquor has quantitative parameters for the whole process of moistening grains, steaming, fermentation, liquor extraction and aging. It controls the temperature in stages and operates on a timed basis, abandoning the extensive brewing method. The process is replicable and the quality is stable. The combination of ecological storage in ceramic jars and low-temperature aging can quickly remove irritating substances and accelerate the aging of the liquor. After more than 3 years of storage, the liquor is mellow and sweet with a prominent sauce aroma, and its quality is superior to that of traditional processes. Attached Figure Description

[0011] The present invention will be further described below with reference to the accompanying drawings and embodiments: Figure 1 This is an overall flow chart of the brewing process of a glutinous and mellow sauce-flavored baijiu according to the present invention. Detailed Implementation

[0012] This section will describe in detail specific embodiments of the present invention. Preferred embodiments of the present invention are shown in the accompanying drawings. The purpose of the drawings is to supplement the textual description with graphics, so that people can intuitively and vividly understand each technical feature and overall technical solution of the present invention, but they should not be construed as limiting the scope of protection of the present invention.

[0013] Example 1: Basic brewing process of glutinous and mellow sauce-flavored Baijiu Please see Figure 1 This invention provides a technical solution: a brewing process for a glutinous and mellow sauce-flavored baijiu, specifically including the following operation steps: Step 1: Preparation of high-temperature koji for softening glutinous wheat Accurately weigh 100 parts of glutinous wheat by weight. The glutinous wheat can be Jinpin Ya wheat or others. Jinpin Ya glutinous wheat has a total starch content of ≥70%, amylopectin content of ≥98%, and protein content of 14-17%. Add 10 parts of purified water for rinsing. The rinsing time should be controlled between 0.8 and 2 hours to ensure that the wheat grains fully absorb water but do not become soft and mushy. After rinsing, use a special crushing equipment to crush the wheat, strictly controlling the degree of crushing to achieve a mushy core but not a mushy skin, with the grains resembling plum petals, ensuring a balance between air permeability and fermentation rate during the fermentation of Daqu.

[0014] Furthermore, based on 100 parts of crushed glutinous wheat, add 7 parts of high-quality mother koji and 30 parts of purified water, stir thoroughly until the ingredients, koji, and water are evenly mixed, manually tread the koji to make standard koji blanks, air-dry the koji blanks outdoors for 10-20 minutes to remove surface free moisture, and then immediately transfer them to a constant temperature and humidity koji room for fermentation.

[0015] Furthermore, the fermentation process in the koji room employs a two-stage turning process: the koji is turned for the first time 7-8 days after it enters the room to balance the fermentation temperature; a second turning is performed 7-8 days later to prevent localized burning and the growth of unwanted microorganisms; the top temperature for making high-temperature koji is 61-63℃, and the koji is naturally fermented in the koji room for 45-40 days, allowing the koji to fully accumulate high-temperature soy sauce-flavored microbial communities. After fermentation, the koji is transferred to a dry and ventilated warehouse for storage for more than 3 months to complete aging and aroma enhancement. After pulverization, a softened glutinous wheat high-temperature koji suitable for this process is obtained for later use.

[0016] Specifically, by moistening glutinous wheat, controlling crushing, double turning of the starter culture, and long-term storage, the saccharification power of the starter culture and the content of precursor substances of soy sauce aroma are greatly improved, laying the foundation for a mellow and smooth liquor.

[0017] Step 2, Precise wetting of grains with sand / coarse sand Using red sorghum from the core production area of ​​Maotai Town as raw material, the process strictly distinguishes between the initial crushing and the rough crushing processes: 50 parts of red sorghum are weighed in the initial crushing process and 50 parts of red sorghum are weighed in the rough crushing process. The red sorghum is a whole grain raw material with a crushing degree of 100% whole grains and no mechanical crushing is performed. The water temperature for soaking the grain is strictly controlled above 95℃ to ensure that the sorghum absorbs water quickly and the starch is initially activated.

[0018] Furthermore, the grain moistening process employs a four-stage water replenishment and segmented turning process: after the first hot water moistening, the grain is quickly turned over to allow the raw materials to initially absorb water through heat; the second water replenishment is immediately carried out, without turning over during this stage, allowing the water to naturally penetrate into the sorghum; depending on the actual water saturation of the raw materials, the third water replenishment and turning, and the fourth grain moistening and turning are carried out sequentially at intervals of 1-3 hours, to ensure that each grain of sorghum absorbs water evenly, without any core or water accumulation.

[0019] Specifically, after completing four rounds of moistening, the raw materials are sealed and piled up for 14-18 hours to allow moisture to fully penetrate into the starch core, laying the foundation for subsequent cooking and gelatinization.

[0020] Step 3: Steaming, boiling, and gelatinizing the broth. Add 7-8 wt% aged mother mash to the raw materials after fermentation, mix well, and utilize the microorganisms and flavor substances in the mother mash to enhance the fermentation foundation of the raw materials; the entire process adopts the traditional Kunsha process, and implements two feedings of grain: the first feeding and the second feeding, adhering to the principle of steaming and burning to avoid the introduction of raw grain odor and miscellaneous bacteria.

[0021] Furthermore, the cooking time is precisely controlled between 90 and 120 minutes, and the gelatinization state of the raw materials is checked in real time until the raw materials are completely gelatinized, have no white core inside, and feel soft to the touch.

[0022] Specifically, the above methods ensure that starch is fully converted, preventing fermentation defects and a harsh, unpleasant taste in the wine caused by incomplete gelatinization.

[0023] Step 4: Cool the food at a controlled temperature and add yeast. The cooked grains, after being steamed and gelatinized, are evenly spread on a clean drying rack. The temperature is precisely controlled and lowered to 26–32℃, preferably 28–32℃, depending on the ambient temperature and the brewing cycle. This avoids burning beneficial microorganisms due to excessively high temperatures and slowing down the fermentation process due to excessively low temperatures.

[0024] According to the standard ratio of koji used in the corresponding batch of this process, the softened glutinous wheat high-temperature koji obtained in step 1 is evenly spread on the surface of the cooked grain, and stirred repeatedly until the koji and grain mash are completely mixed. The mash is then piled up and prepared for the saccharification stage.

[0025] Step 5: Segmented temperature-controlled saccharification Employing an aerobic open-cell saccharification process, which relies on the enrichment of beneficial microorganisms in the environment to generate soy sauce-like and sweet-sweet flavor compounds, the entire process is subject to precise temperature control in three stages. Furthermore, in the early stage of accumulation: control the temperature of the mash at 32-38℃ to complete microbial colonization and initial proliferation; Furthermore, during the middle stage of accumulation: the temperature is raised to 45-55℃, which promotes the metabolism of high-temperature soy sauce-flavored microorganisms and generates a large amount of esters and alcohols for flavor. Furthermore, in the later stages of accumulation: the temperature naturally drops to 40-45℃, stabilizing the structure of flavor substances and avoiding excessive fermentation that produces dry and spicy substances.

[0026] Furthermore, the total stacking time is 5-7 days. During fermentation, the pile is turned over every 3-4 days according to the rate of temperature rise to loosen the mash and supplement a trace amount of clean oxygen.

[0027] Specifically, the above methods can inhibit the excessive reproduction of anaerobic bacteria and significantly increase the amount of sweet and mellow flavor compounds produced in the wine.

[0028] Step 6: Segmented temperature-controlled anaerobic fermentation in stone pits The fully saccharified mash is quickly transferred into a special soy sauce-flavored stone pit to prevent the loss of flavor substances. When the mash temperature returns to 35-38℃, the pit is immediately sealed to enter the full anaerobic fermentation stage.

[0029] Furthermore, this step is a core stage in shaping the flavor of the wine, involving precise segmented temperature control to prevent the production of pungent and irritating substances by miscellaneous microorganisms: Furthermore, during the fermentation start-up period (the first 5-6 days): the temperature inside the pit rises steadily to 40-42℃, initiating anaerobic fermentation and rapidly converting starch; Furthermore, during the fermentation stabilization period (days 6-15): maintain a constant temperature of 40-42℃ for fermentation to ensure the full synthesis of soy sauce aroma substances and enhance the mellowness of the liquor; Furthermore, in the later stages of fermentation: the temperature drops slowly and steadily, and the temperature of the mash is kept constant at around 38℃ when it leaves the fermentation pit, so as to avoid sudden temperature changes that could lead to flavor imbalance.

[0030] Furthermore, the entire process involves eight rounds of cyclical fermentation, with each round lasting 30-35 days, resulting in a total fermentation cycle of 240-280 days within the cellar.

[0031] Specifically, through long-term temperature-controlled anaerobic fermentation, the harshness of the liquor can be removed, resulting in a refined and elegant soy sauce aroma and a mellow, sweet taste.

[0032] Step 7: Extract wine in batches and by grade. The liquor is extracted sequentially according to the fermentation cycle, and a graded extraction process is implemented, removing the heads and tails while retaining the core liquor: the high-aldehyde, low-ester, and pungent head liquor is precisely removed, and the low-alcohol, astringent, and impurity-rich tail liquor is discarded. Only the core base liquor in the middle section, which is full-bodied, has a pure soy sauce aroma, and is mellow and non-irritating, is selected and stored separately to ensure the basic quality of the base liquor.

[0033] Step 8: Gradient alcohol aging The process employs a three-stage aging process: earthenware jar storage, ecological regulation, and low-temperature accelerated aging. Further, the initial aging process involves transferring the newly harvested core base liquor from the middle section into a purple clay pottery jar and placing it in a natural ecological storage environment. Utilizing the microporous permeability of the pottery jar, harmful and irritating substances such as acetaldehyde and methanol are naturally volatilized, while simultaneously promoting the association of liquor molecules. The liquor is then stored and aged for 18-24 months. Furthermore, in-depth aging: the initial aged base liquor is transferred to a constant temperature room for low-temperature static aging. The ecological storage environment inside the constant temperature room is a sun greenhouse, with flowers, grass and ornamental plants planted inside. The ambient temperature is 15-35℃, the annual temperature difference is 8-12℃, and the relative humidity is 60%-75%, which further stabilizes the flavor of the liquor and refines the taste. Furthermore, blending and aging: the base liquor is stored for more than 3 years, and after professional blending and flavor testing, the mellow and elegant soy sauce aroma, sweet and refreshing style of the liquor is stabilized. After filtration and bottling, the finished mellow and elegant soy sauce aroma liquor is obtained.

[0034] In summary, using 100 parts of red sorghum and 85 parts of glutinous wheat to prepare high-temperature koji, and following the parameters of steps 1-8 above throughout the process, the fermentation (aerobic fermentation + anaerobic fermentation) cycle is 280-320 days, and the aging is 36 months. The resulting product has an alcohol content of 52-53% vol, a total ester content of ≥2.2g / L, an elegant soy sauce aroma, a very strong glutinous and mellow taste, and no spicy or irritating flavor.

[0035] Example 2: High-glutinous rice ratio brewing process Based on Example 1, 80 parts of red sorghum and 20 parts of glutinous wheat were used to prepare 85 parts of high-temperature koji (a type of starter culture) from the glutinous wheat. The process was the same as in Example 1.

[0036] In conclusion, the brewed product is well-suited to the market that prefers a sweet and mellow taste, with a more pronounced aftertaste.

[0037] Comparative Example 1: Traditional Maotai-flavor Baijiu Brewing Process Data comparison with traditional soy sauce flavor Using 100 parts of red sorghum and 85 parts of traditional japonica wheat and common wheat to prepare high-temperature koji, the process was the same as in Example 1. The resulting liquor had a weaker soy sauce aroma, a drier taste, poor mellowness, and obvious irritation, with a significantly inferior flavor and quality compared to Example 1.

[0038] Comparison of physicochemical data ; The contents or structures not described in detail in this specification are existing technologies known to those skilled in the art, and therefore will not be elaborated upon further.

[0039] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention.

Claims

1. A Luzhou-flavor liquor, characterized in that: The product is brewed using double glutinous rice raw materials. By weight, the raw material composition is 100 parts of red tassel glutinous sorghum, 85 parts of glutinous wheat used to prepare high-temperature koji, and an appropriate amount of water. The red tassel glutinous sorghum is a whole grain raw material with a whole grain ratio of 100% and is not mechanically crushed. ​ 2. A softening brewing process of a Nuo Rou Maotai-flavor liquor, characterized in that, Includes the following steps: S1. Preparation of high-temperature glutinous wheat Daqu: High-temperature sauce-flavored Daqu is prepared by replacing traditional japonica wheat with glutinous wheat. After soaking and crushing the glutinous wheat, the mother koji and water are added and mixed. After shaping and drying the koji, it is fermented in the koji room. After turning, aging and crushing, the softened glutinous wheat high-temperature Daqu is obtained. S2. Segmented high-temperature grain moistening: Take red tassel glutinous sorghum and moisten it with hot water above 95℃ four times. After the first watering, stir it and immediately add water for the second time without stirring. Then, at intervals of 1-3 hours, add water for the third time and stir it. After completion, pile up the grain to allow it to absorb water evenly and without any undercooked parts. S3. Steaming and gelatinization: Using the traditional Kunsha process, the raw materials after soaking are steamed and cooked for 90-120 minutes until the raw materials are completely gelatinized and there is no hard core inside. S4. Cooling and adding starter: Cool the gelatinized raw material to 26-32℃, and evenly add the softened glutinous wheat high-temperature starter prepared in step S1, and mix evenly. S5. Stacking and saccharification: The mash after mixing with koji is subjected to aerobic stacking fermentation with segmented temperature control: the temperature is 32-38℃ in the early stage, 45-55℃ in the middle stage, and the temperature drops to 40-45℃ in the later stage. The total stacking time is 5-7 days. S6. Anaerobic fermentation in the pit: The saccharified mash is transferred into a soy sauce-flavored stone pit and sealed for eight rounds of anaerobic fermentation. Each round of fermentation lasts 30-35 days, and the total fermentation period in the pit is 240-280 days. The fermentation process is carried out in stages with temperature control to inhibit the production of pungent metabolites by miscellaneous bacteria. S7. Segmented extraction of liquor: The base liquor is extracted according to the fermentation cycle, and the dry and spicy sections of the head and tail are removed, while the mellow and soft core base liquor in the middle section is selected. S8. Aging and Maturation: The core base liquor from the middle section is placed in a ceramic jar and stored in an ecological storage environment. The irritating and harmful substances naturally evaporate. After blending to stabilize the style of the liquor, the glutinous and mellow sauce-flavored liquor is obtained.

3. The brewing process for a glutinous and mellow sauce-flavored Baijiu according to claim 2, characterized in that: The koji-making temperature of the softened glutinous wheat high-temperature koji is 61-63℃, and the fermentation and maturation cycle in the koji room is 40-45 days; the glutinous wheat is Jinpin bud glutinous wheat, with a total starch content ≥70%, amylopectin accounting for ≥98% of the total starch, and a protein content of 14%-17%.

4. The brewing process for a glutinous and mellow sauce-flavored Baijiu according to claim 2, characterized in that: During the saccharification process described in step S5, the pile is turned over every 3-4 days to replenish oxygen and increase the content of sweet and glutinous flavor substances.

5. The brewing process for a glutinous and mellow sauce-flavored Baijiu according to claim 2, characterized in that: The total aging time in step S8 shall not be less than 3 years; the ecological storage environment shall be a sunroom with flowers, grass and ornamental plants planted inside, with an ambient temperature of 15-35℃, an annual temperature difference of 8-12℃, and a relative humidity of 60%-75%.

6. The brewing process for a glutinous and mellow sauce-flavored Baijiu according to claim 2, characterized in that: The finished product has an alcohol content of 52-53% vol and a total ester content of ≥2.2g / L. The wine has no harshness or spiciness on the palate and is smooth and has a significant sweet aftertaste.

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