CN102304451A - Low-energy-consumption production method of aroma-type white spirit - Google Patents
Low-energy-consumption production method of aroma-type white spirit Download PDFInfo
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- CN102304451A CN102304451A CN201110294736A CN201110294736A CN102304451A CN 102304451 A CN102304451 A CN 102304451A CN 201110294736 A CN201110294736 A CN 201110294736A CN 201110294736 A CN201110294736 A CN 201110294736A CN 102304451 A CN102304451 A CN 102304451A
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Abstract
本发明涉及浓香型白酒的低能耗生产方法，属于酿酒技术领域。本发明所解决的技术问题是提供了一种浓香型白酒的低能耗生产方法。本发明浓香型白酒的低能耗生产方法包括如下步骤：a、出窖糟醅每2.0m3加入粮食200～250kg、糠壳40～50kg，混匀，上甑蒸馏取酒，酒流完后继续蒸粮至出甑，降温后每2.0m3糟醅加中温大曲40～50kg，入窖进行第一轮发酵；b、将第一轮发酵成熟的糟醅取出，每2.0m3糟醅加入糠壳30～40kg，混匀，上甑蒸馏取酒，降温后每2.0m3糟醅加中温大曲40～50kg，入窖进行第二轮发酵；c、将第二轮发酵成熟的糟醅取出，蒸馏取酒。The invention relates to a method for producing Luzhou-flavor liquor with low energy consumption, and belongs to the technical field of brewing. The technical problem solved by the invention is to provide a low-energy production method of Luzhou-flavor liquor. The low-energy production method of Luzhou-flavor liquor of the present invention comprises the following steps: a. Add 200-250 kg of grain and 40-50 kg of bran husks for every 2.0 m3 of the fermented grains out of the cellar, mix evenly, and distill the wine in a retort, and continue Steam the grain until it comes out of the retort, add 40-50kg of medium-temperature Daqu to every 2.0m3 of fermented grains after cooling down, and put it into the cellar for the first round of fermentation; b. Take out the mature fermented grains of the first round of fermentation, and add bran to every 2.0m3 of fermented grains Shell 30-40kg, mix well, put the retort to distill to get the wine, add 40-50kg of medium-temperature Daqu to every 2.0m3 of fermented grains after cooling down, put them into the cellar for the second round of fermentation; c, take out the mature fermented grains of the second round of fermentation, distill fetch wine.
Description
Technical field
The present invention relates to the less energy-consumption working method of aromatic Chinese spirit, belong to brewing technical field.
Background technology
In the liquor of all kinds, different flavor was produced, distribution was not quite similar.Production of Luzhou-flavor Liquor adopts continuous poor batching in technology, goes out to store in the poor unstrained spirits former, drops into the liquor-making raw material (like grains such as Chinese sorghums) of some amount and the filling auxiliary material chaff shell of some amount by each rice steamer, and boiling is carried out in uniform mixing.Every round fermentation ends, all so operation.Like this, the fermented mash of a Jiao Chi successively, goes round and begins again, Yi Bian insert virgin material, the old material of while discharge section.So the continuous poor unstrained spirits that uses of circulation is called " 10000 years poor " again in aromatic Chinese spirit.
The production of aromatic Chinese spirit is the basis with mud Jiao Jiao pond, and fermenting process is that the huge microbiota of perching in bent medicine, cellar for storing things mud and in-situ production environment ties up to the complicated material energy metabolism that between the poor cruel solid, liquid, gas three phase boundary materials such as the starch in the raw material, protein is utilized.The poor carrier that extremely in the pool environment of cellar for storing things, is serving as " three stream runnings " rule of material cycle, flow of energy and information transmission of fermentation.In this particular environment of Jiao Chi, mikrobe is limited to the utilization ratio of nutritive substance, and mikrobe will be tending towards aging death behind certain hour, causes nutritive substances such as partial starch not to be utilized.Going out the poor unstrained spirits in cellar for storing things (has fermented and has finished; Wait for batching, steam the poor unstrained spirits of wine) in general remaining starch of failing to utilize fully, by nutritive substances such as the protein of enrichment, meta-bolites amino acid, VITAMINs, mineral element, the residual bodies of mikrobe, going out the cellar for storing things remaining starch content of poor unstrained spirits under the standard state is 12～16wt%.Added new raw material again in the continuous poor blending process, so circulation, each round goes out all to contain remaining starch in the poor unstrained spirits in cellar for storing things and be not utilized, and certainly will cause partial starch to become " dead starch ", can not be utilized by mikrobe, causes the waste of grain.
Summary of the invention
Technical problem to be solved by this invention provides a kind of less energy-consumption working method of aromatic Chinese spirit.
The less energy-consumption working method of aromatic Chinese spirit of the present invention comprises the steps:
A, go out the poor every 2.0m of unstrained spirits in cellar for storing things
3Add grain 200～250kg, chaff shell 40～50kg, mixing, wine is got in last rice steamer distillation, and wine has flowed continued and has steamed grain to going out rice steamer, the every 2.0m in cooling back
3Poor unstrained spirits adds daqu of middle temperature (in yeast making process, the Daqu that the highest article temperature control is processed at 50～60 ℃) 40～50kg, goes into the cellar for storing things and carries out first round fermentation;
B, the poor unstrained spirits of first round fermenting-ripening is taken out every 2.0m
3Poor unstrained spirits adds chaff shell 30～40kg, mixing, and wine is got in last rice steamer distillation, the every 2.0m in cooling back
3Poor unstrained spirits adds daqu of middle temperature 40～50kg, goes into the cellar for storing things and carries out second and take turns fermentation;
C, with second take turns fermenting-ripening poor unstrained spirits take out, wine is got in distillation.
Wherein, the inventor is through a large amount of experimental studies, finds to begin to finish the rice steamer time and be controlled at about 1h to steaming grain from stream wine; Grain is well-done fully; For enforceability and the controllability that guarantees to produce, in a step of the present invention, begin to be preferably 0.8～1.2h to the time of steaming the grain completion from stream wine.
Wherein, because the energy accumulation that microbial metabolism produces has caused the rising of temperature, the otherness of raw material content such as starch causes the otherness of the amplitude of heating up in the fermenting process; Microorganism growth is slow under lower temperature, and thalline is healthy and strong, helps when temperature reaches only leavening temperature, having bigger vigor and persistent metabolic capacity; And only leavening temperature is about 32 ℃; In order to reach normal intensification amplitude, guarantee mikrobe at only temperature condition bottom fermentation, the inventor is through a large amount of experimental studies; Confirm in the above-mentioned a step that poor unstrained spirits pit entry temperature is 18～22 ℃, in the b step poor unstrained spirits pit entry temperature be 22～26 ℃ comparatively suitable.
Further, microbial growth breeding, Metabolic activity all must just can carry out having under the situation of water;, water constantly flows in fermentation is poor, dissolves various materials; Let mikrobe constantly absorb utilization, play the effect of media, the moisture content in the unstrained spirits of going into to store to be pickled with grains or in wine is with the content relation in direct ratio of raw materials such as starch; Therefore, the unstrained spirits that is pickled with grains or in wine in a step is gone into to store moisture content and preferably is controlled to be 52～55wt%, and the unstrained spirits that is pickled with grains or in wine in the b step is gone into to store moisture content and preferably is controlled to be 49～52wt%.
Wherein, mikrobe is through growth and breeding, and Metabolic activity utilizes raw materials such as starch, produces new material, and this process needs the regular hour, and it is many to go into to store raw material content such as starch, and this time relatively will be longer.In a step of the present invention first round fermentation time be chosen as 50～60 days comparatively suitable, in the b step second take turns the relative first round of fermentation time suitably shorten to 40～50 days comparatively suitable.
Wherein, in the c step of the inventive method, with second take turns fermenting-ripening poor unstrained spirits take out after, preferably a～b carries out cyclic production set by step, has so just got into the cyclic production process of aromatic Chinese spirit.
The inventive method has reduced the grain consumption (the grain consumption reduces more than 35%) of Production of Luzhou-flavor Liquor; Reduced steam energy consumption (the steam energy consumption reduces more than 30%) simultaneously; Significantly reduced production cost, further improved economic benefit of enterprises, had broad application prospects.
Embodiment
The less energy-consumption working method of aromatic Chinese spirit of the present invention comprises the steps:
A, go out the poor every 2.0m of unstrained spirits in cellar for storing things
3Add grain 200～250kg, chaff shell 40～50kg, mixing, wine is got in last rice steamer distillation, and wine has flowed continued and has steamed grain to going out rice steamer, the every 2.0m in cooling back
3Poor unstrained spirits adds daqu of middle temperature (in yeast making process, the Daqu that the highest article temperature control is processed at 50～60 ℃) 40～50kg, goes into the cellar for storing things and carries out first round fermentation;
B, the poor unstrained spirits of first round fermenting-ripening is taken out every 2.0m
3Poor unstrained spirits adds chaff shell 30～40kg, mixing, and wine is got in last rice steamer distillation, the every 2.0m in cooling back
3Poor unstrained spirits adds daqu of middle temperature 40～50kg, goes into the cellar for storing things and carries out second and take turns fermentation;
C, with second take turns fermenting-ripening poor unstrained spirits take out, wine is got in distillation.
Wherein, the inventor is through a large amount of experimental studies, finds to begin to finish the rice steamer time and be controlled at about 1h to steaming grain from stream wine; Grain is well-done fully; For enforceability and the controllability that guarantees to produce, in a step of the present invention, begin to be preferably 0.8～1.2h to the time of steaming the grain completion from stream wine.
Wherein, because the energy accumulation that microbial metabolism produces has caused the rising of temperature, the otherness of raw material content such as starch causes the otherness of the amplitude of heating up in the fermenting process; Microorganism growth is slow under lower temperature, and thalline is healthy and strong, helps when temperature reaches only leavening temperature, having bigger vigor and persistent metabolic capacity; And only leavening temperature is about 32 ℃; In order to reach normal intensification amplitude, guarantee mikrobe at only temperature condition bottom fermentation, the inventor is through a large amount of experimental studies; Confirm in the above-mentioned a step that poor unstrained spirits pit entry temperature is 18～22 ℃, in the b step poor unstrained spirits pit entry temperature be 22～26 ℃ comparatively suitable.
Further, microbial growth breeding, Metabolic activity all must just can carry out having under the situation of water;, water constantly flows in fermentation is poor, dissolves various materials; Let mikrobe constantly absorb utilization, play the effect of media, the moisture content in the unstrained spirits of going into to store to be pickled with grains or in wine is with the content relation in direct ratio of raw materials such as starch; Therefore, the unstrained spirits that is pickled with grains or in wine in a step is gone into to store moisture content and preferably is controlled to be 52～55wt%, and the unstrained spirits that is pickled with grains or in wine in the b step is gone into to store moisture content and preferably is controlled to be 49～52wt%.
Wherein, mikrobe is through growth and breeding, and Metabolic activity utilizes raw materials such as starch, produces new material, and this process needs the regular hour, and it is many to go into to store raw material content such as starch, and this time relatively will be longer.In a step of the present invention first round fermentation time be chosen as 50～60 days comparatively suitable, in the b step second take turns the relative first round of fermentation time suitably shorten to 40～50 days comparatively suitable.
Wherein, in the c step of the inventive method, with second take turns fermenting-ripening poor unstrained spirits take out after, preferably a～b carries out cyclic production set by step, has so just got into the cyclic production process of aromatic Chinese spirit.
Do further description below in conjunction with the embodiment specific embodiments of the invention, therefore do not limit the present invention among the described scope of embodiments.
Embodiment 1 adopts the inventive method to produce aromatic Chinese spirit
1, goes out the poor every 2.0m of unstrained spirits in cellar for storing things
3Add grain 200kg, chaff shell 40kg mixing, wine is got in last rice steamer distillation, and wine has flowed continued steaming grain to going out rice steamer, be cooled to 18～22 ℃ after every 2.0m
3Poor unstrained spirits adds daqu of middle temperature 40kg, goes into the cellar for storing things and carries out first round fermentation, ferments 50 days.
Wherein, beginning to finish the rice steamer time to steaming grain from stream wine is 1h, and going into the poor unstrained spirits moisture content in cellar for storing things is 55wt%.
2, the poor unstrained spirits with first round fermenting-ripening takes out every 2.0m
3Poor unstrained spirits adds chaff shell 30kg mixing, and last rice steamer distills gets wine, goes out rice steamer after wine has flowed, be cooled to 22～26 ℃ after every 2.0m
3Poor unstrained spirits adds daqu of middle temperature 40kg, goes into the cellar for storing things and carries out second and take turns fermentation, ferments 40 days.
Wherein, going into the poor unstrained spirits moisture content in cellar for storing things is 49wt%.
3, with second take turns fermenting-ripening poor unstrained spirits take out then set by step that a carries out cyclic production.
In addition, adopt existing method to compare by above-mentioned steps production two-wheeled and the present invention.
Carrying out Production of Luzhou-flavor Liquor as stated above, is that unit carries out the grain consumption to vinasse steaming wine gained aromatic Chinese spirit base liquor and gas consumption calculates with the two-wheeled.The grain of the inventive method consumption has reduced by 35% as a result, and the steam energy consumption has reduced by 30% simultaneously.
Embodiment 2 adopts the inventive method to produce aromatic Chinese spirit
1, goes out the poor every 2.0m of unstrained spirits in cellar for storing things
3Add grain 225kg, chaff shell 45kg mixing, wine is got in last rice steamer distillation, and wine has flowed continued steaming grain to going out rice steamer, be cooled to 18～22 ℃ after every 2.0m
3Poor unstrained spirits adds daqu of middle temperature 45kg, goes into the cellar for storing things and carries out first round fermentation, ferments 55 days.
Wherein, beginning to finish the rice steamer time to steaming grain from stream wine is 1h, and going into the poor unstrained spirits moisture content in cellar for storing things is 52wt%.
2, the poor unstrained spirits with first round fermenting-ripening takes out every 2.0m
3Poor unstrained spirits adds chaff shell 35kg mixing, and last rice steamer distills gets wine, goes out rice steamer after wine has flowed, be cooled to 22～26 ℃ after every 2.0m
3Poor unstrained spirits adds daqu of middle temperature 45kg, goes into the cellar for storing things and carries out second and take turns fermentation, and it is 45 big to ferment.
Wherein, going into the poor unstrained spirits moisture content in cellar for storing things is 52wt%.
3, with second take turns fermenting-ripening poor unstrained spirits take out then set by step that a carries out cyclic production.
In addition, adopt existing method to compare by above-mentioned steps production two-wheeled and the present invention.
Carrying out Production of Luzhou-flavor Liquor as stated above, is that unit carries out the grain consumption to vinasse steaming wine gained aromatic Chinese spirit base liquor and gas consumption calculates with the two-wheeled.The grain of the inventive method consumption has reduced by 38% as a result, and the steam energy consumption has reduced by 31% simultaneously.
Embodiment 3 adopts the inventive method to produce aromatic Chinese spirit
1, goes out the poor every 2.0m of unstrained spirits in cellar for storing things
3Add grain 250kg, chaff shell 50kg mixing, wine is got in last rice steamer distillation, and wine has flowed continued steaming grain to going out rice steamer, be cooled to 18～22 ℃ after every 2.0m
3Poor unstrained spirits adds daqu of middle temperature 50kg, goes into the cellar for storing things and carries out first round fermentation, ferments 60 days.
Wherein, beginning to finish the rice steamer time to steaming grain from stream wine is 1h, and going into the poor unstrained spirits moisture content in cellar for storing things is 53wt%.
2, the poor unstrained spirits with first round fermenting-ripening takes out every 2.0m
3Poor unstrained spirits adds chaff shell 40kg mixing, and last rice steamer distills gets wine, goes out rice steamer after wine has flowed, be cooled to 22～26 ℃ after every 2.0m
3Poor unstrained spirits adds daqu of middle temperature 50kg, goes into the cellar for storing things and carries out second and take turns fermentation, ferments 50 days.
Wherein, going into the poor unstrained spirits moisture content in cellar for storing things is 50wt%.
3, with second take turns fermenting-ripening poor unstrained spirits take out then set by step that a carries out cyclic production.
In addition, adopt existing method to compare by above-mentioned steps production two-wheeled and the present invention.
Carrying out Production of Luzhou-flavor Liquor as stated above, is that unit carries out the grain consumption to vinasse steaming wine gained aromatic Chinese spirit base liquor and gas consumption calculates with the two-wheeled.The grain of the inventive method consumption has reduced by 40% as a result, and the steam energy consumption has reduced by 30% simultaneously.
Claims (7)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102766557A (en) * | 2012-07-03 | 2012-11-07 | 四川德阳禾山科技有限公司 | Production method for purple potato brandy |
| CN106434241A (en) * | 2016-11-29 | 2017-02-22 | 宜宾五粮液股份有限公司 | Method for increasing yield of strong aromatic Huisha baijiu |
| CN111996090A (en) * | 2020-09-04 | 2020-11-27 | 济南今朝酒业有限公司 | Production method of strong aromatic white spirit and steaming kettle applied to production method |
| CN115595224A (en) * | 2022-10-11 | 2023-01-13 | 新疆不忘初心果业有限公司（Cn） | Luzhou-flavor jujube wine and its low-carbon solid-state fermentation production method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1511935A (en) * | 2002-12-31 | 2004-07-14 | 颜世成 | Novel brewing process |
| CN101698817A (en) * | 2009-10-19 | 2010-04-28 | 李家民 | Method for producing white wine by distilled grain continuous solid state fermentation |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1511935A (en) * | 2002-12-31 | 2004-07-14 | 颜世成 | Novel brewing process |
| CN101698817A (en) * | 2009-10-19 | 2010-04-28 | 李家民 | Method for producing white wine by distilled grain continuous solid state fermentation |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102766557A (en) * | 2012-07-03 | 2012-11-07 | 四川德阳禾山科技有限公司 | Production method for purple potato brandy |
| CN102766557B (en) * | 2012-07-03 | 2013-10-16 | 四川德阳禾山科技有限公司 | Production method for purple potato brandy |
| CN106434241A (en) * | 2016-11-29 | 2017-02-22 | 宜宾五粮液股份有限公司 | Method for increasing yield of strong aromatic Huisha baijiu |
| CN111996090A (en) * | 2020-09-04 | 2020-11-27 | 济南今朝酒业有限公司 | Production method of strong aromatic white spirit and steaming kettle applied to production method |
| CN115595224A (en) * | 2022-10-11 | 2023-01-13 | 新疆不忘初心果业有限公司（Cn） | Luzhou-flavor jujube wine and its low-carbon solid-state fermentation production method |
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Application publication date: 20120104 Assignee: Luzhoulaijiao Co.,Ltd. Assignor: LUZHOU PINCHUANG TECHNOLOGY Co.,Ltd. Contract record no.: X2025980008310 Denomination of invention: Low energy consumption production method of Luzhou flavor Baijiu Granted publication date: 20120905 License type: Common License Record date: 20250612 |