CN103243002B - Method for improving quality of smaller lumped koji distilled spirit - Google Patents

Abstract

The invention relates to a method for improving the quality of Xiaoqu Baijiu, which belongs to the technical field of brewing. On the premise of the traditional technology of xiaoqu baijiu, the invention adjusts the processes of koji powder addition, saccharification time, proportion of sweet fermented grains and fermented grains, and tank fermentation temperature. The amount of koji powder added is 0.2%, the saccharification time is 22 hours, the ratio of sweet and fermented grains is 1:1.5, the fermentation temperature in the tank is 16°C, and the ambient temperature during the fermentation process is controlled at 20°C, so that the fermentation cycle of Xiaoqu Baijiu is changed from the traditional one. From about 7 days to 20 days, the brewed Xiaoqu baijiu is clear and transparent, soft in body, mellow and elegant, sweet and refreshing. Compared with Xiaoqu baijiu brewed by traditional methods, the quality has been improved to a certain extent.

Description

A method for improving the quality of Xiaoqu Baijiu

technical field

The invention relates to a method for improving the quality of Xiaoqu Baijiu, which belongs to the technical field of brewing.

Background technique

Xiaoqu baijiu is one of the main distilled liquors in my country. Its output accounts for about 1/6 of the total amount of liquor in my country. Its fermentation cycle is short and its yield is high. However, compared with Daqu baijiu, the quality of Xiaoqu baijiu produced is average and the taste is single , and with varying degrees of bitterness, mostly medium and low-grade liquor. In order to expand the market and improve the grade of Xiaoqu liquor, the quality of Xiaoqu liquor must be improved.

The traditional brewing process of Xiaoqu baijiu is: grain → soaking → initial steaming → stuffy water → re-steaming → airing and adding koji → culture and saccharification → out of the box and airing → mixing with grains → entering the tank for fermentation → distillation. At present, the fermentation cycle of Xiaoqu baijiu is generally about 7 days. At this time, the microorganisms have basically entered the decline period. If the fermentation continues, it will be conducive to the growth of miscellaneous bacteria and produce a large amount of harmful substances, which will affect the quality of Xiaoqu baijiu. However, the length of the fermentation cycle is one of the key factors affecting the quality of the wine. The entire fermentation period can be divided into: alcohol production period, acid production period and ester production period according to the different main products. During the period of ester production, it is beneficial for the slow esterification of organic acids and alcohols to form esters. Therefore, it is necessary to explore a brewing process suitable for prolonging the fermentation cycle of Xiaoqu Baijiu, so that the life cycle of microorganisms beneficial to winemaking can increase during the fermentation process, which is conducive to the formation of ester aroma substances, so as to improve the quality of Xiaoqu Baijiu.

Contents of the invention

The technical problem to be solved by the present invention is to provide a method for improving the quality of Xiaoqu Baijiu.

In order to achieve the above object, the present invention adopts the following technical solutions:

1) The grain is soaked, initially steamed, steamed and re-steamed to obtain cooked grain with a water content of 51% to 55%;

2) After spreading the cooked grains to 30°C, add 0.2% of grain weight koji powder, and mix evenly;

3) Saccharify the grain grains after adding koji powder, and the saccharification time is 22 hours;

4) After the saccharification is completed, spread the sweet grains to 25°C, add 1.5 times the weight of fermented grains and mix evenly;

5) Spread the evenly mixed sweet and fermented grains in the air to 16°C and put them into a fermenter, seal and ferment for 20 days, and control the ambient temperature during the fermentation process to 20°C.

The koji powder added is a small koji powder, which is commercially available or self-made.

The grain is rice or wheat or sorghum or barley.

Compared with the traditional process, the above method is mainly adjusted in the following aspects: The method of adding koji was changed from multiple times to one time, the temperature of the next koji was changed from multi-stage temperature to 30°C, and the amount of koji powder added was reduced from 0.3% to 0.5% to 0.2%; The saccharification time of culture culture is reduced from 24 to 26 hours to 22 hours; The ratio of sweet and fermented grains is changed from 1:3 to 1:4 to 1:1.5; The fermentation temperature in the pool is 16°C, and the ambient temperature is controlled at 20°C during the fermentation process, and the fermentation is carried out at low temperature and slowly.

The present invention prolongs the logarithmic growth period and the stable period of microorganisms in the distiller's grains and slows down the coming of the recession period by reducing the amount of koji powder added, opening the tender box, lowering the fermentation temperature in the tank and controlling the temperature of the environment during the entire fermentation process. It is conducive to the slow esterification of organic acids and alcohols to generate ester aroma substances.

The inventive method has the following beneficial effects:

Compared with the traditional brewing process of Xiaoqu Baijiu, the method provided by the present invention can extend the fermentation period of Xiaoqu Baijiu from about 7 days to 20 days, significantly improve the ester aroma of Xiaoqu Baijiu, and effectively control the higher alcohol content. The total acid content of the brewed Xiaoqu Baijiu is 1.48 g/L, the total ester content is 3.01 g/L, and the higher alcohol content is 1.23 g/L. Sweet and refreshing.

Detailed ways

Below by specific embodiment, the present invention is described in more detail:

(1) Weigh 2Kg of rice, soak it in warm water at 72-75°C for 12 hours, soak the grain water over the surface of the grain for 2-3cm, after soaking the grain, steam for 20 minutes, steam for 60 minutes, and steam again for 60 minutes to obtain cooked rice The grain is soft and cooked, cracked, and sweated, with a water content of 51% to 55%;

(2) Spread the cooked grain obtained in step (1) to about 30°C, add 4g of Angel Brewing Koji (increasing aroma and high yield), mix well, and let it dry to 23°C;

(3) Make a box for the grain grains obtained in step (2) according to the thickness of 10cm, and cultivate and saccharify for 22 hours;

(4) After the saccharification is completed, spread 4.5Kg of sweet grains obtained in step (3) to cool down to 25°C, add 6.75Kg of fermented grains that are spread to about 25°C, and mix well;

(5) Control the temperature of the sweet and unstrained spirits mixed grains obtained in step (4) at 16°C, enter the fermenter, place in a thermostat at 20°C, and seal and ferment for 20 days;

(6) After the fermentation is over, the fermented grains are distilled, the wine is harvested in sections, and the middle wine and the middle wine distilled after 7 days of fermentation according to the traditional process are used for sensory evaluation and physical and chemical index detection.

Table 1 Sensory evaluation of Xiaoqu Baijiu with a fermentation period of 20 days

color Clear and transparent, no suspended sediment aroma Mellow and elegant, with the unique bad smell of Xiaoqu Baijiu taste The entrance is soft, the wine is soft and sweet

Table 2 Sensory evaluation of Xiaoqu Baijiu with a fermentation period of 7 days

color Clear and transparent, no suspended sediment aroma Has the unique bad aroma of Xiaoqu Baijiu taste Monotonous taste, weak taste

Table 3 The physical and chemical indicators of Xiaoqu Baijiu with a fermentation period of 20 days

substance Total acid (mg/100mL) Total esters (mg/100mL) Higher Alcohols (mg/100mL) content 148 301 123

Table 4 The physical and chemical indicators of Xiaoqu Baijiu with a fermentation period of 7 days

substance Total acid (mg/100mL) Total esters (mg/100mL) Higher Alcohols (mg/100mL) content 139 205 128

It can be seen from Tables 1 and 2 that the quality of Xiaoqu liquor with a fermentation period of 20 days is obviously better than that of Xiaoqu liquor with a fermentation period of 7 days, especially the taste.

It can be seen from Tables 3 and 4 that the physical and chemical indicators of Xiaoqu Baijiu with a fermentation period of 20 days compared with Xiaoqu Baijiu with a fermentation period of 7 days are mainly that the total ester content is greatly increased, and the total acid content is slightly increased. Although the fermentation period is prolonged, the content of higher alcohols decreases slightly.

The above-described embodiment is only one of the preferred embodiments of the present invention, and is not intended to limit the protection scope of the present invention, so: all equivalent changes made according to the method of the present invention, as long as they are within the gist of the present invention, are all Should be covered within the protection scope of the present invention.

Claims (4)

1. a method that promotes distilled liquor quality, is characterized in that, comprises the steps:

1), by the immersion of grain process, just steaming, vexed water and multiple steaming, obtain the ripe grain of water content 51%～55%;

2) by after ripe grain airing to 30 DEG C, add the little bent powder of grain weight 0.2%, turn evenly;

3) the grain grain of adding Qu Fenhou is done to case saccharification, saccharification time is 22h;

4), after saccharification finishes, by sweet poor airing to 25 DEG C, add the unstrained spirits grain of 1.5 times of weight to mix;

5) sweet, the unstrained spirits poor airing to 16 DEG C that mix are entered to fermentor tank, sealing and fermenting 20 days, in controlled fermentation process, envrionment temperature is 20 DEG C.

2. method according to claim 1, is characterized in that, the distilled liquor total acid content brewing is 1.48 g/L, and total ester content is 3.01 g/L, and higher alcohols content is 1.23g/L.

3. method according to claim 1, is characterized in that, the commercially available or self-control of the little Qu Fenwei that adds.

4. method according to claim 1, is characterized in that, described grain is paddy or wheat or Chinese sorghum or barley.