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CN-122012194-A - Production process of Maotai-flavor white spirit

CN122012194ACN 122012194 ACN122012194 ACN 122012194ACN-122012194-A

Abstract

A process for preparing Maotai-flavour spirit includes such steps as preparing yeast, pretreating sorghum, saccharifying fermentation, distilling and ageing, adding water to make yeast blocks, fermenting, turning over yeast, opening door and window, ventilating, removing pectin, immersing sorghum in hot water, steaming, adding Q303 rhizopus yeast and millet yeast, mixing with yeast blocks, adding the number and variety of environmental microbes, aerobic accumulating, saccharifying fermentation for 2-4 days, anaerobic fermentation for 30 days, distilling, ageing in pottery jar, and increasing yield.

Inventors

  • YANG CHANGSHENG

Assignees

  • 贵州龙辰酒业有限公司

Dates

Publication Date
20260512
Application Date
20251119

Claims (6)

  1. 1. The production process of the Maotai-flavor white spirit is characterized by comprising the following steps of: (1) The preparation process comprises adopting wheat as starter propagation raw material, adding water to moisten grain for 6-8 hours, pulverizing, adding mother starter and water to prepare starter block, placing in a starter room after cooling chamber for 20-40 minutes to sweat, stirring and uniformly fermenting for 7-9 days with water to turn over starter for the first time, simultaneously opening door and window ventilation, supplementing external environment microorganism, turning over starter, continuing fermenting for 8-10 days to turn over starter for the second time, turning over starter for the end of turning over starter, closing door and window, continuing fermenting for 30-40 days, fermenting to finish starter, and storing in ventilated and dried place for 3-6 months; (2) Pretreating raw materials, namely selecting sorghum to be soaked in hot water for 6-10 hours until sorghum particles fully absorb water and expand, removing pectin, taking out, washing, draining water, and placing in a steaming device to be steamed for 2-4 hours, so that the sorghum is steamed thoroughly and has no hard core inside; (3) The saccharification and fermentation process comprises the steps of uniformly mixing pretreated sorghum and yeast blocks, adding Q303 rhizopus koji and millet koji, uniformly mixing, performing aerobic accumulation saccharification and fermentation for 2-4 days, and performing anaerobic fermentation for 20-40 days in a fermentation tank; (4) Distillation process, distillation is carried out by adopting distillation equipment; (5) And the ageing process is to put the base wine into a pottery jar for ageing for 1-3 years.
  2. 2. The production process of the new Maotai-flavor white spirit according to claim 1 is characterized in that in the step (1), when wheat is crushed, mother yeast and water are added to prepare a yeast block, the moisture content of the wheat reaches 37-39%, the size of the yeast block is 30cm multiplied by 20cm multiplied by 10cm, the shape is as tortoise back, the sides are low, medium and high, the four sides are tight, the middle is slightly loose, the yeast block is placed in a yeast room to be folded and insulated by straws according to three directions and three vertical directions, the temperature is 62-65 ℃ in the first yeast turning process, the temperature is 55-62 ℃ in the second yeast turning process, and the yeast block is turned from top to bottom to outside during yeast turning process, so that uniform fermentation of the yeast blocks is ensured.
  3. 3. The production process of the novel soy sauce flavor white spirit according to claim 1 is characterized in that in the step (1), doors and windows are opened for ventilation, so that the yeast is ensured to be contacted with outside actinomycetes, bacillus to produce a large amount of saccharifying enzymes and cellulase, starch and fibers in raw materials can be degraded more efficiently, more fermentable sugar is provided for subsequent fermentation, organic acids including acetic acid bacteria, actinomycetes to produce acetic acid and propionic acid are contacted, the pH of the yeast is regulated to 4.5-5.0, the growth of mixed bacteria is inhibited, precursors are provided for ester synthesis, and foreign bacteria including actinomycetes to produce terpenes, bacillus to produce pyrazines and 2, 3-butanedione are contacted, and aromatic compounds are supplemented.
  4. 4. The process for producing the Maotai-flavor white spirit according to claim 1, wherein in the step (2), after the sorghum is cooked for 2 hours, warm water is added for stirring, and the cooking is continued for 1-2 hours, so that the sorghum is well-cooked and has no hard core inside.
  5. 5. The production process of the new Maotai-flavor white spirit according to claim 1 is characterized in that in the step (3), pretreated sorghum and yeast blocks are mixed according to a mass ratio of 10:2, Q303 rhizopus koji in Guizhou is selected to account for 8% of the total mass, millet koji is selected to account for 5% of the total mass, and aerobic accumulation saccharification fermentation is carried out, wherein the top temperature of a reactor reaches 50-58 ℃ and the reactor can be put into a pool for fermentation.
  6. 6. The production process of the new Maotai-flavor white spirit according to claim 1 is characterized in that in the step (3), a layer of rice hulls with the thickness of 5-10cm is paved at the bottom of a fermentation tank to play a role in ventilation and isolation, and the fermentation temperature is controlled at 35-45 ℃.

Description

Production process of Maotai-flavor white spirit Technical Field The invention belongs to the technical field of white spirit brewing, and particularly relates to a novel soy sauce flavor white spirit production process which is innovated by raw material proportion adjustment and fermentation process improvement. Background The traditional Maotai-flavor white spirit production process generally takes sorghum, wheat and the like as raw materials, and the production period is longer than one year through multiple fermentation, distillation and other procedures. However, the process has the problems of low liquor yield, generally only 20% -30%, high energy consumption in the production process, high production cost and the like. Meanwhile, the flavor stability of the Maotai-flavor white spirit produced by the traditional process is to be improved, particularly the sour and astringent taste is heavy, if the process is problematic in the operation process, the wine body is easy to have miscellaneous taste, and is difficult to adapt to wide consumers, particularly young-generation consumers, and meanwhile, the wine yield is low, the price is high, the popular consumers are difficult to popularize, and the taste difference of different batches of products is large. In addition, the traditional fermentation process has strict requirements on conditions such as ambient temperature, humidity and the like, and when different enterprises produce, the condition of incomplete fermentation or excessive fermentation is easy to occur due to the operation process problem, so that the quality of white spirit is influenced, and the resource waste is caused. Disclosure of Invention The novel production process of the Maotai-flavor white spirit provided by the invention can improve the liquor yield and flavor quality. The specific technical scheme is as follows: A production process of Maotai-flavor white spirit comprises the following steps: (1) Wheat is adopted as a starter propagation raw material, water is added to moisten grains for 6-8 hours, 10-15% of bran is generated, the starter propagation is realized, oxygen permeation and ventilation are facilitated, beneficial mold and other aerobic microorganisms grow and propagate, then smashing, mother starter and water are added to prepare starter blocks, after the starter blocks are placed in a cooling chamber for 20-40 minutes to receive sweat, the starter blocks are placed in a starter room, the starter blocks are uniformly stirred with water for 7-9 days, then first starter turning is performed, meanwhile, door and window ventilation is opened, external environmental microorganisms are supplemented, starter turning is finished, fermentation is continued for 8-10 days, second starter turning is performed, starter turning is finished, the door and window is closed, fermentation is continued for 30-40 days, starter turning is completed, and the starter blocks are placed in a ventilation drying place for 3-6 months for standby; (2) Pretreating raw materials, namely selecting sorghum to be soaked in hot water for 6-10 hours until sorghum particles fully absorb water and expand, removing pectin, taking out, washing, draining water, and placing in a steaming device to be steamed for 2-4 hours, so that the sorghum is steamed thoroughly and has no hard core inside; (3) The saccharification and fermentation process comprises the steps of uniformly mixing pretreated sorghum and yeast blocks, adding Q303 rhizopus koji and millet koji, uniformly mixing, increasing the number and types of environmental microorganisms, performing aerobic accumulation saccharification and fermentation for 2-4 days, and performing anaerobic fermentation in a fermentation tank for 20-40 days; (4) The distillation process comprises adopting distillation equipment to distill, feeding the materials in a way of keeping the 'light, loose, even, thin, flat and quasi' 6 character, keeping the length of the retorts at 0.03MP, pinching the head and removing the tail, loading the fermented materials into the distillation equipment, controlling the distillation temperature to be 90-100 ℃, and carrying out slow gas distillation, atmospheric rear-end collision and flower watching to obtain wine in the distillation process. (5) And the ageing process comprises the steps of filling the base wine into a pottery jar in a grading manner, ageing the base wine in a pottery jar warehouse, controlling the relative humidity to be 60% -70%, and ageing for 1-3 years, wherein the base wine is tasted and detected regularly in the ageing process, so that the quality of the base wine is ensured to be stably improved. In the step (1), when wheat is crushed, mother yeast and water are added to prepare yeast blocks, the water content of the wheat reaches 37-39%, the size of the yeast blocks is 30cm multiplied by 20cm multiplied by 10cm, the shape of the yeast blocks is like a tortoise back, the sides are low, medium and high, the periphery