阅读说明：本技术 一种原香型酒、制备工艺及其生产设备 (Original-fragrance wine, preparation process and production equipment thereof ) 是由 不公告发明人 于 2019-06-19 设计创作，主要内容包括：本发明公开了一种利用脱壳谷物进行酿造,有效去除甲醇等有害成分,并保持一定量酯类成分的原香型酒及其制备方法,同时该制备方法在一定程度上解决了传统酿造方法中发酵、蒸馏、过滤不精准的问题,并剔除外界环境及人为经验因素对品质的影响。(The invention discloses original-flavor wine brewed by using hulled grains, which effectively removes harmful ingredients such as methanol and the like and keeps a certain amount of ester ingredients, and a preparation method thereof.)

1. An original-fragrance wine mainly comprises grain main materials, auxiliary materials and water, and is characterized in that: the material proportion is as follows by weight:

800-1200 parts of water, 80-120 parts of rice, 60-100 parts of wheat, 60-100 parts of glutinous rice, 60-100 parts of sorghum, 10-30 parts of corn, 10-20 parts of trehalose, 12-24 parts of amylase and 30-40 parts of distiller's yeast.

2. The primary flavor wine according to claim 1, characterized in that: the material proportion is as follows by weight: 1000 parts of water, 100 parts of rice, 80 parts of wheat, 80 parts of glutinous rice, 80 parts of sorghum, 20 parts of corn, 16 parts of trehalose, 18 parts of amylase and 35 parts of yeast for brewing.

3. The primary flavor wine according to claim 1, characterized in that: the material proportion is as follows by weight: 800 parts of water, 80 parts of rice, 60 parts of wheat, 60 parts of glutinous rice, 60 parts of sorghum, 10 parts of corn, 10 parts of trehalose, 12 parts of amylase and 30 parts of distiller's yeast.

4. The primary flavor wine according to claim 1, characterized in that: the material proportion is as follows by weight: 1200 parts of water, 120 parts of rice, 100 parts of wheat, 100 parts of glutinous rice, 100 parts of sorghum, 30 parts of corn, 20 parts of trehalose, 24 parts of amylase and 40 parts of yeast for brewing.

5. The primary flavor wine according to any one of claims 1 to 4, wherein: wherein the wine brewing yeast consists of a wine brewing composite enzyme and high-temperature active dry yeast, and the proportion relationship of the two parts is 8: 2.

6. the primary flavor wine according to claim 5, wherein: the composite enzyme for brewing wine is composed of yeast 5, rhizopus 4 and composite enzyme preparation 1.

7. The primary flavor wine according to claim 1, characterized in that: in the original fragrant wine, 0.0051-0.0268g/L of methanol; 0.3206-0.5012g/L acetic acid; ethyl acetate 0.3148-0.6841 g/L; 0.0180-0.0520g/L of acetaldehyde; 0.0006-0.0089g/L of n-butanol; n-hexanol 0.0038-0.0106.

8. The primary flavor wine according to claim 1, characterized in that: pouring the wine into a wine glass, standing for 3-5 minutes, pouring out the wine, and smelling the wine glass after volatile substances such as ethanol and the like volatilize, so that the wine glass has stable faint scent and sweet fragrance after grain fermentation.

9. The preparation process of the original-flavor wine is characterized by comprising the following steps of:

1) rice, wheat, glutinous rice, sorghum and corn are unshelled and dusted, and then are put into a static rice pool to be cleaned to complete the pretreatment;

2) putting the cleaned raw materials, trehalose and amylase into a fermentation tank, adding water, cooking at 90-100 ℃ for 20-40 minutes, and cooling to 30 +/-5 ℃ at room temperature after cooking;

3) after cooling, adding distiller's yeast for fermentation, controlling the temperature at 30-40 ℃, driving the fermented product to slowly rotate at the rotating speed of 3-6r/min by the inner fermentation barrel, wherein the wall of the inner fermentation barrel is provided with meshes, and the inner fermentation barrel and the liquid in the outer fermentation barrel exchange heat to complete autonomous and comprehensive mixed fermentation for 360 h;

4) starting a distillation link after fermentation is finished, adjusting the temperature of equipment to 90-100 ℃, keeping for 120-180min, and allowing the distillate to flow into a transit cylinder;

5) the distillate enters an active carbon filter tube from the transfer cylinder, after excessive alcohol and aldehyde are removed, the active carbon powder is removed by a coarse filter and a polypropylene microporous membrane filter and enters a ceramic cylinder for storage.

10. The process for preparing a bouquet-type wine according to claim 9, characterized in that steps 3 and 4 can be further optimized as follows:

3) after cooling, adding distiller's yeast for fermentation, starting a rotary fermentation mode by synchronous equipment, controlling the temperature to be 30-40 ℃, wherein meshes are formed in the barrel wall of the inner fermentation barrel, exchanging liquid inside and outside the barrel, and driving the fermented product to slowly rotate at a rotating speed of 3-6r/min, so that autonomous heat exchange is completed and comprehensive mixed fermentation is carried out for 360 h;

3.1) after fermentation, boiling impurities, adjusting the temperature in the tank body to 65 ℃, keeping the temperature for 80-120min, removing low-boiling-point impurities along with distillation, and reducing the methanol molecules to be below 0.01 g/L; the aldehyde is reduced to below 0.1 g/L;

4) and starting a distillation link, adjusting the temperature of the equipment to 90-100 ℃, continuously heating for 180min for 120-.

11. The process for preparing a bouquet-type wine according to claim 9, characterized in that the preferred preparation process parameters are as follows:

1) rice, glutinous rice, sorghum, corn and wheat are unshelled and dusted, and then are put into a static rice pool to be cleaned to complete the pretreatment;

2) putting the cleaned grain raw materials, trehalose and amylase into a fermentation tank, adding water, rotating a bolt to close the tank cover for cooking, wherein the cooking temperature is 96 ℃, the duration is 30 minutes, and cooling for 360 minutes after cooking is finished;

3) after cooling, putting in a wine brewing yeast for fermentation, starting a rotary fermentation mode by synchronous equipment, controlling the temperature to be 35 ℃, controlling the wall of a fermentation barrel to have meshes, exchanging liquid inside and outside the barrel, driving a fermented product to slowly rotate at a rotating speed of 5r/min, completing autonomous heat exchange, and performing comprehensive mixed fermentation for 288 h;

3.1) after fermentation, performing impurity cooking, adjusting the temperature in the tank body to 65 ℃, lasting for 120min, removing low-boiling-point impurities such as sulfide, methanol and aldehydes which are generated along with distillation, and reducing the methanol molecules to be below 0.01 g/L;

4) starting a distillation link, adjusting the temperature of equipment to 96 ℃, keeping for 150min, removing macromolecular substances by passing distillate through a molecular sieve, and then flowing into a transfer cylinder;

5) the distillate enters an active carbon filter tube from the transfer cylinder, after excessive alcohol and aldehyde are removed, the active carbon powder is removed by a coarse filter and a polypropylene microporous membrane filter and enters a ceramic cylinder for storage.

12. The primary flavor wine according to claim 9 or 11, wherein: the shelling and dedusting of the raw materials in the step 1 specifically comprises the following steps: the finished product is prepared by the working procedures of cleaning, hulling, milling, finishing the finished product and the like of the paddy, no paddy hull is generated, and the washing is carried out twice; hulling glutinous rice and cleaning twice; processing the sorghum grains to obtain sorghum rice, and cleaning twice; wetting wheat with water, milling, removing seed coat to obtain kernel, and cleaning twice; after the corn is ripe, the corn is peeled and ground into corn grits, and the corn grits are cleaned twice.

13. The utility model provides a former fragrant wine production facility, includes the fermenter, its characterized in that: the fermentation barrel comprises an outer barrel and an inner barrel which are coaxially sleeved, the side wall of the outer barrel is sealed and used for containing liquid with a preset temperature, a plurality of through holes are formed in the side wall of the inner barrel and used for containing solid raw materials, and the inner barrel can rotate in the outer barrel.

14. The wine production apparatus of claim 13, wherein the outer wall surface of the inner barrel is provided with blades for stirring the liquid.

15. An application of trehalose in improving fermentation efficiency of brewing wine.

16. The original-fragrance wine is characterized in that: the main grain materials are as follows: the rice is rich in rice, the breaking rate is less than or equal to 3 percent, and the damaged grain rate is less than or equal to 3 percent; glutinous rice, the producing area is southeast Qian, the crushing rate is less than or equal to 5 percent, and the damaged grain rate is less than or equal to 3 percent; sorghum, the production area is Shandong, the breakage rate is less than or equal to 5 percent, and the damage grain rate is less than or equal to 0.2; the producing area of the wheat is a river-sleeve area, the crushing rate is less than or equal to 5 percent, and the damaged grain rate is less than or equal to 0.2 percent; corn, the place of production is Heilongjiang.

The technical field is as follows:

the invention belongs to the technical field of alcoholic beverages, and particularly relates to original fragrant wine, a production process and production equipment thereof.

Background art:

distilled liquor is various alcoholic beverages with ethanol concentration higher than that of the original fermentation product, and is prepared by fermenting, distilling and cooling to obtain high-alcohol alcoholic solution drinks, most of which are high-alcohol spirits, such as: brandy, whisky, vodka and Chinese liquor.

Compared with the existing distilled liquor on the market, the brandy is fermented and distilled by fruits, stored in an oak barrel and generally provided with strong grape aroma and strong aged costustoot; whisky is fermented and distilled by wheat grains, and stored in an oak barrel, and is usually provided with burnt incense and costustoot after being baked; grains or potatoes are added into vodka as a raw material, heavy filtration is carried out by activated carbon, the fragrance is pursued to be extremely pure, macromolecules except ethanol molecules, including methanol and esters, are effectively removed in the rectification link, the methanol content in the vodka product is less than 0.05g/L, and the esters content is less than 0.008 g/L; the Chinese liquor takes grain as a raw material, has compound fragrance mainly comprising esters, including strong fragrance, faint scent, Maotai-flavor, rice-flavor and the like, is limited by the traditional production process, inevitably generates methanol in the brewing process, is usually metabolized by natural volatilization in a cellaring environment, the content of the methanol in the traditional liquor is usually lower than 0.6g/L, and the ester component is usually higher than 1.0 g/L.

It is known that methanol has low toxicity to human body because methanol is oxidized into formaldehyde and formic acid (formic acid) which are more toxic than methanol in human metabolism, the toxicity of methanol has the greatest influence on the nervous system and blood system of human body, it produces toxic reaction when taken in through digestive tract, respiratory tract or skin, and methanol vapor can damage respiratory mucosa and vision of human body. The vodka reduces the harm of methanol in the product to the utmost extent, and simultaneously, the esters are close to zero, almost no mellow smell exists, and the wine body is thin. Chinese white spirit has fragrant fragrance and plump wine body, but components such as methanol, acetaldehyde, fusel oil and the like cannot be effectively removed in the brewing link.

In conventional production, in order to prevent insufficient fermentation due to sticking of starch during cooking, raw materials are generally not dehulled, and rice hulls are used as a filler and a bulking agent. The raw material is broken to expose granular starch, so that the surface area of the raw material is increased, the water absorption expansion and cooking gelatinization of starch granules are facilitated, the contact with enzyme is increased during saccharification, and good conditions are created for saccharification and fermentation. The raw materials are moderately crushed and too coarse, and the boiling gelatinization is not easy to be thorough, so that the wine yield is influenced; the raw materials are crushed to be fine, fermented grains are easy to become greasy or pimple, steam is easy to press during distillation, the amount of the filler is inevitably increased, and the quality of the wine is influenced. The unshelled raw materials, the mixed bacteria attached to the rice husks, pesticide residues and heavy metal pollution can cause certain influence on the quality of the wine.

Taking Maotai-flavor liquor as an example, Kunsha liquor needs to keep about 20% of breakage rate, and is steamed and boiled for nine times, and 100% of broken Shajiu raw materials are broken and ground into powder. Because the amylopectin content in the complete raw material is high, the amylopectin is difficult to be decomposed into saccharides compared with amylose, multiple times of cooking and fermentation are needed, and the production period is long and the cost is high. And the starch is easily decomposed into sugars by crushing, so that the sugar content in the fermented grains is high, the sugar is completely utilized by one-time fermentation, and the fermented grains cannot be fermented for 8 times like Kun Sha. The micro-ecological environment of the fermented grains formed by the crushed sand is relatively stable and single, so that the types of microorganisms are relatively few, and the microorganisms for producing wine mainly comprise saccharification and fermentation, so that a large amount of alcohol can be quickly fermented, and esters, phenols and other substances are less generated.

The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.

The invention content is as follows:

the invention aims to provide the original-flavor wine with mild taste and quick metabolism, thereby overcoming the defects in the prior art.

The original flavor type wine has the advantages of mild taste and fast metabolism, stable wine yield, natural fragrance, no need of artificial blending, guaranteed taste on the basis of effectively removing harmful components, and elimination of the influence of external environment and artificial experience factors on quality.

In order to achieve the above purpose, the invention provides the following technical scheme:

an original-fragrance wine mainly comprises grain main materials, auxiliary materials and water, and is characterized in that: the material proportion is as follows by weight:

800-1200 parts of water, 80-120 parts of rice, 60-100 parts of wheat, 60-100 parts of glutinous rice, 60-100 parts of sorghum, 10-30 parts of corn, 10-20 parts of trehalose, 12-24 parts of amylase and 30-40 parts of distiller's yeast.

The invention further defines the technical scheme as follows:

preferably, the material proportion is as follows according to the weight portion:

1000 parts of water, 100 parts of rice, 80 parts of wheat, 80 parts of glutinous rice, 80 parts of sorghum, 20 parts of corn, 16 parts of trehalose, 18 parts of amylase and 35 parts of yeast for brewing.

Preferably, the methanol in the original fragrant wine is 0.0051-0.0268 g/L; 0.3206-0.5012g/L acetic acid; ethyl acetate 0.3148-0.6841 g/L; 0.0180-0.0520g/L of acetaldehyde; 0.0006-0.0089g/L of n-butanol; n-hexanol 0.0038-0.0106.

Preferably, the wine brewing yeast is composed of a wine brewing composite enzyme and high-temperature active dry yeast, and the proportion relation of the parts of the wine brewing composite enzyme and the high-temperature active dry yeast is 8: 2.

preferably, the composite enzyme for brewing wine is composed of 5 parts by weight of yeast, 4 parts by weight of rhizopus and 1 part by weight of composite enzyme preparation.

Preferably, the wine is poured into a wine glass to be static for 3-5 minutes, then the wine is poured out, and the wine glass is smelled empty after volatile substances such as ethanol and the like volatilize, so that the wine glass has stable faint scent and sweet fragrance after grain fermentation.

The preparation process of the original-flavor wine is characterized by comprising the following steps of:

1) rice, wheat, glutinous rice, sorghum and corn are unshelled and dusted, and then are put into a static rice pool to be cleaned to complete the pretreatment;

2) putting the cleaned raw materials, trehalose and amylase into a fermentation tank, adding water, cooking at 90-100 ℃ for 20-40 minutes, and cooling to 30 +/-5 ℃ at room temperature after cooking;

3) after cooling, adding distiller's yeast for fermentation, controlling the temperature at 30-40 ℃, driving the fermented product to slowly rotate at the rotating speed of 3-6r/min by the inner fermentation barrel, wherein the wall of the inner fermentation barrel is provided with meshes, and the inner fermentation barrel and the liquid in the outer fermentation barrel exchange heat to complete autonomous and comprehensive mixed fermentation for 360 h;

4) starting a distillation link after fermentation is finished, adjusting the temperature of equipment to 90-100 ℃, keeping for 120-180min, and allowing the distillate to flow into a transit cylinder;

5) the distillate enters an active carbon filter tube from the transfer cylinder, after removing excessive alcohol and aldehyde, the active carbon powder is removed by a coarse filter and a polypropylene microporous membrane filter and enters a ceramic cylinder for storage, so that the wine is mellow and the taste of the new wine is reduced.

All grain raw materials used in the invention are hulled grains, are not required to be damaged, keep an integral structure, and are required to be pretreated (hulled) and cleaned, so that pesticide residues and heavy metal pollution which can be attached to grain hulls are effectively removed. In addition, the integrity of the raw materials is good, and the situation that the complete raw material amylopectin is difficult to be decomposed into saccharides compared with amylose in the traditional brewing process and the raw materials must be steamed for multiple times or broken is broken.

The invention further defines the technical scheme as follows:

further, the steps 3 and 4 can be optimized as follows:

3) after cooling, adding distiller's yeast for fermentation, starting a rotary fermentation mode by synchronous equipment, controlling the temperature to be 30-40 ℃, wherein meshes are formed in the barrel wall of the inner fermentation barrel, exchanging liquid inside and outside the barrel, and driving the fermented product to slowly rotate at a rotating speed of 3-6r/min, so that autonomous heat exchange is completed and comprehensive mixed fermentation is carried out for 360 h;

3.1) after fermentation, boiling impurities, adjusting the temperature in the tank body to 65 ℃, keeping the temperature for 80-120min, removing low-boiling-point impurities along with distillation, and reducing the methanol molecules to be below 0.01 g/L; the aldehyde is reduced to below 0.1 g/L;

4) and starting a distillation link, adjusting the temperature of the equipment to 90-100 ℃, continuously heating for 180min for 120-.

Further, the preferred preparation process parameters are as follows:

1) rice, glutinous rice, sorghum, corn and wheat are unshelled and dusted, and then are put into a static rice pool to be cleaned to complete the pretreatment;

2) putting the cleaned grain raw materials, trehalose and amylase into a fermentation tank, adding water, rotating a bolt to close the tank cover for cooking, wherein the cooking temperature is 96 ℃, the duration is 30 minutes, and cooling for 360 minutes after cooking is finished;

3) after cooling, putting in a wine brewing yeast for fermentation, starting a rotary fermentation mode by synchronous equipment, controlling the temperature to be 35 ℃, controlling the wall of a fermentation barrel to have meshes, exchanging liquid inside and outside the barrel, driving a fermented product to slowly rotate at a rotating speed of 5r/min, completing autonomous heat exchange, and performing comprehensive mixed fermentation for 288 h;

4) after fermentation, performing impurity cooking, adjusting the temperature in the tank body to 65 ℃, lasting for 120min, removing low-boiling-point impurities such as sulfide, methanol and aldehydes which follow distillation, and reducing the methanol molecules to be below 0.01 g/L;

5) starting a distillation link, adjusting the temperature of equipment to 96 ℃, keeping for 150min, removing macromolecular substances by passing distillate through a molecular sieve, and then flowing into a transfer cylinder;

6) the distillate enters an active carbon filter tube from the transfer cylinder, after removing excessive alcohol and aldehyde, the active carbon powder is removed by a coarse filter and a polypropylene microporous membrane filter and enters a ceramic cylinder for storage, so that the wine is mellow and the taste of the new wine is reduced.

Further, the shelling and dedusting of the raw materials in the step 1 specifically comprises: the finished product is prepared by the working procedures of cleaning, hulling, milling, finishing the finished product and the like of the paddy, no paddy hull is generated, and the washing is carried out twice; hulling glutinous rice and cleaning twice; processing the sorghum grains to obtain sorghum rice, and cleaning twice; wetting wheat with water, milling, removing seed coat to obtain kernel, and cleaning twice; after the corn is ripe, the corn is peeled and ground into corn grits, and the corn grits are cleaned twice.

The beneficial effect of the patent process

1. The traditional fermentation process is extensive, strict aseptic conditions are not needed, the temperature, humidity and pressure in the production link cannot be accurately controlled, and the fermentation process generally takes spring and autumn two seasons as a climate suitable for brewing. The whole process of the invention is carried out in the equipment, the precision of each link is effectively controlled, a novel heat exchange method in the fermentation process is provided, the strains participating in the fermentation are accurately controlled, the sterile bacteria are removed, the conversion efficiency is ensured, the generation of impurities is reduced, and the foreign flavor of new wine is reduced.

2. The distillate is subjected to impurity cooking in advance before the distillation link, passes through a molecular sieve, passes through a series of filtering devices, and is stored in a pottery jar, so that the methanol and the macromolecular substances are effectively removed, the fragrant ester substances are reserved, and the purity of the wine is kept.

3. The invention has the advantages that the amylase is fully contacted with the starch through the rotary fermentation process, the trehalose and the environment are adjusted to effectively keep the activity of the strain, the conversion efficiency is high, the raw materials in the production link are fully utilized, on average, about 95 parts of 50-degree original-aroma wine can be produced per 100 parts of the raw materials, about 30-50 parts of 50-degree wine can be produced per 100 parts of the raw materials in the traditional production, the yield is improved by more than one time compared with the traditional process, a new product is provided, and the using amount of grains is greatly saved.

4. The method can leave the fermented lees liquid after the distillation link is finished, the associated lees has high cleanliness, less impurity components and easy collection, and secondary pollution cannot be caused in the collection process. The distiller's grains liquid can be used as raw material for making cosmetics such as distiller's grains facial mask and high fiber biscuit, and can achieve zero emission and no pollution by recycling the substances.

The original fragrant wine production equipment comprises a fermentation barrel, wherein the fermentation barrel comprises an outer barrel and an inner barrel which are coaxially sleeved, the side wall of the outer barrel is sealed and used for containing liquid with a preset temperature, a plurality of through holes are formed in the side wall of the inner barrel and used for containing solid raw materials, and the inner barrel can rotate in the outer barrel.

Further, in order to contribute to the efficiency of heat exchange, the outer wall surface of the inner tub is provided with blades for stirring the liquid.

An application of trehalose in improving fermentation efficiency of brewing wine. The trehalose is a novel natural saccharide, is a non-reducing saccharide consisting of two glucose molecules through 1, 1-glycosidic bonds, can form a unique protective film on the cell surface under severe environmental conditions of high temperature, high cold, high osmotic pressure, drying and water loss and the like, has a non-specific protective effect on various bioactive substances, and can be used as a lasting and stable energy source. Temperature is one of the key factors affecting the efficiency of yeast reaction, and high temperature can improve the catalytic activity of enzyme but easily inactivate enzyme. The yeast used in the invention is high temperature resistant yeast, trehalose can keep the normal activity of enzyme at high temperature and has a thermal activation effect on the high temperature resistant yeast, and the trehalose is added into the reaction system to increase the stability and activity of heat sensitive enzyme at high temperature, thereby improving the efficiency of amylase for decomposing sugar in grains, being beneficial to improving the activity of yeast in a saccharification link, improving the fermentation efficiency and increasing the wine yield.

The original-flavor wine comprises the following main grain materials: the rice is rich in rice, the breaking rate is less than or equal to 3 percent, and the damaged grain rate is less than or equal to 3 percent; glutinous rice, the producing area is southeast Qian, the crushing rate is less than or equal to 5 percent, and the damaged grain rate is less than or equal to 3 percent; sorghum, the production area is Shandong, the breakage rate is less than or equal to 5 percent, and the damage grain rate is less than or equal to 0.2; the producing area of the wheat is a river-sleeve area, the crushing rate is less than or equal to 5 percent, and the damaged grain rate is less than or equal to 0.2 percent; corn, the place of production is Heilongjiang.

Description of the drawings:

FIG. 1 is a schematic view of an apparatus;

FIG. 2 is a top view of FIG. 1;

fig. 3 is a schematic view of a rotary structure.

The specific implementation mode is as follows:

the following detailed description of specific embodiments of the invention is provided, but it should be understood that the scope of the invention is not limited to the specific embodiments.

Throughout the specification and claims, unless explicitly stated otherwise, the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element or component but not the exclusion of any other element or component.