Method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan

Abstract

The invention discloses a method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan, which belongs to the technical field of liquor brewing, and comprises the following steps: adding 80kg-85kg of sorghum rich in beta-glucan or 80kg-85kg of common sorghum and 600-2000g of beta-glucan into per cubic meter of cellar-out distillers' grains, then adding 15kg-20kg of bran hulls, uniformly mixing, steaming liquor, and proportioning water, so as to obtain the Luzhou-flavor liquor. Then adding a medium-temperature starter and an active enzyme preparation for decomposing beta-glucan into the cooled vinasse, uniformly mixing, putting the vinasse into a pit, and carrying out sealed fermentation for 55-70 days; after the fermentation is finished, taking out vinasse, stirring and distilling to obtain the Luzhou-flavor liquor. The Luzhou-flavor liquor produced by the method is mellow, clean and tasty, the content of acetaldehyde and higher alcohol is lower, the content of acetal is higher, the later storage and aging time is effectively shortened, and the liquor yield is also improved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for producing Luzhou-flavor liquor by using sorghum rich in beta-glucan. Background technique [0002] In the production of traditional Luzhou-flavor liquor, whether it is single-grain or multi-grain, the freshly steamed liquor needs to be stored for a certain period of time because it contains irritating and odorous substances such as low-boiling aldehydes, higher alcohols, and hydrogen sulfide. Aldehydes and alcohols condense, reducing spicy and increasing aroma. Among them, acetaldehyde is the most abundant component of carbonyl compounds, mainly produced by yeast fermentation, and has a special pungent aroma. When steaming wine, it is concentrated in the head of the wine, and it is difficult to completely separate it. However, acetaldehyde is rich in reactivity and is easy to form hydrates with water. , and alcohol to form acetal, forming a soft fragrance, so after ...

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Problems solved by technology

[0006] The Chinese patent application with the application number 201110433681.7 and the title of the invention "A Biological Aging Auxiliary for Liquor" also discloses an adjuvant for shortening aging time. The adjuvant is prepared from yeast It contains dextran, mannose and mannan oligosaccharides, etc., but, from its effect data, its effect is not ideal. Compared with not adding the auxiliary agent, the total acid content of the preferred solution is also reduced by 7.9% %, the total ester content is only increased by 10.5%; and according to the provisions of the national liquor standard GB / T10781.1-2006, the total acid content (g / L in acetic acid) of high-strength wine (41-68% vol) is superior to 0.4 , first grade ≥ 0.3, total ester (calculated as ethyl acetate g / L) excellent grade ≥ 2.0, first grade ≥ 1.5, but after the patent application is processed by the optimal scheme of the additive, the converted total acid content is only 0.163g / L, the total ester content is 0.157g / L, far from the national standard

[0007] To sum up, the technical efforts made by those skilled in the art to make the freshly steamed liquor less irritating and to shorten the storage and aging time in the later stage still have problems such as complex materials used, inconspicuous and inaccurate effects, etc.

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