1. 1 Daqu production technology

Overview 1. 1. 1

Daqu is an important invention of brewing technology in China, and it is the earliest multi-microbial compound enzyme preparation in the world.

There are three kinds of Daqu, Xiaoqu and Monascus, which are mixed by Aspergillus Niger, yeast and lactic acid bacteria, and are called "Wuyi Monascus". They are both saccharifying agents and fermenting agents. This koji-making method is a good way to preserve microorganisms by using solid culture. Under dry conditions, microorganisms are dormant, and their activity is easy to remain unchanged, which is my unique creation and invention through koji-making and wine-making technology.

Daqu, as a saccharifying starter for brewing Daqu liquor, relies on various wild bacteria brought in by nature to enrich and expand the culture in starchy raw materials and preserve various beneficial microorganisms for brewing. and

1.2.2.5 Qufu

After the finished koji leaves the room, it can be used for production only after being stored in a ventilated and dry place for 3 months.

1.2.2.6 Ququ quality index is the same as above.

2 Brew wine

2. Production technology of1Luzhou-flavor Daqu liquor

2. 1. 1 raw materials for Luzhou-flavor Daqu liquor production

2. 1. 1. 1 Overview

The main raw material of Luzhou-flavor Daqu liquor is sorghum, supplemented by wheat, rice, glutinous rice and corn. Liquor-making industry has "sorghum makes wine fragrant, corn makes wine sweet, barley makes wine strong, rice makes wine clean, and wheat makes wine rough". At present, Luzhou-flavor liquor in liquor industry mostly uses these five kinds of raw materials, and the raw materials selected in this design are also these five kinds of grain.

2. 1. 1.2 raw material quality requirements

Sorghum: It is required to have full particles, no impurities, no mildew, no insect pests and no pesticide pollution.

Wheat: the granules should be complete and full, without mildew, moth-eaten, pesticide pollution, sediment and other impurities.

Rice and glutinous rice: high quality.

Corn: high-quality defatted corn.

Rice husk: Fresh, clean, mildew-free, golden yellow and coarse bran are required.

2. 1. 1.3 Proportion of brewing raw materials (percentage)

Referring to the process of Wuliangye, the proportion of various grains in raw materials determined in this design is as follows:

Sorghum 36%, wheat 16%, corn 8%, glutinous rice 18%, rice 22%.

2. 1. 1.4 Grain-bran ratio

As an auxiliary material for brewing, rice husk can adjust the starch concentration of fermented grains, dilute the acidity, absorb alcohol and keep the slurry water; Make fermented grains have certain porosity and oxygen content, increase the interface, and make cooking, saccharification, fermentation and distillation go smoothly; In addition, it also helps to raise the temperature of fermented grains during fermentation.

The dosage of rice husk is 17~22% of the dosage of grain flour, and the specific dosage depends on the humidity of mother grain.

2. 1.2 Production technology of Luzhou-flavor Daqu liquor

2. 1.2. 1 Overview

The production of Luzhou-flavor Daqu liquor adopts the process of "mixed steaming, slag mixing and continuous fermentation", that is, the fermented grains are mixed with grain powder in proportion, and the liquor is produced while steaming the grain. After retort, spread out and dry, sprinkle with distiller's yeast, then enter the cellar and ferment with mixed slag. Because fermented grains are used continuously, it is called "continuous bad fermentation". Using a bad mother is called "ten thousand years bad"

2. 1.2.2 process selection

Referring to the experience of Luzhou-flavor liquor production units, the design determines the production process as follows:

Raw materials → crushing → raw material powder

Mother grains → mixing and moistening materials → steaming → steaming wine grains → finished products, wine heads and wine tails.

Steamed rice husk

Grain waste → look at the water → spread it out to dry.

Daqu → crushing → grinding → sieving → Daqu powder → spraying.

Muzao

→ mixing → retort → distillation → retort → red distiller's grains → spread drying → spread koji → fermentation in pits.

Steamed rice husk

Flour yellow water → distillation → distiller's grains yellow water wine → dilution → layered return to cellar.

Feed/waste/discharge

To pile up/drip/walk out of the cellar

2.2 Description of production process of Luzhou-flavor Daqu liquor

2.2. 1 requirements for raw materials and brewing water

2.2. 1. 1 raw material requirements

Sorghum: It is required to have full particles, no impurities, no mildew, no insect pests and no pesticide pollution.

Wheat: the granules should be complete and full, without mildew, moth-eaten, pesticide pollution, sediment and other impurities.

Rice and glutinous rice: high quality.

Corn: high quality.

Rice husk: Fresh, clean, mildew-free, golden yellow and coarse bran are required.

2.2. 1.2 brewing water requirements

Brewing water includes production process water, pulping water, packaging and washing water, etc. The water quality requirements should at least meet the drinking water stipulated by the state.

2.2.2 Treatment of Brewing Materials

Each grain of sorghum is required to be crushed into 4 ~ 6 petals. All the crushed grain raw materials can pass through a 40-mesh sieve, of which coarse powder accounts for about 50%. Please refer to the following table for specific parameters:

Table 2- 1 Crushing degree of sorghum, corn, wheat, rice, glutinous rice and wheat koji (%)

In order to remove the odor and harmful substances in rice husk, it is required to steam the rice husk for 30~40 minutes in advance until there is no odor in the steam, and then take it out to dry, so that the moisture content is below 13%.

2.2.3 The mother tank is out of the cellar.

2.2.3. 1 It's starting to look bad.

Use a traveling bucket to transport flour grain to the grain storage dam, mix it with rice husk, pour this round of yellow water into the bottom pot, and then steam the wine to get yellow water wine.

2.2.3.2 has a bad mother.

After a bad start, a bad start. The mother distiller's grains in the cellar will be lifted to a corner of the distiller's grains dam, and this distiller's grains will be used as steamed red distiller's grains. The remaining mother liquor is also discharged to the dam. Stop when yellow water appears in the cellar.

2.2.3.3 dijiao

When the mother liquor stops, dig a yellow puddle in the center or side of the remaining mother liquor in the cellar. The pit is 70~ 100㎝ long and deep to the bottom of the pit. Immediately scoop out the yellow water in the pit, and then scoop as much as possible, at least 4 ~ 6 times in each pit, that is, "drip into the pit frequently". After steaming the flour grain and the first retort, continue to lift the mother grain. After lifting it, stamp the mother grain in the cellar, pat it and cover it with a plastic film. It must take more than 20 hours from the beginning of the pit to the end of the mother's waste.

Blending and mixing

2.2.4. 1 composition

Proportion of various grain and flour raw materials:

Sorghum 36%, wheat 16%, corn 8%, glutinous rice 18%, rice 22%.

The ratio of grain flour to mother grain is 1: 4 ~ 6, winter is 1: 4 and summer high temperature is 1: 6. In other seasons, depending on the temperature, the ratio of grain to grain is controlled at 1: 4 ~ 6.

2.2.4.2 mixing

50 ~ 60 minutes before steaming wine and grain, take about 800㎏, pour in 130 ~ 200 ㎏ grain powder, and then stir twice (add grain and bran in winter and reduce grain in summer). It is required to mix and stir evenly to eliminate pimples and ash bags. And finish, sprinkle the cooked bran and cover the bad seeds. This accumulation process is called "moistening things". Mix for the second time 10~ 15 minutes before retort, mix rice husk evenly, stack and prepare retort. When preparing ingredients, it is forbidden to pour the grain flour and rice husk at the same time, so as to avoid the uneven mixing of the grain flour and the difficulty in gelatinization. Turn it down when stirring, and stir it quickly. The frequency should not be too much and the time should not be too long to reduce the volatilization of alcohol.

Red distiller's grains should be mixed 10~20 minutes before retort. The amount of rice husk should be determined according to the degree of dryness and wetness of the mother grain, which is generally 17~22% of the amount of grain flour. It is advisable not to collapse, hang the tail and spend.

2.2.5 Steamed wine and steamed grain

2.2.5. 1 Steamed noodles are not good.

Clean the bottom pot first, add enough water to the bottom pot, and pour in yellow water. Sprinkle a layer of rice husk with a thickness of 1~2㎝ on the pot, then immediately put it in the pot for about 2 ~ 3 ㎝, and then put it in one after another during aeration. Pay attention to control the firepower to avoid bottoming out. Gently wipe evenly, don't pour too much, so as not to collapse. It usually takes about 40 to 50 minutes to pour out. After filling it out, scrape it flat with your hand or broom, with the side high and the side low. When the steam distance is 1 ~ 2 ㎝, it is better to cover the cloud disk, which is safer than receiving wine through the trachea. Distilled liquor is called "Dizao Huangshui Liquor". Distilled distiller's grains yellow wine is diluted and fermented in the cellar, or stored and sold as special wine. After the distiller's grains are spread and dried, they are sprinkled with koji or Rhizopus and yeast, and then fermented in a special cellar.

2.2.5.2 steamed grains

The bottom pot steamed with waste yellow water should be thoroughly washed, and then water should be added, and the water should also be washed. Installation requirements are the same as above. When the wine begins to flow, the head of the wine should be cut off by about 0.5㎏, and then the wine should be collected and stored according to the quality and strictly controlled. In addition to the hottest weather, the temperature of wine flow is generally required to be below 30℃. Steaming wine requires slow fire, even firepower, broken flowers and wine selection, and it takes about 15 ~ 20 minutes from flowing wine to wine selection. The wine tail is packed in a special container, usually 50 ~ 70 ㎏. After cutting the tail, increase the fire to steam the grain, so as to achieve the purpose of gelatinizing the grain and reducing the acidity. The time for steaming grain is about 50 minutes, not less than 45 minutes. The requirement of steaming grain is to be "cooked but not sticky, with no knot in it", that is, to be steamed thoroughly without pimples.

2.2.6 Look at the water

After the grain is discharged from the retort, it is piled up in the grain storage dam, and hot water above 85℃ is pumped in immediately. Although distiller's grains absorbed a certain amount of water during steaming, they could not reach the most suitable water for entering pits, so it was necessary to measure water to increase its water content, which was beneficial to normal fermentation. The water measuring temperature should not be lower than 80℃, which can inactivate bacteria in water and promote starch cells to absorb water quickly and make it gelatinize, so the higher the water measuring temperature, the better.

The amount of water measured depends on the season. Generally, the water content of distiller's grains is about 50%. After looking at the water, the water content of distiller's grains entering the cellar should be between 53% and 55%. See more water in summer and less water in winter. Generally, 80 ~ 90 ㎏ water is measured per 100㎏ grain powder, which can meet the requirements of grain particle water content in the cellar. The water quantity should be flexibly controlled according to the specific conditions of temperature, pits and fermented grains. Insufficient dosage, poor fermented grains; If the dosage is too large, the taste of wine will fade.

When watching the water, spread it evenly and don't flush it in one place. After a certain amount of water is poured, it is stacked for about 20 minutes to completely gelatinize the granules.

When looking at the water, if the water temperature is too low, most of it will float on the surface of the grain after being poured out, which is called "water ancient" and "no sweat". After entering the cellar, it will soon sink to the bottom of the cellar, causing the upper grain to dry and the fermentation to be blocked.

2.2.7 Steamed red grains

Because new materials such as rice flour, distiller's yeast and rice husk should be added every time, 25 ~ 30% of retort mouths should be added in each cellar, and all the added retort mouths should be treated as red grain. Red distiller's grains are used as sealed pits without adding grain and measuring water after distillation.

Unfolding and drying

Spread out to dry, also called cold air. It is to quickly and evenly cool the retort grain to the cellar temperature, so that the volatile acid and water on the retort grain surface can be volatilized as much as possible, but it can't be spread out for too long, so as not to infect more miscellaneous bacteria. Smear on the still and dry.

The operation of distiller's grains dryer requires that the distiller's grains should be spread evenly, without bumping, and the thickness should be even, generally between 1 ~ 3 ㎝. One person is responsible for turning over the grain shortage, shoveling it thinly, and uniformly adjusting it. Another person is responsible for collecting grain and going down to the cellar, mastering the temperature of grain, checking the temperature of each grain at least three times, and directing grain according to the temperature. When the bad son is transported to the bending bucket, start the bending gear, and the bending speed of each retort is subject to the completion. The speed of the next song should be strictly controlled according to the thickness of the bad song, and it should be adjusted frequently. You can't have more before and less after, nor can you have more after, nor can you have more after. After the waste is finished, clean the waste dryer and its surroundings in time.

The distiller's grains have been in contact with fermented grains for a long time, and there are suitable conditions for yeast growth and reproduction, such as suitable moisture, temperature and nutrition. Therefore, the microorganisms on the distiller's grains dryer are mainly yeast, as well as Nostoc commune and Aspergillus flavus. There are many opportunities for high-temperature bacterial infection in summer, so it is required to shorten the drying time as much as possible, especially pay attention to cleanliness and hygiene.

Saqu

The amount of distiller's yeast is 20 ~ 24% of the grain used for each retort, which increases or decreases with the temperature (increasing in winter and decreasing in summer). In order to enhance the aroma, a part of high-temperature koji should be added to the first three grains in each cellar, and the dosage is 5 ~ 10% of the weight of each grain powder. Depending on the humidity of the grain, when the water content of the grain is insufficient, the koji powder should be mixed with warm water of 35 ~ 38℃, and the highest water temperature should not exceed 40℃, and then evenly sprinkled on the grain. The dosage of koji should be adjusted according to the liquor yield in the front row. When the liquor yield is low (normal retort), the amount of koji should be increased appropriately. Too little koji and incomplete fermentation; Too much koji, fast saccharification and fermentation, high and fierce temperature create favorable conditions for the growth and reproduction of miscellaneous bacteria, affecting quality and yield. The deflection temperature can be flexibly controlled according to into the pit temperature and temperature change. Generally, it is 3 ~ 6℃ higher than the ground temperature in winter and 1 higher than the ground temperature in summer.

2.2. 10 enters the cellar (the underground volume of the cellar is 10m3, so each cellar in the cellar can accommodate about 12 ~ 14m3).

After spreading the koji, you can enter the cellar. The first is the ground temperature, so as to determine the temperature entering the cellar. (Ground temperature refers to the temperature of the cool and dry ground near the pit. ) into the pit temperature should refer to the following table:

Table 2-2 Compatibility between Ground Temperature and into the pit Temperature (℃)

Ground temperature is 4 ~1016 ~1516 ~ 2021~ 2526 ~ 30.

Into the pit temperature16 ~1718 ~1918 ~ 22 ~ 25 26 ~ 30.

When the fermented grains reach the cellar temperature, they are transported into the cellar. When entering the cellar, sprinkle koji powder1~1.5 evenly on the bottom of the cellar. The temperature of the first retort in the cellar can be increased by 3 ~ 4℃ compared with the general retort. Every rebuttal was scraped flat and trampled. After the whole cellar is filled with grain residue, level it and step on it. It is required that the particles should level the ground (after falling into the pit), instead of spreading out ridges, step on them. The temperature of flour particles entering the cellar is slightly 2 ~ 3℃ higher than that of grain particles.

According to different seasons, it is the most important link in production to determine the pit entry conditions, which must be strictly controlled to make the fermentation proceed normally. Temperature, moisture, acidity and starch content are the most important factors in pit entry conditions. The specific parameters are as follows:

Table 2-3 Proportion of raw materials in different seasons and into the pit:

2.2. 1 1 cellar seal

The pit sealing material is pit sealing mud, which is made of high-quality yellow mud and old pit skin mud by kneading and cooking. After the grain particles are tamped in the cellar, first spread a layer of woven bag or sack sheet on it, and then cover the cellar mud with a thickness greater than 10㎝. Smooth and polish the mud, then clean the cellar once a day and cover the cellar skin with a plastic film to prevent the cellar skin from cracking.

Fermentation management

In the process of fermentation, the pit should be cleaned first, and then the temperature change of fermented grains should be paid attention to.

2.2. 12. 1 foundation pit cleaning

Within half a month after the slag into the pit, attention should be paid to cleaning the pit to prevent the pit skin from cracking. If there are any cracks, smooth them in time, and check whether the carbon dioxide blowhole is unblocked.

temperature measurement

About 20 days after the slag into the pit, the temperature in the pit is measured twice a day, and the analysis is recorded.

The fermentation of Daqu liquor requires that its temperature change is regular, that is, it is slow before and slow after. During the whole fermentation period, the temperature change can be divided into three stages;

Pre-fermentation period: 3-4 days after the cellar is sealed, due to the action of enzymes and the growth and reproduction of microorganisms, saccharification and fermentation are gradually strengthened. The heat released by respiration and metabolism promotes the temperature of fermented grains to rise gradually and reach the highest value. The length of heating time is related to the temperature of grain entering the cellar and the amount of distiller's yeast added. When the cellar temperature is high, the time required to reach the highest fermentation temperature is short, and the highest fermentation temperature can be reached in one day in summer. In winter, due to the low temperature in the cellar, it generally rises to the highest temperature in 8 ~ 12 days after the cellar is sealed. Because of the low cellar temperature and slow saccharification, it takes three days for sugar to reach the highest level, and the corresponding yeast fermentation is also slow, and the temperature of mother grain is also slow. Generally, the difference between the highest fermentation temperature and the pit entry temperature is 14 ~ 18℃.

Fermentation stable period: the fermentation temperature reaches the peak, which indicates that fermented grains have entered a vigorous alcohol fermentation, which generally lasts for 5 ~ 8 days. The highest fermentation temperature should be kept at about 30 ~ 33℃ for a long time, so that the fermentation can be carried out thoroughly and the yield and quality of wine are also high. After the high temperature lasts for about a week, it will drop slightly, but the drop is not big, about 27 ~ 28℃. Within 20 days after the cellar was sealed, the vigorous stage of alcohol fermentation basically ended, yeast gradually tended to age and die, the number of bacteria and other microorganisms increased, and the acidity and starch concentration of alcohol gradually stabilized.

Slow falling stage: after 20 days in the cellar, the temperature of the product slowly drops until it comes out of the cellar, which is called post-slow falling. Finally, the product temperature is reduced to 25 ~ 26℃ or lower. At this stage, yeast has gradually lost its vitality, and the role of bacteria has been strengthened. Alcohol and other alcohols and acids are undergoing a slow and complicated esterification reaction, and the alcohol content will decrease slightly and the acidity will gradually increase. This is the post-ripening stage of the fermentation process, which can produce more aromatic components in the finished wine.

The total time from the time spent in the cellar to the time spent in the cellar is about 60 days. In summer, it is necessary to stop the cellar in August and September to escape the heat, so the total fermentation time of distiller's grains in the cellar in July can reach 100 days.

If the fermented grains entering the cellar have high sugar content or water content, but the acidity is average, there will be a situation that the middle standing time will be shortened, the post-fermentation will end ahead of schedule, and the fermented grains leaving the cellar will have high sugar content and acidity.

If the temperature in the cellar is higher, the temperature rises faster, the top temperature is higher, and the heating time and intermediate standing time are shorter than those in the low temperature cellar. The steamed wine has a good aroma, but it is uncoordinated, bitter and lacks pure sweetness.

The cellar entry temperature is low (below 65438 03℃), and the highest fermentation temperature does not exceed 25℃. As long as the fermentation time is long, the yield of wine will not decrease, and the produced wine is sweet and soft, but the aroma is insufficient.

If the quality of koji is poor, the sanitary conditions are not good, and a large number of miscellaneous bacteria invade, the fermented sugar or alcohol is converted into acid, which leads to the phenomenon of thermal inversion in the fermentation process, which seriously affects the quality of wine.

2.2. 12.3 In Sichuan, under normal circumstances, the changes of main components in fermented grains are as follows:

During fermentation, with the extension of fermentation time, both water content and acidity increased, with water content increasing by 5 ~ 10% and acidity increasing by 0.7 ~ 1.6.

At the beginning of pit entry, the starch content decreased rapidly due to the intense saccharification and fermentation, and the starch content decreased slowly after fermentation 15 days. The changes in the future are even smaller.

The change of reducing sugar in fermented grains corresponds to the change of starch, and generally reaches the highest in the first three days of fermentation. Later, with the passage of fermentation time, the number of yeast increased, and the content of reducing sugar decreased rapidly, and kept a certain amount until it came out of the cellar. This is caused by saccharification and fermentation, and the accumulation of sugar is not much, which is very beneficial to yeast alcohol fermentation.

The alcohol content gradually increased with the fermentation, generally reaching the highest value in about 15 ~ 20 days, and then decreased due to esterification and acidification. Although saccharification and fermentation are still going on in the later stage of fermentation, the alcohol content has increased slightly due to the weak effect.

The buffer capacity of fermented grains of Qu liquor is strong, so the pH value changes little during the fermentation process, which has a good protective effect on the biochemical activities of brewing microorganisms and most enzymes and inhibits the invasion of harmful bacteria. Too low pH will also accelerate the inactivation of liquefying enzyme.

At the initial stage of fermentation, the number of yeast increased with the increase of fermented grains temperature and reducing sugar. Generally, the cell density of yeast reached the highest level about 8 days after entering the cellar, and then gradually decreased with the extension of fermentation time.

The changes of temperature, alcohol content, sugar and yeast number during the fermentation of fermented grains are as follows:

Table 2-4 shows the changes of main components of fermented grains.

3 Luzhou-flavor liquor storage

3. 1 exists. If the storage temperature increases, volatile substances will decrease rapidly.