CN101020874A - White liquor and its prepn process - Google Patents
White liquor and its prepn process Download PDFInfo
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- CN101020874A CN101020874A CN 200610165123 CN200610165123A CN101020874A CN 101020874 A CN101020874 A CN 101020874A CN 200610165123 CN200610165123 CN 200610165123 CN 200610165123 A CN200610165123 A CN 200610165123A CN 101020874 A CN101020874 A CN 101020874A
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Abstract
The present invention is one kind of white liquor and its preparation process. The white liquor is high quality white liquor blended with different grades of leaven wine and small amount of seasoning wine. It has high quality, mellow fragrance and good taste.
Description
Technical field
The present invention relates to a kind of liquor and preparation method thereof.
Background technology
The Erguotou wine vinosity is mellow sweet cold, in first wine brewing session of whole nation nineteen fifty-five, carry out appraise by " Tasting committee's meeting " that 25 provinces in the whole nation are formed, the 11th that falls under class A is classified as same grade with national famous brands of wine such as Maotai, Fenyang wine, Xifeng.This wine removes that on sale throughout the country each is extraterrestrial, also finds a good sale in countries and regions such as Korea S, Korea, Russia, Eastern Europe.Judges were once consistent to be thought: the fragrance of Beijing Erguotou wine is to be formed by red sorghum perfume (or spice), sweet-smelling, the fragrant fusion of poor fragrant and slight ester, has harmony, exquisiteness, happiness, comfortable characteristics; Fiery and forthright, mellow, sweet, the characteristics suitable, long times of aftertaste of feeling well that taste then has.This and Erguotou wine are produced used raw material, Daqu saccharifying ferment, and the steamed continuous short, bristly hair or beard method technology that adopts is relevant.
After 1988, the quality of common Erguotou wine and packing, all can not adapt to the numerous consumer groups' demand, so, making high-grade Erguotou wine becomes a kind of trend, and the composite technology measure of being adopted comprises the following aspects substantially: 1, wheat bran and an amount of Daqu and usefulness, and prolong yeast phase 9-15 days, to increase the flavour ingredient kind and the content thereof of wine unstrained spirits.2, on former basis, add SHENGXIANG yeast, and prolong yeast phase 7-9 days with wheat bran, distiller's yeast.3, in aspergillus wheat bran fen-flavor type white spirit, add an amount of Daqu fen-flavor type white spirit, to improve product special flavour.4, aspergillus wheat bran fen-flavor type white spirit and an amount of many little wheat bran fen-flavor type white spirits are colluded accent.5, solid-liquid method combination is colluded accent meticulously with aspergillus liquor bran koji and proper amount of edible deodorizing alcohol and seasoning and seasoning agent.
Summary of the invention
The object of the present invention is to provide a kind of liquor, this vinosity amount height, class height, and its taste is fiery and forthright, mellow, sweet, refreshing suitable, long times of aftertaste.
The present invention also aims to provide a kind of preparation method of liquor, it is that the bent wine of clear short, bristly hair or beard scent type that goes out with daqu fermentation and the bent wine of continuous short, bristly hair or beard scent type are that former alcohol heart colludes to transfer and forms, and can produce the liquor of high quality top grade by this method.
For achieving the above object, the present invention is by the following technical solutions:
A kind of liquor comprises the base liquor and the micro-flavouring wine that are blent into by bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type, and described base liquor is made by following compositions in weight percentage:
1. the bent wine of described clear short, bristly hair or beard scent type: big short, bristly hair or beard one-level wine 12～18%, big short, bristly hair or beard secondary wine 20～30%, two short, bristly hair or beard secondarys 11～15%;
2. the bent wine of described continuous short, bristly hair or beard scent type: one-level wine 8～12%, 25～35%, three grades of wine 5～9% of secondary wine.
Described liquor preparation method, it comprises the steps:
1) making step of the bent wine of described clear short, bristly hair or beard scent type is as follows:
(1) chooses raw material, koji powder and auxiliary material rice skin
Choose 100 parts of the raw materials of following parts by weight, 18～27 parts of koji powders, 36～50 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 75～100 minutes of auxiliary material rice skin;
(2) material moistening is piled up: 100 parts raw material Chinese sorghum is piled matrix, and the hot water with 75 ℃～100 ℃ evenly runs through the raw material Chinese sorghum, and water content is 40%～50%; The raw material Chinese sorghum that profit is good was piled up 20～24 hours, and 40 ℃～50 ℃ of pile core product temperature were stirred heap once every 6～8 hours;
(3) steamed gelatinization raw material Chinese sorghum: steamed gelatinization time requires behind the circle vapour 80～90 minutes, and gelatinization finishes, and adds silently to measure 3%～4%, and cooling adds 8～12 parts koji powder in the time of 25 ℃～35 ℃, and turns evenly, and temperature of the fermentin g grains of pot entry is controlled between 12 ℃～18 ℃;
When steaming the raw material Chinese sorghum, earlier wet raw material Chinese sorghum is turned 1 time, and on the rice steamer curtain, spread skim auxiliary material rice skin, adorn 1 layer of raw material Chinese sorghum, open steam valve.When treating that steam is emerged charge level, with raw material Chinese sorghum loaded steamer, approach and spare, emit vapour also even, should in 40 minutes, adorn with dustpan.Treat that steam emerges whole raw material Chinese sorghum layers when (being called round vapour), the water of material quantity 3%～4% is sprinkled in bed of material surface, be called " adding silently amount ".
(4) big short, bristly hair or beard is gone into the cylinder fermentation: moisture content 45%～55%, starch 25%～35%, the sugar part 0.1%～1.8% of going into the big short, bristly hair or beard of cylinder, its acidity 0.1～0.9, seal cylinder with fresh auxiliary material rice skin after going into cylinder, yeast phase 26～30 days, during fermentation, the product temperature according to " preceding slow, in very, after delay to fall " change, wherein, go into behind the cylinder to reach in 7～10 days 27 ℃～32 ℃ of the highest product temperature;
(5) go out cylinder distillation: go out moisture content 55%～70%, the starch 15%～22% of cylinder wine unstrained spirits, sugar part 2%～4%, its acidity is 0.8～2.5,15 ℃～24 ℃ of product temperature, adds 18～25 parts auxiliary material rice skin and goes out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distills, and obtains big short, bristly hair or beard wine;
(6) big short, bristly hair or beard wine segmentation classification warehouse-in is stored: put one section 75～80 ° of big short, bristly hair or beard wine in storage, two sections 70～75 ° of big short, bristly hair or beard wine, three sections 65～70 ° of big short, bristly hair or beard wine, the warehouse-in classification, its quality grade divide seasoning, one, two, three, store more than 1 year, standby;
Fermentation of (7) two short, bristly hair or beards and distillation: the wine unstrained spirits that will steam big short, bristly hair or beard wine adds silently measures 2%～4%, go out the rice steamer cooling, when being cooled to 25～40 ℃, the koji powder that adds 10～15 parts, and turn evenly, go into moisture content 55%～65%, starch 15%～22%, sugar part 1.0%～3.0% of cylinder wine unstrained spirits, its acidity 1.0～2.5 was 22～26 ℃ of fermentations 26～30 days;
(8) go out the cylinder distillation: the moisture content 55%～65% that goes out cylinder wine unstrained spirits, sugar part 0.1%～1%, starch 8%～12%, its acidity 1.1～2.4,15～24 ℃ of product temperature, add 18～25 parts auxiliary material rice skin and go out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distillation obtains two short, bristly hair or beard wine, the warehouse-in classification, its quality grade be divided into seasoning, one, two, three, store more than 1 year, standby;
2) making step of the bent wine of described continuous short, bristly hair or beard scent type is as follows:
(1) chooses raw material, auxiliary material rice skin and koji powder
Choose 100 parts of the raw materials of following parts by weight, 36～50 parts of koji powders, 35～45 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 75～100 minutes of auxiliary material rice skin;
(2) impurities removal
1. steamed raw material Chinese sorghum: the steamed impurities removal of raw material Chinese sorghum after the pulverizing and auxiliary material rice skin played meter more than 45～60 minutes when justifying vapour by oneself in the rice steamer bucket, steamed impurities removal 30～45 minutes;
2. steamed auxiliary material rice skin: will go into to throw the auxiliary material rice skin of 20～25 parts of flow vectors, and play meter when in the rice steamer bucket, justifying vapour, steamed impurities removal 30～60 minutes;
(3) distillation gelatinization, pit entry fermentation, go out pond wine unstrained spirits
Raw material Chinese sorghum and auxiliary material rice skin after steamed are mixed thoroughly, and after the material moistening, when temperature drop to be tasted with discrimination was 30～45 ℃, after 18～25 parts koji powder of adding throwing flow vector turned evenly, pit entry fermentation 23～26 days obtained out pond wine unstrained spirits;
(4) steaming wine steams grain, goes out the rice steamer cooling
The wine unstrained spirits that ferments and the raw material Chinese sorghum of pulverizing are carried out mix, are 1: 4.5～5.5 according to grain unstrained spirits weight ratio, and the auxiliary material rice skin that charging capacity is 15～20 parts is thrown the koji powder of 18～25 parts of flow vectors, mixes evenly, cooperates back material moistening 40～60 minutes; Grain unstrained spirits after mixing and the material moistening is distilled, steams grain, connect wine, stream wine speed per minute 3～5kg, 25～38 ℃ of product temperature by the cut segmentation; The wine unstrained spirits that steams after the grain is gone out cylinder, aeration-cooling, look 80～100 ℃ of water (making moisture content into pond wine unstrained spirits reach following 50%～60%) temperature up and down;
(5) pit entry fermentation
Turn even back pit entry fermentation, go into 12～20 ℃ of pond product temperature, go into moisture content 50%～60%, starch 14%～23%, sugar part 0.05～3.0% of pond wine unstrained spirits, its acidity 0.5～3.5 after 2 3～26 days, can connect wine by the cut segmentation;
(6) obtain work in-process wine: 65～75 ° of wine degree;
(7) the warehouse-in classification is stored: divide one, two, three, warehouse-in was stored more than 1 year, and is standby;
3) above-mentioned " the bent wine of clear short, bristly hair or beard scent type " and " the bent wine of continuous short, bristly hair or beard scent type " two kinds of former wine are mixed by following weight ratio:
(1) bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type of choosing following weight percent is respectively blent as base liquor:
1. the bent wine of described clear short, bristly hair or beard scent type: account for the big short, bristly hair or beard one-level wine of base liquor total amount 12～18%, 20～30% big short, bristly hair or beard secondary wine, 11～15% two short, bristly hair or beard secondarys;
2. the bent wine of described continuous short, bristly hair or beard scent type: account for the one-level wine of base liquor total amount 8～12%, 25～35% secondary wine, three grades of wine of 5～9%;
(2) get base liquor and add slurry (promptly adding water), be formulated to suitable wine degree, stored 10～20 days, must allocate wine according to specific requirement;
(3) in above-mentioned allotment wine, add micro-flavouring wine, obtain product.
By 2) in the wine unstrained spirits of (5) step gained according to (4), the step cycle of (5) uses.
Described koji powder is by 35～45% barley, after the song material that 25～35% wheat, 25～35% pea are formed is pulverized, the water that adds bent material total amount 40～50%, make the cultivation of entering the room of bent base, 25～50 ℃ of temperature, fermented 26～30 days, and stored and be ground into koji powder after 3～6 months, maximum particle palpus can be by the sieve aperture of 0.2cm.
The present invention has the following advantages:
The invention provides a kind of new complete processing, simple to operate, the scope of application is wide, can produce the liquor of the different class and the number of degrees, more help making the Erguotou wine of high quality top grade,, given prominence to the fragrance of ethyl acetate and Isoamyl Acetate FCC by the high-grade Erguotou wine that this explained hereafter goes out; Increase sweet sense, and kept that alcoholic strength is fiery and forthright, long times of aftertaste, be as good as original characteristics of assorted flavor, improved the quality of product, promoted the class of product.
Embodiment
Embodiment 1
A kind of liquor comprises the base liquor and the micro-flavouring wine that are blent into by bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type, and described base liquor is made by following compositions in weight percentage:
1. the bent wine of described clear short, bristly hair or beard scent type: big short, bristly hair or beard one-level wine 13%, big short, bristly hair or beard secondary wine 30%, two short, bristly hair or beard secondarys 15%;
2. the bent wine of described continuous short, bristly hair or beard scent type: one-level wine 12%, 25%, three grade of wine 5% of secondary wine.
Described liquor preparation method, it comprises the steps:
1) making step of the bent wine of described clear short, bristly hair or beard scent type is as follows:
(1) chooses raw material, koji powder and auxiliary material rice skin
Choose 100 parts of the raw materials of following parts by weight, 27 parts of koji powders, 45 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 100 minutes of auxiliary material rice skin;
(2) material moistening is piled up: 100 parts raw material Chinese sorghum is piled matrix, with 100 ℃ hot water, the raw material Chinese sorghum is evenly run through, water content is 50%; The raw material Chinese sorghum that profit is good was piled up 24 hours, and 50 ℃ of pile core product temperature were stirred heap once every 8 hours;
(3) steamed gelatinization raw material Chinese sorghum: steamed gelatinization time requires behind the circle vapour 90 minutes, and gelatinization finishes, and adds silently to measure 4%, and cooling adds 12 parts koji powder in the time of 35 ℃, and turns evenly, and temperature of the fermentin g grains of pot entry is controlled at 18 ℃;
(4) big short, bristly hair or beard is gone into the cylinder fermentation: go into the moisture content 55%, starch 35%, sugar part 1.8% of the big short, bristly hair or beard of cylinder, its acidity 0.9 is sealed cylinder with fresh auxiliary material rice skin after going into cylinder, yeast phase 30 days, during fermentation, the product temperature according to " preceding slow, in very, after delay to fall " change, wherein, go into behind the cylinder to reach in 10 days 32 ℃ of the highest product temperature;
(5) go out cylinder distillation: go out moisture content 70%, the starch 22% of cylinder wine unstrained spirits, sugar part 4%, its acidity is 2.5,24 ℃ of product temperature, adds 25 parts auxiliary material rice skin and goes out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distills, and obtains big short, bristly hair or beard wine;
(6) big short, bristly hair or beard wine segmentation classification warehouse-in is stored: put one section 75 ° of big short, bristly hair or beard wine in storage, two sections 70 ° of big short, bristly hair or beard wine, three sections 65 ° of big short, bristly hair or beard wine, the warehouse-in classification, its quality grade divide seasoning, one, two, three, store more than 1 year, standby;
Fermentation of (7) two short, bristly hair or beards and distillation: the wine unstrained spirits that will steam big short, bristly hair or beard wine adds silently measures 4%, goes out the rice steamer cooling, when being cooled to 40 ℃, add 15 parts koji powder, and turn evenly, go into moisture content 65%, starch 22%, sugar part 3.0% of cylinder wine unstrained spirits, its acidity 2.5 was 26 ℃ of fermentations 30 days;
(8) go out the cylinder distillation: go out the moisture content 65% of cylinder wine unstrained spirits, sugar part 1%, starch 12%, its acidity 2.4,24 ℃ of product temperature add 20 parts auxiliary material rice skin and go out cylinder wine unstrained spirits and mix thoroughly, and the loaded steamer distillation obtains two short, bristly hair or beard wine, the warehouse-in classification, its quality grade be divided into seasoning, one, two, three, store more than 1 year, standby;
2) making step of the bent wine of described continuous short, bristly hair or beard scent type is as follows:
(1) chooses raw material, auxiliary material rice skin and koji powder
Choose 100 parts of the raw materials of following parts by weight, 50 parts of koji powders, 45 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 100 minutes of auxiliary material rice skin;
(2) impurities removal
1. steamed raw material Chinese sorghum: the steamed impurities removal of raw material Chinese sorghum after the pulverizing and auxiliary material rice skin played meter more than 60 minutes when justifying vapour by oneself in the rice steamer bucket, steamed impurities removal 45 minutes;
2. steamed auxiliary material rice skin: will go into to throw the auxiliary material rice skin of 25 parts of flow vectors, and play meter when in the rice steamer bucket, justifying vapour, steamed impurities removal 60 minutes;
(3) distillation gelatinization, pit entry fermentation, go out pond wine unstrained spirits
Raw material Chinese sorghum and auxiliary material rice skin after steamed are mixed thoroughly, and after the material moistening, when temperature drop to be tasted with discrimination was 45 ℃, after 25 parts koji powder of adding throwing flow vector turned evenly, pit entry fermentation 26 days obtained out pond wine unstrained spirits;
(4) steaming wine steams grain, goes out the rice steamer cooling
The wine unstrained spirits that ferments and the raw material Chinese sorghum of pulverizing are carried out mix, are 1: 5.5 according to grain unstrained spirits weight ratio, and the auxiliary material rice skin that charging capacity is 20 parts is thrown the koji powder of 25 parts of flow vectors, mixes evenly, cooperates back material moistening 60 minutes; Grain unstrained spirits after mixing and the material moistening is distilled, steams grain, connect wine, stream wine speed per minute 5kg, 38 ℃ of product temperature by the cut segmentation; Wine unstrained spirits after the steaming grain is gone out cylinder, aeration-cooling, look 100 ℃ of water temps up and down;
(5) pit entry fermentation
Turn even back pit entry fermentation, go into 20 ℃ of pond product temperature, go into moisture content 60%, starch 23%, sugar part 0.05% of pond wine unstrained spirits, its acidity 3.5 after 26 days, can connect wine by the cut segmentation, the wine unstrained spirits of gained according to (4), the step cycle use of (5);
(6) obtain work in-process wine: 65 ° of wine degree;
(7) the warehouse-in classification is stored: divide one, two, three, warehouse-in was stored more than 1 year, and is standby:
3) above-mentioned " the bent wine of clear short, bristly hair or beard scent type " and " the bent wine of continuous short, bristly hair or beard scent type " two kinds of former wine are mixed by following weight ratio:
(1) bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type of choosing following weight percent is respectively blent as base liquor:
1. the bent wine of described clear short, bristly hair or beard scent type: account for the big short, bristly hair or beard one-level wine of base liquor total amount 13%, 30% big short, bristly hair or beard secondary wine, 15% two short, bristly hair or beard secondarys;
2. the bent wine of described continuous short, bristly hair or beard scent type: account for the one-level wine of base liquor total amount 12%, 25% secondary wine, three grades of wine of 5%;
(2) get base liquor and add slurry, be formulated to suitable wine degree, stored 20 days, must allocate wine according to specific requirement;
(3) in above-mentioned allotment wine, add micro-flavouring wine, obtain the liquor of 38 degree.
Wherein, above-mentioned koji powder is by 35% barley, after the song material that 35% wheat, 30% pea are formed is pulverized, the water that adds bent material total amount 50%, make the cultivation of entering the room of bent base, 50 ℃ of temperature were fermented 26 days, store and be ground into koji powder after 3 months, maximum particle palpus can be by the sieve aperture of 0.2cm.
Embodiment 2
A kind of liquor comprises the base liquor and the micro-flavouring wine that are blent into by bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type, and described base liquor is made by following compositions in weight percentage:
1. the bent wine of described clear short, bristly hair or beard scent type: big short, bristly hair or beard one-level wine 18%, big short, bristly hair or beard secondary wine 20%, two short, bristly hair or beard secondarys 11%;
2. the bent wine of described continuous short, bristly hair or beard scent type: one-level wine 8%, 35%, three grade of wine 8% of secondary wine.
Described liquor preparation method, it comprises the steps:
1) making step of the bent wine of described clear short, bristly hair or beard scent type is as follows:
(1) chooses raw material, koji powder and auxiliary material rice skin
Choose 100 parts of the raw materials of following parts by weight, 18 parts of koji powders, 36 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 75 minutes of auxiliary material rice skin;
(2) material moistening is piled up: 100 parts raw material Chinese sorghum is piled matrix, with 75 ℃ hot water, the raw material Chinese sorghum is evenly run through, water content is 40%; The raw material Chinese sorghum that profit is good was piled up 20 hours, and 40 ℃ of pile core product temperature were stirred heap once every 6 hours;
(3) steamed gelatinization raw material Chinese sorghum: steamed gelatinization time requires behind the circle vapour 80 minutes, and gelatinization finishes, and adds silently to measure 3%, and cooling adds 8 parts koji powder in the time of 25 ℃, and turns evenly, and temperature of the fermentin g grains of pot entry is controlled at 12 ℃;
(4) big short, bristly hair or beard is gone into the cylinder fermentation: go into the moisture content 45%, starch 25%, sugar part 1.5% of the big short, bristly hair or beard of cylinder, its acidity 0.8 is sealed cylinder with fresh auxiliary material rice skin after going into cylinder, yeast phase 26 days, during fermentation, the product temperature according to " preceding slow, in very, after delay to fall " change, wherein, go into behind the cylinder to reach in 7 days 32 ℃ of the highest product temperature;
(5) go out cylinder distillation: go out moisture content 55%, the starch 15% of cylinder wine unstrained spirits, sugar part 2%, its acidity is 0.8,15 ℃ of product temperature, adds 18 parts auxiliary material rice skin and goes out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distills, and obtains big short, bristly hair or beard wine;
(6) big short, bristly hair or beard wine segmentation classification warehouse-in is stored: put one section 80 ° of big short, bristly hair or beard wine in storage, two sections 75 ° of big short, bristly hair or beard wine, three sections 70 ° of big short, bristly hair or beard wine, the warehouse-in classification, its quality grade divide seasoning, one, two, three, store more than 1 year, standby;
Fermentation of (7) two short, bristly hair or beards and distillation: the wine unstrained spirits that will steam big short, bristly hair or beard wine adds silently measures 2%, goes out the rice steamer cooling, when being cooled to 25 ℃, add 10 parts koji powder, and turn evenly, go into moisture content 55%, starch 15%, sugar part 1.0% of cylinder wine unstrained spirits, its acidity 2.0 was 22 ℃ of fermentations 26 days;
(8) go out the cylinder distillation: go out the moisture content 55% of cylinder wine unstrained spirits, sugar part 0.1%, starch 8%, its acidity 1.1,15 ℃ of product temperature add 18 parts auxiliary material rice skin and go out cylinder wine unstrained spirits and mix thoroughly, and the loaded steamer distillation obtains two short, bristly hair or beard wine, the warehouse-in classification, its quality grade be divided into seasoning, one, two, three, store more than 1 year, standby;
2) making step of the bent wine of described continuous short, bristly hair or beard scent type is as follows:
(1) chooses raw material, auxiliary material rice skin and koji powder
Choose 100 parts of the raw materials of following parts by weight, 36 parts of koji powders, 35 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 75 minutes of auxiliary material rice skin;
(2) impurities removal
1. steamed raw material Chinese sorghum: the steamed impurities removal of raw material Chinese sorghum after the pulverizing and auxiliary material rice skin played meter more than 45 minutes when justifying vapour by oneself in the rice steamer bucket, steamed impurities removal 30 minutes;
2. steamed auxiliary material rice skin: will go into to throw the auxiliary material rice skin of 20 parts of flow vectors, and play meter when in the rice steamer bucket, justifying vapour, steamed impurities removal 30 minutes;
(3) distillation gelatinization, pit entry fermentation, go out pond wine unstrained spirits
Raw material Chinese sorghum and auxiliary material rice skin after steamed are mixed thoroughly, and after the material moistening, when temperature drop to be tasted with discrimination was 30 ℃, after 18 parts koji powder of adding throwing flow vector turned evenly, pit entry fermentation 23 days obtained out pond wine unstrained spirits;
(4) steaming wine steams grain, goes out the rice steamer cooling
The wine unstrained spirits that ferments and the raw material Chinese sorghum of pulverizing are carried out mix, are 1: 4.5 according to grain unstrained spirits weight ratio, and the auxiliary material rice skin that charging capacity is 15 parts is thrown the koji powder of 18 parts of flow vectors, mixes evenly, cooperates back material moistening 40 minutes; Grain unstrained spirits after mixing and the material moistening is distilled, steams grain, connect wine, stream wine speed per minute 3kg, 25 ℃ of product temperature by the cut segmentation; Wine unstrained spirits after the steaming grain is gone out cylinder, aeration-cooling, look 80 ℃ of water temps up and down;
(5) pit entry fermentation
Turn even back pit entry fermentation, go into 12 ℃ of pond product temperature, go into moisture content 50%, starch 14%, sugar part 3.0% of pond wine unstrained spirits, its acidity 0.5 after 23 days, can connect wine by the cut segmentation, the wine unstrained spirits of gained according to (4), the step cycle use of (5);
(6) obtain work in-process wine: 75 ° of wine degree;
(7) the warehouse-in classification is stored: divide one, two, three, warehouse-in was stored more than 1 year, and is standby;
3) above-mentioned " the bent wine of clear short, bristly hair or beard scent type " and " the bent wine of continuous short, bristly hair or beard scent type " two kinds of former wine are mixed by following weight ratio:
(1) bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type of choosing following weight percent is respectively blent as base liquor:
1. the bent wine of described clear short, bristly hair or beard scent type: account for the big short, bristly hair or beard one-level wine of base liquor total amount 18%, 20% big short, bristly hair or beard secondary wine, 11% two short, bristly hair or beard secondarys;
2. the bent wine of described continuous short, bristly hair or beard scent type: account for the one-level wine of base liquor total amount 8%, 35% secondary wine, three grades of wine of 8%;
(2) get base liquor and add slurry, be formulated to suitable wine degree, stored 10 days, must allocate wine according to specific requirement;
(3) in above-mentioned allotment wine, add micro-flavouring wine, obtain the liquor of 45 degree.
Wherein, above-mentioned koji powder is by 45% barley, after the song material that 30% wheat, 25% pea are formed is pulverized, the water that adds bent material total amount 40%, make the cultivation of entering the room of bent base, 30 ℃ of temperature were fermented 30 days, store and be ground into koji powder after 6 months, maximum particle palpus can be by the sieve aperture of 0.2cm.
Embodiment 3
A kind of liquor comprises the base liquor and the micro-flavouring wine that are blent into by bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type, and described base liquor is made by following compositions in weight percentage:
1. the bent wine of described clear short, bristly hair or beard scent type: big short, bristly hair or beard one-level wine 15%, big short, bristly hair or beard secondary wine 25%, two short, bristly hair or beard secondarys 13%;
2. the bent wine of described continuous short, bristly hair or beard scent type: one-level wine 10%, 30%, three grade of wine 7% of secondary wine.
Described liquor preparation method, it comprises the steps:
1) making step of the bent wine of described clear short, bristly hair or beard scent type is as follows:
(1) chooses raw material, koji powder and auxiliary material rice skin
Choose 100 parts of the raw materials of following parts by weight, 23 parts of koji powders, 40 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 90 minutes of auxiliary material rice skin;
(2) material moistening is piled up: 100 parts raw material Chinese sorghum is piled matrix, with 90 ℃ hot water, the raw material Chinese sorghum is evenly run through, water content is 45%; The raw material Chinese sorghum that profit is good was piled up 22 hours, and 45 ℃ of pile core product temperature were stirred heap once every 7 hours;
(3) steamed gelatinization raw material Chinese sorghum: steamed gelatinization time requires behind the circle vapour 85 minutes, and gelatinization finishes, and adds silently to measure 3%, and cooling adds 10 parts koji powder in the time of 30 ℃, and turns evenly, and temperature of the fermentin g grains of pot entry is controlled at 15 ℃;
(4) big short, bristly hair or beard is gone into the cylinder fermentation: go into the moisture content 50%, starch 30%, sugar part 1% of the big short, bristly hair or beard of cylinder, its acidity 0.5 is sealed cylinder with fresh auxiliary material rice skin after going into cylinder, yeast phase 28 days, during fermentation, the product temperature according to " preceding slow, in very, after delay to fall " change, wherein, go into behind the cylinder to reach in 9 days 30 ℃ of the highest product temperature;
(5) go out cylinder distillation: go out moisture content 62%, the starch 19% of cylinder wine unstrained spirits, sugar part 3%, its acidity is 1.8,20 ℃ of product temperature, adds 20 parts auxiliary material rice skin and goes out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distills, and obtains big short, bristly hair or beard wine;
(6) big short, bristly hair or beard wine segmentation classification warehouse-in is stored: put one section 78 ° of big short, bristly hair or beard wine in storage, two sections 74 ° of big short, bristly hair or beard wine, three sections 68 ° of big short, bristly hair or beard wine, the warehouse-in classification, its quality grade divide seasoning, one, two, three, store more than 1 year, standby;
Fermentation of (7) two short, bristly hair or beards and distillation: the wine unstrained spirits that will steam big short, bristly hair or beard wine adds silently measures 3%, goes out the rice steamer cooling, when being cooled to 34 ℃, add 13 parts koji powder, and turn evenly, go into moisture content 60%, starch 18%, sugar part 2.0% of cylinder wine unstrained spirits, its acidity 2 was 24 ℃ of fermentations 28 days;
(8) go out the cylinder distillation: the moisture content 60% that goes out cylinder wine unstrained spirits, sugar part 0.5%, starch 10%, its acidity 1.8,20 ℃ of product temperature, add 20 parts auxiliary material rice skin and go out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distillation obtains two short, bristly hair or beard wine, the warehouse-in classification, its quality grade be divided into seasoning, one, two, three, store more than 1 year, standby;
2) making step of the bent wine of described continuous short, bristly hair or beard scent type is as follows:
(1) chooses raw material, auxiliary material rice skin and koji powder
Choose 100 parts of the raw materials of following parts by weight, 48 parts of koji powders, 41 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 90 minutes of auxiliary material rice skin;
(2) impurities removal
1. steamed raw material Chinese sorghum: the steamed impurities removal of raw material Chinese sorghum after the pulverizing and auxiliary material rice skin played meter more than 55 minutes when justifying vapour by oneself in the rice steamer bucket, steamed impurities removal 40 minutes;
2. steamed auxiliary material rice skin: will go into to throw the auxiliary material rice skin of 23 parts of flow vectors, and play meter when in the rice steamer bucket, justifying vapour, steamed impurities removal 45 minutes;
(3) distillation gelatinization, pit entry fermentation, go out pond wine unstrained spirits
Raw material Chinese sorghum and auxiliary material rice skin after steamed are mixed thoroughly, and after the material moistening, when temperature drop to be tasted with discrimination was 40 ℃, after 25 parts koji powder of adding throwing flow vector turned evenly, pit entry fermentation 24 days obtained out pond wine unstrained spirits;
(4) steaming wine steams grain, goes out the rice steamer cooling
The wine unstrained spirits that ferments and the raw material Chinese sorghum of pulverizing are carried out mix, are 1: 5 according to grain unstrained spirits weight ratio, and the auxiliary material rice skin that charging capacity is 18 parts is thrown the koji powder of 23 parts of flow vectors, mixes evenly, cooperates back material moistening 50 minutes; Grain unstrained spirits after mixing and the material moistening is distilled, steams grain, connect wine, stream wine speed per minute 4kg, 30 ℃ of product temperature by the cut segmentation; Wine unstrained spirits after the steaming grain is gone out cylinder, aeration-cooling, look 90 ℃ of water temps up and down;
(5) pit entry fermentation
Turn even back pit entry fermentation, go into 16 ℃ of pond product temperature, go into moisture content 55%, starch 19%, sugar part 1.0% of pond wine unstrained spirits, its acidity 2.0 after 24 days, can connect wine by the cut segmentation, the wine unstrained spirits of gained according to (4), the step cycle use of (5);
(6) obtain work in-process wine: 67 ° of wine degree;
(7) the warehouse-in classification is stored: divide one, two, three, warehouse-in was stored more than 1 year, and is standby;
3) above-mentioned " the bent wine of clear short, bristly hair or beard scent type " and " the bent wine of continuous short, bristly hair or beard scent type " two kinds of former wine are mixed by following weight ratio:
(1) bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type of choosing following weight percent is respectively blent as base liquor:
1. the bent wine of described clear short, bristly hair or beard scent type: account for the big short, bristly hair or beard one-level wine of base liquor total amount 15%, 25% big short, bristly hair or beard secondary wine, 13% two short, bristly hair or beard secondarys;
2. the bent wine of described continuous short, bristly hair or beard scent type: account for the one-level wine of base liquor total amount 10%, 30% secondary wine, three grades of wine of 7%;
(2) get base liquor and add slurry, be formulated to suitable wine degree, stored 15 days, must allocate wine according to specific requirement;
(3) in above-mentioned allotment wine, add micro-flavouring wine, obtain the liquor of 50 degree.
Wherein, above-mentioned koji powder is by 40% barley, after the song material that 30% wheat, 30% pea are formed is pulverized, the water that adds bent material total amount 45%, make the cultivation of entering the room of bent base, 45 ℃ of temperature were fermented 27 days, store and be ground into koji powder after 4 months, maximum particle palpus can be by the sieve aperture of 0.2cm.
Embodiment 4
A kind of liquor comprises the base liquor and the micro-flavouring wine that are blent into by bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type, and described base liquor is made by following compositions in weight percentage:
1. the bent wine of described clear short, bristly hair or beard scent type: big short, bristly hair or beard one-level wine 16%, big short, bristly hair or beard secondary wine 24%, two short, bristly hair or beard secondarys 13%;
2. the bent wine of described continuous short, bristly hair or beard scent type: one-level wine 11%, 30%, three grade of wine 6% of secondary wine.
Described liquor preparation method, it comprises the steps:
1) making step of the bent wine of described clear short, bristly hair or beard scent type is as follows:
(1) chooses raw material, koji powder and auxiliary material rice skin
Choose 100 parts of the raw materials of following parts by weight, 20 parts of koji powders, 40 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 80 minutes of auxiliary material rice skin;
(2) material moistening is piled up: 100 parts raw material Chinese sorghum is piled matrix, with 85 ℃ hot water, the raw material Chinese sorghum is evenly run through, water content is 42%; The raw material Chinese sorghum that profit is good was piled up 21 hours, and 43 ℃ of pile core product temperature were stirred heap once every 6 hours;
(3) steamed gelatinization raw material Chinese sorghum: steamed gelatinization time requires behind the circle vapour 85 minutes, and gelatinization finishes, and adds silently to measure 3%, and cooling adds 9 parts koji powder in the time of 28 ℃, and turns evenly, and temperature of the fermentin g grains of pot entry is controlled at 14 ℃;
(4) big short, bristly hair or beard is gone into the cylinder fermentation: go into the moisture content 49%, starch 28%, sugar part 0.9% of the big short, bristly hair or beard of cylinder, its acidity 0.4 is sealed cylinder with fresh auxiliary material rice skin after going into cylinder, yeast phase 27 days, during fermentation, the product temperature according to " preceding slow, in very, after delay to fall " change, wherein, go into behind the cylinder to reach in 9 days 29 ℃ of the highest product temperature;
(5) go out cylinder distillation: go out moisture content 60%, the starch 18% of cylinder wine unstrained spirits, sugar part 2.5%, its acidity is 1.5,18 ℃ of product temperature, adds 21 parts auxiliary material rice skin and goes out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distills, and obtains big short, bristly hair or beard wine;
(6) big short, bristly hair or beard wine segmentation classification warehouse-in is stored: put one section 79 ° of big short, bristly hair or beard wine in storage, two sections 72 ° of big short, bristly hair or beard wine, three sections 67 ° of big short, bristly hair or beard wine, the warehouse-in classification, its quality grade divide seasoning, one, two, three, store more than 1 year, standby;
Fermentation of (7) two short, bristly hair or beards and distillation: the wine unstrained spirits that will steam big short, bristly hair or beard wine adds silently measures 2%, goes out the rice steamer cooling, when being cooled to 32 ℃, add 11 parts koji powder, and turn evenly, go into moisture content 58%, starch 19%, sugar part 1.9% of cylinder wine unstrained spirits, its acidity 1.9 was 23 ℃ of fermentations 27 days;
(8) go out the cylinder distillation: go out the moisture content 59% of cylinder wine unstrained spirits, sugar part 0.5%, starch 9%, its acidity 1.9,19 ℃ of product temperature add 19 parts auxiliary material rice skin and go out cylinder wine unstrained spirits and mix thoroughly, and the loaded steamer distillation obtains two short, bristly hair or beard wine, the warehouse-in classification, its quality grade be divided into seasoning, one, two, three, store more than 1 year, standby;
2) making step of the bent wine of described continuous short, bristly hair or beard scent type is as follows:
(1) chooses raw material, auxiliary material rice skin and koji powder
Choose 100 parts of the raw materials of following parts by weight, 42 parts of koji powders, 40 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 85 minutes of auxiliary material rice skin;
(2) impurities removal
1. steamed raw material Chinese sorghum: the steamed impurities removal of raw material Chinese sorghum after the pulverizing and auxiliary material rice skin played meter more than 50 minutes when justifying vapour by oneself in the rice steamer bucket, steamed impurities removal 40 minutes;
2. steamed auxiliary material rice skin: will go into to throw the auxiliary material rice skin of 22 parts of flow vectors, and play meter when in the rice steamer bucket, justifying vapour, steamed impurities removal 40 minutes;
(3) distillation gelatinization, pit entry fermentation, go out pond wine unstrained spirits
Raw material Chinese sorghum and auxiliary material rice skin after steamed are mixed thoroughly, and after the material moistening, when temperature drop to be tasted with discrimination was 35 ℃, after 20 parts koji powder of adding throwing flow vector turned evenly, pit entry fermentation 24 days obtained out pond wine unstrained spirits;
(4) steaming wine steams grain, goes out the rice steamer cooling
The wine unstrained spirits that ferments and the raw material Chinese sorghum of pulverizing are carried out mix, are 1: 5 according to grain unstrained spirits weight ratio, and the auxiliary material rice skin that charging capacity is 18 parts is thrown the koji powder of 22 parts of flow vectors, mixes evenly, cooperates back material moistening 50 minutes; Grain unstrained spirits after mixing and the material moistening is distilled, steams grain, connect wine, stream wine speed per minute 4kg, 33 ℃ of product temperature by the cut segmentation; Wine unstrained spirits after the steaming grain is gone out cylinder, aeration-cooling, look 85 ℃ of water temps up and down;
(5) pit entry fermentation
Turn even back pit entry fermentation, go into 17 ℃ of pond product temperature, go into moisture content 56%, starch 19%, sugar part 2.0% of pond wine unstrained spirits, its acidity 1.9 after 24 days, can connect wine by the cut segmentation, the wine unstrained spirits of gained according to (4), the step cycle use of (5);
(6) obtain work in-process wine: 70 ° of wine degree;
(7) the warehouse-in classification is stored: divide one, two, three, warehouse-in was stored more than 1 year, and is standby;
3) above-mentioned " the bent wine of clear short, bristly hair or beard scent type " and " the bent wine of continuous short, bristly hair or beard scent type " two kinds of former wine are mixed by following weight ratio:
(1) bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type of choosing following weight percent is respectively blent as base liquor:
1. the bent wine of described clear short, bristly hair or beard scent type: account for the big short, bristly hair or beard one-level wine of base liquor total amount 16%, 24% big short, bristly hair or beard secondary wine, 13% two short, bristly hair or beard secondarys;
2. the bent wine of described continuous short, bristly hair or beard scent type: account for the one-level wine of base liquor total amount 11%, 30% secondary wine, three grades of wine of 6%;
(2) get base liquor and add slurry, be formulated to suitable wine degree, stored 14 days, must allocate wine according to specific requirement;
(3) in above-mentioned allotment wine, add micro-flavouring wine, obtain the liquor of 56 degree.
Wherein, above-mentioned koji powder is by 40% barley, after the song material that 25% wheat, 35% pea are formed is pulverized, the water that adds bent material total amount 40%, make the cultivation of entering the room of bent base, 40 ℃ of temperature were fermented 28 days, store and be ground into koji powder after 5 months, maximum particle palpus can be by the sieve aperture of 0.2cm.
Embodiment 5
A kind of liquor comprises the base liquor and the micro-flavouring wine that are blent into by bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type, and described base liquor is made by following compositions in weight percentage:
1. the bent wine of described clear short, bristly hair or beard scent type: big short, bristly hair or beard one-level wine 14%, big short, bristly hair or beard secondary wine 28%, two short, bristly hair or beard secondarys 14%;
2. the bent wine of described continuous short, bristly hair or beard scent type: one-level wine 12%, 25%, three grade of wine 7% of secondary wine.
Described liquor preparation method, it comprises the steps:
1) making step of the bent wine of described clear short, bristly hair or beard scent type is as follows:
(1) chooses raw material, koji powder and auxiliary material rice skin
Choose 100 parts of the raw materials of following parts by weight, 20 parts of koji powders, 47 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 90 minutes of auxiliary material rice skin;
(2) material moistening is piled up: 100 parts raw material Chinese sorghum is piled matrix, with 90 ℃ hot water, the raw material Chinese sorghum is evenly run through, water content is 48%; The raw material Chinese sorghum that profit is good was piled up 23 hours, and 48 ℃ of pile core product temperature were stirred heap once every 8 hours;
(3) steamed gelatinization raw material Chinese sorghum: steamed gelatinization time requires behind the circle vapour 90 minutes, and gelatinization finishes, and adds silently to measure 4%, and cooling adds 10 parts koji powder in the time of 30 ℃, and turns evenly, and temperature of the fermentin g grains of pot entry is controlled at 16 ℃;
(4) big short, bristly hair or beard is gone into the cylinder fermentation: go into the moisture content 52%, starch 32%, sugar part 1.5% of the big short, bristly hair or beard of cylinder, its acidity 0.7 is sealed cylinder with fresh auxiliary material rice skin after going into cylinder, yeast phase 28 days, during fermentation, the product temperature according to " preceding slow, in very, after delay to fall " change, wherein, go into behind the cylinder to reach in 9 days 30 ℃ of the highest product temperature;
(5) go out cylinder distillation: go out moisture content 65%, the starch 20% of cylinder wine unstrained spirits, sugar part 4%, its acidity is 2.3,22 ℃ of product temperature, adds 23 parts auxiliary material rice skin and goes out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distills, and obtains big short, bristly hair or beard wine;
(6) big short, bristly hair or beard wine segmentation classification warehouse-in is stored: put one section 77 ° of big short, bristly hair or beard wine in storage, two sections 72 ° of big short, bristly hair or beard wine, three sections 66 ° of big short, bristly hair or beard wine, the warehouse-in classification, its quality grade divide seasoning, one, two, three, store more than 1 year, standby;
Fermentation of (7) two short, bristly hair or beards and distillation: the wine unstrained spirits that will steam big short, bristly hair or beard wine adds silently measures 4%, goes out the rice steamer cooling, when being cooled to 35 ℃, add 10 parts koji powder, and turn evenly, go into moisture content 60%, starch 20%, sugar part 2.5% of cylinder wine unstrained spirits, its acidity 2.0 was 25 ℃ of fermentations 30 days;
(8) go out the cylinder distillation: the moisture content 60% that goes out cylinder wine unstrained spirits, sugar part 0.8%, starch 11%, its acidity 2.1,22 ℃ of product temperature, add 24 parts auxiliary material rice skin and go out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distillation obtains two short, bristly hair or beard wine, the warehouse-in classification, its quality grade be divided into seasoning, one, two, three, store more than 1 year, standby;
2) making step of the bent wine of described continuous short, bristly hair or beard scent type is as follows:
(1) chooses raw material, auxiliary material rice skin and koji powder
Choose 100 parts of the raw materials of following parts by weight, 49 parts of koji powders, 42 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 90 minutes of auxiliary material rice skin;
(2) impurities removal
1. steamed raw material Chinese sorghum: the steamed impurities removal of raw material Chinese sorghum after the pulverizing and auxiliary material rice skin played meter more than 55 minutes when justifying vapour by oneself in the rice steamer bucket, steamed impurities removal 40 minutes;
2. steamed auxiliary material rice skin: will go into to throw the auxiliary material rice skin of 23 parts of flow vectors, and play meter when in the rice steamer bucket, justifying vapour, steamed impurities removal 50 minutes;
(3) distillation gelatinization, pit entry fermentation, go out pond wine unstrained spirits
Raw material Chinese sorghum and auxiliary material rice skin after steamed are mixed thoroughly, and after the material moistening, when temperature drop to be tasted with discrimination was 40 ℃, after 25 parts koji powder of adding throwing flow vector turned evenly, pit entry fermentation 24 days obtained out pond wine unstrained spirits;
(4) steaming wine steams grain, goes out the rice steamer cooling
The wine unstrained spirits that ferments and the raw material Chinese sorghum of pulverizing are carried out mix, are 1: 5.5 according to grain unstrained spirits weight ratio, and the auxiliary material rice skin that charging capacity is 19 parts is thrown the koji powder of 24 parts of flow vectors, mixes evenly, cooperates back material moistening 50 minutes; Grain unstrained spirits after mixing and the material moistening is distilled, steams grain, connect wine, stream wine speed per minute 5kg, 38 ℃ of product temperature by the cut segmentation; Wine unstrained spirits after the steaming grain is gone out cylinder, aeration-cooling, look 95 ℃ of water temps up and down;
(5) pit entry fermentation
Turn even back pit entry fermentation, go into 18 ℃ of pond product temperature, go into moisture content 55%, starch 20%, sugar part 1.5% of pond wine unstrained spirits, its acidity 2.5 after 26 days, can connect wine by the cut segmentation, the wine unstrained spirits of gained according to (4), the step cycle use of (5);
(6) obtain work in-process wine: 69 ° of wine degree;
(7) the warehouse-in classification is stored: divide one, two, three, warehouse-in was stored more than 1 year, and is standby;
3) above-mentioned " the bent wine of clear short, bristly hair or beard scent type " and " the bent wine of continuous short, bristly hair or beard scent type " two kinds of former wine are mixed by following weight ratio:
(1) bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type of choosing following weight percent is respectively blent as base liquor:
1. the bent wine of described clear short, bristly hair or beard scent type: account for the big short, bristly hair or beard one-level wine of base liquor total amount 14%, 28% big short, bristly hair or beard secondary wine, 14% two short, bristly hair or beard secondarys;
2. the bent wine of described continuous short, bristly hair or beard scent type: account for the one-level wine of base liquor total amount 12%, 25% secondary wine, three grades of wine of 7%;
(2) get base liquor and add slurry, be formulated to suitable wine degree, stored 18 days, must allocate wine according to specific requirement;
(3) in above-mentioned allotment wine, add micro-flavouring wine, obtain the liquor of 60 degree.
Wherein, above-mentioned koji powder is by 35% barley, after the song material that 30% wheat, 35% pea are formed is pulverized, the water that adds bent material total amount 50%, make the cultivation of entering the room of bent base, 35 ℃ of temperature were fermented 29 days, store and be ground into koji powder after 5 months, maximum particle palpus can be by the sieve aperture of 0.2cm.
Embodiment 6
A kind of liquor comprises the base liquor and the micro-flavouring wine that are blent into by bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type, and described base liquor is made by following compositions in weight percentage:
1. the bent wine of described clear short, bristly hair or beard scent type: big short, bristly hair or beard one-level wine 17%, big short, bristly hair or beard secondary wine 21%, two short, bristly hair or beard secondarys 14%;
2. the bent wine of described continuous short, bristly hair or beard scent type: one-level wine 12%, 30%, three grade of wine 6% of secondary wine.
Described liquor preparation method, it comprises the steps:
1) making step of the bent wine of described clear short, bristly hair or beard scent type is as follows:
(1) chooses raw material, koji powder and auxiliary material rice skin
Choose 100 parts of the raw materials of following parts by weight, 26 parts of koji powders, 45 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 95 minutes of auxiliary material rice skin;
(2) material moistening is piled up: 100 parts raw material Chinese sorghum is piled matrix, with 95 ℃ hot water, the raw material Chinese sorghum is evenly run through, water content is 45%; The raw material Chinese sorghum that profit is good was piled up 23 hours, and 45 ℃ of pile core product temperature were stirred heap once every 6 hours;
(3) steamed gelatinization raw material Chinese sorghum: steamed gelatinization time requires behind the circle vapour 85 minutes, and gelatinization finishes, and adds silently to measure 3.5%, and cooling adds 12 parts koji powder in the time of 30 ℃, and turns evenly, and temperature of the fermentin g grains of pot entry is controlled at 16 ℃;
(4) big short, bristly hair or beard is gone into the cylinder fermentation: go into the moisture content 50%, starch 28%, sugar part 1.6% of the big short, bristly hair or beard of cylinder, its acidity 0.6 is sealed cylinder with fresh auxiliary material rice skin after going into cylinder, yeast phase 28 days, during fermentation, the product temperature according to " preceding slow, in very, after delay to fall " change, wherein, go into behind the cylinder to reach in 9 days 30 ℃ of the highest product temperature;
(5) go out cylinder distillation: go out moisture content 65%, the starch 18% of cylinder wine unstrained spirits, sugar part 3.5%, its acidity is 2.0,19 ℃ of product temperature, adds 25 parts auxiliary material rice skin and goes out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distills, and obtains big short, bristly hair or beard wine;
(6) big short, bristly hair or beard wine segmentation classification warehouse-in is stored: put one section 76 ° of big short, bristly hair or beard wine in storage, two sections 71 ° of big short, bristly hair or beard wine, three sections 66 ° of big short, bristly hair or beard wine, the warehouse-in classification, its quality grade divide seasoning, one, two, three, stored 1 year, standby;
Fermentation of (7) two short, bristly hair or beards and distillation: the wine unstrained spirits that will steam big short, bristly hair or beard wine adds silently measures 4%, goes out the rice steamer cooling, when being cooled to 35 ℃, add 14 parts koji powder, and turn evenly, go into moisture content 60%, starch 20%, sugar part 1.8% of cylinder wine unstrained spirits, its acidity 1.5 was 26 ℃ of fermentations 30 days;
(8) go out the cylinder distillation: go out the moisture content 60% of cylinder wine unstrained spirits, sugar part 0.8, starch 10%, its acidity 2.1,21 ℃ of product temperature add 20 parts auxiliary material rice skin and go out cylinder wine unstrained spirits and mix thoroughly, and the loaded steamer distillation obtains two short, bristly hair or beard wine, the warehouse-in classification, its quality grade be divided into seasoning, one, two, three, store more than 1 year, standby;
2) making step of the bent wine of described continuous short, bristly hair or beard scent type is as follows:
(1) chooses raw material, auxiliary material rice skin and koji powder
Choose 100 parts of the raw materials of following parts by weight, 45 parts of koji powders, 36 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 95 minutes of auxiliary material rice skin;
(2) impurities removal
1. steamed raw material Chinese sorghum: the steamed impurities removal of raw material Chinese sorghum after the pulverizing and auxiliary material rice skin played meter more than 55 minutes when justifying vapour by oneself in the rice steamer bucket, steamed impurities removal 40 minutes;
2. steamed auxiliary material rice skin: will go into to throw the auxiliary material rice skin of 20 parts of flow vectors, and play meter when in the rice steamer bucket, justifying vapour, steamed impurities removal 50 minutes;
(3) distillation gelatinization, pit entry fermentation, go out pond wine unstrained spirits
Raw material Chinese sorghum and auxiliary material rice skin after steamed are mixed thoroughly, and after the material moistening, when temperature drop to be tasted with discrimination was 40 ℃, after 25 parts koji powder of adding throwing flow vector turned evenly, pit entry fermentation 26 days obtained out pond wine unstrained spirits;
(4) steaming wine steams grain, goes out the rice steamer cooling
The wine unstrained spirits that ferments and the raw material Chinese sorghum of pulverizing are carried out mix, are 1: 5 according to grain unstrained spirits weight ratio, and the auxiliary material rice skin that charging capacity is 16 parts is thrown the koji powder of 20 parts of flow vectors, mixes evenly, cooperates back material moistening 55 minutes; Grain unstrained spirits after mixing and the material moistening is distilled, steams grain, connect wine, stream wine speed per minute 5kg, 35 ℃ of product temperature by the cut segmentation; Wine unstrained spirits after the steaming grain is gone out cylinder, aeration-cooling, look 95 ℃ of water temps up and down;
(5) pit entry fermentation
Turn even back pit entry fermentation, go into 18 ℃ of pond product temperature, go into moisture content 56%, starch 23%, sugar part 2.5% of pond wine unstrained spirits, its acidity 3.0 after 26 days, can connect wine by the cut segmentation, the wine unstrained spirits of gained according to (4), the step cycle use of (5);
(6) obtain work in-process wine: 71 ° of wine degree;
(7) the warehouse-in classification is stored: divide one, two, three, warehouse-in was stored more than 1 year, and is standby;
3) above-mentioned " the bent wine of clear short, bristly hair or beard scent type " and " the bent wine of continuous short, bristly hair or beard scent type " two kinds of former wine are mixed by following weight ratio:
(1) bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type of choosing following weight percent is respectively blent as base liquor:
1. the bent wine of described clear short, bristly hair or beard scent type: account for the big short, bristly hair or beard one-level wine of base liquor total amount 17%, 21% big short, bristly hair or beard secondary wine, 14% two short, bristly hair or beard secondarys;
2. the bent wine of described continuous short, bristly hair or beard scent type: account for the one-level wine of base liquor total amount 12%, 30% secondary wine, three grades of wine of 6%;
(2) get base liquor and add slurry, be formulated to suitable wine degree, stored 18 days, must allocate wine according to specific requirement;
(3) in above-mentioned allotment wine, add micro-flavouring wine, obtain the liquor of 65 degree.
Wherein, above-mentioned koji powder is by 40% barley, after the song material that 28% wheat, 32% pea are formed is pulverized, the water that adds bent material total amount 48%, make the cultivation of entering the room of bent base, 46 ℃ of temperature were fermented 28 days, store and be ground into koji powder after 6 months, maximum particle palpus can be by the sieve aperture of 0.2cm.
Claims (4)
1, a kind of liquor is characterized in that, comprises the base liquor and the micro-flavouring wine that are blent into by bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type, and described base liquor is made by following compositions in weight percentage:
1. the bent wine of described clear short, bristly hair or beard scent type: big short, bristly hair or beard one-level wine 12～18%, big short, bristly hair or beard secondary wine 20～30%, two short, bristly hair or beard secondarys 11～15%;
2. the bent wine of described continuous short, bristly hair or beard scent type: one-level wine 8～12%, 25～35%, three grades of wine 5～9% of secondary wine.
2, liquor preparation method as claimed in claim 1 is characterized in that it comprises the steps:
1) making step of the bent wine of described clear short, bristly hair or beard scent type is as follows:
(1) chooses raw material, koji powder and auxiliary material rice skin
Choose 100 parts of the raw materials of following parts by weight, 18～27 parts of koji powders, 36～50 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 75～100 minutes of auxiliary material rice skin;
(2) material moistening is piled up: 100 parts raw material Chinese sorghum is piled matrix, and the hot water with 75 ℃～100 ℃ evenly runs through the raw material Chinese sorghum, and water content is 40%～50%; The raw material Chinese sorghum that profit is good was piled up 20～24 hours, and 40 ℃～50 ℃ of pile core product temperature were stirred heap once every 6～8 hours;
(3) steamed gelatinization raw material Chinese sorghum: steamed gelatinization time requires behind the circle vapour 80～90 minutes, and gelatinization finishes, and adds silently to measure 3%～4%, and cooling adds 8～12 parts koji powder in the time of 25 ℃～35 ℃, and turns evenly, and temperature of the fermentin g grains of pot entry is controlled between 12 ℃～18 ℃;
(4) big short, bristly hair or beard is gone into the cylinder fermentation: moisture content 45%～55%, acidity 0.1～0.9, starch 25%～35%, the sugar part 0.1%～1.8% of going into the big short, bristly hair or beard of cylinder, seal cylinder with fresh auxiliary material rice skin after going into cylinder, yeast phase 26～30 days, during fermentation, the product temperature according to " preceding slow, in very, after delay to fall " change, wherein, go into behind the cylinder to reach in 7～10 days 27 ℃～32 ℃ of the highest product temperature;
(5) go out the cylinder distillation: go out moisture content 55%～70%, the starch 15%～22% of cylinder wine unstrained spirits, sugar part 2%～4%, its acidity is 0.8～2.5, at 15 ℃～24 ℃, adds 18～25 parts auxiliary material rice skin and goes out cylinder wine unstrained spirits and mix thoroughly, the loaded steamer distillation obtains big short, bristly hair or beard wine;
(6) big short, bristly hair or beard wine segmentation classification warehouse-in is stored
Put one section 75～80 ° of big short, bristly hair or beard wine in storage, two sections 70～75 ° of big short, bristly hair or beard wine, three sections 65～70 ° of big short, bristly hair or beard wine, the warehouse-in classification, its quality grade divide seasoning, one, two, three, store more than 1 year, standby;
Fermentation of (7) two short, bristly hair or beards and distillation: the wine unstrained spirits that will steam big short, bristly hair or beard wine adds silently measures 2%～4%, go out the rice steamer cooling, when being cooled to 25～40 ℃, the koji powder that adds 10～15 parts, and turn evenly, go into moisture content 55%～65%, starch 15%～22%, sugar part 1.0%～3.0% of cylinder wine unstrained spirits, its acidity 1.0～2.5 was 22～26 ℃ of fermentations 26～30 days;
(8) go out the cylinder distillation: the moisture content 55%～65% that goes out cylinder wine unstrained spirits, sugar part 0.1%～1%, starch 8%～12%, its acidity 1.1～2.4 is at 15～24 ℃, add 18～25 parts auxiliary material rice skin and go out cylinder wine unstrained spirits and mix thoroughly, loaded steamer distillation obtains two short, bristly hair or beard wine, the warehouse-in classification, its quality grade be divided into seasoning, one, two, three, store more than 1 year, standby;
2) making step of the bent wine of described continuous short, bristly hair or beard scent type is as follows:
(1) chooses raw material, auxiliary material rice skin and koji powder
Choose 100 parts of the raw materials of following parts by weight, 36～50 parts of koji powders, 35～45 parts of auxiliary material rice skins,
1. described raw material is for containing starch more than 60%, the raw material Chinese sorghum of moisture content below 14%, and grinding particle size is below the 0.5mm;
2. described auxiliary material is the rice skin, steamed 75～100 minutes of auxiliary material rice skin;
(2) impurities removal
1. steamed raw material Chinese sorghum: the steamed impurities removal of raw material Chinese sorghum after the pulverizing and auxiliary material rice skin played meter more than 45～60 minutes when justifying vapour by oneself in the rice steamer bucket, steamed impurities removal 30～45 minutes;
2. steamed auxiliary material rice skin: will go into to throw the auxiliary material rice skin of 20～25 parts of flow vectors, and play meter when in the rice steamer bucket, justifying vapour, steamed impurities removal 30～60 minutes;
(3) distillation gelatinization, pit entry fermentation, go out pond wine unstrained spirits
Raw material Chinese sorghum and auxiliary material rice skin after steamed are mixed thoroughly, and after the material moistening, when temperature drop to be tasted with discrimination was 30～45 ℃, after 18～25 parts koji powder of adding throwing flow vector turned evenly, pit entry fermentation 23～26 days obtained out pond wine unstrained spirits;
(4) steaming wine steams grain, goes out the rice steamer cooling
The wine unstrained spirits that ferments and the raw material Chinese sorghum of pulverizing are carried out mix, are 1: 4.5～5.5 according to grain unstrained spirits weight ratio, and the auxiliary material rice skin that charging capacity is 15～20 parts is thrown the koji powder of 18～25 parts of flow vectors, mixes evenly, cooperates back material moistening 40～60 minutes; Grain unstrained spirits after mixing and the material moistening is distilled, steams grain, connect wine, stream wine speed per minute 3～5kg, 25～38 ℃ of product temperature by the cut segmentation; Wine unstrained spirits after the steaming grain is gone out cylinder, aeration-cooling, look water temp up and down at 80～100 ℃;
(5) pit entry fermentation
Turn even back pit entry fermentation, go into 12～20 ℃ of pond product temperature, go into moisture content 50%～60%, starch 14%～23%, sugar part 0.05～3.0% of pond wine unstrained spirits, its acidity 0.5～3.5 after 23～26 days, can connect wine by the cut segmentation;
(6) obtain work in-process wine: 65～75 ° of wine degree;
(7) the warehouse-in classification is stored: divide one, two, three, warehouse-in was stored more than 1 year, and is standby;
3) above-mentioned " the bent wine of clear short, bristly hair or beard scent type " and " the bent wine of continuous short, bristly hair or beard scent type " two kinds of former wine are mixed by following weight ratio:
(1) bent wine of clear short, bristly hair or beard scent type and the bent wine of continuous short, bristly hair or beard scent type of choosing following weight percent is respectively blent as base liquor:
1. the bent wine of described clear short, bristly hair or beard scent type: account for the big short, bristly hair or beard one-level wine of base liquor total amount 12～18%, 20～30% big short, bristly hair or beard secondary wine, 11～15% two short, bristly hair or beard secondarys;
2. the bent wine of described continuous short, bristly hair or beard scent type: account for the one-level wine of base liquor total amount 8～12%, 25～35% secondary wine, three grades of wine of 5～9%;
(2) get base liquor and add slurry, be formulated to suitable wine degree, stored 10～20 days, must allocate wine according to specific requirement;
(3) in above-mentioned allotment wine, add micro-flavouring wine, obtain product.
3, liquor preparation method according to claim 2 is characterized in that, by 2) in the wine unstrained spirits of (5) step gained according to (4), the step cycle of (5) uses.
4, liquor preparation method according to claim 2, it is characterized in that, described koji powder is by 35～45% barley, after the song material that 25～35% wheat, 25～35% pea are formed is pulverized, add the water of bent material total amount 40～50%, make the cultivation of entering the room of bent base, 25～50 ℃ of temperature, fermented 26～30 days, and stored and be ground into koji powder after 3～6 months, maximum particle palpus can be by the sieve aperture of 0.2cm.
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