CN101705171B - Method for preparing Jiang-flavor liquor - Google Patents
Method for preparing Jiang-flavor liquor Download PDFInfo
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- CN101705171B CN101705171B CN2009103118199A CN200910311819A CN101705171B CN 101705171 B CN101705171 B CN 101705171B CN 2009103118199 A CN2009103118199 A CN 2009103118199A CN 200910311819 A CN200910311819 A CN 200910311819A CN 101705171 B CN101705171 B CN 101705171B
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Abstract
The invention relates to a method for preparing Maotai-flavor liquor and belongs to the technical field of wine brewing. The method for preparing the Maotai-flavor liquor comprises the process steps of first sorghum feeding, second sorghum feeding, cyclic sorghum fermentation, third to eighth cyclic liquor making and the like. The method is characterized in that: the liquor yield in the first three cycles is improved and the liquor quality is improved due to whole sorghum grain feeding for fermentation, special grain moisturizing, constant use of coarse high-temperature yeasts for making hard liquor in the first three cycles and the control of the stacking time of sorghum fed at the first time and the sorghum fed at the second time; 'eight times of liquor making and eight times of fermentation' instead of 'seven times of liquor making and eight times of fermentation' are performed; the liquor yield of liquor from the whole cyclic fermentation is improved by 2 to 3 percent; and the liquor yield in the first three cycles is reduced to 9 to 11 percent from the 13 to 15 percent in the traditional method, so the liquor yield of high-quality liquor in the late several cycles is improved by 5 to 6 percent.
Description
Technical field
The present invention relates to a kind of preparing Maotai-flavor liquor, belong to brewing technical field.
Background technology
Maotai-flavor liquor is a kind of important kind in China's liquor, is representative with Maotai and Lang Jiu, and its sauce is fragrant fine and smooth, and the wine body is mellow, and is as clear as crystal, the little Huang of color and luster, and long times of aftertaste, empty cup lasting is lasting.The production technique of tradition Maotai-flavor liquor comprises and feeds intake for 2 times, 9 boilings, 8 fermentations, gets wine for 7 times, blends after long time stored and form.Feed intake for the first time and claim down husky (the Chinese sorghum raw material in the Maotai-flavor liquor production is called sand), feed intake for the second time and claim rough sand, need after feeding intake to ferment about one month at every turn, about about 10 months of large period through eight fermentations.Raw material pulverizing must compare slightly in the Maotai-flavor liquor production process; The ratio of the whole grain of following sand and particle is that 80% to 20% (% is a mass percent; Hereinafter is not as specifying; % all refers to mass percent), the whole grain of rough sand is 70% to 30% with the ratio of particle, the charging capacity of following sand and rough sand accounts for 50% of the total amount that feeds intake respectively.Concrete technical process is following:
(1), husky down:
With piling up profit grain with 85 ℃-95 ℃ hot water after the raw material pulverizing, turn over roughly while flooding, make its suction evenly; And avoid slurries to run off, piles up and carried out the 2nd time afterwards in 2 hours and flood, pile up after 10 hours; Can go up rice steamer and steam grain, the amount of flooding accounts for 42%～48% of grain altogether;
With going out rice steamer behind rice steamer boiling 2～3h on the raw material of piling up after the profit grain, go out the hot water (weighing water) that sprinkles about 85 ℃ of temperature that go up material quantity 12% behind the rice steamer;
During the husky spreading for cooling to 32 of the life behind the water gaging ℃ left and right sides, add koji powder, add bent amount and be about 10% of charging capacity; Add bent back heap fermentation 4～5 days; When temperature to be pushed up rises to 45 ℃～50 ℃ the husky wine unstrained spirits of the life behind the heap fermentation is mixed thoroughly, gone into Jiao Chi fermentation 30～33 days, leavening temperature is 35 ℃～48 ℃;
(2), rough sand:
Take out the husky wine unstrained spirits of life of fermenting-ripening, with pulverize, sorghum flour raw material after the profit grain mixes and stirs (the profit grain operation of sorghum flour raw material with give birth to husky identical) evenly back loaded steamer, mix and steam; Add koji powder after the material unstrained spirits spreading for cooling that cooks and mix thoroughly, heap fermentation 4～5 days when temperature to be pushed up rises to 45 ℃～50 ℃ is mixed the rough husky wine unstrained spirits behind the heap fermentation thoroughly; Go into the Jiao Chi fermentation and open steaming wine in cellar for storing things after 30～33 days; Amount quality picking wine grades and deposits, and leavening temperature is 35 ℃～48 ℃;
(3), Hui Sha:
Rough husky wine distillation finishes, and the wine unstrained spirits no longer adds virgin material after going out rice steamer, and through spreading for cooling, tailing wine and koji powder are mixed accumulation thoroughly, and pit entry fermentation one month is opened the cellar for storing things and steamed wine, gets wine;
(4), the 3rd to the 7th round is got wine:
Last round of wine unstrained spirits no longer adds virgin material after going out rice steamer, and through spreading for cooling, tailing wine and koji powder are mixed accumulation thoroughly, and pit entry fermentation is one month again, takes out and steams wine, opens the cellar for storing things and steams wine, gets wine, accomplishes the 3rd to 7 round and gets wine;
(5), store:
The various types of former wine of distillation gained, in the separate storage container, through ageing in 3 years make the wine is mellow with, continuous gentle;
(6), blend:
Former wine after the storage is stored after blending again, through the physics and chemistry check and judge qualified after, be packaged into finished product.
In the brewing process of Maotai-flavor liquor, steam first wine claim to give birth to husky wine, the yield of liquor is lower, and jerky highly seasoned, gives birth to husky wine all sprinkles back rough sand through diluting after wine unstrained spirits, participation is fermented again.The wine that the fragrant unstrained spirits of rough sand steams is called " rough husky wine ", and the vinosity sweet taste is good, but dash, jerky, tart flavour is still heavy, it is second in the annual big production cycle to take turns wine, also is the former wine first time that needs warehouse-in to store.Rough husky foreshot should store separately to give over to and blend, and the wine tail can sprinkle back the wine unstrained spirits and ferment again and produce fragrantly, and this is " Hui Sha ".Rough husky wine distillation finishes, and the wine unstrained spirits no longer adds virgin material after going out rice steamer, and through spreading for cooling, tailing wine and koji powder are mixed heap thoroughly; Pit entry fermentation is one month again, take out to steam wine, promptly obtains second and takes turns wine, just former wine for the second time; Claim " returning husky wine ", this wine is than rough husky aroma, and is pure and mild, slightly astringent taste.Three, the former wine of four, five rounds, general designation " returning wine greatly ", its vinosity is aromatic, and it is mellow to distinguish the flavor of, and the wine body is more plentiful, the assorted flavor of naivete.The 6th round fermentation steam wine claim " little time wine ", vinosity is pure and mild, it is fragrant good to stick with paste, flavor is long.Steam for the 7th time wine for " withered arrack ", claim again to chase after arrack, vinosity is pure and mild, has to stick with paste fragrantly, but little hardship, poor flavor are denseer.The 8th fermentation steam wine for losing arrack, slightly with withered poor burnt bitter taste, have and stick with paste fragrantly, generally make tail wine, time store through the dilution back and ferment.
Because the preparation of Maotai-flavor liquor is to feed intake at sand and rough sand down, every take turns to feed intake account for 50% of total throwing grain, in husky round down, pulverize Chinese sorghum and account for 20%, in rough husky round, pulverize Chinese sorghum and account for 30%, promptly pulverize Chinese sorghum and account for and throw 25% of flow vector.Profit grain mode is to adopt to pile up profit grain, runs off to avoid drenching slurry as far as possible, and tannin does not obtain reducing basically in the Chinese sorghum after the profit grain, and tannin has considerable influence to the bitter taste of liquor; Thereby the wine body of preceding three-wheel fermentation is thin, and a little less than the sauce fragrance, vinosity is relatively poor; Particularly steam first the husky wine of life, do not have sauce fragrant basically, the wine body is thin; Present musty, jerky flavor, can only after diluting, all sprinkle back the wine unstrained spirits of rough sand, participate in fermentation again; Therefore, traditional Maotai-flavor liquor technology is " 8 times fermentation, 7 times get wine ".And it is higher to pulverize the Chinese sorghum ratio in the traditional technology, and starch and saccharifying enzyme, diastatic contact area are bigger, and the yield of liquor of preceding three-wheel is higher, reaches 13%～15%, has influenced the yield of liquor of quality liquor in the whole big production cycle.
Summary of the invention
The objective of the invention is to overcome the above-mentioned deficiency that exists in the prior art; A kind of improved preparing Maotai-flavor liquor is provided; This preparation method can control preceding 3 round consumption of starch effectively; Reduce preceding 3 round the yield of liquor and its vinosity is increased, make and give birth to husky wine and can be used as and get wine the 1st time and get into and blend, make the yield of liquor of whole big production cycle improve 2%～3%; Simultaneously preceding 3 round the yield of liquor reduce to 9%～11%, the yield of liquor raising 5%～6% of later several rounds time quality liquor by traditional 13%～15%.
To achieve these goals, the invention provides following technical scheme:
A kind of preparing Maotai-flavor liquor comprises following process step:
(1), husky down:
Get in the whole grain raw grain input profit grain device of total throwing flow vector 50%; In profit grain container, add the profit grain water logging bubble profit grain 8～12h that is preheating to 40 ℃～65 ℃; Add water the water surface exceed raw grain 10～30cm; Temperature in the immersion process in the profit grain container is controlled at 40 ℃～60 ℃, changes water in the immersion 1～3 time, and water cut is to put in 38%～42% o'clock to do profit grain water in profit grain to the raw material;
With taking out from retort and cooling to 28 behind rice steamer boiling 2h～3h on the raw grain of profit after the grain ℃～32 ℃; Add koji powder; Add bent amount and be 10%～12% of charging capacity, heap fermentation 12～48h when temperature to be pushed up rises to 35 ℃～48 ℃ mixes the husky wine unstrained spirits of the life behind the heap fermentation thoroughly; Go into Jiao Chi fermentation 30～33 days, leavening temperature is 35 ℃～48 ℃;
(2), rough sand:
Get in the whole grain raw grain input profit grain device of total throwing flow vector 50% and moisten grain, with the husky wine unstrained spirits of life of the raw grain after the profit grain and fermenting-ripening according to 1: 1 ratio uniform mixing after loaded steamer, mix steaming; Get the 1st round wine, promptly give birth to husky wine, the material unstrained spirits spreading for cooling to 28 that cooks ℃～32 ℃; Add koji powder and mix thoroughly, add bent amount and be 18～20% of material unstrained spirits amount, heap fermentation 12～48h; When temperature to be pushed up rises to 35 ℃～48 ℃ the rough husky wine unstrained spirits behind the heap fermentation is mixed thoroughly, gone into the Jiao Chi fermentation and open cellar for storing things steaming wine, amount quality picking wine after 30～33 days; Grade and deposit, leavening temperature is 35 ℃～48 ℃;
(3), Hui Sha:
Trip out fermented-rough husky wine unstrained spirits, steam wine, get the 2nd round wine; Poor unstrained spirits taking out from retort and cooling to 28 ℃～32 ℃ adds koji powder and mixes thoroughly, adds bent amount and is 13～15% of poor unstrained spirits amount; Heap fermentation 48～60h when temperature to be pushed up rises to 45 ℃～51 ℃ mixes the wine unstrained spirits behind the heap fermentation thoroughly, goes into the Jiao Chi fermentation and opens steaming wine in cellar for storing things after 30～33 days; Amount quality picking wine grades and deposits, and leavening temperature is 35 ℃～48 ℃;
(4), the 3rd to the 8th round is got wine:
Last round of wine unstrained spirits no longer adds virgin material after going out rice steamer, and through spreading for cooling, tailing wine and koji powder are mixed accumulation thoroughly, and pit entry fermentation is 30～33 days again, takes out and steams wine, opens the cellar for storing things and steams wine, gets wine, accomplishes the 3rd to 8 round and gets wine.
The various types of former wine of distillation gained, in the separate storage container, through ageing for many years make the wine is mellow with, continuous gentle; Former wine after the storage is stored after blending again, through the physics and chemistry check and judge qualified after, can be packaged into finished product.
Used Daqu is thicker high-temperature daqu in preceding 3 rounds, does not account for 15%～25% of koji powder total amount through 20 order hole sizers.
Said profit grain container is containers such as the bucket processed such as the wood that meets the food-processing requirement, stainless steel, toughened glass, cement, cylinder, jar.
The Maotai-flavor liquor raw grain immersion profit grain time is preferably 12h, and when soaking temperature was 60 ℃ in the said immersion process, the Maotai-flavor liquor raw grain immersion profit grain time was preferably 8h.
In the said immersion profit grain process, can be through emitting former soaked in water, replenish the new method that is preheating to 40 ℃～65 ℃ profit grain water with outer heating means such as steam or through employing, make that the interior temperature of profit grain container is controlled at 40 ℃～60 ℃ all the time in the immersion process.
The present invention is optimized and innovates on traditional Maotai-flavor liquor technology, adopts the fermentation that feeds intake of whole Chinese sorghum in following husky and rough husky 2 rounds, and adopts special profit grain mode to moisten grain; Tannin in the raw material is removed as far as possible; It is unsatisfactory to non glutinous sorghum tannin removal effect that tannin content is that 1% Chinese sorghum is piled up profit grain through tradition, and the maximum reduction of tannin is merely 23%, and tannin content is 0.78% after the special profit grain of the present invention technology and adopt; The reduction of tannin reaches 71%, sees Figure of description 1.The minimizing of tannin has obvious effect to improving living husky wine vinosity, makes living husky wine can be used as the 1st former wine and colludes as dish, makes the yield of liquor of whole big production cycle improve 2%～3%.Adopt the fermentation that feeds intake of whole Chinese sorghums at following husky throwing grains with rough husky 2 rounds; The breach rate of Chinese sorghum is little when steaming grain; And Chinese sorghum epidermis staple is Mierocrystalline cellulose and semicellulose; Be that brewing microorganism institute is unavailable, reduced starch and saccharifying enzyme, diastatic contact area to a certain extent, make preceding 3 take turns wine the yield of liquor be able to control.
Further, the present invention uses thick high-temperature daqu in preceding 3 take turns, and it pulverizes specification for not account for 15%～25% of koji powder total amount through 20 order hole sizers, and the general common high-temperature daqu that adopts is pulverized specification for not accounting for 5% of koji powder total amount.Bent medicinal powder is broken thicker, and is less with the contact area of poor unstrained spirits, and in banking process, poor unstrained spirits enzyme is lived and do not adopted the poor unstrained spirits enzyme of thin bent medicine to live greatly, and saccharogenic power is lower, and the saccharogenic power of the used koji powder of preceding 3 rounds of the present invention is at 120mg/ (gh)
-1～180mg/ (gh)
-1Between, further reduced the yield of liquor of preceding 3 rounds.
In addition, the build up process of Maotai-flavor liquor can not only be given birth to perfume (or spice), and the yield of liquor is also had very important influence, if do not pile up, produces wine seldom, does not even produce wine.Because it is lower that enzymes such as the saccharogenic power of high-temperature daqu, liquefaction power are lived, poor unstrained spirits is piled up through the hall that dries in the air, and enlists the services of useful microbe, has played accumulation " secondary system is bent " effect, makes poor unstrained spirits enzyme work be improved, and the yield of liquor just is able to guarantee.The present invention through the hall that dries in the air is piled up physical and chemical indexs such as poor unstrained spirits enzyme work, starch, glucose, temperature in time variation tendency do tracking and measuring, confirm the best accumulation time in conjunction with poor unstrained spirits sense organ.In following husky, rough husky 2 rounds, temperature reaches 35 ℃ ~ 48 ℃ when the heap top, gets final product pit entry fermentation.This moment, poor unstrained spirits top layer white bacterium layer was few, heard perfume better, and the consumption of starch amount is less relatively.And long poor unstrained spirits of accumulation time, white bacterium layer is very thick, and Wen Xiang has musty, and consumption of starch is many.
The present invention uses thick high-temperature daqu, control continuously sand, rough sand drift amasss the time down through feed intake fermentation, special profit grain, preceding 3 rounds of whole grain Chinese sorghum; Reduced preceding 3 round the yield of liquor and vinosity is increased, broken " 8 times fermentation, 7 times get wine " and become " 8 fermentations; get wine 8 times "; Make whole round wine the yield of liquor improve 2%～3%, and 3 times the yield of liquor reduce to 9%～11% by traditional 13%～15%, makes the yield of liquor of later several rounds time quality liquor improve 5%～6%.
Description of drawings
Fig. 1 is the comparison to Chinese sorghum tannin removal effect of tradition profit grain technology and worker's technology of the present invention.
Though Fig. 2 is husky down and the poor unstrained spirits enzyme of rough husky round accumulation alive time changing conditions.
Embodiment
Below in conjunction with embodiment the present invention is made further detailed description.But should this be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, allly all belong to scope of the present invention based on the technology that content of the present invention realized.
The preparing Maotai-flavor liquor that present embodiment is enumerated may further comprise the steps:
(1), husky down:
Getting the whole grain Chinese sorghum of total throwing grain 50% drops in the wooden barrel; Add the profit grain water logging bubble profit grain 8h that is preheating to about 65 ℃; Add water the water surface exceed raw grain 10cm; Temperature in the immersion process cask is controlled at 40 ℃～60 ℃, changes water in the immersion 3 times, and water cut is to put in 38%～42% o'clock to do profit grain water in profit grain to the raw material;
After rice steamer steams grain 2h on the raw grain of profit after the grain, go out rice steamer, spreading for cooling to 28 ℃～32 ℃ adds koji powder; Add bent amount and be 10% of charging capacity; The pulverizing specification of koji powder is not for to account for 15% of total koji powder through 20 order hole sizers, and heap fermentation 16h when temperature to be pushed up rises to 36 ℃ mixes the husky wine unstrained spirits of the life behind the heap fermentation thoroughly; Go into Jiao Chi fermentation 30 days, leavening temperature is 35 ℃～48 ℃;
(2), rough sand:
Get in the whole grain raw grain input profit grain device of total throwing flow vector 50% and moisten grain, with the husky wine unstrained spirits of life of the raw grain after the profit grain and fermenting-ripening according to 1: 1 ratio uniform mixing after loaded steamer, mix steaming; Get the 1st round wine, promptly give birth to husky wine, the material unstrained spirits spreading for cooling to 28 that cooks ℃～32 ℃; Add koji powder and mix thoroughly, add bent amount and be 18% of material unstrained spirits amount, the pulverizing specification of koji powder is not for to account for 15% of total koji powder through 20 order hole sizers; Heap fermentation 40h when temperature to be pushed up rises to 48 ℃ mixes the rough husky wine unstrained spirits behind the heap fermentation thoroughly, goes into the Jiao Chi fermentation and opens steaming wine in cellar for storing things after 30 days; Amount quality picking wine grades and deposits, and leavening temperature is 35 ℃～48 ℃;
(3), Hui Sha:
Trip out fermented-rough husky wine unstrained spirits, steam wine, get the 2nd round wine, material unstrained spirits taking out from retort and cooling to 28 ℃～32 ℃; Add koji powder and mix thoroughly, add bent amount and be 13% of material unstrained spirits amount, the pulverizing specification of koji powder is not for to account for 15% of total koji powder through 20 order hole sizers; Heap fermentation 60h when temperature to be pushed up rises to 50 ℃ mixes the wine unstrained spirits behind the heap fermentation thoroughly, goes into the Jiao Chi fermentation and opens steaming wine in cellar for storing things after 30 days; Amount quality picking wine grades and deposits, and leavening temperature is 35 ℃～48 ℃;
(4), the 3rd to the 8th round is got wine:
Last round of wine unstrained spirits no longer adds virgin material after going out rice steamer, through spreading for cooling, and tailing wine and koji powder; The pulverizing specification of employed koji powder is mixed accumulation thoroughly for not accounting for 5% through 20 order hole sizers, and top Wen Jun reaches 50 ℃; Pit entry fermentation is 30～33 days again, takes out and steams wine, opens the cellar for storing things and steams wine; Get wine, accomplish the 3rd to 8 round successively and get wine; Each round wine is carried out the yield of liquor statistics (amounting to the wine degree 60 degree), and the result sees table 1 (7,8 times wine excludes).
The various types of former wine of distillation gained, in the separate storage container, through ageing in 3 years make the wine is mellow with, continuous gentle; Former wine after the storage is stored after blending again, through the physics and chemistry check and judge qualified after, can be packaged into finished product.
The production of test Jiao Chi is carried out according to production technique of the present invention, promptly by whole grain Chinese sorghum feed intake fermentation, take to soak profit grain technology, use thick high-temperature daqu, shorten down sand and rough sand drift and amass time etc. and produce.
Pond, Comparative Examples cellar for storing things production technique is carried out according to traditional Maotai-flavor liquor technology cited in the background technology.
Table 1: embodiment 1 and the yield of liquor contrast of pond, contrast cellar for storing things
| Round wine the yield of liquor | The 1st wine | The 2nd wine | The 3rd wine | The 4th wine | The 5th wine | The 6th wine |
| Test Jiao Chi | 1.41％ | 1.96％ | 6.37％ | 9.92％ | 10.16％ | 8.94％ |
| Contrast Jiao Chi | 2.86％ | 3.21％ | 8.57％ | 8.12％ | 8.20％ | 6.23％ |
Embodiment 2
The preparing Maotai-flavor liquor that present embodiment is enumerated may further comprise the steps:
(1), husky down:
Getting the whole grain Chinese sorghum of total throwing grain 50% drops in the wooden barrel; Add the profit grain water logging bubble profit grain 12h that is preheating to about 55 ℃; Add water the water surface exceed raw grain 30cm; Temperature in the immersion process cask is controlled at 40 ℃～60 ℃, changes water in the immersion 1 time, and water cut is to put in 38%～42% o'clock to do profit grain water in profit grain to the raw material;
With taking out from retort and cooling to 28 behind the rice steamer boiling 3h on the raw grain of profit after the grain ℃～32 ℃; Add koji powder, add bent amount and be 12% of charging capacity, the pulverizing specification of koji powder is not for to account for 20% of total koji powder through 20 order hole sizers; Heap fermentation 20h; When temperature to be pushed up rises to 36 ℃ the husky wine unstrained spirits of the life behind the heap fermentation is mixed thoroughly, gone into Jiao Chi fermentation 30 days, leavening temperature is 38 ℃;
(2), rough sand:
Get in the whole grain raw grain input profit grain device of total throwing flow vector 50% and moisten grain, with the husky wine unstrained spirits of life of the raw grain after the profit grain and fermenting-ripening according to 1: 1 ratio uniform mixing after loaded steamer, mix steaming; Get the 1st round wine, promptly give birth to husky wine, the material unstrained spirits spreading for cooling to 28 that cooks ℃～32 ℃; Add koji powder and mix thoroughly, add bent amount and be 19% of material unstrained spirits amount, the pulverizing specification of koji powder is not for to account for 20% of total koji powder through 20 order hole sizers; Heap fermentation 45h when temperature to be pushed up rises to 42 ℃ mixes the rough husky wine unstrained spirits behind the heap fermentation thoroughly, goes into the Jiao Chi fermentation and opens steaming wine in cellar for storing things after 30 days; Amount quality picking wine grades and deposits, and leavening temperature is 35 ℃～48 ℃;
(3), Hui Sha:
Trip out fermented-rough husky wine unstrained spirits, steam wine, get the 2nd round wine, material unstrained spirits taking out from retort and cooling to 28 ℃～32 ℃; Add koji powder and mix thoroughly, add bent amount and be 14% of material unstrained spirits amount, the pulverizing specification of koji powder is not for to account for 15% of total koji powder through 20 order hole sizers; Heap fermentation 60h when temperature to be pushed up rises to 51 ℃ mixes the wine unstrained spirits behind the heap fermentation thoroughly, goes into the Jiao Chi fermentation and opens steaming wine in cellar for storing things after 30 days; Amount quality picking wine grades and deposits, and leavening temperature is 35 ℃～48 ℃;
(4), the 3rd to the 8th round is got wine:
Last round of wine unstrained spirits no longer adds virgin material after going out rice steamer, through spreading for cooling, and tailing wine and koji powder; The pulverizing specification of employed koji powder is mixed accumulation thoroughly for not accounting for 5% through 20 order hole sizers, and top Wen Jun reaches 50 ℃; Pit entry fermentation is 30～33 days again, takes out and steams wine, opens the cellar for storing things and steams wine; Get wine, accomplish the 3rd to 8 round successively and get wine; Each round wine is carried out the yield of liquor statistics (amounting to the wine degree 60 degree), and the result sees table 2 (7,8 times wine excludes).
Table 2: embodiment 2 and the yield of liquor contrast of pond, contrast cellar for storing things
| Inferior wine the yield of liquor wheel | The 1st wine | The 2nd wine | The 3rd wine | The 4th wine | The 5th wine | The 6th wine |
| Test Jiao Chi | 1.46％ | 2.01％ | 6.45％ | 9.82％ | 9.96％ | 8.94％ |
| Contrast Jiao Chi | 2.86％ | 3.21％ | 8.57％ | 8.12％ | 8.20％ | 6.23％ |
Embodiment 3
The preparing Maotai-flavor liquor that present embodiment is enumerated may further comprise the steps:
(1), husky down:
Getting the whole grain Chinese sorghum of total throwing grain 50% drops in the wooden barrel; Add the profit grain water logging bubble profit grain 12h that is preheating to about 40 ℃; Add water the water surface exceed raw grain 15cm; Temperature in the immersion process cask is controlled at 40 ℃～60 ℃, changes water in the immersion 3 times, and water cut is to put in 38%～42% o'clock to do profit grain water in profit grain to the raw material;
With 2 back taking out from retort and cooling to 28 of rice steamer boiling on the raw grain of profit after the grain ℃～32 ℃; Add koji powder, add bent amount and be 12% of charging capacity, the pulverizing specification of koji powder is not for to account for 15% of total koji powder through 20 order hole sizers; Heap fermentation 24h; When temperature to be pushed up rises to 40 ℃ the husky wine unstrained spirits of the life behind the heap fermentation is mixed thoroughly, gone into Jiao Chi fermentation 30 days, leavening temperature is 35 ℃～48 ℃;
(2), rough sand:
Get in the whole grain raw grain input profit grain device of total throwing flow vector 50% and moisten grain, with the husky wine unstrained spirits of life of the raw grain after the profit grain and fermenting-ripening according to 1: 1 ratio uniform mixing after loaded steamer, mix and steam, grain steams to softening ripe; Do not have to give birth to the heart, get the 1st round wine, promptly give birth to husky wine, the material unstrained spirits spreading for cooling to 28 that cooks ℃～32 ℃; Add koji powder and mix thoroughly, add bent amount and be 18% of material unstrained spirits amount, the pulverizing specification of koji powder is not for to account for 25% of total koji powder through 20 order hole sizers; Heap fermentation 48h when temperature to be pushed up rises to 45 ℃ mixes the rough husky wine unstrained spirits behind the heap fermentation thoroughly, goes into the Jiao Chi fermentation and opens steaming wine in cellar for storing things after 30 days; Amount quality picking wine grades and deposits, and leavening temperature is 35 ℃～48 ℃;
(3), Hui Sha:
Trip out fermented-rough husky wine unstrained spirits, steam wine, get the 2nd round wine, material unstrained spirits taking out from retort and cooling to 28 ℃～32 ℃; Add koji powder and mix thoroughly, add bent amount and be 14% of material unstrained spirits amount, the pulverizing specification of koji powder is not for to account for 15% of total koji powder through 20 order hole sizers; Heap fermentation 60h when temperature to be pushed up rises to 50 ℃ mixes the wine unstrained spirits behind the heap fermentation thoroughly, goes into to open the cellar for storing things after the Jiao Chi fermentation 30 and steam wine; Amount quality picking wine grades and deposits, and leavening temperature is 35 ℃～48 ℃;
(4), the 3rd to the 6th round is got wine:
Last round of wine unstrained spirits no longer adds virgin material after going out rice steamer, through spreading for cooling, and tailing wine and koji powder; The pulverizing specification of employed koji powder is mixed accumulation thoroughly for not accounting for 5% through 20 order hole sizers, and top Wen Jun reaches 50 ℃; Pit entry fermentation is 30～33 days again, takes out and steams wine, opens the cellar for storing things and steams wine; Get wine, accomplish the 3rd to 8 round successively and get wine; Each round wine is carried out the yield of liquor statistics (amounting to the wine degree 60 degree), and the result sees table 3 (7,8 times wine excludes).
Table 3: embodiment 3 and the yield of liquor contrast of pond, contrast cellar for storing things
| Round wine the yield of liquor | The 1st wine | The 2nd wine | The 3rd wine | The 4th wine | The 5th wine | The 6th wine |
| Test Jiao Chi | 1.52％ | 2.11％ | 6.45％ | 9.79％ | 9.91％ | 8.90％ |
| Contrast Jiao Chi | 2.86％ | 3.21％ | 8.57％ | 8.12％ | 8.20％ | 6.23％ |
To contrast cellar for storing things institute and go out each round wine and go out each round wine with pond, test cellar for storing things and comprehensively judge, the personnel that judge are made up of professional wine taster, 3 of wherein national wine tasters, 4 of Hunan Province wine tasters, 3 of the wine tasters of Sichuan Province.Take numbering secretly to comment method.Judge the result and see table 4.
Table 4: take the shakedown cellar for storing things to go out wine and judge contrast (7,8 times wine excludes) with contrast Jiao Chi
| Round wine is judged | The 1st wine | The 2nd wine | The 3rd wine | The 4th wine | The 5th wine | The 6th wine |
| Contrast Jiao Chi | Wine body list, living, astringent taste weighs, and has musty | The wine body is more single, and is slightly sweet, and living, astringent taste are arranged | Pleasantly sweet, slightly sour and astringent | Slightly the sauce flavor is pure and mild, cleaner | The sauce flavor is arranged, and the wine body is more plentiful, and is pure and mild, exquisiteness | Sauce is distinguished the flavor of, and fine and smooth pure and mild, plentiful, aftertaste is long |
| Test Jiao Chi | The wine body is more single, slightly living, astringent taste | The wine body is more single, and is slightly sweet, and living, astringent taste are arranged slightly | Pleasantly sweet, slightly sour and astringent | Slightly the sauce flavor is pure and mild, and is clean | The sauce flavor is arranged, and the wine body is more plentiful, and is submissive, exquisiteness | The sauce flavor is outstanding, plentiful, and fine and smooth pure and mild, aftertaste is long |
In conjunction with instance 1,2,3 and contrast cellar for storing things pond the yield of liquor with judge the result and can find out; Take traditional sauce incense liquor technology, 3 times the wine the yield of liquor 13%～15%, back 3 round the yield of liquor 22%～23%; And adopt after this technology; 3 times the wine the yield of liquor reduces to 9%～11%, back 3 round the yield of liquor 28～29%, and the quality liquor the yield of liquor has improved 5%～6%.According to the result that judges to 1 wine (giving birth to husky wine); Take this technology to produce that husky wine can use as just sampling wine fully and the entering dish colludes; Take the husky wine of life that traditional aromatic type technology produced because of its jerky highly seasoned, have musty to return the cellar for storing things fermentation once more as inferior sampling wine; So technology has not only improved round wine quality liquor the yield of liquor, and whole round the yield of liquor has also improved 2～3%.
Claims (1)
1. preparing Maotai-flavor liquor is characterized in that comprising following process step:
(1), husky down:
Get in the whole grain raw grain input profit grain device of total throwing flow vector 50%; In profit grain container, add the profit grain water logging bubble profit grain 8～12h that is preheating to 40 ℃～65 ℃; Add water the water surface exceed raw grain 10～30cm; Temperature in the immersion process in the profit grain container is controlled at 40 ℃～60 ℃, changes water in the immersion 1～3 time, and water cut is to put in 38%～42% o'clock to do profit grain water in profit grain to the raw material;
With taking out from retort and cooling to 28 behind rice steamer boiling 2～3h on the raw grain of profit after the grain ℃～32 ℃; Add koji powder; Add bent amount and be 10%～12% of charging capacity, heap fermentation 12～48h when temperature to be pushed up rises to 35 ℃～48 ℃ mixes the husky wine unstrained spirits of the life behind the heap fermentation thoroughly; Go into Jiao Chi fermentation 30～33 days, leavening temperature is 35 ℃～48 ℃;
(2), rough sand:
Get in the whole grain raw grain input profit grain device of total throwing flow vector 50% and moisten grain, with the husky wine unstrained spirits of life of the raw grain after the profit grain and fermenting-ripening according to 1: 1 ratio uniform mixing after loaded steamer, mix steaming; Get the 1st round wine, promptly give birth to husky wine, the material unstrained spirits spreading for cooling to 28 that cooks ℃～32 ℃; Add koji powder and mix thoroughly, add bent amount and be 18～20% of material unstrained spirits amount, heap fermentation 12～48h; When temperature to be pushed up rises to 35 ℃～48 ℃ the rough husky wine unstrained spirits behind the heap fermentation is mixed thoroughly, gone into the Jiao Chi fermentation and open cellar for storing things steaming wine, amount quality picking wine after 30～33 days; Grade and deposit, leavening temperature is 35 ℃～48 ℃;
(3), Hui Sha:
Trip out fermented-rough husky wine unstrained spirits, steam wine, get the 2nd round wine; Material unstrained spirits taking out from retort and cooling to 28 ℃～32 ℃ adds koji powder and mixes thoroughly, adds bent amount and is 13～15% of material unstrained spirits amount; Heap fermentation 48～60h when temperature to be pushed up rises to 45 ℃～51 ℃ mixes the wine unstrained spirits behind the heap fermentation thoroughly, goes into the Jiao Chi fermentation and opens steaming wine in cellar for storing things after 30～33 days; Amount quality picking wine grades and deposits, and leavening temperature is 35 ℃～48 ℃;
(4), the 3rd to the 8th round is got wine:
Last round of wine unstrained spirits no longer adds virgin material after going out rice steamer, through spreading for cooling, and tailing wine and koji powder; Mix accumulation thoroughly, pit entry fermentation is 30～33 days again, takes out and steams wine; Open the cellar for storing things and steam wine, get wine, accomplish the 3rd to 8 round and get wine; Used Daqu is thicker high-temperature daqu in preceding 3 rounds, and does not account for 15%～25% of high-temperature daqu powder total amount through 20 order hole sizers.
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