CN102382739A - Aroma mixed-steaming mixed-combustion small cellar-flowing process - Google Patents
Aroma mixed-steaming mixed-combustion small cellar-flowing process Download PDFInfo
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- CN102382739A CN102382739A CN2011102926453A CN201110292645A CN102382739A CN 102382739 A CN102382739 A CN 102382739A CN 2011102926453 A CN2011102926453 A CN 2011102926453A CN 201110292645 A CN201110292645 A CN 201110292645A CN 102382739 A CN102382739 A CN 102382739A
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Abstract
The invention relates to an aroma mixed-steaming mixed-combustion small cellar-flowing process, belonging to the technical field of wine brewing. The mixed-steaming mixed-combustion small cellar-flowing process improves and innovates various factors, such as the capacity and the shape of a cellar, the amount of grain feeding, the number and sequence of cellar opening, dipping of yellow water, layer proportion, layered distillation, grain-to-vinasse ratio in the cellar and the like, and comprises the following specific steps of: cellar manufacturing, main vinasse and fresh flooded yellow water matching, pure steaming of grain powder, material moistening, surface vinasse manufacturing, pH value regulation, distillation in a rice steamer, cellar feeding of fermented grains and cellar sealing and tracking. The aroma mixed-steaming mixed-combustion small cellar-flowing process disclosed by the invention integrates the advantages of three traditional aroma processes, develops and creates a new process, optimizes the main vinasse, changes the disadvantages that the water and wine contents of the cellar and the main vinasse are lost, foreign bacteria infection generates, the cellar mud is easy to be degraded due to overlong cellar opening time, and solves the unscientific operations that the steaming and the feeding are mixed, the layers are not divided, double wheels change into vinasse lost, and an upper layer of the fermented grains are pressed downwards and then fermented in the prior art. White wine products prepared by the aroma mixed-steaming mixed-combustion small cellar-flowing process disclosed by the invention have the advantages of stable quality, strong grain smell, high wine yield, low difficulty in optimal production selection rate and the like.
Description
Technical field
The present invention relates to a kind of Production of Luzhou-flavor Liquor novel process.
Background technology
The giving off a strong fragrance production technique, succession totally is divided into the three major types type so far, and the one, the giving off a strong fragrance clear firing technique of steaming in clear soup; The 2nd, the former cellar for storing things of giving off a strong fragrance mixed-steaming and mixed-heating technology; The 3rd, the big race of mixed-steaming and mixed-heating cellar for storing things technology, because three cover technologies receive the influence of tradition and geographical environment, technological operation is similar, each has something to recommend him, but all among this three covers technology.Three traditional cover giving off a strong fragrance production technique exist following defective and deficiency respectively:
One, the steamed clear firing technique of giving off a strong fragrance
1, this technology is big with the chaff amount, always Duos 21% with the chaff amount than the mixed-steaming and mixed-heating cellar for storing things technology of trotting, and makes wine body chaff thick taste.
2, level is regardless of, and mixes to dig to be mixed, and can not do the layering distillation, hierarchical layered is plucked wine, does not more accomplish the layering pit entry fermentation, has had influence on the plentiful mellow of whole wine body.
3, two-wheel wine unstrained spirits is steaming after drinking as losing poor throwing away.It is also more that two-wheel wine unstrained spirits contains acid twice high, that the ester height is upper strata wine unstrained spirits; Become lose poor tangible unfortunately, poor the pressing down of mother that the upper strata should be lost, participate in the proportioning and the fermentation of next round; Cause the vicious cycle of losing car guarantor soldier, seriously influenced poor and old store aging of whole mother.
4, boiling separately behind the poor mix of grain and steaming mother after drinking, maximum deficiency are to dissolve in the compound fragrance of grain among the wine body, and this also is that the work in-process wine wine body of steamed clear firing technique is boring, does not have the major cause of the compound fragrance of grain.
Two, the former cellar for storing things of giving off a strong fragrance mixed-steaming and mixed-heating technology
1, the end, this technology cellar for storing things yellow water is difficult to drip clean, and causing two-wheel and bottom, female poor to contain acid too high, and the material composition of influence fermentation increases, if being pickled with grains or in wine such high-quality mother to become loses poorly, causes the wasting of resources.And press down the wine unstrained spirits of the low ester of the low acid in upper strata to marry and participate in the lower whorl proportioning, cause the poor total acid and ester of grain low excessively, thereby make female poor and old cellar for storing things be difficult to aging as early as possible formation vicious cycle.
2, three levels in upper, middle and lower mix to dig and are mixed, and level is not distinguished, and have caused the confusion fermentation of three levels, do not accomplish that at all layering distillation and classification get wine.The proportioning of vicious cycle is difficult to make female poor aging as early as possible, more can not reach with the foster cellar for storing things of wine, to store foster unstrained spirits, to improve the purpose of getting excellent rate gradually, and also be to cause work in-process wine mouthfeel physical and chemical index all to be lower than the major cause of layering fermentation and layering distil process.
Three, the giving off a strong fragrance mixed-steaming and mixed-heating runs cellar for storing things technology
The maximum deficiency of this technology is to open wide the cellar for storing things too much, just often will have every day three mouthfuls to open wide the cellar for storing things, and will have the four-hole cellar for storing things to open wide every day when situation was special; The cellar for storing things reaches 60 hours sometimes flatly, only on mother is poor, takes one deck plastic cloth at the unlimited cellar for storing things of southern production plant, and the first half of Jiao Chi is all exposed; Though weather is gentle, the high no wind of humidity, the moisture content of Jiao Chi and wine part also have certain loss; Northern area at the poor loam cake of the mother who opens wide the cellar for storing things one deck plastic cloth, suitable for readingly in the pond, cellar for storing things again added a cover a wooden frame plastic cover, seal tighter; But every Kou Jiao pond every day will repeatedly surging yellow water, and plastic closure will repeatedly be opened; Dry because of northern area, wind is windy big, Jiao Chi and female poor loss that more is prone to cause moisture content and wine branch; Stayed the chance of invading also for assorted bacterium, from northern area, this is to do to mix to steam a maximum disadvantage of running cellar for storing things technology.
Sum up this three covers technology, all there is different shortcoming and defect in the weather condition in conjunction with local, all exist unstable product quality, the yield of liquor low, get the big problem of excellent rate difficulty.
Summary of the invention
The purpose of this invention is to provide a kind of giving off a strong fragrance mixed-steaming and mixed-heating cellar for storing things technology of trotting, big with the chaff amount to solve, layering is unclear, yellow water drips endless, the poor unstrained spirits of two-wheel utilizes bad, the spacious cellar for storing things time long, vinosity instability, the yield of liquor be low, get problems such as excellent rate difficulty is big.
The technical solution adopted for the present invention to solve the technical problems is to adopt layering fermentation, layering distillation, hierarchical layered to get wine; Two-wheel is participated in the technical process of lower whorl fermentation; In cellar for storing things tankage and shape, throw the index of flow amount, open cellar for storing things quantity and order, yellow water fine-still, level proportioning, layering distillation, the grain proportioning that is pickled with grains or in wine and go into pond etc. and carried out effective improvement aspect many, specifically process step is following:
1, Jiao Chi makes: this technological design Jiao Chi is a rectangular parallelepiped, and every mouthful of cellar for storing things holds 8-20 cubic metres, the 600-1500kg that feeds intake, and charging capacity increases, and falls acid with grain, reduces the rice chaff consumption.Every Kou Jiao does 6 in the pond---and 15 rice steamers (it is poor to do 4-11 rice steamer grains, 1 rice steamer two-wheel, 1-3 rice steamer faces are poor); Distillation uses the rice steamer bucket to be right cylinder, and is up big and down small, every rice steamer capacity 1.2---and 1.5 cubic metres; Every rice steamer is thrown grain 100-200kg; Be staged and be divided into three levels in upper, middle and lower, throw grain and can regulate according to the starch demand of three levels, per 2-3 rice steamer grains are poor to be a level.
2, female poor join alive, surging yellow water: circle is arranged first day of operation, and after opened at the number one cellar for storing things, elder generation took out a cellar for storing things face and is pickled with grains or in wine; Steaming is poor as losing after drinking, takes out the upper strata mother again and is pickled with grains or in wine, and takes out middle level 1-3 rice steamers mother again and is pickled with grains or in wine; Add and go up the rice steamer distillation behind the chaff mix, then as returning the grains entering tank fermentation, 2-5 rice steamers are female poorly will be made 3-6 rice steamers and return poor; Can not go into full another mouthful cellar for storing things, can two classes be incorporated into cellar for storing things flatly.After the poor taking-up of used mother, in time dig the yellow water hole, accomplish that a cellar for storing things is diligent surging.Dripped yellow water to the greatest extent in 24 4 hours; To establish special messenger's surging yellow water on duty night; Guarantee that yellow water drips only, falls acid and put in place, this also is one of key point of this technology, and the intact yellow water of each flood will in time be built plastic cloth and upper flap; Guarantee few drain evaporation of female poor and exposed cellar for storing things wall moisture content and wine part, reduce the chance of microbial contaminations such as milk-acid bacteria, penicillium spp.
3, steamed grain powder: with steamed 5-20 minutes of raw grain powder atmosphere, the time can not be long, gets rid of assorted flavor, keeps grain fragrant earlier, after the cooling again with the poor proportioning of mother.
4, material moistening: elder generation takes out female being pickled with grains or in wine in one deck middle level in the cellar for storing things, takes out the female poor and two-wheel of lower floor again, and the female poor two-wheel that will give over to next round of 1-3 rice steamers of lower floor is pickled with grains or in wine; Use then that 1-3 rice steamers of lower floor are female poor to be the basis, adding the female poor proportioning of two-wheel, to go out 2--4 rice steamer lower floors female poor, and it is female poor that insufficient section can add the middle level; It is even to add grain powder mix then; Build who chaff, carry out material moistening after 30-60 minutes, again the female poor twice laggard luggage rice steamer operation that turn of grain chaff.
5, face is poor makes: lower floor's grain poor turn with loaded steamer in, open second mouthful of cellar for storing things, take out that the top layer face is poor to be deposited separately, it is female poor female poor with 1-3 rice steamer middle levels to get the upper strata again, poorly mixes thoroughly with the grain powder the middle level is female earlier, mixes female being pickled with grains or in wine in upper strata thoroughly with the grain powder again, covers ripe chaff; Remaining upper strata is female poorly to be added the chaff mix to make face poor.Attention: No. two ponds dig out middle level 1-3 rice steamers female poor after, will in time accomplish fluently the yellow water hole, begin to drip a surging yellow water.
6, the pH value is regulated: in order rationally to adjust the acidity proportioning, the remaining two-wheel of lower floor's proportioning is female poor, can be fitted on the middle level in right amount; Go out the female poor moisture content in pond 50-60% the time, add the material moistening slurry in right amount, guarantee that the grain powder eats sufficient moisture content; Be convenient to steam and expect the position; When going out the female poor moisture content in pond and reaching 62-70%, needn't add the material moistening slurry again, adjusted pH value 1.1-2.0.
7, go up the rice steamer distillation: guarantee the competent material moistening time, could begin to go up rice steamer, load layer earlier; Inferior dress middle level, dress middle level, back, it is poor to refill face; Dress is lost poorly at last, and this processing requirement earlier dress gone into the pond earlier, down, in, upward level is arranged in regular turn; Guarantee that level distinguishes, classification is got wine and is more wanted level to distinguish, and rank is distinguished.Air pressure requires: this processing requirement loaded steamer vapour pressure 0.01-0.05Mpa, heat up in a steamer wine vapour pressure 0.008--0.03Mpa, steam requirement that grain vapour pressure 0.06-0.2Mpa. steams grain and be ripe and sticking, do not have the heart of giving birth to, a well-done pimple that do not rise.
8, poor unstrained spirits is gone into the cellar for storing things: after the wine unstrained spirits has been got at the cellar for storing things flatly, in time clear up the residual poor of the end, cellar for storing things and Jiao Bi, stir the back with the wine tail 5-15kg of the good yellow water 3-8kg of esterification and 10 °-25 ° then and evenly spray Jiao Bi and store at the end; Use 2-10 jin, a traditional unit of weight of koji powders evenly to be sprinkling upon pond, the cellar for storing things wall and the end, cellar for storing things again, put into female being pickled with grains or in wine of the lower floor that continues to employ then and make two-wheel, put bamboo chip and be separated by; After lower floor's grain has been pickled with grains or in wine; Maintain Jiao Bi once with yellow water and wine tail again, gone into the poor maintenance again of middle level grain once, gone into and maintained once again after upper strata grain is pickled with grains or in wine; Maintenance is in order to increase nutrient and the moisture of old cellar for storing things mikrobe; Augment the quantity of probioticss such as clostridium spp, actinomycetes, promote the maturation at old cellar for storing things, reached the purpose of supporting unstrained spirits and supporting the cellar for storing things with unstrained spirits to store.Going into the cellar for storing things requires: the fermentation of this technology is set 50-90 days, and it is 4,6,8 lobes that raw grain is pulverized, and fine powder sieves for 0.9 millimeter in the aperture during with 20 orders, and be 20-30% winter, and be 15-28% other seasons.Go into pond moisture lower floor 51-55%, middle level 53-57%, upper strata 55-60%; Go into the 1.5-2.0 of pond acidity lower floor, middle level 1.2-1.8, upper strata 1.1-1.7.With the bent 20%-30% of high thermometer bulb bag in inclined to one side; With chaff amount 20%-30%.Use Qu Yaoqiu: high thermometer bulb Bao Qu during Daqu requires to use partially, the shelf lives must reach 3-9 months, the bent .h of saccharogenic power 300-420mg glucose/g; The bent .h of liquefaction power 1.0-1.8g starch/g; Proteinase activity 50-65u/g; The bent .48h of fermenting power 0.50-0.60gCO2/10g.
9, the cellar for storing things is followed at the envelope cellar for storing things: after going into full cellar for storing things, seal the thick pit sealing mud of 5-20cm, carry out with storing and maintenance, keep pit skin mud moistening, be strictly on guard against gas leakage.
Good effect of the present invention is the length of the traditional giving off a strong fragrance three big technologies of collection; Abandon the weak point of three big technologies; Through improving the new technology that innovation forms; The layering fermentation of this technology, layering distillation, hierarchical layered are got wine; Two-wheel is participated in the lower whorl fermentation, has optimized female being pickled with grains or in wine, and promotes quality speciality part; Given up because of spacious cellar for storing things overlong time, the Jiao Chi that causes runs off with female poor moisture content, wine part, microbial contamination; The disadvantage that Jiao Chi top cellar for storing things mud is degenerated has easily solved in the middle of steamed light-burned technology and the former cellar for storing things of the mixed-steaming and mixed-heating technology, and existing mixed steaming is sneaked into, and level is regardless of to become with two-wheel to be lost poorly, presses down the upper strata unstrained spirits that is pickled with grains or in wine and ferments unscientific operation again.Used the technology mode that the steamed impurity removing flavor of steamed light-burned technology keeps grain fragrance again.Have Liquor Products steady quality, grain thick flavor, the yield of liquor is high, get advantages such as excellent rate difficulty is little.
Embodiment
Embodiment one:
1, Jiao Chi makes: every mouthful of cellar for storing things of this technological design holds 12 cubic metres, and the 900kg that feeds intake, every Kou Jiao make in the pond nine rice steamers (it is poor to do six rice steamer grains; One rice steamer two-wheel, two rice steamer faces are poor), 1.8 cubic metres of every rice steamer capacity; Every rice steamer is thrown grain 150kg; Be staged and be divided into three levels in upper, middle and lower, throw grain and can regulate according to the starch demand of three levels, per two rice steamer grains are poor to be a level.
2, female poor join alive, surging yellow water: circle is arranged first day of operation, and after opened at the number one cellar for storing things, elder generation took out two rice steamer faces and is pickled with grains or in wine; Steaming is poor as losing after drinking, and it is female poor to take out upper strata two rice steamers again, takes out middle level one rice steamer mother again and is pickled with grains or in wine; Add and go up the rice steamer distillation behind the chaff mix, become a rice steamer to return the grains entering tank fermentation then, three rice steamers are female poorly will be made four rice steamers and return poor; Can not go into full another mouthful cellar for storing things, can two classes be incorporated into cellar for storing things flatly.After removing the bad mother used to promptly dug yellow puddles, dig the ground to do drop pit.Twenty four hours drips most yellow water; Will establish special messenger's surging yellow water on duty night, guarantee that yellow water drips only, falls acid and put in place, this also is one of key point of this technology; The intact yellow water of each flood will in time be built plastic cloth and upper flap, guarantees few drain evaporation of female poor and exposed cellar for storing things wall moisture content and wine part.Reduce the chance of microbial contaminations such as milk-acid bacteria, penicillium spp.
3, steamed grain powder: after the working in second day, with steamed ten minutes of raw grain powder atmosphere, the time can not be long, gets rid of assorted flavor, keeps grain fragrant earlier, after the cooling again with the poor proportioning of mother.
4, material moistening: second day is the normal flow operation of this technology, and one deck middle level of taking out earlier in the cellar for storing things is female poor, takes out the female poor and two-wheel of lower floor again; The female poor two-wheel of sitting next round that will stay of one rice steamer of lower floor is poor, uses the female poor basis that is of a rice steamer of lower floor then, and adding the female poor proportioning of two-wheel, to go out two rice steamer lower floors female poor; It is female poor that insufficient section can add the middle level, and it is even to add grain powder mix then, builds who chaff; Carry out material moistening after 50 minutes, again the female poor twice laggard luggage rice steamer operation that turn of grain chaff.
5, face is poor makes: lower floor's two rice steamer grains poor turn with loaded steamer in, open second mouthful of cellar for storing things, take out that the top layer face is poor to be deposited separately; It is female poor female poor with a rice steamer middle level to get two rice steamer upper stratas again; Mix female being pickled with grains or in wine in two rice steamer middle levels thoroughly with the grain powder earlier, mix female being pickled with grains or in wine in two rice steamer upper stratas thoroughly with the grain powder again, cover ripe chaff; Remaining upper strata is female poorly to be added the chaff mix to make face poor.Attention: No. two ponds dig out middle level one rice steamer female poor after, will in time accomplish fluently the yellow water hole, begin to drip a surging yellow water.
6, the pH value is regulated: in order rationally to adjust the acidity proportioning, the remaining two-wheel of lower floor's proportioning is female poor, can be fitted on the middle level in right amount; Go out the female poor moisture content in pond and be lower than at 60% o'clock, add the material moistening slurry in right amount, assurance grain powder is eaten sufficient moisture content; Be convenient to steam and expect the position; Go out the female poor moisture content in pond and reach more than 62%, needn't add the material moistening slurry again, adjusted pH value is 1.8.
7, go up the rice steamer distillation: guarantee the competent material moistening time, could begin to go up rice steamer, load layer earlier; Inferior dress middle level, dress middle level, back, it is poor to refill face; Dress is lost poorly at last, and this processing requirement earlier dress gone into the pond earlier, down, in, upward level is arranged in regular turn; Guarantee that level distinguishes, classification is got wine and is more wanted level to distinguish, and rank is distinguished.The air pressure requirement: this processing requirement loaded steamer vapour pressure 0.02Mpa, heat up in a steamer wine vapour pressure 0.01Mpa, the requirement of steaming grain vapour pressure 0.1Mpa. steaming grain is ripe and the living heart of sticking nothing, the well-done pimple that do not rise.
8, poor unstrained spirits is gone into the cellar for storing things: after the wine unstrained spirits has been got at the cellar for storing things flatly, in time clear up the residual poor of the end, cellar for storing things and Jiao Bi, stir the back with the wine tail 8kg of the good yellow water 5kg of esterification and 18 ° then and evenly spray Jiao Bi and store at the end; Evenly be sprinkling upon pond, the cellar for storing things wall and the end, cellar for storing things with 5 jin, a traditional unit of weight of koji powders again, put into female being pickled with grains or in wine of the lower floor that continues to employ then and make two-wheel, put bamboo at a distance from being separated by; After lower floor's two rice steamer grains have been pickled with grains or in wine; Maintain Jiao Bi once with yellow water and wine tail again, gone into the poor maintenance again of middle level two rice steamer grains once, gone into and maintained once again after upper strata two rice steamer grains are pickled with grains or in wine; Maintenance is in order to increase nutrient and the moisture of old cellar for storing things mikrobe; Augment the quantity of probioticss such as clostridium spp, actinomycetes, promote the maturation at old cellar for storing things, reached the purpose of supporting unstrained spirits and supporting the cellar for storing things with unstrained spirits to store.Going into the cellar for storing things requires: the fermentation of this technology is set 60 days, and it is 4,6,8 lobes that raw grain is pulverized, and fine powder sieves for 0.9 millimeter in the aperture during with 20 orders, and can not surpass 27% winter, and other seasons can not be above 25%.Go into pond moisture lower floor 53, middle level 55, upper strata 56-57; Go into the 1.7-1.8 of pond acidity lower floor, middle level 1.5-1.6, upper strata 1.4-1.5.With the bent 23%-25% of high thermometer bulb bag in inclined to one side; With chaff amount 24%-25%.Use Qu Yaoqiu: high thermometer bulb Bao Qu during Daqu requires to use partially, the shelf lives must reach more than three months, the bent .h of saccharogenic power 360mg glucose/g; The bent .h of liquefaction power 1.4g starch/g; Proteinase activity 58u/g; The bent .48h of fermenting power 0.57gCO2/10g.
9, the cellar for storing things is followed at the envelope cellar for storing things: after going into full cellar for storing things, seal the thick pit sealing mud of 10cm, carry out with storing and maintenance, keep pit skin mud moistening, be strictly on guard against gas leakage.
Mixed steaming is trotted and is stored the average result in 3 years of novel process and traditional technology average result synopsis:
Hundred jin of liquor ratio of raw material of this technology have improved 0.72%, get that excellent rate has promoted 6.3%, physical and chemical index NSC 8882 content improves 0.87mg/100ml, mouthfeel is judged the average specific required standard and promoted 0.12 fen, has always reduced by 21% with the chaff amount,
Embodiment two:
1, Jiao Chi makes: every mouthful of cellar for storing things of this technological design holds 8 cubic metres, and the 600kg that feeds intake, every Kou Jiao make in the pond 6 rice steamers (it is poor to do 4 rice steamer grains; 1 rice steamer two-wheel, 1 rice steamer face is poor), 1.2 cubic metres of every rice steamer capacity; Every rice steamer is thrown grain 100kg; Be staged and be divided into three levels in upper, middle and lower, throw grain and can regulate according to the starch demand of three levels, per 2 rice steamer grains are poor to be a level.
2, female poor join alive, surging yellow water: circle is arranged first day of operation, and after opened at the number one cellar for storing things, first taking-up face was pickled with grains or in wine; Steaming is poor as losing after drinking, takes out the upper strata mother again and is pickled with grains or in wine, and takes out middle level 1 rice steamer mother again and is pickled with grains or in wine; Add and go up the rice steamer distillation behind the chaff mix, then as returning the grains entering tank fermentation, 2 rice steamers are female poorly will be made 3 rice steamers and return poor; Can not go into full another mouthful cellar for storing things, can two classes be incorporated into cellar for storing things flatly.After the poor taking-up of used mother, in time dig the yellow water hole, accomplish that a cellar for storing things is diligent surging.Dripped yellow water to the greatest extent in 24 4 hours; To establish special messenger's surging yellow water on duty night; Guarantee that yellow water drips only, falls acid and put in place, this also is one of key point of this technology, and the intact yellow water of each flood will in time be built plastic cloth and upper flap; Guarantee few drain evaporation of female poor and exposed cellar for storing things wall moisture content and wine part, reduce the chance of microbial contaminations such as milk-acid bacteria, penicillium spp.
3, steamed grain powder: after the working in second day, with steamed 5 minutes of raw grain powder atmosphere, the time can not be long, gets rid of assorted flavor, keeps grain fragrant earlier, after the cooling again with the poor proportioning of mother.
4, material moistening: second day is the normal flow operation of this technology, and one deck middle level of taking out earlier in the cellar for storing things is female poor, takes out the female poor and two-wheel of lower floor again; The female poor two-wheel that will give over to next round of 1 rice steamer of lower floor is poor, the female poor basis that is of 1 rice steamer of using lower floor then, and adding the female poor proportioning of two-wheel, to go out 2 rice steamer lower floors female poor; It is female poor that insufficient section can add the middle level, and it is even to add grain powder mix then, builds who chaff; Carry out material moistening after 30 minutes, again the female poor twice laggard luggage rice steamer operation that turn of grain chaff.
5, face is poor makes: lower floor's grain poor turn with loaded steamer in, open second mouthful of cellar for storing things, take out that the top layer face is poor to be deposited separately, it is female poor female poor with 1 rice steamer middle level to get the upper strata again, poorly mixes thoroughly with the grain powder the middle level is female earlier, mixes female being pickled with grains or in wine in upper strata thoroughly with the grain powder again, covers ripe chaff; Remaining upper strata is female poorly to be added the chaff mix to make face poor.Attention: No. two ponds dig out middle level 1 rice steamer female poor after, will in time accomplish fluently the yellow water hole, begin to drip a surging yellow water.
6, the pH value is regulated: in order rationally to adjust the acidity proportioning, the remaining two-wheel of lower floor's proportioning is female poor, can be fitted on the middle level in right amount; Go out the female poor moisture content in pond at 50% o'clock, add the material moistening slurry in right amount, assurance grain powder is eaten sufficient moisture content; Be convenient to steam and expect the position; Go out the female poor moisture content in pond and reach at 62% o'clock, needn't add the material moistening slurry again, adjusted pH value is 2.0.
7, go up the rice steamer distillation: guarantee the competent material moistening time, could begin to go up rice steamer, load layer earlier; Inferior dress middle level, dress middle level, back, it is poor to refill face; Dress is lost poorly at last, and this processing requirement earlier dress gone into the pond earlier, down, in, upward level is arranged in regular turn; Guarantee that level distinguishes, classification is got wine and is more wanted level to distinguish, and rank is distinguished.Air pressure requires: this processing requirement loaded steamer vapour pressure 0.01Mpa, heat up in a steamer wine vapour pressure 0.008-Mpa, steam requirement that grain vapour pressure 0.06Mpa. steams grain and be ripe and sticking, do not have the heart of giving birth to, a well-done pimple that do not rise.
8, poor unstrained spirits is gone into the cellar for storing things: after the wine unstrained spirits has been got at the cellar for storing things flatly, in time clear up the residual poor of the end, cellar for storing things and Jiao Bi, stir the back with the wine tail 5kg of the good yellow water 3kg of esterification and 10 ° then and evenly spray Jiao Bi and store at the end; Evenly be sprinkling upon pond, the cellar for storing things wall and the end, cellar for storing things with 2 jin, a traditional unit of weight of koji powders again, put into female being pickled with grains or in wine of the lower floor that continues to employ then and make two-wheel, put bamboo chip and be separated by; After lower floor's grain has been pickled with grains or in wine; Maintain Jiao Bi once with yellow water and wine tail again, gone into the poor maintenance again of middle level grain once, gone into and maintained once again after upper strata grain is pickled with grains or in wine; Maintenance is in order to increase nutrient and the moisture of old cellar for storing things mikrobe; Augment the quantity of probioticss such as clostridium spp, actinomycetes, promote the maturation at old cellar for storing things, reached the purpose of supporting unstrained spirits and supporting the cellar for storing things with unstrained spirits to store.Going into the cellar for storing things requires: the fermentation of this technology is set 50 days, and it is 4,6,8 lobes that raw grain is pulverized, and fine powder sieves for 0.9 millimeter in the aperture during with 20 orders, and be 20% winter, and be 15% other seasons.Go into pond moisture lower floor 51%, middle level 53%, upper strata 55%; Go into pond acidity lower floor 1.5, middle level 1.2, upper strata 1.1; With high thermometer bulb bag in inclined to one side bent 20%; With chaff amount 20%.Use Qu Yaoqiu: high thermometer bulb Bao Qu during Daqu requires to use partially, the shelf lives must reach 3 months, the bent .h of saccharogenic power 420mg glucose/g; The bent .h of liquefaction power 1.8g starch/g; Proteinase activity 65u/g; The bent .48h of fermenting power 0.60gCO2/10g.
9, the cellar for storing things is followed at the envelope cellar for storing things: after going into full cellar for storing things, seal the thick pit sealing mud of 5cm, carry out with storing and maintenance, keep pit skin mud moistening, be strictly on guard against gas leakage.
Mixed steaming is trotted and is stored the average result in 3 years of novel process and traditional technology average result synopsis:
Hundred jin of liquor ratio of raw material of this technology have improved 0.01%, get excellent rate has improved 0.07%, and physical and chemical index NSC 8882 content, mouthfeel are judged the average specific required standard and promoted not clearly, have always reduced by 15% with the chaff amount,
Embodiment three:
1, Jiao Chi makes: every mouthful of cellar for storing things of this technological design holds 20 cubic metres, and the 1500kg that feeds intake, every Kou Jiao make in the pond 15 rice steamers (it is poor to do 11 rice steamer grains; 1 rice steamer two-wheel, 3 rice steamer faces are poor), 1.5 cubic metres of every rice steamer capacity; Every rice steamer is thrown grain 100kg; Be staged and be divided into three levels in upper, middle and lower, throw grain and can regulate according to the starch demand of three levels, per 3 rice steamer grains are poor to be a level.
2, female poor join alive, surging yellow water: circle is arranged first day of operation, and after opened at the number one cellar for storing things, first taking-up face was pickled with grains or in wine; Steaming is poor as losing after drinking, takes out the upper strata mother again and is pickled with grains or in wine, and takes out middle level 3 rice steamers mother again and is pickled with grains or in wine; Add and go up the rice steamer distillation behind the chaff mix, then as returning the grains entering tank fermentation, 5 rice steamers are female poorly will be made 6 rice steamers and return poor; Can not go into full another mouthful cellar for storing things, can two classes be incorporated into cellar for storing things flatly.After the poor taking-up of used mother, in time dig the yellow water hole, accomplish that a cellar for storing things is diligent surging.Dripped yellow water to the greatest extent in 24 4 hours; To establish special messenger's surging yellow water on duty night; Guarantee that yellow water drips only, falls acid and put in place, this also is one of key point of this technology, and the intact yellow water of each flood will in time be built plastic cloth and upper flap; Guarantee few drain evaporation of female poor and exposed cellar for storing things wall moisture content and wine part, reduce the chance of microbial contaminations such as milk-acid bacteria, penicillium spp.
3, steamed grain powder: after the working in second day, with steamed 20 minutes of raw grain powder atmosphere, the time can not be long, gets rid of assorted flavor, keeps grain fragrant earlier, after the cooling again with the poor proportioning of mother.
4, material moistening: second day is the normal flow operation of this technology, and one deck middle level of taking out earlier in the cellar for storing things is female poor, takes out the female poor and two-wheel of lower floor again; The female poor two-wheel that will give over to next round of 3 rice steamers of lower floor is poor, the female poor basis that is of 3 rice steamers of using lower floor then, and adding the female poor proportioning of two-wheel, to go out-4 rice steamer lower floors female poor; It is female poor that insufficient section can add the middle level, and it is even to add grain powder mix then, builds who chaff; Carry out material moistening after 60 minutes, again the female poor twice laggard luggage rice steamer operation that turn of grain chaff.
5, face is poor makes: lower floor's grain poor turn with loaded steamer in, open second mouthful of cellar for storing things, take out that the top layer face is poor to be deposited separately, it is female poor female poor with 3 rice steamer middle levels to get the upper strata again, poorly mixes thoroughly with the grain powder the middle level is female earlier, mixes female being pickled with grains or in wine in upper strata thoroughly with the grain powder again, covers ripe chaff; Remaining upper strata is female poorly to be added the chaff mix to make face poor.Attention: No. two ponds dig out middle level 3 rice steamers female poor after, will in time accomplish fluently the yellow water hole, begin to drip a surging yellow water.
6, the pH value is regulated: in order rationally to adjust the acidity proportioning, the remaining two-wheel of lower floor's proportioning is female poor, can be fitted on the middle level in right amount; Go out the female poor moisture content in pond at 60% o'clock, add the material moistening slurry in right amount, assurance grain powder is eaten sufficient moisture content; Be convenient to steam and expect the position; Go out the female poor moisture content in pond and reach at 70% o'clock, needn't add the material moistening slurry again, adjusted pH value is 1.1.
7, go up the rice steamer distillation: guarantee the competent material moistening time, could begin to go up rice steamer, load layer earlier; Inferior dress middle level, dress middle level, back, it is poor to refill face; Dress is lost poorly at last, and this processing requirement earlier dress gone into the pond earlier, down, in, upward level is arranged in regular turn; Guarantee that level distinguishes, classification is got wine and is more wanted level to distinguish, and rank is distinguished.Air pressure requires: this processing requirement loaded steamer vapour pressure 0.05Mpa, heat up in a steamer wine vapour pressure 0.03Mpa, steam requirement that grain vapour pressure 0.2Mpa. steams grain and be ripe and sticking, do not have the heart of giving birth to, a well-done pimple that do not rise.
8, poor unstrained spirits is gone into the cellar for storing things: after the wine unstrained spirits has been got at the cellar for storing things flatly, in time clear up the residual poor of the end, cellar for storing things and Jiao Bi, stir the back with the wine tail 15kg of the good yellow water 8kg of esterification and 25 ° then and evenly spray Jiao Bi and store at the end; Evenly be sprinkling upon pond, the cellar for storing things wall and the end, cellar for storing things with 10 jin, a traditional unit of weight of koji powders again, put into female being pickled with grains or in wine of the lower floor that continues to employ then and make two-wheel, put bamboo chip and be separated by; After lower floor's grain has been pickled with grains or in wine; Maintain Jiao Bi once with yellow water and wine tail again, gone into the poor maintenance again of middle level grain once, gone into and maintained once again after upper strata grain is pickled with grains or in wine; Maintenance is in order to increase nutrient and the moisture of old cellar for storing things mikrobe; Augment the quantity of probioticss such as clostridium spp, actinomycetes, promote the maturation at old cellar for storing things, reached the purpose of supporting unstrained spirits and supporting the cellar for storing things with unstrained spirits to store.Going into the cellar for storing things requires: the fermentation of this technology is set 90 days, and it is 4,6,8 lobes that raw grain is pulverized, and fine powder sieves for 0.9 millimeter in the aperture during with 20 orders, and be 30% winter, and be 28% other seasons.Go into pond moisture lower floor 55%, middle level 57%, upper strata 60%; Go into pond acidity lower floor 2.0, middle level 1.8, upper strata 1.7 is with high thermometer bulb bag in inclined to one side bent 30%; With chaff amount 30%.Use Qu Yaoqiu: high thermometer bulb Bao Qu during Daqu requires to use partially, the shelf lives must reach 9 months, the bent .h of saccharogenic power 300mg glucose/g; The bent .h of liquefaction power 1.0g starch/g; Proteinase activity 50u/g; The bent .48h of fermenting power 0.50gCO2/10g.
9, the cellar for storing things is followed at the envelope cellar for storing things: after going into full cellar for storing things, seal the thick pit sealing mud of 20cm, carry out with storing and maintenance, keep pit skin mud moistening, be strictly on guard against gas leakage.
Mixed steaming is trotted and is stored the average result in 3 years of novel process and traditional technology average result synopsis:
Hundred jin of liquor ratio of raw material of this technology have reduced by 0.05%, have got the no variation of excellent rate; Physical and chemical index NSC 8882 content improves 0.02 mg/100ml and 0.04 mg/100ml, mouthfeel to be judged the average specific required standard and decreases; Always reduced by 5%, reduced cost, increased benefit with the chaff amount; Therefore we adopt the standard of embodiment one, popularize in an all-round way at Quan Chang.
Claims (9)
1. giving off a strong fragrance mixed-steaming and mixed-heating cellar for storing things technology of trotting; It is characterized in that adopting layering fermentation, layering distillation, hierarchical layered to get wine; Two-wheel is participated in the technical process of lower whorl fermentation; In cellar for storing things tankage and shape, throw the index of flow amount, open cellar for storing things quantity and order, yellow water fine-still, level proportioning, layering distillation, the grain proportioning that is pickled with grains or in wine and go into pond etc. and carried out effective improvement aspect many, specifically process step is following:
1, Jiao Chi makes: this technological design Jiao Chi is a rectangular parallelepiped, and every mouthful of cellar for storing things holds 8-20 cubic metres, the 600-1500kg that feeds intake, and charging capacity increases; Fall acid with grain, reduce the rice chaff consumption, every Kou Jiao does 6 in the pond---and (it is poor to do 4-11 rice steamer grains for 15 rice steamers; 1 rice steamer two-wheel, 1-3 rice steamer faces are poor), distillation uses the rice steamer bucket to be right cylinder; Up big and down small, every rice steamer capacity 1.2---1.5 cubic metres, every rice steamer is thrown grain 100-200kg; Be staged and be divided into three levels in upper, middle and lower, throw grain and can regulate according to the starch demand of three levels, per 2-3 rice steamer grains are poor to be a level.
2. female poor join alive, surging yellow water: circle is arranged first day of operation; After open at the number one cellar for storing things; Elder generation's cellar for storing things face of taking-up is poor, and steaming is poor as losing after drinking, takes out the upper strata mother again and is pickled with grains or in wine; It is female poor to take out middle level 1-3 rice steamers again; Add and go up the rice steamer distillation behind the chaff mix, then as returning the grains entering tank fermentation, 2-5 rice steamers are female poorly will be made 3-6 rice steamers and return poor; Can not go into full another mouthful cellar for storing things, can two classes be incorporated into cellar for storing things flatly; After the poor taking-up of used mother, in time dig the yellow water hole, accomplish that a cellar for storing things is diligent surging; Dripped yellow water to the greatest extent in 24 4 hours; To establish special messenger's surging yellow water on duty night; Guarantee that yellow water drips only, falls acid and put in place; This also is one of key point of this technology; The intact yellow water of each flood will in time be built Polypropylence Sheet and upper flap; Guarantee few drain evaporation of female poor and exposed cellar for storing things wall moisture content and wine part, reduce the chance of microbial contaminations such as lactic acid bacteria, Penicillium notatum.
3. steamed grain powder: with steamed 5-20 minutes of raw grain powder atmosphere, the time can not be long, gets rid of assorted flavor, keeps grain fragrant earlier, after the cooling again with the poor proportioning of mother.
4. material moistening: elder generation takes out female being pickled with grains or in wine in one deck middle level in the cellar for storing things, takes out the female poor and two-wheel of lower floor again, and the female poor two-wheel that will give over to next round of 1-3 rice steamers of lower floor is pickled with grains or in wine; Use then that 1-3 rice steamers of lower floor are female poor to be the basis, adding the female poor proportioning of two-wheel, to go out 2--4 rice steamer lower floors female poor, and it is female poor that insufficient section can add the middle level; It is even to add grain powder mix then; Build who chaff, carry out material moistening after 30-60 minutes, again the female poor twice laggard luggage rice steamer operation that turn of grain chaff.
5. face is poor makes: lower floor's grain poor turn with loaded steamer in, open second mouthful of cellar for storing things, take out that the top layer face is poor to be deposited separately, it is female poor female poor with 1-3 rice steamer middle levels to get the upper strata again, poorly mixes thoroughly with the grain powder the middle level is female earlier, mixes female being pickled with grains or in wine in upper strata thoroughly with the grain powder again, covers ripe chaff; Remaining upper strata is female poorly to be added the chaff mix to make face poor; Attention: No. two ponds dig out middle level 1-3 rice steamers female poor after, will in time accomplish fluently the yellow water hole, begin to drip a surging yellow water.
6.pH value is regulated: in order rationally to adjust the acidity proportioning, the remaining two-wheel of lower floor's proportioning is female poor, can be fitted on the middle level in right amount; Go out the female poor moisture content in pond 50-60% the time, add the material moistening slurry in right amount, guarantee that the grain powder eats sufficient moisture content; Be convenient to steam and expect the position; When going out the female poor moisture content in pond and reaching 62-70%, needn't add the material moistening slurry again, adjusted pH value 1.1-2.0.
7. go up the rice steamer distillation: guarantee the competent material moistening time, could begin to go up rice steamer, load layer earlier; Inferior dress middle level, dress middle level, back, it is poor to refill face; Dress is lost poorly at last, and this processing requirement earlier dress gone into the pond earlier, down, in, upward level is arranged in regular turn; Guarantee that level distinguishes, classification is got wine and is more wanted level to distinguish, and rank is distinguished; Air pressure requires: this processing requirement loaded steamer vapour pressure 0.01-0.05Mpa, heat up in a steamer wine vapour pressure 0.008--0.03Mpa, steam requirement that grain vapour pressure 0.06-0.2Mpa. steams grain and be ripe and sticking, do not have the heart of giving birth to, a well-done pimple that do not rise.
8. poor unstrained spirits is gone into the cellar for storing things: after the wine unstrained spirits has been got at the cellar for storing things flatly, in time clear up the residual poor of the end, cellar for storing things and Jiao Bi, stir the back with the wine tail 5-15kg of the good yellow water 3-8kg of esterification and 10 °-25 ° then and evenly spray Jiao Bi and store at the end; Use 2-10 jin, a traditional unit of weight of koji powders evenly to be sprinkling upon pond, the cellar for storing things wall and the end, cellar for storing things again, put into female being pickled with grains or in wine of the lower floor that continues to employ then and make two-wheel, put bamboo chip and be separated by; After lower floor's grain has been pickled with grains or in wine; Maintain Jiao Bi once with yellow water and wine tail again, gone into the poor maintenance again of middle level grain once, gone into and maintained once again after upper strata grain is pickled with grains or in wine; Maintenance is in order to increase nutrient and the moisture of old cellar for storing things mikrobe; Augment the quantity of probioticss such as clostridium spp, actinomycetes, promote the maturation at old cellar for storing things, reached the purpose of supporting unstrained spirits and supporting the cellar for storing things with unstrained spirits to store; Going into the cellar for storing things requires: the fermentation of this technology is set 50-90 days, and it is 4,6,8 lobes that raw grain is pulverized, and fine powder sieves for 0.9 millimeter in the aperture during with 20 orders, and be 20-30% winter, and be 15-28% other seasons; Go into pond moisture lower floor 51-55%, middle level 53-57%, upper strata 55-60%; Go into the 1.5-2.0 of pond acidity lower floor, middle level 1.2-1.8, upper strata 1.1-1.7; With the bent 20%-30% of high thermometer bulb bag in inclined to one side; With chaff amount 20%-30%; Use Qu Yaoqiu: high thermometer bulb Bao Qu during Daqu requires to use partially, the shelf lives must reach 3-9 months, the bent .h of saccharogenic power 300-420mg glucose/g; The bent .h of liquefaction power 1.0-1.8g starch/g; Proteinase activity 50-65u/g; The bent .48h of fermenting power 0.50-0.60gCO2/10g.
9. the cellar for storing things is followed at the envelope cellar for storing things: after going into full cellar for storing things, seal the thick pit sealing mud of 5-20cm, carry out with storing and maintenance, keep pit skin mud moistening, be strictly on guard against gas leakage.
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| CN106754581A (en) * | 2014-12-09 | 2017-05-31 | 江南大学 | Saccharomyces cerevisiae can be simultaneously promoted to produce bacillus and its application of alcohol and flavor substance |
| CN107723163A (en) * | 2017-11-15 | 2018-02-23 | 湖南德山酒业营销有限公司 | A kind of Production of Luzhou-flavor Liquor method |
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| CN102888321A (en) * | 2012-09-16 | 2013-01-23 | 黄先全 | Strong-flavor spirit base tank-type fermentation method and tank-type fermentation plant |
| CN102888321B (en) * | 2012-09-16 | 2014-08-13 | 泸州科源生物科技有限公司 | Strong-flavor spirit base tank-type fermentation method and tank-type fermentation plant |
| CN104232456A (en) * | 2014-09-30 | 2014-12-24 | 唐山市永和冶金设备制造有限公司 | Distilled liquor pot and distilled liquor equipment |
| CN106754581A (en) * | 2014-12-09 | 2017-05-31 | 江南大学 | Saccharomyces cerevisiae can be simultaneously promoted to produce bacillus and its application of alcohol and flavor substance |
| CN106754581B (en) * | 2014-12-09 | 2019-11-26 | 江南大学 | Saccharomyces cerevisiae can be promoted to produce bacillus and its application of alcohol and flavor substance simultaneously |
| CN104862185A (en) * | 2015-06-12 | 2015-08-26 | 荆园园 | Continuous fermentation brewing process with high-rise drum fermentation pit |
| CN105018321A (en) * | 2015-08-03 | 2015-11-04 | 山东景芝酒业股份有限公司 | Production method of Luzhou-flavor liquor |
| CN105018321B (en) * | 2015-08-03 | 2017-05-31 | 山东景芝酒业股份有限公司 | A kind of production method of aromatic Chinese spirit |
| CN107723163A (en) * | 2017-11-15 | 2018-02-23 | 湖南德山酒业营销有限公司 | A kind of Production of Luzhou-flavor Liquor method |
| CN112410263A (en) * | 2020-12-08 | 2021-02-26 | 北京工商大学 | New strain of ancient Liangbacillus and application thereof |
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