CN102994317B - Production method of strong aromatic Chinese spirits - Google Patents
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- CN102994317B CN102994317B CN201210577497.4A CN201210577497A CN102994317B CN 102994317 B CN102994317 B CN 102994317B CN 201210577497 A CN201210577497 A CN 201210577497A CN 102994317 B CN102994317 B CN 102994317B
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Abstract
The invention discloses a production method of strong aromatic Chinese spirits. The production method comprises the following steps of: preparing fermented grains by using 1000-1200 parts of unprocessed food grains, 100-200 parts of steamed rice husk steamed, and 4000-5000 parts of middle-level fermented grains fermented at the upper row; filling the fermented grains in a steaming bucket for cooking, mixing cooking wine of the fermented grains, fermented at the upper row while cooking the raw materials so as to obtain the cooked fermented grains and large dreg wine after ending cooking; taking out the cooked grain wine and placing for aeration cooling, adding 200-250 parts of middle-temperature Daqu, 30-50 parts of bacterial mouldy bran, firstly placing 1000-1200 parts of upper fermented grains fermented at the upper row in a pit, then placing 5500-6500 parts of the grain wine obtained in the previous step in a pit, and fermenting for 60-70 days; filling 1000-1200 parts of lower fermented grains fermented at the lower row in the steaming bucket for cooking, thereby obtaining double-turn wine; and after operating once according to the steps, mixing the large dreg wine and the double-turn wine obtained in the next turns to obtain the strong aromatic Chinese spirits. The production method has the advantages that the content of tetramethylpyrazine in the strong aromatic Chinese spirits is increased, and the style of the strong aromatic Chinese spirits is not affected.
Description
Technical field
The present invention relates to liquor brewing method, particularly a kind of production method of aromatic Chinese spirit.
Background technology
White wine, has another name called liquor, is take bent class, distiller's yeast as saccharifying ferment, utilizes the starchy material of Cereals class, through boiling, saccharification, fermentation, distillation, the liquor storing and blend and lead to.China white wine has tens odor types, and wherein, aromatic Chinese spirit is pure because of its vinosity water white transparency, fragrant odour, and the sweet refreshing advantage such as clean of entrance has won liking of consumers in general, and output accounts for the over half of white wine ultimate production.
White wine is the traditional alcoholic beverage of China, has extremely important effect and status on people's dining table and in other social life.In recent years, along with the raising of people to white wine understanding and the enhancing to self health, awareness of safety, formed gradually enjoy white wine and healthy between contradiction.
The main component of Chinese medicinal materials Ligusticum wallichii is Tetramethylpyrazine (Ligustrazine), also contains Tetramethylpyrazine in white wine.In recent years, a large amount of technical study show that Tetramethylpyrazine in white wine, for relieving the effect of alcohol and liver protecting, has certain health-care effect.But in a few aromatic white spirit such as aromatic type and sesame-flavor Tetramethylpyrazine content higher, other aromatic white spirit content is not high.Especially aromatic Chinese spirit, because having used daqu of middle temperature, leavening temperature low, Tetramethylpyrazine content is lower, does not reach the effect of relieving alcoholism and protecting liver.In view of the aromatic Chinese spirit market share is large and human consumer to healthy demand, the content that improves Production of Luzhou-flavor Liquor technique raising Tetramethylpyrazine is necessary.Simultaneously Tetramethylpyrazine is fragrant and sweet, fruit aroma, has the effect of flavouring, can improve liquor flavor mouthfeel, therefore, improves the especially content of Tetramethylpyrazine in giving off a strong fragrance wine of white wine, drinks and to improve product all significant for guiding health.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of production method of aromatic Chinese spirit.
For solving the problems of the technologies described above, the present invention includes following steps:
1) batching: get raw grain 1000-1200 part, the rice husk 100-200 part after steaming in clear soup, adds middle level wine unstrained spirits 4000-5000 part of row's fermentation ends, turns evenly, makes grain grain;
2) boiling: pack upper step gained grain grain in rice steamer bucket boiling, when cooking raw material, also the wine unstrained spirits of upper row's fermentation ends of sneaking into is steamed to wine, boiling vapour pressure 0.02-0.04 MPa, cooking time 30-40min, obtains the grain unstrained spirits and the large slag wine that cook after boiling finishes;
3) slag that dries in the air: the grain unstrained spirits that upper step gained is cooked takes out to be placed on ventilation grate, and air blast cools to 30-35 ℃, adds 200-250 part daqu of middle temperature, 30-50 part bacterium wheat bran turns evenly;
4) enter cellar for storing things: upper strata wine unstrained spirits 1000-1200 part of upper row's fermentation ends is first put into Jiao Chizhong, then grain unstrained spirits 5500-6500 part that upper step is made is put into Jiao Chizhong;
5) fermentation: with envelope Chi Nifengjiao, fermentation time 60-70 days;
6) steam wine: by the wine unstrained spirits 1000-1200 of lower floor part of upper row's fermentation ends, pack in rice steamer bucket and steam wine, obtain two-wheel wine;
7) lose grain: upper step has been steamed wine unstrained spirits after drinking and has been and loses grain, directly abandons;
8) former wine: after a round of above-mentioned steps operation, the large slag wine of later round gained and two-wheel wine obtain aromatic Chinese spirit after mixing.
The middle level wine unstrained spirits of described upper row's fermentation ends is roughly 1/2nd middle level wine unstrained spirits of upper fermentation tank; The upper strata wine unstrained spirits of described upper row's fermentation ends is roughly 1/4th upper strata wine unstrained spirits of upper fermentation tank; Lower floor's wine unstrained spirits of described upper row's fermentation ends is roughly lower floor's wine unstrained spirits of 1/4th of upper fermentation tank.
Described raw grain is by Chinese sorghum 500-600 part, wheat 150-200 part, and rice 150-200 part, glutinous rice 80-130 part, corn 60-120 part, after removal of impurities is pulverized, mixes gained.
The making step of described bacterium wheat bran is:
1) get each 1 part of bacillus firmus, bacillus megaterium, bacillus amyloliquefaciens, subtilis, Bacillus licheniformis strain, be inoculated in respectively in the triangular flask that 10 parts of liquid nutrient mediums are housed, under 45-50 ℃ of condition, cultivate 46-48 hour, make one-level triangular flask seed liquor;
2) from the ripe one-level triangular flask of each cultivation, respectively get 10 parts of seed liquor, be inoculated in respectively in the secondary triangular flask that 100 parts of liquid nutrient mediums are housed, under 45-50 ℃ of condition, cultivate 46-48 hour, make secondary triangular flask seed liquor;
3) will cultivate ripe secondary seed solution equal proportion mixes, get 100 parts of mixed seed liquor, be inoculated in 2000 parts of solid mediums, turn evenly, finished substratum is put into the cultivation room with mechanical ventilator, carry out ventilating and thermal insulating cultivation, culture temperature 45-55 ℃, incubation time 48-72 hour;
4) cultivate after maturation, air seasoning obtain bacterium wheat bran to moisture content 13-15%.
Described one-level triangular flask seed liquor, the formula of secondary triangular flask seed liquor substratum are: wheat bran 60-80 part, dregs of beans 20-40 divide, sodium-chlor 2-4 part, tap water 850-950 part.
Described solid medium adopts wheat bran 570-600 part, water 400-430 part.
Described rice husk after steamed, its steamed temperature is 101-104 ℃, and vapour pressure is 0.02-0.04MPa, and the steamed time is 30-40 minute.
The present invention compared with prior art has the following advantages:
Because brewageing of aromatic Chinese spirit generally only used daqu of middle temperature, because starter-making temperature is low, in Daqu, the content of pyrazine class material is also lower.Use the content of the white wine Tetramethylpyrazine that this Daqu spawns naturally also lower, be generally less than 0.5mg/L.Improve the content of the Tetramethylpyrazine in aromatic Chinese spirit, do not change again the local flavor of aromatic Chinese spirit, just can not use the higher high-temperature daqu of pyrazine class content.So, the present invention is chosen in Production of Luzhou-flavor Liquor, except using daqu of middle temperature, add again part bacterium wheat bran, these bacteriums are all bacterial strains of high yield pyrazine class fragrance matter, due to the characteristic of these bacteriums itself, not only can not affect Luzhou-flavor Liquor body style simultaneously, high pyrazine class material can also increase the fullness ratio of wine body, improves the quality of products.
The present invention is in order to improve the Tetramethylpyrazine content of aromatic Chinese spirit, and don't aromatic Chinese spirit style is produced to detrimentally affect, and Production of Luzhou-flavor Liquor technique is innovated.Select five strains to be applicable to the bacterium of Production of Luzhou-flavor Liquor, make bacterium wheat bran, adjust aromatic Chinese spirit sort of quyi class and ratio, by made bacterium wheat bran application Production of Luzhou-flavor Liquor, make more than the content of Tetramethylpyrazine in produced aromatic Chinese spirit reaches 2.5mg/L, wine body is more plentiful mellow, the more strong fragrant coordination of fragrance.
Embodiment
Embodiment 1
1) batching: get 1200 parts, raw grain, 200 parts, the rice husk after steamed, adds 4000 parts of the middle level wine unstrained spirits of row's fermentation ends to turn evenly, makes grain grain.
2) boiling: the grain grain of getting step 1 gained packs boiling in rice steamer bucket into, also steams wine by the wine unstrained spirits of upper row's fermentation ends of sneaking into when cooking raw material, boiling vapour pressure 0.02Mpa, and cooking time 40min, obtains the grain unstrained spirits and the large slag wine that cook after boiling finishes.
3) slag that dries in the air: the grain unstrained spirits cooking of step 2 gained is taken out and placed on ventilation grate, and air blast cools to 30 ℃, adds 250 parts of daqu of middle temperature, 30 parts of bacterium wheat brans, turn evenly.
4) enter cellar for storing things: 1000 parts of the upper strata wine unstrained spirits of upper row's fermentation ends are first put into Jiao Chizhong, get 6500 parts of grain unstrained spirits that step 3 makes and put into Jiao Chizhong.
5) fermentation: with envelope Chi Nifengjiao, accomplish airtight, fermentation time 60 days.
6) steam wine: by 1000 parts of lower floor's wine unstrained spirits of upper row's fermentation ends, pack in rice steamer bucket and steam wine, obtain two-wheel wine.
7) lose grain: the wine unstrained spirits that step 6 has been steamed to wine, as losing grain, directly abandons.
8) former wine: after a round of above-mentioned steps operation, the large slag wine of later round gained and two-wheel wine obtain aromatic Chinese spirit (after a round finishes, later round loops by above-mentioned steps, lower with) after mixing.
Above-mentioned raw grain is by 500 parts of Chinese sorghums, 150 parts of wheats, and 200 parts, rice, 130 parts, glutinous rice, 120 parts of corns, after removal of impurities is pulverized, mix gained.
Rice husk after aforementioned steaming in clear soup, its steamed temperature is 101 ℃, and vapor pressure is 0.02MPa, and the steamed time is 40 minutes.
The making step of aforesaid bacterium wheat bran is:
(1) get each 1 part of bacillus firmus (Bacillus firmus), bacillus megaterium (Bacillus megaterium), bacillus amyloliquefaciens (Bacillus amyloliquefaciens), subtilis (Bacillus subtilis), Bacillus licheniformis (Bacillus licheniformis) bacteria culture, be inoculated in respectively in the triangular flask that 10 parts of liquid nutrient mediums are housed.Cultivate 48 hours, make one-level triangular flask seed liquor for 45 ℃.
(2) from the ripe one-level triangular flask of each cultivation, get 10 parts of seed liquor, be inoculated in respectively in the secondary triangular flask that 100 parts of liquid nutrient mediums are housed.Cultivate 48 hours, make secondary triangular flask seed liquor for 45 ℃.
(3) will cultivate ripe secondary seed solution equal proportion and mix, get 100 parts of mixed seed liquor, inoculate in 2000 points of solid mediums, turn evenly.Finished substratum is put into the cultivation room with mechanical ventilator, carry out ventilating and thermal insulating cultivation, 45 ℃ of culture temperature, incubation time 48 hours.
(4) cultivate after maturation, air seasoning obtain bacterium wheat bran to moisture content 13-15%.
The formula of aforesaid one-level triangular flask seed liquor, secondary triangular flask seed liquor substratum is: 80 parts, wheat bran, 20 points of dregs of beans, 2 parts, sodium-chlor, 850 parts, tap water.Power ventilation solid culture substratum adopts 570 parts, wheat bran, 400 parts, water.
This example is produced the content 2.53mg/L of Tetramethylpyrazine in aromatic Chinese spirit.Wine body is plentiful mellow, and fragrant aroma is coordinated, and style is more outstanding.
The middle level wine unstrained spirits of aforesaid upper row's fermentation ends refers to and accounts for roughly 1/2nd middle level wine unstrained spirits of fermentation tank; The upper strata wine unstrained spirits of upper row's fermentation ends refers to and accounts for roughly 1/4th upper strata wine unstrained spirits of fermentation tank; Lower floor's wine unstrained spirits of upper row's fermentation ends refers to and accounts for roughly lower floor's wine unstrained spirits of 1/4th (lower same) of fermentation tank.
Embodiment 2
1) batching: get 1100 parts, raw grain, 150 parts, the rice husk after steamed, adds 4500 parts of the middle level wine unstrained spirits of row's fermentation ends, turns evenly, makes grain grain.
2) boiling: the grain grain of getting step 1 gained packs boiling in rice steamer bucket into, also steams wine by the wine unstrained spirits of upper row's fermentation ends of sneaking into when cooking raw material, boiling vapour pressure 0.04Mpa, and cooking time 30min, obtains the grain unstrained spirits and the large slag wine that cook after boiling finishes.
3) slag that dries in the air: the grain unstrained spirits cooking of step 2 gained is taken out and placed on ventilation grate, and air blast cools to 32 ℃, adds 220 parts of daqu of middle temperature, 40 parts of bacterium wheat brans, turn evenly.
4) enter cellar for storing things: 1100 parts of the upper strata wine unstrained spirits of upper row's fermentation ends are first put into Jiao Chizhong, get 6000 parts of grain unstrained spirits that step 3 makes and put into Jiao Chizhong.
5) fermentation: with envelope Chi Nifengjiao, accomplish airtight, fermentation time 65 days.
6) steam wine: by 1100 parts of lower floor's wine unstrained spirits of upper row's fermentation ends, pack in rice steamer bucket and steam wine, obtain two-wheel wine.
7) lose grain: step 6 has been steamed the wine unstrained spirits of wine as losing grain, directly abandons.
8) former wine: after a round of above-mentioned steps operation, the large slag wine of later round gained and two-wheel wine obtain aromatic Chinese spirit after mixing.
Above-mentioned raw grain is by 550 parts of Chinese sorghums, 180 parts of wheats, and 170 parts, rice, 100 parts, glutinous rice, 100 parts of corns, after removal of impurities is pulverized, mix gained.
Rice husk after aforementioned steaming in clear soup, its steamed temperature is 102 ℃, and vapor pressure is 0.03MPa, and the steamed time is 35 minutes.
The making step of aforesaid bacterium wheat bran is:
(1) get each 1 part of bacillus firmus (Bacillus firmus), bacillus megaterium (Bacillus megaterium), bacillus amyloliquefaciens (Bacillus amyloliquefaciens), subtilis (Bacillus subtilis), Bacillus licheniformis (Bacillus licheniformis) bacteria culture, be inoculated in respectively in the triangular flask that 10 parts of liquid nutrient mediums are housed.Cultivate 47 hours, make one-level triangular flask seed liquor for 48 ℃.
(2) from the ripe one-level triangular flask of each cultivation, get 10 parts of seed liquor, be inoculated in respectively in the secondary triangular flask that 100 parts of liquid nutrient mediums are housed.Cultivate 47 hours, make secondary triangular flask seed liquor for 48 ℃.
(3) will cultivate ripe secondary seed equal proportion and mix, get 100 parts of mixed seed liquor, inoculate in 2000 points of solid mediums, turn evenly.Finished substratum is put into the cultivation room with mechanical ventilator, carry out ventilating and thermal insulating cultivation, 50 ℃ of culture temperature, incubation time 60 hours.
(4) cultivate after maturation, air seasoning obtain bacterium wheat bran to moisture content 13-15%.
The formula of aforesaid one-level triangular flask seed liquor, secondary triangular flask seed liquor substratum is: 70 parts, wheat bran, 30 points of dregs of beans, 3 parts, sodium-chlor, 900 parts, tap water.Power ventilation solid culture substratum adopts 580 parts, wheat bran, 430 parts, water.
This example is produced the content of Tetramethylpyrazine in aromatic Chinese spirit and is reached 2.77mg/L.Wine body is plentiful mellow, continuous soft refreshing clean, and fragrance is pure, strong fragrant to be coordinated, style typical case.
Embodiment 3
1) batching: get 1000 parts, raw grain, 200 parts, the rice husk after steamed, adds 5000 parts of the middle level wine unstrained spirits of row's fermentation ends, turns evenly, makes grain grain.
2) boiling: the grain grain of getting step 1 gained packs boiling in rice steamer bucket into, also steams wine by the wine unstrained spirits of upper row's fermentation ends of sneaking into when cooking raw material, boiling vapour pressure 0.03Mpa, and cooking time 35min, obtains the grain unstrained spirits and the large slag wine that cook after boiling finishes.
3) slag that dries in the air: the grain unstrained spirits cooking of step 2 gained is taken out and placed on ventilation grate, and air blast cools to 35 ℃, adds 200 parts of daqu of middle temperature, 50 parts of bacterium wheat brans, turn evenly.
4) enter cellar for storing things: 1200 parts of the upper strata wine unstrained spirits of upper row's fermentation ends are first put into Jiao Chizhong, get 5500 parts of grain unstrained spirits that step 3 makes and put into Jiao Chizhong.
5) fermentation: with envelope Chi Nifengjiao, accomplish airtight, fermentation time 70 days.
6) steam wine: by 1200 parts of lower floor's wine unstrained spirits of upper row's fermentation ends, pack in rice steamer bucket and steam wine, obtain two-wheel wine.
7) lose grain: step 6 has been steamed the wine unstrained spirits of wine as losing grain, directly abandons.
8) former wine: after a round of above-mentioned steps operation, the large slag wine of later round gained and two-wheel wine obtain aromatic Chinese spirit after mixing.
600 parts of above-mentioned Chinese sorghums, 200 parts of wheats, 150 parts, rice, 80 parts, glutinous rice, 60 parts of corns, after removal of impurities is pulverized, mix gained.
Rice husk after aforementioned steaming in clear soup, its steamed temperature is 104 ℃, and vapor pressure is 0.04MPa, and the steamed time is 30 minutes.
The making step of aforesaid bacterium wheat bran is:
(1) get each 1 part of bacillus firmus (Bacillus firmus), bacillus megaterium (Bacillus megaterium), bacillus amyloliquefaciens (Bacillus amyloliquefaciens), subtilis (Bacillus subtilis), Bacillus licheniformis (Bacillus licheniformis) bacteria culture, be inoculated in respectively in the triangular flask that 10 parts of liquid nutrient mediums are housed.Cultivate 46 hours, make one-level triangular flask seed liquor for 50 ℃.
(2) from the ripe one-level triangular flask of each cultivation, get 10 parts of seed liquor, be inoculated in respectively in the secondary triangular flask that 100 parts of liquid nutrient mediums are housed.Cultivate 46 hours, make secondary triangular flask seed liquor for 50 ℃.
(3) will cultivate ripe secondary seed equal proportion and mix, get 100 parts of mixed seed liquor, inoculate in 2000 points of solid mediums, turn evenly.Finished substratum is put into the cultivation room with mechanical ventilator, carry out ventilating and thermal insulating cultivation, 55 ℃ of culture temperature, incubation time 72 hours.
(4) cultivate after maturation, air seasoning obtain bacterium wheat bran to moisture content 13-15%.
The formula of aforesaid one-level triangular flask seed liquor, secondary triangular flask seed liquor substratum is: 60 parts, wheat bran, 40 points of dregs of beans, 4 parts, sodium-chlor, 950 parts, tap water.Power ventilation solid culture substratum adopts 600 parts, wheat bran, 420 parts, water.
This example is produced the content of Tetramethylpyrazine in aromatic Chinese spirit and is reached 2.95mg/L.Wine body is more plentiful mellow, continuous soft refreshing clean, and fragrance is pure, strong fragrant to be coordinated, and style is more outstanding.
Claims (6)
1. a production method for aromatic Chinese spirit, is characterized in that comprising the following steps:
1) batching: get by Chinese sorghum, wheat, rice, glutinous rice and corn mixing gained raw material 1000-1200 part, the rice husk 100-200 part after steaming in clear soup, adds middle level wine unstrained spirits 4000-5000 part of row's fermentation ends, turns evenly, makes grain grain;
2) boiling: pack upper step gained grain grain in rice steamer bucket boiling, when cooking raw material, also the wine unstrained spirits of upper row's fermentation ends of sneaking into is steamed to wine, boiling vapour pressure 0.02-0.04 MPa, cooking time 30-40min, obtains the grain unstrained spirits and the large slag wine that cook after boiling finishes;
3) slag that dries in the air: the grain unstrained spirits that upper step gained is cooked takes out to be placed on ventilation grate, and air blast cools to 30-35 ℃, adds 200-250 part daqu of middle temperature, and 30-50 part bacterium wheat bran turns evenly, and the making step of described bacterium wheat bran is:
A) get each 1 part of bacillus firmus, bacillus megaterium, bacillus amyloliquefaciens, subtilis, Bacillus licheniformis strain, be inoculated in respectively in the triangular flask that 10 parts of liquid nutrient mediums are housed, under 45-50 ℃ of condition, cultivate 46-48 hour, make one-level triangular flask seed liquor;
B) from the ripe one-level triangular flask of each cultivation, respectively get 10 parts of seed liquor, be inoculated in respectively in the secondary triangular flask that 100 parts of liquid nutrient mediums are housed, under 45-50 ℃ of condition, cultivate 46-48 hour, make secondary triangular flask seed liquor;
C) will cultivate ripe secondary seed solution equal proportion mixes, get 100 parts of mixed seed liquor, be inoculated in 2000 parts of solid mediums, turn evenly, finished substratum is put into the cultivation room with mechanical ventilator, carry out ventilating and thermal insulating cultivation, culture temperature 45-55 ℃, incubation time 48-72 hour;
D) cultivate after maturation, air seasoning obtain bacterium wheat bran to moisture content 13-15%;
4) enter cellar for storing things: upper strata wine unstrained spirits 1000-1200 part of upper row's fermentation ends is first put into Jiao Chizhong, then grain unstrained spirits 5500-6500 part that upper step is made is put into Jiao Chizhong;
5) fermentation: with envelope Chi Nifengjiao, fermentation time 60-70 days;
6) steam wine: by the wine unstrained spirits 1000-1200 of lower floor part of upper row's fermentation ends, pack in rice steamer bucket and steam wine, obtain two-wheel wine;
7) lose grain: upper step has been steamed wine unstrained spirits after drinking and has been and loses grain, directly abandons;
8) former wine: after a round of above-mentioned steps operation, the large slag wine of later round gained and two-wheel wine obtain aromatic Chinese spirit after mixing.
2. the production method of aromatic Chinese spirit according to claim 1, is characterized in that the middle level wine unstrained spirits of described upper row's fermentation ends is roughly 1/2nd middle level wine unstrained spirits of upper fermentation tank; The upper strata wine unstrained spirits of described upper row's fermentation ends is roughly 1/4th upper strata wine unstrained spirits of upper fermentation tank; Lower floor's wine unstrained spirits of described upper row's fermentation ends is roughly lower floor's wine unstrained spirits of 1/4th of upper fermentation tank.
3. the production method of aromatic Chinese spirit according to claim 1, described in it is characterized in that is Chinese sorghum 500-600 part by Chinese sorghum, wheat, rice, glutinous rice and corn mixing gained raw material, wheat 150-200 part, rice 150-200 part, glutinous rice 80-130 part, corn 60-120 part, after removal of impurities is pulverized, mixes gained.
4. according to the production method of the aromatic Chinese spirit described in claims 1 to 3 any one, it is characterized in that described one-level triangular flask seed liquor, the formula of secondary triangular flask seed liquor substratum are: wheat bran 60-80 part, dregs of beans 20-40 divide, sodium-chlor 2-4 part, tap water 850-950 part.
5. according to the production method of the aromatic Chinese spirit described in claims 1 to 3 any one, it is characterized in that described solid medium adopts wheat bran 570-600 part, water 400-430 part.
6. according to the production method of the aromatic Chinese spirit described in claims 1 to 3 any one, it is characterized in that described rice husk after steamed, its steamed temperature is 101-104 ℃, and vapour pressure is 0.02-0.04MPa, and the steamed time is 30-40 minute.
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