CN103320265B - Production technology of Maotai-flavour liquor - Google Patents
Production technology of Maotai-flavour liquor Download PDFInfo
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- CN103320265B CN103320265B CN201310254953.6A CN201310254953A CN103320265B CN 103320265 B CN103320265 B CN 103320265B CN 201310254953 A CN201310254953 A CN 201310254953A CN 103320265 B CN103320265 B CN 103320265B
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Abstract
The invention discloses a production technology of Maotai-flavour liquor. According to the novel production technology, sorghum is the local glutinous sorghum of Guizhou, which is stored for 10-14 months before grinding; in grain wetting, water is sprayed in three times; sand is applied into a cellar, and the water in fermented grains is controlled to 37-40%; and coarse sand is applied into the cellar, and the water is controlled to 39-42%. The dosage of yeast and rice husk in the whole production period is adjusted. The invention provides a Maotai-flavour liquor production technology with high quality, high yield and low consumption.
Description
Technical field
The invention belongs to white wine production field, be specifically related to a kind of production technique of Maotai-flavor liquor.
Background technology
Aromatic type " Daqu " white spirit also claims thatch odor type, returns wine in husky wine, wine, as representative, belong to Daqu drinks taking Maotai, rare distillate, state's platform, Tibetan, habit wine cellar 1988, Jinsha.The standard comment of Maotai-flavor liquor is: colourless (or micro-Huang) is transparent, no suspended substance, and without precipitation, fragrant outstanding, the quiet and tastefully laid out exquisiteness of sauce, empty cup lasting is quiet and tastefully laid out lasting, and entrance is mellow mellow, long times of aftertaste, style is outstanding, fragrant and not gorgeous.
The production of Maotai-flavor liquor, science and utilized cleverly local distinctive weather, good water quality, suitable edatope.Maotai-flavor liquor has been assembled the elite of Ancient Times in China brewing technology, has created a whole set of and the diverse traditional technology of domestic other odor type wine.Feed intake for twice, nine boilings, eight fermentations, getting wine, high temperature koji, high temperature stack-up, thermophilic fermentation, high temperature for seven times, to stay wine, long-term storage, meticulous blending be the principal feature of sauce cordiale production technique.The subject matter that traditional Maotai-flavor liquor technique exists but the output of quality liquor is not high.
Design of the present invention be mainly based upon Chen Mengqiang president " one stand fast at, two strict, three change, four stable " on the basis of technique guiding theory, the production practice through rare distillate company over 3 years are summed up and are obtained.Especially embodied the marrow of " three change ", that is: because region changes technique change, because climate change operates variation, because of material composition change configuration variation." one stands fast at " stands fast at Chinese Sauce flavor white spirit traditional operation code is basic, accomplish " two is strict " (strict rare distillate production technique, strict rare distillate production process) and " four stable " (stablize employee's production mood, stablize employee's production order, stablize employee's quality of production, stable employee produces progress), be just pregnant with the present invention and obtained the strong proof that quality product steadily improves.
Summary of the invention
The technical problem to be solved in the present invention: traditional Maotai-flavor liquor technique exists the not high shortcoming of output of the not high and quality liquor of the yield of liquor, the invention provides a kind of production technique of New Type Maotai-flavor Liquor, the yield of liquor increases, and especially makes the production of quality liquor significantly increase.
The technique means that the present invention adopts: the production technique of Maotai-flavor liquor comprises the following steps:
(1) raw material pulverizing: the ratio of whole grain and particle weight, lower sand is 8:2, and rough sand is 7:3, and the charging capacity of lower sand and rough sand accounts for respectively 50% of the total amount that feeds intake;
(2) profit grain: first, by 95 DEG C of above hot water that sprinkle upper material quantity 50～52% of Chinese sorghum after pulverizing, when water-sprinkling, Bian Pobian mixes, and then adds mother's grain of material quantity 5～8% to mix thoroughly, more than piling up material moistening 18h after water-sprinkling;
(3) steam grain: first on rice steamer is combed, sprinkle one deck rice husk, upper rice steamer adopts sees vapour spreading, steaming 130min after circle vapour, 70% raw material cooks, and can go out rice steamer;
(4) spreading for cooling turns: go out to sprinkle after rice steamer the hot water of upper 95 DEG C, bold and vigorous water gaging is material quantity 10%, and raw husky after water-sprinkling through spreading for cooling, cold scattering, and supplements because of the lost moisture of evaporation, when product temperature is reduced to 32 DEG C, is incorporated as 2% tail wine of lower husky charging capacity, mixes thoroughly;
(5) heap fermentation: mix and stir rear closing heap, product temperature is 30 DEG C, and the heap time is 4～5 days, in the time that product temperature rises to 45～50 DEG C, in hand insertion heap, in the time that the wine unstrained spirits taking out has fragrant and sweet vinosity, gets final product pit entry fermentation;
(6) pit entry fermentation: the husky wine unstrained spirits of life after heap is through mixing thoroughly, and in the time turning, add 2.6% tail wine; Then enter cellar for storing things, after fermenting cellar is filled it up with, flatten gently unstrained spirits face with plank, and sprinkle skim rice husk, finally, with mudding cellar for storing things, ferment 30～33 days, fermentation product temperature changes between 35～48 DEG C;
(7) go out cellar for storing things: husky the life of fermenting-ripening wine unstrained spirits gradation is taken out, mix and stir with the sorghum flour of pulverizing, send out after grain water;
(8) mixed steaming: husky life wine unstrained spirits and rough husky grain powder are mixed thoroughly to loaded steamer, mixed steaming;
(9) spreading for cooling turns, heap fermentation, and pit entry fermentation, goes out to store wine unstrained spirits, circulates seven times.
In step (2), the hot water of profit grain divides three times, and water is total Water for the first time: 40～60%; Water is total Water for the second time: 20～40%; Be total Water for Chinese sorghum cooks rear proportioning water for the third time: 5～20%.
The whole production cycle is 90～95% of Chinese sorghum total amount by bent amount, wherein lower husky: 10～13%, and rough sand: 10～14%, once: 10～15%, secondary: 10～15%, three times: 10～14%, four times: 10～15%, five times: 8～10%, six times: 6～8%, seven times: 0%.
Whole production cycle husk consumption is 5～9% of Chinese sorghum total amount, wherein lower husky: 0%, and rough sand: 0%, once: 0%, secondary: 0%, three time: 0.5-1%, four times: 1～2%, five times: 1.5～2%, six times: 1～2.0%, seven times: 1～2.0%.
Lower sand enters to store wine unstrained spirits moisture controlled: 37-40%, and rough sand enters to store moisture controlled: 39-42%.
Chinese sorghum is Guizhou glutinous sorghum, stores October～14 month before pulverizing is used.
The beneficial effect that the present invention reaches:
The present invention mainly adds by the hot water of profit grain is divided three times; Adjust measuring and husk consumption with bent of whole each round of production cycle; The lower sand of strict control enters to store wine unstrained spirits moisture and rough sand enters to store moisture controlled, and adopt Guizhou glutinous sorghum, store October～14 month pulverizing before using, be that the wine that of whole technique the yield of liquor and quality liquor all significantly increases, and quality liquor accounted for always go out the also significantly raising of share of capacity for liquor.。
(1) quality liquor the yield of liquor of the present invention is about 14.5%, with respect to the production technique quality liquor the yield of liquor 8.7% of traditional Maotai-flavor liquor, has increased by 5.8%, has improved approximately 66%.
(2) total the yield of liquor of the present invention is about 28.3%, with respect to the total the yield of liquor 22.6% of production technique of traditional Maotai-flavor liquor, has increased by 5.7%, has improved approximately 25%.
(3) quality liquor accounts for the share that always goes out capacity for liquor significantly increases, and quality liquor of the present invention accounts for and always goes out 51% of capacity for liquor, with respect to the production technique 38% of traditional Maotai-flavor liquor, is significantly improved.
Embodiment:
Embodiment 1
1, the selection standard of Chinese sorghum: store the old Chinese sorghum of 10-14 month, (though new Output of Sorghum is high, but of poor quality, mouthfeel is poor, and taste is thin; If the fruit Chinese sorghum storage time is long, output is lower) place of production is local glutinous sorghum.
Sense organ requires: color and luster: tawny, should not be with Bluish white; Thick shape: thick solid, full, uniformity; Cleanliness: free from insect pests, without going rotten, inclusion is very few; Analyse and observe: seed coat is thin, seed section is glassy.
Physical and chemical standards: Shui Fen≤13%; Starch: 56-62%; Dry granular weight: 16.0-22.0g/1000 grain; Unit weight >=740g/L; Za Zhi Shuais≤and 1.0%; Do not improve Li≤3.0%.
2, the production technique of Maotai-flavor liquor comprises the following steps:
(1) raw material pulverizing: the ratio of whole grain and particle, lower sand is 8:2, and rough sand is 7:3, and the charging capacity of lower sand and rough sand accounts for respectively 50% of the total amount that feeds intake;
(2) profit grain: the hot water of 95 DEG C that sprinkles upper material quantity 50% of Chinese sorghum after first pulverizing, when water-sprinkling, Bian Pobian mixes, and then adds mother's grain of 6% to mix thoroughly, piles up material moistening 20h after flooding;
(3) steam grain: first on rice steamer is combed, sprinkle one deck rice husk, upper rice steamer adopts sees vapour spreading, steaming 130min after circle vapour, has 70% raw material to cook, and can go out rice steamer;
(4) spreading for cooling turns: go out to sprinkle after rice steamer the hot water of upper 95 DEG C, water gaging is material quantity 10% again; Raw sand after spreading for cooling water-sprinkling, through spreading for cooling, cold scattering, and supplements because of the lost moisture of evaporation; In the time that product temperature is reduced to 32 DEG C, be incorporated as 2% tail wine of lower husky charging capacity, mix thoroughly; And add koji powder;
(5) heap fermentation: mix and stir rear closing heap, product temperature is 30 DEG C, and the heap time is 5 days, in the time that product temperature rises to 50 DEG C, available hand inserts in heap, in the time that the wine unstrained spirits taking out has fragrant and sweet vinosity, gets final product pit entry fermentation;
(6) pit entry fermentation: the husky wine unstrained spirits of life after heap is through mixing thoroughly, and in the time turning, add 2.6% tail wine; Then enter cellar for storing things, after fermenting cellar is filled it up with, flatten gently unstrained spirits face with plank, and sprinkle skim rice husk, finally store 4cm by mudding, ferment 30 days, fermentation product temperature changes between 40～45 DEG C;
(7) go out cellar for storing things: husky the life of fermenting-ripening wine unstrained spirits gradation is taken out, mix and stir with the sorghum flour of pulverizing, send out after grain water;
(8) mixed steaming: husky life wine unstrained spirits and rough husky grain powder are mixed thoroughly to loaded steamer, mixed steaming;
(9) spreading for cooling turns, heap fermentation, and pit entry fermentation, goes out to store wine unstrained spirits, circulates seven times;
Moisture three times for profit grain in step (2), moistens grain water and is total Water for the first time: 60%, moisten for the second time grain water and be total Water: 30%, be total Water for Chinese sorghum cooks rear proportioning water for the third time: 10%;
The whole production cycle is 92% of Chinese sorghum total amount by bent amount, wherein lower husky: 11%, and rough sand: 14%, once: 15%, secondary: 15%, three time: 12%, four time: 11%, five time: 8%, six time: 6%, seven time: 0%;
Whole production cycle husk consumption is 7% of Chinese sorghum total amount, wherein lower husky: 0%, and rough sand: 0%, once: 0%, secondary: 0%, three time: 0.5%, four time: 1%, five time: 1.5%, six time: 2.0%, seven time: 2.0%;
Lower sand enters to store wine unstrained spirits moisture controlled: 38%, and rough sand enters to store moisture controlled: 39%;
Chinese sorghum is Guizhou glutinous sorghum, stores December before pulverizing is used.
The yield of liquor of the yield of liquor of seven rounds of this embodiment, total the yield of liquor and quality liquor is in table 1.
Embodiment 2
The production technique of Maotai-flavor liquor of the present invention comprises the following steps:
(1) raw material pulverizing: the ratio of whole grain and particle weight, lower sand is 8:2, and rough sand is 7:3, and the charging capacity of lower sand and rough sand accounts for respectively 50% of the total amount that feeds intake;
(2) profit grain: first, by the hot water of 96 DEG C that sprinkles upper material quantity 51% of Chinese sorghum after pulverizing, when water-sprinkling, Bian Pobian mixes, and then adds mother's grain of material quantity 8% to mix thoroughly, piles up material moistening 20h after water-sprinkling;
(3) steam grain: first on rice steamer is combed, sprinkle one deck rice husk, upper rice steamer adopts sees vapour spreading, steaming 130min after circle vapour, 70% raw material cooks, and can go out rice steamer;
(4) spreading for cooling turns: go out to sprinkle after rice steamer the hot water of upper 95 DEG C, bold and vigorous water gaging is material quantity 10%, and raw husky after water-sprinkling through spreading for cooling, cold scattering, and supplements because of the lost moisture of evaporation, when product temperature is reduced to 32 DEG C, is incorporated as 2% tail wine of lower husky charging capacity, mixes thoroughly;
(5) heap fermentation: mix and stir rear closing heap, product temperature is 30 DEG C, and the heap time is 5 days, in the time that product temperature rises to 45 DEG C, in hand insertion heap, in the time that the wine unstrained spirits taking out has fragrant and sweet vinosity, gets final product pit entry fermentation;
(6) pit entry fermentation: the husky wine unstrained spirits of life after heap is through mixing thoroughly, and in the time turning, add 2.6% tail wine; Then enter cellar for storing things, after fermenting cellar is filled it up with, flatten gently unstrained spirits face with plank, and sprinkle skim rice husk, finally, with mudding cellar for storing things, ferment 33 days, fermentation product temperature changes between 35～40 DEG C;
(7) go out cellar for storing things: husky the life of fermenting-ripening wine unstrained spirits gradation is taken out, mix and stir with the sorghum flour of pulverizing, send out after grain water;
(8) mixed steaming: husky life wine unstrained spirits and rough husky grain powder are mixed thoroughly to loaded steamer, mixed steaming;
(9) spreading for cooling turns, heap fermentation, and pit entry fermentation, goes out to store wine unstrained spirits, circulates seven times.
In step (2), the hot water of profit grain divides three times, and water is total Water for the first time: 50%; Water is total Water for the second time: 40%; Be total Water for Chinese sorghum cooks rear proportioning water for the third time: 10%.
The whole production cycle is 93% of Chinese sorghum total amount by bent amount, wherein lower husky: 11%, and rough sand: 10%, once: 15%, secondary: 15%, three time: 14%, four time: 10%, five time: 8%, six time: 8%, seven time: 0%.
Whole production cycle husk consumption is 7.5% of Chinese sorghum total amount, wherein lower husky: 0%, and rough sand: 0%, once: 0%, secondary: 0%, three time: 1%, four time: 2%, five time: 1.5%, six time: 1%, seven time: 2.0%.
Lower sand enters to store wine unstrained spirits moisture controlled: 37%, and rough sand enters to store moisture controlled: 42%.
Chinese sorghum is Guizhou glutinous sorghum, before pulverizing is used, stores 14 months.
The yield of liquor of the yield of liquor of seven rounds of this embodiment, total the yield of liquor and quality liquor is in table 1.
Embodiment 3
The production technique of Maotai-flavor liquor of the present invention, comprises the following steps:
(1) raw material pulverizing: the ratio of whole grain and particle weight, lower sand is 8:2, and rough sand is 7:3, and the charging capacity of lower sand and rough sand accounts for respectively 50% of the total amount that feeds intake;
(2) profit grain: first, by the hot water of 97 DEG C that sprinkles upper material quantity 50～52% of Chinese sorghum after pulverizing, when water-sprinkling, Bian Pobian mixes, and then adds mother's grain of material quantity 5% to mix thoroughly, piles up material moistening 24h after water-sprinkling;
(3) steam grain: first on rice steamer is combed, sprinkle one deck rice husk, upper rice steamer adopts sees vapour spreading, steaming 130min after circle vapour, 70% raw material cooks, and can go out rice steamer;
(4) spreading for cooling turns: go out to sprinkle after rice steamer the hot water of upper 95 DEG C, bold and vigorous water gaging is material quantity 10%, and raw husky after water-sprinkling through spreading for cooling, cold scattering, and supplements because of the lost moisture of evaporation, when product temperature is reduced to 32 DEG C, is incorporated as 2% tail wine of lower husky charging capacity, mixes thoroughly;
(5) heap fermentation: mix and stir rear closing heap, product temperature is 30 DEG C, and the heap time is 4～5 days, in the time that product temperature rises to 50 DEG C, in hand insertion heap, in the time that the wine unstrained spirits taking out has fragrant and sweet vinosity, gets final product pit entry fermentation;
(6) pit entry fermentation: the husky wine unstrained spirits of life after heap is through mixing thoroughly, and in the time turning, add 2.6% tail wine; Then enter cellar for storing things, after fermenting cellar is filled it up with, flatten gently unstrained spirits face with plank, and sprinkle skim rice husk, finally, with mudding cellar for storing things, ferment 32 days, fermentation product temperature changes between 40～48 DEG C;
(7) go out cellar for storing things: husky the life of fermenting-ripening wine unstrained spirits gradation is taken out, mix and stir with the sorghum flour of pulverizing, send out after grain water;
(8) mixed steaming: husky life wine unstrained spirits and rough husky grain powder are mixed thoroughly to loaded steamer, mixed steaming;
(9) spreading for cooling turns, heap fermentation, and pit entry fermentation, goes out to store wine unstrained spirits, circulates seven times.
In step (2), the hot water of profit grain divides three times, and water is total Water for the first time: 50%; Water is total Water for the second time: 30%; Be total Water for Chinese sorghum cooks rear proportioning water for the third time: 20%.
The whole production cycle is 90% of Chinese sorghum total amount by bent amount, wherein lower husky: 12%, and rough sand: 14%, once: 13%, secondary: 14%, three time: 12%, four time: 13%, five time: 9%, six time: 7%, seven time: 0%.
Whole production cycle husk consumption is 9% of Chinese sorghum total amount, wherein lower husky: 0%, and rough sand: 0%, once: 0%, secondary: 0%, three time: 1%, four time: 2%, five time: 2%, six time: 2.0%, seven time: 2.0%.
Lower sand enters to store wine unstrained spirits moisture controlled: 39%, and rough sand enters to store moisture controlled: 40%.
Chinese sorghum is Guizhou glutinous sorghum, before pulverizing is used, stores 14 months.
The yield of liquor of the yield of liquor of seven rounds of this embodiment, total the yield of liquor and quality liquor is in table 1.
Table 1 the yield of liquor of the present invention and traditional Maotai-flavor liquor technique the yield of liquor contrast table
Seven product wine rounds of table 2 the present invention go out sense organ standard and the alcoholic strength of wine
| Produce wine round | Sense organ standard | Alcoholic strength |
| One round | Slightly raw grain taste, tart flavour, has astringent taste, and aftertaste is micro-sweet | 57 |
| Two rounds | Fragrant elegant, Hui Tian, slightly astringent taste acid is not obvious | 55 |
| Three rounds | Taste alcohol and sauce are obviously fragrant, coordinate, tail is clean | 53 |
| Four-wheel | Taste alcohol and sauce are obviously fragrant, coordinate, aftertaste is long | 53 |
| Five rounds | Taste alcohol and have a sauce taste, aftertaste is long, slightly bitter taste, poor taste | 53 |
| Six rounds | Taste alcohol and have a sauce taste, aftertaste is long, slightly bitter taste, allow slightly burning (burnt odor) | 53 |
| Seven rounds | Taste alcohol and, slightly bitter taste, can have burning | 52 |
Claims (1)
1. a production technique for Maotai-flavor liquor, is characterized in that comprising the following steps:
(1) raw material pulverizing: the ratio of whole grain and particle weight, lower sand is 8:2, and rough sand is 7:3, and the charging capacity of lower sand and rough sand accounts for respectively 50% of the total amount that feeds intake;
(2) profit grain: first the Chinese sorghum after pulverizing is sprinkled to 95 DEG C of above hot water of upper material quantity 50～52%, when water-sprinkling, Bian Pobian mixes, and then adds mother's grain of material quantity 5～8% to mix thoroughly, more than piling up material moistening 18h after water-sprinkling;
(3) steam grain: first on rice steamer is combed, sprinkle one deck rice husk, upper rice steamer adopts sees vapour spreading, steaming 130min after circle vapour, 70% raw material cooks, and can go out rice steamer;
(4) spreading for cooling turns: go out to sprinkle after rice steamer the hot water of upper 95 DEG C, bold and vigorous water gaging is material quantity 10%, and raw husky after water-sprinkling through spreading for cooling, cold scattering, and supplements because of the lost moisture of evaporation, when product temperature is reduced to 32 DEG C, is incorporated as 2% tail wine of lower husky charging capacity, mixes thoroughly;
(5) heap fermentation: mix and stir rear closing heap, product temperature is 30 DEG C, and the heap time is 4～5 days, in the time that product temperature rises to 45～50 DEG C, in hand insertion heap, in the time that the wine unstrained spirits taking out has fragrant and sweet vinosity, gets final product pit entry fermentation;
(6) pit entry fermentation: the husky wine unstrained spirits of life after heap is through mixing thoroughly, and in the time turning, add 2.6% tail wine; Then enter cellar for storing things, after fermenting cellar is filled it up with, flatten gently unstrained spirits face with plank, and sprinkle skim rice husk, finally, with mudding cellar for storing things, ferment 30～33 days, fermentation product temperature changes between 35～48 DEG C;
(7) go out cellar for storing things: husky the life of fermenting-ripening wine unstrained spirits gradation is taken out, mix and stir with the sorghum flour of pulverizing, send out after grain water;
(8) mixed steaming: husky life wine unstrained spirits and rough husky grain powder are mixed thoroughly to loaded steamer, mixed steaming;
(9) spreading for cooling turns, heap fermentation, and pit entry fermentation, goes out to store wine unstrained spirits, circulates seven times;
In described step (2), the hot water of profit grain divides three times, and water is total Water for the first time: 40～60%; Water is total Water for the second time: 20～40%; Be total Water for Chinese sorghum cooks rear proportioning water for the third time: 5～20%;
The whole production cycle is 90～95% of Chinese sorghum total amount by bent amount, wherein lower husky: 10～13%, and rough sand: 10～14%, once: 10～15%, secondary: 10～15%, three times: 10～14%, four times: 10～15%, five times: 8～10%, six times: 6～8%, seven times: 0%;
Whole production cycle husk consumption is 5～9% of Chinese sorghum total amount, wherein lower husky: 0%, and rough sand: 0%, once: 0%, secondary: 0%, three time: 0.5-1%, four times: 1～2%, five times: 1.5～2%, six times: 1～2.0%, seven times: 1～2.0%;
Described lower sand enters to store wine unstrained spirits moisture controlled: 37-40%, and rough sand enters to store moisture controlled: 39-42%;
Described Chinese sorghum is Guizhou glutinous sorghum, stores October～14 month before pulverizing is used, and sense organ requires: color and luster: tawny, should not be with Bluish white; Thick shape: thick solid, full, uniformity; Cleanliness: free from insect pests, without going rotten, inclusion is very few; Analyse and observe: seed coat is thin, seed section is glassy; Physical and chemical standards: Shui Fen≤13%; Starch: 56-62%; Dry granular weight: 16.0-22.0g/1000 grain; Unit weight >=740g/L; Za Zhi Shuais≤and 1.0%; Do not improve Li≤3.0%.
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| CN103710217B (en) * | 2014-01-09 | 2015-06-10 | 赵举洲 | Method for preparing maotai-flavor liquor by employing primary and secondary pits in fermentation manner |
| CN104450381B (en) * | 2014-11-27 | 2016-03-23 | 安徽王家坝酒业有限公司 | A kind of production technique of Maotai-flavor liquor |
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| CN108384690A (en) * | 2018-05-28 | 2018-08-10 | 贵州省仁怀市水码头酿酒作坊 | The brewage process of Maotai-flavor liquor |
| CN108410643A (en) * | 2018-05-28 | 2018-08-17 | 贵州省仁怀市茅台镇君丰酒业有限公司 | Maotai-flavor liquor production technology |
| CN110358648A (en) * | 2019-08-13 | 2019-10-22 | 贵州省仁怀市茅台镇言台酒业有限公司 | A kind of Maotai-flavor liquor |
| CN110591856A (en) * | 2019-09-25 | 2019-12-20 | 王渭劼 | Maotai-flavor liquor and production method thereof |
| CN112029612A (en) * | 2020-09-21 | 2020-12-04 | 永奥(上海)健康科技有限公司 | Sorghum fermentation and preparation process of Maotai-flavor liquor |
| CN115651788B (en) * | 2022-10-31 | 2024-04-05 | 贵州茅台酒股份有限公司 | Method for improving quality of base liquor of Maotai-flavor liquor |
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