CN105733907A - Baijiu and brewing process thereof - Google Patents
Baijiu and brewing process thereof Download PDFInfo
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- CN105733907A CN105733907A CN201610303005.0A CN201610303005A CN105733907A CN 105733907 A CN105733907 A CN 105733907A CN 201610303005 A CN201610303005 A CN 201610303005A CN 105733907 A CN105733907 A CN 105733907A
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- rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention relates to a Baijiu brewing process. The Baijiu brewing process comprises the steps of pre-treating, cooking, fermenting and distilling raw materials, and is characterized in that: the main raw materials comprise mung beans, sorghum rice, paddy rice, corn and wheat, which are fermented with dried yeasts, saccharifying enzyme, and 100% ralls apple juice and together with rice hulls which can achieve an air floatation effect; the cooking means uniformly mixing the main raw materials with the rice hulls, adding purified water, stirring the mixture uniformly, putting the mixture into a steamer, introducing steam of which the pressure is 0.4-0.8Mp and the temperature is 100-120 DEG C, performing steaming for 20-25min, and taking the mixture out; the fermenting means separating adhered materials in the cooking materials into a scattered state by using a residue beating machine, putting the materials into a fermentation tank, stirring the materials uniformly, fermenting the materials when the material temperature is 21 DEG C, reaching the temperature of 65 DEG C after 24h, and taking out the materials when the temperature is 24 DEG C after another 72h; and the distilling means putting the fermenting materials into the steamer again, introducing steam of which the pressure is 0.4-0.8Mp and the temperature is 100-120 DEG C to perform distillation, and cooling the distillation product to obtain the Baijiu.
Description
Technical field
The invention belongs to Liquor Making Technology field, be a kind of Chinese liquor and fermentation technique thereof.
Background technology
Chinese liquor is commonly called as liquor, according to the difference of saccharifying used, fermented bacterium and brewage process, can be divided into yeast wine, little song
Wine and Fuqu wine three major types.Have at present delicate fragrance, giving off a strong fragrance, paste flavor, meter Xiang, perfume of holding concurrently, fermented soya beans, salted or other wise perfume, medicated incense, phoenix perfume, special type, strong fragrance perfume,
Semen Sesami is fragrant, the big aromatic white spirit of white spirit 12 is confirmed.Open (bulletin) number 103013748A of Chinese invention patent discloses
The fermentation technique of a kind of Chinese liquor, fermentation technique employing Sorghum vulgare Pers., Semen Maydis and the Oryza glutinosa of this Chinese liquor are as raw material, through traditional distillers yeast
Fermentation brewing white spirit, owing to materials are complementary not, traditional wine koji fermentation in addition, its weak point is, from being dosed to out wine
Time is long, goes out capacity for liquor few, and wine body silk floss flexibility is poor, and mouthfeel is not good enough.
Summary of the invention
The technical problem to be solved is, prior art is carried out substantial improvements and innovation, it is provided that Yi Zhongke
Learn rationally, shorten the brew cycle, increase by 20% spirit brewing technique than the distillation yield of traditional identical alcoholic strength；And provide this in vain
The plurality of raw materials of the direct brew of wine brewing process is complementary, make wine body the most continuous soft, and taste is more coordinated, the Chinese liquor that style is unique.
Solve its technical problem and the technical scheme is that a kind of spirit brewing technique, including pretreatment, the steaming of raw material
Boil, ferment, distill, it is characterised in that specifically comprise the following steps that
1) pretreatment of raw material
(a) main material by weight, Semen phaseoli radiati 8-12 part, shell after Sorghum vulgare Pers. 25-30 part, rice 20-25 part, Semen Maydis 20-
25 parts, Semen Tritici aestivi 8-12 part pulverize 15-25 mesh respectively, by stand-by after its uniformly mixing；
B () accompanies unstrained spirits by weight, dry yeast 0.05 part, saccharifying enzyme 0.2-0.3 part, 100% concentration Guoguang apple juice 0.08-
0.12 part；
C () can play air supporting effect, rice husk 18-22 part of weight portion；
2) steaming and decocting
By 1) in main material described in step (a) and the rice husk mixing described in step (c), and add the pure of weight portion 38-40 part
Water purification, after stirring, is placed in steamer, is passed through the steam of pressure 0.4-0.8Mp, temperature 100-120 DEG C, and gas steams 20-
25min, takes out；
3) fermentation
Through 2) adhesion material separates in bulk, is placed in fermentation vat, uniform stirring by the material Cinder crusher of step steaming and decocting,
Put into 1 during material temperature degree 21 DEG C) in companion's unstrained spirits described in step (b), reach 65 DEG C through 24h temperature, then take out when 72h temperature 24 DEG C；
4) distillation
By 3) material of step fermentation inserts in steamer again, is passed through pressure 0.4-0.8Mp, the steam of temperature 100-120 DEG C is carried out
Distillation, product of distillation is cooled for Chinese liquor.
Described 1) in, step (a) main material is by weight, 10 parts of Semen phaseoli radiati, shell after Sorghum vulgare Pers. 30 parts, 25 parts of rice,
Semen Maydis 25 parts, Semen Tritici aestivi 10 parts.
Described 1) in, step (b) companion unstrained spirits is by weight, dry yeast 0.05 part, saccharifying enzyme 0.25 part, 100% concentration state light
Sucus Mali pumilae 0.1 part.
The Chinese liquor obtained with the fermentation technique of described a kind of Chinese liquor.
The advantage of the spirit brewing technique of the present invention is embodied in:
1. it is that raw material carries out scientific matching owing to using Semen phaseoli radiati, Sorghum vulgare Pers., rice, Semen Maydis, Semen Tritici aestivi, makes the nutrition of plurality of raw materials become
Divide complementation；
2. the companion's unstrained spirits owing to using yeast, saccharifying enzyme, 100% concentration Guoguang apple juice to carry out scientific matching composition substitutes traditional
Distillers yeast ferments, it is possible to shorten fermentation time, improves distillation yield, increases by 20% than the distillation yield of traditional identical alcoholic strength；
3., owing to using rice husk as the air supporting effect of steaming and decocting step, beneficially material thermally equivalent, improve cooking effect；
4. scientific and reasonable due to technological parameter, the Chinese liquor wine body of brew is the most continuous soft, and taste is more coordinated, and style is unique.
Detailed description of the invention
Below with embodiment, the spirit brewing technique of the present invention is further described.
The step of the spirit brewing technique of embodiment 1:
1) pretreatment of raw material
(a) main material by weight, 8 parts of Semen phaseoli radiati, shell after Sorghum vulgare Pers. 25 parts, 20 parts of rice, Semen Maydis 20 parts, Semen Tritici aestivi 8 parts
Pulverize 15-25 mesh respectively, by stand-by after its uniformly mixing；
B () accompanies unstrained spirits by weight, dry yeast 0.05 part, saccharifying enzyme 0.2 part, 0.08 part of 100% concentration Guoguang apple juice；
C () can play air supporting effect, 18 parts of the rice husk of weight portion；
2) steaming and decocting
By 1) in main material described in step (a) and the rice husk mixing described in step (c), and add the pure of weight portion 38 parts
Water, after stirring, is placed in steamer, is passed through pressure 0.4Mp, the steam of temperature 100 DEG C, and gas steams 25min, takes out；
3) fermentation
Through 2) adhesion material separates in bulk, is placed in fermentation vat, uniform stirring by the material Cinder crusher of step steaming and decocting,
Put into 1 during material temperature degree 21 DEG C) in companion's unstrained spirits described in step (b), reach 65 DEG C through 24h temperature, then take out when 72h temperature 24 DEG C；
4) distillation
By 3) material of step fermentation inserts in steamer again, is passed through pressure 0.4Mp, the steam of temperature 100 DEG C distills, distillation
Product is cooled for Chinese liquor.
The step of the spirit brewing technique of embodiment 2 is substantially the same manner as Example 1, and it is a difference in that,
1) pretreatment of raw material
(a) main material by weight, 12 parts of Semen phaseoli radiati, shell after Sorghum vulgare Pers. 28 parts, 22 parts of rice, Semen Maydis 22 parts, Semen Tritici aestivi 10
Part pulverizes 15-25 mesh respectively, by stand-by after its uniformly mixing；
B () accompanies unstrained spirits by weight, dry yeast 0.05 part, saccharifying enzyme 0.25 part, 0.10 part of 100% concentration Guoguang apple juice；
C () can play air supporting effect, 20 parts of the rice husk of weight portion；
2) steaming and decocting
By 1) in main material described in step (a) and the rice husk mixing described in step (c), and add the pure of weight portion 39 parts
Water, after stirring, is placed in steamer, is passed through pressure 0.6Mp, the steam of temperature 110 DEG C, and gas steams 22min, takes out；
3) fermentation
Through 2) adhesion material separates in bulk, is placed in fermentation vat, uniform stirring by the material Cinder crusher of step steaming and decocting,
Put into 1 during material temperature degree 21 DEG C) in companion's unstrained spirits described in step (b), reach 65 DEG C through 24h temperature, then take out when 72h temperature 24 DEG C；
4) distillation
By 3) material of step fermentation inserts in steamer again, is passed through pressure 0.6Mp, the steam of temperature 110 DEG C distills, distillation
Product is cooled for Chinese liquor.
The step of the spirit brewing technique of embodiment 3 is substantially the same manner as Example 1, and it is a difference in that,
1) pretreatment of raw material
(a) main material by weight, 10 parts of Semen phaseoli radiati, shell after Sorghum vulgare Pers. 30 parts, 25 parts of rice, Semen Maydis 25 parts, Semen Tritici aestivi 10
Part pulverizes 15-25 mesh respectively, by stand-by after its uniformly mixing；
B () companion unstrained spirits by weight, accompanies unstrained spirits by weight, dry yeast 0.05 part, saccharifying enzyme 0.25 part, 100% concentration state light Herba Marsileae Quadrifoliae
Fruit juice 0.12 part；
C () can play air supporting effect, 22 parts of the rice husk of weight portion；
2) steaming and decocting
By 1) in main material described in step (a) and the rice husk mixing described in step (c), and add the pure of weight portion 39 parts
Water, after stirring, is placed in steamer, is passed through pressure 0.6Mp, the steam of temperature 120 DEG C, and gas steams 25min, takes out；
3) fermentation
Through 2) adhesion material separates in bulk, is placed in fermentation vat, uniform stirring by the material Cinder crusher of step steaming and decocting,
Put into 1 during material temperature degree 21 DEG C) in companion's unstrained spirits described in step (b), reach 65 DEG C through 24h temperature, then take out when 72h temperature 24 DEG C；
4) distillation
By 3) material of step fermentation inserts in steamer again, is passed through pressure 0.6Mp, the steam of temperature 120 DEG C distills, distillation
Product is cooled for Chinese liquor.
The step of the spirit brewing technique of embodiment 4 is substantially the same manner as Example 1, and it is a difference in that,
1) pretreatment of raw material
(a) main material by weight, 10 parts of Semen phaseoli radiati, shell after Sorghum vulgare Pers. 28 parts, 20 parts of rice, Semen Maydis 25 parts, Semen Tritici aestivi 12
Part pulverizes 15-25 mesh respectively, by stand-by after its uniformly mixing；
B () companion unstrained spirits by weight, accompanies unstrained spirits by weight, dry yeast 0.05 part, saccharifying enzyme 0.3 part, 100% concentration state light Herba Marsileae Quadrifoliae
Fruit juice 0.8 part；
C () can play air supporting effect, 20 parts of the rice husk of weight portion；
2) steaming and decocting
By 1) in main material described in step (a) and the rice husk mixing described in step (c), and add the pure of weight portion 40 parts
Water, after stirring, is placed in steamer, is passed through pressure 0.8Mp, the steam of temperature 120 DEG C, and gas steams 25min, takes out；
3) fermentation
Through 2) adhesion material separates in bulk, is placed in fermentation vat, uniform stirring by the material Cinder crusher of step steaming and decocting,
Put into 1 during material temperature degree 21 DEG C) in companion's unstrained spirits described in step (b), reach 65 DEG C through 24h temperature, then take out when 72h temperature 24 DEG C；
4) distillation
By 3) material of step fermentation inserts in steamer again, is passed through pressure 0.8Mp, the steam of temperature 120 DEG C distills, distillation
Product is cooled for Chinese liquor.
The step of the spirit brewing technique of embodiment 5 is substantially the same manner as Example 1, and it is a difference in that,
1) pretreatment of raw material
(a) main material by weight, 10 parts of Semen phaseoli radiati, shell after Sorghum vulgare Pers. 26 parts, 22 parts of rice, Semen Maydis 22 parts, Semen Tritici aestivi 12
Part pulverizes 15-25 mesh respectively, by stand-by after its uniformly mixing；
B () companion unstrained spirits by weight, accompanies unstrained spirits by weight, dry yeast 0.05 part, saccharifying enzyme 0.3 part, 100% concentration state light Herba Marsileae Quadrifoliae
Fruit juice 0.8 part；
C () can play air supporting effect, 20 parts of the rice husk of weight portion；
2) steaming and decocting
By 1) in main material described in step (a) and the rice husk mixing described in step (c), and add the pure of weight portion 40 parts
Water, after stirring, is placed in steamer, is passed through pressure 0.6Mp, the steam of temperature 100 DEG C, and gas steams 25min, takes out；
3) fermentation
Through 2) adhesion material separates in bulk, is placed in fermentation vat, uniform stirring by the material Cinder crusher of step steaming and decocting,
Put into 1 during material temperature degree 21 DEG C) in companion's unstrained spirits described in step (b), reach 65 DEG C through 24h temperature, then take out when 72h temperature 24 DEG C；
4) distillation
By 3) material of step fermentation inserts in steamer again, is passed through pressure 0.8Mp, the steam of temperature 120 DEG C distills, distillation
Product is cooled for Chinese liquor.
It is satisfied by China's relevant criterion rule through detection indices with the Chinese liquor of spirit brewing technique of the present invention examination brew
Fixed, obtain entering further probatio inspectionem pecuoarem through drinking, it is achieved that the purpose of the present invention and reached described effect.
Process equipment used by the spirit brewing technique of the present invention is existing equipment, raw materials used is easy to get, and is commercially available product
Product.
Embodiments of the invention are only used for that the present invention is further illustrated, not exhaustive, are not intended that and want right
Ask the restriction of protection domain, the enlightenment that those skilled in the art obtain according to embodiments of the present invention, without creative work just
It is conceivable that other replacement being substantially equal to, all in scope.
Claims (4)
1. a spirit brewing technique, it includes the pretreatment of raw material, steaming and decocting, ferments, distills, it is characterised in that concrete steps
As follows:
The pretreatment of raw material
(a) main material by weight, Semen phaseoli radiati 8-12 part, shell after Sorghum vulgare Pers. 25-30 part, rice 20-25 part, Semen Maydis 20-
25 parts, Semen Tritici aestivi 8-12 part pulverize 15-25 mesh respectively, by stand-by after its uniformly mixing；
B () accompanies unstrained spirits by weight, dry yeast 0.05 part, saccharifying enzyme 0.2-0.3 part, 100% concentration Guoguang apple juice 0.08-
0.12 part；
C () can play air supporting effect, rice husk 18-22 part of weight portion；
Steaming and decocting
By 1) in main material described in step (a) and the rice husk mixing described in step (c), and add the pure of weight portion 38-40 part
Water purification, after stirring, is placed in steamer, is passed through the steam of pressure 0.4-0.8Mp, temperature 100-120 DEG C, and gas steams 20-
25min, takes out；
3) fermentation
Through 2) adhesion material separates in bulk, is placed in fermentation vat, uniform stirring by the material Cinder crusher of step steaming and decocting,
Put into 1 during material temperature degree 21 DEG C) in companion's unstrained spirits described in step (b), reach 65 DEG C through 24h temperature, then take out when 72h temperature 24 DEG C；
Distillation
By 3) material of step fermentation inserts in steamer again, is passed through pressure 0.4-0.8Mp, the steam of temperature 100-120 DEG C is carried out
Distillation, product of distillation is cooled for Chinese liquor.
A kind of spirit brewing technique the most according to claim 1, it is characterised in that described 1) in step (a) main material press
Weight portion meter, 10 parts of Semen phaseoli radiati, shell after Sorghum vulgare Pers. 30 parts, 25 parts of rice, Semen Maydis 25 parts, Semen Tritici aestivi 10 parts.
A kind of spirit brewing technique the most according to claim 1, it is characterised in that described 1) in step (b) companion's unstrained spirits by weight
Amount part meter, dry yeast 0.05 part, saccharifying enzyme 0.25 part, 0.1 part of 100% concentration Guoguang apple juice.
The fermentation technique of a kind of Chinese liquor the most according to claim 1, it is characterised in that the Chinese liquor that brew obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610303005.0A CN105733907A (en) | 2016-05-10 | 2016-05-10 | Baijiu and brewing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610303005.0A CN105733907A (en) | 2016-05-10 | 2016-05-10 | Baijiu and brewing process thereof |
Publications (1)
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| CN105733907A true CN105733907A (en) | 2016-07-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610303005.0A Pending CN105733907A (en) | 2016-05-10 | 2016-05-10 | Baijiu and brewing process thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106318833A (en) * | 2016-11-17 | 2017-01-11 | 贵州省仁怀市茅台镇汉室酒业（集团）有限公司 | Production technology for baijiu with improvement in fragrance |
| CN106350382A (en) * | 2016-11-12 | 2017-01-25 | 苏红阳 | Method for processing arrack from desert rice |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450468A (en) * | 2014-12-28 | 2015-03-25 | 王涛 | White spirit preparing method |
| CN105441291A (en) * | 2015-12-18 | 2016-03-30 | 广东顺德酒厂有限公司 | Mixed-flavor liquor and preparation method thereof |
-
2016
- 2016-05-10 CN CN201610303005.0A patent/CN105733907A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450468A (en) * | 2014-12-28 | 2015-03-25 | 王涛 | White spirit preparing method |
| CN105441291A (en) * | 2015-12-18 | 2016-03-30 | 广东顺德酒厂有限公司 | Mixed-flavor liquor and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 姜锡瑞等: "《酶制剂应用技术问答》", 30 May 2014, 轻工业出版社 * |
| 金文林: "《特种作物优质栽培及加工技术》", 30 December 2002, 化工出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350382A (en) * | 2016-11-12 | 2017-01-25 | 苏红阳 | Method for processing arrack from desert rice |
| CN106318833A (en) * | 2016-11-17 | 2017-01-11 | 贵州省仁怀市茅台镇汉室酒业（集团）有限公司 | Production technology for baijiu with improvement in fragrance |
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Application publication date: 20160706 |