CN106148066A - Sweet aromatic Chinese spirit and production technology thereof - Google Patents
Sweet aromatic Chinese spirit and production technology thereof Download PDFInfo
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- CN106148066A CN106148066A CN201510114205.7A CN201510114205A CN106148066A CN 106148066 A CN106148066 A CN 106148066A CN 201510114205 A CN201510114205 A CN 201510114205A CN 106148066 A CN106148066 A CN 106148066A
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Abstract
The invention discloses a kind of sweet aromatic Chinese spirit and production technology thereof, supplementary material is prepared by following weight portion: take rice 30-70 part, wheat 10-15 part, glutinous rice 20-45 part, Chinese sorghum 15-20 part, corn 2-5 part, bent 5-10 part, yeast 3-7 part, oat 2-5 part, and above-mentioned supplementary material is processed according to following technique: (1) preprocessing raw material and auxiliary material；(2) supplementary material boiling；(3) bent accumulation is added；(4) culture saccharification；(5) fermented grain is steamed in clear soup；(6) pit entry fermentation；(7) cellar for storing things distillation is gone out.The present invention is simple to operate, wine is dense only fragrant and sweet and Chinese sorghum produces the feature of aroma to utilize rice, glutinous rice to produce, use excellent raw material, and the proportioning of each raw material is more reasonable, and its preparation method is finer than traditional preparation methods, white wine mouthfeel more single grain wine sweet-smelling of producing, Hui Tian, dense, only feel well, wine body honey is fragrant elegant, sweet refreshing net.
Description
Technical field
The present invention relates to brewing technical field, be specifically related to a kind of sweet aromatic Chinese spirit and production technology thereof.
Background technology
In recent years, with various places culture constantly blending, spirits culture interpenetrates, and becomes white wine quality and taste
The new height of increase in demand to changed, emphasizes not only to stop in aromatic Chinese spirit drinking process especially
Giving off a strong fragrance on this simple level, more focus on be drink before, in drink, the pursuit of comfort level after drink.
Under such overall situation, the quality requirements to aromatic Chinese spirit for the some consumers there occurs change, from the past
" storing aromatic strongly fragrant, tail net taste length " become " cellar for storing things is fragrant quiet and tastefully laid out, fine and smooth soft, sweet refreshing net ", i.e. require
Aromatic Chinese spirit has the style characteristic of " quiet and tastefully laid out, sweet ".
Content of the invention
It is an object of the invention to: for above-mentioned technical problem present in prior art, provide a kind of sweet
Aromatic Chinese spirit and production technology thereof.
The present invention is achieved by the following technical solutions:
Supplementary material is prepared by a kind of sweet aromatic Chinese spirit by following weight portion: take rice 30-70 part,
Wheat 10-15 part, glutinous rice 20-45 part, Chinese sorghum 15-20 part, corn 2-5 part, bent 5-10 part,
Yeast 3-7 part, oat 2-5 part.
As preferably, described rice is one or more in early brown rice, long-grained nonglutinous rice, polished rice.
The production technology of a kind of sweet aromatic Chinese spirit, comprises the steps:
(1) preprocessing raw material and auxiliary material: sorghum flour is broken into 4-6 lobe, corn flour is broken into 2-3 lobe, and rice breaks
One-tenth is cracked rice, and jowar and corn adds the hot water material moistening 4-5 hour of 50-60 DEG C respectively, makes raw material fully inhale
Water runs through, bent pulverize after can account for 30-40% by 1mm standard screen sub-aperture, powder is less than 10%；
(2) supplementary material boiling: 50-60 minute that Chinese sorghum, corn loaded steamer respectively is steamed in clear soup, wheat, glutinous rice,
Rice and oat steamed 5-10 minute respectively, steamed temperature is 100 DEG C, removes the different miscellaneous taste of grain, by height
Fine strain of millet, corn, wheat, glutinous rice, rice and oat mixing are copied and are mixed uniformly, are further continued for boiling 50-60 minute；
(3) bent accumulation is added: the grain unstrained spirits obtaining step (2) is got to ventilation and dried in the air on bed by raising slag machine, cooling
To 25-27 DEG C, taking about 1/5th of mixture and doing three slag burdens and enter to store use, remaining adds song and adds yeast and mix
Even, high temperature stack-up 2-3 days, pile up and terminate rear temperature 40-50 DEG C, obtain grain unstrained spirits after heap fermentation；
(4) culture saccharification: the mixed song material of step (3) adds white bent and raw yeast enter pond saccharification, saccharification
Time is 20-28 hour, and piling up temperature is 31-35 DEG C；
(5) fermented grain is steamed in clear soup: dig out the fermented grain fermenting, and stacks and claps tight, its surface is floating spill one layer steamed
The cavings crossed, in case alcohol volatilization loss, admixes the cavings steamed in clear soup in right amount during loaded steamer, uniform during loaded steamer,
Flat, pine, preventing from shooting, do not calm the anger, not becoming flat, stream wine temperature controls below 25 DEG C；
(6) pit entry fermentation: the poor unstrained spirits that will distill through step (5) goes out rice steamer and is positioned over a spreading for cooling of drying in the air to close
During pit entry temperature, add the fermented grain through step (4) culture saccharification and step (3) with mass ratio 18-20%
In three slag burdens, mixing copies and mixes uniformly, then be sprinkled into mixture quality 20% high temperature Daqu, continue
Turning uniformly, low temperature enters the fermentation of mud cellar for storing things, and fermentation period is generally 2-4 month, acidity control when grain unstrained spirits enters pond
System is advisable between 1.5-2.2；
(7) go out cellar for storing things distillation: the fermented grain fermenting step (6) goes out cellar for storing things, admix the rice husk after steaming in clear soup, enter rice steamer
Distillation, steam pressure is balancedly maintained at 2.5-3.0kg/min in 0.01-0.03Mpa, stream wine speed,
Stream wine temperature is 25-35 DEG C, accomplishes slow fire distillation, is interrupted half an hour, finally by the former wine of gained during stream wine
Storage.
As preferably, three slag burdens in described step (3) first to be piled up, and temperature to be piled up rises to
Carry out casting when 35-37 DEG C so that it is homogeneous temperature rises, reenter cellar for storing things for 1-2 time, pile up temperature final
Control, below 50 DEG C, adds the liquor tailing of 20kg before entering cellar for storing things, three slags product temperature after entering cellar for storing things reaches 35 DEG C, heap
Long-pending summer time 12-15 hour, winter 16-18 hour.
As preferably, song in described step (3) include head mold song, meter Qu, bacillus licheniformis bent,
Bacterium is bent and high temp fire is bent.
As preferably, during supplementary material pit entry fermentation in described step (6), first shakeout and spill a little cavings,
Seal fermentation by pit mud again, answer daily check once during the fermentation, it is to avoid pit mud is dry and cracked, be strictly on guard against flange
Crack.
As preferably, during described step (6) pit entry fermentation, first with the 0.5% of inventory multi-functional bacterium,
The water 25kg of the yellow water of inventory 0.45%, the liquor tailing of 30 ° of alcoholic strengths and 35-40 DEG C mixes, and uses
This mixed liquor sprays pit wall, the cellar for storing things end.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1st, the present invention is simple to operate, and wine is dense only sweet and Chinese sorghum produces the feature of aroma to utilize rice, glutinous rice to produce,
Use excellent raw material, and the proportioning of each raw material is more reasonable, and its preparation method compares traditional preparation methods
More fine, white wine mouthfeel more single grain wine sweet-smelling of producing, Hui Tian, dense, only feel well, wine body honey is fragrant clear
Refined, sweet refreshing net.
2nd, the present invention by pit wall, the cellar for storing things end, sprays the mixed of multi-functional bacterium, yellow water, liquor tailing and water
Close liquid, the acid in grain unstrained spirits, determining alcohol can be increased further, in addition, the addition of yellow water can be stored with maintenance
Mud, improves cellar mud microorganisms activity, thus improves in fragrance matter content, so not only take full advantage of white
Accessory substance in wine production, also improves white wine quality, reduces production cost.
3rd, add head mold song, meter Qu in the present invention, bacillus licheniformis is bent, bacterium is bent and high temp fire is bent,
And use white bent and raw yeast as saccharifying agent, all kinds of trace flavor component can be increased during the fermentation raw
The precursor substance becoming, improves biology enzyme vigor, and forms suitable temperature, acidity condition, thus promote micro-
The balance of amount fragrance matter reaction of formation moves to right and promotes esterification, more highlights and embodies the " continuous of wine body
The style of sweet coordination net, plentiful of feeling well soft, graceful ".
Detailed description of the invention
All features disclosed in this specification, or disclosed all methods or during step, except mutually
Beyond the feature repelled mutually and/or step, all can combine by any way.
Any feature disclosed in this specification (including any accessory claim, summary), unless especially
Narration, all can be by other equivalences or have the alternative features of similar purpose and replaced.That is, unless chatted especially
Stating, each feature is one of a series of equivalence or similar characteristics example.
The supplementary material using in the present embodiment all goes mouldy without rotten, free from extraneous odour, foreign.
Before pit entry fermentation, first with the 0.5% of inventory multi-functional bacterium, inventory 0.45% yellow water,
The water 25kg of the liquor tailing of 30 ° of alcoholic strengths and 35-40 DEG C mixes, with this mixed liquor spray pit wall,
The cellar for storing things end.During pit entry fermentation, first shakeout and spill a little cavings, then seal fermentation by pit mud, during the fermentation should
Daily check is once, it is to avoid pit mud is dry and cracked, is strictly on guard against flange crack.
Embodiment 1
Supplementary material is prepared: take 30 parts of rice, wheat 10 by a kind of sweet aromatic Chinese spirit by following weight portion
Part, 20 parts of glutinous rice, Chinese sorghum 15 parts, corn 2 parts, song 5 parts, 3 parts of yeast, oat 2 parts, wherein
Rice is one or more in early brown rice, long-grained nonglutinous rice, polished rice.
The production technology of a kind of sweet aromatic Chinese spirit, comprises the steps:
(1) preprocessing raw material and auxiliary material: sorghum flour is broken into 4 lobes, corn flour is broken into 2 lobes, and rice is broken into cracks rice,
Jowar and corn are added respectively the hot water material moistening 4 hours of 60 DEG C, make raw material fully absorb water and run through, bent pulverize after
Can account for 30-40% by 1mm standard screen sub-aperture, powder is less than 10%；
(2) supplementary material boiling: 50-60 minute that Chinese sorghum, corn loaded steamer respectively is steamed in clear soup, wheat, glutinous rice,
Rice and oat steamed 5-10 minute respectively, steamed temperature is 100 DEG C, removes the different miscellaneous taste of grain, by height
Fine strain of millet, corn, wheat, glutinous rice, rice and oat mixing are copied and are mixed uniformly, are further continued for boiling 50-60 minute；
(3) bent accumulation is added: the grain unstrained spirits obtaining step (2) is got to ventilation and dried in the air on bed by raising slag machine, cooling
To 25-27 DEG C, take about 1/5th of mixture and do three slag burdens and enter to store use, remaining add head mold bent,
Meter Qu, bacillus licheniformis song, bacterium song and high temp fire are bent, and add yeast to mix thoroughly, high temperature stack-up 2
My god, pile up and terminate rear temperature 40 DEG C, obtain grain unstrained spirits after heap fermentation；
(4) culture saccharification: the mixed song material of step (3) adds white bent and raw yeast enter pond saccharification, saccharification
Time is 20 hours, and piling up temperature is 31 DEG C；
(5) fermented grain is steamed in clear soup: dig out the fermented grain fermenting, and stacks and claps tight, its surface is floating spill one layer steamed
The cavings crossed, in case alcohol volatilization loss, admixes the cavings steamed in clear soup in right amount during loaded steamer, uniform during loaded steamer,
Flat, pine, preventing from shooting, do not calm the anger, not becoming flat, stream wine temperature controls below 25 DEG C；
(6) pit entry fermentation: the poor unstrained spirits that will distill through step (5) goes out rice steamer and is positioned over a spreading for cooling of drying in the air to close
During pit entry temperature, add the fermented grain through step (4) culture saccharification and step (3) with mass ratio 18-20%
In three slag burdens, mixing copies and mixes uniformly, then be sprinkled into mixture quality 20% high temperature Daqu, continue
Turning uniformly, low temperature enters the fermentation of mud cellar for storing things, and fermentation period is generally 2 months, and when grain unstrained spirits enters pond, controlling pH exists
It is advisable between 1.5-2.2；
(7) go out cellar for storing things distillation: the fermented grain fermenting step (6) goes out cellar for storing things, admix the rice husk after steaming in clear soup, enter rice steamer
Distillation, steam pressure is balancedly maintained at 2.5-3.0kg/min in 0.01-0.03Mpa, stream wine speed,
Stream wine temperature is 25 DEG C, accomplishes slow fire distillation, is interrupted half an hour, finally by the liquor base storage of gained during stream wine.
Three slag burdens in described step (3) first to be piled up, when piling up temperature and rise to 35-37 DEG C
Carry out casting so that it is homogeneous temperature rises, reenter cellar for storing things for 1 time, pile up temperature and finally control below 50 DEG C,
Enter cellar for storing things before add three slag burden total amounts 30% liquor tailing, three slags enter cellar for storing things after product temperature reach 35 DEG C, during accumulation
Between summer 12-15 hour, winter 16-18 hour.
Embodiment 2
Supplementary material is prepared: take 70 parts of rice, wheat by a kind of sweet aromatic Chinese spirit by following weight portion
15 parts, 45 parts of glutinous rice, Chinese sorghum 20 parts, corn 5 parts, bent 10 parts, 7 parts of yeast, oat 5 parts,
Wherein rice is one or more in early brown rice, long-grained nonglutinous rice, polished rice.
The production technology of a kind of sweet aromatic Chinese spirit, comprises the steps:
(1) preprocessing raw material and auxiliary material: sorghum flour is broken into 6 lobes, corn flour is broken into 3 lobes, and rice is broken into cracks rice,
Jowar and corn are added respectively the hot water material moistening 5 hours of 50 DEG C, make raw material fully absorb water and run through, bent pulverize after
Can account for 30-40% by 1mm standard screen sub-aperture, powder is less than 10%；
(2) supplementary material boiling: by Chinese sorghum. corn loaded steamer respectively is steamed in clear soup 50-60 minute, wheat, glutinous rice,
Rice and oat steamed 5-10 minute respectively, steamed temperature is 100 DEG C, removes the different miscellaneous taste of grain, by height
Fine strain of millet, corn, wheat, glutinous rice, rice and oat mixing are copied and are mixed uniformly, are further continued for boiling 50-60 minute；
(3) bent accumulation is added: the grain unstrained spirits obtaining step (2) is got to ventilation and dried in the air on bed by raising slag machine, cooling
To 25-27 DEG C, take about 1/5th of mixture and do three slag burdens and enter to store use, remaining add head mold bent,
Meter Qu, bacillus licheniformis song, bacterium song and high temp fire are bent, and add yeast to mix thoroughly, high temperature stack-up 3
My god, pile up and terminate rear temperature 50 C, obtain grain unstrained spirits after heap fermentation；
(4) culture saccharification: the mixed song material of step (3) adds white bent and raw yeast enter pond saccharification, saccharification
Time is 28 hours, and piling up temperature is 35 DEG C；
(5) fermented grain is steamed in clear soup: dig out the fermented grain fermenting, and stacks and claps tight, its surface is floating spill one layer steamed
The cavings crossed, in case alcohol volatilization loss, admixes the cavings steamed in clear soup in right amount during loaded steamer, uniform during loaded steamer,
Flat, pine, preventing from shooting, do not calm the anger, not becoming flat, stream wine temperature controls below 25 DEG C；
(6) pit entry fermentation: the poor unstrained spirits that will distill through step (5) goes out rice steamer and is positioned over a spreading for cooling of drying in the air to close
During pit entry temperature, add the fermented grain through step (4) culture saccharification and step (3) with mass ratio 18-20%
In three slag burdens, mixing copies and mixes uniformly, then be sprinkled into mixture quality 20% high temperature Daqu, continue
Turning uniformly, low temperature enters the fermentation of mud cellar for storing things, and fermentation period is generally 4 months, and when grain unstrained spirits enters pond, controlling pH exists
It is advisable between 1.5-2.2；
(7) go out cellar for storing things distillation: the fermented grain fermenting step (6) goes out cellar for storing things, admix the rice husk after steaming in clear soup, enter rice steamer
Distillation, steam pressure is balancedly maintained at 2.5-3.0kg/min in 0.01-0.03Mpa, stream wine speed,
Stream wine temperature is 35 DEG C, accomplishes slow fire distillation, is interrupted half an hour, finally by the liquor base storage of gained during stream wine.
Three slag burdens in described step (3) first to be piled up, when piling up temperature and rise to 35-37 DEG C
Carry out casting so that it is homogeneous temperature rises, reenter cellar for storing things for 2 times, pile up temperature and finally control below 50 DEG C,
Enter cellar for storing things before add three slag burden total amounts 30% liquor tailing, three slags enter cellar for storing things after product temperature reach 35 DEG C, during accumulation
Between summer 12-15 hour, winter 16-18 hour.
Embodiment 3
Supplementary material is prepared: take 50 parts of rice, wheat by a kind of sweet aromatic Chinese spirit by following weight portion
13 parts, 30 parts of glutinous rice, Chinese sorghum 18 parts, corn 3 parts, bent 8 parts, 5 parts of yeast, oat 3 parts, its
Middle rice is one or more in early brown rice, long-grained nonglutinous rice, polished rice.
The production technology of a kind of sweet aromatic Chinese spirit, comprises the steps:
(1) preprocessing raw material and auxiliary material: sorghum flour is broken into 5 lobes, corn flour is broken into 3 lobes, and rice is broken into cracks rice,
Jowar and corn are added respectively the hot water material moistening 4.5 hours of 55 DEG C, makes raw material fully absorb water and run through, bent pulverize
After can account for 30-40% by 1mm standard screen sub-aperture, powder is less than 10%；
(2) supplementary material boiling: 50-60 minute that Chinese sorghum, corn loaded steamer respectively is steamed in clear soup, wheat, glutinous rice,
Rice and oat steamed 5-10 minute respectively, steamed temperature is 100 DEG C, removes the different miscellaneous taste of grain, by height
Fine strain of millet, corn, wheat, glutinous rice, rice and oat mixing are copied and are mixed uniformly, are further continued for boiling 50-60 minute；
(3) bent accumulation is added: the grain unstrained spirits obtaining step (2) is got to ventilation and dried in the air on bed by raising slag machine, cooling
To 25-27 DEG C, take about 1/5th of mixture and do three slag burdens and enter to store use, remaining add head mold bent,
Meter Qu, bacillus licheniformis song, bacterium song and high temp fire are bent, and add yeast to mix thoroughly, high temperature stack-up 2
My god, pile up and terminate rear temperature 45 C, obtain grain unstrained spirits after heap fermentation；
(4) culture saccharification: the mixed song material of step (3) adds white bent and raw yeast enter pond saccharification, saccharification
Time is 24 hours, and piling up temperature is 33 DEG C；
(5) fermented grain is steamed in clear soup: dig out the fermented grain fermenting, and stacks and claps tight, its surface is floating spill one layer steamed
The cavings crossed, in case alcohol volatilization loss, admixes the cavings steamed in clear soup in right amount during loaded steamer, uniform during loaded steamer,
Flat, pine, preventing from shooting, do not calm the anger, not becoming flat, stream wine temperature controls below 25 DEG C；
(6) pit entry fermentation: the poor unstrained spirits that will distill through step (5) goes out rice steamer and is positioned over a spreading for cooling of drying in the air to close
During pit entry temperature, add the fermented grain through step (4) culture saccharification and step (3) with mass ratio 18-20%
In three slag burdens, mixing copies and mixes uniformly, then be sprinkled into mixture quality 20% high temperature Daqu, continue
Turning uniformly, low temperature enters the fermentation of mud cellar for storing things, and fermentation period is generally 3 months, and when grain unstrained spirits enters pond, controlling pH exists
It is advisable between 1.5-2.2；
(7) go out cellar for storing things distillation: the fermented grain fermenting step (6) goes out cellar for storing things, admix the rice husk after steaming in clear soup, enter rice steamer
Distillation, steam pressure is balancedly maintained at 2.5-3.0kg/min in 0.01-0.03Mpa, stream wine speed,
Stream wine temperature is 30 DEG C, accomplishes slow fire distillation, is interrupted half an hour, finally by the liquor base storage of gained during stream wine.
Three slag burdens in described step (3) first to be piled up, when piling up temperature and rise to 35-37 DEG C
Carry out casting so that it is homogeneous temperature rises, reenter cellar for storing things for 2 times, pile up temperature and finally control below 50 DEG C,
Adding 30% liquor tailing of three slag burden total amounts before entering cellar for storing things, three slags product temperature after entering cellar for storing things reaches 35 DEG C, piles up the time
Summer 12-15 hour, winter 16-18 hour.
Particular embodiments described above, is entered to the purpose of the present invention, technical scheme and beneficial effect
One step describes in detail, be it should be understood that the specific embodiment that the foregoing is only the present invention, not
For limiting the present invention.The present invention expands to any new feature disclosing in this manual or any new group
Close, and the arbitrary new method of disclosure or the step of process or any new combination.
Claims (7)
1. a sweet aromatic Chinese spirit, it is characterised in that supplementary material is prepared by following weight portion: take rice
30-70 part, wheat 10-15 part, glutinous rice 20-45 part, Chinese sorghum 15-20 part, corn 2-5 part,
Bent 5-10 part, yeast 3-7 part, oat 2-5 part.
2. sweet aromatic Chinese spirit as claimed in claim 1, it is characterised in that described rice is early brown rice,
One or more in long-grained nonglutinous rice, polished rice.
3. the production technology of a sweet aromatic Chinese spirit, it is characterised in that comprise the steps:
(1) preprocessing raw material and auxiliary material: sorghum flour is broken into 4-6 lobe, corn flour is broken into 2-3 lobe, and rice breaks
One-tenth is cracked rice, and jowar and corn adds the hot water material moistening 4-5 hour of 50-60 DEG C respectively, makes raw material fully inhale
Water runs through, bent pulverize after can account for 30-40% by 1mm standard screen sub-aperture, powder is less than 10%；
(2) supplementary material boiling: 50-60 minute that Chinese sorghum, corn loaded steamer respectively is steamed in clear soup, wheat, glutinous rice,
Rice and oat steamed 5-10 minute respectively, steamed temperature is 100 DEG C, removes the different miscellaneous taste of grain, by height
Fine strain of millet, corn, wheat, glutinous rice, rice and oat mixing are copied and are mixed uniformly, are further continued for boiling 50-60 minute；
(3) bent accumulation is added: the grain unstrained spirits obtaining step (2) is got to ventilation and dried in the air on bed by raising slag machine, cooling
To 25-27 DEG C, taking about 1/5th of mixture and doing three slag burdens and enter to store use, remaining adds song and adds yeast and mix
Even, high temperature stack-up 2-3 days, pile up and terminate rear temperature 40-50 DEG C, obtain grain unstrained spirits after heap fermentation；
(4) culture saccharification: the mixed song material of step (3) adds white bent and raw yeast enter pond saccharification, saccharification
Time is 20-28 hour, and piling up temperature is 31-35 DEG C；
(5) fermented grain is steamed in clear soup: dig out the fermented grain fermenting, and stacks and claps tight, its surface is floating spill one layer steamed
The cavings crossed, in case alcohol volatilization loss, admixes the cavings steamed in clear soup in right amount during loaded steamer, uniform during loaded steamer,
Flat, pine, preventing from shooting, do not calm the anger, not becoming flat, stream wine temperature controls below 25 DEG C；
(6) pit entry fermentation: the poor unstrained spirits that will distill through step (5) goes out rice steamer and is positioned over a spreading for cooling of drying in the air to close
During pit entry temperature, add the fermented grain through step (4) culture saccharification and step (3) with mass ratio 18-20%
In three slag burdens, mixing copies and mixes uniformly, then be sprinkled into mixture quality 20% high temperature Daqu, continue
Turning uniformly, low temperature enters the fermentation of mud cellar for storing things, and fermentation period is generally 2-4 month, acidity control when grain unstrained spirits enters pond
System is advisable between 1.5-2.2；
(7) go out cellar for storing things distillation: the fermented grain fermenting step (6) goes out cellar for storing things, admix the rice husk after steaming in clear soup, enter rice steamer
Distillation, steam pressure is balancedly maintained at 2.5-3.0kg/min in 0.01-0.03Mpa, stream wine speed,
Stream wine temperature is 25-35 DEG C, accomplishes slow fire distillation, is interrupted half an hour, finally by the former wine of gained during stream wine
Storage.
4. sweet aromatic Chinese spirit as claimed in claim 3, it is characterised in that three in described step (3)
Slag burden first to be piled up, and carries out casting so that it is on homogeneous temperature when piling up temperature and rise to 35-37 DEG C
Rise, reenter cellar for storing things for 1-2 time, pile up temperature and finally control below 50 DEG C, before entering cellar for storing things, add the liquor tailing of 20kg,
Three slags enter cellar for storing things after product temperature reach 35 DEG C, accumulation summer time 12-15 hour, winter 16-18 hour.
5. sweet aromatic Chinese spirit as claimed in claim 3, it is characterised in that the song in described step (3)
Including head mold is bent, meter Qu, bacillus licheniformis is bent, bacterium bent and high temp fire is bent.
6. sweet aromatic Chinese spirit as claimed in claim 3, it is characterised in that former in described step (6)
During auxiliary material pit entry fermentation, first shakeout and spill a little cavings, then seal fermentation by pit mud, during the fermentation should be every
Daily inspection is once, it is to avoid pit mud is dry and cracked, is strictly on guard against flange crack.
7. sweet aromatic Chinese spirit as claimed in claim 3, it is characterised in that described step (6) enters cellar for storing things and sends out
During ferment, first with the 0.5% of inventory multi-functional bacterium, the yellow water of inventory 0.45%, 30 ° of alcoholic strengths
Liquor tailing and the water 25kg of 35-40 DEG C mix, spray pit wall, the cellar for storing things end with this mixed liquor.
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| CN108949432A (en) * | 2018-08-09 | 2018-12-07 | 安徽宣酒集团股份有限公司 | A kind of production method of small cellar soft-taste white spirit |
| CN109609318A (en) * | 2019-02-01 | 2019-04-12 | 淮阴工学院 | Yangtse-huaihe region aroma daqu liquor brewing method |
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| CN106754058A (en) * | 2016-12-31 | 2017-05-31 | 永州市雅大科技实业有限公司 | A kind of method of use rice brewing aroma type white spirit |
| CN106916696A (en) * | 2017-05-12 | 2017-07-04 | 安徽省运酒厂集团有限公司 | A kind of production technology of aromatic Chinese spirit |
| CN107400603A (en) * | 2017-07-31 | 2017-11-28 | 湖北药姑山生物科技有限公司 | A kind of high yield White wine brewing process |
| CN107325924A (en) * | 2017-09-05 | 2017-11-07 | 山东省阳信县蔺公酒业有限公司 | A kind of method for producing Jujun grasses aromatic Chinese spirit |
| CN107619747A (en) * | 2017-10-30 | 2018-01-23 | 贵州金液郎酒业有限公司 | Fen-flavor type white spirit processing technology |
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| CN107779352A (en) * | 2017-11-29 | 2018-03-09 | 安徽天下福酒业有限公司 | A kind of production method of aromatic Chinese spirit |
| CN108102846A (en) * | 2018-01-30 | 2018-06-01 | 和政县宁河春酒业有限责任公司 | A kind of brewing method of raw grain wine |
| CN108949432A (en) * | 2018-08-09 | 2018-12-07 | 安徽宣酒集团股份有限公司 | A kind of production method of small cellar soft-taste white spirit |
| CN108929827A (en) * | 2018-08-22 | 2018-12-04 | 安徽宣酒集团股份有限公司 | A kind of production method of the small soft distilled spirit with sesame flavour in cellar |
| CN109628260A (en) * | 2019-01-31 | 2019-04-16 | 北京二锅头酒业股份有限公司 | A kind of low turbidity liquor production process |
| CN109609318A (en) * | 2019-02-01 | 2019-04-12 | 淮阴工学院 | Yangtse-huaihe region aroma daqu liquor brewing method |
| CN111235067A (en) * | 2020-03-16 | 2020-06-05 | 河南仰韶酒业有限公司 | White spirit enhanced yeast for making hard liquor, preparation method and application thereof |
| CN112126550A (en) * | 2020-09-30 | 2020-12-25 | 广西丹泉酒业有限公司 | Brewing process of strong aromatic Chinese spirits |
| CN112662501A (en) * | 2021-02-08 | 2021-04-16 | 承德大清猎苑酒业有限公司 | Production process of soft-sweet multi-grain fragrant white spirit brewed in mixed mode |
| CN113583779A (en) * | 2021-09-06 | 2021-11-02 | 吴春华 | Brewing method using beans as raw materials |
| CN113583779B (en) * | 2021-09-06 | 2023-10-31 | 吴春华 | Brewing method using beans as raw materials |
| CN115125078A (en) * | 2022-08-22 | 2022-09-30 | 肖水芽 | Preparation method of special-flavor Daqu |
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