CN106434146A - Process for producing aromatic type baijiu - Google Patents
Process for producing aromatic type baijiu Download PDFInfo
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- CN106434146A CN106434146A CN201611011654.XA CN201611011654A CN106434146A CN 106434146 A CN106434146 A CN 106434146A CN 201611011654 A CN201611011654 A CN 201611011654A CN 106434146 A CN106434146 A CN 106434146A
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- chinese sorghum
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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
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Abstract
The invention relates to the field of baijiu production, and discloses a process for producing aromatic type baijiu. The process includes smashing and screening sorghum; soaking sorghum powder in clear water; adding glutinous rice starch and high-temperature yeast into the sorghum powder; cultivating the sorghum powder, the glutinous rice starch and the high-temperature yeast and then rubbing the sorghum powder to obtain sorghum balls; filling the balls with steel balls by means of rubbing; steaming grain in steamer grates with electromagnetic coils on the walls; discharging the grain out of the steamer grates and then fermenting the grain; distilling the fermented grain and placing fermenting grains into distillation containers with electromagnetic coils on the walls when the grain is distilled, electrifying the electromagnetic coils with alternating currents with the frequencies of 10-20 Hz, continuously filling the distillation containers with carbon dioxide gas when the grain is distilled, distilling the grain to obtain strong liquor of baijiu; storing and blending the strong liquor of the baijiu to obtain the aromatic type baijiu. Compared with the prior art, the process has the advantage of high baijiu yield.
Description
Technical field
The present invention relates to liquor production field, more particularly, to a kind of Maotai-flavor liquor production technology.
Background technology
Maotai-flavor liquor is one of China's white wine important kind, and with Maotai and Lang Jiu as representative, its paste flavor is fine and smooth,
Wine body is mellow, as clear as crystal, the micro- Huang of color and luster, long times of aftertaste, and empty cup lasting is lasting.
In the brewing process of existing Maotai-flavor liquor, typically all first need to crush Chinese sorghum, beneficial to immersion and fermentation,
It is difficult to avoid that when broken and produces a lot of chips, the less powder of particle producing when often crushing raw material during present alcoholic is lost
Abandon, cause greatly to waste.
For this reason, the patent document of Application No. CN201410695061.4 discloses a kind of production work of Maotai-flavor liquor
Skill, comprises the following steps：(1), the full Chinese sorghum 40kg of degranulation is broken into particle using breaker, crosses the sieve of 80 mesh, point
Powder under particle on other collection screen and sieve；(2), the powder collecting step (1) adds the water logging of powder weight 0.8-1.1 times
Bubble, adds 1.2-4.6kg high temperature bent, uniformly mixes, cultivate 3-5 days at 35-42 DEG C；(3), the particle that step (1) is collected
Drench atomized water, water temperature 49-52 DEG C, to particle water content in 54-56%, stack 1-2 days, make particle complete wetting, then cook；
(4) stack 3-5 days after, the particle cooking being obtained the distiller's yeast that step (2) cultivates with step (3) is mixed；(5), will
The raw material that step (4) is handled well enters cellar for storing things and carries out fermenting and aging, distill, blend and obtain finished wine.
Such scheme passes through first to mix Chinese sorghum powder with high temperature song to be cultivated although effectively make use of the Chinese sorghum after crushing
Powder, and brewed out Maotai-flavor liquor, but because Chinese sorghum powder sticks on Chinese sorghum particle, ultimately result in whole height of making wine
The gas permeability of fine strain of millet is bad, and during steaming grain, Chinese sorghum is difficult well-done, and in fermentation, fermented grain internal and external temperature differs greatly, and fermentation is uneven
Even, during distillation, alcohol is difficult to evaporate, and the distillation yield ultimately resulting in white wine is relatively low.
Content of the invention
The invention is intended to offer is a kind of can produce work using the Maotai-flavor liquor that Chinese sorghum powder carries out brewageing, distillation yield is high
Skill.
One of this programme Maotai-flavor liquor production technology, comprises the following steps：
(1), pulverize：Take the Chinese sorghum of full grains, pulverized using pulverizer, after pulverizing, cross 120 eye mesh screens, collect
Obtain Chinese sorghum particle and Chinese sorghum powder；
(2), soak and add song：Take 100 parts of Chinese sorghum powder according to mass fraction, add the clear water of 100-150 part to soak 48-
72h, adds the glutinous rice starch of 8-15 part and the high temperature song of 3-5 part, mixing and stirring, in 25-35 DEG C of ring after immersion
36-48h is cultivated under border；
(3), chop the chop：The Chinese sorghum powder fermenting in step (2) is twisted into the Chinese sorghum ball of a diameter of 80-100mm, Chinese sorghum
Rub with the hands in the middle of ball into steel ball, steel ball size 30-40mm, and open hole 5-8 of diameter 5-8mm on the Chinese sorghum ball preparing；
(4), steam grain：The rice steamer getting out diameter 1000-1500mm is combed, and spills the rice husk of 1.5-2.5kg in rice steamer comb bottom, treats
After coming on steam, the Chinese sorghum ball in step (3) is put in rice steamer comb, the wall that rice steamer is combed is provided with solenoid, and to electromagnetism
Coil leads to the alternating current of 30-60Hz, steams grain 100-150min；
(5), ferment：Chinese sorghum ball during rice steamer is combed sprinkles the hot water that 80-90 DEG C of mass fraction is 20-30 part, by step (4)
In Chinese sorghum ball take out, be cooled to 35-45 DEG C, obtain fermented grain, will under fermented grain cellar for storing things fermentation, in the environment for 35-45 DEG C for the temperature
Heap fermentation 3-5 days；
(6), distill：The fermented grain fermenting in step (5) is put in distillation container, distillation wall of a container is provided with electricity
Magnetic coil, leads to the alternating current of 10-20Hz to solenoid, in distillation simultaneously, is constantly passed through carbon dioxide gas in distillation container
Body, distills and obtains white wine dope；
(7), storage is blent：White wine dope in step (6) is stored, 20-28 DEG C of storage temperature, stored 12-24
After individual month, blent, obtained Maotai-flavor liquor.
The know-why of this programme：It is that Chinese sorghum cooks and ferments for convenience that step (1) is pulverized, and sieves in order to by Chinese sorghum
Grain and Chinese sorghum powder carry out separating；Chinese sorghum powder is soaked and for Chinese sorghum powder swelling to be beneficial to cooking of Chinese sorghum by step (2), and mixing is glutinous
On the one hand Chinese sorghum powder can be sticked into group by rice starch, be conducive to the rubbing of next step Chinese sorghum, and another aspect glutinous rice starch adds
A little wine silk floss taste in Chinese sorghum, brewing is richer, and mouthfeel is more preferable；Chinese sorghum powder is twisted into ball by step (3), and in Chinese sorghum circle
Perforate on ball, when ball is stacked upon, is more conducive to wine when cooking, ferment and distilling；Step (4) is in Chinese sorghum ball
Place steel ball, and comb in rice steamer and distill setting solenoid on chamber wall, alternating magnetic field can be produced with solenoid, because of vortex
Effect makes steel ball generate heat, so that also can be heated inside Chinese sorghum powder during cooking and distilling, beneficial to cooking and distill；
After Chinese sorghum ball is cooked by step (5), bold and vigorous 80-90 DEG C of mass fraction is the hot water of 20-30 part, to increase the moisture of Chinese sorghum,
Favourable fermentation, temperature is passivated in the 80-90 DEG C of miscellaneous bacteria that can make in water, simultaneously facilitates starch cell grain and absorbs moisture rapidly, makes
It is gelatinized further；During step (6) distillation, the alternating current using 10-20Hz is energized to solenoid, can be in Chinese sorghum ball
Portion is suitably heated, and beneficial to the volatilization of alcohol, distillation yield is higher, and being passed through carbon dioxide when distillation can avoid
Activating substance in the alcohol distilling out, in oxidation at high temperatures, is conducive to improving the mouthfeel of white wine；White wine dope is stored up by step (7)
Hide 12-24 month, the harmful substances such as the methyl alcohol in white wine can be distributed, and the acetic acid second with aromatic odor can be generated
Ester, so that vinosity sweet-smelling.
The compared with prior art beneficial effect of this programme：1st, this programme passes through to add glutinous rice starch in Chinese sorghum powder,
Increased the silk floss of white wine, improve the mouthfeel of white wine；2nd, this programme using the solenoid on rice steamer comb wall and is located at sorghum flour
The vortex that steel ball cooperation in last ball produces is corresponding, steel ball is heated, and then Chinese sorghum powder is cooked, Chinese sorghum powder is justified
All it is heated inside and outside ball, easily cook；3rd, in distillation, this programme adopts alternating magnetic field and the steel ball cooperation of solenoid generation,
Using eddy current effect, steel ball is heated, during heating, Chinese sorghum powder ball is heated from inside, and Chinese sorghum powder can be made to add
Uniformly, fully and completely, distillation yield is higher for the distillation of alcohol for heat.
Further, the mass fraction of the glutinous rice starch adding in step (2) is 12 parts.12 parts of glutinous rice starch can make height
Fine strain of millet is twisted into ball, proportioning so, and the white wine mouthfeel brewing is more preferably.
Further, 6, the hole of diameter 6mm is opened in step (3) on the Chinese sorghum ball preparing, 6 holes are evenly distributed on
On Chinese sorghum ball.Chinese sorghum ball can be made to be heated evenly when cooking, during distillation, alcohol is all evaporated, improve distillation yield.
Further, in step (4), 50Hz alternating current is led to solenoid, steam grain 120min.The alternating current of 50Hz makes steel ball
Produce temperature and fit into cooking of Chinese sorghum ball.
Further, in step (6), 10Hz alternating current is led to solenoid.The alternating current of 10Hz makes the relatively low temperature of steel ball,
It is unlikely to alcohol evaporation rate too soon it is also possible to be steamed out the alcohol in fermented grain.
Further, described Chinese sorghum is using the outmoded Chinese sorghum housing 8-12 month.Although the new Chinese sorghum yield produced is higher,
It is of poor quality, poor taste, taste is thin；If fruit Chinese sorghum storage time is long, Yield compari@is low.
Specific embodiment
Below for a kind of Maotai-flavor liquor production technology of this programme, carry out following examples experiment, as shown in table 1：
The parameter list of table 1 each step of brewed spirit
Embodiment one：Comprise the following steps：
(1), pulverize：Take the Chinese sorghum of full grains, pulverized using pulverizer, after pulverizing, cross 120 eye mesh screens, collect
Obtain Chinese sorghum particle and Chinese sorghum powder；
(2), soak and add song：Take 100 parts of Chinese sorghum powder according to mass fraction, add 120 parts of clear water to soak 60h, soak
Add 12 parts of glutinous rice starch and 4 parts of high temperature song, mixing and stirring afterwards, cultivate 40h in the environment of 30 DEG C；
(3), chop the chop：The Chinese sorghum powder fermenting in step (2) is twisted into the Chinese sorghum ball of a diameter of 90mm, Chinese sorghum ball
Centre is rubbed with the hands into steel ball, steel ball size 30mm, and opens 6, the hole of diameter 6mm on the Chinese sorghum ball preparing；
(4), steam grain：The rice steamer getting out diameter 1000mm is combed, and spills the rice husk of 1.5kg in rice steamer comb bottom, treats on steam
Afterwards the Chinese sorghum ball in step (3) is put in rice steamer comb, the wall that rice steamer is combed is provided with solenoid, and solenoid is led to
The alternating current of 50Hz, steams grain 120min；
(5), ferment：The bold and vigorous 90 DEG C of mass fractions of Chinese sorghum ball during rice steamer is combed are 25 parts of hot water, by the height in step (4)
Fine strain of millet ball takes out, and is cooled to 40 DEG C, obtains fermented grain, will cellar for storing things fermentation under fermented grain, the environment heap fermentation 4 days being 40 DEG C in temperature；
(6), distill：The fermented grain fermenting in step (5) is put in distillation container, distillation wall of a container is provided with electricity
Magnetic coil, leads to the alternating current of 10Hz to solenoid, in distillation simultaneously, is constantly passed through carbon dioxide in distillation container,
Distill and obtain white wine dope；
(7), storage is blent：White wine dope in step (6) is stored, 25 DEG C of storage temperature, after storing 18 months,
Blent, obtained Maotai-flavor liquor.
Embodiment two～embodiment seven：
On the basis of embodiment one, its difference is, the proportioning according to embodiment two～embodiment seven in table 1 carries out phase
Answer the adjustment of parameter.
Comparative example one：
On the basis of embodiment one, its difference is, Chinese sorghum powder rubbing and center is not added steel ball, does not use electricity
Magnetic coil just heats, and directly Chinese sorghum powder is carried out brewing spirit.
Comparative example two：Comprise the following steps：
(1), the full Chinese sorghum 40kg of degranulation is broken into particle using breaker, crosses the sieve of 80 mesh, respectively collection screen
On particle and sieve under powder, wherein particle 35.8kg, powder 4.2kg；
(2), the powder collecting step (1) adds 4kg water and soaks, and adds 3.5kg high temperature bent, uniformly mixes, at 42 DEG C
Cultivate 3 days；
(3), the particle collecting step (1) drenches atomized water, 52 DEG C of water temperature, to particle water content 55%, stacks 2 days,
Make particle complete wetting, then cook；
(4) stack 4 days after, the particle cooking being obtained the distiller's yeast that step (2) cultivates with step (3) is mixed；
(5), the raw material handling step (4) well enters cellar for storing things and carries out fermenting and aging, distill, blend and obtain finished wine.
Tested as follows in Guizhou somewhere：
At identical conditions, according to the process step pair of above-described embodiment one～embodiment five and comparative example
White wine is brewageed, and gathers experimental data, as shown in table 2：
Table 2 embodiment one is to embodiment five and comparative example's wine brewing contrast table
As can be seen from Table 2, the distillation yield of the total ester of white wine, total acid and quality liquor that the present invention provides is with respect to prior art
The white wine producing is all higher, and quality is more preferable；And using in this technique, Chinese sorghum powder is chopped the chop and in Chinese sorghum ball place steel ball,
Heated using solenoid, quality and the distillation yield of white wine can be improved.
Above-described is only embodiments of the invention, and in scheme, the general knowledge here such as known concrete structure and characteristic is not made
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of without departing from present configuration, acceptable
Make some deformation and improve, these also should be considered as protection scope of the present invention, these are implemented all without the impact present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. a kind of Maotai-flavor liquor production technology is it is characterised in that comprise the following steps：
（1）, pulverize：Take the Chinese sorghum of full grains, pulverized using pulverizer, after pulverizing, cross 120 eye mesh screens, collection obtains
Chinese sorghum particle and Chinese sorghum powder；
（2）, soak plus song：Take 100 parts of Chinese sorghum powder according to mass fraction, add the clear water of 100-150 part to soak 48-72h, leaching
Add the glutinous rice starch of 8-15 part and the high temperature song of 3-5 part, mixing and stirring after bubble, train in the environment of 25-35 DEG C
Educate 36-48h；
（3）, chop the chop：By step（2）In the Chinese sorghum powder that ferments be twisted into the Chinese sorghum ball of a diameter of 80-100mm, Chinese sorghum ball
Centre is rubbed with the hands into steel ball, steel ball size 30-40mm, and opens hole 5-8 of diameter 5-8mm on the Chinese sorghum ball preparing；
（4）, steam grain：The rice steamer getting out diameter 1000-1500mm is combed, and spills the rice husk of 1.5-2.5kg in rice steamer comb bottom, treats steam
By step after coming up（3）In Chinese sorghum ball put into during rice steamer combs, the wall that rice steamer is combed is provided with solenoid, and to solenoid
The alternating current of logical 30-60Hz, steams grain 100-150min；
（5）, fermentation：Chinese sorghum ball during rice steamer is combed sprinkles the hot water that 80-90 DEG C of mass fraction is 20-30 part, by step（4）In
Chinese sorghum ball takes out, and is cooled to 35-45 DEG C, obtains fermented grain, and cellar for storing things fermentation under fermented grain is piled up in the environment for 35-45 DEG C for the temperature
Fermentation 3-5 days；
（6）, distillation：By step（5）In the fermented grain that ferments put in distillation container, distillation wall of a container is provided with electromagnetic wire
Circle, leads to the alternating current of 10-20Hz to solenoid, in distillation simultaneously, is constantly passed through carbon dioxide in distillation container, steams
Distillate to obtain white wine dope；
（7）, storage blend：By step（6）In white wine dope stored, 20-28 DEG C of storage temperature, storage 12-24 month
Afterwards, blent, obtained Maotai-flavor liquor.
2. a kind of Maotai-flavor liquor production technology according to claim 1 it is characterised in that：Step（2）Middle addition glutinous
The mass fraction of rice starch is 12 parts.
3. a kind of Maotai-flavor liquor production technology according to claim 2 it is characterised in that：Step（3）In preparing
Chinese sorghum ball on open 6, the hole of diameter 6mm, 6 holes are evenly distributed on Chinese sorghum ball.
4. a kind of Maotai-flavor liquor production technology according to claim 3 it is characterised in that：Step（4）In to electromagnetic wire
The logical 50Hz alternating current of circle, steams grain 120min.
5. a kind of Maotai-flavor liquor production technology according to claim 4 it is characterised in that：Step（6）In to electromagnetic wire
The logical 10Hz alternating current of circle.
6. a kind of Maotai-flavor liquor production technology according to any one of claim 1 ~ 5 it is characterised in that：Described Chinese sorghum is adopted
With housing the outmoded Chinese sorghum of 8-12 month.
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| CN201611011654.XA CN106434146B (en) | 2016-11-17 | 2016-11-17 | A kind of Maotai-flavor liquor production technology |
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| CN201611011654.XA CN106434146B (en) | 2016-11-17 | 2016-11-17 | A kind of Maotai-flavor liquor production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109486582A (en) * | 2018-12-13 | 2019-03-19 | 贵州金液郎酒业有限公司 | The fermentation technique of liquor made from sorghum |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59227257A (en) * | 1983-06-09 | 1984-12-20 | Satake Eng Co Ltd | Method and apparatus for processing polished rice |
| CN101602991A (en) * | 2009-07-14 | 2009-12-16 | 李家民 | A kind of production method of Maotai-flavor liquor |
| CN201367424Y (en) * | 2009-03-20 | 2009-12-23 | 吴吉松 | Novel homemade wine brewing equipment |
| CN104371901A (en) * | 2014-11-22 | 2015-02-25 | 邵阳学院 | Liquid-state re-distilling device for pure-grain solid-state fermented liquor by electromagnetic induction heating |
-
2016
- 2016-11-17 CN CN201611011654.XA patent/CN106434146B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59227257A (en) * | 1983-06-09 | 1984-12-20 | Satake Eng Co Ltd | Method and apparatus for processing polished rice |
| CN201367424Y (en) * | 2009-03-20 | 2009-12-23 | 吴吉松 | Novel homemade wine brewing equipment |
| CN101602991A (en) * | 2009-07-14 | 2009-12-16 | 李家民 | A kind of production method of Maotai-flavor liquor |
| CN104371901A (en) * | 2014-11-22 | 2015-02-25 | 邵阳学院 | Liquid-state re-distilling device for pure-grain solid-state fermented liquor by electromagnetic induction heating |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109486582A (en) * | 2018-12-13 | 2019-03-19 | 贵州金液郎酒业有限公司 | The fermentation technique of liquor made from sorghum |
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Effective date of registration: 20191024 Address after: 350500 Fuzhou, Fuzhou City, Fujian, Lianjiang County, Aojiang Economic Development Zone Zhuang Chen Industrial Park, No. 1 building, No. 2 building A Applicant after: Zhuangchen Wine Brewing (Fujian) Co., Ltd. Address before: 564501 Zunyi, Guizhou, Maotai Town Applicant before: Guizhou Province, Renhuai City, Maotai Town Han Dynasty wine (Group) Co. Ltd. |
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