CN106434231A - Production technique of kaoliang spirit - Google Patents
Production technique of kaoliang spirit Download PDFInfo
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- CN106434231A CN106434231A CN201510469643.5A CN201510469643A CN106434231A CN 106434231 A CN106434231 A CN 106434231A CN 201510469643 A CN201510469643 A CN 201510469643A CN 106434231 A CN106434231 A CN 106434231A
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Abstract
The invention discloses a production technique of kaoliang spirit. The kaoliang spirit is orderly prepared by smashing raw materials; dosing, wherein the starch concentration is 14-16%, acidity is 0.6-0.8, and moisture of moisture material is 48-50%; cooking and pasting, and obtaining a main brewing material; cooling materials cooked in S3 by raising slag or drying slag; blending, fermenting, and cooling, applying a bilateral fermenting technique of saccharifying while fermenting while feeding distiller's yeast and barm in a steaming bucket, and obtaining the fermenting material; entering the cellar and fermenting; after filling the fermenting material, covering a layer of bran on the fermenting material, sealing by cellar mud; adding a layer of bran, and fermenting for 3-5 days, and raising the temperature of product in the cellar to 36-37 DEG C, and then finishing the fermentation; steaming wine, and evaporating ethyl alcohol, water, advanced ethanol and acid in the grain to be steam through wine steaming; then cooling to obtain Baijiu. Through the production technique of kaoliang spirit, the impurity can be highly removed, thus the produced kaoliang spirit is high in purity and good in taste.
Description
Technical field
The present invention relates to a kind of brewing method, more particularly, to a kind of production technology of jowar wine.
Background technology
In the prior art, the flow process producing the unified determination of neither one of jowar wine, all there be a set of of oneself in each wine brewing producer
Wine brewing method, the usage amount of raw material, fermentation, still-process and distillating method are of all kinds, in still-process, the containing of impurity
The amount also unified Passing Criteria of neither one.The jowar wine mouthfeel quality that problem above result in circulation on Vehicles Collected from Market differs,
Have a strong impact on the sales volume of manufacturer, lead to Business Economic Benefit to glide.
Content of the invention
The invention provides a kind of production technology of jowar wine, the jowar wine produced by this production technology is in good taste, pure
Degree is high.
The purpose of the present invention is achieved through the following technical solutions：
The invention discloses a kind of jowar wine production technology, in turn include the following steps：
S1, raw material pulverizing, potato to be done. Sorghum vulgare Pers. and Semen Maydiss are pulverized respectively, are crushed to disintegrating slag and pass through 20 hole sifters more than 60%, receive
The disintegrating slag by hole sizer for the collection；
S2, dispensing, the virgin material obtaining in S1 is equipped with distiller grains, adjuvant and water put into steaming bucket, the mixed mixture of each component
Middle starch concentration is 14～16%, acidity is 0.6～0.8, material moistening moisture is 48～50%；
S3, steaming and decocting gelatinizing, by the mixture obtaining in S2 normal pressure steaming 20～30 minutes, boiling temperature was 85～90 DEG C, steaming and decocting
Steam saturating, ripe and viscous, the interior no raw heart to outward appearance, obtain major ingredient of making wine；
S4, cooling, the material cooking in S3, the method with raising slag or the slag that dries in the air make material cool down, make up to microorganism
The temperature of suitable growth, when 5～10 DEG C, product temperature should be down to 30～32 DEG C to temperature；When 10～15 DEG C, product temperature should drop temperature
To 25～28 DEG C；Summer is down to till product temperature no longer declines；
S5, mixes unstrained spirits, after cooling, adds distillers yeast and yeast wine using the dual fermentation technique fermented in saccharifying into steaming bucket simultaneously,
Distillers yeast consumption is the 8～10% of wine brewing major ingredient, and yeast wine consumption is the 4～6% of total amount of feeding, obtains unstrained spirits material；
S6, pit entry fermentation, enter when storing unstrained spirits item temperature at 18～20 DEG C, 630～640 kilograms of the built-in unstrained spirits material of every cubic metre of volume,
After installing, lid last layer bran on unstrained spirits material, sealed with pit mud, along with one layer of bran, in product temperature in fermentation 3 days～5 days, cellar for storing things
When rising to 36～37 DEG C, terminate fermentation；
S7, steams wine, and the unstrained spirits material of fermenting-ripening is referred to as fragrant unstrained spirits, by steaming wine, the ethanol in unstrained spirits, water, higher alcohol, acids etc. is had
Effect composition is evaporated to steam, more cooled obtains Chinese liquor.
Preferably, in S6 step, the maximum unstrained spirits item temperature entering cellar for storing things during summer is 26 DEG C.
Preferably, in S7 step, during distillation, ethanol, aromatic substance and alcohol sweet substance are extracted, and using the side left out the beginning and the end
Method removes impurity as far as possible.
Preferably, in S5 step, add water when mixing unstrained spirits, amount of water accounts for the 58～62% of final unstrained spirits material total amount.
Compared with prior art, the embodiment of the present invention at least has advantages below：
In the embodiment of the present invention, the removal of impurity highly can be gone by this jowar wine production technology so that the jowar wine produced
Purity is high, in good taste.
Specific embodiment
With reference to embodiment, the invention will be further described, and following examples are descriptive, is not determinate,
Protection scope of the present invention can not be limited with this.
A kind of jowar wine production technology, in turn includes the following steps：
S1, raw material pulverizing, the purpose of raw material pulverizing is to be easy to steaming and decocting, so that starch is fully utilized.According to property of raw material,
The fineness requirement pulverized is also different.In the present embodiment, potato to be done. Sorghum vulgare Pers. and Semen Maydiss are pulverized respectively, are crushed to disintegrating slag and pass through 20 holes
Sifter more than 60%, collects the disintegrating slag by hole sizer.
S2, dispensing, the virgin material obtaining in S1 is equipped with distiller grains, adjuvant and water put into steaming bucket, is saccharifying and fermentation is layed foundation.
Dispensing will be according to concrete conditions such as steaming bucket, the size of cellar for storing things, the amount of starch of raw material, temperature, production technology and fermentation times
Fixed, the whether proper concrete manifestation of dispensing, starch concentration into pond, the acidity of unstrained spirits material and porousness to be seen whether suitably,
General with starch concentration in the mixed mixture of each component be 14～16%, acidity be 0.6～0.8, material moistening moisture for 48～50%
It is advisable.
S3, steaming and decocting gelatinizing, by the mixture obtaining in S2 normal pressure steaming 20～30 minutes, boiling temperature was 85～90 DEG C, steaming and decocting
Steam saturating, ripe and viscous, the interior no raw heart to outward appearance, obtain major ingredient of making wine；Make starch gelatinization using steaming and decocting, be conducive to amylase
Effect, miscellaneous bacteria can also be killed simultaneously.
S4, cooling, the material cooking in S3, the method with raising slag or the slag that dries in the air make material cool down, make up to microorganism
The temperature of suitable growth, when 5～10 DEG C, product temperature should be down to 30～32 DEG C to temperature；When 10～15 DEG C, product temperature should drop temperature
To 25～28 DEG C；Summer is down to till product temperature no longer declines；Raise slag or the slag that dries in the air may also function as volatilize miscellaneous taste, absorption oxygen simultaneously
Deng effect.
S5, mixes unstrained spirits, after cooling, adds distillers yeast and yeast wine using the dual fermentation technique fermented in saccharifying into steaming bucket simultaneously,
Distillers yeast consumption is the 8～10% of wine brewing major ingredient, and yeast wine consumption (takes 4～6% major ingredient to cultivate for the 4～6% of total amount of feeding
Yeast wine use), obtain unstrained spirits material.
S6, pit entry fermentation, enter when storing unstrained spirits item temperature at 18～20 DEG C, 630～640 kilograms of the built-in unstrained spirits material of every cubic metre of volume,
After installing, lid last layer bran on unstrained spirits material, sealed with pit mud, along with one layer of bran, in product temperature in fermentation 3 days～5 days, cellar for storing things
When rising to 36～37 DEG C, terminate fermentation；Sweat mainly grasps product temperature, and analysis unstrained spirits material moisture, acidity, wine at any time
Amount, the change of starch residual quantity.
S7, steams wine, and the unstrained spirits material of fermenting-ripening is referred to as fragrant unstrained spirits, by steaming wine, the ethanol in unstrained spirits, water, higher alcohol, acids etc. is had
Effect composition is evaporated to steam, more cooled obtains Chinese liquor.
In S6 step, the maximum unstrained spirits item temperature entering cellar for storing things during summer is 26 DEG C.
In S7 step, extract ethanol, aromatic substance and alcohol sweet substance during distillation, and removed using the method left out the beginning and the end as far as possible
Decontamination.
In S5 step, for being normally carried out beneficial to enzymatic reaction, should add water when mixing unstrained spirits (factory claims plus slurry), amount of water
Account for the 58～62% of final unstrained spirits material total amount.
The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto, and appoints
What those familiar with the art the invention discloses technical scope in, the change or replacement that can readily occur in, all
Should be included within the scope of the present invention.Therefore, protection scope of the present invention should be with the protection domain of claims
It is defined.
Claims (4)
1. a kind of jowar wine production technology is it is characterised in that in turn include the following steps：
S1, raw material pulverizing, potato to be done. Sorghum vulgare Pers. and Semen Maydiss are pulverized respectively, are crushed to disintegrating slag and pass through 20 hole sifters more than 60%, receive
The disintegrating slag by hole sizer for the collection；
S2, dispensing, the virgin material obtaining in S1 is equipped with distiller grains, adjuvant and water put into steaming bucket, the mixed mixture of each component
Middle starch concentration is 14～16%, acidity is 0.6～0.8, material moistening moisture is 48～50%；
S3, steaming and decocting gelatinizing, by the mixture obtaining in S2 normal pressure steaming 20～30 minutes, boiling temperature was 85～90 DEG C, steaming and decocting
Steam saturating, ripe and viscous, the interior no raw heart to outward appearance, obtain major ingredient of making wine；
S4, cooling, the material cooking in S3, the method with raising slag or the slag that dries in the air make material cool down, make up to microorganism
The temperature of suitable growth, when 5～10 DEG C, product temperature should be down to 30～32 DEG C to temperature；When 10～15 DEG C, product temperature should drop temperature
To 25～28 DEG C；Summer is down to till product temperature no longer declines；
S5, mixes unstrained spirits, after cooling, adds distillers yeast and yeast wine using the dual fermentation technique fermented in saccharifying into steaming bucket simultaneously,
Distillers yeast consumption is the 8～10% of wine brewing major ingredient, and yeast wine consumption is the 4～6% of total amount of feeding, obtains unstrained spirits material；
S6, pit entry fermentation, enter when storing unstrained spirits item temperature at 18～20 DEG C, 630～640 kilograms of the built-in unstrained spirits material of every cubic metre of volume,
After installing, lid last layer bran on unstrained spirits material, sealed with pit mud, along with one layer of bran, in product temperature in fermentation 3 days～5 days, cellar for storing things
When rising to 36～37 DEG C, terminate fermentation；
S7, steams wine, and the unstrained spirits material of fermenting-ripening is referred to as fragrant unstrained spirits, by steaming wine, the ethanol in unstrained spirits, water, higher alcohol and acids is evaporated
For steam, more cooled obtain Chinese liquor.
2. jowar wine production technology according to claim 1 is it is characterised in that in S6 step, enter cellar for storing things during summer
Big unstrained spirits item temperature is 26 DEG C.
3. jowar wine production technology according to claim 1 is it is characterised in that in S7 step, extract during distillation ethanol,
Aromatic substance and alcohol sweet substance, and remove impurity using the method left out the beginning and the end as far as possible.
4. jowar wine production technology according to claim 1 is it is characterised in that in S5 step, add water when mixing unstrained spirits,
Amount of water accounts for the 58～62% of final unstrained spirits material total amount.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510469643.5A CN106434231A (en) | 2015-08-04 | 2015-08-04 | Production technique of kaoliang spirit |
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| CN201510469643.5A CN106434231A (en) | 2015-08-04 | 2015-08-04 | Production technique of kaoliang spirit |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107325948A (en) * | 2017-07-26 | 2017-11-07 | 金湘范 | A kind of new original plasm wine based on plant former dew and preparation method thereof |
| 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 |
| CN108148723A (en) * | 2018-03-15 | 2018-06-12 | 东莞市椰乡小镇实业发展有限公司 | A kind of arrack factory formula and processing method |
| CN108251255A (en) * | 2018-04-09 | 2018-07-06 | 毛福新 | Fermented type mulberry leaf wine production technology |
| CN109181978A (en) * | 2018-10-10 | 2019-01-11 | 杨占江 | A kind of blueberry white spirit and preparation method thereof |
| CN110564543A (en) * | 2019-08-22 | 2019-12-13 | 安徽涂中酿酒有限公司 | Brewing method of Daqu liquor |
| CN111088134A (en) * | 2020-01-17 | 2020-05-01 | 安徽省运酒厂集团有限公司 | White spirit production process based on automatic production |
| CN113736598A (en) * | 2021-09-30 | 2021-12-03 | 福建双龙戏珠酒业有限公司 | Processing technology for producing liquor based on sauce flavor |
| CN114164071A (en) * | 2021-12-21 | 2022-03-11 | 赵子超 | European radix sileris wine brewing formula and preparation process thereof |
| CN114933944A (en) * | 2022-04-26 | 2022-08-23 | 福建省湛仙酒业有限公司 | Fermentation method for improving liquor yield of Maotai-flavor liquor |
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| CN102071129A (en) * | 2010-12-05 | 2011-05-25 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN103642646A (en) * | 2013-12-26 | 2014-03-19 | 冉啟付 | Preparation method of kaoliang spirit |
| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
-
2015
- 2015-08-04 CN CN201510469643.5A patent/CN106434231A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102071129A (en) * | 2010-12-05 | 2011-05-25 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN103642646A (en) * | 2013-12-26 | 2014-03-19 | 冉啟付 | Preparation method of kaoliang spirit |
| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107325948A (en) * | 2017-07-26 | 2017-11-07 | 金湘范 | A kind of new original plasm wine based on plant former dew and preparation method thereof |
| 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 |
| CN108148723A (en) * | 2018-03-15 | 2018-06-12 | 东莞市椰乡小镇实业发展有限公司 | A kind of arrack factory formula and processing method |
| CN108251255A (en) * | 2018-04-09 | 2018-07-06 | 毛福新 | Fermented type mulberry leaf wine production technology |
| CN109181978A (en) * | 2018-10-10 | 2019-01-11 | 杨占江 | A kind of blueberry white spirit and preparation method thereof |
| CN110564543A (en) * | 2019-08-22 | 2019-12-13 | 安徽涂中酿酒有限公司 | Brewing method of Daqu liquor |
| CN111088134A (en) * | 2020-01-17 | 2020-05-01 | 安徽省运酒厂集团有限公司 | White spirit production process based on automatic production |
| CN113736598A (en) * | 2021-09-30 | 2021-12-03 | 福建双龙戏珠酒业有限公司 | Processing technology for producing liquor based on sauce flavor |
| CN114164071A (en) * | 2021-12-21 | 2022-03-11 | 赵子超 | European radix sileris wine brewing formula and preparation process thereof |
| CN114933944A (en) * | 2022-04-26 | 2022-08-23 | 福建省湛仙酒业有限公司 | Fermentation method for improving liquor yield of Maotai-flavor liquor |
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Application publication date: 20170222 |
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