CN106967559A - The technique of quickly brewing Maotai-flavor liquor - Google Patents
The technique of quickly brewing Maotai-flavor liquor Download PDFInfo
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- CN106967559A CN106967559A CN201710358300.0A CN201710358300A CN106967559A CN 106967559 A CN106967559 A CN 106967559A CN 201710358300 A CN201710358300 A CN 201710358300A CN 106967559 A CN106967559 A CN 106967559A
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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 present invention relates to liquor production process, more particularly to a kind of technique of quickly brewing Maotai-flavor liquor, this technique shortens distillation time on the basis of existing process using flash distillation kettle, and then shortens the time of whole wine-making technology.
Description
Technical field
The present invention relates to liquor production process, more particularly to a kind of technique of quickly brewing Maotai-flavor liquor.
Background technology
Maotai-flavor liquor is the Conventional espresso white wine using Moutai (Spirit) as Typical Representative, and its process characteristic is mainly reflected in
" three high three length ", " nine boilings, eight fermentations take wine seven times ".Products characteristics are " paste flavor protrusion, elegant and delicate, empty cup lasting
Persistently ".Therefore Maotai-flavor liquor receives liking for consumers in general, and market demand is huge.Maotai-flavor liquor is to utilize paddy
The starchiness of species（Saccharic）Raw material, through boiling, saccharification, fermentation, ageing and the Spirit blent and brewageed.
The brewing period of existing Maotai-flavor liquor is longer, it usually needs more than 3 months, it is impossible to meet the huge demand in market
A kind of amount, it is therefore desirable to technique of quickly brewing Maotai-flavor liquor.
The content of the invention
It is white quickly to brew Maotai-flavor it is an object of the invention to provide a kind of technique of quickly brewing Maotai-flavor liquor
Wine.
In order to achieve the above object, base case of the invention provides a kind of technique of quickly brewing Maotai-flavor liquor, bag
Include following steps:
1) raw material is crushed：Crushed including sorghum and high-temperature daqu is crushed；
2) auxiliary material is steamed in clear soup：Husk is steamed in clear soup, airing to room temperature, closing heap storage is standby after drying；
3) hot water profit grain；
4) grain steams in advance：Mix the sorghum moistened after grain thoroughly loose uploading in rice steamer, go out when grain perfume to appear, the obvious miscellaneous taste of nothing and raw grain taste
Rice steamer；
5) airing：Sorghum through steaming in advance carries out airing after going out rice steamer, while conglomeration is broken up in small, broken bits, control sorghum product temperature is 38 46
DEG C, draw in heaps；
6) grain is mixed：Grain production is thrown first presses 1 with female grain with sorghum:3〜1:4 ratio mixing, flow vector 5 12% is thrown while adding
The husk steamed in clear soup, fermented grain, husk, sorghum is fully mixed thoroughly, refined, loose, in case steaming wine steams grain；Female grain is production week
Last wheel normal fermentation goes out behind cellar for storing things not steaming the high-quality fermented grain of wine before phase；Using sorghum and the wine for going out cellar for storing things in production cycle afterwards
Unstrained spirits is mixed by aforementioned ratio；
7) mix grain distillation and steam grain：Mixed arrack unstrained spirits, which is filled, to be covered steaming cover, connects distilling apparatus after rice steamer, regulated vapour pressure and steamed
Evaporate；After steaming wine terminates, regulation vapour pressure continues to steam grain to grain and cook that rice steamer can be gone out；
8) rice steamer airing is gone out：It is divided into the poor airing of grain and red wine dregs airing；Two kinds of airing modes, choose any one kind of them；
A. the poor airing of grain：Go out and be laid in airing on Liang Chang after rice steamer immediately, uniformly sprinkle while hot into grain amount 5 8%, more than 90 DEG C
Hot water, is mixed thoroughly；During airing to 58 63 DEG C of product temperature, the carbohydrase for throwing flow vector 0.20 0.30% is uniformly added into, is mixed thoroughly；Work as product temperature
At 38 48 DEG C, 1 1.5% alcoholic strength is uniformly added into, 18 22%vol tail wine is mixed thoroughly；
B. red wine dregs airing：Red wine dregs goes out rice steamer airing and is not added with hot water, not tailing wine, during airing to 58 63 DEG C of product temperature, is uniformly added into red
0.10 0.20% carbohydrase of grain amount, is mixed thoroughly；
9) heap fermentation：It is divided into the poor heap fermentation of grain and red wine dregs heap fermentation；Two kinds of heap fermentation modes, choose any one kind of them；
A. the poor heap fermentation of grain：When grain grain is down to 34 42 DEG C, the resistance to height for throwing flow vector 0.15% 0.25% is uniformly added into respectively
The high-temperature daqu powder of warm alcohol active dried yeast, 0.10% 0.20% aroma-producing active dry yeast 30% 35%, is received after fully mixing thoroughly
Heap, 28 33 DEG C of closing heap product temperature, heap fermentation time power 35 days treats that 15 20cm depths temperature are to 48 56 DEG C in heap top
When, and unstrained spirits heap surface is manually inserting in heap with bacterium colony, when the fermented grain of taking-up has fragrant and sweet and wine flavour, can enter cellar for storing things hair
Ferment；
B. red wine dregs heap fermentation：Red wine dregs heap fermentation with 0.09% 0.15% that refractory alcohol active dried yeast is red wine dregs amount,
With 0.03% 0.07% that aroma-producing active dry yeast is red wine dregs amount, high-temperature daqu powder consumption is 4% the 6% of red wine dregs amount, remaining behaviour
Make with step 9）In a steps)；
10) pit entry fermentation：Enter to store and use pit mud sealing and fermenting after fermented grain conglomeration after heap fermentation is broken up refinement, mixed thoroughly,
Return grain and be placed on pit lower floor, the bottom is cellar for storing things bottom note unstrained spirits；
11) cellar for storing things is gone out：Pit sealing mud is thrown off, the fermented grain of fermenting-ripening is pressed in cellar for storing things face, cellar for storing things, poor fermenting grain, cellar for storing things bottom slice gradation is returned
Take out, in case layering distillation, wherein cellar for storing things face and cellar for storing things each rice steamer of bottom fermented grain, return poor fermenting grain and individually distill, remaining is classified as in pit
Portion's fermented grain；
12) distill：Using flash distillation kettle, fermented grain is put into charge part, start heater, utilize the pressure in distillation still
Rotate charge part, the fermented grain in charge part starts to disperse, while making the wine tentatively disperseed from the pressed gas for dispelling pipe ejection
Unstrained spirits further disperses, and distills 23 hours, takes stage casing distillate.
The beneficial effect of this base case is：
1. using the air pressure produced in distillation still in a technique, while making the rotation of charge part, to the glutinous rice vinasse in charge part
Spray high steam.Vinasse produce gap when rotating between vinasse, and the gases at high pressure for spraying to charge part enter between vinasse
Gap vinasse are dispelled, vinasse is scattered completely, so that the contact area increase of vinasse and steam, and then accelerates solid
The still-process of vinasse, reduces the time-consuming of whole wine-making technology.
2. technique is using " often wheel feeds intake, takes turns samsara grain, circulating fermentation, do not limit round " technique, using high quality sorghum, water as
Raw material, high-temperature daqu is saccharifying ferment, traditional yeast Maotai-flavor liquor technique is combined with modern biotechnology, each round
Or the production between each production cycle is relatively independent, it is interdepended, interactional degree is significantly reduced, and material is kept in cellar for storing things
Balance, production process is easy to adjust and controlled with the change of the factors such as weather, environment, relative per the control of round processing parameter
Stable, only often production degree of protection is high, each round or Quality of Liquors difference between the production cycle and its fluctuates smaller, and quality percentage shows
Write and improve, therefore product quality and distillation yield are improved significantly.Production chains are big, easily controllable, influenceed by external condition
Small compared with traditional handicraft, while being simplified follow-up work of blending, efficiency is improved.Use the white wine of the method output of the present invention
Micro- Huang is transparent, paste flavor is protruded, quiet and tastefully laid out fine and smooth, vinosity is soft, return sweet tea nature, mellow plentiful, long times of aftertaste, empty cup lasting are lasting,
And thering is appropriate grain perfume to incorporate in wine, the compound perfume of enhancing forms unique Maotai-flavor liquor style.Every physical and chemical index, health
Index is comprehensively better than the national top grade standard of Maotai-flavor liquor, and wherein sanitary index generally controls water less than state food safety standard
Flat more than 40%, it is more safe and healthy.
Prioritization scheme one：：The flash distillation kettle, including distillation still body, upset dispel the Sheng of mechanism and side wall hollow out
Materials and parts, switching mechanism includes heater, the aerogenesis room of tubular, the spacing ring of lightweight, the cover plate moved in spacing ring, aerogenesis
Room is fixed on distillation still body bottom portion, and heater is fixed on the bottom of aerogenesis room, and charge part one end is provided with first rotating shaft, first
Rotating shaft is rotated with production gas chamber sidewall and is connected, and the other end of charge part is provided with the second rotating shaft, and the second axis of rotation is connected to distillation still
Connecting shaft is connected with by unilateral bearing in inner body wall, first rotating shaft, connection axle key is connected with gear, and cover plate declines charge part
Rotate；The rack coordinated with gear is welded with cover plate, cover plate is slidably connected in spacing ring, and spacing ring is slidably connected at aerogenesis
It is provided with the middle part of interior, production gas chamber sidewall at steam vent, production air chamber exhaust aperture provided with pipe is dispelled, dispels pipe and extend under charge part
Side, during not actuated attachment means, spacing ring-side wall seals steam vent.
Prioritization scheme two is stated in aerogenesis room integrally formed with the spacing inward flange of spacing ring and heating means touch is prevented, is limited
Position inward flange is located at the top of heater.
Prioritization scheme three：Thickness of the distance less than spacing ring with spacing inward flange of the steam vent, produces plenum roof
Distance to steam vent is more than the thickness of spacing ring.
Prioritization scheme four：The step 3) using more than 90 DEG C of hot water profit grains, amount of water is the 54 60% of throwing flow vector；
Accumulated 35 hours after turning.
Prioritization scheme five：The step 10) used in pit mud organised and fresh water using ripe loess, the nutritive mud of high-quality
Fruit, which is cultivated, to be made.
Brief description of the drawings
Fig. 1 is the structural representation for the flash distillation kettle that the embodiment of the present invention is used.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Heater 1, spacing inward flange 2, spacing ring 3, cover plate 4, distillation still body
5th, gear 6, connecting rod 7, rack 8, individual event bearing 9, first rotating shaft 10, charge part 11, steam vent 12, aerogenesis room 13.
Embodiment：The present embodiment production period, 7 25 DEG C of room temperature continuously produces three cycles.A kind of quickly brewing paste flavor
The technique of type white wine, each of which production cycle comprises the steps of：
1) raw material is crushed：Crushed including sorghum and high-temperature daqu is crushed；
2) auxiliary material is steamed in clear soup：Husk is steamed in clear soup, airing to room temperature, closing heap storage is standby after drying；
3) hot water profit grain：Moisten grain using more than 90 DEG C of hot water, amount of water is the 54 56% of throwing flow vector；35 are accumulated after turning
Hour；
4) grain steams in advance：Mix the sorghum moistened after grain thoroughly loose uploading in rice steamer, go out when grain perfume to appear, the obvious miscellaneous taste of nothing and raw grain taste
Rice steamer；
5) airing：Sorghum through steaming in advance carries out airing after going out rice steamer, while conglomeration is broken up in small, broken bits, control sorghum product temperature is 43 46
DEG C, draw in heaps；
6) grain is mixed：Mixed after sorghum airing with going out the fermented grain at cellar for storing things, while breaing up conglomeration, reject impurity, and according to the viscous wet of fermented grain
Degree, which is added, throws the husk steamed in clear soup of flow vector 5 12%, fermented grain, husk, sorghum are fully mixed thoroughly, refined, loose, is steamed in case steaming wine
Grain；Sorghum and fermented grain ratio are 1:3；Mixed if grain production is thrown first with female grain with sorghum by aforementioned ratio；
7) steam wine and steam grain：It is divided into mixed grain distillation to steam grain and return poor fermenting grain distillation；
7.1) mix grain distillation and steam grain：Mixed arrack unstrained spirits, which is filled, to be covered steaming cover, connects distilling apparatus after rice steamer, regulate vapour pressure progress
Distillation；After steaming wine terminates, regulation vapour pressure continues to steam grain to grain and cook that rice steamer can be gone out；
7.2) poor fermenting grain distillation is returned：Return after poor fermenting grain goes out cellar for storing things and no longer add new grain, can be added in right amount according to the humidity of unstrained spirits
Steamed husk, mixes rear directly uploading in rice steamer distillation thoroughly and connects wine, distillation terminates that rice steamer can be gone out；
8) rice steamer airing is gone out：It is divided into the poor airing of grain and red wine dregs airing；
8.1) the poor airing of grain：Go out and be laid in airing on Liang Chang after rice steamer immediately, uniformly sprinkle while hot grain amount 5 6%, more than 90 DEG C
Hot water, mix thoroughly；During airing to 60 63 DEG C of product temperature, the carbohydrase for throwing flow vector 0.30% is uniformly added into, is mixed thoroughly；When product temperature 45
At 48 DEG C, the tail wine that 1% alcoholic strength is 18 20%vol is uniformly added into, is mixed thoroughly；
8.2) red wine dregs airing：Red wine dregs goes out rice steamer airing and is not added with hot water, not tailing wine, during airing to 60 63 °C of product temperature, is uniformly added into
0.20% carbohydrase of red wine dregs amount, is mixed thoroughly；
9) heap fermentation：It is divided into the poor heap fermentation of grain and red wine dregs heap fermentation；
9.1) the poor heap fermentation of grain：When product temperature is down to 38 42 DEG C, the refractory alcohol for throwing flow vector 0.25% is uniformly added into respectively
Active dry yeast, 0.20% aroma-producing active dry yeast, 35% high-temperature daqu powder, fully mix rear closing heap, closing heap thoroughly.Product temperature 30 33
DEG C, the heap fermentation time is 35 days, and when 15 20cm depths temperature are to 48 54 DEG C in heap top, and unstrained spirits heap surface is with bacterium
Fall, be manually inserting in heap, can pit entry fermentation when the fermented grain of taking-up has fragrant and sweet and wine flavour；
9.2) red wine dregs heap fermentation：Red wine dregs heap fermentation is with 0.15% that refractory alcohol active dried yeast is red wine dregs amount, with raw perfume
Active dry yeast is the 0.07% of red wine dregs amount, and high-temperature daqu powder consumption is the 6% of red wine dregs amount；Remaining operation is with step 9.1)；
10) pit entry fermentation：Enter cellar for storing things after fermented grain conglomeration after heap fermentation is broken up refinement, mixed thoroughly, pit lower floor be placed on grain is returned,
The bottom is cellar for storing things bottom note unstrained spirits, and uses pit mud sealing and fermenting；
11）Go out cellar for storing things：Pit sealing mud is thrown off, the fermented grain of fermenting-ripening is pressed in cellar for storing things face, cellar for storing things, poor fermenting grain, cellar for storing things bottom slice gradation is returned
Take out, in case layering distillation, wherein cellar for storing things face and cellar for storing things each rice steamer of bottom fermented grain, return poor fermenting grain and individually distill, remaining rule is wine in cellar for storing things
Unstrained spirits.
12）Distillation：Using flash distillation kettle, fermented grain is put into charge part 11, start heater 1, using in distillation still
Pressure rotate charge part 11, the fermented grain in charge part 11 starts to disperse, at the same from dispel pipe ejection pressed gas make just
The scattered fermented grain of step is further disperseed, and is distilled 23 hours, and broken end, which truncates, takes liquid.
Flash distillation kettle in this programme, including distillation still body 5, upset dispel the charge part of mechanism and side wall hollow out
11, switching mechanism includes heater 1, the aerogenesis room 13 of tubular, the spacing ring 3 of lightweight, the cover plate 4 moved in spacing ring 3.
Aerogenesis room 13 is integrally formed in the bottom of distillation still body 5, and heater 1 is anti-Water electric heater, and heater 1 is threadedly secured in
The bottom of aerogenesis room 13.The one end of charge part 11 is rotated integrally formed with first rotating shaft 10, first rotating shaft 10 with the side wall of aerogenesis room 13
Connection, the other end of charge part 11 is integrally formed with the second rotating shaft, and the second axis of rotation is connected to the inwall of distillation still body 5, the
Connecting shaft is connected with by unilateral bearing in one rotating shaft 10, connection axle key is connected with gear 6.Cover plate 4 declines charge part 11 and rotated.
The rack 8 coordinated with gear 6 is welded with cover plate 4, cover plate 4 is slidably connected in spacing ring 3, and spacing ring 3 is slidably connected at production
In air chamber 13.The side wall integral middle of aerogenesis room 13 is formed at steam vent 12, the steam vent 12 of aerogenesis room 13 integrally formed with dispelling
Pipe, dispels the lower section that pipe extends to charge part 11.During not actuated attachment means, the side wall of spacing ring 3 seals steam vent 12.
Integrally formed with the spacing inward flange 2 for preventing that spacing ring 3 from contacting with heater 1, spacing convex in aerogenesis room 13
Edge 2 is located at the top of heater 1.Thickness of the distance less than spacing ring 3 with spacing inward flange 2 of steam vent 12, aerogenesis room
13 tops are more than the thickness of spacing ring 3 to the distance of steam vent 12.
Water is added in aerogenesis room 13, starts heater 1.After a period of time, pressure is raised in aerogenesis room 13, cover plate 4
Rise under the influence of air pressure with spacing ring 3, the rack 8 on cover plate 4 rotates gear 6, connecting shaft is rotated, because individual event axle
9 first rotating shafts 10 are held not rotate.After a period of time, have when the bottom of spacing ring 3 exceedes in the height of steam vent 12, aerogenesis room 13
The gas for having pressure is discharged to by steam vent 12 to be dispelled in pipe, and glutinous rice vinasse in charge part 11 are blowed to from pipe is dispelled.Meanwhile, because
Pressure in aerogenesis room 13 declines, and cover plate 4 starts to fall due to deadweight, and rack 8 is rotated with moving gear 6, now connecting shaft
Individual event bearing 9 is driven to rotate, individual event bearing 9 drives first rotating shaft 10 to rotate, and first rotating shaft 10 drives simple charge part 11 to rotate.It is glutinous
Gap is produced when rotating between rice wine grain, the pressed gas blown out in pipe is dispelled and blows to the gap formed between glutinous rice vinasse,
Further glutinous rice vinasse are separated.Because spacing obversion amount is small, the pressure in aerogenesis room 13 has upper top to act on to spacing ring 3, institute
When being moved down with cover plate 4, spacing ring 3 will not temporarily be moved down.Until cover plate 4 is contacted with the bottom of spacing ring 3, spacing ring 3 just can be with
Cover plate 4 is moved down.So that steam vent 12 keeps the usual of certain time, and then make gases at high pressure to the work of glutinous rice in charge part 11
With the long period, lifting dispels effect.
Maotai-flavor liquor is brewageed with this technique, brewing time that can be about at least 4 days.
Above-described is only that the known general knowledge such as concrete structure and characteristic is not made herein in embodiments of the invention, scheme
Excessive description., without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.The scope of protection required by this application should be based on the content of the claims, in specification
Embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. the technique of quickly brewing Maotai-flavor liquor, it is characterised in that comprise the following steps:
（1）Raw material is crushed：Crushed including sorghum and high-temperature daqu is crushed；
（2）Auxiliary material is steamed in clear soup：Husk is steamed in clear soup, airing to room temperature, closing heap storage is standby after drying；
（3）Hot water moistens grain；
（4）Grain steams in advance：The sorghum moistened after grain is mixed thoroughly loose uploading in rice steamer, when grain perfume to appear, the obvious miscellaneous taste of nothing and raw grain taste
Go out rice steamer；
（5）Airing：Sorghum through steaming in advance carries out airing after going out rice steamer, while conglomeration is broken up in small, broken bits, control sorghum product temperature is 38
46 DEG C, draw in heaps；
（6）Mixed grain：Grain production is thrown first presses 1 with female grain with sorghum:3〜1:4 ratio mixing, flow vector 5 12% is thrown while adding
The husk steamed in clear soup, fermented grain, husk, sorghum is fully mixed thoroughly, refined, loose, in case steaming wine steams grain；Female grain is production week
Last wheel normal fermentation goes out behind cellar for storing things not steaming the high-quality fermented grain of wine before phase；Using sorghum and the wine for going out cellar for storing things in production cycle afterwards
Unstrained spirits is mixed by aforementioned ratio；
（7）Grain is steamed in mixed grain distillation：Mixed arrack unstrained spirits, which is filled, to be covered steaming cover, connects distilling apparatus after rice steamer, regulate vapour pressure progress
Distillation；After steaming wine terminates, regulation vapour pressure continues to steam grain to grain and cook that rice steamer can be gone out；
（8）Go out rice steamer airing：It is divided into the poor airing of grain and red wine dregs airing；Two kinds of airing modes, choose any one kind of them；
A. the poor airing of grain：Go out and be laid in airing on Liang Chang after rice steamer immediately, uniformly sprinkle while hot into grain amount 5 8%, more than 90 DEG C
Hot water, is mixed thoroughly；During airing to 58 63 DEG C of product temperature, the carbohydrase for throwing flow vector 0.20 0.30% is uniformly added into, is mixed thoroughly；Work as product temperature
At 38 48 DEG C, 1 1.5% alcoholic strength is uniformly added into, 18 22%vol tail wine is mixed thoroughly；
B. red wine dregs airing：Red wine dregs goes out rice steamer airing and is not added with hot water, not tailing wine, during airing to 58 63 DEG C of product temperature, is uniformly added into red
0.10 0.20% carbohydrase of grain amount, is mixed thoroughly；
（9）Heap fermentation：It is divided into the poor heap fermentation of grain and red wine dregs heap fermentation；Two kinds of heap fermentation modes, choose any one kind of them；
A. the poor heap fermentation of grain：When grain grain is down to 34 42 DEG C, the resistance to height for throwing flow vector 0.15% 0.25% is uniformly added into respectively
The high-temperature daqu powder of warm alcohol active dried yeast, 0.10% 0.20% aroma-producing active dry yeast 30% 35%, is received after fully mixing thoroughly
Heap, 28 33 DEG C of closing heap product temperature, heap fermentation time power 35 days treats that 15 20cm depths temperature are to 48 56 DEG C in heap top
When, and unstrained spirits heap surface is manually inserting in heap with bacterium colony, when the fermented grain of taking-up has fragrant and sweet and wine flavour, can enter cellar for storing things hair
Ferment；
B. red wine dregs heap fermentation：Red wine dregs heap fermentation with 0.09% 0.15% that refractory alcohol active dried yeast is red wine dregs amount,
With 0.03% 0.07% that aroma-producing active dry yeast is red wine dregs amount, high-temperature daqu powder consumption is 4% the 6% of red wine dregs amount, remaining behaviour
Make with step 9）In a steps)；
（10）Pit entry fermentation：Enter to store and use pit mud sealing and fermenting after fermented grain conglomeration after heap fermentation is broken up refinement, mixed thoroughly,
Return grain and be placed on pit lower floor, the bottom is cellar for storing things bottom note unstrained spirits；
（11）Go out cellar for storing things：Pit sealing mud is thrown off, the fermented grain of fermenting-ripening is pressed in cellar for storing things face, cellar for storing things, poor fermenting grain, cellar for storing things bottom slice gradation is returned
Take out, in case layering distillation, wherein cellar for storing things face and cellar for storing things each rice steamer of bottom fermented grain, return poor fermenting grain and individually distill, remaining is classified as in pit
Portion's fermented grain；
（12）Distillation：Using flash distillation kettle, fermented grain is put into charge part, start heater, utilize the pressure in distillation still
Rotate charge part, the fermented grain in charge part starts to disperse, while making the wine tentatively disperseed from the pressed gas for dispelling pipe ejection
Unstrained spirits further disperses, and distills 23 hours, takes stage casing distillate.
2. the technique of quickly brewing Maotai-flavor liquor according to claim 1, it is characterised in that：The flash distillation kettle,
The charge part of mechanism and side wall hollow out is dispelled including distillation still body, upset, switching mechanism includes heater, the aerogenesis of tubular
Room, the spacing ring of lightweight, the cover plate moved in spacing ring, aerogenesis room are fixed on distillation still body bottom portion, and heater is fixed
Bottom in aerogenesis room, charge part one end be provided with first rotating shaft, first rotating shaft with production gas chamber sidewall rotation be connected, charge part it is another
One end is provided with the second rotating shaft, and the second axis of rotation is connected in distillation still inner body wall, first rotating shaft and connected by unilateral bearing
There is connecting shaft, connection axle key is connected with gear, and declining by cover plate can rotate charge part；It is welded with and coordinates with gear on cover plate
Rack, cover plate is slidably connected in spacing ring, and spacing ring is slidably connected in aerogenesis room, provided with exhaust in the middle part of production gas chamber sidewall
Provided with pipe is dispelled at hole, production air chamber exhaust aperture, the lower section that pipe extends to charge part is dispelled, can be by steam vent by spacing ring-side wall
Seal.
3. the technique of quickly brewing Maotai-flavor liquor according to claim 1, it is characterised in that：One in the aerogenesis room
Forming prevents the spacing inward flange of spacing ring and heating means touch, and spacing inward flange is located at the top of heater.
4. the technique of quickly brewing Maotai-flavor liquor according to claim 2, it is characterised in that：The steam vent with it is spacing
The distance of inward flange is less than the thickness of spacing ring, and the distance of production plenum roof to steam vent is more than the thickness of spacing ring.
5. the technique of quickly brewing Maotai-flavor liquor according to claim 1, it is characterised in that：The step 3) use 90
Hot water profit grain more than DEG C, amount of water is the 54 60% of throwing flow vector；Accumulated 35 hours after turning.
6. the technique of quickly brewing Maotai-flavor liquor according to claim 1, it is characterised in that：The step 10) it is used
Pit mud is organised using ripe loess, the nutritive mud of high-quality and fresh fruit culture is made.
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| CN201710358300.0A CN106967559A (en) | 2017-05-19 | 2017-05-19 | The technique of quickly brewing Maotai-flavor liquor |
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| CN201710358300.0A CN106967559A (en) | 2017-05-19 | 2017-05-19 | The technique of quickly brewing Maotai-flavor liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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Application publication date: 20170721 |