CN107177438B

CN107177438B - A kind of mung bean sauce wine and preparation method thereof

Info

Publication number: CN107177438B
Application number: CN201710430828.4A
Authority: CN
Inventors: 崔占钦; 焦利娜; 武光路; 杨志刚; 曲纪生
Original assignee: Hebei Xing Tai Liquor Industry Refco Group Ltd
Current assignee: Hebei Xing Tai Liquor Industry Refco Group Ltd
Priority date: 2017-06-09
Filing date: 2017-06-09
Publication date: 2018-03-09
Anticipated expiration: 2037-06-09
Also published as: CN107177438A

Abstract

The invention discloses a kind of mung bean sauce wine, and it includes major ingredient and auxiliary material；The major ingredient includes whole grain mung bean and sorghum；The auxiliary material is rice husk；The whole grain mung bean and the rate of charge of sorghum are 1:10；The invention also discloses the manufacture craft of the mung bean sauce wine, including：Sorting, Feedstock treating, material moistening, steaming, go out rice steamer airing plus song, heap fermentation, pit entry fermentation, distillation take wine, former wine to be classified storage, hook tune, filling, finished product；Whole manufacture craft includes feeding intake twice, nine boilings, ferments and takes wine seven times for eight times.The present invention using whole grain mung bean is raw material, the effect of making full use of the medicine-food two-purpose of mung bean, the surcharge and style characteristic of lifting sauce wine；Mung bean sauce wine, wine body paste flavor are protruded, there is quiet and tastefully laid out beans perfume, it is plentiful mellow, it is fine and smooth soft, coordinate comfortably, science has drawn mung bean nutritional ingredient.

Description

A kind of mung bean sauce wine and preparation method thereof

Technical field

The present invention relates to wine brewing field, and in particular to a kind of mung bean sauce wine and preparation method thereof.

Background technology

Domestic Maotai-flavor liquor at present, is to utilize local natural conditions and high quality sorghum, wheat mostly, is subject to scientific technology Brew and form meticulously.It with paste flavor is prominent, quiet and tastefully laid out perfect style fine and smooth, wine body is mellow, long times of aftertaste, empty cup lasting are lasting and Official hats and canopies beautiful and fragrant flowers.But Maotai-flavor liquor, always with sorghum based on this single raw material, with pure wheat preparing high-temp Daqu, so sauce Flavor white spirit is relatively simple in style.Although in addition, the appearance of existing green gram wine, mainly giving off a strong fragrance or delicate fragrance white wine, or Directly made wine after directly being crushed using mung bean as raw material, and utilize complicated Maotai-flavor liquor technique fusion mung bean raw material increased green The mung bean sauce wine that beans flavor makes, does not occur also at present.

The content of the invention

The invention aims to increase sauce incense liquor style diversification, and provide a kind of mung bean sauce wine.

It is a further object of the present invention to provide a kind of preparation method of mung bean sauce wine, in Maotai-flavor liquor production, in original On the basis of some production technologies, add mung bean raw material, the effect of making full use of the medicine-food two-purpose of mung bean, lifting sauce wine it is additional Value and style characteristic；Mung bean sauce wine, wine body paste flavor are protruded, there is quiet and tastefully laid out beans perfume, it is plentiful mellow, it is fine and smooth soft, coordinate to relax Suitable, science has drawn mung bean nutritional ingredient.

First purpose of the present invention is achieved through the following technical solutions：

A kind of mung bean sauce wine, including major ingredient and auxiliary material；The major ingredient includes whole grain mung bean and sorghum；The auxiliary material is rice Shell；The whole grain mung bean and the rate of charge of sorghum are 1:10；The mung bean sauce wine is prepared by following manufacture craft, bag Include：Sorting, Feedstock treating, material moistening, steaming, go out rice steamer airing plus song, heap fermentation, pit entry fermentation, distillation take wine, former wine to be classified Storage, hook tune, filling, finished product；Whole manufacture craft includes feeding intake twice, nine boilings, ferments and takes wine seven times for eight times.

As a further improvement on the present invention, the sorghum includes whole grain sorghum with crushing sorghum；It is whole in feeding intake for the first time Grain sorghum is 4 with the inventory for crushing sorghum:1；In feeding intake for the second time, whole grain sorghum is 7 with the inventory for crushing sorghum:3.

Another object of the present invention is achieved through the following technical solutions：

Mung bean sauce wine 1 year is a production cycle, and the annual lunar calendar September feeds intake production, and whole year feeds intake twice, by nine Secondary boiling, eight fermentations, after seven times take wine, former wine to store 3 years, carries out disk hook, freezing and filtering, filling finished product；Specific production work Skill is as follows：

1st, first time dosing operation technique

1.1 raw materials, material moistening

By full grains mung bean（It is required that whole grain mung bean, is not crushed）First with baking oven in 140 DEG C of high-temperature bakings 2 hours or direct Fry to mung bean fragrance and shed, be down to room temperature and mixed with sorghum；Feed intake 1200-1300 parts, wherein whole grain jowar 800- per rice steamer 1000 parts, crush sorghum 200-250 parts, mung bean 100-125 parts.First time material moistening：Add 90-95 DEG C of hot water 250-300 part, Bian Jia Water, while turning, turning three times, makes the water of addition uniformly immerse raw material, accumulates 3 hours；Second of material moistening：Add 90-95 DEG C of heat Water 200-300 parts, turn uniformly, accumulate 12 hours；Obtain the rough sand moistened；

1.2 dispensings, steaming

Wheel fermentation fermented grain 40-60 parts are ranked eighth on being added per rice steamer, are uniformly mixed with stating the rough sand moistened；Spread in steaming bucket bottom Rice husk 1-2 parts, loaded steamer after upper vapour, see that vapour spreads grain, it is desirable to it is light, loose, thin, even, flat, accurate, do not calm the anger, keep that grain unstrained spirits is loose to make vapour Uniformly, flanging nourishing heart, big fire is capped after circle vapour and steams grain, grain 2 hours is steamed, steams grain to medium well, obtain steamed raw husky, about 2-3 , can not be overdone as hard-core or the white heart；

1.3 go out rice steamer, airing plus song

Steamed life sand goes out rice steamer, adds 90 DEG C of hot water 120-150 parts, turns uniformly, upper airing machine is cooled to 35 DEG C, adds hair Ferment fermented grain 40-60 parts, high-temperature daqu 120-160 parts；

1.4 accumulation

Fermented grains temperature is first surveyed before accumulation, it is 29-31 DEG C to control temperature, and gathering is in heaps, and preceding two rice steamer enters 32-35 DEG C of heap temperature, Remaining enters 28-30 DEG C of heap temperature, and secondary sample wine is spilled into watering can（Liquor tailing）, turn uniformly；First starter powder is spread before closing heap on accumulation ground 2-3 parts, outwards accumulated from center, it is desirable to be piled into circle, circle stack height summer is low, and winter is high；Accumulate 2-9 days time（According to Depending on ramp case）, when when top, accumulation product temperature reaches 45-50 DEG C, you can lower pit；

1.5 burn cellar for storing things, support cellar for storing things

Firewood 900-1100 parts are used at new cellar for storing things, burn cellar for storing things 24-30 hours, and the pit of burning-out treats that cellar for storing things temperature slightly drops, and cleans ashes in cellar for storing things, It is sprinkled into and is cleaned up with Shao Liang Lost grains, in pit bottom with cultured pit mud shop fixtures, thickness 15-20cm is floating in cellar for storing things cinclides Place leaves the gradient, stores bottoms and Jiao Bi with 30 DEG C of liquor tailing 10-20 parts sprinklings, then spread wheat koji powder 15-20 parts（Entered cellar for storing things in the past）；

1.6 enter cellar for storing things plus liquor tailing

In step 1.4, after accumulation product temperature reaches requirement temperature, upper, middle and lower is turned into mixing, cools to 35 DEG C, you can under Cellar for storing things, it is transported into overhead traveling crane grab bucket in cellar for storing things；Every lower 2 rice steamers accumulation grain, 30 DEG C of liquor tailings are spilt once with watering can, and side is spilt below, and cellar for storing things bottom is few, by Lower and upper increasing liquor tailing dosage, liquor tailing dosage 25-35 parts, the lower cellar for storing things operating time is short, prevents that miscellaneous bacteria from infecting, avoids liquor tailing from waving Hair, keep fermentation temperature normal, entering to store grain unstrained spirits and shakeouing shouldn't tread；

1.7 envelopes cellar for storing things, fermentation

The lower cellar for storing things of accumulation grain finishes, and surface is taken off flat, gently compresses, spreads one layer of very thin rice husk, then adds two steaming covers grain, with envelope Pit mud envelope cellar for storing things, sealing clay thickness is in 3-5cm；The sealing clay stored daily with mud plate troweling, does not allow its open fissure, and otherwise air enters, Influence fermentation；The fermentation phase is 30-50 days, turns into a small production cycle, 35-43 DEG C of fermentation temperature；

2nd, second of dosing operation technique

2.1 material moistenings, go out cellar for storing things, dispensing

Grain 600-650 parts are thrown per rice steamer, wherein sorghum whole grain grain is with crushing grain 7:3, treated whole grain mung bean accounts for throwing flow vector 10%；First time material moistening：Add 90-95 DEG C hot water 250-300 parts, while adding waterside to turn, turn three times, accumulate 3 hours；Second Secondary material moistening：Add 90-95 DEG C hot water 200-300 parts, turn uniformly, accumulate 12 hours, obtain the rough sand moistened；Pond pit mud will be sealed After excavating, sludging equipment mixing for standby use is transported to, lid grain is dug out, transports to and deposits poor place, digs the husky fermented grain of the life fermented with moistening honest material It is rough husky by 1:1 mixing, turns three times, is allowed to well mixed；

2.2 loaded steamers, steam wine steaming grain

Rice husk 1-2 parts are first spread before loaded steamer in the bottom of a pan, start loaded steamer after upper vapour, loaded steamer requires light, loose, even, thin, flat, accurate, protected It is loose to hold fermented grain, makes vapour uniform, flanging nourishing heart, is capped slow fire distillation after circle vapour, the wine steamed is referred to as raw husky wine, can done once Wine, liquor tailing Hui Sha, steam grain time 2h, quality requirement reach it is soft it is ripe preferably；

2.3 go out rice steamer, airing, accumulate, enter cellar for storing things, envelope cellar for storing things, fermentation

Grain is steamed to terminate to go out rice steamer, sprinkle cold water, airing, spread bent and accumulation process, wherein, go out the operation of rice steamer and airing process Technique goes out rice steamer and airing operation in being fed intake with first time is identical；It is 225-250 parts to spread in bent technique plus bent amount increase；Accumulation Accumulation product temperature in process is 45-50 DEG C；The accumulation time, enter cellar for storing things, envelope cellar for storing things, fermentation operation and require with the middle accumulation that feeds intake for the first time Time, enter cellar for storing things, envelope cellar for storing things, fermentation operation and require corresponding identical；Play last rice steamer fermentation it is poor when, to get out the accumulation at lower cellar for storing things Grain, avoid storing bottom exposure air too long, influence fermented quality；

3rd, the 3rd to 8 round fermentation operation

3.1, which open cellar for storing things, steams wine

It is noted that product temperature, acidity, the situation of change of wine degree, after fermenting one month during rough husky fermented grain fermentation, you can open cellar for storing things and steam Wine, i.e., roasting wine；Total 0.2% steamed rice husk for throwing flow vector is added when steaming wine, subsequent round gradually increases rice husk dosage, but not More than the 1.8% of total grain weight, can factually adjust；Take out fermented grain distillation, its uploading in rice steamer with produce vinosity magnitude relation quite it is close；On Rice steamer operation must it is careful, accomplish it is loose uniformly, be not allow for diameter >=2cm fermented grain, do not calm the anger, do not become flat, slowly steam wine, flow Wine temperature is at 40 DEG C -50 DEG C；Wine is connect by matter, it is 54.5-60 v/v % that the first round, which connects wine concentration, connects 35-45 DEG C of wine temperature, connects The v/v % of tail wine concentration >=20；40min is no less than per rice steamer distillation time；Connect and do not reach concentration requirement in wine pond and must not enter wine storehouse, Be put in storage after next row concentration reaches requirement；This time steam wine and just obtain a wine, a fermented grain distillation in the past terminates to next time Fermented grain distillation finishes, an as round, this wine than rough husky aroma, alcohol and, slightly astringent taste；Hereafter wine is taken after the fermentation of 3-8 wheels Operation is fermented with the 2nd wheel, and operation tap takes two, three, four, five, six, seven former wines；Fermented through eight times, after accessing seven former wines, Its vinasse, which can be got rid of, makees feed, or comprehensively utilizes again；

As first time former wine, the wine is referred to as a wine or returns husky wine amount quality picking wine；Vinosity sweet taste is good, but rushes, be jerky, sour Weight is hidden, it is second of production wine in the annual production cycle, i.e., is distilled after the second wheel fermentation and take wine（Make a living husky wine for the first time）；This Secondary wine needs to be put in storage the first time former wine of storage, and a wine foreshot and liquor tailing are sprinkled back fermented grain and fermented again production perfume, this cry " time It is husky "；

Because cellar for storing things appearance is larger, it must repeatedly distill and fermented grain in cellar for storing things could have all been steamed, in order to reduce wine point and fragrance matter Volatilization loss, it is necessary to rising with steaming, when playing last rice steamer in cellar for storing things, Bao Jiao work should be carried out in time；Because fermented grain is being stored The location of interior different, the quality of wine also differs；The former wine distilled out is essentially divided into three types, pure and sweet type, paste flavor Type and cellar for storing things bottom note type；Wherein the former wine of Maotai-flavor flavor is caused by the fermented grain for neutralizing cellar for storing things top position as cellar for storing things mostly, and cellar for storing things die bed is former Wine is then as produced by fermented grain of the kiln bottom close to pit mud；And the former wine of pure and sweet type is as caused by fermented grain in cellar for storing things；Steam wine when this three Part fermented grain should be distilled respectively, and wine liquid is separately stored；

When ripe grain takes wine, distillation time is long, and steam water can increase fermented grain water content；So to lack before wine three times Liquor tailing is hung, to reduce moisture amplification, retains certain remaining wine molecule and other compositions, is advantageous to next diastatic fermentation；It is stainless Steel pot rice steamer ditch-water is more, should avoid flowing into poor unstrained spirits when going out rice steamer；Mung bean Maotai-flavor liquor comparision of production focuses on the utilization and control of moisture System；Moisture is incremental with round：Water content is 38-42 wt % when poor unstrained spirits enters husky under cellar for storing things, and rough husky water content is 42-44 wt %, increase 1-2wt % per round later；Moisture is bigger than normal, and distillation yield is slightly higher, but can reduce quality, it is therefore desirable to which control is suitable In water content ranges；

3.2 airing mixed songs

After steaming wine goes out rice steamer, rapidly by vinasse airing；To avoid living contaminants, it should try one's best and shorten the airing time, treat that product temperature drops To 31-33 DEG C, start to spread song；According to different rounds, wheat koji powder 60-155 parts are spread per rice steamer, turns uniformly, collapses accumulation；3rd to 8 Wheel always spreads bent dosage and is：1300 parts of 3-4 wheels plus song；1100 parts of 5 wheels plus song；700 parts of 6 wheels plus song；600 parts of 7 wheels plus song；8 wheels add It is bent 500 parts；Often wheel adds bent amount to be uniformly added into after steaming wine rice steamer strike number averagely according to reality；

3.3 accumulations, enter cellar for storing things, envelope cellar for storing things, fermentation

Cellar for storing things is sprinkled with liquor tailing every time before lower cellar for storing things, liquor tailing is gradually reduced to 3-6 parts by wine number is steamed by 15-20 parts；Bottom song dosage 10-15 parts；Enter the liquor tailing amount being sprinkled into when storing and produce wine quality with upper wheel, moisture is relevant；8th wheel loses arrack and does not spread or spread less； The 3-7 rounds amount of being sprinkled into gradually is reduced to 15 parts by 200 parts, other accumulations, enters cellar for storing things, the associative operation technique sealed in cellar for storing things, fermentation With the operation and requirement that cellar for storing things, the corresponding step sealed in cellar for storing things, fermentation are accumulated, entered in first round operation.

It is another object of the present invention to disclose the mung bean sauce wine produced by above-mentioned preparation method.

Mung bean, alias plant beans, Semen phaseoli radiati, the seed of 1 year herbaceous plant mung bean is given birth to for pulse family, has more than 2,000 in China The cultivation history in year, is one of China's staple food crop, cultivated area and yield are at the forefront in the world.Mung bean category high protein, Low fat, middle starch, the agricultural product of dietotherapeutic, because containing abundant protein, B groups vitamin, cellulose, several mineral materials And amino acid needed by human, " the green pearl " being described as in grain.Mung bean also has clearing away summerheat, eliminating inflammation and expelling toxin, beneficial blood peace God, antiallergy are antitumor, prevent artery sclerosis and protection kidney and other effects.Recorded according to Compendium of Materia Medica, mung bean is just used in ancient times Make beans wine.

Maotai-flavor liquor is the traditional product of China's solid brewing, is occupied in the consumer group of white wine middle and high end very important Status.The present invention is on the basis of traditional sauce incense liquor brewage process, and the effect of comprehensive study mung bean, it is white to have carried out Maotai-flavor The experiment that wine technique merges with mung bean composition, mung bean sauce wine is have developed, make the function factor of mung bean, incorporated Maotai-flavor liquor In, the value of mung bean is improved, adds the healthy attribute of Maotai-flavor liquor.

It is of the invention compared with existing paste flavor wine and preparation method thereof, have the following advantages that：In the prior art, Maotai-flavor liquor It using sorghum is main liquor-making raw material to be still at home, and wheat is high-temperature daqu, and raw material is relatively simple；The technique of the present invention, Add Maotai-flavor liquor raw material type, the effect of making full use of mung bean feature, to enrich Maotai-flavor liquor style characteristic, mung bean Full grains are selected, without the fine quality that goes rotten, are shed by 140 DEG C of high-temperature bakings or directly fry to the beany flavour of mung bean, so Afterwards according to sorghum, mung bean 10:1 ratio combination, neither influences Maotai-flavor liquor feature itself, add again the nutrition of mung bean into Point and flavor；Specifically annual September part starts the first round and fed intake, and fermentation is fed intake for the second time after one month, preceding to feed intake twice, The mung bean all fried by 10% addition of sorghum inventory.Song is only increased later, is not added with grain, and one month is a fermentation phase, is entered 7 rounds of row；Integrated artistic feeds intake for 2 times, 9 boilings, and 8 rounds fermentation, 7 rounds take wine, first steam and ferment again, finally open cellar for storing things Wine is steamed again, makes wine delicate mouthfeel soft；Feature：Four high two length, high temperature koji-making, high-order accumulation, hot fermentation, high temperature evaporate wine, raw Produce cycle length（1 year large period）, storage time length（Storage 3 years can rectification）.

The mung bean sauce wine of the present invention is on the basis of inheriting tradition Maotai-flavor liquor style, the battalion for having drawn mung bean of science Form point, improve the quality value of Maotai-flavor liquor, form the flavor of uniqueness.Mung bean sauce wine wine body paste flavor protrudes, and has deep and remote Refined beans are fragrant, plentiful mellow, fine and smooth soft, coordinate comfortable, unique style, are a kind of new productions for adapting to healthy consumption demand Product.

On Feedstock treating, using whole grain mung bean, untill it gives out beans perfume (or spice), then mung bean is fried at high temperature Be added in sorghum, due to the whole production cycle be 1 year, it is necessary to by nine round boilings, the fermentation of eight rounds takes wine seven times, institute It can be played a role with each round of the mung bean of whole grain in the whole production cycle, the wine of each round is each The characteristics of having oneself, it finally will be by a certain percentage grouped together after the wine storage of seven rounds, it is fragrant just to form unique mung bean The mung bean Maotai-flavor liquor of gas style.It neither influences Maotai-flavor liquor feature itself, add again mung bean nutritional ingredient and Flavor, domestic at present in Maotai-flavor liquor production, addition mung bean wine brewing category is the first.

The present invention merges Maotai-flavor liquor technique with mung bean composition, in preceding two-wheeled charging technology, adds through too high The mung bean that temperature is fried, the flavor component of mung bean is shed, while be ensured of whole grain and do not crush, ensure each round fermentation in the later stage In can play different effects, then mixed with sorghum, adding proportion be sorghum total amount 10%, make it in Fermentation Engineering, Fully the nutritional ingredient of mung bean is participated in fermentation process, the flavour factor of mung bean is dissolved into sauce wine.

Embodiment

Present disclosure is further explained and illustrated with reference to specific embodiment.

It should be noted that following embodiments are only presently preferred embodiments of the present invention, and it is not whole embodiments, should Understand, following embodiments are only further explanation of the present invention, are not intended to limit the invention；It is every in this hair On bright concept, any not creative simple modifications or substitutions of progress, it is regarded as falling into the protection of the present invention In the range of.

Embodiment 1

A kind of preparation method of mung bean sauce wine, comprises the following steps：

1st, first time dosing operation technique

1.1 sortings, material moistening

By full grains mung bean（It is required that whole grain mung bean, is not crushed）First with baking oven in 140 DEG C of high-temperature bakings 2 hours to mung bean Fragrance sheds, and is down to room temperature and is mixed with sorghum；Fed intake 1250 parts per rice steamer, wherein 900 parts of whole grain jowar, crush 225 parts of sorghum, it is green 125 parts of beans.First time material moistening：Add 95 DEG C of 280 parts, Bian Jiashui of hot water, while turning, turning three times, makes the water of addition uniformly immerse Raw material, accumulate 3 hours；Second of material moistening：Add 90 250 parts of hot water, turn uniformly, accumulate 12 hours；Obtain the rough sand moistened；

1.2 dispensings, steaming

Wheel 50 parts of fermented grain of fermentation is ranked eighth on being added per rice steamer, is uniformly mixed with stating the rough sand moistened；Rice is spread in steaming bucket bottom 1 part of shell, loaded steamer after upper vapour, is shown in that vapour spreads grain, it is desirable to it is light, loose, thin, even, flat, accurate, do not calm the anger, keep that grain unstrained spirits is loose to make vapour equal It is even, flanging nourishing heart, big fire being capped after circle vapour and steams grain, steams grain 2 hours, steaming grain turns into hard-core or the white heart, obtain to medium well, about 2-3 , can not be overdone to raw sand, you can go out rice steamer, it is agile to receive sweat；

1.3 go out rice steamer, airing plus song

Steamed life sand goes out rice steamer, adds 90 DEG C of 150 parts of hot water, turns uniformly, upper airing machine is cooled to 35 DEG C, adds fermented wine 50 parts of unstrained spirits, 150 parts of high-temperature daqu；

1.4 accumulation

Fermented grains temperature is first surveyed before accumulation, it is 30 DEG C to control temperature, and gathering is in heaps, and preceding two rice steamer enters 32-35 DEG C of heap temperature, remaining Enter 28-30 DEG C of heap temperature, secondary sample wine is spilled into watering can（Liquor tailing）, turn uniformly；First wheat koji powder 2.5 is spread before closing heap on accumulation ground Part, outwards accumulated from center, it is desirable to be piled into circle, circle stack height summer is low, and winter is high；Accumulate 2-9 days time（According to heating Depending on situation）, when when top, accumulation product temperature reaches 45-50 DEG C, you can lower pit；

1.5 burn cellar for storing things, support cellar for storing things

New 1000 parts of the firewood in cellar for storing things, burns cellar for storing things 24 hours, and the pit of burning-out treats that cellar for storing things temperature slightly drops, and cleans ashes in storing, with a small amount of Lost grains, which are sprinkled into, to be cleaned up, and in pit bottom with cultured pit mud shop fixtures, thickness 15-20cm is floating to be left in Jiao Bikongchu The gradient, bottoms and Jiao Bi are stored with 30 DEG C of liquor tailings, 15 parts of sprinklings, then spread wheat koji powder 15-20 parts（Entered cellar for storing things in the past）；

1.6 enter cellar for storing things plus liquor tailing

After accumulation product temperature reaches requirement temperature, upper, middle and lower is turned into mixing, cools to 35 DEG C, you can it is lower to store, grabbed with overhead traveling crane Bucket is transported into cellar for storing things；Every lower 2 rice steamers accumulation grain, 30 DEG C of liquor tailings are spilt once with watering can, and side is spilt below, and cellar for storing things bottom is few, from bottom to top increases Liquor tailing dosage, 30 parts of liquor tailing dosage, the lower cellar for storing things operating time is short, prevents miscellaneous bacteria from infecting, avoids liquor tailing from volatilizing, and keeps fermentation temperature Normally, entering to store grain unstrained spirits and shakeouing shouldn't tread；

1.7 envelopes cellar for storing things, fermentation

The lower cellar for storing things of accumulation grain finishes, and surface is taken off flat, gently compresses, spreads one layer of very thin rice husk, then adds two steaming covers grain, with envelope Pit mud envelope cellar for storing things, sealing clay thickness is in 4cm；The sealing clay stored daily with mud plate troweling, does not allow its open fissure, and otherwise air enters, shadow Ring fermentation；The fermentation phase is 30 days, turns into a small production cycle, 35-43 DEG C of fermentation temperature；

2nd, second of dosing operation technique

2.1 material moistenings, go out cellar for storing things, dispensing

625 parts of grain is thrown per rice steamer, wherein sorghum whole grain grain is with crushing grain 7:3, treated whole grain mung bean, which accounts for, throws flow vector 10%； First time material moistening：Add 95 DEG C of 280 parts, Bian Jiashui of hot water, while turning, turning three times, makes the water of addition uniformly immerse raw material, accumulation 3 hours；Second of material moistening：Add 90 250 parts of hot water, turn uniformly, accumulate 12 hours；After envelope pond pit mud is excavated, transport to and beat Mud machine mixing for standby use, lid grain is dug out, and is transported to and is deposited poor place, digs the raw husky rough sand with moistening honest material fermented by 1:1 mixing, is turned Three times, it is allowed to well mixed；

2.2 loaded steamers, steam wine steaming grain

1 part of rice husk is first spread before loaded steamer in the bottom of a pan, starts loaded steamer after upper vapour, loaded steamer requires light, loose, even, thin, flat, accurate, kept Fermented grain is loose, makes vapour uniform, flanging nourishing heart, and slow fire distillation is capped after circle vapour, and the wine steamed is referred to as raw husky wine, can done once Wine, liquor tailing Hui Sha, steam grain time 2h, quality requirement reach it is soft it is ripe preferably；

Steam grain to terminate that rice steamer can be gone out, sprinkle cold water, airing, spread bent and accumulation process, operating procedure and the middle life that feeds intake for the first time Husky respective operations step is identical, adds bent amount to increase to 225 parts；Accumulation temperature requirement reaches 45-50 DEG C, the accumulation time, enters cellar for storing things, envelope Cellar for storing things, fermentation require the requirement with the middle corresponding step that feeds intake for the first time, play the fermentation of last rice steamer it is poor when, to get out the heap at lower cellar for storing things Product grain, avoid storing bottom exposure air too long, influence fermented quality；

3rd, the 3rd to 8 round fermentation operation

3.1, which open cellar for storing things, steams wine

It is noted that product temperature, acidity, the situation of change of wine degree, after fermenting one month during rough husky fermented grain fermentation, you can open cellar for storing things and steam Wine（Roasting wine）；Total 0.2% steamed rice husk for throwing flow vector is added when steaming wine, subsequent round gradually increases rice husk dosage, but does not surpass The 1.8% of total grain weight is crossed, can factually be adjusted；Take out fermented grain distillation, its uploading in rice steamer with produce vinosity magnitude relation quite it is close；Uploading in rice steamer Operation must be careful, accomplish it is loose be uniformly not allow for diameter >=2cm fermented grain, do not calm the anger, do not become flat, slowly steam wine, flow wine Temperature is at 40 DEG C -50 DEG C；Wine is connect by matter, it is 54.5-60 v/v % that the first round, which connects wine concentration, connects 35-45 DEG C of wine temperature, connects tail The v/v % of wine concentration >=20；40min is no less than per rice steamer distillation time；Connect and do not reach concentration requirement in wine pond and must not enter wine storehouse, treat Next row concentration is put in storage after reaching requirement；This time steam wine and just obtain a wine, a fermented grain distillation in the past terminates to wine next time Unstrained spirits distillation finishes, an as round, this wine than rough husky aroma, alcohol and, slightly astringent taste；Hereafter wine is taken to grasp after the fermentation of 3-8 wheels Make to ferment with the 2nd wheel, operation tap takes two, three, four, five, six, seven former wines；Fermented through eight times, after accessing seven former wines, its Vinasse, which can be got rid of, makees feed, or comprehensively utilizes again；

3.2 airing mixed songs

After steaming wine goes out rice steamer, rapidly by vinasse airing；To avoid living contaminants, it should try one's best and shorten the airing time, treat that product temperature drops To 32 DEG C, start to spread song；According to different rounds, wheat koji powder 60-155 parts are spread per rice steamer, turns uniformly, collapses accumulation；3rd to 8 wheel Always spreading bent dosage is：1300 parts of 3-4 wheels plus song；1100 parts of 5 wheels plus song；700 parts of 6 wheels plus song；600 parts of 7 wheels plus song；8 wheels plus song 500 parts；Often wheel adds bent amount to be uniformly added into after steaming wine rice steamer strike number averagely according to reality；

Cellar for storing things is sprinkled with liquor tailing every time before lower cellar for storing things, liquor tailing is gradually reduced to 3-6 parts by wine number is steamed by 15-20 parts；Bottom song dosage 15 parts；Operation is identical with raw husky rough sand；Enter the liquor tailing amount being sprinkled into when storing and produce wine quality with upper wheel, moisture is relevant；8th wheel is lost Arrack does not spread or spread less；The 3-7 rounds amount of being sprinkled into gradually is reduced to 15 parts by 200 parts, and other operating procedures operate with the first round.

Embodiment 2

The production method of the mung bean sauce wine of embodiment 2, comprises the following steps：

1st, first time dosing operation technique

1.1 sortings, material moistening

By full grains mung bean（It is required that whole grain mung bean, is not crushed）Directly fry to mung bean fragrance and shed, be down to room temperature with Sorghum mixes；Fed intake 1200 parts per rice steamer, wherein 850 parts of whole grain jowar, crush 250 parts of sorghum, 100 parts of mung bean.First time material moistening： Add 250 parts, Bian Jiashui of 90 hot water, while turning, turning three times, makes the water of addition uniformly immerse raw material, accumulates 3 hours；Second Material moistening：Add 90 200 parts of hot water, turn uniformly, accumulate 12 hours；Obtain the rough sand moistened；

1.2 dispensings, steaming

Wheel 40 parts of fermented grain of fermentation is ranked eighth on being added per rice steamer, the rough sand good with above-mentioned profit uniformly mixes；Spread in steaming bucket bottom 2 parts of rice husk, loaded steamer after upper vapour, is shown in that vapour spreads grain, it is desirable to it is light, loose, thin, even, flat, accurate, do not calm the anger, keep that grain unstrained spirits is loose to make vapour equal It is even, flanging nourishing heart, big fire being capped after circle vapour and steams grain, steams grain 2 hours, steaming grain to medium well, about 2-3 turns into hard-core or the white heart, no Can be overdone, obtain raw sand, you can go out rice steamer, it is agile to receive sweat；

1.3 go out rice steamer, airing plus song

Steamed life sand goes out rice steamer, and 90 DEG C of 120 parts of hot water will be added with grain fragrance by going out rice steamer, be turned uniformly, upper airing machine cooling To 35 DEG C, add 40 parts of fermented grain of fermentation, 120 parts of high-temperature daqu；

1.4 accumulation

Fermented grains temperature is first surveyed before accumulation, it is 29 DEG C to control temperature, and gathering is in heaps, and preceding two rice steamer enters 32-35 DEG C of heap temperature, remaining Enter 28-30 DEG C of heap temperature, secondary sample wine is spilled into watering can（Liquor tailing）, turn uniformly；First wheat koji powder 2 is spread before closing heap on accumulation ground Part, outwards accumulated from center, it is desirable to be piled into circle, circle stack height summer is low, and winter is high；Accumulate 2-9 days time（According to heating Depending on situation）, when when top, accumulation product temperature reaches 45-50 DEG C, you can lower pit；

1.5 burn cellar for storing things, support cellar for storing things

New 900 parts of the firewood in cellar for storing things, burns cellar for storing things 30 hours, and the pit of burning-out treats that cellar for storing things temperature slightly drops, and ashes in cellar for storing things is cleaned, with Shao Liang Lost Grain, which is sprinkled into, to be cleaned up, and in pit bottom with cultured pit mud shop fixtures, thickness 15-20cm is floating to leave slope in Jiao Bikongchu Degree, bottoms and Jiao Bi are stored with 30 DEG C of liquor tailing 10-20 parts sprinklings, then spread wheat koji powder 15-20 parts（Entered cellar for storing things in the past）；

1.6 enter cellar for storing things plus liquor tailing

After accumulation grain reaches requirement temperature, upper, middle and lower is turned into mixing, cools to 35 DEG C, you can it is lower to store, grabbed bucket with overhead traveling crane It is transported into cellar for storing things；Every lower 2 rice steamers accumulation grain, 30 DEG C of liquor tailings are spilt once with watering can, and side is spilt below, and cellar for storing things bottom is few, from bottom to top increases wine Tail dosage, liquor tailing dosage 25-35 parts, the lower cellar for storing things operating time is short, prevents miscellaneous bacteria from infecting, avoids liquor tailing from volatilizing, and keeps fermentation temperature Degree is normal, and entering to store grain unstrained spirits and shakeouing shouldn't tread；

1.7 envelopes cellar for storing things, fermentation

2nd, second of dosing operation technique

2.1 material moistenings, go out cellar for storing things, dispensing

600 parts of grain is thrown per rice steamer, wherein sorghum whole grain grain is with crushing grain 7:3, treated whole grain mung bean, which accounts for, throws flow vector 10%； First time material moistening：Add 250 parts, Bian Jiashui of 90 hot water, while turning, turning three times, makes the water of addition uniformly immerse raw material, accumulation 3 Hour；Second of material moistening：Add 90 200 parts of hot water, turn uniformly, accumulate 12 hours；After envelope pond pit mud is excavated, transport to and beat mud Machine mixing for standby use, lid grain is dug out, transport to and deposit poor place, dig the husky fermented grain of the life fermented with moistening the rough sand of honest material by 1:1 mixing, is turned over Mix three times, be allowed to well mixed；

2.2 loaded steamers, steam wine steaming grain

2 parts of rice husk is first spread before loaded steamer in the bottom of a pan, starts loaded steamer after upper vapour, loaded steamer requires light, loose, even, thin, flat, accurate, kept Fermented grain is loose, makes vapour uniform, flanging nourishing heart, and slow fire distillation is capped after circle vapour, and the wine steamed is referred to as raw husky wine, can done once Wine, liquor tailing Hui Sha, steam grain time 2h, quality requirement reach it is soft it is ripe preferably；

Steam grain to terminate that rice steamer can be gone out, sprinkle cold water, airing, spread bent and accumulation process, operating procedure feeds intake with first time（It is raw It is husky）The operation of step is corresponded in operating procedure and requires identical, but adds bent amount to increase to 250 parts；Accumulation temperature requirement reaches 45- 50 DEG C, the accumulation time, enter cellar for storing things, envelope cellar for storing things, fermentation are required with feeding intake for the first time, play the fermentation of last rice steamer it is poor when, to be ready to down The accumulation grain at cellar for storing things, avoids storing bottom exposure air too long, influences fermented quality；

3rd, the 3rd to 8 round fermentation operation

3.1, which open cellar for storing things, steams wine

Water content is 38-42 wt % when poor unstrained spirits enters husky under cellar for storing things, and rough husky water content is 42-44 wt %, is increased later per round Add 1-2wt %；

3.2 airing mixed songs

After steaming wine goes out rice steamer, rapidly by vinasse airing；To avoid living contaminants, it should try one's best and shorten the airing time, treat that product temperature drops To 31 DEG C, start to spread song；According to different rounds, wheat koji powder 60-155 parts are spread per rice steamer, turns uniformly, collapses accumulation；3rd to 8 wheel Always spreading bent dosage is：1300 parts of 3-4 wheels plus song；1100 parts of 5 wheels plus song；700 parts of 6 wheels plus song；600 parts of 7 wheels plus song；8 wheels plus song 500 parts；Often wheel adds bent amount to be uniformly added into after steaming wine rice steamer strike number averagely according to reality；

Cellar for storing things is sprinkled with liquor tailing every time before lower cellar for storing things, liquor tailing is gradually reduced to 3-6 parts by wine number is steamed by 15-20 parts；Bottom song dosage 10 parts；Enter the liquor tailing amount being sprinkled into when storing and produce wine quality with upper wheel, moisture is relevant；8th wheel loses arrack and does not spread or spread less；3- The 7 round amounts of being sprinkled into gradually are reduced to 15 parts by 200 parts, and other operating procedures operate with the first round.

Embodiment 3

The mung bean sauce method for preparing medicated wine of embodiment 3, is comprised the following steps that：

1st, first time dosing operation technique

1.1 sortings, material moistening

By full grains mung bean（It is required that whole grain mung bean, is not crushed）First with baking oven in 140 DEG C of high-temperature bakings 2 hours to mung bean Fragrance sheds, and is down to room temperature and is mixed with sorghum；Fed intake 1300 parts per rice steamer, wherein 1000 parts of whole grain jowar, crush 200 parts of sorghum, 100 parts of mung bean.First time material moistening：Add 93 DEG C of 300 parts, Bian Jiashui of hot water, while turning, turning three times, makes the water of addition uniformly soak Enter raw material, accumulate 3 hours；Second of material moistening：Add 94 DEG C of 300 parts of hot water, turn uniformly, accumulate 12 hours；Obtain what is moistened Rough sand；

1.2 dispensings, steaming

Wheel 60 parts of fermented grain of fermentation is ranked eighth on being added per rice steamer, the rough sand good with above-mentioned profit uniformly mixes；Spread in steaming bucket bottom 1 part of rice husk, loaded steamer after upper vapour, is shown in that vapour spreads grain, it is desirable to it is light, loose, thin, even, flat, accurate, do not calm the anger, keep that grain unstrained spirits is loose to make vapour equal It is even, flanging nourishing heart, big fire being capped after circle vapour and steams grain, steams grain 2 hours, steaming grain to medium well, about 2-3 turns into hard-core or the white heart, no Can be overdone, you can go out rice steamer, going out the ripe sand of rice steamer it is agile will to receive sweat with grain fragrance；

1.3 go out rice steamer, airing plus song

Steamed life sand goes out rice steamer, adds 90 DEG C of 150 parts of hot water, turns uniformly, upper airing machine is cooled to 35 DEG C, adds fermented wine 60 parts of unstrained spirits, 160 parts of high-temperature daqu；

1.4 accumulation

Fermented grains temperature is first surveyed before accumulation, it is 31 DEG C to control temperature, and gathering is in heaps, and preceding two rice steamer enters 32-35 DEG C of heap temperature, remaining Enter 28-30 DEG C of heap temperature, secondary sample wine is spilled into watering can（Liquor tailing）, turn uniformly；First wheat koji powder 2 is spread before closing heap on accumulation ground Part, outwards accumulated from center, it is desirable to be piled into circle, circle stack height summer is low, and winter is high；Accumulate 2-9 days time（According to heating Depending on situation）, when when top, accumulation product temperature reaches 45-50 DEG C, you can lower pit；

1.5 burn cellar for storing things, support cellar for storing things

New 1100 parts of the firewood in cellar for storing things, burns cellar for storing things 27 hours, and the pit of burning-out treats that cellar for storing things temperature slightly drops, and cleans ashes in storing, with a small amount of Lost grains, which are sprinkled into, to be cleaned up, and in pit bottom with cultured pit mud shop fixtures, thickness 15-20cm is floating to be left in Jiao Bikongchu The gradient, bottoms and Jiao Bi are stored with 30 DEG C of liquor tailing 10-20 parts sprinklings, then spread wheat koji powder 15-20 parts（Entered cellar for storing things in the past）；

1.6 enter cellar for storing things plus liquor tailing

1.7 envelope cellar for storing things, fermentation

2nd, second of dosing operation technique

2.1 material moistenings, go out cellar for storing things, dispensing

650 parts of grain is thrown per rice steamer, wherein sorghum whole grain grain is with crushing grain 7:3, treated whole grain mung bean, which accounts for, throws flow vector 10%； First time material moistening：Add 93 DEG C of 300 parts, Bian Jiashui of hot water, while turning, turning three times, makes the water of addition uniformly immerse raw material, accumulation 3 hours；Second of material moistening：Add 94 DEG C of 300 parts of hot water, turn uniformly, accumulate 12 hours；After envelope pond pit mud is excavated, transport to Sludging equipment mixing for standby use, lid grain is dug out, transport to and deposit poor place, dig the husky fermented grain of the life fermented with moistening the rough sand of honest material by 1:1 is mixed Close, turn three times, be allowed to well mixed；

2.2 loaded steamers, steam wine steaming grain

Steam grain to terminate that rice steamer can be gone out, sprinkle cold water, airing, spread bent and accumulation process, operating procedure feeds intake with first time（It is raw It is husky）The corresponding step of operation is identical, but adds bent amount to increase to 250 parts；Accumulation temperature requirement reaches 45-50 DEG C, the accumulation time, enters Cellar for storing things, envelope cellar for storing things, fermentation operation step and require with corresponding step and the requirement of feeding intake for the first time, play the fermentation of last rice steamer it is poor when, The accumulation grain at lower cellar for storing things is got out, avoids storing bottom exposure air too long, influences fermented quality；

3rd, the 3rd to 8 round fermentation operation

3.1, which open cellar for storing things, steams wine

Moisture is incremental with round：Water content is 38-42 wt % when poor unstrained spirits enters husky under cellar for storing things, and rough husky water content is 42-44 Wt %, increase 1-2wt % per round later；

3.2 airing mixed songs

After steaming wine goes out rice steamer, rapidly by vinasse airing；To avoid living contaminants, it should try one's best and shorten the airing time, treat that product temperature drops To 33 DEG C, start to spread song；According to different rounds, wheat koji powder 60-155 parts are spread per rice steamer, turns uniformly, collapses accumulation；3rd to 8 wheel Always spreading bent dosage is：1300 parts of 3-4 wheels plus song；1100 parts of 5 wheels plus song；700 parts of 6 wheels plus song；600 parts of 7 wheels plus song；8 wheels plus song 500 parts；Often wheel adds bent amount to be uniformly added into after steaming wine rice steamer strike number averagely according to reality；

Cellar for storing things is sprinkled with liquor tailing every time before lower cellar for storing things, liquor tailing is gradually reduced to 3-6 parts by wine number is steamed by 15-20 parts；Bottom song dosage 10-15 parts；Operation is identical with raw husky rough sand；Enter the liquor tailing amount being sprinkled into when storing and produce wine quality with upper wheel, moisture is relevant；8th Wheel loses arrack and does not spread or spread less；The 3-7 rounds amount of being sprinkled into gradually is reduced to 15 parts by 200 parts, other operating procedures same first round Operation.

Present invention also offers the mung bean sauce wine of the preparation of the preparation method by embodiment 1-3.

The mung bean sauce wine of the present invention has the following advantages that compared with existing paste flavor wine and preparation method thereof：In the prior art, It using sorghum is main liquor-making raw material that Maotai-flavor liquor, which is still at home, and wheat is high-temperature daqu, and raw material is relatively simple；This hair Bright technique, add Maotai-flavor liquor raw material type, the effect of making full use of mung bean feature, to enrich Maotai-flavor liquor style Feature, mung bean selection full grains, without the fine quality that goes rotten, fry by 140 DEG C of high-temperature bakings or directly to the beans perfume of mung bean Taste sheds, then according to sorghum, mung bean 10:1 ratio combination, neither influences Maotai-flavor liquor feature itself, adds again green The nutritional ingredient and flavor of beans；Specifically annual September part starts the first round and fed intake, and fermentation is fed intake for the second time after one month, Mung bean that is preceding to feed intake twice, all being fried by 10% addition of sorghum inventory.Song is only increased later, is not added with grain, and one month is one The individual fermentation phase, carry out 7 rounds；Integrated artistic feeds intake for 2 times, 9 boilings, and 8 rounds fermentation, 7 rounds take wine, first steam and ferment again , finally open cellar for storing things and steam wine again, make wine delicate mouthfeel soft；Feature：Four high two length, high temperature koji-making, high-order accumulation, hot fermentation, height Temperature evaporates wine, production cycle length（1 year large period）, storage time length（Storage 3 years can rectification）.

The mung bean sauce wine of the present invention contrasts with the characteristics of traditional sauce incense liquor, as shown in table 1.

The mung bean sauce wine of table 1 and traditional sauce incense liquor products characteristics

The mung bean sauce wine of the present invention, due to the increase of mung bean composition, protein content increases in raw material, during the fermentation, Several amino acids are resolved into, and generate more higher alcohols materials and aldehyde material, than traditional sauce incense liquor mouthfeel more alcohol Thickness, fragrance is more prominent, and mouthfeel is more coordinated.On Feedstock treating, using whole grain mung bean, mung bean is fried to it at high temperature and dissipated Untill sending beans perfume (or spice), it is then added in sorghum, because the whole production cycle is 1 year, it is necessary to be taken turns by nine round boilings, eight Secondary fermentation, takes wine seven times, so each round of the mung bean of whole grain in the whole production cycle can play a role, The characteristics of wine of each round respectively has oneself, it will be finally grouped together by a certain percentage after the wine storage of seven rounds, Mung bean Maotai-flavor liquor with regard to unique mung bean aromatic style can be formed.It neither influences Maotai-flavor liquor feature itself, increases again The nutritional ingredient and flavor of mung bean, domestic at present in Maotai-flavor liquor production, addition mung bean wine brewing category is the first.

Claims

A kind of 1. mung bean sauce wine, it is characterised in that：It includes major ingredient and auxiliary material；The major ingredient includes whole grain mung bean and sorghum；Institute It is rice husk to state auxiliary material；The whole grain mung bean and the rate of charge of sorghum are 1:10；The mung bean sauce wine is made by sauce incense liquor Technique is prepared, including：Sorting, Feedstock treating, material moistening, steaming, go out rice steamer airing, plus song, heap fermentation, pit entry fermentation, steaming Evaporate and take wine, former wine classification storage, hook tune, filling, finished product；Whole manufacture craft includes feeding intake twice, nine boilings, sends out for eight times Ferment and take wine seven times；

The sorghum includes whole grain sorghum with crushing sorghum；In feeding intake for the first time, whole grain sorghum is with the inventory for crushing sorghum 4:1；In feeding intake for the second time, whole grain sorghum is 7 with the inventory for crushing sorghum:3；

The preparation method of mung bean sauce wine, comprises the following steps：

（One）Feed intake for the first time

1.1. sorting, material moistening：Select the whole grain mung bean that full grains do not crush, 140 DEG C of high-temperature bakings 2 hours or directly fry to green Beany flavour sheds, and is down to room temperature, standby；Sorghum and above-mentioned common 1200-1300 parts of treated whole grain mung bean are thrown per rice steamer；For the first time Material moistening：Add 90-95 DEG C hot water 250-300 parts, while adding waterside to turn, turn three times, accumulate 3 hours；Second of material moistening：Add 90-95 DEG C hot water 200-300 parts, turn uniformly, accumulate 12 hours, obtain the rough sand moistened；

1.2. dispensing, steaming：Wheel fermentation fermented grain 40-60 parts are ranked eighth on being added per rice steamer, the rough sand good with above-mentioned profit is well mixed； Spread rice husk 1-2 parts in steaming bucket bottom, loaded steamer after upper vapour, keep grain unstrained spirits loose, flanging nourishing heart, steam grain 2 hours after circle vapour, steam grain extremely Medium well, obtain steamed raw sand；

1.3. rice steamer, airing plus song are gone out：Above-mentioned steamed life sand is gone out into rice steamer, adds 90 DEG C of hot water 120-150 parts, is turned uniformly, drop Temperature adds fermentation fermented grain 40-60 parts, Daqu 120-160 parts to 35 DEG C；

1.4. accumulation：It is 29-31 DEG C to control fermented grains temperature, and gathering is in heaps, and preceding two rice steamer enters 32-35 DEG C of heap temperature, and remaining enters heap temperature 28-30 DEG C of degree, is spilled into liquor tailing, turns uniformly；Wheat koji powder 2-3 parts first are spread on accumulation ground before closing heap, are outwards piled into from center Circle, circle stack height summer are lower than winter；2-9 days time is accumulated, reaches 45-50 DEG C to top accumulation product temperature；

1.5. burn cellar for storing things, support cellar for storing things：Cellar for storing things 24-30 hours are burnt, treats that cellar for storing things temperature slightly drops, cleans ashes in cellar for storing things, 15-20cm is laid in pit bottom Thick pit mud, bottoms and Jiao Bi are stored with 30 DEG C of liquor tailing 10-20 parts sprinklings, then spread wheat koji powder 15-20 parts；

1.6. cellar for storing things plus liquor tailing are entered：In above-mentioned steps 1.4, after accumulation product temperature reaches 45-50 DEG C, upper, middle and lower is turned into mixing, cooled To 35 DEG C, you can lower to store；Every lower 2 rice steamers accumulation grain, spills 30 DEG C of liquor tailings once, side is spilt below, from bottom to top increases liquor tailing with watering can Dosage, liquor tailing dosage 25-35 parts；

1.7. envelope cellar for storing things, fermentation：The lower cellar for storing things of accumulation grain finishes, and surface is taken off flat, gently compresses, spreads one layer of rice chaff, then adds two steaming covers grain, Sealed and stored with pit sealing mud, sealing clay thickness is in 3-5cm；The fermentation phase is 30-50 days, 35-43 DEG C of fermentation temperature；

（Two）Feed intake for the second time

2.1. material moistening, go out cellar for storing things, dispensing：Sorghum and the common 600-650 parts of treated whole grain mung bean are thrown per rice steamer；First time material moistening：Add 90-95 DEG C hot water 250-300 parts, while adding waterside to turn, turn three times, accumulate 3 hours；Second of material moistening：Add 90-95 DEG C Hot water 200-300 parts, turn uniformly, accumulate 12 hours, obtain the rough sand moistened；Envelope pond pit mud is excavated, digs the life fermented It is husky rough husky by 1 with the profit honest material:1 mixing, turn three times, be well mixed；

2.2. loaded steamer, steaming wine steam grain：Spread rice husk 1-2 parts, loaded steamer after upper vapour, keep fermented grain loose, flanging nourishing heart, be capped after circle vapour Distillation, steam grain time 2h；

2.3. go out rice steamer, airing, accumulate, enter cellar for storing things, envelope cellar for storing things, fermentation：Grain is steamed to terminate to carry out out rice steamer, sprinkle cold water, airing, spread Qu Hedui Product process；Wherein, it is identical to go out operation of the operating procedure of rice steamer and airing process with going out rice steamer and airing in feeding intake for the first time；Spread bent work In skill plus bent amount increase is 225-250 parts；Accumulation product temperature in accumulation process is 45-50 DEG C, the accumulation time, enter cellar for storing things, envelope cellar for storing things, The operation of fermentation and require and the middle accumulation time that feeds intake for the first time, to enter cellar for storing things, envelope cellar for storing things, the operation of fermentation and requirement correspondence identical；

（Three）3rd to 8 wheel fermentation

3.1. open cellar for storing things and steam wine：After fermentation 30 days, open cellar for storing things and steam wine；Steamed rice husk is added when steaming wine；Take out fermented grain distillation；Uploading in rice steamer is loose Uniformly, wine is slowly steamed, stream wine temperature is 40 DEG C -50 DEG C；It is 54.5-60 v/v % that the first round, which connects wine concentration, meets wine temperature 35-45 DEG C, meet the v/v % of tail wine concentration >=20；40min is no less than per rice steamer distillation time；Wine is taken to be fermented with the 2nd wheel after 3-8 wheel fermentations After take wine, access two, three, four, five, six, seven former wines respectively；

3.2. airing mixed song：After steaming wine goes out rice steamer, rapidly by vinasse airing；Treat that product temperature is down to 31-33 DEG C, start to spread song；Spread per rice steamer Wheat koji powder 60-155 parts, turn uniformly, collapse accumulation；From the 3rd wheel to the 8th wheel, bent amount is added to successively decrease；

3.3. cellar for storing things, envelope cellar for storing things, fermentation are entered：Liquor tailing sprinkles cellar for storing things before lower cellar for storing things, and liquor tailing is progressively successively decreased with wine number is steamed；Bottom song dosage 10-15 parts； Enter cellar for storing things and spread liquor tailing, the 3-7 wheel liquor tailing amounts of being sprinkled into progressively are successively decreased, and the 8th wheel is lost poor unstrained spirits and do not spread.
2. the preparation method of mung bean sauce wine according to claim 1, it is characterised in that：In above-mentioned steps 3.1, rice husk of steaming in clear soup Addition throw the 0.2% of flow vector to be total；The steamed rice husk addition of 3rd to 8 wheel fermentation is throwing the 1.8% of flow vector no more than total In the range of be stepped up.
3. the preparation method of mung bean sauce wine according to claim 1, it is characterised in that：In above-mentioned steps 3.2, the 3rd to 8 wheel Each wheel always spreads bent dosage and is：1300 parts of 3-4 wheels plus song；1100 parts of 5 wheels plus song；700 parts of 6 wheels plus song；600 parts of 7 wheels plus song；8 wheels Add bent 500 parts.
4. the preparation method of mung bean sauce wine according to claim 1, it is characterised in that：In above-mentioned steps 3.3, stored under poor unstrained spirits Preceding liquor tailing amount is taken turns from 3-8, and 5 parts are reduced to by 20 parts；Poor unstrained spirits enters liquor tailing amount when storing is taken turns from 3-7, and 15 are reduced to by 200 parts Part.
5. the preparation method of mung bean sauce wine according to claim 1, it is characterised in that：In above-mentioned steps 3.3, enter poor when storing Unstrained spirits water content is 38-42wt%；Rough husky water content is 42-44wt%；3rd to 8 wheel, the poor unstrained spirits water content of each round increase 1- successively 2wt %。