CN107541410B - Preparation method of elegant xielia white spirit - Google Patents
Preparation method of elegant xielia white spirit Download PDFInfo
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- CN107541410B CN107541410B CN201710974911.8A CN201710974911A CN107541410B CN 107541410 B CN107541410 B CN 107541410B CN 201710974911 A CN201710974911 A CN 201710974911A CN 107541410 B CN107541410 B CN 107541410B
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Abstract
The invention discloses a preparation method of a light bract fescue white spirit, which comprises a starter propagation process and a distillation process; in the process of making the yeast, cogongrass leaves are used as raw materials for making wine and moisturizing materials for putting the yeast into a room; in the distillation process, cogongrass leaves are used as a retort grate; the raw materials also comprise wheat, barley and peas; the mixture ratio of the ingredients is as follows: the wheat, the barley, the pea and the bract couch grass leaf are prepared according to the proportion of 20-40: 5-20: 5-10: 1-5. The yeast making period of the wine is 75 days, the physical and chemical indexes of the saccharifying force reach the excellent level of the high-temperature yeast when the saccharifying force is 75 days, the fermentation in a cellar is facilitated, and the wine yield can be effectively improved; the imperata leaves endow the white spirit with natural and fresh aroma, soft and sweet taste, and highlight the characteristics of the elegant imperata white spirit product.
Description
Technical Field
The invention relates to the technical field of liquor brewing, in particular to a preparation method of elegant xiong Mao liquor.
Background
The elegant type bud cogongrass white spirit requires the wine body to have elegant and comfortable fragrance and soft and sweet taste, is a branch of strong-flavor white spirit, and is fermented by adopting medium-high temperature Daqu as a saccharifying agent as well as the strong-flavor white spirit. In the process, microbes (bacteria, mould and yeast) carried by the straws are inoculated to the koji blocks and propagated in a large quantity to promote the koji blocks to mature, but the koji blocks have a slow koji forming period of 90 days, are solidified in microbial population, have relatively poor bioactivity, are not beneficial to fermentation in a cellar, and have low wine yield; meanwhile, although the straws are planted in nature, the straws are generally planted in a concentrated manner, and microorganisms attached to the straws are limited. In addition, the traditional elegant calamus latifolia white spirit is mainly directly steamed by a stainless steel steamer when grains are steamed, the white spirit steamed by steam has stronger fragrance and more stimulating taste, and the fragrance and the taste of the traditional elegant calamus latifolia white spirit are still to be further improved.
Disclosure of Invention
The invention aims to provide a preparation method of a light type xiMao liquor, which solves the problems that the light type xiMao liquor in the prior art has long starter propagation period, solidified microbial population, relatively poor biological activity, is not beneficial to fermentation in a cellar, has low liquor yield, and has relatively low fermentation force, saccharification force and liquefaction force of a yeast block, and the prepared liquor has strong fragrance and stimulating taste.
The technical scheme adopted by the invention for solving the technical problems is as follows: a method for preparing a light bract fescue white spirit comprises a starter propagation process and a distillation process; the starter propagation is medium-high temperature starter propagation, and comprises the following steps:
(1) preparing starter propagation raw materials: the starter propagation raw materials comprise wheat, barley, peas and cogongrass leaves, and are mixed according to the weight ratio of 20-40: 5-20: 5-10: 1-5, the starter propagation raw materials are subjected to impurity removal and crushing treatment, and then water is added to mix materials to obtain starter powder;
(2) die filling and buckling: pouring the uniformly stirred yeast powder into a yeast mold, and compacting and molding;
(3) putting the artificial starter in a room: arranging koji embryos in the koji chamber, and filling gaps among the koji embryos with cogongrass leaves;
(4) cultivating bacteria and turning over yeast: and closing the door and window after the yeast embryo enters the house to keep the temperature and moisture of the yeast embryo.
Further, in the impurity removal and crushing treatment process of the starter propagation raw material in the step (1), 5% -8% of warm water is added into the raw material after impurity removal and before crushing, the raw material is uniformly mixed, the material is moistened for 3-4 hours and then crushed, wherein wheat is ground into a plum petal shape, the skin of the wheat is flaky, and the fineness requirements of barley and pea are as follows: the fine powder passing through a 20-mesh sieve accounts for 75 percent.
Further, in the process of adding water and stirring the materials in the step (1), water is added into the crushed starter propagation raw material powder, and the raw material powder is mixed and uniformly stirred for 30-40 min according to the proportion of 100: 28-35.
Further, in the step (2), the uniformly stirred yeast powder is poured into a yeast mold, and the ratio of the length, the width and the height of the yeast mold is 32-45 cm: 18-28 cm: 5-7.5 cm, and compacting and molding the yeast powder by using a yeast press.
Further, in the step (3), sun-dried cogongrass leaves are cut into pieces with the length of 1-3 cm, the pieces are uniformly paved on the ground of a clean curved house, curved embryos are stupefied, 1 group of every 3 curved embryos are horizontally arranged, every 3 groups of curved embryos are vertically arranged, the rest is done by analogy, and the distance between the curved embryos is kept at 3-5 cm; after the fermentation, filling the gaps among the yeast embryos with the imperata leaves, selecting the imperata leaves with the thickness of 15-30 cm according to seasons, covering the bud embryos on the yeast embryos, preserving the heat, beating the bud imperata leaves tightly, and finally spraying water to the tightly-beaten bud imperata leaves until the bud imperata leaves with the thickness of 1-1.5 cm are wetted.
Further, in the step (4), the first yeast turning is carried out on the 3 rd day after the starter is placed in the house, the second yeast turning is carried out on the 8 th day, the third yeast turning is carried out on the 12 th day, the temperature in the house is measured every 3 hours during the yeast turning, the temperature in the house is controlled to be below 60 ℃, and the imperata grass is removed after the yeast turning is finished; and (4) reducing the temperature in the chamber after the yeast embryo is put into the chamber for 18 days, and stacking the yeast blocks in a three-horizontal-three-vertical-three mode to form raw yeast after the temperature of the yeast embryo is reduced to 32-35 ℃.
Further, the preparation method of the elegant cogongrass liquor further comprises a distillation process, the cogongrass leaves are used as a retort grate in the distillation process, before distillation and ventilation are conducted, the treated cogongrass leaves are sprayed with water and wetted for 15-30 min, the moistened cogongrass leaves are flatly paved in a retort pot, when leaves are paved, the cogongrass leaves are paved at the bottom of the retort pot to enable no gap exists, the thickness of the cogongrass leaves is 0.5-1 cm, steam is introduced after the leaves are paved, and grain vinasse steaming is started when the steam penetrates through the cogongrass leaves.
Specifically, the treatment mode of the imperata bracteata leaves is as follows: cleaning fresh bud cogongrass leaves with clear water, soaking in saline water with the concentration of 0.5-1% for 20-24 h, fishing out, removing water, putting in a wooden steamer, steaming for 8-10 min with strong fire, naturally cooling, airing on a bamboo pole, and naturally airing in a cool place.
Preferably, 0.5-0.8 kg of wine head is cut off when wine flowing is started, and the temperature of the wine flowing is controlled below 30 ℃.
Specifically, the elegant Mao white spirit is prepared by the method.
The invention has the following beneficial effects:
the invention provides a use technology of the bud cogongrass leaves in the processes of making yeast and distilling white spirit, the yeast-forming period is short, the bud cogongrass leaves grow in the field, and the surface of the bud cogongrass leaves is provided with a lot of microorganisms, so that the biological activity is good, the fermentation in a cellar is facilitated, the wine yield is high, and the fermentation power, the saccharification power and the liquefaction power of the prepared yeast blocks are increased; the imperata leaves have the effects of giving freshness and restoring physical and psychological balance, so that the air-dried imperata leaves are woven into a retort grate and laid on a stainless steel retort grate, and the light type imperata white spirit obtained after distillation is soft in taste, fresh in fragrance and remarkable in characteristics.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with specific embodiments are further described below.
The invention provides a preparation method of a light bract cogongrass liquor, which comprises a starter propagation process and a distillation process, wherein the starter propagation process is a high-temperature starter propagation process, and bract cogongrass leaves are used as one of the original liquor propagation processes and a filler in an anqu link. The method comprises the following steps:
(1) preparing starter propagation raw materials: the starter propagation raw materials comprise wheat, barley, peas and cogongrass leaves, and are mixed according to the weight ratio of 20-40: 5-20: 5-10: 1-5, the starter propagation raw materials are subjected to impurity removal and crushing treatment, and then water is added to mix materials to obtain starter powder;
(2) die filling and buckling: pouring the uniformly stirred yeast powder into a yeast mold, and compacting and molding;
(3) putting the artificial starter in a room: arranging koji embryos in the koji chamber, and filling gaps among the koji embryos with cogongrass leaves;
(4) cultivating bacteria and turning over yeast: and closing the door and window after the yeast embryo enters the house to keep the temperature and moisture of the yeast embryo.
Further, in the impurity removal and crushing treatment process of the starter propagation raw material in the step (1), 5% -8% of warm water is added into the raw material after impurity removal and before crushing, the raw material is uniformly mixed, the material is moistened for 3-4 hours and then crushed, wherein wheat is ground into a plum petal shape, the skin of the wheat is flaky, and the fineness requirements of barley and pea are as follows: the fine powder passing through a 20-mesh sieve accounts for 75 percent.
Further, in the process of adding water and stirring the materials in the step (1), water is added into the crushed starter propagation raw material powder, and the raw material powder is mixed and uniformly stirred for 30-40 min according to the proportion of 100: 28-35.
Further, in the step (2), the uniformly stirred yeast powder is poured into a yeast mold, and the ratio of the length, the width and the height of the yeast mold is 32-45 cm: 18-28 cm: 5-7.5 cm, and compacting and molding the yeast powder by using a yeast press.
Further, in the step (3), sun-dried cogongrass leaves are cut into pieces with the length of 1-3 cm, the pieces are uniformly paved on the ground of a clean curved house, curved embryos are stupefied, 1 group of every 3 curved embryos are horizontally arranged, every 3 groups of curved embryos are vertically arranged, the rest is done by analogy, and the distance between the curved embryos is kept at 3-5 cm; after the fermentation, filling the gaps among the yeast embryos with the imperata leaves, selecting the imperata leaves with the thickness of 15-30 cm according to seasons, covering the bud embryos on the yeast embryos, preserving the heat, beating the bud imperata leaves tightly, and finally spraying water to the tightly-beaten bud imperata leaves until the bud imperata leaves with the thickness of 1-1.5 cm are wetted.
Further, in the step (4), the first yeast turning is carried out on the 3 rd day after the starter is placed in the house, the second yeast turning is carried out on the 8 th day, the third yeast turning is carried out on the 12 th day, the temperature in the house is measured every 3 hours during the yeast turning, the temperature in the house is controlled to be below 60 ℃, and the imperata grass is removed after the yeast turning is finished; and (4) reducing the temperature in the chamber after the yeast embryo is put into the chamber for 18 days, and stacking the yeast blocks in a three-horizontal-three-vertical-three mode to form raw yeast after the temperature of the yeast embryo is reduced to 32-35 ℃.
The imperata is also called as the citronella and the citronella, belongs to the citronella of the grass family, the taste is the synthesis of fruity and lavender, which is one of the common vanilla, and the method of using straw as the filler in the traditional wine making method is changed into the method of using the imperata leaves as the filler; the variety of microorganisms attached to the surface of the pure field grown bracteatum leaves is various, rice straws are replaced as fillers in the koji setting link, the koji making period can be shortened, the fermenting power, the saccharifying power and the liquefying power of koji blocks are improved, and the wine yield can also be effectively improved.
Further, the preparation method of the elegant cogongrass liquor further comprises a distillation process, wherein cogongrass leaves are used as a retort grate in the distillation process; the use of the imperata leaves is mentioned in ancient medical books such as Ming Yi Bie Lu and Ben Cao gang mu, and has the effects of giving freshness and restoring physical and mental balance, the air-dried imperata leaves are used for replacing a traditional stainless steel cooking grate, and the natural fragrance of the imperata leaves is blended into the elegant imperata white spirit in the distillation process, so that the elegant imperata white spirit is soft in taste, fresh in fragrance and more distinctive.
Further, before distillation and ventilation, spraying water to moisten the treated imperata leaves for 15-30 min, spreading the moistened imperata leaves in a steamer, spreading the imperata leaves at the bottom of the steamer to ensure that no gap is formed, introducing steam after leaf spreading is finished, and starting grain tank steaming when the steam penetrates through the imperata leaves.
Specifically, the treatment mode of the imperata bracteata leaves is as follows: cleaning fresh bud cogongrass leaves with clear water, soaking in saline water with the concentration of 0.5-1% for 20-24 h, fishing out, removing water, putting in a wooden steamer, steaming for 8-10 min with strong fire, naturally cooling, airing on a bamboo pole, and naturally airing in a cool place.
Preferably, 0.5-0.8 kg of wine head is cut off when wine flowing is started, and the temperature of the wine flowing is controlled below 30 ℃.
Specifically, the elegant Mao white spirit is prepared by the method.
Example 1
The embodiment specifically provides a preparation method of a light bract fescue white spirit, which comprises a starter propagation process and a distillation process, and comprises the following steps:
(1) high-temperature starter propagation:
a. selecting dry, mildew-free and worm-eaten-free wheat, barley, pea and bract couch grass leaves according to the weight ratio of 40:20:10: 5; removing impurities from raw materials for making yeast, pulverizing, adding 5% warm water, stirring, moistening for 3 hr, pulverizing, grinding wheat into plum petal shape with flaky skin, and making barley and pea with fineness requirement: 75% of fine powder passing through a 20-mesh sieve; adding water into the ground raw material powder, adding 28kg of water into 100kg of raw material powder, mixing well, and stirring for 30 min.
b. Pouring the uniformly stirred yeast powder into a yeast mold with the length, width and height ratio of 32:18:5, and compacting and molding the yeast powder by a yeast press.
c. Cutting the dried bud cogongrass leaves into pieces with the length of 1cm, uniformly paving the cut bud cogongrass leaves on the ground of a clean koji room, corrugating koji blanks, arranging 1 group of each 3 koji blanks horizontally, arranging 3 koji blanks vertically, and repeating the steps until the distance between the koji blanks is kept at 3 cm; after the fermentation, the gaps between the yeast embryos are filled with the imperata leaves, the imperata leaves with the thickness of 15cm are selected to cover the yeast embryos in winter for heat preservation, the imperata leaves are tightly beaten, finally water is sprayed to the beaten imperata leaves, and the water is sprayed until the surface of the imperata leaves with the thickness of 1cm is wetted.
d. Turning over the yeast for the first time on the 3 rd day after entering the house, turning over the yeast for the second time on the 8 th day, turning over the yeast for the third time on the 12 th day, measuring the temperature once every 3h during the period of turning over the yeast, controlling the temperature in the house to be below 60 ℃, and removing the coated couch grass after turning over the yeast; and (4) reducing the temperature in the chamber after the yeast embryo is put into the chamber for 18 days, and stacking the yeast blocks in a horizontal three-longitudinal three-way mode to form raw yeast after the temperature of the yeast embryo is reduced to 32 ℃. And storing the raw koji in a koji room for 75 days to form finished koji, and transporting the finished koji to a large koji warehouse for storage.
(2) Distillation
Cleaning fresh bud couchgrass leaves with clear water, soaking in 0.5% saline water for 20h, fishing out to remove water, steaming for 8min with strong fire in a wooden steamer, naturally cooling, airing on a bamboo pole, naturally drying in the shade, spraying water on the air-dried bud couchgrass leaves for wetting for 15min, spreading in a steamer pot after wetting, spreading the bud couchgrass leaves at the bottom of the steamer to ensure that no gap is left when the bud couchgrass leaves are spread, introducing steam after the leaf spreading is finished, starting to steam the grain stillage when the steam penetrates through the bud couchgrass leaves, removing 0.5kg of alcohol heads when liquor flowing is started, and controlling the temperature of the liquor to be below 30 ℃.
Thus, the elegant Mao white spirit is prepared.
Example 2
The embodiment specifically provides a preparation method of a light bract fescue white spirit, which comprises a starter propagation process and a distillation process, and comprises the following steps:
(1) high-temperature starter propagation:
a. selecting dry, mildew-free and worm-eaten-free wheat, barley, pea and cogongrass leaf according to the weight ratio of 20:5:5: 1; removing impurities from starter propagation raw materials, pulverizing, adding 6% warm water, stirring, moistening for 4 hr, pulverizing, grinding wheat into plum petal shape with flaky skin, and requiring the fineness of barley and pea: 75% of fine powder passing through a 20-mesh sieve; adding water into the ground raw material powder, adding 30kg water into 100kg raw material powder, mixing well, and stirring for 35 min.
b. Pouring the uniformly stirred yeast powder into a yeast mold with the length, width and height ratio of 37:21:6, and compacting and molding the yeast powder by a yeast press.
c. Cutting the dried bud cogongrass leaves into pieces with the length of 2cm, uniformly paving the cut bud cogongrass leaves on the ground of a clean koji room, corrugating koji blanks, arranging 1 group of each 3 koji blanks horizontally, arranging 3 koji blanks vertically, and repeating the steps until the distance between the koji blanks is kept at 4 cm; after the fermentation, the gaps between the yeast embryos are filled with the imperata leaves, the imperata leaves with the thickness of 20cm are selected to cover the yeast embryos in spring or autumn for heat preservation, the imperata leaves are tightly beaten, finally, water is sprayed to the beaten imperata leaves, and the water is sprayed until the surface of the imperata leaves with the thickness of 1.5cm is wet.
d. Turning over the yeast for the first time on the 3 rd day after entering the house, turning over the yeast for the second time on the 8 th day, turning over the yeast for the third time on the 12 th day, measuring the temperature once every 3h during the period of turning over the yeast, controlling the temperature in the house to be below 60 ℃, and removing the coated couch grass after turning over the yeast; and (4) on the 18 th day after the yeast embryo is put into the house, reducing the temperature in the house, and stacking the yeast blocks in a three-horizontal-three-vertical-three mode when the temperature of the yeast embryo is reduced to 34 ℃ to form raw yeast. And storing the raw koji in a koji room for 75 days to form finished koji, and transporting the finished koji to a large koji warehouse for storage.
(2) Distillation
Cleaning fresh bud couchgrass leaves with clear water, soaking in saline water with the concentration of 0.7% for 22h, fishing out, removing water, placing in a wooden steamer, steaming for 9min with strong fire, naturally cooling, airing on a bamboo pole, naturally drying in the shade, spraying water on the air-dried bud couchgrass leaves for wetting for 20min, spreading in a steamer pot after wetting, spreading the bud couchgrass leaves at the bottom of the steamer to ensure that no gap is formed when the bud couchgrass leaves are spread, introducing steam after the leaf spreading is finished, starting to steam the grain tank when the steam penetrates through the bud couchgrass leaves, removing 0.6kg of alcohol heads when liquor flowing is started, and controlling the temperature of the liquor to be below 30 ℃.
Thus, the elegant Mao white spirit is prepared.
Example 3
The embodiment specifically provides a preparation method of a light bract fescue white spirit, which comprises a starter propagation process and a distillation process, and comprises the following steps:
(1) high-temperature starter propagation:
a. selecting dry, mildew-free and worm-eaten-free wheat, barley, pea and cogongrass leaf according to the weight ratio of 30:10:7: 3; removing impurities from raw materials for making yeast, pulverizing, adding 7% warm water, stirring, moistening for 4 hr, pulverizing, grinding wheat into plum petal shape with flaky skin, and making barley and pea with fineness requirement: 75% of fine powder passing through a 20-mesh sieve; adding water to the ground raw material powder, adding 33kg water to 100kg raw material powder, mixing well, and stirring for 40 min.
b. Pouring the uniformly stirred yeast powder into a yeast mold with the length, width and height ratio of 41:25:7, and compacting and molding the yeast powder by a yeast press.
c. Chopping the dried bract couch grass leaves to 3cm in length, uniformly paving the cut bract couch grass leaves on the ground of a clean koji room, corrugating koji blanks, arranging 1 group of each 3 koji blanks horizontally, arranging 3 koji blanks vertically, and repeating the steps until the distance between the koji blanks is kept at 5 cm; after the fermentation, the gaps between the yeast embryos are filled with the imperata leaves, the imperata leaves with the thickness of 25cm are selected to cover the yeast embryos in spring or autumn for heat preservation, the imperata leaves are tightly beaten, finally, water is sprayed to the beaten imperata leaves, and the water is sprayed until the surface of the imperata leaves with the thickness of 1.5cm is wet.
d. Turning over the yeast for the first time on the 3 rd day after entering the house, turning over the yeast for the second time on the 8 th day, turning over the yeast for the third time on the 12 th day, measuring the temperature once every 3h during the period of turning over the yeast, controlling the temperature in the house to be below 60 ℃, and removing the coated couch grass after turning over the yeast; and (4) reducing the temperature in the chamber after the yeast embryo is put into the chamber for 18 days, and stacking the yeast blocks in a three-horizontal-three-vertical-three mode to form raw yeast after the temperature of the yeast embryo is reduced to 35 ℃. And storing the raw koji in a koji room for 75 days to form finished koji, and transporting the finished koji to a large koji warehouse for storage.
(2) Distillation
Cleaning fresh bud couchgrass leaves with clear water, soaking in 1% saline water for 24h, fishing out to remove water, placing in a wooden steamer, steaming for 10min with strong fire, naturally cooling, airing on a bamboo pole, naturally air-drying in a shady and cool place, spraying water to moisten the air-dried bud couchgrass leaves for 25min, spreading in a steamer pot after moistening, spreading the bud couchgrass leaves at the bottom of the steamer to make the bud couchgrass leaves seamless, wherein the thickness of the bud couchgrass leaves is 1cm, introducing steam after leaf spreading is finished, starting grain tank steaming when the steam penetrates through the bud couchgrass leaves, removing 0.8kg of alcohol heads when liquor flowing is started, and controlling the liquor flowing temperature to be below 30 ℃.
Thus, the elegant Mao white spirit is prepared
Example 4
The embodiment specifically provides a preparation method of a light bract fescue white spirit, which comprises a starter propagation process and a distillation process, and comprises the following steps:
(1) high-temperature starter propagation:
a. selecting dry, mildew-free and worm-eaten-free wheat, barley, pea and cogongrass leaf according to the weight ratio of 30:15:7: 3; removing impurities from starter propagation raw materials, pulverizing, adding 8% warm water, stirring, moistening for 4 hr, pulverizing, grinding wheat into plum petal shape with flaky skin, and requiring the fineness of barley and pea: 75% of fine powder passing through a 20-mesh sieve; adding water into the ground raw material powder, adding 35kg water into 100kg raw material powder, mixing well, and stirring for 40 min.
b. Pouring the uniformly stirred yeast powder into a yeast mold with the length, width and height ratio of 48:28:7.5, and compacting and molding the yeast powder by a yeast press.
c. Chopping the dried bract couch grass leaves to 3cm in length, uniformly paving the cut bract couch grass leaves on the ground of a clean koji room, corrugating koji blanks, arranging 1 group of each 3 koji blanks horizontally, arranging 3 koji blanks vertically, and repeating the steps until the distance between the koji blanks is kept at 5 cm; after the fermentation, the gaps between the yeast embryos are filled with the imperata leaves, the imperata leaves with the thickness of 30cm in summer cover the yeast embryos for heat preservation, the imperata leaves are tightly beaten, finally water is sprayed to the beaten imperata leaves, and the water is sprayed until the surface of the imperata leaves with the thickness of 1.5cm is wetted.
d. Turning over the yeast for the first time on the 3 rd day after entering the house, turning over the yeast for the second time on the 8 th day, turning over the yeast for the third time on the 12 th day, measuring the temperature once every 3h during the period of turning over the yeast, controlling the temperature in the house to be below 60 ℃, and removing the coated couch grass after turning over the yeast; and (4) reducing the temperature in the chamber after the yeast embryo is put into the chamber for 18 days, and stacking the yeast blocks in a three-horizontal-three-vertical-three mode to form raw yeast after the temperature of the yeast embryo is reduced to 35 ℃. And storing the raw koji in a koji room for 75 days to form finished koji, and transporting the finished koji to a large koji warehouse for storage.
(2) Distillation
Cleaning fresh bud couchgrass leaves with clear water, soaking in 1% saline water for 24h, fishing out to remove water, placing in a wooden steamer, steaming for 10min with strong fire, naturally cooling, airing on a bamboo pole, naturally air-drying in a shady and cool place, spraying water to moisten the air-dried bud couchgrass leaves for 30min, spreading in a steamer pot after moistening, spreading the bud couchgrass leaves at the bottom of the steamer to make the bud couchgrass leaves seamless, wherein the thickness of the bud couchgrass leaves is 1cm, introducing steam after leaf spreading is finished, starting grain tank steaming when the steam penetrates through the bud couchgrass leaves, removing 0.8kg of alcohol heads when liquor flowing is started, and controlling the liquor flowing temperature to be below 30 ℃.
Thus, the elegant Mao white spirit is prepared.
The saccharifying ability of the koji prepared in any of the above examples was measured at 75 days and 90 days, and comparative analysis was carried out with the saccharifying ability of the koji prepared in the same proportion as the rice straw as the filler at 75 days and 90 days, and the comparative data are shown in the following table:
the data comparison shows that the indexes of the finished koji prepared by taking the imperata leaves as the filler in the above embodiment all reach the excellent level of the high-temperature Daqu prepared by taking the common straw as the filler, the result proves that the period of the finished koji is shortened from 90 days to 75 days, and the distiller's yeast prepared by the method is beneficial to fermentation in a cellar and can effectively improve the wine yield.
The invention adopts the bud cogongrass leaf distilling white spirit, the prepared white spirit is the elegant bud cogongrass white spirit, the bud cogongrass leaves endow the white spirit with natural and fresh aroma, the taste is soft and sweet, and the characteristics of the elegant bud cogongrass white spirit product are highlighted.
The sequence of the above embodiments is only for convenience of description and does not represent the advantages and disadvantages of the embodiments.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A preparation method of a light type xiong Mao liquor comprises a starter propagation process and a distillation process, and is characterized in that starter propagation is medium-high temperature starter propagation, and comprises the following steps:
(1) preparing starter propagation raw materials: the starter propagation raw materials comprise wheat, barley, peas and cogongrass leaves, and are mixed according to the weight ratio of 20-40: 5-20: 5-10: 1-5, the starter propagation raw materials are subjected to impurity removal and crushing treatment, and then water is added to mix materials to obtain starter powder;
(2) die filling and buckling: pouring the uniformly stirred yeast powder into a yeast mold, and compacting and molding;
(3) putting the artificial starter in a room: arranging koji embryos in the koji chamber, and filling gaps among the koji embryos with cogongrass leaves;
(4) cultivating bacteria and turning over yeast: and closing the door and window after the yeast embryo enters the house to keep moisture.
2. The preparation method of the elegant xistuo white spirit according to claim 1, wherein in the process of removing impurities and crushing the starter propagation raw materials in the step (1), 5% -8% of warm water is added into the raw materials after the impurities are removed and before the raw materials are crushed, the raw materials are uniformly stirred, the raw materials are moistened for 3-4 hours and then crushed, wherein wheat is ground into a plum petal shape, the skin of the wheat petal is flaky, and the fineness of barley and pea is required to be as follows: the fine powder passing through a 20-mesh sieve accounts for 75 percent.
3. The preparation method of the elegant xistuo white spirit according to claim 1, wherein in the step (1), water is added to the raw starter propagation powder obtained after crushing in the process of adding water and stirring, and the raw starter propagation powder is mixed and uniformly stirred for 30-40 min according to a ratio of 100: 28-35.
4. The preparation method of the elegant xiong Mao mao liquor according to claim 1, wherein in the step (2), the uniformly stirred yeast powder is poured into a yeast mold, and the length, width and height ratio of the yeast mold is 32-45 cm: 18-28 cm: 5-7.5 cm, and compacting and molding the yeast powder by using a yeast press.
5. The preparation method of the elegant cogongrass liquor according to claim 1, wherein in the step (3), dried cogongrass leaves are cut into pieces with the length of 1-3 cm, the pieces are uniformly paved on the ground of a clean bending room, and the bending embryos are ridged, 1 group of every 3 bending embryos are horizontally arranged, one group of every 3 bending embryos are vertically arranged, and the rest is done in the same way, and the distance between the bending embryos is kept at 3-5 cm; after the fermentation, filling the gaps among the yeast embryos with the imperata leaves, selecting the imperata leaves with the thickness of 15-30 cm according to seasons, covering the bud embryos on the yeast embryos, preserving the heat, beating the bud imperata leaves tightly, and finally spraying water to the tightly-beaten bud imperata leaves until the bud imperata leaves with the thickness of 1-1.5 cm are wetted.
6. The preparation method of the light type xiong Mao liquor as claimed in claim 1, wherein in the step (4), the first yeast turning is performed 3 days after the liquor is placed in a room, the second yeast turning is performed 8 days, the third yeast turning is performed 12 days, during the yeast turning, the temperature is measured every 3 hours, the temperature in the room is controlled below 60 ℃, and after the yeast turning is completed, the Mao grass is removed; and (4) reducing the temperature in the chamber after the yeast embryo is put into the chamber for 18 days, and stacking the yeast blocks in a three-horizontal-three-vertical-three mode to form raw yeast after the temperature of the yeast embryo is reduced to 32-35 ℃.
7. The preparation method of the light type cogongrass liquor according to any one of claims 1 to 6, wherein the cogongrass leaves are used as a retort grate in the distillation process, the treated cogongrass leaves are sprayed with water and wetted for 15-30 min before distillation and aeration, the treated cogongrass leaves are laid in a retort pot after being wetted, the cogongrass leaves are laid on the bottom of the retort pot to make no gap exist during leaf laying, the thickness of the cogongrass leaves is 0.5-1 cm, steam is introduced after leaf laying is completed, and grain stillage liquor steaming is started when the steam penetrates through the cogongrass leaves.
8. The preparation method of the elegant cogongrass liquor according to claim 1, wherein the cogongrass leaves are processed in a way that: cleaning fresh bud cogongrass leaves with clear water, soaking in saline water with the concentration of 0.5-1% for 20-24 h, fishing out, removing water, putting in a wooden steamer, steaming for 8-10 min with strong fire, naturally cooling, airing on a bamboo pole, and naturally airing in a cool place.
9. The method for preparing the light bract fescue white spirit according to claim 8, wherein 0.5-0.8 kg of spirit is cut off when the spirit flows, and the temperature of the spirit flowing is controlled below 30 ℃.
10. A bland type Mao Baijiu prepared by the method according to any one of claims 1 to 9.
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| CN108315148A (en) * | 2018-04-20 | 2018-07-24 | 陕西白水杜康酒业有限责任公司 | A kind of brewage process of composite white spirit |
| CN109321423A (en) * | 2018-12-20 | 2019-02-12 | 四川省古川酒业有限公司 | Simple and elegant odor type wine and its production technology |
| CN111534397A (en) * | 2020-05-28 | 2020-08-14 | 章茨伍 | Preparation method of active white spirit brewed from imperata |
| CN113136279B (en) * | 2021-04-23 | 2022-09-27 | 贵州轻工职业技术学院 | Be used for automatic heap of machine of piling of sauce flavor type white spirit fermentation |
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| CN101717710A (en) * | 2009-12-21 | 2010-06-02 | 甘肃天祝藏酒酒业有限公司 | Tibetan incense type white spirit and brewing process thereof |
| CN107151600A (en) * | 2017-07-06 | 2017-09-12 | 尤杰 | A kind of distiller's yeast and preparation method and the method and medicinal liquor that medicinal liquor is brewed with the distiller's yeast |
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