CN108676683A - A kind of north turns the production method of six big rice steamer method of layer production aromatic Chinese spirit - Google Patents
A kind of north turns the production method of six big rice steamer method of layer production aromatic Chinese spirit Download PDFInfo
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- CN108676683A CN108676683A CN201810535442.4A CN201810535442A CN108676683A CN 108676683 A CN108676683 A CN 108676683A CN 201810535442 A CN201810535442 A CN 201810535442A CN 108676683 A CN108676683 A CN 108676683A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a kind of north to turn the production method that six big rice steamer method of layer produces high-quality aromatic Chinese spirit,The poor unstrained spirits in cellar for storing things will be gone out successively by the upper second crop in multiple cropping,It is poor at the middle and upper levels,Middle level grain,Middle lower layer's grain,Bottom grain goes out pond,Go out behind pond and stacks in order successively,Then poor at the middle and upper levels,Middle level Zao Hezhong lower layers grain unstrained spirits by being added grain in proportion,Stamp rice husk,Above three rice steamer is become into four rice steamers,Four rice steamers will be prepared again to distill according to level,Bottom grain and the upper second crop in multiple cropping are finally distilled,Bottom grain is not added with grain and only increases the bent upper second crop in multiple cropping for lower round,The upper second crop in multiple cropping individually refoots after pot distillation as losing grain,Poor unstrained spirits after drinking is steamed according to the level sublevel ladder proportioning water for entering pit,Enter to store bottom grain moisture control between 54~56%,Other levels successively increase 1~2%,Both having ensured in poor unstrained spirits grain can fully absorb water fermentation,It avoids generating damage of the yellow serofluid to pit mud simultaneously,Lower the acidity of residual water,Facility is provided for follow-up water process,Bottom grain unstrained spirits ethyl hexanoate content highest,Individually distillation,Improve quality percentage.
Description
Technical field：
The present invention relates to a kind of brewing methods, and in particular to a kind of north turns the producer of six big rice steamer method of layer production aromatic Chinese spirit
Method belongs to brewing technical field.
Background technology：
North production aromatic Chinese spirit is generally based on the aged pitamylum in multiple feedings solid fermentation method in the Henan Su Lu Anhui area, the traditional production Luzhou-flavor in the north
The method of white wine, as unit of teams and groups, input wine brewing grain, auxiliary material are divided into 3 parts by each teams and groups in proportion, then with fermented grain
Dispensing, batching mode be pit fermented grain from top to bottom, first rise face grain（It steams to be used as after drinking and throws away grain）Recur back slag, three slags, slag, two
Slag steams and enters slag successively from pit bottom after drinking, two slags, three slags, returns slag respectively（Cold season and hot season, slightly different）, then seal cellar for storing things
It ferments, because after grain is distributed by different proportion in old five-pot order technology, different levels content of starch, acidity are in operation
There are inconsistency, and the second crop in multiple cropping（Lose grain）It is difficult to control at cellar for storing things bottom and Jiao Ding operations as season, temperature change enter, aged pitamylum in multiple feedings solid fermentation enters
For the amount of squeezing into water according to grain amount difference bottom water split-phase to more, bottom grain is also easy to produce more yellow serofluid during cellar for storing things, and going out must before storing
Yellow serofluid must be extracted out by yellow serofluid or in advance, labor intensity is not easy to operate daily greatly, and pit utilization rate is low.
In Production of Luzhou-flavor Liquor, water content enters to store fermented grain through anaerobic fermentation 52%~55%, and starch therein exists
Wine is become by sugar under various enzymes, yeast effect, and generates carbon dioxide, the weight of unit fermented grain is opposite to be reduced.With fermentation into
It goes, the moisture not being utilized by the microorganism in water and fermented grain that microbial metabolism generates gradually settles, will be sour, solvable in fermented grain
Property starch, yeast leachable, reduced sugar, tannin and fragrance precursor substance etc. are dissolved in wherein and are deposited on pit bottom and form Huang
Pulp-water.1000kg Daqu spirit of China is often produced under normal circumstances, generates 300~400kg of yellow water, and the yeast brewery for producing ten thousand tons of scales per year wants
Generate 3000~4000t of yellow water, daily output 10t or so.Although containing numerous using substance, actual production in yellow serofluid
In, many a manufacturer deems that yellow serofluid is the by-product of fermentation, no utility value fails very well using even direct as waste
Discharge.5.0 or more the acidity of yellow serofluid, BOD：25000~30000mg/L, COD：25000~40000mg/L, if without place
Reason is fallen with regard to direct emission, and environmental pollution is very big.Major part brewery in China's is all to use it for mixing to the processing of yellow serofluid at present
Grain returns cellar for storing things fermentation or supports cellar for storing things, culture artificial distiller's yeast etc., is not only unable to efficent use of resources, but also can not fundamentally solve
The final outlet problem of fermenting yellow serofluid, therefore how thoroughly to solve the problems, such as that yellow serofluid is particularly important.
Invention content：
The technical problem to be solved by the present invention is to：For pit utilization rate in existing production technology is low and yellow serofluid issue handling
On deficiency, the production method that a kind of north turns six big rice steamer method of layer production aromatic Chinese spirit is provided, had both ensured grain energy in poor unstrained spirits
Enough fully water suction fermentations, while avoiding generating damage of the yellow serofluid to pit mud, lower the acidity of residual water, is carried for follow-up water process
For facility.
The present invention is for the technical solution adopted for solving the technical problem：
A kind of north turns the production method of six big rice steamer method of layer production aromatic Chinese spirit, is as follows：
A, the poor unstrained spirits in cellar for storing things will be gone out successively by the upper second crop in multiple cropping, grain, middle level grain, middle lower layer grain, bottom grain go out pond at the middle and upper levels, go out behind pond successively by
Sequence is stacked；
B, it grain, middle level Zao Hezhong lower layers grain after mixing, then will be mixed by wine brewing grain, tri-layer grain are added in proportion at the middle and upper levels
It is miscellaneous to be uniformly mixed together, the above three rice steamers mean allocation is then become into four rice steamers, becomes to enter the bottom grain of pit, middle lower layer next time
Grain, middle level are poor and poor at the middle and upper levels, and content of starch reaches unanimity, and can improve distillation yield 3~8%；
C, four rice steamers prepared are distilled according to level, bottom grain and the upper second crop in multiple cropping are finally distilled, and bottom grain is not added with grain and only increases
Song is the upper second crop in multiple cropping of lower round, and the upper second crop in multiple cropping individually refoots after pot distillation as losing grain；Bottom grain unstrained spirits ethyl hexanoate content highest, it is single
Solely distillation avoids other factors from improving quality percentage to the interference of the poor unstrained spirits wine of this layer；
D, each level grain unstrained spirits after distillation enters to store moisture requirement bottom according to the level sublevel ladder proportioning water for entering pit after proportioning water
Poor unstrained spirits is 54~56%, then increases by 1~2% moisture according to level, ensures into fermented grains in pits normal fermentation, while avoiding generating yellow
Damage of the pulp-water to pit mud, lowers the acidity of residual water, and facility is provided for follow-up water process；
E, obtained former wine experience grade storage, classification storage after fermentation.
In stepb, described to be in proportion：It is poor at the middle and upper levels as unit of parts by weight：Wine brewing grain=4:1, middle level
Grain：Wine brewing grain=4:1, middle lower layer's grain：Wine brewing grain=4:1 .
After fermentation, without yellow serofluid in pit, residual water controlling pH is within 3.0, and ethyl hexanoate contains in the arrack of bottom
Amount increases by 10~15%.
The north of the present invention turns the production method of six big rice steamer method of layer production high-quality aromatic Chinese spirit, will go out the poor unstrained spirits in cellar for storing things successively
By the upper second crop in multiple cropping, grain, middle level grain, middle lower layer grain, bottom grain go out pond at the middle and upper levels, go out behind pond and stack in order successively, then at the middle and upper levels
Grain, middle level Zao Hezhong lower layers grain unstrained spirits stamp rice husk, above three rice steamer are become four rice steamers, then will prepare four by grain is added in proportion
Rice steamer is distilled according to level, and bottom grain and the upper second crop in multiple cropping are finally distilled, and bottom grain is not added with grain and only increases the bent upper second crop in multiple cropping for lower round, on
The second crop in multiple cropping individually refoot pot distillation after as grain is lost, steam poor unstrained spirits after drinking according to the level sublevel ladder proportioning water for entering pit, enter to store bottom
For the control of poor moisture between 54~56%, other levels successively increase 1~2%, have both ensured in poor unstrained spirits that grain can fully absorb water hair
Ferment, while avoiding generating damage of the yellow serofluid to pit mud, lower the acidity of residual water, facility, bottom are provided for follow-up water process
Poor unstrained spirits ethyl hexanoate content highest is individually distilled, and other factors is avoided to improve quality percentage to the interference of the poor unstrained spirits wine of this layer.
The north of the present invention turns the production method of six big rice steamer method of layer production high-quality aromatic Chinese spirit, goes out behind cellar for storing things nothing in pit
Yellow serofluid reduces the labor intensity for taking out yellow serofluid, while poor unstrained spirits moisture itself can keep pit mud to moisten, and no yellow serofluid is returned bottom pot and steamed
It evaporates, residual water acidity, which reaches, to be effectively controlled within 3.0, and environmental protection treatment is convenient for.It is distilled simultaneously without yellow serofluid twice-cooked stir-frying, vinosity is more
Clean pure sweet tea, avoids the interference of other factors, has been maximally maintained the style and quality of former arrack, has made caproic acid in the arrack of bottom
Ethyl ester content increases by 10~15%.
The positive beneficial effect of the present invention is as follows：
1, the invention solves in traditional old five-pot order technology that pit utilization rate is low, the uppity deficiency of each level grain unstrained spirits acidity,
The poor unstrained spirits acidity and content of starch of each level reach unanimity, and improve distillation yield 3-8%.
2, the invention thoroughly solves the problems, such as that yellow serofluid in traditional processing technology, each level grain unstrained spirits ladder proportioning water make
Each level grain unstrained spirits water content can either meet fermentation needs and not generate yellow serofluid, and the labour for reducing workload and worker is strong
Degree.
3, the accumulation without yellow serofluid in pit fermentation process in the invention, the acidity of residual water can be effectively controlled,
Convenient for subsequent sewage disposal.
4, the invention midsole grain individually distillation, avoids the interference of other factors, further promotes the quality of wine.
It is as follows that the present invention tests reference data：
1, in terms of improving distillation yield：
Go out wine ratio average data according to manufacturing technique requirent teams and groups 2018 3, April and see the table below：
Note：Per 6 mouthfuls of fermentation tank, same workshop Liang Ge teams and groups often arrange and are equally divided into two groups, and every group of 3 mouthfuls of pits are convenient for comparison.
2, in terms of solving yellow serofluid：
| Number of rows | Yellow serofluid amount（kg）/ cellar for storing things | Acidity |
| First row tradition | 15-24 | 4.6—5.1 |
| First row is tested | 0 | — |
Per pit, production yellow serofluid amount is 15~24kg in traditional processing technology, and acidity is high, and new process thoroughly solves yellow serofluid
The problem of.
3, in terms of promoting vinosity：
By comparing the content of 1,2,3 row's midsole arrack ethyl hexanoates, ethyl hexanoate content in experiment pit midsole arrack is found
Increase obviously, wherein 1,2,3 be traditional handicraft, 1#, 2#, 3# are experiment pit.
It is specifically shown in Fig. 1.
Description of the drawings：
Fig. 1 is the bar chart that pit midsole arrack ethyl hexanoate content is tested in present invention experiment.
Specific implementation mode：
The present invention is made further explanation and description with reference to specific embodiment：
A kind of north turns the production method of six big rice steamer method of layer production aromatic Chinese spirit, is as follows：
A, the poor unstrained spirits in cellar for storing things will be gone out successively by the upper second crop in multiple cropping, grain, middle level grain, middle lower layer grain, bottom grain go out pond at the middle and upper levels, go out behind pond successively by
Sequence is stacked；
B, it grain, middle level Zao Hezhong lower layers grain after mixing, then will be mixed by wine brewing grain, tri-layer grain are added in proportion at the middle and upper levels
It is miscellaneous to be uniformly mixed together, the above three rice steamers mean allocation is then become into four rice steamers, becomes to enter the bottom grain of pit, middle lower layer next time
Grain, middle level are poor and poor at the middle and upper levels；
C, four rice steamers prepared are distilled according to level, bottom grain and the upper second crop in multiple cropping are finally distilled, and bottom grain is not added with grain and only increases
Song is the upper second crop in multiple cropping of lower round, and the upper second crop in multiple cropping individually refoots after pot distillation as losing grain；
D, each level grain unstrained spirits after distillation enters to store moisture requirement bottom according to the level sublevel ladder proportioning water for entering pit after proportioning water
Poor unstrained spirits is 54~56%, then increases by 1~2% moisture according to level, ensures into fermented grains in pits normal fermentation, while avoiding generating yellow
Damage of the pulp-water to pit mud；
E, obtained former wine experience grade storage, classification storage after fermentation.
In stepb, described to be in proportion：It is poor at the middle and upper levels as unit of parts by weight：Wine brewing grain=4:1, middle level
Grain：Wine brewing grain=4:1, middle lower layer's grain：Wine brewing grain=4:1 .
After fermentation, without yellow serofluid in pit, residual water controlling pH is within 3.0, and ethyl hexanoate contains in the arrack of bottom
Amount increases by 10~15%.
Pit is interior without yellow serofluid after the present invention goes out cellar for storing things, reduces the labor intensity for taking out yellow serofluid, while poor unstrained spirits moisture itself can
Pit mud moistening, no yellow serofluid is kept to return bottom pot distillation, residual water acidity, which reaches, to be effectively controlled within 3.0, and environmental protection treatment is convenient for.
It is distilled simultaneously without yellow serofluid twice-cooked stir-frying, the more clean pure sweet tea of vinosity avoids the interference of other factors, has been maximally maintained former grain
The style and quality of wine make ethyl hexanoate content in the arrack of bottom increase by 10~15%.
Claims (3)
1. a kind of north turns the production method of six big rice steamer method of layer production aromatic Chinese spirit, it is as follows：
A, the poor unstrained spirits in cellar for storing things will be gone out successively by the upper second crop in multiple cropping, grain, middle level grain, middle lower layer grain, bottom grain go out pond at the middle and upper levels, go out behind pond successively by
Sequence is stacked；
B, it grain, middle level Zao Hezhong lower layers grain after mixing, then will be mixed by wine brewing grain, tri-layer grain are added in proportion at the middle and upper levels
It is miscellaneous to be uniformly mixed together, the above three rice steamers mean allocation is then become into four rice steamers, becomes to enter the bottom grain of pit, middle lower layer next time
Grain, middle level are poor and poor at the middle and upper levels；
C, four rice steamers prepared are distilled according to level, bottom grain and the upper second crop in multiple cropping are finally distilled, and bottom grain is not added with grain and only increases
Song is the upper second crop in multiple cropping of lower round, and the upper second crop in multiple cropping individually refoots after pot distillation as losing grain；
D, each level grain unstrained spirits after distillation enters to store moisture requirement bottom according to the level sublevel ladder proportioning water for entering pit after proportioning water
Poor unstrained spirits is 54~56%, then increases by 1~2% moisture according to level, ensures into fermented grains in pits normal fermentation, while avoiding generating yellow
Damage of the pulp-water to pit mud；
E, obtained former wine experience grade storage, classification storage after fermentation.
2. the north according to claim 1 turns the production method of six big rice steamer method of layer production aromatic Chinese spirit, which is characterized in that
In stepb, described to be in proportion：It is poor at the middle and upper levels as unit of parts by weight：Wine brewing grain=4:1, middle level grain：Brewing grain
Food=4:1, middle lower layer's grain：Wine brewing grain=4:1 .
3. the north according to claim 1 turns the production method of six big rice steamer method of layer production aromatic Chinese spirit, it is characterised in that：
After fermentation, without yellow serofluid in pit, residual water controlling pH is within 3.0, and ethyl hexanoate content increases by 10 in the arrack of bottom
~15%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111662796A (en) * | 2020-07-08 | 2020-09-15 | 四川郎酒股份有限公司 | Production method for controlling content of ethyl caproate in Maotai-flavor liquor |
| CN112852570A (en) * | 2021-03-03 | 2021-05-28 | 河北凤来仪酒业有限公司 | Brewing process of northern Jingya type wine base |
| CN113403161A (en) * | 2021-08-10 | 2021-09-17 | 四川郎酒股份有限公司 | Production method of strong aromatic Chinese spirits |
| CN114410407A (en) * | 2022-01-12 | 2022-04-29 | 河南仰韶酒业有限公司 | Nine-steamer shift wine brewing process |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111662796A (en) * | 2020-07-08 | 2020-09-15 | 四川郎酒股份有限公司 | Production method for controlling content of ethyl caproate in Maotai-flavor liquor |
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| CN112852570B (en) * | 2021-03-03 | 2022-12-27 | 河北凤来仪酒业有限公司 | Brewing process of northern Jingya type wine base |
| CN113403161A (en) * | 2021-08-10 | 2021-09-17 | 四川郎酒股份有限公司 | Production method of strong aromatic Chinese spirits |
| CN114410407A (en) * | 2022-01-12 | 2022-04-29 | 河南仰韶酒业有限公司 | Nine-steamer shift wine brewing process |
| CN114410407B (en) * | 2022-01-12 | 2024-03-12 | 河南仰韶酒业有限公司 | Nine-steamer shifting brewing process |
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