CN108949432A - A kind of production method of small cellar soft-taste white spirit - Google Patents
A kind of production method of small cellar soft-taste white spirit Download PDFInfo
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- CN108949432A CN108949432A CN201810902933.8A CN201810902933A CN108949432A CN 108949432 A CN108949432 A CN 108949432A CN 201810902933 A CN201810902933 A CN 201810902933A CN 108949432 A CN108949432 A CN 108949432A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The invention discloses a kind of production method of small cellar soft-taste white spirit, be characterized in include: raw grain choose with proportion, bubble grain and material moistening, raw grain boiling, culture saccharification, fermented grain distillation, mixed song, enter small pit fermentation, liquor base storage, finished wine blend storage.It is steamed due to taking sorghum, corn, it is saccharified, continues
Description
Technical field
The invention belongs to liquor production technical fields, and in particular to the production technology of small cellar soft-taste white spirit.
Background technique
White wine is traditional Chinese culture drink.It is special to this along with the raising of living standards of the people and health perception
The requirement of food is also higher and higher, and modern liquor is promoted to develop to Low-alcohol, soft-taste style, liquor-saturated slow, awake fast direction.In pole
While degree pursues comfort level after drink, entrance is soft, it is fine and smooth, smoothly feel also more to be praised highly.But traditional dense, clear, sauce
Liquor production process is difficult to meet the mouthfeel requirement of the wider consumer group, in order to cater to the alcohol drinking patterns of modern consumer,
Traditional liquor production technology need to be improved and be innovated.
Summary of the invention
The object of the present invention is to provide a kind of production methods of small cellar soft-taste white spirit, so that obtained soft-taste white spirit is fragrant
Gas is quiet and tastefully laid out compound, soft fine and smooth, sweet refreshing net, and it is smooth to enter larynx, reacts after drink comfortable.
The production method of the small cellar soft-taste white spirit of the present invention, it is characterised in that the following steps are included:
1) selection and proportion of raw grain: selection full grains, the raw grain without mildew, proportion by sorghum 900-1050kg,
Glutinous rice 350-400kg, long-grained nonglutinous rice 350-450kg, corn 50-100kg；
2) it steeps grain and material moistening: 30-35 DEG C of warm water of sorghum is impregnated one day；Niblet is ground into 6-8 valve, uses 30-35
DEG C warm water impregnates 2.5-3 hours；The 45-55 DEG C of warm water immersion 1-2 that 50-60% is added by its weight after long-grained nonglutinous rice and glutinous rice premix is small
When, it mixes thoroughly spare；
3) raw grain boiling:
It is steamed for the first time: the sorghum after material moistening being put into Zeng Guozhong, water is added to turn cleaning, drains rice steamer after removing surface impurity
Pot bottom pot water, opening decatize to sorghum becomes furvous, and surface is without swimming；
Second steamed: adding waterside to turn to steamer inner edge until sorghum is cold, drains rice steamer pot bottom pot water, it is supreme to open decatize
Fine strain of millet 70-75% cut, surface is without swimming；
Third time is steamed: operation with steam in clear soup for the second time identical, open decatize to sorghum 85-90% cut, surface is without swimming；
4th time steamed: the corn after material moistening being evenly mixed in sorghum, decatize is opened and blooms to sorghum 90-95%, is ripe
Without gluing, without raw core in the centre；
Long-grained nonglutinous rice and glutinous rice are uniformly admixed in the fermented grain of fermenting-ripening, are turned uniformly, are broken up egg group with broom, loose soft ripe,
Grain unstrained spirits is uniform, boiling together when steaming wine；
4) culture saccharification: being put into spreading-and-cooling machine for well-done sorghum and corn flour and be cooled to 30-35 DEG C, by mass fraction plus
It is uniform to enter the pure head mold Chinese yeast mix of 0.2-0.35%Q303, be placed in saccharification case in, 23-28 DEG C saccharification 18-20 hours, saccharification terminates
Product temperature≤32 DEG C, content of reducing sugar in 1.5-3.0%, until saccharification material pure in smell, light, feel is neither too hard, nor too soft, epidermis is dry and comfortable,
There is no sweet taste；
5) fermented grain is distilled: fermented grain distillation: being layered out pond for the fermented grain in the pit of upper round fermentation ends, will be in step 3
Long-grained nonglutinous rice and glutinous rice admix out the grain grain stored, be divided into six parts after mixing, every part of surface layer cover 30-40kg it is steamed after rice
Shell, absorb moisture 40 minutes or more, it further turns uniformly；
Uploading in rice steamer: the loaded steamer time 40-45 minutes, air pressure 0.05-0.07MPa
Evaporate wine storage: stream wine speed 1.2-1.5kg/ minutes flows 20-25 DEG C of wine temperature；Head truncation is pinched, wine is plucked in segmentation；Often
Rice steamer pinches foreshot 2-3kg, cuts liquor tailing 15-25kg；Dtex grade, top grade, three sections of level-one pluck wine, superfine wine 10-15kg；It is later top grade
Wine, top grade wine 35-50kg, top grade wine are put in storage wine degree >=65%vol；It is required that side edge fit is tasted, when after taste there is tart flavour, poor taste
When, access level-one wine, level-one wine 10-15kg, comprehensive wine degree >=60%vol；
Acid discharge: poor unstrained spirits evaporates wine to oil bloom and is covered with when connecing the surface of wine in wine container, opens steaming cover, drains bottom pot water, big vapour
Acid discharge 15-20 minutes；
6) mixed song: grain grain being placed on spreading-and-cooling machine and is spread out, and ventilating and cooling is to 30-35 DEG C；The height being saccharified in step 4 is added
Total medium temperature song uniform mixing for throwing flow vector 19-22% mass fraction is added in fine strain of millet and corn flour, continues spreading for cooling to 14-16 DEG C；
7) enter small pit fermentation: the poor unstrained spirits after mixed song spreading for cooling being entered into 2 8-9 cubes small pit and is fermented, ferment phase 50-55
It.
8) liquor base storage: gained former wine in step 5 is classified after analysis is judged and is put in storage, 1000 liters of Tao Tanzhong are put into, is used
Rice paper sealing after specially treated, be sealed and stored 3 years or more；
9) finished wine blends storage: by the former wine after storing in step 8, being judged analysis, simultaneously the former wines of phase homogenous quantities
Enter in 150-300 cubes of the big tank of stainless steel and store 1 year or more, compounding and seasoning is analyzed to store again 1 year or more after finished wine
After inspection, filling, sale is carried out.
Rice paper in the step 8 after specially treated refers to be mixed with sticky rice juice with egg white and makees adhesive, rice paper according to
Altar size cuts suitable closure sizes, 3-4 layers of paste mounting, the rice paper after specially treated is made after 20-25 DEG C of interior is dried in the shade；
Above-mentioned adhesive is smeared in altar when use, seals up rice paper after above-mentioned processing.
The invention has the following advantages:
1, wine brewing raw grain of the invention is sorghum, long-grained nonglutinous rice, glutinous rice, corn；Sorghum, long-grained nonglutinous rice, glutinous rice are whole grain use, corn
It is used after crushing；Due to not crushing when sorghum, long-grained nonglutinous rice, glutinous rice use, be conducive to the hair that is loose, promoting microorganism of fermented grain
The use of ferment, whole grain can reduce saccharification rate；Long-grained nonglutinous rice is Anhui south local products, and the grain of rice is full, viscosity is moderate, can reduce poor unstrained spirits
Viscosity, conducive to the net refreshing of vinosity；
2, long-grained nonglutinous rice, glutinous rice are not taken steamed, saccharification as sorghum, corn, are continued in the method for the present inventionTechnique, long-grained nonglutinous rice and
Glutinous rice takes mixed-steaming and mixed-heating, is all made of steamed, saccharification with existing raw grain, continuesTechnique is compared, and long-grained nonglutinous rice and glutinous rice are without place
Reason directly admixes the fermented grain after fermenting-ripening, reduces energy consumption；Long-grained nonglutinous rice, sticky rice stewing are easily gelatinized, directly use can prevent grain
Unstrained spirits is felt sick of, and microbial fermentation is conducive to；The technique of mixed-steaming and mixed-heating simultaneously can bring the grain of long-grained nonglutinous rice and glutinous rice perfume in wine body into, increase
The pure and sweet sense of wine；The moisture that distillation fermented grain can also be reduced is conducive to the recovery rate for improving ethyl hexanoate, reduces ethyl lactate and exists
Content in former wine is conducive to prominent main style；
3, in the method for the present invention round be small pit, 8-9 cubic metres, compared with typical Luzhou-flavor liquo fermentation vat,
Pit is small in size, and the poor unstrained spirits amount of appearance is few, and poor unstrained spirits contact pit mud area is big, advantageously reduces cellar mud microorganisms and reaches poor unstrained spirits center
Path is fermented more abundant, and micro constitutent is more abundant, the wine spawned is more soft, it is mellow, give off a strong fragrance, taste is rich in layer
Secondary sense.
4, using the rice paper sealing storage wine jar mouth after local specially treated in the method for the present invention, rice paper is Xuancheng City of Anhui Province
Specialty, quality silk floss is tough, does not eat into and is stale-proof, has unique permeance property, seals pottery used by altar and the prior art in this way
System lid or plastic foil compare, have it is pure natural, without any chemical contamination, guarantee appropriate oxygen permeability, be conducive to the aging of wine
Ageing, face and the natural semi-permeable membrane for handling the formation of egg white used in rice paper can effectively prevent the volatilization of wine, and advantageous
In forming a kind of unique quiet and tastefully laid out Chen Xiang.
5, due to taking above-mentioned special process method of the invention, it is quiet and tastefully laid out to realize the soft-taste white spirit fragrance made
Compound, soft fine and smooth, sweet refreshing net, it is smooth to enter larynx, reacts after drink comfortable.
Specific embodiment
Below by embodiment present invention be described in more detail it is small cellar soft-taste white spirit production method concrete operations
Process and implementation.
Embodiment 1: small cellar soft-taste white spirit is produced according to following production technology
1) selection and proportion of raw grain: selection full grains, the sorghum without mildew, glutinous rice, long-grained nonglutinous rice, corn, proportion are pressed
Sorghum 1050kg, glutinous rice 400kg, long-grained nonglutinous rice 350kg, corn 80kg；
2) it steeps grain and material moistening: 35 DEG C of warm water of sorghum is impregnated one day；Niblet, which is ground into every, about becomes 6-8 valve
Thickness after, impregnated 2.5 hours with 35 DEG C of warm water；50 DEG C of warm water that 60% is added after long-grained nonglutinous rice and glutinous rice premix impregnate 1 hour, mix
It is even spare；
3) raw grain boiling:
It is steamed for the first time: the sorghum after material moistening being put into Zeng Guozhong, water is added to turn cleaning, drains rice steamer after removing surface impurity
Pot bottom pot water, opening decatize to sorghum becomes furvous, and surface is without swimming；
Second steamed: adding waterside to turn to steamer inner edge until sorghum is cold, drains rice steamer pot bottom pot water, it is supreme to open decatize
Fine strain of millet 70-75% cut, surface is without swimming；
Third time is steamed: operation with steam in clear soup for the second time identical, open decatize to sorghum 85-90% cut, surface is without swimming；
4th time steamed: the corn after material moistening being evenly mixed in sorghum, decatize is opened and blooms to sorghum 90-95%, is ripe
Without gluing, without raw core in the centre；
Long-grained nonglutinous rice and glutinous rice are uniformly admixed in the fermented grain of fermenting-ripening, are turned uniformly, are broken up egg group with broom, loose soft ripe,
Grain unstrained spirits is uniform, boiling together when steaming wine；
4) culture saccharification: being put into spreading-and-cooling machine for well-done sorghum and corn flour and be cooled to 30 DEG C, by mass fraction plus
The pure head mold Chinese yeast mix of 0.3%Q303 is uniform, is placed in saccharification case, and 25 DEG C are saccharified 20 hours, and saccharification terminates 30 DEG C of product temperature, reduction
Sugared content is 2.0%, and saccharification material pure in smell, light, feel is neither too hard, nor too soft, epidermis is dry and comfortable, does not have sweet taste；
5) fermented grain is distilled: the fermented grain in the pit of upper round fermentation ends being layered out pond, by long-grained nonglutinous rice in step 3 and glutinous
Rice admixes out the grain grain stored, and is divided into six parts after mixing, and every part of surface layer covers the rice husk after 40kg steams in clear soup, and absorbs moisture 45 and divides
Clock further turns uniformly；
Uploading in rice steamer: the loaded steamer time 43 minutes, air pressure 0.05-0.07MPa
Evaporate wine storage: stream wine speed 1.2-1.5kg/ minutes flows 22-25 DEG C of wine temperature；Head truncation is pinched, wine is plucked in segmentation；Often
Rice steamer pinches foreshot 3kg, cuts liquor tailing 25kg；Dtex grade, top grade, three sections of level-one pluck wine, superfine wine 15kg；It is later top grade wine, top grade
Wine 45kg, top grade wine are put in storage wine degree 68%vol；It is required that side edge fit is tasted, when tart flavour, poor taste occurs in rear taste, level-one wine is accessed,
Level-one wine 15kg, comprehensive wine degree 64%vol；
Acid discharge: poor unstrained spirits evaporates wine to oil bloom and is covered with when connecing the surface of wine in wine container, opens steaming cover, drains bottom pot water, big vapour
Acid discharge 20 minutes；
6) mixed song: grain grain being placed on spreading-and-cooling machine and is spread out, and ventilating and cooling is to 33 DEG C；The sorghum being saccharified in step 4 is added
And corn flour, total medium temperature song uniform mixing for throwing 22% mass fraction of flow vector is added, continues spreading for cooling to 16 DEG C；
7) enter small pit fermentation: the poor unstrained spirits after mixed song spreading for cooling being entered into 2 8-9 cubes small pit and is fermented, is fermented the phase 55 days.
8) liquor base storage: gained former wine in step 5 is classified after analysis is judged and is put in storage, 1000 liters of Tao Tanzhong are put into, is used
Rice paper sealing after specially treated, be sealed and stored 3 years or more.
9) finished wine blends storage: by the former wine after storing in step 8, being judged analysis, simultaneously the former wines of phase homogenous quantities
Enter in 150-300 cubes of the big tank of stainless steel and store 1 year or more, compounding and seasoning is analyzed to store again 1 year or more after finished wine
After inspection, filling, sale is carried out.
Rice paper in the step 8 after specially treated refers to be mixed with sticky rice juice with egg white and makees adhesive, rice paper according to
Altar size cuts suitable closure sizes, about Φ 60-70 centimetre circle, and 3-4 layers of paste mounting is made after 20-25 DEG C of interior is dried in the shade
Rice paper after specially treated；Above-mentioned adhesive is smeared in altar when use, seals up rice paper after above-mentioned processing.
Embodiment 2: small cellar soft-taste white spirit is produced according to following production technology
1) selection and proportion of raw grain: selection full grains, the sorghum without mildew, glutinous rice, long-grained nonglutinous rice, corn, proportion are pressed
Sorghum 900kg, glutinous rice 400kg, long-grained nonglutinous rice 450kg, corn 100kg；
2) steep grain and material moistening: sorghum is impregnated one day in 30 DEG C of warm water；Niblet is ground into every about as 6-8 valve
After thickness, impregnated 3 hours in 30 DEG C of warm water；45 DEG C of warm water that 55% is added after long-grained nonglutinous rice and glutinous rice premix steep 2 hours, mix thoroughly standby
With；
3) raw grain boiling:
It is steamed for the first time: the sorghum after material moistening being put into Zeng Guozhong, water is added to turn cleaning, drains rice steamer after removing surface impurity
Pot bottom pot water, opening decatize to sorghum becomes furvous, and surface is without swimming；
Second steamed: adding waterside to turn to steamer inner edge until sorghum is cold, drains rice steamer pot bottom pot water, it is supreme to open decatize
Fine strain of millet 70-75% cut, surface is without swimming；
Third time is steamed: operation with steam in clear soup for the second time identical, open decatize to sorghum 85-90% cut, surface is without swimming；
4th time steamed: the corn after material moistening being evenly mixed in sorghum, decatize is opened and blooms to sorghum 90-95%, is ripe
Without gluing, without raw core in the centre；
Long-grained nonglutinous rice and glutinous rice are uniformly admixed in the fermented grain of fermenting-ripening, are turned uniformly, are broken up egg group with broom, loose soft ripe,
Grain unstrained spirits is uniform, boiling together when steaming wine；
4) culture saccharification: being put into spreading-and-cooling machine for well-done sorghum and corn flour and be cooled to 35 DEG C, by mass fraction plus
The pure head mold Chinese yeast mix of 0.35%Q303 is uniform, is placed in saccharification case, and 23 DEG C are saccharified 18 hours, and saccharification terminates 31 DEG C of product temperature, also
Raw sugar content is 2.9%, and saccharification material pure in smell, light, feel is neither too hard, nor too soft, epidermis is dry and comfortable, does not have sweet taste；
5) fermented grain is distilled: the fermented grain in the pit of upper round fermentation ends being layered out pond, by long-grained nonglutinous rice in step 3 and glutinous
Rice admixes out the grain grain stored, and is divided into six parts after mixing, and every part of surface layer covers the rice husk after 30kg steams in clear soup, and absorbs moisture 50 and divides
Clock further turns uniformly；
Uploading in rice steamer: the loaded steamer time 42-45 minutes, air pressure 0.05-0.07MPa
Evaporate wine storage: stream wine speed 1.2-1.5kg/ minutes flows 20-25 DEG C of wine temperature；Head truncation is pinched, wine is plucked in segmentation；Often
Rice steamer pinches foreshot 2kg, cuts liquor tailing 20kg；Dtex grade, top grade, three sections of level-one pluck wine, superfine wine 10kg；It is later top grade wine, top grade
Wine 50kg, top grade wine are put in storage wine degree 67.5%vol；It is required that side edge fit is tasted, when tart flavour, poor taste occurs in rear taste, level-one is accessed
Wine, level-one wine 13kg, comprehensive wine degree 65%vol；
Acid discharge: poor unstrained spirits evaporates wine to oil bloom and is covered with when connecing the surface of wine in wine container, opens steaming cover, drains bottom pot water, big vapour
Acid discharge 18 minutes；
6) mixed song: grain grain being placed on spreading-and-cooling machine and is spread out, and ventilating and cooling is to 30 DEG C；The sorghum being saccharified in step 4 is added
And corn flour, total medium temperature song uniform mixing for throwing 20% mass fraction of flow vector is added, continues spreading for cooling to 15 DEG C；
7) enter small pit fermentation: the poor unstrained spirits after mixed song spreading for cooling being entered into 2 8-9 cubes small pit and is fermented, is fermented the phase 50 days.
8) liquor base storage: gained former wine in step 5 is classified after analysis is judged and is put in storage, 1000 liters of Tao Tanzhong are put into, is used
Sticky rice juice is mixed with egg white makees adhesive, and rice paper is cut suitable closure sizes about Φ 60-70 centimetre circle according to altar size,
3-4 layers of paste mounting, the rice paper sealing after specially treated is made after 20-25 DEG C of interior is dried in the shade, be sealed and stored 3 years or more.
9) finished wine blends storage: by the former wine after storing in step 8, being judged analysis, simultaneously the former wines of phase homogenous quantities
Enter in 150-300 cubes of the big tank of stainless steel and store 1 year or more, compounding and seasoning is analyzed to store again 1 year or more after finished wine
After inspection, filling, sale is carried out.
Embodiment 3: small cellar soft-taste white spirit is produced according to following production technology
1) selection and proportion of raw grain: selection full grains, the sorghum without mildew, glutinous rice, long-grained nonglutinous rice, corn, proportion are pressed
Sorghum 1020kg, glutinous rice 380kg, long-grained nonglutinous rice 400kg, corn 50kg；
2) steep grain and material moistening: sorghum is impregnated one day in 32 DEG C of warm water；Niblet is ground into every about as 6-8 valve
After thickness, impregnated 2.8 hours in 32 DEG C of warm water；55 DEG C of warm water that 50% is added after long-grained nonglutinous rice and glutinous rice premix steep 1.5 hours, mix
It is even spare；
3) raw grain boiling:
It is steamed for the first time: the sorghum after material moistening being put into Zeng Guozhong, water is added to turn cleaning, drains rice steamer after removing surface impurity
Pot bottom pot water, opening decatize to sorghum becomes furvous, and surface is without swimming；
Second steamed: adding waterside to turn to steamer inner edge until sorghum is cold, drains rice steamer pot bottom pot water, it is supreme to open decatize
Fine strain of millet 70-75% cut, surface is without swimming；
Third time is steamed: operation with steam in clear soup for the second time identical, open decatize to sorghum 85-90% cut, surface is without swimming；
4th time steamed: the corn after material moistening being evenly mixed in sorghum, decatize is opened and blooms to sorghum 90-95%, is ripe
Without gluing, without raw core in the centre；
Long-grained nonglutinous rice and glutinous rice are uniformly admixed in the fermented grain of fermenting-ripening, are turned uniformly, are broken up egg group with broom, loose soft ripe,
Grain unstrained spirits is uniform, boiling together when steaming wine；
4) culture saccharification: being put into spreading-and-cooling machine for well-done sorghum and corn flour and be cooled to 33 DEG C, by mass fraction plus
The pure head mold Chinese yeast mix of 0.2%Q303 is uniform, is placed in saccharification case, and 28 DEG C are saccharified 19 hours, and saccharification terminates 30 DEG C of product temperature, reduction
Sugared content is 2.5%, and saccharification material pure in smell, light, feel is neither too hard, nor too soft, epidermis is dry and comfortable, does not have sweet taste；
5) fermented grain is distilled: the fermented grain in the pit of upper round fermentation ends being layered out pond, by long-grained nonglutinous rice in step 3 and glutinous
Rice admixes out the grain grain stored, and is divided into six parts after mixing, and every part of surface layer covers the rice husk after 35kg steams in clear soup, and absorbs moisture 50 and divides
Clock further turns uniformly；
Uploading in rice steamer: the loaded steamer time 42-45 minutes, air pressure 0.05-0.07MPa
Evaporate wine storage: stream wine speed 1.2-1.5kg/ minutes flows 20-25 DEG C of wine temperature；Head truncation is pinched, wine is plucked in segmentation；Often
Rice steamer pinches foreshot 2.5kg, cuts liquor tailing 15kg；Dtex grade, top grade, three sections of level-one pluck wine, superfine wine 14kg；It is later top grade wine, it is excellent
Grade wine 35kg, top grade wine are put in storage wine degree 69%vol；It is required that side edge fit is tasted, when tart flavour, poor taste occurs in rear taste, level-one is accessed
Wine, level-one wine 13kg, comprehensive wine degree 65.1%vol；
Acid discharge: poor unstrained spirits evaporates wine to oil bloom and is covered with when connecing the surface of wine in wine container, opens steaming cover, drains bottom pot water, big vapour
Acid discharge 15 minutes；
6) mixed song: grain grain being placed on spreading-and-cooling machine and is spread out, and ventilating and cooling is to 35 DEG C；The sorghum being saccharified in step 4 is added
And corn flour, total medium temperature song uniform mixing for throwing 19% mass fraction of flow vector is added, continues spreading for cooling to 14 DEG C；
7) enter small pit fermentation: the poor unstrained spirits after mixed song spreading for cooling being entered into 2 8-9 cubes small pit and is fermented, is fermented the phase 51 days.
8) liquor base storage: gained former wine in step 5 is classified after analysis is judged and is put in storage, 1000 liters of Tao Tanzhong are put into, is used
Sticky rice juice is mixed with egg white makees adhesive, and rice paper is cut suitable closure sizes about Φ 60-70 centimetre circle according to altar size,
3-4 layers of paste mounting, the rice paper after specially treated is made after 20-25 DEG C of interior is dried in the shade；Above-mentioned adhesive is smeared in altar when use,
Rice paper after above-mentioned processing is sealed up, be sealed and stored 3 years or more.
9) finished wine blends storage: by the former wine after storing in step 8, being judged analysis, simultaneously the former wines of phase homogenous quantities
Enter in 150-300 cubes of the big tank of stainless steel and store 1 year or more, compounding and seasoning is analyzed to store again 1 year or more after finished wine
After inspection, filling, sale is carried out.
Above-mentioned special process method of the invention is taken, it is quiet and tastefully laid out compound, continuous to realize the soft-taste white spirit fragrance made
Soft and fine greasy, sweet refreshing net, it is smooth to enter larynx, reacts after drink comfortable.
Claims (2)
1. a kind of production method of small cellar soft-taste white spirit, it is characterised in that the following steps are included:
1) selection and proportion of raw grain: selection full grains, the raw grain without mildew, proportion press sorghum 900-1050kg, glutinous rice
350-400kg, long-grained nonglutinous rice 350-450kg, corn 50-100kg；
2) it steeps grain and material moistening: 30-35 DEG C of warm water of sorghum is impregnated one day；Niblet is ground into 6-8 valve, with 30-35 DEG C of temperature
Water impregnates 2.5-3 hours；It is impregnated 1-2 hours after long-grained nonglutinous rice and glutinous rice premix by the 45-55 DEG C of warm water that 50-60% is added in its weight,
It mixes thoroughly spare；
3) raw grain boiling:
It is steamed for the first time: the sorghum after material moistening being put into Zeng Guozhong, water is added to turn cleaning, drains rice steamer pot pot after removing surface impurity
Bottom water, opening decatize to sorghum becomes furvous, and surface is without swimming；
Second steamed: adding waterside to turn to steamer inner edge until sorghum is cold, drains rice steamer pot bottom pot water, open decatize to sorghum
70-75% cut, surface is without swimming；
Third time is steamed: operation with steam in clear soup for the second time identical, open decatize to sorghum 85-90% cut, surface is without swimming；
4th time is steamed: the corn after material moistening is evenly mixed in sorghum, open decatize bloom to sorghum 90-95%, it is ripe without
It glues, without raw core in the centre；
Long-grained nonglutinous rice and glutinous rice are uniformly admixed in the fermented grain of fermenting-ripening, are turned uniformly, are broken up egg group with broom, loose soft ripe, grain unstrained spirits
Uniformly, boiling together when steaming wine；
4) culture saccharification: being put into spreading-and-cooling machine for well-done sorghum and corn flour and be cooled to 30-35 DEG C, is added by mass fraction
The pure head mold Chinese yeast mix of 0.2-0.35%Q303 is uniform, be placed in saccharification case in, 23-28 DEG C saccharification 18-20 hours, saccharification end product
Temperature≤32 DEG C, content of reducing sugar is in 1.5-3.0%, until saccharification expects that pure in smell, light, feel is neither too hard, nor too soft, epidermis is dry and comfortable, does not have
It is pleasantly sweet；
5) fermented grain distill: the fermented grain in the pit of upper round fermentation ends is layered out pond, by step 3 long-grained nonglutinous rice and glutinous rice mix
Enter out the grain grain stored, be divided into six parts after mixing, every part of surface layer covers the rice husk after 30-40kg steams in clear soup, and absorbs moisture 40 and divides
It more than clock, further turns uniformly；
Uploading in rice steamer: the loaded steamer time 40-45 minutes, air pressure 0.05-0.07MPa
Evaporate wine storage: stream wine speed 1.2-1.5kg/ minutes flows 20-25 DEG C of wine temperature；Head truncation is pinched, wine is plucked in segmentation；Every rice steamer is pinched
Foreshot 2-3kg cuts liquor tailing 15-25kg；Dtex grade, top grade, three sections of level-one pluck wine, superfine wine 10-15kg；It is later top grade wine,
Top grade wine 35-50kg, top grade wine are put in storage wine degree >=65%vol；It is required that side edge fit is tasted, when tart flavour, poor taste occurs in rear taste, connect
Enter level-one wine, level-one wine 10-15kg, comprehensive wine degree >=60%vol；
Acid discharge: poor unstrained spirits evaporates wine to oil bloom and is covered with when connecing the surface of wine in wine container, opens steaming cover, drains bottom pot water, big vapour acid discharge
15-20 minutes；
6) mixed song: grain grain being placed on spreading-and-cooling machine and is spread out, and ventilating and cooling is to 30-35 DEG C；Be added in step 4 sorghum that has been saccharified with
Total medium temperature song uniform mixing for throwing flow vector 19-22% mass fraction is added in corn flour, continues spreading for cooling to 14-16 DEG C；
7) enter small pit fermentation: the poor unstrained spirits after mixed song spreading for cooling being entered into 2 8-9 cubes small pit and is fermented, is fermented the phase 50-55 days.
8) liquor base storage: gained former wine in step 5 is classified after analysis is judged and is put in storage, is put into 1000 liters of Tao Tanzhong, use is special
Rice paper sealing that treated, be sealed and stored 3 years or more；
9) finished wine blends storage: by the former wine after storing in step 8, being judged analysis, the former wine of phase homogenous quantities is incorporated to
It is stored 1 year or more in the big tank of 150-300 cubes of stainless steel, compounding and seasoning is stores 1 year or more again after finished wine, analysis inspection
After testing, filling, sale is carried out.
2. the production technology of small cellar soft-taste white spirit, the rice paper after being characterized in that the specially treated are as described in claim 1
Finger sticky rice juice is mixed with egg white makees adhesive, and rice paper is cut suitable closure sizes according to altar size, and paste mounts 3-4 layers,
20-25 DEG C of interior dry in the shade after rice paper.
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Application publication date: 20181207 |