CN109294793A - A kind of liquor production process - Google Patents
A kind of liquor production process Download PDFInfo
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- CN109294793A CN109294793A CN201810953440.7A CN201810953440A CN109294793A CN 109294793 A CN109294793 A CN 109294793A CN 201810953440 A CN201810953440 A CN 201810953440A CN 109294793 A CN109294793 A CN 109294793A
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- grain
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
A kind of liquor production process, includes the following steps；Raw material crushes；According to mass fraction to raw material sorghum, wheat, rice, corn are matched；Configured virgin material, fermented grain, auxiliary material and water are combined together, will sufficiently be crushed after the first wife mixed in step 2 material；Rice skin is steamed in clear soup, first wife is expected into loading steaming bucket with shovel with behind rice leather packing rice steamer bottom；Head is pinched, the wine distilled out separation storage will be started and hand over library；Tail is taken, slurry is added, spreading for cooling, after spreading for cooling, from four circumferentially intermediate closing heaps of bamboo couch, temperature is consistent everywhere in whole heap grain grain, can enter cellar；Enter and is uniformly sprinkled into starter powder at cellar bottom before storing；In grain grain face upper berth bamboo pole 2-3 root, face grain, the urgent bat light of closing heap are refilled, standby envelope, envelope cellar cleans the fermented grain of Jiao Bi attachment before going out after storing every time, entering cellar, fermentation, the characteristics of present invention is by various different grain-production diverse fragrant flavour wine, changes the white wine of original production process production, keeps wine body mellow, continuous suitable, rear taste is felt well only.
Description
Technical field
The present invention relates to liquor production technical field, in particular to a kind of liquor production process.
Background technique
Existing liquor production, entrance is not soft, and sweet, rear balance due is net.
Summary of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the purpose of the present invention is to provide a kind of liquor production process, pass through
The characteristics of various difference grain-production diverse fragrant flavour wine, changes the white wine of original production process production, keep wine body mellow, it is continuous suitable, after
Taste is felt well only.
To achieve the goals above, the technical solution adopted by the present invention is that:
A kind of liquor production process, includes the following steps；
Step 1: raw material crushes；
According to mass fraction to raw material carry out proportion 70 parts of sorghum, 10 parts of wheat, 10 parts of rice, 10 parts of corn；
Step 2；Ingredient；
Virgin material configured in step 1, fermented grain, auxiliary material and water are combined together, the virgin material: fermented grain: grain: unstrained spirits
=1:4.5-5.5, auxiliary material: 1:0.18-0.21, the ratio of water are 1:0.55-06；
Step 3；It crushes；
It will sufficiently be crushed after the first wife mixed in step 2 material；
Step 4；Steam chaff；
Rice skin is steamed in clear soup, 100 or more steamed temperature, the time is 30 minutes.
Step 5, stirring；
First wife is expected into loading steaming bucket with shovel with behind rice leather packing rice steamer bottom；
Step 6, distillation gelatinization；
Head is pinched, the wine distilled out separation storage will be started and hand over library；70%-80% is first wine
It takes tail: getting until wine face is covered with oil droplet, the tail wine taken is returned and is evaporated；
Add slurry: going out the grain grain that rice steamer is poured on bamboo couch, squeeze into 85 DEG C or more of hot water on demand, period accumulates a moment, so
Spreading for cooling afterwards, it is 54% that addition water amount winter, which is into moisture content is stored, summer 57%；Grain grain and hot water ratio 1:4.5-5.5.
Spreading for cooling: starching through adding, the grain grain after bored water, and booth is even to open electric fan and blender in entire bamboo couch, stirs once,
Then with shovel up and down translate into, then it is cool blow stirring, depending on the number stirred repeatedly is with the cool time visual field temperature blown, time 20-
30 minutes；
Adding starter powder: adding the product temperature that should measure the grain of the grain in spreading for cooling when starter powder, product temperature uniformly spreads starter powder at 35 DEG C or less,
It needs to weigh, and is mixed and stirred with number shovel grain grain, the grain grain after adding starter powder is turned once with shovel, then is started blender and beaten uniformly, cannot
Play pimple；The ratio 1:0.18-0.21 of starter powder and grain grain；
Enter cellar: being required through spreading for cooling plus starter powder and after reaching pit entry temperature 20-26 degree, one piece of vacant lot is shoveled out among bamboo couch,
From four circumferentially intermediate closing heaps of bamboo couch, temperature is consistent everywhere in whole heap grain grain, can enter cellar；Enter and is uniformly sprinkled into song at cellar bottom before storing
Powder 1-1.5kg；Often enter a rice steamer both take off it is flat track tramping, install grain grain and take off again and flat step on cellar, it is desirable that grain grain plane earth is not spread out outside bank, in grain
Poor face upper berth bamboo pole 2-3 root refills face grain, the urgent bat light of closing heap, standby envelope；
Envelope cellar: being sealed, mud thickness 8-10cm, then covered plastic cloth with yellow mud, and the surrounding of plastic cloth is compressed with mud, and winter adds
Lid cellar quilt；
Pit maintenance: before going out after storing every time, entering cellar, cleaning the fermented grain of Jiao Bi attachment, must not provide to the pit fermentation phase low
In 15 days.
Fermented grain is chosen in the step two；Take off cellar: shovel falls the mudcake of pit top or takes off plastic film and go rotten
Rotten fermented grain；
Pond out: it is grabbed bucket with airline and catches the fermented grain fermented, with pouring into back cinder field；
It goes back to slag, the broken cellar Jiao Ding and fermented grain is added in the step of being stirred one raw material；Mix dosage water thoroughly, artificial or grab bucket overturns
Uniformly, it accumulates 24 hours, centre overturns one time.
The broken requirement of step three Central Plains feed powder can account for 55-60% by 1mm standard mesh, whole grain 0.5% with
Under.
Bent smashing fineness is subject to wheat kernel grain in the step six, and powder is no more than 20%.
Water is phreatic water in the step two, and pH value is 6-8.
Beneficial effects of the present invention:
The characteristics of by various different grain-production diverse fragrant flavour wine, changes the white wine of original production process production, make wine body
Mellow, continuous suitable, rear taste is felt well only.
Specific embodiment
Below with reference to embodiment, invention is further described in detail.
Embodiment 1:
Step 1: raw material crushes；
According to mass fraction to raw material carry out proportion 70 parts of sorghum, 10 parts of wheat, 10 parts of rice, 10 parts of corn；
Step 2；Ingredient；
Virgin material configured in step 1, fermented grain, auxiliary material and water are combined together, the virgin material: fermented grain: grain: unstrained spirits
=1:4.5, auxiliary material: 1:0.18, the ratio of water are 1:0.55；Water is phreatic water, and pH value is 6.
Step 3；It crushes；
It will sufficiently be crushed after the first wife mixed in step 2 material；Raw material, which crushes, requires that 1mm standard mesh can be passed through
55% is accounted for, whole grain is 0.4%.
Step 4；Steam chaff；
Rice skin is steamed in clear soup, 100 degree of steamed temperature, the time is 30 minutes.
Step 5, stirring；
First wife is expected into loading steaming bucket with shovel with behind rice leather packing rice steamer bottom；
Step 6, distillation gelatinization；
Head is pinched, the wine distilled out separation storage will be started and hand over library；70% first wine is chosen, bent smashing fineness is in step 6 with wheat
Subject to benevolence grain, powder 20%.
It takes tail: getting until wine face is covered with oil droplet, the tail wine taken is returned and is evaporated；
Add slurry: going out the grain grain that rice steamer is poured on bamboo couch, squeezes into 85 DEG C of hot water on demand, in accumulation a moment in period, then spread out
Cool, it is 54% that addition water amount winter, which is into moisture content is stored, summer 57%；Grain grain and hot water ratio 1:4.5.
Spreading for cooling: starching through adding, the grain grain after bored water, and booth is even to open electric fan and blender in entire bamboo couch, stirs once,
Then with shovel up and down translate into, then it is cool blow stirring, depending on the number stirred repeatedly is with the cool time visual field temperature blown, the time 20 divides
Clock；
Add starter powder: adding the product temperature that should measure the grain of the grain in spreading for cooling when starter powder, product temperature uniformly spreads starter powder at 30 DEG C, needs to claim
Weight, and mixed and stirred with number shovel grain grain, the grain grain after adding starter powder is turned once with shovel, then is started blender and beaten uniformly, and lump cannot be played
Carbuncle；The ratio 1:0.18 of starter powder and grain grain；
Enter cellar: being required through spreading for cooling plus starter powder and after reaching 20 degree of pit entry temperature, one piece of vacant lot is shoveled out among bamboo couch, from
The circumferentially intermediate closing heap of the four of bamboo couch, temperature is consistent everywhere in whole heap grain grain, can enter cellar；Enter and is uniformly sprinkled into starter powder at cellar bottom before storing
1kg；Often enter a rice steamer both take off it is flat track tramping, install grain grain and take off again and flat step on cellar, it is desirable that grain grain plane earth is not spread out outside bank, on grain grain face
Paving 2, bamboo pole refills face grain, the urgent bat light of closing heap, standby envelope；
Envelope cellar: being sealed, mud thickness 8cm, then covered plastic cloth with yellow mud, and the surrounding of plastic cloth is compressed with mud, and winter covers
Store quilt；
Pit maintenance: behind each cellar out, before entering cellar, the fermented grain of Jiao Bi attachment is cleaned, the pit fermentation phase is 15 days.
Fermented grain is chosen in the step two；Take off cellar: shovel falls the mudcake of pit top or takes off plastic film and go rotten
Rotten fermented grain；
Pond out: it is grabbed bucket with airline and catches the fermented grain fermented, with pouring into back cinder field；
It goes back to slag, the broken cellar Jiao Ding and fermented grain is added in the step of being stirred one raw material；Mix dosage water thoroughly, artificial or grab bucket overturns
Uniformly, it accumulates 24 hours, centre overturns one time.
Embodiment 2
Step 1: raw material crushes；
According to mass fraction to raw material carry out proportion 70 parts of sorghum, 10 parts of wheat, 10 parts of rice, 10 parts of corn；
Step 2；Ingredient；
Virgin material configured in step 1, fermented grain, auxiliary material and water are combined together, the virgin material: fermented grain: grain: unstrained spirits
=1:5.5, auxiliary material: 1:0.21, the ratio of water are 1:06；Water is phreatic water, and pH value is 8.
Step 3；It crushes；
It will sufficiently be crushed after the first wife mixed in step 2 material；Raw material, which crushes, requires that 1mm standard mesh can be passed through
60% is accounted for, whole grain is 0.45%.
Step 4；Steam chaff；
Rice skin is steamed in clear soup, 150 degree of steamed temperature, the time is 30 minutes.
Step 5, stirring；
First wife is expected into loading steaming bucket with shovel with behind rice leather packing rice steamer bottom；
Step 6, distillation gelatinization；
Head is pinched, the wine distilled out separation storage will be started and hand over library；80% first wine is chosen, bent smashing fineness is with wheat kernel grain
Standard, powder 18%.
It takes tail: getting until wine face is covered with oil droplet, the tail wine taken is returned and is evaporated；
Adding slurry: going out the grain grain that rice steamer is poured on bamboo couch, squeeze into 95 DEG C of hot water on demand, period accumulates a moment, then spreading for cooling,
It is 54% that addition water amount winter, which is into moisture content is stored, summer 57%；Grain grain and hot water ratio 1:5.5.
Spreading for cooling: starching through adding, the grain grain after bored water, and booth is even to open electric fan and blender in entire bamboo couch, stirs once,
Then with shovel up and down translate into, then it is cool blow stirring, depending on the number stirred repeatedly is with the cool time visual field temperature blown, the time 30 divides
Clock；
Add starter powder: adding the product temperature that should measure the grain of the grain in spreading for cooling when starter powder, product temperature uniformly spreads starter powder at 35 DEG C, needs to claim
Weight, and mixed and stirred with number shovel grain grain, the grain grain after adding starter powder is turned once with shovel, then is started blender and beaten uniformly, and lump cannot be played
Carbuncle；The ratio 1:0.21 of starter powder and grain grain；
Enter cellar: being required through spreading for cooling plus starter powder and after reaching 26 degree of pit entry temperature, one piece of vacant lot is shoveled out among bamboo couch, from
The circumferentially intermediate closing heap of the four of bamboo couch, temperature is consistent everywhere in whole heap grain grain, can enter cellar；Enter and is uniformly sprinkled into starter powder at cellar bottom before storing
1.5kg；Often enter a rice steamer both take off it is flat track tramping, install grain grain and take off again and flat step on cellar, it is desirable that grain grain plane earth is not spread out outside bank, in grain grain face
3, upper berth bamboo pole, refill face grain, the urgent bat light of closing heap, standby envelope；
Envelope cellar: being sealed, mud thickness 10cm, then covered plastic cloth with yellow mud, and the surrounding of plastic cloth is compressed with mud, and winter covers
Store quilt；
Pit maintenance: before going out after storing every time, entering cellar, the fermented grain of Jiao Bi attachment is cleaned, is 20 days to the pit fermentation phase.
Fermented grain is chosen in the step two；Take off cellar: shovel falls the mudcake of pit top or takes off plastic film and go rotten
Rotten fermented grain；
Pond out: it is grabbed bucket with airline and catches the fermented grain fermented, with pouring into back cinder field；
It goes back to slag, the broken cellar Jiao Ding and fermented grain is added in the step of being stirred one raw material；Mix dosage water thoroughly, artificial or grab bucket overturns
Uniformly, it accumulates 24 hours, centre overturns one time.
Embodiment 3
Step 1: raw material crushes；
According to mass fraction to raw material carry out proportion 70 parts of sorghum, 10 parts of wheat, 10 parts of rice, 10 parts of corn；
Step 2；Ingredient；
Virgin material configured in step 1, fermented grain, auxiliary material and water are combined together, the virgin material: fermented grain: grain: unstrained spirits
=1:5, auxiliary material: 1:0.19, the ratio of water are 1:0.57；Water is phreatic water, pH value 7；
Step 3；It crushes；
It will sufficiently be crushed after the first wife mixed in step 2 material；Raw material, which crushes, requires that 1mm standard mesh can be passed through
58% is accounted for, whole grain is 0.48%.
Step 4；Steam chaff；
Rice skin is steamed in clear soup, 120 degree of steamed temperature, the time is 30 minutes.
Step 5, stirring；
First wife is expected into loading steaming bucket with shovel with behind rice leather packing rice steamer bottom；
Step 6, distillation gelatinization；
Head is pinched, the wine distilled out separation storage will be started and hand over library；75% first wine is chosen, bent smashing fineness is with wheat kernel grain
Standard, powder 19%.
It takes tail: getting until wine face is covered with oil droplet, the tail wine taken is returned and is evaporated；
Add slurry: going out the grain grain that rice steamer is poured on bamboo couch, squeeze into 85 DEG C or more of hot water on demand, period accumulates a moment, so
Spreading for cooling afterwards, it is 54% that addition water amount winter, which is into moisture content is stored, summer 57%；Grain grain and hot water ratio 1:5.
Spreading for cooling: starching through adding, the grain grain after bored water, and booth is even to open electric fan and blender in entire bamboo couch, stirs once,
Then with shovel up and down translate into, then it is cool blow stirring, depending on the number stirred repeatedly is with the cool time visual field temperature blown, the time 25 divides
Clock；
Add starter powder: adding the product temperature that should measure the grain of the grain in spreading for cooling when starter powder, product temperature uniformly spreads starter powder at 32 DEG C, needs to claim
Weight, and mixed and stirred with number shovel grain grain, the grain grain after adding starter powder is turned once with shovel, then is started blender and beaten uniformly, and lump cannot be played
Carbuncle；The ratio 1:0.2 of starter powder and grain grain；
Enter cellar: being required through spreading for cooling plus starter powder and after reaching 23 degree of pit entry temperature, one piece of vacant lot is shoveled out among bamboo couch, from
The circumferentially intermediate closing heap of the four of bamboo couch, temperature is consistent everywhere in whole heap grain grain, can enter cellar；Enter and is uniformly sprinkled into starter powder at cellar bottom before storing
1.2kg；Often enter a rice steamer both take off it is flat track tramping, install grain grain and take off again and flat step on cellar, it is desirable that grain grain plane earth is not spread out outside bank, in grain grain face
3, upper berth bamboo pole, refill face grain, the urgent bat light of closing heap, standby envelope；
Envelope cellar: being sealed, mud thickness 10cm, then covered plastic cloth with yellow mud, and the surrounding of plastic cloth is compressed with mud, and winter covers
Store quilt；
Pit maintenance: before going out after storing every time, entering cellar, cleaning the fermented grain of Jiao Bi attachment, is defined as 18 to the pit fermentation phase
It.
Fermented grain is chosen in the step two；Take off cellar: shovel falls the mudcake of pit top or takes off plastic film and go rotten
Rotten fermented grain；
Pond out: it is grabbed bucket with airline and catches the fermented grain fermented, with pouring into back cinder field；
It goes back to slag, the broken cellar Jiao Ding and fermented grain is added in the step of being stirred one raw material；Mix dosage water thoroughly, artificial or grab bucket overturns
Uniformly, it accumulates 24 hours, centre overturns one time.
Claims (5)
1. a kind of liquor production process, which is characterized in that include the following steps；
Step 1: raw material crushes；
According to mass fraction to raw material carry out proportion 70 parts of sorghum, 10 parts of wheat, 10 parts of rice, 10 parts of corn；
Step 2；Ingredient；
Virgin material configured in step 1, fermented grain, auxiliary material and water are combined together, the virgin material: fermented grain: grain: unstrained spirits=1:
4.5-5.5, auxiliary material: 1:0.18-0.21, the ratio of water are 1:0.55-06；
Step 3；It crushes；
It will sufficiently be crushed after the first wife mixed in step 2 material；
Step 4；Steam chaff；
Rice skin is steamed in clear soup, 100 or more steamed temperature, the time is 30 minutes；
Step 5, stirring；
First wife is expected into loading steaming bucket with shovel with behind rice leather packing rice steamer bottom；
Step 6, distillation gelatinization；
Head is pinched, the wine distilled out separation storage will be started and hand over library；70%-80% is first wine；
It takes tail: getting until wine face is covered with oil droplet, the tail wine taken is returned and is evaporated；
Add slurry: going out the grain grain that rice steamer is poured on bamboo couch, squeezes into 85 DEG C or more of hot water on demand, in accumulation a moment in period, then spread out
Cool, it is 54% that addition water amount winter, which is into moisture content is stored, summer 57%；Grain grain and hot water ratio 1:4.5-5.5；
Spreading for cooling: starching through adding, the grain grain after bored water, and booth is even to open electric fan and blender in entire bamboo couch, stirs once, then
With shovel up and down translate into, then it is cool blow stirring, depending on the number stirred repeatedly is with the cool time visual field temperature blown, time 20-30 divide
Clock；
Add starter powder: adding the product temperature that should measure the grain of the grain in spreading for cooling when starter powder, product temperature uniformly spreads starter powder at 35 DEG C or less, needs to claim
Weight, and mixed and stirred with number shovel grain grain, the grain grain after adding starter powder is turned once with shovel, then is started blender and beaten uniformly, and lump cannot be played
Carbuncle；The ratio 1:0.18-0.21 of starter powder and grain grain；
Enter cellar: requiring through spreading for cooling plus starter powder and after reaching pit entry temperature 20-26 degree, one piece of vacant lot is shoveled out among bamboo couch, from cool
Four circumferentially intermediate closing heaps of bed, temperature is consistent everywhere in whole heap grain grain, can enter cellar；Enter and is uniformly sprinkled into starter powder at cellar bottom before storing；
Often enter a rice steamer both take off it is flat track tramping, install grain grain and take off again and flat step on cellar, it is desirable that grain grain plane earth is not spread out outside bank, in grain grain face upper berth bamboo
Pole 2-3 root refills face grain, the urgent bat light of closing heap, standby envelope；
Envelope cellar: being sealed, mud thickness 8-10cm, then covered plastic cloth with yellow mud, and the surrounding of plastic cloth is compressed with mud, and winter covers cellar
Quilt；
Pit maintenance: before going out after storing every time, entering cellar, the fermented grain of Jiao Bi attachment is cleaned, must not provide the pit fermentation phase lower than 15
It.
2. a kind of liquor production process according to claim 1, which is characterized in that the selection of fermented grain in the step two
For；Take off cellar: shovel falls the mudcake of pit top or takes off plastic film and rotten fermented grain of going rotten；
Pond out: it is grabbed bucket with airline and catches the fermented grain fermented, with pouring into back cinder field；
It goes back to slag, the broken cellar Jiao Ding and fermented grain is added in the step of being stirred one raw material；Mix dosage water thoroughly, artificial or grab bucket overturns equal
It is even, it accumulates 24 hours, centre overturns one time.
3. a kind of liquor production process according to claim 1, which is characterized in that the step three Central Plains feed powder is broken to be wanted
55-60% can be accounted for by 1mm standard mesh by asking, and whole grain is below 0.5%.
4. a kind of liquor production process according to claim 1, which is characterized in that bent smashing fineness in the step six
It is subject to wheat kernel grain, powder is no more than 20%.
5. a kind of liquor production process according to claim 1, which is characterized in that water is deep-well in the step two
Water, pH value is 6-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810953440.7A CN109294793A (en) | 2018-08-21 | 2018-08-21 | A kind of liquor production process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810953440.7A CN109294793A (en) | 2018-08-21 | 2018-08-21 | A kind of liquor production process |
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| Publication Number | Publication Date |
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| CN109294793A true CN109294793A (en) | 2019-02-01 |
Family
ID=65165288
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102703274A (en) * | 2012-05-14 | 2012-10-03 | 顷群旺 | Soft and strong aromatic wine and preparation method thereof |
| CN105886301A (en) * | 2015-01-26 | 2016-08-24 | 江苏乾天酒业有限公司 | Production process of sesame-flavored soft liquor |
| CN105985880A (en) * | 2015-04-22 | 2016-10-05 | 江苏乾天酒业有限公司 | Production technology of baijiu with both Luzhou flavor and Maotai flavor |
| CN106978319A (en) * | 2017-04-27 | 2017-07-25 | 山东蒙山酿酒有限公司 | The production technology of the dense simultaneous Multiple-flavor liquor of many grains |
-
2018
- 2018-08-21 CN CN201810953440.7A patent/CN109294793A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102703274A (en) * | 2012-05-14 | 2012-10-03 | 顷群旺 | Soft and strong aromatic wine and preparation method thereof |
| CN105886301A (en) * | 2015-01-26 | 2016-08-24 | 江苏乾天酒业有限公司 | Production process of sesame-flavored soft liquor |
| CN105985880A (en) * | 2015-04-22 | 2016-10-05 | 江苏乾天酒业有限公司 | Production technology of baijiu with both Luzhou flavor and Maotai flavor |
| CN106978319A (en) * | 2017-04-27 | 2017-07-25 | 山东蒙山酿酒有限公司 | The production technology of the dense simultaneous Multiple-flavor liquor of many grains |
Non-Patent Citations (2)
| Title |
|---|
| 丁斌: "《白酒生产技术》", 30 June 2017, 电子科技大学出版社 * |
| 杨志春: "《陕西省太白酒厂志》", 31 December 2005, 西北大学出版社 * |
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Application publication date: 20190201 |