CN110317692A - A kind of preparation method of white spirit - Google Patents

Abstract

The invention belongs to wine fields, are related to a kind of preparation method of white spirit.The method includes process one, process two and processes three；Process one selects wheat yeast the following steps are included: using sorghum and wheat as alcoholic grain, successively crushes by grain, moistens grain, and ingredient steams grain, and rice steamer proportioning water, spreading for cooling out adds song, heap fermentation, turning, pit entry fermentation；Process two is the following steps are included: by the poor unstrained spirits fermented taking-up, and ingredient plucks wine, steams grain, and rice steamer proportioning water, spreading for cooling out adds song, heap fermentation, turning, pit entry fermentation；Each step is successively repeated three times in process two；Process three plucks wine, steams grain the following steps are included: the good poor unstrained spirits of two third time pit entry fermentation of process is taken out, spice.The defects of the method for the present invention throws grain by primary, four fermentations, plucks wine for four times, gained mixed-flavouring liquor stable product quality, and to overcome in existing mixed-flavouring liquor preparation process that there are raw materials complicated, hook tune stability is insufficient.

Description

A kind of preparation method of white spirit

Technical field

The invention belongs to wine fields, are related to a kind of preparation method of white spirit.

Background technique

The consumption concept and life style of modern's healthy leisure put forward new requirements the quality and style of white wine.It is high The white wine of quality is increasingly got the favour of people.The viewpoint of " drink less, drunk wine " is popular, the reason of health care nourishing heart Thought is rooted in the hearts of the people gradually.Consumer more focuses from the highest attention of the odor type quality and style in the past to white wine Comfort level and healthy attribute aspect after band drink.Lack in present Spirits market and has both that comply with the requirement of modern's flavor again good for health Product.

In actual production, part of the manufacturer is in the production for doing odor type wine, but is mostly another based on a kind of odor type The hook tune of fusion or two kinds of odor type wine supplemented by kind odor type.In terms of actual effect, the aroma type style of this type is obvious Or stability is inadequate.

Summary of the invention

For problem involved in background technique, the main purpose of the present invention is to provide a kind of preparation sides of white spirit Method.Preparation method of the present invention once throws grain, four fermentations, plucks wine four times, and Maotai-flavor, sesame-flavor and Luzhou-flavor has been prepared Three kinds of mixed-flavouring liquors, stable product quality, to overcome in existing mixed-flavouring liquor preparation process that there are raw materials complicated, hook tune is steady The defects of qualitative insufficient.

To achieve the above object, the invention adopts the following technical scheme:

One of the object of the invention, provides a kind of preparation method of white spirit, and the preparation method includes process one, process Two and process three；

The process one selects wheat yeast the following steps are included: using sorghum and wheat as alcoholic grain, successively passes through grain Baking soda is broken, moistens grain, and ingredient steams grain, and rice steamer proportioning water, spreading for cooling out adds song, heap fermentation, turning, pit entry fermentation；

The process two the following steps are included: by the poor unstrained spirits fermented taking-up, pluck wine, steam grain, out rice steamer proportioning water by ingredient, Spreading for cooling adds song, heap fermentation, turning, pit entry fermentation；Each step is successively repeated three times in process two；

The process three the following steps are included: the good poor unstrained spirits of two third time pit entry fermentation of process is taken out, spice, pluck wine, Steam grain.

Further, one specific steps of process are as follows:

S1. grain crushes: after sorghum and wheat are mixed in proportion, being crushed, is crushed to 2-3 valve；Sorghum crushed Carefully, using fastly, a round utilizes completely starch, cannot achieve the effect that round accumulation production is fragrant；If whole grain sorghum is more, Sorghum starch cannot be fully utilized in the round asked；By groping repeatedly, when sorghum and wheat are crushed to 2-3 valve and can either reach Round accumulation produces fragrant effect, and can be fully used, and is to ensure that primary one of the committed step thrown grain and meet the fermentation of four rounds.

S2. moisten grain: the hot water that temperature is 50-60 DEG C is splashed on grain in two times, two minor ticks 1 hour or more, profit It is turned after complete.With the increase of coolant-temperature gage after 50 DEG C, the solubility and swelling power of sorghum starch are quicklyd increase, but high At 65 DEG C or so, water temperature is more than 60 DEG C and sorghum starch is be easy to cause to be gelatinized in advance the gelatinization point of fine strain of millet starch, influences subsequent fermentation The utilization of starch in the process.Moisten grain twice using the hot water that temperature is 50-60 DEG C, can guarantee that starch is filled in subsequent fermentations Divide and utilize, takes turns the purpose fermented the primary throwing grain of realization more.

S3. ingredient: giving off a strong fragrance wine fermented grain and rice husk are added in the grain after moistening grain to step S2, is turned uniformly, to grain heap temperature Degree reaches 49 DEG C or more, prepares to steam grain；Preferably, each parts by weight of raw materials is as follows: 70-90 parts of sorghum, 10-30 parts of wheat, and giving off a strong fragrance 20-30 parts of wine fermented grain, 1-5 parts of rice husk；Preferably, rear grain moisture content 35-45% is turned；

S4. steam grain: loaded steamer 0.05~0.1MPa of pressure the loaded steamer time 20~30 minutes, steams 0.08~0.1MPa of grain pressure, Steam 80~100min of grain time；

S5. go out rice steamer proportioning water: going out the control of rice steamer time within 10 minutes, measure coolant-temperature gage >=90 DEG C, water is looked in control up and down 40%-50%；

S6. spreading for cooling: the grain of additional amount water is transported to spreading for cooling place, spreads rectangularity out；Every 5-10 minutes is turned over once, when When temperature is down to 38-40 DEG C, start to beat heap, temperature is at 25 DEG C~35 DEG C after closing heap；

S7. plus bent: to be that 15%~20% (v/v) giving off a strong fragrance liquor tailing is uniformly splashed in grain heap by 2%-5% concentration, wheat is big The grain of song equal volume is first mixed twice, then is equably sprinkled upon on grain；Two heaps synthesize a pile when turning, and accumulate initial temperature 25 DEG C~30 DEG C；

S8. heap fermentation: the temperature of every rice steamer is controlled at 25 DEG C~30 DEG C, accumulates moisture 45%~50%；Preferably, it uses Compound encirclement accumulation, on the material of accumulation in first day, the material in third day is deposited in second day second day material packet again Material above；

S9. turning: when accumulation top, temperature reaches 50 DEG C or more, and 35-40cm white plaque distribution is uniform inward for deposition surface, in Between position temperature reach 35 DEG C or more, turning can be carried out；2%-5% concentration of first splashing on heap before turning is 15%~20% (v/v) giving off a strong fragrance wine liquor tailing, is turned, and the temperature after turning is at 35 DEG C~40 DEG C；

S10. it pit entry fermentation: is splashed after Jiao Bi and cellar bottom with liquor tailing, then sprinkles wheat yeast；It is sprinkled after a rice steamer shakeouts bottom Giving off a strong fragrance liquor tailing is spilt, the secondary Maotai-flavor liquor tailing of splashing of remaining rice steamer；Entering cellar terminates that rear surface is flat to spread one layer of wheat koji powder, and when envelope cellar uses reed Seat covers on grain unstrained spirits, concordant as ground with the filling of ripe rice husk above, and then sealing clay, pit sealing mud thickness are not less than 10cm；Fermentation Phase 35-45 days.

Further, one alcoholic grain sorghum of process and wheat quality ratio are 70-90:10-30；Wheat yeast is koji-making temperature Spend the high-temperature daqu at 60 DEG C -65 DEG C.

Further, the preparation method of giving off a strong fragrance wine fermented grain described in step S3 is to turn five grain giving off a strong fragrance teams and groups pit of the first round after row Middle and upper part grain unstrained spirits is steamed to be plucked after drinking, and air blast is cooled to lowest temperature (18 DEG C -23 DEG C), spare.

Further, two specific steps of process are as follows:

A. go out to store: the poor unstrained spirits fermented is taken out；

B. ingredient: according to the ripe rice husk for the gas porosity addition 5%-15% for going out cellar fermented grain, loaded steamer after turning uniformly；

C. pluck wine, steam grain: loaded steamer 0.05~0.1MPa of pressure the loaded steamer time 35~45 minutes, plucks wine pressure 0.02- 0.05MPa plucks 35-40 DEG C of wine temperature, flows wine speed with 2.5-3.5kg/min, every rice steamer plucks foreshot 1-3kg, divides upper layer and middle layer Two parts pluck wine；Grain pressure 0.08-0.1MPa is steamed, grain time 40-70min is steamed；

D. go out rice steamer proportioning water: going out the control of rice steamer time within 10 minutes, measure coolant-temperature gage >=90 DEG C, amount water consumption is 20%- 30%；

E. spreading for cooling: being transported to spreading for cooling place for the grain of additional amount water, spreads rectangularity out, turns within every 5 minutes once, works as temperature When being down to 38-40 DEG C, start to beat heap, temperature is at 30 DEG C~35 DEG C after closing heap；

F. plus it is bent: it is that 15%~20% (v/v) sesame cordiale liquor tailing is uniformly splashed in grain heap by 2%-5% concentration, it is small The grain of wheat yeast equal volume is first mixed twice, then is equably sprinkled upon on grain, and two heaps are synthesized a pile, heap when turning 30 DEG C~35 DEG C of beginning temperature；

G. heap fermentation: being accumulated using enclosed, and the temperature of every rice steamer is controlled at 30 DEG C~35 DEG C；

H. turning: when accumulation top, temperature reaches 48 DEG C or more, and 35-40cm white plaque distribution is uniform inward for deposition surface, in Between position temperature reach 35 DEG C or more, turning can be carried out, 2%-5% concentration of first splashing on heap before turning be 15%~20% (v/v) paste flavor wine liquor tailing, is turned, and the temperature after turning is at 30 DEG C~35 DEG C；

I. pit entry fermentation: enter and splashed Jiao Bi and cellar one rice steamer of bottom before cellar with giving off a strong fragrance liquor tailing, then sprinkle wheat yeast；

Poor unstrained spirits is flattened, paste flavor of splashing liquor tailing；Entering cellar terminates that rear surface is flat to spread one layer of koji powder, is covered with reed mat in grain unstrained spirits On, concordant as ground with the filling of ripe rice husk above, then sealing clay, pit sealing mud thickness are not less than 10cm, ferment the phase 35-45 days.

Further, it is 10%-20% that Qu Suoyong material mass ratio is added in process one；In process two, for the first time, for the second time Adding Qu Suoyong material mass ratio is 20-30%；Third time plus Qu Suoyong material mass ratio are 10-15%.

Further, in process one, process two, the preparation method of giving off a strong fragrance liquor tailing used is that giving off a strong fragrance stores the steaming of bottom fermented grain after drinking Liquor tailing, alcoholic strength 23%vol-26%vol, stainless cylinder of steel store half a year it is used above.Add the main purpose of giving off a strong fragrance liquor tailing It is maintenance pit and offer giving off a strong fragrance fragrance matter.

The preparation method of sesame cordiale tail used is the liquor tailing of sesame cordiale unstrained spirits steaming after drinking, alcoholic strength 20%vol-25% Vol, stainless cylinder of steel storage 1 year used above.The main purpose of addition sesame cordiale tail is that sesame perfume perfume is provided for heap fermentation Taste substance, enhancing produce fragrant.

The preparation method of paste flavor liquor tailing used is the liquor tailing of paste flavor fermented grain steaming after drinking, and alcoholic strength 20%vol-25%vol adds Enter the immersion of 3 ‰ -5 ‰ high-temperature daqus, stainless cylinder of steel storage 1 year used above.The main purpose of addition paste flavor liquor tailing is to enter cellar Poor unstrained spirits ferments in pit provides high-temperature daqu flavor component and paste flavor fragrance matter, and enhancing produces fragrant.

Further, first time heap fermentation accumulation moisture is 50-54%, second, third time accumulation hair in process two It is 52-56% that ferment, which accumulates moisture,.

Further, process three includes the following steps:

I. go out to store: the good poor unstrained spirits of two third time pit entry fermentation of process is taken out；

II. the rice husk of 10%-15% spice: is added according to the every rice steamer of the viscosity of poor unstrained spirits；

III. pluck wine, steam grain: loaded steamer 0.05~0.1MPa of pressure the loaded steamer time 35~45 minutes, plucks wine pressure 0.02- 0.05MPa plucks 35-40 DEG C of wine temperature, flows wine speed with 2.5-3.5kg/min；Foreshot 1-3kg is plucked, wine is plucked in point upper layer and middle layer, Cellar the plucked former wine of one rice steamer of bottom is individually stored, classification storage.

The two of the object of the invention provide the white wine that approach described above is prepared.

Compared with prior art, the invention has the following advantages:

For the present invention using sorghum and wheat as primary raw material, raw material is simple, and proportion is reasonable；By once throwing grain, four fermentations, Pluck wine for four times, produced mixed-flavouring liquor had not only had that paste flavor is fine and smooth, giving off a strong fragrance is mellow, the fragrant quiet and tastefully laid out advantage of sesame, but also had that Chen Xiang is pleasant, Empty cup lasting is lasting, the feature that entrance is submissive, comfortable after drink, stable product quality, and gained white wine can meet the consumption need of people It asks.

Single-wheel of the present invention time is easy to operate, and liquor tailing used is not necessarily to special preparation, and the material used is less, reduces because of material Quality stability bring former wine style stable problem；More turn operations are conducive to the accumulation of fragrance matter in poor unstrained spirits, output Former wine fragrance multiplicity is higher.

Gained mixed-flavouring liquor unique flavor of the invention, upper layer wine burnt odor, paste flavor taste are slightly heavy, the inclined sauce of vinosity, ethyl lactate Content is 2237.44mg/L, and ethyl hexanoate content is 77.24mg/L, diethyl succinate 6.59mg/L；Middle layer vinosity is soft, Pure and sweet, mouthfeel is between paste flavor, giving off a strong fragrance and sesame perfume (or spice) three, content of ethyl lactate 2555.77mg/L, ethyl hexanoate content For 2355.65mg/L, diethyl succinate 5.82mg/L；Bottom wine ethyl hexanoate content is higher, and vinosity is partially dense；Ethyl lactate contains Amount is 1578.81mg/L, and ethyl hexanoate content is 5911.45mg/L, diethyl succinate 4.03mg/L.Meanwhile gained white wine In also containing multiple polypeptides, furan compound and pyrazine compounds etc..Paste flavor, sesame are fragrant, Luzhou-flavor liquo corresponds to physics and chemistry and refers to Mark is as shown in table 1 below:

Table 1

Odor type	Ethyl lactate (mg/L)	Ethyl hexanoate (mg/L)	Diethyl succinate (mg/L)
				Paste flavor	1245.63	50.21	15.23
Sesame is fragrant	2691.25	385.72	11.64
				Giving off a strong fragrance	2001.14	4400.65	3.55

Detailed description of the invention

Fig. 1 is white spirit production technological process of the present invention.

Specific embodiment

It is noted that described further below be all exemplary, it is intended to provide further instruction to the present invention.Unless another It indicates, all technical and scientific terms used herein has usual with general technical staff of the technical field of the invention The identical meanings of understanding.

It should be noted that term used herein above is merely to describe specific embodiment, and be not intended to restricted root According to exemplary embodiments of the present invention.As used herein, unless the context clearly indicates otherwise, otherwise singular Also it is intended to include plural form, additionally, it should be understood that, when in the present specification using term "comprising" and/or " packet Include " when, indicate existing characteristics, step, operation and/or their combination.

In order to enable those skilled in the art can clearly understand technical solution of the present invention, below with reference to tool The embodiment of the body technical solution that the present invention will be described in detail.

Accumulation place used of the invention are as follows: brick mix structure heap fermentation room, ground are paved with marble, Durable sanitary；Top Portion's template furred ceiling protects tide convenient for the moisture absorption；Southern exposure window is kept the sun off with the sheet frame that cattail mat is made into, and winter plays heat preservation simultaneously Effect.

Round used in the present invention: fermentation pit is 3.5 meters long, 2-2.1 meters wide, 1.8 meters deep, and cellar bottom spreads 15 lis of pit mud Rice.The stone of Jiao Bi selects the granite on Yimeng mountain range, and building stones crystallization is fine and closely woven, quality is hard, nonmagnetic reaction, and also non-plastic becomes Shape, convenient for being used for a long time.

A kind of preparation method of the white spirit of embodiment 1

The method step, specific as follows:

Process one:

S1. grain crushes: after sorghum and wheat 70:30 in mass ratio mixing, being crushed, is crushed to 2 valves.

S2. moisten grain: the hot water that temperature is 50 DEG C being splashed on grain in two times, two minor ticks 1.5 hours have moistened laggard Row turns.

S3. ingredient:

Each parts by weight of raw materials is as follows:

70 parts of sorghum, 30 parts of wheat, 30 parts of giving off a strong fragrance wine fermented grain, 2 parts of rice husk.

Each raw material is turned uniformly, requirement is turned: movement is fast, and the grain of middle section will turn thoroughly, and grain is spread out When it is fan-shaped, grain heap after turning over is back taper.

Rear Measurement for Grain Moisture Content 35% is turned, 35 DEG C of grain heap temperature, places to grain heap temperature and reaches 50 DEG C, that is, prepares to steam Grain.

S4. steam grain: loaded steamer pressure 0.05MPa the loaded steamer time 20 minutes, steams grain pressure 0.08MPa, steams the grain time 100min；

S5. go out rice steamer proportioning water: going out the control of rice steamer time within 10 minutes, measure coolant-temperature gage >=90 DEG C, water is looked in control up and down 40%；

S6. spreading for cooling: being transported to spreading for cooling place for the grain of additional amount water, spreads rectangularity out, and thickness is uniform；Every 5 minutes It turns over once, is made into a ridge.When temperature is down to 38 DEG C, start beat pile strip, temperature is at 25 DEG C after closing heap.

S7. plus it is bent: it is that 15% (v/v) giving off a strong fragrance liquor tailing is uniformly splashed in grain heap by 2% concentration, wheat yeast peer Long-pending grain is first mixed twice, then is equably sprinkled upon on grain；Two heaps synthesize a pile when turning, and accumulate 25 DEG C of initial temperature；It is used Wheat spirit quality ratio is 15%.

S8. heap fermentation: being accumulated using compound encirclements, above the material that second day material packet was accumulated at first day, the Three days materials are deposited in again above second day material；The temperature of every rice steamer is controlled at 25 DEG C, accumulates moisture 45%；

S9. turning: when accumulation top, temperature reaches 50 DEG C, and 35cm white plaque distribution is uniform inward for deposition surface, middle position Temperature reaches 35 DEG C or more, can carry out turning；2% concentration of first splashing on heap before turning is 15% (v/v) giving off a strong fragrance wine liquor tailing, It is turned, the temperature after turning is at 35 DEG C DEG C；

S10. pit entry fermentation:

Yellow water hole cover board and yellow water pipe is put well before entering cellar, will be splashed after Jiao Bi and cellar bottom after cellar bottom pit mud smoothes out with liquor tailing, Wheat yeast is sprinkled again.

Enter hopper when storing poor unstrained spirits is hung to above pit, opens bottom switch and material is put into cellar, it then will with rake Poor unstrained spirits leveling.A rice steamer is splashed giving off a strong fragrance liquor tailing after shakeouing bottom, remaining rice steamer is splashed Maotai-flavor liquor tailing.Enter to store overall process worker not It can enter in pit.

Entering cellar terminates that rear surface is flat to spread one layer of koji powder, seals cellar again within second day.It is covered on grain unstrained spirits when envelope cellar with reed mat, above Concordant as ground with the filling of ripe rice husk, then sealing clay, pit sealing mud thickness are not less than 10cm, ferment the phase 35 days.

Process two:

Each step of process two is repeated in 3 wheel operation of progress, and every each step of wheel is specific as follows:

A. go out to store: the poor unstrained spirits fermented above is taken out, one rice steamer of bottom of pond does not go out.

B. ingredient: according to the ripe rice husk for the gas porosity addition 5% for going out cellar fermented grain, loaded steamer after turning uniformly.

C. pluck wine, steam grain: loaded steamer pressure 0.05MPa the loaded steamer time 35 minutes, plucks wine pressure 0.02MPa, plucks wine temperature 35 DEG C, wine speed is flowed with 2.5kg/min, and every rice steamer plucks foreshot 1kg, and point upper layer and middle layer two parts pluck wine, wine degree 55%vol-65% Vol, classification storage；Grain pressure 0.08MPa is steamed, grain time 40min is steamed.

D. go out rice steamer proportioning water: going out the control of rice steamer time within 10 minutes, measure coolant-temperature gage >=90 DEG C, amount water consumption is 20%.

E. spreading for cooling: being transported to spreading for cooling place for the grain of additional amount water, spreads rectangularity out, turns within every 5 minutes once, is made into item The ridge.When temperature is down to 38 DEG C, start beat pile strip, temperature is at 30 DEG C after closing heap；

F. plus bent: to be that 15% (v/v) sesame cordiale liquor tailing is uniformly splashed in grain heap by 2% concentration, wheat yeast is with together Isometric grain is first mixed twice, then is equably sprinkled upon on grain, and two heaps are synthesized a pile when turning, and accumulates initial temperature 30 ℃；

First and second wheel plus bent amount ratio are 20%, and third round adds bent amount ratio to be 15%.

G. heap fermentation: being accumulated using enclosed, and the temperature of every rice steamer is controlled at 30 DEG C DEG C；

It is 50% that first round heap fermentation, which accumulates moisture, second, third wheel heap fermentation accumulation moisture is 52%.

H. turning: when accumulation top, temperature reaches 48 DEG C or more, and 35cm white plaque distribution is uniform inward for deposition surface, interposition It sets temperature and reaches 35 DEG C or more, turning can be carried out, 2% concentration of first splashing on heap before turning is 15% (v/v) paste flavor wine wine Then tail starts to turn.It is required that spilling fan-shaped when turning, section is progressive to be turned, and the grain routed up separates thoroughly with initial pile.It turns over Heap latter hour reenters cellar, and the temperature after turning is at 30 DEG C.

I. pit entry fermentation: enter and splashed a Jiao Bi and cellar one rice steamer of bottom before cellar with giving off a strong fragrance liquor tailing, then sprinkle wheat yeast；

Enter hopper when storing poor unstrained spirits is hung to above pit, opens bottom switch and material is put into cellar, it then will with rake Poor unstrained spirits leveling, paste flavor liquor tailing of splashing (full cellar shares 2%).Entering to store overall process worker not can enter in pit.Entering cellar terminates Rear surface is flat to spread one layer of koji powder, is covered on grain unstrained spirits with reed mat, concordant as ground with the filling of ripe rice husk above, then sealing clay, Pit sealing mud thickness is not less than 10cm, ferments the phase 35 days.

The preparation method of giving off a strong fragrance liquor tailing used in process one, process two is that giving off a strong fragrance stores the liquor tailing of bottom fermented grain steaming after drinking, alcoholic strength 23%vol vol, stainless cylinder of steel storage half a year is used above, and the preparation method of sesame cordiale liquor tailing used is the steaming of sesame cordiale unstrained spirits Liquor tailing after drinking, alcoholic strength 25%vol, stainless cylinder of steel storage 1 year used above, and the preparation method of paste flavor liquor tailing used is sauce Cordiale unstrained spirits steams liquor tailing after drinking, and alcoholic strength 20%vol is added 3 ‰ high-temperature daqus and impregnates, and makes within stainless cylinder of steel storage 1 year or more With.

Process three:

I. go out to store: the good poor unstrained spirits of two third time pit entry fermentation of process is taken out, cellar one rice steamer of bottom individually takes out；

II. 10% rice husk, loaded steamer after turning uniformly spice: are added according to the every rice steamer of the viscosity of poor unstrained spirits；

III. pluck wine, steam grain: loaded steamer pressure 0.05MPa the loaded steamer time 35 minutes, plucks wine pressure 0.02MPa, plucks wine temperature 35 DEG C, wine speed is flowed with 2.5kg/min；Foreshot 1kg is plucked, wine, wine degree 55%vol-65%vol are plucked in point upper layer and middle layer；Store bottom The plucked former wine of one rice steamer is individually stored, wine degree 60%vol-70%vol, classification storage, classification storage.

A kind of preparation method of the white spirit of embodiment 2

Specific step is as follows for the method:

Process one:

S1. grain crushes: after sorghum and wheat 80:20 in mass ratio mixing, being crushed, is crushed to 3 valves.

S2. moisten grain: the hot water that temperature is 55 DEG C is splashed on grain in two times, two minor ticks 2 hours, progress after having moistened It turns.

S3. ingredient:

Each parts by weight of raw materials is as follows:

80 parts of sorghum, 20 parts of wheat, 30 parts of giving off a strong fragrance wine fermented grain, 2 parts of rice husk.

Each raw material is turned uniformly, requirement is turned: movement is fast, and the grain of middle section will turn thoroughly, and grain is spread out When it is fan-shaped, grain heap after turning over is back taper.

Rear Measurement for Grain Moisture Content 38% is turned, 37 DEG C of grain heap temperature, grain heap temperature is placed and reaches 50 DEG C, that is, prepare to steam grain.

S4. steam grain: loaded steamer pressure 0.075MPa the loaded steamer time 25 minutes, steams grain pressure 0.085MPa, steams the grain time 90min；

S5. go out rice steamer proportioning water: going out the control of rice steamer time within 10 minutes, measure coolant-temperature gage >=90 DEG C, water is looked in control up and down 45%；

S6. spreading for cooling: being transported to spreading for cooling place for the grain of additional amount water, spreads rectangularity out, and thickness is uniform；Every 5 minutes It turns over once, is made into a ridge.When temperature is down to 39 DEG C, start beat pile strip, temperature is at 30 DEG C after closing heap.

S7. plus bent: to be that 18% (v/v) giving off a strong fragrance liquor tailing is uniformly splashed in grain heap by 3.5% concentration, wheat yeast is on an equal basis The grain of volume is first mixed twice, then is equably sprinkled upon on grain；Two heaps synthesize a pile when turning, and accumulate 27 DEG C of initial temperature；Institute It is 20% with wheat spirit quality ratio.

S8. heap fermentation: being accumulated using compound encirclements, above the material that second day material packet was accumulated at first day, the Three days materials are deposited in again above second day material；The temperature of every rice steamer is controlled at 27 DEG C, accumulates moisture 48%；

S9. turning: when accumulation top, temperature reaches 55 DEG C, and 35cm white plaque distribution is uniform inward for deposition surface, middle position Temperature reaches 35 DEG C or more, can carry out turning；3.5% concentration of first splashing on heap before turning is 18% (v/v) giving off a strong fragrance wine wine Tail is turned, and the temperature after turning is at 38 DEG C；

S10. pit entry fermentation:

Yellow water hole cover board and yellow water pipe is put well before entering cellar, will be splashed after Jiao Bi and cellar bottom after cellar bottom pit mud smoothes out with liquor tailing, Wheat yeast is sprinkled again.

Enter hopper when storing poor unstrained spirits is hung to above pit, opens bottom switch and material is put into cellar, it then will with rake Poor unstrained spirits leveling.A rice steamer is splashed giving off a strong fragrance liquor tailing after shakeouing bottom, remaining rice steamer is splashed Maotai-flavor liquor tailing.Enter to store overall process worker not It can enter in pit.

Entering cellar terminates that rear surface is flat to spread one layer of koji powder, seals cellar again within second day.It is covered on grain unstrained spirits when envelope cellar with reed mat, above Concordant as ground with the filling of ripe rice husk, then sealing clay, pit sealing mud thickness are not less than 10cm, ferment the phase 40 days.

Process two:

Each step of process two is repeated in 3 wheel operation of progress, and every each step of wheel is specific as follows:

A. go out to store: the poor unstrained spirits fermented above is taken out, one rice steamer of bottom of pond does not go out.

B. ingredient: according to the ripe rice husk for the gas porosity addition 10% for going out cellar fermented grain, loaded steamer after turning uniformly.

C. pluck wine, steam grain: loaded steamer pressure 0.075MPa the loaded steamer time 40 minutes, plucks wine pressure 0.03MPa, plucks wine temperature 38 DEG C, wine speed is flowed with 2.5kg/min, every rice steamer plucks foreshot 2kg, and point upper layer and middle layer two parts pluck wine, wine degree 55%vol- 65%vol, classification storage；Grain pressure 0.08MPa is steamed, grain time 60min is steamed.

D. go out rice steamer proportioning water: going out the control of rice steamer time within 10 minutes, measure coolant-temperature gage >=90 DEG C, amount water consumption is 20%.

E. spreading for cooling: being transported to spreading for cooling place for the grain of additional amount water, spreads rectangularity out, turns within every 5 minutes once, is made into item The ridge.When temperature is down to 38 DEG C, start beat pile strip, temperature is at 32 DEG C after closing heap；

F. plus bent: to be that 18% (v/v) sesame cordiale liquor tailing is uniformly splashed in grain heap by 3.5% concentration, wheat yeast is used The grain of equal volume is first mixed twice, then is equably sprinkled upon on grain, and two heaps are synthesized a pile when turning, and accumulates initial temperature 32 ℃；First and second wheel plus bent amount ratio are 25%, and third round adds bent amount ratio to be 12%.

G. heap fermentation: being accumulated using enclosed, and the temperature of every rice steamer is controlled at 30 DEG C~35 DEG C；

It is 51% that first round heap fermentation, which accumulates moisture, second, third wheel heap fermentation accumulation moisture is 53%.

H. turning: when accumulation top, temperature reaches 49 DEG C, and 35cm white plaque distribution is uniform inward for deposition surface, middle position temperature Degree reaches 35 DEG C or more, can carry out turning, and 3.5% concentration of first splashing on heap before turning is 18% (v/v) paste flavor wine liquor tailing, Then start to turn.It is required that spilling fan-shaped when turning, section is progressive to be turned, and the grain routed up separates thoroughly with initial pile.Turning Latter hour reenters cellar, and the temperature after turning is at 32 DEG C.

I. pit entry fermentation: enter and splashed a Jiao Bi and cellar one rice steamer of bottom before cellar with giving off a strong fragrance liquor tailing, then sprinkle wheat yeast；

Enter hopper when storing poor unstrained spirits is hung to above pit, opens bottom switch and material is put into cellar, it then will with rake Poor unstrained spirits leveling, paste flavor liquor tailing of splashing (full cellar shares 3%).Entering to store overall process worker not can enter in pit.Entering cellar terminates Rear surface is flat to spread one layer of koji powder, is covered on grain unstrained spirits with reed mat, concordant as ground with the filling of ripe rice husk above, then sealing clay, Pit sealing mud thickness is not less than 10cm, ferments the phase 35 days.

The preparation method of giving off a strong fragrance liquor tailing used in process one, process two is that giving off a strong fragrance stores the liquor tailing of bottom fermented grain steaming after drinking, alcoholic strength 25%vol, stainless cylinder of steel storage half a year is used above, and the preparation method of sesame cordiale liquor tailing used is that sesame cordiale unstrained spirits steams after drinking Liquor tailing, alcoholic strength 24%vol, stainless cylinder of steel store 1 year it is used above, the preparation method of paste flavor liquor tailing used is paste flavor wine Unstrained spirits steams liquor tailing after drinking, and alcoholic strength 22%vol is added 4 ‰ high-temperature daqus and impregnates, and stainless cylinder of steel storage 1 year used above.

Process three:

I. go out to store: the good poor unstrained spirits of two third time pit entry fermentation of process is taken out, cellar one rice steamer of bottom individually takes out；

II. 12% rice husk, loaded steamer after turning uniformly spice: are added according to the every rice steamer of the viscosity of poor unstrained spirits；

III. pluck wine, steam grain: loaded steamer pressure 0.075MPa the loaded steamer time 40 minutes, plucks wine pressure 0.03MPa, plucks wine temperature 38 DEG C of degree flows wine speed with 2.5kg/min；Foreshot 2kg is plucked, wine, wine degree 55%vol-65%vol are plucked in point upper layer and middle layer；Cellar Bottom the plucked former wine of one rice steamer is individually stored, wine degree 60%vol-70%vol, classification storage, classification storage.

A kind of preparation method of the white spirit of embodiment 3

Specific step is as follows for the method:

Process one:

S1. grain crushes: after sorghum and wheat 90:10 in mass ratio mixing, being crushed, is crushed to 3 valves.

S2. moisten grain: the hot water that temperature is 60 DEG C being splashed on grain in two times, two minor ticks 1.5 hours have moistened laggard Row turns.

S3. ingredient:

Each parts by weight of raw materials is as follows:

90 parts of sorghum, 10 parts of wheat, 30 parts of giving off a strong fragrance wine fermented grain, 2 parts of rice husk.

Each raw material is turned uniformly, requirement is turned: movement is fast, and the grain of middle section will turn thoroughly, and grain is spread out When it is fan-shaped, grain heap after turning over is back taper.

Rear Measurement for Grain Moisture Content 45% is turned, 38 DEG C of grain heap temperature, grain heap temperature is placed and reaches 50 DEG C, that is, prepare to steam grain.

S4. steam grain: loaded steamer pressure 0.1MPa the loaded steamer time 30 minutes, steams grain pressure 0.1MPa, steams grain time 100min；

S5. go out rice steamer proportioning water: going out the control of rice steamer time within 10 minutes, measure coolant-temperature gage >=90 DEG C, water is looked in control up and down 50%；

S6. spreading for cooling: being transported to spreading for cooling place for the grain of additional amount water, spreads rectangularity out, and thickness is uniform；Every 10 minutes It turns over once, is made into a ridge.When temperature is down to 40 DEG C, start beat pile strip, temperature is at 35 DEG C after closing heap.

S7. plus it is bent: it is that 20% (v/v) giving off a strong fragrance liquor tailing is uniformly splashed in grain heap by 5% concentration, wheat yeast peer Long-pending grain is first mixed twice, then is equably sprinkled upon on grain；Two heaps synthesize a pile when turning, and accumulate 27 DEG C of initial temperature；It is used Wheat spirit quality ratio is 30%.

S8. heap fermentation: being accumulated using compound encirclements, above the material that second day material packet was accumulated at first day, the Three days materials are deposited in again above second day material；The temperature of every rice steamer is controlled at 30 DEG C, accumulates moisture 50%；

S9. turning: when accumulation top, temperature reaches 55 DEG C, and 35cm white plaque distribution is uniform inward for deposition surface, middle position Temperature reaches 35 DEG C or more, can carry out turning；5% concentration of first splashing on heap before turning is 20% (v/v) giving off a strong fragrance wine liquor tailing, It is turned, the temperature after turning is at 40 DEG C；

S10. pit entry fermentation:

Yellow water hole cover board and yellow water pipe is put well before entering cellar, will be splashed after Jiao Bi and cellar bottom after cellar bottom pit mud smoothes out with liquor tailing, Wheat yeast is sprinkled again.

Enter hopper when storing poor unstrained spirits is hung to above pit, opens bottom switch and material is put into cellar, it then will with rake Poor unstrained spirits leveling.A rice steamer is splashed giving off a strong fragrance liquor tailing after shakeouing bottom, remaining rice steamer is splashed Maotai-flavor liquor tailing.Enter to store overall process worker not It can enter in pit.

Entering cellar terminates that rear surface is flat to spread one layer of koji powder, seals cellar again within second day.It is covered on grain unstrained spirits when envelope cellar with reed mat, above Concordant as ground with the filling of ripe rice husk, then sealing clay, pit sealing mud thickness are not less than 10cm, ferment the phase 45 days.

Process two:

Each step of process two is repeated in 3 wheel operation of progress, and every each step of wheel is specific as follows:

A. go out to store: the poor unstrained spirits fermented above is taken out, one rice steamer of bottom of pond does not go out.

B. ingredient: according to the ripe rice husk for the gas porosity addition 10% for going out cellar fermented grain, loaded steamer after turning uniformly.

C. pluck wine, steam grain: loaded steamer pressure 0.1MPa the loaded steamer time 45 minutes, plucks wine pressure 0.05MPa, plucks wine temperature 40 DEG C, wine speed is flowed with 3.5kg/min, and every rice steamer plucks foreshot 3kg, and point upper layer and middle layer two parts pluck wine, wine degree 55%vol-65% Vol, classification storage；Grain pressure 0.1MPa is steamed, grain time 70min is steamed.

D. go out rice steamer proportioning water: going out the control of rice steamer time within 10 minutes, measure coolant-temperature gage >=90 DEG C, amount water consumption is 30%.

E. spreading for cooling: being transported to spreading for cooling place for the grain of additional amount water, spreads rectangularity out, turns within every 10 minutes once, is made into The ridge.When temperature is down to 40 DEG C, start beat pile strip, temperature is at 35 DEG C after closing heap；

F. plus bent: to be that 20% (v/v) sesame cordiale liquor tailing is uniformly splashed in grain heap by 5% concentration, wheat yeast is with together Isometric grain is first mixed twice, then is equably sprinkled upon on grain, and two heaps are synthesized a pile when turning, and accumulates initial temperature 35 ℃；First and second wheel plus bent amount ratio are 30%, and third round adds bent amount ratio to be 15%.

G. heap fermentation: being accumulated using enclosed, and the temperature of every rice steamer is controlled at 35 DEG C；

It is 52% that first round heap fermentation, which accumulates moisture, second, third wheel heap fermentation accumulation moisture is 56%.

H. turning: when accumulation top, temperature reaches 49 DEG C, and 35cm white plaque distribution is uniform inward for deposition surface, middle position temperature Degree reaches 35 DEG C or more, can carry out turning, and 5% concentration of first splashing on heap before turning is 20% (v/v) paste flavor wine liquor tailing, so After start to turn.It is required that spilling fan-shaped when turning, section is progressive to be turned, and the grain routed up separates thoroughly with initial pile.After turning Reenter cellar within one hour, the temperature after turning is at 35 DEG C.

I. pit entry fermentation: enter and splashed a Jiao Bi and cellar one rice steamer of bottom before cellar with giving off a strong fragrance liquor tailing, then sprinkle wheat yeast；

Enter hopper when storing poor unstrained spirits is hung to above pit, opens bottom switch and material is put into cellar, it then will with rake Poor unstrained spirits leveling, paste flavor liquor tailing of splashing (full cellar shares 4%).Entering to store overall process worker not can enter in pit.Entering cellar terminates Rear surface is flat to spread one layer of koji powder, is covered on grain unstrained spirits with reed mat, concordant as ground with the filling of ripe rice husk above, then sealing clay, Pit sealing mud thickness is not less than 10cm, ferments the phase 45 days.

The preparation method of giving off a strong fragrance liquor tailing used in process one, process two is that giving off a strong fragrance stores the liquor tailing of bottom fermented grain steaming after drinking, alcoholic strength 26%vol, stainless cylinder of steel storage half a year is used above, and the preparation method of sesame cordiale liquor tailing used is that sesame cordiale unstrained spirits steams after drinking Liquor tailing, alcoholic strength 20%vol, stainless cylinder of steel store 1 year it is used above, the preparation method of paste flavor liquor tailing used is paste flavor wine Unstrained spirits steams liquor tailing after drinking, and alcoholic strength 25%vol is added 5 ‰ high-temperature daqus and impregnates, and stainless cylinder of steel storage 1 year used above.

Process three:

I. go out to store: the good poor unstrained spirits of two third time pit entry fermentation of process is taken out, cellar one rice steamer of bottom individually takes out；

II. 15% rice husk, loaded steamer after turning uniformly spice: are added according to the every rice steamer of the viscosity of poor unstrained spirits；

III. pluck wine, steam grain: loaded steamer pressure 0.1MPa the loaded steamer time 45 minutes, plucks wine pressure 0.05MPa, plucks wine temperature 40 DEG C, wine speed is flowed with 3.5kg/min；Foreshot 3kg is plucked, wine, wine degree 55%vol-65%vol are plucked in point upper layer and middle layer；Store bottom The plucked former wine of one rice steamer is individually stored, wine degree 60%vol-70%vol, classification storage, classification storage.

Above-described embodiment is the preferable embodiment of the disclosure, but embodiment of the present disclosure is not by above-described embodiment It limits, made changes, modifications, substitutions, combinations, simplifications under other any spiritual essence and principles without departing from the disclosure, It should be equivalent substitute mode, be included within the protection scope of the disclosure.

Claims (10)

1. a kind of preparation method of white spirit, which is characterized in that the method includes process one, process two and processes three；

The process one selects wheat yeast the following steps are included: using sorghum and wheat as alcoholic grain, successively passes through Grain Powder It is broken, moisten grain, ingredient steams grain, and rice steamer proportioning water, spreading for cooling out adds song, heap fermentation, turning, pit entry fermentation；

The process two is the following steps are included: by the poor unstrained spirits fermented taking-up, and ingredient plucks wine, steams grain, out rice steamer proportioning water, spreading for cooling, Add song, heap fermentation, turning, pit entry fermentation；Each step is successively repeated three times in process two；

The process three plucks wine, steams grain the following steps are included: the good poor unstrained spirits of two third time pit entry fermentation of process is taken out, spice.

2. preparation method as described in claim 1, which is characterized in that one specific steps of process are as follows:

S1. grain crushes: after sorghum and wheat are mixed in proportion, being crushed, is crushed to 2-3 valve；

S2. moisten grain: the hot water that temperature is 50-60 DEG C is splashed on grain in two times, two minor ticks 1 hour or more, Run Wanhou It is turned；Preferably, Run Lianghou grain moisture content 35-45%；

S3. ingredient: giving off a strong fragrance wine fermented grain and rice husk are added in the grain after moistening grain to step S2, turns uniformly, is reached to grain heap temperature To 49 DEG C or more, prepare to steam grain；Preferably, each parts by weight of raw materials is as follows: 70-90 parts of sorghum, 10-30 parts of wheat, and giving off a strong fragrance wine wine 20-30 parts of unstrained spirits, 1-5 parts of rice husk；

S4. steam grain: loaded steamer 0.05~0.1MPa of pressure the loaded steamer time 20~30 minutes, steams 0.08~0.1MPa of grain pressure, steams grain 80~100min of time；

S5. go out rice steamer proportioning water: going out the control of rice steamer time within 10 minutes, measure coolant-temperature gage >=90 DEG C, water 40%- is looked in control up and down 50%；

S6. spreading for cooling: the grain of additional amount water is transported to spreading for cooling place, spreads rectangularity out；Every 5-10 minutes is turned over once, and temperature is worked as When being down to 38-40 DEG C, start to beat heap, temperature is at 25 DEG C~35 DEG C after closing heap；

S7. plus bent: to be that 15%~20% (v/v) giving off a strong fragrance liquor tailing is uniformly splashed in grain heap by 2%-5% concentration, wheat yeast is used The grain of equal volume is first mixed twice, then is equably sprinkled upon on grain；Two heaps synthesize a pile when turning, and accumulate 25 DEG C of initial temperature ~30 DEG C；

S8. heap fermentation: the temperature of every rice steamer is controlled at 25 DEG C~30 DEG C, accumulates moisture 45%~50%；Preferably, use is compound Accumulation is surrounded, for second day material packet on the material of accumulation in first day, the material in third day is deposited in second day object again Material is above；

S9. turning: when accumulation top, temperature reaches 50 DEG C or more, and 35-40cm white plaque distribution is uniform inward for deposition surface, interposition It sets temperature and reaches 35 DEG C or more, turning can be carried out；2%-5% concentration of first splashing on heap before turning is 15%~20% (v/ V) giving off a strong fragrance wine liquor tailing, is turned, and the temperature after turning is at 35 DEG C~40 DEG C；

S10. it pit entry fermentation: is splashed after Jiao Bi and cellar bottom with liquor tailing, then sprinkles wheat yeast；A rice steamer is splashed dense after shakeouing bottom Cordiale tail, the secondary Maotai-flavor liquor tailing of splashing of remaining rice steamer；Entering cellar terminates that rear surface is flat to spread one layer of wheat koji powder, with reed mat lid when envelope cellar Concordant as ground with the filling of ripe rice husk above on grain unstrained spirits, then sealing clay, pit sealing mud thickness are not less than 10cm；Fermentation phase 35- 45 days.

3. preparation method as claimed in claim 1 or 2, which is characterized in that one alcoholic grain sorghum of process and wheat quality ratio For 70-90:10-30；Wheat yeast be starter-making temperature _ _ high-temperature daqu.

4. preparation method as claimed in claim 2, which is characterized in that the preparation method of giving off a strong fragrance wine fermented grain described in step S3 is to turn Five grain giving off a strong fragrance teams and groups' pit middle and upper part grain unstrained spirits of the first round is steamed after row plucks after drinking, and air blast is cooled to lowest temperature, spare.

5. preparation method as described in claim 1, which is characterized in that two specific steps of process are as follows:

A. go out to store: the poor unstrained spirits fermented is taken out；

B. ingredient: according to the ripe rice husk for the gas porosity addition 5%-15% for going out cellar fermented grain, loaded steamer after turning uniformly；

C. pluck wine, steam grain: loaded steamer 0.05~0.1MPa of pressure the loaded steamer time 35~45 minutes, plucks wine pressure 0.02-0.05MPa, 35-40 DEG C of wine temperature is plucked, flows wine speed with 2.5-3.5kg/min, every rice steamer plucks foreshot 1-3kg, and point upper layer and middle layer two parts are plucked Wine；Grain pressure 0.08-0.1MPa is steamed, grain time 40-70min is steamed；

D. go out rice steamer proportioning water: going out the control of rice steamer time within 10 minutes, measure coolant-temperature gage >=90 DEG C, amount water consumption is 20%-30%；

E. spreading for cooling: being transported to spreading for cooling place for the grain of additional amount water, spreads rectangularity out, turns within every 5 minutes once, when temperature is down to At 38-40 DEG C, start to beat heap, temperature is at 30 DEG C~35 DEG C after closing heap；

F. plus bent: to be that 15%~20% (v/v) sesame cordiale liquor tailing is uniformly splashed in grain heap by 2%-5% concentration, wheat is big The grain of song equal volume is first mixed twice, then is equably sprinkled upon on grain, and two heaps are synthesized a pile, accumulation starting temperature when turning 30 DEG C~35 DEG C of degree；

G. heap fermentation: being accumulated using enclosed, and the temperature of every rice steamer is controlled at 30 DEG C~35 DEG C；

H. turning: when accumulation top, temperature reaches 48 DEG C or more, and 35-40cm white plaque distribution is uniform inward for deposition surface, interposition It sets temperature and reaches 35 DEG C or more, turning can be carried out, 2%-5% concentration of first splashing on heap before turning is 15%~20% (v/ V) paste flavor wine liquor tailing, is turned, and the temperature after turning is at 30 DEG C~35 DEG C；

I. pit entry fermentation: enter and splashed Jiao Bi and cellar one rice steamer of bottom before cellar with giving off a strong fragrance liquor tailing, then sprinkle wheat yeast；

Poor unstrained spirits is flattened, paste flavor of splashing liquor tailing；Entering cellar terminates that rear surface is flat to spread one layer of koji powder, is covered on grain unstrained spirits with reed mat, on Face is concordant as ground with the filling of ripe rice husk, then sealing clay, and pit sealing mud thickness is not less than 10cm, ferments the phase 35-45 days.

6. preparation method according to claim 2 or 5, which is characterized in that in process one plus Qu Suoyong material mass ratio is 10%-20%；In process two, for the first time, Qu Suoyong material mass ratio is added for second to be 20-30%；Third time plus Qu Suoyong are bent Material mass ratio is 10-15%.

7. preparation method according to claim 2 or 5, which is characterized in that the preparation method of giving off a strong fragrance liquor tailing used is giving off a strong fragrance The liquor tailing of bottom fermented grain steaming after drinking is stored, alcoholic strength 23%vol-26%vol, it is used above that stainless cylinder of steel stores half a year；Sesame used The preparation method of cordiale liquor tailing is the liquor tailing of sesame cordiale unstrained spirits steaming after drinking, alcoholic strength 20%vol-25%vol, stainless cylinder of steel storage 1 year used above；The preparation method of paste flavor liquor tailing used is the liquor tailing of paste flavor fermented grain steaming after drinking, alcoholic strength 20%vol-25% Vol is added 3 ‰ -5 ‰ high-temperature daqus and impregnates, and stainless cylinder of steel storage 1 year used above.

8. preparation method according to claim 4, which is characterized in that it is 50-54% that first time heap fermentation, which accumulates moisture, the Secondary, third time heap fermentation accumulation moisture is 52-56%.

9. preparation method as claimed in claim 3, which is characterized in that process three includes the following steps:

I. go out to store: the good poor unstrained spirits of two third time pit entry fermentation of process is taken out；

II. the rice husk of 10%-15% spice: is added according to the every rice steamer of the viscosity of poor unstrained spirits；

III. pluck wine, steam grain: loaded steamer 0.05~0.1MPa of pressure the loaded steamer time 35~45 minutes, plucks wine pressure 0.02- 0.05MPa plucks 35-40 DEG C of wine temperature, flows wine speed with 2.5-3.5kg/min；Foreshot 1-3kg is plucked, wine is plucked in point upper layer and middle layer, Cellar the plucked former wine of one rice steamer of bottom is individually stored, classification storage.

10. the white wine being prepared using any one of claim 1-9 the method.