CN111996090A - Production method of strong aromatic white spirit and steaming kettle applied to production method - Google Patents
Production method of strong aromatic white spirit and steaming kettle applied to production method Download PDFInfo
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- CN111996090A CN111996090A CN202010921002.XA CN202010921002A CN111996090A CN 111996090 A CN111996090 A CN 111996090A CN 202010921002 A CN202010921002 A CN 202010921002A CN 111996090 A CN111996090 A CN 111996090A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The application discloses a production method of Luzhou-flavor liquor and a steaming kettle applied to the production method, relates to the field of liquor production, and comprises the following steps of S1, preparing prefabricated materials; s2, preparing auxiliary materials; s3, processing auxiliary materials; s4, mixing the ingredients; s5, filling into a steamer to steam wine; s6, steaming the grains; s7, discharging from the retort; s8, ventilating and cooling the hawthorn; s9, preparing Daqu powder; s10, mixing the yeast; s11, fermenting in a pool; and S12, distilling the pre-fermented grains, namely adding the pre-fermented grains into a retort pot for distilling, distilling out raw wine to obtain fermented grains, discarding one part of the fermented grains, and adding the rest part of the fermented grains into S4 for recycling. Because the rice hulls are steamed by adopting the steaming kettle, the amount of furfural generated in the rice hulls is reduced, and the influence of the furfural in the rice hulls on the quality of the white spirit is reduced; the application still provides a clear cauldron that evaporates, has the effect that improves material heating homogeneity.
Description
Technical Field
The application relates to the field of liquor production, in particular to a production method of strong aromatic liquor and a steaming kettle applied to the method.
Background
The strong aromatic Chinese spirits have the characteristics of strong aroma, softness, sweetness, clearness, harmonious aroma, sweet taste in mouth, soft taste in mouth, lingering aftertaste and the like, and are also the main basis for judging the quality of the strong aromatic Chinese spirits. The main body forming the typical style of the strong aromatic wine is ethyl caproate, and the component has high fragrance content and outstanding fragrance.
The rice hull is the shell of rice grains, is a main auxiliary material of the solid-state white spirit due to the characteristics of hard texture, looseness and stable physical property, and has two main functions in the fermentation process: the fermentation starter plays a role in loosening the fermented grains, so that the fermented grains can keep certain oxygen content and porosity, the interface of a contact area is increased, processes such as cooking distillation, saccharification fermentation and the like are promoted to be smoothly carried out, and the fermentation starter plays a role in adjusting the starch concentration, the acidity and the like of the fermented grains. However, the rice hulls contain pentosan, the pentosan generates furfural under the catalytic action of organic acid, and the rice hulls bring the furfural into the liquor during liquor production, so that the quality of the liquor is influenced.
Disclosure of Invention
In order to reduce the influence of furfural produced by rice hulls on the quality of liquor, the application provides a production method of strong aromatic liquor and a steaming kettle applied to the method.
The production method of the strong aromatic Chinese spirits adopts the following technical scheme:
the production method of the strong aromatic Chinese spirits comprises the following steps of S1, preparing prefabricated materials: preparing sorghum, and crushing the sorghum to obtain 4, 6 or 8 pieces of each sorghum, so as to obtain a prefabricated material;
s2, preparing auxiliary materials, wherein the mass of the auxiliary materials is 17% -22% of that of the prefabricated materials, and the auxiliary materials comprise rice hulls;
s3, auxiliary material treatment: steaming the auxiliary materials by using a steaming kettle to obtain prefabricated auxiliary materials, and controlling the mass ratio of water in the prefabricated auxiliary materials to be not more than 1/7;
s4, blending: adding fermented grains into the prefabricated material in the S1, wherein the mass ratio of the prefabricated material to the fermented grains is 1: 4-1: 5, finally adding prefabricated auxiliary materials into the mixture of the prefabricated materials and the fermented grains, and uniformly mixing to form a mixture;
s5, filling into a steamer and steaming wine: a1, firstly, paving a layer of mixture in a steamer; a2, when the mixture in the steamer generates wine vapor, laying a layer of mixture on the mixture generating wine vapor; a3: repeating the step A2 until the mixture is completely filled into a retort; a4: covering the steamer cover of the steamer, installing a steam pipe, connecting a condensing pipe, opening cooling water, placing a wine receiving container, and making wine steam into liquid wine to flow into the wine receiving container to obtain raw wine, wherein the wine flowing speed in the condensing pipe is controlled to be 2.5-4.0kg/min, and the wine temperature in the wine receiving container is controlled to be 15-35 ℃;
s6, steaming the grains: continuously opening the cover and steaming for 35-45min to obtain fermented grains after the original wine no longer flows in the condensing tube;
s7, taking out the fermented grains from the steamer;
s8, ventilating, cooling and cooling: placing the grain mash out of the steamer on a cooling machine, and adding slurry water with the temperature of more than 80 ℃ to obtain a mixture, wherein the mass of water in the mixture accounts for 53-62% of the mass of the mixture;
s9, preparing yeast rice powder: taking a saccharification leaven, wherein the saccharification leaven adopts medium-temperature leaven or medium-high-temperature leaven, the mass of the saccharification leaven is 15-25% of the mass of sorghum, and then crushing the saccharification leaven to the particle size of 0.2-0.3cm to obtain Daqu powder;
s10, mixing yeast: adding the yeast powder prepared in the step S9 into the mixture prepared in the step S8, and uniformly mixing;
s11, fermenting in a pool: adding the mixture of the mixture prepared in the step S10 and the Daqu powder into a cellar, treading, sealing with cellar mud, covering with plastic cloth, fermenting for not less than 72 days, and finally obtaining the prefabricated fermented grains and the slurry;
and S12, distilling the pre-fermented grains, namely adding the pre-fermented grains into a retort pot for distilling, distilling out raw wine to obtain fermented grains, discarding one part of the fermented grains, and adding the rest part of the fermented grains into S4 for recycling.
By adopting the technical scheme, the rice hulls are pretreated by the steaming kettle, so that furfural is obtained in the rice hulls, the amount of furfural generated in the rice hulls is reduced, and the purpose of reducing the influence of the furfural in the rice hulls on the quality of the white spirit is achieved.
Preferably, in S4, the prefabricated material and the fermented grains are mixed, a layer of prefabricated auxiliary material is sprinkled on the surface of the material obtained by mixing the prefabricated material and the fermented grains, then the prefabricated material and the fermented grains are uniformly mixed, the prefabricated material and the fermented grains are stacked for 45min to 75min, and finally the prefabricated auxiliary material, the prefabricated material and the fermented grains are uniformly mixed to obtain the mixture.
By adopting the technical scheme, after the prefabricated material is mixed with the fermented grains, the prefabricated material absorbs the moisture and the acidity in the fermented grains in advance, so that the starch is expanded, and the cooking gelatinization of the prefabricated material is facilitated; a layer of rice hulls is scattered on the surface of the prefabricated material, so that the prefabricated material and part of alcohol in the fermented grains are not easy to evaporate, and the waste of the alcohol is reduced.
Preferably, in S5, before the mixture is filled into the steamer, a layer of preformed auxiliary materials with the thickness of 0.3-0.7cm is sprinkled on the grate of the steamer.
By adopting the technical scheme, the addition of the prefabricated auxiliary materials enables the distilled liquor vapor to be not easy to drop below the grate when the distilled liquor vapor is pre-formed into liquid liquor beads in the steamer, thereby further reducing the waste of the raw liquor.
In a second aspect, the present application provides a steaming kettle.
A steaming kettle is applied to the production method of the strong aromatic white spirit, and comprises a rack, a kettle body and a rotating plate arranged in the kettle body, wherein the kettle body is fixedly arranged on the rack, the kettle body comprises an upper hemisphere and a lower hemisphere, the diameter of the upper hemisphere is larger than that of the lower hemisphere, a feeding hole is formed in one side, away from the ground, of the upper hemisphere, a discharging hole is formed in one end, close to the ground, of the lower hemisphere, a material baffle plate used for closing the feeding hole or the discharging hole is arranged on each of the upper hemisphere and the lower hemisphere, the rotating plate is rotatably connected with the side wall of the kettle body, the rotating axis of the rotating plate and the axis of the lower hemisphere are arranged in a collinear manner, the rotating plate is attached to the side wall of the lower hemisphere, a driving assembly used for driving the rotating plate to rotate is arranged on the side wall of the kettle body, a steam through cavity is formed in the side wall of the steam through cavity, a communicating hole communicated with the inside of the kettle body, the intercommunication has the admission pipe that is used for the internal steam that supplies of downward hemisphere on the hemisphere down, be provided with the first valve that is used for adjusting steam flux in the admission pipe on the admission pipe, admission pipe and logical vapour chamber intercommunication, one side intercommunication that the episphere kept away from ground has the exhaust pipe that is used for discharging the internal gas of cauldron, be provided with the second valve on the exhaust pipe, the intercommunication has the survey pipe on the exhaust pipe, survey pipe and exhaust pipe's hookup location be located the one side that second valve and exhaust pipe hookup location are close to the cauldron body, be provided with the third valve on the survey pipe.
By adopting the technical scheme, materials are placed in the kettle body, the first valve is opened, hot steam flows into the kettle body through the steam inlet pipe, the second valve is opened, air in the kettle body is extruded out of the kettle body by the hot steam, the driving assembly is controlled, the rotating plate rotates, when the rotating plate rotates into the lower hemisphere, the rotating plate drives part of the materials to rotate, when the rotating plate rotates into the upper hemisphere, the materials driven by the rotating plate are thrown out in a parabola shape towards the direction far away from the rotating axis of the rotating plate under the action of centrifugal force, so that the purpose of improving the heating uniformity of the materials is realized, in addition, the furfural and other bodies evaporated from the rice hulls are timely discharged due to the overturning of the materials, and the influence of the adsorption effect of the rice hulls on the evaporation efficiency of the furfural is reduced; the steam exhaust pipe guides away the taste generated during the material steaming, when a worker needs to check whether the steamed steam still has the bran taste, the second valve is closed, the third valve is opened, the steam is lightly smelled, whether the steam still has the bran taste is determined, and therefore the auxiliary material steaming time is adjusted.
Preferably, a plurality of material leaking holes are formed in the rotating plate.
Through adopting above-mentioned technical scheme, when the hole that leaks that sets up on the rotor plate made rotor plate and material conflict on the one hand, promote partial material and rotate for all the other materials are to gathering on the removal orbit of rotor plate, thereby make the rotor plate carry out the stirring to the material, on the other hand has seted up the hole that leaks on the rotor plate, when having reduced rotor plate and material conflict, the resistance that the rotor plate received.
Preferably, the rotor plate rotates through pivot and cauldron body to be connected, pivot cavity sets up, just set up the intercommunication chamber with the pivot intercommunication on the rotor plate, set up a plurality of steam outlet holes that communicate with the intercommunication chamber on the rotor plate, the cauldron body is stretched out to pivot one end to communicate through rotary joint and admission pipe, set up in the pivot and lead to the connecting hole that the vapour chamber communicates.
Through adopting above-mentioned technical scheme, steam in the admission pipe gets into the pivot, and it is internal that the steam outlet, connecting hole inflow cauldron are internal at last to the rising speed of the internal temperature of cauldron has been improved, on the other hand when making the internal temperature distribution of cauldron uneven, the material on the rotor plate is difficult for being cooled off.
Preferably, drive assembly includes drive gear, drive gear and driving motor, driving motor and frame fixed connection, and driving motor's output shaft and the coaxial fixed connection of drive gear, the coaxial fixed connection of one end that the cauldron body was stretched out to drive gear and pivot, drive gear and drive gear meshing.
Through adopting above-mentioned technical scheme, start driving motor for driving motor drives drive gear and rotates, because drive gear and drive gear meshing, consequently drive gear rotates and drives the pivot and rotate, thereby realizes the upset of rotor plate to internal material of cauldron.
Preferably, the connecting position of the upper hemisphere and the lower hemisphere is an arc surface.
Through adopting above-mentioned technical scheme, the setting of cambered surface for when the material drops at the hookup location of last hemisphere and lower hemisphere, the material falls back under self action of gravity to the hemisphere down in, thereby has reduced the heap of material at last hemisphere and lower hemisphere hookup location and has gathered.
In summary, the present application has the following beneficial effects:
1. the rice hulls are pretreated by the steaming kettle, so that furfural is obtained from the rice hulls and overflows, the amount of furfural generated from the rice hulls is reduced, and the aim of reducing the influence of the furfural in the rice hulls on the quality of the white spirit is fulfilled;
2. the arrangement of the rotating plate in the steaming kettle improves the disturbance degree of the materials in the kettle body, thereby improving the mixing uniformity of the materials in the kettle body and improving the processing efficiency of auxiliary materials.
Drawings
FIG. 1 is a schematic diagram of the overall structure of an embodiment of the present application;
FIG. 2 is a partial cross-sectional view of an embodiment of the present application;
FIG. 3 is a partial cross-sectional view of a rotating plate according to an embodiment of the present application.
Reference numerals: 100. a kettle body; 200. an upper hemisphere; 210. a feeding port; 220. a steam exhaust pipe; 221. a second valve; 230. a measuring tube; 231. a third valve; 300. a lower hemisphere; 310. a discharge port; 311. a striker plate; 320. a steam-through cavity; 321. a communicating hole; 330. a steam inlet pipe; 331. a first valve; 400. a rotating plate; 410. a communicating cavity; 411. a steam outlet; 420. a material leaking hole; 500. a rotating shaft; 510. connecting holes; 600. a drive assembly; 610. a transmission gear; 620. a drive gear; 630. a drive motor; 700. and a frame.
Detailed Description
The present application is described in further detail below with reference to figures 1-3 and examples.
A production method of the strong aromatic Chinese spirits comprises the following steps of S1, preparing prefabricated materials: preparing sorghum, and crushing the sorghum to obtain 4, 6 or 8 pieces of each sorghum, so as to obtain a prefabricated material;
s2, preparing auxiliary materials, wherein the mass of the auxiliary materials is 17% -22% of that of the prefabricated materials, and the auxiliary materials comprise rice hulls;
s3, auxiliary material treatment: putting the rice hulls into a steaming kettle, steaming the rice hulls for 20-40min by using the steaming kettle, taking out the rice hulls, cooling to obtain prefabricated auxiliary materials, and controlling the mass ratio of water in the prefabricated auxiliary materials to be not more than 1/7;
s4, blending: adding fermented grains into the prefabricated material in the S1, and mixing, wherein the mass ratio of the prefabricated material to the fermented grains is 1: 4-1: 5, scattering a layer of prefabricated auxiliary materials on the surface of the material obtained by mixing the prefabricated material and the fermented grains, then uniformly mixing the prefabricated material and the fermented grains, stacking the prefabricated material and the fermented grains for 45-75 min, and finally uniformly mixing the prefabricated auxiliary materials, the prefabricated material and the fermented grains to obtain a mixture;
s5, filling into a steamer and steaming wine: a1, firstly, paving a layer of mixture in a steamer; a2, when the mixture in the steamer generates wine vapor, laying a layer of mixture on the mixture generating wine vapor; a3: repeating the step A2 until the mixture is completely filled into a retort; a4: covering a retort cover of a retort pot, installing a steam pipe, connecting a condensing pipe, opening cooling water, placing a wine receiving container, making wine steam into liquid wine, and flowing the liquid wine into the wine receiving container to obtain raw wine, wherein the wine flowing speed in the condensing pipe is controlled to be 2.5-4.0kg/min, the wine temperature of the wine receiving container is controlled to be 15-35 ℃, and a layer of prefabricated auxiliary material with the thickness of 0.3-0.7cm is scattered on a grate of the retort pot before the mixture is filled into the retort pot in order to reduce the waste of the alcohol;
s6, steaming the grains: continuously opening the cover and steaming for 35-45min to obtain fermented grains after the original wine no longer flows in the condensing tube;
s7, taking out the fermented grains from the steamer;
s8, ventilating, cooling and cooling: placing the grain mash out of the steamer on a cooling machine, and adding slurry water with the temperature of more than 80 ℃ to obtain a mixture, wherein the mass of water in the mixture accounts for 53-62% of the mass of the mixture;
s9, preparing yeast rice powder: taking a saccharification leaven, wherein the saccharification leaven adopts medium-temperature leaven or medium-high-temperature leaven, the mass of the saccharification leaven is 15-25% of the mass of sorghum, and then crushing the saccharification leaven to the particle size of 0.2-0.3cm to obtain Daqu powder;
s10, mixing yeast: adding the yeast powder prepared in the step S9 into the mixture prepared in the step S8, and uniformly mixing;
s11, fermenting in a pool: adding the mixture of the mixture prepared in the step S10 and the Daqu powder into a cellar, treading, sealing with cellar mud, covering with plastic cloth, fermenting for not less than 72 days, and finally obtaining the prefabricated fermented grains and the slurry;
and S12, distilling the pre-fermented grains, namely adding the pre-fermented grains into a retort pot for distilling, distilling out raw wine to obtain fermented grains, discarding one part of the fermented grains, and adding the rest part of the fermented grains into S4 for recycling.
Based on the production method of the strong aromatic Chinese spirits, the embodiment of the application also provides a steaming kettle. Referring to fig. 1, the steaming still includes a frame 700 and a still body 100 fixedly connected to the frame 700 by bolts. The kettle 100 comprises an upper hemisphere 200 and a lower hemisphere 300, the diameter of the upper hemisphere 200 is larger than that of the lower hemisphere 300, a feeding port 210 is formed in one side, far away from the ground, of the upper hemisphere 200, a discharging port 310 is formed in one end, close to the ground, of the lower hemisphere 300, and material blocking plates 311 used for closing the feeding port 210 or the discharging port 310 are arranged on the upper hemisphere 200 and the lower hemisphere 300.
Referring to fig. 2, a steam through cavity 320 is formed on the side wall of the kettle body 100, a communication hole 321 communicated with the interior of the kettle body 100 is formed on the side wall of the steam through cavity 320, and the diameter of the communication hole 321 is smaller than the particle size of the material. The lower hemisphere 300 is connected with a steam inlet pipe 330 for supplying steam into the lower hemisphere 300, and in this embodiment, the steam in the steam inlet pipe 330 is provided by a boiler. The steam inlet pipe 330 is provided with a first valve 331 for adjusting the water vapor flux in the steam inlet pipe 330. The steam inlet pipe 330 is communicated with the steam through cavity 320, one side of the upper hemisphere 200, which is far away from the ground, is communicated with a steam exhaust pipe 220 for exhausting gas in the kettle body 100, and the steam exhaust pipe 220 is provided with a second valve 221 for adjusting the flow of steam in the steam exhaust pipe 220.
In order to facilitate the staff to determine whether bran smell exists in the steam exhaust pipe 220, the steam exhaust pipe 220 is communicated with a determination pipe 230, the connection position of the determination pipe 230 and the steam exhaust pipe 220 is positioned at one side of the connection position of the second valve 221 and the steam exhaust pipe 220, which is close to the kettle body 100, and the determination pipe 230 is provided with a third valve 231.
In order to improve the heating uniformity of the materials in the kettle body 100, the steaming kettle further comprises a rotating plate 400 arranged in the kettle body 100, and the rotating plate 400 is rotatably connected with the side wall of the kettle body 100 through a rotating shaft 500. The axis of the rotating shaft 500 is collinear with the axis of the lower hemisphere 300 such that the axis of rotation of the rotating plate 400 is collinear with the axis of the lower hemisphere 300. The rotating shaft 500 is hollow, and the rotating shaft 500 is provided with a connecting hole 510 communicated with the steam cavity 320. The rotating plate 400 is provided with a communicating chamber 410 (refer to fig. 3) communicating with the rotating shaft 500, and the rotating plate 400 is provided with a plurality of steam outlets 411 communicating with the communicating chamber 410. One end of the rotating shaft 500 extends out of the kettle body 100 and is communicated with the steam inlet pipe 330 through a rotating joint. The rotating plate 400 is attached to the side wall of the lower hemisphere 300 to increase the turning degree of the rotating plate 400 to the materials in the kettle 100.
The lower hemisphere 300 is provided with a driving assembly 600 for driving the rotation plate 400 to rotate. The driving assembly 600 comprises a transmission gear 610, a driving gear 620 and a driving motor 630, wherein the driving motor 630 is coaxially welded with the driving gear 620, the transmission gear 610 is coaxially welded with one end of the rotating shaft 500 extending out of the kettle body 100, and the transmission gear 610 is meshed with the driving gear 620.
In order to reduce the resistance of the rotating plate 400 to the material during rotation, the rotating plate 400 is provided with a plurality of material leaking holes 420.
In order to prevent the materials from gathering at the connecting position of the upper hemisphere 200 and the lower hemisphere 300, the connecting position of the upper hemisphere 200 and the lower hemisphere 300 is a cambered surface.
The operating principle of the steam cleaning kettle in the embodiment of the application is as follows: the materials are put into the kettle body 100 from the material inlet 210, the first valve 331 and the second valve 221 are opened, the third valve 231 is closed, the steam enters the steam through cavity 320 from the steam inlet pipe 330 through the connecting hole 510 of the rotating shaft 500, and finally enters the kettle body 100 from the communicating hole 321, so that the materials in the kettle body 100 are heated by the steam, and finally the steam carries impurities such as furfural and the like generated in the rice hulls to flow out from the steam exhaust pipe 220.
Start driving motor 630 for driving motor 630 drives drive gear 620 and rotates, thereby make drive gear 610 rotate and drive pivot 500 and rotate, thereby realize the rotation of rotor plate 400, so that rotor plate 400 stirs the interior material of cauldron body 100, when rotor plate 400 rotated, steam in the pivot 500 gets into in the intercommunication chamber 410, and overflow through steam outlet 411, thereby make rotor plate 400 heat the material, thereby make the difficult production cooling of material.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. The production method of the strong aromatic Chinese spirits is characterized by comprising the following steps of S1: preparing sorghum, and crushing the sorghum to obtain 4, 6 or 8 pieces of each sorghum, so as to obtain a prefabricated material;
s2, preparing auxiliary materials, wherein the mass of the auxiliary materials is 17% -22% of that of the prefabricated materials, and the auxiliary materials comprise rice hulls;
s3, auxiliary material treatment: steaming the auxiliary materials by using a steaming kettle to obtain prefabricated auxiliary materials, and controlling the mass ratio of water in the prefabricated auxiliary materials to be not more than 1/7;
s4, blending: adding fermented grains into the prefabricated material in the S1, wherein the mass ratio of the prefabricated material to the fermented grains is 1: 4-1: 5, finally adding prefabricated auxiliary materials into the mixture of the prefabricated materials and the fermented grains, and uniformly mixing to form a mixture;
s5, filling into a steamer and steaming wine: a1, firstly, paving a layer of mixture in a steamer; a2, when the mixture in the steamer generates wine vapor, laying a layer of mixture on the mixture generating wine vapor; a3: repeating the step A2 until the mixture is completely filled into a retort; a4: covering the steamer cover of the steamer, installing a steam pipe, connecting a condensing pipe, opening cooling water, placing a wine receiving container, and making wine steam into liquid wine to flow into the wine receiving container to obtain raw wine, wherein the wine flowing speed in the condensing pipe is controlled to be 2.5-4.0kg/min, and the wine temperature in the wine receiving container is controlled to be 15-35 ℃;
s6, steaming the grains: continuously opening the cover and steaming for 35-45min to obtain fermented grains after the original wine no longer flows in the condensing tube;
s7, taking out the fermented grains from the steamer;
s8, ventilating, cooling and cooling: placing the grain mash out of the steamer on a cooling machine, and adding slurry water with the temperature of more than 80 ℃ to obtain a mixture, wherein the mass of water in the mixture accounts for 53-62% of the mass of the mixture;
s9, preparing yeast rice powder: taking a saccharification leaven, wherein the saccharification leaven adopts medium-temperature leaven or medium-high-temperature leaven, the mass of the saccharification leaven is 15-25% of the mass of sorghum, and then crushing the saccharification leaven to the particle size of 0.2-0.3cm to obtain Daqu powder;
s10, mixing yeast: adding the yeast powder prepared in the step S9 into the mixture prepared in the step S8, and uniformly mixing;
s11, fermenting in a pool: adding the mixture of the mixture prepared in the step S10 and the Daqu powder into a cellar, treading, sealing with cellar mud, covering with plastic cloth, fermenting for not less than 72 days, and finally obtaining the prefabricated fermented grains and the slurry;
and S12, distilling the pre-fermented grains, namely adding the pre-fermented grains into a retort pot for distilling, distilling out raw wine to obtain fermented grains, discarding one part of the fermented grains, and adding the rest part of the fermented grains into S4 for recycling.
2. The method for producing Luzhou-flavor liquor according to claim 1, wherein the method comprises the following steps: and S4, mixing the prefabricated material and the fermented grains, scattering a layer of prefabricated auxiliary material on the surface of the material obtained by mixing the prefabricated material and the fermented grains, uniformly mixing the prefabricated material and the fermented grains, stacking the prefabricated material and the fermented grains for 45-75 min, and uniformly mixing the prefabricated auxiliary material, the prefabricated material and the fermented grains to obtain a mixture.
3. The method for producing Luzhou-flavor liquor according to claim 2, wherein the method comprises the following steps: s5, before the mixture is filled into a steamer, a layer of prefabricated auxiliary materials with the thickness of 0.3-0.7cm is scattered on a grate of the steamer.
4. A steaming kettle is characterized in that: the method for producing the Luzhou-flavor liquor comprises a rack (700), a kettle body (100) and a rotating plate (400) arranged in the kettle body (100), wherein the kettle body (100) is fixedly arranged on the rack (700), the kettle body (100) comprises an upper hemisphere (200) and a lower hemisphere (300), the diameter of the upper hemisphere (200) is larger than that of the lower hemisphere (300), a feeding hole (210) is formed in one side, away from the ground, of the upper hemisphere (200), a discharging hole (310) is formed in one end, close to the ground, of the lower hemisphere (300), stop plates (311) used for closing the feeding hole (210) or the discharging hole (310) are arranged on the upper hemisphere (200) and the lower hemisphere (300), the rotating plate (400) is rotatably connected with the side wall of the kettle body (100), and the rotating axis of the rotating plate (400) is arranged with the axis of the lower hemisphere (300), the rotary plate (400) is attached to the side wall of the lower hemisphere (300), a driving assembly (600) used for driving the rotary plate (400) to rotate is arranged on the lower hemisphere (300), a steam through cavity (320) is formed in the side wall of the kettle body (100), a communicating hole (321) communicated with the interior of the kettle body (100) is formed in the side wall of the steam through cavity (320), a steam inlet pipe (330) used for supplying steam into the lower hemisphere (300) is communicated with the lower hemisphere (300), a first valve (331) used for adjusting the flux of the steam in the steam inlet pipe (330) is arranged on the steam inlet pipe, the steam inlet pipe (330) is communicated with the steam through cavity (320), a steam exhaust pipe (220) used for exhausting gas in the kettle body (100) is communicated with one side, far away from the ground, of the upper hemisphere (200), a second valve (221) is arranged on the steam exhaust pipe (220), and a measuring and determining pipe (230) is communicated with the steam exhaust pipe (220), the connecting position of the measuring pipe (230) and the steam exhaust pipe (220) is positioned at one side of the connecting position of the second valve (221) and the steam exhaust pipe (220) close to the kettle body (100), and the measuring pipe (230) is provided with a third valve (231).
5. A steaming kettle according to claim 4, wherein: the rotating plate (400) is provided with a plurality of material leaking holes (420).
6. A steaming kettle according to claim 5, wherein: the rotating plate (400) is connected with the kettle body (100) through rotation of the rotating shaft (500), the rotating shaft (500) is arranged in a hollow mode, the rotating plate (400) is provided with a communicating cavity (410) communicated with the rotating shaft (500), the rotating plate (400) is provided with a plurality of steam outlet holes (411) communicated with the communicating cavity (410), one end of the rotating shaft (500) extends out of the kettle body (100) and is communicated with the steam inlet pipe (330) through a rotary joint, and the rotating shaft (500) is provided with a connecting hole (510) communicated with the steam inlet cavity (320).
7. A steaming kettle according to claim 6, wherein: drive assembly (600) includes drive gear (610), drive gear (620) and driving motor (630), driving motor (630) and frame (700) fixed connection, and the output shaft and the coaxial fixed connection of drive gear (620) of driving motor (630), drive gear (610) and pivot (500) stretch out the coaxial fixed connection of one end of cauldron body (100), drive gear (610) and drive gear (620) meshing.
8. A steaming kettle according to claim 7, wherein: the connecting position of the upper hemisphere (200) and the lower hemisphere (300) is an arc surface.
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| CN115558569A (en) * | 2022-10-18 | 2023-01-03 | 四川省宜宾竹海酒业有限公司 | Soft-sweet strong-flavor liquor and preparation method thereof |
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