CN112126547B - Grain moistening method for brewing Maotai-flavor liquor - Google Patents
Grain moistening method for brewing Maotai-flavor liquor Download PDFInfo
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- CN112126547B CN112126547B CN202011167490.6A CN202011167490A CN112126547B CN 112126547 B CN112126547 B CN 112126547B CN 202011167490 A CN202011167490 A CN 202011167490A CN 112126547 B CN112126547 B CN 112126547B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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
Abstract
The invention discloses a grain moistening method for brewing Maotai-flavor liquor, which comprises the following steps: s1, stacking the measured raw materials into a conical grain pile; s2, planing the top of the grain pile, pouring water into the center of the grain pile once at intervals of a certain time, immediately covering grains at the bottom of the periphery of the grain pile towards the center layer by layer after pouring water, and repeating the steps until the water is completely added; s3, repeating the step S2 until four grain moistening steps are finished, wherein the grain moistening time of each grain is 3.5-4.5 hours; s4, standing the grain for four times, and keeping the standing time not less than 8 hours to obtain grain to be steamed, wherein the moisture content percentage of the grain to be steamed is controlled to be 39-41%. The invention moistens the grain by designing a 'four-step method' grain moistening process, greatly solves the defect that the percentage difference of the moisture content of the grain fed into the steamer is large after the grain moistening is finished, simultaneously solves the problems of more water for moistening the grain and large loss rate of the water for moistening the grain, shortens the cooking and gelatinization time of the raw materials, stabilizes the yield of the raw wine, improves the quality of the raw wine, and realizes energy conservation and emission reduction.
Description
Technical Field
The invention relates to the technical field of Maotai-flavor liquor brewing, in particular to a grain moistening method for brewing Maotai-flavor liquor.
Background
In the production process of white spirit, grain moistening, also called moistening, refers to the operation of moistening the brewing raw materials before cooking so that the raw materials uniformly absorb a certain amount of water. The traditional Daqu sauce-flavor wine production process requires that grain moistening is needed after sorghum is crushed and before grain steaming. After the sorghum is moistened, the starch granules absorb a proper amount of water, and the sorghum granules expand, so that a foundation is laid for subsequent cooking gelatinization. The good grain moistening can not only provide moisture required by sorghum raw material fermentation, but also remove partial tannin and other substances in the sorghum, can reduce the influence of the tannin and the like on the raw astringency generated in the first 3 rounds of wine, and plays a role in improving the quality of the wine. The existing general grain moistening process has the following requirements: the moistening temperature is more than or equal to 95 ℃, water is added while stirring, two or more people turn the grain and the water to the middle during stirring to uniformly mix the grain and the water, the two people are opposite to each other at two sides of the grain stack to turn the sorghum out in the same direction, the two people are crossed when turning the sorghum, the middle part of the sorghum grains is ensured to be uniformly mixed, the two people are tightly lifted to be close to an airing hall for stirring, the sorghum is uniformly (in a fan shape) and cannot be thrown out in a lump, the water flowing out of the grain stack is timely swept to the grain stack during grain moistening, the grain is moistened for the second time after 4 hours for the first time, and the grain stack is neatly stacked after grain moistening.
The original Lang wine grain moistening process of the applicant is approximately as follows: (1) adding sand and moistening grains, uniformly moistening grains, wherein the grain moistening method of each grain is the same, the grain moistening interval time of each grain is 4 hours, grain throwing in a steamer is controlled to be 900 +/-20 kg, and strict and accurate metering is realized; the water temperature of grain moistening is more than or equal to 90 ℃; the total grain moistening water quantity is 1200kg (9-10 small grain piles can be planed out from each steamer of raw materials, each small grain pile contains 4 barrels of grain moistening water, the grain moistening is carried out twice, the maximum water consumption is 80 barrels, the grain ratio is 130-136% in terms of 15 kg/barrel), 12 barrels of grain supplementing and heat preserving water (in terms of 15 kg/barrel) are carried out after grain moistening is finished, 4 barrels of grain supplementing and heat preserving water (in terms of 15 kg/barrel) are carried out twice, and the total supplementing and heat preserving water quantity is 240kg; forming grain to be steamed after the two grains are moistened, wherein the grain to be steamed is kept still for more than or equal to 4 hours, and the total grain moistening time is more than or equal to 12 hours; the grain moistening method comprises the following steps: digging small grain piles from the grain piles according to the number of 90-100 kg each time (9-10 small grain piles can be dug from every steamer under sand), uniformly splashing two barrels of grain moistening water (the water temperature is more than or equal to 90 ℃), quickly carrying out two-person stirring, requiring thorough stirring, uniformly splashing two barrels of grain moistening water again after stirring, quickly carrying out two-person stirring again, continuously adding water twice, quickly carrying out two-person standing and shifting to turn over and stack on the grain piles after stirring twice, repeating the steps until the grain piles are planed, immediately splashing heat preservation water on the surfaces of the grain piles after sweeping and stacking the grains around for stewing; (2) the method comprises the following steps of inserting sand to moisten grains, and uniformly moistening the grains, wherein the grain moistening method for each grain is the same; the grain moistening interval time is 4 hours each time; the grain feeding in the retort is controlled to be 410 plus or minus 20kg, and strict and accurate measurement is carried out; the water temperature of grain moistening is more than or equal to 90 ℃; the total grain moistening water quantity is 600kg (4-5 small grain piles can be planed out from each steamer raw material, each small grain pile contains 4 barrels of grain moistening water, the grain moistening is carried out twice, the maximum water consumption is 40 barrels, the grain moistening is calculated according to 15 kg/barrel, the grain proportion is 139-154%), the grain supplementing and heat preserving water quantity of the first grain is 8 barrels (calculated according to 15 kg/barrel), the grain supplementing and heat preserving water quantity of the second grain is 6 barrels (calculated according to 15 kg/barrel), and the total grain supplementing and heat preserving water quantity is 210kg; forming grain to be steamed after the two grains are moistened, wherein the grain to be steamed is kept standing for more than or equal to 4 hours, and the total grain moistening time is more than or equal to 12 hours; the grain moistening method is the same as the Sha Run method (refer to the applicant's prior patent application CN 105602782A).
The existing grain moistening process and the Yuanlang wine grain moistening process have the following defects: the grain moistening time is short, the grain moistening water is large, the grain moistening water loss rate is high, the cooking gelatinization time of the raw material (sorghum) is long, the energy conservation and emission reduction are not facilitated, and the environmental protection pressure of enterprises is increased. Meanwhile, after grain moistening is finished, the moisture content percentage difference of grain fed into the steamer between workshops, between teams and between cellars is large, under the same gelatinization time, the maturity of the raw material (sorghum) after cooking and gelatinization is inconsistent, the process control and the operation management are not facilitated, and the method is a technical problem to be solved urgently by enterprises.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the grain moistening method for brewing the Maotai-flavor liquor is provided, grain moistening is carried out by designing a grain moistening process of a four-step method, the defect that the percentage difference of the moisture content of grains on a steamer is large after grain moistening is finished can be overcome to a great extent, the problems that the grain moistening water is large and the loss rate of the grain moistening water is large are solved, the boiling and gelatinization time of raw materials (sorghum) is shortened, the yield of raw liquor is stabilized, the quality of the raw liquor is improved, and energy conservation and emission reduction can be realized.
The technical scheme adopted by the invention is as follows: a grain moistening method for brewing Maotai-flavor liquor is characterized by comprising the following steps:
s1, measuring grain piles, namely measuring the raw materials in each steamer and stacking the measured raw materials into conical grain piles;
s2, moistening the grains, adding water, planing the top of the grain pile, pouring water into the center of the grain pile once at intervals of a certain time, immediately covering the grains at the bottom of the periphery of the grain pile towards the center layer by layer after pouring water, ensuring that water does not flow out and heat is not dissipated, repeating the steps until the water is added, quickly turning over the grains and the water to the pile, and uniformly and thoroughly turning over the grains and the water to finish grain moistening;
s3, repeating the step S2 until four grain moistening steps are finished, wherein the grain moistening time of each grain is 3.5-4.5 hours;
s4, standing the grain stack obtained by moistening the grain in the four steps for not less than 8 hours to obtain grain to be fed into the steamer, controlling the moisture content percentage of the grain to be fed into the steamer to be 39% -41%, and finishing the grain moistening operation.
The four-step grain moistening process is obtained by optimizing an original Lang liquor grain moistening process, wherein grain moistening is finished by four steps each time, the four steps comprise grain bulk metering, grain moistening and water adding, grain moistening operation and grain bulk standing, four times of same grain moistening operation are carried out on raw materials (sorghum) in each steamer, one grain is obtained after one time of grain moistening, two grains are obtained after two times of grain moistening, three grains are obtained after three times of moistening, four grains are obtained after four times of moistening, and the grain is obtained after the four grains are piled for a certain time.
In the invention, when the sand is added to moisten the grain, the raw material is controlled to be 900 plus or minus 20kg per retort; when the sand is inserted for grain moistening, the raw materials in each retort are controlled to be 410 plus or minus 20kg.
Further, the sand input water amount under the grain moistening water amount is 57-60% of the grain stacking amount in each steamer; the grain moistening water amount and the sand inserting input amount are 63% -69% of the grain stacking amount in each retort.
In the invention, the total grain moistening time is not less than 24h. When moistening the grain, the water temperature for moistening the grain is not less than 90 ℃.
Furthermore, in order to unify the water quantity standard, the water is poured in 15 kg/barrel, and the interval of every pouring of one barrel of water is 40-45s.
Further, in order to avoid moisture loss of moist grains, moistening the grains for many times, adding water for many times to increase the moisture absorption effect of the raw materials, feeding 180-200 kg of water for moistening one grain, feeding 140-160 kg of water for moistening two grains, feeding 100-120 kg of water for moistening three grains, and feeding 70-80 kg of water for moistening four grains; and inserting and moisturizing the first sand and the second grain with 100-120 kg of water, moisturizing the second grain with 70-80 kg of water, moisturizing the third grain with 50-70 kg of water, and moisturizing the fourth grain with 20-40 kg of water.
Preferably, the interval time of each grain moistening is 4 hours.
The invention also discloses a Maotai-flavor liquor brewed by adopting the grain moistening method.
In summary, due to the adoption of the technical scheme, compared with the prior art, the invention has the following technical differences and beneficial effects:
1. the grain moistening and water adding modes are different, and the grain moistening and water adding and grain moistening modes of the invention are as follows: the top of the grain pile is planed (without being divided into small grain piles), water is poured into the center of the grain pile once at intervals of a certain time, the grains at the bottom of the periphery of the grain pile are immediately covered towards the center layer by layer after the water is poured, the water is ensured not to flow out and the heat is ensured not to be dissipated, the steps are repeated until the water is added, and the subsequent heat preservation water is not required to be added. The traditional grain moistening and watering mode (Yuanlang wine grain moistening process) is as follows: digging out a small grain pile, uniformly pouring two barrels of grain moistening water into the small grain pile, then quickly carrying out two-person stirring, requiring thorough stirring, uniformly pouring two barrels of grain moistening water again after stirring, quickly carrying out two-person stirring again, continuously adding water twice, quickly shifting after stirring twice, turning over and piling up, repeating the steps until the grain pile is planed, cleaning and piling up the grains around, and immediately pouring heat preservation water on the surface of the grain pile for stewing. By adopting the grain moistening and water adding and grain moistening modes, the grain moistening water quantity standard (counted by barrels) is unified, the grain moistening water quantity is greatly reduced, the phenomenon of large loss of the grain moistening water is avoided, and the production cost is reduced.
2. The grain moistening way number and the grain moistening time are different, in the grain moistening method, the grain moistening way number is 4, the standing time of the grain on the grain steamer is more than or equal to 8 hours, and the total grain moistening time is more than or equal to 24 hours, while in the Yuanlang wine grain moistening method, the grain moistening way number is 2, the standing time of the grain on the grain steamer is more than or equal to 4 hours, and the total grain moistening time is more than or equal to 12 hours. By increasing the grain moistening channel number, the grain moistening time is prolonged, the grain moistening operation is standardized, the phenomenon of large loss of water for grain moistening is avoided, the result range of the percentage of the moisture content of grain fed into the steamer after the grain moistening is finished can be reduced, the process standard control and the production operation management are facilitated, the water consumption for grain moistening, the cooking gelatinization time and the industrial sewage discharge are greatly reduced, the production cost is reduced, and the quality and the economic benefit of the raw wine are improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not limit the invention.
Example 1
A grain moistening method of Maotai-flavor liquor comprises the following steps:
s1, measuring a grain pile, measuring raw materials (sorghum) in each steamer, weighing the required raw materials (900 plus or minus 20kg of sand, 410 plus or minus 20kg of inserted sand) through pound scales, stacking the weighed raw materials at a specified place, and forming the grain pile into a conical shape;
s2, moistening grains and adding water, namely adding grain moistening water by using a water lifting bucket, wherein the temperature of the grain moistening water is required to be more than or equal to 90 ℃, after grain moistening personnel surround grain piles at equal intervals and stand, planing the top of the grain piles, and specially taking charge of water lifting and water pouring by one person, pouring water into the center of the grain piles for one bucket at intervals of 40-45 seconds, immediately covering grains at the bottom of the periphery of the grain piles towards the center layer by the grain moistening personnel after water pouring, ensuring that the water does not flow out and the heat is not lost, repeating the steps until the water is added completely, and not supplementing the heat preservation water;
s3, repeating the step S2 until four grain moistening steps are finished, wherein the grain moistening time of each grain is 3.5-4.5 hours;
s4, standing the grain stack obtained by moistening the grain in the four steps for not less than 8 hours to obtain grain to be fed into the steamer, controlling the moisture content percentage of the grain to be fed into the steamer to be 39-41%, and finishing the grain moistening operation.
In the grain moistening method, the specific requirements of adding sand to moisten the grain are as follows: four grain moistening steps are unified, the grain moistening method of each step is the same, and the grain moistening interval time of each step is 3.5-4.5h, preferably 4h; the total grain moistening water accounts for 57-60% of the grain ratio (four grain moistening channels, 180-200 kg of water for the first grain moistening channel are consumed per liter of grain, 140-160 kg of water for the second grain moistening channel are consumed per liter of grain, 100-120 kg of water for the third grain moistening channel are consumed per liter of grain, 70-80 kg of water for the fourth grain moistening channel are consumed per liter of grain), and water is not replenished and kept; forming grain to be steamed after the four grain channels are moistened, and controlling the moisture content percentage of the grain to be steamed at 39-41% (detecting by using a rapid moisture tester); the grain feeding standing time is more than or equal to 8 hours, and the total grain moistening time is more than or equal to 24 hours.
Further, the concrete requirements of inserting sand and moistening the grain are as follows: four grain moistening ways are unified, the grain moistening methods of the grain moistening ways are the same, and the interval time of the grain moistening of each way is 3.5-4.5h, preferably 4h; the total grain moistening water accounts for 63-69 percent of the grain ratio (four grain moistening channels are provided, and 100-120 kg of sand moistening one grain water are inserted per retort, 70-80 kg of moist second grain are moistened per retort, 50-70 kg of moist third grain are moistened per retort, and 20-40 kg of moist fourth grain are not supplemented with heat preserving water; forming grain to be steamed after the four grain moisturizing steps are finished, and controlling the moisture content percentage of the grain to be steamed to be 39-41% (detecting by using a rapid moisture tester); the grain feeding standing time is more than or equal to 8 hours, and the total grain moistening time is more than or equal to 24 hours.
In the grain moistening method of the invention, the detection requirements are as follows: taking grain to be steamed for moisture detection 60 minutes before each row of grain is steamed, and reasonably arranging the cooking gelatinization time according to the moisture detection result: the detection result of the water content percentage of the grain to be steamed is in the standard required range, and the grain steaming gelatinization time is 2 hours; the detection result of the water content percentage of the grain fed into the steamer is lower than the standard requirement range, and the cooking gelatinization time is 2.5h; the detection result of the water content percentage of the grain fed into the steamer is higher than the standard requirement range, and the cooking gelatinization time is 1.5h. The detection method comprises the following steps: and (3) selecting an LHS20-A type rapid moisture detector to take a grain moistening sample according to the standard requirement for detection, and drying at the temperature of 135 ℃ for 20min to obtain the sorghum moisture content percentage result. The detection method can verify the grain moistening result in time, and is beneficial to process standard control and production operation management.
To better explain the technical effects of the grain moistening method of the present invention, the following examples are provided (comparing the grain moistening process with the original lang wine grain moistening process by the above-mentioned "four-step method" without changing other process conditions):
1. description of the test: when 2019 batches of Lang wine are produced to remove sand and insert sand, the comparative test production is carried out in a 1# cellar pool in a workshop of test two, the total number of the produced Lang wine is 20, the first 1-10 Lang wine is moistened according to a four-step method grain moistening process, the last 11-20 Lang wine is moistened according to the original Lang wine grain moistening process, grain samples are respectively taken to carry out moisture detection, and the comparative data of the moisture content percentage of the grain on the Lang wine are shown in the table 1.
TABLE 1 comparison of grain moisture percentage in grain distillation by four-step method and Yuanlang liquor grain distillation
From the table 1, by using the four-step method grain moistening process, 915 kg of grain moistening water can be consumed by each steamer raw material (sorghum) when sand is fed, 535 kg of grain moistening water can be consumed by each steamer raw material (sorghum) when sand is inserted, 1450 kg of grain moistening water can be consumed by each steamer raw material (sorghum) when sand is inserted, and the cost of the grain moistening water is greatly saved. Meanwhile, the four-step grain moistening process is adopted, the grain moistening time is prolonged by increasing the grain moistening channel number, the phenomenon of water loss in the grain moistening process is avoided, the water absorption effect of raw materials is effectively improved, and the consistency of the percentage result of the water content of grain fed into the steamer is ensured.
2. Description of the test: 2019 run Lang wine test between a workshop and use original Lang wine moist grain technology and moisten grain, experimental three workshops use "four-step method" moist grain technology and moisten grain, throwing of experimental workshop and three workshops is the same, moist grain water loss is allowed to moist grain in the moist grain in-process of original Lang wine moist grain technology, this part water that runs off gets into workshop sewage pipe network and has formed industrial sewage, has obviously increased the industrial sewage discharge, and concrete contrast data sees table 2.
TABLE 2 comparison table for collecting quantity of sewage in sand-inserted industry under test workshop I and workshop III
As can be seen from Table 2, the grain moistening process of the 'four-step method' can reduce the discharge amount of industrial sewage by 1598 tons, protect the environment and greatly reduce the treatment cost of the industrial sewage after being applied to production.
3. Description of the test: 2019 Lang wine tests are carried out on grain moistening by using the original Lang wine grain moistening process between two vehicles, and three test workshops carry out grain moistening by using a four-step method grain moistening process, so that after the four-step method grain moistening process is applied to production, the moisture content of grain steamed in rice is improved, the grain steaming gelatinization is facilitated, the steaming gelatinization time of raw materials (sorghum) can be reduced, and specific comparison data are shown in table 3.
TABLE 3 comparison of digestion time of sand-inserted raw materials in test one workshop and test three workshops
As can be seen from the table 3, the grain moistening process with the four-step method can reduce the steam supply time by 234h (about 24 days) after being applied to production, greatly reduce the coal consumption, reduce the production cost and protect the environment.
4. Description of the test: 2019 Lang wine test is carried out on grain wetting by using the original Lang wine grain wetting process between vehicles, the grain wetting process is carried out on grain wetting by using a three-vehicle test method, raw wine produced by each batch is graded and accepted, and graded acceptance results of special-grade raw wine, high-grade raw wine, first-grade raw wine, raw wine in a first vehicle test and raw wine in a third vehicle test are compared with data in a table 4.
TABLE 4 comparison table of grade acceptance results of raw wine in test workshop I and workshop III
As can be seen from table 4, the whole quality of the raw wine in the three-workshop test is superior to that in the first workshop test, and the grain moistening process in the four-step method is applied after production, so that the quality of the raw wine is improved.
The above description is intended to be illustrative of the preferred embodiment of the present invention and should not be taken as limiting the invention, but rather, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.
Claims (5)
1. A grain moistening method for brewing Maotai-flavor liquor is characterized by comprising the following steps:
s1, measuring grain piles, namely measuring the raw materials in each steamer and stacking the measured raw materials into conical grain piles;
s2, moistening grains and adding water, planing the top of the grain pile, pouring water to the center of the grain pile once at intervals of a certain time, immediately covering grains at the bottom of the periphery of the grain pile to the center layer by layer after pouring water, ensuring that water does not flow out and heat does not dissipate, repeating the steps until the water is added completely, quickly turning the grains to the pile, and uniformly and thoroughly turning the grains and the water to moisten the grains;
s3, repeating the step S2 until four grain moistening steps are finished, wherein the grain moistening time of each grain moistening step is 3.5-4.5 hours, and the total grain moistening time is not less than 24 hours;
s4, standing the grain stack obtained by four grain moistening steps for not less than 8 hours to obtain grain to be steamed, controlling the moisture content percentage of the grain to be steamed to 39% -41%, and finishing the grain moistening operation;
wherein, when the sand is added to moisten the grains, the raw materials in each steamer are controlled to be 900 plus or minus 20kg, the water used for adding the sand to moisten the first grain is 180-200 kg/steamer, the water used for moistening the second grain is 140-160 kg/steamer, the water used for moistening the third grain is 100-120 kg/steamer, and the water used for moistening the fourth grain is 70-80 kg/steamer;
when the sand is inserted for grain moistening, the raw materials in each steamer are controlled to be 410 plus or minus 20kg, 100-120 kg of water is used for inserting sand for grain moistening for one time, 70-80 kg of water for grain moistening for two times, 50-70 kg of water for grain moistening for three times and 20-40 kg of water for grain moistening for four times.
2. The grain moistening method for brewing the Maotai-flavor liquor according to claim 1, wherein the grain moistening water temperature is not less than 90 ℃ during grain moistening.
3. The method for moistening the grain for brewing the Maotai-flavor liquor as claimed in claim 1, wherein the water is poured in 15 kg/barrel at an interval of 40-45s.
4. The grain moistening method for brewing Maotai-flavor liquor according to claim 1, wherein the interval time between each grain moistening is 4 hours.
5. A Maotai-flavor liquor, which is characterized by being brewed by the grain moistening method according to any one of claims 1 to 4.
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