CN112280632A - Brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing - Google Patents
Brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing Download PDFInfo
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Abstract
The invention discloses a brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing, wherein in the stage from liquor making to liquor preparation, steamed sorghum is put into an airing chamber, when the temperature of the sorghum is reduced to 38-42 ℃, the liquor amount is 0.2-0.3% of the weight of the sorghum for the first time, when the temperature of the sorghum is reduced to 30-32 ℃, the liquor amount is 0.1-0.15% of the weight of the sorghum for the second time, the second time is uniformly stirred and mixed, a layer of 5-10 cm cold liquor covers the grain surface, and after the stacking saccharification fermentation is completed, the sorghum and the fermented grains are compounded, wherein the grain ratio of the compound liquor is 1: 2.5-4, and adding bran shells accounting for 9-11% of the sorghum in weight, fully mixing, and then putting into a box for fermentation. According to the invention, by improving the process from the starter feeding stage to the grain preparation stage, the types and the number of microorganisms are controlled in a reasonable range in the fermentation, cultivation and saccharification processes of sorghum, so that the fermentation and saccharification are more sufficient, the fen-flavor Xiaoqu liquor with strong fragrance and high quality is finally obtained, and the problems of insufficient fragrance and unstable quality of the traditional fen-flavor Xiaoqu liquor are solved.
Description
Technical Field
The invention relates to the technical field of liquor brewing, in particular to a method for brewing fen-flavor Xiaoqu liquor and liquor obtained by brewing the fen-flavor Xiaoqu liquor.
Background
White spirit is a traditional Chinese distilled spirit, and is considered one of the world's best known distilled spirits, along with brandy, gin, rum, vodka, and whiskey. The brewing method makes the Chinese liquor more complex than other distilled liquor fermented only by yeast liquid, and the liquor with different flavors can be produced according to different fermentation processes and operating conditions. The production of the Xiaoqu liquor is suitable for wide sources of raw materials, such as sorghum, rice, wheat and the like which can be used as the brewing raw materials of the Xiaoqu liquor, and most of the Xiaoqu liquor is brewed by using whole grain raw materials, which is beneficial to deep processing of grain resources and can also be processed by using non-grain starchy raw materials. The small yeast wine has small yeast amount, short production period of 10-13 days, higher yield than large yeast, less grain consumption, wide variety of raw materials and better economic benefit.
Chinese patent CN107325923A discloses a brewing method of fen-flavor liquor, which has the following process flow: soaking grain, steaming grain (including primary steaming, stewing water, adding testa oryzae, and re-steaming), taking out, spreading, cooling, spreading yeast, collecting box, covering box, culturing bacteria, saccharifying, preparing distiller's grains, fermenting in cellar, and distilling in steamer. The fen-flavor liquor brewed by the process has the advantages of small yeast consumption, high liquor yield, low cost, short brewing time, no color and smell, pure fragrance, special fragrance of grain yeast and vinasse fragrance, and the fragrance characteristics are mainly ethyl acetate and ethyl lactate. However, the specification of the patent does not give out experiments or detection data to prove the technical effects of high alcohol yield, pure fragrance and the like, and does not give out corresponding technical principles. Meanwhile, the method is obtained by carefully analyzing the process, and has at least the following technical defects: 1. after the water is added into the stewed grain, the sorghum is proper in hardness and high in splitting rate (flowering rate), when chaff is added and mixed, due to the influence of the water content and the curing degree of the sorghum, the mixing difficulty of the chaff is high, most of the chaff can be concentrated on the upper layer of the sorghum, the aim of uniformly mixing cannot be achieved, the technical effect of puffing and loosening the sorghum cannot be achieved, and the uneven distribution of the chaff can adversely affect the water content, the flowering rate and the curing uniformity of the sorghum and inevitably affect the quality of the wine; 2. the mode of three times of koji feeding is difficult to realize uniform mixing, the time is very short when the sorghum is reduced to about 28 ℃ from 36-38 ℃ in the koji feeding stage, the sorghum is mixed in three times of koji feeding in the time, so that the sorghum is obviously hasty and messy, the uniform mixing is difficult to realize, and finally the quality of the wine is unstable due to uneven mixing of koji materials.
Meanwhile, the patent technology is the same as the existing Xiaoqu liquor brewing technology, the awareness on the bacteria culture saccharification process is limited, the influence of the fluffing degree of saccharified grains on the types and the quantity of microorganisms in the bacteria culture saccharification process is not recognized, and finally, the obtained Xiaoqu liquor cannot generate thick fragrance under the bacteria culture saccharification process, which is a problem commonly existing in the existing fen-flavor liquor.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the invention provides a brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing, and the invention improves the process from the liquor feeding stage to the liquor blending stage, so that the types and the number of microorganisms are controlled in a reasonable range in the fermentation and culture saccharification processes of sorghum, the growth environment of the microorganisms is improved, the fermentation saccharification is more sufficient, the utilization rate of starch is improved, the fen-flavor Xiaoqu liquor with strong fragrance and high quality is finally obtained, and the problems of insufficient fragrance and unstable quality of the traditional fen-flavor Xiaoqu liquor are solved.
The technical scheme adopted by the invention is as follows: a brewing method of fen-flavor Xiaoqu liquor comprises the steps of soaking grains, steaming grains, stewing grains, redistilling, discharging grains, stacking fermentation, preparing grains, putting into a box for fermentation and distilling for segmented liquor picking, and is characterized in that in the stage from discharging to preparing grains, steamed sorghum is put into an airing chamber, when the temperature of the sorghum is reduced to 38-42 ℃, the first yeast is added, the yeast amount is 0.2-0.3% of the weight of the sorghum, when the temperature of the sorghum is reduced to 30-32 ℃, the second yeast is added, the yeast amount is 0.1-0.15% of the weight of the sorghum, the sorghum is stirred and mixed uniformly, then grain stacking saccharification fermentation is carried out, a layer of 5-10 cm cold grains is covered on the grain surface, the bacteria culture temperature and time are respectively 30-38 ℃ and 18-24 hours, after the stacking saccharification fermentation is finished, the sorghum and the fermented grains are combined, and the grain ratio of the composite grains is 1: 2.5-4, and adding bran shells accounting for 9-11% of the sorghum weight, fully mixing the three, and then putting the mixture into a box for fermentation.
In the brewing method, the yeast-discharging stage is divided into two times, so that the yeast and sorghum can be mixed more uniformly within a limited time, and the problem caused by insufficient mixing of yeast and sorghum is effectively solved. Meanwhile, in the stacking fermentation stage, a layer of 5-10 cm of cold grains is covered on the grain surface, a traditional mode of covering a layer of chaff is not adopted, the cold grains are used, on one hand, the cold grains have the same effect as the chaff, namely, the function of heat preservation is achieved, on the other hand, the acidity of the yeast grains is adjusted through the acidity of the cold grains, the chemical environment of the stacking saccharification stage is improved, the decomposition of starch in sorghum is promoted, the fermentation efficiency of stacking fermentation is improved, the obtained saccharified grain is more sufficient, the subsequent bacteria culture saccharification stage is facilitated, and the chaff does not have the acidity adjusting function, so the effect cannot be achieved. In addition, because the grain surface is not covered by the chaff in the stacking fermentation stage, in the grain preparation stage, 9-11% of chaff is mixed to improve the fluffy degree of the saccharified grain during the bacteria cultivation and saccharification, improve the air permeability and the uniformity degree of the fermentation temperature, improve the growth environment of microorganisms, facilitate the growth of the microorganisms, enable different microorganisms to generate more aroma substances, simultaneously enable the fermentation and saccharification process to be more sufficient, improve the utilization rate of starch, and finally improve the quality and the aroma of the wine. However, for the traditional brewing process of fen-flavor Xiaoqu liquor, bran hulls are generally mixed in the distillation stage and are not mixed in the bacteria culture saccharification stage, if the bran hulls are mixed in the bacteria culture saccharification stage (for example, 9-11% of the bran hulls are mixed in the bacteria culture saccharification stage), the total content of the bran hulls in the saccharified grain is too much, the obtained liquor has high furfural content, the liquor has heavy taste and foreign flavor, and the quality of the liquor is also unstable, which is the main reason that the traditional process only mixes saccharified grain and fermented grains to prepare the grains and does not introduce the bran hulls in the bacteria culture saccharification stage.
Further, in order to better control the process of bacteria culture and saccharification, sorghum, fermented grains and bran shell fermented grains are uniformly mixed, spread to cool to 20-27 ℃, and then fermented at 20-32 ℃. The culture saccharification is carried out under the temperature parameter, which is beneficial to the expression of microbial activity and enables the culture saccharification process to be carried out more smoothly.
In the invention, in the grain stewing stage, the cooked sorghum is soaked in hot water at the temperature higher than 90 ℃, the hot water just submerges the grain surface, and bran hulls with the sorghum mass of 0.8-1.5% are sprinkled on the grain surface, and the grain stewing time is 10-30 min. The hot water with the temperature higher than 90 ℃ is adopted for stewing the grain, the flowering rate of the sorghum is improved, the bran shells are covered on the grain surface and mainly used for absorbing water vapor, the problem that the moisture content of the sorghum is overlarge due to the fact that water drops condensed by the water vapor enter the sorghum during re-steaming is solved, and the covered bran shell layers can be used as culture substrates for cooked grain when the cooked grain is discharged from a steamer and cannot be mixed into fermented grain.
Preferably, when the first time of koji making is carried out, the amount of koji making is 0.2 percent of the weight of the sorghum; when the second time of koji making is carried out, the amount of koji making is 0.15 percent of the weight of the sorghum.
Further, the grain soaking comprises the following specific steps: soaking the whole grain sorghum for 12-16 h at the water temperature of 80-85 ℃, wherein the soaking water is 40-60 cm higher than the grain surface.
Further, the specific steps of steaming the grain are as follows: discharging grain soaking water after grain soaking is finished, draining sorghum, steaming the soaked sorghum in a steamer, steaming the grain for 40-80 min after the grain is steamed from the steaming stage.
Further, discharging water of the braised grain after the grain stewing is finished, and steaming for 20-30 min again to enable the flowering rate of the whole grain sorghum to reach more than 90%.
Further, after the fermentation in a box, performing first blowing after 24 hours of fermentation, performing second blowing after 48 hours, performing third blowing after 72 hours, performing fourth blowing after 96 hours, performing 5 th blowing after 120 hours, finishing the fermentation after 9 days, discharging yellow water 12 hours in advance, and distilling and sectionally picking the wine after the fermentation is finished.
The invention also discloses the fen-flavor Xiaoqu liquor, which is brewed by the brewing method. The fen-flavor Xiaoqu liquor has the characteristics of strong fragrance and high quality, overcomes the problems of insufficient fragrance and unstable quality of the traditional fen-flavor Xiaoqu liquor, and has more advantages in the market of the fen-flavor Xiaoqu liquor.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that: according to the invention, by improving the process from the starter feeding stage to the grain preparation stage, the types and the number of microorganisms are controlled within a reasonable range in the fermentation and cultivation saccharification processes of sorghum, the microbial growth environment is improved, the fermentation saccharification is more sufficient, the utilization rate of starch is increased, the fen-flavor Xiaoqu liquor with strong fragrance and high quality is finally obtained, the problems of insufficient fragrance and unstable quality of the traditional fen-flavor Xiaoqu liquor are solved, and the fen-flavor Xiaoqu liquor obtained by the invention has more advantages in the market of the fen-flavor Xiaoqu liquor.
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 are not intended to limit the invention.
Example 1
A brewing method of fen-flavor Xiaoqu liquor comprises the following steps:
s1, soaking the whole sorghum grain, wherein the water temperature of the soaked sorghum grain is 80-85 ℃, the soaking time is 12-16 h, and the hot water should exceed the grain surface by 50 cm;
s2, steaming in a steamer for the first time, discharging grain soaking water after grain soaking is finished, draining grains, steaming the soaked grains in the steamer, steaming sorghum for 1 hour after steaming, and finishing grain steaming;
s3, stewing the grain, soaking the steamed sorghum in hot water at the temperature higher than 90 ℃ after primary steaming, wherein the hot water just submerges the grain surface, bran shells accounting for 1% of the mass of the sorghum are sprinkled on the grain surface, and the grain stewing time is 10-30 min according to the steaming state;
s4, steaming again, discharging the water of the steamed grain after the grain steaming is finished, steaming again for 20-30 min, and enabling the flowering rate of the whole grain sorghum to reach more than 90%;
s5, yeast feeding, namely cleaning an airing chamber, spreading the cooked sorghum in the airing chamber, spreading the grain to a thickness of 25-30 cm, feeding a first yeast when the temperature of the grain is reduced to 38-42 ℃, uniformly mixing the yeast and the grain, feeding a second yeast when the temperature of the sorghum is reduced to 30-32 ℃, wherein the yeast amount is 0.15% of the weight of the sorghum, and uniformly stirring the sorghum and the yeast;
s6, stacking and fermenting, namely cleaning an airing chamber, gathering the mixed sorghum, pushing and fermenting, covering a 5cm cold groove on the sorghum with the thickness of about 27cm, inserting a thermometer with real-time temperature, recording the temperature in the saccharification process, observing the temperature, checking the saccharification state in time if the temperature exceeds 38 ℃, wherein the saccharification state is good when the sorghum is sweet and slightly sour, and the temperature and the time for culturing the sorghum are respectively 30-38 ℃ and 18-24 hours;
s7, preparing grains, and compounding the saccharified sorghum and the fermented grains, wherein the ratio of the compounded grains to the grains is 1: 4, adding bran hulls accounting for 10 percent of the weight of the sorghum, fully mixing the saccharified grain, the cold grains and the bran hulls, and starting to ferment in a box when the temperature of the mixed grain is reduced to 27 ℃;
s8, fermenting in a box, performing first blowing after fermenting for 24 hours, performing second blowing after 48 hours, performing third blowing after 72 hours, performing fourth blowing after 96 hours, performing 5 th blowing after 120 hours, finishing after 9 days of fermenting, and discharging yellow water 12 hours in advance;
and S9, distilling, namely distilling the fermented grains, receiving liquor in sections, and removing the tail of the liquor in a truncated manner to obtain the fen-flavor Xiaoqu liquor.
Example 2
A brewing method of fen-flavor Xiaoqu liquor comprises the following steps:
s1, soaking the whole sorghum grain, wherein the water temperature of the soaked sorghum grain is 80-85 ℃, the soaking time is 12-16 h, and the hot water should exceed the grain surface by 50 cm;
s2, steaming in a steamer for the first time, discharging grain soaking water after grain soaking is finished, draining grains, steaming the soaked grains in the steamer, steaming sorghum for 1 hour after steaming, and finishing grain steaming;
s3, stewing the grain, soaking the steamed sorghum in hot water at the temperature higher than 90 ℃ after primary steaming, wherein the hot water just submerges the grain surface, bran shells accounting for 1% of the mass of the sorghum are sprinkled on the grain surface, and the grain stewing time is 10-30 min according to the steaming state;
s4, steaming again, discharging the water of the steamed grain after the grain steaming is finished, steaming again for 20-30 min, and enabling the flowering rate of the whole grain sorghum to reach more than 90%;
s5, yeast feeding, namely cleaning an airing chamber, spreading the cooked sorghum in the airing chamber, spreading the grain to a thickness of 25-30 cm, feeding a first yeast when the temperature of the grain is reduced to 38-42 ℃, uniformly mixing the yeast and the grain, feeding a second yeast when the temperature of the sorghum is reduced to 30-32 ℃, wherein the yeast amount is 0.15% of the weight of the sorghum, and uniformly stirring the sorghum and the yeast;
s6, stacking and fermenting, namely cleaning an airing chamber, gathering the mixed sorghum, pushing and fermenting, covering 8cm of cold lees on the sorghum with the thickness of about 27cm, inserting a thermometer with real-time temperature, recording the temperature in the saccharification process, observing the temperature, checking the saccharification state in time if the temperature exceeds 38 ℃, wherein the saccharification state is good when the sorghum is sweet and slightly sour, and the temperature and the time for culturing the sorghum are respectively 30-38 ℃ and 18-24 hours;
s7, preparing grains, and compounding the saccharified sorghum and the fermented grains, wherein the ratio of the compounded grains to the grains is 1: 3, adding bran hulls accounting for 9 percent of the weight of the sorghum, fully mixing the saccharified grain, the cold grains and the bran hulls, and starting to ferment in a box when the temperature of the mixed grain is reduced to 27 ℃;
s8, fermenting in a box, performing first blowing after fermenting for 24 hours, performing second blowing after 48 hours, performing third blowing after 72 hours, performing fourth blowing after 96 hours, performing 5 th blowing after 120 hours, finishing after 9 days of fermenting, and discharging yellow water 12 hours in advance;
and S9, distilling, namely distilling the fermented grains, receiving liquor in sections, and removing the tail of the liquor in a truncated manner to obtain the fen-flavor Xiaoqu liquor.
Example 3
A brewing method of fen-flavor Xiaoqu liquor comprises the following steps:
s1, soaking the whole sorghum grain, wherein the water temperature of the soaked sorghum grain is 80-85 ℃, the soaking time is 12-16 h, and the hot water should exceed the grain surface by 50 cm;
s2, steaming in a steamer for the first time, discharging grain soaking water after grain soaking is finished, draining grains, steaming the soaked grains in the steamer, steaming sorghum for 1 hour after steaming, and finishing grain steaming;
s3, stewing the grain, soaking the steamed sorghum in hot water at the temperature higher than 90 ℃ after primary steaming, wherein the hot water just submerges the grain surface, bran shells accounting for 1% of the mass of the sorghum are sprinkled on the grain surface, and the grain stewing time is 10-30 min according to the steaming state;
s4, steaming again, discharging the water of the steamed grain after the grain steaming is finished, steaming again for 20-30 min, and enabling the flowering rate of the whole grain sorghum to reach more than 90%;
s5, yeast feeding, namely cleaning an airing chamber, spreading the cooked sorghum in the airing chamber, spreading the grain to a thickness of 25-30 cm, feeding a first yeast when the temperature of the grain is reduced to 38-42 ℃, uniformly mixing the yeast and the grain, feeding a second yeast when the temperature of the sorghum is reduced to 30-32 ℃, wherein the yeast amount is 0.15% of the weight of the sorghum, and uniformly stirring the sorghum and the yeast;
s6, stacking and fermenting, namely cleaning an airing chamber, gathering the mixed sorghum, pushing and fermenting, covering a cold grain with the thickness of about 27cm on the sorghum, inserting a thermometer with real-time temperature, recording the temperature in the saccharification process, observing the temperature, checking the saccharification state in time if the temperature exceeds 38 ℃, wherein the saccharification state is good when the sorghum is sweet and slightly sour, and the temperature and the time for culturing the sorghum are respectively 30-38 ℃ and 18-24 hours;
s7, preparing grains, and compounding the saccharified sorghum and the fermented grains, wherein the ratio of the compounded grains to the grains is 1: 3-4, adding bran hulls accounting for 10% of the weight of the sorghum, fully mixing the saccharified grain, the cold grains and the bran hulls, and starting to ferment in a box when the temperature of the mixed grain is reduced to 27 ℃;
s8, fermenting in a box, performing first blowing after fermenting for 24 hours, performing second blowing after 48 hours, performing third blowing after 72 hours, performing fourth blowing after 96 hours, performing 5 th blowing after 120 hours, finishing after 9 days of fermenting, and discharging yellow water 12 hours in advance;
and S9, distilling, namely distilling the fermented grains, receiving liquor in sections, and removing the tail of the liquor in a truncated manner to obtain the fen-flavor Xiaoqu liquor.
Comparative example
Comparative example and example except for the process operation, the fermentation raw material and fermentation environment used were the same, and the experimental control was performed in the same period:
s1, soaking the whole sorghum grain, wherein the water temperature of the soaked sorghum grain is 65-75 ℃, the soaking time is 16-24 h, and the hot water should exceed the grain surface by 50 cm;
s2, steaming in a steamer for the first time, discharging grain soaking water after grain soaking is finished, draining grains, steaming the soaked grains in the steamer, steaming sorghum for 1 hour after steaming, and finishing grain steaming;
s3, stewing the grain, soaking the stewed sorghum in hot water at 45-60 ℃ after primary stewing is finished, adding water, draining, re-stewing for 30-45 min after the grain is stewed for two hours;
s4, spreading yeast, cooling to 36-38 ℃, starting spreading yeast, dividing the yeast spreading for three times, uniformly mixing every time of spreading yeast for the next time, wherein the total yeast consumption is 0.3% -0.45%;
s5, stacking and fermenting, namely cleaning an airing room, gathering the mixed sorghum, pushing, fermenting, covering 5cm of chaff on the sorghum with the thickness of about 27cm, and preserving heat;
s6, preparing grains, and compounding the saccharified sorghum and the fermented grains, wherein the ratio of the compounded grains to the grains is 1: 2.5-4, fully mixing the saccharified grain and the cold lees, and starting to ferment in a box when the temperature of the mixed grain is reduced to 27 ℃;
s7, fermenting in a box, finishing fermentation after 9 days, and discharging yellow water 12 hours in advance;
and S8, distilling, namely distilling the fermented grains, receiving liquor in sections, and removing the tail of the liquor in a truncated manner to obtain the fen-flavor Xiaoqu liquor.
Flavor substance detection was performed on the fen-flavor Xiaoqu liquor obtained in examples 1 to 3 and the fen-flavor Xiaoqu liquor obtained in comparative example, and the results of tables 1 and 2 were obtained:
TABLE 1 measurement results (average value) of flavors in examples 1 to 3
Table 2 comparative example fen-flavor Xiaoqu liquor flavor substance determination results
Comparing table 1 and table 2, it is found that ethyl butyrate, isobutyl alcohol, isoamyl acetate, ethyl valerate, ethyl hexanoate and ethyl octanoate are the major fragrance trace components of the white spirit and account for about 90% of the total ester content, and it can be seen from table 1 and table 2 that the average ester content substances of examples 1-3 are higher than the comparative examples, so the aroma and taste of the white spirit are superior to those of the comparative examples, and thus the improved process for producing the Xiaoqu white spirit can obviously improve the quality of the Xiaoqu white spirit, so that the aroma is strong and the fragrance is retained on lips and teeth.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (9)
1. A brewing method of fen-flavor Xiaoqu liquor comprises the steps of soaking grains, steaming grains, stewing grains, redistilling, discharging grains, stacking fermentation, preparing grains, putting into a box for fermentation and distilling for segmented liquor picking, and is characterized in that in the stage from discharging to preparing grains, steamed sorghum is put into an airing chamber, when the temperature of the sorghum is reduced to 38-42 ℃, the first yeast is added, the yeast amount is 0.2-0.3% of the weight of the sorghum, when the temperature of the sorghum is reduced to 30-32 ℃, the second yeast is added, the yeast amount is 0.1-0.15% of the weight of the sorghum, the sorghum is stirred and mixed uniformly, then grain stacking saccharification fermentation is carried out, a layer of 5-10 cm cold grains is covered on the grain surface, the bacteria culture temperature and time are respectively 30-38 ℃ and 18-24 hours, after the stacking saccharification fermentation is finished, the sorghum and the fermented grains are combined, and the grain ratio of the composite grains is 1: 2.5-4, and adding bran shells accounting for 9-11% of the sorghum weight, fully mixing the three, and then putting the mixture into a box for fermentation.
2. The method for brewing fen-flavor Xiaoqu liquor as claimed in claim 1, wherein sorghum, fermented grains and bran shell fermented grains are uniformly mixed, spread to cool to 20-27 ℃, and then fermented at 20-32 ℃.
3. The brewing method of fen-flavor Xiaoqu liquor as claimed in claim 1, characterized in that in the grain stewing stage, the steamed sorghum is soaked in hot water at a temperature higher than 90 ℃, the hot water just submerges the grain surface, and the bran shells with the sorghum mass of 0.8-1.5% are sprinkled on the grain surface, and the grain stewing time is 10-30 min.
4. The method for brewing fen-flavor Xiaoqu liquor as claimed in claim 1, wherein the amount of the added koji is 0.2% of the sorghum by weight at the time of the first koji making; when the second time of koji making is carried out, the amount of koji making is 0.15 percent of the weight of the sorghum.
5. The method for brewing fen-flavor Xiaoqu liquor as claimed in any one of claims 1 to 4, wherein the grain soaking comprises the following specific steps: soaking the whole grain sorghum for 12-16 h at the water temperature of 80-85 ℃, wherein the soaking water is 40-60 cm higher than the grain surface.
6. The brewing method of fen-flavor Xiaoqu liquor as claimed in claim 5, characterized in that the specific steps of steaming the grain are as follows: discharging grain soaking water after grain soaking is finished, draining sorghum, steaming the soaked sorghum in a steamer, steaming the grain for 40-80 min after the grain is steamed from the steaming stage.
7. The brewing method of fen-flavor Xiaoqu liquor as claimed in claim 5, wherein after the grain stewing is finished, the grain stewing water is discharged and steamed for 20-30 min again, so that the flowering rate of whole grain sorghum is up to more than 90%.
8. The method for brewing fen-flavor Xiaoqu liquor as claimed in claim 5, wherein after the fermentation in the box, the first blow is performed after 24 hours of fermentation, the second blow is performed after 48 hours, the third blow is performed after 72 hours, the fourth blow is performed after 96 hours, the 5 th blow is performed after 120 hours, the fermentation is finished after 9 days, yellow water is discharged 12 hours in advance, and the liquor is distilled and picked in stages after the fermentation is finished.
9. A fen-flavor Xiaoqu liquor obtained by brewing according to the brewing method of any one of claims 1 to 8.
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| CN113583780A (en) * | 2021-09-09 | 2021-11-02 | 四川省农业科学院水稻高粱研究所 | Method for improving flavor of Xiaoqu liquor |
| CN113943619A (en) * | 2021-11-08 | 2022-01-18 | 四川省农业科学院水稻高粱研究所 | Brewing method for improving taste of Sichuan Xiaoqu liquor base liquor |
| CN114921301A (en) * | 2022-05-18 | 2022-08-19 | 蒋兴福 | Grain wine brewing method by five-grain fermentation |
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| CN113136290A (en) * | 2021-05-07 | 2021-07-20 | 陈玉勇 | Method for double-steaming, water-dividing and aldehyde-removing of brewed rice wine |
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| CN116656443A (en) * | 2023-05-24 | 2023-08-29 | 西华大学 | Bran-free fermentation process for improving flavor and quality of fen-flavor liquor |
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