CN113150909A

CN113150909A - Brewing method of Qingyun flavor type white spirit

Info

Publication number: CN113150909A
Application number: CN202110369513.XA
Authority: CN
Inventors: 杨磊; 赖高淮; 黄治国; 周有伟; 张吉军; 赵亮; 刘斌
Original assignee: Qinghai Highland Barley Wine Co ltd
Current assignee: Qinghai Highland Barley Wine Co ltd
Priority date: 2021-04-06
Filing date: 2021-04-06
Publication date: 2021-07-23

Abstract

The invention discloses a brewing method of a Qingyun flavor type white spirit, which comprises the steps of selecting materials, moistening grains, cooking, spreading and airing for mixing with yeast, stacking for fermentation, entering a cellar for fermentation, sealing the cellar for a cellar, opening the cellar for taking the wine, and distilling for taking the wine. Has the advantages that: by selecting and controlling the proportion of the waxy red sorghum and the highland barley of the black doodle and strictly controlling the fermentation temperature, the fermentation time, the storage time and the like, the brewed liquor has rich fragrance, is fresh and cool as the highland barley liquor and is soft and rich as the Maotai-flavor liquor.

Description

Brewing method of Qingyun flavor type white spirit

Technical Field

The invention relates to the technical field of brewing, in particular to a brewing method of Qingyun flavor type white spirit.

Background

The white spirit is a unique traditional wine variety in China, is a treasure of Chinese nationality, and has large scale yield, various odor types, special process and unique color, aroma, taste and style in six distilled spirits in the world. The white spirit has fragrance, has the classification of fragrance and the fragrance of the white spirit. Chinese spirits have strong, faint scent, maotai, rice, phoenix, sesame, fragrant, and miscellaneous flavors, and each flavor has its own characteristics. For example, the liquor quality of the Maotai-flavor liquor is characterized by being colorless or yellowish, transparent and crystal, prominent Maotai-flavor, elegant and delicate, sweet and mellow, long aftertaste, and fragrance left in vain; the quality of the faint scent wine is characterized by being clear and transparent, faint scent, pure and convergent, soft and sweet, natural and harmonious, and clean and refreshing aftertaste; the quality of the strong aromatic wine is characterized by colorless or yellowish, clear and transparent, strong cellar aroma, sweet, soft, refreshing and clean, pure and harmonious, and long aftertaste; the rice-flavor wine has the characteristics of colorless transparency, elegant honey flavor, soft and sweet taste, clean taste and pleasant aftertaste. The invention aims to provide a Qingyun flavor type white spirit which has the refreshing effect of highland barley wine and the soft and rich style of Maotai flavor type white spirit.

An effective solution to the problems in the related art has not been proposed yet.

Disclosure of Invention

Aiming at the problems in the related art, the invention provides a brewing method of a Qingyun flavor type white spirit, which aims to overcome the technical problems in the prior related art.

Therefore, the invention adopts the following specific technical scheme:

a brewing method of Qingyun flavor type white spirit is used for preparing the Qingyun flavor type white spirit and comprises the following steps:

selecting high-quality glutinous red sorghum and black tulip highland barley as raw materials;

respectively putting the selected glutinous red sorghum and black tulip highland barley into different movable caldrons, adding water, then adding grain, controlling the grain moistening temperature to be 95 ℃ or above, and controlling the water amount to be 52-54% of the grain feeding amount for the first time;

the grain moistening times are controlled to be three times, the grain moistening and watering proportion of the 1 st time, the 2 nd time and the 3 rd time is 6:4:3, the grain moistening time interval of the 1 st time and the 2 nd time and the grain moistening time interval of the 2 rd time and the 3 rd time are 1 hour, and the grain moistening time interval of the 2 nd time and the 3 rd time is 4 hours, so that the waxy red sorghum and the black wild oat fully absorb water and are moistened to be beneficial to gelatinization;

lifting the soaked glutinous red sorghum and black tulip highland barley out of the movable steamer pot by a crane, respectively stirring the glutinous red sorghum and the black tulip highland barley, then loading the mixture into the steamer, and steaming the grains in an enlarged mode, wherein the gelatinization time of raw sand steaming the grains is 100-plus-one 110min, the gelatinization time of brown sand steaming the grains is 100-plus-one 120min, and the gelatinization vapor pressure of the steamed grains is 0.08-0.12 MPa;

taking out the steamed glutinous red sorghum and black tulip highland barley according to the proportion of 5:1, mixing, spreading on a spreading cooling bed, then forming a bar ridge at the temperature of 32-35 ℃, uniformly pouring the tail wine on the bar ridge, airing to 28-32 ℃, and mixing the raw sand and the coarse sand with yeast;

spreading the starter on the stem, spreading, directly spreading, stirring, and collecting to pile foot;

stacking and fermenting the stockpiles at the fermentation temperature of 30-38 ℃ for 4-5 days;

the piled materials are put into a cellar for fermentation, a half retort for grain loss in the production of the last season is taken, 110-120kg of yeast and about 100kg of tail wine and cellar bottom water are added, the mixture is uniformly mixed, the mixture is moved into the cellar and is tightly beaten, grain husks are scattered to be used as isolation marks, a fermentation cellar pool is a red papermulberry stone bottom cellar pool, and the temperature of the grain in the cellar is 30-35 ℃;

preparing cellar surface, selecting 2/3 retort of fermented grains fermented in a saccharification pile, adding 50Kg of yeast and 20Kg (concentration is 12-15% vol) of tail wine, uniformly mixing, spreading the mixture on the well-conditioned fermented grains surface with husk isolation marks, spraying 30Kg of tail wine, and tightly beating the grains;

sealing the cellar, namely wetting and uniformly mixing the new and old sealing mud (9:1), sealing the cellar according to the requirements of thick periphery (more than or equal to 10cm) and thin middle (more than or equal to 5cm), wherein the shape of the cellar is similar to the back of a tortoise, and no water is accumulated and no scattered fermented grains are left;

opening the cellar to take wine: cutting the sealed mud into small blocks by using a cellar opener, carefully removing fermented grains and residual bran adhered to the mud blocks, and recovering. If the mildewed lees exist, soaking the mildewed lees in boiled water for 3 times, naturally draining water, and then steaming again;

distilling to obtain liquor, controlling steam pressure below 08MPa, distilling for 30-35min, and collecting liquor at 35-45 deg.C.

Further, in the second step, when grain is moistened, each pile is controlled at 750Kg, wherein the breaking degree of the lower sand is controlled at 15% -20%; the broken degree of the brown sand is controlled between 20% and 25%.

Further, in the second step, when moistening the grain for the first time, stirring is carried out when throwing the grain, so that the glutinous red sorghum and the black tulip highland barley are fully contacted with water, when moistening the grain for the 2 nd and 3 rd times in the third step, two persons need to relatively and rapidly carry out cross throwing and turning over on the grain pile, the middle part of the grain pile needs to be shoveled, communicated and stirred uniformly, and the grain pile needs to be rolled into a cone shape after turning over, so that no water leakage is realized, and no water and no raw grain exist around the grain pile.

Further, in the fourth step, the steam pressure in the steamer is more than or equal to 0.12MPa, the time for steaming is more than 25min, the ratio of the raw sand to the brown sand is 1:1, and the consumption of the raw sand mother tank is 4-6% of the grain feeding amount.

Furthermore, in the fourth step, the product is required to be light, loose, thin, accurate, uniform and flat when being put into a steamer, and the requirements of the air pressure fermented grains and the maturity of the glutinous red sorghum and the black-old-crow highland barley are shown as follows: sand feeding: 7, cooking; brown sand: well done and no hearts in the interior.

And further, in the fifth step, after spreading out the fermented grains, timely constructing and edging, bending the fermented grains, stirring and piling the fermented grains according to the requirements of 'one kick (2 times), two sweeps, three mixing and four piling', wherein the piled fermented grains are required to be scattered, loosened and uniform, and the height of the piled fermented grains is about 1.5-2 m according to the 'winter height and summer height'.

Further, in the step ten, the cellar is required to be: the sealing mud does not crack, accumulate water, has no residual fermented grains scattered, ensures that the pit is well sealed, and has no mildew grains.

Further, in the eleventh step, the fermented grain starting requirement is as follows: the pit surface fermented grains are treated by one retort; the quantity of the middle-layer fermented grains is based on one row (two retorts) each time, but not much; the fermented grains at the bottom of the cellar are manually started to prevent the fermented grains from being scratched to form the cellar bottom, and the fermented grains are taken by adopting a 'two-person safety system' and adding a blower.

Further, in the twelfth step, about 0.25-0.5kg of wine heads are pinched off during distillation, and the pinched-off wine heads are used as tail wine. After the liquor picking is finished, taking another liquor with the concentration lower than the concentration requirement as tail liquor, and taking about 85-120kg of tail liquor for steaming or cellaring.

Furthermore, all the chaff used in the production links must be steamed by high-temperature steam, and the steaming method comprises the following steps: putting the rice husks into a wine retort according to different times, uniformly sprinkling 15kg of boiling water into the rice husks after the rice husks are steamed for 20min, steaming for 20min, putting the rice husks into the retort, and spreading and airing for later use.

The invention has the beneficial effects that: by selecting and controlling the proportion of the waxy red sorghum and the highland barley of the black doodle and strictly controlling the fermentation temperature, the fermentation time, the storage time and the like, the brewed liquor has rich fragrance, is fresh and cool as the highland barley liquor and is soft and rich as the Maotai-flavor liquor.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.

FIG. 1 is a flow chart of a brewing process of a Qingyun flavor liquor according to an embodiment of the present invention;

FIG. 2 is a diagram of chromatography of a cloud flavor liquor according to an embodiment of the present invention.

Detailed Description

For further explanation of the various embodiments, the drawings which form a part of the disclosure and which are incorporated in and constitute a part of this specification, illustrate embodiments and, together with the description, serve to explain the principles of operation of the embodiments, and to enable others of ordinary skill in the art to understand the various embodiments and advantages of the invention, and, by reference to these figures, reference is made to the accompanying drawings, which are not to scale and wherein like reference numerals generally refer to like elements.

According to the embodiment of the invention, a brewing method of the Qingyun flavor type white spirit is provided.

table 1 shows the grain steaming parameters:

table 2 and table 3 show the numbers of the oven-dried yeast:

table 4 is the stacking fermentation parameters:

table 5 shows the fermentation parameters:

Table 6 distillation wine-taking parameters:

table 7 shows the husk dosage parameters:

table 8 shows the chromatographic parameters:

serial number	Component name	Concentration of
			1	Acetaldehyde	0.4065
2	Methanol	0.0829
			3	N-propanol	0.3999
4	Ethyl acetate	1.4844
			5	Sec-butyl alcohol	0.0215
6	Isobutanol	0.1264
			7	Acetal	0.2336
8	N-butanol	0.0048
			9	Isoamyl alcohol	0.2840
10	Butyric acid ethyl ester	0.0596
			11	Internal standard	0.3500
12	Lactic acid ethyl ester	1.3563
			13	Valeric acid ethyl ester	0.0000
14	Hexanoic acid ethyl ester	0.0629
			15	Hexanoic acid	0.0472

In one embodiment, in the second step, when grains are moistened, each pile is controlled to be 750Kg, wherein the breaking degree of the lower sand is controlled to be 15% -20%; the breaking degree of the brown sand is controlled to be 20-25%.

In one embodiment, in the second step, when grain is moistened for the first time, stirring is carried out during grain throwing, so that the glutinous red sorghum and the black tulip highland barley are in full contact with water, in the 2 nd and 3 rd grain moistening in the third step, two persons need to relatively and rapidly carry out cross throwing and turning over on the grain pile, the middle part of the grain pile needs to be shoveled, communicated and stirred uniformly, and the grain pile needs to be rolled into a cone shape after turning over, so that no water runs out, and no water and no raw grain exist around the grain pile.

In one embodiment, in the fourth step, the steam pressure in the steamer is more than or equal to 0.12MPa, the time for steaming the rice is more than 25min, the ratio of the raw sand to the brown sand is 1:1, and the consumption of the raw sand mother tank is 4-6% of the grain feeding amount.

In one embodiment, in the fourth step, the product is put into a steamer to achieve 'light, loose, thin, accurate, uniform and flat', see the requirement of air pressure fermented grains, the maturity of glutinous red sorghum and black-old-crow highland barley: sand feeding: 7, cooking; brown sand: well done and no hearts in the interior.

In one embodiment, in the fifth step, after spreading out the fermented grains, edges are built and collected in time, bending operation is needed for spreading, after spreading, stacking is carried out by stirring according to the requirements of 'one kick (2 times), two sweeping, three mixing and four stacking', the stacked fermented grains are required to be scattered, loosened and uniform, and the height of the stacked grains is about 1.5-2 meters according to 'high winter and low summer'.

In one embodiment, in step ten, the tube cellar requires: the sealing mud does not crack, accumulate water, has no residual fermented grains scattered, ensures that the pit is well sealed, and has no mildew grains.

In one embodiment, in step eleven, the unstrained spirits are started by: the pit surface fermented grains are treated by one retort; the quantity of the middle-layer fermented grains is based on one row (two retorts) each time, but not much; the fermented grains at the bottom of the cellar are manually started to prevent the fermented grains from being scratched to form the cellar bottom, and the fermented grains are taken by adopting a 'two-person safety system' and adding a blower.

In one embodiment, in the twelfth step, about 0.25-0.5kg of the wine head is removed during distillation, and the removed wine head is used as tail wine. After the liquor picking is finished, taking another liquor with the concentration lower than the concentration requirement as tail liquor, and taking about 85-120kg of tail liquor for steaming or cellaring.

In one embodiment, all the chaff used in the production process must be steamed by high-temperature steam, and the steaming method comprises the following steps: putting the rice husks into a wine retort according to different times, uniformly sprinkling 15kg of boiling water into the rice husks after the rice husks are steamed for 20min, steaming for 20min, putting the rice husks into the retort, and spreading and airing for later use.

As shown in figure 1, in the actual production process, the method for preparing the cloud flavor type white spirit comprises the following steps:

step S101, selecting high-quality glutinous red sorghum and black tulip highland barley as raw materials;

step S103, respectively putting the selected glutinous red sorghum and black tulip highland barley into different movable caldrons, watering and then wetting the grains, controlling the grain wetting temperature to be 95 ℃ or above, and controlling the water amount to be 52-54% of the grain feeding amount for the first time;

step S105, controlling the grain moistening times to be three times, wherein the grain moistening and water feeding proportion of the 1 st time, the 2 nd time and the 3 rd time is 6:4:3, the grain moistening time interval of the 1 st time and the 2 nd time and the grain moistening time interval of the 2 rd time and the 3 rd time are 1 hour, and the grain moistening time interval of the 2 nd time and the 3 rd time is 4 hours, so that the waxy red sorghum and the black tulip highland barley fully absorb water and are moistened to be beneficial to gelatinization;

step S107, lifting the soaked glutinous red sorghum and black tulip highland barley out of the movable steamer pot by a crane, respectively stirring the glutinous red sorghum and the black tulip highland barley, then loading the glutinous red sorghum and the black tulip highland barley into the steamer, amplifying and steaming the grains, wherein the gelatinization time of raw sand steamed grains is 100-110min, the gelatinization time of brown sand steamed grains is 100-120min, and the gelatinization steam pressure of the steamed grains is 0.08-0.12 MPa;

step S109, taking out the steamed glutinous red sorghum and black tulip highland barley, mixing, spreading on a spreading cooling bed, then forming a ridge at the temperature of 32-35 ℃, uniformly pouring the tail wine on the ridge stem, airing to 28-32 ℃, and mixing the raw sand and the coarse sand with yeast;

step S111, uniformly spreading the starter on the stem which is sprayed with the tail wine and is turned, uniformly sweeping the fermented grains and the starter, spreading and drying in the air, directly spreading and stirring the starter, uniformly stirring the starter, and spreading and stirring the starter to a pile foot by using a horizontal lifting device;

step S113, stacking and fermenting the stockpile at the fermentation temperature of 30-38 ℃ for 4-5 days;

step S115, the stockpile is placed into a cellar for fermentation, a half retort for grain loss in the production of the first season is taken, 110-120kg of yeast drug, about 100kg of tail wine and cellar bottom water are added, the mixture is uniformly mixed, the cellar is moved into a cellar for beating tightly, grain husks are scattered as isolation marks, a fermentation cellar pool is a red papermulberry strip stone mud bottom cellar pool, and the temperature of the grain in the cellar is 30-35 ℃;

step S117, making cellar surfaces, selecting 2/3 retorts of fermented grains which are well fermented in a saccharification pile, adding 50Kg of yeast and 20Kg (the concentration is 12-15% vol) of tail wine, uniformly mixing, flatly spreading the mixture on the well-conditioned fermented grains with husk isolation marks, then spraying 30Kg of tail wine, and tightly beating the grains;

step S119, sealing the cellar, namely sealing the cellar, wetting the new and old sealing mud (9:1), uniformly mixing, and sealing the cellar according to the requirements of thick periphery (not less than 10cm) and thin middle (not less than 5cm), wherein the cellar is similar to a tortoise back, and no water is accumulated and no fermented grains are scattered and left;

step S121, opening the cellar to take wine: cutting the sealed mud into small blocks by using a cellar opener, carefully removing fermented grains and residual bran adhered to the mud blocks, and recovering. If the mildewed lees exist, soaking the mildewed lees in boiled water for 3 times, naturally draining water, and then steaming again;

step S123, distilling to obtain liquor, controlling the pressure of distilled steam to be less than 08MPa, distilling for 30-35min, and controlling the liquor receiving temperature to be 35-45 ℃.

In conclusion, by means of the technical scheme, the selection and the proportion of the waxy red sorghum and the highland barley are controlled, and the fermentation temperature, the fermentation time, the storage time and the like are strictly controlled, so that the brewed white spirit has rich fragrance, is fresh and cool like the highland barley wine, and is soft and rich like the Maotai-flavor white spirit.

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, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. A brewing method of Qingyun flavor type white spirit is characterized by comprising the following steps of:

2. The brewing method of Qingyun flavor type baijiu as claimed in claim 1, wherein in the second step, the mass of each stack is controlled at 750Kg while moistening the grain, wherein the crushing degree of the lower sand is controlled at 15% -20%; the broken degree of the brown sand is controlled between 20% and 25%.

3. The brewing method of Qingyun flavor type baijiu as claimed in claim 1, wherein in the second step, when moistening grain for the first time, stirring is performed during feeding grain so that glutinous red sorghum and black old crow highland barley are fully contacted with water, and in the third step, when moistening grain for the 2 nd and 3 rd times, two persons are required to perform cross throwing and turning over on the grain stack relatively quickly, the middle part of the grain stack must be shoveled and uniformly stirred, and the grain stack must be turned over twice, and the grain stack must be rolled into a cone shape after turning over, so that no water runs out, no water accumulation around and no raw grain exist.

4. The brewing method of Qingyun flavor type white spirit according to claim 1, wherein in the fourth step, the steam pressure in the steamer is not less than 0.12MPa, the time in the steamer is not less than 25min, the ratio of raw sand to brown sand is 1:1, wherein the raw sand mother tank consumption is 4-6% of the grain charging amount.

5. The method for brewing Qingyun flavor type white spirit according to claim 1, wherein in the fourth step, the requirements of light, loose, thin, accurate, uniform and flat are met when the wine is put into a steamer, the requirements of the fermented grains with air pressure are met, and the maturity of the glutinous red sorghum and the black tulip highland barley are met: sand feeding: 7, cooking; brown sand: well done and no hearts in the interior.

6. The brewing method of Qingyun flavor type white spirit according to claim 1, characterized in that in the fifth step, the fermented grains are spread and then are made and collected in time, the operation of bending is needed after the fermented grains are spread, the fermented grains are stirred and piled up according to the requirements of 'one kick (2 times), two sweeps, three mixing and four piling up', the piled fermented grains are required to be scattered, loosened and uniform, and the height of the piled fermented grains is 1.5-2 meters.

7. The brewing method of Qingyun flavor type white spirit according to claim 1, wherein in the tenth step, the cellar is required to: the sealing mud does not crack, accumulate water, has no residual fermented grains scattered, ensures that the pit is well sealed, and has no mildew grains.

8. The brewing method of Qingyun flavor type white spirit according to claim 1, characterized in that in the eleventh step, the unstrained spirit is required to be started: the pit surface fermented grains are treated by one retort; the quantity of the middle-layer fermented grains is based on one row (two retorts) each time, but not much; the fermented grains at the bottom of the cellar are manually started to prevent the fermented grains from being scratched to form the cellar bottom, and the fermented grains are taken by adopting a 'two-person safety system' and adding a blower.

9. The method for brewing Qingyun flavor baijiu as claimed in claim 1, wherein in the twelfth step, about 0.25-0.5kg of wine heads are removed during distillation, and the removed wine heads are used as tail wine. After the liquor picking is finished, taking another liquor with the concentration lower than the concentration requirement as tail liquor, and taking about 85-120kg of tail liquor for steaming or cellaring.

10. The brewing method of Qingyun flavor type baijiu as claimed in claim 1, wherein all the chaff used in the production process must be steamed by high temperature steam, and the steaming method comprises: putting the rice husks into a wine retort according to different times, uniformly sprinkling 15kg of boiling water into the rice husks after the rice husks are steamed for 20min, steaming for 20min, putting the rice husks into the retort, and spreading and airing for later use.