CN113234554A - Production process of strong-flavor Daqu liquor - Google Patents
Production process of strong-flavor Daqu liquor Download PDFInfo
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- 235000009566 rice Nutrition 0.000 claims abstract description 94
- 239000002994 raw material Substances 0.000 claims abstract description 47
- 238000011049 filling Methods 0.000 claims abstract description 36
- 238000007599 discharging Methods 0.000 claims abstract description 28
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 17
- 125000003118 aryl group Chemical group 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 93
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 61
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- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 19
- 238000003892 spreading Methods 0.000 claims description 18
- 239000000126 substance Substances 0.000 claims description 14
- 238000010025 steaming Methods 0.000 claims description 13
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 12
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- 239000000843 powder Substances 0.000 claims description 12
- 238000010298 pulverizing process Methods 0.000 claims description 12
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 9
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- 241000235342 Saccharomycetes Species 0.000 description 1
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
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- 229940116333 ethyl lactate Drugs 0.000 description 1
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- 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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Abstract
The invention relates to the technical field of white spirit brewing, in particular to a production process of strong aromatic Daqu liquor, which specifically comprises the steps of raw material and auxiliary material selection, grain moistening, proportioning, retort filling, cooking gelatinization, discharging, stewing, rice airing, fermentation in a pool, and discharging of fermented grains in the pool; wherein the upper layer fermented grains are discharged from the pool and enter the batching and circulating, the lower layer fermented grains are steamed and lost into grains, and the pit mud is cured by adopting pit-curing liquid after being discharged from the pool. All the processes in the traditional manual brewing are adjusted and optimized, and the prepared Daqu liquor has richer taste levels and better liquor quality.
Description
Technical Field
The invention relates to the technical field of white spirit brewing, in particular to a production process of strong aromatic Daqu spirit.
Background
The Chinese white spirit has various types of aroma, such as strong-flavor white spirit, faint-scent white spirit, sesame-flavor white spirit and the like, different preparation processes of different aroma types are different, the strong-flavor white spirit has the characteristics of strong aroma, softness, sweetness, harmonious aroma, sweet entrance, soft mouth, excess length of tail and the like, and occupies a large proportion in the white spirit industry of China, the main brewing raw material is sorghum, wheat or other matched raw materials such as barley and the like are used, high-temperature yeast or medium-temperature yeast is used as a saccharifying leavening agent, the mud pit is subjected to solid-state fermentation, the grains are added, mixed steaming and mixed burning are carried out, the head and the tail are removed, and the quality of the white spirit is extracted; however, the flavor and taste of the wine prepared by different raw materials and different preparation processes are also greatly different.
Disclosure of Invention
In view of the above, the invention aims to provide a production process of strong aromatic Daqu liquor aiming at the defects of the prior art, and the production process is used for adjusting and optimizing each process in the traditional manual brewing, so that the prepared Daqu liquor has richer taste levels and higher liquor quality.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production process of strong aromatic Daqu liquor comprises the following steps:
(1) selecting raw materials and auxiliary materials:
the raw material ratio is as follows: 48-52 wt% of sorghum, 12-18 wt% of wheat, 28-33 wt% of rice and/or glutinous rice and 3-6 wt% of corn; the auxiliary materials comprise rice hulls, distiller's yeast and dry yeast, wherein the amount of the rice hulls accounts for 21-28 wt% of the raw materials, the amount of the distiller's yeast accounts for 24-27 wt% of the raw materials, and the amount of the dry yeast accounts for 0.25-0.3% of the raw materials;
(2) grain moistening: uniformly spreading rice hulls on a steamer grate, adding the crushed raw materials, steaming for 10min, taking out of a steamer, spreading and drying to below 40 ℃, and moistening with hot water at 50-70 ℃, wherein the water amount is 15-30% of the feeding amount;
(3) preparing materials: uniformly mixing moist grain and fermented grains, adding rice hulls, and uniformly stirring, wherein the weight ratio of the moist grain to the fermented grains is 1: 3-4.5;
(4) and (4) steamer filling: adding wine lees to the bottom of the boiler, spreading a layer of rice husks on a rice husk grate, filling the mixture with the thickness of 10mm, opening a steam valve, adjusting the steam pressure to 0.02-0.06MPa, continuously filling the rice husk into the boiler after steam comes, filling a cover plate after the boiler is filled, sealing the edge of the boiler by water according to an upper steam passing cylinder, and filling the boiler for 30-40 min;
(5) cooking and pasting: after filling a steamer cover plate, adjusting the steam pressure to be 0.01-0.02Mpa, opening a water inlet valve of a cooler, picking 1-3kg of a wine head when wine flowing starts, controlling the speed of the wine flowing to be 1.5-3kg/min, controlling the temperature of the wine flowing to be 20-30 ℃, carrying out tasting while receiving, taking wine by measuring, receiving wine of grades A, B and C, increasing the steam pressure to be 0.04Mpa after wine cleaning, knocking over the tail of the steam, receiving the tail of the wine, pulling up the steamer cover, discharging acid from the steamed grains, and ensuring the time to be 70-90min from the beginning of the wine flowing to the end of the steamed grains;
(6) taking out the rice, stewing the fermented grains, airing the rice and checking: adding Mongolian hair pulp 5-10min before cooking gelatinization, lifting out grain mash after cooking time is up, pouring Mongolian hair pulp above 90 deg.C, stacking and sealing grain for 8-15min, and cooling rice while adding distiller's yeast and dry yeast;
(7) fermenting in a tank: detecting physical and chemical indexes of the fermented grains, and fermenting in a pool for 75 days;
(8) discharging fermented grains: and (4) discharging the upper layer of fermented grains out of the pool, circulating in the step (3), steaming the lower layer of fermented grains, losing grains, and curing the pit mud by adopting pit keeping liquid after discharging.
Further, the raw sorghum in the step (1) is crushed into 4-6 pieces, the sorghum is less than 15% after passing through a 20-mesh sieve, no raw materials are generated, the water content is less than 16%, and the starch is not less than 60%; pulverizing semen Tritici Aestivi into 2-4 pieces without grading; pulverizing rice and Oryza Glutinosa into 2-3 pieces; the corn is moderate in crushing granularity to achieve a granular structure, and the flour is less than or equal to 15%;
furthermore, the rice hulls need to be steamed and removed of impurities before use, and are steamed in an open way for more than 30min, and the steam pressure is 0.03-0.05 Mpa.
Further, the temperature of the fermented grains in the tank is controlled to be 16-24 ℃ in spring and winter, the moisture is 52-59%, the acidity is 0.8-2.0, and the starch content is 17-23%; in summer, the temperature is 3-5 ℃ lower than the natural temperature, the water content is 53-60%, the acidity is 1.3-2.4, and the starch content is 15-22%; the autumn temperature is lower than 26 ℃, the water content is 53-60%, the acidity is 0.8-2.3, and the starch content is 16-23%.
Further, the physicochemical indexes of the fermented grains are as follows: the water content in spring and winter is 58-66%, the acidity is 2.0-4.0, the alcoholic strength is more than 3.5, and the starch is less than 13%; the water content in summer and autumn is 58-66%, the acidity is 2.2-4.5, the alcoholic strength is more than 2.5, and the starch is less than 13%.
Further, the height of the fermented grains in the steamer is kept to be 8-10cm when the steamer is filled.
Further, the cellar-nourishing liquid is prepared from feints and yeast powder according to a weight ratio of 1:1 and then heating water to prepare a mixed solution with the weight percent of 25.
Further, the cellar-nourishing liquid is caproic acid bacterium liquid, yeast powder and C-grade wine according to the weight ratio of 12.5: 1.5: 1, mixing, and adding warm water at 30-35 ℃ to obtain a 25 wt% mixed solution.
The invention has the beneficial effects that:
1. the application adopts the traditional manual brewing process, different parameters of each link in the production processes of material preparation, retort filling, cooking gelatinization, retort discharging, pool entering fermentation, pool discharging fermented grains and the like are adjusted and optimized in real time, and the brewed white spirit is richer in taste level.
2. The grain raw material is not enough in crushing degree, the cooking time can be increased in the cooking process, the energy consumption is increased, simultaneously gelatinization and saccharification are not easy to occur, the liquor yield is reduced, the crushing degree is too high, the more flour-shaped grains are, the more difficult the fermentation speed is to be controlled, the fierce fermentation is easily caused, and the product taste is influenced, so that the crushing degree of the raw material is limited by the application, wherein the sorghum is crushed into 4-6 pieces, the grain is less than 15% after passing through a 20-mesh sieve, no generation occurs, the water content is less than 16%, and the starch is not less than 60%; pulverizing semen Tritici Aestivi into 2-4 pieces without grading; pulverizing rice and Oryza Glutinosa into 2-3 pieces; the corn is moderate in grinding granularity, the corn reaches a granular structure, the flour is less than or equal to 15%, and the wine yield and the wine quality are ensured. In addition, 2-4 petals of hard rice hulls are used, and the rice hulls are required to contain less pectic substance, pentosan and other components, can generate furfural and methanol in the fermentation process, and influence the vinosity and the taste.
3. In the retort filling process, the wine tails received in the boiling and pasting process are added into the pot bottom, the wine tails contain 10-30% of residual wine with VOL, more impurities, more acid substances and sour and astringent taste, and the wine can be re-steamed after being poured into the pot bottom, so that the wine yield is improved, and harmful substances such as impurities and the like are eliminated.
The wine tails are wine tips obtained in the process of stewing and pasting and are recycled.
4. The height of the fermented grains in the steamer is kept low during the feeding process, and the negative effects caused by the longitudinal diffusion of steam and the edge effect of the steamer are overcome.
5. The temperature, the moisture, the acidity and the starch content of the fermented grains entering the tank are adjusted according to different seasons, the optimum temperature of microbes such as saccharomycetes is 16-24 ℃, the microbes are fast to propagate when the temperature is high, the higher the acidity is, the inhibition can inhibit the microbial activity, and the higher the starch content is, the better the fermentation speed is, so that the acidity is required to be controlled not to be too low when the natural cooling cannot be reduced to about 20 ℃ in hot summer, the starch content is reduced to inhibit the fermentation speed, and the fermentation process is required to be controlled by adjusting the proportion of the three in other seasons, so that the annual fermentation process is relatively balanced, and the content of each component in the produced wine is balanced.
In addition, the physical and chemical indexes of the liquor flowing out of the pool are controlled within a certain range, so that the quality and the taste of the produced liquor are better, and the physical and chemical indexes of the liquor flowing into the pool are favorably adjusted.
6. After the fermented grains are discharged from the pool, pit mud is maintained by using pit-maintaining liquid, so that nutrient components are provided for various microorganisms in the pit mud, the activity of the microorganisms is increased, and wine products are improved.
The final Daqu liquor produced by the method is colorless and transparent, mellow, elegant and fine, rich in cellar aroma, sweet and mellow, clean and refreshing. In the application, the ethyl caproate content requires that the A grade is more than or equal to 330mg/100ml, the B grade is more than or equal to 140mg/100ml, the ethyl lactate content is more than or equal to 210mg/100ml, the B grade is more than or equal to 180mg/100ml, and the annual liquor yield of the A grade is 35%.
Drawings
FIG. 1 is a schematic process flow diagram of the present invention.
Detailed Description
The invention is further described below with reference to the figures and examples.
Example 1
As shown in figure 1, the production process of the strong aromatic Daqu liquor comprises the following steps:
(1) selecting raw materials and auxiliary materials:
the feed amount (raw materials) of each pit is 900kg, and the raw material ratio is as follows: 50 wt% of sorghum, 15 wt% of wheat, 30 wt% of rice and 5 wt% of corn; the auxiliary materials comprise rice hulls, distiller's yeast and dry yeast, wherein the amount of the rice hulls is 21 wt% of the raw materials, the amount of the distiller's yeast is 24 wt% of the raw materials, and the amount of the dry yeast is 0.28% of the raw materials;
wherein the raw materials are required to be dry, full in particles, free of impurities, mildew, odor and moth, high in starch content, moderate in protein content, low in fat content, rich in vitamins and inorganic elements, low in pectin content and high in volume weight.
The sorghum is crushed into 4-6 pieces, the sorghum is less than 15 percent when the sorghum passes through a 20-mesh sieve, no generation occurs, the water content is less than 16 percent, and the starch is not less than 60 percent; pulverizing semen Tritici Aestivi into 2-4 pieces without grading; pulverizing rice and Oryza Glutinosa into 2-3 pieces; the corn is moderate in crushing granularity to achieve a granular structure, and the flour is less than or equal to 15%;
the use of 2-4 pieces of hard rice hulls has the advantages of less impurities, freshness, no mildew, hard texture, bone strength, poor water absorption, good looseness, less pectin, pentosan and other components; the rice hulls need to be steamed and impurity-removing before use, are steamed in an open air for more than 30min, the steam pressure is 0.04Mpa, and the steamed rice hulls need to be pure in fragrance, free of fishy smell, raw bran flavor and the like, and are spread and dried for later use;
(2) grain moistening: uniformly spreading rice hulls on a steamer grate, adding the crushed raw materials, steaming for 10min, taking out of a steamer, spreading and drying to below 40 ℃, and moistening with hot water at 50-70 ℃, wherein the water amount is 20% of the feeding amount;
(3) preparing materials: uniformly mixing moist grain and fermented grains, adding rice hulls, and uniformly stirring, wherein the weight ratio of the moist grain to the fermented grains is 1: 4;
(4) and (4) steamer filling: adding 60kg of feints into the pan bottom, wherein the feints contain 10-30% VOL of residual wine with more impurities, more acids and acerbity taste, pouring the feints into the pan bottom to re-steam the wine, improving the wine yield, removing impurities and other undesirable substances, uniformly scattering a layer of rice husks on a rice steamer grate, filling the 10mm thick ingredients, opening a steam valve, adjusting the steam pressure to 0.04MPa, continuously filling the rice steamer after steam comes, filling a cover plate after the rice steamer is filled, pressing a steam passing cylinder, sealing the edge of the rice steamer with water, and filling the rice steamer for 30-40 min;
wherein, the loading into the steamer requires light scattering and even laying, steam detection and loading into the steamer, the operation is light and fast, the fermented grains are ensured to be loose and even in steam penetration, the distillation interface is enlarged, and the phenomenon of short circuit of the steam is prevented; when the fermented grains are put into the steamer, the height of the fermented grains in the steamer is kept to be low or medium (about 8cm difference), and the negative effects brought by the longitudinal diffusion of steam and the edge effect of the steamer are overcome; the whole steamer filling process requires that steam coming from a steamer barrel is uniform, no steam is pressed, no steam is leaked, the steamer is strictly forbidden to be refilled and disorderly filled when being loaded into the steamer, and the steamer is light and heavy;
(5) cooking and pasting: after filling a steamer cover plate, adjusting the steam pressure to be 0.015Mpa, opening a water inlet valve of a cooler, picking 1-3kg of a wine head when wine flowing starts, controlling the wine flowing speed to be 2kg/min, controlling the wine flowing temperature to be 20-30 ℃, connecting while tasting, measuring the quality, picking wine, collecting wine of grades A, B and C, increasing the steam pressure to be 0.04Mpa after wine cleaning, knocking over the tail of the steam, collecting 60kg of wine tail (used for filling the steamer in the step (4)), pulling the steamer cover, discharging acid from the steam grain (the air pressure is more than or equal to 0.05Mpa), and ensuring the time to be 70-90min after the wine flowing starts and the steam grain finishes, so that the raw materials are cooked but not greasy, and have no center inside;
(6) taking out the rice, stewing the fermented grains, airing the rice and checking: 5-10min before cooking gelatinization, adding 100kg of Mongolian pulp (hot water at 90 deg.C), after cooking, lifting out the fermented grains, pouring in the pulp water at 90 deg.C, stacking for 8-15min, and cooling with rice;
an automatic rice airing machine is adopted for airing rice and checking, when the fermented grains reach a spreading airing bed, a fan of the spreading airing bed is opened, a water supplementing valve is properly opened according to the moisture of the fermented grains to supplement the moisture of the fermented grains, dried yeast powder which is well activated in advance is arranged in water, the moisture of the fermented grains is controlled to be 53-60%, the fermented grains are aired to the temperature of 18-24 ℃, a discharging conveying mesh belt is opened, when the fermented grains reach a discharging opening of a yeast powder bin, a yeast adding motor is opened, yeast is added, and then the fermented grains are discharged from a feeding hopper;
(7) fermenting in a tank: detecting physical and chemical indexes of the fermented grains, then putting the fermented grains into a pool for fermentation, and performing single-round fermentation for 75 days;
the spring and winter temperature of the fermented grains in the tank is controlled at 16-24 ℃, the moisture is 52-59%, the acidity is 0.8-2.0, and the starch content is 17-23%; in summer, the temperature is 3-5 ℃ lower than the natural temperature, the water content is 53-60%, the acidity is 1.3-2.4, and the starch content is 15-22%; autumn temperature is lower than 26 ℃, water content is 53-60%, acidity is 0.8-2.3, and starch content is 16-23%;
(8) discharging fermented grains: and (4) discharging the upper layer of fermented grains out of the pool, circulating in the step (3), steaming the lower layer of fermented grains, losing grains, and curing the pit mud by adopting pit keeping liquid after discharging.
Wherein, the wine is equally divided into five layers from the top of the cellar to the lower part, only the first four layers enter the step (3), the fifth layer is the wine lees at the bottom of the cellar, the water content is large, the acidity is high, the residual starch content is low, the acidity of the wine lees is high, the fermentation speed can be inhibited, the residual starch can be fermented again, the wine yield can be improved, so the residual starch content is low, the grain is not mixed, only the rice husk is added for direct distillation, and the wine is directly treated by vinasse loss after the wine steaming.
And after the fermented grains are taken out of the pit, cleaning the pit wall and the fermented grains left at the pit bottom, trowelling the pit wall by using a mud plate, and curing the pit mud by using 60kg of pit-curing liquid, wherein the pit-curing liquid is prepared by mixing 7.5kg of feints and 7.5kg of yeast powder with warm water at the temperature of 30-35 ℃ to form 60kg of pit-curing liquid, so that nutrient components are provided for various microorganisms existing in the pit mud, and the activity of the microorganisms is improved. The temperature is most suitable for the propagation and growth of microorganisms in 4-5 months every year, so 12.5kg of caproic acid bacteria liquid, 1.5kg of yeast powder and 1 kgC-grade wine are used instead, 60kg of mixed liquid is prepared by warm water at 30-35 ℃, the pit mud is maintained, the caproic acid bacteria liquid is added to supplement the content of caproic acid bacteria, and the main flavor component in the white wine is ethyl caproate, so that the long-term product is ensured.
The physical and chemical indexes of the fermented grains discharged from the pool are as follows: the water content in spring and winter is 58-66%, the acidity is 2.0-4.0, the alcoholic strength is more than 3.5, and the starch is less than 13%; the water content in summer and autumn is 58-66%, the acidity is 2.2-4.5, the alcoholic strength is more than 2.5, the starch is less than 13%, the quality and the taste of the produced white spirit controlled within the range of the physicochemical indexes of the white spirit discharged from the pool can be better, and the physicochemical indexes of the white spirit discharged from the pool can be favorably adjusted.
Example 2
A production process of strong aromatic Daqu liquor comprises the following steps:
(1) selecting raw materials and auxiliary materials:
the feed amount (raw materials) of each pit is 900kg, and the raw material ratio is as follows: 48 wt% of sorghum, 18 wt% of wheat, 28 wt% of glutinous rice and 6 wt% of corn; the auxiliary materials comprise rice hulls, distiller's yeast and dry yeast, wherein the amount of the rice hulls is 25 wt% of the raw materials, the amount of the distiller's yeast is 25 wt% of the raw materials, and the amount of the dry yeast is 0.25% of the raw materials;
wherein the raw materials are required to be dry, full in particles, free of impurities, mildew, odor and moth, high in starch content, moderate in protein content, low in fat content, rich in vitamins and inorganic elements, low in pectin content and high in volume weight.
The sorghum is crushed into 4-6 pieces, the sorghum is less than 15 percent when the sorghum passes through a 20-mesh sieve, no generation occurs, the water content is less than 16 percent, and the starch is not less than 60 percent; pulverizing semen Tritici Aestivi into 2-4 pieces without grading; pulverizing rice and Oryza Glutinosa into 2-3 pieces; the corn is moderate in crushing granularity to achieve a granular structure, and the flour is less than or equal to 15%;
the use of 2-4 pieces of hard rice hulls has the advantages of less impurities, freshness, no mildew, hard texture, bone strength, poor water absorption, good looseness, less pectin, pentosan and other components; the rice hulls need to be steamed and impurity-removing before use, are steamed in an open air for more than 30min, the steam pressure is 0.03Mpa, and the steamed rice hulls need to be pure in fragrance, free of fishy smell, raw bran flavor and the like, and are spread and dried for later use;
(2) grain moistening: uniformly spreading rice hulls on a steamer grate, adding the crushed raw materials, steaming for 10min, taking out of a steamer, spreading and drying to below 40 ℃, and moistening with hot water at 50-70 ℃, wherein the water amount is 15% of the feeding amount;
(3) preparing materials: uniformly mixing moist grain and fermented grains, adding rice hulls, and uniformly stirring, wherein the weight ratio of the moist grain to the fermented grains is 1: 3;
(4) and (4) steamer filling: adding 60kg of feints into the pan bottom, wherein the feints contain 10-30% VOL of residual wine with more impurities, more acids and acerbity taste, pouring the feints into the pan bottom to re-steam the wine, improving the wine yield, removing impurities and other undesirable substances, uniformly scattering a layer of rice husks on a rice steamer grate, filling the 10mm thick ingredients, opening a steam valve, adjusting the steam pressure to 0.02MPa, continuously filling the rice steamer after steam comes, filling a cover plate after the rice steamer is filled, pressing a steam passing cylinder, sealing the edge of the rice steamer with water, and filling the rice steamer for 30-40 min;
wherein, the loading into the steamer requires light scattering and even laying, steam detection and loading into the steamer, the operation is light and fast, the fermented grains are ensured to be loose and even in steam penetration, the distillation interface is enlarged, and the phenomenon of short circuit of the steam is prevented; when the fermented grains are put into the steamer, the height of the fermented grains in the steamer is kept low, medium and high (the height difference is 9cm), and the negative effects brought by the longitudinal diffusion of steam and the edge effect of the steamer are overcome; the whole steamer filling process requires that steam coming from a steamer barrel is uniform, no steam is pressed, no steam is leaked, the steamer is strictly forbidden to be refilled and disorderly filled when being loaded into the steamer, and the steamer is light and heavy;
(5) cooking and pasting: after filling a steamer cover plate, adjusting the steam pressure to be 0.01Mpa, opening a water inlet valve of a cooler, picking 1-3kg of a wine head when wine flowing starts, controlling the wine flowing speed to be 1.5kg/min, controlling the temperature of the wine flowing to be 20-30 ℃, carrying out tasting and connecting simultaneously, taking wine according to quality, collecting wine of different grades of wine A, B and C, increasing the steam pressure to be 0.04Mpa after wine cleaning, knocking the steam into the tail, collecting 60kg of wine tail (used for filling the steamer in the step (4)), pulling the steamer cover, carrying out steam grain acid removal (the air pressure is more than or equal to 0.05Mpa), ensuring the time to be 70-90min after the wine flowing starts and the steam grain removal is finished, ensuring that the raw materials are cooked but not greasy and have no core inside;
(6) taking out the rice, stewing the fermented grains, airing the rice and checking: 5-10min before cooking gelatinization, adding 80kg of Mongolian slurry (hot water at 90 deg.C), lifting out grain after cooking time, pouring slurry at 90 deg.C, piling for 8-15min, and cooling with rice;
an automatic rice airing machine is adopted for airing rice and checking, when the fermented grains reach a spreading airing bed, a fan of the spreading airing bed is opened, a water supplementing valve is properly opened according to the moisture of the fermented grains to supplement the moisture of the fermented grains, dried yeast powder which is well activated in advance is arranged in water, the moisture of the fermented grains is controlled to be 53-60%, the fermented grains are aired to the temperature of 18-24 ℃, a discharging conveying mesh belt is opened, when the fermented grains reach a discharging opening of a yeast powder bin, a yeast adding motor is opened, yeast is added, and then the fermented grains are discharged from a feeding hopper;
(7) fermenting in a tank: detecting physical and chemical indexes of the fermented grains, then putting the fermented grains into a pool for fermentation, and performing single-round fermentation for 75 days;
the spring and winter temperature of the fermented grains in the tank is controlled at 16-24 ℃, the moisture is 52-59%, the acidity is 0.8-2.0, and the starch content is 17-23%; in summer, the temperature is 3-5 ℃ lower than the natural temperature, the water content is 53-60%, the acidity is 1.3-2.4, and the starch content is 15-22%; autumn temperature is lower than 26 ℃, water content is 53-60%, acidity is 0.8-2.3, and starch content is 16-23%;
(8) discharging fermented grains: and (4) discharging the upper layer of fermented grains out of the pool, circulating in the step (3), steaming the lower layer of fermented grains, losing grains, and curing the pit mud by adopting pit keeping liquid after discharging.
Example 3
A production process of strong aromatic Daqu liquor comprises the following steps:
(1) selecting raw materials and auxiliary materials:
the feed amount (raw materials) of each pit is 900kg, and the raw material ratio is as follows: sorghum 52 wt%, wheat wt12 wt%, rice and glutinous rice (1:1)33 wt%, corn 3 wt%; the auxiliary materials comprise rice hulls, distiller's yeast and dry yeast, wherein the rice hulls account for 28 wt% of the raw materials, the distiller's yeast accounts for 27 wt% of the raw materials, and the dry yeast accounts for 0.3% of the raw materials;
wherein the raw materials are required to be dry, full in particles, free of impurities, mildew, odor and moth, high in starch content, moderate in protein content, low in fat content, rich in vitamins and inorganic elements, low in pectin content and high in volume weight.
The sorghum is crushed into 4-6 pieces, the sorghum is less than 15 percent when the sorghum passes through a 20-mesh sieve, no generation occurs, the water content is less than 16 percent, and the starch is not less than 60 percent; pulverizing semen Tritici Aestivi into 2-4 pieces without grading; pulverizing rice and Oryza Glutinosa into 2-3 pieces; the corn is moderate in crushing granularity to achieve a granular structure, and the flour is less than or equal to 15%;
the use of 2-4 pieces of hard rice hulls has the advantages of less impurities, freshness, no mildew, hard texture, bone strength, poor water absorption, good looseness, less pectin, pentosan and other components; the rice hulls need to be steamed and impurity-removing before use, are steamed in an open air for more than 30min, the steam pressure is 0.05Mpa, and the steamed rice hulls need to be pure in fragrance, free of fishy smell, raw bran flavor and the like, and are spread and dried for later use;
(2) grain moistening: uniformly spreading rice hulls on a steamer grate, adding the crushed raw materials, steaming for 10min, taking out of a steamer, spreading and drying to below 40 ℃, and moistening with hot water at 50-70 ℃, wherein the water amount is 30% of the feeding amount;
(3) preparing materials: uniformly mixing moist grain and fermented grains, adding rice hulls, and uniformly stirring, wherein the weight ratio of the moist grain to the fermented grains is 1: 4.5;
(4) and (4) steamer filling: adding 60kg of feints into the pan bottom, wherein the feints contain 10-30% VOL of residual wine with more impurities, more acids and acerbity taste, pouring the feints into the pan bottom to re-steam the wine, improving the wine yield, removing impurities and other undesirable substances, uniformly scattering a layer of rice hulls on a rice steamer grate, filling the 10mm thick ingredients, opening a steam valve, adjusting the steam pressure to 0.06MPa, continuously filling the rice steamer after steam comes, filling a cover plate after the rice steamer is filled, pressing a steam passing cylinder, sealing the edge of the rice steamer with water, and filling the rice steamer for 30-40 min;
wherein, the loading into the steamer requires light scattering and even laying, steam detection and loading into the steamer, the operation is light and fast, the fermented grains are ensured to be loose and even in steam penetration, the distillation interface is enlarged, and the phenomenon of short circuit of the steam is prevented; when the fermented grains are put into the steamer, the height of the fermented grains in the steamer is kept to be low or medium (about 8-10cm difference), and the negative effects brought by the longitudinal diffusion of steam and the edge effect of the steamer are overcome; the whole steamer filling process requires that steam coming from a steamer barrel is uniform, no steam is pressed, no steam is leaked, the steamer is strictly forbidden to be refilled and disorderly filled when being loaded into the steamer, and the steamer is light and heavy;
(5) cooking and pasting: after filling a steamer cover plate, adjusting the steam pressure to be 0.02Mpa, opening a water inlet valve of a cooler, picking 1-3kg of a wine head when wine flowing starts, controlling the wine flowing speed to be 3kg/min, controlling the wine flowing temperature to be 20-30 ℃, carrying out tasting and connecting simultaneously, measuring the quality and picking wine, collecting wine of grades A, B and C, after wine is cleared, increasing the steam pressure to be 0.04Mpa, carrying out steam tail-ending, collecting 60kg of wine tail (used for filling the steamer in the step (4)), pulling the steamer cover, carrying out steam grain acid discharge (the air pressure is more than or equal to 0.05Mpa), and ensuring the time to be 70-90min from the beginning of wine flowing to steam grain steaming, so that the raw materials are cooked but not greasy, and have no core inside;
(6) taking out the rice, stewing the fermented grains, airing the rice and checking: 5-10min before cooking gelatinization, adding 150kg of Mongolian pulp (hot water at 90 deg.C), after cooking, lifting out the fermented grains, pouring in the pulp water at 90 deg.C, stacking for 8-15min, and cooling with rice;
an automatic rice airing machine is adopted for airing rice and checking, when the fermented grains reach a spreading airing bed, a fan of the spreading airing bed is opened, a water supplementing valve is properly opened according to the moisture of the fermented grains to supplement the moisture of the fermented grains, dried yeast powder which is well activated in advance is arranged in water, the moisture of the fermented grains is controlled to be 53-60%, the fermented grains are aired to the temperature of 18-24 ℃, a discharging conveying mesh belt is opened, when the fermented grains reach a discharging opening of a yeast powder bin, a yeast adding motor is opened, yeast is added, and then the fermented grains are discharged from a feeding hopper;
(7) fermenting in a tank: detecting physical and chemical indexes of the fermented grains, then putting the fermented grains into a pool for fermentation, and performing single-round fermentation for 75 days;
the spring and winter temperature of the fermented grains in the tank is controlled at 16-24 ℃, the moisture is 52-59%, the acidity is 0.8-2.0, and the starch content is 17-23%; in summer, the temperature is 3-5 ℃ lower than the natural temperature, the water content is 53-60%, the acidity is 1.3-2.4, and the starch content is 15-22%; autumn temperature is lower than 26 ℃, water content is 53-60%, acidity is 0.8-2.3, and starch content is 16-23%;
(8) discharging fermented grains: and (4) discharging the upper layer of fermented grains out of the pool, circulating in the step (3), steaming the lower layer of fermented grains, losing grains, and curing the pit mud by adopting pit keeping liquid after discharging.
Finally, the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, and other modifications or equivalent substitutions made by the technical solutions of the present invention by those of ordinary skill in the art should be covered within the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solutions of the present invention.
Claims (8)
1. A production process of strong aromatic Daqu liquor is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting raw materials and auxiliary materials:
the raw material ratio is as follows: 48-52 wt% of sorghum, 12-18 wt% of wheat, 28-33 wt% of rice and/or glutinous rice and 3-6 wt% of corn; the auxiliary materials comprise rice hulls, distiller's yeast and dry yeast, wherein the amount of the rice hulls accounts for 21-28 wt% of the raw materials, the amount of the distiller's yeast accounts for 24-27 wt% of the raw materials, and the amount of the dry yeast accounts for 0.25-0.3% of the raw materials;
(2) grain moistening: uniformly spreading rice hulls on a steamer grate, adding the crushed raw materials, steaming for 10min, taking out of a steamer, spreading and drying to below 40 ℃, and moistening with hot water at 50-70 ℃, wherein the water amount is 15-30% of the feeding amount;
(3) preparing materials: uniformly mixing moist grain and fermented grains, adding rice hulls, and uniformly stirring, wherein the weight ratio of the moist grain to the fermented grains is 1: 3-4.5;
(4) and (4) steamer filling: adding wine lees to the bottom of the boiler, spreading a layer of rice husks on a rice husk grate, filling the mixture with the thickness of 10mm, opening a steam valve, adjusting the steam pressure to 0.02-0.06MPa, continuously filling the rice husk into the boiler after steam comes, filling a cover plate after the boiler is filled, sealing the edge of the boiler by water according to an upper steam passing cylinder, and filling the boiler for 30-40 min;
(5) cooking and pasting: after filling a steamer cover plate, adjusting the steam pressure to be 0.01-0.02Mpa, opening a water inlet valve of a cooler, picking 1-3kg of a wine head when wine flowing starts, controlling the speed of the wine flowing to be 1.5-3kg/min, controlling the temperature of the wine flowing to be 20-30 ℃, carrying out tasting while receiving, taking wine by measuring, receiving wine of grades A, B and C, increasing the steam pressure to be 0.04Mpa after wine cleaning, knocking over the tail of the steam, receiving the tail of the wine, pulling up the steamer cover, discharging acid from the steamed grains, and ensuring the time to be 70-90min from the beginning of the wine flowing to the end of the steamed grains;
(6) taking out the rice, stewing the fermented grains, airing the rice and checking: adding Mongolian hair pulp 5-10min before cooking gelatinization, lifting out grain mash after cooking time is up, pouring Mongolian hair pulp above 90 deg.C, stacking and sealing grain for 8-15min, and cooling rice while adding distiller's yeast and dry yeast;
(7) fermenting in a tank: detecting physical and chemical indexes of the fermented grains, and fermenting in a pool for 75 days;
(8) discharging fermented grains: and (4) discharging the upper layer of fermented grains out of the pool, circulating in the step (3), steaming the lower layer of fermented grains, losing grains, and curing the pit mud by adopting pit keeping liquid after discharging.
2. The production process of the strong aromatic Daqu liquor according to claim 1, characterized in that: the raw material sorghum in the step (1) is crushed into 4-6 pieces, the grain size is less than 15% after passing through a 20-mesh sieve, no generation occurs, the water content is less than 16%, and the starch is not less than 60%; pulverizing semen Tritici Aestivi into 2-4 pieces without grading; pulverizing rice and Oryza Glutinosa into 2-3 pieces; the corn is moderate in grinding granularity to achieve a granular structure, and the flour is less than or equal to 15%.
3. The production process of the strong aromatic Daqu liquor according to claim 1, characterized in that: the rice hull is steamed and removed with steam pressure of 0.03-0.05Mpa in an open mouth for more than 30min before use.
4. The production process of the strong aromatic Daqu liquor according to claim 1, characterized in that: the temperature of the fermented grains in the pond is controlled to be 16-24 ℃ in spring and winter, the moisture is 52-59%, the acidity is 0.8-2.0, and the starch content is 17-23%; in summer, the temperature is 3-5 ℃ lower than the natural temperature, the water content is 53-60%, the acidity is 1.3-2.4, and the starch content is 15-22%; the autumn temperature is lower than 26 ℃, the water content is 53-60%, the acidity is 0.8-2.3, and the starch content is 16-23%.
5. The production process of the strong aromatic Daqu liquor according to claim 1, characterized in that: the physical and chemical indexes of the fermented grains discharged from the pool are as follows: the water content in spring and winter is 58-66%, the acidity is 2.0-4.0, the alcoholic strength is more than 3.5, and the starch is less than 13%; the water content in summer and autumn is 58-66%, the acidity is 2.2-4.5, the alcoholic strength is more than 2.5, and the starch is less than 13%.
6. The production process of the strong aromatic Daqu liquor according to claim 1, characterized in that: and during the filling, the height of the fermented grains in the steamer is kept to be 8-10 cm.
7. The production process of the strong aromatic Daqu liquor according to claim 1, characterized in that: the cellar-nourishing liquid is prepared from feints and yeast powder according to the weight ratio of 1:1 and then heating water to prepare a mixed solution with the weight percent of 25.
8. The production process of the strong aromatic Daqu liquor according to claim 1, characterized in that: the cellar nourishing liquid is caproic acid bacterium liquid, yeast powder and C-grade wine according to the weight ratio of 12.5: 1.5: 1, mixing, and adding warm water at 30-35 ℃ to obtain a 25 wt% mixed solution.
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