CN114133997A - Production process of elegant Maotai-flavor liquor - Google Patents
Production process of elegant Maotai-flavor liquor Download PDFInfo
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Abstract
The invention discloses a production process of a Rouya Maotai-flavor liquor, which specifically comprises the following steps: moistening grains, continuously cooking, spreading for cooling for the first time, continuously piling up and saccharifying for the first time and carrying out aerobic fermentation for the first time, entering a cellar for anaerobic fermentation for the first time, opening the cellar for taking unstrained grains for the first time, distilling for the first time to take wine for the first time, spreading for cooling for the second time, continuously piling up and saccharifying for the second time and carrying out aerobic fermentation for the second time, repeating the S4 operation and other steps. The brewing process has the characteristics of less manpower, short production period, high production efficiency, low production cost, energy conservation, consumption reduction, clean production, obvious environmental protection benefit and social benefit, and the brewed sauce wine has the characteristics of outstanding sauce fragrance, elegant and fine taste, softness, mellowness and long aftertaste.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a production process of elegant Maotai-flavor liquor.
Background
The Maotai-flavor liquor has a long production history, is long-flowing, and is favored by consumers due to elegant and delicate fragrance and mellow and full liquor body. Nowadays, with the improvement of living standard of people, the sales of Maotai-flavor liquor is increasing day by day, the consumption area and the consumption population are continuously expanded, the traditional production process of Maotai-flavor liquor is characterized in that the raw materials are subjected to twice feeding, nine times of stewing, eight times of fermentation and seven times of liquor taking, wherein each fermentation period is one month, and the production process also emphasizes seasons, koji treading in dark days and heavy yang going to sand. However, the traditional solid-state method of making Maotai-flavor liquor is quite complex in brewing process, long in production period and high in labor intensity, so that the production cost is generally high.
Disclosure of Invention
The invention aims to provide a production process of a gentle Maotai-flavor liquor to solve the problems in the prior art.
The production process of the Rouya Maotai-flavor liquor specifically comprises the following steps:
s1, continuously moistening the grains, conveying sorghum wind to a weighing and metering device, feeding the sorghum wind into a grain moistening machine, automatically moistening the grains by the grain moistening machine according to a grain moistening program, automatically adding hot water at 95 ℃, and moistening the grains for about 5 hours;
s2, continuous cooking, namely naturally and continuously dropping the moistened grain into intelligent continuous cooking equipment by using a potential difference self-moistening grain machine, realizing temperature-controlled cooking by using water vapor with certain pressure, controlling the sorghum cooking gelatinization rate to be 44-46%, and continuously discharging after the entering time and the exiting time are about 60 minutes;
s3, cooling for the first time, automatically conveying the cooked sorghum into an intelligent cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously cooling, matching with a scattering machine, automatically metering and adding Daqu and rice hulls after cooling to 25-30 ℃, uniformly stirring and conveying to the next process;
s4, carrying out primary continuous stacking saccharification and aerobic fermentation, spreading, cooling and discharging materials, conveying the materials into an intelligent chain constant-temperature continuous saccharification bed through a conveying chain, automatically feeding, uniformly spreading, controlling the temperature, carrying out continuous stacking saccharification and aerobic fermentation for about 48-72 hours, and automatically discharging the materials into a stainless steel material box during automatic feeding;
s5, anaerobic fermentation is carried out in the cellar for the first time, fermented grains which are saccharified and aerobically fermented are stacked, conveyed to a first floor through a stainless steel turnover box and a lifter, and then enter an AGV trolley and are automatically conveyed to a position below a numerical control travelling crane, a ram lifts the turnover box to a position above a cellar pool, a valve is opened, a box side speed reducer drives a chain to scatter the fermented grains into the cellar pool, meanwhile, a sliding table moves along the cellar to be uniformly spread, the fermented grains are fed to the other end of the cellar pool, a box is emptied and returned to the trolley, the ram is replaced by a cellar treading device to complete constant pressure cellar treading, the circulation is repeated to complete cellar feeding, and the anaerobic fermentation for 50 days is carried out by buckling a cellar cover by the numerical control travelling crane, sealing by a water ring and entering a fermentation period;
s6, opening the cellar for the first time to take fermented grains, placing a numerical control crane hanging cellar cover on the adjacent cellar, installing a bucket, simultaneously carrying an empty turnover box by a trolley to a crane to receive materials downwards, running the bucket to an opening above the cellar pool, enabling two sides of the bucket to be vertical to the wall of the cellar for 5 centimeters away from the wall of the cellar, inserting a downward cutting edge of the bucket into the fermented grains for a preset depth, gradually closing two sections of the bucket, simultaneously moving a ram up and down to be linked with a bucket cutting edge, enabling the cutting edge to move along a horizontal line all the time, and enabling the fermented grains in the cellar to be in a planar state after digging; the material of grabbing after the closure just fills up the hanging fill, then, the fill rises to maximum height translation to turnover case top center, fill opening release unstrained spirits material and goes into the case, program adjustment fight aperture is little less than incasement wall width, prevent that the unstrained spirits material from spilling outward, snatch just to fill a case twice, the volume equals a mouthful of retort pot demand, AGV dolly carries turnover case to lift, promote to the third floor and move to distillation batching system top and get into the support of unloading, control cable plug inserts the socket on the turnover case automatically, speed reducer drive bottom of the case chain on the case, simultaneously the discharge door is opened, the unstrained spirits spills into the temporary storage storehouse. After the cellar is discharged, taking out the cellar and shoveling the cellar, and automatically cleaning the cellar by a cellar sweeping device;
s7, distilling and taking wine for the first time, conveying fermented grains obtained by opening the cellar to a batching system, mixing a proper amount of rice hulls (air conveying), automatically filling the rice hulls into a retort by a robot for 30 minutes, distilling for 40 minutes to obtain wine, turning over the wine retort, pouring the fermented grains into a conveyor, conveying the fermented grains to a spreading and drying machine, and carrying out secondary spreading and cooling operation;
distilling to obtain vapor wine, condensing into liquid wine by cooler, collecting wine according to first wine, top grade, first grade, second grade, and tail wine grade, and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of a stock management grader is graded, conveying the liquor to a liquor storage jar, wherein liquor taken for the first time accounts for about 20% of the liquor yield of the period;
s8, performing secondary spreading cooling, automatically conveying the fermented grains subjected to primary distillation into an intelligent spreading cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously spreading cooling, matching with a scattering machine, automatically metering and adding Daqu and rice husks after spreading cooling to 25-30 ℃, uniformly stirring and conveying to the next process;
s9, carrying out continuous stacking saccharification and aerobic fermentation for the second time, and repeating the operation of S4;
s10, performing anaerobic fermentation in the cellar for the second time, and repeating the operation of S5;
s11, opening the cellar for the second time to take unstrained spirits, and repeating the operation of S6;
and S12, distilling for the second time to obtain wine, opening the cellar to obtain fermented grains, conveying the fermented grains to a batching system, mixing a proper amount of rice hulls (air conveying), automatically filling the rice hulls into a steamer by a robot for 30 minutes, and distilling for 40 minutes to obtain the wine. Turning over the wine retort, pouring the fermented grains into a conveyor, conveying the fermented grains to a spreading and drying machine, and carrying out third spreading and cooling operation;
distilling to obtain vapor wine, and cooling to obtain liquid wine. Automatically picking wine according to the grades of the first wine, the top grade, the first grade, the second grade and the tail wine, and classifying and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of a stock management grader is graded, conveying the liquor to a liquor storage jar, wherein liquor taken for the second time accounts for about 55% of the liquor yield of the period;
and S13, spreading for the third time, automatically conveying the fermented grains subjected to the second distillation into an intelligent spreading and cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously spreading and cooling, and matching with a scattering machine. Spreading to cool to 25-30 deg.C, automatically metering, adding Daqu and rice hull, stirring, and conveying to the next process;
s14, carrying out continuous stacking saccharification and aerobic fermentation for the third time, and repeating the operation S4 again.
And S15, anaerobic fermentation in the cellar for the third time, and repeating the operation of S5 again.
And S16, opening the pit for the third time to take unstrained spirits, and repeating the operation of S6 again.
And S17, distilling for the third time to obtain wine, conveying the fermented grains obtained by opening the cellar to a batching system, mixing a proper amount of rice hulls, automatically filling the rice hulls into a retort by a robot for 30 minutes, distilling for 40 minutes to obtain the wine, turning over the wine retort, pouring the fermented grains into a conveyor, and cooling and adding yeast. And after the third distillation, the fermented grains reserved as the mother grains are conveyed to a spreading and airing machine, cooled to 25-30 ℃, mixed with newly thrown sorghum in the next period, conveyed to the outside of a workshop by a grain conveyor to be discarded, finished a production period, distilled into a vaporous wine, and condensed into a liquid wine by a cooler to flow out. Automatically picking wine according to the grades of the first wine, the top grade, the first grade, the second grade and the tail wine, and classifying and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of the stock management graders is graded,
and conveying the wine to a wine storage jar, wherein the wine is taken for the third time, and the wine accounts for about 25% of the periodic wine yield.
Further, in the S1, the amount of the hot water with the temperature of 95 ℃ added is 52-54% of the amount of the sorghum.
Furthermore, the amount of the yeast for making hard liquor added in the S3 is 17% of the amount of the sorghum, and the amount of the rice hull is 0.5% of the amount of the sorghum.
Further, in the S8, the using amount of the Daqu is 42% of that of the sorghum, and the using amount of the rice hull is 1% of that of the sorghum.
Further, the using amount of the Daqu in the S13 is 26% of that of the sorghum, the using amount of the rice hulls is 3% of that of the sorghum, and the Daqu is uniformly stirred and conveyed to the next working procedure.
By adopting the technical scheme, the method has the following beneficial effects:
the brewing process adopts a 'QG raw grain 21333' process, namely, the raw grain is not crushed, two production periods (one period is 150 days) are carried out in one year, and each period comprises one-time cooking, three-time saccharification, three-time fermentation, three-time distillation, continuous grain moistening, continuous cooking, continuous saccharification and the like. After years of practice and summary, according to local climatic conditions, labor conditions and clean production and environmental protection requirements, the brewing process has the advantages of few workers (10 percent of the traditional process), short production period, high production efficiency, low production cost, energy conservation and consumption reduction, obvious clean production, environmental protection benefits and social benefits, and the brewed sauce wine product has stable quality and the characteristics of outstanding sauce fragrance, elegant and fine taste, softness, mellowness and long aftertaste.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solution of the present invention is described in more detail and fully below.
Example 1: the production process of the Rouya Maotai-flavor liquor specifically comprises the following steps:
s1, continuously moistening the grains, conveying sorghum wind to a weighing and metering device, feeding the sorghum wind into a grain moistening machine, automatically moistening the grains by the grain moistening machine according to a grain moistening program, automatically adding hot water at 95 ℃, and moistening the grains for about 5 hours;
s2, continuous cooking, namely naturally and continuously dropping the moistened grain into intelligent continuous cooking equipment by using a potential difference self-moistening grain machine, realizing temperature-controlled cooking by using water vapor with certain pressure, controlling the sorghum cooking gelatinization rate to be 44-46%, and continuously discharging after the entering time and the exiting time are about 60 minutes;
s3, cooling for the first time, automatically conveying the cooked sorghum into an intelligent cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously cooling, matching with a scattering machine, automatically metering and adding Daqu and rice hulls after cooling to 25-30 ℃, uniformly stirring and conveying to the next process;
s4, carrying out primary continuous stacking saccharification and aerobic fermentation, spreading, cooling and discharging materials, conveying the materials into an intelligent chain constant-temperature continuous saccharification bed through a conveying chain, automatically feeding, uniformly spreading, controlling the temperature, carrying out continuous stacking saccharification and aerobic fermentation for about 48-72 hours, and automatically discharging the materials into a stainless steel material box during automatic feeding;
s5, anaerobic fermentation is carried out in the cellar for the first time, fermented grains which are saccharified and aerobically fermented are stacked, conveyed to a first floor through a stainless steel turnover box and a lifter, and then enter an AGV trolley and are automatically conveyed to a position below a numerical control travelling crane, a ram lifts the turnover box to a position above a cellar pool, a valve is opened, a box side speed reducer drives a chain to scatter the fermented grains into the cellar pool, meanwhile, a sliding table moves along the cellar to be uniformly spread, the fermented grains are fed to the other end of the cellar pool, a box is emptied and returned to the trolley, the ram is replaced by a cellar treading device to complete constant pressure cellar treading, the circulation is repeated to complete cellar feeding, and the anaerobic fermentation for 50 days is carried out by buckling a cellar cover by the numerical control travelling crane, sealing by a water ring and entering a fermentation period;
s6, opening the cellar for the first time to take fermented grains, placing a numerical control crane hanging cellar cover on the adjacent cellar, installing a bucket, simultaneously carrying an empty turnover box by a trolley to a crane to receive materials downwards, running the bucket to an opening above the cellar pool, enabling two sides of the bucket to be vertical to the wall of the cellar for 5 centimeters away from the wall of the cellar, inserting a downward cutting edge of the bucket into the fermented grains for a preset depth, gradually closing two sections of the bucket, simultaneously moving a ram up and down to be linked with a bucket cutting edge, enabling the cutting edge to move along a horizontal line all the time, and enabling the fermented grains in the cellar to be in a planar state after digging; the material of grabbing after the closure just fills up the hanging fill, then, the fill rises to maximum height translation to turnover case top center, fill opening release unstrained spirits material and goes into the case, program adjustment fight aperture is little less than incasement wall width, prevent that the unstrained spirits material from spilling outward, snatch just to fill a case twice, the volume equals a mouthful of retort pot demand, AGV dolly carries turnover case to lift, promote to the third floor and move to distillation batching system top and get into the support of unloading, control cable plug inserts the socket on the turnover case automatically, speed reducer drive bottom of the case chain on the case, simultaneously the discharge door is opened, the unstrained spirits spills into the temporary storage storehouse. After the cellar is discharged, taking out the cellar and shoveling the cellar, and automatically cleaning the cellar by a cellar sweeping device;
s7, distilling and taking wine for the first time, conveying fermented grains obtained by opening the cellar to a batching system, mixing a proper amount of rice hulls (air conveying), automatically filling the rice hulls into a retort by a robot for 30 minutes, distilling for 40 minutes to obtain wine, turning over the wine retort, pouring the fermented grains into a conveyor, conveying the fermented grains to a spreading and drying machine, and carrying out secondary spreading and cooling operation;
distilling to obtain vapor wine, condensing into liquid wine by cooler, collecting wine according to first wine, top grade, first grade, second grade, and tail wine grade, and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of a stock management grader is graded, conveying the liquor to a liquor storage jar, wherein liquor taken for the first time accounts for about 20% of the liquor yield of the period;
s8, performing secondary spreading cooling, automatically conveying the fermented grains subjected to primary distillation into an intelligent spreading cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously spreading cooling, matching with a scattering machine, automatically metering and adding Daqu and rice husks after spreading cooling to 25-30 ℃, uniformly stirring and conveying to the next process;
s9, carrying out continuous stacking saccharification and aerobic fermentation for the second time, and repeating the operation of S4;
s10, performing anaerobic fermentation in the cellar for the second time, and repeating the operation of S5;
s11, opening the cellar for the second time to take unstrained spirits, and repeating the operation of S6;
and S12, distilling for the second time to obtain wine, opening the cellar to obtain fermented grains, conveying the fermented grains to a batching system, mixing a proper amount of rice hulls (air conveying), automatically filling the rice hulls into a steamer by a robot for 30 minutes, and distilling for 40 minutes to obtain the wine. Turning over the wine retort, pouring the fermented grains into a conveyor, conveying the fermented grains to a spreading and drying machine, and carrying out third spreading and cooling operation;
distilling to obtain vapor wine, and cooling to obtain liquid wine. Automatically picking wine according to the grades of the first wine, the top grade, the first grade, the second grade and the tail wine, and classifying and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of a stock management grader is graded, conveying the liquor to a liquor storage jar, wherein liquor taken for the second time accounts for about 55% of the liquor yield of the period;
and S13, spreading for the third time, automatically conveying the fermented grains subjected to the second distillation into an intelligent spreading and cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously spreading and cooling, and matching with a scattering machine. Spreading to cool to 25-30 deg.C, automatically metering, adding Daqu and rice hull, stirring, and conveying to the next process;
s14, carrying out continuous stacking saccharification and aerobic fermentation for the third time, and repeating the operation S4 again.
And S15, anaerobic fermentation in the cellar for the third time, and repeating the operation of S5 again.
And S16, opening the pit for the third time to take unstrained spirits, and repeating the operation of S6 again.
And S17, distilling for the third time to obtain wine, conveying the fermented grains obtained by opening the cellar to a batching system, mixing a proper amount of rice hulls, automatically filling the rice hulls into a retort by a robot for 30 minutes, distilling for 40 minutes to obtain the wine, turning over the wine retort, pouring the fermented grains into a conveyor, and cooling and adding yeast. And after the third distillation, the fermented grains reserved as the mother grains are conveyed to a spreading and airing machine, cooled to 25-30 ℃, mixed with newly thrown sorghum in the next period, conveyed to the outside of a workshop by a grain conveyor to be discarded, finished a production period, distilled into a vaporous wine, and condensed into a liquid wine by a cooler to flow out. Automatically picking wine according to the grades of the first wine, the top grade, the first grade, the second grade and the tail wine, and classifying and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of the stock management graders is graded,
and conveying the wine to a wine storage jar, wherein the wine is taken for the third time, and the wine accounts for about 25% of the periodic wine yield.
In the S1, the amount of hot water at 95 ℃ is 52% of the amount of the sorghum, the amount of Daqu added in the S3 is 17% of the amount of the sorghum, the amount of rice hulls is 0.5% of the amount of the sorghum, in the S8, the amount of Daqu is 42% of the amount of the sorghum, the amount of the rice hulls is 1% of the amount of the sorghum, in the S13, the amount of Daqu is 26% of the amount of the sorghum, and the amount of the rice hulls is 3% of the amount of the sorghum, and the materials are uniformly stirred, conveyed to the next process after being uniformly stirred and conveyed to the next process.
The method adopts outsourcing sorghum, yeast powder and rice husks which are subjected to impurity removal and steaming are poured into a pit hopper and respectively conveyed to different vertical silos by wind, and the rice husks are conveyed to each material using point by wind when needed.
Example 2: the production process of the Rouya Maotai-flavor liquor specifically comprises the following steps:
s1, continuously moistening the grains, conveying sorghum wind to a weighing and metering device, feeding the sorghum wind into a grain moistening machine, automatically moistening the grains by the grain moistening machine according to a grain moistening program, automatically adding hot water at 95 ℃, and moistening the grains for about 5 hours;
s2, continuous cooking, namely naturally and continuously dropping the moistened grain into intelligent continuous cooking equipment by using a potential difference self-moistening grain machine, realizing temperature-controlled cooking by using water vapor with certain pressure, controlling the sorghum cooking gelatinization rate to be 44-46%, and continuously discharging after the entering time and the exiting time are about 60 minutes;
s3, cooling for the first time, automatically conveying the cooked sorghum into an intelligent cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously cooling, matching with a scattering machine, automatically metering and adding Daqu and rice hulls after cooling to 25-30 ℃, uniformly stirring and conveying to the next process;
s4, carrying out primary continuous stacking saccharification and aerobic fermentation, spreading, cooling and discharging materials, conveying the materials into an intelligent chain constant-temperature continuous saccharification bed through a conveying chain, automatically feeding, uniformly spreading, controlling the temperature, carrying out continuous stacking saccharification and aerobic fermentation for about 48-72 hours, and automatically discharging the materials into a stainless steel material box during automatic feeding;
s5, anaerobic fermentation is carried out in the cellar for the first time, fermented grains which are saccharified and aerobically fermented are stacked, conveyed to a first floor through a stainless steel turnover box and a lifter, and then enter an AGV trolley and are automatically conveyed to a position below a numerical control travelling crane, a ram lifts the turnover box to a position above a cellar pool, a valve is opened, a box side speed reducer drives a chain to scatter the fermented grains into the cellar pool, meanwhile, a sliding table moves along the cellar to be uniformly spread, the fermented grains are fed to the other end of the cellar pool, a box is emptied and returned to the trolley, the ram is replaced by a cellar treading device to complete constant pressure cellar treading, the circulation is repeated to complete cellar feeding, and the anaerobic fermentation for 50 days is carried out by buckling a cellar cover by the numerical control travelling crane, sealing by a water ring and entering a fermentation period;
g6, opening the cellar for the first time to take the fermented grains, placing a numerical control crane hanging cellar cover on the adjacent cellar, then installing a bucket, simultaneously carrying an empty turnover box by a trolley to a crane to receive materials downwards, running the bucket to an opening above the cellar pool, enabling two vertical walls of the bucket to be 5 cm away from the cellar wall, inserting a downward cutting edge of the bucket into the fermented grains for a preset depth, gradually closing two sections, simultaneously moving a ram up and down to be linked with a bucket edge opening, enabling the cutting edge to move along a horizontal line all the time, and enabling the dug fermented grains in the cellar to be in a planar state; the material of grabbing after the closure just fills up the hanging fill, then, the fill rises to maximum height translation to turnover case top center, fill opening release unstrained spirits material and goes into the case, program adjustment fight aperture is little less than incasement wall width, prevent that the unstrained spirits material from spilling outward, snatch just to fill a case twice, the volume equals a mouthful of retort pot demand, AGV dolly carries turnover case to lift, promote to the third floor and move to distillation batching system top and get into the support of unloading, control cable plug inserts the socket on the turnover case automatically, speed reducer drive bottom of the case chain on the case, simultaneously the discharge door is opened, the unstrained spirits spills into the temporary storage storehouse. After the cellar is discharged, taking out the cellar and shoveling the cellar, and automatically cleaning the cellar by a cellar sweeping device;
s7, distilling and taking wine for the first time, conveying fermented grains obtained by opening the cellar to a batching system, mixing a proper amount of rice hulls (air conveying), automatically filling the rice hulls into a retort by a robot for 30 minutes, distilling for 40 minutes to obtain wine, turning over the wine retort, pouring the fermented grains into a conveyor, conveying the fermented grains to a spreading and drying machine, and carrying out secondary spreading and cooling operation;
distilling to obtain vapor wine, condensing into liquid wine by cooler, collecting wine according to first wine, top grade, first grade, second grade, and tail wine grade, and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of a stock management grader is graded, conveying the liquor to a liquor storage jar, wherein liquor taken for the first time accounts for about 20% of the liquor yield of the period;
s8, performing secondary spreading cooling, automatically conveying the fermented grains subjected to primary distillation into an intelligent spreading cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously spreading cooling, matching with a scattering machine, automatically metering and adding Daqu and rice husks after spreading cooling to 25-30 ℃, uniformly stirring and conveying to the next process;
s9, carrying out continuous stacking saccharification and aerobic fermentation for the second time, and repeating the operation of S4;
s10, performing anaerobic fermentation in the cellar for the second time, and repeating the operation of S5;
s11, opening the cellar for the second time to take unstrained spirits, and repeating the operation of S6;
and S12, distilling for the second time to obtain wine, opening the cellar to obtain fermented grains, conveying the fermented grains to a batching system, mixing a proper amount of rice hulls (air conveying), automatically filling the rice hulls into a steamer by a robot for 30 minutes, and distilling for 40 minutes to obtain the wine. Turning over the wine retort, pouring the fermented grains into a conveyor, conveying the fermented grains to a spreading and drying machine, and carrying out third spreading and cooling operation;
distilling to obtain vapor wine, and cooling to obtain liquid wine. Automatically picking wine according to the grades of the first wine, the top grade, the first grade, the second grade and the tail wine, and classifying and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of a stock management grader is graded, conveying the liquor to a liquor storage jar, wherein liquor taken for the second time accounts for about 55% of the liquor yield of the period;
and S13, spreading for the third time, automatically conveying the fermented grains subjected to the second distillation into an intelligent spreading and cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously spreading and cooling, and matching with a scattering machine. Spreading to cool to 25-30 deg.C, automatically metering, adding Daqu and rice hull, stirring, and conveying to the next process;
s14, carrying out continuous stacking saccharification and aerobic fermentation for the third time, and repeating the operation S4 again.
And S15, anaerobic fermentation in the cellar for the third time, and repeating the operation of S5 again.
And S16, opening the pit for the third time to take unstrained spirits, and repeating the operation of S6 again.
And S17, distilling for the third time to obtain wine, conveying the fermented grains obtained by opening the cellar to a batching system, mixing a proper amount of rice hulls, automatically filling the rice hulls into a retort by a robot for 30 minutes, distilling for 40 minutes to obtain the wine, turning over the wine retort, pouring the fermented grains into a conveyor, and cooling and adding yeast. And after the third distillation, the fermented grains reserved as the mother grains are conveyed to a spreading and airing machine, cooled to 25-30 ℃, mixed with newly thrown sorghum in the next period, conveyed to the outside of a workshop by a grain conveyor to be discarded, finished a production period, distilled into a vaporous wine, and condensed into a liquid wine by a cooler to flow out. Automatically picking wine according to the grades of the first wine, the top grade, the first grade, the second grade and the tail wine, and classifying and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of the stock management graders is graded,
and conveying the wine to a wine storage jar, wherein the wine is taken for the third time, and the wine accounts for about 25% of the periodic wine yield.
In the S1, the amount of hot water at 95 ℃ is 54% of the amount of the sorghum, the amount of Daqu added in the S3 is 17% of the amount of the sorghum, the amount of rice hulls is 0.5% of the amount of the sorghum, in the S8, the amount of Daqu is 42% of the amount of the sorghum, the amount of the rice hulls is 1% of the amount of the sorghum, in the S13, the amount of Daqu is 26% of the amount of the sorghum, and the amount of the rice hulls is 3% of the amount of the sorghum, and the materials are uniformly stirred, conveyed to the next process after being uniformly stirred and conveyed to the next process.
The method adopts outsourcing sorghum, yeast powder and rice husks which are subjected to impurity removal and steaming are poured into a pit hopper and respectively conveyed to different vertical silos by wind, and the rice husks are conveyed to each material using point by wind when needed.
The brewing process adopts a 'QG raw grain 21333' process, namely, the raw grain is not crushed, two production periods (one period is 150 days) are carried out in one year, and each period comprises one-time cooking, three-time saccharification, three-time fermentation, three-time distillation, continuous grain moistening, continuous cooking, continuous saccharification and the like. After years of practice and summary, according to local climatic conditions, labor conditions and clean production and environmental protection requirements, the brewing process has the characteristics of few workers, short production period, high production efficiency, low production cost, energy conservation, consumption reduction, obvious clean production, environmental protection benefit and social benefit, and the brewed sauce wine has the characteristics of outstanding sauce fragrance, elegant and fine taste, softness, mellowness and long aftertaste.
Having thus described the basic principles and principal features of the invention, it will be appreciated by those skilled in the art that the invention is not limited by the embodiments described above, which are given by way of illustration only, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (5)
1. The production process of the Rouya Maotai-flavor liquor is characterized by comprising the following steps:
s1, continuously moistening the grains, conveying sorghum wind to a weighing and metering device, feeding the sorghum wind into a grain moistening machine, automatically moistening the grains by the grain moistening machine according to a grain moistening program, automatically adding hot water at 95 ℃, and moistening the grains for about 5 hours;
s2, continuous cooking, namely naturally and continuously dropping the moistened grain into intelligent continuous cooking equipment by using a potential difference self-moistening grain machine, realizing temperature-controlled cooking by using water vapor with certain pressure, controlling the sorghum cooking gelatinization rate to be 44-46%, and continuously discharging after the entering time and the exiting time are about 60 minutes;
s3, cooling for the first time, automatically conveying the cooked sorghum into an intelligent cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously cooling, matching with a scattering machine, automatically metering and adding Daqu and rice hulls after cooling to 25-30 ℃, uniformly stirring and conveying to the next process;
s4, carrying out primary continuous stacking saccharification and aerobic fermentation, spreading, cooling and discharging materials, conveying the materials into an intelligent chain constant-temperature continuous saccharification bed through a conveying chain, automatically feeding, uniformly spreading, controlling the temperature, carrying out continuous stacking saccharification and aerobic fermentation for about 48-72 hours, and automatically discharging the materials into a stainless steel material box during automatic feeding;
s5, anaerobic fermentation is carried out in the cellar for the first time, fermented grains which are saccharified and aerobically fermented are stacked, conveyed to a first floor through a stainless steel turnover box and a lifter, and then enter an AGV trolley and are automatically conveyed to a position below a numerical control travelling crane, a ram lifts the turnover box to a position above a cellar pool, a valve is opened, a box side speed reducer drives a chain to scatter the fermented grains into the cellar pool, meanwhile, a sliding table moves along the cellar to be uniformly spread, the fermented grains are fed to the other end of the cellar pool, a box is emptied and returned to the trolley, the ram is replaced by a cellar treading device to complete constant pressure cellar treading, the circulation is repeated to complete cellar feeding, and the anaerobic fermentation for 50 days is carried out by buckling a cellar cover by the numerical control travelling crane, sealing by a water ring and entering a fermentation period;
s6, opening the cellar for the first time to take fermented grains, placing a numerical control crane hanging cellar cover on the adjacent cellar, installing a bucket, simultaneously carrying an empty turnover box by a trolley to a crane to receive materials downwards, running the bucket to an opening above the cellar pool, enabling two sides of the bucket to be vertical to the wall of the cellar for 5 centimeters away from the wall of the cellar, inserting a downward cutting edge of the bucket into the fermented grains for a preset depth, gradually closing two sections of the bucket, simultaneously moving a ram up and down to be linked with a bucket cutting edge, enabling the cutting edge to move along a horizontal line all the time, and enabling the fermented grains in the cellar to be in a planar state after digging; the material of grabbing after the closure just fills up the hanging fill, then, the fill rises to maximum height translation to turnover case top center, fill opening release unstrained spirits material and goes into the case, program adjustment fight aperture is little less than incasement wall width, prevent that the unstrained spirits material from spilling outward, snatch just to fill a case twice, the volume equals a mouthful of retort pot demand, AGV dolly carries turnover case to lift, promote to the third floor and move to distillation batching system top and get into the support of unloading, control cable plug inserts the socket on the turnover case automatically, speed reducer drive bottom of the case chain on the case, simultaneously the discharge door is opened, the unstrained spirits spills into the temporary storage storehouse. After the cellar is discharged, taking out the cellar and shoveling the cellar, and automatically cleaning the cellar by a cellar sweeping device;
s7, distilling and taking wine for the first time, conveying fermented grains obtained by opening the cellar to a batching system, mixing a proper amount of rice hulls (air conveying), automatically filling the rice hulls into a retort by a robot for 30 minutes, distilling for 40 minutes to obtain wine, turning over the wine retort, pouring the fermented grains into a conveyor, conveying the fermented grains to a spreading and drying machine, and carrying out secondary spreading and cooling operation;
distilling to obtain vapor wine, condensing into liquid wine by cooler, collecting wine according to first wine, top grade, first grade, second grade, and tail wine grade, and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of a stock management grader is graded, conveying the liquor to a liquor storage jar, wherein liquor taken for the first time accounts for about 20% of the liquor yield of the period;
s8, performing secondary spreading cooling, automatically conveying the fermented grains subjected to primary distillation into an intelligent spreading cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously spreading cooling, matching with a scattering machine, automatically metering and adding Daqu and rice husks after spreading cooling to 25-30 ℃, uniformly stirring and conveying to the next process;
s9, carrying out continuous stacking saccharification and aerobic fermentation for the second time, and repeating the operation of S4;
s10, performing anaerobic fermentation in the cellar for the second time, and repeating the operation of S5;
s11, opening the cellar for the second time to take unstrained spirits, and repeating the operation of S6;
s12, distilling for the second time to obtain wine, conveying the fermented grains obtained by opening the cellar to a batching system, mixing a proper amount of rice hulls (air conveying), automatically filling the rice hulls into a retort by a robot for 30 minutes, distilling for 40 minutes to obtain wine, turning over the wine retort, pouring the fermented grains into a conveyor, conveying the fermented grains to a spreading and drying machine, and carrying out spreading and cooling operation for the third time; distilling to obtain vapor wine, and cooling to obtain liquid wine. Automatically picking wine according to the grades of the first wine, the top grade, the first grade, the second grade and the tail wine, and classifying and flowing into different temporary storage tanks; pumping to a three-layer cache tank, and metering the on-duty yield; after the quality of a stock management grader is graded, conveying the liquor to a liquor storage jar, wherein liquor taken for the second time accounts for about 55% of the liquor yield of the period;
and S13, spreading for the third time, automatically conveying the fermented grains subjected to the second distillation into an intelligent spreading and cooling machine, automatically feeding, uniformly spreading, controlling the temperature, continuously spreading and cooling, and matching with a scattering machine. Spreading to cool to 25-30 deg.C, automatically metering, adding Daqu and rice hull, stirring, and conveying to the next process;
s14, continuously stacking saccharification and aerobic fermentation for the third time, and repeating the operation of S4 again;
s15, anaerobic fermentation is carried out in the cellar for the third time, and the operation of S5 is repeated again;
s16, opening the pit for the third time to take the fermented grains, and repeating the operation of S6 again;
and S17, distilling for the third time to obtain wine, conveying the fermented grains obtained by opening the cellar to a batching system, mixing a proper amount of rice hulls, automatically filling the rice hulls into a retort by a robot for 30 minutes, distilling for 40 minutes to obtain the wine, turning over the wine retort, pouring the fermented grains into a conveyor, and cooling and adding yeast. Each period of the self-spreading cooling, continuous saccharification aerobic fermentation, cellar entering anaerobic fermentation, cellar opening and wine taking, distillation and wine taking and other processes are circulated for 3 times, after the third distillation, the fermented grains reserved as the mother lees are sent to a spreading and airing machine, cooled to 25-30 ℃, mixed with newly thrown sorghum in the next period, the lees to be discarded are sent to the outside of a workshop by a vinasse conveyor, a production period is completed, the fermented grains are distilled into vapor-state wine, the vapor-state wine is condensed into liquid-state wine by a cooler and flows out, the wine is automatically picked according to the grades of the first wine, the top wine, the first grade, the second grade and the tail wine, and the wine flows into different temporary storage tanks in a classified mode; pumping to a three-layer cache tank, and metering the on-duty yield; and after the quality of a stock management grader is graded, conveying the liquor to a liquor storage jar, wherein liquor taken for the third time accounts for about 25% of the liquor yield of the period.
2. The process for producing Rouya Maotai-flavor liquor according to claim 1, wherein the amount of the hot water at 95 ℃ added in S1 is 52-54% of the amount of the sorghum.
3. The production process of Rouya Maotai-flavor liquor as claimed in claim 1, wherein the amount of Daqu added to S3 is 17% of the amount of sorghum and the amount of rice hull is 0.5% of the amount of sorghum.
4. The process for producing Rouya Maotai-flavor liquor according to claim 1, wherein in S8, the amount of Daqu is 42% of the amount of sorghum and the amount of rice hull is 1% of the amount of sorghum.
5. The production process of Rouya Maotai-flavor liquor as claimed in claim 1, wherein the amount of Daqu in S13 is 26% of the amount of sorghum, the amount of rice hull is 3% of the amount of sorghum, and the mixture is conveyed to the next step.
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| CN104152339A (en) * | 2014-08-26 | 2014-11-19 | 福建省建瓯黄华山酿酒有限公司 | Preparation technology of dry bad wine Maotai-flavor liquor |
| CN104232423A (en) * | 2014-10-14 | 2014-12-24 | 福建省建瓯黄华山酿酒有限公司 | Manufacturing technique of improved sauced liquor |
| CN106118949A (en) * | 2016-06-21 | 2016-11-16 | 安徽古井贡酒股份有限公司 | The brewage process of Maotai-flavor liquor under a kind of Cold and dry environment |
| CN112048413A (en) * | 2020-09-22 | 2020-12-08 | 山东扳倒井股份有限公司 | Production method of Mianya Maotai-flavor liquor |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104152339A (en) * | 2014-08-26 | 2014-11-19 | 福建省建瓯黄华山酿酒有限公司 | Preparation technology of dry bad wine Maotai-flavor liquor |
| CN104232423A (en) * | 2014-10-14 | 2014-12-24 | 福建省建瓯黄华山酿酒有限公司 | Manufacturing technique of improved sauced liquor |
| CN106118949A (en) * | 2016-06-21 | 2016-11-16 | 安徽古井贡酒股份有限公司 | The brewage process of Maotai-flavor liquor under a kind of Cold and dry environment |
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