CN114196493A - Grain mash treatment method for multi-grain old white dry flavor liquor - Google Patents
Grain mash treatment method for multi-grain old white dry flavor liquor Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 92
- 239000002994 raw material Substances 0.000 claims abstract description 46
- 238000004821 distillation Methods 0.000 claims abstract description 27
- 238000009736 wetting Methods 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 17
- 238000010025 steaming Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000003892 spreading Methods 0.000 claims description 8
- 230000007480 spreading Effects 0.000 claims description 8
- 238000009825 accumulation Methods 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 4
- 238000009826 distribution Methods 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 20
- 230000004151 fermentation Effects 0.000 abstract description 20
- 238000010521 absorption reaction Methods 0.000 abstract description 16
- 238000011049 filling Methods 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 238000001704 evaporation Methods 0.000 abstract description 2
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- 230000001360 synchronised effect Effects 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 392
- 239000010410 layer Substances 0.000 description 85
- 241000209094 Oryza Species 0.000 description 28
- 235000007164 Oryza sativa Nutrition 0.000 description 28
- 235000009566 rice Nutrition 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 19
- 240000006394 Sorghum bicolor Species 0.000 description 15
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 15
- 240000008042 Zea mays Species 0.000 description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 7
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- 244000184734 Pyrus japonica Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
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- 239000002344 surface layer Substances 0.000 description 6
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- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- QPRQEDXDYOZYLA-UHFFFAOYSA-N 2-methylbutan-1-ol Chemical compound CCC(C)CO QPRQEDXDYOZYLA-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
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- 230000008569 process Effects 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- IWTBVKIGCDZRPL-LURJTMIESA-N 3-Methylbutanol Natural products CC[C@H](C)CCO IWTBVKIGCDZRPL-LURJTMIESA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention relates to the technical field of liquor production, in particular to a grain mash treatment method of multi-grain old white dry flavor liquor. The invention improves the water absorption capacity of the raw materials by changing the temperature of grain moistening water and the mode of stacking and standing, and effectively promotes the gelatinization of grains; the grain moistening water with medium temperature is adopted, so that the water absorption capacity of the raw materials is met, the evaporation loss of alcohol caused by overhigh temperature of the fermented grains is prevented, the temperature of the fermented grains in winter is increased, the retort filling distillation of the fermented grains is facilitated, and the distillation efficiency is improved. In addition, the fermented grains with different grain moistening time are put into the tank layer by layer, so that the problems of dry and loose fermented grains on the upper layer and wet and sticky fermented grains on the lower layer are solved, the fermented grain fermentation consistency in the tank is effectively improved, and the synchronous fermentation of the fermented grains is realized.
Description
The technical field is as follows:
the invention relates to the technical field of liquor production, in particular to a grain mash treatment method of multi-grain old white dry flavor liquor.
Technical background:
the traditional brewing of the white spirit adopts the processes of continuous cropping and batching, mixed steaming and mixed burning for five old retorts. The method is characterized in that newly added grains and fermented grains are distilled in a steamer together, the grains are steamed while liquor is steamed, the grains are heated and gelatinized in the liquor steaming process, and meanwhile, flavor components in the grains enter the liquor along with steam, so that special grain flavor is given to the liquor. The grain can be saccharified and fermented only by full gelatinization, so that high-quality liquor can be produced.
Moistening the grains before steaming the grains refers to the operation of adding water into the brewing raw materials before steaming so that the raw materials uniformly absorb a certain amount of moisture. After the grains are moistened, the starch granules absorb a proper amount of water, and the grains expand, so that a foundation is laid for subsequent cooking gelatinization. If the water absorption of the grains is insufficient, the phenomenon of 'half-cooked' of the raw materials is easily caused, part of the grains are still in a dry and hard state, the gelatinization is difficult, and the quality of fermented grains entering the cellar is influenced, so that the fermentation efficiency of microorganisms and the yield and the quality of the produced wine are influenced. Therefore, proper grain moistening methods become critical to affect grain gelatinization.
In the actual production, because multi-grain fermentation is adopted, the grains are different in types and different in water absorption performance, the grains are moistened by water at a natural temperature in the prior art, after cooking and gelatinization, the gelatinization degrees of different grains are different, so that the grains which are difficult to gelatinize have hearts, the grains which are easy to gelatinize are sticky, the quality of fermented grains is poor, the fermentation is not facilitated, and the quality and the yield of wine are influenced; in addition, in actual operation, the viscosity of fermented grains is increased after the raw materials are changed, the influence of the water temperature of the material wetting in spring, summer and autumn on the filling of the fermented grains is small, but the temperature of sticky fermented grains directly influences the filling effect in winter production conditions, the temperature of the fermented grains is too low to be beneficial to filling and distilling, the fermented grains are not uniformly filled into the retort, the bright steam is more, and part of alcohol is lost; the alcohol of the fermented grains is evaporated and the yield is lost due to the over-high temperature of the fermented grains.
In actual production, the fact that the grains are stacked in a circular stack mode is found, the central temperature is not easy to dissipate, the surface layer is easy to dissipate heat, particularly, the temperature saving temperature in winter is low, so that the temperature difference between the surface layer and the center of the grain pile and the unstrained spirits pile is large, the moisture absorption uniformity of raw grains is poor, the central raw grains are excessively gelatinized, the surface raw grains are insufficiently gelatinized, and the gelatinization consistency of the raw grains is poor.
In the fermentation process, fermented grains are influenced by external environments such as temperature, humidity and the like, the fermented grains on the upper layer are greatly influenced by temperature, partial heat generated by fermentation is radiated into the external environment, the fermentation temperature of the fermented grains on the upper layer is low, and meanwhile, the moisture of the fermented grains is low due to the volatilization of the moisture, so that the fermentation of the fermented grains is influenced; compared with the air temperature, the ground temperature has good maintenance stability, the heat dissipation amplitude of the lower layer of fermented grains is not large, the fermentation temperature is stable, water in the fermented grains permeates to the lower layer under the action of gravity, the water content of the lower layer of fermented grains is large, the fermented grains are promoted to be fermented, the fermented grains in the ground vat have poor fermentation consistency, and the problems that the upper layer of fermented grains is dry and loose and the lower layer of fermented grains is wet and sticky are caused.
In view of the above, the present invention is particularly proposed.
The invention content is as follows:
the invention provides a grain mash treatment method for brewing multi-grain old white dry flavor liquor, which improves the water absorption capacity of raw materials by changing the temperature of grain moistening water and the mode of stacking and standing, and effectively promotes the gelatinization of grains; the grain moistening water with medium temperature is adopted, so that the water absorption capacity of the raw materials is met, the evaporation loss of alcohol caused by overhigh temperature of the fermented grains is prevented, the temperature of the fermented grains in winter is increased, the retort filling distillation of the fermented grains is facilitated, and the distillation efficiency is improved. In addition, the fermented grains with different grain moistening time are put into the tank layer by layer, so that the problems of dry and loose fermented grains on the upper layer and wet and sticky fermented grains on the lower layer are solved, the fermented grain fermentation consistency in the tank is effectively improved, and the synchronous fermentation of the fermented grains is realized.
In order to achieve the purpose, the invention adopts the following technical means:
a grain mash treatment method for brewing multi-grain old white dry flavor liquor comprises the following steps:
(1) mixing various grain raw materials uniformly according to a proportion, and stirring for at least 2 times;
furthermore, the grains comprise 40-65 parts of glutinous sorghum, 4-8 parts of rice, 5-15 parts of glutinous rice, 3-7 parts of corn and 15-38 parts of non-glutinous sorghum in weight proportion;
(2) wetting the grains uniformly by using water with the temperature of 40-60 ℃, wherein the grain wetting water accounts for 40-60% of the weight of the grain raw materials;
furthermore, the grain moistening water is added into the grains for multiple times, water is added while the grains are quickly and uniformly stirred, and the grain moistening water is prevented from being absorbed in time and being lost;
furthermore, the grain moistening water amount in winter and spring is 40% -50% of the grain raw material, and the grain moistening water amount in summer and autumn is 50% -60% of the grain raw material;
more recently, the grain moistening water is drinking water and meets the standard requirements of GB/T5749-2006;
(3) dividing the grain moistened in the step (2) into three piles, squaring and stacking for more than 20 min;
furthermore, the distribution proportion of the three stacks of grains is 30-32% of the first stack, 33-34% of the second stack and 34-37% of the third stack; the grain pile accumulation time is 20-30 min;
furthermore, the longitudinal section of the square grain pile is trapezoidal, the height is 70-80cm, and the ratio of the upper side length to the lower side length is 3-4: 6, leveling the upper bottom, straightening each side line and leveling each surface;
(4) mixing the grain piles stacked in the step (3) with the fermented grains and auxiliary materials in proportion, turning and stirring uniformly, squaring, and stacking for more than 10min to form grain grains to be fed into a steamer;
further, the first stacking time is 10-20min, the second stacking time is 70-80min, and the third stacking time is 130-;
further, the proportion of the raw materials, the fermented grains and the auxiliary materials is 1: 3.5-4: 0.16-0.22;
furthermore, the auxiliary material is rice hulls;
further, the longitudinal section of the fermented grain of the beating square is in a trapezoid shape, the height is 100-115cm, and the ratio of the upper side length to the lower side length is 3-4: 6, leveling the upper bottom, leveling each side line, leveling each surface, and covering the pile body with plastic cloth;
(5) putting the fermented grains reaching the accumulation time in the step (4) into a steamer for distillation, spreading and airing after the grain steaming is finished, adding yeast, and putting into a vat in a layered mode;
further, when the fermented grains are placed in the jar, the first fermented grains are distilled and then placed in the bottom layer of the ground jar, the second fermented grains are distilled and then placed in the middle layer of the ground jar, and the third fermented grains are distilled and then placed in the upper layer of the ground jar;
further, when the grains are placed into the jar, the bottom layer, the middle layer and the upper layer are respectively placed into the jar according to the proportion of the first pile, the second pile and the third pile of the raw grains;
(6) and (4) fermenting the fermented grains in the step (5) for 30-45 days, then layering and taking out of the pond, and distilling the fermented grains.
Has the advantages that:
the grain moistening method is simple in technological operation, is suitable for brewing multi-grain white spirit with the white spirit flavor, and is characterized in that moistening moisture at 40-60 ℃ is added into a grain pile for multiple times, the moistened grain pile is piled for 20-30min, the water absorption capacity of grains can be effectively improved, and the moisture content of the grains after grain moistening can reach 50-60%, so that the gelatinization of the grains in the distillation process is promoted. Grain grains after distillation and gelatinization are cooked but not sticky, and the phenomenon of half-cooked grains does not exist. And the warm grain is moistened by the warm water, and the temperature of the fermented grains in winter can be increased after the warm grain is mixed with the fermented grains, so that the distillation efficiency of the retort barrel is improved, and the product quality of the wine is improved.
The raw grain gelatinization degree is influenced by adjusting the stacking time of the fermented grains, the stacking time of the mixed fermented grains is 10-140 min, and the gelatinization degree of the raw grains is 69.7-84.3%. The fermented grains with different gelatinization degrees are put into the tank in layers, so that the fermentation consistency of the fermented grains in the tank can be effectively improved, and the color, humidity and physical and chemical indexes of the fermented grains discharged from the tank at the upper, middle and lower layers are consistent.
The specific implementation mode is as follows:
the present invention is further illustrated by the following specific examples, which are provided by way of illustration only and do not limit the scope of the invention.
Example 1:
a grain culture operation method for brewing multi-grain old white dry flavor liquor comprises the following steps:
(1) uniformly mixing 40 parts of glutinous sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feed amount is 900kg, and stirring for at least 2 times;
(2) wetting the grains uniformly by using water at 40 ℃, adding the grain wetting water into the grains for multiple times, adding water while quickly stirring uniformly, and preventing the grain wetting water from being lost due to untimely absorption; the grain moistening water accounts for 50% of the weight of the grains;
(3) dividing the grain moistened in the step (2) into three piles, wherein the first pile is 30%, the second pile is 33% and the third pile is 37%, the beating is in a trapezoidal shape, the height of the pile body is 70cm, the upper side is 75cm long, the lower side is 150cm long, the upper bottom is flat, each side line is flat and straight, each side is flat, the piling is carried out for 20min, then the grain is mixed with fermented grains which are 3.5 times of the raw materials and auxiliary materials which are 16% of the raw materials according to the pile, and the mixture is turned and stirred uniformly;
the auxiliary material is rice husk;
(4) and (4) squaring the mixed fermented grains of the grains and the fermented grains in the step (3), wherein the mixed fermented grains are trapezoidal, 100cm in height, 75cm in length at the upper side, 150cm in length at the lower side, flat at the upper bottom, straight at each side line, floating at each side, covering a pile body with plastic cloth, and forming the grain fermented grains in the upper retort within 10min of first pile time, 70min of second pile time and 130min of third pile time.
(5) And (4) putting the fermented grains reaching the accumulation time in the step (4) into a steamer for distillation, spreading and airing after the grain distillation is finished, adding yeast, and layering into a vat, wherein the first fermented grain pile is put into the bottom layer of the ground vat after the distillation, the second fermented grain pile is put into the middle layer of the ground vat after the distillation, and the third fermented grain pile is put into the upper layer of the ground vat after the distillation. When the grain is put into the jar, the proportions of the bottom layer, the middle layer and the upper layer are respectively put into the jar according to the proportions of the first stack, the second stack and the third stack of grains, namely, the bottom layer: middle layer: the upper layer is 30:33: 37.
(6) And (4) fermenting the fermented grains in the step (5) for 30 days, then layering and taking out of the pond, and preparing fermented grains for distillation.
The season of the embodiment is winter.
Example 2:
example 2 differs from example 1 in that the grain moistening water temperature is 45 ℃ and the grain moistening water amount is 55% of the grain weight, the grain is divided into three piles, wherein the first pile is 31%, the second pile is 34%, the third pile is 35%, the square pile is 75cm high, the upper side length is 80cm, the lower side length is 150cm, and the stacking time is 25 min. After moistening grains, mixing fermented grains 3.6 times of the raw materials and rice hulls 18% of the raw materials according to piles, wherein the first pile time of the mixed fermented grains is 15min, the second pile time is 75min, the third pile time is 135min, the height of a square pile is 105cm, the upper side length is 80cm, the lower side length is 150cm, and the bottom layer is formed when the grains are layered and enter a vat: middle layer: the upper layer is 31:34:35, and the implementation season is summer. The rest is the same as in example 1.
Example 3:
example 3 differs from example 1 in that the grain moistening water temperature is 50 ℃, the grain moistening water amount is 60% of the grain weight, the grain is divided into three piles, wherein the first pile is 32%, the second pile is 34%, the third pile is 34%, the square pile is 80cm high, the upper side length is 85cm, the lower side length is 150cm, and the stacking time is 20 min. After moistening grains, mixing fermented grains 3.7 times of the raw materials and rice husks 17% of the raw materials according to piles, wherein the first pile time of the mixed fermented grains is 20min, the second pile time is 80min, the third pile time is 140min, the square pile height is 110cm, the upper side length is 85cm, the lower side length is 150cm, and the bottom layer is formed when the grains are layered and enter the vat: middle layer: the upper layer is 32:34:34, and the implementation season is autumn. The rest is the same as in example 1.
Example 4:
example 4 differs from example 1 in that the grain moistening water temperature is 40 ℃, the grain moistening water amount is 40% of the grain weight, the grain is divided into three piles, wherein the first pile is 32%, the second pile is 33%, the third pile is 35%, the square pile is 70cm high, the upper side length is 90cm, the lower side length is 150cm, and the stacking time is 30 min. After moistening grains, mixing fermented grains 3.8 times of the raw materials and rice hulls 19% of the raw materials according to piles, wherein the first pile time of the mixed fermented grains is 20min, the second pile time is 80min, the third pile time is 140min, the height of a square pile is 115cm, the upper side length is 90cm, the lower side length is 150cm, and the bottom layer is formed when the grains are layered and enter a vat: middle layer: the upper layer is 32:33:35, and the implementation season is winter. The rest is the same as in example 1.
Example 5:
example 5 differs from example 1 in that the grain moistening water temperature is 45 ℃ and the grain moistening water amount is 45% of the grain weight, the grain is divided into three piles, wherein the first pile is 31%, the second pile is 33%, the third pile is 36%, the square pile is 70cm high, the upper side length is 95cm, the lower side length is 150cm, and the stacking time is 25 min. After moistening grains, mixing fermented grains 3.9 times of the raw materials and rice hulls 20% of the raw materials according to piles, wherein the first pile time of the mixed fermented grains is 15min, the second pile time is 75min, the third pile time is 135min, the height of a square pile is 115cm, the upper side length is 95cm, the lower side length is 150cm, and the bottom layer is formed when the grains are layered and enter a vat: middle layer: the upper layer is 31:33:36, and the implementation season is winter. The rest is the same as in example 1.
Example 6:
example 6 differs from example 1 in that the grain moistening water temperature is 50 ℃, the grain moistening water amount is 50% of the grain weight, the grain is divided into three piles, wherein the first pile is 30%, the second pile is 33%, the third pile is 37%, the square pile is 75cm high, the upper side length is 100cm, the lower side length is 150cm, and the stacking time is 20 min. After moistening the grains, mixing fermented grains 4 times of the raw materials and rice hulls 20% of the raw materials according to a pile, wherein the first pile time of the mixed fermented grains is 10min, the second pile time is 70min, the third pile time is 130min, the square pile height is 100cm, the upper side length is 100cm, the lower side length is 150cm, and the bottom layer is formed when the grains are layered and enter the vat: middle layer: the upper layer is 30:33:37, and the implementation season is spring. The rest is the same as in example 1.
Example 7:
example 7 differs from example 1 in that the grain moistening water temperature is 55 ℃, the grain moistening water amount is 45% of the grain weight, the grain is divided into three piles, wherein the first pile is 30%, the second pile is 34%, the third pile is 36%, the square pile is 80cm high, the upper side length is 80cm, the lower side length is 140cm, and the stacking time is 25 min. After moistening the grains, mixing fermented grains 4 times of the raw materials and rice hulls 22% of the raw materials according to a stack, wherein the first stacking time of the mixed fermented grains is 10min, the second stacking time is 70min, the third stacking time is 130min, the square stack height is 110cm, the upper side length is 80cm, the lower side length is 140cm, and the bottom layer is formed when the grains are layered and enter the vat: middle layer: the upper layer is 30:34:36, and the implementation season is winter. The rest is the same as in example 1.
Example 8:
example 8 differs from example 1 in that the grain moistening water temperature is 60 ℃, the grain moistening water amount is 40% of the grain weight, the grain is divided into three piles, wherein the first pile is 32%, the second pile is 34%, the third pile is 34%, the square pile is 80cm high, the upper side length is 80cm, the lower side length is 145cm, and the stacking time is 20 min. After moistening grains, mixing fermented grains 3.8 times of the raw materials and rice hulls 21% of the raw materials according to piles, wherein the first pile time of the mixed fermented grains is 15min, the second pile time is 75min, the third pile time is 135min, the square pile height is 110cm, the upper side length is 80cm, the lower side length is 145cm, and the bottom layer is formed when the grains are layered and enter the vat: middle layer: the upper layer is 32:34:34, and the implementation season is winter. The rest is the same as in example 1.
Comparative example 1:
(1) uniformly mixing 40 parts of glutinous sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feed amount is 900kg, and stirring for at least 2 times;
(2) wetting the grains uniformly by using water at normal temperature (15 ℃), adding the grain wetting water into the grains for multiple times, adding water while quickly stirring uniformly, and preventing the grain wetting water from being absorbed in time and losing; the grain moistening water accounts for 50% of the weight of the grains;
(3) dividing the grain moistened in the step (2) into three piles, wherein the first pile is 30%, the second pile is 33% and the third pile is 37%, mixing the grain with 3.5 times of fermented grains as the raw material and 16% of rice hulls as the raw material respectively, and turning and stirring the grains uniformly;
(4) and (4) squaring the mixed fermented grains of the grains and the fermented grains in the step (3), wherein the mixed fermented grains are in a trapezoidal shape, the height is 100cm, the upper side is 75cm, the lower side is 150cm, the upper bottom is flat, each side line is flat and straight, each surface is leveled, and the stack body is covered by plastic cloth to form the fermented grains to be steamed.
(5) And (4) sequentially distilling the three piles of fermented grains in the step (4) (the first pile is distilled and then the second pile is distilled and then the third pile is distilled), spreading and airing, adding yeast and layering into a vat after the grain steaming is finished, wherein the first pile of fermented grains are distilled and then enter the bottom layer of the ground vat, the second pile of fermented grains are distilled and then enter the middle layer of the ground vat, and the third pile of fermented grains are distilled and then enter the upper layer of the ground vat. When the container is placed in a cylinder, the ratio of the bottom layer, the middle layer and the upper layer is 30:33: 37.
(6) And (4) fermenting the fermented grains in the step (5) for 30 days, then layering and taking out of the pond, and preparing fermented grains for distillation.
Comparative example 2:
(1) uniformly mixing 40 parts of glutinous sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feed amount is 900kg, and stirring for at least 2 times;
(2) wetting the grains uniformly by using water at normal temperature (15 ℃), adding the grain wetting water into the grains for multiple times, adding water while quickly stirring uniformly, and preventing the grain wetting water from being absorbed in time and losing; the grain moistening water accounts for 50% of the weight of the grains;
(3) dividing the grain moistened in the step (2) into three piles, wherein the first pile is 30%, the second pile is 33% and the third pile is 37%, the square is in a trapezoid shape, the height of the pile body is 70cm, the upper side is 75cm long, the lower side is 150cm long, the upper bottom is flat, each side line is flat and straight, each side is flat, the piling is carried out for 20min, then the grain is mixed with fermented grains which are 3.5 times of the raw materials and rice husks which are 16% of the raw materials according to the piles, and the mixture is turned and stirred uniformly;
(4) and (4) squaring the mixed fermented grains of the grains and the fermented grains in the step (3), wherein the mixed fermented grains are trapezoidal, 100cm in height, 75cm in length at the upper side, 150cm in length at the lower side, flat at the upper bottom, straight at each side line, floating at each side, covering a pile body with plastic cloth, and forming the grain fermented grains in the upper retort within 10min of first pile time, 70min of second pile time and 130min of third pile time.
(5) And (4) distilling the fermented grains in the step (4), spreading and airing, adding yeast and layering into a vat after the grain steaming is finished, wherein the first fermented grain pile is distilled and then placed into the bottom layer of the ground vat, the second fermented grain pile is distilled and then placed into the middle layer of the ground vat, and the third fermented grain pile is distilled and then placed into the upper layer of the ground vat. When the grains are placed in the jar, the bottom layer, the middle layer and the upper layer are respectively placed in the jar according to the proportion of the first heap, the second heap and the third heap of the raw grains, namely the proportion of the bottom layer, the middle layer and the upper layer is 30:33:37 when the grains are placed in the jar.
(6) And (4) fermenting the fermented grains in the step (5) for 30 days, then layering and taking out of the pond, and preparing fermented grains for distillation.
Comparative example 3:
(1) uniformly mixing 40 parts of glutinous sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feed amount is 900kg, and stirring for at least 2 times;
(2) wetting the grains uniformly by using high-temperature (70 ℃) water, adding the grain wetting water into the grains for multiple times, adding water while quickly stirring uniformly, and preventing the grain wetting water from being absorbed in time and losing; the grain moistening water accounts for 50% of the weight of the grains;
(3) dividing the grain moistened in the step (2) into three piles, wherein the first pile is 30%, the second pile is 33% and the third pile is 37%, the square is in a trapezoid shape, the height of the pile body is 70cm, the upper side is 75cm long, the lower side is 150cm long, the upper bottom is flat, each side line is flat and straight, each side is flat, the piling is carried out for 20min, then the grain is mixed with fermented grains which are 3.5 times of the raw materials and rice husks which are 16% of the raw materials according to the piles, and the mixture is turned and stirred uniformly;
(4) and (4) squaring the mixed fermented grains of the grains and the fermented grains in the step (3), wherein the mixed fermented grains are trapezoidal, 100cm in height, 75cm in length at the upper side, 150cm in length at the lower side, flat at the upper bottom, straight at each side line, floating at each side, covering a pile body with plastic cloth, and forming the grain fermented grains in the upper retort within 10min of first pile time, 70min of second pile time and 130min of third pile time.
(5) And (4) distilling the fermented grains in the step (4), spreading and airing, adding yeast and layering into a vat after the grain steaming is finished, wherein the first fermented grain pile is distilled and then placed into the bottom layer of the ground vat, the second fermented grain pile is distilled and then placed into the middle layer of the ground vat, and the third fermented grain pile is distilled and then placed into the upper layer of the ground vat. When the grains are placed in the jar, the bottom layer, the middle layer and the upper layer are respectively placed in the jar according to the proportion of the first heap, the second heap and the third heap of the raw grains, namely the proportion of the bottom layer, the middle layer and the upper layer is 30:33:37 when the grains are placed in the jar.
(6) And (4) fermenting the fermented grains in the step (5) for 30 days, then layering and taking out of the pond, and preparing fermented grains for distillation.
Comparative example 4:
(1) uniformly mixing 40 parts of glutinous sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feed amount is 900kg, and stirring for at least 2 times;
(2) wetting the grains uniformly by using water at 40 ℃, adding the grain wetting water into the grains for multiple times, adding water while quickly stirring uniformly, and preventing the grain wetting water from being lost due to untimely absorption; the grain moistening water accounts for 50% of the weight of the grains;
(3) dividing the grain moistened in the step (2) into three piles, wherein the first pile is 30%, the second pile is 33% and the third pile is 37%, piling the three piles into a round pile shape, piling the round pile for 20min, mixing the piles with fermented grains which are 3.5 times of the raw materials and rice husks which are 16% of the raw materials, and turning and stirring the mixture uniformly;
(4) and (4) stacking the mixed fermented grains of the grains and the fermented grains in the step (3) into a stack shape, wherein the first stacking time is 10min, the second stacking time is 70min, and the third stacking time is 130min to form fermented grains to be fed into a steamer.
(5) And (4) putting the fermented grains reaching the accumulation time in the step (4) into a steamer for distillation, spreading and airing after the grain distillation is finished, adding yeast, and layering into a vat, wherein the first fermented grain pile is put into the bottom layer of the ground vat after the distillation, the second fermented grain pile is put into the middle layer of the ground vat after the distillation, and the third fermented grain pile is put into the upper layer of the ground vat after the distillation. When the grains are put into the jar, the bottom layer, the middle layer and the upper layer are respectively put into the jar according to the proportion of the first pile, the second pile and the third pile of the raw grains.
(6) And (4) fermenting the fermented grains in the step (5) for 30 days, then layering and taking out of the pond, and preparing fermented grains for distillation.
Comparative example 5:
(1) uniformly mixing 40 parts of glutinous sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feed amount is 900kg, and stirring for at least 2 times;
(2) wetting the grains uniformly by using water at 40 ℃, adding the grain wetting water into the grains for multiple times, adding water while quickly stirring uniformly, and preventing the grain wetting water from being lost due to untimely absorption; the grain moistening water accounts for 50% of the weight of the grains;
(3) dividing the grain moistened in the step (2) into three piles, wherein the first pile is 30%, the second pile is 33% and the third pile is 37%, the beating is in a trapezoidal shape, the height of the pile body is 70cm, the upper side is 75cm long, the lower side is 150cm long, the upper bottom is flat, each side line is flat and straight, each side is flat, the piling is carried out for 20min, then the grain is mixed with fermented grains which are 3.5 times of the raw materials and auxiliary materials which are 16% of the raw materials according to the pile, and the mixture is turned and stirred uniformly;
(4) and (4) squaring the mixed fermented grains of the grains and the fermented grains in the step (3), wherein the mixed fermented grains are trapezoidal, 100cm in height, 75cm in length at the upper side, 150cm in length at the lower side, flat at the upper bottom, straight at each side line, floating at each side, covering a pile body with plastic cloth, and forming the grain fermented grains in the upper retort within 10min of first pile time, 70min of second pile time and 130min of third pile time.
(5) And (4) putting the fermented grains reaching the accumulation time in the step (4) into a steamer for distillation, spreading and airing after the grain steaming is finished, adding yeast, putting into a vat, and when the fermented grains are put into the vat, collecting the fermented grains in each steamer into the vat, wherein the fermented grains in the upper layer, the middle layer and the lower layer in each vat are the same stack of fermented grains.
(6) And (4) fermenting the fermented grains in the step (5) for 30 days, then layering and taking out of the pond, and preparing fermented grains for distillation. The fermented grain of the first pile is recorded as a first jar, the fermented grain of the second pile is recorded as a second jar, and the fermented grain of the third pile is recorded as a third jar.
The comparative example was carried out in winter.
The moisture content of the moistened raw materials obtained in the above examples and comparative examples is measured by sampling, and the fermented grain state after grain steaming in the examples and comparative examples is observed, and the results are as follows:
TABLE 1 moisture content of raw material after moistening and grain-steaming state results
Note: moisture (%) after wetting the grain is a mixed sample taken by a sampler, including a mixed sample of the surface, center and bottom raw materials.
From the comparative data, the grain moistening water adopted in the embodiment is 40-60 ℃, the water absorption capacity of the grain raw materials can be effectively improved, and the grain moistening water and the mixed fermented grains are stacked, so that the grain particles can further absorb the water on the surface, and the gelatinization is facilitated. The grain moistening water is low in temperature (comparative example 1 and comparative example 2), particularly, the grain cannot absorb sufficient water without standing and stacking (comparative example 1), water only exists on the surface of the grain, and the moisture of the grain after grain moistening is insufficient, so that the grain fermented grains are not cured uniformly after grain steaming, have hearts inside, are dried and diffused, are low in gelatinization degree, and are not beneficial to subsequent fermentation of the grain fermented grains. The grain moistening water temperature is high (comparative example 3), starch in the glutinous sorghum and the glutinous rice is excessively gelatinized through standing and stacking, and grains are seriously turned over due to large grain, so that fermented grains are sticky and are not beneficial to subsequent fermentation of the fermented grains.
In actual production, the phenomenon that under winter production conditions, the grain moistening water temperature is low, the water absorption of grains is insufficient, the water exists only on the surfaces of the grains, the inner pulp is small, the outer pulp is large, the grain raw grains moistened by the grain moistening water and the sticky fermented grains from the pool are mixed to form the grain raw grains which are fed into a steamer, the temperature is low, the viscosity is large, the grain raw grains are not easy to spread and spread uniformly when the grain raw grains are fed into the steamer, the steam feeding is not uniform, and the phenomenon of bright steam is easy to occur. The water temperature of moistening grains is properly improved, the water absorption of grains is promoted, the increase of inner slurry and the reduction of outer slurry are facilitated, the temperature of grains after the grains are mixed with the grains is increased, the elasticity is increased, the viscosity is reduced, and the filling into a steamer is facilitated. And the temperature of the moistening material is not too high, and the grain is easy to be directly pasted and sticky due to too high temperature, so that the subsequent material mixing and steamer filling effects are influenced.
Under the winter production condition, the central temperature of the fermented grain pile is taken as a measuring point, and the influence results of different grain moistening water temperatures on the fermented grain pile temperature and the retort filling effect are as follows:
TABLE 2 influence of different grain moistening water temperatures on the temperature of the fermented grains pile and the retort filling effect (first pile)
| Examples | Temperature of pile (. degree. C.) | Temperature of fermented grain pile (. degree. C.) | Steamer filling effect |
| Example 1 | 32 | 19 | Bright steam 0 times and even steam |
| Example 4 | 30 | 21 | Bright steam 0 times and even steam |
| Example 5 | 32 | 19.5 | Bright steam 0 times and even steam |
| Example 7 | 35 | 25.5 | Bright steam 0 times and uniform last time |
| Example 8 | 35.5 | 24 | Bright steam 0 times and even steam |
| Comparative example 1 | 13 | 12 | Bright steam 8 times and uneven steam supply |
| Comparative example 2 | 14 | 13 | Bright steam for 6 times and uneven steam supply |
| Comparative example 3 | 39 | 28 | Bright steam for 4 times and uneven steam supply |
From the above comparative data, it can be seen that in winter, after the temperature of grain moistening water is increased, the temperature of the fermented grain stack is correspondingly increased, the operation is easier during the steamer filling, the fermented grains are easier to spread and spread uniformly, the bright steam is less, the steam feeding is uniform, and the distillation efficiency of the steamer barrel is improved. But should not be too high.
TABLE 3 influence of different stacking modes (trapezia & round stack) on the temperature of the grain pile and fermented grain pile and the moisture of the raw materials (first pile)
From the above comparative data, it can be seen that the stacking is performed in a round stack manner, and as the central temperature is not easy to dissipate, the surface layer is easy to dissipate heat, especially the temperature saving temperature in winter is low, the temperature difference between the surface layer and the center of the grain pile and the unstrained spirits pile is large, the moisture absorption uniformity of the raw grain is poor, and the central raw grain is excessively gelatinized and the surface layer raw grain is insufficiently gelatinized; the stacking is carried out in a trapezoidal squaring mode, the surface area of a stack body is enlarged, the temperature difference between the surface layer and the center of a grain stack and a fermented grain stack is reduced, the moisture absorption uniformity of raw grains is improved, and further the gelatinization consistency of the raw grains is improved (according to the standard requirement of a production process, 2% of difference is an adjustable interval (namely +/-1%), the grains moistened in the table are raw grains, the grains moistened in medium-temperature water are moistened, the stacking time is only 20min, 2.7% of difference is larger than the adjustable interval, and the difference can be proved to be obvious).
TABLE 4 influence of layered loading on fermentation effect of fermented grains
From the comparison data, the fermented grains with different gelatinization degrees enter the tank in a layered mode for fermentation, when the fermented grains are discharged from the tank, the water content, the acidity, the alcoholic strength and the liquor yield ratio of the three layers of fermented grains are basically the same, the problems that the fermented grains on the upper layer are dry and loose and the fermented grains on the lower layer are wet and sticky are solved, the fermented grain fermentation consistency in the tank is effectively improved, and the fermented grains are synchronously fermented.
TABLE 5 influence of stratified jar entries on the base liquor quality
From the comparative data, the grain grains with different gelatinization degrees are layered and put into a cylinder for fermentation, the contents of ethyl acetate, 3-methylbutanol, ethyl lactate, total acid and total ester are all obviously improved, the content of 2-methylbutanol is obviously reduced, the difference of other components is small, and the improvement of the content of the total acid and the total ester of the wine base is facilitated.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (9)
1. A grain mash treatment method for brewing multi-grain old white dry flavor liquor is characterized by comprising the following steps:
(2) various grain raw materials are uniformly mixed according to a proportion;
(2) wetting the grains uniformly by using water with the temperature of 40-60 ℃, wherein the grain wetting water accounts for 40-60% of the weight of the grain raw materials;
(6) dividing the grain moistened in the step (2) into three piles, squaring and stacking for more than 20 min;
(7) mixing the grain piles stacked in the step (3) with the fermented grains and auxiliary materials in proportion, turning and stirring uniformly, squaring, and stacking for more than 10min to form grain grains to be fed into a steamer;
(8) putting the fermented grains reaching the accumulation time in the step (4) into a steamer for distillation, spreading and airing after the grain steaming is finished, adding yeast, and putting into a vat in a layered mode;
(9) and (4) fermenting the fermented grains in the step (5) for 30-45 days, then layering and taking out of the pond, and distilling the fermented grains.
2. The grain mash treatment method for brewing multi-grain old white dry flavor type white spirit according to claim 1, wherein in the step (2), the grain moistening water is drinking water.
3. The fermented grain treatment method for brewing multi-grain old white dry flavor liquor according to claim 1, wherein in the step (3), the distribution proportion of three piles of grains is 30-32% of the first pile, 33-34% of the second pile and 34-37% of the third pile; the grain pile accumulation time is 20-30 min.
4. The fermented grain treatment method for brewing multi-grain old white dry flavor liquor according to claim 3, wherein the longitudinal section of the beating square grain pile is in a trapezoid shape.
5. The fermented grain treatment method for brewing multi-grain old white dry flavor liquor as claimed in claim 1, wherein in the step (4), the first stacking time is 10-20min, the second stacking time is 70-80min, and the third stacking time is 130-140 min.
6. The method for treating fermented grains for brewing multi-grain old white dry flavor liquor according to claim 1, wherein the longitudinal section of the squared fermented grains in the step (4) is in a trapezoid shape.
7. The method for treating fermented grains for brewing multi-grain white spirit according to claim 6, wherein the longitudinal section of the rectangular fermented grains is trapezoidal, the height is 100-115cm, and the ratio of the upper side length to the lower side length is 3-4: 6.
8. the method for treating fermented grains for brewing multi-grain old white dry flavor liquor according to claim 1, wherein in the step (5), a first stack of fermented grains is distilled and then placed in the bottom layer of the ground jar, a second stack of fermented grains is distilled and then placed in the middle layer of the ground jar, and a third stack of fermented grains is distilled and then placed in the upper layer of the ground jar.
9. The method for treating fermented grains for brewing multi-grain old white dry flavor liquor according to claim 8, wherein the ratio of the bottom layer, the middle layer and the upper layer is respectively according to the ratio of the first stack of raw grains, the second stack of raw grains and the third stack of raw grains.
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