CN114196493B - Grain unstrained spirits processing method for multi-grain white spirit - Google Patents
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- 238000003672 processing method Methods 0.000 title claims description 5
- 235000015096 spirit Nutrition 0.000 title claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 72
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000010025 steaming Methods 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 8
- 230000007480 spreading Effects 0.000 claims description 8
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 238000009736 wetting Methods 0.000 abstract description 27
- 238000000855 fermentation Methods 0.000 abstract description 23
- 230000004151 fermentation Effects 0.000 abstract description 23
- 238000010521 absorption reaction Methods 0.000 abstract description 21
- 238000011049 filling Methods 0.000 abstract description 13
- 238000004821 distillation Methods 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 239000006185 dispersion Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000001704 evaporation Methods 0.000 abstract description 3
- 230000008020 evaporation Effects 0.000 abstract description 3
- 230000001360 synchronised effect Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 380
- 239000010410 layer Substances 0.000 description 78
- 241000209094 Oryza Species 0.000 description 27
- 235000007164 Oryza sativa Nutrition 0.000 description 27
- 235000009566 rice Nutrition 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 15
- 240000006394 Sorghum bicolor Species 0.000 description 14
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 14
- 230000000694 effects Effects 0.000 description 8
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- 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
- 235000005822 corn Nutrition 0.000 description 7
- 244000184734 Pyrus japonica Species 0.000 description 6
- 239000004744 fabric Substances 0.000 description 6
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- QPRQEDXDYOZYLA-UHFFFAOYSA-N 2-methylbutan-1-ol Chemical compound CCC(C)CO QPRQEDXDYOZYLA-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- IWTBVKIGCDZRPL-LURJTMIESA-N 3-Methylbutanol Natural products CC[C@H](C)CCO IWTBVKIGCDZRPL-LURJTMIESA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001660693 Trapezia Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- 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
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Abstract
The invention relates to the technical field of white spirit production, in particular to a grain fermented grain treatment method of multi-grain white spirit with dry fragrance. The invention improves the water absorption capacity of the raw materials by changing the temperature of grain wetting water and the mode of stacking and standing, thereby effectively promoting the gelatinization of grains; the grain moistening water with medium temperature is adopted, so that the water absorption capacity of raw materials is met, alcohol evaporation loss caused by overhigh temperature of fermented grains is prevented, the temperature of the fermented grains in winter is improved, retort filling distillation of the fermented grains is facilitated, and the distillation efficiency is improved. In addition, the invention separates grains with different grain wetting time into the tank to solve the problems of dry dispersion of the upper layer grains and wet adhesion of the lower layer grains, effectively improves the fermentation consistency of the grains in the ground tank and realizes synchronous fermentation of the grains.
Description
Technical field:
the invention relates to the technical field of white spirit production, in particular to a grain fermented grain treatment method of multi-grain white spirit with dry fragrance.
Technical background:
The traditional white spirit brewing process adopts continuous cropping ingredients and a mixed steaming and mixed burning retort process. The method is characterized in that newly added grains and fermented grains are distilled in a steamer together, the grains are steamed while the wine is steamed, the grains are heated to gelatinize in the wine steaming process, and flavor components in the grains enter the wine along with steam, so that special grain fragrance in the wine is endowed. The grains can be subjected to saccharification and fermentation in the next step only through full gelatinization, so that high-quality white spirit is produced.
The grain wetting is carried out before the grain steaming, which means the operation that the brewing raw material is added with water before the steaming, so that the raw material uniformly absorbs a certain amount of water. After the grains are moistened, starch particles absorb a proper amount of water, and the grains expand, thus laying a foundation for subsequent steaming and gelatinization. If the grain is insufficient in water absorption, the phenomenon of 'clamping' of raw materials is easily caused, part of grains still keep a dry and hard state, gelatinization is difficult, and the quality of fermented grains entering a cellar is influenced, so that the fermentation efficiency of microorganisms and the yield and quality of produced wine are influenced. Thus, a suitable grain moistening method becomes a key to influencing grain gelatinization.
In actual production, as multiple grains are adopted for fermentation, the types of grains are different, the water absorption performance of different grains is different, and the natural temperature water is adopted for moistening grains in the prior art, after the grains are steamed and gelatinized, the gelatinization degree of different grains is different, so that the grains which are difficult to gelatinize are cored, 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 affected; in actual operation, the viscosity of fermented grains is increased after the raw materials are changed, the water temperature of the materials in the spring Xia Qiurun has little influence on the steamer filling, but under the production condition in winter, the temperature of the sticky fermented grains directly influences the steamer filling effect, the too low temperature of the fermented grains is unfavorable for the steamer filling distillation, the steamer filling of the fermented grains is uneven, the bright gas is more, and a part of alcohol is lost; too high a temperature of the fermented grains can cause loss of yield due to evaporation of alcohol from the fermented grains.
In actual production, it is found that the stacking mode is adopted, the center temperature is not easy to emit, the surface layer is easy to dissipate heat, especially the temperature of the air is low in winter, the temperature difference between the surface layer and the center of the grain stack and the grain stack is large, the moisture absorption uniformity of raw grains is poor, the center raw grains are excessively gelatinized, the surface layer raw grains are insufficiently gelatinized, and the raw grains are poor in gelatinization consistency.
In the fermentation process, the fermented grains are influenced by external environments such as temperature, humidity and the like, the upper layer of the fermented grains are greatly influenced by air temperature, and part of heat generated by fermentation is dissipated into the external environment, so that the fermentation temperature of the upper layer of the fermented grains is low, and meanwhile, the water content of the fermented grains is low due to the volatilization of water, so that the fermentation of the fermented grains is influenced; compared with air temperature, the ground temperature maintains good stability, the heat dissipation amplitude of the lower 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 fermented grains is large, the fermentation of the fermented grains is promoted, the fermentation consistency of the fermented grains in a ground jar is poor, and the problems of dry dispersion of the upper fermented grains and wet adhesion of the lower fermented grains occur.
In view of this, the present invention has been made.
The invention comprises the following steps:
The invention provides a grain unstrained spirits processing method for brewing multi-grain white spirit, which improves the water absorption capacity of raw materials by changing the temperature of grain wetting water and a stacking and standing mode, and effectively promotes the gelatinization of grains; the grain moistening water with medium temperature is adopted, so that the water absorption capacity of raw materials is met, alcohol evaporation loss caused by overhigh temperature of fermented grains is prevented, the temperature of the fermented grains in winter is improved, retort filling distillation of the fermented grains is facilitated, and the distillation efficiency is improved. In addition, the invention separates grains with different grain wetting time into the tank to solve the problems of dry dispersion of the upper layer grains and wet adhesion of the lower layer grains, effectively improves the fermentation consistency of the grains in the ground tank and realizes synchronous fermentation of the grains.
In order to achieve the above purpose, the invention adopts the following technical means:
A grain unstrained spirits processing method for brewing multi-grain white spirit comprises the following steps:
(1) Mixing various grain raw materials uniformly in proportion, and stirring at least for 2 times;
Further, the grains comprise 40-65 parts of waxy sorghum, 4-8 parts of rice, 5-15 parts of glutinous rice, 3-7 parts of corn and 15-38 parts of polished round-grained sorghum in parts by weight;
(2) Moistening the grains with 40-60deg.C water to give grain moistening water 40-60% of the weight of the grain material;
further, the moisture for moistening the grain is added into the grain for many times, and the grain is stirred uniformly while being added with water, so that the loss caused by untimely absorption of the moisture for moistening the grain is prevented;
further, the grain moistening water quantity in winter and spring is 40% -50% of the grain raw material, and the grain moistening water quantity in summer and autumn is 50% -60% of the grain raw material;
further, the grain wetting water is living drinking water, and meets the GB/T5749-2006 standard requirements;
(3) Dividing the grains wetted in the step (2) into three stacks, and piling up for more than 20 minutes;
Further, the three stacks of grains are distributed in a proportion of 30-32% of the first stack, 33-34% of the second stack and 34-37% of the third stack; the stacking time of the grain pile is 20-30min;
Further, the longitudinal section of the square grain pile is trapezoid, 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, leveling each side line, and leveling each surface;
(4) Mixing the piled grain piles in the step (3) with the fermented grains discharged from the pool and auxiliary materials according to a proportion, stirring uniformly, and piling for more than 10 minutes to form the distilled grains;
Further, the first stacking time is 10-20min, the second stacking time is 70-80min, and the third stacking time is 130-140min;
Further, the proportion of the raw materials to the fermented grains discharged from the pool is 1:3.5-4:0.16-0.22;
further, the auxiliary material is rice husk;
Further, the longitudinal section of the square fermented grains 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) Steaming and distilling the fermented grains reaching the stacking time in the step (4), spreading and airing after steaming, adding yeast, layering and putting into a cylinder;
further, when entering the jar, the first pile of grain is distilled and then enters the bottom layer of the ground jar, the second pile of grain is distilled and then enters the middle layer of the ground jar, and the third pile of grain is distilled and then enters the upper layer of the ground jar;
further, when the grain is put into the cylinder, the proportion of the bottom layer, the middle layer and the upper layer is put into the cylinder according to the proportion of the first pile, the second pile and the third pile of raw grains respectively;
(6) And (3) fermenting the fermented grains in the step (5) for 30-45 days, layering, discharging from the pool, and distilling with the fermented grains.
The beneficial effects are that:
The grain moistening method is simple in technological operation, is suitable for brewing multi-grain white spirit with dry fragrance, adopts moistening moisture at 40-60 ℃ to be added into grain piles for many times, and the moistened grain piles are piled for 20-30min, so that the water absorption capacity of grains can be effectively improved, the moisture content of the grains after moistening can reach 50-60%, and the gelatinization of the grains in the distillation process is promoted. The grain particles after distillation and gelatinization are cooked but not sticky, and the phenomenon of clamping generation does not exist. And the warm water is used for moistening grains, and after the warm grains are mixed with the fermented grains, the temperature of the fermented grains in winter can be increased, so that the distillation efficiency of the steamer barrel is improved, and the product quality of the wine is improved.
The water absorption degree of the raw grains is controlled by adjusting the stacking time of the grains, so that the gelatinization degree of the raw grains is influenced, the stacking time of the mixed 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 layered into the jar, so that the fermentation consistency of the fermented grains in the ground jar can be effectively improved, and the color, humidity and physicochemical indexes of the fermented grains in the upper, middle and lower layers out of the pond are consistent.
The specific embodiment is as follows:
the invention will now be further illustrated with reference to specific examples, which are provided by way of illustration only and do not limit the scope of the invention.
Example 1:
An operation method of grain fermented grains for brewing multi-grain white spirit comprises the following steps:
(1) Uniformly mixing 40 parts of waxy sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feeding amount is 900kg, and stirring for at least 2 times;
(2) The grains are uniformly wetted by water at the temperature of 40 ℃, the moisture for wetting the grains is added into the grains for a plurality of times, and the grains are rapidly stirred uniformly while being added with water, so that the moisture for wetting the grains is prevented from losing due to untimely absorption; the grain wetting water quantity is 50% of the weight of the grains;
(3) Dividing the grains wetted in the step (2) into three stacks, wherein the first stack 30%, the second stack 33% and the third stack 37% are in a trapezoid shape, the stack height is 70cm, the upper side length is 75cm, the lower side length is 150cm, the upper bottom is flat, each side line is flat, each surface is trowelled, stacking is carried out for 20 minutes, and then the stacks are mixed with fermented grains 3.5 times of raw materials and auxiliary materials 16% of raw materials according to the stack, and stirring is carried out uniformly;
The auxiliary material is rice husk;
(4) And (3) square the mixed fermented grains of the grains and the fermented grains in the step (3) to be in a trapezoid shape, the height of the mixed fermented grains is 100cm, the upper side length of the mixed fermented grains is 75cm, the lower side length of the mixed fermented grains is 150cm, the upper bottom of the mixed fermented grains is flat, each side line is flat, each surface is trowelled, the pile body is covered by plastic cloth, the first pile time is 10min, the second pile time is 70min, and the third pile time is 130min, so that the steaming fermented grains are formed.
(5) Steaming and distilling the grains reaching the stacking time in the step (4), spreading and airing after steaming, adding yeast, layering and putting the grains into a jar, wherein the grains of the first pile are distilled and put into the bottom layer of the ground jar, the grains of the second pile are distilled and put into the middle layer of the ground jar, and the grains of the third pile are distilled and put into the upper layer of the ground jar. When the grain is put into the cylinder, the proportion of the bottom layer, the middle layer and the upper layer is respectively put into the cylinder according to the proportion of the grains in the first pile, the second pile and the third pile, namely the bottom layer: middle layer: upper layer = 30:33:37.
(6) And (3) fermenting the fermented grains in the step (5) for 30 days, layering, discharging from the pool, and distilling with the fermented grains.
The season of the embodiment is winter.
Example 2:
Example 2 differs from example 1 in that the moisture temperature of the grain is 45 ℃, the moisture content of the grain is 55% of the weight of the grain, the grain is divided into three stacks, wherein the first stack is 31%, the second stack is 34%, the third stack is 35%, fang Duigao cm, the upper side is 80cm, the lower side is 150cm, and the stacking time is 25min. After moistening, mixing the grains with 3.6 times of fermented grains and 18% of rice hulls according to a pile, wherein the first pile of the mixed grains is 15min, the second pile is 75min, the third pile is 135min and Fang Duigao cm, the upper side is 80cm, the lower side is 150cm, and the bottom layer is layered when entering a cylinder: middle layer: upper layer = 31:34:35, the season of execution is summer. The remainder was the same as in example 1.
Example 3:
Example 3 differs from example 1 in that the water temperature for moistening the grain is 50 ℃, the water quantity for moistening the grain is 60% of the weight of the grain, the grain is divided into three stacks, wherein the first stack is 32%, the second stack is 34%, the third stack is 34%, fang Duigao cm, the upper side is 85cm, the lower side is 150cm, and the stacking time is 20min. After moistening, mixing the grains with 3.7 times of fermented grains and 17% of rice hulls according to the pile, wherein the first pile time of the mixed grains is 20min, the second pile time is 80min, the third pile time is 140min, fang Duigao cm, the upper side is 85cm, the lower side is 150cm, and the bottom layer is formed when layering into a cylinder: middle layer: upper layer = 32:34:34, the season of implementation is autumn. The remainder was the same as in example 1.
Example 4:
Example 4 differs from example 1 in that the water temperature of the grain is 40 ℃, the water quantity of the grain is 40% of the weight of the grain, the grain is divided into three stacks, wherein the first stack is 32%, the second stack is 33%, the third stack is 35%, fang Duigao cm, the upper side is 90cm, the lower side is 150cm, and the stacking time is 30min. After moistening, mixing the grains with 3.8 times of fermented grains and 19% of rice hulls according to a pile, wherein the first pile of the mixed grains is carried out for 20min, the second pile is carried out for 80min, the third pile is carried out for 140min and Fang Duigao cm, the upper side is 90cm, the lower side is 150cm, and the bottom layer is formed when layering into a cylinder: middle layer: upper layer = 32:33:35, the season of execution is winter. The remainder was the same as in example 1.
Example 5:
Example 5 differs from example 1 in that the moisture temperature of the grain is 45 ℃, the moisture content of the grain is 45% of the weight of the grain, the grain is divided into three stacks, wherein the first stack is 31%, the second stack is 33%, the third stack is 36%, fang Duigao cm, the upper side is 95cm, the lower side is 150cm, and the stacking time is 25min. After moistening, mixing the grains with 3.9 times of fermented grains and 20% of rice hulls according to a pile, wherein the first pile of the mixed grains is 15min, the second pile is 75min, the third pile is 135min and Fang Duigao cm, the upper side is 95cm, the lower side is 150cm, and the bottom layer is layered when entering a cylinder: middle layer: upper layer = 31:33:36, the season of execution is winter. The remainder was the same as in example 1.
Example 6:
Example 6 differs from example 1 in that the moisture temperature of the grain is 50 ℃, the moisture content of the grain is 50% of the weight of the grain, the grain is divided into three stacks, wherein the first stack is 30%, the second stack is 33%, the third stack is 37%, fang Duigao cm, the upper side is 100cm, the lower side is 150cm, and the stacking time is 20min. After moistening, mixing the mixed grains with fermented grains 4 times of the raw materials and rice hulls 20% of the raw materials according to a pile, wherein the first pile of the mixed grains is carried out for 10min, the second pile is carried out for 70min, the third pile is carried out for 130min and Fang Duigao cm, the upper side is 100cm, the lower side is 150cm, and the bottom layer is formed when layering into a cylinder: middle layer: upper layer = 30:33:37, the season of execution is spring. The remainder was the same as in example 1.
Example 7:
Example 7 differs from example 1 in that the moisture temperature of the grain is 55 ℃, the moisture content of the grain is 45% of the weight of the grain, the grain is divided into three stacks, wherein the first stack is 30%, the second stack is 34%, the third stack is 36%, fang Duigao cm, the upper side is 80cm, the lower side is 140cm, and the stacking time is 25min. After moistening, mixing the mixed grains with 4 times of fermented grains of the raw materials and 22% of rice hulls according to the pile, wherein the first pile of the mixed grains is carried out for 10min, the second pile is carried out for 70min, the third pile is carried out for 130min and Fang Duigao cm, the upper side is 80cm, the lower side is 140cm, and the bottom layer is formed when layering into a cylinder: middle layer: upper layer = 30:34:36, the season of execution is winter. The remainder was the same as in example 1.
Example 8:
Example 8 differs from example 1 in that the water temperature for the grain is 60 ℃, the water quantity for the grain is 40% of the weight of the grain, the grain is divided into three stacks, wherein the first stack is 32%, the second stack is 34%, the third stack is 34%, fang Duigao cm, the upper side is 80cm, the lower side is 145cm, and the stacking time is 20min. After moistening, mixing the grains with 3.8 times of fermented grains and 21% of rice hulls according to the pile, wherein the first pile of the mixed grains is 15min, the second pile is 75min, the third pile is 135min and Fang Duigao cm, the upper side is 80cm, the lower side is 145cm, and the bottom layer is layered when entering a jar: middle layer: upper layer = 32:34:34, the season of execution is winter. The remainder was the same as in example 1.
Comparative example 1:
(1) Uniformly mixing 40 parts of waxy sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feeding amount is 900kg, and stirring for at least 2 times;
(2) The grains are uniformly wetted by water at normal temperature (15 ℃), the moisture for wetting the grains is added into the grains for a plurality of times, and the grains are rapidly stirred uniformly while being added with water, so that the grains are prevented from losing due to untimely absorption of the moisture for wetting the grains; the grain wetting water quantity is 50% of the weight of the grains;
(3) Dividing the grains wetted in the step (2) into three stacks, wherein the first stack is 30 percent, the second stack is 33 percent and the third stack is 37 percent, and then respectively mixing with 3.5 times of fermented grains of the raw materials and 16 percent of rice hulls of the raw materials, and stirring uniformly;
(4) And (3) square the mixed fermented grains of the grains and the fermented grains in the step (3), wherein the mixed fermented grains are trapezoidal, have the height of 100cm, the upper side length of 75cm and the lower side length of 150cm, the upper bottom is flat, the side lines are flat, the surfaces are smoothed, and the pile body is covered by plastic cloth to form the retort-feeding fermented grains.
(5) And (3) sequentially steaming and distilling the three stacks of grains in the step (4) (the first stack is steamed and then the second stack is steamed, the second stack is steamed and then the third stack is steamed), spreading and airing after finishing steaming grains, adding yeast, layering and feeding the grains into a cylinder, wherein the first stack of grains is distilled and then fed into the bottom layer of the ground cylinder, the second stack of grains is distilled and then fed into the middle layer of the ground cylinder, and the third stack of grains is distilled and then fed into the upper layer of the ground cylinder. When the cylinder is put in, the ratio of the bottom layer to the middle layer to the upper layer is 30:33:37.
(6) And (3) fermenting the fermented grains in the step (5) for 30 days, layering, discharging from the pool, and distilling with the fermented grains.
Comparative example 2:
(1) Uniformly mixing 40 parts of waxy sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feeding amount is 900kg, and stirring for at least 2 times;
(2) The grains are uniformly wetted by water at normal temperature (15 ℃), the moisture for wetting the grains is added into the grains for a plurality of times, and the grains are rapidly stirred uniformly while being added with water, so that the grains are prevented from losing due to untimely absorption of the moisture for wetting the grains; the grain wetting water quantity is 50% of the weight of the grains;
(3) Dividing the grains wetted in the step (2) into three stacks, wherein the first stack 30%, the second stack 33% and the third stack 37% are in a trapezoid shape, the stack height is 70cm, the upper side length is 75cm, the lower side length is 150cm, the upper bottom is flat, each side line is flat, each surface is trowelled, stacking is carried out for 20min, then mixing with 3.5 times of fermented grains of the raw materials and 16% of rice hulls of the raw materials according to the stacks, and stirring uniformly;
(4) And (3) square the mixed fermented grains of the grains and the fermented grains in the step (3) to be in a trapezoid shape, the height of the mixed fermented grains is 100cm, the upper side length of the mixed fermented grains is 75cm, the lower side length of the mixed fermented grains is 150cm, the upper bottom of the mixed fermented grains is flat, each side line is flat, each surface is trowelled, the pile body is covered by plastic cloth, the first pile time is 10min, the second pile time is 70min, and the third pile time is 130min, so that the steaming fermented grains are formed.
(5) Steaming and distilling the grains in the step (4), spreading and airing after steaming, adding yeast, layering and putting the grains into a jar, wherein the grains in the first pile are distilled and put into the bottom layer of the ground jar, the grains in the second pile are distilled and put into the middle layer of the ground jar, and the grains in the third pile are distilled and put into the upper layer of the ground jar. When the grain is put into the cylinder, the proportion of the bottom layer, the middle layer and the upper layer is respectively put into the cylinder according to the proportion of the first pile, the second pile and the third pile of raw grains, namely, when the grain is put into the cylinder, the proportion of the bottom layer, the middle layer and the upper layer is 30:33:37.
(6) And (3) fermenting the fermented grains in the step (5) for 30 days, layering, discharging from the pool, and distilling with the fermented grains.
Comparative example 3:
(1) Uniformly mixing 40 parts of waxy sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feeding amount is 900kg, and stirring for at least 2 times;
(2) The grains are moistened uniformly by high-temperature (70 ℃) water, the moisture for moistening the grains is added into the grains for many times, and the grains are stirred uniformly rapidly while being added with water, so that the loss caused by untimely absorption of the moisture for moistening the grains is prevented; the grain wetting water quantity is 50% of the weight of the grains;
(3) Dividing the grains wetted in the step (2) into three stacks, wherein the first stack 30%, the second stack 33% and the third stack 37% are in a trapezoid shape, the stack height is 70cm, the upper side length is 75cm, the lower side length is 150cm, the upper bottom is flat, each side line is flat, each surface is trowelled, stacking is carried out for 20min, then mixing with 3.5 times of fermented grains of the raw materials and 16% of rice hulls of the raw materials according to the stacks, and stirring uniformly;
(4) And (3) square the mixed fermented grains of the grains and the fermented grains in the step (3) to be in a trapezoid shape, the height of the mixed fermented grains is 100cm, the upper side length of the mixed fermented grains is 75cm, the lower side length of the mixed fermented grains is 150cm, the upper bottom of the mixed fermented grains is flat, each side line is flat, each surface is trowelled, the pile body is covered by plastic cloth, the first pile time is 10min, the second pile time is 70min, and the third pile time is 130min, so that the steaming fermented grains are formed.
(5) Steaming and distilling the grains in the step (4), spreading and airing after steaming, adding yeast, layering and putting the grains into a jar, wherein the grains in the first pile are distilled and put into the bottom layer of the ground jar, the grains in the second pile are distilled and put into the middle layer of the ground jar, and the grains in the third pile are distilled and put into the upper layer of the ground jar. When the grain is put into the cylinder, the proportion of the bottom layer, the middle layer and the upper layer is respectively put into the cylinder according to the proportion of the first pile, the second pile and the third pile of raw grains, namely, when the grain is put into the cylinder, the proportion of the bottom layer, the middle layer and the upper layer is 30:33:37.
(6) And (3) fermenting the fermented grains in the step (5) for 30 days, layering, discharging from the pool, and distilling with the fermented grains.
Comparative example 4:
(1) Uniformly mixing 40 parts of waxy sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feeding amount is 900kg, and stirring for at least 2 times;
(2) The grains are uniformly wetted by water at the temperature of 40 ℃, the moisture for wetting the grains is added into the grains for a plurality of times, and the grains are rapidly stirred uniformly while being added with water, so that the moisture for wetting the grains is prevented from losing due to untimely absorption; the grain wetting water quantity is 50% of the weight of the grains;
(3) Dividing the grains wetted in the step (2) into three stacks, wherein the first stack is 30%, the second stack is 33%, and the third stack is 37%, stacking the first stack, the second stack and the third stack into round stacks, stacking for 20min, mixing the stacks with 3.5 times of fermented grains of the raw materials and 16% of rice hulls of the raw materials according to the stacks, and stirring uniformly;
(4) Piling the mixed fermented grains of the grains and the fermented grains in the step (3) into a circular pile, wherein the first piling time is 10min, the second piling time is 70min, and the third piling time is 130min, so as to form the retort feeding fermented grains.
(5) Steaming and distilling the grains reaching the stacking time in the step (4), spreading and airing after steaming, adding yeast, layering and putting the grains into a jar, wherein the grains of the first pile are distilled and put into the bottom layer of the ground jar, the grains of the second pile are distilled and put into the middle layer of the ground jar, and the grains of the third pile are distilled and put into the upper layer of the ground jar. When the grain is put into the cylinder, the proportion of the bottom layer, the middle layer and the upper layer is respectively put into the cylinder according to the proportion of the first pile, the second pile and the third pile of raw grains.
(6) And (3) fermenting the fermented grains in the step (5) for 30 days, layering, discharging from the pool, and distilling with the fermented grains.
Comparative example 5:
(1) Uniformly mixing 40 parts of waxy sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn and 30 parts of japonica sorghum, wherein the total feeding amount is 900kg, and stirring for at least 2 times;
(2) The grains are uniformly wetted by water at the temperature of 40 ℃, the moisture for wetting the grains is added into the grains for a plurality of times, and the grains are rapidly stirred uniformly while being added with water, so that the moisture for wetting the grains is prevented from losing due to untimely absorption; the grain wetting water quantity is 50% of the weight of the grains;
(3) Dividing the grains wetted in the step (2) into three stacks, wherein the first stack 30%, the second stack 33% and the third stack 37% are in a trapezoid shape, the stack height is 70cm, the upper side length is 75cm, the lower side length is 150cm, the upper bottom is flat, each side line is flat, each surface is trowelled, stacking is carried out for 20 minutes, and then the stacks are mixed with fermented grains 3.5 times of raw materials and auxiliary materials 16% of raw materials according to the stack, and stirring is carried out uniformly;
(4) And (3) square the mixed fermented grains of the grains and the fermented grains in the step (3) to be in a trapezoid shape, the height of the mixed fermented grains is 100cm, the upper side length of the mixed fermented grains is 75cm, the lower side length of the mixed fermented grains is 150cm, the upper bottom of the mixed fermented grains is flat, each side line is flat, each surface is trowelled, the pile body is covered by plastic cloth, the first pile time is 10min, the second pile time is 70min, and the third pile time is 130min, so that the steaming fermented grains are formed.
(5) Steaming and distilling the grains reaching the stacking time in the step (4), spreading and airing after steaming, adding yeast, and putting into a jar, wherein each steaming grain is concentrated into the jar when putting into the jar, and the upper layer, the middle layer and the lower layer of each jar are the same stack of grains.
(6) And (3) fermenting the fermented grains in the step (5) for 30 days, layering, discharging from the pool, and distilling with the fermented grains. The first jar is the first jar, the second jar is the second jar, and the third jar is the third jar.
The comparative examples were all performed in winter.
The moisture content of the raw materials obtained by moistening the grains in each of the examples and the comparative examples was measured by sampling, and the state of the grains obtained by steaming the grains in each of the examples and the comparative examples was observed, and the results were as follows:
TABLE 1 moisture content of raw materials after moistening and status results of fermented grains after steaming
Note that: the moisture (%) after grain wetting is a mixed sample taken by a sampler and comprises a mixed sample of surface layer, center and bottom raw materials.
From the comparison data, the grain wetting water of the embodiment adopts 40-60 ℃, can effectively improve the water absorption capacity of grain raw materials, and after grain wetting and mixed grain grains are piled up, grains can further absorb water on the surface, and gelatinization is facilitated. The water temperature of the grain is low (comparative example 1 and comparative example 2), and especially, the grain cannot absorb sufficient water without standing and stacking (comparative example 1), the moisture only exists on the surface of the grain, and the moisture is insufficient after the grain is wetted, so that the grain is not cured uniformly after steaming, and the grain is dried, dispersed and gelatinized, and is unfavorable for the subsequent fermentation of the grain. The water temperature of the grain is high (comparative example 3), and the grain particles are large and turn over seriously after standing and stacking, so that the fermented grains are sticky and are unfavorable for the subsequent fermentation of the fermented grains.
In actual production, the method has the advantages that under the winter production condition, the water temperature of the grain is low, the water absorption of the grain is insufficient, the water only exists on the surface of the grain, commonly called inner pulp is small, outer pulp is large, the temperature of the upper retort grain formed by mixing the moistened raw grain with the relatively viscous out-tank fermented grains is low, the viscosity is large, the upper retort grain is not easy to spread uniformly during filling, uneven upper steam is caused, and the phenomenon of bright steam is easy to occur. The grain moistening water temperature is properly improved, the grain water absorption is promoted, the inner pulp is increased, the outer pulp is reduced, the temperature of the grain after the grain is matched is increased, the elastic increase viscosity is reduced, and the steamer filling is facilitated. And the water temperature of the material is not too high, so that grains are directly gelatinized and sticky easily due to the too high temperature, and the subsequent material stirring and steamer filling effects are affected.
Under the winter production condition, the central temperature of the fermented grain pile is taken as a measuring point, and the effect of different grain wetting water temperatures on the fermented grain pile temperature and the steamer filling effect is as follows:
TABLE 2 influence of different grain wetting Water temperatures on the fermented grain heap temperature and retort filling Effect (first heap)
| Examples | Temperature of the stockpile (. Degree. C.) | Temperature of the fermented grain pile (. Degree. C.) | Steamer filling effect |
| Example 1 | 32 | 19 | Bright steam for 0 times and even steam feeding |
| Example 4 | 30 | 21 | Bright steam for 0 times and even steam feeding |
| Example 5 | 32 | 19.5 | Bright steam for 0 times and even steam feeding |
| Example 7 | 35 | 25.5 | Bright steam for 0 time, last time even |
| Example 8 | 35.5 | 24 | Bright steam for 0 times and even steam feeding |
| Comparative example 1 | 13 | 12 | Bright for 8 times and uneven steam feeding |
| Comparative example 2 | 14 | 13 | Bright for 6 times and uneven steam feeding |
| Comparative example 3 | 39 | 28 | Bright for 4 times and uneven steam feeding |
From the comparison data, after the temperature of the water for moistening grains is increased in winter, the temperature of the fermented grains pile is correspondingly increased, the operation is easier during filling the steamer, the fermented grains are easier to spread uniformly, the bright steam is less, the steam feeding is uniform, and the distillation efficiency of the steamer barrel is improved. But at the same time should not be too high.
TABLE 3 influence of different accumulation modes (trapezia & circular stacks) on the temperature of the grain and grain stacks and the moisture of the raw materials (first stack)
As can be seen from the comparison data, the stacking mode is adopted, the central temperature is not easy to emit, the surface layer is easy to dissipate heat, especially the temperature is low in winter, the temperature difference between the surface layer and the center of the grain stack and the fermented grain stack is large, the moisture absorption uniformity of raw grains is poor, and the gelatinization of the central raw grains is excessive and the gelatinization of the surface layer raw grains is insufficient; the trapezoid square piling mode is adopted for piling, the surface area of the pile is enlarged, the temperature difference between the surface layer and the center of the grain pile and the unstrained grain pile is reduced, the moisture absorption uniformity of the raw grains is improved, the gelatinization consistency of the raw grains is improved (according to the standard requirement of the production process, the 2% difference is an adjustable interval (namely +/-1%), grains are fed in the table, the grains are moistened in medium-temperature water, the piling time is only 20min, the 2.7% difference is larger than the adjustment interval, and the difference is obvious.
TABLE 4 influence of layered in-tank fermentation on the effect of fermented grains
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As can be seen from the comparison data, when the grains with different gelatinization degrees are layered and put into a jar for fermentation and discharged from a pool, the water content, acidity, alcoholicity and liquor discharge rate of the three layers of grains are basically the same, so that the problems of dry dispersion of the upper layer of grains and wet adhesion of the lower layer of grains are solved, the fermentation consistency of the grains in the ground jar is effectively improved, and the synchronous fermentation of the grains is realized.
TABLE 5 effect of layering into cylinders on base wine quality results
As can be seen from the comparison data, the grain grains with different gelatinization degrees are layered and put into a cylinder for fermentation, the contents of ethyl acetate, 3-methyl butanol, ethyl lactate, total acid and total ester are obviously improved, the content of 2-methyl butanol is obviously reduced, the other components are slightly different, and the improvement of the total acid and total ester content of the raw wine is facilitated.
The above embodiments are only for illustrating the technical concept and features of the present invention, and are intended to enable those skilled in the art to understand the content of the present invention and implement the same according to the content of the present invention, and are not intended to limit the scope of the present invention. All equivalent changes or modifications made in accordance with the spirit of the present invention should be construed to be included in the scope of the present invention.
Claims (3)
1. A grain unstrained spirits processing method for brewing multi-grain white spirit is characterized by comprising the following steps:
(1) Mixing various grain raw materials uniformly according to a certain proportion;
(2) Moistening the grains with 40-60deg.C water to give grain moistening water 40-60% of the weight of the grain material;
(3) Dividing the grains wetted in the step (2) into three stacks, wherein the three stacks of grains are distributed in a proportion of 30-32% of the first stack, 33-34% of the second stack and 34-37% of the third stack; the stacking time of the grain pile is 20-30min, and the longitudinal section of the square grain pile is trapezoidal;
(4) Mixing the piled grain piles in the step (3) with the fermented grains discharged from the pool and auxiliary materials according to a proportion, stirring uniformly, and piling for more than 10 minutes to form the distilled grains; the first stacking time is 10-20min, the second stacking time is 70-80min, and the third stacking time is 130-140min; the longitudinal section of the square fermented grains 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, preparing a base material;
(5) Steaming and distilling the fermented grains reaching the stacking time in the step (4), spreading and airing after steaming, adding yeast, layering and putting into a cylinder; when the first pile of grains is fed into the cylinder, the first pile of grains is distilled and then fed into the bottom layer of the ground cylinder, the second pile of grains is distilled and then fed into the middle layer of the ground cylinder, and the third pile of grains is distilled and then fed into the upper layer of the ground cylinder;
(6) And (3) fermenting the fermented grains in the step (5) for 30-45 days, layering, discharging from the pool, and distilling with the fermented grains.
2. The method for processing fermented grains for brewing multi-grain white spirit according to claim 1, wherein in the step (2), the moistening water is living drinking water.
3. The method for processing grain grains for brewing multi-grain white spirit with dry aroma according to claim 1, wherein the ratios of the bottom layer, the middle layer and the upper layer are respectively added into the tank according to the ratios of the first pile, the second pile and the third pile of raw grains.
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