CN115044444B

CN115044444B - Tea-flavored white spirit Daqu and white spirit preparation method

Info

Publication number: CN115044444B
Application number: CN202210782144.1A
Authority: CN
Inventors: 梁川; 王忠彦; 张文学; 朱登沛; 刘林琼
Original assignee: Guozun Daliang Wine Co ltd
Current assignee: Daliang Mingjiu Group Co.,Ltd.
Priority date: 2022-07-05
Filing date: 2022-07-05
Publication date: 2024-03-29
Anticipated expiration: 2042-07-05
Also published as: CN115044444A

Abstract

The invention discloses a tea-flavored white spirit daqu and a white spirit preparation method, wherein the tea-flavored white spirit daqu preparation method comprises the following steps: s1, moistening grains; s2, crushing; s3, mixing: uniformly mixing the mixed powder, water, mother yeast and black tea to obtain a yeast material; s4, bending and forming: putting the yeast materials into a yeast box, stepping-turning over the sole, stepping-turning over the heel, repeating the steps again to obtain Qu Pi, and airing the yeast; s5, entering a curved blank into a chamber: spreading a layer of fresh bran, arranging four curved blanks in parallel as a hopper, covering a layer of rice straw on the curved blanks, sprinkling water on the rice straw, and sealing doors and windows; s6, culturing and fermenting: turning over the yeast twice at preset time, and then entering a drying room; taking out, stacking to 8 layers, and obtaining dry yeast when the temperature of the product is 55-60 ℃; s7, warehousing: storing for more than six months to obtain the final product. By optimizing each technological parameter and improving the modes of treading and turning, the yeast blank with uniform density can be prepared, and the high-quality yeast can be prepared.

Description

Tea-flavored white spirit Daqu and white spirit preparation method

Technical Field

The invention relates to the technical field of white spirit, in particular to a tea-flavored white spirit Daqu and a white spirit preparation method.

Background

The invention provides a preparation method for blending black tea and wine, which is characterized in that the tea-flavor white wine is a blend of tea and wine, and most of tea wine on the market at present is a process for preparing liqueur mainly comprising green tea.

In the prior art, the process of making the big starter of the tea-flavored white spirit generally involves starter stepping forming, and specifically comprises the steps of filling starter materials into a starter box, and stepping a starter for one time to obtain starter blanks, wherein the starter stepping mode on one side is easy to cause the problem of uneven density; in the process of fermenting the yeast blank in the room, the step of turning the yeast is involved, and the yeast is generally turned once in the middle of fermentation, but various factors such as the arrangement mode, the product temperature, the yeast turning time, the yeast turning mode and the like of the yeast blank in the fermentation process can influence the quality and the taste of the finished yeast, and the yeast needs to be optimized.

Disclosure of Invention

In order to solve the defects in the prior art, the invention provides the tea-flavored white spirit Daqu and the white spirit preparation method, and the method improves the mode of treading the yeast to prepare the yeast blank with uniform density; the method improves the turning mode, the turning time and the arrangement mode of the curved blanks, and further optimizes the preparation process.

In order to achieve the object of the invention, the following scheme is adopted:

a preparation method of a tea-flavored white spirit daqu comprises the following steps:

s1, grain wetting: the weight ratio of the components is 90-120: 2-3 of wheat and water are poured into a soaking barrel, the water temperature is 60-80 ℃, and the time is 3-4 hours;

s2, crushing: crushing wheat to obtain wheat flour, sieving the wheat flour with a 15-25 mesh sieve to obtain coarse wheat flour and fine wheat flour, and mixing the coarse wheat flour and the fine wheat flour to obtain mixed flour, wherein the fine wheat flour accounts for 40% -50%;

s3, mixing: crushing black tea, namely uniformly mixing mixed powder, water, mother yeast and black tea to obtain yeast materials, wherein the mother yeast accounts for 4-8% of the weight of the mixed powder, the water addition accounts for 32-34% of the weight of the mixed powder, and the temperature is within 60 ℃;

s4, bending and forming: after mixing the yeast materials, placing the yeast materials into a yeast box, performing sole treading-turning-heel treading-turning, repeating for a second time to obtain Qu Pi, and airing yeast for 10-25 min, wherein the yeast box turning device is used for finishing repeated turning of the yeast box and comprises a transmission assembly and a connecting assembly, the yeast box is a horizontally placed rectangular frame, one side of the yeast box is provided with a rotating rod, a plurality of yeast boxes are sequentially distributed at the top of the platform along the long axis direction of the connecting assembly and are detachably assembled on the connecting assembly through the rotating rod, one end of the connecting assembly is rotatably matched with a supporting block, the other end of the connecting assembly is assembled on the transmission assembly, and the transmission assembly is used for turning the yeast box;

s5, entering a curved blank into a chamber: spreading a layer of fresh bran shell in a yeast room, arranging four yeast blanks in parallel in a hopper, wherein the interval between any two hopper yeast blanks is 3-4 cm, covering a layer of straw on the yeast blanks after arrangement, sprinkling water accounting for 1% -2% of the weight of mixed powder on the straw, arranging a thermometer and a hygrometer in the yeast room, closing doors and windows, starting heat preservation and moisture preservation culture, controlling the temperature of a product to be above 20 ℃ and controlling the water to be 35% -37%;

s6, culturing and fermenting:

after the 2 nd to 3 rd days, performing first turning; after the 5 th to 6 th days, performing second turning; after 7-10 days, entering a drying room, and drying at the temperature of 60 ℃ for 20-22 days; taking out from the drying room, stacking to 8 layers, and obtaining dry yeast when the temperature of the product is 55-60 ℃;

s7, warehousing: when the temperature of the dry yeast is reduced to room temperature, the yeast core is hardened, the moisture is 10% -15%, the yeast has the flavor of the yeast, the yeast is tested and put in a warehouse, and the yeast is stored for more than six months, so that the finished yeast is obtained.

Further, the drive assembly includes the motor, the carousel, stir the board, a plurality of gear trains of pivot, the backup pad is located to the motor, motor output shaft carousel, the carousel periphery is equipped with the breach, be equipped with the extension board from carousel center to breach department, the extension board outer end is equipped with and stir the post, pivot both ends normal running fit is in first support, connect behind the first support and stir the board center in one of them end of pivot, stir the board and include three circumference distributed arc, the arc is used for matching the carousel periphery, form straight slot between two arbitrary arc, straight slot is used for matching stirring the post, the gear train includes intermeshing first bevel gear and second bevel gear, first bevel gear is located in the pivot, the second bevel gear outer wall is equipped with the assembly post, the assembly post runs through the second support, and normal running fit is in the second support, the assembly post is used for assembling connection assembly.

Further, in step S4, the method for turning over the curved box by the transmission assembly is as follows:

the plurality of curved boxes are assembled on the connecting component, and the connecting component is assembled on the assembling column; the motor drives the turntable, and the column is stirred to enable the stirring plate to rotate 120 degrees, so that the rotating shaft and the first bevel gear simultaneously rotate 120 degrees, and then the transmission assembly and the curved box simultaneously turn over 180 degrees; after stepping on the curve once, the motor drives the turntable reversely to rotate 120 degrees.

Further, coupling assembling is including connecting rod and the pneumatic telescopic link that links to each other, and pneumatic telescopic link other end normal running fit is equipped with a style of calligraphy assembly groove in the supporting shoe, and the connecting rod other end is equipped with a style of calligraphy assembly plate, and a style of calligraphy assembly plate matches in a style of calligraphy assembly groove, and the dwang center is equipped with logical groove, and the connecting rod matches in logical groove, in step S4, a plurality of bent casees assemble in coupling assembling.

Further, the method for assembling the connecting component to the assembling post is as follows:

the plurality of curved boxes are placed at the preset position of the platform, the assembly column, the rotating rod and the connecting rod are positioned on the same straight line, the pneumatic telescopic rod enables the connecting rod to be sequentially inserted into each through groove, and finally the connecting rod is assembled in the straight-line-shaped assembly groove through the straight-line-shaped assembly plate.

Further, lead to the groove and include the circular slot and be located the horizontal groove in circular slot both sides, the horizontal groove of keeping away from bent case one side runs through the dwang outer wall, and the connecting rod includes the cylinder and is located the cardboard in cylinder both sides.

Further, in step S4, the method for assembling the plurality of curved boxes to the connecting assembly is as follows:

the pneumatic telescopic rod enables the connecting rod to be sequentially inserted into each through groove, the cylinder is assembled in the circular groove, and the clamping plate is assembled in the corresponding horizontal groove.

Further, the rotating rod is larger than the length of the side wall of the curved box, and the outer diameter of the assembly column and the outer diameter of the pneumatic telescopic rod are both larger than the diameter of the circular groove.

A preparation method of a tea-flavored white spirit comprises the following steps:

s8, pit treatment;

s9, mixing: firstly moistening grains for 0.5-1.5 h, and mixing grains, mother grain, rice hulls and black tea according to a proportion, wherein the weight of the mother grain starch is controlled to be 17-19% of that of the grains, the weight ratio of the grains to the mother grain is 1-2:2-5, the weight of the rice hulls is 20-22% of that of the grains, and the weight of the black tea is 18-20% of that of the grains;

s10, steaming and spreading and airing: after mixing, steaming in a steamer; after the grains are discharged from the steamer, hot water with the temperature of more than 90 ℃ is uniformly sprayed, and the water consumption is 60-90% of the weight of the grains; cooling, adding saccharification starter yeast powder with the dosage of 18-20% of grain weight and the starch content of the starter yeast powder of 50-60%, wherein the saccharification starter yeast powder is from finished starter, and the finished starter is prepared by the preparation method of the tea-flavored white spirit Daqu;

s11, secondary fermented grains: adding a certain amount of black tea into the fermented grains again, mixing, putting the fermented grains into the pit in the step S8 for fermentation, sealing the periphery of the pit with plastic cloth, and inserting a thermometer, wherein the water content of the fermented grains is 50-60% and the acidity is 1.5-2.0 when the fermented grains are put into the pit; when the temperature is 25-28 ℃, the fermented grain starch is 8-10%, the water is 60-62%, the acidity is 3.0-4.0, and the fermented grain starch is taken out of the pit;

s12, distilling: obtaining the wine head, quality-measured wine and wine tail, wherein, quality picking wine, blending, clarifying and filling to obtain finished wine; the wine head and the wine tail are used for processing in the step S8 pit;

s13, maintaining the pit.

Further, S8, pit treatment: the method comprises the steps of firstly, removing pit wall mud of an original pit, loosening pit bottom mud, adding pit skin mud into the pit bottom mud, uniformly mixing, adding 30 kg of black tea, 20 kg of bean cake powder, 30 kg of yeast powder, 50 kg of fresh vinasse mud paste, 2 kg of monopotassium phosphate, 2 kg of urea, 10 kg of vinasse and 20 kg of yellow water, stirring, smearing the mixture on the pit wall, and installing a pit nail for reinforcement.

Further, S8, pit treatment: mashing and paving large mud blocks, adding 4 kg of monopotassium phosphate, 4 kg of urea, 100 kg of fresh vinasse mud paste, 30 kg of black tea, 30 kg of bean cake powder, 30 kg of yeast powder, 35 kg of fresh meat and bone powder, 3 kg of white sugar, 10 kg of vinasse and 30 kg of yellow water, mixing a plurality of wine heads, wine tails and bottom pot water, and coating the mixture into a pit while stepping.

Further, S13, curing in a pit: and (3) smearing the mixed liquor of yellow water and wine tails on a pit, and circulating for a plurality of times.

Further, in S11, the secondary fermentation is divided into the following three stages:

in the early fermentation period, the fermentation reaction is gradually strengthened and the temperature is gradually increased to 6-15 ℃ on the 7 th day of cellar sealing;

at the fermentation stabilization period, sealing the cellar for 20 days, wherein the temperature firstly reaches the maximum value of 40 ℃, then slowly decreases to 30-35 ℃, the fermentation reaction is finished, and the alcohol concentration is in a stable state;

and in the slow falling stage, when the temperature is reduced to 25-28 ℃, the fermented grain starch is 8-10%, the water is 60-62%, the acidity is 3.0-4.0, and the fermented grain starch is taken out of the pit.

The invention has the beneficial effects that:

1. in the preparation of the big yeast of the tea-flavored white spirit, the high-quality big yeast is obtained through the optimization of a formula, the adjustment of a process through the steps of grain wetting, crushing, material mixing, yeast treading forming, yeast blank entering a room, culturing and fermenting, warehousing and the like, wherein in the step of yeast treading, the technical problem of uneven density caused by single-sided Qu Yi treading can be solved by a mode of treading the yeast on the overturning surface of a yeast box for multiple times; if one treading starter is responsible for one starter box, then the starter box overturning device can be utilized to overturn a plurality of starter boxes simultaneously, so that the overturning efficiency is greatly improved, and the labor and time cost are saved.

2. In the curved box overturning device, the curved box is placed at a preset position of the platform, and the pneumatic telescopic rod is used for extending or shortening, so that the connecting rod is inserted into or separated from the curved box, the curved box can be assembled or separated quickly, and a curved box treading person can conveniently remove the curved box and take out a curved blank after the curved box treading is finished.

3. After the curved box is assembled on the connecting rod, the motor drives the turntable, the stirring column rotates the stirring plate by 120 degrees, simultaneously the rotating shaft and the first bevel gear rotate by 120 degrees, and then the second bevel gear, the assembling column and the connecting rod rotate by 180 degrees, so that the turntable is reversely driven by the motor when the curved box assembled on the connecting rod is turned over again, and in the process, the connecting rod is assembled, and the turning of the rotating rod is conveniently finished stably on the top surface of the platform.

4. In the culture and fermentation step of making the tea aroma type white spirit Daqu, the temperature change of the starter blank follows the principle of 'front slow, middle stile and rear slow falling', and the starter is turned twice, and the control of the starter turning time, starter turning mode, temperature and humidity is beneficial to obtaining high-quality Daqu.

5. In the preparation of the tea aroma type white spirit, the high-quality white spirit is obtained through the steps of pit treatment, mixing, stewing, spreading and airing, secondary pit fermentation, distillation and the like, wherein certain amount of black tea, vinasse, yellow water and other components are added in the two treatment modes, so that the growth of harmful microorganisms can be limited, the nutrients required by the growth of beneficial microorganisms are increased, the cultivation of aroma functional bacteria is expanded, the environmental conditions in the pit are improved, the purpose of recovering the growth vigor of the microorganisms is achieved, the aroma producing function of pit mud is always kept vigorous, and the quality of pit mud is greatly improved; in addition, after each time the pit is used, the mixed liquor of yellow water and wine tails is smeared on the pit, and the mixed liquor is circulated for a plurality of times, so that the aim of maintaining the pit is fulfilled.

6. Acid is a precursor substance for forming flavor components of white wine, is a main component of various esters, and is a main substance for flavoring in the wine. So when the acidity in the fermented grains is insufficient, the produced wine has monotonous taste and is not aromatic; however, too high acidity inhibits the growth metabolism of beneficial microorganisms, especially yeasts, resulting in reduced yields. According to the requirements on the yield and quality of the product, the starch content, the fermentation period length and the like of the fermented grains entering the pit, the acidity of the fermented grains entering the pit is determined to be 1.5-2.0, and the acidity of the fermented grains exiting the pit is determined to be 3.0-4.0, wherein a certain amount of black tea is added into the fermented grains again for reducing the acidity of the fermented grains.

7. In thirteen process steps, black tea is used everywhere, and in the S3 material mixing step, the tea is specially selected from the group consisting of instant tea, pressed hot cake and bamboo split for five years to store; in S8 pit treatment, adding a certain amount of black tea in a fine-grained concentrated clear tea pit as a principle; s9, in the mixing step, black tea is used; and S9, in the secondary fermentation process, adding a certain amount of black tea again, wherein the black tea is mainly used for reducing the acidity of fermented grains.

Drawings

FIG. 1 is a flow chart of a preparation method of the Massa Medicata Fermentata of the present embodiment;

FIG. 2 is a flow chart of a method for preparing the tea flavor type white spirit in the embodiment;

FIG. 3 is a diagram showing a structure of a case turning device according to an embodiment;

FIG. 4 is a top view of the curved box turnover device of the embodiment;

FIG. 5 is a diagram of the structure of a dial and toggle plate of an embodiment;

FIG. 6 is a front view of the dial and toggle plate of the embodiment;

FIG. 7 is a diagram of a mounting post structure of an embodiment;

FIG. 8 is a diagram of the structure of a curved box of an embodiment;

FIG. 9 is a plan view of the end of the curved box of the embodiment;

fig. 10 is a diagram of an embodiment connection assembly.

Detailed Description

Example 1

As shown in fig. 3 and 4, the present embodiment provides a curved box overturning device, which is used for overturning a curved box 2 by 180 degrees, and comprises a transmission assembly 1 and a connecting assembly 3.

Specifically, as shown in fig. 8, the curved box 2 is a rectangular frame placed horizontally, a rotating rod 21 is arranged on one side of the curved box 2, a plurality of curved boxes 2 are sequentially distributed at the top of the platform 4 along the long axis direction of the connecting component 3, the curved boxes are detachably assembled on the connecting component 3 through the rotating rod 21, one end of the connecting component 3 is rotatably matched with the supporting block, the other end of the connecting component 3 is assembled on the transmission component 1, and the transmission component 1 is used for enabling the curved box 2 to turn back and forth for 180 degrees.

Specifically, as shown in fig. 3, fig. 5 and fig. 6, the transmission assembly 1 includes two sets of gear sets including a motor 11, a turntable 12, a toggle plate 13 and a rotating shaft 15, the motor 11 is disposed on the supporting plate 14, an output shaft of the motor 11 is connected with the center of the turntable 12, a notch 121 is disposed on the periphery of the turntable 12, an extension plate 122 is disposed from the center of the turntable 12 to the notch 121, a toggle post 123 perpendicular to the extension plate 122 is disposed at the outer end of the extension plate 122, two ends of the rotating shaft 15 are rotatably matched with the first bracket, one end of the rotating shaft 15 penetrates through the first bracket and then is connected with the center of the toggle plate 13, the toggle plate 13 includes three circumferentially distributed arc plates 131, the center of the arc plates 131 is far away from the center of the toggle plate 13, the arc plates 131 are used for matching with the periphery of the turntable 12, a straight groove 132 is formed between any two arc plates 131, the straight groove 132 is used for matching the toggle post 123, the notch 121 is used for providing a space for smooth rotation of the arc plates 131, as shown in fig. 5 and fig. 6, when the motor 11 drives the turntable 12 clockwise, the toggle post 123 is located in the straight groove 132, then the rotation is rotated counterclockwise by 120 ° and then, rotation of the rotating plate 15 is stopped, and simultaneously, and the rotation is made to go deep 120 °.

Specifically, the gear set includes a first bevel gear 161 and a second bevel gear 162 meshed with each other, and the gear set is selected to have a suitable transmission ratio, and when the first bevel gear 161 rotates for 120 °, the second bevel gear 162 rotates for 180 ° therewith, the first bevel gear 161 is disposed on the rotating shaft 15, the outer wall of the second bevel gear 162 is provided with a mounting post 163, the mounting post 163 penetrates through the second bracket and is rotationally engaged with the second bracket, and the mounting post 163 is used for mounting the connecting assembly 3. In the view of fig. 3, when the motor 11 drives the dial 12 clockwise, the dial post 123 rotates the dial 13 counterclockwise by 120 °, and simultaneously rotates the rotation shaft 15, the first bevel gear 161 counterclockwise by 120 °, and because the first bevel gear 161 and the second bevel gear 162 are engaged, rotates the second bevel gear 162, the fitting post 163 clockwise by 180 °, so that the case 2 fitted to the coupling assembly 3 can be turned 180 °.

Specifically, as shown in fig. 10, the connecting assembly 3 includes a connecting rod 31 and a pneumatic telescopic rod 32 which are connected, the other end of the pneumatic telescopic rod 32 is rotatably matched with the supporting block, as shown in fig. 7, the assembling column 163 is provided with a linear assembling groove 1631, the other end of the connecting rod 31 is provided with a linear assembling plate 313, the linear assembling plate 313 is matched with the linear assembling groove 1631, as shown in fig. 8, the center of the rotating rod 21 is provided with a through groove 22, and the connecting rod 31 is matched with the through groove 22.

More specifically, as shown in fig. 9, the through groove 22 includes a circular groove 221 and horizontal grooves 222 located at both sides of the circular groove 221, the horizontal groove 222 located at a side far from the curved case 2 penetrates the outer wall of the rotating rod 21, and the connecting rod 31 includes a cylinder 311 and clamping plates 312 located at both sides of the cylinder 311.

In this embodiment, two curved boxes 2 are assembled on each connecting rod 31, when in use, four curved boxes 2 are placed at preset positions of the platform 4, the assembling columns 163, two rotating rods 21 and connecting rods 31 are positioned on the same straight line, the pneumatic telescopic rods 32 can enable the connecting rods 31 to be sequentially inserted into each through groove 22, the columns 311 are assembled in the circular grooves 221, the clamping plates 312 are assembled in the corresponding horizontal grooves 222, and finally the clamping plates 312 are assembled in the linear assembling grooves 1631 through the linear assembling plates 313, so that the assembly of the curved boxes 2 is completed. When the assembly post 163 is rotated clockwise by 180 °, the connection rod 31 and the two curved boxes 2 thereon are simultaneously rotated clockwise by 180 °.

More specifically, in order to secure the interval between the curved boxes 2 and prevent them from sliding on the rotating rods 21, the rotating rods 21 are longer than the side wall length of the curved boxes 2, and the outer diameters of the assembling posts 163 and the pneumatic telescopic rods 32 are both longer than the diameter of the circular grooves 221.

Example 2

As shown in fig. 1, the embodiment provides a preparation method of a tea-flavored white spirit Daqu, which comprises the following steps:

s1, grain wetting: the weight ratio of the components is 90-120: 2-3 of wheat and water are poured into a soaking barrel, the water temperature is 60-80 ℃, and the time is 3-4 hours.

The grain wetting needs to master three conditions of water quantity, water temperature and time, and generally follows the principle of 'water low temperature high time short and water high temperature low time long'. Generally according to the grain-water ratio of 100: 2-3, if the water absorption of the raw materials is considered, the grain wetting time is properly shortened, the water quantity is reduced, the water temperature is increased, and the time is controlled within 4 hours. Care should be taken in handling the pile-up to allow each grain to absorb moisture evenly. Criteria after moistening the grain: sweat is collected on the surface, the inner heart belt is hard, the teeth are not stuck by mouth biting, and the skin is dry and crisp.

S2, crushing: pulverizing wheat to obtain wheat flour, sieving the wheat flour with a 15-25 mesh sieve, such as a 20 mesh sieve, to obtain coarse wheat flour and fine wheat flour, and mixing the coarse wheat flour and the fine wheat flour to obtain mixed flour, wherein the fine wheat flour accounts for 40% -50%.

The crushing mode is electric grinding, and a separation sieve is placed at the upper end of the grinding machine before crushing so as to prevent hard and large sundries from damaging the grinding roller. The method has the advantages that the method cannot be finely crushed, otherwise, the yeast powder has strong water absorbability and poor air permeability, the moisture is not easy to volatilize during fermentation, the top product temperature is difficult to reach, the acidity of the yeast blank is high, the mold and the saccharomycetes are not easy to metabolize in the environment with insufficient air permeability and large moisture, bacteria are dominant, and the quality of the yeast is seriously affected. The powder cannot be too coarse, otherwise, the water absorption is poor, the adhesive force is not strong, the surface of the curved blank is rough, the dressing is not good, the water volatilization is fast during the fermentation, the heat curved time is insufficient, and the back fire is weak. The yeast has rough surface, no coating, thick yeast skin, light fragrance and yellow color, and belongs to secondary yeast below. Therefore, the crushing degree of the wheat has great influence on the fermentation and quality of the Daqu, the crushed wheat is plum petals with rotten heart and no rotten skin, and if the wheat is in a large sheet shape, the wheat flour is more; if the flakes are smaller, the wheat flour should be less. The pulverizing degree is required to ensure that coarse wheat flour can not pass through the mesh sieve, coarse wheat flour refers to coarse grain and wheat bran, and fine powder can pass through the mesh sieve of 20 meshes.

S3, mixing: crushing black tea, and uniformly mixing the mixed powder, water, mother yeast and black tea to obtain yeast materials, wherein the mother yeast accounts for 4% -8% of the weight of the mixed powder, the water adding amount accounts for 32% -34% of the weight of the mixed powder, and the temperature is within 60 ℃, wherein the mother yeast is from the finished yeast of the previous round.

Taking the molding sum and the water content of the yeast blank as the standard, and finally determining the proper proportion of the mixed powder, the water, the mother yeast and the black tea through multiple tests, wherein the consumption of the mother yeast is 4-5% in summer and 5-8% in winter; adding hot water at a temperature of 60 ℃ or below, if the temperature is too high, starch gelatinization is accelerated, so that acid is produced prematurely during fermentation, and sugar is consumed, so that Daqu fermentation is poor; too low a water temperature can also cause fermentation difficulties for the Daqu because microorganisms in low temperature Qu Pi are not active in growth, slow in propagation metabolism, and the yeast blank is not warmed up, so that normal material exchange cannot be performed. So that the temperature of the water is an important factor in mixing. When the materials are mixed, two people are opposite and mix by hands, the mixed wheat flour is required to be uniform, no pimple ash is contained, the mixed wheat flour is pinched by hands to form clusters without sticking hands and is dispersed without pushing hands, the mixing speed is matched with the bending speed, the mixed wheat flour is stepped into a room while being used for preventing the mixed yeast materials from accumulating, and the mixed bacteria infection and the dry and cracked surface of a yeast blank are caused.

S4, bending and forming: after the yeast materials are mixed, the yeast treaders mix the yeast treading field once again, ash and lumps are thoroughly removed, so that the yeast materials are dry and wet uniformly, the yeast is randomly filled into a yeast box 2, the yeast is stepped on by soles, turned over, heeled on, turned over again, repeated once again, finally the yeast treads slide on the curved surfaces once to obtain Qu Pi, qu Pi, the corners are neat, the peripheries are tight, the middle is loose, bao Baozhuang, and the yeast is aired for 10-25 min and then is waited to enter a yeast room, wherein when the sole is stepped on, the yeast treads on from the center to the side once, and when the heel is stepped on, the yeast treading method of the step can solve the technical problems that in the prior art, the single-sided stepping Qu Yi is uneven in density and the slurry lifting area is small.

For one group of the curved boxes 2, two curved boxes 2 are placed at a preset position of the platform 4, the assembly columns 163, the two rotating rods 21 and the connecting rods 31 are positioned on the same straight line, the pneumatic telescopic rods 32 are extended to enable the connecting rods 31 to be sequentially inserted into each through groove 22, the cylinders 311 are assembled in the circular grooves 221, the clamping plates 312 are assembled in the corresponding horizontal grooves 222, and finally the clamping plates 312 are assembled in the in-line assembly grooves 1631 through the in-line assembly plates 313, so that the assembly of the curved boxes 2 is completed.

The method comprises the following specific steps: after mixing the yeast materials, placing the yeast materials into each yeast box 2, wherein each yeast treading person can be responsible for one yeast box 2, after the yeast box 2 is stepped on by the sole, the motor 11 drives the rotary table 12 clockwise, the stirring column 123 drives the stirring plate 13 to rotate anticlockwise by 120 degrees, meanwhile, the rotating shaft 15 and the first bevel gear 161 rotate anticlockwise by 120 degrees, and further the second bevel gear 162, the assembling column 163 and the connecting rod 31 rotate clockwise by 180 degrees, so that the yeast box 2 assembled on the connecting rod 31 is turned clockwise by 180 degrees, and the effect of the rotating rod 21 is not only the assembling of the connecting rod 31, but also the stable complete turning of the rotating rod on the top surface of the platform 4 in order to be convenient;

after one turn, the curved box 2 steps on the sole for one time, then the motor 11 drives the turntable 12 anticlockwise, the poking column 123 rotates the poking plate 13 clockwise by 120 degrees, meanwhile, the rotating shaft 15, the first bevel gear 161 rotate clockwise by 120 degrees, and further the second bevel gear 162, the assembling column 163 and the connecting rod 31 rotate anticlockwise by 180 degrees, so that the curved box 2 assembled on the connecting rod 31 is turned anticlockwise by 180 degrees and returns to the original position, and the second turn is completed;

after the secondary overturning, the bending process is repeated once again, then the pneumatic telescopic rod 32 is shortened to enable the connecting rod 31 to be separated from the straight-shaped assembling groove 1631 and the through groove 22, and the bent blank in the bent box 2 is poured out to obtain the bent blank with the length of 36 cm, the width of 20 cm and the height of 5.3 cm and the weight of 5 kg-6 kg.

S5, entering a curved blank into a chamber: after cleaning, a layer of fresh bran shell is paved in the curved room so as to prevent the curved blank from adhering with the ground. Four curved blanks are arranged in parallel in a bucket, and the interval between any two buckets of curved blanks is 3-4 cm, so that the curved blanks can be more stable, the entry of oxygen and the growth and propagation of microorganisms are facilitated, after the arrangement is completed, a layer of straw is covered on the curved blanks, and water accounting for 1% -2% of the weight of mixed powder is scattered on the straw, so that the dry skin phenomenon of the curved blanks is reduced. The temperature gauge and the hygrometer are arranged in the curved room, wherein the temperature gauge is inserted in the middle position of the vertical height 80 cm of the outermost row of curved blanks, the depth is about 7-8 cm, the temperature of the curved blanks at the position is stable and easy to observe, the hygrometer is hung at the door opening of the curved room, the door and the window are closed, heat preservation, moisture preservation and cultivation are started, the temperature of the product is controlled to be more than 20 ℃, and the moisture is controlled to be 35-37%.

S6, culturing and fermenting:

the culture of the yeast blank is to adjust the humidity and temperature of the yeast room by adopting turning and proper windowing, so as to control the temperature rising fermentation and the water volatilization of the yeast blank, and finally, the beneficial microorganisms are well grown and enriched. The quality of Daqu depends largely on the temperature change condition of Qu Pi fermentation process, and the temperature change of the yeast blank should follow the principle of 'front slow, middle stile and rear slow drop'.

After 2-3 days of fermentation, performing first turning, wherein Qu Pipin is at 40+/-5 ℃, the curved blank is hard, all surface hyphae grow out to form white spots, then taking out straws, turning the bottom of the curved blank, turning the middle around, turning two sides in the middle, and exchanging upper and lower layers, wherein the curved blank is relatively large in moisture and soft and the straws are changed to be too wet and soft, and the curved blank is required to be isolated by dry straws, and additionally, taking care that the window is opened for 2 times every morning and evening and moisture is discharged every 20-30 min from the 2 nd day of fermentation;

after fermenting for 5-6 days, performing secondary turning, at the temperature of 50-52 ℃, stacking the yeast blanks to 2-3 layers, aligning the upper layer yeast blank with the gap of the lower layer yeast blank, and turning once every 1-2 days;

after 7 to 10 days, entering a drying room, and drying for 20 to 22 days at the temperature of 60+/-5 ℃;

and (3) stacking the dried yeast until 8 layers are formed after the dried yeast is taken out of the drying room, wherein no gaps are left between the dried yeast and each dried yeast is 3-3.8 kg when the temperature of the dried yeast is 55-60 ℃.

Example 3

As shown in fig. 2, the present embodiment provides a preparation method of a tea-flavored white spirit, which includes the following steps:

s8, pit treatment;

there are two methods, the first treatment method is: the method comprises the steps of firstly, removing pit wall mud of an original pit, loosening pit bottom mud, adding pit skin mud into the pit bottom mud, uniformly mixing, adding 30 kg of black tea, 20 kg of bean cake powder, 30 kg of yeast powder, 50 kg of fresh grain mud paste, 2 kg of monopotassium phosphate, 2 kg of urea, 10 kg of vinasse and 20 kg of yellow water, mixing, taking the condition that pit wall can be hung and cannot be removed as a standard, and after the pit wall is smeared on the pit wall, installing pit nails on the pit wall for reinforcement, wherein the fresh grain mud paste can also be called grain grains, and the vinasse comes from a fermentation product of a last round pit.

The second treatment method is as follows: mashing and paving large mud blocks, adding 4 kg of monopotassium phosphate, 4 kg of urea, 100 kg of fresh lees mud paste, 30 kg of black tea, 30 kg of bean cake powder, 30 kg of yeast powder, 35 kg of fresh meat and bone powder, 3 kg of white sugar, 10 kg of vinasse and 30 kg of yellow water, mixing a plurality of wine heads, wine tails and bottom boiler water, and coating the mixture into a pit while stepping, wherein the bottom boiler water is the residual water in a retort barrel after distillation.

One of the two methods is selected, and the principle of the pit formula is as follows:

(1) based on the nutrients required for the growth of the brewing microorganisms;

(2) black tea, which can inhibit the growth of harmful microorganisms;

(3) the fresh vinasse mud paste is humus, mainly plays roles of loosening a medium, preserving water and storing nutrients, and solves the problem of soil hardening;

(4) effective phosphorus is a necessary substance for reproduction of the bacteria of the Ding and the caproic acid;

(5) nitrogen, maintaining long-term fertilizer efficiency of soil;

(6) yeast powder contains a large amount of yeast, mould, bacteria and starch, plays a role in inoculating and heating pit mud, and the starch is gradually converted into humus;

(7) yellow water containing organic acid, alcohol, ester, ethanol, humus, precondition substances, residue and aroma-producing functional bacteria;

(8) acetic acid and ethanol mainly provide carbon for the bacteria of butane and caproic acid, and are rich in wine head, wine tail, mother vinasse leaching liquid, lower vinasse and the like.

S9, mixing: firstly, moistening grains for 0.5-1.5 h, so that starch particles in the grains fully absorb moisture, the grains are beneficial to digestion and gelatinization, and the contact with enzyme during saccharification is increased. The material wetting time is critical, generally 1h, and if the material wetting time is too long, the fermented grains are greasy.

Mixing grain, mother grain, rice hull and black tea in proportion. The rice hulls are 20% -22% of the weight of the grain, and the rice hulls act as a filler and a bulking agent, and the principle of heat reduction and autumn addition is adopted when the rice hulls are added; the reasonable rice hull quantity can adjust the concentration of starch, dilute acidity, promote the temperature rise of fermented grains, be beneficial to water retention and alcohol retention, and improve the distillation efficiency. The fermented grains are in accordance with the quality requirements of loose, coarse, soft, cooked and not greasy from the aspect of morphology.

The mother grain is from the fermentation product of the last round of pit, the weight of the mother grain starch is controlled to be 17% -19% of the weight of the grain, the weight ratio of the grain to the mother grain is 1-2:2-5, and the weight ratio of the mother grain is generally 1:4, and the dark tea is 18% -20% of the weight of the grain.

S10, steaming and spreading and airing: after mixing, steaming in a steamer; after the rice steamer is discharged, gelatinized starch substances are required to be fully absorbed with water according to the biological reaction principle of fermentation, so that after the rice steamer is discharged, hot water with the temperature of more than 90 ℃ is required to be uniformly sprayed for ensuring the full fermentation; meanwhile, the acidity can be diluted by adding water, so that the acidity of the fermented grains is volatilized, the water for fermentation is ensured, and the fermented grains have sufficient water for the growth and metabolism of microorganisms; the temperature in the pit can be regulated, and partial heat can be taken away when the water is evaporated, so that the temperature in the pit is reduced; the starch concentration of fermented grains entering the pit is reduced, and the fermentation of saccharomycetes is facilitated; when water is added, the principle of winter heat reduction and addition is followed, the water consumption is 60-90% of the weight of the grain, and the water consumption is 80% at this time; and cooling, adding saccharifying ferment starter powder with the grain weight of 18% -20% and the starch content of 50% -60%, wherein the saccharifying ferment starter powder is from finished starter, and the finished starter is prepared by the preparation method of the tea-flavored white spirit Daqu described in the embodiment 2.

S11, secondary fermented grains: adding a certain amount of black tea into the fermented grains again, wherein the addition amount of the black tea is smaller than that in the step S9, mixing, putting into a pit in the step S8 for fermentation, sealing the periphery of the pit with plastic cloth, and inserting a thermometer, wherein the water content of the fermented grains is 50-60% when entering the pit, and the acidity is 1.5-2.0; and (3) when the temperature is 25-28 ℃, the fermented grain starch is 8-10%, the water content is 60-62%, the acidity is 3.0-4.0, and the fermented grain starch is taken out of the pit.

Acid is a precursor substance for forming flavor components of white wine, is a main component of various esters, and is a main substance for flavoring in the wine. So when the acidity in the fermented grains is insufficient, the produced wine has monotonous taste and is not aromatic; however, too high acidity inhibits the growth metabolism of beneficial microorganisms, especially yeasts, resulting in reduced yields. According to the requirements on the yield and quality of the product, the starch content, the fermentation period length and the like of the fermented grains entering the pit are determined to be about 1.8, and the acidity of the fermented grains exiting the pit is determined to be about 3.5, wherein a certain amount of black tea is added into the fermented grains again, and the black tea is mainly used for reducing the acidity of the fermented grains.

Wherein, the fermentation is divided into the following three stages:

S12, distilling: obtaining the wine head, quality-measured wine and wine tail, wherein, quality picking wine, blending, clarifying and filling to obtain finished wine; and the wine heads and the wine tails are used for processing in the step S8 pit.

Wherein, the blending is to blend the basic raw wine with different rounds, different alcohol degrees, different style characteristics and different years together according to different proportions, and make up for the 'make up for the deficiency' so as to achieve an optimal taste. And a certain proportion of old wine is also used.

And (3) clarifying: the diatomite is uniformly distributed on a filter screen cloth for filtering after being stirred with water, and is stopped after 1h, and new diatomite is updated and circulated for several times. The appearance of the treated product is colorless clear liquid.

S13, curing in a pit: and (3) smearing the mixed liquor of yellow water and wine tails on a pit, and circulating for a plurality of times.

The above embodiments are merely for illustrating the technical ideas and features of the present invention, and are not meant to be exclusive or limiting. It will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention.

Claims

1. A preparation method of a tea-flavored white spirit daqu is characterized by comprising the following steps:

s4, bending and forming: after mixing the yeast materials, loading the yeast boxes (2), stepping-turning over the soles, stepping-turning over the heels again, and repeating for a time to obtain Qu Pi, airing the yeast for 10-25 min, wherein the yeast boxes (2) are turned over for a plurality of times by utilizing a yeast box turning device, the yeast box turning device comprises a transmission assembly (1) and a connecting assembly (3), each yeast box (2) is a horizontally placed rectangular frame, one side of each yeast box (2) is provided with a rotating rod (21), a plurality of yeast boxes (2) are sequentially distributed on the top of a platform (4) along the long axis direction of the connecting assembly (3), the plurality of yeast boxes are detachably assembled on the connecting assembly (3) through the rotating rods (21), one end of each connecting assembly (3) is in rotary fit with a supporting block, the other end of each connecting assembly is assembled on the transmission assembly (1), and the transmission assembly (1) is used for turning over the yeast boxes (2);

s6, culturing and fermenting:

s7, warehousing: when the temperature of the dry yeast is reduced to room temperature, the yeast core is hardened, the moisture is 10% -15%, the yeast has yeast fragrance, the yeast is tested and put in a warehouse, and the yeast is stored for more than six months, so that the finished yeast is obtained;

the transmission assembly (1) comprises a motor (11), a rotary table (12), a stirring plate (13) and a plurality of gear sets of a rotating shaft (15), the motor (11) is arranged on a supporting plate (14), an output shaft of the motor (11) is connected with the rotary table (12), a notch (121) is arranged on the periphery of the rotary table (12), an extending plate (122) is arranged from the center of the rotary table (12) to the notch (121), stirring columns (123) are arranged at the outer ends of the extending plate (122), two ends of the rotating shaft (15) are in rotary fit with a first bracket, one end of the rotating shaft (15) penetrates through the first bracket and then is connected with the center of the stirring plate (13), the stirring plate (13) comprises three arc-shaped plates (131) distributed circumferentially, the arc-shaped plates (131) are used for being matched with the periphery of the rotary table (12), a straight groove (132) is formed between any two arc-shaped plates (131), the straight groove (132) is used for being matched with stirring columns (123), the gear sets comprise first bevel gears (161) and second bevel gears (162) which are meshed with each other, the first bevel gears (161) are arranged on the rotating shaft (15), assembly columns (163) are arranged on the outer walls of the second bevel gears (162) and are provided with assembly columns (163), the assembly columns (163) penetrate through the second bracket and are in rotary table (3), the method for turning over the curved box (2) by the transmission component (1) comprises the following steps:

the plurality of curved boxes (2) are assembled on the connecting component (3), and the connecting component (3) is assembled on the assembling column (163); the motor (11) drives the rotary table (12), the toggle post (123) enables the toggle plate (13) to rotate 120 degrees, so that the rotary shaft (15) and the first bevel gear (161) simultaneously rotate 120 degrees, and then the transmission assembly (1) and the curved box (2) simultaneously overturn for 180 degrees; after one-time treading, the motor (11) reversely drives the rotary table (12) to rotate for 120 degrees;

the connecting assembly (3) comprises a connecting rod (31) and a pneumatic telescopic rod (32) which are connected, the other end of the pneumatic telescopic rod (32) is in rotary fit with the supporting block, the assembling column (163) is provided with a character-shaped assembling groove (1631), the other end of the connecting rod (31) is provided with a character-shaped assembling plate (313), the character-shaped assembling plate (313) is matched with the character-shaped assembling groove (1631), the center of the rotating rod (21) is provided with a through groove (22), the connecting rod (31) is matched with the through groove (22), in the step S4, a plurality of curved boxes (2) are assembled in the connecting assembly (3), and the connecting assembly (3) is assembled in the assembling column (163) by the following method:

a plurality of curved boxes (2) are placed at preset positions of the platform (4), the assembling columns (163), the rotating rods (21) and the connecting rods (31) are located on the same straight line, the connecting rods (31) are sequentially inserted into each through groove (22) through the pneumatic telescopic rods (32), and finally the connecting rods are assembled in the straight-line-shaped assembling grooves (1631) through the straight-line-shaped assembling plates (313).

2. The method for preparing the Massa Medicata Fermentata for producing a tea-flavored white spirit according to claim 1, wherein the through groove (22) comprises a circular groove (221) and horizontal grooves (222) positioned at two sides of the circular groove (221), the horizontal groove (222) at one side far away from the curved box (2) penetrates through the outer wall of the rotating rod (21), the connecting rod (31) comprises a cylinder (311) and clamping plates (312) positioned at two sides of the cylinder (311), and in the step S4, the method for assembling a plurality of curved boxes (2) on the connecting component (3) is as follows:

the pneumatic telescopic rod (32) enables the connecting rod (31) to be sequentially inserted into each through groove (22), the cylinder (311) is assembled in the circular groove (221), and the clamping plate (312) is assembled in the corresponding horizontal groove (222).

3. The preparation method of the tea-flavored white spirit Daqu according to claim 2, wherein the rotating rod (21) is larger than the length of the side wall of the bent box (2), and the outer diameter of the assembling column (163) and the outer diameter of the pneumatic telescopic rod (32) are both larger than the diameter of the circular groove (221).

4. The preparation method of the tea-flavored white spirit is characterized by comprising the following steps of:

s8, pit treatment;

s10, steaming and spreading and airing: after mixing, steaming in a steamer; after the grains are discharged from the steamer, hot water with the temperature of more than 90 ℃ is uniformly sprayed, and the water consumption is 60-90% of the weight of the grains; cooling, adding saccharification starter yeast powder with the dosage of 18-20% of grain weight and the starch content of the starter yeast powder of 50-60%, wherein the saccharification starter yeast powder is from a finished starter prepared by the preparation method of the tea-flavored white spirit Daqu according to any one of claims 1-3;

s11, secondary fermented grains: adding a certain amount of black tea into the fermented grains again, mixing, putting the fermented grains into the pit in the step S8 for fermentation, sealing the periphery of the pit with plastic cloth, and inserting a thermometer, wherein the water content of the fermented grains is 50-60% and the acidity is 1.5-2.0 when the fermented grains are put into the pit;

the fermentation is divided into the following three stages:

slowly falling, namely when the temperature is reduced to 25-28 ℃, the fermented grain starch is 8-10%, the water is 60-62%, the acidity is 3.0-4.0, and taking out of the pit;

s13, maintaining the pit.

5. The method for preparing the tea-flavored white spirit according to claim 4, wherein the method comprises the following steps:

s8, pit treatment: the method comprises the steps of firstly, removing pit wall mud of an original pit, loosening pit bottom mud, adding pit skin mud into the pit bottom mud, uniformly mixing, adding 30 kg of black tea, 20 kg of bean cake powder, 30 kg of yeast powder, 50 kg of fresh vinasse mud paste, 2 kg of monopotassium phosphate, 2 kg of urea, 10 kg of vinasse and 20 kg of yellow water, stirring, smearing the mixture on the pit wall, and installing a pit nail for reinforcement.

6. The method for preparing the tea-flavored white spirit according to claim 4, wherein the method comprises the following steps:

s8, pit treatment: mashing and paving large mud blocks, adding 4 kg of monopotassium phosphate, 4 kg of urea, 100 kg of fresh vinasse mud paste, 30 kg of black tea, 30 kg of bean cake powder, 30 kg of yeast powder, 35 kg of fresh meat and bone powder, 3 kg of white sugar, 10 kg of vinasse and 30 kg of yellow water, mixing a plurality of wine heads, wine tails and bottom pot water, and coating the mixture into a pit while stepping.

7. The preparation method of the tea-flavored white spirit according to claim 5 or 6, wherein the steps of S13 and pit curing are as follows: and (3) smearing the mixed liquor of yellow water and wine tails on a pit, and circulating for a plurality of times.