[0035] Example
[0036] Such as figure 1 As shown, a brewing process of glutinous rice wine includes the following steps:
[0037] a. Soak the grain in tap water at 70℃ for 10 hours;
[0038] b. After soaking, drain the water and dry it for 7 hours;
[0039] c. After drying, steam for 30 minutes at a temperature greater than 100°C;
[0040] d. Steam on high heat for 50 minutes;
[0041] e. Dry the steamed grain on the grain bed to 35°C, and carry out the culture operation;
[0042] f. After the culture is completed, continue to dry, reduce the temperature to 30°C, and keep it for more than 12 hours, until the temperature rises to 34°C naturally;
[0043] g. Put the grain with the temperature raised to 34°C, the pure mash liquor and the old sorghum liquor at 60°C into the fermentation tank for 6-day fermentation.
[0044] In one of the embodiments, a brewing process of glutinous rice wine includes the following steps:
[0045] a. Soak the grain in tap water at 70℃ for 14 hours;
[0046] b. After soaking, drain the water and dry it for 9 hours;
[0047] c. After drying, steam for 40 minutes at a temperature greater than 100°C;
[0048] d. Steam for 70 minutes on high heat;
[0049] e. Dry the steamed grain on the grain bed to 35°C, and carry out the culture operation;
[0050] f. After the culture is completed, continue to dry, reduce the temperature to 30°C, and keep it for more than 12 hours, until the temperature rises to 34°C naturally;
[0051] g. Put the grains with the temperature raised to 34°C, the pure mash liquor and the sorghum wine at 60°C into the fermentation tank for 8 days of fermentation.
[0052] In another embodiment, a brewing process of glutinous rice wine includes the following steps:
[0053] a. Soak the grain in tap water at 70℃ for 12 hours;
[0054] b. After soaking, drain the water and dry it for 8 hours;
[0055] c. After drying, steam for 35 minutes at a temperature greater than 100°C;
[0056] d. Steam on high heat for 60 minutes;
[0057] e. Dry the steamed grain on the grain bed to 35°C, and carry out the culture operation;
[0058] f. After the culture is completed, continue to dry, reduce the temperature to 30°C, and keep it for more than 12 hours, until the temperature rises to 34°C naturally;
[0059] g. Put the grain with the temperature raised to 34°C, the pure mash liquor and the old sorghum liquor at 60°C into the fermentation tank for 7 days of fermentation.
[0060] In another embodiment, a brewing process of glutinous rice wine includes the following steps:
[0061] a. Soak the grain in tap water at 70℃ for 12 hours;
[0062] b. After soaking, drain the water and dry it for 8 hours;
[0063] c. After drying, steam for 30 minutes at a temperature greater than 100°C;
[0064] d. Steam on high heat for 60 minutes;
[0065] e. Dry the steamed grain on the grain bed to 35°C, and carry out the culture operation;
[0066] f. After the culture is completed, continue to dry, reduce the temperature to 30°C, and keep it for more than 12 hours, until the temperature rises to 34°C naturally;
[0067] g. Put the grain with the temperature raised to 34°C, the pure mash liquor and the old sorghum liquor at 60°C into the fermentation tank for 8 days of fermentation.
[0068] This solution is the pre-fermentation preparation steps, from the soaking of the grain to the drying, steaming and drying, and then the cultivation, and the temperature is controlled, so that the original taste and the light yellow color are maintained, and the temperature and cultivation are precisely controlled. , Make the obtained product to be fermented have uniformity, provide an excellent material basis for subsequent fermentation, distillation and cooling, make the difference of the final product small, and improve the taste of the finished product while reducing the degree to meet the needs of most people. And women can also drink in moderation, which is universal.
[0069] In another embodiment, the steps c and d further include the following steps:
[0070] After steaming for 30 minutes at a temperature greater than 100°C, soak in tap water at 70°C for 15 minutes.
[0071] In another embodiment, the steps c and d further include the following steps:
[0072] After steaming for 40 minutes at a temperature greater than 100°C, soak in tap water at 70°C for 20 minutes. In another embodiment, the steps c and d further include the following steps:
[0073] After steaming for 35 minutes at a temperature greater than 100°C, soak in tap water at 70°C for 18 minutes.
[0074] Because after 30-40 minutes of steaming at a temperature greater than 100°C, it needs to be steamed for 50-70 minutes on high fire; in order to keep the moisture full and avoid the loss of taste due to steaming, it needs to be steamed at a temperature greater than 100°C for 30- After 40 minutes, soak in tap water at 70°C for 15-20 minutes to ensure that the taste and essence of the grain can be preserved and can be further extracted to improve the taste of the final fermented product. There will be no tastelessness or nothing. Jerky taste due to untreated completely.
[0075] In another embodiment, the temperature of the large fire in step d is at least 500°C. Ensure that the steaming is complete, keep the grain completely dry, and do not retain water, which is convenient for the next cultivation process.
[0076] In another embodiment, the step g includes the following steps:
[0077] g1. Pre-fermentation stage: from the 1st day to the 3rd day of fermentation, stir once every morning, midnight and evening, the stirring frequency is 1 second, and the stirring time is 4 minutes;
[0078] g2, middle stage of fermentation: after the end of the pre-fermentation, from the 4th day to the 5th day of fermentation, stir once a day, the stirring frequency is 3 seconds once a circle, and the stirring time is 8 minutes;
[0079] g3. Late fermentation stage: on the 6th day of fermentation, do not stir and observe whether the raw materials are completely precipitated. If yes, fermentation is completed for another day after fermentation; if not, step g2 is re-entered.
[0080] In another embodiment, the step g includes the following steps:
[0081] g1. Pre-fermentation: From the first day to the third day of fermentation, stir once every morning, noon, and night. The stirring frequency is 2 seconds per circle, and the stirring time is 6 minutes;
[0082] g2, middle stage of fermentation: after the end of the pre-fermentation, from the 4th day to the 5th day of fermentation, stir once a day, the stirring frequency is 4 seconds per circle, and the stirring time is 10 minutes;
[0083] g3. Late fermentation stage: On the 6th day of fermentation, do not stir and observe whether the raw materials are completely precipitated. If it is, fermentation will be completed after another 2 days; if not, step g2 will be re-entered.
[0084] In another embodiment, the step g includes the following steps:
[0085] g1. Pre-fermentation stage: from the first day to the third day of fermentation, stir once every morning, noon, and night. The stirring frequency is 1.5 seconds per circle, and the stirring time is 5 minutes;
[0086] g2, middle stage of fermentation: after the end of the pre-fermentation, from the 4th day to the 5th day of fermentation, stir once a day, the stirring frequency is 3.5 seconds per circle, and the stirring time is 9 minutes;
[0087] g3. Late fermentation stage: on the 6th day of fermentation, do not stir and observe whether the raw materials are completely precipitated. If so, the fermentation is completed after another 1.5 days of fermentation; if not, step g2 is re-entered.
[0088] In another embodiment, the step g includes the following steps:
[0089] g1. Pre-fermentation stage: from the first day to the third day of fermentation, stir once every morning, noon and evening, the stirring frequency is 2 seconds per circle, and the stirring time is 4 minutes;
[0090] g2, middle stage of fermentation: after the end of the pre-fermentation, from the 4th day to the 5th day of fermentation, stir once a day, the stirring frequency is 4 seconds per circle, and the stirring time is 8 minutes;
[0091] g3. Late fermentation stage: On the 6th day of fermentation, do not stir and observe whether the raw materials are completely precipitated. If it is, fermentation will be completed after another 2 days; if not, step g2 will be re-entered.
[0092] Stir the fermented product during the fermentation. According to the different fermentation period, perform different times, different frequencies and different times of stirring. After entering the later stage of the fermentation, observe whether the precipitation is complete, and judge whether the fermentation is complete according to the color and taste of the fermented product. ; Compared with the existing production process, the fermentation process has a shorter period, which improves the overall efficiency of liquor brewing, and the product difference after fermentation is low.
[0093] In another embodiment, a wooden stirring device is used for stirring during the fermentation process. The invention adopts a wooden stirring device for stirring, avoids damage to the activity of the fermented product, can effectively maintain the original taste of the fermented product, and will not affect its taste due to the long-term stirring of the stirring device.
[0094] In another embodiment, it further includes the following steps:
[0095] The fermented wine is filtered, the raw material residue is filtered out, and the raw material residue is recycled into the fermentation tank; and the glutinous liquor stock solution after the raw material residue is filtered out. The raw materials are filtered out and can be recycled and reused, which saves costs; save the supernatant, that is, the original liquor of glutinous rice wine, to realize convenient and rapid filtration, and the filtering effect is good, and subsequent distillation and cooling operations are not required. The liquor liquor is the finished product, which ensures the purity and residue-free liquor of the liquor liquor and improves the liquor yield.
