A kind of production method of Luzhou-flavor soft liquor
A production method, Luzhou-flavored technology, applied in the field of wine making, can solve the problems of increasing labor intensity, increasing production cost, low quality product rate, etc., and achieve the effect of saving labor intensity, environmental protection production cost, and fast fermentation and production of wine
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Embodiment 1
[0033] 1) Selection and soaking of raw materials: select sorghum with plump grains, no mildew, starch content of not less than 57%, and water content of not more than 17%, and soak the whole grain of sorghum in hot water at 75°C for 22 hours;
[0034] 2) Cooking: a) initial steaming: drain the soaked sorghum, open the valve, and steam the grains for 20 minutes; b) stuffy water: after the initial steaming, quickly add hot water at 50°C±2°C from the bottom of the pot to cover the grains Noodles, soaked in water for 3-10 minutes; c) re-steaming: after soaking in water, drain the water and steam again for 40-60 minutes, and take out of the pot;
[0035] 3) Saccharification: put the cooked grains out of the pan on a clean drying bed, turn on the fan and wait until the cooked grains are cooled to 50°C, add koji three times, add 20% of the koji for the first time at 50°C, and add 20% of the koji for the second time at 40°C Add 50% of Xiaoqu for the first time, and add 30% of Xiaoqu f...
Embodiment 2
[0044] Step 3) saccharification in Example 1, add Xiaoqu three times, add 30% Xiaoqu for the first time at 50°C, add 50% Xiaoqu for the second time at 40°C, add 20% Xiaoqu for the third time at 30°C, The total amount of koji added is 3.0‰ of the grain input amount, the saccharification is 18h±0.5h, and the sugar content of the out-of-box is 1.0-2.0; Step 4) Mixing grains into the cellar for fermentation: the saccharified sorghum is mixed with grains and grains at a ratio of 1:4, starch The concentration is 17%, the moisture content is 53%, the acidity is 1.5, and it is fermented in the cellar for 60-70 days; step 7) the temperature of the liquor after distillation and picking is 31°C; At 2°C, spread the saccharified raw materials evenly on the fermented grains at a ratio of 1:4; the concentration of starch in the pool is 17%; With embodiment 1.
Embodiment 3
[0046] Step 3) saccharification in Example 1, adding Xiaoqu three times, adding 23% Xiaoqu for the first time at 50°C, adding 50% Xiaoqu for the second time at 40°C, adding 27% Xiaoqu for the third time at 30°C, The total amount of koji added is 3.5‰ of the grain input, the saccharification time is 18h±0.5h, and the out-of-the-box sugar content is required to be 1.0-2.0; step 4) blending grains into the cellar for fermentation: the saccharified sorghum is blended with grains at a grain-to-grain ratio of 1:4.5, The starch concentration is 18%, the water content is 55%, the acidity is 1.8, and the fermentation is carried out in the cellar for 60-70 days; step 7) the temperature of distilling and picking the liquor is 30°C; At 2°C, spread the saccharified raw materials evenly on the fermented grains at a ratio of 1:3.5; the starch concentration in the pool is 18%; add medium-high temperature Daqu with a grain amount of 15%; With embodiment 1.
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