A water replenishment process for Maotai-flavor liquor

Abstract

This application belongs to the technical field of Baijiu brewing, and discloses a water replenishment process for Maotai-flavor Baijiu, which includes the following steps: Water replenishment before steamer: After opening the cellar and taking out the fermented grains, transfer the fermented grains to the stirring area for loosening, and at the same time evenly sprinkle the normal-temperature tail liquor on the surface of the fermented grains and stir evenly; Water replenishment during steaming: After steaming and taking out the liquor and finishing collecting the tail liquor, open the steamer cover, reduce the air pressure, and according to the moisture condition of the fermented grains, evenly sprinkle the first water on the surface of the fermented grains in the steamer. After the water soaks into the middle and bottom of the steamer barrel, restore the air pressure, cover the steamer cover, and perform double steaming; Water replenishment after steaming: Before discharging the steamer, open the steamer cover, reduce the steam valve, evenly sprinkle the second water on the fermented grains, close the steam valve after the water soaks into the middle and bottom of the steamer barrel, and then discharge the steamer. On the basis of the original process of "sprinkling tail liquor when entering the cellar to adjust the moisture of the fermented grains", this application effectively ensures the production and quality by adding various segmented water replenishment methods to make the moisture content of the fermented grains in each round of production meet the requirements of the Maotai-flavor Baijiu production process.

Description

Technical Field

[0001] The present application relates to the technical field of liquor brewing, and in particular to a water replenishing process for sauce-flavor liquor. Background Art

[0002] The production of sauce-flavored liquor is an open production, which is affected by the right time, place and people. This leads to a lack of moisture in the mash in the middle and late rounds, affecting the fermentation effect and production and quality. How to ensure that the moisture content of the mash in each round meets the production requirements and ensure production and quality has become a production problem that sauce-flavored liquor production craftsmen have been trying to solve.

[0003] like Figure 1 As shown, in the prior art, the water content of the mash is regulated by splashing the tail wine during the cellaring operation. There are no measures in the early stage. The water content of the mash is regulated by splashing the tail wine during the cellaring operation. There are the following problems and shortcomings:

[0004] (1) The measures are delayed: The production process of sauce-flavor liquor is closely linked and is an overall system project. Adjusting the moisture content of the mash by adding the tail wine into the cellar will lead to insufficient moisture content of the mash, which will affect the distillation gelatinization effect and the stacking fermentation effect, thereby affecting the production and quality;

[0005] (2) The measures are unstable: when pouring the tail wine into the cellar, it is not possible to pour it evenly. At the same time, since it is poured in at one time, the mash does not have enough time to absorb water, which will cause the water to penetrate to the bottom of the cellar. The water content of mash in different locations in the same cellar will vary greatly, which will also affect the production and quality.

[0006] Therefore, it is necessary to propose a sauce-flavor liquor water replenishment process to solve the above problems. Summary of the Invention

[0007] The present application provides a water replenishment process for sauce-flavor liquor. On the basis of the original process, a variety of water replenishment methods are added to ensure that the water content of the mash in each round of production meets the requirements of the sauce-flavor liquor production process, thereby effectively ensuring production and quality.

[0008] According to some embodiments, the present application provides a process for replenishing water of sauce-flavored liquor, comprising the following steps: replenishing water before steaming: after opening the cellar to take out the mash, the mash is transferred to the stirring area for digging and loosening, and at the same time, the room temperature tail liquor is evenly sprinkled on the surface of the mash and stirred evenly; replenishing water in the steamer: after the upper steamer is distilled to take the liquor and the tail liquor is received, the steamer lid is opened, the air pressure is adjusted to a low level, and according to the moisture content of the mash, the first water is evenly sprinkled on the surface of the mash in the steamer, and after the water soaks into the steamer barrel and the bottom, the air pressure is restored, the steamer lid is covered, and the steam is re-steamed; replenishing water after steaming: before taking out the steamer, the steamer lid is opened, the steam valve is adjusted to a low level, and the second water is evenly sprinkled on the mash, and after the water soaks into the steamer barrel and the bottom, the steam valve is closed and the steamer is taken out.

[0009] By adopting the above technical scheme: different water replenishment methods are adopted according to the water shortage situation of the mash, so that the water content of the mash in each round of production meets the production process requirements of sauce-flavor liquor, and by increasing the water replenishment operations before and during the steamer, the gelatinization effect of the mash can be better, and the water content in the mash can be more effectively increased. By replenishing water after the steamer, the moisture content of the mash surface can be increased, preventing excessive volatilization of the moisture in the mash due to hot weather.

[0010] Preferably, the following steps are also included: replenishing water in the airing hall: before taking the steamer out, sprinkle the third amount of water evenly on the airing hall to moisten the surface of the airing hall, and then take the steamer out to carry out the spreading and mixing koji process.

[0011] Preferably, water replenishment is carried out in the drying hall during the third to sixth rounds of the mash fermentation cycle and when the climate is hot.

[0012] Preferably, the third water used in the air-drying hall water replenishment process is boiling water with a temperature of above 95°C.

[0013] Preferably, in the first and second rounds of the fermentation cycle of the mash, water is added before steaming if the mash is not mature enough or has insufficient moisture.

[0014] Preferably, in the first to sixth rounds of the fermentation cycle of the mash, water is added to the retort when the mash is not mature enough or has insufficient moisture.

[0015] Preferably, the first water used in the water replenishing step in the steamer is boiling water with a temperature of above 95°C.

[0016] Preferably, in the steamer water replenishing step, the mash is re-steamed in the steamer barrel for 15-30 minutes.

[0017] Preferably, water replenishment is performed after steaming in the third to sixth rounds of the fermentation cycle of the mash.

[0018] Preferably, in the post-steaming water replenishing process, the steamer lid is opened 3-5 minutes before the steamer is taken out of the steamer, and the second water is evenly sprinkled on the mash, and the second water is boiling water with a temperature of more than 95°C.

[0019] The embodiments of the present disclosure have at least the following advantages:

[0020] Since the traditional process of "spraying tail liquor when entering the cellar to adjust the moisture content of fermented grains" can lead to insufficient moisture content of fermented grains, which affects the distillation gelatinization effect and the stacking fermentation effect. Moreover, when spraying tail liquor into the cellar, it is impossible to achieve completely uniform spraying. At the same time, due to the one-time pouring, the fermented grains do not have enough time to absorb moisture, which will cause the moisture to strongly penetrate to the bottom of the cellar pool, resulting in a large difference in the moisture content of fermented grains at different positions in the same cellar pool, and also affecting the production and quality. Therefore, based on this traditional process, this application adjusts the moisture content of fermented grains by coordinating different segmented water replenishment methods such as "water replenishment before steamer, water replenishment during steamer, water replenishment after steamer, and water replenishment on the drying floor". And precisely because the production process of Maotai-flavor liquor is closely linked, the water replenishment processes in this application cooperate with each other in sequence to make the moisture content of fermented grains in each round of production meet the requirements of the Maotai-flavor liquor production process, thus effectively ensuring the production and quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present application. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0022] Figure 1 FIG. is a schematic flow chart of adjusting the moisture content of fermented grains by spraying tail liquor when entering the cellar in the production process of Maotai-flavor liquor in the prior art;

[0023] Figure 2 FIG. is a schematic flow chart of a water replenishment process for Maotai-flavor liquor in this embodiment. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0024] To make the objectives, technical solutions, and advantages of the embodiments of the present application clearer, the following will elaborate on each embodiment of the present application with reference to the drawings. However, those of ordinary skill in the art can understand that in each embodiment of the present application, many technical details are proposed to help readers better understand the present application. However, even without these technical details and various changes and modifications based on the following embodiments, the technical solutions claimed in the present application can still be implemented. The following division of each embodiment is for convenience of description and should not constitute any limitation to the specific implementation manner of the present application. Each embodiment can be combined with each other and cross-referenced without conflict.

[0025] The following will describe in detail a water replenishment process for Maotai-flavor liquor provided in this embodiment with reference to Figure 1 as shown, which includes the following steps:

[0026] Step S101, replenishing water before steaming: after opening the cellar and taking out the mash, the mash is transferred to the stirring area for digging and spreading, and at the same time, the room temperature tail wine is evenly sprinkled on the surface of the mash and stirred evenly;

[0027] Step S102, replenishing water in the steamer: after the distillation of wine and the collection of tail wine in the upper steamer are completed, the steamer cover is opened, the air pressure is adjusted to a low level, and the first water is evenly sprinkled on the surface of the fermented grains in the steamer according to the moisture content of the fermented grains. After the water has soaked into the steamer barrel and the bottom, the air pressure is restored, the steamer cover is closed, and steaming is resumed;

[0028] Step S103, refilling water after steaming: before taking out the steamer, open the steamer cover, adjust the steam valve to a small value, and evenly sprinkle the second water on the mash. After the water soaks into the steamer barrel and the bottom, close the steam valve and take out the steamer;

[0029] Step S104, replenishing water in the airing hall: before taking the steamer out, sprinkle the third water evenly on the airing hall to moisten the surface of the airing hall, then take the steamer out to carry out the spreading and drying process of the koji.

[0030] On the basis of the traditional process of "sprinkling tail wine to adjust the moisture content of the mash when entering the cellar", this embodiment adjusts the moisture content of the mash by adding four different water replenishing methods such as "water replenishing before the steamer, water replenishing in the steamer, water replenishing after the steamer, and water replenishing in the airing hall" to cooperate with each other, so that the moisture content of the mash in each round of production meets the production process requirements of the sauce-flavored liquor. In particular, by adding water replenishing before the steamer and water replenishing in the steamer, the gelatinization effect of the mash can be better, and the water content in the mash can be more effectively increased; by adding water replenishing after the steamer and water replenishing in the airing hall, the moisture content of the mash surface can be increased to prevent excessive volatilization of the moisture of the mash due to hot weather; therefore, by adopting the sauce-flavored liquor replenishing process in this application, the gelatinization effect and the stacking fermentation effect of the mash can be effectively guaranteed, thereby more effectively guaranteeing production and quality.

[0031] In this embodiment, each step is described in detail below.

[0032] Please continue to refer to Figure 1 As shown, step S101, replenishing water before steaming: after opening the cellar and taking out the mash, the mash is transferred to the stirring area for digging and spreading, and at the same time, the room temperature tail wine is evenly sprinkled on the surface of the mash and stirred evenly.

[0033] In this embodiment, it should be noted that the production process of sauce-flavor liquor generally includes various processes such as moistening grains, steaming grains for gelatinization, spreading and drying to mix with koji, stacking fermentation, fermenting in cellars, opening the cellars to take out the mash, distilling in the upper steamer, and blending. For example, the upper steamer distillation process refers to: the first step, taking out the mash from the cellar, and distilling the wine to obtain the first round of wine; the second step, spreading the mash after taking out the wine to room temperature; the third step, stacking the mash into a conical fermentation pile for stacking fermentation; the fourth step, putting the fermented mash into the cellar and sealing it for fermentation: the fifth step, repeating the above steps to obtain the original wine of the second, third, fourth, fifth, and sixth rounds respectively.

[0034] In this embodiment, after opening the cellar to take out the fermented grains, instead of directly entering the next step of steaming in the distillation process as in the prior art, water is added before steaming. This process is applicable to the first and second rounds of the fermented grains fermentation cycle, and is carried out when the fermented grains are not fully cooked, have insufficient moisture, or are severely regressed and hard. The specific method is that after opening the cellar to take out the fermented grains, the fermented grains are first uniformly transferred to the mixing area for mixing operations. For example, manually use a rake to dig and disperse the fermented grains, and spread the fermented grains out to facilitate full contact with the subsequent normal-temperature tail liquor. After spreading out the fermented grains, then use a watering can to evenly sprinkle the normal-temperature tail liquor on the surface of the fermented grains. At this time, use a shovel to mix the fermented grains evenly to make them fully contact with the normal-temperature tail liquor. Therefore, in this embodiment, by increasing the method of adding water before steaming and then distilling, the gelatinization of the fermented grains can be more thorough, and at the same time, the fermented grains can absorb more water internally. Therefore, this application adds a step of adding water before steaming between the traditional steps of opening the cellar to take out the fermented grains and steaming. Compared with the traditional method of directly steaming the fermented grains after opening the cellar to take out the fermented grains, by adding water to the fermented grains after opening the cellar to take out the fermented grains and then carrying out the steaming process, the gelatinization of the fermented grains can be more thorough.

[0035] Please continue to refer to Figure 1 As shown, in step S102, adding water in the steamer: after taking out the liquor by steaming and collecting the tail liquor, open the steamer lid, reduce the air pressure, and according to the moisture condition of the fermented grains, evenly sprinkle the first water on the surface of the fermented grains in the steamer. After the water soaks into the middle and bottom of the steamer barrel, restore the air pressure, cover the steamer lid, and perform double steaming.

[0036] In this embodiment, it should be noted that after the pre-steaming water addition operation on the fermented grains, the fermented grains start to be steamed. During the steaming process, water is added in the steamer. And this process is applicable to the first to sixth rounds of the fermented grains fermentation cycle, and is mainly aimed at the situation where the fermented grains are not fully cooked and have insufficient moisture. The specific method is that after steaming to the end of liquor taking and tail liquor collection, open the steamer lid, reduce the steam pressure, and then according to the moisture condition of the fermented grains, use a kettle to evenly sprinkle an appropriate amount of the first water on the surface of the fermented grains in the steamer. After the first water slowly soaks into the middle and bottom of the steamer barrel, restore the steam pressure and cover the steamer lid. At this time, continue double steaming for 15 - 30 minutes. Therefore, in this embodiment, through the operation of adding water in the steamer, the gelatinization of the fermented grains is more thorough, and at the same time, the fermented grains absorb more water internally. And the water addition in the steamer and the pre-steaming water addition work together synergistically. First, the pre-steaming water addition makes the gelatinization of the fermented grains thorough, and then the water addition in the steamer further makes the gelatinization of the fermented grains thorough. That is to say, through two staged water addition operations, the gelatinization effect of the fermented grains is better, and the water content in the fermented grains can be increased more effectively. If either of the two processes is missing, the thorough gelatinization effect of the fermented grains cannot be achieved. And because the pre-steaming water addition will increase the moisture on the surface of the fermented grains and increase the difficulty of the steaming operation, and excessive pre-steaming water addition is likely to cause steam collapse and steam surging in the steamer, so there is a limit to the amount of pre-steaming water addition, while the water addition in the steamer can be used as a supplement to the pre-steaming water addition.

[0037] In a preferred embodiment, the first water used in the process of replenishing water in the steamer in this example is boiling water with a temperature above 95 °C. Using boiling water above 90 °C can reduce the contamination of the fermented grains by miscellaneous bacteria, and at the same time enable the fermented grains to absorb water fully and quickly, so as to maintain sufficient water content in the fermented grains.

[0038] Please continue to refer to Figure 1 As shown, step S103, replenishing water after the steamer: Before discharging the steamer, open the steamer cover, turn down the steam valve, evenly sprinkle the second water on the fermented grains, close the steam valve after the water soaks into the middle and bottom of the steamer barrel, and then discharge the steamer.

[0039] In this example, it should be noted that after the above-mentioned operations of charging the steamer for distillation and replenishing water in the steamer, the gelatinization of the fermented grains is basically complete, and the internal water absorption meets the requirements. In order to prevent excessive volatilization of the water in the fermented grains, in this example, replenishing water after the steamer is further adopted. Through this operation, excessive volatilization of the water in the fermented grains can be effectively prevented, and it is applicable to the third to sixth rounds of the fermentation cycle of the fermented grains. The specific method is to open the steamer cover about 3 - 5 minutes before discharging the steamer, turn down the steam valve. At this time, manually use a kettle to evenly sprinkle the second water on the fermented grains, close the steam valve completely after the second water slowly soaks into the middle and bottom of the steamer barrel, and then discharge the steamer. Therefore, in this example, by adopting the operation of replenishing water after the steamer, excessive volatilization of water in the fermented grains during the process of charging the steamer for distillation can be avoided.

[0040] In a preferred embodiment, the second water used in the process of replenishing water after the steamer in this example is the same as the first water, both are boiling water with a temperature above 95 °C. Similarly, using boiling water above 90 °C can reduce the contamination of the fermented grains by miscellaneous bacteria, and at the same time enable the fermented grains to absorb water fully and quickly, so as to maintain sufficient water content in the fermented grains and increase its swelling water.

[0041] Please continue to refer to Figure 1 As shown, step S104, replenishing water on the drying floor: Before discharging the steamer, evenly sprinkle the third water on the drying floor. After the surface of the drying floor is moistened, then discharge the steamer and carry out the processes of spreading and cooling and mixing the koji.

[0042] In this embodiment, it should be noted that after the fermented grains have successively undergone water replenishment before steaming, during steaming, and after steaming, water replenishment on the drying floor is carried out before discharging the fermented grains from the steamer. This process is applicable to the third to sixth rounds of the fermented grains fermentation cycle and is mainly carried out in hot weather to prevent excessive evaporation of the moisture in the fermented grains. The specific method is that before discharging the fermented grains from the steamer, use a kettle to evenly sprinkle the third water on the drying floor. After the surface of the drying floor is moistened, then discharge the fermented grains from the steamer and carry out the processes of spreading and cooling and mixing with koji. Thus, in this embodiment, by adopting the operation of water replenishment on the drying floor, the surface of the drying floor is kept moist, and the fermented grains can avoid excessive evaporation of moisture during the processes of spreading and cooling and mixing with koji. Moreover, the water replenishment after steaming and the water replenishment on the drying floor also cooperate with each other. By replenishing water after steaming, that is, evenly sprinkling the second water on the fermented grains about 3 - 5 minutes before discharging the fermented grains from the steamer, the moisture on the surface of the fermented grains can be increased. Subsequently, during the process of spreading and cooling and mixing with koji, water replenishment on the drying floor is carried out first to avoid excessive evaporation of the moisture in the fermented grains due to hot weather.

[0043] In a preferred manner, the third water used in the water replenishment process on the drying floor in this embodiment is boiling water with a temperature above 95°.

[0044] The implementation principle of this embodiment: In this embodiment, based on the traditional process of once pouring "sprinkling tail wine when entering the cellar to adjust the moisture of the fermented grains", by adding segmented water replenishment methods such as "water replenishment before steaming, water replenishment during steaming, water replenishment after steaming, water replenishment on the drying floor" and other measures that cooperate with each other to adjust the moisture of the fermented grains, the fermented grains are kept moist. Then, different combined water replenishment methods can be adopted according to the water shortage situation of the fermented grains, so that the water content of the fermented grains in each round of production meets the requirements of the production process of Maotai-flavor liquor, thereby effectively ensuring the production and quality.

[0045] Furthermore, by increasing the operations of water replenishment before steaming and water replenishment during steaming, the gelatinization effect of the fermented grains can be better, and the water content in the fermented grains can be increased more effectively. By increasing the water replenishment after steaming and the water replenishment on the drying floor, the moisture on the surface of the fermented grains can be increased, and the production environment, especially the humidity of the drying floor, can be improved. That is, it can prevent excessive evaporation of the moisture in the fermented grains due to hot weather and create a more suitable environment for the growth and metabolism of microorganisms. All in all, compared with the traditional process of "sprinkling tail wine when entering the cellar to adjust the moisture of the fermented grains", through the water replenishment process of Maotai-flavor liquor in this embodiment, the gelatinization effect and the stacking fermentation effect of the fermented grains can be effectively guaranteed, thereby more effectively guaranteeing the production and quality.

[0046] It should be understood that the above specific embodiments of the present application are only used for exemplary illustration or explanation of the principle of the present application, and do not constitute a limitation to the present application. Therefore, any modifications, equivalent replacements, improvements, etc. made without departing from the spirit and scope of the present application shall be included within the protection scope of the present application. In addition, the appended claims of the present application are intended to cover all changes and modification examples falling within the scope and boundaries of the appended claims, or equivalent forms of such scope and boundaries.

Claims

1. A replenishing water process for Maotai-flavor liquor, characterized in that, The steps include: Add water before steaming: After opening the cellar and taking out the mash, transfer the mash to the stirring area for digging and spreading. At the same time, sprinkle the room temperature tail wine evenly on the surface of the mash and stir it evenly. In the first and second rounds of the mash fermentation cycle, add water before steaming if the mash is not mature enough or the moisture content is insufficient. Replenishing water in the retort: After the distillation of wine and the collection of tail wine in the upper retort are completed, the retort cover is opened, the air pressure is adjusted to a low level, and the first water is evenly sprinkled on the surface of the mash in the retort according to the moisture content of the mash. After the water has soaked into the barrel and the bottom of the retort, the air pressure is restored, the retort cover is closed, and steaming is resumed. In the first to sixth rounds of the mash fermentation cycle, if the mash is not mature enough or the moisture content is insufficient, water is replenished in the retort. The first water in the retort water replenishment process is boiling water with a temperature of more than 95°C. Replenishing water after steaming: before taking the fermented grains out of the steamer, open the steamer lid, adjust the steam valve to a low level, and evenly sprinkle the second amount of water on the fermented grains. After the water has soaked into the steamer barrel and the bottom, close the steam valve and take the fermented grains out of the steamer. Replenishing water after steaming is performed in the third to sixth rounds of the fermentation cycle. In the replenishing water after steaming, open the steamer lid 3-5 minutes before taking the fermented grains out of the steamer, and evenly sprinkle the second amount of water on the fermented grains. The second amount of water should be boiling water at a temperature of 95°C or above. Replenishing water in the drying hall: Before taking the mash out of the steamer, sprinkle the third amount of water evenly on the drying hall to moisten the surface of the drying hall, and then take it out of the steamer to carry out the spreading and mixing koji process; replenishing water in the drying hall is carried out during the third to sixth rounds of the mash fermentation cycle and when the weather is hot. The third amount of water in the drying hall replenishing process is boiling water with a temperature of more than 95°C.

2. The water replenishment process for Maotai-flavor Baijiu according to claim 1, wherein In the steamer water replenishing process, the fermented grains are re-steamed in the steamer barrel for 15-30 minutes.

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