Brewing technology of Luzhou-flavor liquor

Abstract

The invention discloses a brewing process of ganoderma Luzhou-flavor liquor. The brewing process comprises the following steps: (1) proportioning raw materials and auxiliary materials; (2) crushing the raw and auxiliary materials; (3) discharging from the cellar, blending, distilling and gelatinizing, and adding yeast for stacking fermentation; (4) fermenting in a sesame-flavor pool; (5) discharging from a pool and distilling; and (6) steaming the wine and storing. According to the invention, two different production processes and flavor characteristics of the product are fused to achieve the purpose of pleasant aroma and taste of the sesame-thick composite flavor type white spirit, and meanwhile, a new thought is provided for mutual fusion, innovation and development of white spirit production processes; the fusion of different flavor technologies can enrich the types of white spirit products and improve the quality of the white spirit body, and the individual requirements of different consumers on the white spirit products are met.

Description

Technical Field

[0001] The invention relates to the technical field of wine making, and in particular to a brewing process of Zhiluo-flavor liquor. Background Art

[0002] The brewing and fermentation process of Zhi Luzhou-flavor liquor is an organic combination of the production process of Luzhou-flavor liquor and the cellar for the production and fermentation of sesame-flavor liquor. The product produced through fermentation has a subtle combination of the aroma components of sesame-flavor liquor and the taste style of Luzhou-flavor liquor. This product has "elegant and pure aroma, sweet and refreshing taste, and long aftertaste", which is a perfect combination and mutual fusion of the "rich cellar aroma, sweet and refreshing taste, and long aftertaste" of Luzhou-flavor Daqu liquor and the "elegant, pure, mellow, harmonious sesame aroma, and long aftertaste" of sesame-flavor liquor, enriching the aroma and taste of the product. The production process specialties of the two complement each other and form a unique whole.

[0003] As people's material and cultural living standards continue to improve, their consumption concepts have changed. Traditional liquor can no longer meet people's consumption concepts of pursuing personalized styles and complex flavors. As an innovative variety, Zhinongxiang liquor combines the essence of sesame and strong aromas, and is loved by consumers for its aroma and taste. Summary of the invention

[0004] The purpose of the present invention is to provide a brewing process for strong-flavor liquor which mainly uses strong-flavor production process and also has the flavor of sesame-flavor liquor in order to solve the above-mentioned technical problems in the prior art.

[0005] The present invention is achieved through the following technical solutions: A brewing process for Zhiluo-flavor liquor comprises the following steps: 1. First row operation Summer pressure tank autumn transfer mixed steaming operation 1. The autumn production shift adopts the old five-steamer operation process of continuous slag mixed steaming.

[0006] 2. Clean the bottom of the steamer pot, add enough water to submerge the hollow steam pipes at the bottom of the pot, and the water depth should be more than 40 cm.

[0007] 3. Steam the rice husks in a steamer for more than 30 minutes, then sieve and air dry for later use.

[0008] 4. Crush rice, glutinous rice, wheat, corn, and sorghum into 4-6 pieces, and the fine powder should not exceed 10%. 5. Clean the remaining mash on the pool wall and bottom when leaving the pool.

[0009] 6. Each pool is charged with 750 kg of materials, which are divided into three batches of slag. One steamer of small slag uses 150 kg of materials, and each steamer of large slag uses 300 kg of materials, with a total of two steamers of large slag. The arrangement order of the three batches of slag in the pool is: small slag is at the bottom of the pool, and upwards are large slag 1, large slag 2, and returned slag.

[0010] 7. The amount of koji added is 25% of the amount of material added.

[0011] 9. Use 40-50℃ hot water to moisten the material. The amount of water added should be flexibly controlled according to the moisture and acidity of the mash out of the pond. If the moisture and acidity of the mash out of the pond are high, the amount of water should be small; otherwise, the amount of water should be large. The amount of water added is generally 35-45% of the input material.

[0012] 10. The returned dregs in the fermentation tank are steamed and discarded. The two steamers of large residue mash are added with materials and steamed rice husks to make two large residues and one small residue. The small residue mash at the bottom of the tank is steamed and aired, and koji is added into the tank as returned dregs. The specific operation is as follows: 10.1 After the wine is steamed, the lees in the pool (covering the top lees) are discarded, and the fragrant mash under the top lees is taken out and stacked on two carts to one side as reserved fragrant mash.

[0013] 10.2 Then dig out 8 carts (about 1000 kg) of fragrant mash and 37.5 kg (1.5 carts) of steamed rice husks and moistened materials (150 kg before moistening) from the pond, mix them evenly (three times) and put them into the steamer. After steaming and gelatinization, take them out of the steamer to cool down, add koji, and put them into the bottom of the pond to make small residue. The ratio of small residue to grain-mash is 1:6.6, and the amount of husks used is 25% of the input amount.

[0014] 10.3 Dig out 8 carts (about 1600 kg) of fragrant mash from the pond, mix it twice with the moistened materials (600 kg before moistening), divide it into two equal piles, make one steamer of large slag in each pile, cover each pile with two carts (about 50 kg) of steamed rice husks, mix another pile 15 minutes before loading into the steamer, after distillation and gelatinization in the steamer, take out of the steamer, cool down, add koji, and put into the pond to make one steamer of large slag. The ratio of large slag to grain-mash is 1:2.7, and the amount of husks used is 17% of the amount of feed. Use the same method to make another steamer of large slag. 11. After the yellow water is dripped from the fragrant mash at the bottom of the pool, mix it evenly with the reserved fragrant mash in two carts and 1.5 carts of steamed rice husks and put it into the steamer. After distillation, take it out of the steamer to cool down, add koji, mix it evenly and put it back into the pool as the return mash. Add 20 kg of koji to the return mash.

[0015] 12. Distillation requires slow vapor flow, atmospheric tailing, vapor pressure of flow wine of 0.02-0.03 MPa, flow wine temperature below 30°C, flow wine speed of 3-4 kg / min, and each steamer receives about 1.5 kg of head wine. Before receiving the head wine, the remaining tail wine in the cooler should be drained first.

[0016] 13. Before entering the pool, pour about 10 kg of 30% (vol) wine tail into each pool and sprinkle 2 kg of Daqu powder to facilitate cellar maintenance.

[0017] 14. After the material is cooked, pile the slag in the cool hall and immediately pour hot slurry above 80℃ on it. The amount of slurry added is 70-80% of the amount of material fed. The amount of slurry added is formed into a gradient according to the arrangement order of the slag in the pool (upper, middle, lower). Add 100kg (8 barrels) of slurry to small slag, 225kg (18 barrels) of slurry to large slag 1, and 250kg (20 barrels) of slurry to large slag 2. The amount of slurry added can be flexibly determined according to the humidity of the slag, and less or no slurry can be added.

[0018] 15. After the hot slurry is evenly mixed, blast the air to cool down and drain the acid after 3 minutes. When the temperature drops to 22-25℃ (depending on the temperature at that time), sprinkle Daqu powder and active dry yeast solution for wine into the slag and stir evenly. The temperature of small slag entering the pool is 25-28℃, the temperature of large slag entering the pool is 22-25℃, the temperature of returned slag entering the pool is 22-28℃ (the temperature entering the pool should be as high as possible according to the temperature), and the starch concentration entering the pool is 16-18%. The acidity entering the pool is 1.2-1.7 degrees. The water content entering the pool: small slag I 51-52%, large slag II 55-56%.

[0019] 16. After entering the pond, pat it smooth and compact it, seal the pond with soft mud with a thickness of more than 10 cm, cover the mud with a layer of plastic cloth, and press fine sand all around. Strengthen the management of the cellar to prevent the mud on the top of the pond from cracking and the seal from turning over, which may cause the mash to become moldy.

[0020] Keep the pool room and site clean and clean the bottom pot water once every shift. 1. Clean the bottom of the steamer pot, add water to cover the hollow steam pipes at the bottom of the pot, and the water depth at the bottom of the pot should be more than 40 cm.

[0021] 2. Steam the rice husks in a steamer for more than 30 minutes, then sieve and dry them for later use.

[0022] 3. Crush rice, glutinous rice, wheat, corn, and sorghum into 4-6 pieces, and the fine flour should not exceed 10%.

[0023] 4. Each pool is charged with 750 kg of materials, which are divided into three batches of slag. One steamer of small slag uses 150 kg of materials, and each steamer of large slag uses 300 kg of materials, with a total of two steamers of large slag. The arrangement order of the three batches of slag in the pool is: small slag is at the bottom of the pool, and upwards are large slag I, large slag II, and returned slag.

[0024] 5. The amount of koji added to each pool is 190 kg, of which 20 kg is used for returning to the mash.

[0025] 6. Use 40-50℃ hot water to moisten the material. The amount of water added should be flexibly controlled according to the moisture and acidity of the mash out of the pond. If the moisture and acidity of the mash out of the pond are high, the amount of water should be small. Otherwise, the amount of water should be large. The amount of water added is generally 35-45% of the input material.

[0026] 7. After the wine is steamed on the top dregs in the first row of the pool, the dregs are discarded. A layer of fragrant mash under the top dregs is removed (two carts, reserved for fragrant mash) and piled aside. Then the fragrant mash is dug out from top to bottom in the pool and mixed with materials: ① First dig out 5 carts (about 1000 kg) of fragrant mash, mix it evenly (three times) with 37.5 kg (1.5 carts) of steamed rice husks and moistened materials (150 kg before moistening), and then put it into the steamer. After steaming, take it out of the steamer to cool down, add koji to make small residue, and the ratio of small residue to grain-mash is 1:6. The amount of husk used is 25% of the amount of material input.

[0027] ② Then dig out 8 carts (about 1600 kg) of fragrant mash from the pond, mix it twice with the moistened material (600 kg before moistening), divide it into two equal piles, make a steamer of large slag in each pile, cover each pile with two carts (about 50 kg) of steamed rice husks, mix it again 15 minutes before putting it into the steamer, after steaming in the steamer, take it out of the steamer to cool, add koji into the pond to make a steamer of large slag, the ratio of large slag to grain-mash is 1:2.7, and the amount of husks used is 17% of the amount of material input. Use the same method to make another steamer of large slag. 8. After the fragrant mash at the bottom of the pool is dripped with clean yellow water, mix it evenly with the fragrant mash reserved in two carts and 1.5 carts of steamed rice husks and put it into the steamer. After steaming, take it out of the steamer to cool down, add koji and put it into the pool as back-mash. Add 20 kg of koji powder to the back-mash.

[0028] 9. Distillation requires slow steam flow, atmospheric tailing, flow pressure of 0.02-0.03 MPa, flow temperature below 30℃, flow speed of 3-4 kg / min, and two baskets of wine tails are collected after the flowers are cut off for re-steaming. Before formally receiving the wine, the remaining tail water in the cooler must be drained. After the wine tail flows out, open the steamer cover and steam to facilitate acid and impurity removal. The steaming time is about 60 minutes from the start of the wine flow, and the principle is "cooked but not sticky, no raw core inside". 10. Before entering the pool, pour about 10 kg of 30% (vol) wine tail into each pool and sprinkle 2 kg of Daqu powder to facilitate cellar maintenance.

[0029] 11. After the material is cooked, pile the slag in the cool hall and immediately pour hot slurry above 80℃ on it. After five minutes of simmering, spread it out on the shelf. The amount of slurry added is 70-80% of the amount of material fed. The amount of slurry added is formed into a gradient according to the arrangement order of the slag in the pool (lower, middle, upper). 100 kg (8 barrels) of slurry is added to small slag, 225 kg (18 barrels) of slurry is added to large slag 1, and 250 kg (20 barrels) of slurry is added to large slag 2. The amount of slurry added to the returned slag can be flexibly controlled depending on the humidity of the slag, and less or no slurry can be added.

[0030] 12. After adding the hot slurry for 3 minutes, blow air to cool it down to 22-25℃, sprinkle Daqu powder on the slag, stir it evenly and put it into the pond. The temperature entering the pond should be controlled at 16-18℃ for small slag, 14-17℃ for large slag, 28-30℃ for returned slag, starch concentration entering the pond should be 16-18%, acidity entering the pond should be 1.2-1.7, and water content entering the pond should be: 51-52% for small slag, 55-56% for large slag I, and 56-57% for large slag II.

[0031] 13. The requirements for pool sealing operation, cellar management and sanitation work are the same as those for the first row. The second row of returned dregs entering the pool are used as discarded dregs after steaming the wine. The third row of small dregs, large dregs I, large dregs II and returned dregs enter the pool, and the operating requirements are the same as the second row. In spring and autumn, 190 kg of koji is added to each pool. In winter, 200 kg of koji is added to each pool. In summer, 650 kg of material is added to each pool, and 140 kg of koji is used. The amount of koji used in each pool includes 20 kg of koji used for one steamer.

[0032] The rest of the operations are the same as the circular operations.

[0033] The material input into each pool is 650 kg, 170 kg of small slag material, 240 kg of each large slag material, two large slags in total and one return slag, and the amount of koji added to each pool is 140 kg.

[0034] Due to the reduction in feed amount, except for the relative increase in the amount of mash and the reduction in the amount of slurry and shells used, the rest of the operations are the same as the circular row operations.

[0035] The above operating process can be flexibly changed with objective conditions such as season, climate, air dryness and humidity.

[0036] Appendix 1: Key points and methods for grain wine production

[0037] The specific embodiments described above further describe the purpose, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the present invention. The present invention extends to any new features or any new combination disclosed in this specification, as well as any new method or process steps or any new combination disclosed. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 This is a process flow chart of Zhiluo-aroma liquor brewing.

Claims

1. A brewing process for Zhiluo-flavor liquor, characterized in that: The steps include: (1) Grain and cereal ratio: 750 kg of grain and cereal are added to each pond, of which sorghum accounts for 70%, rice accounts for 10%, wheat accounts for 7%, corn accounts for 8%, and glutinous rice accounts for 5%. The ingredients are divided into three types: slag and dregs, and the ratio of raw materials to dregs is 1:5; (2) Grain processing: Sorghum is crushed into 4-6 pieces, and the sorghum fine powder shall not exceed 10%; the koji is crushed to at least 90% pass through a sieve with a diameter of 2mm, and the overall coarseness and fineness are uniform, and the koji is added to 25% of the feed; the above raw materials and auxiliary materials are mixed and moistened with water to make the moisture content reach 52-54%, and then steamed in a retort for 25-30 minutes at a pressure of 0.05-0.08Mpa and a temperature of 101-105℃ to obtain the grain residue after retort steaming. After the grain residue is steamed, it is taken out of the retort in time and quickly and evenly spread on a drying bed, and sprinkled with 40-50℃ hot water slurry. The slurry should be added once as much as possible, but it should be sprinkled evenly; (3) Fermentation with koji: Lower the temperature of the grain residue obtained in step (2) to 30-33°C, add koji, the amount of koji added is 25% of the amount of feed, use 40-50°C hot water to moisten the residue, and the amount of water added for moistening should be flexibly controlled according to the moisture and acidity of the fragrant mash out of the tank. If the moisture content of the fragrant mash out of the tank is high and the acidity is high, the amount of water for moistening should be small; otherwise, the amount of water for moistening should be large. The amount of water for moistening is generally 35-45% of the feed, and the returned mash in the fermentation tank is steamed and discarded as the mash. The two steamers of large residue mash are added with steamed rice husks to make two large residues and one small residue. The small residue mash at the bottom of the tank is steamed and aired, and koji is added into the tank as the returned mash; (4) Fermentation in the pool: The temperature of small residue entering the pool is 25-28℃, the temperature of large residue entering the pool is 22-25℃, the temperature of returned residue entering the pool is 22-28℃ (the temperature entering the pool should be as high as possible according to the air temperature), and the starch concentration entering the pool is 16-18%. The acidity of the inlet pool is 1.2-1.7 degrees. The water content of the inlet pool is: small residue I 51-52%, large residue II 55-56%. The top temperature of the fermentation is above 36℃ and the top temperature drops after 3-5 days. The fermentation cycle is generally 50-60 days. (5) distillation: the fermented lees from step (4) are taken out of the tank, mixed with rice husks which account for 25% of the raw material after steaming, and distilled in a retort. The vapor pressure of distillation with tail water is 0.06-0.07 MPa and the distillation time is 10 minutes. The vapor pressure of distillation without tail water is controlled at 0.14-0.15 MPa and the distillation time is 10 minutes. (6) Storage of distilled wine: When distilling wine, there should be a dedicated person to receive the wine, cut off the head and tail, pick the wine according to quantity and quality, and store it in grade. When distilling wine, the steam pressure is generally controlled at 0.02-0.03Mpa, the flow rate is kept evenly at 3-4kg / min, the flow temperature is below 30℃, and the distillation is done slowly. The flow time is 30-45 minutes. Finally, the raw wine is stored for blending into finished wine.

2. The brewing process of a Zhiluo-flavor liquor as described in claim 1 is characterized in that: The amount of koji added in step (3) is 25% of the amount of the raw material.

3. The brewing process of a Zhiluo-flavor liquor as claimed in claim 1 is characterized in that: The grains and rice husks in step (1) should be pre-steamed for more than 30 minutes before use, and then cooled and set aside to remove any unpleasant odors.

4. The brewing process of a Zhiluo-flavor liquor as claimed in claim 1 is characterized in that: In step (4), before entering the cellar, the bottom and walls of the cellar are cleaned, and then about 10 kg of 30% vol liquor tail is sprayed on the walls of the cellar, 5 kg of yellow water is sprayed, and 2 kg of Daqu powder is sprinkled to facilitate the maintenance of the cellar.

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