Water metering method for mechanized production of Maotai-flavor liquor

Abstract

The invention discloses a water metering method for mechanized production of Maotai-flavor liquor in the technical field of liquor brewing, and aims to solve the problems that an existing water metering process for Maotai-flavor liquor is not uniform in operation standard and not remarkable in fermented grain water supplementing effect. According to the method, the optimal moisture content of the fermented grains in different production rounds is ensured by accurately controlling the use amount and the mode of the measured water, so that the yield and the quality of raw wine are improved.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, and in particular to a method for measuring water in the mechanized production of Maotai-flavor liquor. Background Art

[0002] The fermentation process of wine production is closely related to microorganisms. Microorganisms need water to grow and maintain normal physiological states. Water is the material basis for microorganisms to carry out life activities. In actual production, due to inappropriate moisture content of mash and lax operation, it is easy to cause accumulation and abnormal fermentation in the cellar, resulting in abnormal production of the entire production, thus affecting the output and quality of wine production. Combined with the sensory conditions of the mash on site and the test indicators of the mash, when the wine output is low, the mash is dry after mixing with koji, and the internal moisture of the mash is missing, these situations need to be intervened by optimizing the water-beating process to ensure the smooth progress of the brewing process. The existing technology of the water-beating process of sauce-flavored liquor has no unified operation standards. The operation of each round of the water-beating process is relatively random, and it fails to effectively supplement water according to the sensory characteristics of the mash, resulting in the water-beating process of the mash not having an obvious effect on improving the quality of the original wine. Summary of the invention

[0003] The present invention aims to provide a method for mechanized production of Maotai-flavor liquor with water, so as to solve the problem that the existing Maotai-flavor liquor water-adding process operation standards are not unified and the effect of replenishing water to the mash is small.

[0004] In order to solve the above technical problems, the present invention provides the following technical solutions: a method for mechanized production of Maotai-flavor liquor, comprising the following steps:

[0005] S1, sanding: adopt the method of adding 90% of water in the retort and 10% of water at the material discharge port;

[0006] S2, coarse sand: 80% of the water is added in the retort and 20% at the material outlet;

[0007] S3, one round: judge whether it is necessary to perform water measurement operation according to the maturity of the mash, the water volume is 16-20kg, and the water measurement method is 70% in the steamer and 30% in the tail wine tank;

[0008] S4, second round: measure water according to the actual sensory organs of the mash. If the moisture content of the mash is lower than the moisture standard, measure water. The water volume is 16-20kg. 70% of the water is measured in the retort and 30% in the tail wine tank.

[0009] S5, three rounds: when the mash has abnormal conditions, water is added, the water volume is 38-42kg, and the water is added in the steamer at 37.5% and in the tail wine tank at 62.5%;

[0010] S6, the fourth round: the wine is not good, the quality is poor, and the sensory organs of the mash have some adverse effects. The water-adding operation is performed, the water volume is 48-52kg, and the water-adding method is 20% in the steamer and 80% in the tail wine tank;

[0011] S7, fifth round: When the mash lacks water, the yield declines, or the fermentation is abnormal, perform water measurement operation with a water volume of 33-37kg, using a method of 20% water measurement in the retort and 80% water measurement in the tail wine tank.

[0012] Furthermore, in step S1 and step S2, the water is measured for use, the water temperature is ≥95° C., and the water volume is 21 kg.

[0013] Furthermore, the conditions for performing the water measuring operation in step S3 include: 1. After the mash is taken out of the wine, check the mash break rate (20%), the grain adhesion condition and the wine output, and perform the water measuring operation if any abnormality is found; 2. When the mash is spread out for drying and piled up, check the moisture condition of the surface of the mash, and the moisture content is controlled at 42-46%. The sensory organs of the mash are suitable after mixing with the koji. If the regeneration rate is abnormal on the next day, perform the water measuring operation.

[0014] Furthermore, the situations in which the water-measuring operation is performed in step S4 include: 1. After the mash is taken, the crack rate of the mash is checked to be 35%, and the wine output must meet the wine output target of the round. If there is any abnormality, the water-measuring operation is performed; 2. The mash has a good gloss after being steamed, the surface is plump after being spread out to dry, the moisture is generally controlled at 44-49%, the sensory organs of the mash are suitable after mixing with the koji, and the water-measuring operation is performed if the regeneration rate is abnormal on the second day.

[0015] Furthermore, the situations in which the water-measurement operation is performed in the S5 step include: 1. After the wine is extracted from the mash, the mash cracking rate reaches 50%, and the wine output should meet the round wine output target or exceed the target. If there is any abnormality, the water-measurement operation is performed; 2. During the open acid period, attention is paid to the acidity and fat separation of the mash, the adhesion is good, a small amount of starch flows out, and the moisture content is controlled at 47-52%. If there is any abnormality, the water-measurement operation is performed.

[0016] Furthermore, the situations in which the water-measurement operation is performed in the S6 step include: 1. After the wine is extracted from the mash, the mash cracking rate reaches 70%, and the wine output should meet the round wine output target or exceed the target. If there is any abnormality, the water-measurement operation is performed; 2. During the open acid period, attention is paid to the acidity and fat separation of the mash, the adhesion is good, a small amount of starch flows out, and the moisture content is controlled at 47-53%. If there is any abnormality, the water-measurement operation is performed.

[0017] Furthermore, the situations in which the water-measurement operation is performed in the step S7 include: 1. After the mash is extracted, the mash cracking rate reaches 85%, the wine output should meet the round wine output target or exceed the target, and the water-measurement operation is performed if there is any abnormality; during the acid-opening period, attention is paid to the acidity and fat separation of the mash, the adhesion is good, a small amount of starch flows out, and the moisture content is controlled at 49-54%. If there is any abnormality, the water-measurement operation is performed.

[0018] The beneficial effects of the present invention are as follows: 1. The mechanized method for producing sauce-flavor liquor water can solve the problem that the process of sauce-flavor liquor water water production is relatively random, so that the process can be standardized.

[0019] 2. Using this method, the mash in each round is replenished with water in a scientific and reasonable manner, which significantly improves the activity of enzymes, promotes the enrichment and growth and reproduction of microorganisms, and improves the fermentation quality of the mash.

[0020] 3. Improve the output and quality of raw liquor, ensure the efficiency and stability of the production process, and thus enhance the overall effect of winemaking production. DETAILED DESCRIPTION

[0021] The following is further described in detail through specific implementation methods:

[0022] Example

[0023] A method for mechanized production of Maotai-flavor liquor, comprising the following steps:

[0024] S1. Adding sand: 90% of the water is added in the retort and 10% of the water is added at the material outlet. The water is used for measuring water, the water temperature is ≥95℃, and the water volume is 21kg;

[0025] S2, coarse sand: 80% of the water is added in the retort and 20% at the material outlet. The water is used for measuring water, the water temperature is ≥95℃, and the water volume is 21kg;

[0026] S3, one round: 1. After the mash is taken out, check the mash crack rate (20%), grain adhesion and wine output. If there is any abnormality, perform water measurement operation; 2. When the mash is spread out and piled up, check the moisture content of the surface of the mash. The moisture content is controlled at 42-46%. After mixing with koji, the mash has a suitable sensory feeling. If the regeneration rate is abnormal on the second day, perform water measurement operation; use 18kg of water, 70% of the water in the mash and 30% of the water in the tail wine tank;

[0027] S4, second round: 1. After the wine is taken from the fermented mash, check that the crack rate of the fermented mash is 35%, and the wine output must meet the wine output target of the round. If there is an abnormality, perform the water measurement operation; 2. After the fermented mash is put into the steamer, the glossiness is good, the skin is full after drying, the moisture is generally controlled at 44-49%, the sensory organs of the fermented mash are suitable after mixing with the koji, and the anti-regeneration rate is abnormal on the second day, perform the water measurement operation; 40kg is used, 1. After the wine is taken from the fermented mash, check that the crack rate of the fermented mash is 35%, and the wine output must meet the wine output target of the round. If there is an abnormality, perform the water measurement operation; 2. After the fermented mash is put into the steamer, the glossiness is good, the skin is full after drying, the moisture is generally controlled at 44-49%, the sensory organs of the fermented mash are suitable after mixing with the koji, and the anti-regeneration rate is abnormal on the second day, perform the water measurement operation; use 18kg of water, 70% of the water in the steamer, and 30% of the water in the tail wine tank;

[0028] S5, three rounds: 1. After the mash is taken out, the mash crack rate reaches 50%, and the output should meet the round output target or exceed the target. If there is any abnormality, the water measurement operation is performed; 2. During the open acid period, pay attention to the acidity and fat separation of the mash, the adhesion is good, a small amount of starch flows, and the moisture content is controlled at 47-52%. If there is any abnormality, the water measurement operation is performed; the water volume is 40kg, 37.5% of the water is measured in the steamer, and 62.5% of the water is measured in the tail wine tank;

[0029] S6, four rounds: 1. After the mash is taken out, the mash crack rate reaches 70%, and the output should meet the round output target or exceed the target. If there is any abnormality, the water measurement operation is performed; 2. During the open acid period, pay attention to the acidity and fat separation of the mash, the adhesion is good, a small amount of starch flows, and the moisture content is controlled at 47-53%. If there is any abnormality, the water measurement operation is performed; the water volume is 50kg, 20% of the water is measured in the steamer, and 80% of the water is measured in the tail wine tank;

[0030] S7, five rounds: 1..After the mash is taken out, the mash crack rate reaches 85%, the output should meet the round output target or exceed the target, if there is any abnormality, the water measurement operation shall be performed; during the open acid period, attention shall be paid to the acidity and fat separation of the mash, the adhesion shall be good, a small amount of starch shall flow out, and the moisture content shall be controlled at 49-54%. If there is any abnormality, the water measurement operation shall be performed; the water volume is 35kg, 20% of the water is measured in the steamer, and 80% of the water is measured in the tail wine tank;

[0031] The above is only an embodiment of the present invention, and the common knowledge such as the known specific structure and characteristics in the scheme is not described in detail here. It should be pointed out that for those skilled in the art, several deformations and improvements can be made without departing from the structure of the present invention, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A method for mechanized production of Maotai-flavor liquor, characterized in that: The following steps are involved: S1, sanding: adopt the method of adding 90% of water in the retort and 10% of water at the material discharge port; S2, coarse sand: 80% of the water is added in the retort and 20% at the material outlet; S3, one round: judge whether it is necessary to perform water measurement operation according to the maturity of the mash, the water volume is 16-20kg, and the water measurement method is 70% in the steamer and 30% in the tail wine tank; S4, second round: measure water according to the actual sensory organs of the mash. If the moisture content of the mash is lower than the moisture standard, measure water. The water volume is 16-20kg. 70% of the water is measured in the retort and 30% in the tail wine tank. S5, three rounds: when the mash has abnormal conditions, water is added, the water volume is 38-42kg, and the water is added in the steamer at 37.5% and in the tail wine tank at 62.5%; S6, the fourth round: the wine is not good, the quality is poor, and the sensory organs of the mash have some adverse effects. The water-adding operation is performed, the water volume is 48-52kg, and the water-adding method is 20% in the steamer and 80% in the tail wine tank; S7, fifth round: When the mash lacks water, the yield declines, or the fermentation is abnormal, perform water measurement operation with a water volume of 33-37kg, using a method of 20% water measurement in the retort and 80% water measurement in the tail wine tank.

2. The method for mechanized production of Maotai-flavor liquor according to claim 1, characterized in that: In the step S1 and step S2, the water is measured for use, the water temperature is ≥95° C., and the water volume is 21 kg.

3. The method for mechanized production of Maotai-flavor liquor according to claim 2 is characterized by: The conditions for performing the water measuring operation in step S3 include:

1. After the mash is taken out of the wine, check the mash crack rate (20%), grain adhesion and wine output, and perform the water measuring operation if there are any abnormalities; 2. When the mash is spread out for drying and piled up, check the moisture content of the surface of the mash, and the moisture content is controlled at 42-46%. After mixing with the koji, the sensory organs of the mash are suitable. If the regeneration rate is abnormal on the next day, perform the water measuring operation.

4. The method for mechanized production of Maotai-flavor liquor according to claim 3 is characterized by: The situations in which the water-measuring operation is performed in step S4 include:

1. After the mash is taken, the mash crack rate is checked to be 35%, and the wine output must meet the round wine output target. If there is any abnormality, the water-measuring operation is performed; 2. The mash has a good gloss after steaming, the surface is plump when spread out to dry, the moisture is generally controlled at 44-49%, the sensory organs of the mash are suitable after mixing with the koji, and the regeneration rate is abnormal on the second day, the water-measuring operation is performed.

5. The method for mechanized production of Maotai-flavor liquor according to claim 4 is characterized by: The situations in which the water-measurement operation is performed in the step S5 include:

1. After the wine is extracted from the mash, the mash cracking rate reaches 50%, and the wine output should meet the round wine output target or exceed the target. If there is any abnormality, the water-measurement operation is performed; 2. During the open acid period, attention is paid to the acidity and fat separation of the mash, the adhesion is good, a small amount of starch flows out, and the moisture content is controlled at 47-52%. If there is any abnormality, the water-measurement operation is performed.

6. The method for mechanized production of Maotai-flavor liquor according to claim 5, characterized in that: The situations in which the water-measurement operation is performed in the step S6 include:

1. After the wine is extracted from the mash, the mash cracking rate reaches 70%, and the wine output should meet the round wine output target or exceed the target. If there is any abnormality, the water-measurement operation is performed; 2. During the acid-opening period, attention is paid to the acidity and fat separation of the mash, the adhesion is good, a small amount of starch flows out, and the moisture content is controlled at 47-53%. If there is any abnormality, the water-measurement operation is performed.

7. The method for mechanized production of Maotai-flavor liquor according to claim 6, characterized in that: The situations in which the water-measurement operation is performed in the step S7 include:

1. After the mash is extracted, the mash cracking rate reaches 85%, the wine output should meet the round wine output target or exceed the target, and the water-measurement operation is performed if there is any abnormality; during the acid-opening period, attention is paid to the acidity and fat separation of the mash, the adhesion is good, a small amount of starch flows out, and the moisture content is controlled at 49-54%. If there is any abnormality, the water-measurement operation is performed.