Production process of Daqu Fen-flavor liquor

Abstract

The invention relates to the technical field of Baijiu preparation, and discloses a production process of Daqu Fen-flavor Baijiu, which comprises the following steps: S1, preparing raw materials; s2, wetting the grits; s3, steaming the materials; s4, adding water and airing; s5, adding yeast; s6, putting large slag into a cylinder; s7, performing fermentation; s8, discharging from the cylinder and distilling; s9, fermenting in a jar again; according to the method, the fermentation period is prolonged to 28 days, the temperature is controlled in stages in the early stage (temperature is slowly increased), the middle stage (high temperature is maintained) and the later stage (temperature is slowly decreased) of fermentation, during later fermentation, yeast is autolyzed to release esterifying enzyme, the ester synthesis rate is increased, and the problem of insufficient esterification is solved; when mature fermented grains and auxiliary materials are loaded into a steamer, a two-small and one-large steam regulation and control mode is adopted, low-pressure steam at the bottom layer and the upper layer is adopted for distillation, high-pressure steam is adopted for distillation at the middle layer, a large-steam-end-to-end mode is adopted, high-pressure steam is used for final distillation, ethyl hexanoate is forcibly distilled out, and the fragrance of wine is reserved to the maximum extent.

Description

Technical Field

[0001] The invention relates to the technical field of liquor preparation, in particular to a production process of Daqu-fragrant liquor. Background Art

[0002] Light-fragrance baijiu is characterized by its pure fragrance, clean taste, and balanced body. Made from grains like sorghum, it undergoes solid-state fermentation in earthenware or ceramic jars, followed by steaming, roasting, and low-temperature fermentation. Its primary aroma components are ethyl acetate and ethyl lactate, with minimal amounts of ethyl caproate and ethyl acetate, resulting in a delicate, pure flavor.

[0003] After searching, the patent with application number CN201611186900.5 discloses a production process of mellow and fragrant liquor; it includes raw material selection, raw material soaking, sorghum steaming, koji mixing, bacterial cultivation and saccharification, distillation, maturation, aging and other processes. The liquor produced by this invention has the characteristics of mellow and fragrant, long aftertaste, sweet and refreshing, elegant and delicate.

[0004] The traditional light-fragrance liquor production process has a short fermentation cycle of only 21 days, resulting in insufficient esterification; and the use of constant pressure distillation leads to a large loss of flavor substances. Therefore, we need to propose a Daqu light-fragrance liquor production process. Summary of the Invention

[0005] The object of the present invention is to provide a production process for Daqu light-fragrance liquor, extend the fermentation period to 28 days, and control the temperature in stages in the early stage of fermentation (temperature rises slowly), the middle stage (maintains high temperature), and the late stage (temperature drops slowly). During the late fermentation, yeast autolyzes to release esterase, the ester synthesis rate increases, and the problem of insufficient esterification is solved, thereby solving the problems raised in the above-mentioned background technology.

[0006] To achieve the above object, the present invention provides the following technical solution: a process for producing Daqu light-fragrance liquor, comprising the following steps:

[0007] S1. Prepare raw materials: crushed sorghum, Daqu (a kind of fermented rice koji) and water. Daqu includes 30% Qingstubble Qu, 30% Hongxin Qu and 40% Houhuo Qu.

[0008] S2. Moistening the grits: The sorghum is crushed into red grits. Before steaming, hot water is used to moisten the grits at high temperature, so that the sorghum absorbs water to facilitate gelatinization.

[0009] S3. Steaming: Bring the water in the bottom pot to a boil and evenly sprinkle the red rice noodles in. After the steam is evenly distributed, pour hot water on the surface of the red rice noodles to promote gelatinization.

[0010] S4, adding water and airing: take out the gelatinized red grits while they are still hot and pour cold water over them, then break up the red grits to fully absorb water, and then air dry the residue;

[0011] S5, bending: after the red rice is aired, add the ground koji powder, and control the temperature of the koji to be 20-28℃;

[0012] S6, large slag into the jar: clean the ceramic jar, put the red rice with koji into the ceramic jar, and bury the ceramic jar in the ground, so that the jar mouth of the ceramic jar is flush with the ground;

[0013] S7, fermentation; let the red rice ferment slowly in the ceramic jar for 28 days, including 6-7 days of early fermentation, 10 days of medium-term fermentation, and 11-12 days of late fermentation, and control the temperature during fermentation to be: early slow rise, medium-term maintenance, and late slow decline;

[0014] S8, out of the jar and distillation: take out the mature fermented grains after fermentation, add 22-25% of the auxiliary materials based on the weight of the raw materials, mix the auxiliary materials evenly, and then put them into the retort for distillation, and control the steam size;

[0015] S9, into the jar for re-fermentation: the fermented grains after large slag distillation are reused for secondary fermentation.

[0016] Preferably, in step S1, sorghum is used as a source of starch, koji is used with a saccharification and fermentation agent, and water is used to adjust humidity and promote reaction. The clear stubble koji has strong saccharifying power, fast liquefaction, and fast fermentation initiation. The red heart koji has outstanding aroma-producing capacity. The after-fire koji can withstand high temperature, maintain fermentation for a long time, and has outstanding esterification capacity. After storage, the activity of saccharifying enzyme and liquefying enzyme and the fermentation rate of the koji are all reduced. The storage time of the koji prepared in summer is not more than three months.

[0017] Preferably, in step S2, when the red rice is moistened, hot water is added to the crushed sorghum and stirred evenly, then the moistened material is stacked for 18-20 hours. The product temperature of the material pile rises, a cover is added on the material pile, and the material pile is turned over 2-3 times during the stacking process.

[0018] In summer, the water temperature of the hot water added to the sorghum is 75-80℃, and the product temperature of the material pile rises to 47-52℃.

[0019] In winter, the water temperature of the hot water added to the sorghum is 80-90℃, and the product temperature of the material pile rises to 42-45℃.

[0020] Preferably, in step S3, the temperature of the hot water splashed on the surface of the red rice is 60℃, and the amount is 26-30% of the weight of the sorghum. In the initial stage of cooking, the product temperature is 98-99℃, a reed mat is added, the steam is increased, and the temperature gradually rises to 105℃ at the time of out of the retort. The steaming time is 80 minutes.

[0021] Preferably, in step S4, the red grains are stacked into a cuboid shape after being taken out hot, and the cold water poured on is well water with a temperature of 180-20 DEG C, and the amount of cold water is 28-30% of the weight of the sorghum; when the red grains are ventilated and dried, a mixer is used to stir the red grains, the red grains are beaten and mixed evenly, the particle distribution and temperature are made uniform, the temperature of the red grains is reduced to 18-27 DEG C, and the red grains are cooled.

[0022] Preferably, in step S5, the adding amount of the Daqu powder is 9-11% of the weight of the sorghum, and the temperature of the Daqu in different seasons is different, the temperature of the Daqu in spring is 20-22 DEG C, the temperature of the Daqu in summer is 20-25 DEG C, the temperature of the Daqu in autumn is 23-25 DEG C, and the temperature of the Daqu in winter is 25-28 DEG C.

[0023] Preferably, in step S6, the interval between two adjacent ceramic jars is controlled to be 10-24 cm, and the ceramic jar is cleaned with water before use, and then the inner wall of the ceramic jar is cleaned with the pepper water with a concentration of 0.4%.

[0024] Preferably, in step S7, in the early stage of fermentation, the temperature of the red grains entering the jar is low, the fermentation time is long, the fermentation temperature is controlled, and the product temperature slowly rises to 20-30 DEG C, at this time, the microorganism grows and reproduces, the mold saccharification is rapid, the starch content rapidly decreases, the reducing sugar content increases, the wine is formed, and the acidity is increased;

[0025] In the middle stage of fermentation, the microorganism grows and reproduces, and the fermentation effect is vigorous, the starch content rapidly decreases, the alcohol content significantly increases, and the alcohol degree reaches 12 degrees; and due to the vigorous growth of the yeast, the activity of the acid-producing bacteria is inhibited, and the acidity increases slowly;

[0026] In the late stage of fermentation, the saccharification and fermentation effect is weak, the mold is reduced, the yeast dies, the alcohol fermentation stops, the acidity rapidly increases, the temperature stops rising, and the wine aroma is generated.

[0027] Preferably, in step S8, the auxiliary material is bran composed of rice husks and millet husks, and the mass ratio between the rice husks and the millet husks is 3:1.

[0028] When the retort is loaded, the auxiliary material is uniformly laid on the bottom layer, small air flow steam is used to steam the wine, the mature wine lees is uniformly laid on the middle layer, large air flow steam is used to steam the wine, the auxiliary material is uniformly laid on the uppermost layer, small air flow steam is used to steam the wine, then the cover is covered on the retort, and the wine is slowly steamed and quickly steamed.

[0029] Preferably, in step S9, after the wine is steamed with large residue, the wine lees is mixed with sorghum and Daqu powder, and the moisture, acidity and temperature of the wine entering the jar are adjusted, and the secondary fermentation is carried out for 21-28 days.

[0030] Compared with the prior art, the present application has the following beneficial effects:

[0031] 1、The present application prolongs the fermentation period to 28 days, and controls the temperature in stages in the early stage (slow temperature rise), the middle stage (maintaining high temperature) and the late stage (slow temperature drop) of fermentation. In the late stage of fermentation, the esterifying enzyme is released by yeast autolysis, the synthesis rate of esters is increased, and the problem of insufficient esterification is solved.

[0032] 2、When the mature fermented grains and auxiliary materials are loaded into the retort, a two-small-one-big steam control method is adopted, the bottom layer and the upper layer are distilled by small pressure steam, the middle layer is distilled by large pressure steam, and the last distillation is carried out by using larger pressure steam in a big tail chasing mode, so that ethyl hexanoate is distilled out forcibly, and the aroma of the liquor is preserved to the maximum extent. BRIEF DESCRIPTION OF DRAWINGS

[0033] Fig. 1 The flowchart of the present application is shown in the figure.

[0034] Fig. 2 The flowchart of the present application is shown in the figure. DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present application will be described clearly and completely in combination with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0036] Please refer to Figs. 1-2 The present application provides a technical solution: a Daqu clear fragrance type liquor production process, comprising the following steps:

[0037] S1, preparing raw materials: crushed sorghum, Daqu and water, Daqu including 30% of clear stubble koji, 30% of red heart koji and 40% of after-fire koji;

[0038] In step S1, sorghum is used as a source of starch, Daqu is used as a saccharification and fermentation agent, and water is used to adjust humidity and promote reaction. The clear stubble koji has strong saccharifying power, fast liquefaction and fast fermentation initiation, the red heart koji has outstanding aroma-producing capacity, and the after-fire koji can withstand high temperature, maintain long fermentation and has outstanding esterification capacity. Moreover, after storage, the activity of enzyme saccharifying enzyme and liquefying enzyme and the fermentation rate of Daqu are all reduced. The storage time of Daqu prepared in summer is not more than three months, the storage time of Daqu prepared in winter is not more than six months, and the temperature of Daqu storage is not more than 25 DEG C and the humidity is not more than 60%.

[0039] The enzyme activity of enzyme saccharifying enzyme and liquefying enzyme decreases with the storage time, which reduces the starch conversion efficiency and weakens the yeast activity, resulting in the decrease of alcohol conversion rate. The microorganism metabolism is more active in Daqu prepared in summer under high temperature and high humidity environment, and the enzyme activity decays faster in storage.

[0040] S2, moistening: the crushed sorghum is red grit, hot water is used for high temperature moistening before steaming, so that the sorghum absorbs water to facilitate gelatinization;

[0041] In step S2, when moistening, hot water is added to the crushed sorghum and stirred uniformly, then the moistening material 18-20 hours is stacked, the product temperature of the stack rises, and a cover is added on the stack, and the stack is turned over 2-3 times during the stacking of the moistening material;

[0042] The quality requirement after moistening: moist, no slurry, no dry grit, no odor, no pimple, and the hand-wound face is powder without inner hard core.

[0043] In summer, the water temperature of hot water added to sorghum is 75-80℃, to avoid excessive cooking (air temperature 30℃+), to prevent surface starch gelatinization and clumping, the product temperature of the stack rises to 47-52℃, to accelerate water absorption and inhibit acid-producing bacteria;

[0044] In winter, the water temperature of hot water added to sorghum is 80-90℃, to compensate for the low temperature of the environment (-10℃~5℃), so that the core of the stack quickly reaches above 42℃, to activate the heat-resistant acid bacteria pre-fermentation, and the product temperature of the stack rises to 42-45℃, to maintain the activity of heat-resistant bacteria.

[0045] Sorghum absorbs water and expands, destroys the dense structure of starch granules, reduces the gelatinization energy consumption, and softens the cell wall and cell membrane, releases starch chains, and subsequent steam is more easily penetrated into the interior of the granules; high temperature water induces partial alpha of starch, shortens the steaming time, and high temperature promotes the inactivation of sorghum surface tannin and fatty acid oxidase, reducing the astringency in liquor.

[0046] S3, steaming: boil the water in the bottom pot and evenly sprinkle the red grit, and then sprinkle hot water on the surface of the red grit to promote gelatinization after the steam is uniform;

[0047] In step S3, the temperature of the hot water sprinkled on the surface of the red grit is 60℃, and the amount is 26-30% of the weight of the sorghum. In the early stage of cooking, the product temperature is 98-99℃, cover the rush mat, and increase the steam, the temperature gradually rises to 105℃ at the time of out of the steamer, and the steaming time is 80 minutes.

[0048] The quality requirement of red grit after cooking: cooked but not sticky, no hard core, and no peculiar smell.

[0049] Through steaming, the following are achieved: starch gelatinization, high temperature water molecules destroy the hydrogen bonds of starch, making the granules expand and break; sterilization and impurity removal, wet heat inactivates raw material microorganisms and decomposes pesticide residues; volatile substances escape, the boiling point of n-hexanal (grass smell) and nonanal (astringency) in sorghum is 90-100℃, which can be discharged with steam.

[0050] When the product temperature is 98-99℃, the alcohol-soluble protein is denatured and the protein cementation is eliminated; when the product temperature is 100-103℃, the amylopectin is completely gelatinized, and when the product temperature is 105℃, the amylose chain is broken.

[0051] S4, water adding and airing: the gelatinized red grit is taken out while hot and splashed with cold water, then the red grit is scattered and fully absorbs water, and then is aired;

[0052] In step S4, the red grit is taken out while hot and needs to be stacked into a cuboid shape, and the cold water splashed is well water with a temperature of 180-20℃, and the amount of the cold water is 28-30% of the weight of the sorghum; when the red grit is aired, a mixer is used to stir the red grit to make the particles and temperature uniform, and the temperature of the red grit is reduced to 18-27℃ (summer tank temperature) to wait for the next step.

[0053] The purpose of water adding and airing:

[0054] Particle dispersion: breaking the starch cementation after steaming to expose fresh surface;

[0055] Cooling temperature control: inhibiting miscellaneous bacteria;

[0056] Moisture constant: supplementing the basic moisture for fermentation;

[0057] Pre-fermentation start: 18-20℃ cold water activates cold-tolerant lactic acid bacteria.

[0058] S5, next step: after the red grit is aired, the milled Daqu powder is added, and the temperature of the next step is controlled at 20-28℃;

[0059] In step S5, the addition amount of the Daqu powder is 9-11% of the weight of the sorghum, and the temperature of the next step is different in different seasons, the temperature of the next step in spring is 20-22℃ (balance of yeast and rhizopus growth), the temperature of the next step in summer is 20-25℃ (inhibition of acid-producing bacteria outbreak), the temperature of the next step in autumn is 23-25℃ (compensation of environmental temperature drop effect), and the temperature of the next step in winter is 25-28℃ (activation of cold shock protein).

[0060] S6, large slag into tank: the ceramic tank is cleaned, the red grit with Daqu is put into the ceramic tank, and the ceramic tank is buried underground, and the tank mouth of the ceramic tank is flush with the ground;

[0061] In step S6, the distance between two adjacent ceramic tanks is controlled at 10-24cm, and before use, the ceramic tank is first cleaned with water, and then the inner wall of the ceramic tank is cleaned with 0.4% pepper water.

[0062] S7, fermentation; slowly ferment the red rice in the ceramic jar at medium temperature for 28 days, including 6-7 days of early fermentation, 10 days of medium-term fermentation, 11-12 days of late fermentation, and controlling the temperature during fermentation to be: early slow rise, medium-term maintenance, late slow decline;

[0063] In step S7:

[0064] During the early fermentation, the temperature of the red rice entering the jar is low, the fermentation time is long, the fermentation temperature is controlled, the product temperature slowly rises to 20-30℃, at this time the microorganism grows and reproduces, the mold saccharification is rapid, the starch content decreases rapidly, the reducing sugar content increases, the wine begins to form, and the acidity increases;

[0065] The daily average temperature rise is 1.2℃, the mold saccharification is greater than the yeast fermentation, the starch decreases, and the reducing sugar increases;

[0066] During the medium-term fermentation, the microorganism grows and reproduces, and the fermentation effect is vigorous, the starch content decreases rapidly, the alcohol content increases significantly, and the alcohol degree reaches 12 degrees; and due to the vigorous yeast, the acid-producing bacteria activity is inhibited, and the acidity increases slowly;

[0067] The temperature of the medium-term fermentation is controlled at 35-38℃, the yeast alcohol fermentation is dominant, the alcohol content increases greatly, and the acidity increases slowly;

[0068] During the late fermentation, the saccharification and fermentation effect is weak, the mold decreases, the yeast dies, the alcohol fermentation stops, the acidity increases rapidly, the temperature stops rising, and the wine aroma is generated.

[0069] The daily average temperature drop is 0.4℃, the yeast autolysis releases esterifying enzymes, the ester synthesis rate increases, and the acidity increases.

[0070] S8, out of the jar and distillation: take out the mature fermented grains after fermentation, add auxiliary materials accounting for 22-25% of the weight of the raw materials, mix the auxiliary materials uniformly, then load the retort for distillation, and control the steam size;

[0071] The flow wine speed is 3-4 kg / min; the flow wine temperature is 25-30℃, which can minimize the loss of wine and the loss of aroma, and can maximize the removal of harmful impurities, thereby improving the quality and yield of the wine.

[0072] The operation requirements for loading the retort are: light (the falling height is not more than 30 cm), loose (the hand kneading void ratio is greater than 40%), thin (the thickness of each layer is not more than 15 cm), uniform (the mature fermented grains are evenly scattered in multiple times), and slow (the loading time is not less than 25 min).

[0073] In step S8, the auxiliary material is bran composed of rice husk and millet husk, wherein the mass ratio between the rice husk and the millet husk is 3:1;

[0074] When steaming, auxiliary materials are evenly laid in the bottom layer, small air flow steam is used to steam the liquor, mature liquor is evenly laid in the middle layer, large air flow steam is used to steam the liquor, auxiliary materials are evenly laid in the top layer, small air flow steam is used to steam the liquor, then a cover is put on the retort, slow steam is used to steam the liquor, and large steam is used to chase the tail.

[0075] The steam pressure of the bottom layer is 0.08 MPa, the steam pressure of the middle layer is 0.12 MPa, and the steam pressure of the top layer is 0.06 MPa.

[0076] When large steam is used to chase the tail, the steam pressure is increased to 0.18 MPa, the bottom temperature is increased to 102-105 DEG C, and high-boiling-point components (ethyl hexanoate, etc.) are forced to be steamed out.

[0077] S9, re-fermentation: after the distillation of large slag liquor, the distiller's grains are reused for secondary fermentation.

[0078] In step S9, after the distillation of large slag liquor, the distiller's grains are mixed with sorghum and Daqu powder, and the moisture, acidity and temperature of the grains in the tank are adjusted, and the grains are subjected to secondary fermentation for 21-28 days.

[0079] Taking 100 kg of large slag distiller's grains as an example, 22 kg of sorghum (diluted acidity) is added, 5 kg of Daqu powder (acid production is inhibited) is added, 14 kg of auxiliary materials (porosity is increased) is added, and 1.5% of lime water is added to neutralize the acidity.

[0080] Although the embodiments of the present application have been shown and described, it can be understood by those skilled in the art that various changes, modifications, replacements and variations can be made to the embodiments without departing from the principles and spirits of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A production process for Daqu Fen-fragrance liquor, characterized in that: The following steps are involved: S1. Prepare raw materials: crushed sorghum, Daqu (a kind of fermented rice koji) and water. Daqu includes 30% Qingstubble Qu, 30% Hongxin Qu and 40% Houhuo Qu. S2. Moistening the grits: The crushed sorghum is red grits. Before steaming, use hot water to moisten the grits at high temperature so that the sorghum absorbs water to facilitate gelatinization. S3. Steaming: Bring the water in the bottom pot to a boil and evenly sprinkle the red rice noodles in. After the steam is evenly distributed, pour hot water on the surface of the red rice noodles to promote gelatinization. S4, adding water and airing: take out the gelatinized red grits while they are still hot and pour cold water over them, then break up the red grits to fully absorb water, and then air dry the residue; S5, adding koji: after the red millet is air-dried, add the ground koji powder and control the temperature of the koji at 20-28℃; S6. Adding the large residue to the vat: Clean the ceramic vat, add the red millet with Daqu into the ceramic vat, and bury the ceramic vat in the ground so that the mouth of the ceramic vat is flush with the ground; S7, fermentation; allowing the red millet to ferment slowly at medium temperature in a ceramic vat for 28 days, including 6-7 days of early fermentation, 10 days of mid-fermentation, and 11-12 days of late fermentation, and controlling the temperature during the fermentation period to: slowly rise in the early stage, maintain in the mid-stage, and slowly drop in the late stage; S8, discharging from the vat and distilling: taking out the mature fermented mash from the vat, adding auxiliary materials that are 22-25% of the weight of the raw materials, and stirring the auxiliary materials evenly before loading them into the retort for distillation, and controlling the steam volume; S9. Put into the tank for further fermentation: the lees after the distillation of the big residue liquor are reused for secondary fermentation.

2. The process for producing the Daqu light-fragrance liquor according to claim 1, wherein: In step S1, sorghum is used as the starch source, Daqu is used as a saccharification and fermentation agent, and water is used to adjust the humidity and promote the reaction. The saccharification power of Qingshaoqu is strong, the liquefaction is fast, and the fermentation is fast. The aroma production ability of Hongxinqu is outstanding. Houhuoqu can withstand high temperatures, maintain long-lasting fermentation, and has outstanding esterification ability. In addition, after storage, the activity and fermentation rate of the enzymes saccharifying enzyme and liquefaction enzyme of Daqu are reduced. The storage time of Daqu prepared in summer shall not exceed three months.

3. The production process of Daqu light-fragrance liquor according to claim 1, characterized in that: In step S2, when tempering the grits, hot water is added to the crushed sorghum and stirred evenly, and then the material is piled and tempered for 18-20 hours until the temperature of the material pile rises. The material pile is covered and turned 2-3 times during the stacking and tempering process; In summer, the temperature of hot water added to sorghum is 75-80℃, and the temperature of the pile rises to 47-52℃; In winter, the temperature of hot water added to the sorghum is 80-90℃, and the temperature of the pile rises to 42-45℃.

4. The production process of Daqu light-fragrance liquor according to claim 1, characterized in that: In step S3, the temperature of the hot water poured on the surface of the red millet is 60°C, and the amount used is 26-30% of the weight of the sorghum. At the initial stage of steaming, the product temperature is 98-99°C, covered with a reed mat, and the steam is increased. The temperature gradually rises to 105°C when it is out of the steamer, and the steaming time is 80 minutes.

5. The production process of Daqu light-fragrance liquor according to claim 1, characterized in that: In step S4, the hot red grits are taken out and piled into a rectangular shape, and cold water is poured on them, which is well water with a temperature of 180-20°C, and the amount of cold water is 28-30% of the weight of the sorghum; while the red grits are ventilated and dried, a blender is used to stir the red grits evenly to ensure uniform particle distribution and temperature, and the temperature of the red grits is reduced to 18-27°C, the temperature for entering the vat, and then waiting for the addition of koji.

6. The production process of Daqu Fen-fragrance liquor according to claim 1, characterized in that: In step S5, the amount of Daqu powder added is 9-11% of the weight of sorghum. The temperature of Daqu powder is different in different seasons. The temperature of Daqu powder in spring is 20-22℃, the temperature of Daqu powder in summer is 20-25℃, the temperature of Daqu powder in autumn is 23-25℃, and the temperature of Daqu powder in winter is 25-28℃.

7. The process for producing Daqu light-fragrance liquor according to claim 1, characterized in that: In step S6, the distance between two adjacent ceramic cylinders is controlled to be 10-24 cm. Before use, the ceramic cylinders are first cleaned with clean water, and then the inner walls of the ceramic cylinders are cleaned with 0.4% pepper water.

8. The process for producing Daqu light-fragrance liquor according to claim 1, characterized in that: In step S7, during the early fermentation, the temperature of the red grits entering the vat is low and the fermentation time is long. The fermentation temperature is controlled so that the product temperature slowly rises to 20-30°C. At this time, microorganisms grow and multiply, mold saccharification is rapid, the starch content drops sharply, the reducing sugar content increases, and wine begins to form, and the acidity increases. During the middle fermentation period, microbial growth and fermentation are vigorous, starch content drops sharply, alcohol content increases significantly, and alcohol content reaches 12 degrees. In addition, due to the vigorous yeast inhibiting the activity of acid-producing bacteria, acidity increases slowly. In the later stage of fermentation, the saccharification and fermentation effects are weak, the mold is reduced, the yeast dies, the alcohol fermentation stops, the acidity increases rapidly, the temperature stops rising, and the wine aroma is generated.

9. The process for producing Daqu light-fragrance liquor according to claim 1, characterized in that: In step S8, the auxiliary material is bran composed of rice husks and millet husks, wherein the mass ratio between the rice husks and the millet husks is 3:1; When filling the steamer, evenly spread the auxiliary materials on the bottom layer, use small airflow steam to steam the wine, evenly spread the mature mash on the middle layer, use large airflow steam to steam the wine, evenly spread the auxiliary materials on the top layer, use small airflow steam to steam the wine, then cover the steamer with a lid, steam the wine slowly and use large steam to follow.

10. The process for producing Daqu light-fragrance liquor according to claim 1, characterized in that: In step S9, the lees after steaming the dregs of the liquor are mixed with sorghum and Daqu powder, and the moisture, acidity and temperature of the wine are adjusted before entering the vat for a secondary fermentation of 21-28 days.

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