Luzhou-flavor liquor and preparation method thereof

Abstract

The invention belongs to the field of Baijiu preparation, and particularly relates to Luzhou-flavor Baijiu and a preparation method thereof. A raw material mixture containing rich protein, amylopectin and pentosan is independently steamed, so that fragrant substances are more prominent, a wine body is cleaner, and acid ester of the wine body is balanced by compounding and infiltrating sour slurry water and ultrapure water; six retorts are put into a cellar in a layered mode to form superposition of cellar fragrance, grain fragrance, yeast fragrance and fruit fragrance, an obtained wine body is strong in smelling fragrance, the starch gelatinization rate and the saccharification rate are remarkably increased through'first moistening and second steaming ', medium-temperature yeast powder is rich in enzyme system and high in saccharification power, the utilization rate of raw materials is high, the wine yield is stable, fermented grains are distilled after fermentation, middle-section wine is collected and filtered, and the wine quality is improved. The prepared Luzhou-flavor liquor is rich in fragrance, has a compound flavor, and is high in raw material utilization rate and high in quality stability.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of liquor preparation, and particularly relates to a Luzhou-flavor liquor and a preparation method thereof. BACKGROUND

[0002] Liquor, also known as baijiu or baijiu, is a traditional Chinese distilled liquor, which is made from grains such as sorghum, rice, corn, etc. as main raw materials through fermentation, distillation and aging. The alcohol content of liquor is usually between 40% and 65%, and liquor has the characteristics of colorless transparency, rich aroma and mellow taste. Liquor is an important part of Chinese food culture, and is ranked together with rice wine and beer as the three major types of Chinese liquor.

[0003] According to the flavor type, liquor can be divided into Jiang-flavor liquor, Luzhou-flavor liquor, Qing-flavor liquor and rice-flavor liquor, each of which has a unique flavor. Moderate consumption can dilate blood vessels, promote blood circulation, relieve fatigue, enhance appetite, and improve digestion. It can also be used as a medicine or externally for disinfection and blood circulation.

[0004] At present, the existing liquor preparation technology has the following problems: first, the existing liquor has a single and uncoordinated aroma, the Qing-flavor liquor has a thin aroma due to a short fermentation period and a small number of microorganisms, the main aroma components of Jiang-flavor and Luzhou-flavor liquor have not been completely analyzed, and there is a large difference between batches; second, the existing liquor has a low raw material utilization rate, the starch conversion rate is low in traditional solid-state fermentation, and part of the raw materials is not fully saccharified or fermented, resulting in an odor; third, the existing liquor has poor quality stability, the open solid-state fermentation is greatly affected by seasons, climate and micro-ecological fluctuations, and the quality of liquor in different pits and different seasons is significantly different. SUMMARY

[0005] In view of the above problems, in order to overcome the defects of the prior art, the present application provides a Luzhou-flavor liquor and a preparation method thereof. In order to solve the problems of single and uncoordinated aroma, low raw material utilization rate and poor quality stability of the existing liquor, the present application uses original mixed distillation, slurry control acid, back distillation and original five retorts instead of six retorts to carry out detailed process. The Luzhou-flavor liquor prepared by the present application has rich aroma, contains complex flavors, has high raw material utilization rate and high quality stability.

[0006] In order to achieve the above purpose, the technical scheme adopted by the present application is as follows: the present application provides a Luzhou-flavor liquor, and the preparation raw materials of the Luzhou-flavor liquor specifically include the following components by weight: 10-15 parts of glutinous rice, 12-14 parts of naked oats, 10-13 parts of oatmeal, 8-12 parts of bran, 4-5 parts of sweet potato, 4-5 parts of cassava, 2.5-3.5 parts of peas and 5-8 parts of medium-temperature Daqu powder.

[0007] The present application also provides a preparation method of the Luzhou-flavor liquor, which specifically includes the following steps: S1, put waxy rice, naked oats, oatmeal, bran, sweet potato, cassava, peas into a steaming pot with a power of 1.8-2.2 kW, the steaming duration is 1.2 h, the steaming temperature is 100-110 DEG C, after steaming, spread and cool to 25-28 DEG C, to obtain a raw material mixture; S2, put the water after fermentation of the previous step and ultrapure water into a stirring tank with a power of 1.5-1.8 kW, the stirring temperature is 100-120 r / min, the stirring temperature is 20-25 DEG C, the stirring duration is 8-12 min, after mixing, evenly spray on the raw material mixture prepared in S1, stand for 4 h, to obtain a water-absorbed raw material; S3, put the water-absorbed raw material prepared in S2 into a steaming pot with a power of 1.8-2.2 kW, the steaming duration is 30 min, the steaming temperature is 98-100 DEG C, after steaming, spread and cool to 25-28 DEG C, to obtain a raw material after flavoring; S4, put the raw material after flavoring prepared in S3 and medium-temperature Daqu powder into a stirring tank with a power of 1.5-1.8 kW, the stirring temperature is 200-300 r / min, the stirring temperature is 15-20 DEG C, the stirring duration is 25-30 min, after mixing, divide into six jars, step by step, cover 10-15 cm of sealing pit mud on the surface, smooth and seal, ferment for 30-60 d, to obtain fermented grains; S5, put the fermented grains into a solid fermentation liquor distiller with a power of 3.5 kW, the distillation temperature is 95-100 DEG C, the distillation duration is 1.2-1.5 h, the liquor out temperature is 25-30 DEG C, the liquor out duration is 25-30 min, to carry out distillation, collect the medium section liquor, filter, to obtain Luzhou-flavor liquor.

[0008] The beneficial effects obtained by the present application are as follows: The application adopts waxy rice, naked oats, oatmeal, bran, sweet potato, cassava and pea as a raw material mixture, and the content of protein, amylopectin and pentosan is high, which provides sufficient precursors for Maillard reaction and esterification reaction; sweet potato and cassava introduce pectin and galacturonic acid, promote the generation of fruity esters and furan aromatic substances, and remove the peculiar smell of green, furfural and bitterness through separate steaming to remove impurities, so that the aroma substances are more prominent and the liquor body is cleaner; the two-stage cooking first breaks the wall and then enhances the aroma, so that the aroma precursors are fully exposed; the sour plum water and ultrapure water are compounded at a ratio of 1:2 for infiltration, which brings secondary activation of lactic acid bacteria and yeast, generates main aroma substances such as ethyl acetate, ethyl hexanoate and ethyl butyrate, and can quickly take away excess organic acids, so that the liquor body is balanced in acid and ester and has a soft and sweet entry; the six retort layers are put into the cellar for long-period fermentation of 30-60 days, the cellar pool has a significant back-fragrance effect, forms four superimposed fragrances of cellar fragrance, grain fragrance, koji fragrance and fruity fragrance, and the obtained liquor body has a strong and rich aroma, a burst of aroma in the mouth and a long-lasting aftertaste; naked oats and oatmeal are rich in beta-glucan and phenolic acid, which inhibit the excessive generation of higher alcohols, so that the liquor body is "alcoholic but not overwhelming"; pea and bran provide ferulic acid and vanillic acid, which are metabolized by yeast to generate 4-vinyl guaiacol, and the sweet, pungent and honey aroma brought by sweet potato and cassava forms a three-dimensional flavor skeleton of "sweet-pungent-honey", the sour plum water is reused to introduce lactic acid, which forms a "acid-ester-alcohol" triangular balance with ethanol and acetic acid, and the liquor has a smooth taste and obvious sweet aftertaste, and the empty cup has a complex flavor; through "pre-wetting and then steaming", the starch gelatinization rate and saccharification rate are significantly improved, the enzyme system of medium-temperature Daqu is rich, the saccharifying power is high, the raw material utilization rate is high, the liquor yield is stable, the thickness of the sealing pit mud is 10-15 cm, the sealing is flat and tight, the anaerobic environment and the stability of the cellar microecology are ensured, after fermentation, the fermented grains are distilled, the medium liquor is collected, filtered, and the obtained Luzhou-flavor liquor has a strong and rich aroma, contains a complex flavor, has a high raw material utilization rate and high quality stability. BRIEF DESCRIPTION OF DRAWINGS

[0009] In order to more clearly illustrate the technical solutions in the present application or the prior art, the following will be described in a clear and understandable manner with reference to the accompanying drawings, and it is obvious that the accompanying drawings in the following description are only a part of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0010] Figure 1 The aroma score change result graph described in experimental example 1 of the present application; Figure 2 The liquor yield result graph described in experimental example 2 of the present application; Figure 3 The liquor transmittance result graph described in experimental example 3 of the present application; Figure 4 The finished Luzhou-flavor liquor described in the present application. DETAILED DESCRIPTION

[0011] Clearly, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments of the present application; based on the embodiments in the present application, all the other embodiments obtained by a person of ordinary skill in the art without creative work fall within the protection scope of the present application.

[0012] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any method and material similar or equivalent to those described herein can be used in the present application. The preferred methods and materials described herein are only for demonstration, but cannot limit the content of the present application.

[0013] The experimental methods in the following examples are all conventional methods unless otherwise specified; the experimental materials and strains used in the following examples are all purchased from commercial channels unless otherwise specified.

[0014] Example 1: The present embodiment provides a Luzhou-flavor liquor and a preparation method thereof. The Luzhou-flavor liquor comprises the following components by weight: 10 parts of waxy rice, 12 parts of naked oats, 10 parts of oatmeal, 8 parts of bran, 4 parts of sweet potato, 4 parts of cassava, 2.5 parts of peas, and 5 parts of medium-temperature Daqu powder.

[0015] The present embodiment also provides a preparation method of a Luzhou-flavor liquor, which specifically comprises the following steps: S1, placing waxy rice, naked oats, oatmeal, bran, sweet potato, cassava, and peas into a cooking pot with a power of 1.8 kW, cooking for 1.2 h, and cooking at a temperature of 100°C, and then spreading and air-cooling to 25°C to obtain a raw material mixture; S2, placing acid slurry water after the previous fermentation and ultrapure water in a stirring tank with a power of 1.5 kW at a volume ratio of 1:2, stirring at a temperature of 100 r / min and a temperature of 20°C for 8 min, and then uniformly spraying the mixture on the raw material mixture prepared in S1, and standing for 4 h to obtain a water-absorbed raw material; S3, placing the water-absorbed raw material prepared in S2 into a cooking pot with a power of 1.8 kW, cooking for 30 min, and cooking at a temperature of 98°C, and then spreading and air-cooling to 25°C to obtain a flavor-enhanced raw material; S4, placing the flavor-enhanced raw material prepared in S3 and medium-temperature Daqu powder into a stirring tank with a power of 1.5 kW, stirring at a temperature of 200 r / min and a temperature of 15°C for 25 min, uniformly mixing, and then dividing into six jars, treading layer by layer, covering the surface with 10 cm of sealing mud, smoothing and sealing, and fermenting for 30 d to obtain fermented grains; S5, put the fermented grains into a solid fermentation liquor distiller with a power of 3.5 kW, the distillation temperature is 95℃, the distillation time is 1.2 h, the liquor output temperature is 25℃, the liquor output time is 25 min, distillation is carried out, middle section liquor is collected, filtration is carried out, and a Luzhou-flavor liquor is obtained.

[0016] Embodiment 2: The embodiment provides a Luzhou-flavor liquor and a preparation method thereof. The Luzhou-flavor liquor contains the following components in parts by weight: 13 parts of waxy rice, 13 parts of naked oats, 12 parts of oatmeal, 11 parts of bran, 4.5 parts of sweet potato, 4.5 parts of cassava, 3 parts of pea, and 7 parts of medium-temperature Daqu powder.

[0017] The embodiment also provides a preparation method of a Luzhou-flavor liquor, which specifically comprises the following steps: S1, put the waxy rice, naked oats, oatmeal, bran, sweet potato, cassava and pea into a cooking pot with a power of 2.1 kW, cook for 1.2 h, and cool to 26℃ after spreading, to obtain a raw material mixture; S2, put the sour liquid and ultrapure water after the previous fermentation into a stirring tank with a power of 1.6 kW, stir at a temperature of 110 r / min and a temperature of 23℃ for 10 min, uniformly spray on the raw material mixture prepared in S1, and stand for 4 h, to obtain a water-absorbed raw material; S3, put the water-absorbed raw material prepared in S2 into a cooking pot with a power of 2.1 kW, cook for 30 min, and cool to 26℃ after spreading, to obtain a flavor-enhanced raw material; S4, put the flavor-enhanced raw material prepared in S3 and the medium-temperature Daqu powder into a stirring tank with a power of 1.7 kW, stir at a temperature of 200 r / min and a temperature of 18℃ for 28 min, uniformly mix, divide into six jars, press layer by layer, cover the surface with 13 cm of sealing mud, smooth and seal, ferment for 50 d, and obtain fermented grains; S5, put the fermented grains into a solid fermentation liquor distiller with a power of 3.5 kW, the distillation temperature is 98℃, the distillation time is 1.3 h, the liquor output temperature is 27℃, the liquor output time is 28 min, distillation is carried out, middle section liquor is collected, filtration is carried out, and a Luzhou-flavor liquor is obtained.

[0018] Embodiment 3: The embodiment provides a Luzhou-flavor liquor and a preparation method thereof. The Luzhou-flavor liquor contains the following components in parts by weight: 15 parts of waxy rice, 14 parts of naked oats, 13 parts of oatmeal, 12 parts of bran, 5 parts of sweet potato, 5 parts of cassava, 3.5 parts of pea, and 8 parts of medium-temperature Daqu powder.

[0019] The embodiment also provides a preparation method of Luzhou-flavor liquor, and specifically comprises the following steps: S1, put glutinous rice, naked oats, oatmeal, bran, sweet potato, cassava and pea into a cooking pot with a power of 2.2 kW, the cooking time is 1.2 h, the cooking temperature is 110 DEG C, spread out and cool to 28 DEG C after cooking, and obtain a raw material mixture; S2, put the acid syrup water after the previous fermentation and ultrapure water into a stirring tank with a power of 1.8 kW at a volume ratio of 1:2, the stirring temperature is 120 r / min, the stirring temperature is 25 DEG C, the stirring time is 12 min, after mixing, uniformly spray on the raw material mixture prepared in S1, and stand for 4 h, and obtain a water-absorbed raw material; S3, put the water-absorbed raw material prepared in S2 into a cooking pot with a power of 2.2 kW, the cooking time is 30 min, the cooking temperature is 100 DEG C, spread out and cool to 28 DEG C after cooking, and obtain a raw material after flavoring; S4, put the raw material after flavoring prepared in S3 and medium-temperature Daqu powder into a stirring tank with a power of 1.8 kW, the stirring temperature is 300 r / min, the stirring temperature is 20 DEG C, the stirring time is 30 min, after mixing, put into pits in six jars, step by step, cover 15 cm of pit sealing mud on the surface, smooth and seal, ferment for 60 d, and obtain fermented grains; S5, put the fermented grains into a solid fermentation liquor distiller with a power of 3.5 kW, the distillation temperature is 100 DEG C, the distillation time is 1.5 h, the liquor out temperature is 30 DEG C, the liquor out time is 30 min, carry out distillation, collect the medium section liquor, carry out filtration, and obtain Luzhou-flavor liquor.

[0020] Comparative Example 1: The comparative example provides a liquor with aroma and a preparation method thereof, and the difference from Example 1 is that the water-absorbed raw material is not re-steamed, and the other components, component contents and method steps are the same as those of Example 1.

[0021] Comparative Example 2: The comparative example provides a liquor with aroma and a preparation method thereof, and the difference from Example 1 is that five jars are put into pits in step S4 for fermentation, and the other components, component contents and method steps are the same as those of Example 1.

[0022] Experimental Example 1: Sensory determination test.

[0023] The sensory evaluation test steps of the Luzhou-flavor liquor prepared in Examples 1-3 are as follows: (1) Take 100 mL of the Luzhou-flavor liquor prepared in Example 1-3 as the liquor sample of Example 1-3 group, respectively, take 100 mL of the liquor with aroma prepared in Comparative Example 1-2 as the liquor sample of Comparative Example 1-2 group, and take 100 mL of the commercially available Luzhou-flavor liquor (purchased from Jinan Shengbin Liquor Co., Ltd.) as the liquor sample of the control group, and take 6 parallels for each group; (2) Take Table 1 as the sensory test score standard of each group of liquor samples, evaluate and score the color appearance, smell and taste of the liquor samples, take the average value for record, and the results are shown in Table 2; (3) Take 100 mL of the Luzhou-flavor liquor prepared in Example 1-3 as the liquor sample of Example 1-3 group, respectively, take 100 mL of the liquor with aroma prepared in Comparative Example 1-2 as the liquor sample of Comparative Example 1-2 group, and take 100 mL of the commercially available Luzhou-flavor liquor (purchased from Jinan Shengbin Liquor Co., Ltd.) as the liquor sample of the control group, and take 6 parallels for each group, store them in the dark at 20℃, and take out each group of liquor samples at the 20th day, 40th day, 60th day, 80th day, 100th day and 120th day of storage, respectively, evaluate and score the aroma thereof, and take the average value for record.

[0024] Table 1. Liquor sample score standard table

[0025] Table 2. Liquor sample score table

[0026] Result analysis: Figure 1 The aroma score change result graph of Example 1 of the present application is as shown in Figure 1As shown in Table 2, the aroma scores of the Luzhou-flavor liquor prepared in Examples 1-3 were 5 points at 20℃, 20d, 40d, 60d, 80d, 100d and 120d of light-proof storage, the aroma scores of the liquor with aroma prepared in Comparative Example 1 were 4.73 points, 4.70 points, 4.65 points, 4.60 points, 4.54 points and 4.50 points at 20℃, 20d, 40d, 60d, 80d and 100d of light-proof storage, the aroma scores of the liquor with aroma prepared in Comparative Example 2 were 4.79 points, 4.78 points, 4.75 points, 4.72 points, 4.68 points and 4.61 points at 20℃, 20d, 40d, 60d, 80d and 100d of light-proof storage, the aroma scores of the commercially available Luzhou-flavor liquor in the control group were 3.28 points, 3.04 points, 2.95 points, 2.53 points, 2.42 points and 1.89 points at 20℃, 20d, 40d, 60d, 80d and 100d of light-proof storage, the color appearance, smell and taste scores of the Luzhou-flavor liquor prepared in Examples 1-3 were higher than those of the commercially available Luzhou-flavor liquor in the control group, and the color appearance, smell and taste of the Luzhou-flavor liquor prepared in Examples 1-3 were stable, which indicated that the raw material mixture containing rich protein, amylopectin and pentosan, the single steaming, the liquor body with more prominent aroma and cleaner, the acidulous pulp water and ultra-pure water for rehydration, the six-layered distillation into the cellar for forming the cellar aroma, grain aroma, koji aroma and fruit aroma, the obtained liquor with rich aroma, and the starch gelatinization rate and saccharification rate were significantly improved by the rehydration before steaming.

[0027] Example 2: liquor yield determination test.

[0028] The liquor yield determination test steps of the Luzhou-flavor liquor prepared in Examples 1-3 are as follows: (1) 10 kg of waxy rice, 12 kg of naked oats, 10 kg of oatmeal, 8 kg of bran, 4 kg of sweet potato, 4 kg of cassava, 2.5 kg of peas and 5 kg of medium-temperature Daqu powder were used as raw materials, and the preparation methods of the Luzhou-flavor liquor in Examples 1-3, the preparation methods of the liquor with aroma in Comparative Examples 1-2 and the traditional preparation method of liquor in the control group were used for brewing liquor. (2) The liquor yield of Examples 1-3 group, Comparative Examples 1-2 group and the control group was calculated according to the formula, and the calculation method of liquor yield was as follows: liquor yield = weight of distilled liquor converted into 60° liquor / weight of raw materials, and the results were recorded.

[0029] Result analysis: Figure 2The liquor yield result chart of the present application experimental example 2 is shown in the figure, the Luzhou-flavor liquor is prepared by using the preparation method of the Luzhou-flavor liquor described in examples 1-3, the liquor yield is 58.3%, 59.4%, and 60.3% respectively, the liquor with aroma is prepared by using the preparation method of the liquor with aroma described in comparative examples 1-2, the liquor yield is 50.4% and 52.4% respectively, the Luzhou-flavor liquor is prepared by using the traditional preparation method of the liquor, the liquor yield is 44.6%, which shows that the starch gelatinization rate and the saccharification rate are significantly improved by the "pre-moistening and post-steaming", the enzyme system of the medium-temperature Daqu powder is rich, the saccharifying power is high, the raw material utilization rate is high, the liquor yield is stable, and the production efficiency of the Luzhou-flavor liquor is improved.

[0030] Experimental example 3: clarity determination test.

[0031] The clarity determination test steps of the Luzhou-flavor liquor prepared in examples 1-3 are as follows: (1) 100 mL of the Luzhou-flavor liquor prepared in examples 1-3 is taken as the liquor sample of examples 1-3 group respectively, 100 mL of the liquor with aroma prepared in comparative examples 1-2 is taken as the liquor sample of comparative examples 1-2 group respectively, and 100 mL of the commercially available Luzhou-flavor liquor (purchased from Jinan Shengbin Liquor Co., Ltd.) is taken as the liquor sample of the control group, 6 parallel samples are taken from each group; (2) the liquor samples in each group are stored at 20℃ in the dark, when the samples in each group are taken out at the 20th day, 40th day, 60th day, 80th day, 100th day, 120th day, 140th day, and 160th day, and placed for 10 min, the light transmittance of the samples is determined by using the LS116 light transmittance instrument, and the data is recorded.

[0032] Result analysis: Figure 4 The finished product chart of the Luzhou-flavor liquor is shown in the figure, Figure 3The light transmittance result chart of the liquor described in the experiment example 3 of the present application is shown in the figure. The light transmittance of the strong-flavor liquor described in example 3 was measured to be 96.4%, 96.2%, 96.1%, 95.8%, 95.7%, 95.5%, 95.4% and 95.3% respectively after being taken out and placed for 10 min at 20℃ under light-proof storage for 20 d, 40 d, 60 d, 80 d, 100 d, 120 d, 140 d and 160 d. The light transmittance of the liquor with aroma prepared in comparative example 1 was measured to be 91.4%, 91.0%, 90.8%, 90.5%, 90.0%, 89.7%, 89.4% and 88.9% respectively after being taken out and placed for 10 min at 20℃ under light-proof storage for 20 d, 40 d, 60 d, 80 d, 100 d, 120 d, 140 d and 160 d. The light transmittance of the liquor with aroma prepared in comparative example 2 was measured to be 92.7%, 92.3%, 92.1%, 91.7%, 91.3%, 90.8%, 90.4% and 90.3% respectively after being taken out and placed for 10 min at 20℃ under light-proof storage for 20 d, 40 d, 60 d, 80 d, 100 d, 120 d, 140 d and 160 d. The light transmittance of the commercially available strong-flavor liquor in the control group was measured to be 87.4%, 85.2%, 83.4%, 81.2%, 78.4%, 75.3%, 72.8% and 71.3% respectively after being taken out and placed for 10 min at 20℃ under light-proof storage for 20 d, 40 d, 60 d, 80 d, 100 d, 120 d, 140 d and 160 d. It is shown that the strong-flavor liquor prepared in the present application is stable in property and has no precipitate after long-term storage and aging, and has high clarity.

[0033] Although the embodiments of the present application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made thereto without departing from the principles and spirit of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

[0034] The above description of the present application and its embodiments is not restrictive, and the embodiments shown in the drawings are only one of the embodiments of the present application, and the actual application is not limited thereto. In general, if a person skilled in the art is inspired by it, without departing from the purpose of the present application, similar ways and embodiments can be designed without creative design, which shall belong to the protection scope of the present application.

Claims

1. A strong-aroma type of baijiu, characterized in that, The raw materials for preparing the strong-aroma baijiu specifically include the following components in parts by weight: 10-15 parts glutinous rice, 12-14 parts oats, 10-13 parts oats, 8-12 parts wheat bran, 4-5 parts sweet potato, 4-5 parts cassava, 2.5-3.5 parts peas, and 5-8 parts medium-temperature Daqu powder.

2. A method for preparing strong-aroma baijiu according to claim 1, characterized in that, Specifically, the steps include the following: S1. Place glutinous rice, oats, wheat bran, sweet potato, cassava, and peas into a steamer with a power of 1.8-2.2 kW, steam for 1.2 hours at a temperature of 100-110℃, and then spread them out to cool to 25-28℃ to obtain a mixture of raw materials. S2. After the previous fermentation, the acid slurry water and ultrapure water are placed in a mixing tank with a power of 1.5-1.8 kW at a volume ratio of 1:

2. The mixing temperature is 100-120 r / min and 20-25℃. The mixing time is 8-12 min. After mixing, the mixture is evenly sprayed onto the raw material mixture prepared in S1. After standing for 4 h, the water-absorbed raw material is obtained. S3. Place the water-absorbed raw material prepared in S2 into a cooking pot with a power of 1.8-2.2 kW, cook for 30 minutes at a temperature of 98-100℃, and then spread it out to cool to 25-28℃ to obtain the flavored raw material. S4. Place the flavor-enhanced raw materials prepared in S3 and the medium-temperature Daqu powder into a mixing tank with a power of 1.5-1.8 kW. The mixing temperature is 200-300 r / min, the mixing temperature is 15-20℃, and the mixing time is 25-30 min. After mixing evenly, divide the mixture into six batches and put them into the pit. Each layer is compacted and covered with 10-15 cm of sealing mud. Smooth and seal the surface. Ferment for 30-60 days to obtain the mash. S5. Place the mash into a solid-state fermentation baijiu still with a power of 3.5 kW, distill at a temperature of 95-100℃ for 1.2-1.5 h, and distill at a temperature of 25-30℃ for 25-30 min. Collect the middle section of the distillate, filter it, and obtain strong-aroma baijiu.

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