Fujia type eight-grain baijiu and production method thereof

Abstract

The present application relates to the technical field of liquor brewing, in particular to a Fuyaxiang type eight-grain liquor and a production method thereof. The present application selects eight grains, including sorghum, rice, glutinous rice, corn, millet, oat, buckwheat and wheat, as raw materials. The present application adopts the "eight-grain nine-turn, five-high-one-long liquor production process" for brewing, so that the liquor has the characteristics of being clear, mellow, smooth, long-lasting sauce, outstanding sesame fragrance, coordinated flavors, delicate and elegant, pure liquor body, comfortable aftertaste and long-lasting fragrance. Meanwhile, the raw materials of the present application are rich in trace elements beneficial to human health, so that the present application meets the needs of people in the era of health, that is, people can enjoy the spiritual enjoyment brought by the liquor while drinking the liquor, and the liquor can promote blood circulation and enrich the trace elements needed by people, which are beneficial to human health.

Description

Technical Field

[0001] This invention relates to the field of baijiu brewing technology, specifically to a fragrant and elegant eight-grain baijiu and its production method. Background Technology

[0002] Baijiu, a unique Chinese distilled spirit, is renowned for its distinctive brewing process and flavor. It is made from grains through a complex process involving solid-state fermentation, distillation, and aging. Baijiu is clear and transparent in color, with a rich aroma and mellow taste. It is not only an important beverage in daily life but also an indispensable part of traditional Chinese culture and social etiquette, frequently appearing at festivals, celebrations, and business banquets. With time, the value and taste of high-quality baijiu improve, making it a popular collectible.

[0003] Many factors influence the quality and taste of baijiu (Chinese liquor), among which the most significant factors include: brewing process, fermentation pits, raw materials, and saccharification and fermentation agents.

[0004] Currently, the brewing processes for baijiu (Chinese liquor) include solid-state fermentation, semi-solid-state fermentation, and liquid-state fermentation. Fermentation vessels also vary depending on the aroma type of baijiu, with the most common being mud pits for strong-aroma baijiu, stone pits for sauce-aroma baijiu, and cement pits for light-aroma baijiu. However, in recent decades, soil, air, and water have all been contaminated to varying degrees by industrial wastewater, exhaust gases, and pesticide residues. Therefore, baijiu fermented using traditional mud pits, stone pits, and cement pits faces the challenge of exposing itself to external pollutants, posing potential food safety risks.

[0005] In terms of raw materials for brewing, there are currently single-grain and five-grain brewing methods. The specific raw materials are generally sorghum, wheat, corn, rice, and glutinous rice. Whether it's a sauce-aroma type, a strong-aroma type, a light-aroma type, or a sauce-aroma type of baijiu produced from these raw materials, it has, to a certain extent, satisfied people's spiritual needs for baijiu. However, as people's material lives improve, their demands for the aroma and taste of baijiu are also constantly increasing. Furthermore, with the deepening of people's health awareness, they have new requirements for the health benefits of baijiu.

[0006] Looking at the saccharification and fermentation agents used in baijiu brewing, there are currently low-temperature koji, medium-temperature koji, high-temperature koji, and bran koji, etc. Some use only one type, while others use two or three types. Although this can meet the needs of the starch components of the raw grains for decomposition and utilization, it cannot fully decompose and utilize the fats and some trace components contained in the raw materials and transform them into the aroma substances that people like.

[0007] In conclusion, there is an urgent need to develop a type of baijiu (Chinese liquor) that can ensure food safety during the brewing process, improve the taste of baijiu, enhance the health benefits of baijiu, and promote the dissolution of beneficial substances from brewing raw materials, as well as its brewing process. Summary of the Invention

[0008] The technical problem to be solved by this invention is to provide a fragrant and elegant eight-grain baijiu and its production method. By adopting the "eight grains, nine yeasts, five highs and one long baijiu production process" for brewing, the baijiu has the characteristics of being clear and smooth, with a long-lasting soy sauce aroma, prominent sesame fragrance, harmonious flavors, delicate and elegant taste, pure body, comfortable aftertaste, and long-lasting aroma. At the same time, the health benefits of the baijiu are also improved by using a variety of raw materials.

[0009] The "eight grains" in this invention are: sorghum 50-60%, rice 5-10%, glutinous rice 5-10%, corn 5-10%, millet 1-5%, oats 1-3%, buckwheat 1-3%, and wheat 15-20%.

[0010] The "Nine Types of Qu" are: Ultra-high Temperature Qu, High Temperature Daqu Powder, Medium Temperature Daqu, Small Qu, Bran Qu, Sesame Flavor Qu, White Qu, Red Qu, and Esterified Qu.

[0011] "Five highs and one long" refers to high-temperature stacking, high-temperature pooling, high-temperature fermentation, high-temperature distillation, high-proof distillation, and long storage time.

[0012] The manufacturing process of this invention is as follows:

[0013] A method for producing a fragrant and elegant eight-grain baijiu includes the following steps:

[0014] S1. Prepare raw materials and auxiliary materials

[0015] Prepare the ingredients: sorghum, rice, glutinous rice, corn, millet, oats, buckwheat, and wheat;

[0016] Prepare the auxiliary material: rice husks;

[0017] S2. Crushing

[0018] Crush sorghum into four or six pieces; crush oats, buckwheat, and corn into a 2mm sieve; mill wheat until the wheat cob is broken but the wheat husk remains attached; rice, glutinous rice, and millet do not need to be crushed.

[0019] S3. Lubricant

[0020] Mix all the raw materials in proportion and stir them, then add 40-50% hot water and continue to stir them evenly. Stack them up for 6-12 hours, turning them over once during the stacking process.

[0021] S4. Steaming Material

[0022] After the raw materials are moistened, mix the raw materials with the steamed rice husks. The amount of rice husks should be 15-20% of the total raw materials. Steam the rice into the steamer, and steam for 40 minutes after the steam is released to gelatinize. Steam until the grains are cooked but not sticky.

[0023] S5. Drying the dough

[0024] Cool the steamed ingredients by turning them over in a ventilated environment;

[0025] S6. Add a note

[0026] When the temperature of the grain mash drops to 35℃~40℃, add ultra-high temperature koji, high temperature koji powder, medium temperature koji, small koji, bran koji, sesame koji, white koji, red koji, and esterified koji, stir evenly, and continue to turn on the fan to ventilate and cool down to the stacking temperature;

[0027] S7. Stacking

[0028] When the temperature of the grain mash drops to 30-36℃, it is collected and piled up, and quickly transported to the storage area. It is piled into a square platform with a height of 70cm, and the surface is sprinkled with a 1-2cm layer of grain mash containing white yeast. It is then covered tightly with a damp straw mat. The storage time is 2 days, and the storage temperature is 46-52℃.

[0029] S8. Entering the cellar

[0030] After the grain mash is piled up, mycelium will grow on the surface of the mash. After the mycelium is broken up, it is mixed with the grain mash and ventilated to cool down to 28-32°C. Then, solid-state cultured ester-producing yeast or Carbohydrate yeast is added, and the mash is spread out to cool to 26-30°C. Then it is quickly put into the pit. The fermentation cycle in the pit is 40-50 days.

[0031] S9. Removed from the cellar

[0032] After opening the cellar lid, clean the rice husks used for insulation on the top of the mash, then remove the mash from the cellar in three layers (top, middle, and bottom). After removing it from the cellar, pile it separately into a square platform about 1 meter high, flatten it, and sprinkle a layer of rice husks on the surface to reduce alcohol evaporation.

[0033] S10. Distilled spirits

[0034] Clean the distillation pot and grate, add the fermented grains, and then sprinkle a layer of rice husks on the grate; then load the mash into the still; then distill the liquor. During the distillation process, each cellar is divided into three layers (top, middle, and bottom), and each still is divided into three sections (front, middle, and back) for separate quality-based liquor collection; maintain a liquor flow rate of 2.5–3.0 L / min, a flow time of 20–40 min, and a flow temperature of 25℃–30℃.

[0035] S11. Warehousing

[0036] The distilled spirits are graded according to their alcohol content and quality in different layers and sections, and then stored separately in earthenware jars for aging at a temperature of more than six months. After that, they are combined into stainless steel tanks according to their alcohol content and quality grade and stored for more than three years before they can be blended and bottled.

[0037] As an improvement, the various grains in the raw materials mentioned in step S1 are all plump, free from insects and mold;

[0038] The wheat bran is selected from fine or medium-crushed wheat bran with high starch content, and the rice husk is selected from the new rice husk of the current year.

[0039] As an improvement, the temperature of the hot water in step S3 is 70–80°C.

[0040] As an improvement, the method for treating the steamed rice husks in step S4 is as follows: the rice husks are layered and sprinkled with water for steaming, and the steaming time is not less than 40 minutes, so as to achieve a good impurity removal effect.

[0041] As an improvement, the processing method for drying the grains in step S5 is as follows: add water to the steamed raw materials until the moisture content of the pile is 52-54%, and the water temperature should be above 80℃. Then spread the grain mash evenly on the drying bed, blow air to ventilate and cool it down, and turn it over once in the middle.

[0042] As an improvement, the fermentation pit used in step S8 is made of 304 stainless steel. The grain mash is placed into the pit in three layers. The method is as follows: the grain mash is evenly spread in the pit, each layer being 25-35cm thick. After spreading, the surface of the grain mash is leveled, compacted, and then the next layer is laid. After all three layers are laid, the edges are pressed down, the center is flattened, a layer of rice husks is sprinkled on the surface, and then the pit is covered with a stainless steel lid and sealed with clean water. The moisture content of the mash is 53-54% for the middle and lower layers and 55-56% for the upper layer.

[0043] As an improvement, in step S10, the mash is loosened before loading into the still. If the mash is too wet or too sticky, rice husks are mixed in to reduce the moisture content to 50%–51%. The loading time is 20–30 minutes.

[0044] As an improvement, in step S10, when collecting the distillate, 2kg of the heads and all the tails are taken from each still and returned to the bottom pot for redistillation.

[0045] As an improvement, the alcohol content of the alcohol entering the warehouse in step S11 is as follows: not less than 65-75% vol in the first part, not less than 60-70% vol in the middle part, and not less than 52-62% vol in the last part.

[0046] This invention uses eight grains—sorghum, corn, rice, glutinous rice, millet, wheat, buckwheat, and oats—as raw materials, providing abundant starch, fat, and other trace components for baijiu fermentation. Through the decomposition and coupled fermentation processes of nine different saccharification and fermentation starters, this invention produces more complex aroma compounds, resulting in a richer, more layered aroma, and a fuller body, offering a newer and more intense experience and spiritual enjoyment.

[0047] Meanwhile, the raw materials used in this invention have a variety of health benefits: in addition to being rich in starch, millet also contains tryptophan, protein, fat, crude fiber, vitamin B1, vitamin B2, etc.

[0048] Buckwheat has health benefits including lowering blood lipids, preventing cerebrovascular diseases, anti-thrombosis, dilating blood vessels, and inhibiting blood clots. It contains rutin, which effectively lowers high blood lipids, softens blood vessels, and can prevent some cerebrovascular diseases. Buckwheat also contains a large amount of vitamin E and soluble dietary fiber, which have good health benefits for wound repair, endocrine regulation, and intestinal health. The magnesium in buckwheat can promote the dissolution of fibrinogen, dilate blood vessels, and effectively inhibit the formation of blood clots, thus having an anti-thrombotic effect. Furthermore, buckwheat is relatively rich in lysine, a trace element it contains more of than other grains.

[0049] Oatmeal is rich in dietary fiber, protein, and various minerals such as iron, zinc, magnesium, and potassium, which can enhance the body's immunity, promote metabolism, and maintain nerve function.

[0050] This invention achieves food safety by using food-grade 304 stainless steel fermentation pits, food-grade 304 stainless steel pit covers, and water seal troughs. Stainless steel pits avoid the potential food safety risks associated with mud pits, stone pits, and cement pits. Stainless steel pit covers and water seal troughs replace traditional methods of sealing pits with plastic sheeting or mud, avoiding the health risks posed by plasticizers in plastic sheeting and the health and safety risks from pesticide residues or other contaminants in the soil. Simultaneously, the stainless steel pits, covers, and water seal troughs provide stronger sealing, a more hygienic fermentation environment, less contamination by miscellaneous bacteria, more thorough fermentation, and a purer, more refreshing wine.

[0051] This invention uses nine types of koji (a type of starter culture) as saccharification and fermentation agents: small koji, large koji (medium-temperature koji, high-temperature koji, and ultra-high-temperature koji), red koji, white koji, bran koji, esterified koji, and sesame koji. The fermentation process involves artificially enriched and cultured complex microorganisms, such as high-temperature and medium-temperature koji, as well as their metabolic enzymes; simultaneously, it includes artificially cultured pure microorganisms such as *Aspergillus oryzae*, *Monascus fusca*, and ester-producing yeasts (*Hansenula polymorpha* and *Bacillus globosum*). This allows for more effective decomposition and utilization of starch, fat, and other substances in the eight raw materials, resulting in a more complex and richer aroma profile through a unique fermentation process.

[0052] The content of furans, phenols, nitrogen-based benzene compounds and their derivatives is higher than that of light, strong, and rice-aroma baijiu, but similar to that of sauce-aroma baijiu. The precursors to furan compounds (furan aldehydes, alcohols, acids) are pentosans (polypentoses) in bran. The precursors to ferulic acid, which subsequently produces vanillin and 4-EG phenolic compounds, are lignin glycosides (glycosides) in wheat bran. The precursors to nitrogen-based benzene heterocyclic compounds (pyrazine derivatives, etc.) are glucose and amino acids produced from the enzymatic hydrolysis of starch and protein in the raw materials.

[0053] During fermentation, these precursor substances undergo various enzymatic reactions such as hydrolysis, synthesis, and isomerization by high-temperature microbial enzymes; and non-enzymatic reactions such as oxidation and reduction during heating, cooking, distillation, high-temperature stacking, and long-term storage, generating various aroma substances with low aroma thresholds and high boiling points. This gives the baijiu its elegant and delicate soy sauce aroma and a complex aroma similar to roasted sesame seeds. When the baijiu reaches a full sesame aroma and a smooth and harmonious taste, further extending its storage period will cause the sesame aroma to gradually diminish while the soy sauce aroma becomes stronger, eventually transforming it into a fragrant baijiu with a light aroma as the carrier, highlighting the soy sauce flavor, and extending the sesame finish.

[0054] The advantages of this invention are:

[0055] 1. This invention adopts the "eight grains, nine yeasts, five highs and one long" baijiu production process. Eight kinds of grains are used as raw materials, which can provide rich starch, fat, and other trace components for baijiu fermentation. Through the decomposition and coupled fermentation of nine kinds of saccharification and fermentation yeasts, more complex aroma substances can be produced, making the aroma of the liquor stronger, the aroma more layered, and the body fuller, bringing people a newer and stronger experience and spiritual enjoyment.

[0056] 2. The raw materials of this invention are rich in trace components that are beneficial to human health, satisfying people in the era of great health who, while enjoying the spiritual enjoyment brought by drinking baijiu, also benefit from the health-promoting effects of baijiu on blood circulation and the rich trace components needed by the human body. Detailed Implementation

[0057] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are some embodiments of the present invention, but not all embodiments.

[0058] Example 1

[0059] This embodiment discloses a method for preparing Ya-fragrant eight-grain baijiu in summer, including the following steps:

[0060] S1. Prepare raw materials and auxiliary materials

[0061] Prepare the ingredients: sorghum, rice, glutinous rice, corn, millet, oats, buckwheat, and wheat;

[0062] Prepare the auxiliary material: rice husks;

[0063] All grains must be plump, free from insect damage and mold. They must be sieved before crushing to remove mud, sand, and other impurities. Rice husks should be made from the husks of the current year's rice; old rice husks with off-flavors or impurities should not be used.

[0064] S2. Crushing

[0065] Crush sorghum into four or six pieces; crush oats, buckwheat, and corn into a 2mm sieve; mill wheat until the wheat cob is broken but the wheat husk remains attached; rice, glutinous rice, and millet do not need to be crushed.

[0066] S3. Lubricant

[0067] Mix the raw materials according to the specified proportions. The amount of each raw material to be fed into each batch of grain lees is as follows:

[0068] 180 kg of sorghum (58%), 22 kg of rice (7.2%), 22 kg of glutinous rice (7.2%), 16 kg of corn (5.2%), 10 kg of millet (3%), 5 kg of oats (1.6%), 5 kg of buckwheat (1.6%), and 60 kg of wheat (18.7%), for a total of 320 kg / steamer;

[0069] After each raw material is poured out of its container, it is stirred once. Then, 40-50% hot water is added, and it is stirred evenly again. The mixture is piled up for 6-8 hours, and turned once during the piling process. The hot water added should be 70-80℃. If the temperature is too high, it will easily cause excessive gelatinization and the mash will become sticky.

[0070] S4. Steaming Material

[0071] After the raw materials are moistened, mix the raw materials with the steamed rice husks. The amount of rice husks should be 15-20% of the total raw materials. Steam the rice into the steamer, and steam for 40 minutes after the steam is released to gelatinize. Steam until the grains are cooked but not sticky.

[0072] Before use, rice husks need to be layered, sprinkled with water, and steamed for at least 40 minutes to achieve a better removal of impurities.

[0073] S5. Drying the dough

[0074] The steamed ingredients are transported to the drying hall, where they are turned over while being ventilated to cool them down.

[0075] After cooling, the raw materials can be broken up and piled up using a winnowing machine, and divided into equal portions according to the number of steamers for later use;

[0076] Alternatively, further processing can be carried out directly:

[0077] After the fermented mash is steamed and removed from the steamer, add an appropriate amount of water (above 80℃) depending on the season, weather, and moisture content of the mash, ensuring the accumulated moisture content reaches 52-54%. Then, spread the mash evenly on a cooling bed, turn on the blower for ventilation and cooling, and turn it over once in between. If the raw materials are steamed, add the steamed raw materials evenly when the temperature of the mash is close to the temperature for adding the koji (35℃-40℃), and then stir it once more.

[0078] S6. Add a note

[0079] When the temperature of the grain mash drops to 35℃~40℃, add 30kg of ultra-high temperature koji, 50kg of high temperature koji powder, 50kg of medium temperature koji, 20kg of small koji, 52kg of bran koji, 20kg of sesame koji, 20kg of white koji, 10kg of red koji, and 10kg of esterified koji. Stir well and continue to turn on the fan to ventilate and cool down to the pile temperature (30~32℃).

[0080] S7. Stacking

[0081] When the temperature of the grain mash drops to 30℃~32℃, collect it and quickly transport it to the storage area. Pile it into a square platform about 70cm high, and sprinkle a 1-2cm layer of grain mash containing 20kg of white koji on the surface. Cover it tightly with a damp straw mat. The storage time is 2 days, with a minimum product temperature of not lower than 46℃ and a maximum product temperature of not exceeding 52℃.

[0082] S8. Entering the cellar

[0083] After piling, mycelium will grow on the surface of the grain mash. Break up the mycelium and mix it evenly with the grain mash. Then, transport it to a drying bed, ventilate and cool it to about 30℃, and add 10kg of solid-state cultured ester-producing yeast or 20L of Carbohydrate yeast (half Hansenula and half Coccidioidomyces). Spread it on the drying bed to 26℃~28℃ and quickly put it into the fermentation pit. The moisture content in the pit should be 53~54% in the middle and lower layers and 55~56% in the upper layer. When putting it into the pit, add one layer (about 30cm), level it, and tamp it down. After adding all the layers, tamp down the four sides and flatten the center. Sprinkle a layer of rice husks on the surface, then cover it with a stainless steel pit lid. Fill the water seal tank with clean water and seal it tightly. The fermentation cycle is 45 days.

[0084] After the product is placed in the fermentation pit, a designated person needs to be responsible for checking the temperature and managing the pit daily. During the pre-fermentation period (from the time the product is placed in the pit until 15 days later), the temperature of the product must be checked daily and recorded. During the mid- and late-fermentation periods, the temperature of the product must be checked every 3 days.

[0085] S9. Removed from the cellar

[0086] First, lift the stainless steel cellar cover, clean the rice husks used for insulation on the top of the mash, and then remove the mash from the cellar in three layers: top, middle and bottom. After removing it from the cellar, pile it separately into a square platform about 1 meter high, flatten it, and sprinkle a layer of rice husks on the surface to reduce alcohol evaporation.

[0087] S10. Distilled spirits

[0088] Clean the distillation pot and grate. After adding the final distillate, sprinkle a layer of rice husks on the grate. Then, load the mash into the still. Loosen the mash before loading; if it's too wet or sticky, mix in some rice husks to bring the moisture content to 50%–51%. Loading should be light, precise, even, and thin, gently probing the steam and sprinkling the mash as needed, avoiding steam compression, leakage, or condensation. The loading time should be around 25 minutes. Once full, quickly cover the still, attach the steam pipe, and fill with sealing water.

[0089] Then, distillation begins. Distillation must be handled by designated personnel. Each fermentation pit is divided into three layers (top, middle, and bottom), and each still is divided into three sections (front, middle, and back) for separate quality distillation. The distillation flow rate must be consistent, maintained at 2.5–3.0 L / min, with a flow time of approximately 30 minutes and a flow temperature of 25℃–30℃. From each still, 2 kg of the heads and all the tails are returned to the bottom pot for re-distillation.

[0090] S11. Warehousing

[0091] The distilled spirits are graded according to their alcohol content and quality in different layers and sections, and then stored separately in earthenware jars for aging at a temperature of more than six months. After that, they are combined into stainless steel tanks according to their alcohol content and quality grade and stored for more than three years before they can be blended and bottled.

[0092] The alcohol content of the wine entering the warehouse should be no less than 75% vol in the first part, no less than 70% vol in the middle part, and no less than 62% vol in the last part.

[0093] The process parameters for step S7 (stacking fermentation) and step S8 (latex fermentation) in this embodiment are shown in Table 1:

[0094] Table 1. Process parameters for summer brewing

[0095] Moisture (%) 52 ～ 54 54～56 starch(%) 18～20 18～20 Temperature (°C) 28 ～ 30 26～28 Acidity (T) 0.8 ～ 1.2 1.0～1.5 Fermentation period (d) 2 45

[0096] The liquor prepared in this embodiment was subjected to gas chromatography analysis, and the results are as follows:

[0097] Table 2. Results of Gas Chromatography Analysis of Wine

[0098]

[0099] Example 2

[0100] This embodiment discloses a method for preparing Ya-fragrant eight-grain baijiu in winter, including the following steps:

[0101] S1. Prepare raw materials and auxiliary materials

[0102] Prepare the ingredients: sorghum, rice, glutinous rice, corn, millet, oats, buckwheat, and wheat;

[0103] Prepare the auxiliary material: rice husks;

[0104] All grains must be plump, free from insect damage and mold. They must be sieved before crushing to remove mud, sand, and other impurities. Rice husks should be made from the husks of the current year's rice; old rice husks with off-flavors or impurities should not be used.

[0105] S2. Crushing

[0106] Crush sorghum into four or six pieces; crush oats, buckwheat, and corn into a 2mm sieve; mill wheat until the wheat cob is broken but the wheat husk remains attached; rice, glutinous rice, and millet do not need to be crushed.

[0107] S3. Lubricant

[0108] Mix the raw materials according to the specified proportions. The amount of each raw material to be fed into each batch of grain lees is as follows:

[0109] 180 kg of sorghum (58%), 22 kg of rice (7.2%), 22 kg of glutinous rice (7.2%), 16 kg of corn (5.2%), 10 kg of millet (3%), 5 kg of oats (1.6%), 5 kg of buckwheat (1.6%), and 60 kg of wheat (18.7%), for a total of 320 kg / steamer;

[0110] After each raw material is poured out of its container, it is stirred once. Then, 40-50% hot water is added, and it is stirred evenly again. The mixture is piled up for 12 hours, and turned once during the piling process. The hot water added should be 70-80℃. If the temperature is too high, it will easily cause excessive gelatinization and the mash will become sticky.

[0111] S4. Steaming Material

[0112] After the raw materials are moistened, mix the raw materials with the steamed rice husks. The amount of rice husks should be 15-20% of the total raw materials. Steam the rice into the steamer, and steam for 40 minutes after the steam is released to gelatinize. Steam until the grains are cooked but not sticky.

[0113] Before use, rice husks need to be layered, sprinkled with water, and steamed for at least 40 minutes to achieve a better removal of impurities.

[0114] S5. Drying the dough

[0115] The steamed ingredients are transported to the drying room, where they are turned over while being ventilated to cool them down.

[0116] After cooling, the raw materials can be broken up and piled up using a winnowing machine, and divided into equal portions according to the number of steamers for later use;

[0117] Alternatively, further processing can be carried out directly:

[0118] After the fermented mash is steamed and removed from the steamer, add an appropriate amount of water (above 80℃) depending on the season, weather, and moisture content of the mash, ensuring the accumulated moisture content reaches 52-54%. Then, spread the mash evenly on a cooling bed, turn on the blower for ventilation and cooling, and turn it over once in between. If the raw materials are steamed, add the steamed raw materials evenly when the temperature of the mash is close to the temperature for adding the koji (35℃-40℃), and then stir it once more.

[0119] S6. Add a note

[0120] When the temperature of the grain mash drops to 35℃~40℃, add 30kg of ultra-high temperature koji, 50kg of high temperature koji powder, 50kg of medium temperature koji, 20kg of small koji, 52kg of bran koji, 20kg of sesame koji, 20kg of white koji, 10kg of red koji, and 10kg of esterified koji. Stir well and continue to turn on the fan to ventilate and cool down to the pile temperature (30~32℃).

[0121] S7. Stacking

[0122] When the temperature of the grain mash drops to 34-36℃, collect it and quickly transport it to the storage area. Pile it into a square platform about 70cm high, and sprinkle a 1-2cm layer of grain mash containing 20kg of white yeast on the surface. Cover it tightly with a damp straw mat. The storage time is 2 days, with a minimum product temperature of not lower than 46℃ and a maximum product temperature of not exceeding 52℃.

[0123] S8. Entering the cellar

[0124] After piling, mycelium will grow on the surface of the grain mash. Break up the mycelium and mix it evenly with the grain mash. Then, transport it to a drying bed, ventilate and cool it to about 30℃, and add 10kg of solid-state cultured ester-producing yeast or 20L of Carbohydrate yeast (half Hansenula and half Coccidioidomyces). Spread it on the drying bed to 28-30℃ and quickly put it into the fermentation pit. The moisture content in the pit should be 53-54% in the middle and lower layers and 55-56% in the upper layer. When putting it into the pit, add one layer (about 30cm), level it, and tamp it down. After adding all the layers, tamp down the four sides and flatten the center. Sprinkle a layer of rice husks on the surface, then cover it with a stainless steel pit lid. Fill the water seal trough with clean water and seal it tightly. The fermentation cycle is 50 days.

[0125] After the product is placed in the fermentation pit, a designated person needs to be responsible for checking the temperature and managing the pit daily. During the pre-fermentation period (from the time the product is placed in the pit until 15 days later), the temperature of the product must be checked daily and recorded. During the mid- and late-fermentation periods, the temperature of the product must be checked every 3 days.

[0126] S9. Removed from the cellar

[0127] First, lift the stainless steel cellar cover, clean the rice husks used for insulation on the top of the mash, and then remove the mash from the cellar in three layers: top, middle and bottom. After removing it from the cellar, pile it separately into a square platform about 1 meter high, flatten it, and sprinkle a layer of rice husks on the surface to reduce alcohol evaporation.

[0128] S10. Distilled spirits

[0129] Clean the distillation pot and grate. After adding the final distillate, sprinkle a layer of rice husks on the grate. Then, load the mash into the still. Loosen the mash before loading; if it's too wet or sticky, mix in some rice husks to bring the moisture content to 50%–51%. Loading should be light, precise, even, and thin, gently probing the steam and sprinkling the mash as needed, avoiding steam compression, leakage, or condensation. The loading time should be around 25 minutes. Once full, quickly cover the still, attach the steam pipe, and fill with sealing water.

[0130] Then, distillation begins. Distillation must be handled by designated personnel. Each fermentation pit is divided into three layers (top, middle, and bottom), and each still is divided into three sections (front, middle, and back) for separate quality distillation. The distillation flow rate must be consistent, maintained at 2.5–3.0 L / min, with a flow time of approximately 30 minutes and a flow temperature of 25℃–30℃. From each still, 2 kg of the heads and all the tails are returned to the bottom pot for re-distillation.

[0131] S11. Warehousing

[0132] The distilled spirits are graded according to their alcohol content and quality in different layers and sections, and then stored separately in earthenware jars for aging at a temperature of more than six months. After that, they are combined into stainless steel tanks according to their alcohol content and quality grade and stored for more than three years before they can be blended and bottled.

[0133] The alcohol content of the wine entering the warehouse should be no less than 75% vol in the first part, no less than 70% vol in the middle part, and no less than 62% vol in the last part.

[0134] The process parameters for step S7 (stacking fermentation) and step S8 (latex fermentation) in this embodiment are shown in Table 3:

[0135] Table 3 Winter Brewing Process Parameters

[0136] Moisture (%) 52 ～ 54 54～56 starch(%) 20～22 18～20 Temperature (°C) 28～30 26～28 Acidity (T) 0.8 ～ 1.2 1.0～1.5 Fermentation period (d) 2 50

[0137] This invention, through meticulous selection and processing of raw materials, ingenious combination of saccharification and fermentation, unique distillation and extraction techniques, and careful management of storage and aging, strictly controls and continuously optimizes multiple stages to ultimately produce a high-quality baijiu with a typical style that is "clear and smooth, with a long-lasting soy sauce aroma, prominent sesame fragrance, harmonious flavors, delicate elegance, pure body, comfortable aftertaste, and long-lasting fragrance," which is highly popular among consumers.

[0138] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A fragrant and elegant eight-grain baijiu, characterized in that, The liquor is made from the following raw materials in parts by weight: Sorghum 50-60%, rice 5-10%, glutinous rice 5-10%, corn 5-10%, millet 1-5%, oats 1-3%, buckwheat 1-3%, wheat 15-20%.

2. A method for producing a fragrant and elegant eight-grain baijiu, characterized in that, Includes the following steps: S1. Prepare raw materials and auxiliary materials Prepare the ingredients: sorghum, rice, glutinous rice, corn, millet, oats, buckwheat, and wheat; Prepare the auxiliary material: rice husks; S2. Crushing Crush sorghum into four or six pieces; crush oats, buckwheat, and corn into a 2mm sieve; mill wheat until the wheat cob is broken but the wheat husk remains attached; rice, glutinous rice, and millet do not need to be crushed. S3. Lubricating Mix all the raw materials in proportion and stir them, then add 40-50% hot water and continue to stir them evenly. Stack them up for 6-12 hours, turning them over once during the stacking process. S4. Steaming Material After the raw materials are moistened, mix the raw materials with the steamed rice husks. The amount of rice husks should be 15-20% of the total raw materials. Steam the rice into the steamer, and steam for 40 minutes after the steam is released to gelatinize. Steam until the grains are cooked but not sticky. S5. Drying the dough Cool the steamed ingredients by turning them over in a ventilated environment; S6. Add a note When the temperature of the grain mash drops to 35℃~40℃, add ultra-high temperature koji, high temperature koji powder, medium temperature koji, small koji, bran koji, sesame koji, white koji, red koji, and esterified koji, stir evenly, and continue to turn on the fan to ventilate and cool down to the stacking temperature; S7. Stacking When the temperature of the grain mash drops to 30-36℃, it is collected and piled up, and quickly transported to the storage area. It is piled into a square platform about 70cm high, and a 1-2cm layer of grain mash containing white yeast is sprinkled on the surface. It is then covered tightly with a damp straw mat. The storage time is 2 days, and the storage temperature is 46-52℃. S8. Entering the cellar After the grain mash is piled up, mycelium will grow on the surface of the mash. After the mycelium is broken up, it is mixed with the grain mash and ventilated to cool down to 28-32°C. Then, solid-state cultured ester-producing yeast or Carbohydrate yeast is added, and the mash is spread out to cool to 26-30°C. Then it is quickly put into the pit. The fermentation cycle in the pit is 40-50 days. S9. Removed from the cellar After opening the cellar lid, clean the rice husks used for insulation on the top of the mash, then remove the mash from the cellar in three layers (top, middle, and bottom). After removing it from the cellar, pile it separately into a square platform about 1 meter high, flatten it, and sprinkle a layer of rice husks on the surface to reduce alcohol evaporation. S10. Distilled spirits Clean the distillation pot and grate, add the fermented grains, and then sprinkle a layer of rice husks on the grate; then load the mash into the still; then distill the liquor. During the distillation process, each cellar is divided into three layers (top, middle, and bottom), and each still is divided into three sections (front, middle, and back) for separate quality-based liquor collection; maintain a liquor flow rate of 2.5–3.0 L / min, a flow time of 20–40 min, and a flow temperature of 25℃–30℃. S11. Warehousing The distilled spirits are graded according to their alcohol content and quality in different layers and sections, and then stored separately in earthenware jars for aging at a temperature of more than six months. After that, they are combined into stainless steel tanks according to their alcohol content and quality grade and stored for more than three years before they can be blended and bottled.

3. The method for producing a fragrant eight-grain baijiu according to claim 2, characterized in that, All grains in the raw materials mentioned in step S1 are plump, free from insects and mold; The wheat bran is selected from fine or medium-crushed wheat bran with high starch content, and the rice husk is selected from the new rice husk of the current year.

4. The method for producing a fragrant eight-grain baijiu according to claim 2, characterized in that, The temperature of the hot water mentioned in step S3 is 70-80℃.

5. The method for producing a fragrant eight-grain baijiu according to claim 2, characterized in that, The method for steaming rice husks in step S4 is as follows: the rice husks are layered and sprinkled with water for steaming, and the steaming time is not less than 40 minutes, so as to achieve a good impurity removal effect.

6. The method for producing a fragrant eight-grain baijiu according to claim 2, characterized in that, The processing method for drying the dough in step S5 is as follows: Add water to the steamed raw materials until the moisture content of the pile is 52-54%, and the water temperature should be above 80℃. Then spread the grain mash evenly on the drying bed, blow air to ventilate and cool it down, and turn it over once in the middle.

7. The method for producing a fragrant eight-grain baijiu according to claim 2, characterized in that, The pit used in the pit-filling step of step S8 is made of 304 stainless steel. When placing the grain into the pit, it is done in three layers. The method is as follows: spread the grain evenly in the pit, with each layer being 25-35cm thick. After spreading, level the surface of the grain, compact it, and then spread the next layer. After all three layers are laid, press the edges firmly, flatten the center, sprinkle a layer of rice husks on the surface, and then cover it with a stainless steel pit cover and seal it with clean water. Moisture content in the pit: 53-54% in the middle and lower layers, and 55-56% in the upper layer.

8. The method for producing a fragrant eight-grain baijiu according to claim 2, characterized in that, In step S10, the mash is loosened before loading into the still. If the mash is too wet or sticky, rice husks are mixed in to reduce the moisture content to 50%–51%. The loading time is 20–30 minutes.

9. The method for producing a fragrant eight-grain baijiu according to claim 2, characterized in that, During the S10 step of distillation, 2kg of the heads and all the tails of each still are taken and returned to the bottom pot for re-distillation.

10. The method for producing a fragrant eight-grain baijiu according to claim 2, characterized in that, In step S11, the alcohol content of the alcohol entering the warehouse should be no less than 65-75% vol in the first part, no less than 60-70% vol in the middle part, and no less than 52-62% vol in the last part.

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