CN101717710A - Tibetan incense type white spirit and brewing process thereof - Google Patents
Tibetan incense type white spirit and brewing process thereof Download PDFInfo
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- CN101717710A CN101717710A CN200910261194A CN200910261194A CN101717710A CN 101717710 A CN101717710 A CN 101717710A CN 200910261194 A CN200910261194 A CN 200910261194A CN 200910261194 A CN200910261194 A CN 200910261194A CN 101717710 A CN101717710 A CN 101717710A
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Abstract
The invention relates to a Tibetan incense type white spirit and a brewing process thereof. The Tibetan incense type white spirit is characterized in that: a Tibetan yeast is prepared by taking high-quality wheat, barley, maize and pea as raw materials, adding a crushed Tibetan medicinal material into the raw materials and adopting a conventional Tibetan yeast adobe house culture process at a cultivation temperature of between 35 and 50 DEG C; the yeast fragrance and the medicament fragrance are strong; and the Tibetan yeast can be used for production after being stored for 6 months. The Tibetan incense type white spirit is brewed by taking highland barley as a raw material which is saccharified and fermented with the Tibetan yeast; and in the brewing process, the fermentation period is 90 days, the wine storage time of a base wine is not less than 4 years, the wine storage time of a flavoring wine is not less than 8 years. The brewing process comprises the following steps of: moistening grains at a high temperature; adding dregs, performing mixed steaming, drying a chamber and stacking the dregs; sealing the top of the chamber with cellar mud; taking fermented grains out of a cellar, demixing the fermented grains, and distilling the fermented grains slowly; measuring the quality sectionally to obtain a wine, and storing the wine in grades; and blending, flavoring, aging and packing the wine to leave a factory. The Tibetan incense type white spirit is pure, primarily comprises ethyl caproate, secondarily comprises ethyl acetate, has a naturally harmonious and compound scent, is tasty and refreshing, has a harmonic wine body, is soft and mellow, and has a long aftertaste.
Description
Technical field
The present invention relates to a kind of brewed spirit technology, more specifically to a kind of Tibetan incense type white spirit and making method thereof.
Background technology
China's liquor is of a great variety, and region liquor differs from one another, and the dead drunk vinegar wine of collector is exactly wherein a kind of.The dead drunk vinegar wine brewage technology of collector is varied, and all grasps to some extent of every household, the most generally is raw material with the highland barley, the property to do flavor flat, soft and sweet slightly, reserve strength power is big, generally have only the twenty or thirty degree, some place adds distiller's yeast when the fermentation highland barley and Chinese medicinal materials makes capacity for liquor become more violent.End of the Ming Dynasty clearly at the beginning of, the mill of brewageing of scale has appearred in God blessings, foremostly is " China hides and burns the mill ", it is positioned at the Buddhism name stops by the Hua Zang temple, and there is a liquid medicine Castalia on this ground, is called as " magnificent house mind's spring ", the highland barley cellar of brewageing with the water of Castalia, just ground such as well-known Gansu, Qinghai, Inner Mongol.My company in 1992 on former " China hides and burns the mill " basis, for carrying forward the drinks culture, succession cellar zymotechnique niao, represent the precious alcohol of the ancient wine of Tibetan, go all out to develop cellar series, use modern science and technology and collude, promoted that the Tibetan incense type white spirit production technique is more perfect, more stable quality the seasoning novel method.
Summary of the invention
The object of the invention provides a kind ofly to be had giving off a strong fragrance the scent type feature is arranged again, be with in clear dense, dense in band clear, not in the liquor of odor types such as scent type, Luzhou-flavor, is not simple dense colluding clearly again, but many grain brewages to moulding, hide a kind of Tibetan incense type white spirit of koji fermentation.
Another object of the present invention provides the making method of Tibetan incense type white spirit, is by the Tibetan incense type white spirit of Tibetan's traditional technology in conjunction with the modern production explained hereafter.
The invention provides a kind of bent preparation method that hides, hiding song is to be made by wheat, barley, highland barley, maize, pea and Tibetan medicine material, and its weight ratio is 0.799: 0.05: 0.05: 0.05: 0.05: 0.001; Can prepare by following method:
A, select materials: choose wheat, barley, highland barley, maize, pea and Tibetan medicine material by above-mentioned weight ratio, require wheat to meet the regulation of GB1351; Barley is faint yellow, and full grains are even, and smell is normal, and nothing is gone mouldy, free from insect pests; Highland barley is red or white, and particle is big, and is full even; The maize oyster white, full grains are even, and smell is normal, and nothing is gone mouldy, free from insect pests; Pea meets the GB/T10460 regulation, originates in the highlands; Tibetan medicine material amount requires impurity few and dry, there is no mildew and rot denaturalization phenomenon.
B, material moistening: at first in the wheat of choosing by weight, barley, highland barley, maize, pea raw material, add the water that accounts for whole raw material weight 7%～10%, add the Tibetan medicine material after pulverizing by weight again, turn then evenly, piled up 4～5 hours.
C, pulverizing: the raw material after the material moistening is worn into " the plum blossom lobe " of " mashed the heart mashed skin " with steel, and promptly the skin of wheat is a sheet, and center is a powdery, reaches in " hand pinch agglomerating do not touch with one's hand "; Sheet accounts for 60%～70%, and powdery accounts for 30%～40%.
D, spice: the raw material after will pulverizing adds 37%～38% water and carries out spice, uses cold water summer, and all the other seasons are with 40～50 ℃ of hot water.
E, dress mould are stepped on song: the song material that will mix, and the Qu Mo that packs into, low middle high around requiring, four jiaos track tramping, and the bent embryo after stepping on is arranged in to be stepped on bent.
F, the peace of entering the room song: spread the thick fresh rice husk of one deck 1cm at bent premises face, bent embryo is sidelong, per three bent embryos are one group, be shaped as ≡ III ≡, bent embryo is apart from surroundings wall 15cm～20cm, in the thick straw insulation of bent embryo face loam cake 15～30cm, on straw, sprinkle water again and close the doors and windows, temperature and humidity in the holding chamber at last.
G, insulation cultivation: the bent embryo in back of entering the room progressively heats up, when bent embryo temperature was raised to 38 ℃ after 1～2 day, bent skin surface grew many white dots, at this moment needs to turn over bent embryo, make bent embryo ventilation, cooling, adjust moisture, middle leavening temperature is controlled between 45～50 ℃.
H, turn over song, receive heap: turn over song for the first time in 1～3 day fs, bent embryo temperature is 38 ℃～40 ℃, turns over song in 4～7 days, and bent embryo temperature is 40～45 ℃, the humidity discharging of door and window cooling at any time simultaneously; Subordinate phase was the temperature control after piling up in 8～14 days, and this moment, bent embryo temperature was between 45～50 ℃, remained and turned over once bent embryo in per 3 days; 15～21 days for the humidity discharging phase, per 3 days casting once, the bent number of plies of heap this moment increases gradually, 22～28 days this moments bent piled very high, song is finished product, require door and window respectively to open half this moment, moisture last in song venting gradually, make bent dry, warehouse-in after 2 days.
I, go out bent warehouse-in and store: it is close with bent room to store bent room, and bent the storage is used for after 6 months producing.
The invention provides a kind of making method of Tibetan incense type white spirit, this technology comprises the step of following order:
A, at first steamed rice husk, the time is 60 minutes, goes out the rice steamer rice husk then, the back that cools is standby.
B, select materials: choose redness or white, particle is big, and full uniform highland barley is as raw material.
C, pulverizing: with highland barley, hiding song, to be ground into powdery with pulverizer respectively standby by 20 mesh sieves.
D, profit grain: the flat profit grain place that piles up of the highland barley after will pulverizing, the cold water of adding 25%～35% turns evenly, and no dried noodle, no pimple make the raw material water-swelling, are beneficial to gelatinization.
E, mix batching: press slag time difference, layering goes out the cellar for storing things, branch rice steamer batching, and preparing burden is highland barley, wine unstrained spirits, rice husk, its ratio is 1: 4: 0.2:, turning evenly, the rice husk that spreads after one deck is steamed in clear soup on the surface of preparing burden is standby then.
F, loaded steamer: with the material loaded steamer for preparing, low, high all around in the middle of the material in the rice steamer, the last rice steamer time is 30 minutes.
G, steaming grain steam wine: will delay decatize wine during distillation, middle temperature stream wine, big vapour knocks into the back, and disconnected flower is plucked wine, leave out the beginning and the end, stream wine speed is 3～4 kg/minute, and stream wine temperature is 30 ℃, and the stream wine time is 15～20 minutes, big then decatize grain, time is 45 minutes, and it is ripe and sticking to use rice steamer grain unstrained spirits, and interior nothing is given birth to the heart; Lose and be pickled with grains or in wine into feed.
H, look water up and down: the water gaging temperature is 85 ℃, adds the water gaging that accounts for highland barley weight 70% before the grain unstrained spirits goes out rice steamer rapidly, then the grain unstrained spirits is delivered to bamboo couch.
I, go out rice steamer and raise cold: grain unstrained spirits cold to 20 in winter～22 ℃, cold to 15 in summer～18 ℃, the machine air blast that turns off the blast then adds the bent powder in the Tibetan that accounts for highland barley weight 20% and turns accumulation, mixes with heap that to be piled into grain poor thoroughly again.
J, pit entry fermentation: the grain after going into to store is poor will to be tracked tramping, and uses the bamboo pole interlayer, and the interlayer height is 50 centimeters, will store cap then and track tramping bat light, and envelope is stored at last, and pit sealing mud is thick to be 10cm, and fermentation time is 60～90 days, and carries out fermentation situation source recording,
K, go out the cellar for storing things and support the cellar for storing things: layering plays the cellar for storing things, and poor by losing, little slag, big slag, two slags, end slag trip out respectively; Drench wall with caproic acid bacteria and support the cellar for storing things, in the cellar for storing things, spread 1.5～2.0 kilograms then and hide bent powder.
L, the wine classification in the step g is stored, blend, seasoning, ageing, canned, packing warehouse-in.
Advantage of the present invention is: the making method of having inherited bent technology in the among the people ancient and unique Tibetan of traditional Tibetan and liquor, again in conjunction with modern science and technology, use the water of " magnificent house mind's spring " when brewageing, the trace quantity mineral substance element that contains the multiple beneficial HUMAN HEALTH, good promoter action is played in the metabolism of growth and breedings such as these trace quantity mineral confrontation brewing microorganisms such as mould, yeast and biological enzyme, help diastatic fermentation and give birth to the fragrant wine that produces, can increase the healthy element of wine.Adopt high gentle grain, continuous slag mixes and steams, and the hall that dries in the air is piled up, Jiao Nifengding goes out to store the layering of wine unstrained spirits and slowly distills the segmentation amount quality picking wine, classification is stored, is blent, seasoning, ageing, make Tibetan incense type white spirit pure, it is main having ethyl hexanoate, and ethyl acetate is the secondary compound fragrance of coordinating naturally, taste is sweet ice-cold tasty and refreshing, the harmony of wine body, mellow pure and mild, pleasant impression is long.
Description of drawings
Below in conjunction with the drawings and specific embodiments the present invention is described in further detail.
Fig. 1 is a kind of Tibetan incense type white spirit of the present invention and making method schema thereof.
Fig. 2 is the bent technological process of production figure in the Tibetan of a kind of Tibetan incense type white spirit of the present invention.
Embodiment
Embodiment 1
In Fig. 2: the bent technological process of production figure in the Tibetan of Tibetan incense type white spirit.
A, select materials: choose 313 kilograms of 5000 kilograms of wheats, 313 kilograms of barleys, 313 kilograms in highland barley, 313 kilograms of maizes and peas, require wheat to meet the regulation of GB1351; Barley is faint yellow, and full grains are even, and smell is normal, and nothing is gone mouldy, free from insect pests; Highland barley is red or white, and particle is big, and is full even; The maize oyster white, full grains are even, and smell is normal, and nothing is gone mouldy, free from insect pests; Pea meets the GB/T10460 regulation, originates in the highlands.3 kilograms pulverize is standby together with radix bupleuri to get 3 kilograms of notopterygium roots, and Tibetan medicine material amount requires impurity few and dry, there is no mildew and rot denaturalization phenomenon.
B, material moistening: in the wheat of choosing, barley, highland barley, maize, pea raw material, add 438 kg of water material moistenings, add again and pulverize 6 kilograms of the standby Tibetan medicine materials in back, turn then evenly, piled up 5 hours.
C, pulverizing: the raw material after the material moistening is worn into " the plum blossom lobe " of " mashed the heart mashed skin " with steel, and promptly the skin of wheat is a sheet, and center is a powdery, reaches " hand pinch agglomerating do not touch with one's hand ", and sheet accounts for 70%, and powdery accounts for 30%.
D, spice: the raw material after will pulverizing adds water and carries out spice for 2480 kilograms, with 50 ℃ of hot water.
E, dress mould are stepped on song: the song material that will mix, careful again mix is utterly destroyed grey pimple, the Qu Mo that packs into, disposable installing.Low middle high around requiring, four jiaos track tramping, and can not lack while falling, and the bent embryo after stepping on is arranged in to be stepped on bent.
F, the peace of entering the room song: spread the thick fresh rice husk of one deck 1cm at bent premises face, bent embryo is sidelong, per three bent embryos are one group, be shaped as ≡ III ≡, bent embryo is apart from surroundings wall 15cm, in the thick straw insulation of bent embryo face loam cake 30cm, on straw, sprinkle water again and close the doors and windows, temperature and humidity in the holding chamber at last.
G, insulation cultivation: the bent embryo in back of entering the room progressively heats up, and when bent embryo temperature was raised to 38 ℃ after 1～2 day, bent skin surface grew many white dots, at this moment needs to turn over bent embryo, makes bent embryo ventilation, cooling, adjusts moisture, and middle leavening temperature is controlled at 50 ℃.
H, turn over song, receive heap: turn over song for the first time in 1～3 day fs, bent embryo temperature is 40 ℃, turns over song in 4～7 days, and bent embryo temperature is 45 ℃, the humidity discharging of door and window cooling at any time simultaneously; Subordinate phase was the temperature control after piling up in 8～14 days, and this moment, bent embryo temperature was 50 ℃, remained and turned over once bent embryo in per 3 days; 15～21 days for the humidity discharging phase, per 3 days casting once, the bent number of plies of heap this moment increases gradually, 22～28 days this moments bent piled very high, song is finished product, require door and window respectively to open half this moment, moisture last in song venting gradually, make bent dry, warehouse-in after 2 days.
I, go out bent warehouse-in and store: it is close with bent room to store bent room, and bent the storage is used for after 6 months producing." wine industry is analyzed handbook to the bent test basis of finished product.
In hiding bent preparation technology:
Said raw material pulverizing is very big with the bent relationship between quality in Tibetan among the step c, so before pulverizing, should add 7%～10% water material moistening, otherwise it is big that raw material pulverizing is crossed detailed rules and regulations viscosity, space moisture is little in the bent embryo, cultivation moisture and temperature are difficult for scattering and disappearing, cause phenomenons such as nest life discomfort easily, slightly make bent embryo dry and cracked too early easily excessively, so that bent skin is not hung clothing.
Said spice in the steps d contains moisture only about 15% because pulverize the back raw material, does not also satisfy required moisture during bent embryo forming and the cultivation, and spice adds water, and water is the material of microbial reproduction and reaction.
Said water is taken from plateau snow mountain water system among step b, the d, meet the regulation of GB5749.
Said dress mould is stepped on song among the step e, the song material that mixes, and careful again mix is utterly destroyed grey pimple, and Qu Mo packs into.That requirement is stepped on is flat, track tramping, step on light, and high in the middle of low all around, four jiaos track tramping, and can not lack while falling, every bent embryo must not differ 0.2 kilogram, and the bent embryo after stepping on is arranged in to be stepped on bent, and then a receipts sweat promptly is transported into bent room, otherwise bent embryo moisture evaporates gradually, goes into the easy pachydermia that rises behind the room, does not hang clothing.Bent mould internal diameter: long is 34cm, and wide is 20cm, and height is 4.5cm, and every box can be adorned 4～4.5 kilograms in bent material.
Said bent room size is wide with 3.6m among the step f, and 6m is for long, and promptly area is 21.6m2, and high 3m is advisable.
Saidly among the step h turn over song, receive heap: the fs: turned over bently for the first time in 1～3 day, bent embryo temperature must be controlled at 38～40 ℃, otherwise illness can take place, turned over song in 4～7 days after, 40～45 ℃ of bent embryo temperature requirements, the humidity discharging of door and window cooling at any time simultaneously.Subordinate phase: 8～14 days is the temperature control after piling up, this moment, bent embryo temperature was strict controlled in 45～50 ℃, turned over once bent embryo every 3 days, 15～21 days this moment bent embryo in the moisture major part lose, bent embryo temperature is reduced to below 40 ℃, should note humidity discharging, and per 3 days casting once, forbid cooling too fast, the bent number of plies of heap increases gradually.22～28 days this moments, bent embryo was poured in last room, bent embryo heap very high, bent embryo is finished product, door and window is respectively opened half before requiring this moment, moisture last in song venting gradually, make bent dry, warehouse-in after 2 days.
In Fig. 1: a kind of making method of Tibetan incense type white spirit, this technology comprises the step of following order:
A, at first steamed rice husk, the time is 60 minutes, goes out the rice steamer rice husk then, the back that cools is standby.
B, select materials: choose redness or white, particle is big, and full uniform highland barley is as raw material.
C, pulverizing: with 1000 kilograms in highland barley, hiding bent 200 kilograms, to be ground into powdery with pulverizer respectively standby by 20 mesh sieves.
D, profit grain: the flat profit grain place that piles up of the highland barley after will pulverizing, add 250 kilograms of cold water, turn evenly, no dried noodle, no pimple make the raw material water-swelling, are beneficial to gelatinization.
E, mix batching: press slag time difference, layering goes out the cellar for storing things, branch rice steamer batching, and preparing burden is 1000 kilograms in highland barley, 4000 kilograms of wine unstrained spirits, 200 kilograms on rice husk, turns evenly, the rice husk that spreads after one deck is steamed in clear soup on the surface of preparing burden is standby then.
F, loaded steamer: with the material loaded steamer for preparing, the material in the rice steamer of packing into is 1500 kilograms, and is low, high all around in the middle of the material in the rice steamer, differs 8 centimeters, and the last rice steamer time is 30 minutes.
G, steaming grain steam wine: to delay decatize wine during distillation, and middle temperature stream wine, big vapour knocks into the back, and disconnected flower is plucked wine, leave out the beginning and the end, stream wine speed is 3 kg/minute, and stream wine temperature is 30 ℃, and the stream wine time is 15 minutes, big then decatize grain, the time is 45 minutes, and it is ripe and sticking to use rice steamer grain unstrained spirits, and interior nothing is given birth to the heart; Lose and be pickled with grains or in wine into feed.
H, look water up and down: the water gaging temperature is 85 ℃, adds 700 kilograms water gaging before the grain unstrained spirits goes out rice steamer rapidly, then the grain unstrained spirits is delivered to bamboo couch.
I, go out rice steamer and raise cold: grain unstrained spirits cold to 22 ℃, the machine air blast that turns off the blast then, the bent powder in Tibetan that adds 200 kilograms turns accumulation, mixes with heap that to be piled into grain poor thoroughly again.
J, pit entry fermentation: the grain after going into to store is poor will to be tracked tramping, use the bamboo pole interlayer, the interlayer height is 50 centimeters, to store cap then and track tramping bat light, envelope is stored at last, and pit sealing mud is thick to be 10cm, and fermentation time is 90 days, and carry out fermentation situation source recording, (see poor winter of my company's grain, summer pit entry fermentation and go out to store information slip)
K, go out the cellar for storing things and support the cellar for storing things: layering plays the cellar for storing things, and poor by losing, little slag, big slag, two slags, end slag trip out respectively; Drench wall with caproic acid bacteria and support the cellar for storing things, in the cellar for storing things, spread 2 kilograms then and hide bent powder.
1, the wine classification in the step g is stored, blend, seasoning, ageing, canned, packing warehouse-in.
I, the poor pit entry fermentation of grain in summer and go out to store information slip in company's winter
| Pit entry temperature | Go into to store moisture content | Starch concentration | Acidity | Bent powder | Go out to store moisture content | Starch concentration | Acidity | |
| Winter | ??20-22??℃ | ??54-55??％ | ??14-15??％ | 1.4-1 .5 degree | ??20-22??％ | ??57-58??％ | ??9.0-1??0.0％ | ??1.5-2??.2??％ |
| Summer | ??15-18??℃ | ??55-60??％ | ??14-16??％ | 1.5-1 .8 degree | ??18-20??％ | ??58-60??％ | ??10.0-??12.％ | ??1.5-2??.2??％ |
In the making method of Tibetan incense type white spirit:
Whether said loaded steamer, steaming grain steam wine among step f, the g, require before (1) operation: upward want monitoring device intact before the rice steamer, check that the back adds an amount of residual water use.Every day mornig shift use vapour, must open steam valve earlier, behind the cold vapour steam valve is closed in the drain tube, after waiting to be sprinkled into 10～15 kilograms of grains and being pickled with grains or in wine, just can open vapour.(2) operational requirement: go up the rice steamer personnel and must accomplish pine, light, even, thin, accurate, flat six word principles, promptly material will loosen, and the loaded steamer action is wanted easily, and spreading and Shanghai Automobile Factory want evenly, and it is too thick that material is difficult for a lower berth, and the lid material is wanted accurately, and material is supreme smooth the end of from.Vapour amount two is little, and is middle low, sees tidal load vapour or waves vapour pressure vapour.During the beginning loaded steamer, the vapour amount is smaller slightly, strengthens gradually later on, and during to lid rice steamer dish, the vapour amount is more smaller, and when waiting to flow wine, it is normal that the vapour amount is recovered.Low, high all around in the middle of the material in the rice steamer, be more or less the same in 5～10 centimeters, the last rice steamer time is controlled at about 30 minutes approximately, and last rice steamer will " gently spread even shop, visit on the gas rice steamer, layering take full ", must not press vapour, race vapour, the rice steamer of going here and there, to influence distillation efficiency.Must not must guard against big vapour loaded steamer.(3) distillation requires: little steam flow wine when steaming wine, must not must guard against big steam flow wine, and stream wine speed is 3～4 kg/minute, the low earlier back of stream wine coolant water temperature is high, and stream wine temperature accomplishes to leave out the beginning and the end below 30 ℃, access about 1 kilogram of foreshot, about 15～20 minutes of the wine time of stream.Last big vapour knocks into the back, and the wine tail is concentrated back steaming.Distillation will be accomplished: " disconnected flower plucks wine, remove that head truncates, middle temperature stream wine, slow fire steam wine, big fire steaming grain ".(4) gelatinization requires: big vapour acid discharge, and the steaming grain time was generally about 45 minutes, and should strengthen vapor pressure this moment, promotes the gelatinization effect.It is not sticking to go out the ripe youngster of rice steamer material requirement, and interior nothing is given birth to the heart.
Said pit entry fermentation among the step j, (1) are gone into poor must the tracking tramping of grain behind the cellar for storing things, and excluding air is avoided microbial contamination as far as possible.(2) will store cap and track tramping bat light, use the bamboo pole interlayer, the thick 10cm of pit sealing mud, the pit sealing mud requirement is even, fine and smooth, viscosity is strong, and the cellar for storing things sealing property is good.
Effusive wine is work in-process wine in the step g, classification to store, and blends, seasoning, ageing, canned packing dispatch from the factory, and basic wine wine storage time is 4 years, and flavouring wine wine storage time is 8 years.
Said losing poor promptly stored cap for uppermost one deck vinasse in the wine cellar among the step k, and steaming becomes feed after drinking.Recycle behind big slag, two slags, the end slag burden, little slag is not prepared burden and is steamed to become after drinking cellar for storing things cap next time.
Embodiment 2
The process of this embodiment is identical with embodiment 1, just in hiding bent preparation: step b material moistening: add 530 kg of water material moistenings in the wheat of choosing, barley, highland barley, maize, the pea raw material.Step c pulverizes: the raw material after the material moistening is worn into sheet with steel account for 65%, powdery accounts for 35%.In the steps d, spice: the raw material after will pulverizing adds water and carries out spice for 2510 kilograms, with 40 ℃ of hot water.
In Tibetan incense type white spirit was brewageed, steps d profit grain: the flat profit grain place that piles up of the highland barley after will pulverizing added 300 kilograms of cold water.Step g is steamed grain and steamed in the wine: stream wine speed is 3.5 kg/minute, and stream wine temperature is 30 ℃, and the stream wine time is 18 minutes.
Embodiment 3:
The process of this embodiment is identical with embodiment 1, just in hiding bent preparation, step b material moistening: adding 625 kg of water material moistenings in the wheat of choosing, barley, highland barley, maize, pea raw material add and pulverize the standby Tibetan medicine material in back, turn then evenly, piled up 4 hours.Step c pulverizes: the raw material after the material moistening is worn into sheet with steel account for 60%, powdery accounts for 40%.The steps d spice: the raw material after will pulverizing adds water and carries out spice for 2615 kilograms, uses cold water.Step g insulation cultivation: middle leavening temperature is controlled at 40 ℃.Step h turns over song, receives heap: bent embryo temperature is 38 ℃ in 1～3 day, and bent embryo temperature was 40 ℃ in 4～7 days, and 8～14 days is 45 ℃ for piling up the bent embryo temperature of control.Step f enters the room and pacifies song: bent embryo is apart from surroundings wall 20cm, at last in the thick straw insulation of bent embryo face loam cake 15cm.
Steps d profit grain in Tibetan incense type white spirit is brewageed: the flat profit grain place that piles up of the highland barley after will pulverizing adds 350 kilograms of cold water and turns.Step g is steamed grain and steamed wine: stream wine speed is 4 kg/minute, and stream wine temperature is 30 ℃, and the stream wine time is 20 minutes.Step I goes out rice steamer and raises cold: grain unstrained spirits cold to 18 ℃, machine air blast then turns off the blast.Step j pit entry fermentation: fermentation time is 60 days.Step k goes out the cellar for storing things and supports the cellar for storing things: spread 1.5 kilograms and hide bent powder in the cellar for storing things.
Generally speaking: Tibetan incense type white spirit is drawn aged pitamylum in multiple feedings solid fermentation " continuing poor mixing steams " methodology, is about to raw material and goes out pond wine unstrained spirits mix and stir in proportion, go up rice steamer, distill, go out wine, steam the processing method that material carries out simultaneously, is pickled with grains or in wine to store to support, with the poor cellar for storing things cyclic production of supporting.Inherited unique yeast-making technology of Tibetan and Tibetan incense type white spirit making method, adopting plateau high-quality highland barley is major ingredient, and rice husk is an auxiliary material, and warm koji diastatic fermentation is given birth to pastil in wheat, barley, highland barley, maize, pea and the Tibetan medicine material.Gingival cyst of mucous gland in the newborn snow mountain snow melts liquid medicine Castalia water, and (cellar for storing things mud maintenance is not changed every year for wine slurry, mud cellar for storing things, do not carry out artificial culture yet), high gentle grain, continuous slag mixes steaming, an accumulation of drying in the air, Jiao Nifengding, fermentation (60-90 days), go out to store that the layering of wine unstrained spirits is slowly distilled, segmentation amount quality picking wine, the Mare Nectairs storage of classification, the ageing of pottery altar, meticulous blending form, the formation of its unique distinction and typical style is relevant with following six factors:
1, special topography and geomorphology and climate characteristic have been built good production environment
Tibetan incense type white spirit is produced in God blessings plateau, Gansu Province, is located in Silk Road passage, the Hexi Corridor door, sea level elevation about 2400 meters, 4.2 ℃ of average temperatures of the whole year, annual precipitation 360mm, stand in great numbers in domestic ridges and peaks, cheuch links to each other, the river in length and breadth, the grassland is wide, the vast stretch of wooded country vastness, present the charming view of " the gingival cyst of mucous gland in the newborn snow mountain is avenged throughout the year, the scenery show of God blessings Three Gorges ", this special topography and geomorphology and climatope, having formed unique microorganism system, is the prerequisite of brewageing Tibetan incense type white spirit.Famous microbiologist professor Cheng Guangsheng of China once estimated like this: " the good wine of Tibetans is when enjoying it with cellar ".
2, limpid sweet gingival cyst of mucous gland in the newborn snow mountain melts liquid medicine spring system and contains the multiple beneficial trace element
The Tibetan incense type white spirit brewing water adopts the water of snowy region plateau gingival cyst of mucous gland in the newborn snow mountain " magnificent house mind's spring ", the trace quantity mineral substance element that contains the multiple beneficial HUMAN HEALTH, belong to the high-quality natural mineral water, good promoter action is played in the growth and breeding of these trace quantity mineral confrontation brewing microorganisms such as mould, yeast etc. and the metabolism of biological enzyme, help diastatic fermentation and give birth to the fragrant wine that produces, can increase the healthy element of wine, make the aroma strong fragrance, sweet sweet ice-cold.
3, the bent Qu Xiangnong in temperature Tibetan is strongly fragrant in many grains
High-quality hide bent with originate in plateau, Qilian Mountains God blessings county, Gansu and surrounding area wheat, barley, highland barley, maize, pea is a raw material, add the Tibetan medicine material of pulverizing, 35～50 ℃ of cultivation temperature, top temperature is 50 ℃, belong to daqu of middle temperature, adopt the bent adobe house culture process in traditional Tibetan, generally with the bent optimal quality in the Tibetan of annual preparation in 5～September, its crops for rotation are limpid, hard neat, bent incense drug thick flavor, hide song and be more than a kind of multienzyme little and contain the active distiller's yeast that enriches the fragrance precursor material, for brewing fermentation provides power.
4, many grain fermentation rational proportions make wine body sweet-smelling elegant
Raw material is the basis of wine brewing, raw material variety, different its vinosity different styles in the place of production, the raw materials for production highland barley of cellar, wheat, pea, maize are mainly derived from the locality, according to green, ecological, organic principle, set up raw material site and stable supply channel, guarantee the liquor-making raw material quality, adopt the free of contamination high-quality highland barley in snowy region plateau, join a certain proportion of jowar, corn, adopt many grains to brewage, remedied deficiencies such as the dead drunk vinegar wine of the single raw material of Tibetan tradition taste dullness, made that cellar wine body sweet-smelling is elegant, pure, fragrance harmony, style be outstanding.
5, the dark cellar for storing things of continuous production soil is made fermenting container and is produced aroma
More than 100 mouthful in the existing pond, cellar for storing things of continuous production more than 20 years of cellar Wine Co., Ltd, it is that the ancient and unique dead drunk vinegar wine of Tibetan is hidden koji fermentation and modern zymotechnique organically combines, Jiao Chi builds up for the loess base entirely, the soft exquisiteness of soil property, do not contain sandstone impurity, water-retentivity is good, and wine is done at old cellar for storing things, the cellar for storing things is fragrant pure elegant, quality is better, carries out microorganism and the detection of other analysis of components by the cellar for storing things mud of difference being stored age, finds that beneficial microorganism is nearly hundreds of in the pond, cellar for storing things, formed a huge microflora, Jiao Chi is old more, and its beneficial microorganism is many more, and it is abundant more that the wine flavour composition is produced in fermentation, more complicated, vinosity is sweet-smelling more.
6, the different vessels segmentation is stored and is helped aging upgrading.
Mare Nectairs is to be compiled into big cage with local wooden or wicker, with animal blood, lime is coating, the employing Cortex Mori is that the numb paper mounting of raw material is stuck with paste several layers to more than hundred layers, at last with three layers of calico paper, layer by layer after the oven dry, use pure natural food level raw material again, do surface treatment, process through special methods as Ovum Gallus domesticus album, ripe rapeseed oil and beeswax.New wine is pressed different typical cases (storing fragrant, pure and sweet, sweet ice-cold, sweet-smelling) in Mare Nectairs, different rounds, different wine storage time, (it is aging fast to utilize Mare Nectairs short to have a removal of impurities, and the advantage that the wine loss is little has overcome because of long-term Mare Nectairs storage total acid content and descends to store 1 year, the loss of tart flavour composition is big, Mare Nectairs highly seasoned, shortcomings such as wine and women-sensual pursuits jaundice), reinstall soil pottery container and store, the redox reaction that helps wine like this, increase the old flavor of wine, make its mutual supplement with each other's advantages, bring out the best in each other.
In sum, make a general survey of the development course of Tibetan incense type white spirit, can be described as that it is with a long history, excellent public reputation, cultural deposits are very dark.
Claims (10)
1. a Tibetan incense type white spirit is characterized in that: be raw material with the highland barley, to hide bent diastatic fermentation, by the Tibetan incense type white spirit of Tibetan's traditional technology in conjunction with the modern production explained hereafter.
2. a kind of Tibetan incense type white spirit according to claim 1, the Tibetan song of wherein saying are to be made by wheat, barley, highland barley, maize, pea and Tibetan medicine material, and its weight ratio is 0.799: 0.05: 0.05: 0.05: 0.05: 0.001; Can prepare by following method:
A, select materials: choose wheat, barley, highland barley, maize, pea and Tibetan medicine material by above-mentioned weight ratio, require wheat to meet the regulation of GB1351; Barley is faint yellow, and full grains are even, and smell is normal, and nothing is gone mouldy, free from insect pests; Highland barley is red or white, and particle is big, and is full even; The maize oyster white, full grains are even, and smell is normal, and nothing is gone mouldy, free from insect pests; Pea meets the GB/T10460 regulation, originates in the highlands; Tibetan medicine material amount requires impurity few and dry, there is no mildew and rot denaturalization phenomenon;
B, material moistening: at first in the wheat of choosing by weight, barley, highland barley, maize, pea raw material, add the water that accounts for whole raw material weight 7%～10%, add the Tibetan medicine material after pulverizing by weight again, turn then evenly, piled up 4～5 hours;
C, pulverizing: the raw material after the material moistening is worn into " the plum blossom lobe " of " mashed the heart mashed skin " with steel, and promptly the skin of wheat is a sheet, and center is a powdery, reaches in " hand pinch agglomerating do not touch with one's hand "; Sheet accounts for 60%～70%, and powdery accounts for 30%～40%;
D, spice: the raw material after will pulverizing adds 37%～38% water and carries out spice, uses cold water summer, and all the other seasons are with 40～50 ℃ of hot water;
E, dress mould are stepped on song: the song material that will mix, and the Qu Mo that packs into, low middle high around requiring, four jiaos track tramping, and the bent embryo after stepping on is arranged in to be stepped on bent;
F, the peace of entering the room song: spread the thick fresh rice husk of one deck 1cm at bent premises face, bent embryo is sidelong, per three bent embryos are one group, be shaped as ≡ III ≡, bent embryo is apart from surroundings wall 15cm～20cm, in the thick straw insulation of bent embryo face loam cake 15～30cm, on straw, sprinkle water again and close the doors and windows, temperature and humidity in the holding chamber at last;
G, insulation cultivation: the bent embryo in back of entering the room progressively heats up, when bent embryo temperature was raised to 38 ℃ after 1～2 day, bent skin surface grew many white dots, at this moment needs to turn over bent embryo, make bent embryo ventilation, cooling, adjust moisture, middle leavening temperature is controlled between 45～50 ℃;
H, turn over song, receive heap: turn over song for the first time in 1～3 day fs, bent embryo temperature is 38～40 ℃, turns over song in 4～7 days, and bent embryo temperature is 40～45 ℃, the humidity discharging of door and window cooling at any time simultaneously; Subordinate phase was the temperature control after piling up in 8～14 days, and this moment, bent embryo temperature was between 45～50 ℃, remained and turned over once bent embryo in per 3 days; 15～21 days for the humidity discharging phase, per 3 days casting once, the bent number of plies of heap this moment increases gradually, 22～28 days this moments bent piled very high, song is finished product, require door and window respectively to open half this moment, moisture last in song venting gradually, make bent dry, warehouse-in after 2 days;
I, go out bent warehouse-in and store: it is close with bent room to store bent room, and bent the storage is used for after 6 months producing.
3. a kind of Tibetan incense type white spirit according to claim 2, wherein said Tibetan medicine material is notopterygium root, radix bupleuri, and its ratio is 1: 1, and it is standby to be ground into powdery.
4. a kind of Tibetan incense type white spirit according to claim 2, said Qu Mo among the step e wherein, the internal diameter of Qu Mo: longly be 34cm, wide be 20cm, and height is 4.5cm, and every box can be adorned song and expect 4～4.5 kilograms.
5. a kind of Tibetan incense type white spirit according to claim 2, said bent room among the step f wherein, bent room is wide to be 3.6m, and length is 5～6m, and area is 18～21.6m
2, height is 3m.
6. a kind of Tibetan incense type white spirit according to claim 2, wherein the said song that turns over is meant the levels position of knee-piece is changed among the step h, and the top and bottom of every song are changed, with broken bent collect be placed on bent heap above.
7. the making method of a Tibetan incense type white spirit, this technology comprises the step of following order:
A, at first steamed rice husk, the time is 60 minutes, goes out the rice steamer rice husk then, the back that cools is standby;
B, select materials: choose redness or white, particle is big, and full uniform highland barley is as raw material;
C, pulverizing: with highland barley, hiding song, to be ground into powdery with pulverizer respectively standby by 20 mesh sieves;
D, profit grain: the flat profit grain place that piles up of the highland barley after will pulverizing, the cold water of adding 25%～35% turns evenly, and no dried noodle, no pimple make the raw material water-swelling, are beneficial to gelatinization;
E, mix batching: press slag time difference, layering goes out the cellar for storing things, branch rice steamer batching, and preparing burden is highland barley, wine unstrained spirits, rice husk, its ratio is 1: 4: 0.2:, turning evenly, the rice husk of removing after one deck is steamed in clear soup on the surface of preparing burden is standby then;
F, loaded steamer: with the material loaded steamer for preparing, low, high all around in the middle of the material in the rice steamer, the last rice steamer time is 30 minutes;
G, steaming grain steam wine: will delay decatize wine during distillation, middle temperature stream wine, big vapour knocks into the back, and disconnected flower is plucked wine, leave out the beginning and the end, stream wine speed is 3～4 kg/minute, and stream wine temperature is 30 ℃, and the stream wine time is 15～20 minutes, big then decatize grain, time is 45 minutes, and it is ripe and sticking to use rice steamer grain unstrained spirits, and interior nothing is given birth to the heart; Lose and be pickled with grains or in wine into feed;
H, look water up and down: the water gaging temperature is 85 ℃, adds the water gaging that accounts for highland barley weight 70% before the grain unstrained spirits goes out rice steamer rapidly, then the grain unstrained spirits is delivered to bamboo couch;
I, go out rice steamer and raise cold: grain unstrained spirits cold to 20 in winter～22 ℃, cold to 15 in summer～18 ℃, the machine air blast that turns off the blast then adds the bent powder in the Tibetan that accounts for highland barley weight 20% and turns accumulation, mixes with heap that to be piled into grain poor thoroughly again;
J, pit entry fermentation: the grain after going into to store is poor will to be tracked tramping, and uses the bamboo pole interlayer, and the interlayer height is 50 centimeters, will store cap then and track tramping bat light, and envelope is stored at last, and pit sealing mud is thick to be 10cm, and fermentation time is 60～90 days, and carries out fermentation situation source recording;
K, go out the cellar for storing things and support the cellar for storing things: layering plays the cellar for storing things, and poor by losing, little slag, big slag, two slags, end slag trip out respectively, drench wall with caproic acid bacteria and support the cellar for storing things, spread 1.5～2.0 kilograms then in the cellar for storing things and hide bent powder;
L, the wine classification in the step g is stored, blend, seasoning, ageing, canned, packing warehouse-in.
8. the making method of a kind of Tibetan incense type white spirit according to claim 7, wherein said losing poorly promptly stored cap for uppermost one deck vinasse in the wine cellar among the step k, and steaming becomes feed after drinking; Recycle behind big slag, two slags, the end slag burden, little slag is not prepared burden and is steamed to become after drinking cellar for storing things cap next time.
9. the making method of a kind of Tibetan incense type white spirit according to claim 7, wherein said wine is work in-process wine in the step g, with work in-process wine classification storage, ageing, be 3～4 years wine storage time of basic wine storage period, 7～8 years wine storage time of flavouring wine, the work in-process wine that reaches storage period more by analysis, after check, meticulous blending and the seasoning, stored 1 year again; At last to taste and to verify as the means of being rigid in checking up, require the finished wine quality to reach or be higher than DB62/T1734-2008 Tibetan incense type white spirit standard can, packing dispatches from the factory.
10. according to claim 2 or 7 described a kind of Tibetan incense type white spirit and making method thereof, wherein said water is taken from plateau snow mountain water system, meet the regulation of GB5749.
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