CN104031795A - Method for producing mellow base liquor - Google Patents
Method for producing mellow base liquor Download PDFInfo
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- CN104031795A CN104031795A CN201410229991.0A CN201410229991A CN104031795A CN 104031795 A CN104031795 A CN 104031795A CN 201410229991 A CN201410229991 A CN 201410229991A CN 104031795 A CN104031795 A CN 104031795A
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Abstract
The invention discloses a method for producing mellow base liquor. The method for producing the mellow base liquor comprises the following steps: (1) taking raw materials; (2) soaking and moistening grains; (3) stewing; (4) mixing the yeast; (5) pooling and fermenting; (6) distilling fermented grains; and (7) fermenting in a cellar. The traditional soft liquor production technology of the ocean river and other flavor production processes are integrated and innovated, so as to produce softer base liquor. The soft quality of the soft white spirit is fundamentally ensured, and the requirements of consumers on the soft white spirit are met.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of production method of sweet base wine.
Background technology
The soft type mouthfeel of silk floss in the Yanghe River, sets up the new model that the modern times drink.Along with the fashionable and continuous soft homogeneity intensified competition of the soft type white wine of silk floss, increase in demand to the new height of human consumer to the soft white wine quality of silk floss and taste variation.Leading Status in order to ensure the continuous soft type white wine of company, realize the target of continuous soft type white wine " the most continuous soft ", the soft type liquor production process of existing silk floss is carried out to innovation and breakthrough, produce more continuous soft base wine, fundamentally ensure the soft quality of silk floss of continuous soft type white wine, meet the continuous soft development strategy of company.
Summary of the invention
The object of the invention is to: a kind of production method of sweet base wine is provided, the marrow of the Yanghe River continuous soft type liquor production process of tradition and other odor type production technique is merged to innovation, produce more sweet base wine.
Technical solution of the present invention is that the production method of this sweet base wine comprises the following steps:
(1) raw material: get according to mass percent: Chinese sorghum 55%～67%, rice 15%～20%, glutinous rice 15%～20%, corn 2.8%～4.5%, millet 0.2%～0.5%, Semen Maydis powder is broken into 6～8 lobes, and other is whole grain and uses;
(2) bubble grain and profit grain: 30～50 ℃ of warm water soaking 20～24h for Chinese sorghum; 30～50 ℃ of warm water material moistening 2～3h after rice, glutinous rice, corn and millet mix;
(3) boiling: the Chinese sorghum of step (2) drains the water, adds water after circle steam cooker 60～70min and plays spray; Steam again and add for the second time water after 60～70min and play spray, continue to add after steaming 60～70min glutinous rice, rice, corn and the millet of step (2), mix to copy and mix evenly, then continue boiling 50～60min;
(4) mixed song: the ripe grain of step (3) is evenly poured on to the field of drying in the air, thickness is 6～10cm, air blast is cooled to 28～32 ℃, evenly sprinkle the head mold song, the meter Qu of ripe grain quality 0.075%～0.15% of ripe grain quality 0.18%～0.36%, the Bacillus licheniformis of ripe grain quality 0.045%～0.09% is bent, turn evenly to entering pond temperature, be 28～30 ℃ winter, and be 26～28 ℃ summer;
(5) pit entry fermentation: spreading a layer thickness in square cement pit bottom is 2～4cm rice husk, enters cement pit fermentation by the mixed song material of step (4), and thickness is 40cm, and fermentation time winter is 30～36h, and be 28～32h summer; Fermentation product temperature winter is 36～38 ℃, and be 38～40 ℃ summer;
(6) wine unstrained spirits distillation: in pond, cellar for storing things, wine unstrained spirits is copied and mixed evenly according to mass ratio 22%～24% with rice husk after going out pond, loaded steamer, selecting wine, the former wine obtaining is exactly sweet base wine;
(7) pit entry fermentation: the poor unstrained spirits through after step (6) distillation is gone out to rice steamer and be positioned over a spreading for cooling of drying in the air to approaching pit entry temperature, with mass ratio 18%～20%, add the mixed song material after step (5) fermentation, mix to copy and mix evenly, be sprinkled into again the middle high-temperature daqu of its quality 20%～24%, turn evenly, low temperature enters the fermentation of mud cellar for storing things, after fermentation 60～70d, go out cellar for storing things and carry out step (6) distillation, the sweet base wine of selecting.
The present invention has the following advantages:
1, compare with the Yanghe River continuous soft type production technique of tradition, liquor-making raw material, except crush maize external-adjuster is whole grain, is contributed to promote the strength of calligraphic strokes of wine unstrained spirits, promote the fermentation of microorganism, add millet, increase raw material VITAMIN, protein substance, the sense of taste of rich liquor body.
2, Chinese sorghum takes warm water to steep in advance grain, and other raw material is profit grain on duty, and warm water bubble grain contributes to sorghum starch water suction gelatinization, and during boiling, the easily saturating heart is removed molecule impurity and tannin simultaneously, is conducive to the generation of alcohol sweet substance.
3, material cooking can be removed the different assorted taste of raw material, and the gelatinization that raw material also acquires a certain degree simultaneously, is beneficial to fermentation.
4, the ripe grain cooking adds head mold song, meter Qu, Bacillus licheniformis Qu Jinhang heap fermentation, provide during the fermentation starch to be converted into the functional enzyme that sugar, sugar are converted into alcohol appropriate amount, also for pit entry fermentation provides suitable reducing sugar, also generate complicated composition and the precursor fragrance matters such as pyrazine class, heterocyclic simultaneously, make wine body more sweet, mellow.
5, adopt wine unstrained spirits to distill separately, get rid of the raw material taste and the different assorted taste that because mixing distillation, bring, make vinosity cleaner, promote purity and the refreshing cleanliness of vinosity.
Embodiment
Below in conjunction with specific embodiment, further illustrate these embodiment of technical solution of the present invention and can not be interpreted as the restriction to technical scheme.
Embodiment 1: according to the following step, produce sweet base wine
(1) raw material: get according to mass percent: Chinese sorghum 55%, rice 20%, glutinous rice 20%, corn 4.5%, millet 0.5%, Semen Maydis powder is broken into 6～8 lobes, and other raw material is whole grain and uses;
(2) bubble grain and profit grain: 30 ℃ of warm water soaking 24h for Chinese sorghum; Rice, glutinous rice and corn mix rear 30 ℃ of warm water material moistening 3h;
(3) boiling: the Chinese sorghum of step (2) drains the water, adds for the first time water after circle steam cooker 60min and plays spray; Steam again and add for the second time water after 60min and play spray, continue to add after steaming 60min glutinous rice, rice and the corn of step (2), mix to copy and mix evenly, then continue boiling 60min;
(4) mixed song: the ripe grain of step (3) is evenly poured on to the field of drying in the air, thickness is 10cm, air blast is cooled to 28 ℃, evenly sprinkle the head mold song, the meter Qu of ripe grain quality 0.075% of ripe grain quality 0.18%, the Bacillus licheniformis of ripe grain quality 0.045% is bent, turn evenly to entering pond temperature, be 30 ℃ winter, and be 28 ℃ summer;
(5) pit entry fermentation: spreading a layer thickness in square cement pit bottom is 4cm rice husk, enters cement pit fermentation by the mixed song material of step (4), and thickness is 40cm, and fermentation time winter is 30h, and be 28 h summer; Fermentation product temperature winter is 36 ℃, and be 38 ℃ summer;
(6) wine unstrained spirits distillation: in pond, cellar for storing things, wine unstrained spirits is copied and mixed evenly according to mass ratio 22% with rice husk after going out pond, loaded steamer, selecting wine, the former wine obtaining is exactly sweet base wine;
(7) pit entry fermentation: the poor unstrained spirits through after step (6) distillation is gone out to rice steamer and be positioned over a spreading for cooling of drying in the air to approaching pit entry temperature, with mass ratio 18%, add the mixed song material after step (5) fermentation, mix to copy and mix evenly, be sprinkled into again the middle high-temperature daqu of its quality 20%, turn evenly, low temperature enters the fermentation of mud cellar for storing things, after fermentation 70d, go out cellar for storing things and carry out step (6) distillation, the sweet base wine of selecting.
Embodiment 2: according to the following step, produce sweet base wine
(1) raw material: get according to mass percent: Chinese sorghum accounts for 61%, rice 17.5%, glutinous rice 17.5%, corn 3.65%, millet 0.35%, Semen Maydis powder is broken into 6～8 lobes, and other raw material is whole grain and uses;
(2) bubble grain and profit grain: 40 ℃ of warm water soaking 22h for Chinese sorghum; Rice, glutinous rice, corn and millet mix rear 40 ℃ of warm water material moistening 2.5h;
(3) boiling: the Chinese sorghum of step (2) drains the water, adds for the first time water after circle steam cooker 65min and plays spray; After steaming again 65min, beat for the second time water spray, continue to add after steaming 60min glutinous rice, rice and the corn of step (2), mix to copy and mix evenly, then continue boiling 55min;
(4) mixed song: the ripe grain of step (3) is evenly poured on to the field of drying in the air, thickness is 8cm, air blast is cooled to 28 ℃, evenly sprinkle the head mold song, the meter Qu of ripe grain quality 0.1125% of ripe grain quality 0.27%, the Bacillus licheniformis of ripe grain quality 0.0675% is bent, turn evenly to entering pond temperature, be 28 ℃ winter, and be 26 ℃ summer;
(5) pit entry fermentation: spreading a layer thickness in square cement pit bottom is 3cm rice husk, enters cement pit fermentation by the mixed song material of step (4), and thickness is 40cm, and fermentation time winter is 32h, and be 30 h summer; Fermentation product temperature winter is 38 ℃, and be 40 ℃ summer;
(6) wine unstrained spirits distillation: in Ni Jiao pond, wine unstrained spirits is copied and mixed evenly according to mass ratio 23% with rice husk rice husk after going out pond, loaded steamer, selecting wine, the former wine obtaining is exactly sweet base wine;
(7) pit entry fermentation: the poor unstrained spirits through after step (6) distillation is gone out to rice steamer and be positioned over and dry in the air a spreading for cooling when approaching pit entry temperature, with mass ratio 19%, add the mixed song material after step (5) fermentation, mix to copy and mix evenly, be sprinkled into again the middle high-temperature daqu of its quality 22%, turn evenly, low temperature enters the fermentation of mud cellar for storing things again, after fermentation 65d, go out cellar for storing things and carry out step (6) distillation, the sweet base wine of selecting.
Embodiment 3: according to the following step, produce sweet base wine
(1) raw material: get according to mass percent: Chinese sorghum accounts for 67%, rice 15%, glutinous rice 15%, corn 2.8%, millet 0.2%, Semen Maydis powder is broken into 6～8 lobes, and other raw material is whole grain and uses;
(2) bubble grain and profit grain: 50 ℃ of warm water soaking 20h for Chinese sorghum; Rice, glutinous rice, corn and millet mix rear 50 ℃ of warm water material moistening 2h;
(3) boiling: (2 Chinese sorghum drains the water step, adds for the first time water and play spray after circle steam cooker 70min; After steaming again 65min, beat for the second time water spray, continue to add after steaming 70min glutinous rice, rice and the corn of step 2, mix to copy and mix evenly, then continue boiling 50min;
(4) mixed song: the ripe grain of step (3) is evenly poured on to the field of drying in the air, thickness is 8cm, air blast is cooled to 28 ℃, evenly sprinkle the head mold song, the meter Qu of ripe grain quality 0.15% of ripe grain quality 0.36%, the Bacillus licheniformis of ripe grain quality 0.09% is bent, turn evenly to entering pond temperature, be 28 ℃ winter, and be 26 ℃ summer;
(5) pit entry fermentation: spreading a layer thickness in square cement pit bottom is 3cm rice husk, enters cement pit fermentation by the mixed song material of step (4), and thickness is 40cm, and fermentation time winter is 36h, and be 32 h summer; Fermentation product temperature winter is 38 ℃, and be 40 ℃ summer;
(6) wine unstrained spirits distillation: in Ni Jiao pond, wine unstrained spirits is copied and mixed evenly according to mass ratio 24% with rice husk rice husk after going out pond, loaded steamer, selecting wine, the former wine obtaining is exactly sweet base wine;
(7) pit entry fermentation: the poor unstrained spirits through after step (6) distillation is gone out to rice steamer and be positioned over and dry in the air a spreading for cooling when approaching pit entry temperature, with mass ratio 20%, add the mixed song material after step (5) fermentation, mix to copy and mix evenly, be sprinkled into again the middle high-temperature daqu of quality 24%, turn evenly, low temperature enters the fermentation of mud cellar for storing things again, after fermentation 60d, go out cellar for storing things and carry out step (6) distillation, the sweet base wine of selecting.
Company has carried out production test to the 10Ge group of test plant respectively in February, 2013～2014 year February, on average produces two rates and liquor body style and changes contrast and see the following form.
Claims (1)
1. the production method of sweet base wine, is characterized in that the production method of this sweet base wine comprises the following steps:
(1) raw material: get according to mass percent: Chinese sorghum 55%～67%, rice 15%～20%, glutinous rice 15%～20%, corn 2.8%～4.5%, millet 0.2%～0.5%, Semen Maydis powder is broken into 6～8 lobes, and other is whole grain and uses;
(2) bubble grain and profit grain: 30～50 ℃ of warm water soaking 20～24h for Chinese sorghum; 30～50 ℃ of warm water material moistening 2～3h after rice, glutinous rice, corn and millet mix;
(3) boiling: the Chinese sorghum of step (2) drains the water, adds for the first time water after circle steam cooker 60～70min and plays spray; Steam again and add for the second time water after 60～70min and play spray, continue to add after steaming 60～70min glutinous rice, rice, corn and the millet of step (2), mix to copy and mix evenly, then continue boiling 50～60min;
(4) mixed song: the ripe grain of step (3) is evenly poured on to the field of drying in the air, thickness is 6～10cm, air blast is cooled to 28～32 ℃, evenly sprinkle the head mold song, the meter Qu of ripe grain quality 0.075%～0.15% of ripe grain quality 0.18%～0.36%, the Bacillus licheniformis of ripe grain quality 0.045%～0.09% is bent, turn evenly to entering pond temperature, be 28～30 ℃ winter, and be 26～28 ℃ summer;
(5) pit entry fermentation: spreading a layer thickness in square cement pit bottom is 2～4cm rice husk, enters cement pit fermentation by the mixed song material of step (4), and thickness is 40cm, and fermentation time winter is 30～36h, and be 28～32h summer; Fermentation product temperature winter is 36～38 ℃, and be 38～40 ℃ summer;
(6) wine unstrained spirits distillation: in pond, cellar for storing things, wine unstrained spirits is copied and mixed evenly according to mass ratio 22%～24% with rice husk after going out pond, loaded steamer, selecting wine, the former wine obtaining is exactly sweet base wine; Distillation condition is:
(7) pit entry fermentation: the poor unstrained spirits through after step (6) distillation is gone out to rice steamer and be positioned over a spreading for cooling of drying in the air to approaching pit entry temperature, with mass ratio 18%～20%, add the mixed song material after step (5) fermentation, mix to copy and mix evenly, be sprinkled into again the middle high-temperature daqu of its quality 20%～24%, turn evenly, low temperature enters the fermentation of mud cellar for storing things, after fermentation 60～70d, go out cellar for storing things and carry out step (6) distillation, the sweet base wine of selecting.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104388252A (en) * | 2014-12-10 | 2015-03-04 | 邝军 | Soft and gentle white wine brewing and production process |
| CN105969625A (en) * | 2016-07-04 | 2016-09-28 | 赣州岑峰酒业有限责任公司 | Preparation process and preparation equipment for rice flower aroma type Baijiu |
| CN106544229A (en) * | 2016-12-20 | 2017-03-29 | 吴中区穹窿山福顺生物技术研究所 | A kind of production technology of continuous soft fen-flavor type white spirit |
| CN106867777A (en) * | 2017-03-09 | 2017-06-20 | 湖南屈原酒业有限公司 | A kind of special wine of pickled and cured meat and its production technology |
| CN108949432A (en) * | 2018-08-09 | 2018-12-07 | 安徽宣酒集团股份有限公司 | A kind of production method of small cellar soft-taste white spirit |
| CN111434760A (en) * | 2019-01-11 | 2020-07-21 | 刘浩群 | Brewing method of fruity white spirit |
| CN114525186A (en) * | 2022-03-31 | 2022-05-24 | 晋中学院 | Method for brewing fen-flavor liquor by taking chenopodium quinoa willd and broom corn millet as raw materials |
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| CN103103065A (en) * | 2013-01-30 | 2013-05-15 | 江苏洋河酒厂股份有限公司 | Method for brewing base liquor of soft continuous white spirit |
| CN103146524A (en) * | 2013-03-07 | 2013-06-12 | 江苏洋河酒厂股份有限公司 | Production method of soft type white spirit |
| CN103146526A (en) * | 2013-03-07 | 2013-06-12 | 江苏洋河酒厂股份有限公司 | Bacterium cultivation and saccharification method of soft type wine |
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Patent Citations (4)
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| CN101037649A (en) * | 2007-04-04 | 2007-09-19 | 江苏洋河酒厂股份有限公司 | Brewing method of Yanghe blue classical wine |
| CN103103065A (en) * | 2013-01-30 | 2013-05-15 | 江苏洋河酒厂股份有限公司 | Method for brewing base liquor of soft continuous white spirit |
| CN103146524A (en) * | 2013-03-07 | 2013-06-12 | 江苏洋河酒厂股份有限公司 | Production method of soft type white spirit |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104388252A (en) * | 2014-12-10 | 2015-03-04 | 邝军 | Soft and gentle white wine brewing and production process |
| CN105969625A (en) * | 2016-07-04 | 2016-09-28 | 赣州岑峰酒业有限责任公司 | Preparation process and preparation equipment for rice flower aroma type Baijiu |
| CN106544229A (en) * | 2016-12-20 | 2017-03-29 | 吴中区穹窿山福顺生物技术研究所 | A kind of production technology of continuous soft fen-flavor type white spirit |
| CN106867777A (en) * | 2017-03-09 | 2017-06-20 | 湖南屈原酒业有限公司 | A kind of special wine of pickled and cured meat and its production technology |
| CN108949432A (en) * | 2018-08-09 | 2018-12-07 | 安徽宣酒集团股份有限公司 | A kind of production method of small cellar soft-taste white spirit |
| CN111434760A (en) * | 2019-01-11 | 2020-07-21 | 刘浩群 | Brewing method of fruity white spirit |
| CN114525186A (en) * | 2022-03-31 | 2022-05-24 | 晋中学院 | Method for brewing fen-flavor liquor by taking chenopodium quinoa willd and broom corn millet as raw materials |
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Application publication date: 20140910 |