CN116496860B

CN116496860B - Method for brewing white spirit by using five miscellaneous cereals

Info

Publication number: CN116496860B
Application number: CN202310768184.5A
Authority: CN
Inventors: 张秀英; 王东; 张燕; 李仲伟; 李智慧; 邬万波; 杨新; 李星; 郭雷; 敖满园; 田瑞娜; 高超; 张玉蓉
Original assignee: Ordos Wangdao Liquor Co ltd
Current assignee: Ordos Wangdao Liquor Co ltd
Priority date: 2023-06-28
Filing date: 2023-06-28
Publication date: 2023-09-15
Anticipated expiration: 2043-06-28
Also published as: CN116496860A

Abstract

The invention provides a method for brewing white spirit by using five coarse cereals, which belongs to the field of white spirit brewing and comprises the following steps: s1, preparing Daqu: pulverizing and mixing barley, pea, bran and rice hull to obtain Daqu; s2, preparing raw materials: shelling and cleaning jowar, herba quinoae, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, pulverizing jowar, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, and mixing with herba quinoae; s3, high-temperature material wetting; s4, steaming; s5, adding water; s6, enlarging the yeast; s7, fermenting the hawthorn in a jar S8, and fermenting the hawthorn wine; s9, steaming hawthorn wine; s10, fermenting the hawthorn wine; the invention provides a Daqu for brewing white spirit, white spirit brewed by the Daqu and a process thereof, wherein the white spirit brewed by the Daqu has low sugar content, low ethyl lactate content, high ethyl acetate content, low aldehyde index, prominent main body fragrance and reduced pungency, and is suitable for diabetics to drink.

Description

Method for brewing white spirit by using five miscellaneous cereals

Technical Field

The invention relates to the field of white spirit brewing, in particular to a method for brewing white spirit by using five coarse cereals.

Background

In the traditional Chinese white wine brewing process, raw materials are the material basis for brewing white wine, different raw materials have different component contents, and different brewing raw materials are utilized for production, so that different qualities are produced. The Chinese distilled spirit using sorghum as a raw material has been 700 years old, the 'good spirit can not leave red grains' has become the consensus of the world, and people even flow a description that the sorghum is specially grown for Chinese distilled spirit, and the Chinese distilled spirit is the first-choice raw material for brewing Chinese distilled spirit.

However, most of the brewed white spirits such as sorghum liquor in the prior art have too high aldehyde indexes, are covered with main body fragrance, have strong pungency and pungent taste, have bitter and astringent taste, and gradually increase the demands of consumers for healthy low-aldehyde high-ester white spirits along with the continuous improvement of the income level of residents in China.

On the other hand, the common sorghum liquor contains a large amount of sugar, the sugar content reaches about 22, and the blood sugar of people can be increased by drinking the liquor, so that the risk of people suffering from diabetes mellitus is increased, and therefore, a distilled liquor with low sugar content is needed to appear.

Disclosure of Invention

In order to solve the defects of the prior art, the invention specially develops the five-cereal nutritional white spirit, the sugar content is only 14.8 at the lowest, the concentration value of ethyl acetate is as high as 209.9, the concentration value of ethyl lactate is only 38.98 at the lowest, the concentration value of acetaldehyde is 23.47 at the lowest, the concentration of fusel oil is 0.58g/L at the lowest, the main body fragrance is prominent, the pungent taste and the bitter taste are reduced, and the taste and health care requirements of drinkers are met; in addition, the white spirit brewed by the invention has the special aroma formed by fermenting the wheat collagen and the wheat gluten in the sorghum aroma and the oat, thereby greatly improving the defects of the single grain brewed wine and having no special odor; the white spirit brewed by the invention has the advantages of higher ethyl acetate content, lower ethyl lactate content and lower concentration of acetaldehyde and fusel oil, so that the main body of the white spirit brewed by the invention has outstanding fragrance, reduced pungency and bitterness, good taste and reduced body injury, and has good application prospect in the field of high-end nutritional white spirit.

The warm water mentioned in the invention is water with the temperature of 40-60 ℃, and the specific steps are as follows:

a method for brewing white spirit by using five kinds of miscellaneous cereals comprises the following steps:

s1, preparing Daqu: crushing and mixing barley, peas, bran and rice hulls to prepare Daqu, and crushing the prepared Daqu for later use, wherein the barley is prepared by the following steps: pea: bran: rice hull=55-65: 30-36: 4-6:1.5-2.5; the seeds of the raw materials are full, the skin is thin, and the shells are few;

s2, preparing raw materials: shelling and cleaning jowar, herba quinoae, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, pulverizing jowar, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, and mixing with herba quinoae; the crushed raw materials are as follows: 4. 6, 8 petals account for 65% -75%, fine powder accounts for 25% -35%, and whole grain is not more than 0.3%; the sorghum: quinoa: oat: buckwheat: barley=40-60:6-10:15-25:10-14:8-12;

oat is a well-known nutritional health food at home and abroad, the protein content of the oat is more than 15%, the lysine accounts for about 3.7%, the fat content of the oat is 3.7-3.8%, the palmitic acid is about 16%, the oleic acid is about 40%, and the oat is rich in linoleic acid. The wheat has the effects of tonifying spleen and stomach, smoothing intestine, inducing parturition, stopping sweating due to deficiency, stopping bleeding and the like, is ideal food for preventing atherosclerosis, hypertension and coronary heart disease, and has auxiliary curative effects on diabetes, fatty liver, constipation, edema and other diseases. A person who likes to drink the wine is beneficial to the body if drinking a proper amount of wine containing oat components every day. Oat has the highest protein content in cereal crops, contains 8 amino acids essential to human body, and has balanced composition. Because oat is rich in nutrition, hunger-resistant and cold-resistant, the oat is praised as a good in the western part of the autonomous region. Oat has less sugar and more protein, and is a good food for diabetics;

Oleic acid in barley fat synthesizes arachidonic acid (one of fatty acids essential to human body) in human body, can reduce blood fat, is an important component for synthesizing prostaglandin and cranial nerves, has sufficient content of mineral elements such as calcium, phosphorus, iron, magnesium and the like, can promote the dissolution of human fibrin, inhibit the generation of thrombin and has a certain curative effect on reducing serum cholesterol;

quinoa belongs to a food which is easy to cook and digest, has light nut fragrance or ginseng fragrance, has unique taste, and is a main traditional food for indigenous residents. The quinoa contains various nutritional ingredients such as protein, amino acid, vitamin, mineral and the like and various bioactive substances such as saponin, flavone, polyphenol and the like, and has high nutritional value;

the main production areas of the buckwheat are northwest, northeast, north China and southwest with alpine mountains, and the buckwheat has faint scent taste, is often used for making buckwheat rice, buckwheat porridge and buckwheat slices, and has the characteristics of easy cooking, easy digestion and easy processing. The buckwheat is aliased with buckwheat, buckwheat She Qi, wild buckwheat, perpetual buckwheat, pineapple, wu Mai, flower buckwheat and the like, has the nutritional value of 9.3g of protein, 2.3g of fat, 6.5g of dietary fiber, 66.5g of sugar, 3mg of vitamin B, 47mg of calcium, 297mg of phosphorus, 6.2mg of iron, 4.1mg of potassium, 4.7mg of sodium and the like in every 100g of edible part, and also contains elements such as lysine, iron, manganese, zinc and the like, and has the effects of reducing blood fat, expelling toxin, reducing weight, regulating endocrine, preventing hypertension, hyperglycemia, invigorating stomach, protecting liver, supplementing nutrition, regulating cholesterol and the like;

S3, high-temperature material wetting, namely pouring raw materials into a material wetting machine, then pouring hot water at 88-92 ℃ for 15min, and turning and stirring (the material wetting machine runs for 20 turns every minute and converts forward rotation and reverse rotation for 1 time every 2 minutes), wherein the temperature of a stacking core is above 60 ℃, stacking is carried out for 18-24 hours, and turning and stirring are carried out every 3-4 hours during stacking;

firstly pouring raw materials into a material wetting machine, then pouring hot water at 90 ℃, turning over and stirring for many times to ensure that the water absorption is uniform, wherein the water addition amount is 45% -65% of the raw material amount, if the water content is too high, the raw materials are easy to form lumps, the water temperature is low, the raw materials are easy to spray slurry, the stacking time is 18-24 hours, the temperature of the raw materials can be increased to 42-45 ℃ in winter, and the temperature can be up to 47-52 ℃ in summer;

the high temperature wetting operation is very strict, and a little attention is paid to the wetting operation, so that rancidity and spoiling can be caused. The field sanitation is not clean, or the temperature of the moistening water is too low, and the phenomenon that the moistening water is piled down on time is the main reason for deterioration;

s4, steaming: boiling bottom boiler water, scattering a layer of rice husk at the bottom of the steamer, opening a steam valve, starting filling the steamer with air pressure of 0.1-0.15 MPa, uniformly and flatly filling the steamer until steam scattering, sprinkling hot water at 60 ℃ on the material surface after steam is round, sprinkling water accounting for 1.5% of the feeding amount, increasing the steam amount, air pressure of 0.15-0.2 MPa, gelatinizing for 85-95min, wherein the temperature in the steamer is 96-99 ℃ at the initial stage of steaming, and 100-110 ℃ at the final steaming;

S5, adding water, cooling, namely digging out the steamed and gelatinized raw materials while the raw materials are hot, piling the raw materials into a rectangle, immediately pouring warm water, stirring while adding water, wherein the water content is 30% -40% of the raw materials, and then ventilating to enable the raw materials to be evenly dispersed and cooled;

s6, enlarging the yeast: dispersing Daqu on the materials after cooling, and then uniformly stirring;

s7, fermenting the hawthorn in a jar: firstly, cleaning a ground jar with clear water, scrubbing the ground jar with 0.4% of pepper water, wherein the water content of fermented grains in the ground jar is 52% -54%, and the temperature of the ground jar is 11 ℃ -18 ℃;

s8, fermenting the hawthorn wine: sealing the jar after the big hawthorn is put into the jar, and fermenting for 25-28 days;

the fermentation of the large hawthorn wine mainly controls the temperature change of fermented grains, and accords with the rules of front slow, middle stile and rear slow falling. The big hawthorn is put into the jar and reaches the top fire temperature in summer for 5-6 days and reaches the top fire temperature in winter for 9-10 days. The top fire temperature of the large hawthorn wine is 28-30 ℃ in summer and 26-27 ℃ in winter, the wine yield is stable, the fermented grain temperature is gradually reduced due to the weakening of the fermentation effect in the later period, and the fermented grain temperature can be reduced to about 24 ℃ when the fermented grain is discharged from a jar;

s9, steaming hawthorn wine, namely adding steamed rice hulls after the fermented grains are taken out of a tank, wherein the steamed rice hulls are 15-18% of the feeding amount, beginning to fill the rice steamer, sprinkling some auxiliary materials at the bottom of the rice steamer, using few auxiliary materials in the middle, and using some auxiliary materials when collecting the rice steamer, wherein the operation is called as two-dry and one-wet. The filling operation requires light scattering, thin spreading, no steam pressing and no steam following until filling is completed. The requirement of steam inlet in the process of steaming wine is met, the steam inlet in the process of initial steaming is small, the middle part can be opened appropriately because of the wet fermented grains and high resistance, and the steam paths of the fermented grains in the steamer are communicated when the steaming is finished, so that the steam is closed to steam wine when the steaming is closed. This operation is called two small and one large. The five coarse cereals are not allowed to be distilled by using big steam, so that impurities are prevented from being steamed into finished wine to influence the quality of the wine;

The wine flowing speed is kept at 3-4kg/min, the wine flowing temperature is 15-25 ℃, the fire is increased after the wine flowing is finished, the residual wine is completely removed, and meanwhile, the cylinder is opened to discharge acid;

s10, fermenting the double hawthorn wine: the method comprises the steps of fermenting with pure distilled grains, adding clinker in the middle, throwing the distilled grains after the fermentation, pouring warm water with the feeding amount of 2-4% before the distilled grains with big hawthorn are steamed out of a steamer, immediately adding water into the distilled grains, cooling, adding water with the water amount of 30-38%, adding Daqu with the water amount of 10%, stirring uniformly, and putting the fermented grains into a jar for secondary hawthorn fermentation when the temperature of the product is reduced to 22-28 ℃ in spring, autumn and winter and 18-23 ℃ in summer. The fermentation conditions of two hawthorn in-cylinder mainly control 4 factors of in-cylinder starch, in-cylinder acidity, in-cylinder water and in-cylinder temperature.

Moreover, the method for preparing the Daqu in the step S1 comprises the following steps:

(1) Barley, peas, bran and rice hulls are mixed according to the following weight percent: pea: bran: rice hull=55-65: 30-36: 4-6:1.5-2.5, mixing and crushing the raw materials;

the bran is the seed coat left after wheat processing, contains 9.5% of crude fiber, and also contains about 40% of dietary fiber. The bran contains crude protein which is a food raw material rich in vegetable protein, wherein the protein contains various amino acid components required by microorganisms and human bodies, contains various trace element components such as calcium, potassium, magnesium and the like, and contains various vitamins such as vitamin A, vitamin E, vitamin C and the like;

(2) Mixing: adding 46% -49% of water into the crushed yeast material, uniformly stirring, and keeping the water content to be 39% -41% to prepare the yeast;

(3) Starter propagation: pressing the uniformly mixed yeast material into a yeast blank through a yeast maker;

(4) Lying curve: feeding the pressed yeast blanks into a yeast house for arrangement, wherein the humidity of the yeast house is 70% -90% before the yeast blanks enter the house;

(5) Mould feeding: after the room is filled with the yeast blank, the temperature is raised to 36-38 ℃ for 30-50 hours, the reed mat is immediately , sesame white spots grow on the surface of the yeast blank, namely the yeast blank is mildewed, and when the surface of the yeast blank is slightly dry, the yeast blank is not sticky to hands, and the yeast is turned over;

(6) And (3) mould airing period: after the yeast blank is turned over, gradually opening a window, keeping the temperature of the product at 26-32 ℃, airing the mold, turning over the yeast once every day or every other day, closing the window for moisturizing after 2-3 days, and igniting;

(7) And (3) a damp fire period: 4 layers are turned over for 5 layers during the period of damp fire, then 5 layers are turned over for 6 layers, the temperature is controlled to be 34-36 ℃, and the period of damp fire needs to be turned over once every day or every other day, and the total damp fire period is 6-7 days;

(8) Period of intense fire: when the yeast blank is cultured for 9-11 days, the yeast blank enters a big fire period, the temperature is controlled at 36-47 ℃, the big fire starts for 1-3 days, the yeast is turned once a day, a fire path is reserved, then the yeast is turned once every other day, and the total big fire period is 5-7 days;

(9) Post fire period: keeping the temperature at 31-42 ℃, keeping the temperature of the yeast blank at 3-4 days without heating, closing doors and windows, preserving heat and culturing yeast for 5-6 days, and warehousing and storing;

(10) And (3) room outlet: and (3) culturing the yeast to be mature, wherein the moisture of the yeast is below 13, and the yeast can leave the house.

In step S1, the crushing degree of the crushed sorghum, oat, buckwheat and barley is: the crushing degree is below 20 meshes and accounts for 18-24 percent; the 20-40 meshes account for 34-39 percent; the content of the powder is 37-48% of that of the powder with the size of more than 40 meshes.

In the step S6, the yeast consumption is 9-11%, the yeast temperature is controlled to be 20-22 ℃ in spring, 20-25 ℃ in summer, 23-25 ℃ in autumn and 25-28 ℃ in winter.

In step S7, the preparation method of the pepper water comprises the steps of mixing and soaking 15 liters of boiled water and 60 grams of pepper, and cooling for later use.

In the step S8, the fermentation method of the hawthorn wine comprises the following steps: sealing the jar after putting the big hawthorn into the jar, covering plastic cloth, pressing the edge by using a marble Dan Gai plate, and fermenting for 25-28 days.

In the step S10, the starch in the two-hawthorn jar is 15% -20%, the acidity of the two-hawthorn jar is 1.1-1.4, and the water in the two-hawthorn jar is 58% -62%; the addition of water to the second hawthorn should depend on the quantity of the large hawthorn wine, so that the user generally grasps that the large hawthorn wine is more and the acidity of the bottom mash is also large, and can properly add new water, thereby being beneficial to the second hawthorn wine and being adverse to the second hawthorn wine production. The second hawthorn is not suitable for adding water, otherwise, the fermented grains are soaked, so that the fermented grains are excessively wet and sticky, the second hawthorn is slightly long when the wine is steamed, and the flowing wine is not too much;

After the fermentation of the second hawthorn is finished, adding a small amount of rice hulls, uniformly stirring, and distilling to obtain the second hawthorn wine. If the fermentation is not good, the starch content in the wine tank is high, three-hawthorn fermentation can be performed, or the fermentation is performed by adding powdered enzyme and dry yeast, so as to fully utilize the residual starch.

In the step (3), the starter propagation is required to be flat, smooth, tight and uniform during pressing, four corners are full, and the size, thickness, weight and uniformity of the starter block are uniform.

In the step (4), rice chaff and mother yeast are scattered on the ground when the yeast blocks are arranged, the yeast is started to be recumbent, the space between the yeast is 3-5cm, the space between the rows is 1-2cm, a small amount of rice chaff is scattered after the yeast blocks are fully arranged, 3-4 bamboo chips are placed on the upper surface, a layer of yeast blank is recumbent on the upper surface, the upper surface is overlapped with the lower surface, the yeast is 2-3 layers, after one row is arranged, the second row and the third row are arranged until the yeast is recumbent, the reed mat is covered after the yeast blocks are arranged in a room for 4-8 hours, and the room temperature is kept at 15-18 ℃;

the bran is the seed coat left after millet processing, contains a large amount of vitamins and trace elements, contains more substances such as vitamin B group, citric acid and the like, can help the human body absorb calcium from food, and can also help the human body digest and absorb various nutrient substances in the food. The main ingredient of the bran is oryzanol, and triglyceride, free fatty acid, ferulic acid, lipoprotein, glucose, cellulose, etc. are also contained in the bran.

Moreover, the yeast for fermentation of the hawthorn is crushed firstly after the yeast is prepared, and the fine powder which can pass through the sieve holes of 1mm-2mm is required to be not more than 55 percent after the yeast is crushed. After the yeast for fermentation of the two hawthorns is crushed, the fine powder which can pass through a sieve mesh with 1mm-2mm is required to account for 70-75 percent.

The beneficial effects of the invention are as follows:

1. the white spirit brewed by sorghum, oat, buckwheat, quinoa and barley is low in sugar, high in protein and rich in trace elements, is suitable for the taste and health care requirements of current drinkers, has special aroma formed during fermentation of sorghum aroma, wheat collagen in wheat and glutenin, greatly improves the defects of single grain brewed wine, has no special smell, and has good application prospect in research and development of high-end nutritional white spirit.

2. The concentration value of the ethyl acetate (main body fragrance) of the white spirit developed by the invention is up to 209.9, the concentration value of the ethyl lactate is only 38.98 at the lowest, the concentration value of the acetaldehyde is 23.47 at the lowest, and the concentration of the fusel oil is 0.58g/L at the lowest.

3. The white spirit brewed by the method has low sugar content and the sugar content is reduced by 5-8 compared with the common white spirit.

4. The invention uses barley, peas, bran and rice hulls according to the weight of the barley: pea: bran: rice hull=55-65: 30-36: 4-6:1.5-2.5, experimental study shows that: the bran can supplement beneficial components such as organic acid such as protein and amino acid of Daqu, and the rice hull can play a role in loosening Daqu in the preparation process, so that the Daqu is in a ventilation state, and the technical problem of complete anaerobism in the preparation of Daqu in the prior art is solved; the Daqu prepared by the method has uniform thickness, uniform mildew, good smell of the koji, and most of the koji is red heart koji and pagoda pulp koji, and has clear stubble, vigorous hypha, no water hair, no belly, no dry skin and prominent smell of the sauce; can greatly improve the quality of the wine.

5. The white wine brewing is a very complex process, comprising more than ten working procedures of preparing Daqu, preparing raw materials, high Wen Runliao, steaming materials, adding water, adding the Daqu, fermenting big hawthorn in a jar, fermenting big hawthorn wine, steaming big hawthorn wine, fermenting two hawthorn wines, steaming two hawthorn wines and the like, wherein each working procedure has a plurality of technological parameters, and the selection of each technology directly influences the quality of a white wine finished product; because of the numerous parameters, the research and development of the coarse cereal white spirit brewing process is finally achieved after three years, and because of space limitation, only a few key parameters are listed, such as (1) the crushing degree of raw materials: the raw materials are crushed too finely and are easy to evaporate, steam is easy to be pressed when grains are steamed and wine is steamed, plate gas phenomenon and retort penetration accidents occur, the temperature rising speed is too high during fermentation, the purpose of slow fermentation at low temperature cannot be achieved, lactic acid bacteria are not generated, penicillium, candida, a large amount of lactic acid bacteria and other miscellaneous bacteria are brought, distiller grains are greasy, pimples are easy to form, and adverse effects are brought to the quality and the yield of wine; by adopting the crushing procedure, the invention has the advantages of uniform steam feeding, slow wine flowing speed and uniform heating speed, is beneficial to slow fermentation at low temperature, generates beneficial bacteria such as aspergillus, rhizopus, wine-producing saccharomycetes, a small amount of lactic acid bacteria and the like, does not find harmful bacteria, has good air permeability of vinasse and does not have pimples; the crushing method is beneficial to both the quality and the yield of the wine, and avoids wasting; (2) Daqu raw material selection and preparation: the coarse cereal Daqu liquor prepared by the method is colorless, clear and transparent, has faint scent and pure fragrance, has unique grain fragrance, is soft and coordinated, is sweet and clean, has long aftertaste, and has the characteristics of typical composite fragrance liquor; (3) high-temperature wetting: the high Wen Runliao adopted by the invention is beneficial to the absorption of moisture and the penetration into the starch, and can improve the sweet and mellow feeling of the finished wine when certain microorganisms are propagated in the stacking process; (4) selection and preparation of fermentation raw materials: the brewed white spirit has the advantages of delicate fragrance, pure flavor, unique grain fragrance, soft and coordinated wine body, sweet and clean taste, long aftertaste, low fusel oil content, low acetaldehyde content, low ethyl lactate content and higher ethyl acetate content, so that the fragrance of the wine body is more prominent, the pungent taste is reduced, and the taste is good.

Drawings

FIG. 1 is a graph of the Daqu prepared in example 3 of the present invention;

FIG. 2 is a graph showing the Daqu prepared in comparative example 1 of the present invention;

FIG. 3 is a graph showing the physical and chemical index analysis of the white spirit prepared in example 6;

FIG. 4 is a graph showing the physical and chemical index analysis of the white spirit prepared in comparative example 2;

FIG. 5 is a graph showing the physical and chemical index analysis of the white spirit prepared in comparative example 5;

FIG. 6 is a graph showing the physical and chemical index analysis of the white spirit prepared in comparative example 6;

FIG. 7 is a graph showing the physical and chemical index analysis of the white spirit prepared in comparative example 3;

FIG. 8 is a graph showing the physical and chemical index analysis of the white spirit prepared in comparative example 4;

FIG. 9 is a graph showing the measured sugar degree of the white spirit prepared in comparative example 2;

FIG. 10 is a graph showing the measured sugar degree of the white spirit prepared in example 5.

Detailed Description

Example 1

A method for preparing Daqu comprises the following steps:

(1) Barley, peas, bran and rice hulls are mixed according to the following weight percent: pea: bran: rice hull=57.5: 36:4:2.5, mixing and crushing the raw materials;

(2) Mixing: adding 46% of water into the crushed yeast material, uniformly stirring, and keeping the water content to be 39% to prepare the yeast;

(4) Lying curve: feeding the pressed yeast blanks into a yeast room for arrangement, wherein the humidity of the yeast room is 70% before the yeast blanks are fed into the room;

(5) Mould feeding: after the room is filled with the yeast blank for 30 hours, the temperature is immediately reed mat when the temperature rises to 36 ℃, sesame white spots grow on the surface of the yeast blank, namely mould is grown, and when the surface of the yeast blank is slightly dry, the yeast blank is not sticky, and the yeast is turned over;

(6) And (3) mould airing period: after the yeast blank is turned over, gradually opening a window, keeping the temperature of the product at 26 ℃, airing the mold, turning over the yeast once every day during the period, closing the window for moisturizing after 2 days, and igniting;

(7) And (3) a damp fire period: 4 layers are turned over for 5 layers during the period of damp fire, then 5 layers are turned over for 6 layers, the temperature is 34 ℃, and the layers are turned over for one time every day or every other day, and the total damp fire period is 6 days;

(8) Period of intense fire: culturing the yeast blank for 9 days, entering a big fire period, wherein the temperature is 36 ℃, the big fire starts for 1 day, turning the yeast once every day, leaving a flame path, then turning the yeast once every other day, and the total big fire period is 5 days;

(9) Post fire period: the temperature is 31 ℃, the temperature of the yeast blank is not increased after 3 days, the door and window are closed, the temperature is kept for 5 days, and the yeast is stored in a warehouse;

(10) And (3) room outlet: and (3) culturing the yeast blank to be mature, wherein the moisture of the yeast blank is below 13%, and taking out the yeast blank.

Further, in the step (1), after the sorghum, the oat, the buckwheat and the barley are crushed: 18% of the powder having a fineness of 20 mesh or less; 34% of 20-40 mesh; 37% of the powder is more than 40 mesh.

In the step (3), the starter propagation blank is required to be flat, smooth, tight and uniform during pressing, four corners are full, and the size, thickness, weight and uniformity of the starter block are uniform.

Further, in the step (4), when the yeast blocks are arranged, chaff and mother yeast are scattered on the ground, the yeast is started to be recumbent, qu Jianju cm is started, the row spacing is 2cm, a small amount of chaff is scattered after the yeast blocks are fully arranged, 4 bamboo chips are placed on the upper surface, a layer of yeast blank is recumbent on the upper surface, the upper surface is overlapped with the lower surface, 3 layers of yeast are recumbent, after the yeast blocks are completely arranged, the second row and the third row are further arranged until the yeast blocks are completely recumbent, reed mats are covered after the yeast blocks are arranged in a room for 8 hours, and the room temperature is kept at 18 ℃.

Further, the yeast for fermentation of the large hawthorn is crushed firstly after being prepared, the fine powder which can pass through the sieve holes of 1mm is required to be not more than 55 percent after being crushed, and the fine powder which can pass through the sieve holes of 1mm is required to be 70 percent after being crushed.

Example 2

A method for preparing Daqu comprises the following steps:

(1) Barley, peas, bran and rice hulls are mixed according to the following weight percent: pea: bran: rice hull=58.5: 33: 6:2.5, mixing and crushing the raw materials;

(2) Mixing: adding 49% water into the crushed yeast material, uniformly stirring, and keeping the water content to be 41% to prepare the yeast;

(4) Lying curve: feeding the pressed yeast blanks into a yeast room for arrangement, wherein the humidity of the yeast room is 90% before the yeast blanks are fed into the room;

(5) Mould feeding: after 50 hours, the temperature of the yeast blank after entering the room rises to 36 ℃, reed mat is immediately adopted, sesame white spots grow on the surface of the yeast blank, namely mould is grown, and when the surface of the yeast blank is slightly dry, hands are not stuck, and the yeast is turned over;

(6) And (3) mould airing period: after the yeast blank is turned over, gradually opening a window, keeping the temperature of the product at 32 ℃, airing the mold, turning over the yeast once every day or every other day, closing the window for moisturizing after 3 days, and igniting;

(7) And (3) a damp fire period: 4 layers are turned over for 5 layers during the period of damp fire, then 5 layers are turned over for 6 layers, the temperature is 36 ℃, and the layers are turned over for one time every day or every other day, and the total damp fire period is 7 days;

(8) Period of intense fire: when the yeast blank is cultured for 11 days, the yeast blank enters a big fire period, the temperature is 47 ℃, the big fire starts for 3 days, the yeast is turned once every day, a flame path is reserved, then the yeast is turned once every other day, and the total time of the big fire period is 7 days;

(9) Post fire period: the temperature is 42 ℃, the temperature of the starter blank is not increased after 4 days, the door and window are closed, the starter is preserved and stored for 6 days, and the starter is put in storage;

Further, in the step (1), after the sorghum, the oat, the buckwheat and the barley are crushed: 24% of the powder is less than 20 mesh; 39% of 20-40 mesh; the content of the particles above 40 meshes is 48 percent.

Further, in the step (4), when the yeast blocks are arranged, chaff and mother yeast are scattered on the ground, the yeast is started to be recumbent, qu Jianju cm is started, the row spacing is 1cm, a small amount of chaff is scattered after the yeast blocks are fully arranged, 3 bamboo chips are placed on the upper surface, a layer of yeast blank is recumbent on the upper surface, the upper surface is overlapped with the lower surface, 2 layers of yeast are recumbent, after the yeast blocks are completely arranged, the second row and the third row are recumbent, until the yeast blocks are completely recumbent, the reed mat is covered after the yeast blocks are placed in a room for 4 hours, and the room temperature is kept at 15 ℃.

Further, the yeast for fermentation of the hawthorn is crushed firstly after being prepared, the fine powder which can pass through the sieve holes of 2mm is required to be not more than 55% after being crushed, and the fine powder which can pass through the sieve holes of 2mm is required to be 75% after being crushed.

Example 3

A method for preparing Daqu comprises the following steps:

(1) Barley, peas, bran and rice hulls are mixed according to the following weight percent: pea: bran: mixing and crushing the raw materials in a ratio of rice hull=60:33:5:2;

(2) Mixing: adding water accounting for 48% of the raw materials into the crushed yeast material, uniformly stirring, and keeping the water accounting for 40% of the raw materials to prepare the yeast;

(4) Lying curve: feeding the pressed yeast blanks into a yeast room for arrangement, wherein the humidity of the yeast room is 80% before the yeast blanks are fed into the room;

(5) Mould feeding: after 40 hours, the temperature of the yeast blank after entering the room rises to 37 ℃ to immediately reed mat, sesame white spots grow on the surface of the yeast blank, namely mold is grown, and when the surface of the yeast blank is slightly dry, the yeast blank is not sticky, and the yeast is turned over;

(6) And (3) mould airing period: after the yeast blank is turned over, gradually opening a window, keeping the temperature of the product at 29 ℃, airing the mold, turning over the yeast once every day or every other day, closing the window for moisturizing after 2.5 days, and igniting;

(7) And (3) a damp fire period: 4 layers are turned over for 5 layers during the period of damp fire, then 5 layers are turned over for 6 layers, the temperature is 35 ℃, and the layers are turned over for one time every day or every other day, and the total damp fire period is 6.5 days;

(8) Period of intense fire: qu Pi culturing for 10 days, entering into a big fire period, wherein the temperature is 41 ℃, the big fire starts for 2 days, turning over once every day, keeping a flame path, turning over again every other day, and the total of the big fire period is 6 days;

(9) Post fire period: the temperature is 36 ℃, the temperature of the starter blank is not increased after 3.5 days, the door and window are closed, the starter is preserved and stored for 5.5 days;

Further, in the step (1), after the sorghum, the oat, the buckwheat and the barley are crushed: 21% of the powder having a fineness of 20 mesh or less; 36% of 20-40 mesh; 45% of the powder is more than 40 mesh.

Further, in the step (4), when the yeast blocks are arranged, chaff and mother yeast are scattered on the ground, the yeast is started to be recumbent, qu Jianju cm is started, the row spacing is 1.5cm, a small amount of chaff is scattered after one row is fully arranged, 3 bamboo chips are placed on the upper surface, one layer of yeast blank is recumbent on the upper surface, the upper surface and the lower surface are overlapped, 2 layers of yeast are recumbent, after one row is arranged, the second row and the third row are arranged, until the yeast is recumbent, the second row and the third row are covered with reed mat after being placed in a room for 6 hours, and the room temperature is kept at 16 ℃.

Further, the yeast for fermentation of the large hawthorn is crushed firstly after being prepared, the fine powder which can pass through the sieve holes of 2mm is required to be not more than 55% after being crushed, and the fine powder which can pass through the sieve holes of 1mm is required to be 72% after being crushed.

Example 4

s1, preparing Daqu: prepared by the method of example 3;

s2, preparing raw materials: shelling and cleaning jowar, herba quinoae, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, pulverizing jowar, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, and mixing with herba quinoae; the crushed raw materials are as follows: 4. 6, 8 petals account for 65%, fine powder accounts for 25%, and whole grain is not more than 0.3%; the sorghum: quinoa: oat: buckwheat: barley=60:6:15:10:9;

S3, high-temperature material wetting, namely pouring raw materials into a material wetting machine, pouring hot water at 88 ℃ into the machine, and turning over and stirring for 15min to finish the process, wherein the temperature of a stacking core is above 60 ℃, stacking is carried out for 18 hours, and turning over and stirring is carried out once for 4 hours during the stacking period;

s4, steaming: boiling bottom boiler water in a steaming mode, spreading a layer of rice hulls at the bottom of a steamer pot, opening a steam valve, enabling the air pressure to be 0.1MPa, beginning filling the steamer, spreading steam, spreading hot water at 60 ℃ on the surface of the steamer after steam is circularly spread, wherein the water spreading amount accounts for 1.5% of the feeding amount, increasing the steam amount, enabling the air pressure to be 0.15MPa, gelatinizing for 85-95min, enabling the temperature in the steamer to be 96 ℃ in the initial steaming stage, and enabling the temperature in the steamer to be 100 ℃ when the steamer is finally discharged out;

s5, adding water and cooling, namely digging out the steamed and gelatinized raw materials while the raw materials are hot, piling the raw materials into a rectangle, immediately pouring warm water, stirring while adding water, and ventilating the raw materials, wherein the water addition amount is 30 percent;

s7, fermenting the hawthorn in a jar: firstly, cleaning a ground jar with clear water, scrubbing the ground jar with 0.4% of pepper water, wherein the water content of fermented grains in the ground jar is 52%, and the temperature of the ground jar is 11 ℃;

s8, fermenting the hawthorn wine: sealing the vat after putting the big hawthorn into the vat, and fermenting for 25 days; the fermentation process adopts a heating law of slow front, middle and rear falling;

S9, steaming the hawthorn wine, namely steaming the hawthorn wine by adopting a steaming method, adding steamed rice hulls after the fermented grains are taken out of a tank, wherein the steamed rice hulls are 15% of the feeding amount, beginning to fill the rice hulls into the tank, opening the large valve in the middle stage, closing the small valve after filling the rice hulls, and steaming the wine; the wine flowing speed is 3kg/min, the wine flowing temperature is 15 ℃, residual wine is completely removed, and meanwhile, the cylinder is opened to discharge acid;

s10, fermenting the double hawthorn wine: adopting pure distilled grains for fermentation, pouring warm water with the feeding amount of 2% before the distilled grains of the large hawthorn fermented grains are distilled out of a steamer, immediately adding water into the fermented grains for cooling, adding water with the water amount of 30%, then adding Daqu with the water amount of 10%, stirring uniformly, and then cooling to 18 ℃ to perform two-hawthorn fermentation; and after the fermentation of the second hawthorn is finished, adding rice hulls, uniformly stirring, and distilling to obtain the second hawthorn wine.

Further, in step S2, after the sorghum, oat, buckwheat and barley are crushed: 18% of the powder having a fineness of 20 mesh or less; 34% of 20-40 mesh; 37% of the powder is more than 40 mesh.

Further, in step S6, the yeast consumption is 9%, and the yeast temperature is controlled to be 20 ℃ in spring, 20 ℃ in summer, 23 ℃ in autumn and 25 ℃ in winter.

Further, in the step S7, the preparation method of the pepper water comprises the steps of mixing and soaking 15 liters of boiled water and 60 grams of pepper, and cooling for standby.

Further, in the step S8, the fermentation method of the hawthorn wine comprises the following steps: sealing the jar after putting the big hawthorn into the jar, covering plastic cloth, pressing the edge by using a marble Dan Gai plate, and fermenting for 25 days.

Further, in step S10, the starch in the two-hawthorn jar is 15%, the acidity of the two-hawthorn jar is between 1.1, and the moisture in the two-hawthorn jar is 58%.

Example 5

s1, preparing Daqu: prepared by the method of example 3;

s2, preparing raw materials: shelling and cleaning jowar, herba quinoae, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, pulverizing jowar, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, and mixing with herba quinoae; the crushed raw materials are as follows: 4. 6, 8 petals account for 75%, fine powder accounts for 35%, and whole grain is not more than 0.3%; the sorghum: quinoa: oat: buckwheat: barley=40:10: 24:14:12;

s3, high-temperature material wetting, namely pouring raw materials into a material wetting machine, pouring hot water at 92 ℃ into the machine, and turning over and stirring for 15min to finish the process, wherein the temperature of a core is above 60 ℃, stacking is carried out for 20 hours, and turning over and stirring is carried out once for 3.5 hours during stacking;

S4, steaming: boiling bottom boiler water in a steaming mode, spreading a layer of rice hulls at the bottom of a steamer pot, opening a steam valve, enabling the air pressure to be 0.15MPa, beginning filling the steamer, spreading steam, spreading hot water at 60 ℃ on the surface of the steamer after steam is circularly spread, wherein the water spreading amount accounts for 1.5% of the feeding amount, increasing the steam amount, enabling the air pressure to be 0.2MPa, gelatinizing for 85-95min, enabling the temperature in the steamer to be 99 ℃ in the initial steaming stage, and enabling the temperature in the steamer to be 110 ℃ when the steamer is finally discharged out;

s5, adding water and cooling, namely digging out the steamed and gelatinized raw materials while the raw materials are hot, piling the raw materials into a rectangle, immediately pouring warm water, stirring while adding water, and ventilating the raw materials, wherein the water addition amount is 40 percent;

s7, fermenting the hawthorn in a jar: firstly, cleaning a ground jar with clear water, scrubbing the ground jar with 0.4% of pepper water, wherein the water content of fermented grains in the ground jar is 54%, and the temperature of the ground jar is 18 ℃;

s8, fermenting the hawthorn wine: sealing the vat after putting the big hawthorn into the vat, and fermenting for 28 days; the fermentation process adopts a heating law of slow front, middle and rear falling;

s9, steaming hawthorn wine, namely steaming rice hulls by adopting a steaming method, adding the steamed rice hulls after the fermented grains are taken out of a tank, wherein the steamed rice hulls are 18% of the feeding amount, beginning to fill the rice hulls into the tank, opening a large valve in the middle stage, closing the small valve after filling the rice hulls, and steaming wine; the wine flowing speed is 4kg/min, the wine flowing temperature is 25 ℃, residual wine is completely removed, and meanwhile, the cylinder is opened to discharge acid;

S10, fermenting the double hawthorn wine: adopting pure distilled grains for fermentation, pouring warm water with the feeding amount of 4% before the distilled grains of the large hawthorn fermented grains are distilled out of a steamer, immediately adding water into the fermented grains for cooling, adding water with the water amount of 38%, then adding Daqu with the water amount of 10%, stirring uniformly, and then cooling to 28 ℃ to perform two-hawthorn fermentation in a jar; and after the fermentation of the second hawthorn is finished, adding rice hulls, uniformly stirring, and distilling to obtain the second hawthorn wine.

Further, in step S2, after the sorghum, oat, buckwheat and barley are crushed: the grinding degree is below 20 meshes and accounts for 20%; 39% of 20-40 mesh; the content of the particles above 40 meshes is 48 percent.

Further, in step S6, the yeast consumption is 11%, and the yeast temperature is controlled to be 22 ℃ in spring, 25 ℃ in summer, 25 ℃ in autumn and 28 ℃ in winter.

Further, in the step S8, the fermentation method of the hawthorn wine comprises the following steps: sealing the jar after putting the big hawthorn into the jar, covering plastic cloth, pressing the edge by using a marble Dan Gai plate, and fermenting for 28 days.

Further, in step S10, the starch in the two-hawthorn jar is 20%, the acidity of the two-hawthorn jar is between 1.4, and the moisture in the two-hawthorn jar is 62%.

Further, the yeast for fermentation of the hawthorn is crushed firstly after being prepared, the fine powder which can pass through 2mm sieve holes is required to be not more than 55% after being crushed, and the fine powder which can pass through 2mm sieve holes is required to be 75% after being crushed.

Example 6

s1, preparing Daqu: prepared by the method of example 3;

s2, preparing raw materials: shelling and cleaning jowar, herba quinoae, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, pulverizing jowar, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, and mixing with herba quinoae; the crushed raw materials are as follows: 4. 6, 8 petals account for 70%, fine powder accounts for 30%, and whole grain is not more than 0.3%; the sorghum: quinoa: oat: buckwheat: barley=50:8:20:12:10;

s3, high-temperature material wetting, namely pouring raw materials into a material wetting machine, pouring hot water at 90 ℃ for 15min, turning over and stirring, stacking for 20 hours at the temperature of more than 60 ℃ and turning over and stirring once for 3.5 hours during stacking;

s4, steaming: boiling bottom boiler water in a steaming mode, spreading a layer of rice hulls at the bottom of a steamer pot, opening a steam valve, enabling the air pressure to be 0.12MPa, beginning filling the steamer, spreading steam, spreading hot water at 60 ℃ on the surface of the steamer after steam is circularly spread, wherein the water spreading amount accounts for 1.5% of the feeding amount, increasing the steam amount, enabling the air pressure to be 0.17MPa, gelatinizing for 85-95min, enabling the temperature in the steamer to be 98 ℃ in the initial steaming stage, and enabling the temperature in the steamer to be 105 ℃ when the steamer is finally discharged out of the steamer;

s5, adding water and cooling, namely digging out the steamed and gelatinized raw materials while the raw materials are hot, piling the raw materials into a rectangle, immediately pouring warm water, stirring while adding water, and ventilating the raw materials, wherein the water addition amount is 35 percent of that of the raw materials;

s7, fermenting the hawthorn in a jar: firstly, cleaning a ground jar with clear water, scrubbing the ground jar with 0.4% of pepper water, wherein the water content of fermented grains in the ground jar is 53%, and the temperature in the ground jar is 15 ℃;

s8, fermenting the hawthorn wine: sealing the vat after putting the big hawthorn into the vat, and fermenting for 26 days; the fermentation process adopts a heating law of slow front, middle and rear falling;

s9, steaming the hawthorn wine, namely steaming the hawthorn wine by adopting a steaming method, adding steamed rice hulls after the fermented grains are taken out of a tank, wherein the steamed rice hulls are 16% of the feeding amount, beginning to fill the rice hulls into the tank, opening the large valve in the middle stage, closing the small valve after filling the rice hulls, and steaming the wine; the wine flowing speed is 3.5kg/min, the wine flowing temperature is 20 ℃, the residual wine is completely removed, and meanwhile, the cylinder is opened to discharge acid;

s10, fermenting the double hawthorn wine: adopting pure distilled grains for fermentation, pouring warm water with the feeding amount of 3% before the distilled grains of the large hawthorn fermented grains are distilled out of a steamer, immediately adding water into the fermented grains for cooling, adding 34% of water, then adding 10% of Daqu, stirring uniformly, and then cooling to 23 ℃ to perform two-hawthorn fermentation; and after the fermentation of the second hawthorn is finished, adding rice hulls, uniformly stirring, and distilling to obtain the second hawthorn wine.

Further, in step S2, after the sorghum, oat, buckwheat and barley are crushed: the crushing degree is less than 20 meshes and accounts for 22 percent; 36% of 20-40 mesh; the content of the particles is 42% of that of the particles with the size of more than 40 meshes.

Further, in step S6, the yeast consumption is 10%, and the yeast temperature is controlled to be 21 ℃ in spring, 22 ℃ in summer, 24 ℃ in autumn and 26 ℃ in winter.

Further, in the step S8, the fermentation method of the hawthorn wine comprises the following steps: sealing the jar after putting the big hawthorn into the jar, covering plastic cloth, pressing the edge by using a marble Dan Gai plate, and fermenting for 26 days.

Further, in step S10, the starch in the two-hawthorn jar is 17%, the acidity of the two-hawthorn jar is 1.3, and the water in the two-hawthorn jar is 60%.

Further, the yeast for fermentation of the hawthorn is crushed firstly after being prepared, the fine powder which can pass through the sieve holes of 2mm is required to be not more than 55% after being crushed, and the fine powder which can pass through the sieve holes of 2mm is required to be 72% after being crushed.

Comparative example 1

This comparative example was the same as example 3 except that rice hulls were not added when preparing the Daqu.

Comparative example 2

This comparative example was the same as in example 6, except that only sorghum was used as the raw material.

Comparative example 3

This comparative example differs from example 6 as follows:

in the step S2, raw materials are prepared, and the crushed raw materials are as follows: 4. 6, 8 petals account for 50%, fine powder accounts for 50%, and whole grain is not more than 0.3%;

Comparative example 4

The comparative example was the same as example 6 except that the high temperature material-wetting method in step S3 was different, and the material-wetting method in the comparative example was: pouring the raw materials into a material wetting machine, pouring hot water at 85 ℃ for 20min, stirring, stacking for 15 hours at the temperature of more than 50 ℃ for every 4 hours during stacking.

Comparative example 5

The comparative example is characterized in that the raw materials are changed into sorghum, quinoa, millet, buckwheat and barley, wherein the sorghum, quinoa, millet, buckwheat and barley are prepared from the following raw materials in percentage: quinoa: millet: buckwheat: barley=50:8:20:12:10, all other things being the same as in example 6.

Comparative example 6

The comparative example changes the raw materials into sorghum, quinoa, oat and buckwheat, wherein the proportion of the sorghum, quinoa, oat and buckwheat is that of the sorghum: quinoa: oat: buckwheat=50:18:22:10, otherwise identical to example 6.

Experimental part

Experiment 1

The Daqu prepared in example 3 and the Daqu prepared in comparative example 1 were compared and subjected to appearance and three-dimensional analysis, as shown in fig. 1 and 2:

as can be seen from fig. 1: appearance of Daqu after rice hull addition: the yeast blocks are even in thickness, loose, even in mould, good in yeast fragrance, and most of the yeast is red heart yeast and locust pulp yeast, and the yeast is clear in crops for rotation, vigorous in hyphae, free of water hair, free of belly, free of dry skin and prominent in sauce fragrance.

As can be seen from fig. 2: appearance of Daqu after no rice hull addition: the yeast blocks are uneven in thickness, firm, uneven in mould, general in yeast aroma, clear in stubble, not vigorous in hyphae, watery in hair, bulging in belly, dry in skin and hard in yeast blocks.

Experiment 2

Physical and chemical index analysis was performed on the white spirits prepared in example 6 and comparative examples 2 to 6, as shown in fig. 3 to 8 and tables 1 to 6.

Table 1 report of analysis of white spirit prepared in example 6

Table 2 report of analysis of white spirit prepared in comparative example 2

TABLE 3 report of analysis of white spirit prepared in comparative example 3

Table 4 report of analysis of white spirit prepared in comparative example 4

TABLE 5 report of analysis of white spirit prepared in comparative example 5

TABLE 6 report of analysis of white spirit prepared in comparative example 6

As can be seen from fig. 3 and table 1, the concentration value of the main body aroma (ethyl acetate) of the five coarse cereal Daqu liquor prepared in example 6 is 209.9, the peak area value is 38607, the concentration value of ethyl lactate is 38.98, the peak area value is 7886, the ethyl lactate content is lower, the ethyl acetate content is high, and the main body aroma of the liquor is more prominent; the concentration value of acetaldehyde in the wine is 23.47, the peak area value is 4333, the pungency is reduced, and the white spirit can promote blood circulation, accelerate metabolism and reduce body injury after being drunk for a long time.

As can be seen from fig. 4 and table 2: the white spirit prepared in comparative example 2 had a concentration value of 205.6 for main body note (ethyl acetate), a peak area value of 34420, a concentration value of 159.7 for ethyl lactate, a peak area value of 29408, a concentration value of 54.96 for acetaldehyde, and a peak area value of 9235.

As can be seen from fig. 7 and table 3, the white spirit prepared in comparative example 3 has a concentration value of 104.3 of body note (ethyl acetate), a peak area value of 24562, a concentration value of 125.9 of ethyl lactate, a peak area value of 28061, a concentration value of 52.84 of acetaldehyde, and a peak area value of 10314.

As can be seen from fig. 8 and table 4, the white spirit prepared in comparative example 4 has a concentration value of 108.2 of body note (ethyl acetate), a peak area value of 27241, a concentration value of 155.5 of ethyl lactate, a peak area value of 33042, a concentration value of 70.8 of acetaldehyde, and a peak area value of 11672.

As can be seen from fig. 5 and table 5: the white spirit prepared in comparative example 5 had a concentration value of 172.5 for the main body note (ethyl acetate), 30116 for peak area, 178.4 for ethyl lactate, 10840 for peak area, 37.15 for acetaldehyde, and 3921 for peak area.

As can be seen from fig. 6 and table 6: the Daqu liquor prepared in comparative example 6 had a main body aroma (ethyl acetate) concentration of 163, a peak area value of 21437, an ethyl lactate concentration of 101.4, a peak area value of 20897, an acetaldehyde concentration of 32.24, and a peak area value of 4592.

The white spirits brewed in comparative examples 2 to 6 had too high ethyl homolactate content compared with example 6 (FIG. 3), 159.7, 125.9, 155.5, 178.4 and 163, respectively, and peak area values of 29408, 28061, 33042, 10840 and 20897, respectively; ethyl acetate was low in 205.6, 104.3, 108.2, 172.5, and 163, peak area values 34420, 24562, 27241, 30116, and 21437, respectively; ethyl acetate is the main body fragrance of the white spirit, the main body fragrance is not prominent when the content is too low, and the main body fragrance of the white spirit is further covered by the ethyl lactate when the content is too high, so the main body fragrance of the white spirit brewed in comparative examples 2-6 is not prominent; and the acetaldehyde index in comparative examples 2 to 6 is significantly increased compared with that in example 6, the concentration values are 54.96, 37.15, 32.24, 52.84 and 70.8, and the peak area values are 9235, 3921, 4592, 10314 and 11672; acetaldehyde has strong pungent smell, is a source of pungency in wine, and high content of acetaldehyde makes the distilled spirit have strong pungency and pungency, so the distilled spirit brewed in comparative examples 2-6 has poor taste.

In conclusion, the white spirit brewed by the method has the advantages of higher ethyl acetate content, lower ethyl lactate content and lower concentration of acetaldehyde, so that the main body of the white spirit brewed by the method has outstanding fragrance, reduced pungency, good taste and reduced body injury.

Experiment 3

The processes of white spirits prepared in examples 4 to 6 and comparative example 3 were compared, and the temperature rising rate and the number of mixed bacteria were measured by observing the process of steaming the spirits, as shown in Table 7 below.

TABLE 7 detection during brewing of examples 4-6 and comparative example 3

Sequence number	The wine steaming process occurs Phenomenon of (2)	Rate of temperature rise	Beneficial bacteria	Harmful bacteria (miscellaneous bacteria)	Lees state
						Implementation of the embodiments Example 4	Uniform and slow steam feeding Slow flow wine	Front, middle and rear Slowly falling	Aspergillus, rhizopus, wine-producing yeast and less Amount of lactic acid bacteria	Without any means for	The air permeability is good, no pimple
Implementation of the embodiments Example 5	Uniform and slow steam feeding Slow flow wine	Front, middle and rear Slowly falling	Aspergillus, rhizopus, wine-producing yeast and less Amount of lactic acid bacteria	Without any means for	The air permeability is good, no pimple
						Implementation of the embodiments Example 6	Uniform and slow steam feeding Slow flow wine	Front, middle and rear Slowly falling	Aspergillus, rhizopus, wine-producing yeast and less Amount of lactic acid bacteria	Without any means for	The air permeability is good, no pimple
Comparison Example 3	Phenomena of plate qi and penetration Retort accident	Fast front, no middle part, Post-emergency drop	Aspergillus, rhizopus and wine producing yeast	Small amount of penicillium, candida and large amount of Amount of lactic acid bacteria	Is easy to get greasy Pimple(s)

As can be seen from the experimental phenomena of the table 7, by adopting the crushing procedure, the method has the advantages of uniform steam feeding, slow wine flowing speed and uniform heating speed, is beneficial to slow fermentation at low temperature, generates beneficial bacteria such as aspergillus, rhizopus, wine-producing saccharomycetes, a small amount of lactic acid bacteria and the like, does not find harmful bacteria, has good air permeability of vinasse and is free of pimples; the crushing method is beneficial to both the quality and the yield of the wine, and avoids wasting.

The raw materials of the comparative example 3 are crushed too finely, although easy to evaporate, steam is easy to be pressed when steaming grains and wine, plate gas phenomenon and retort penetration accidents occur, the temperature rising speed is too high during fermentation, the purpose of slow fermentation at low temperature can not be achieved, lactic acid bacteria are not generated, penicillium, candida, a large amount of lactic acid bacteria and other miscellaneous bacteria are brought, the vinasse is greasy, pimples are easy to form, and adverse effects are brought to the quality and the yield of wine.

Experiment 4

The wetting process in the brewing process of example 6 and comparative example 4 was compared, and the phenomena of moisture content of grits, temperature of grits, starch content, acidity after grits wetting and wetting were detected, and are shown in tables 8 and 9 below.

Table 8 example 6 run conditions table

Date of day	Moisture of grits (%)	Temperature of grits wetting (DEG C)	Starch content (%)	Acidity after wetting grits	Wetting condition
						2022.12.1	45.95	90-95	32.4	0.45	Good quality
2022.12.3	46.8	90-95	30.6	0.5	Good quality
						2022.12.5	47.3	90-95	30.15	0.45	Good quality
2022.12.7	47.1	90-95	31.5	0.4	Good quality
						2022.12.9	47.1	90-95	30.6	0.3	Good quality
2022.12.11	46.6	90-95	31.5	0.3	Good quality
						2022.12.13	48.0	90-95	31.05	0.3	Good quality
2022.12.15	46.5	90-95	31.5	0.4	Good quality
						2022.12.17	44.8	90-95	31.5	0.4	Good quality
2022.12.19	46.1	90-95	29.7	0.4	Good quality
						2022.12.21	45.7	90-95	30.15	0.4	Good quality
2022.12.23	44.9	90-95	31.95	0.4	Good quality

Table 9 run conditions table for comparative example 4

Date of day	Moisture of grits (%)	Temperature of grits wetting (DEG C)	Starch content (%)	Acidity after wetting grits	Wetting condition
						2022.12.1	45.95	80-90	32.4	0.45	Slurry spraying
2022.12.3	46.8	80-90	30.6	0.5	Slurry spraying
						2022.12.5	47.3	80-90	30.15	0.45	Slurry spraying
2022.12.7	47.1	80-90	31.5	0.4	Slurry spraying
						2022.12.9	47.1	80-90	30.6	0.3	Slurry spraying
2022.12.11	46.6	80-90	31.5	0.3	Slurry spraying
						2022.12.13	48.0	80-90	31.05	0.3	Slurry spraying
2022.12.15	46.5	80-90	31.5	0.4	Slurry spraying
						2022.12.17	44.8	80-90	31.5	0.4	Slurry spraying
2022.12.19	46.1	80-90	29.7	0.4	Slurry spraying
						2022.12.21	45.7	80-90	30.15	0.4	Slurry spraying
2022.12.23	44.9	80-90	31.95	0.4	Slurry spraying

As can be seen from tables 8 and 9, the high Wen Runliao adopted by the invention is favorable for absorbing and penetrating moisture into starch, and can improve the sweet and mellow feeling of the finished wine when some microorganisms are propagated in the stacking process.

In comparative example 4, the temperature of the wetting water is reduced compared with the present invention, the stirring speed is reduced, which is favorable for microorganism propagation, but finally, the occurrence of slurry spraying is found, which can cause the occurrence of the rancidity accident of grits and the reduction of the yield, and the quality of the wine is affected.

Experiment 5

Three-dimensional comparison of white spirit prepared in comparative example 2 and examples 4 to 6 was performed, and the following table 10 is specific:

table 10 three-dimensional comparative table of white spirit prepared in comparative example 2 and examples 4 to 6

Sequence number	Color of	Fragrance of fragrance	Taste of
				Example 4	Colorless, clear and transparent	Has delicate fragrance and unique grain flavor.	The wine body is soft and coordinated, sweet, refreshing and clean, and has long aftertaste.
Example 5	Colorless, clear and transparent	Has delicate fragrance and unique grain flavor.	The wine body is soft and coordinated, sweet, refreshing and clean, and has long aftertaste.
				Example 6	Colorless, clear and transparent	Has delicate fragrance and unique grain flavor.	The wine body is soft and coordinated, sweet, refreshing and clean, and has long aftertaste.
Comparative example 2	Colorless, clear and transparent	Has delicate fragrance and no grain fragrance.	The wine body is softer and more harmonious, sweet and refreshing, and has no obvious aftertaste.

As can be seen from Table 10, the coarse cereal Daqu liquor prepared by the method and the single grain Daqu liquor prepared by the comparative example 2 are colorless, clear and transparent, and have no obvious distinguishing characteristics from the aspect of color; the coarse cereal Daqu liquor prepared by the method has the advantages of faint scent, pure fragrance, unique grain fragrance, soft and coordinated liquor body, sweet and clean taste and long aftertaste, and has the characteristics of typical composite fragrance liquor. The single grain type Daqu liquor prepared in comparative example 2 has no grain flavor, has no obvious aftertaste, and has only faint scent type and poor taste.

Experiment 6

The white spirits prepared in comparative examples 2 to 6 and examples 4 to 6 were compared in terms of three-dimensional and physicochemical properties, as shown in Table 11 below:

table 11 comparison of three-dimensional and physicochemical Properties

Sequence of steps Number (number)	Color of	Fragrance of fragrance	Taste of	Acetaldehyde content （mg/100ml）	Ethyl acetate content （mg/100ml）	Ethyl lactate content Quantity (mg/100 ml)	Fusel oil （g/L）
								Real world Applying Example 4	Colorless, clear Bright transparent	Has faint scent and purity Special grain flavor.	Soft and harmonious wine body and sweet and refreshing Clean and long-lasting aftertaste.	24.66	207.5	39.92	0.56
Real world Applying Example 5	Colorless, clear Bright transparent	Has faint scent and purity Special grain flavor.	Soft and harmonious wine body and sweet and refreshing Clean and long-lasting aftertaste.	23.56	208.8	39.99	0.54
								Real world Applying Example 6	Colorless, clear Bright transparent	Has faint scent and purity Special grain flavor.	Soft and harmonious wine body and sweet and refreshing Clean and long-lasting aftertaste.	23.47	209.9	38.98	0.58
For a pair of Ratio of Example 2	Colorless, clear Bright transparent	Faint scent and correct smell of grains Fragrance of Chinese medicine	The wine body is coordinated and the aftertaste is poor Clean, bitter and astringent after taste	54.96	205.6	159.7	0.72
								For a pair of Ratio of Example 3	Colorless, clear Bright transparent	Faint scent and correct smell of grains Fragrance of Chinese medicine	The wine body is coordinated and the aftertaste is poor Clean, bitter and astringent after taste	52.84	104.3	125.9	1.20
For a pair of Ratio of Example 4	Colorless, clear Bright transparent	Faint scent and correct smell of grains Fragrance of Chinese medicine	The wine body is coordinated and the aftertaste is poor Clean, bitter and astringent after taste	70.8	108.2	155.5	0.81
								For a pair of Ratio of Example 5	Colorless, clear Bright transparent	Faint scent and correct smell of grains Fragrance.	The wine body is coordinated and the aftertaste is poor Clean, bitter and astringent after taste.	37.15	172.5	178.4	0.63
For a pair of Ratio of Example 6	Colorless, clear Bright transparent	Faint scent and correct smell of grains Fragrance of Chinese medicine	The wine body is coordinated and the aftertaste is poor Clean, bitter and astringent after taste.	32.24	163	101.4	0.72

As can be seen from Table 11, the white spirit brewed by the invention and the white spirit brewed by the comparative examples 2-6 have no obvious difference in color, but the white spirit brewed by the invention has pure fragrance and unique grain flavor, and the wine body is soft and coordinated, soft, sweet, clean and long in aftertaste; the white spirit brewed in comparative examples 2-6 has less prominent aroma and poorer taste; the distilled spirit brewed by the invention has low acetaldehyde content, low ethyl lactate content and higher ethyl acetate content, so that the fragrance of the spirit body is more prominent, and the pungent taste is reduced; the white spirit brewed in comparative examples 2-6 has high ethyl lactate content, lower ethyl acetate content, excessive ethyl lactate covers up the main body fragrance, and excessive ethyl lactate is also a source of bitter and astringent taste in the spirit body; the content of fusel oil in the white spirit brewed by the invention is lower, the lowest content is only 0.58g/L, the content of fusel oil in the white spirit brewed by comparative examples 2-6 is higher, and the content of fusel oil is respectively 0.72, 1.20, 0.81, 0.63 and 0.72, the fusel oil mainly comprises alcohols such as n-propanol, isovaleryl alcohol and isobutanol, and the like, and the content of fusel oil is too high, so that the spirit body is caused to have bitter and astringent taste, so that the white spirit brewed by comparative examples 2-6 has bitter and astringent aftertaste and has poorer mouthfeel than the white spirit brewed by the invention.

Experiment 7

The alcoholic strength of the distilled spirits brewed in examples 4 to 6 and those brewed in comparative examples 2 to 6 were examined by a sugar degree refractometer, and the results are shown in Table 12:

table 12 comparison table of sugar degree values

Sequence number	Example 4	Example 5	Example 6	Comparative example 2	Comparative example 3	Comparative example 4	Comparative example 5	Comparative example 6
									Sugar degree (° Brix)	15.7	15.9	14.8	21.9	22.8	22.0	19.8	19.8

As can be seen from Table 12, the sugar degree value of the white spirit brewed by the invention is only 14.8 at the lowest, and the sugar degree values of the comparative examples are 21.9, 22.8, 22.0, 19.8 and 19.8 respectively, which are reduced by 5-8 compared with the sugar degree of the white spirit brewed by the invention, the sugar content of the white spirit brewed by the invention is low.

Claims

1. A method for brewing white spirit by using five kinds of miscellaneous cereals is characterized in that: the method comprises the following steps:

s1, preparing Daqu:

(1) Barley, peas, bran and rice hulls are mixed according to the following weight percent: pea: bran: rice hull=57.5-60: 33-36:4-6: mixing and crushing raw materials according to a proportion of 2-2.5;

(4) Lying curve: feeding the pressed yeast blank into a yeast room for arrangement, covering reed mats for horizontal fermentation, wherein the humidity of the yeast room is 70% -90% before the yeast blank enters the room;

(5) Mould feeding: after the room is filled with the yeast blank, the temperature is raised to 36-37 ℃ for 30-50 hours, the reed mat is immediately , sesame white spots grow on the surface of the yeast blank, namely the yeast blank is mildewed, and when the surface of the yeast blank is slightly dry, the yeast blank is not sticky to hands, and the yeast is turned over;

(7) And (3) a damp fire period: 4 layers are turned over for 5 layers during the period of damp fire, then 5 layers are turned over for 6 layers, the temperature is 34-36 ℃, and the layers are turned over for one time every day or every other day, and the total damp fire period is 6-7 days;

(8) Period of intense fire: culturing the yeast blank for 9-11 days, entering a big fire period, wherein the temperature is 36-47 ℃, the big fire starts for 1-3 days, turning over the yeast once a day, leaving a flame path, then turning over the yeast once every other day, and the total big fire period is 5-7 days;

(9) Post fire period: the temperature is 31-42 ℃, the temperature of the yeast blank is not increased after 3-4 days, the door and window are closed, the temperature is kept for 5-6 days, and the yeast is stored in a warehouse;

(10) And (3) room outlet: culturing the yeast blank to be mature, wherein the moisture of the yeast blank is below 13%, and taking out the room;

s2, preparing raw materials: shelling and cleaning jowar, herba quinoae, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, pulverizing jowar, herba Avenae Fatuae, semen Fagopyri Esculenti, and fructus Hordei vulgaris, and mixing with herba quinoae; the crushed raw materials are as follows: 4. 6, 8 petals account for 65% -75%, fine powder accounts for 25% -35%, and whole grain is not more than 0.3%; the sorghum: quinoa: oat: buckwheat: barley=40-60:6-10:15-24:10-14:9-12;

S3, high-temperature material wetting, namely pouring raw materials into a material wetting machine, pouring hot water at 88-92 ℃ for 15min, turning over and stirring, stacking for 18-20 hours at the temperature of more than 60 ℃, and turning over and stirring once every 3.5-4 hours during stacking;

s4, steaming: boiling bottom boiler water, sprinkling a layer of rice husk at the bottom of the steamer, opening a steam valve, starting filling the steamer with air pressure of 0.1-0.15 MPa, sprinkling hot water at 60 ℃ on the surface of the steamer after steam sprinkling, wherein the sprinkling water accounts for 1.5% of the feeding amount, increasing the steam amount, the air pressure is 0.15-0.2 MPa, gelatinizing for 85-95min, and the temperature in the steamer is 96-99 ℃ at the initial stage of steaming, and finally the temperature in the steamer is 100-110 ℃ when the steamer is discharged;

s5, adding water and cooling, namely digging out the steamed and gelatinized raw materials while the raw materials are hot, piling the raw materials into a rectangle, immediately pouring warm water at 40-60 ℃, stirring while adding water, wherein the amount of the added water is 30-40% of that of the raw materials, and ventilating;

s8, fermenting the hawthorn wine: sealing the jar after the big hawthorn is put into the jar, and fermenting for 25-28 days; the fermentation process adopts a heating law of slow front, middle and rear falling;

S9, steaming the hawthorn wine, namely steaming the hawthorn wine by adopting a steaming method, adding steamed rice hulls after the fermented grains are taken out of a tank, wherein the steamed rice hulls are 15-18% of the feeding amount, beginning to fill the rice steamer, opening a large valve in the middle stage when the initial filling of the rice steamer is small, closing the small valve after the filling of the rice steamer is finished, and steaming the wine; the wine flowing speed is 3-4kg/min, the wine flowing temperature is 15-25 ℃, the residual wine is completely recovered, and meanwhile, the steam drum is opened to discharge acid;

s10, fermenting the double hawthorn wine: adopting pure distilled grains for fermentation, pouring warm water with the feeding amount of 2-4% before the distilled grains of the large hawthorn fermented grains are distilled out of a steamer, immediately adding water into the fermented grains for cooling, adding water with the water amount of 30-38%, then adding Daqu with the water amount of 10%, stirring uniformly, and then cooling to 18-28 ℃ after stirring uniformly, thus carrying out secondary fermentation on the large hawthorn; adding rice husk after fermentation, stirring, and distilling to obtain fructus crataegi wine; the temperature of the warm water is 40-60 ℃.

2. The method for brewing white spirit by using five miscellaneous cereals according to claim 1, wherein: in the step S1, after the barley, the peas, the bran and the rice hulls are crushed: the crushing degree is below 20 meshes and accounts for 18-24 percent; 34% -39% of 20-40 mesh; 37% -48% of the powder with the size of over 40 meshes.

3. The method for brewing white spirit by using five miscellaneous cereals according to claim 1, wherein: in the step S6, the yeast consumption is 9-11%, the yeast temperature is controlled to be 20-22 ℃ in spring, 20-25 ℃ in summer, 23-25 ℃ in autumn and 25-28 ℃ in winter.

4. The method for brewing white spirit by using five miscellaneous cereals according to claim 1, wherein: in the step S7, the preparation method of the pepper water comprises the steps of mixing 15 liters of boiled water with 60 grams of pepper, soaking, and cooling for later use.

5. The method for brewing white spirit by using five miscellaneous cereals according to claim 1, wherein: in the step S8, the fermentation method of the hawthorn wine comprises the following steps: sealing the jar after putting the big hawthorn into the jar, covering plastic cloth, pressing the edge by using a marble Dan Gai plate, and fermenting for 25-28 days.

6. The method for brewing white spirit by using five miscellaneous cereals according to claim 1, wherein: in the step S10, the starch in the two-hawthorn jar is 15% -20%, the acidity of the two-hawthorn jar is 1.1-1.4, and the water in the two-hawthorn jar is 58% -62%.

7. The method for brewing white spirit by using five miscellaneous cereals according to claim 1, wherein: in the step (4), when the yeast blocks are arranged, chaff and mother yeast are scattered on the ground, the yeast is started to be recumbent, the space between the yeast blocks is 3-5cm, the row spacing is 1-2cm, a small amount of chaff is scattered after the yeast blocks are fully arranged, 3-4 bamboo chips are placed on the upper surface of the yeast blocks, a layer of yeast blank is recumbent on the upper surface of the yeast blocks, the yeast blocks are overlapped up and down, 2-3 layers of the yeast blocks are recumbent, after one row of the yeast blocks is arranged, the second row of the yeast blocks is arranged, and the third row of the yeast blocks is arranged until the yeast blocks are recumbent, the yeast blocks are covered with reed after being aired for 4-8 hours after being arranged in a room, and the room temperature is kept at 15-18 ℃.

8. The method for brewing white spirit by using five miscellaneous cereals according to claim 1, wherein: the yeast for fermentation of the big hawthorn is firstly crushed after being prepared, the fine powder which can pass through the sieve holes of 1mm-2mm is required to be not more than 55 percent after being crushed, and the fine powder which can pass through the sieve holes of 1mm-2mm is required to be 70 percent to 75 percent after being crushed.