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CN-121975596-A - Brewing method of fen-flavor white spirit

CN121975596ACN 121975596 ACN121975596 ACN 121975596ACN-121975596-A

Abstract

The application discloses a brewing method of fen-flavor white spirit, which belongs to the technical field of brewing and comprises the following steps of S1, sorghum treatment, S2, adding hot water into sorghum, uniformly stirring and stacking, S3, carrying out big steaming grits on the sorghum after grain wetting, S4, adding cold water into the steaming materials, uniformly stirring and mixing, S5, stirring and mixing Daqu powder and sorghum uniformly to obtain big hawthorn materials, S6, putting into a jar for fermentation to take out big hawthorn fermentation materials, S7, stirring and mixing the big hawthorn fermentation materials and auxiliary materials uniformly, distilling to obtain big hawthorn out wine, S8, adding water into the distilled fermented grains in the step S7, spreading and cooling, adding Daqu powder to obtain second hawthorn materials, adding wine tails into each jar, sealing and fermenting, S9, mixing the second hawthorn fermentation materials and the steamed auxiliary materials uniformly, obtaining second hawthorn out wine after mixing, and storing after distillation, and storing after the second hawthorn out wine fermentation, and distilling, thereby improving the sweet taste of the brewing method and the sweet taste of the distilled white spirit.

Inventors

  • WANG GUOHONG

Assignees

  • 平顺亨得酒业有限公司

Dates

Publication Date
20260505
Application Date
20260324

Claims (10)

  1. 1. A brewing method of fen-flavor liquor is characterized by comprising the following steps: S1, crushing sorghum into 4-8 pieces, wherein fine powder passing through a 1.2mm sieve mesh accounts for 25-35%, the whole grain is below 0.2%, and the shell content is below 0.5%; S2, lubricating grits, namely adding hot water with the weight of 65-71% and the temperature of 78-93 ℃ into the sorghum, uniformly stirring, and accumulating for 18-20 hours at the temperature of 44-52 ℃; s3, steaming grits, namely uniformly steaming the grits-moistened sorghum, sprinkling hot water with the weight of 25-29% and the temperature of 60-65 ℃ into the grits-moistened sorghum after circular steaming, steaming the grits for more than 80 minutes, and discharging the grits from the steamer, wherein the steam pressure is 0.08-0.20MPa; s4, adding slurry, adding cold water accounting for 25-29% of the original weight of sorghum into the steamed material after steaming, and uniformly stirring and mixing; s5, cooling the yeast, wherein the dosage of the yeast powder is 9-10% of the weight of the sorghum raw material, and uniformly stirring and mixing the yeast powder and the sorghum to obtain the hawthorn material; S6, fermenting in a jar, filling the large hawthorn material after scattering yeast powder at the bottom of the fermentation jar, sealing and fermenting for 20-25 days at the temperature of 10-15 ℃ in the jar, and taking out the large hawthorn fermentation material; S7, uniformly stirring and mixing the large hawthorn fermented material and the steamed auxiliary materials accounting for 70% of the weight of the large hawthorn fermented material, and then filling the mixture into a steamer for distillation to obtain large hawthorn wine; S8, adding water into the fermented grains distilled in the step S7, spreading and cooling, adding yeast powder accounting for 10% of the weight of the fermented grains to obtain two hawthorn materials, adding the two hawthorn materials into a jar, wherein the water content of the two hawthorn materials is 59-61.5%, the temperature of the two hawthorn materials in the jar is 17-22 ℃, adding 1kg of wine tails with the alcohol content of 25-30% vol into each jar after the two hawthorn materials are put into the jar, and sealing and fermenting for 25-30 days; s9, uniformly stirring and mixing the two-hawthorn fermented material and the steamed auxiliary materials accounting for 30% of the weight of the two-hawthorn fermented material, filling the mixture into a steamer for distillation, and storing the two-hawthorn fermented material after being drunk.
  2. 2. The method for brewing fen-flavor liquor according to claim 1, wherein the Daqu powder comprises stubble cleaning yeast, red heart yeast and back fire yeast in a weight ratio of 3:3:4.
  3. 3. The method for brewing fen-flavor liquor according to claim 1, wherein the auxiliary materials for the large hawthorn fermentation material consist of bran and rice husk according to the weight ratio of (3-4) (6-7).
  4. 4. The method for brewing fen-flavor liquor as in claim 1, wherein said auxiliary material for said fermented feed is rice husk.
  5. 5. The method for brewing fen-flavor liquor according to claim 1, wherein the proportion of the 20 mesh oversize product in the Daqu powder is 4-18% and the proportion of the 80 mesh undersize product is 14-26%.
  6. 6. The method for brewing fen-flavor liquor according to claim 1, wherein the fermentation temperature in the step S6 is controlled to be 0-7 days after entering the jar, the temperature is increased to 22-26 ℃, 8-15 days, the temperature is increased to 28-33 ℃, and 16 days to the jar, the temperature is reduced to 20-23 ℃.
  7. 7. The method for brewing fen-flavor liquor according to claim 6, wherein the heating rate is 1-2 ℃ per day within 0-7 days after entering the jar, and the temperature decreasing rate is 0.5-1 ℃ per day from day 16 to the time of leaving the jar.
  8. 8. The method for brewing fen-flavor liquor according to claim 1, wherein the fermentation temperature in the step S8 is controlled to be 0-5 days after entering the jar, the temperature is raised to 28-32 ℃, the temperature is stabilized at 27-30 ℃ on days 6-18, and the temperature is lowered to 23-25 ℃ from day 19 to the jar.
  9. 9. The method for brewing fen-flavor liquor according to claim 8, wherein the heating rate is 2-3 ℃ per day within 0-5 days after the entering of the jar.
  10. 10. The method for brewing fen-flavor liquor according to claim 1, wherein the material layer height is 0.6-0.8m during the retort filling distillation in the step S7 and the step S7.

Description

Brewing method of fen-flavor white spirit Technical Field The invention relates to the technical field of brewing, in particular to a brewing method of fen-flavor liquor. Background In the field of white spirit brewing, the fen-flavor white spirit is one of four major flavors of the white spirit in China, and has a unique position. The grain is used as raw material, fermented, distilled, aged and blended by traditional solid state method, no edible alcohol or non-fermented aroma substance is added, and the grain has composite aroma with ethyl acetate and ethyl lactate as main components, and the taste is characterized by soft taste and sweet taste. Along with the continuous improvement of the quality and taste requirements of consumers on the white spirit, the market requirements of the fen-flavor white spirit are gradually expanded, and the development of the brewing technology has important significance for meeting the market requirements and promoting the progress of the white spirit industry. In the prior art, for brewing the fen-flavor liquor, the conventional means in the industry mainly comprise a traditional solid state fermentation process. The grain and cereal raw materials such as sorghum are crushed, then subjected to operations such as material wetting, stewing and the like, then added with distiller's yeast for fermentation, and distilled, aged and blended after the fermentation is completed. In the crushing step, sorghum is crushed into a certain size simply, the hot water is not accurately added and the temperature is not accurately controlled during material wetting, the steam pressure and the time are controlled in a strict standard in the cooking process, and the temperature and the time are widely controlled in the fermentation stage. These conventional means are capable of brewing clear-flavor spirits to some extent, but the operations of the links are relatively unsophisticated and scientific throughout the entire brewing process. However, these conventional approaches in the prior art suffer from significant drawbacks. The existing production process of the fen-flavor liquor has the problem of low liquor yield, and the brewed fen-flavor liquor has relatively thin flavor and insufficient sweet and mellow feeling, and can not well meet the requirements of consumers on the high-quality and rich-taste fen-flavor liquor. Disclosure of Invention In order to solve the problems in the prior art, the application provides the brewing method of the fen-flavor liquor, which improves the liquor yield of the fen-flavor liquor and increases the sweet and mellow feeling of the liquor body. The brewing method of the fen-flavor liquor provided by the invention adopts the following technical scheme: A brewing method of fen-flavor liquor comprises the following steps: S1, crushing sorghum into 4-8 pieces, wherein fine powder passing through a 1.2mm sieve mesh accounts for 25-35%, the whole grain is below 0.2%, and the shell content is below 0.5%; S2, lubricating grits, namely adding hot water with the weight of 65-71% and the temperature of 78-93 ℃ into the sorghum, uniformly stirring, and accumulating for 18-20 hours at the temperature of 44-52 ℃; s3, steaming grits, namely uniformly steaming the grits-moistened sorghum, sprinkling hot water with the weight of 25-29% and the temperature of 60-65 ℃ into the grits-moistened sorghum after circular steaming, steaming the grits for more than 80 minutes, and discharging the grits from the steamer, wherein the steam pressure is 0.08-0.20MPa; s4, adding slurry, adding cold water accounting for 25-29% of the original weight of sorghum into the steamed material after steaming, and uniformly stirring and mixing; s5, cooling the yeast, wherein the dosage of the yeast powder is 9-10% of the weight of the sorghum raw material, and uniformly stirring and mixing the yeast powder and the sorghum to obtain the hawthorn material; S6, fermenting in a jar, filling the large hawthorn material after scattering yeast powder at the bottom of the fermentation jar, sealing and fermenting for 20-25 days at the temperature of 10-15 ℃ in the jar, and taking out the large hawthorn fermentation material; S7, uniformly stirring and mixing the large hawthorn fermented material and the steamed auxiliary materials accounting for 70% of the weight of the large hawthorn fermented material, and then filling the mixture into a steamer for distillation to obtain large hawthorn wine; S8, adding water into the fermented grains distilled in the step S7, spreading and cooling, adding yeast powder accounting for 10% of the weight of the fermented grains to obtain two hawthorn materials, adding the two hawthorn materials into a jar, wherein the water content of the two hawthorn materials is 59-61.5%, the temperature of the two hawthorn materials in the jar is 17-22 ℃, adding 1kg of wine tails with the alcohol content of 25-30% vol into each jar after the two hawthorn materials are put into the jar,