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白酒生产制作的秘密你都清楚吗?

发布时间:2020-12-15 浏览次数:网址:https://www.qdljjy.com

一、粉碎:把高粱粉碎成四六瓣,成梅花状,后用电磨磨成过标准筛的原料。
1、 Comminution: the sorghum is crushed into four or six petals into plum blossom shape, and then grinded into the raw material passing the standard sieve by electric mill.
二、配料:将粉碎好的原料面和清蒸好的辅料(稻壳)按照100:25-30的比例人工翻拌均匀。夏季一般为25%的辅料,冬季为30%的辅料。
2、 Ingredients: mix the crushed raw material flour and steamed auxiliary materials (rice husk) according to the ratio of 100:25-30. Generally, 25% excipients are used in summer and 30% in winter.
三、润料、拌料:将配好料的面楂,按原粮量的40—50%加水进行润料,水温为常温,翻拌均匀,堆积1小时左右,使粮充分吸收水份,有利于糊化,加水量视面湿而不粘。
3、 Moistening and mixing: moisten the flour Hawthorn according to 40-50% of the original grain amount with water at normal temperature. Mix evenly and accumulate for about 1 hour, so that the grain can fully absorb water, which is conducive to gelatinization. The amount of water added depends on the surface moisture but not sticky.
四、蒸煮糊化:将面楂上甑锅进行蒸煮糊化,蒸煮糊化前将面楂再翻拌一次,然后用木锹和菠萁将面楂一层一层地装入甑锅,待汽圆后蒸煮糊化1小时左右,使面熟而不粘,内无生心。
白酒招商加盟
4、 Steaming and gelatinization: the flour hawthorn is steamed and gelatinized in a steamer pot. Before cooking and pasting, the flour hawthorn is stirred again, and then the surface hawthorn is put into the steamer layer by layer with a spade and spinach fern. After steaming and pasting for about 1 hour, the flour is cooked and not sticky, and there is no heart in it.
五、冷散:将蒸好的面楂用木锹铲出甑锅放倒干净的地面上用木锹摊薄、匀,进行自然冷散,中途翻拌数次冷散,视温度达到夏季为20—22℃为宜,冬天为16—18℃为宜。
5、 Cold powder: the steamed flour hawthorn is shoveled out of the steamer pot with a spade and laid down on the clean ground. The natural cold dispersion is carried out with a spade. The cold dispersion is carried out by turning over several times in the middle of the process. The temperature should be 20-22 ℃ in summer and 16-18 ℃ in winter.
六、加曲、加水堆积:将泠散好的面楂按原料的25%左右的比例加入曲粉,加入50%左右的水,水为常温,用木锹进行翻拌,使之均匀,用手掌捏住面楂从手指缝挤出1—2滴水为宜,然后进行堆积,堆积时间不低于1—2小时。
6、 Add koji and add water for stacking: add koji powder and 50% water according to the proportion of raw materials about 25% of the raw materials. When the water is at normal temperature, mix it with a spade to make it even. Hold the dough hawthorn with the palm and squeeze 1-2 drops of water from the fingers. Then stack the dough hawthorn. The stacking time shall not be less than 1-2 hours.
七、入缸发酵:将堆积好的酒醅入到缸里,上边盖上石盖进行发酵,地缸一般埋在地下,缸口与地面平齐,缸的间距为10—20cm。发酵周期一般为21天。
7、 In tank fermentation: the accumulated fermented grains are put into the tank, and the top is covered with a stone cover for fermentation. The ground VAT is generally buried in the ground, and the tank mouth is flush with the ground, and the distance between the tanks is 10-20cm. The fermentation period is generally 21 days.
八、出缸蒸酒:发酵到21天的酒醅用竹篓抬出至甑锅边进行蒸馏。
8、 Steaming liquor out of the VAT: fermented grains after 21 days of fermentation are carried out by bamboo basket to the side of steamer for distillation.
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