2, soak the rice will be poured into the millet soaking pool, put water to wash and soak, the surface of the water over the surface of the rice of about 30cm, the temperature control of 20-25 ° C, soaking 24h.
3, steamed rice, soaked rice drained into the retort pot, the steam on the steam material. In 20-25 ℃, soak 24h.
3, steamed rice Drain the soaked rice poured into the retort pot, turn on the steam steam material, to the full steam, and then steam 3-5min, turn off the steam, splash 90 ℃ above the hot water (splash the amount of water for 25% -30%), cover the lid and simmer for a few minutes, to be fully absorbed by the rice, and then turn on the steam steam to re-steam. To be fully on the steam, and then steam 20min can be. Rice sensory quality requirements: cooked and not sticky, no raw heart.
4, drop cylinder fermentation When the rice is cooled to 28 ℃, add 5.2kg of raw wheat, mixing evenly into the cylinder, feeding temperature of 26-27 ℃. The fermentation tank must be sterilized beforehand. Before pitching, put 180kg of water in the tank (the water temperature is controlled at 24-25℃), and then add 0.13kg of saccharification enzyme to the tank. stir evenly after pitching, after 10h or so, the temperature rises to 28-29℃, the mash has begun to be thin, tastes faint, and then you can start the first rake. After the first rake, the temperature continues to rise, maintaining about 24h for feeding.
5, feeding rice 65kg of raw materials for feeding rice, rice cooled and cooled, plus wheat 5.2kg into the tank. Add 0.13kg of saccharase and activated dry yeast of yellow wine when feeding rice, mix well and keep the temperature at 25-26℃. The quality of the brewing tank before feeding is directly related to the quality of the semi-finished product, which is the key process for the success or failure of brewing, so it is necessary to grasp the appropriate temperature and open the rake in time. Feeding should be based on the mash temperature at any time to open the rake, the purpose, on the one hand, is to reduce the temperature, and make the tank temperature and fermentation ingredients up and down uniformly; on the other hand, is in order to discharge a large amount of CO2 accumulated in the process of fermentation, while the supply of fresh air, which can promote the propagation of fermentation bacteria, and reduce the chance of breeding of other stray bacteria.