Raw material formula \ x0d \ x0d \ All raw materials containing starch and sugar can be used to brew liquor, but the flavor of liquor brewed by different raw materials is different. Grain sorghum, corn and barley; Sweet potato and cassava; Sugar-containing raw materials, such as sugarcane and beet residue and waste molasses, can be used to make wine. In addition, sorghum bran, rice bran, bran, rice washing water, starch residue, sweet potato abduction, beet head and tail, etc. can all be used as substitute raw materials. Wild plants, such as acorn, Jerusalem artichoke, pear and Rosa laevigata, can also be used as substitute raw materials. \x0d\\x0d\ The traditional Chinese liquor brewing technology is solid fermentation, and some auxiliary materials need to be added during fermentation to adjust the starch concentration, keep the softness of fermented grains and keep the slurry water. Commonly used accessories are rice husk, chaff, corn cob, sorghum shell, peanut skin and so on. \ x0d \ x0d \ distiller's yeast and distiller's yeast need distiller's yeast besides raw materials and auxiliary materials. When using starch as raw material to produce liquor, starch needs to be hydrolyzed by various amylases to produce sugar that can be fermented, so that it can be used by yeast. This process is called saccharification, and the saccharifying agent used is called koji (or distiller's yeast, saccharifying koji). Daqu is a crude enzyme preparation, which uses starch-based raw materials as culture medium to cultivate a variety of molds and accumulate a large amount of amylase. At present, commonly used saccharifying koji includes Daqu (for producing famous wine and high-quality wine), Xiaoqu (for producing Xiaoqu wine) and bran koji (for producing bran koji liquor). Bran koji is the most widely used in production. \ x0d \ x0d \ In addition, sugar is transformed into alcohol and other substances by alcoholase secreted by yeast, which is called alcohol fermentation, and the starter used in this process is called yeast. Saccharomyces cerevisiae is a kind of yeast proliferation culture solution obtained by using sugar-containing substances as culture medium and expanding yeast culture quite purely. In production, vats of distiller's yeast are mostly used. \ x0d \ x0d \ There are two kinds of liquor production in China: solid-state fermentation and liquid fermentation. Among the processes of solid-state fermentation, such as Daqu, Xiaoqu and bran koji, bran koji liquor accounts for a large proportion in the production, so the process of bran koji liquor is only briefly described here. \x0d\\x0d\ production method \ x0d \ \ x0d \1. The purpose of crushing raw materials is to facilitate cooking and make full use of starch. According to the characteristics of raw materials, the fineness requirements of crushing are also different. More than 60% of raw materials such as dried potatoes and corn pass through a 20-hole sieve. \ x0d \ \ x0d \ 2. Ingredients. Mix new materials, distiller's grains, auxiliary materials and water together to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the size of retort and cellar, starch content of raw materials, temperature, production technology and fermentation time, etc. The specific performance of proper ingredients depends on the starch concentration in the tank, the acidity of fermented grains and the degree of looseness, generally with starch concentration14 ~16% and acidity of 0.6 ~. \ x0d \ \ x0d \ 3. Cooking and gelatinizing. Starch is gelatinized by cooking. It is beneficial to the action of amylase, and can also kill miscellaneous bacteria. The temperature and time of cooking depend on the kind of raw materials and the degree of crushing. Generally, the material is steamed at normal pressure for 20 ~ 30 minutes. The requirement of cooking is that the appearance is steamed thoroughly, cooked but not sticky, and there is no heart inside. \x0d\ Mix the raw materials with fermented fermented fermented grains, and steam the wine and materials at the same time, which is called "mixed steaming and mixed burning". In the early stage, steam is the main method, and the temperature in retort is required to be 85 ~ 90℃. After steaming the wine, it should be kept for a period of gelatinization. \x0d\ If steaming wine and steaming materials are carried out separately, it is called "steaming and burning". \ x0d \ \ x0d \ 4. Cooling. The steamed raw materials should be cooled quickly by slag lifting or air drying to reach the temperature suitable for microbial growth. If the temperature is 5 ~10℃, the product temperature should be reduced to 30 ~ 32℃, and if the temperature is10 ~15℃, the product temperature should be reduced to 25 ~ 25℃. Slag lifting or drying can also play a role in volatilizing odor and absorbing oxygen. \ x0d \ \ x0d \ 5. Mix fermented grains. Solid-state fermentation of bran koji liquor is a bilateral fermentation process with saccharification and fermentation. After slag is lifted, koji and yeast are added at the same time. The amount of distiller's yeast depends on its saccharifying power, which is generally 8 ~10% of the main material for brewing, and the amount of distiller's yeast is generally 4 ~ 6% of the total feeding amount (that is, 4 ~ 6% of the main material is used for cultivating distiller's yeast). In order to facilitate the normal enzymatic reaction, water should be added when the fermented grains are mixed (called adding pulp in the factory), and the water content of the fermented grains should be controlled to be 58 ~ 62% when entering the pool. \ x0d \ \ x0d \ 6. Fermentation in cellar. When entering the cellar, the temperature of fermented grains should be18 ~ 20℃ (not more than 26℃ in summer), and the fermented grains entering the cellar should be neither tightly pressed nor too loose, and it is generally appropriate to hold about 630 ~ 640 kg of fermented grains per cubic meter. After loading, cover the fermented grains with a layer of bran, seal them with pit mud, and add a layer of bran. \ x0d \ x0d \ The fermentation process is mainly to master the product temperature, and analyze the changes of water, acidity, alcohol consumption and starch residue of fermented grains at any time. The length of fermentation time is determined according to various factors, ranging from 3 days to 4 ~ 5 days. Generally, when the product temperature in the cellar rises to 36 ~ 37℃, the fermentation can be finished. \ x0d \ \ x0d \ 7. Steamed wine. Fermented fermented grains are called fragrant grains, which contain extremely complex components. The effective components in fermented grains, such as alcohol, water, higher alcohols and acids, are evaporated into steam by steaming wine, and then cooled to obtain white wine. During distillation, alcohol, aromatic substances and sweet substances should be extracted as much as possible, and impurities should be removed as much as possible by pinching the head and removing the tail.