Sorghum liquor is made from high-quality sorghum, fermented in old cellars and aged for many years.
1, raw material crushing. The purpose of raw material crushing is to facilitate cooking, so that the starch is fully utilized. According to the characteristics of raw materials, crushed fineness requirements are different, dried potatoes, sorghum, corn and other raw materials, through the 20-hole sieve accounted for more than 60%.
2, ingredients. The new material, lees, auxiliary materials and water with together, for saccharification and fermentation to lay the foundation. Ingredients should be based on the retort barrel, the size of the cellar, the amount of raw material starch, temperature, production process and fermentation time and other specific circumstances, the specific performance of the ingredients properly or not, depending on the concentration of starch into the pool, grains of acidity and the degree of sparsity is appropriate, generally to starch concentration of 14 to 16%, acidity 0.6 to 0.8, Runner water 48 to 50% is appropriate.
3, cooking paste. The use of cooking to make starch paste. Favor the role of amylase, but also can kill bacteria. Steaming temperature and time depending on the type of raw materials, broken and so on. General atmospheric pressure steaming material 20 ~ 30 minutes. Steaming requirements for the appearance of steaming through, cooked and not sticky, no raw heart can be.
Mixing raw materials and fermented grains, steaming and steaming material at the same time, known as "mixed steaming and burning", pre-steaming-based, retort temperature requirements of 85 ~ 90 ℃, steaming, should be maintained for a period of time after the paste.
If the steaming of wine and steaming material separately, called "steaming and burning".
4, sorghum liquor cooling. Steam cooked raw materials, with Yang slag or drying slag method, so that the material quickly cooled to reach the temperature of the microbial growth of the temperature, if the temperature in the 5 ~ 10 ℃, the temperature should be reduced to 30 ~ 32 ℃, if the temperature in the 10 ~ 15 ℃, the temperature should be reduced to 25 ~ 28 ℃, in summer, to drop to the product temperature is no longer decreasing until the end of the temperature. Yang dregs or drying dregs at the same time can also play a role in volatilizing the odor, oxygen absorption and so on.
5, mixing spirits. Solid state fermentation of bran liquor, is the use of bilateral fermentation process while saccharification and fermentation, after raising dregs, while adding quartz and mother of wine. The dosage of liquor quartz depends on its saccharification power, generally 8-10% of the main material for brewing, and the dosage of mother of wine is generally 4-6% of the total amount of casting (i.e., 4-6% of the main material for the cultivation of mother of wine). In order to facilitate the normal enzyme reaction, water should be added when mixing grains (factory called slurry), and the moisture content of grains in the control pool is 58-62%.
6, into the cellar fermentation. Into the cellar grains temperature should be 18 ~ 20 ℃ (not more than 26 ℃ in summer), into the cellar grains can not be pressed tightly, nor too loose, the general control of grains in each cubic meter of volume installed grains 630 ~ 640 kg or so appropriate. After loading, in the grains covered with a layer of chaff, sealed with cellar mud, plus a layer of chaff.
The fermentation process is mainly to grasp the temperature of the product, and at any time to analyze the spirits of moisture, acidity, alcohol, starch residue changes. The length of fermentation time, according to a variety of factors to determine, there are 3 days, 4 ~ 5 days ranging. Generally when the temperature of the product in the cellar rises to 36～37℃, the fermentation can be ended.
7, steaming wine. Fermented grains are called scented grains, which contain extremely complex ingredients. Through the distillation of spirits in the alcohol, water, high-level alcohol, acids and other active ingredients evaporated into steam, and then cooled to get liquor. Distillation should try to alcohol, aromatic substances, alcohol and sweet substances extracted, and the use of pinch method to remove impurities as far as possible.