How to make liquor:

1. Raw materials are crushed. The purpose of crushing raw materials is to facilitate cooking and make full use of starch. According to the characteristics of the raw materials, the crushing fineness requirements are also different. For dried potatoes, corn and other raw materials, more than 60% pass through the 20-hole sieve.

2. Ingredients. Combine new ingredients, distiller's grains, auxiliary materials and water to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the specific conditions such as the size of the steamer barrel and pit

the starch content of the raw materials, the temperature, the production process and the fermentation time. The details of whether the ingredients are appropriate

The performance depends on whether the starch concentration in the pool, the acidity and looseness of the fermented grains are appropriate. Generally, the starch concentration is 14 to 16%, the acidity is 0.6 to 0.8, and the moisture content of the fermented grains is 48 to 50%. . ?

3． Cook and gelatinize. Steaming is used to gelatinize the starch. It is beneficial to the action of amylase and can also kill miscellaneous bacteria. The temperature and time of cooking

depend on the type of raw materials, degree of crushing, etc. Generally, the ingredients are steamed under normal pressure for 20 to 30 minutes. The requirements for steaming are that it should be thoroughly steamed on the outside, cooked but not sticky, and no raw inside. The raw materials and fermented fermented fermented grains are mixed, and the wine and materials are steamed at the same time, which is called "mixed steaming

Mixed burning". In the early stage, wine is mainly steamed, and the temperature inside the retort is required to be 85 to 90°C. After steaming the wine, it should be kept for a period of gelatinization time. If steaming wine

and steaming materials are done separately, it is called "steaming and burning". ?

4. cool down. For steamed raw materials, use the method of lifting or airing the slag to quickly cool the material

to a temperature suitable for the growth of microorganisms. If the temperature is between 5 and 10°C, the product temperature should be reduced to 30 ~32℃,

If the temperature is between 10℃ and 15℃, the product temperature should drop to 25~28℃, and in summer it should be lowered until the product temperature no longer drops. The slag lifting or drying can also play a role in volatilizing odors and absorbing oxygen at the same time.

5. Mix fermented grains. The solid-state fermented bran-koji liquor adopts a bilateral fermentation process of saccharification and fermentation at the same time. After lifting the residue, koji and distiller's sake are added at the same time. The dosage of distiller's yeast depends on the level of its saccharifying power, which is generally 8-10% of the main ingredients for brewing. The dosage of distiller's yeast is generally 4-6% of the total input (i.e. 4-6% The main ingredient is used to cultivate wine mother). In order to facilitate the normal progress of the enzymatic reaction, water should be added when mixing the fermented grains (the factory calls it slurrying), and the moisture content of the fermented grains when entering the pool should be controlled to 58-62%.

6． Enter the cellar for fermentation. When entering the cellar, the temperature of the fermented grains should be between 18 and 20°C (no more than 26°C in summer). The fermented grains should be pressed neither too tightly nor too loosely. Generally, the temperature should be within 1 cubic meter per cubic meter. The appropriate volume of the fermented grains is about 630 to 640 kilograms. After loading, cover the fermented grains with a layer of bran, seal it with pit mud, and add a layer of bran. The fermentation process mainly involves controlling the product temperature and analyzing changes in the moisture, acidity, alcohol content, and starch residue of the fermented grains at any time. The length of fermentation time is determined based on various factors, ranging from 3 days to 4 to 5 days.

Generally, fermentation can be completed when the product temperature in the cellar rises to 36-37°C. ?

7． Steam wine. Fermented and mature fermented grains are called fragrant fermented grains, which contain extremely complex ingredients. By steaming the wine, the active ingredients such as alcohol, water, high-grade alcohols, and acids in the fermented grains are evaporated into steam, and then the liquor can be obtained by cooling. During distillation, alcohol, aromatic substances, sweet substances, etc. should be extracted as much as possible, and impurities should be removed as much as possible by pinching off the ends.

Reference materials:

The brewing method of liquor

Extended content:

Liquor (foreign name: Liquor and Spirits), made from grain Distilled liquor is made from grains as the main raw material, Daqu, Xiaoqu or bran koji and distiller's yeast as saccharification fermentation agents, followed by cooking, saccharification, fermentation and distillation. Also known as Shaojiu, Laobaigan, Shaojiu, etc. The wine is colorless (or slightly yellow) and transparent, with a pure and fragrant aroma. It has a sweet and refreshing taste and a high alcohol content. After being stored and matured, it has a compound aroma with esters as the main component. Various types of wine are brewed by using koji and distiller's yeast as saccharification starter, using starchy (sugar) raw materials, cooking, saccharifying, fermenting, distilling, aging and blending.

Strictly speaking, prepared wine made by blending edible alcohol and edible spices cannot be regarded as liquor. Liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin in Renhuai, Guizhou, Luzhou, Sichuan, and Mianzhu. The triangle area has the largest and best quality distilled liquor production areas in the world. They are Maowulu, China's three famous liquors, and its liquor industry cluster. Carrying half of China’s liquor industry.

Liquor is a unique type of distilled liquor in China. It is one of the six major distilled liquors in the world (Brandy, Whiskey, Vodka, Gin, Rum, Liquor and Spirits). , made from starch or sugar raw materials, or distilled after fermentation.

Liquor, also known as shochu and baigan, is a traditional Chinese beverage. According to the "Compendium of Materia Medica" records: "The method of making liquor is not ancient. It was created in the Yuan Dynasty. The method is to put strong wine and grains into a steamer (referring to a steamer), steam it to let the air flow, and use a vessel to collect dripping dew." From this we can get It turns out that the production of liquor in our country has a long history.

High-quality liquor must have an appropriate storage period. Lu type wine should be stored for at least 3 to 6 months, and usually more than one year; Fen type wine should be stored for about one year, and Mao type wine should be stored for more than three years. The alcohol content is generally above 40 degrees, and the alcohol content below 40 degrees is low-alcohol wine.