The technology of sweet potato liquor
2020-06-04 01:12:08
1. Process Flow: Alcohol Drugs - Raw Material Processing - Fermentation - Distillation - Adjustment of Alcoholism - Storage
2, process operating points:
1 alcohol drugs: liquor can be divided into two kinds of black and white. Baiyao is made from yarrow, rice bran or rice flour. In addition to the raw materials mentioned above, the preparation of black medicine also requires the addition of other ingredients such as dried tangerine peel, pepper, licorice, cinnamon, and herb. There are dozens of medicines used in the preparation of distilleries, ranging from a dozen or even hundreds. Because these medicines contain phosphorus, potassium, magnesium, nitrogen, and growth stimulants, etc., it is beneficial to the propagation of bacteria. Wine medicines contain saccharification bacteria and yeasts, which can be saccharified with starchy materials and then fermented to form alcohol.
Taking Baiyao as an example, the preparation method is as follows: the raw material is 19 kg of rice flour, 7 kg of water, 500 g of Chen wine drug, and 150 g of spicy clam. The rice flour, lotus root flour and water are mixed and mixed together. They are laid flat in a wooden cabinet of 100 cm long, 60 cm wide and 6-7 cm high, pressed tightly, and then covered with a mat. Use a knife to cut into 2 to 3 cm square pieces, roll it on the roller, and roll its square corner. Then move into the shallow wood tray and add the finely ground Chen drug to shake it so that it adheres to the surface of the powder dough. Then, the prepared powder dough is preserved in a music dish and transferred into a cultivation room for incubation for 1 to 2 days, ie white mycelium and conidia are grown. Turn it upside down one at a time to breed the bacteria. If the temperature is not high at this time, there is no need to open the window for ventilation. After culturing for 3 to 4 days, the dish is covered with a cloth and exposed to sunlight. After about 6 days, it can be fully dried and stored in a dry place ready for use at any time.
2 Raw material treatment: Wash the sweet potato and cut it into pieces. Stir it in 4% to 9% of the crushed moromi and heat and cook it to promote starch gelatinization and expansion to facilitate saccharification. When cooking, add 1/3 water to the pan. After boiling, place the ingredients on a steamed bamboo screen and steam until the vapor rises. Add the second layer. If the steam is not uniform, we can add some moist crumb at the weak steam. After adding all the ingredients, cover and cook for 30-40 minutes until it is cooked and not bad. Then take it out on the mat, turn it over and break it. It must be quickly cooled to 38 degrees Celsius, cooled to about 38 degrees Celsius, and piled into small piles for the first time. The second mix should be done when the product temperature drops to about 35 degrees Celsius (1 kilogram of liquor per 100 kilograms of fresh potatoes). ), Mix the medicine thoroughly and evenly. When the temperature drops to 27-28 degrees Celsius, the pile can be collected. The stack height is about 15 centimeters. The stack height varies with the temperature (the temperature is slightly thinner and the temperature is lower), and the surface is sprinkled with a little wine. At this point, the stack temperature is around 24 degrees Celsius, and the stack must be kept warm. Incubate for about 10 hours. When the temperature rises to 30 degrees Celsius, remove a part of the insulation material to prevent the temperature from continuing to rise. Mix it over 35 degrees Celsius once. After another 10 hours or so, when the saccharification of the potato material is complete with a clear scent, further fermentation can be performed.
3 Fermentation: The saccharified raw materials are spread out and cooled, and added into the waste tank. The mixture is evenly cooled. When it is cooled to 24 degrees Celsius, it is poured into the pool and compacted. It can be sprinkled with a layer of waste tank or mash. Sealed. If the cover is covered with a wood lid or cardboard, it is more convenient to collect the exhaust gas. A 3 cm square vent hole is left in the middle of the pool to collect carbon dioxide for comprehensive utilization. The pool temperature is about 22 degrees Celsius, and after 1 to 2 inspections every day, the temperature rises after 3 to 4 days, and the alcohol fermentation is vigorous until the temperature begins to drop. Under normal circumstances, it can be completely fermented in about 1 week. Whether the fermentation is complete or not depends on temperature and exhaust conditions. After the raw material enters the tank for 8 hours, the temperature gradually rises, rising to 35-37 degrees Celsius, maintaining a constant temperature period, and then begins to decline until the crystal temperature drops to about 25 degrees Celsius and the fermentation is completed. If the exhaust condition is checked, after the material is put into the pool for 24 hours, put your hand on the vent hole, and you can feel that hot air is discharged from it. After the heat gradually increases and the fermentation is most prosperous, the hand can feel hot air exhausted 30 to 60 cm away from the vent hole. When the exhaust gas volume is reduced and there is no exhaust feeling, it means that it has been completely fermented.
4 Distillation: When the wine is distilled, depending on the degree of looseness of the wine, it is decided whether or not to add it. Sweet potato wine vinegar generally has a large viscosity, and appropriate amount of wolfberry should be added to avoid distillation of steam. The procedure for evaporating the sauce is basically the same as cooking. After being stamped, the cold water is opened, and the distilled liquor should be stored separately because of its different quality. Otherwise, the quality will be affected. The head and tail wine can be further distilled to make wine. In order to enhance the flavor and the aroma, the newly distilled liquor must be aged. In order to remove a small amount of impurities and odors in the wine, 0.01% to 0.02% of potassium permanganate and 0.5% of activated carbon are sometimes added and left to stand for 48 hours for filtration. However, it must be noted that the amount of potassium permanganate should not be excessive, otherwise it is harmful to human health.
5 adjustment of alcoholism: In order to make alcohol content in the wine meet the market sales standards, artificial alcohol adjustment should be carried out. If the concentration is insufficient, some alcohol may be added in an appropriate amount; conversely, if the concentration is too high, it needs to be diluted with water. After adjustment of alcohol content, it can be stored in a container.
2, process operating points:
1 alcohol drugs: liquor can be divided into two kinds of black and white. Baiyao is made from yarrow, rice bran or rice flour. In addition to the raw materials mentioned above, the preparation of black medicine also requires the addition of other ingredients such as dried tangerine peel, pepper, licorice, cinnamon, and herb. There are dozens of medicines used in the preparation of distilleries, ranging from a dozen or even hundreds. Because these medicines contain phosphorus, potassium, magnesium, nitrogen, and growth stimulants, etc., it is beneficial to the propagation of bacteria. Wine medicines contain saccharification bacteria and yeasts, which can be saccharified with starchy materials and then fermented to form alcohol.
Taking Baiyao as an example, the preparation method is as follows: the raw material is 19 kg of rice flour, 7 kg of water, 500 g of Chen wine drug, and 150 g of spicy clam. The rice flour, lotus root flour and water are mixed and mixed together. They are laid flat in a wooden cabinet of 100 cm long, 60 cm wide and 6-7 cm high, pressed tightly, and then covered with a mat. Use a knife to cut into 2 to 3 cm square pieces, roll it on the roller, and roll its square corner. Then move into the shallow wood tray and add the finely ground Chen drug to shake it so that it adheres to the surface of the powder dough. Then, the prepared powder dough is preserved in a music dish and transferred into a cultivation room for incubation for 1 to 2 days, ie white mycelium and conidia are grown. Turn it upside down one at a time to breed the bacteria. If the temperature is not high at this time, there is no need to open the window for ventilation. After culturing for 3 to 4 days, the dish is covered with a cloth and exposed to sunlight. After about 6 days, it can be fully dried and stored in a dry place ready for use at any time.
2 Raw material treatment: Wash the sweet potato and cut it into pieces. Stir it in 4% to 9% of the crushed moromi and heat and cook it to promote starch gelatinization and expansion to facilitate saccharification. When cooking, add 1/3 water to the pan. After boiling, place the ingredients on a steamed bamboo screen and steam until the vapor rises. Add the second layer. If the steam is not uniform, we can add some moist crumb at the weak steam. After adding all the ingredients, cover and cook for 30-40 minutes until it is cooked and not bad. Then take it out on the mat, turn it over and break it. It must be quickly cooled to 38 degrees Celsius, cooled to about 38 degrees Celsius, and piled into small piles for the first time. The second mix should be done when the product temperature drops to about 35 degrees Celsius (1 kilogram of liquor per 100 kilograms of fresh potatoes). ), Mix the medicine thoroughly and evenly. When the temperature drops to 27-28 degrees Celsius, the pile can be collected. The stack height is about 15 centimeters. The stack height varies with the temperature (the temperature is slightly thinner and the temperature is lower), and the surface is sprinkled with a little wine. At this point, the stack temperature is around 24 degrees Celsius, and the stack must be kept warm. Incubate for about 10 hours. When the temperature rises to 30 degrees Celsius, remove a part of the insulation material to prevent the temperature from continuing to rise. Mix it over 35 degrees Celsius once. After another 10 hours or so, when the saccharification of the potato material is complete with a clear scent, further fermentation can be performed.
3 Fermentation: The saccharified raw materials are spread out and cooled, and added into the waste tank. The mixture is evenly cooled. When it is cooled to 24 degrees Celsius, it is poured into the pool and compacted. It can be sprinkled with a layer of waste tank or mash. Sealed. If the cover is covered with a wood lid or cardboard, it is more convenient to collect the exhaust gas. A 3 cm square vent hole is left in the middle of the pool to collect carbon dioxide for comprehensive utilization. The pool temperature is about 22 degrees Celsius, and after 1 to 2 inspections every day, the temperature rises after 3 to 4 days, and the alcohol fermentation is vigorous until the temperature begins to drop. Under normal circumstances, it can be completely fermented in about 1 week. Whether the fermentation is complete or not depends on temperature and exhaust conditions. After the raw material enters the tank for 8 hours, the temperature gradually rises, rising to 35-37 degrees Celsius, maintaining a constant temperature period, and then begins to decline until the crystal temperature drops to about 25 degrees Celsius and the fermentation is completed. If the exhaust condition is checked, after the material is put into the pool for 24 hours, put your hand on the vent hole, and you can feel that hot air is discharged from it. After the heat gradually increases and the fermentation is most prosperous, the hand can feel hot air exhausted 30 to 60 cm away from the vent hole. When the exhaust gas volume is reduced and there is no exhaust feeling, it means that it has been completely fermented.
4 Distillation: When the wine is distilled, depending on the degree of looseness of the wine, it is decided whether or not to add it. Sweet potato wine vinegar generally has a large viscosity, and appropriate amount of wolfberry should be added to avoid distillation of steam. The procedure for evaporating the sauce is basically the same as cooking. After being stamped, the cold water is opened, and the distilled liquor should be stored separately because of its different quality. Otherwise, the quality will be affected. The head and tail wine can be further distilled to make wine. In order to enhance the flavor and the aroma, the newly distilled liquor must be aged. In order to remove a small amount of impurities and odors in the wine, 0.01% to 0.02% of potassium permanganate and 0.5% of activated carbon are sometimes added and left to stand for 48 hours for filtration. However, it must be noted that the amount of potassium permanganate should not be excessive, otherwise it is harmful to human health.
5 adjustment of alcoholism: In order to make alcohol content in the wine meet the market sales standards, artificial alcohol adjustment should be carried out. If the concentration is insufficient, some alcohol may be added in an appropriate amount; conversely, if the concentration is too high, it needs to be diluted with water. After adjustment of alcohol content, it can be stored in a container.
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