1. Raw material crushing. The purpose of raw material crushing 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. Raw materials such as dried potatoes and corn must pass a 20-hole sieve. Accounting for more than 60%.

2. Ingredients: combine new ingredients, distiller's grains, auxiliary materials and water to lay the foundation for saccharification and fermentation. The ingredients should be based on the size of the steamer barrel and cellar, the amount of starch of the raw materials, temperature, production It depends on the specific circumstances such as process and fermentation time, and it is a specific manifestation of whether the ingredients are appropriate or not.

3. Cooking and gelatinization. Cooking is used to gelatinize starch, which 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.

4. Cool and steam the raw materials, use the method of lifting or airing the slag to quickly cool the materials to a temperature suitable for the growth of microorganisms. If the temperature is 5~10℃, the product temperature It should be lowered to 30~32℃. If the temperature is 10~15℃, the product temperature should be dropped to 25~28℃. In summer, it should be lowered until the product temperature no longer drops.

5. Mixed fermented grains and solid-state fermented bran-koji liquor use a bilateral fermentation process of saccharification and fermentation at the same time. After lifting the dregs, koji and distiller's sake are added at the same time.

6. When entering the cellar for fermentation, the temperature of the fermented grains should be between 18 and 20°C (not exceeding 26°C in summer). The fermented grains should be pressed neither too tightly nor too loosely. Generally, it is appropriate to hold about 630 to 640 kilograms of fermented grains per cubic meter of volume.

7. Steamed wine. The fermented and mature fermented grains are called fragrant fermented grains. It contains extremely complex ingredients. By steaming wine, the active ingredients such as alcohol, water, higher alcohols, and acids in the fermented grains are evaporated into Steam is then cooled to obtain liquor.

Extended information:

1. Liquor, commonly known as shochu, is a high-concentration alcoholic beverage, generally 50 to 65 degrees, depending on the saccharification, fermentation strains and brewing process. Different wines can be divided into three categories: Daqu wine, Xiaoqu wine and Fuqu wine.

2. Raw material formula: Any raw material containing starch and sugar can be used to brew liquor, but the liquor brewed from different raw materials has different flavors. Grain-based sorghum, corn, barley, potatoes Sweet potatoes, cassava, sugary raw materials such as sugar cane and beet residue, waste molasses, etc. can be used to make wine.

3. my country’s traditional liquor brewing process is a solid-state fermentation method. During fermentation, some auxiliary materials need to be added to adjust the starch concentration, maintain the softness of the fermented grains, and maintain the slurry.

4. In addition to raw materials and auxiliary materials, distiller’s yeast and distiller’s yeast also require distiller’s yeast. When producing liquor from starch raw materials, the starch needs to undergo hydrolysis by a variety of amylase enzymes to generate sugar that can be fermented. In this way It can be used by yeast. This process is called saccharification, and the saccharifying agent used is called koji (or distiller's koji, saccharified koji).

Reference materials:

Baidu Encyclopedia-Liquor Manufacturing