Traditional brewing

In this era in which we live, food safety is very worrying. Just as some black-hearted vendors use methanol instead of ethanol to make wine in order to reduce the cost of brewing, many drinkers are afraid to drink the liquor bought in the store. So many people want to make their own wine. Today, we will learn about the raw material formula and production technology of our own liquor.

I. Formula of raw materials

All raw materials containing starch and sugar can be used to brew liquor, but different raw materials have different liquor flavors.

1. Grain sorghum, corn and barley; Potatoes such as sweet potato and cassava; Sugar-containing raw materials, such as sugar cane and beet residue and waste molasses, can be used to make wine.

2. Sorghum bran, rice bran, bran, rice washing water, starch residue, sweet potato outreach, beet head and tail, etc. Can be used as alternative raw materials.

3. Wild plants, such as acorn, Jerusalem artichoke, pear and Rosa laevigata, can also be used as alternative raw materials.

Second, principles.

The traditional Chinese liquor brewing technology is solid-state fermentation. During the fermentation process, some auxiliary materials need to be added to adjust the starch concentration, keep the softness of fermented grains and keep the slurry water. Commonly used accessories are rice husk, chaff, corncob, sorghum husk, peanut skin and so on. Besides raw materials and auxiliary materials, distiller's yeast and yeast also need distiller's yeast. When using starch as raw material to produce liquor, starch needs to be hydrolyzed by various amylases to produce fermentable sugar before it can be used by yeast. This process is called saccharification, and the saccharifying agent used is called koji. Daqu is a kind of crude enzyme preparation, which uses starch as culture medium to cultivate a variety of molds and accumulate a large amount of amylase. At present, commonly used saccharifying koji includes Daqu, Xiaoqu and bran koji. Bran koji is the most widely used in production. In addition, sugar is converted into alcohol and other substances by alcoholase secreted by yeast, which is called alcohol fermentation. The starter used in this process is called yeast.

Third, the production method

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 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.

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, starch content of raw materials, temperature, production technology and fermentation time. The specific performance of appropriate ingredients depends on the starch concentration, acidity and looseness of fermented grains in the pool. Generally speaking, the starch concentration is 14 ~ 16% and the acidity is 0.6 ~ 0.8.

3. Cooking and gelatinization.

Starch is gelatinized by cooking. It is beneficial to the action of amylase and can kill miscellaneous bacteria. The temperature and time of cooking depend on the kind of raw materials and the degree of crushing. Ordinary materials are 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. Mixing raw materials with fermented grains, steamed wine and steamed materials at the same time is called "mixed steaming and mixed burning". In the early stage, steaming was the main method, and the temperature in retort was required to be 85 ~ 90℃. After steaming wine, gelatinization should be maintained for a period of time. If steaming wine and steaming materials are carried out separately, it is called "steaming"