阅读说明：本技术 一种实香型白酒的酿造方法 (Brewing method of solid-flavor liquor ) 是由 熊发明 赖高淮 赖钟 杨磊 陈良 于 2021-01-05 设计创作，主要内容包括：本发明公开了一种实香型白酒的酿造方法,包括以下步骤：选料：选用优质的高粱、高温酒曲、大米和糯米；粉碎：对选用的高粱和高温大曲进行粉碎,高粱和高温大曲经粉碎机粉碎至直径2mm左右的颗粒；原料浸泡：将大米和糯米先在20-50℃水中浸泡1-5小时,冷却后,在室温下继续浸泡12-24小时,得到原料浸泡料。有益效果为：将原料和辅料充分混合后,利用混蒸的方式,原料之间的反应更加的均匀密集,反应更加充分,从而得到香味和口感更加纯正浓郁的成品酒,甘润绵软、余味爽净的感觉,使得浓香型白酒口感更加丰富,受到更多消费者欢迎。(The invention discloses a brewing method of solid-flavor liquor, which comprises the following steps: selecting materials: selecting high-quality sorghum, high-temperature distiller's yeast, rice and glutinous rice; crushing: crushing the selected sorghum and the high-temperature yeast, and crushing the sorghum and the high-temperature yeast into particles with the diameter of about 2mm by a crusher; soaking raw materials: soaking rice and Oryza Glutinosa in water at 20-50 deg.C for 1-5 hr, cooling, and soaking at room temperature for 12-24 hr to obtain raw material soaking material. The beneficial effects are that: after the raw materials and the auxiliary materials are fully mixed, the reaction between the raw materials is more uniform and intensive and the reaction is more sufficient by utilizing a mixing and steaming mode, so that the finished wine with more pure and dense fragrance and mouthfeel is obtained, the taste is sweet, soft and refreshing, and the taste of the strong aromatic white wine is more abundant and is popular with more consumers.)

1. The brewing method of the solid-flavor liquor is characterized by comprising the following steps of:

selecting materials: selecting high-quality sorghum, high-temperature distiller's yeast, rice and glutinous rice;

crushing: crushing the selected sorghum and the high-temperature yeast, and crushing the sorghum and the high-temperature yeast into particles with the diameter of about 2mm by a crusher;

soaking raw materials: soaking rice and glutinous rice in water of 20-50 deg.C for 1-5 hr, cooling, and soaking at room temperature for 12-24 hr to obtain raw material soaking material;

and (3) steaming auxiliary materials: steaming semen Pisi Sativi and semen Fagopyri Esculenti for 40-60 min to soften semen Fagopyri Esculenti, standing at room temperature, spreading and drying to room temperature, drying, and storing;

moistening the main materials: steaming the crushed sorghum and the high-temperature yeast in a pan for 60-90 minutes;

spreading and airing: taking the pre-steamed sorghum and the high-temperature yeast out of the steamer, spreading and drying in the air, meanwhile, breaking up and finely crushing the clusters, controlling the temperature of sorghum products to be 35-52 ℃, and gathering the sorghum products into piles;

moistening the grains with auxiliary materials: piling the steamed buckwheat and peas on the ground into small piles with the thickness of 10-15cm, punching a bowl-shaped pit with the thickness of 30-50cm on each small pile, driving water into the small piles, allowing the buckwheat and the peas to fully absorb the water in the small piles, then piling and stewing, putting the small piles into a pot for re-steaming again, and during grain steaming, preferably recovering the original gas after steaming for 40 minutes;

spreading for cooling: spreading and airing the steamed buckwheat and the grains on a spreading and airing bed, adding the Xiaoqu into the buckwheat and the grains, fully and uniformly mixing, and collecting a box for saccharification to obtain a spread and cold material;

mixing the grains: mixing sorghum for primary grain feeding production with the mother lees according to the proportion of 1: 3-1: 4, simultaneously adding steamed peas and buckwheat with the grain feeding amount of 5-12%, fully and uniformly stirring fermented grains, peas and sorghum, refining and loosening to prepare steamed grains with the liquor;

and (3) fermenting in a pottery jar: putting in the small yeast, collecting, covering with a cotton quilt, standing for 8-12 hours, and fermenting in a cleaned pottery jar after the pile surface generates Mucor and fragrance;

and (3) steaming: fully stirring the obtained raw material soaking material and the spread and cooled material, and then putting the materials into a steamer for steaming for 1 to 2 hours;

distilling and steaming grains: after filling the mixed fermented grains into the steamer, covering a steamer cover, connecting a pre-prepared distillation device, and adjusting the steam pressure for distillation; after the liquor steaming is finished, adjusting the steam pressure to continuously steam the grains until the grains are steamed, and taking out the grains from the steamer;

stacking and fermenting: when the grain stillage is reduced to 34-42 ℃, uniformly adding high-temperature resistant alcohol active dry yeast with grain feeding amount of 0.1-0.25 percent and high-temperature Daqu powder with aroma generating active dry yeast of 0.1-0.2 percent respectively, fully stirring uniformly, piling, and collecting the piles at 28-33 ℃, and when the taken fermented grains have sweet and wine aroma, putting the fermented grains into a cellar for fermentation;

lifting the cylinder: after 35-45 days, taking out the jar, adding the steamed and cooled bran shells according to the amount of 20%, returning the vinasse into the steamer, distilling again, spreading uniformly when putting into the steamer, detecting gas and putting into the steamer, then covering a cloud disk, connecting a gas guide pipe, and standing for waiting for wine;

and (3) distillation and storage: adjusting the pressure of the boiler to 0.05Mp, starting slow fire distillation of the wine, then starting wine receiving, covering a white cotton cloth on a wine receiving barrel to observe the hop, and performing primary filtration; according to the liquor precision, the liquor is first-stage liquor with the liquor precision of more than 68 degrees, second-stage liquor with the liquor precision of more than 62 degrees, third-stage liquor with the liquor precision of more than 55 degrees, first-stage liquor tails with the liquor precision of more than 30 degrees, second-stage liquor tails with the liquor precision of more than 20 degrees and tail water in the rest;

dividing the distilled liquor into six sections, collecting and storing the liquor in each section, and combining and storing the liquor with the same type in each pot.

2. The method for brewing the solid-flavor Chinese spirits according to claim 1, wherein the mother grains are high-quality fermented grains which are not steamed after the last round of normal fermentation and cellar discharge before the production cycle; in the subsequent production period, sorghum and fermented grains taken out of the cellar are mixed according to the proportion.

3. The method for brewing the solid flavor Chinese spirits according to claim 2, wherein the amount of water added in the steaming step is adjusted by seasons, 10% of cold water in summer and 6% of warm water at 40 ℃ in winter.

4. The method for brewing the fruity white spirit according to the claim 3, wherein in the process of soaking the raw materials, the rice and the glutinous rice are soaked for 1-2 hours at 35-40 ℃, and then are continuously soaked for 19-20 hours in spring and autumn or 23-24 hours in winter at room temperature.

5. The brewing method of the fruity white spirit according to the claim 4, characterized in that the auxiliary material is added with water for moistening the grains, the grains are moistened by 35% warm water in hot seasons and about 40 ℃ warm water in cold seasons according to different seasons, and piling and sealing are needed for 20-30 minutes in the hot seasons and 30-40 minutes in the cold seasons according to different seasons.

6. The method for brewing the fruity white spirit according to the claim 5, wherein in the pottery jar fermentation, the jar is opened for the first stirring after the jar is put into the jar for fermentation for 30-40 days, 4-6 days, the stirring is performed while the jar is turned upside down, the jar is turned inside out, and the stirring is repeated after 10-15 days, so that uneven heating of the vinasse is avoided.

7. The brewing method of the solid-flavor liquor according to claim 6, characterized in that the main material moistening grain adopts hot water moistening grain with the temperature of more than 90 ℃, and the water adding amount is 54-60% of the grain adding amount; and stacking for 3-5 hours after stirring.

8. The method for brewing the solid flavor Chinese spirits according to claim 7, wherein in the spreading and cooling, the spreading and cooling temperature in the hot season is measured according to the ground temperature, the cooling season is measured according to the temperature of 18-22 degrees, the addition ratio of the Xiaoqu in the spreading and cooling step is 0.3:100 in the hot season, and the ratio of the Xiaoqu in the cooling season is 0.5:100 in the cooling season.

9. The method for brewing the fruity white spirit according to the claim 8, wherein the distilled spirit flows out at the speed of 1.2-2kg/min during the distillation and the storage, 1-1.8kg of the distilled spirit is removed, and then the wine receiving is started.

10. The method for brewing the solid flavor type white spirit according to claim 9, wherein in the stacking fermentation, the stacking fermentation time is 3-5 days, and when the temperature in a depth of 15-20 cm in the top of the stack reaches 48-56 ℃, and bacterial colonies grow on the surface of the fermented grain stack, the fermented grain stack is inserted into the stack by hand.

Technical Field

The invention relates to the technical field of white spirit brewing, in particular to a brewing method of solid flavor type white spirit.

Background

The white spirit is prepared by taking grain or sugar containing starch as raw materials and distiller's yeast and yeast as saccharification leaven and through the steps of stewing, saccharifying, fermenting, distilling, ageing and blending, and is also called as distilled spirit. In the existing process, in the process of cleaning and steaming after grain moistening, auxiliary materials (such as rice and rice bran) are generally placed above the raw materials for cleaning and steaming, and the final finished product has insufficient fragrance due to insufficient mixing of the auxiliary materials and the raw materials.

An effective solution to the problems in the related art has not been proposed yet.

Disclosure of Invention

Aiming at the problems in the related art, the invention provides a brewing method of solid flavor type white spirit, which aims to overcome the technical problems in the prior related art.

Therefore, the invention adopts the following specific technical scheme:

the brewing method of the solid-flavor liquor comprises the following steps:

selecting materials: selecting high-quality sorghum, high-temperature distiller's yeast, rice and glutinous rice;

crushing: crushing the selected sorghum and the high-temperature yeast, and crushing the sorghum and the high-temperature yeast into particles with the diameter of about 2mm by a crusher;

soaking raw materials: soaking rice and glutinous rice in water of 20-50 deg.C for 1-5 hr, cooling, and soaking at room temperature for 12-24 hr to obtain raw material soaking material;

and (3) steaming auxiliary materials: steaming semen Pisi Sativi and semen Fagopyri Esculenti for 40-60 min to soften semen Fagopyri Esculenti, standing at room temperature, spreading and drying to room temperature, drying, and storing;

moistening the main materials: steaming the crushed sorghum and the high-temperature yeast in a pan for 60-90 minutes;

spreading and airing: taking the pre-steamed sorghum and the high-temperature yeast out of the steamer, spreading and drying in the air, meanwhile, breaking up and finely crushing the clusters, controlling the temperature of sorghum products to be 35-52 ℃, and gathering the sorghum products into piles;

moistening the grains with auxiliary materials: piling the steamed buckwheat and peas on the ground into small piles with the thickness of 10-15cm, punching a bowl-shaped pit with the thickness of 30-50cm on each small pile, driving water into the small piles, allowing the buckwheat and the peas to fully absorb the water in the small piles, then piling and stewing, putting the small piles into a pot for re-steaming again, and during grain steaming, preferably recovering the original gas after steaming for 40 minutes;

spreading for cooling: spreading and airing the steamed buckwheat and the grains on a spreading and airing bed, adding the Xiaoqu into the buckwheat and the grains, fully and uniformly mixing, and collecting a box for saccharification to obtain a spread and cold material;

mixing the grains: mixing sorghum for primary grain feeding production with the mother lees according to the proportion of 1: 3-1: 4, simultaneously adding steamed peas and buckwheat with the grain feeding amount of 5-12%, fully and uniformly stirring fermented grains, peas and sorghum, refining and loosening to prepare steamed grains with the liquor;

and (3) fermenting in a pottery jar: putting in the small yeast, collecting, covering with a cotton quilt, standing for 8-12 hours, putting in a cleaned pottery jar for fermentation after the surface of the pile generates mucor and aroma, putting in the jar for fermentation for 30-40 days, opening the jar for first stirring after 4-6 days, turning up and down when stirring, turning inside and outside, repeating after 10-15 days, and avoiding uneven heating of the vinasse;

and (3) steaming: fully stirring the obtained raw material soaking material and the spread and cooled material, and then putting the materials into a steamer for steaming for 1 to 2 hours;

distilling and steaming grains: after filling the mixed fermented grains into the steamer, covering a steamer cover, connecting a pre-prepared distillation device, and adjusting the steam pressure for distillation; after the liquor steaming is finished, adjusting the steam pressure to continuously steam the grains until the grains are steamed, and taking out the grains from the steamer;

stacking and fermenting: when the grain stillage is reduced to 34-42 ℃, uniformly adding high-temperature resistant alcohol active dry yeast with grain feeding amount of 0.1-0.25 percent and high-temperature Daqu powder with aroma generating active dry yeast of 0.1-0.2 percent respectively, fully stirring uniformly, piling, and collecting the piles at 28-33 ℃, and when the taken fermented grains have sweet and wine aroma, putting the fermented grains into a cellar for fermentation;

lifting the cylinder: after 35-45 days, taking out the jar, adding the steamed and cooled bran shells according to the amount of 20%, returning the vinasse into the steamer, distilling again, spreading uniformly when putting into the steamer, detecting gas and putting into the steamer, then covering a cloud disk, connecting a gas guide pipe, and standing for waiting for wine;

and (3) distillation and storage: adjusting the pressure of the boiler to 0.05Mp, starting slow fire distillation of the wine, then starting wine receiving, covering a white cotton cloth on a wine receiving barrel to observe the hop, and performing primary filtration; according to the liquor precision, the liquor is first-stage liquor with the liquor precision of more than 68 degrees, second-stage liquor with the liquor precision of more than 62 degrees, third-stage liquor with the liquor precision of more than 55 degrees, first-stage liquor tails with the liquor precision of more than 30 degrees, second-stage liquor tails with the liquor precision of more than 20 degrees and tail water in the rest;

dividing the distilled liquor into six sections, collecting and storing the liquor in each section, and combining and storing the liquor with the same type in each pot.

Preferably, the mother lees are high-quality fermented grains which are not steamed after the last round of normal fermentation and cellar discharge before the production period; in the subsequent production period, sorghum and fermented grains taken out of the cellar are mixed according to the proportion.

Preferably, the amount of water added in the steaming step is adjusted by seasons, and is 10% of cold water in summer and 6% of warm water at 40 ℃ in winter.

Preferably, in the process of soaking the raw materials, the rice and the glutinous rice are soaked for 1 to 2 hours at the temperature of between 35 and 40 ℃ and then are continuously soaked for 19 to 20 hours in spring and autumn or 23 to 24 hours in winter at room temperature.

Preferably, the auxiliary materials are added with water in the grain moistening, the grain moistening is carried out according to 35% warm water in hot seasons and about 40 ℃ warm water in cold seasons according to different seasons, and piling and sealing are carried out for 20-30 minutes in the hot seasons and 30-40 minutes in the cold seasons according to different seasons.

Preferably, in the pottery jar fermentation, the pottery jar is placed in a jar for fermentation for 30-40 days, the jar is opened for the first stirring after 4-6 days, the pottery jar is turned up and down, the inside and the outside are turned up and down, and the pottery jar fermentation is repeated after 10-15 days, so that uneven temperature rise of vinasse is avoided.

Preferably, the main material grain moistening adopts hot water with the temperature of more than 90 ℃ to moisten the grain, and the water adding amount is 54-60% of the grain feeding amount; and stacking for 3-5 hours after stirring.

Preferably, in the spreading and cooling, the spreading and cooling temperature in the hot season is measured according to the ground temperature, the cooling season is measured according to 18-22 ℃, the addition ratio of the Xiaoqu in the spreading and cooling step is 0.3:100 in the hot season, and the ratio of the cooling season is 0.5:100 in the cooling season.

Preferably, during the distillation and storage, the distilled liquor flows out at the speed of 1.2-2kg/min, 1-1.8kg of liquor which does not flow out is removed, and then liquor receiving is started.

Preferably, in the stacking fermentation, the stacking fermentation time is 3-5 days, and when the temperature in a depth of 15-20 cm in the top of the stack reaches 48-56 ℃, bacterial colonies grow on the surface of the fermented grain stack, and the fermented grain stack is inserted into the stack by hands.

The invention has the beneficial effects that: after the raw materials and the auxiliary materials are fully mixed, the reaction between the raw materials is more uniform and intensive and the reaction is more sufficient by utilizing a mixing and steaming mode, so that the finished wine with more pure and dense fragrance and mouthfeel is obtained, the taste is sweet, soft and refreshing, and the taste of the strong aromatic white wine is more abundant and is popular with more consumers.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.

FIG. 1 is a flowchart illustrating steps of a method for brewing a solid flavor Chinese liquor according to an embodiment of the present invention;

FIG. 2 is a second flowchart illustrating a method for brewing a solid-flavor Chinese liquor according to an embodiment of the present invention;

FIG. 3 is a third flowchart illustrating a method for brewing a solid flavor Chinese liquor according to an embodiment of the present invention.

Detailed Description

For further explanation of the various embodiments, the drawings which form a part of the disclosure and which are incorporated in and constitute a part of this specification, illustrate embodiments and, together with the description, serve to explain the principles of operation of the embodiments, and to enable others of ordinary skill in the art to understand the various embodiments and advantages of the invention, and, by reference to these figures, reference is made to the accompanying drawings, which are not to scale and wherein like reference numerals generally refer to like elements.

According to the embodiment of the invention, a method for brewing the solid flavor type white spirit is provided.

The first embodiment is as follows:

as shown in FIGS. 1-3, the method for brewing the solid flavor Chinese spirits according to the embodiment of the invention comprises the following steps:

selecting materials: selecting high-quality sorghum, high-temperature distiller's yeast, rice and glutinous rice;

crushing: crushing the selected sorghum and the high-temperature yeast, and crushing the sorghum and the high-temperature yeast into particles with the diameter of about 2mm by a crusher;

soaking raw materials: soaking rice and glutinous rice in water of 20-50 deg.C for 1-5 hr, cooling, and soaking at room temperature for 12-24 hr to obtain raw material soaking material;

and (3) steaming auxiliary materials: steaming semen Pisi Sativi and semen Fagopyri Esculenti for 40-60 min to soften semen Fagopyri Esculenti, standing at room temperature, spreading and drying to room temperature, drying, and storing;

moistening the main materials: steaming the crushed sorghum and the high-temperature yeast in a pan for 60-90 minutes;

spreading and airing: taking the pre-steamed sorghum and the high-temperature yeast out of the steamer, spreading and drying in the air, meanwhile, breaking up and finely crushing the clusters, controlling the temperature of sorghum products to be 35-52 ℃, and gathering the sorghum products into piles;

moistening the grains with auxiliary materials: piling the steamed buckwheat and peas on the ground into small piles with the thickness of 10-15cm, punching a bowl-shaped pit with the thickness of 30-50cm on each small pile, driving water into the small piles, allowing the buckwheat and the peas to fully absorb the water in the small piles, then piling and stewing, putting the small piles into a pot for re-steaming again, and during grain steaming, preferably recovering the original gas after steaming for 40 minutes;

spreading for cooling: spreading and airing the steamed buckwheat and the grains on a spreading and airing bed, adding the Xiaoqu into the buckwheat and the grains, fully and uniformly mixing, and collecting a box for saccharification to obtain a spread and cold material;

mixing the grains: mixing sorghum for primary grain feeding production with the mother lees according to the proportion of 1: 3-1: 4, simultaneously adding steamed peas and buckwheat with the grain feeding amount of 5-12%, fully and uniformly stirring fermented grains, peas and sorghum, refining and loosening to prepare steamed grains with the liquor;

and (3) fermenting in a pottery jar: putting in the small yeast, collecting, covering with a cotton quilt, standing for 8-12 hours, putting in a cleaned pottery jar for fermentation after the surface of the pile generates mucor and aroma, putting in the jar for fermentation for 30-40 days, opening the jar for first stirring after 4-6 days, turning up and down when stirring, turning inside and outside, repeating after 10-15 days, and avoiding uneven heating of the vinasse;

and (3) steaming: fully stirring the obtained raw material soaking material and the spread and cooled material, and then putting the materials into a steamer for steaming for 1 to 2 hours;

distilling and steaming grains: after filling the mixed fermented grains into the steamer, covering a steamer cover, connecting a pre-prepared distillation device, and adjusting the steam pressure for distillation; after the liquor steaming is finished, adjusting the steam pressure to continuously steam the grains until the grains are steamed, and taking out the grains from the steamer;

stacking and fermenting: when the grain stillage is reduced to 34-42 ℃, uniformly adding high-temperature resistant alcohol active dry yeast with grain feeding amount of 0.1-0.25 percent and high-temperature Daqu powder with aroma generating active dry yeast of 0.1-0.2 percent respectively, fully stirring uniformly, piling, and collecting the piles at 28-33 ℃, and when the taken fermented grains have sweet and wine aroma, putting the fermented grains into a cellar for fermentation;

lifting the cylinder: after 35-45 days, taking out the jar, adding the steamed and cooled bran shells according to the amount of 20%, returning the vinasse into the steamer, distilling again, spreading uniformly when putting into the steamer, detecting gas and putting into the steamer, then covering a cloud disk, connecting a gas guide pipe, and standing for waiting for wine;

and (3) distillation and storage: adjusting the pressure of the boiler to 0.05Mp, starting slow fire distillation of the wine, then starting wine receiving, covering a white cotton cloth on a wine receiving barrel to observe the hop, and performing primary filtration; according to the liquor precision, the liquor is first-stage liquor with the liquor precision of more than 68 degrees, second-stage liquor with the liquor precision of more than 62 degrees, third-stage liquor with the liquor precision of more than 55 degrees, first-stage liquor tails with the liquor precision of more than 30 degrees, second-stage liquor tails with the liquor precision of more than 20 degrees and tail water in the rest;

dividing the distilled liquor into six sections, collecting and storing the liquor in each section, and combining and storing the liquor with the same type in each pot.

In one embodiment, the mother grains are high-quality fermented grains which are not steamed after the last round of normal fermentation and cellar discharge before the production period; in the subsequent production period, sorghum and fermented grains taken out of the cellar are mixed according to the proportion.

In one embodiment, the amount of water added in the steaming step is adjusted by seasons, 10% cold water in summer and 6% warm water at 40 ℃ in winter.

In one embodiment, in the raw material soaking process, the rice and the glutinous rice are soaked for 1-2 hours at 35-40 ℃, and then are continuously soaked for 19-20 hours in spring and autumn or 23-24 hours in winter under the room temperature condition.

In one embodiment, the auxiliary materials are added with water in grain moistening, the grain moistening is carried out according to 35% warm water in hot seasons and about 40 ℃ warm water in cold seasons according to different seasons, and piling and sealing are carried out for 20-30 minutes in the hot seasons and 30-40 minutes in the cold seasons according to different seasons.

In one embodiment, in the ceramic jar fermentation, the ceramic jar is put into the jar for fermentation for 30-40 days, the jar is opened for the first stirring after 4-6 days, the stirring is carried out, the upper part and the lower part are oppositely turned, the inside part and the outside part are oppositely turned, and the stirring is repeated after 10-15 days, so that uneven heating of the vinasse is avoided.

In one embodiment, the main material grain moistening adopts hot water with the temperature of more than 90 ℃ to moisten the grain, and the water adding amount is 54-60% of the grain feeding amount; and stacking for 3-5 hours after stirring.

In one embodiment, in the spreading and cooling, the spreading and cooling temperature in the hot season is measured according to the ground temperature, the cooling season is measured according to the temperature of 18-22 ℃, the addition ratio of the Xiaoqu in the spreading and cooling step is 0.3:100 in the hot season, and the ratio of the Xiaoqu in the cooling season is 0.5:100 in the cooling season.

In one embodiment, during the distillation and storage, the distilled liquor flows out at the speed of 1.2-2kg/min, 1-1.8kg of liquor which does not flow out is removed, and then liquor receiving is started.

In one embodiment, in the stacking fermentation, the stacking fermentation time is 3-5 days, and when the temperature in a depth of 15-20 cm in the top of the stack reaches 48-56 ℃, and bacterial colonies grow on the surface of the fermented grain stack, the fermented grain stack is inserted into the stack by hands.

As shown in figures 1-3, in the actual production process, the brewing method of the solid flavor type white spirit comprises the following steps:

step S101, selecting high-quality sorghum, high-temperature distiller' S yeast, rice and glutinous rice;

step S103, selected sorghum and high-temperature yeast are crushed, and the sorghum and the high-temperature yeast are crushed into particles with the diameter of about 2mm by a crusher;

step S105, firstly soaking rice and sticky rice in water at the temperature of 20-50 ℃ for 1-5 hours, cooling, and continuing to soak for 12-24 hours at room temperature to obtain a raw material soaking material;

step S107, steaming the peas and the buckwheat, steaming the buckwheat for 40-60 minutes under the condition of steam, softening the buckwheat, standing at normal temperature, spreading and drying to room temperature, drying, and then stacking for later use;

step S109, steaming the crushed sorghum and the high-temperature Daqu in a pan for 60-90 minutes;

step S111, discharging the pre-steamed sorghum and the high-temperature yeast out of a steamer, spreading and drying in the air, meanwhile, scattering and finely crushing the clusters, controlling the temperature of sorghum products to be 35-52 ℃, and gathering the sorghum products into piles;

step S113, piling the steamed buckwheat and peas on the ground into small piles with the thickness of 10-15cm, punching a bowl-shaped pit with the thickness of 30-50cm on each small pile, driving water into the small piles, allowing the buckwheat and the peas to fully absorb the water in the small piles, then piling and sealing the small piles, putting the small piles into the small piles for re-steaming, and during grain steaming, preferably taking original qi of 40 minutes after steaming as the raw material;

step S115, airing the steamed buckwheat and the rice on a airing bed, adding the Xiaoqu into the steamed buckwheat and the rice after airing, fully and uniformly mixing, collecting the mixture in a box, and saccharifying the mixture to obtain a cooling material;

step S117, mixing sorghum for primary grain feeding production with the mother lees according to the proportion of 1: 3-1: 4, simultaneously adding steamed peas and buckwheat with the grain feeding amount of 5-12%, and fully stirring, refining and loosening the fermented grains, the peas and the sorghum for steaming the grains in the liquor;

step S119, after the starter is put in, the stack is collected, the stack is covered by a cotton quilt, the stack is placed for 8-12 hours, after mucor and aroma are generated on the surface of the stack, the stack is put in a cleaned pottery jar for fermentation for 30-40 days, the jar is opened for first turning and stirring after 4-6 days, when the turning and stirring are carried out, the stack is turned upside down, the interior and the exterior are turned upside down, the process is repeated after 10-15 days, and uneven temperature rise of the vinasse is avoided;

step S121, fully stirring the obtained raw material soaking material and the obtained spread and cooled material, and then putting the materials into a steamer to steam for 1-2 hours;

step S123, covering a retort cover after the mixed fermented grains are filled in the retort, connecting a pre-prepared distillation device, and adjusting the steam pressure for distillation; after the liquor steaming is finished, adjusting the steam pressure to continuously steam the grains until the grains are steamed, and taking out the grains from the steamer;

step S125, when the grain stillage is reduced to 34-42 ℃, uniformly adding high-temperature resistant alcohol active dry yeast with grain feeding amount of 0.1-0.25 percent and high-temperature Daqu powder with aroma-producing active dry yeast of 0.1-0.2 percent respectively, fully stirring uniformly, piling, and keeping the temperature of piled products at 28-33 ℃, and when the taken-out fermented grains have sweet flavor and wine aroma, putting the fermented grains into a cellar for fermentation;

step S127, after 35-45 days, taking out the jar, adding the steamed and cooled bran shells according to the amount of 20%, returning the vinasse into the steamer, distilling again, lightly scattering and uniformly spreading the vinasse when the vinasse is put into the steamer, detecting gas and putting into the steamer, then covering a cloud disk, connecting a gas guide pipe, and standing for waiting for coming wine;

step S129, adjusting the pressure of the boiler to 0.05Mp, starting slow fire distillation of the wine, then starting wine receiving, covering a white cotton cloth on a wine receiving barrel to observe hops, and performing primary filtering; according to the liquor precision, the liquor is first-stage liquor with the liquor precision of more than 68 degrees, second-stage liquor with the liquor precision of more than 62 degrees, third-stage liquor with the liquor precision of more than 55 degrees, first-stage liquor tails with the liquor precision of more than 30 degrees, second-stage liquor tails with the liquor precision of more than 20 degrees and tail water in the rest;

and S131, dividing the distilled liquor into six sections, collecting and storing the liquor in each section, and merging the liquor in the same type in each pot for storage.

In conclusion, by means of the technical scheme, after the raw materials and the auxiliary materials are fully mixed, the raw materials are reacted more uniformly and intensively in a mixing and steaming mode, and the reaction is more sufficient, so that finished wine with purer and stronger fragrance and taste is obtained, the finished wine is sweet, soft and refreshing in aftertaste, and the strong-flavor liquor is richer in taste and popular with more consumers.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.