| As a non-traditional food,baijiu has a long history in China.It is the link connecting the primary industry and the tertiary industry.Its emergence,development,promotion,optimization and innovation are inseparable from people’s living needs.In ancient times,the grain fermented wine did not need the distillation process.That reflected the bold and unrestrained of the ancients.With the appearance of distillation technology,the higher degree of baijiu appeared,which let people enjoy the fiery nature of alcohol.Under the influence of baijiu,the ancient literati left many famous poems and songs,which became the treasure of Chinese culture.Baijiu is changing itself while influencing people’s life.It has changed from the low degree to the high degree,and from the unique styles of different regions to the gradual rise of flavor fusion concept in recent years.The low degree baijiu development conference held by Wuliangye,the 43%vol sauce baijiu launched by Maotai gradually pull the baijiu to the low degree.With the appearance of Jianxiang and Zhijiannong baijiu,the style of baijiu gradually change from differentiation to integration.The main contents of this paper are as follows: We took the Tiandiyuan mianrou baijiu production process as the goal and in according to the current consumer demand for mianrou,we firstly explored the different ingredients and its proportion,parameters controled in the production process and the various indicators analyze when making daqu.We made sure that the raw materials was barley,wheat and peas,and the weight ratio was 5:3:2.The process of making daqu adopts the method of flat-panel with medium-high temperature.The major indexes of daqu as follows: the liquefaction force was controlled at 0.8-1.2 U,the saccharification force was controlled at 300-500 U,the fermentation force was above 2.0U,and the esterification force was above 200 U.Secondly,the two-step pattern was established.The raw materials used in the high-alcohol stage were Sorghum,rice and corn,and the ratio of using weight was6:3:1.The fermentation process was based on the production technology of Qingxiang baijiu and it was divided into four rounds,named first,second,return and throw.The high-temperature stacking technology was integrated.Fermented grains were cool and scattered into the jar after the stacking temperature achieved to 42-45℃.The fermentation process adopted a model that slow fermentation in low temperature andthe top temperature was 30-32℃.The distillation by the technology of High Temperature Distillation Wine and The temperature was controlled at 35-40 ℃.In the low-alcohol stage,glutinous rice was used as the raw material and baiqu,heiqu and yeast bran koji were used as saccharification starter.After fermentation,they were pressed clarified and filtered without distillation.In the stage of baijiu blending,four rounds of high-strength wine were selected according to the weight ratio of 5:45:35:15,and the low-strength mijiu was blended to reduce the degree.The limiting intake of added low-strength mijiu was explored,which should be controlled below 35%according to the weight ratio.The semi-finished product need carefully modify and meticulous design then it becomes mianrou Tiandiyuan liquor body.Characteristics of the liquor body was light yellow cool and transparent color,elegant aroma,soft and sweet,refreshing aftertaste,typical style.We also explored the stable storage period of the modified molding wine in different conditions.The molding wine can be ventilated and stirred to promote the aging in the early stage.After that,the best environment to further aging is sealing,constant temperature and humidity environment.After 80 days storage life,wine style,physical and chemical indicators tend to be stable,Then it can be bottled and marketed as finished wine. |
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