浓香型白酒生产中高粱带压蒸煮工艺的研究

Pressurized Steaming Process of Sorghum in the Production of Nongxiang Baijiu

本文对浓香型白酒整粒高粱蒸煮工艺进行研究,确定了高粱的带压蒸煮工艺参数:泡粮,90℃以上热水淹过粮面20~30 cm,0.05~0.10 MPa带压浸泡1~5 min,关闭蒸汽继续浸泡5~10 min;初蒸,0.14 MPa条件下初蒸5~10 min;焖粮,70℃热水淹过粮面20~30 cm,焖粮时间15~20 min;复蒸,复蒸压力0.03~0.08 MPa条件下,复蒸15~20 min。

This study explored the steaming process of whole-grain sorghum in the production of Nongxiang Baijiu,and determined the pressurized steaming parameters as follows:for grain steeping,submerge the sorghum in 90℃hot water,20-30 cm below the surface,and steep for 1-5 min at 0.05-0.10 MPa,then steep for 5-10 min at normal pressure;for first-time steaming,steam for 5-10 min at 0.14 MPa;for grain simmering,submerge the sorghum in 70℃hot water,20-30 cm below the surface,and simmer for 15-20 min;for second-time steaming,steam for 15-20 min at 0.03-0.08 MPa.