Chinese wine culture is world-famous. Wine in China is not only a form of drink, but also a cultural symbol, such as at the state banquet, wine represents China's profound cultural heritage, is a typical representative of promoting Chinese traditional culture.
China has a long history, and up to now, there are hundreds of types of liquor, which are specifically classified into five categories: liquor, rice wine, fruit wine, medicinal wine, and beer, among which Chinese liquor is the most famous and one of the liquor varieties with the longest history.
Chinese baijiu is made by fermentation of grain as raw material, which lasted for more than 2,000 years, and its brewing process has undergone earth-shaking changes. At first, it was brewed by traditional handicrafts, which is a labor-intensive industry, with low production output, high labor intensity, and high risk, so it is urgent to change the way of liquor brewing. In this context, integrating modern science and technology into it and forming a new type of industrial production is the only way for traditional handicrafts to brew liquor.
In order to better guide the production of liquor, improve the quality and brewing efficiency of liquor, this paper analyzes the development path from traditional handicraft brewing to new industrial production of liquor. This study describes its development process from the perspective of technology, including the traditional handicraft brewing road and the modern mechanized brewing road. Through this study, it is hoped to provide reference for the development of industrial production of liquor, and achieve the goals of improving labor production efficiency, reducing the labor intensity of liquor, improving the quality of liquor, and reducing production risks.
1 The new industrialization development path of traditional handicraft brewing liquor
As an important drink in the daily life of our people, liquor has a strong national feeling. When encountering happy events, baijiu represents congratulations; When you are depressed, liquor has become the best product to eliminate your sorrows; When you meet your old acquaintance in another country, liquor is the bond of friendship; When remembering the ancestors, baijiu also represents the feeling of missing relatives. Therefore, in the eyes of Chinese, liquor carries almost all emotions, and Chinese express their love for liquor all the time. In addition, liquor also has the best effects, such as invigorating blood and pulse, increasing appetite, eliminating fatigue, cultivating sentiment, and refreshing the cold. In this case, the demand for liquor is also increasing year by year, but with the increasing shortage of land resources and other energy resources, the output of liquor has been seriously restricted, and the demand for liquor has not matched the quantity.
At the beginning, the sales volume was greater than the output, indicating that the production of liquor could not meet people's demand, but since 2016, the production of liquor has gradually exceeded the sales volume, indicating that with the change of time, people's demand for liquor has gradually changed from the demand for quantity to the pursuit of quality. It can be seen that on the basis of meeting the demand, how to use the existing resources and energy to produce better quality liquor has become the focus of contemporary liquor industry research.
The history of liquor can be traced back to the period of agricultural civilization, and it has a history of 2000 years, and the liquor brewing process has gradually developed in the direction of refinement, mechanization and automation from the very beginning of rough manual brewing, specifically dividing the liquor brewing process into traditional handicraft brewing and new mechanized brewing. In the process of realizing the transformation from the original original of the new brewing platform of handicraft brewing to the new mechanized brewing, two main problems are encountered: first, the traditional handicraft brewing process is not directly applicable to mechanized production, and needs to be transformed on its basis; Second, handicraft brewing represents the traditional Chinese characteristic culture, and after being replaced by machinery, this characteristic disappears, so it is a key issue in the new industrialization development path of traditional handicraft brewing liquor.
2 Analysis of the development and existing problems of traditional liquor brewing technology
2.1 Overview of the development of traditional liquor brewing technology
In China, the liquor brewing process has a long history of development, and in the context of the development of the brewing process, several types of liquor with local characteristics have been produced, namely four types of liquor: rice-flavored liquor, strong aroma liquor, sauce-flavored liquor and light-flavored liquor.
In the following paper, the characteristics and shortcomings of the brewing process of sauce-flavored liquor are studied. Sauce-flavored liquor mainly uses wheat, sorghum and other grain crops as the main raw materials, crushes the raw materials, and then adds koji for fermentation and distillation to form the original liquor with an alcohol content of about 60%vol, and finally forms the finished liquor after a period of storage, aging and blending.
In addition to the steps of cooking and sterilizing the raw materials, the rest of the steps are open, and a large number of microorganisms can enter the fermentation through moisture, space, air and production tools, and co-ferment with other microorganisms to produce aromatic components. Since the 50s of the 20th century, China's scientific research workers involved in liquor making have made considerable scientific research achievements, which have largely promoted the development of the sauce-flavored liquor industry. Although production technology has progressed, there is still a certain gap with the actual requirements. This paper analyzes the characteristics of the traditional sauce-flavored liquor brewing process, and points out its existing problems.
The production process of traditional sauce-flavored liquor is cumbersome, and it is easily affected by local raw materials, water quality, climate and environment in the production process. Since the production and feeding is carried out in the ninth month of the lunar calendar, it has the characteristics of strong seasonality, which is obviously different from the production characteristics of other types of liquor.
The traditional brewing process produces sauce-flavored liquor with the characteristics of good taste, aromatic smell and richness, but it has the disadvantages of low yield and large consumption of raw materials. The finished liquor produced by the traditional brewing process has a low yield, and in the production process, due to the excessive reliance on manual operation, the production cycle is longer, a large amount of labor is consumed, and the labor intensity is larger, resulting in high production cost, it is not easy to carry out large-scale and batch production, and cannot meet the growing market demand, which limits the development of liquor to a certain extent. At the same time, because liquor is brewed in a high temperature and high humidity environment, it is easy to cause accidents such as scalding of production personnel.
Up to now, due to the lack of clarity of the main aroma components of sauce-flavored baijiu, the quality of baijiu cannot be controlled from the raw materials, koji-making and production process, and there is no unified quality evaluation index, and at the same time, there is a lack of research on the main factors of flavor characteristics. According to the above analysis, it can be seen that in order to improve the production process of liquor, it is necessary to innovate and reconstruct the traditional handicraft brewing method and realize the mechanized production of liquor, which is the overall trend of technological innovation in liquor production.
2.2 Analysis of the problems faced by the transformation of traditional liquor brewing process
In recent years, some liquor manufacturers have realized that in order to enhance their market competitiveness, they must focus on improving brewing technology, adjusting production processes and promoting the diversification of product styles. There are even some companies that improve the production quality of liquor by innovating the production process of sauce-flavored liquor.
The improvement of the existing traditional liquor production process is mainly aimed at the production of raw materials, production equipment, production technology and storage. In order to solve the problem of insufficient raw materials, Northeast japonica sorghum was selected as the production raw material, which can also reduce the production cost. In order to control and reduce the acetic acid content, the traditional liquor fermentation equipment is usually used to replace the traditional equipment. In order to shorten the production time, reduce the labor volume of production workers, and then improve the wine production rate, the processes of one-time grain feeding, large moisture, soaking grain and reducing the amount of koji were proposed. In order to shorten the production cycle of liquor, the traditional way of feeding grain is changed, and the feeding is not according to the season; Traditional storage containers generally use pottery jars, which have the problems of high cost and large amount of wine loss, so stainless steel wine jars are used instead of pottery jars.
Although the above-mentioned improvement method of traditional liquor production process optimizes the production technology of sauce-flavored liquor, which can increase the output of liquor and reduce the production cost, there are still some deficiencies if the long-term production effect is viewed. It can be seen that it is a long-term process to reduce consumption and improve the quality of liquor.
At present, people's demand for liquor has changed from the demand for quantity to the demand for quality, so improving the quality of liquor is a key problem that needs to be solved at this stage. The use of mechanization means to improve the quality of liquor, promote the development of the quality of liquor, and provide a solid foundation for the development of liquor production.
3 Overview of the new mechanized liquor brewing process
3.1 Structure of mechanized brewing process of liquor
According to 22 The analysis shows that there are certain shortcomings in the traditional liquor production process, and how to retain the flavor of liquor while increasing the yield is a major problem faced by liquor production, so realizing the mechanization of liquor is the only way for liquor brewing. For the traditional handicraft brewing method, it needs to be innovatively reconstructed in order to adapt to the new modern mechanized production, as shown in Figure 2.
Mechanized brewing is the automatic brewing process of liquor through mechanical equipment. The following introduces the development path of new mechanized liquor brewing according to the process of traditional handicraft brewing.
3.2 Examples of operations in each section of the mechanized process
1) Preparation of raw materials. In the traditional handicraft brewing, the preparation of raw materials needs to go through the links of broken grain, proportioning, and moistening grain, which is labor-intensive, and is not only less efficient through manual processing, but also has potential safety hazards, so the new mechanized liquor brewing adopts automatic grain conveying and soaking grain pool system.
2) Steamed grains. In this step, the brewing of new mechanized liquor is mainly carried out by pressurized grain steaming pots.
Steaming grain through a pressurized grain steamer can better control the cooking process, make the steaming grain more accurate, and more quickly meet the requirements of heart penetration rate and tear rate.
3) Spread and dry, and then bend. In the new mechanized liquor brewing, the steps of spreading and drying and winding are mainly carried out by the following all-in-one machine.
4) Saccharification. The saccharification process mainly involves the transportation of materials, so in mechanized production, the main automation equipment is the conveying system.
5) Fermentation. In the fermentation stage, the temperature of the grain is mainly controlled, and the automatic temperature detection device is used to better control the cooling of the grain.
6) Distillation. Distillation is the last and most important link in the brewing of liquor, which is directly related to the quality of liquor, so in order to improve the distillation accuracy, automatic distillation devices are mainly used in modern mechanized brewing to complete the distillation process.
The biggest feature of the distillation device is that the classification of liquor is directly realized in the process of distillation, and there is no need to operate it later, which improves the production efficiency of liquor.
3.3. Body quality inspection
In the final grading, the finished liquor is tested to ensure the quality of the liquor. In the modern production process, the ultraviolet-visible spectrophotometer is mainly used for detection, and the detection accuracy is much higher than that of manual detection in traditional handicraft production.
In addition to the main automation equipment in the above links, the whole mechanized production process also includes many different equipment, such as automatic retort device, scraper conveyor, automatic grain steamer in and out of the original basket system of the new brewing platform, ground lifting conveyor, automatic koji machine, mash room scraper, ground cellar grab, grain grains conveying system, condenser, rotary retort, constant temperature incubator, oscillator, refrigerated cabinet, fan, mixer and so on.
Although the modern new mechanized liquor brewing has entered the stage of automated production, it is still a long way from fully automated production, so it is necessary to continue in-depth research in order to improve the quality and efficiency of liquor production.
4 Concluding remarks
To sum up, as an important drink in the daily life of Chinese people, the demand and quality requirements for liquor are also increasing year by year. Therefore, it is of great practical significance to change the mode of liquor production.
In this context, this paper studies the new industrialization development path of traditional handicraft brewing liquor from the perspective of production technology, in order to provide some reference and guidance for the research and development of liquor technology. List of high-quality authors