Pidu Gongjiu [Hebei Xinji Specialty]

What is Pidugung liquor? Authentic Xinji specialty from Hebei: Pidu Gongjiu

Content summary:Do you want to know what Pidu Gongjiu is? This article is a detailed introduction toHebei Xinji specialty - Pidu Gongjiu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Pidu Gongjiu. The full text takes about 8 minutes to read, mainly including the basic introduction of Pidu Gongjiu and its nutritional value? What are the product characteristics of Pidugung liquor? How did the history of Pidugung liquor come about? The production method of Pidugung liquor, etc

Basic Introduction to Pidu Gongjiu

Pidu Gongjiu is one of the specialties of Xinji

Pidugung series liquor is the core brand of Jinlu Liquor Industry, adhering to the brewing concept of "life of liquor quality". It nurtures the cultural heritage of Xinji and endows the city with ecological, natural, and condensed flavors - Shulu liquor charm, natural and mellow

Baijiu tastes bitter, sweet and pungent, warm in nature, toxic, and enters the heart, liver, lung, and stomach channels

It can promote blood circulation, resist cold qi, invigorate the spleen and warm the middle, and promote medicinal effects

Indications include wind cold pain, muscle spasms, chest pain, and cold abdominal pain

The wine is crystal clear and fragrant, with a pure and mellow aroma, a smooth and mellow taste, a sweet and refreshing taste, and an elegant aftertaste. It has a "soft, sweet, and smooth" style

How did the history of Pidugung wine come about

For thousands of years, China's brewing industry has undergone historical changes and branches, resulting in the production of various famous wines with local characteristics that better reflect local customs and traditions. The wine etiquette and customs of different regions and ethnic groups have all constructed a vast and profound ancient country of famous wines.

Production method of Pidogong wine

Production process of Baijiu:

1. Raw material crushing. The purpose of crushing raw materials is to facilitate cooking and fully utilize starch. According to the characteristics of the raw materials, the fineness requirements for crushing also vary. For raw materials such as dried potatoes and corn, more than 60% pass through a 20 hole sieve

2. Ingredients. Mix new ingredients, 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 the steaming bucket and cellar, the starch content of the raw materials, the temperature, the production process, and the fermentation time. The specific manifestation of proper ingredients depends on whether the starch concentration in the pool, the acidity and looseness of the mash are appropriate. Generally, starch concentration of 14-16%, acidity of 0.6-0.8%, and moisture content of 48-50% are suitable

3. Steaming and gelatinization. Use steaming to gelatinize starch. Beneficial for the action of amylase, while also killing off miscellaneous bacteria. The temperature and time of steaming and cooking depend on the type of raw materials, degree of crushing, etc. Generally, steam the material at atmospheric pressure for 20-30 minutes. The requirements for steaming and cooking are that the appearance should be fully steamed, cooked without sticking, and there should be no impurities inside. Mixing the raw materials and fermented fragrant mash, steaming wine and steaming materials simultaneously, is called "mixed steaming and co firing". In the early stage, steaming wine is the main method, and the temperature inside the steamer is required to be 85-90 ℃. After steaming wine, a period of gelatinization time should be maintained. If steaming wine and steaming ingredients are carried out separately, it is called "clear steaming and clear burning"

4. Cooling. The raw materials that are steamed should be quickly cooled by lifting or drying the residue to reach a temperature suitable for microbial growth. If the temperature is between 5-10 ℃, the product temperature should be lowered to 30-32 ℃. If the temperature is between 10-15 ℃, the product temperature should be lowered to 25-28 ℃. In summer, the product temperature should be lowered until it no longer decreases. Lifting or drying slag can also play a role in evaporating impurities and absorbing oxygen

5. Mixing mash. Solid state fermentation of bran koji Baijiu is a bilateral fermentation process that uses saccharification and fermentation. After lifting the residue, koji and yeast are added at the same time. The amount of yeast used depends on its saccharification power, usually 8-10% of the main ingredients for brewing, and the amount of yeast used is generally 4-6% of the total amount of ingredients (i.e. 4-6% of the main ingredients are used for cultivating yeast). In order to facilitate the normal progress of enzymatic reactions, water (referred to as slurry in the factory) should be added during the mixing of mash, and the moisture content of the mash should be controlled at 58-62% when entering the pool

6. Fermentation in the cellar. When entering the cellar, the temperature of the mash material should be between 18-20 ℃ (not exceeding 26 ℃ in summer). The mash material entering the cellar should not be too tight or too loose. Generally, it is advisable to fill about 630-640 kilograms of mash material per cubic meter of volume. After installation, cover the mash with a layer of bran, seal it with pit mud, and add another layer of bran. The fermentation process mainly involves monitoring the temperature of the product and analyzing changes in the moisture, acidity, alcohol content, and starch residue of the mash at any time. The length of fermentation time varies depending on various factors, ranging from 3 days to 4-5 days. Fermentation usually ends when the temperature inside the cellar rises to 36-37 ℃

7. Steaming wine. The fermented and matured mash is called fragrant mash, which contains extremely complex components. The alcohol, water, higher alcohols, acids and other effective components in the fermented grains are evaporated into steam by steaming, and then Baijiu is obtained by cooling. During distillation, alcohol, aromatic substances, and sweet substances should be extracted as much as possible, and impurities should be removed as much as possible using the method of cutting the head and tail