目前，在釀酒生產過程中廣泛使用全自動涼茬機。在整個操作中全自動晾茬機翻動攪拌力度過大，使得糧醅被揚得好，有些糧醅甚撒落場地之外，造成雜菌的可能使此操作浪費原料。其次，全自動晾茬機使用需要帶電工作，電線來回移動如果不能處置得當會給生產帶來很大的。白酒釀造過程中的配糟、打茬等操作提供配套設備，旨在減少釀酒過程中因打茬機使用而造成的原料浪費、生產問題及勞動力浪費現象等。
At present, automatic stubble cooling machine is widely used in the production of wine. In the whole operation, the stirring force of the automatic stubble drying machine is too large, which makes the grains be lifted well. Some grains even fall outside the field, causing the possibility of miscellaneous bacteria, which makes this operation waste raw materials. Secondly, the use of automatic stubble drying machine needs to work with electricity. If the wires move back and forth, it will bring great benefits to the production if they can not be handled properly. During the Baijiu making process, the equipment such as mixing and stubble is provided to reduce the waste of raw materials, production problems and labor waste caused by the use of stubble machines in the brewing process.
(1)泡糧純谷物制酒設備打茬機強泡糧時要先水后糧。先放人90℃左右的開水(糧水占比約為1：
(1) Water should be used before grain when the stubble machine of pure grain wine making equipment is forced to soak grain. First put boiling water at about 90 ℃ (the ratio of grain to water is about 1:1)
(2)全自動涼茬機加上糧拌和。泡水溫度為73～74℃，高于70℃。
(2) Automatic stubble cooling machine with grain mixing. The soaking temperature is 73-74 ℃, higher than 70 ℃.
泡糧時間：冬天3～4鐘頭，夏天1～1.5鐘頭。放泡水后人甑的干發時間要務求減少，有標準的能夠減少10鐘頭之內。泡糧后讓其滴干，多功能涼茬機，隔日早上上甑前用涼水浸洗，去除酸水，滴干后裝甑。
Soaking time: 3-4 hours in winter and 1-1.5 hours in summer. The drying time from soaking in water to steamer should be reduced, and the standard time can be reduced to less than 10 hours. After soaking grain, let it drip dry, multi-functional stubble cooling machine, soak with cold water before steamer every other morning, remove acid water, drip dry and load steamer.
(3)初蒸(別名干蒸)撮糧人甑圓氣的時間宜短，一般不超出50分鐘，從圓汽具有滲悶水止的初蒸時間維持2～2.5鐘頭。初蒸的目地是苞米顆粒物遇熱，吸水能力強，減少煮糧時間，木薯淀粉外流。
(3) The initial steaming time should be less than 50 minutes, and the initial steaming time should be 2-2.5 hours. The purpose of initial steaming is that the grain of rice has strong water absorption ability when it is heated, reducing cooking time and cassava starch outflow.
(4)悶水(或稱悶糧)悶水份2次摻入：次從甑面摻入，時間為6～10分鐘，酒廠用涼茬機，不必太慢，使摻水后甑面溫度達72～73℃，不超出75℃，高于70℃，水流量摻到距二次必須摻到的水位15～20公分為宜；
(4) The second mixing of the water content in the steamer: the second mixing from the steamer surface, the time is 6-10 minutes, the distillery uses the cooling stubble machine, not too slow, so that the steamer surface temperature after mixing water can reach 72-73 ℃, not more than 75 ℃, higher than 70 ℃, and the water flow should be 15-20 cm away from the water level which must be mixed in the second time;
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自動售酒機 2024-07-25 
