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)泡粮纯谷物制酒设备打茬机强泡粮时要先水后粮。先放人90℃左右的开水(粮水占比约为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)全自动凉茬机加上粮拌和。泡水溫度为73～74℃，高于70℃。

(2) Automatic stubble cooling machine with grain mixing. The soaking temperature is 73-74 ℃, higher than 70 ℃.

泡粮时间：冬天3～4钟头，夏天1～1.5钟头。放泡水后人甑的干发时间要务求减少，有标准的能够减少10钟头之内。泡粮后让其滴干，多功能凉茬机，隔日早上上甑前用凉水浸洗，去除酸水，滴干后装甑。

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(别名干蒸)撮粮人甑圆气的时间宜短，一般不超出50分鐘，从圆汽具有渗闷水止的初蒸时间维持2～2.5钟头。初蒸的目地是苞米颗粒物遇热，吸水能力强，减少煮粮时间，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)闷水(或称闷粮)闷水份2次掺入：次从甑面掺入，时间为6～10分鐘，酒厂用凉茬机，不必太慢，使掺水后甑面温度达72～73℃，不超出75℃，高于70℃，水流量掺到距二次必须掺到的水位15～20公分为宜；

(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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