Control method of water for brewing strong aromatic white spirit
A technology of Luzhou-flavor liquor and its control method, which is applied in the field of brewing water control of Luzhou-flavor liquor, can solve problems such as unstable quality of liquor, achieve the effects of improving stability and broad application prospects
Active Publication Date: 2012-03-07
LUZHOU PINCHUANG TECH CO LTD
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Problems solved by technology
The principle of "heat plus cold minus" is followed in brewing water. This is a very vague concept. There is no definite value for how much to add and how much to subtract. It can only be evaluated empirically by human senses. , leading to unstable quality of liquor produced
Method used
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[0025] The method for controlling the brewing water of Luzhou-flavor liquor of the present invention includes the control of the water content of the fermented grains from the cellar, the control of the grain moistening water, the control of the water content of the steamed grain grain grains, and the control of the amount of water used. bad moisture:
[0026] a. Moisten the grain: add water to the grain to moisten the grain;
[0027] b. Ingredients: Mix the moistened grain, uncooked fermented grains, and bran husks to obtain the upper retort unstrained spirits; wherein, the mass ratio of the grain to the uncooked fermented grains is 1:3-6, and the amount of bran husks is the grain quality. 15-30% of
[0028] c. Steam the grain in a retort for 1.5-2.5 hours to obtain grain grains;
[0029] Among them, the relational formula of the moisture percentage X of the uncooked fermented grains from the cellar, the moisture percentage of the fermented grains of the upper retort grains...
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The invention relates to a control method of water for brewing strong aromatic white spirit, belongs to the field of brewing, and aims to produce high-grade strong aromatic white spirit with stable quality. The control method of the water for brewing the strong aromatic white spirit comprises drained fermented grain water control, grain wetting water control, fermented grain steaming water control and water amount control, wherein fermented grain steaming water is controlled by the following steps of: a, wetting grains, namely adding water into grains to wet the grains; b, proportioning, namely uniformly mixing the wet grains, drained fermented grains and bran hulls to prepare retorted fermented grains, wherein the mass ratio of the grains to the drained fermented grains is 1:(3-6) and used bran hulls is in an amount which is 15 to 30 percent based on the total mass of the grains; and c, retorting and steaming the grains for 1.5 to 2.5 hours to prepare fermented grains.
Description
technical field [0001] The invention relates to a method for controlling brewing water of Luzhou-flavor liquor, belonging to the field of brewing. Background technique [0002] Luzhou-flavor liquor is brewed by traditional production technology, which determines that the brewing process is the mixed fermentation of multiple strains, and then forms the complex trace components of Luzhou-flavor liquor. Since the traditional process adopts the natural inoculation of microorganisms, the microorganisms in nature, whether beneficial or harmful, enter into the production materials. In order to obtain ideal products, it is necessary to artificially control process conditions to promote beneficial microorganisms and inhibit the growth and reproduction of harmful microorganisms. The brewing process of Luzhou-flavor liquor is essentially a process of cultivating microorganisms and utilizing starchy raw materials to the best extent. The technological parameters in the brewing process ...
Claims
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IPC IPC(8): C12G3/00
Inventor 张宿义方军林天学谢明卢中明周军赵金松
Owner LUZHOU PINCHUANG TECH CO LTD