Storage and pest control method of raw grain for organic liquor brewing
A liquor and organic technology, which is applied to the field of storage and pest control of organic liquor brewing raw grains, can solve the problems of high cost, large side effects, and insufficient application, and achieves the effects of low cost, simple method and no side effects.
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Embodiment 1
[0022] Test sample: In a 10L grain storage bottle (that is, a wide-mouthed bottle with an open mouth), the cleaned and dried neem leaves and sorghum seeds for wine production are filled in compartments, and each layer of neem leaves A layer of grain is piled up, and the weight ratio of neem leaves to grain is 1:100. In the process of placing the grain, put 100 beetles produced in the grain storage, including 30 sorghum elephants, 30 long-horned flat rice robbers, 20 saw grain robbers, and 20 black rice beetles, and inspect them after 60 days of storage.
[0023] Control sample: In a 10L grain storage bottle, put the same sorghum seeds as the test sample, without neem leaves, and put 100 beetles produced in the grain storage, including 30 sorghum elephants and 30 long-horned flat grain robbers , 20 sawgrain thieves, and 20 black rice worms were placed for inspection after 60 days.
[0024] Table 1 Control experiment of neem leaves stored sorghum against insects
[0025]
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Embodiment 2
[0030] First, spread the dried fresh neem leaves on the floor of the special sorghum storage warehouse for organic brewing with a thickness of 5cm-10cm, then place the organic sorghum packed in sacks (50kg / bag) on it, and then lay a layer of sorghum on the sorghum sack Layer neem leaves (about 0.5kg neem leaves / sack of sorghum), place sorghum and neem leaves in each layer successively. The sorghum specially used for organic brewing was stored for 3 months, and the sorghum was taken out to check the quality of the sorghum, and then used for the production of Luzhou-flavor liquor. It was brewed using the traditional brewing technology of Luzhou-flavor liquor. After 60 days of fermentation, the wine was distilled and tested for organicity. Liquor quality.
[0031] The same amount of sorghum specially used for organic winemaking placed by drug fumigation was used as a control sample. After the same brewing conditions and operation process, after the same fermentation period, the...
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