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Low-energy-consumption production method of aroma-type white spirit

A technology for a strong-flavor liquor and a production method, which is applied in the field of winemaking, can solve the problems of food waste, dead starch, and cannot be used by microorganisms, and achieves the effects of reducing production costs, reducing steam energy consumption, and improving economic benefits.

Active Publication Date: 2012-01-04
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

New raw materials are added in the batching process of continuous grains. In such a cycle, the residual starch in the grains of the pits for each round will inevitably cause some starch to become "dead starch" and cannot be used by microorganisms, resulting in grain loss. waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 Using the method of the present invention to produce Luzhou-flavor liquor

[0026] 1. Every 2.0m of fermented grains 3 Add 200kg of grain and 40kg of bran husk and mix well. Distill the wine on the upper retort. After the liquor is finished, continue to steam the grain until the retort comes out. After cooling to 18-22℃, every 2.0m 3 Add 40kg of medium-temperature Daqu with fermented grains and enter the cellar for the first round of fermentation for 50 days.

[0027] Among them, the retort-out time from the beginning of the wine flow to the end of the steaming is 1 h, and the moisture content of the fermented grains entering the pit is 55 wt%.

[0028] 2. Take out the first round of fermentation and mature glutinous rice, every 2.0m 3 Add 30kg of bran husk to the fermented grains and mix well, and then distill the wine on the retort. After the liquor is finished, the retort is discharged, and the temperature is reduced to 22~26℃ every 2.0m. 3 Add 40kg of medium-tempe...

Embodiment 2

[0033] Example 2 Using the method of the present invention to produce Luzhou-flavor liquor

[0034] 1. Every 2.0m of fermented grains 3 Add 225kg of grain and 45kg of bran shell and mix well, distill the wine on the upper retort, continue to steam the grain until the retort comes out after the liquor is flowed, and cool down to 18-22℃ every 2.0m 3 Add 45kg of medium-temperature daqu with fermented grains and enter the cellar for the first round of fermentation for 55 days.

[0035] Among them, the retort-out time from the beginning of the wine flow to the end of the steaming is 1 h, and the moisture content of the fermented grains entering the pit is 52 wt%.

[0036] 2. Take out the first round of fermentation and mature glutinous rice, every 2.0m 3 Add the glutinous rice grains to the bran shell 35kg and mix, and then distill the wine on the retort. After the liquor is finished, the retort is discharged, and the temperature is reduced to 22~26℃ every 2.0m. 3 Add 45kg of medium-temper...

Embodiment 3

[0041] Example 3 Production of Luzhou-flavor Liquor by the Method of the Invention

[0042] 1. Every 2.0m of fermented grains 3 Add 250kg of grain and 50kg of bran husk and mix well. Distill the wine on the top retort. After the liquor is finished, continue to steam the grain until the retort comes out. After cooling to 18-22℃, every 2.0m 3 Add 50kg of medium-temperature Daqu with fermented grains and enter the cellar for the first round of fermentation, which will be fermented for 60 days.

[0043] Among them, the retort-out time from the beginning of the wine flow to the end of the steaming is 1 h, and the moisture content of the fermented grains entering the pit is 53 wt%.

[0044] 2. Take out the fermented fermented grains, every 2.0m 3 Add the glutinous rice grains to the chaff shell 40kg and mix well, and then distill the wine on the retort. After the wine is flowed, the retort is discharged, and the temperature is reduced to 22~26℃ every 2.0m. 3 Add 50kg of medium-temperature D...

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Abstract

The invention relates to a low-energy-consumption production method of an aroma-type white spirit, belonging to the technical field of wine making. The invention aims to provide a low-energy-consumption production method of an aroma-type white spirit. The method comprises the following steps: a. adding 200-250kg of grains and 40-50kg of brans into every 2.0m<3> of lees discharged out of the cellar, evenly mixing, distilling on a retort to take the white spirit, continuing distillation until the white spirit is discharged out of the retort after the white spirit flow finishes, cooling, adding 40-50kg of moderate-temperature yeast into every 2.0m<3> of lees, and putting into the cellar to carry out primary fermentation; b. taking out the mature lees of the primary fermentation, adding 30-40kg of brans into every 2.0m<3> of lees, evenly mixing, distilling on a retort to take the white spirit, cooling, adding 40-50kg of moderate-temperature yeast into every 2.0m<3> of lees, and putting into the cellar to carry out secondary fermentation; and c. taking out the mature lees of the secondary fermentation, and distilling to take the white spirit.

Description

Technical field [0001] The invention relates to a low energy consumption production method of Luzhou-flavor liquor, and belongs to the technical field of wine making. Background technique [0002] In the production of various types and different flavors of liquor, the ingredients are not the same. Luzhou-flavor liquor is produced in a process that uses continuous grain ingredients. A certain amount of brewing raw materials (such as grains such as sorghum) and a certain amount of filling auxiliary materials are put into the original fermented grains for each retort, and a certain amount of filling auxiliary material chaff shells are mixed and cooked evenly. This is done at the end of each round of fermentation. In this way, the fermented fermented grains of a pit is continuous and repeated, filling in new material while discharging part of the old material. The glutinous rice that is continuously used in this way is also called "wannian glutinous rice" in Luzhou-flavor liquor. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 张宿义方军卢中明杨平涂飞勇李衍洋
Owner LUZHOU PINCHUANG TECH CO LTD
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