Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing fragrant white spirit

A technology for strong-flavor liquor and fermented grains, which is applied in the field of winemaking, can solve the problems of low liquor yield and the like, and achieve the effects of improving liquor quality, perfecting microbial enzyme system and improving liquor yield.

Active Publication Date: 2013-04-24
LUZHOU PINCHUANG TECH CO LTD
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] What the present invention aims to solve is the technical problem of low liquor yield in the traditional Luzhou-flavor liquor production process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing fragrant white spirit
  • Method for producing fragrant white spirit

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0038]Preparation of caproic acid bacteria liquid: Caproic acid bacteria strains are rejuvenated and expanded to obtain caproic acid bacterial liquid.

[0039] Caproic acid bacteria strain preferably adopts following method to carry out rejuvenation, expansion culture:

[0040] Put caproic acid bacteria strains into sterile water, incubate at 75-85°C for 8-10 minutes, then inoculate in caproic acid bacteria seed culture medium at 32-36°C for 7-8 days, and then expand culture in caproic acid bacteria Expand culture at 30-35°C in the base for 5-7 days; among them, caproic acid bacteria seed culture medium is: based on 1000 mL of distilled water, sodium acetate 0.5%, yeast extract 0.1%, dipotassium hydrogen phosphate 0.04%, ammonium sulfate 0.05%, Magnesium sulfate 0.02%, calcium carbonate 1%, ethanol 2%, sterilized at 121°C for 20min, pH 6.5-7.

[0041] The expansion medium of caproic acid bacteria is: based on 1000mL of distilled water, 0.04% ammonium sulfate, 40% extract of f...

Embodiment 1

[0052] Embodiment one produces Luzhou-flavor liquor with prior art method

[0053] (1) Ingredients to moisturize the grain: Take 200kg of sorghum and mix evenly, then add water to moisten the grain. The water temperature for moistening grain is between 90°C and boiling temperature, and the amount of water for moistening grain is 150kg. Among them, the crushing degree of sorghum is 6-8 petals / grain.

[0054] (2) Mixing grains: 50 minutes before putting on the retort, use a rake to dig out a retort of Luzhou-flavored cellar-exiting wine grains from the dross dam, pour the moistened sorghum on it, and then stir twice. Pour 50kg of bran shells. The bran is mixed 15 minutes before the steamer, and it is required to mix the grain powder, grains, and bran shells evenly. The auxiliary material bran husk is steamed before use, the steam pressure is 0.1Mpa, and the steam is steamed for 30 minutes.

[0055] (3) Upper retort distillation of flowing wine and steaming grain: the steam p...

Embodiment 2

[0059] Embodiment two uses the present invention to just reduce the method for grain feeding amount to produce Luzhou-flavor liquor

[0060] (1) Ingredients to moisturize the grain: Take 150kg of sorghum and mix evenly, then add water to moisten the grain. The water temperature for moistening grain is between 90°C and boiling temperature, and the amount of water for moistening grain is 112.5kg. Among them, the crushing degree of sorghum is 6-8 petals / grain.

[0061] (2) Mixing grains: 50 minutes before putting on the retort, use a rake to dig out a retort of Luzhou-flavored cellar-exiting wine grains from the dross dam, pour the moistened sorghum on it, and then stir twice. Pour 37.5kg of bran shells. The bran is mixed 15 minutes before the steamer, and it is required to mix the grain powder, grains, and bran shells evenly. The auxiliary material bran husk is steamed before use, the steam pressure is 0.1Mpa, and the steam is steamed for 30 minutes.

[0062] (3) Upper retor...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
pulverizationaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for producing fragrant white spirit, belonging to the technical field of brewing. The invention needs to solve the technical problems of low spirit yield and low qualification rate of the white spirit production method in the prior art. The method for producing fragrant white spirit comprises the following steps of: mixing accessories with grains, distilling the mixture in a steamer, loading the mixture into a cellar and fermenting the mixture. The use amount of fermented grains is unchanged in the process of mixing accessories with grains, the grain delivering amount is reduced to 60-90 kg grains to each cubic meter of steamer capacity. In the step of loading the mixture into a cellar and fermenting the mixture, the fermented grains are discharged out of the cellar while fermenting for 10-25 days, a biological fermentation substrate is mixed, and then the mixture is loaded into the cellar to continue fermentation. In the method provided by the invention, through the technology of reducing the grain delivering amount, the spirit yield of white spirit is increased. Meanwhile, by returning the biological fermentation substrate, the qualification rateof the fragrant white spirit is increased, expected technical effects are achieved, and the method can be well applied to the preparation of fragrant white spirit.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for producing Luzhou-flavor liquor. Background technique [0002] Luzhou-flavor liquor production is a traditional industry in my country with a long history and rich heritage. The production process of traditional Luzhou-flavor liquor is a circular process, including the following steps: [0003] a. Mixing grains with ingredients: Mix the moistened grain granules, grains and bran husks evenly. Wherein, the grains are grains produced after fermentation, and the grains can be sorghum, a mixture of grains such as sorghum, rice, and glutinous rice, etc., and the grain particles refer to particles of suitable size obtained by crushing grains. [0004] b. Steamer, distillation, wine flow, steamed grain. Run-off wine needs to be cut from the beginning to the end, the quantity and quality of the wine are picked in sections, and the quality is divided into jars; a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 沈才洪王旭娜卢中明杨平易彬任剑波沈小娟
Owner LUZHOU PINCHUANG TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com