Spreading and drying method for highly-flavored liquor distiller<,>s grains

Abstract

The present invention relates to a spreading and drying method for highly-flavored liquor distiller<,>s grains, and belongs to the technical field of wine brewing. According to the present invention, the spreading and drying method for the highly-flavored liquor distiller<,>s grains is provided, wherein the pit entry temperature uniformity of the distiller<,>s grains can be improved by the method. The method comprises the following processes: transferring the distiller<,>s grains to a distiller<,>s grain drying bed, flatting the distiller<,>s grains, drying the distiller<,>s grains, adding koji, stirring the koji, collecting the distiller<,>s grains into piles, placing the distiller<,>s grains in the pit. During the distiller<,>s grain drying process, the stirring treatment is firstly performed to cool the temperature of the distiller<,>s grains to 55-60 DEG C, then the stirring treatment is stopped; then the distiller<,>s grains are flipped, such that the distiller<,>s grains are cooled to the temperature of 40-45 DEG C; then the distiller<,>s grains are stirred again and cooled to the temperature of 30-35 DEG C, and then the stirring treatment is stopped. According to the present invention, the following methods are adopted: the water proportioning treatment is performed before getting out of a retory, different cooling rates are adopted under different ground temperature conditions, the thickness of the dried distiller<,>s grain drying is controlled, the distiller<,>s grains are collected into a plurality of the small piles before the pit entry treatment, and then a large pile is formed by the small piles, and the like. With adopting the spreading and drying method of the present invention, the temperature of the distiller<,>s grains, the water content in the distiller<,>s grains, and the starter are uniform, and the labor intensity is low.

Description

technical field [0001] The invention relates to a drying method for distiller's grains of Luzhou-flavor liquor, and belongs to the technical field of brewing. Background technique [0002] In the production process of traditional Luzhou-flavor liquor, it must go through the air-drying process, also known as cooling, which is to quickly and evenly cool the distiller's grains out of the retort to the temperature of entering the cellar, and to increase the volatile acid and surface moisture of the distiller's grains as much as possible. Volatile, but do not spread it for too long, so as not to infect more miscellaneous bacteria, the operation of spreading and drying is very meticulous, and generally (referring to Sichuan) it is required to finish spreading and put it into the cellar within 40 minutes. [0003] The airing operation is traditionally carried out in ground airing halls and duck sheds. Since the mid-1960s, some machinery such as drying sheds, drying beds, ventilatio...

AI Technical Summary

Problems solved by technology

The use of this kind of grain cooling machine is labor-intensive and the degree of automation is not high. Since the distiller's grains are placed on the equipment manually, the thickness of the distiller's grains on the drying grains mat is uneven, resulting in uneven koji medicine added, and the grains drying machine It is a way of cooling the conveyor belt with a fan, which will cause uneven temperature, which will have a negative impact on product quality

Images