Method for improving flavor liquor distillation efficiency

Abstract

The invention relates to a method for improving the flavor liquor distillation efficiency, which belongs to the technical field of brewing. The invention provides the method for improving the flavor liquor distillation efficiency. The method for improving the flavor liquor distillation efficiency comprises the steps of distillation bucket selection, out-of-cellar vinasse stirring and grain and bran hull mixing, gas exploration on the bucket, distillation and liquor tanking according to the quality, and the distillation bucket with the ratio of the height of the distillation bucket to the diameter of the middle of the distillation bucket is (0.8-1.8):1 is selected.

Description

technical field [0001] The invention relates to a method for improving the distillation efficiency of Luzhou-flavor liquor, and belongs to the technical field of brewing. Background technique [0002] Solid-state fermentation liquor production adopts manual operation to pack fermented fermented grains into retort barrels to carry out distillation to get wine always. The particles of solid fermented fermented grains form a packed tower with a large contact area, so the fermented grains containing about 5% ethanol can be packed in a low retort barrel and distilled to obtain ethanol content of 65% to 70%. Liquor. [0003] In the long-term production process of liquor, we have accumulated a wealth of practical experience, such as steam detection and steamer, slow fire distillation, and wine extraction by quantity and quality. However, there is no clear standard for the degree of slow fire distillation. During the practical operation, the master worker controls the steam flow ...

AI Technical Summary

Problems solved by technology

However, there is no clear standard for the degree of slow fire distillation

During the practical operation, the master worker controls the steam flow through experience or simple detection data, the distillation efficiency is unstable, and the quality of liquor cannot be guaranteed

During the production operation, sometimes the retort is loaded quickly, the high-fire distillation is performed, and the temperature of the flowing wine is not fixed. This not only leads to a low yield of high-quality wine, but also significantly reduces the content of aroma substances such as ethyl caproate, resulting in poor grades of the basic wine.

[0004] At present, the controlled distillation method mainly adopts the control of the steam pressure or the control of the operating time of the steamer, which is a single operation, the filling time of the steamer is uncertain, the steam pressure is unstable, the steam consumption is high, the energy consumption is high, and the effect of distillation is poor, which makes the wine body Unstable quality, miscellaneous and astringent taste

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