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Maotai daqu liquor solid fermentation ecological control method

A technology of solid-state fermentation and control method, applied in the preparation of alcoholic beverages, etc., can solve the problems of low fermentation temperature and long accumulation fermentation time, and achieve the effects of overcoming low fermentation temperature, shortening accumulation time, and simple and easy operation.

Inactive Publication Date: 2012-10-17
钟杰
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  • Application Information

AI Technical Summary

Problems solved by technology

Using this method can overcome the problems of low fermentation temperature in the cellar and long accumulation fermentation time existing in the prior art

Method used

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  • Maotai daqu liquor solid fermentation ecological control method

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Embodiment 1

[0019] An ecological control method for the solid-state fermentation of Maotai-flavored Daqu liquor. Heat exchange device a and heat exchange device b are respectively installed at the bottom of the cellar and under the cool hall of the accumulation site, and the heat exchange device a and heat exchange device b adopt U-shaped tube Row arrangement, U-shaped tube spacing is 30 ~ 50cm, U-shaped tube horizontal arrangement includes water inlet 3, water outlet 1 and heat exchange tube 2; the hot water from the steamed grain or steamed wine stored in the storage tank, When the ambient temperature is lower than 5°C, open the valve of heat exchange device a to feed hot water; when the ground temperature is lower than 8°C, open the valve of heat exchange device b to feed hot water. Control the temperature of the U-shaped tube at 24°C to 32°C to ensure that microorganisms can reproduce and grow at the most suitable temperature. While the hot water is passed into the heat exchange devic...

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Abstract

The invention provides a maotai daqu liquor solid fermentation ecological control method. A heat exchanger a and a heat exchanger b are provided respectively in a pit bottom and below a cooling place of an accumulation site. As to hot water from heat exchanging of steamed grain or steamed wine stored in a storage tank, if the environment temperature is below 5 DEG C, a valve of the heat exchanger a is opened to pass into the hot water; and if the ground temperature is below 8 DEG C, a valve of the heat exchanger b is opened to pass into the hot water, and strain culture liquid and mist spray are sprinkled on accumulated distilled grains. According to the invention, brewing cooling water is recycling used to change surrounding temperature, heating is not needed, energy is save, the distilled grains are ensured to have normal high temperature state fermentation through the heat exchangers. In addition, by adding the cultured strain liquid, an enzymatic reaction of microbial is further improved, accumulation time is reduced, the best fermentation efficiency is obtained, and both liquid yield rate and quality liquid rate are improved to certain degree.

Description

technical field [0001] The invention relates to an ecological control method for the solid-state fermentation of Maotai-flavored Daqu liquor, which is mainly a production method for improving the temperature of cellars and stacking sites and improving the enzymatic reaction of microorganisms by means of heat exchange and spraying strains. Background technique [0002] Maotai-flavored liquor has a prominent sauce aroma and a delicate and mellow flavor, which is closely related to high-temperature fermentation. High temperature is a unique method for the production of Maotai-flavored wine and an important condition for the formation of Maotai-flavored substances. At present, there are few studies on the control of fermentation temperature rise in Maotai-flavored liquor, mainly the "Production Method for Stable Accumulation and High-temperature Fermentation of Maotai-flavored Daqu Liquor" applied by Guizhou University and "Accumulation of Maotai-flavored Liquor" published by Zh...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 钟杰赵金松王忠彦
Owner 钟杰
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