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Method for producing mud fermentation pitless fragrant liquor

A technology of Luzhou-flavor liquor and its production method, which is applied in the field of no-mud pit Luzhou-flavor liquor production, which can solve the problems of difficult food safety control, low resource utilization rate, and low production efficiency, so as to promote innovation and development and reduce labor intensity , the effect of improving production efficiency

Active Publication Date: 2013-08-07
HUBEI ZHIJIANG LIQUOR INDUSTRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this manual-based production method has corresponding disadvantages such as intensive personnel, high labor intensity, low production efficiency, low resource utilization rate, and difficult food safety control, which seriously restrict the large-scale development of enterprises.

Method used

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  • Method for producing mud fermentation pitless fragrant liquor
  • Method for producing mud fermentation pitless fragrant liquor
  • Method for producing mud fermentation pitless fragrant liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A method for producing non-mud pit Luzhou-flavor liquor, the method comprising the following steps:

[0040] 1) Preparation of auxiliary ingredients, the process flow chart is as follows figure 2 Shown:

[0041] Adjust the alcohol content of the tail of the liquor brewed by the solid-state method to 10-20% Vol with 95% vol edible alcohol, then raise the temperature to 30°C, pump the wine tail with adjusted alcohol content and temperature into the fermenter,

[0042] Add organic acid and esterified red yeast rice powder to the fermenter in sequence, stir evenly, keep it warm and ferment for 28 days, and control the fermentation temperature at 32°C.

[0043] Collect the fermented and mature supernatant fermentation liquid to prepare auxiliary ingredients;

[0044] After the solid-liquid mixture after collecting the supernatant fermentation liquid is separated by a solid-liquid separator, the collected liquid is the auxiliary ingredient, and the koji residue left after ...

Embodiment 2

[0051] A method for producing non-mud pit Luzhou-flavor liquor, the method comprising the following steps:

[0052] 1) Preparation of auxiliary ingredients, the process flow chart is as follows figure 2 Shown:

[0053]Adjust the alcohol content of the tail of liquor brewed by the solid-state method to 10-20% Vol with 95% vol of edible alcohol, then raise the temperature to 35°C, pump the wine tail with adjusted alcohol content and temperature into the fermenter,

[0054] Add organic acid and esterified red yeast rice powder to the fermenter in sequence, stir evenly, keep it warm and ferment for 20 days, and control the fermentation temperature at 34°C.

[0055] Collect the fermented and mature supernatant fermentation liquid to prepare auxiliary ingredients;

[0056] After the solid-liquid mixture after collecting the supernatant fermentation liquid is separated by a solid-liquid separator, the collected liquid is the auxiliary ingredient, and the koji residue left after th...

Embodiment 3

[0066] A method for producing non-mud pit Luzhou-flavor liquor, the method comprising the following steps:

[0067] 1) Preparation of auxiliary ingredients, the process flow chart is as follows figure 2 Shown:

[0068] Adjust the alcohol content of the tail of liquor brewed by the solid-state method to 10-20% Vol with 95% vol of edible alcohol, then raise the temperature to 32°C, pump the tail of wine with adjusted alcohol content and temperature into the fermenter,

[0069] Add organic acid and esterified red yeast rice powder to the fermenter in sequence, stir evenly and keep it warm for 22 days. The fermentation temperature is controlled at 33°C.

[0070] Collect the fermented and mature supernatant fermentation liquid to prepare auxiliary ingredients;

[0071] After the solid-liquid mixture after collecting the supernatant fermentation liquid is separated by a solid-liquid separator, the collected liquid is the auxiliary ingredient, and the koji residue left after the s...

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Abstract

A method for producing mud fermentation pitless fragrant liquor comprises the steps as follows: increasing the temperature of end liquor taken as a raw material; adding edible alcohol, an esterized red colouring agent and organic acid; heat insulating and fermenting for 20-28 days to obtain an auxiliary adjuvant; after immersing, boiling and cooling a certain amount of foodstuffs, adding and uniformly mixing bigger lumped koji and bran shells; fermenting the mixture in a cement pit or stainless steel ferment cistern car for 18-28 days; loading and distilling fermented grains taken from the cement pit; adding appropriate amount of auxiliary adjuvant in each kettle; and taking liquor reaching a quality standard to obtain the fragrant liquor. The method provided by the invention improves a traditional fragrant liquor fermenting process, achieves a mechanical production mode of the mud fermentation pitless fragrant liquor through adding the auxiliary adjuvant, and solves a series of problems that the industrial production period of the traditional fragrant liquor is long, the labor intensity is high, sanitary conditions cannot meet clean production, enlargement of production scale leads to difficulty in recruitment, the production efficiency is low and the improvement of the quality of the liquor is hard, so as to accelerate the innovative development of Chinese distilling liquor industry.

Description

technical field [0001] The invention relates to a method for producing Luzhou-flavor liquor, in particular to a method for producing Luzhou-flavor liquor without mud pits. Background technique [0002] Traditional Chinese liquor adopts solid-state fermentation, uses various grains as raw materials, and uses chaff and other substances as auxiliary materials. Complex physical and chemical changes occur under the joint action of koji microorganisms, pit mud microorganisms and surrounding environmental microorganisms, forming the Chinese liquor. Unique quality and style. [0003] Since the founding of New China, the liquor industry has developed by leaps and bounds, but the improvement of the solid-state brewing process has gone through many twists and turns, but no major progress has been seen. The solid-state brewing process has always been a traditional brewing technique carried on by many liquor companies. Affected by traditional thinking and limited by technology, most peo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
Inventor 李净张明李志斌韩先元胡格谭光迅肖兵
Owner HUBEI ZHIJIANG LIQUOR INDUSTRY CO LTD
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