Highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch

Abstract

The present invention discloses a highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch. The method comprises processes of: stripping a pit to take vinasse out of the pit; preparing vinasse and mixing; carrying out wine obtaining grain steaming; preparing nutrition vinasse; inoculating vinasse and culturing; preparing surface vinasse; splashing water and adding distiller's yeast powder; transferring to the pit; and carrying out pit sealing fermentation. With the method of the present invention, the extruded waste vinasse residual starch content issignificantly reduced to 2-5%, and waste lees can be prepared without secondary fermentation so as to significantly reduce production cost; the upper layer vinasse with poor quality can be changed into the surface vinasse, then changed into the extruded waste vinasse, and finally changed into the waste lees in each turn of the method, and the lower layer vinasse can be continuously adopted as thegrain vinasse to enter the pit so as to improve vinasse quality and wine quality; use amount of bran hulls, water and other ingredients between retorts are regular; acidity of the vinasse entering the pit, starch content, and water content of the vinasse are easily grasped; quality product rate and wine yield of the whole pit output are respectively increased by 0.5-1%; and the method has characteristics of simple process, easy operation, no addition of production equipment, and good quality of produced wine, and provides a reliable guarantee for promotion and application of highly-flavored liquor production enterprises.

Description

technical field [0001] The invention relates to a method for producing liquor, in particular to a method for producing Luzhou-flavor liquor which can significantly reduce the starch content of extruded lees through multiple rounds of continuous lees fermentation in a cellar. Background technique [0002] Luzhou-flavor Daqu Liquor is a unique national industrial treasure in my country, with a long history, unique craftsmanship and numerous consumers. Although the technology has been developed to a relatively mature stage after thousands of years of summarization, improvement and innovation by countless generations, the quality and output of liquor are affected due to the use of Daqu medicine for open and multi-strain natural fermentation. The controllability of alcohol yield is relatively difficult. Therefore, improving the quality and yield of Luzhou-flavor liquor is still the direction of continuous efforts of liquor researchers. [0003] my country's traditional Luzhou-fl...

AI Technical Summary

Problems solved by technology

In the above method, after collecting the extruded grains and carrying out secondary fermentation separately, the "three systems" formed by the grains in the original cellar are artificially destroyed, that is, microbial flora (bacteria), enzymes, and substances. The nutritional composition of microorganisms and changes in environmental conditions are not conducive to the fermentation of beneficial microorganisms for winemaking. At the same time, the "three lines" in the high-quality mother's grains in the original cellar cannot have a positive impact on the secondary fermentation of squeezed grains, and effective high-quality grains cannot be produced. "Continued Fermentation"

Therefore, the quality of the distilled grains wine produced by the above method is generally poor, or the produced distilled grains wine is completely different in aroma from the flavor liquor to which the distilled grains raw material itself belongs, and belongs to a new flavor liquor. Aroma and taste substances in typical Luzhou-flavor liquors have not been effectively utilized

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