Rapid fermentation method of Luzhou flavor liquors

A technology of Luzhou-flavor liquor and fermentation method, which is applied in the field of rapid fermentation of Luzhou-flavor liquor, can solve the problems of slow fermentation and long fermentation period, and achieve the effects of enhancing the action of microorganisms, speeding up the fermentation speed and shortening the fermentation period.

Active Publication Date: 2014-03-26
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that the existing Luzhou-flavor liquor fermentation method has slow fermentation and long fermentation period

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 adopts the inventive method to ferment

[0023] Using the method of the invention, the Luzhou-flavor distiller's grains fermented in solid state for 60 days are taken as research materials. After the fermented grains are distilled to extract wine and gelatinized, cool the gelatinized grains to 16°C, sprinkle koji medicine evenly, add fermented grains accounting for 20% of the weight of the grains, and mix evenly to obtain the fermented grains. The bad unstrained spirits are filled into the cellar. Among them, the fermented grains are solid-state fermented grains of Luzhou-flavor liquor that have been filled in the cellar for 5 days without distillation.

Embodiment 2

[0024] Embodiment 2 adopts the inventive method to ferment

[0025] Using the method of the invention, the Luzhou-flavor distiller's grains fermented in solid state for 60 days are taken as research materials. After the fermented grains are distilled to extract wine and gelatinized, cool the gelatinized grains to 18°C, sprinkle koji evenly, add fermented grains accounting for 30% of the weight of the grains, and mix evenly to obtain the fermented grains. The bad unstrained spirits are filled into the cellar. Among them, the fermented grains are solid-state fermented grains of Luzhou-flavor liquor that have been filled in the cellar for 8 days without distillation.

Embodiment 3

[0026] Embodiment 3 adopts the inventive method to ferment

[0027] Using the method of the invention, the Luzhou-flavor distiller's grains fermented in solid state for 60 days are taken as research materials. After the fermented grains are distilled to extract wine and gelatinized, cool the gelatinized grains to 22°C, sprinkle koji medicine evenly, add fermented grains accounting for 50% of the weight of the grains, and mix evenly to obtain the fermented grains. The bad unstrained spirits are filled into the cellar. Among them, the fermented grains are solid-state fermented grains of Luzhou-flavor liquor filled into the cellar for 10 days without distillation.

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PUM

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Abstract

The invention belongs to the technical field of wine brewing, and relates to a rapid fermentation method of Luzhou flavor liquors to solve technical problems comprising slow fermentation and long fermentation period of present Luzhou flavor liquor fermentation methods. A technical scheme for solving the technical problems is that the rapid fermentation method of the Luzhou flavor liquors provided in the invention comprises the following steps: fermenting a grain to be fermented by filling the grain to be fermented into a pits, adding grains and bran shells to the fermented grain, distilling for liquor selection, gelatinizing, cooling the gelatinized fermented grain, and adding Incised Notopterygium to obtain a new grain to be fermented; and adding a fermentation dross to the new grain to be fermented, and then filling the resultant material into the pits, wherein the addition mass of the fermentation dross is 20-50% of the mass of the new grain to be fermented before the addition. The method provides a new rapid fermentation method for the Luzhou flavor liquors, and has the advantages of fermentation speed improvement and fermentation period shortening.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a rapid fermentation method for Luzhou-flavor liquor. Background technique [0002] Luzhou-flavor liquor is mostly produced by mixed steaming and continuous slag, including the following steps: filling the fermented grains into the cellar, adding grain and chaff to the fermented grains, distilling and picking the wine, gelatinization, and gelatinization. The fermented grains are cooled and added with koji medicine to obtain the fermented grains, and then the next round of fermentation can be carried out. It is produced by the method of mixed steaming and continuous slag. The input raw materials can be fermented for more than three times before they become discarded waste, and the utilization rate of raw materials is relatively high. In the process of distilling and picking wine, most of the microorganisms in the fermented grains are killed due to heat, especially the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/72C12R1/84C12R1/78C12R1/645
Inventor 卢中明刘小刚涂飞勇王海孔翔喻行军
Owner LUZHOU PINCHUANG TECH CO LTD
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