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Brewing method of Luzhou-flavor liquor

A technology of strong-flavor liquor and pit mud, applied in the field of liquor brewing technology, can solve the problems of slow aging speed of pit mud, prolonged service period, insufficient wine yield, etc. The effect of slowing down the aging process

Active Publication Date: 2013-07-24
SICHUAN LUZHOU JUNHUN LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to address the above shortcomings, to provide a brewing method of Luzhou-flavor liquor, which can overcome the defect of insufficient wine yield caused by too much mud layer in the existing mud-laden brewing process, and can adapt to large-scale production. The production and fermentation of Luzhou-flavor liquor can obtain better liquor yield and high-quality liquor ratio. On the other hand, the aging speed of pit mud will be slowed down and the service life will be extended.

Method used

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  • Brewing method of Luzhou-flavor liquor
  • Brewing method of Luzhou-flavor liquor
  • Brewing method of Luzhou-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Make pit mud:

[0039] (1) Prepare the raw materials. The raw materials are 2 parts by weight of fresh yellow mud, 1.5 parts of lotus pond mud dry powder, 0.6 parts of pit mud that has been used continuously for 10 years, 1.2 parts of 8-year-old pit bottom mud, 0.02 parts of Daqu powder, and 0.03 parts Wine grains powder, 0.05 part of cooked bran powder, 0.004 part of white granulated sugar, 0.01 part of blood powder and 0.02 part of caproic acid bacteria liquid; sediment;

[0040] (2) After mixing the fresh yellow mud and Hetang mud dry powder evenly, add the remaining raw materials, soak and mix with yellow water and wine tail, then step on and knead until sticky and soft, then stir evenly, pile up and pat tightly; yellow water and wine tail The ratio by weight is 2.5:1, the total consumption of yellow rice wine and tailings is so that the moisture content of the material obtained in this step is as the criterion at 35wt%;

[0041] (3) cover the mud heap obtained in...

Embodiment 2

[0059] According to the charging method of one layer of bad grains and one layer of pit mud, the bad grains 2 and the pit mud balls 3 made in Example 1 are loaded into the pit pool 1 successively, as figure 1 As shown, it should be noted that, in order to facilitate those skilled in the art to better understand the arrangement of pit mud balls in conjunction with the accompanying drawings, therefore, figure 1 and figure 2 The top pit mud layer shown is not completely buried in the fermented grains, but in the actual fermentation process of this embodiment, the top pit mud balls are completely buried in the fermented grains; the diameter of the pit mud balls 3 is 20cm, and the pit mud balls The layers are set to 3 layers, among which, there are 2 layers of pit mud layer in the upper part of the unstrained grains, and 1 layer of pit mud layer in the middle part of the pit; The vertical distance between the center of the mud ball and the edge of the pit pool is 90cm. In each ...

Embodiment 3

[0063] The operation of this embodiment is referred to in Example 2, the difference is that the pit mud layers in the upper part of the fermented grains and the middle part of the fermented grains are each one layer.

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Abstract

The invention provides a brewing method of a Luzhou-flavor liquor, which is characterized in that fermented grains are arranged in a pit to perform pit mud interlaid fermentation; the fermented grains are taken out after the fermentation is finished, and distillation is performed in a distiller; the pit mud interlaying way is to interlay 1-2 pit mud layers at the upper part and the middle part ofthe fermented grains; each pit mud layer comprises a plurality of circular pit mud balls which are horizontally arranged in parallel; the cross-section area of the pit mud layer is not less than 15% of the cross-section area of the corresponding pit, and the pit mud is 20-25cm in diameter; in each pit mud layer, the pit mud balls are equal in volume, and every two adjacent pit mud balls are arranged at equal intervals; and the centers of the pit mud balls of every two adjacent pit mud layers are mutually staggered. The method overcomes the defects that the distillation yield is low and the pit mud ageing speed is high due to the fact that too many pit mud interlayers exist in the existing pit mud interlaid brewage process, can achieve better distillation yield and high-quality distillation yield, and is especially suitable for the large-scale production of a Luzhou-flavor liquor through monocyclic fermentation.

Description

technical field [0001] The invention relates to a liquor brewing process, in particular a method for brewing Luzhou-flavor liquor. Background technique [0002] Chinese baijiu has a long history, various styles and complex production techniques, and occupies an important position among the six major distilled spirits in the world. As one of the typical flavor representatives of traditional Chinese liquor, Luzhou-flavor liquor has the largest production volume and the most famous liquor brands, and is deeply loved by consumers. It is the most influential group of Chinese liquor. and play an important role in the development of the national economy. The fermentation production of Luzhou-flavor liquor in China is greatly affected by natural factors such as the environment, and is also related to the production process and operating habits. The internal temperature, the composition of the fermented grains, the oxygen content and other factors change and evolve alternately, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 郑文川
Owner SICHUAN LUZHOU JUNHUN LIQUOR IND