Preparation method of pit mud for esterifying enzyme compound bacterium liquid

Abstract

The invention discloses a preparation method of pit mud for esterifying enzyme compound bacterium liquid, and the preparation method relates to the technical field of spirits. The preparation method comprises the steps of preparing various tools and containers, cleaning an operation field, preparing 6m<3> loess, mixing 24kg KH2PO4, 0.75kg MgSO4, 487kg soybean cake powder, 172kg alcohol, 500kg feint, 150kg fresh pig bone powder, 20kg silkworm chrysalis, 750kg vinasse, 200kg yellow water compound liquid, 350kg esterifying enzyme bacterium liquid, 0.5kg aroma-producing yeast, 100kg red rice, 660kg hard-liquor producing yeast power and 1000kg pure water, and conducting fermenting management. The cultured mature pit mud is fluorescent in the sun, and moist, delicate and smooth in feeling; when a person rubs the pit mud, the person does not feel harsh; the pit mud is rich in aroma without odor or foreign smells when the person smells the pit mud; and multiple bacilli and clostridia are available, and stout and strong through microscopy.

Description

technical field [0001] The invention relates to the technical field of liquor, in particular to a method for preparing pit mud for esterifying enzyme compound bacteria liquid. Background technique [0002] Chinese baijiu is a biotechnology product originating from China, and it is one of the six major distilled spirits in the world. Luzhou-flavor liquor is the type of liquor with the largest output and the widest market coverage among Chinese liquor varieties, and occupies an important position in the national economy and people's daily life. As far as the technical field of Luzhou-flavor liquor is concerned, everyone knows that to produce Luzhou-flavor liquor, pit mud is the foundation, Daqu is the driving force, and technology is the key. The pit mud in the fermentation tank is indispensable. It is one of the necessary conditions for the production technology of Luzhou-flavor liquor, and it is related to the quality and success of Luzhou-flavor liquor. Therefore, the poo...

AI Technical Summary

Problems solved by technology

At present, although the nutritional components of the pit mud cultivated by various wine production units are different, there are common deficiencies, defects and disadvantages: the traditional and backward pit mud production process is still used, and the newly cultivated pit mud has "sulfurization" Hydrogen" odor, its ester aroma components are not scientific and reasonable, not rich enough, not balanced enough, and unable to complement each other. Because the new pit mud has no ester aroma, and the pit mud has the smell of hydrogen sulfide, and it lacks the aroma that affects wine products. , the research experiment and specific implementation of the formation of flavor components and the yield rate of high-quality wine