Process for brewing Maotai-flavor liquor
A sauce-flavored liquor and process technology, applied in the field of liquor brewing, can solve problems such as high temperature of fermented grains, reduced liquor yield, and microbial death
Active Publication Date: 2014-05-07
四川郎酒股份有限公司
View PDF11 Cites 1 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0006] The embodiment of the present invention provides a brewing process of Maotai-flavored liquor, which is used to solve the problem in the prior art that during the brewing process of Maotai-flavored liquor, the high temperature of the grains leads to the death of many microorganisms and reduces the liquor yield.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreImage
Smart Image Click on the blue labels to locate them in the text.
Smart ImageViewing Examples
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0032] In order to improve the liquor yield of the sauce-flavored liquor, the invention provides a brewing process of the sauce-flavored liquor.
[0033] The present invention will be described in detail below in conjunction with the accompanying drawings.
[0034] figure 1 The brewing process flow diagram of a kind of Maotai-flavor liquor provided by the embodiment of the present invention, the process comprises the following steps:
[0035] S101: Perform high-temperature flowing wine, retort, and air-drying treatment on the fermented grains.
[0036] Specifically, when the fermented grains are subjected to high-temperature flow wine, before putting the fermented grains that have reached the cellar stage into the retort, a certain amount of cooked rice husk is sprinkled in the retort, and then lightly poured on the bottom of the retort. Sprinkle a layer of 5cm thick fermented grains and then slowly turn on the steam. The high-temperature wine-flowing process is a prior art...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More PUM
| Property | Measurement | Unit |
|---|---|---|
| thickness | aaaaa | aaaaa |
Login to View More
Abstract
The invention discloses a process for brewing Maotai-flavor liquor, and aims to solve the problems that the temperature of fermented grains is high, the death of more microorganisms is caused and the distillation yield is reduced during the brewing of the Maotai-flavor liquor in the prior art. The process comprises the following steps: performing high-temperature wine flowing on the fermented grains, taking out rice steamer, spreading out for cooling, and adding distillery yeast for treatment; performing high-temperature stacking saccharification on the mixed and stacked fermented grains; after stack breaking according to a tank feeding standard, wholly shifting the saccharified stack by adopting bridge type hoisting; controlling the fermented grains of upper, middle and lower layers, and mixing the fermented grains uniformly; and putting the fermented grains into a tank, and replenishing water. The saccharified stack is wholly shifted in the embodiment of the invention, and the fermented grains of the upper, middle and lower layers are controlled and mixed uniformly, so that the temperature of the fermented grains is reduced, the death of the microorganisms is avoided, the distillation yield is improved, the screen collection of environmental microorganisms for the second time is achieved, and the aim of secondary starter propagation is fulfilled.
Description
technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a brewing process of Maotai-flavor liquor. Background technique [0002] Sorghum is one of the raw grains commonly used in the brewing process of Chinese liquor. Glutinous red sorghum is often used as raw material in the brewing of traditional Maotai-flavored liquor. In the whole process of brewing liquor, glutinous red sorghum is used as raw grain, distiller's yeast is used as saccharification starter, and it is brewed through cooking, saccharification and fermentation, distillation, storage, blending and other processes. The production process of liquor is relatively complicated. In addition to being related to the local environment, climate, water quality, and raw materials, it also has its own unique process characteristics: mainly reflected in "four highs and two longs, one large and one large". The production process of Maotai-flavor liquor can be summarized as foll...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More Application Information
Patent Timeline
Login to View More Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 王会任安杰程松海吴连海
Owner 四川郎酒股份有限公司