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Solid-state fermentation method of Chinese liquor

A solid-state fermentation and liquor technology, which is applied in the field of liquor production, can solve the problems of low summer yield, large floor area, and difficult temperature control, and achieve the effects of improving utilization rate, improving liquor quality, and improving land utilization rate

Active Publication Date: 2015-02-25
YUFENG IND HEBEI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a liquor solid-state fermentation method capable of continuous production in one year, which solves the problems of large floor area, difficult temperature control, low yield and poor quality of liquor solid-state fermentation containers in the prior art

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0030] a. Moisten 42000kg of sorghum grains, cook and cool to 15°C, add Daqu and mix the grain unstrained spirits into the fermentation container and seal it, then transport it to a separate fermentation room, arrange 3 rows and stack 3 layers;

[0031] b. Cool the fermented grains that have been steamed once to 20°C, add the fermented grains mixed with Daqu and rice husks, put them in a fermentation container, seal them, and transport them to a separate fermentation room, arrange 3 rows and stack 3 layers;

[0032] c. For the grain unstrained spirits in step a, according to fermentation 0-5d, the temperature of fermented grain unstrained spirits rises from 15°C to 32°C with a smooth curve, and the temperature of fermented grain unstrained spirits drops to 20°C with a smooth curve for 6-15 days of fermentation, and ferments for 16-15 days. For 30 days, the temperature of the fermented grain unstrained spirits was kept at 20°C and the fermentation temperature was controlled to c...

Embodiment 2

[0040] a. Moisten 42000kg of sorghum grains, cook and cool to 18°C, add Daqu and mix the grain unstrained spirits into the fermentation container and seal it, then transport it to a separate fermentation room, arrange 3 rows and stack 3 layers;

[0041] b. Cool the fermented grains that have been steamed once to 22°C, add the fermented grains mixed with Daqu and rice husks, put them in a fermentation container and seal them, then transport them to a separate fermentation room, arrange 3 rows and stack 3 layers;

[0042] c. For the fermented grain unstrained spirits in step a, according to fermentation 0-5d, the temperature of the fermented grain unstrained spirits rises from 18°C ​​to 33°C with a smooth curve, and after 6-15 days of fermentation, the temperature of the fermented grain unstrained spirits drops to 22°C with a smooth curve, and fermented for 16 days. For ~30 days, the temperature of the fermented grain unstrained spirits was kept at 22°C and the fermentation tempe...

Embodiment 3

[0050] a. Moisten 42000kg of sorghum grains, cook and cool to 22°C, add Daqu and mix the grain unstrained spirits into the fermentation container and seal it, then transport it to a separate fermentation room, arrange 3 rows and stack 3 layers;

[0051] b. Cool the fermented grains that have been steamed once to 24°C, add the fermented grains mixed with Daqu and rice husks, put them in a fermentation container and seal them, then transport them to a separate fermentation room, arrange 3 rows and stack 3 layers;

[0052] c. For the fermented grain unstrained spirits in step a, according to fermentation 0-5d, the temperature of the fermented grain unstrained spirits rises from 22°C to 35°C with a smooth curve, and after fermentation for 6-15 days, the temperature of the fermented grain unstrained spirits drops to 25°C with a smooth curve, and fermented for 16 days. For ~30 days, the temperature of the fermented grain grains was kept at 25°C and the fermentation temperature was co...

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Abstract

The invention belongs to the technical field of liquor making techniques and particularly discloses a solid-state fermentation method of Chinese liquor. According to the technical scheme, the method mainly includes: moistening, boiling and cooling sorghum, adding fermented grains, made with yeast-mixed grains, and grains, mixed with yeast and rice hull and fermented and steamed for making liquor once, into the sorghum, loading the sorghum in fermenting containers, transferring the fermenting containers to closed fermenting chambers respectively for fermentation, and controlling CO2 concentration of the closed fermenting chambers to be not greater than 20000ppm. Temperature of the fermenting process is indicated with hyperbolic curves. Yearly average liquor yield of grains and fermented grains fermented by the method are increased by 2-4%, yearly total ester average is increased by 15-25%, yearly total acid average is increased by 10-22%, and liquor quality is improved.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a method for solid-state fermentation of Laobaigan-flavored liquor. Background technique [0002] Liquor fermentation generally uses cellars and ground vats as fermentation containers, grains such as sorghum as raw materials, Daqu as saccharification starter, semi-open production, and a variety of microorganisms working together. During the fermentation process, in addition to the main component ethanol, it also produces alcohol. The quality of esters and acids has an important impact. Studies have shown that the formation of these substances and the fermentation temperature and fermentation environment CO 2 concentrations are closely related. At present, the fermentation containers used in the liquor industry occupy a large area, it is difficult to achieve fermentation control, and it is still in the stage of relying on natural temperature production, which leads to l...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张煜行王永芳张福艳李泽霞胡铁功可丙印封泓耒王庆宇苏亚娜李振
Owner YUFENG IND HEBEI
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