Process and equipment for producing base liquor of white spirits by liquid-state fermentation of raw material

Abstract

The invention belongs to the technical field of white spirits brewing and discloses a process and equipment for producing base liquor of white spirits by liquid-state fermentation of raw material. The process comprises the following steps: activating saccharomyces cerevisiae through spread cultivation; adding the activated saccharomyces cerevisiae, rice milk and saccharifying enzyme into a fermenting tank together, wherein stirring and introduction of CO2 from the bottom of the fermenting tank are carried out at the same time during the addition process so that materials are mixed uniformly; by the end of the addition of the materials, further introducing CO2 for 5-15min; sealing the tank and fermenting for 4-6 days; after fermenting for 30-36h, introducing CO2 again from the bottom of the fermenting tank and stirring sedimentary rice milk by a mechanical stirring blade at a speed of 16-60r / min at the same time, wherein mash is obtained by the end of fermentation; and distilling the mash to obtain the base liquor. The equipment provided by the invention comprises a tank body and a stirrer, wherein a cooling coil pipe is arranged in the tank body, circular pipe ventilating equipment is arranged at the center of the bottom of the tank body, and a flow guide cylinder is arranged above the circular pipe ventilating equipment. The liquor yield and taste of liquor can be improved by the process and the equipment disclosed by the invention.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a process and equipment for producing liquor base liquor by liquid fermentation of raw material. Background technique [0002] At present, as the prices of fuel and energy materials continue to rise, the cost of enterprises in terms of energy consumption of steam produced by boilers continues to increase. At the same time, the requirements of environmental protection departments are becoming increasingly stringent. Consumption, and suitable production process of liquid liquor base liquor is particularly important for liquor enterprises. [0003] At present, the mainstream production process of liquid liquor-based liquor is still through cooking the raw materials, which not only consumes energy but also increases the complexity of the process. The cooking process is removed, and the process problems encountered in the practical application of large-scale indust...

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Problems solved by technology

[0003] At present, the mainstream production process of liquid liquor-based liquor is still through cooking the raw materials, which not only consumes energy but also increases the complexity of the process. The cooking process is removed, and the technical problems encountered in the practical application of large-scale industrial production are not considered comprehensively, and the practical guidance is of little significance

[0004] The main disadvantages of the existing liquor-based liquid raw material fermentation process: First, the fermentation scale is basically at the laboratory level, and the fermentation tanks used are basically fully automatic fermentation tanks, which do not consider scaling up to 200-500m 3 The feasibility of the actual production process after even larger fermentation tanks; second, the starch utilization rate of domestic starchy raw materials fermented to produce edible alcohol is ≤90%. Large, high cost, difficult to realize industrialized production; third, there are no relevant literature reports on large tank production examples of enterprises using raw material fermentation to produce liquid liquor base wine

However, this patent uses traditional fully automatic fermentation tanks for fermentation, which is difficult to scale up the process and has poor operability; moreover, the product it prepares is fuel ethanol, which needs to be distilled and dehydrated in the later stage, which consumes a lot of energy

[0006] Chinese invention patent CN 104099376A discloses a method for producing ethanol by using a composite bacteriostatic agent to ferment starchy raw materials: acid protease, amylase, and composite bacteriostatic agents—penicillin and monensin are added to the starch slurry , and adjusted to a pH of 4.0 to 4.5, adding glucoamylase, yeast, and nutrient salts for fermentation; but its disadvantage is that the fermentation needs to adjust the pH to 4.0 to 4.5, and this environment has a certain degree of acid resistance for large-scale fermentation equipment materials Requirements, increase the cost of reagents and equipment materials; and the preparation of starchy slurry in the patented preparation process is too complicated, not suitable for large-scale (200 ~ 500m 3 ) batch production application

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