Method for producing traditional liquor by solid and liquid process

A traditional liquor technology, which is applied in the field of traditional liquor production by solid-dilute technology, can solve the problems of poor quality transfer of solid-state fermentation, difficult detection of various parameters, high labor intensity, etc., and achieve the effect of improving quality stability

Active Publication Date: 2015-12-09
JINAN GUOLI BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solid-state fermentation is difficult to keep up with the ever-changing development of the fermentation industry due to its poor mass t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1:

[0035] a. Take sorghum as the raw material, add 40% of the weight of the raw material to moisten the grain for 6 hours after coarse crushing, add water twice, add 55% first, and then add 45% after two hours, take 60mim of steamed rice husk while moistening the grain , and then aired until tasteless, the purpose is to remove the miscellaneous smell of rice husk, then take 12% of the raw material weight of rice husk and add it to the moistened grain, steam for 0.5h, after 20 minutes of stuffing, steam according to moistened grain + rice husk: strong aroma Type white wine distiller's grains=1:1 weight ratio mixing heat dissipation to make grain unstrained spirits;

[0036] b. When the temperature of the grain unstrained spirits in step a drops to 40°C, add 20% traditional Daqu and 8% yeast bran koji by weight of the raw materials, mix them evenly, put them into the tank, and ferment at 20°C for 20 days. At this time, the alcohol content of the grain unstrained...

Example Embodiment

[0041] Example 2:

[0042] a. Take sorghum as the raw material, after coarse crushing, add 70% of the weight of the raw material to moisten the grain for 6 hours, add water twice, add 55% first, add 45% after two hours, take 60mim of steamed rice husk while moistening the grain , and then aired until tasteless, the purpose is to remove the miscellaneous smell of rice husk, then take 4% of the raw material weight of rice husk and add it to the moistened grain, steam for 0.5h, after 20 minutes of stuffing, steam according to moistened grain + rice husk: strong aroma Type white wine distiller's grains=1:3 weight ratio mixing heat dissipation to make grain unstrained spirits;

[0043] b. When the temperature of the grain unstrained spirits in step a drops to 30°C, add 40% of the raw material weight traditional Daqu and 2% yeast bran koji, mix evenly, put it into the tank, and ferment at 40°C for 10 days. At this time, the alcohol content of the grain unstrained spirits reaches Ar...

Example Embodiment

[0047] Example 3:

[0048] a. Take sorghum as the raw material, add 50% of the weight of the raw material to moisten the grain for 6 hours after coarse crushing, add water twice, add 55% first, add 45% after two hours, and take 60mim of steamed rice husk while moistening the grain , and then aired until tasteless, the purpose is to remove the miscellaneous smell of rice husk, then take 8% of the raw material weight of rice husk and add it to moisten grain, steam for 0.5h, after 20 minutes of stuffing, steam according to moisten grain + rice husk: strong aroma Type liquor distiller's grains=1:2 proportioning by weight, mixing and dissipating heat to make grain unstrained spirits;

[0049] b. When the temperature of the grain unstrained spirits in step a drops to 35°C, add 30% traditional Daqu and 5% yeast bran koji by weight of raw materials, mix evenly, put it into the tank, and ferment at 30°C for 15 days. At this time, the alcohol content of the grain unstrained spirits reac...

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PUM

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Abstract

The invention provides a method for producing traditional liquor by a solid and liquid process. The method comprises the following steps of a, coarsely crushing sorghums, barley, wheat, corns, rice, millets, glutinous rice, sweet potatoes or peas as raw materials, adding water in an amount which is 40 to 70 percent based on the weight of the raw materials to wet the grains, adding rice husks in an amount of 4 to 12 percent based on the weight of the raw materials for material steaming at the same time of grain wetting, and performing mixing and cooling to prepare fermented grains according to the ratio of the wetted materials steamed with the rice husks to liquor vinasse of 1:1 to 1:3 in parts by weight; b, after the temperature of the fermented grains in step a is reduced to 30 to 40 DEG C, adding traditional yeasts in an amount of 20 to 40 percent based on the weight of the raw materials and yeast mouldy bran in an amount of 2 to 8 percent based on the weight of the raw materials, and feeding the fermented grains into a vat for fermentation after uniform mixing; c, loading the fermented grains which are fermented and taken out of the vat in step b in liquid fermentation equipment, adding water in an amount which is 1 to 5 times that of the fermented grains, performing uniform stirring and intermittent ventilation stirring, and performing fermentation for 30 to 40 days; d, after fermentation in step c, performing demixing and distillation to obtain raw liquor, and storing the raw liquor; e, filtering liquid fermented broth after distillation, delivering the 50 to 75 percent of solid vinasse to step a to prepare fermented grains as liquor vinasse, and delivering filtrate to step c as process water.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method for producing traditional liquor by a solid-dilution process combining traditional solid-state fermentation and modern liquid-state culture technology. Background technique [0002] Today, with the rapid development of the liquor industry, the development of traditional solid-state winemaking technology has encountered a bottleneck. Solid-state fermentation is difficult to keep up with the ever-changing development of the fermentation industry due to its poor mass transfer, uneven nutrients, difficult detection of various parameters, poor reproducibility, unstable quality, and high labor intensity. Therefore, there is an urgent need for a new technology to integrate advanced liquid fermentation technology into liquor brewing, so as to meet people's mechanization, automation, intelligence and diversified needs of the liquor industry. [0003] Therefore, in line wi...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 袁建国任明李峰
Owner JINAN GUOLI BIOLOGICAL SCI & TECH
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