Liquid fermentation distilled liquor technique

Abstract

The invention discloses a liquid fermentation distilled liquor technique. The liquid fermentation distilled liquor technique is characterized in that a mono-grain or various grains is/are taken as the raw materials, the grain raw material is crushed into a powder syrup, the powder syrup is heated and gelatinized to obtain a gelatinized mash, the gelatinized mash is processed under the action of maltogenic amylase to obtain a saccharified mash, saccharified mash is processed under the action of yeast to produce alcohol so as to obtain a fermented mash, or the gelatinized mash is added with distiller's yeast to be directly fermented to obtain a fermented mash, a distiller consisting of a distillation still, a distillation tower and a condenser is adopted to perform intermittent distillation to obtain a 60-94 percent (v) wine base, the wine base is placed in a wood barrel for storage, and blending, filtering and filling are performed to obtain a liquid fermentation distilled liquor. The liquid fermentation distilled liquor technique has the advantages of being high in liquor yield, low in labor intensity, controllable in production process, highly controllable product quality and the like, and fully conforms to the health concept requirements, discharged vinasse can directly serve as animal food or evaporated and dried to produce a DDGS high-protein feed, and the evaporation wastewater can be subjected to standard emission after simple anaerobic and aerobic treatment, so that the liquid fermentation distilled liquor technique conforms to the national environment-friendly industrial policy.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and specifically relates to a process method for distilling alcohol by liquid fermentation method which has high alcohol production rate, low labor intensity and conforms to the national environmental protection industrial policy. Background technique [0002] Chinese baijiu embodies the wisdom and creation of the Chinese nation. In recent years, people have been constantly exploring from wine-making skills to science. However, Chinese liquor has problems such as low liquor production rate, high labor intensity, large floor area, and complex wine components. These problems have always plagued the development of Chinese liquor, especially what are the trace components of Chinese liquor? How many trace ingredients? And the impact of these trace components on health has always been in doubt. The impact of trace components in liquor on people's health has also become a secret that th...

AI Technical Summary

Problems solved by technology

However, Chinese liquor has problems such as low liquor production rate, high labor intensity, large floor area, and complex wine components. These problems have always plagued the development of Chinese liquor, especially what are the trace components of Chinese liquor? How many trace ingredients? And the impact of these trace components on health has always been in doubt. The impact of trace components in liquor on people's health has become a secret that the liquor industry cannot tell, and it has also become the biggest obstacle for Chinese liquor to go abroad.

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