Xiaoqu baijiu brewing technology and device

Abstract

The invention discloses xiaoqu baijiu brewing technology and device. The xiaoqu baijiu brewing technology includes the following procedures: a, preprocessing raw materials, placing the raw materials in 70-75 DEG C water and soaking the raw materials for 20-24 hours; b, performing pre-distillation in a container with 0.1Mpa internal pressure for 25-35 minutes; c, regulating the internal pressure of the container to normal pressure, and cooling water under the normal pressure for 20-25 minutes; d, regulating the internal pressure of the container to 0.05Mpa, performing continuous evaporation under pressure for 18-20 minutes; e, spreading and airing the raw materials and cooling the raw materials to be 2-3 DEG C lower than room temperature; f, adding grains and starters into the raw materials; g, saccharifying and performing cultivation at the controlled temperature of 15-28 DEG C for 22-24 hours; h, mixing saccharified fermented grains and vinasse according to the ratio of 1:1.6, and cooling the mixture to be 2-3 DEG C lower than the room temperature; i, fermenting the mixture at the controlled temperature of 14-22 DEG C for 23-25 days; j, performing distillation with liquor flow of 3-5kg / cm<2>. The ratio of the grains and starters to the raw materials is 2:1.

Description

Technical field [0001] The invention relates to the technical field of wine making, in particular to a process and equipment for brewing Xiaoqu liquor. Background technique [0002] Xiaoqu liquor, as a kind of liquor, is loved by more and more consumers, but its brewing technology has developed slowly. In the traditional Xiaoqu liquor brewing, the reliance on experience is greater, the influence of human factors is greater, and the labor intensity of the workers is high, so the output of wine is lower, and the quality of wine is also affected. Summary of the invention [0003] The invention provides a Xiaoqu liquor brewing process and equipment, which has a high degree of mechanization, reduces labor intensity, eliminates the influence of human factors on the quality of the wine, and the materials in the brewing process are non-sticky and improve the degree of hygiene. [0004] In order to achieve the above-mentioned purpose, the technical scheme adopted by the present invention is...

AI Technical Summary

Problems solved by technology

[0002] Xiaoqu baijiu, as a kind of liquor, is loved by more and more consumers, but its brewing process has developed relatively slowly

In the traditional brewing of Xiaoqu baijiu, the reliance on experience is greater, the influence of human factors is greater, and the labor intensity of workers is high, so that the yield of wine is low and the quality of wine is also affected

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