Method for accumulating fermented grains of baijiu under high temperature by utilizing disc koji-making machine

A disc koji making machine and high-temperature stacking technology, which is applied in the field of wine making, can solve the problems of low mechanization of the stacking process and difficulty in heating up the stacking of fermented grains, and achieve the effects of small footprint, improved production efficiency, and normal temperature rise

Inactive Publication Date: 2017-05-31
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of difficulty in raising the temperature of fermented grains in winter and the low degree of mechanization of the stacking process, and provide a method for high-temperature accumulation of liquor fermented grains by using a disc koji making machine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] [Example 1] (the fourth round of high-temperature accumulation)

[0026] (1) Preheating: start the disc koji making machine, and feed hot air at 40°C for 1 hour.

[0027] (2) Entering koji: the fermented grains enter the disc koji making machine through the conveyor belt, and the whole koji room is covered under the drive of the auger, and the koji turning machine then stirs the fermented grains evenly. 32°C.

[0028] (3) Cumulative culture: the disc koji making machine is fed with hot air and the atomization is turned on at the same time, so that the humidity of the koji room reaches 85%; firstly, 40°C hot air is passed in for 15 hours, and then 35°C hot air is passed in for 11 hours; after 64 hours, the fermented grains ferment and heat up to 48°C, blow the air to cool the fermented grains to 34°C;

[0029] (4) Out of koji: the fermented grains after cooling down are conveyed to the fermentation container by the koji auger in reverse direction for fermentation.

[...

Embodiment 2

[0032] [Example 2] (the fifth round of high-temperature accumulation)

[0033] (1) Preheating: start the disc koji making machine, and feed hot air at 38°C for 1.5 hours.

[0034] (2) Entering the koji: the fermented grains enter the disc koji making machine through the conveyor belt, and the whole koji room is covered under the drive of the auger. The turning machine then stirs the fermented grains evenly. 30°C.

[0035] (3) Cumulative culture: the disc koji making machine is fed with hot air and the atomization is turned on at the same time, so that the humidity of the koji room reaches 80%; first, 42°C hot air is passed in for 18 hours, and then 38°C hot air is passed in for 9 hours; after 52 hours, the fermented grains ferment and heat up to 42°C, blow the air to cool the fermented grains to 28°C;

[0036] (4) Out of koji: the fermented grains after cooling down are conveyed to the fermentation container by the koji auger in reverse direction for fermentation.

[0037] ...

Embodiment 3

[0039] [Example 3] (the seventh round of high-temperature accumulation)

[0040] (1) Preheating: start the disc koji making machine, and feed hot air at 35°C for 2 hours.

[0041] (2) Entering the koji: the fermented grains enter the disc koji making machine through the conveyor belt, and the whole koji room is covered under the drive of the auger. The turning machine then stirs the fermented grains evenly. 28°C.

[0042] (3) Cumulative culture: the disc koji making machine is fed with hot air and atomization is turned on at the same time, so that the humidity of the koji room reaches 65%; first, 30°C hot air is passed in for 8 hours, and then 29°C hot air is passed in for 10 hours; after 48 hours, the fermented grains are fermented and heated up to 40°C, blow the air to cool the fermented grains to 26°C;

[0043] (4) Out of koji: the fermented grains after cooling down are conveyed to the fermentation container by the koji auger in reverse direction for fermentation.

[00...

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PUM

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Abstract

The invention discloses a method for accumulating fermented grains of baijiu under high temperature by utilizing a disc koji-making machine, belonging to the technical field of wine brewing. The method comprises the following steps: (1) preheating, namely starting the disc koji-making machine and introducing hot air; (2) adding the distiller yeast, namely putting the fermented grains into the disc koji-making machine through a conveyor belt, paving a yeast room through a distiller yeast adding auger and uniformly stirring by a yeast-turning machine; (3) accumulating and culturing, namely starting and atomizing the disc koji-making machine, introducing hot air, changing the hot air temperature following the increasing of time, starting to ferment the fermented grains, increasing the temperature and then stopping introducing hot air and atomizing, blowing air and reducing the temperature when the increased temperature meets the technological requirement for the product temperature; (4) discharging the yeast, namely conveying the cooled fermented grains into a fermentation vessel and fermenting. According to the invention, the disc koji-making machine is utilized to accumulate the fermented grains of baijiu under high temperature; the fermented grains can be maintained under the environments of heat insulation, moisture preservation and heating in the fourth to seventh accumulation processes under the lowest air temperature; the normal temperature rise of the fermented grains is guaranteed; the accumulation time is shortened; the production efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for high-temperature accumulation of liquor fermented grains. Background technique [0002] High-temperature accumulation is a very important step in the brewing process of strong sauce and flavor and Maotai-flavor liquors. Since there is basically no yeast in high-temperature Daqu, the yeast needed for fermentation and production of wine must be collected and enriched through the accumulation process. In addition, Accumulation at higher temperature is an important condition for the production of sauce aroma substances. The production process accumulates a large amount of aroma substances and aroma precursor substances, creating necessary conditions for the next fermentation process to produce aroma and improve quality. It can be said that the high-temperature accumulation process is an important link that cannot be ignored in the production process of mixed-...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 曹敬华周金虎陈茂彬
Owner HUBEI UNIV OF TECH
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