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Preparation technique of Baijiu

A preparation process and liquor technology, applied in the field of liquor preparation technology, can solve the problems of large difference in taste of finished liquor, single mechanical stirring of liquor, difficulty in realizing uniform mixing of liquor, etc.

Active Publication Date: 2017-07-25
贵州省仁怀市水码头酿酒作坊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing production technology of liquor, the blending of liquor is usually carried out by a mixer. The mixer performs a single mechanical stirring on the liquor, which makes it difficult to achieve uniform mixing of the liquor, resulting in large differences in the taste of the finished liquor and affecting the quality of the liquor.

Method used

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  • Preparation technique of Baijiu
  • Preparation technique of Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of preparation technology of liquor, comprises:

[0021] (1) Material pretreatment, select the rice produced in the current year as the raw material rice, wash the raw material rice and soak it in warm water at 45°C for 35 minutes, then drain and dry;

[0022] (2) For steaming, spread sorghum mince on the steaming tray, spread freshly picked sorghum leaves on the sorghum mince, pierce several air holes on the sorghum leaf and sorghum mince with a bayonet, and spread the raw rice Steam the raw materials on the sorghum leaves. After the steaming is completed, immerse the raw rice in cold water to cool down. At the same time, keep stirring the raw rice to loosen the raw rice. During the process, constantly stir the raw rice to prevent the raw rice from clumping together;

[0023] (3) Mixing koji, after activating the koji with warm water, mix it into the raw rice;

[0024] (4) Fermentation and distillation, place the raw rice mixed with koji in a fer...

Embodiment 2

[0029] The difference between this example and Example 1 is that in the material pretreatment step, the raw rice is soaked in warm water at 40°C for 40 minutes; Tube 18 was cycled on and off 4 times.

Embodiment 3

[0031] The difference between this example and Example 1 and Example 2 is that in the material pretreatment step, the raw rice is soaked in warm water at 35°C for 45 minutes; Tube 14 and vent tube 18 were cycled on and off 5 times.

[0032] During practical application, when the motor 2 works, the motor 2 drives the turntable 9 to rotate, and the stirring shaft 12 follows the rotation to mechanically stir the liquor through the stirring tube 13 . Simultaneously blowing pipe 14 is opened, and ventilation pipe 18 is closed, fan 4 blows to second passage 11 by blowing pipe 14, and when first passage 10 follows turntable 9 rotations and is aligned with second passage 11, air-flow is blown by second passage 11. into the first channel 10, and flow into the stirring shaft 12 from the first channel 10, and finally blow out into the blending tank 1 through the stirring tube 13, so that the liquor is stirred pneumatically. The airflow in the second channel 11 flows into the partition 6...

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Abstract

The invention relates to the production technical field of Baijiu, and discloses a preparation technique of the Baijiu. The preparation technique includes material pretreatment, material steaming, yeast blending, fermentation, distillation and blending; the blending step includes the operation steps of A, setting a blending tank, and arranging a motor at the outside of the blending tank; preparing a cover plate on the blending tank, rotationally connecting the cover plate with a rotating platform, and arranging a power part on the rotating platform; connecting the power part with the motor through a belt, and arranging a first channel at the inner part of the rotating platform; fixedly connecting the rotating platform with a hollow mixing shaft, and interconnecting the mixing shaft with the first channel, and making the mixing shaft cross through the cover plate and extend to the blending tank; connecting the mixing pipe with the mixing shaft; arranging a fan on the cover plate, wherein the fan comprises a blowing pipe; arranging a second channel in the cover plate, and connecting the blowing pipe with the second channel; B, blending; feeding the prepared semi-finished product wine and the seasoning wine in the blending tank; turning on the motor and the blower to blend. Through the invention, the prepared Baijiu is coordinated and uniform in taste.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a preparation process of liquor. Background technique [0002] Baijiu, especially Chinese liquor, is a unique category among distilled liquors in the world. It is a beverage fermented and distilled from wheat, sorghum, corn, sweet potato, rice bran and other grains or other fruits. The color is transparent, so it is called liquor, and because it mainly uses the burning (steaming) process, it is also called shochu. According to the saccharification, fermentation agent and brewing process used, it can be divided into three categories: Daqu wine, Xiaoqu wine, and glutinous rice wine. Among them, glutinous rice wine can be divided into solid fermented wine and liquid fermented wine. [0003] Liquor needs to be produced through cooking, saccharification, fermentation, distillation, and aging. In the process of liquor making, because the environment and production conditions...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/04C12H6/02
CPCC12G3/04C12H6/02
Inventor 刘波
Owner 贵州省仁怀市水码头酿酒作坊
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