A kind of preparation technology of liquor

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

Active Publication Date: 2020-11-03
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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  • A kind of preparation technology of liquor
  • A kind of preparation technology of liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: A preparation process of liquor, including:

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

[0022] (2) For steaming, spread sorghum mince on the steamer, and lay the freshly picked sorghum leaves on the sorghum mince. Use a bayonet to pierce several vents on the sorghum leaves and sorghum mince to spread the raw rice. Steam the sorghum leaves. After the steaming is completed, the raw rice is immersed in cold water to cool down. At the same time, the raw rice is continuously moved to loosen the raw rice. After the raw rice is cooled, the raw rice is dried with cold air and dried During the process, keep moving the raw rice to prevent the raw rice from clumping;

[0023] (3) Mix the koji, activate the koji with warm water, and stir it into the raw rice;

[0024] (4) Fermentation and distillation: Put the raw rice mixed with ...

Embodiment 2

[0029] The difference between this embodiment and embodiment 1 lies in: in the material pretreatment step, the raw rice is soaked in 40°C warm water for 40 minutes; in the fermentation distillation step, 2.3Kg of wine heads are cut off; when blending, the blower 14 and ventilation The tube 18 is cycled on and off 4 times.

Embodiment 3

[0031] The difference between this example and Example 1 and Example 2 lies in: in the material pretreatment step, the raw rice is soaked in warm water at 35°C for 45 minutes; in the fermentation distillation step, 2.5Kg of wine heads are cut off; The tube 14 and the ventilation tube 18 are opened and closed 5 times in a cycle.

[0032] In actual application, when the motor 2 is working, the motor 2 drives the turntable 9 to rotate, and the stirring shaft 12 rotates along with it to mechanically stir the liquor through the stirring tube 13. At the same time, the blowing pipe 14 is turned on and the ventilation pipe 18 is closed. The fan 4 blows from the blowing pipe 14 to the second passage 11. When the first passage 10 rotates with the turntable 9 and is aligned with the second passage 11, the air flow is blown by the second passage 11. It enters the first channel 10 and flows into the mixing shaft 12 from the first channel 10, and is finally blown out into the blending tank 1 b...

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PUM

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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] Liquor, especially Chinese liquor, is a unique category of distilled spirits in the world. It is a beverage fermented and distilled from grains such as wheat, sorghum, corn, sweet potato, rice bran, and other fruits. The color is transparent, so it is called white wine. It is also called shochu because it mainly uses the burning (steaming) process. According to the different saccharification, starter and brewing process, it can be divided into three categories: Daqu wine, Xiaoqu wine, and bran yeast wine. Among them, bran yeast wine can be divided into two types: solid fermentation wine and liquid fermentation wine. [0003] Liquor needs to be steamed, saccharified, fermented, distilled, and aged. In the process of wine making, because the environment and production conditions of multiple production workshops cann...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/02C12H6/02
CPCC12G3/04C12H6/02
Inventor 刘波
Owner 贵州省仁怀市水码头酿酒作坊
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