Brewing method of fen-flavor distilled liquor

Abstract

The invention discloses a brewing method of fen-flavor distilled liquor. The method comprises the following steps of raw material marinating, grain steaming and gelatinization, spread cooling and yeast adding, saccharification and bacteria culture, mixing of grain and dreg, fermentation, distillation and liquor taking, and warehousing and storage. A continuous grain steaming technology is adopted for the brewing technology, a disk device of the yeast making step in the sauce industry is introduced into the saccharification process, a retort on a robot and a full-automatic liquor-extracting system are adopted, and thus the situation that the traditional brewing technology depends on artificial experience is changed; full-process automation is achieved from the step of warehousing and fermentation to the step of ex-warehouse and liquor steaming, the continuity among all processes of the brewing front-end production line is guaranteed, the interval batch operation is not needed, the steaming and brewing time is greatly saved, and the influence of human factors is reduced; the human resources are greatly saved, the manual labor intensity is greatly lowered, the production efficiency of the whole brewing process is improved, the production cost is also lowered, and the discharge capacity of waste water is also lowered; meanwhile, the situation that all materials do not fall to the ground is achieved, and the hygienic quality of finished products is guaranteed.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a brewing method of Xiaoqu Fen-flavor liquor. Background technique [0002] Xiaoqu Fen-flavor Baijiu, also known as "shochu" and "local wine", refers to the liquor brewed from grains such as sorghum and using Xiaoqu as a saccharification and fermentation agent. Xiaoqu Fen-flavor liquor has no special smell and is an excellent base liquor for the production of medicinal liquor and functional liquor. With the acceleration of China's internationalization process, Chinese baijiu is gradually going abroad. Xiaoqu Fen-flavor baijiu is easy to meet foreign drinking requirements, and it is less difficult to enter the international market than other fragrance-type baijiu. In recent years, Xiaoqu Fen-flavor Baijiu has become more and more popular among consumers, especially young consumers, and has been continuously mentioned by industry associations and experts to promote the development of Xiaoqu...

AI Technical Summary

Problems solved by technology

[0003] At present, the brewing process of Xiaoqu Fen-flavor liquor is still relatively traditional. Most of the production areas are concentrated in townships and exist in the form of workshops. The production equipment is simple, the production energy consumption is high, the sewage discharge is large, the labor demand and labor intensity are large, and the production efficiency is extremely high. Low

Although with the development of mechanization in the brewing industry, there are still only a small amount of enterprises in the brewing industry that have realized the mechanized production of community-based fragrance liquor, and the mechanized brewing process has the following disadvantages: 1. The system of steaming grain in a pressure cooker is used to realize the grain production. The cooking process can properly improve the cooking efficiency, but its operation is intermittent and discontinuous, and the grain stewing process requires high manual experience; 2. The tunnel-type moving mash bed is used to realize the saccharification and cultivation of grains, but the mashing equipment occupies a lot of space Large, the operation of temperature and humidity control in the saccharification box is cumbersome and the effect is not obvious. It is necessary to manually judge the saccharification effect in the box bed, which is greatly affected by human factors; 3. The tank car is sealed with a film, which requires a lot of labor, and the tank car enters the fermentation room Need forklift delivery

[0004] Although the above-mentioned mechanized brewing process has improved the backwardness of the traditional Xiaoqu Fen-flavor liquor brewing process to a certain extent, the continuity between the brewing production equipment is poor, and the full-line mechanization cannot be realized. The demand for labor is still large, and the labor intensity is also relatively high. , some processes have high requirements for manual experience, and the influence of human factors is relatively large, and the amount of sewage in production has not been reduced