Fragrant baijiu fermentation method

Abstract

The invention discloses a fragrant baijiu fermentation method and relates to the field of baijiu processing. The method comprises specific steps as follows: steaming, raw material mixing and fermentation, wherein the raw material mixing and fermentation steps are performed through one fermentation device; the fermentation device comprises a fermentation vat, a feeding cylinder communicated with the fermentation vat is fixed at the top end of the fermentation vat, and a screw rod with the lower end extending into the fermentation vat and a feeding plate matched with the screw rod in a threadedmanner are arranged in the middle of the feeding cylinder; an electromagnet is fixed at the lower part of the screw rod, a permanent magnet is arranged on the feeding plate, and a contact switch electrically connected with the electromagnet is arranged at the lower end of the feeding cylinder; a burdening tube is arranged outside the feeding cylinder, a burdening channel communicated with the fermentation vat is formed between the burdening tube and the feeding cylinder and is a Venturi tube; pipelines I, pipelines II and pipelines III are also arranged to be communicated with the middle of the burdening channel to suck various ingredients; forced fan is arranged at the upper end of the burdening channel, and the forced fan is driven to rotate when the feeding plate rotates. The device canautomatically perform burdening on to-be-fermented rice.

Description

technical field [0001] The invention relates to the field of liquor processing, in particular to a method for fermenting Qingxiang liquor. Background technique [0002] Liquor is a unique product of the Chinese nation and has a long history. The traditional liquor brewing process has six major characteristics: First, the brewing process uses three fermentations and three distillations. The second is the fermentation of dry and wet materials, which tastes spicy but not soft. The third is that miscellaneous bacteria are likely to be produced when brewing low-alcohol wine (generally, miscellaneous bacteria will be produced below 42 degrees). Fourth, due to poor control of the fermentation temperature, there are problems in the quality of wine produced in dog days and three or nine days. The 5th, the remaining trace element of burning distillation of Qingxiang liquor is very limited, has been the bottleneck problem in the firing of Qingxiang liquor always. Sixth, it is diffi...

AI Technical Summary

Problems solved by technology

The second is the fermentation of dry and wet materials, the taste is spicy, not soft

Fourth, due to the poor control of the fermentation temperature, there are problems with the quality of wine produced in dog days and three or nine days

Fifth, trace elements remaining in the burning and distillation of Qingxiang liquor are very limited, which has always been the bottleneck problem in the firing of Qingxiang liquor

Sixth, it is difficult to adjust the taste of liquor, and the effect is not good

However, because there is always a certain deviation in artificial ingredients, it will lead to deviations in the taste of the final brewed liquor, and manual mixing is time-consuming and laborious, and it is difficult to ensure uniform mixing

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