Making method of baijiu

A technology of liquor and distiller's yeast, which is applied in the field of wine brewing, can solve the problems of shortening fermentation time, long fermentation time, and low brewing efficiency, and achieve the effects of shortening fermentation time, promoting anaerobic respiration, and accelerating reproduction speed

Inactive Publication Date: 2018-06-12
平南县科力酿酒机械制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is: to provide a liquor brewing method, which ...

Method used

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  • Making method of baijiu
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  • Making method of baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A brewing method of white wine, comprising the following steps:

[0032] 1) Raw material crushing, 50 parts by weight of the grain is crushed to 20-22 mesh to obtain the raw material, the raw material is a mixture of sorghum, corn and barley.

[0033] 1) Measure distiller's yeast, measure the distiller's yeast of 0.5 weight part, described distiller's yeast comprises bacterial classification, wheat bran and soybean oil, and described bacterial classification comprises the specific proportioning of each component of described distiller's yeast described in glucoamylase and yeast as follows:

[0034]

[0035] 2) batching, the raw material and the koji are placed in a closed container and mixed, then 105 parts by weight of water and 4 parts by weight of soybean powder are added, and the starch concentration is adjusted to 14% by adding auxiliary materials in the closed container, and the pH The value is 4.5. The auxiliary materials are rice husk, rice bran and corn cob...

Embodiment 2

[0047] A brewing method of white wine, comprising the following steps:

[0048] 1) Raw material crushing, 55 parts by weight of the grain is crushed to 22-23 mesh to obtain the raw material, the raw material is a mixture of barley, sweet potato, cassava;

[0049] 1) measure distiller's yeast, measure the distiller's yeast of 0.7 weight part, described distiller's yeast comprises bacterial classification, wheat bran and soybean oil, and described bacterial classification comprises the specific proportioning of each component of described distiller's yeast described in glucoamylase and yeast as follows:

[0050]

[0051] 2) batching, the raw material and the koji are placed in a closed container and mixed, then 110 parts by weight of water and 6 parts by weight of soybean powder are added, and the starch concentration is adjusted to 15% by adding auxiliary materials in the closed container, and the pH The value is 4.7. The auxiliary material is a mixture of rice husk, rice b...

Embodiment 3

[0063] A brewing method of white wine, comprising the following steps:

[0064] 1) The raw material is pulverized, and the grain of 58 parts by weight is pulverized to 24 orders to obtain the raw material, and the raw material is a mixture of sugarcane and sugar beet;

[0065] 1) Measure distiller's yeast, measure the distiller's yeast of 0.8 weight part, described distiller's yeast comprises bacterial classification, wheat bran and soybean oil, and described bacterial classification comprises the specific proportioning of each component of described distiller's yeast described in glucoamylase and yeast as follows:

[0066]

[0067]

[0068] 2) Ingredients, the raw material and the koji are placed in a closed container and mixed, then 120 parts by weight of water and 7 parts by weight of soybean powder are added, and the starch concentration is adjusted to 15% by adding auxiliary materials in the closed container, and the pH The value is 4.9. The auxiliary material is a...

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Abstract

The invention discloses a making method of baijiu, comprising the steps of 1) crushing materials, to be specific, crushing 50-60 parts by weight of cereals to 20-25 mesh to obtain a raw material; 2) weighing distiller's yeast, to be specific, weighing 0.5-0.9 part by weight of distiller's yeast; 3) burdening, to be specific, mixing the raw material and the distiller's yeast in a closed container,adding 105-125 parts by weight of water and 4-8 parts by weight of soybean powder, adding auxiliaries into the closed container, and adjusting starch concentration; 4) fermenting, to be specific, performing anaerobic fermenting on the closed container at 18-25 DEG C; 5) distilling, to be specific, distilling the fermentation product, collecting steam from distillation, and cooling to obtain baijiu. The making method of baijiu has the advantages that fermenting time can be shortened and the technical problems of long fermenting time and low making efficiency are solved.

Description

technical field [0001] The invention relates to the field of wine brewing, in particular to a method for brewing liquor. Background technique [0002] Fermentation technology is one of the earliest production technologies that humans mastered through practice. Many traditional products have been produced using fermentation technology. In the East, there are soy sauce, vinegar, white wine, rice wine, etc., while in the West there are beer, wine, cheese, etc. With the development of social economy and science and technology, the fermentation industry supported by fermentation technology began to emerge and rise. Since the 1960s, my country's fermentation industry has developed rapidly, and the products covered have penetrated from the original antibiotics and food to all aspects of people's lives, such as medicine, health care, agriculture, environment, energy, materials, etc. Fermentation industry is a new type of industry characterized by high-tech content. Since the 1990s,...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 林业光林业新林椿昌林冬杰臧伟玲林小艳
Owner 平南县科力酿酒机械制造有限公司
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