Ageing tank and ageing method for improving flavor components of soybean-flavor baijiu

A liquor and aging technology, which is applied in the field of liquor brewing, can solve the problems of dark brewing and other problems, and achieve the effect of full taste, fast speed and pure aroma

Pending Publication Date: 2018-08-14
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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  • Ageing tank and ageing method for improving flavor components of soybean-flavor baijiu
  • Ageing tank and ageing method for improving flavor components of soybean-flavor baijiu

Examples

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Comparison scheme
Effect test

Embodiment 1

[0029] A liquor aging tank, such as figure 1 As shown, its tank cover 6 is made of transparent tempered glass (thickness 25-250mm); the top of the tank cover 6 is designed with a shading plate 5, and the support 4 of the shading plate is fixed on the aging tank body;

[0030] The middle part of the aging tank is designed with a stainless steel cage basket 8 for placing aged meat;

[0031] A pipe is designed above and below the stainless steel cage 8 to connect with the wine pump 1 outside the tank, the pipe below the stainless steel cage is the suction pipe 2, and the pipe above the stainless steel cage is the lift pipe 3;

[0032] The bottom of the aging tank is designed with an air duct 12 and an air distributor 13, and the outside of the aging tank is designed with a jacket 9 to better control the temperature of the wine.

Embodiment 2

[0034] A method for aging soybean-flavored liquor based on the device described in Example 1, comprising the following steps:

[0035] (1) Place the aging tank in a sunny place, add aged meat and vegetarian wine (alcohol content is 30% vol), and the wine retention ratio (remaining wine volume of the previous tank / the volume of wine input this time) is 25 %, aged meat accounts for 15% of the mass of fasting wine, and the liquid level of the wine is 30cm away from the tank cover. Remove the shading plate and carry out aging under sunlight; at the same time, pump air into the tank at a rate of 0.2L / min. Ventilate for 2 minutes every 2 hours; control the temperature of the wine to 30°C, and the aging time to 160 hours;

[0036] (2) Cover with a shading plate (the aging tank can be moved to a place without light at the same time) for dark immersion; turn on the wine pump to circulate the immersion of the wine liquid, the aging temperature is controlled at 28°C, and the aging time i...

Embodiment 3

[0038] A method for aging soybean-flavored liquor based on the device described in Example 1, comprising the following steps:

[0039] (1) Place the aging tank in a sunny place, add aged meat and vegetarian wine (alcohol content is 30% vol), the ratio of remaining wine is 10%, aged meat accounts for 20% of the quality of vegetarian wine, the distance between the liquid surface of the wine The tank cover is 20cm, remove the shading plate, and carry out the aging under the sun exposure; at the same time, pump air into the tank at a rate of 0.2L / min, and ventilate for 2min every 2h; control the temperature of the wine liquid at 30°C, and the aging time is 160h;

[0040] (2) Cover with a shading plate (the aging tank can be moved to a place without light at the same time) to carry out steeping in the dark; turn on the wine pump to circulate the brewing liquor, the aging temperature is controlled at 28°C, and the aging time is 20 days , out of wine.

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Abstract

The invention discloses an ageing tank and an ageing method for improving flavor components of soybean-flavor baijiu. A tank cover of the ageing tank is prepared from a transparent material, and a light shading plate is designed above the tank cover; a cage basket is designed at the middle part of the ageing tank; two pipelines are respectively designed above and below the cage basket to be connected with a liquor pump outside the tank, the pipeline below the cage basket is a suction pipe, and the pipeline above the cage basket is a lift pipe; an air pipeline and an air distributor are designed at the bottom of the ageing tank. According to the ageing tank and the ageing method which are disclosed by the invention, firstly, sunlight processing is carried out, which is beneficial to generation of the flavor components, and then light shading ageing is carried out so as to ensure sufficient reaction and exchange between stale flesh and each component of the baijiu; heat preservation is carried out in the whole process so as to ensure microcirculation, a reaction temperature and effective extracting of components of the stale flesh; the micro-oxygenation demand of the baijiu is beneficial to production of the flavor components and ageing of a baijiu body.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to an aging tank and an aging method for improving the flavor components of soy-flavored liquor. Background technique [0002] Soy-flavored liquor needs to go through the process of soaking meat and aging, that is, the newly distilled rice wine (commonly known as vegetarian wine) needs to be transported into a container with aged meat for soaking, and then stored for a period of time, the cloudy vegetarian wine will become clear , become "meat wine", the aroma of "meat wine" presents the aroma of soy sauce and meat, and the taste becomes mellow, sweet and smooth. [0003] The container used in the brewing process of traditional soy-flavored liquor is a pottery vat, which occupies a large area, is easy to be damaged, and causes a large loss of wine. Liquor needs to be pumped in / out and the labor requirements are high. During the aging process, it is impossible to control t...

Claims

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Application Information

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IPC IPC(8): C12H1/12C12H1/22
CPCC12H1/12C12H1/22
Inventor 何松贵曹荣冰刘幼强黎伟刚冯兆兴卫云路余剑霞方毅斐岑宝燕黄进
Owner 广东省九江酒厂有限公司
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