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Production technology of pit-mud-free strong aromatic type Baijiu

A Luzhou-flavor liquor and production process technology, applied in the field of liquor brewing, can solve the problems of high-cost non-pit mud Luzhou-flavor liquor, etc., and achieve the effects of shortening the fermentation cycle, improving the quality of the liquor, and increasing the yield of the liquor

Active Publication Date: 2018-09-25
安徽省金裕皖酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a production process for non-pit mud Luzhou-flavor liquor without the high cost problems of pit mud cultivation, pit mud degradation, and pit mud replacement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Cultivation of functional bacteria in pit mud: Clostridium krustani strain M2 is used as the strain, first heat-treated at 80°C for 10 minutes, and then cultivated at 30-35°C for 15 days, and the medium is extracted from the bottom pit dross with bottom pot water The resulting filtrate is made by adding ethanol, sodium acetate, calcium carbonate, and potassium dihydrogen phosphate;

[0030] (2) Preparation of pit mud functional liquid: select high-quality pit mud, inoculate pit mud functional bacteria, and cultivate at 30-35°C for 10 days to obtain pit mud functional liquid;

[0031] (3) Construction of fermentation equipment: use stainless steel fermentation tanks, externally applied jackets, internally equipped with agitators, and the top is connected to the pit mud functional liquid storage tank;

[0032] (4) Liquor brewing: mix the grains into distiller's yeast after preparing, moistening and steaming the materials, then put them into a stainless steel fermentat...

Embodiment 2

[0036] (1) Cultivation of functional bacteria in pit mud: Clostridium krustani strain M2 is used as the strain, first heat-treated at 80°C for 10 minutes, and then cultivated at 30-35°C for 15 days, and the medium is extracted from the bottom pit dross with bottom pot water The resulting filtrate is made by adding ethanol, sodium acetate, calcium carbonate, and potassium dihydrogen phosphate;

[0037] (2) Preparation of pit mud functional liquid: select high-quality pit mud, inoculate pit mud functional bacteria, and cultivate at 30-35°C for 10 days to obtain pit mud functional liquid;

[0038] (3) Construction of fermentation equipment: use stainless steel fermentation tanks, externally applied jackets, internally equipped with agitators, and the top is connected to the pit mud functional liquid storage tank;

[0039] (4) Liquor brewing: mix the grains into distiller's yeast after preparing, moistening and steaming the materials, then put them into a stainless steel fermentat...

Embodiment 3

[0044] (1) Cultivation of functional bacteria in pit mud: Clostridium krustani strain M2 is used as the strain, first heat-treated at 80°C for 10 minutes, and then cultivated at 30-35°C for 15 days, and the medium is extracted from the bottom pit dross with bottom pot water The resulting filtrate is made by adding ethanol, sodium acetate, calcium carbonate, and potassium dihydrogen phosphate;

[0045] (2) Preparation of pit mud functional liquid: select high-quality pit mud, inoculate pit mud functional bacteria, and cultivate at 30-35°C for 10 days to obtain pit mud functional liquid;

[0046] (3) Construction of fermentation equipment: use stainless steel fermentation tanks, externally applied jackets, internally equipped with agitators, and the top is connected to the pit mud functional liquid storage tank;

[0047] (4) Liquor brewing: mix the grains into distiller's yeast after preparing, moistening and steaming the materials, then put them into a stainless steel fermentat...

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PUM

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Abstract

The invention discloses a production technology of pit-mud-free strong aromatic type Baijiu and relates to the technical field of Baijiu brewing. The production technology comprises the following steps: (1) culturing pit mud functional bacteria; (2) preparing a pit mud functional solution; (3) construction fermentation equipment; (4) brewing the Baijiu; (5) storing and blending. According to the production technology disclosed by the invention, pit mud is not needed, and high-cost problems of pit mud culture, pit mud degeneration and pit mud replacement are not caused; compared with a fermentation period of traditional strong aromatic type Baijiu, the whole fermentation period is shortened by more than one month; the produced pit-mud-free strong aromatic type Baijiu has prominent styles oftraditional pit mud brewed aromatic type Baijiu, such as relatively good pit aroma and soft and sweet mouthfeel.

Description

Technical field: [0001] The invention relates to the technical field of liquor brewing, in particular to a production process of non-pit mud strong-flavor liquor. Background technique: [0002] In recent years, labor costs have been rising one after another. As a labor-intensive liquor industry, it is facing challenges, and the transformation and upgrading of the industry is imminent. In particular, the production of Luzhou-flavor liquor must use mud pits as fermentation equipment, so there are three major problems in the traditional production method: (1) The top mud seal makes the airtightness not guaranteed, and the wine runs out during the long-term fermentation cycle, Losing the fragrance is inevitable, and the fragrance of the wine in the brewing workshop is actually a loss. (2) The way of getting the distilled grains into and out of the cellar is also very limited. Due to the need to manually start the distillery, the labor intensity is high, the efficiency is low, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 段兆法
Owner 安徽省金裕皖酒业有限公司