Production technology of a kind of non-pit mud Luzhou-flavor liquor

A Luzhou-flavor liquor and production process technology, which is 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, increasing the liquor yield, and sweet taste

Active Publication Date: 2021-06-04
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 process of a pit-mud-free Luzhou-flavor liquor, relates to the technical field of liquor brewing, and comprises the following steps: (1) cultivation of pit-mud functional bacteria, (2) preparation of pit-mud functional liquid, (3) ) construction of fermentation equipment, (4) liquor brewing, (5) storage and blending. The present invention does not need pit mud, and does not have the high cost problems of pit mud cultivation, pit mud degradation, and pit mud replacement; the entire fermentation cycle is shortened by more than one month compared with that of traditional Luzhou-flavor liquor, and the produced mud-free pit Fragrant Baijiu has the outstanding style of Luzhou-flavored Baijiu brewed in traditional mud pits, such as better cellar aroma and sweet taste.

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 Patents(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
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