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Baijiu fermentation method

A fermentation method and liquor technology, applied in the field of liquor fermentation, can solve the problems of poor air permeability of sorghum, difficult sorghum ripening, uneven fermentation, etc., and achieve the effect of shortening the steaming time, complete distillation, and mellow taste

Inactive Publication Date: 2019-06-04
刘大兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above scheme mixes sorghum powder with high-temperature koji first. Although the crushed sorghum powder is effectively used to brew Maotai-flavored liquor, the sorghum powder adheres to the sorghum particles, and eventually the whole wine-making sorghum During the steaming process, the sorghum is not easy to ripen. During the fermentation, the temperature difference between the inside and outside of the wine grains is large, and the fermentation is uneven. Low

Method used

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Examples

Experimental program
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Embodiment 1

[0025] Embodiment one: comprise the following steps:

[0026] (1), take the sorghum with full grain that has been stored for 10 months, use a pulverizer to pulverize, pass through a 120-mesh sieve after pulverization, and collect sorghum particles and sorghum powder;

[0027] (2) Take 100 parts of sorghum powder according to the number of parts by mass, add 100 parts of clear water to soak for 60 hours, add 7 parts of high-temperature koji after soaking, mix and stir evenly, and incubate at 30°C for 40 hours;

[0028] (3), the sorghum powder cultivated in step (2) is packed into the cylindrical hollow bar, and the diameter of the cylindrical hollow bar is 100mm, and the height is 190mm. There are some through holes on the described cylindrical hollow bar, and the through holes Hole diameter 0.8mm;

[0029] (4) Retort grate is required, the retort grate is seated with a turntable, the turntable is clamped with a negative pressure vane cover, there are vent holes on the negativ...

Embodiment 2 Embodiment 7

[0034] On the basis of Example 1, the difference is that corresponding parameters are adjusted according to the proportions of Example 2 to Example 7 in Table 1.

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Abstract

The invention discloses a Baijiu fermentation method comprising the following steps: 1 crushing; 2 soaking and raw starter addition; 3 powder filling; 4 grain steaming; 5 fermentation; 6 distillation;and 7 storage and blending.

Description

technical field [0001] The invention relates to the field of liquor production, in particular to a liquor fermentation method. Background technique [0002] Maotai-flavored liquor is an important type of liquor in my country, represented by Moutai and Langjiu. The sauce is delicate, full-bodied, clear and transparent, slightly yellow in color, long aftertaste, and lasts for a long time when empty. [0003] In the brewing process of the existing Maotai-flavored liquor, it is generally necessary to crush the sorghum first, which is beneficial to soaking and fermentation. It is difficult to avoid a lot of debris when crushing. Nowadays, when the raw materials are crushed, the particles produced are often small. The powder is discarded, causing great waste. [0004] For this reason, the patent document that application number is CN201410695061.4 discloses a kind of production method of Maotai-flavor liquor, comprises the following steps: (1), 40kg of sorghum that removes granul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/04C12H6/02
Inventor 刘大兴
Owner 刘大兴
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