Attapulgite pit mud and manufacturing method thereof

A production method and attapulgite technology are applied in the field of liquor brewing, which can solve the problems of poor effect of fermenting liquor in pit mud, and achieve the effects of ensuring quality stability, improving metabolism, and enhancing and improving quality.

Inactive Publication Date: 2019-12-17
甘肃北凉春酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of attapulgite pit mud and its preparation method in view of the poor effect of pit mud fermenting liquor in the above-mentioned prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] An attapulgite pit mud, comprising the following components by weight: 73% of attapulgite clay, 3% of grain powder, 3% of Daqu powder, 4% of yellow pulp water, 4% of tail wine, 3.5% of diluted alcohol, soybean meal powder 0.05%, caproic acid bacterial liquid 8%, white sugar 0.05%, apple puree 2%; Described yellow pulp water is the higher yellow water of a kind of acidity that collects with jar at the bottom of pond during liquor fermentation process; Described tail wine is The wine liquid with an alcohol content of 18 degrees collected at the end of the liquor retort; the diluted alcohol is alcohol with an alcohol content of 7 degrees; Grind finely into fine powder with a fineness of 100 mesh to obtain attapulgite powder, mash apples into apple puree, mix yellow pulp water, tail wine, diluted alcohol, and caproic acid bacteria liquid, and stir for 5 minutes to obtain mixed liquid A; Add white sugar, apple puree, grain powder, Daqu powder, and soybean meal powder to liqu...

Embodiment 2

[0036] An attapulgite pit mud, comprising the following components by weight ratio: 74.71% of attapulgite clay, 2.51% of grain powder, 2.51% of Daqu powder, 3.71% of yellow pulp water, 3.71% of tail wine, 3.71% of diluted alcohol, soybean meal powder 0.07%, caproic acid bacterial liquid 7.51%, white sugar 0.07%, apple puree 1.49%; Described yellow pulp water is the higher yellow water of a kind of acidity that collects with jar at the bottom of pond during liquor fermentation process; Described tail wine is The wine liquor with an alcohol content of 20 degrees collected at the end of the liquor retort; the diluted alcohol is alcohol with an alcohol content of 5 degrees; Grind finely into fine powder with a fineness of 150 mesh to obtain attapulgite powder, mash apples into apple puree, mix yellow pulp water, tail wine, diluted alcohol, and caproic acid bacteria liquid, and stir for 10 minutes to obtain mixed liquid A; Add white sugar, apple puree, grain powder, Daqu powder, an...

Embodiment 3

[0038]An attapulgite pit mud, comprising the following components by weight: 77.4% of attapulgite clay, 2% of grain powder, 2% of Daqu powder, 3.5% of yellow pulp water, 3.5% of tail wine, 3.5% of diluted alcohol, soybean meal powder 0.05%, 7% caproic acid bacteria liquid, 0.05% white sugar, 1% apple puree; the yellow pulp water is a kind of yellow water with higher acidity collected in a cylinder at the bottom of the pond during the liquor fermentation process; the tail wine is The wine liquor with an alcohol content of 22 degrees collected at the end of the liquor retort; the diluted alcohol is alcohol with an alcohol content of 7 degrees; Grind finely into fine powder with a fineness of 200 mesh to obtain attapulgite powder, mash apples into apple puree, mix yellow pulp water, tail wine, diluted alcohol, and caproic acid bacteria liquid, and stir for 15 minutes to obtain mixed liquid A; Add white sugar, apple puree, grain powder, Daqu powder, and soybean meal powder to liqu...

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Abstract

The invention discloses an attapulgite pit mud and a manufacturing method thereof, and relates to the technical field of white spirit brewing. The attapulgite pit mud comprises the components of attapulgite clay, vinasse powder, yeast powder for making hard liquor, yellow serofluid, tail alcohol, diluted alcohol, soybean meal powder, caproic acid bacteria liquid, white sugar, and apple puree. Theporous fibrous internal structure of the attapulgite clay and the characteristic of containing a variety of trace elements are utilized to create a space environment suitable for the growth and reproduction of wine-making microorganisms, improve the metabolism of the wine-making microorganisms, improve the metabolism of the wine-making microorganisms, and quickly and extensively cultivate a variety of beneficial microorganisms suitable for wine-making, and the quality of fermented white spirit can be enhanced and improved; by using the attapulgite pit mud for completely covering a white spiritfermentation tank, the quality stability of the white spirit is ensured, during the fermentation process of the white spirit, decline of activity or even death of the microorganisms caused by a largeamount of water loss in the middle and late stages of the fermentation can be prevented, and pit mud aging caused by infiltration of the microorganisms into yellow water with the yellow water is avoided.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to attapulgite pit mud for liquor brewing and a preparation method thereof. Background technique [0002] Pit mud is the clay used to seal the pit and make the bottom of the pit. As the carrier of microorganisms, the pit mud has played a very important function and role. The importance of pit mud is reflected in providing a suitable environment for the fermentation of wine-making microorganisms, and the microbial population provides continuous power for the production of liquor in the process of energy metabolism of complex substances in the cellar. [0003] The production practice shows that the cellar sealing mud not only plays the role of sealing the cellar, but also has a close relationship with the wine quality of the upper fermented grains, and the number of microbial populations plays an important role in the wine quality of the upper fermented grains. In the process ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 杨洪波王文娟
Owner 甘肃北凉春酒业有限公司
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