Brewing process of mild flavor baijiu

A technology of Fen-flavor liquor and technology, which is applied in the field of brewing technology of Fen-flavor liquor, can solve the problems of insufficient fermentation, insufficient reproduction of yeast, and low wine production rate, and achieve the effect of adding aroma, increasing wine production rate, and rich taste Effect

Pending Publication Date: 2020-03-27
四川汉碑酒业有限公司
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Problems solved by technology

However, the fermentation material is directly put into the tank for anaerobic stage without stratification, which will lead to insufficient fermentation and easy to cause mildew of the fermentation material; at the same time, the yeast is not fully multiplied in the early stage of fermentation, and the wine production rate is low

Method used

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Embodiment Construction

[0029] The technical solution of the present invention will be further described in detail below in conjunction with the accompanying drawings, but the protection scope of the present invention is not limited to the following description.

[0030] Such as figure 1 Shown, this a kind of fragrance type liquor brewing process provided by the invention, it comprises the following steps:

[0031] a) Material selection: select glutinous sorghum, rice, wheat, glutinous rice, and corn as raw materials, and select rice husk and Chinese prickly ash as auxiliary materials;

[0032] b) Broken material: the selected glutinous sorghum, rice, wheat, glutinous rice, and corn are pulverized by a grain grinder, so that the crushed material passing through a 1.2mm mesh screen accounts for 8%-30% of the total number, and coarse particles with a particle size of more than 1.2mm Powder accounts for 50%-65% of the total number;

[0033] c) Soaking material: Pour the crushed material into the soaki...

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Abstract

The invention discloses a brewing process of mild flavor baijiu, and relates to the field of brewing of baijiu. The brewing process comprises the following steps: selecting materials; pulverizing thematerials; soaking the materials; steaming and boiling the materials; mixing koji with the materials to obtain a mixture; fermenting the mixture; and steaming liquor to obtain a finished product. Fermentation is carried out by utilizing glutinous sorghum, rice, wheat, sticky rice and maize as raw materials, liquor liquid is rich in taste, nutritional and healthy; the speed required for the spreading for cooling after steaming and boiling of the raw materials is quickened through an airing machine, so that sugar content in the raw materials can be separated out preferably; and by using rice husks and pricklyash as auxiliaries, fermented materials are fully fermented, and an aromatic smell of the liquor liquid also can be added; and a PVC tube for ventilating is inserted into a first fermentation layer in a fermentation process, so that a reproduction ratio of saccharomycetes in the fermentation process is increased, and the production velocity of the liquor wine is improved.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a brewing process of fragrance type liquor. Background technique [0002] Baijiu, as a distilled liquor with Chinese cultural characteristics, has different tastes and aromas. According to the aroma, liquor can be divided into: sauce-flavored type, light-flavored type, strong-flavored type, rice-flavored type, phoenix-flavored type, mixed-flavored type, and other flavored types. The aftertaste is refreshing and clean. The brewing process of Fen-flavor liquor generally uses grains such as sorghum and rice as raw materials for brewing. Fermentation is carried out by adding Daqu or Xiaoqu and burying it in fermentation tanks or fermentation tanks. This may cause insufficient fermentation, mildew of fermentation materials or excessive fermentation Too much acid will affect the taste of the distilled wine, and at the same time, insufficient saccharification and low yeast reproduction r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12H6/02
CPCC12G3/022C12G3/021C12H6/02
Inventor 廖忠明
Owner 四川汉碑酒业有限公司
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