Yeast seed cultivation room for liquor production, and method

Abstract

The invention relates to a yeast seed cultivation room and method for liquor production. A control room and a cultivation room which are adjacent are formed in an outer wall, and a partition wall is arranged between the control room and the cultivation room; a temperature and humidity control all-in-one machine is integrated with a steam generator; a heating steam inlet pipe is connected with a steam generator, and a humidifying steam inlet pipe is connected with the steam generator; a heating coil is arranged on the ground of the cultivation chamber and is connected with the heating steam inlet pipe; a heating drain pipe is connected with the heating coil and is led to the outside of the outer wall body; a humidifying pipe is arranged on the ground of the cultivation room and is connectedwith the humidifying steam inlet pipe; an upper axial flow fan is connected with the partition wall, and an upper air pipe is connected with the upper axial flow fan and located in an upper space ofthe cultivation chamber; a lower air pipe is connected with a lower axial flow fan, and the lower air pipe and the lower axial flow fan are arranged on the outer wall. According to the method, the temperature and humidity conditions for simultaneous growth of multiple yeast seeds can be achieved without manually turning over the yeast blocks, and cultivation and propagation of effective yeast seeds in the yeast blocks are completed.

Description

Technical field [0001] The invention relates to a koji seed cultivation room and method for liquor production, and relates to the technical field of wine making. Background technique [0002] Baijiu, also known as shochu, laobaigan, burning knife, etc., is a kind of distilled liquor unique to China. It is one of the eight major distilled liquors in the world. The liquor is colorless (or slightly yellow) and transparent, with a pure aroma, sweet and refreshing taste, and alcohol The content is relatively high, and after storage and aging, it has a compound fragrance with esters as the main body. It is brewed by using koji and wine mother as saccharification starter, using starch (sugar) raw materials, through cooking, saccharification, fermentation, distillation, aging and blending. [0003] At present, the process of cultivating effective kojis in liquor enterprises mainly relies on the natural environment. The method of manual turning of kojis is adopted. The upper and lower koji...

AI Technical Summary

Problems solved by technology

[0003] At present, the process of cultivating effective koji in liquor enterprises mainly relies on the natural environment, and adopts the method of manually turning over the koji. The upper and lower kojis are regularly exchanged. Blocks are in the same growth environment as possible in the bending room (the temperature and humidity of the upper and lower layers are quite different), the labor intensity is high, and the quality control is completely carried out by the experience of the workers. The cultivation of effective song in the bending block cannot be controlled. According to the predetermined koji cultivation, the variety and quality of the koji in the koji block can only be determined empirically after the cultivation is completed (the cultivation period is generally 28 days), which will affect the quality of the finished liquor, and it is difficult to ensure a uniform taste

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