Production method of Luzhou-flavor liquor and steaming kettle applied to method

Abstract

The invention discloses a production method of Luzhou-flavor liquor and a steaming kettle applied to the method, relates to the field of liquor production. The production method of the Luzhou-flavor liquor comprises the following steps: S1, preparing a prefabricated material; S2, preparing auxiliary materials; S3, performing auxiliary material treatment; S4, blending the ingredients; S5, performing steaming in a steamer; S6, steaming grains; S7, discharging from the steamer; S8, performing ventilation and grain stillage cooling; S9, preparing powder of yeast for making hard liquor; S10, performing yeast mixing; S11, performing fermenting in a tank; and S12, distilling the prefabricated fermented grains, namely adding the prefabricated fermented grains into a steamer pot for distilling, distilling off raw wine to obtain fermented grains, discarding a part of the fermented grains, and adding the rest of the fermented grains into the step S4 for recycling. Due to the fact that the steaming kettle is adopted for steaming the rice hulls, the amount of furfural generated in the rice hulls is reduced, and the influence of furfural in the rice hulls on the quality of white spirit is reduced; and the invention further provides the steaming kettle which has the effect of improving the material heating uniformity.

Description

technical field [0001] The application relates to the field of liquor production, more specifically, it relates to a method for producing Luzhou-flavor liquor and a clear steamer used in the method. Background technique [0002] Luzhou-flavor liquor has the characteristics of strong aroma, soft and sweet, harmonious aroma, sweet taste, smooth mouth, and long tail. This is also the main basis for judging the quality of Luzhou-flavor liquor. The main body constituting the typical style of Luzhou-flavor liquor is ethyl caproate, which has a high aroma content and outstanding aroma. [0003] Rice husk is the shell of rice grains. Due to its hard, loose and stable physical properties, it is the main auxiliary material of solid-state liquor. It has two main functions in the fermentation process: one is to loosen the fermented grains and make the wine The grains can maintain a certain oxygen content and porosity, increase the interface of the contact area, and promote the smooth p...

AI Technical Summary

Problems solved by technology

However, rice husk contains pentosan, and under the catalysis of organic acid, pentosan produces furfural. When producing liquor, rice husk will bring furfural into liquor, affecting the quality of liquor.

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