Device and process for brewing fen-flavor liquor by high-temperature stacking saccharification method

Abstract

The invention discloses a device and a process for brewing fen-flavor liquor by a high-temperature stacking saccharification method. The device comprises a mounting frame, wherein a collecting funnelis arranged at the bottom of the inner side of the mounting frame; three groups of sliding chutes are uniformly formed in one side inside the mounting frame; three groups of through holes are uniformly formed in the other side inside the mounting frame; sliding blocks A are arranged inside the sliding chutes; sliding blocks B are arranged inside the through holes; a placing hopper is arranged on one side, which is close to each other, of each of the sliding blocks A and the sliding blocks B; and a connecting rod is arranged on one side of each sliding block B. The invention relates to the technical field of liquor brewing. According to the device disclosed by the invention, whole grain high-temperature soaking, whole grain high-pressure cooking, high-temperature stacking saccharification aroma enhancement, yeast activation and the like are applied to the stacking saccharification process of solid Xiaoqu fen-flavor liquor, the liquor yield is stabilized, the content of ethyl acetate subjected to high-temperature stacking saccharification fermentation is guaranteed, the aroma substance components of the liquor are enriched, and the quality of the Xiaoqu fen-flavor liquor is improved.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a high-temperature stacking saccharification method and a brewing device and process for fragrance-type liquor. Background technique [0002] Fen-flavor liquor has experienced explosive growth in domestic liquor production enterprises. The sweet and refreshing characteristics correspond to the fact that domestic consumers pay attention to cost-effective consumption, and there are a large number of consumers. In the case of major promotion by liquor companies, the taste, ester content, yield rate, etc. have become the actual standards for measuring the company's Fenxiang Baijiu. [0003] The technical problems produced by the prior art practice: 1. Fen-flavor type liquor is thin because of the short fermentation cycle, with light fragrance, short taste, and low ethyl ester content. Most of the production workshops of enterprises with Qingxiang brewing production lines have adop...

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Problems solved by technology

[0003] The technical problems produced by the prior art practice: 1. Fen-flavor type liquor is thin because of the short fermentation cycle, with light fragrance, short taste, and low ethyl ester content. Most of the production workshops of enterprises with Qingxiang brewing production lines have adopted different process improvement measures. Although these process improvement measures have some impact on the improvement of wine quality, they can ensure the time and effect of wine yield without increasing the fermentation cycle. Not very obvious; 2. Most of the existing devices are unable to screen some poor-quality sorghum during use, and cannot begin to strictly select materials from the selection, thereby reducing the quality of the product; 3. The existing devices drive It is impossible to evenly reverse and stir the sorghum during use, which reduces the cooling speed of the sorghum, thereby reducing the working efficiency of the device

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