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White spirit production process

A production process and liquor technology, applied in the field of food processing, can solve problems such as quality differences, and achieve the effects of not easy to pour slurry, increase water absorption, and heat up quickly

Inactive Publication Date: 2021-04-09
颍上双集双泉酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, with the difference in technology, there is a big difference in the quality of wine produced by different brands.

Method used

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  • White spirit production process

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Embodiment Construction

[0037] Below in conjunction with accompanying drawing and embodiment, liquor production process of the present invention is further described.

[0038] see figure 1 As shown, a liquor production process mainly consists of koji making, material selection and crushing, grain moistening, steaming, cooling and adding koji, fermentation in tanks, wine steaming, second-slag fermentation and wine steaming, aging blending and filling processes composition.

[0039] 1. The steps of making music are:

[0040] Wheat, peas and barley are selected as the raw materials for making koji. The raw materials are crushed and mixed evenly.

[0041] Among them, the blanks are pressed into 30-40 cm long, 10-15 cm wide, and 5-10 cm high specifications, and then sent to the pre-laid rice straw room, stacked on 5-8 layers, and each piece Reserve 5 cm spacing holes between them, reserve 30 cm gap between adjacent stacks for ventilation and moisture removal, and naturally ferment and mature for 30 day...

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Abstract

The invention discloses a white spirit production process and relates to the technical field of food processing. The process mainly comprises the following steps of koji making, material selection and crushing, grain moistening, material steaming, cooling and koji addition, fermentation in a jar, wine steaming, secondary residue fermentation and wine steaming, and aging, blending and filling. Straws discharged from a koji room are crushed into fine powder by using a crusher, and the fine powder and crushed koji-making raw materials are pressed into koji blocks according to an addition ratio of 5%. Compared with the fermentation without straw powder, the fermentation of the koji blocks is fast in temperature rise and sufficient in fragrance, and the growth conditions of harmful bacteria in the koji blocks are inhibited and controlled, so that the quality of koji is improved. The koji blocks are firstly subjected to coarse crushing and then subjected to fine crushing, the crushing size of the koji blocks for large-residue fermentation is controlled to be 1-1.5 mm in particle size, the crushing size of the koji blocks for secondary residue fermentation is controlled to be 0.8-1.2 mm in particle size, the crushing fineness of yeast for making hard liquor can influence the fermentation temperature rise speed, crushing is relatively coarse, and temperature rise is relatively slow during fermentation, so that low-temperature slow fermentation is facilitated; and particles are relatively fine, and the fermentation temperature rise is relatively fast.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a liquor production process. Background technique [0002] Chinese liquor has a compound aroma with esters as the main body. It uses koji and distiller's mother as saccharification starter, uses starchy (sugar) raw materials, and is brewed through cooking, saccharification, fermentation, distillation, aging and blending. Liquor. [0003] However, with the difference in technology, there is a big difference in the quality of wine produced by different brands. The present invention focuses on the integrity of the process and the practical experience of each additional process, and proposes a liquor processing process suitable for industrial production. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a liquor production process to overcome the deficiencies of the prior art. [0005] In order to achieve the abo...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022
CPCC12G3/021C12G3/022
Inventor 魏国全魏国银张克景
Owner 颍上双集双泉酒业有限公司
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