Micro-porous pottery tile and application thereof in preparation of small tile kiln white spirit fermentation kiln tank

Abstract

The invention provides a micro-porous pottery tile which is prepared from fly ash, waste glass, limestone, wollastonite and yellow clay as firing raw materials, and provides a preparation method of the micro-porous pottery tile and application of the micro-porous pottery tile in preparation of a small tile kiln white spirit fermentation kiln tank. The micro-porous ceramic tile provided by the invention has the characteristics and advantages that the micro-porous ceramic tile is a special ceramic tile with certain adsorbability, air permeability, corrosion resistance, good environmental compatibility, high biocompatibility and the like, and the interior and the surface of the ceramic tile contain a large number of open micron-sized air holes, so that the micro-porous ceramic tile is widely applicable to filtration of various liquids and gases; and meanwhile, a biological enzyme carrier and a biological adaptation carrier can be fixed, the ceramic tile surface of the micro-porous small kiln tank serves as a microorganism adaptation carrier and is especially suitable for breeding of microorganisms in fermented grains, and the fermented grains can be promoted to form and accumulate multiple bouquet in the fermentation process. The invention provides a novel unique wine brewing process for promoting active microorganisms to participate in fermentation under a micro-aerobic condition by using a micro-porous ceramic tile adsorption microorganism curing technology.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a microporous terracotta tile, a preparation method thereof and an application thereof in preparing small tile kiln liquor fermentation kilns. Background technique [0002] Baijiu is a kind of distilled liquor unique to China and one of the eight major distilled liquors in the world. It is made from starch or sugary raw materials or fermented and distilled. [0003] Most of the traditional solid-state liquor fermentation uses stone cellars, brick cellars with mud cellars, cement cellars and ground vats. In the existing fermentation cellars, except for cellar mud cellars, they generally do not participate in the microbial fermentation process of wine grains. It is only used as a fermentation container. Although the kiln mud pit participates in the microbial fermentation of the wine grains, the effect is even worse. Unclean kiln mud often brings a smell of mud to the wine body, whi...

AI Technical Summary

Problems solved by technology

[0003] Most of the traditional solid-state liquor fermentation uses stone cellars, brick cellars with mud cellars, cement cellars and ground vats. In the existing fermentation cellars, except for cellar mud cellars, they generally do not participate in the microbial fermentation process of wine grains. It is only used as a fermentation container. Although the kiln mud pit participates in the microbial fermentation of the wine grains, the effect is even worse. Unclean kiln mud often brings a smell of mud to the wine body, which greatly reduces the taste of liquor.

[0004] The fermentation process of traditional solid liquor is divided into several rounds of fermentation, and each round of fermentation lasts 30 to 60 days. This is also the main reason for the high harmful components of traditional liquor. baijiu quality

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