Distillation method for increasing hexane and reducing milk of Luzhou-flavor liquor

A technology of strong-flavor liquor, increasing hexanoate and reducing milk, applied in the preparation of alcoholic beverages and other directions, can solve the problems of reducing the content of ethyl lactate in the base wine, and the ratio of ethyl caproate and ethyl lactate is unbalanced, so as to reduce the amount of ethyl lactate. Ester content, increasing ethyl caproate content, and the effect of strong practicability

Pending Publication Date: 2022-03-25
LUZHOU LAOJIAO CO LTD +1
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AI Technical Summary

Problems solved by technology

[0004] In view of the imbalance of ethyl caproate and ethyl lactate in the production process of liquor, it is necessary to adopt a practical and efficient distillation method to increase the caproic acid content in the basic liquor under the premise of ensuring the production of the basic liquor and the effective extraction of aroma substances. Increase the content of ethyl ester, while reducing the content of ethyl lactate in the base wine, in order to further improve the quality of the base wine

Method used

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Embodiment 1

[0021] 1. The moisture content of the uncooked unstrained spirits is 60-62%. Mix the uncooked unstrained spirits with grain and rice husk ingredients evenly, and then spread the uncooked unstrained spirits layer by layer into the retort to spread lightly and evenly. The steam is put on the retort, and the steam pressure is controlled to 0.04MPa to ensure that the fermented grains are loose, the steam rises evenly, and the steam is not compressed or escaped.

[0022] 2. After the fermented grains are filled with the retort, cover the retort lid, turn off the steam valve at the beginning of wine flow, adjust the steam to 0.01MPa, keep it for 3.5min, and then increase the steam to 0.04MPa.

[0023] 3. After the basic wine flows out of the wine outlet, pick the wine according to the quantity and quality method, adjust the steam, control the flow rate of wine at 3-4kg / min, and the temperature of the wine flow at 25-30°C.

[0024] 4. Select the same bad source and carry out the dist...

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a distillation method for increasing hexane and reducing milk of Luzhou-flavor liquor. Aiming at the problem of ratio imbalance of ethyl hexanoate and ethyl lactate in the white spirit production process, the invention provides the distillation method for increasing hexanoate and reducing milk of the Luzhou-flavor white spirit, which comprises the following steps: a, filling fermented grains into a retort, detecting steam and filling into the retort, and covering a retort cover after filling into the retort; b, when wine flows from a wine outlet of the condenser, turning off or turning off steam entering the bottom pot, keeping for 0.3-4 minutes, and then turning on or turning off the steam to start wine flowing; and c, in the wine flowing process, controlling the wine flowing speed and the wine flowing temperature, and carrying out quality-based segmented wine picking according to production requirements. The method is mainly used for improving the amount ratio relation of ethyl hexanoate and ethyl lactate in the basic wine, and the quality of the basic wine is improved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a distillation method for increasing alcohol and reducing milk of Luzhou-flavor liquor. Background technique [0002] In Luzhou-flavor distiller's grains, in addition to containing about 4-6% ethanol, there are also a wide variety of trace aroma components. Due to their own volatility and the influence of ethanol concentration, various aroma substances are distilled out during the distillation process. There are differences in the sequence. When distilling, the volatility of each component in the fermented grains is used to extract the ethanol and aroma substances contained in the fermented grains by heating, vaporization, and condensation. There are differences in the distilling rules of different aroma substances. The substances with low boiling point are concentrated in the early stage of distillation, and the substances with high boiling point are concentrated in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H6/02
CPCC12H6/02
Inventor 秦辉蔡小波杨平张宿义王加彬黄孟阳陈吉李河杨峰汤涵岚
Owner LUZHOU LAOJIAO CO LTD
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