White spirit ripening brewing process

Abstract

The invention discloses a white spirit ripening brewing process which comprises the following steps: opening a side screw cover plate of processing equipment, placing vinasse on a circular steamer tray of a cylinder shell, injecting water into the bottom of the cylinder shell by using a water injection cover and a water inlet branch pipe, raising the temperature of the cylinder shell to 220 DEG C, heating the water and the vinasse in the cylinder shell, and carrying out cooking on the vinasse in the cylinder shell. A motor is started, so that the motor is matched with a rotary clamping sleeve to drive a material dredging plate to rotate, material dredging operation is conducted on the vinasse on the circular steaming drawer, the vinasse makes full contact with the water vapor, the water vapor is discharged into a cooling sleeve through a communicating pipe, and the water is injected into the cooling sleeve through a water inlet pipe; the water body is discharged through the water outlet pipe and circularly flows in the cooling sleeve; the material turning operation can be synchronously carried out in the distillation process, and the working efficiency of the baijiu ripening and brewing process is improved.

Description

technical field [0001] The invention belongs to the technical field of liquor processing, and in particular relates to a liquor ripening brewing process. Background technique [0002] Liquor has a compound aroma with esters as the main body. It uses koji and distiller's mother as saccharification starter, and uses starchy raw materials to cook, saccharify, ferment, distill, age and blend. In a sense, the blended wine blended with edible alcohol and edible spices cannot be regarded as liquor. [0003] Patent document CN112063474A discloses a sweet and flavor-enhancing white wine production process, which includes the following steps: ①Raw material preparation: prepare rice wine distiller's grains, rice, chaff and yeast; rice wine distiller's grains need to be crushed to achieve uniform grain size, and the weight of each grain is less than 4 grams The yeast is a high temperature-resistant brewing active yeast ②Saccharification: ③Fermentation: Sprinkle the crushed rice wine le...

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the need for distiller’s lees to be heated and distilled when the user performs the processing operation of liquor through the traditional liquor aging brewing process, the traditional heating method increases the time required for liquor heating and distillation, reduces the efficiency of liquor processing, and at the same time It makes distiller

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