High-efficiency production technology of Luzhou-flavor liquor with simultaneous grain conditioning and fermentation

Abstract

The invention discloses an efficient production process of Luzhou-flavor liquor with simultaneous grain moistening and fermentation, comprising the following steps: step 1, batching: preparing raw grain and bran; step 2, grain moistening; step 3, distillation; step 4, airing; step 5, adding koji medicine; step 6, fermentation and grain moistening: mixing the raw grain required for the next round of production with the raw materials and then putting them into the cellar; step 7, removing the dregs to obtain the fermented grains, and completing the first round of production; step 8, batching: preparing the fermented grains obtained in step 7 and the bran required for this round of production, and then repeating steps 3-7 to complete the second round of production; step 9, repeating step 8 to complete the subsequent multiple rounds of production required for the production of this batch of Luzhou-flavor liquor. The invention carries out the grain moistening process and the fermentation process simultaneously, and achieves the purpose of shortening the grain moistening time, reducing the production time, improving the production efficiency, and reducing the production cost without changing the main production process, production equipment, wine style quality and output of the liquor.

Description

Technical Field

[0001] The invention relates to a liquor production process, in particular to an efficient production process for Luzhou-flavor liquor in which grain moistening and fermentation are carried out simultaneously. Background Art

[0002] With the continuous increase in the production cost of liquor, the accelerated aging of production workers, and the gradual industrialization of strong-flavor liquor production, how to reduce production costs, shorten production time, improve production efficiency, optimize production procedures, stabilize the production process, and improve product quality while ensuring product quality has become a technical problem for most liquor companies.

[0003] like Figure 1 As shown, the traditional Luzhou-flavor liquor production process includes the following steps:

[0004] Step 1: Ingredients: Prepare the measured raw grains and bran, the bran is usually steamed bran;

[0005] Step 2: Moisten the grain;

[0006] Step 3: distillation, i.e. distillation in the retort, referred to as upper retort distillation;

[0007] Step 4: Spread out to dry;

[0008] Step 5: Add the koji medicine, first crush it and then add it into the raw materials after drying;

[0009] Step 6: fermentation, i.e. placing the raw materials in a cellar for fermentation;

[0010] Step 7: After the cellar is opened and the yellow water is dripped off, the raw materials are separated by layers to obtain the mash, thus completing the first round of production;

[0011] Step 8, ingredients: prepare the mash obtained in step 7 and the raw grain and bran required for this round of production, and then repeat steps 2 to 7 to complete the second round of production; in this step, determine whether to receive the wine and discard the mash between steps 3 and 4 according to actual needs, and store the wine after receiving the wine;

[0012] Step nine, repeat step eight to complete the subsequent multiple rounds of production required for the production of this batch of Luzhou-flavor liquor (the same batch of Luzhou-flavor liquor generally requires 7-10 rounds of production); in this step, determine whether to receive the wine and discard the lees between steps three and four according to actual needs, and store the wine after receiving it.

[0013] The above-mentioned traditional Luzhou-flavor liquor production process has the following defects:

[0014] No matter it is traditional manual operation or modern mechanized production of strong-flavor liquor, there is a grain moistening process in each round of production, and the grain moistening process occupies at least 1 hour of production time, so there are more processes overall and it takes a long time, which reduces production efficiency; especially in mechanized production, the production line must be equipped with special grain moistening equipment, which is not only expensive but also takes up a lot of production space, thus increasing production costs. Summary of the invention

[0015] The purpose of the present invention is to provide a high-efficiency production process of Luzhou-flavor liquor in which grain moistening and fermentation are carried out simultaneously in order to solve the above-mentioned problems.

[0016] The present invention achieves the above-mentioned purpose through the following technical solutions:

[0017] An efficient production process for Luzhou-flavor liquor with simultaneous grain moistening and fermentation, comprising the following steps:

[0018] Step 1, ingredients: prepare the measured raw grains and bran;

[0019] Step 2: Moisten the grain;

[0020] Step 3, distillation;

[0021] Step 4: Spread out to dry;

[0022] Step 5, add the koji medicine;

[0023] Step 6, fermentation and grain conditioning: mix the raw grains needed for the next round of production with the raw materials after adding koji medicine and put them into the cellar;

[0024] Step 7: Remove the lees and obtain the mash to complete the first round of production;

[0025] Step 8, ingredients: prepare the mash obtained in step 7 and the bran required for this round of production, and then repeat steps 3 to 7 to complete the second round of production; in this step, determine whether to perform wine collection and mash discarding operations between steps 3 and 4 according to actual needs;

[0026] Step 9, repeat step 8 to complete the subsequent multiple rounds of production required for the production of this batch of Luzhou-flavor liquor; in this step, determine whether to perform the wine receiving and dregs discarding operations between steps 3 and 4 according to actual needs.

[0027] Preferably, in step 1, the mass of the bran is 20-40% of the mass of the raw grain added in this round, and in step 8, the mass of the bran is 5-15% of the mass of the raw grain added in this round.

[0028] Preferably, in step 1 and step 8, the rice bran is rice bran that has been steamed for more than 30 minutes and spread out to air.

[0029] The beneficial effects of the present invention are:

[0030] The present invention synchronizes the grain moistening process and the fermentation process required for all production rounds after the first round, reduces the process of separate grain moistening, and achieves the purpose of shortening the grain moistening time, reducing the production time, improving the production efficiency, and reducing the production cost without changing the main production process, production equipment, wine style quality and output of the liquor; in particular, when the present invention is used for the mechanized production of Luzhou-flavor liquor, it can significantly reduce the equipment investment (for example, it can reduce the grain moistening water tank, grain moistening machine, chain loosening machine for grain moistening and discharging, grain moistening hopper, box turning machine and supporting water pipe network, field control system, cleaning system of grain moistening equipment), shorten the production time, reduce the production process, and reduce the difficulty of production line control; at the same time, the present invention also has the following more advantages:

[0031] Raw grain can loosen up the mash and partially replace the bran that needs to be added during fermentation. In the batching process before the next round of distillation, the amount of bran can be reduced by at least 50%, from about 30% to about 10%, thus reducing the cost of raw materials.

[0032] Because the amount of rice bran is reduced, the bran taste in the liquor is reduced, and the cleanliness of the liquor is improved;

[0033] Since the grain moistening time is synchronized with the fermentation time after the start of the second round of production, the grain moistening time is significantly increased, the grain aroma in the grain is more fully absorbed by the mash, and the grain aroma in the produced liquor is richer. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a flow chart of the traditional Luzhou-flavor liquor production process;

[0035] Figure 2 The present invention is a flow chart of the efficient production process of Luzhou-flavor liquor in which grain moistening and fermentation are carried out simultaneously. DETAILED DESCRIPTION

[0036] The present invention will be further described below in conjunction with the accompanying drawings:

[0037] like Figure 2 As shown, the efficient production process of Luzhou-flavor liquor with simultaneous grain moistening and fermentation of the present invention comprises the following steps:

[0038] Step 1, ingredients: prepare the measured raw grain and bran, the bran is the bran that has been steamed for more than 30 minutes and spread out to air, the mass of the bran is 20-40% of the mass of the raw grain added in this round, preferably 30%; the raw grain is required to be free of mold, moth, bright color, fresh smell and no peculiar smell, and the bran is required to be fresh, dry and free of mold;

[0039] Step 2: Moisten the grain;

[0040] Step 3, distillation, i.e. distillation in the retort, referred to as upper retort distillation;

[0041] Step 4: Spread out to dry;

[0042] Step 5: Add the koji medicine, first crush the koji medicine and then add it into the raw materials after drying;

[0043] Step 6, fermentation and grain conditioning: mix the raw grains needed for the next round of production with the raw materials after adding koji medicine and put them into the cellar;

[0044] Step 7: After the cellar is opened and the yellow water is dripped off, the raw materials are separated by layers to obtain the mash, thus completing the first round of production;

[0045] Step 8, batching: prepare the mash obtained in step 7 and the bran required for this round of production, the mass of the bran is 5-15% of the mass of the raw grain added in this round, preferably 10%, and then repeat steps 3 to 7 to complete the second round of production; in this step, determine whether to receive the wine and discard the mash between steps 3 and 4 according to actual needs, and store the wine after receiving the wine;

[0046] Step 9, repeat step 8 to complete the subsequent multiple rounds of production required for the production of this batch of Luzhou-flavor liquor; in this step, determine whether to perform wine receiving and lees discarding operations between steps 3 and 4 according to actual needs, and store the wine after receiving it.

[0047] Note: The present invention mainly optimizes the grain moistening process and combines it with the fermentation process. For the specific methods of each process flow that are not described in the above content, the present invention does not make any technical improvements and can be implemented using existing technologies.

[0048] The above embodiments are only preferred embodiments of the present invention and are not limitations of the technical solutions of the present invention. Any technical solution that can be implemented on the basis of the above embodiments without creative work should be deemed to fall within the scope of protection of the patent of the present invention.

Claims

1. An efficient production process for Luzhou-flavor liquor with simultaneous grain moistening and fermentation, characterized in that: The following steps are involved: Step 1, ingredients: prepare the measured raw grains and bran; Step 2: Moisten the grain; Step 3, distillation; Step 4: Spread out to dry; Step 5, add the koji medicine; Step 6, fermentation and grain conditioning: mix the raw grains needed for the next round of production with the raw materials after adding koji medicine and put them into the cellar; Step 7: Remove the lees and obtain the mash to complete the first round of production; Step 8, ingredients: prepare the mash obtained in step 7 and the bran required for this round of production, and then repeat steps 3 to 7 to complete the second round of production; in this step, determine whether to perform wine collection and mash discarding operations between steps 3 and 4 according to actual needs; Step 9, repeat step 8 to complete the subsequent multiple rounds of production required for the production of this batch of Luzhou-flavor liquor; in this step, determine whether to perform the wine receiving and dregs discarding operations between steps 3 and 4 according to actual needs.

2. The high-efficiency production process of Luzhou-flavor liquor with simultaneous grain conditioning and fermentation according to claim 1, characterized in that: In step 1, the mass of the bran is 20-40% of the mass of the raw grain added in this round; in step 8, the mass of the bran is 5-15% of the mass of the raw grain added in this round.

3. The high-efficiency production process of Luzhou-flavor liquor with simultaneous grain conditioning and fermentation according to claim 1 or 2, characterized in that: In step 1 and step 8, the rice bran is rice bran that has been steamed for more than 30 minutes and spread out to air.

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