Tea-flavored white spirit brewing process using compound probiotic leavening agent

Abstract

The invention discloses a process for brewing tea-flavored white spirit by using a compound probiotic starter. The rhizopus Xiaoqu powder is prepared from the following raw materials in parts by weight: 40 to 50 parts of aspergillus niger, 15 to 20 parts of pullulanase, 30 to 50 parts of alpha-amylase, 20 to 25 parts of cellulase, 15 to 20 parts of acid protease, 100 to 120 parts of rhizopus Xiaoqu, 30 to 40 parts of high-temperature brewing dry yeast, 50 to 65 parts of yeast powder, 30 to 40 parts of distiller's yeast, 25 to 30 parts of esterified red yeast rice, 10 to 20 parts of compound probiotics and 20 to 30 parts of saccharomyces fibuligera. 40-50 parts of bran yeast and 5-10 parts of pectin lyase. According to the tea-flavored white spirit prepared by adopting the brewing process disclosed by the invention, nutritional ingredients and aroma ingredients in the tea leaves can be fully fused with the wine, so that the finished wine has light tea aroma, is soft in mouth feel and sweet after taste, and does not have a throat stabbing feeling.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking equipment, and in particular to a tea-flavor liquor brewing process using a composite probiotic fermentation agent. Background Art

[0002] In the traditional liquor brewing process, the brewing process usually includes moistening, cooking, adding koji, fermentation and distillation. Among them, the fermentation process is crucial and directly determines the quality, flavor and characteristics of the liquor. However, the current industrial equipment used for liquor fermentation is still relatively simple and traditional.

[0003] Traditional fermentation tanks have many problems. First, the fermentation time is long, which not only reduces production efficiency, but also increases costs and uncertainties. Secondly, it is easily affected by the external environment, such as temperature and humidity, which affects the stability and consistency of fermentation. Although some fermentation tanks have built-in stirring mechanisms to try to improve the fermentation effect, most of these stirring devices are unidirectional rotating stirring. This causes the fermentation in the fermentation tank to always rotate in the same direction, making it impossible to achieve uniform stirring, resulting in uneven fermentation quality of the fermentation. Ultimately, this is reflected in the finished liquor product as a difference in taste.

[0004] In addition, some liquors produced by existing brewing processes have problems such as too high alcohol concentration and single taste, which makes it difficult to meet the increasingly diversified and personalized needs of consumers.

[0005] To sum up, the traditional liquor brewing process and existing fermentation equipment have shortcomings in efficiency, stability, product quality and personalization, and urgently need improvement and innovation. Summary of the invention

[0006] In view of this, the object of the present invention is to propose a tea-flavor liquor brewing process using a composite probiotic fermentation agent.

[0007] A tea-flavor liquor brewing process using a composite probiotic fermentation agent comprises the following steps:

[0008] S10, crushing the grain raw materials and tea leaves and sterilizing them at high temperature, mixing the grain raw materials, tea leaves, and lees thin material just after distillation at a temperature above 80° C. in a ratio of 1:0.08:1.2, and then putting them into a fermentation tank for sealed fermentation;

[0009] S20, after fermenting for 4-6 hours, stirring the brewing mixture in the fermentation tank, and when the temperature in the fermentation tank drops to 25-28° C., adding 0.3%-0.6% of the grain raw material and tea mixture into the fermentation tank for the first time, and continuously maintaining the temperature in the fermentation tank at 25-28° C.;

[0010] S30, after fermenting for 24h, adding root mold powder and warm water of 25-30°C into the fermentation tank for the second time, wherein the weight of the root mold powder is 0.5% of the weight of the grain raw material and the tea mixture, and the weight of the warm water is 100% of the weight of the grain raw material and the tea mixture, and the fermentation is stirred twice within 24h during the fermentation period by raking;

[0011] S40, after fermentation for 96 hours, adding Rhizopus xiaoqu powder and 25-30° C. warm water into the fermentation tank for the third time, wherein the weight of the Rhizopus xiaoqu powder is 0.5% of the weight of the grain raw material and the tea mixture, and the weight of the warm water is 100% of the weight of the grain raw material and the tea mixture, and the fermentation is stirred once within 24 hours by raking and turning;

[0012] S50, after fermentation for 192 hours, enter the steamer for distillation. In the early stage of distillation, a large amount of steam is introduced into the wine steamer and heated. Half of the steam volume is reduced when the wine is discharged. After the wine is stable, about 4 jin of the early wine head is pinched off, and the wine is connected to the positive flow. The wine temperature is controlled at 25°C-28°C. When 50% vol is received, the wine is pumped into the buffer tank, and a large amount of steam is used to accelerate the tailing. The distillation is stopped when the remaining wine tail reaches 10% vol;

[0013] The raw materials of the root mold small koji powder include, by weight: 40-50 parts of aspergillus niger, 15-20 parts of pullulanase, 30-50 parts of α-amylase, 20-25 parts of cellulase, 15-20 parts of acid protease, 100-120 parts of root enzyme small koji, 30-40 parts of high-temperature brewing dry yeast, 50-65 parts of big koji powder, 30-40 parts of wine cake, 25-30 parts of esterified red yeast, 10-20 parts of composite probiotics, 20-30 parts of button capsule coated yeast, 40-50 parts of bran yeast and 5-10 parts of pectin lyase.

[0014] To better implement the above technical scheme, optionally, the raw materials of the root mold Xiaoqu powder include, by weight: 40 parts of Aspergillus niger, 15 parts of pullulanase, 50 parts of α-amylase, 25 parts of cellulase, 20 parts of acid protease, 100 parts of root enzyme Xiaoqu, 30 parts of high-temperature brewing dry yeast, 65 parts of Daqu powder, 40 parts of wine cake, 25 parts of esterified red yeast, 10 parts of compound probiotics, 30 parts of button capsule coated yeast, 40 parts of bran yeast and 10 parts of pectin lyase.

[0015] Optionally, the fermentation tank comprises a tank body and a stirring device, the top side of the tank body is provided with a feed inlet, and the bottom side of the tank body is provided with a discharge port;

[0016] The stirring device comprises a driving device, a clockwise rotating stirring mechanism and a counterclockwise rotating lifting stirring mechanism;

[0017] The driving device comprises a mounting frame, a power motor, a driving bevel gear, a passive upper bevel gear ring and a passive lower bevel gear ring, wherein the mounting frame is fixed at the center of one side of the outer top surface of the tank body, the power motor is fixed at the center of one side of the mounting frame, the power output end of the power motor is equipped with a driving bevel gear, the passive upper bevel gear ring is rotatably mounted on the upper end of the mounting frame, the passive lower bevel gear ring is rotatably mounted on the lower end of the mounting frame, the passive upper bevel gear ring and the passive lower bevel gear ring are coaxially arranged and both mesh with the driving bevel gear;

[0018] The clockwise rotating stirring mechanism comprises a stirring power tube and a first stirring frame, the upper end of the stirring power tube rotates through the top of the tank body and is fixedly connected to the lower end of the passive lower cone gear ring, and the first stirring structure is installed at the lower part of the stirring power tube;

[0019] The counterclockwise rotating lifting and stirring mechanism comprises a lifting shaft, a lifting guide convex key, a lifting guide shaft and a second stirring frame, the upper end of the lifting shaft is provided with a first rotating lifting drive unit, the inner ring of the passive upper bevel gear ring is provided with a second rotating lifting drive unit, the first rotating lifting drive unit and the second rotating drive unit are matched in a manner of being relatively fixed in the circumferential direction and relatively movable in the axial direction, the middle part of the lifting shaft axially moves through the passive lower bevel gear ring and the stirring power tube, the lower end of the lifting shaft extends out of the stirring power tube and is coaxially fixed with the lifting guide shaft, the side wall of the lifting guide shaft is provided with a continuous and closed corrugated groove, the lifting guide convex key is fixed at the bottom of the tank body, the side end of the lifting guide convex key is placed in the corrugated groove and slidably cooperates with the corrugated groove, the second stirring frame is connected to the part of the lifting shaft extending out of the stirring power tube, and there is a rotation gap between the second stirring frame and the first stirring frame.

[0020] Optionally, the first rotary lifting drive unit is two convex ridges symmetrically arranged on the outer wall of the lifting shaft with the central axis of the lifting shaft as the symmetry axis, and the second rotary lifting drive unit is two guide grooves symmetrically opened on the inner ring of the passive upper bevel gear ring.

[0021] Optionally, a concave cavity is provided downwardly at the center of the bottom of the tank body, the lifting guide convex key and the lifting guide shaft are provided in the concave cavity, a sealing structure ring is fixedly provided at the upper opening of the concave cavity, and the sealing structure ring is movably provided through the lower end of the lifting shaft.

[0022] Optionally, the first stirring frame includes horizontal connecting rods arranged in parallel up and down and V-shaped stirring blades symmetrically arranged on the outside of the stirring power tube.

[0023] Optionally, the second stirring frame includes a tank side stirring frame and a tank bottom stirring frame, and the tank side stirring frame and the tank bottom stirring frame are fixedly arranged at the lower part of the lifting shaft with upper and lower intervals. The tank side stirring frame stirs the fermentation between the V-shaped stirring plate and the inner wall of the tank body, and the tank bottom stirring frame is used to stir the fermentation at the bottom of the tank body.

[0024] Optionally, when the upper end of the wave-shaped groove rotates to the lifting guide convex key, the gap between the lower end surface of the tank bottom stirring frame and the bottom wall of the tank body is 0.1-0.5mm.

[0025] Optionally, the side of the tank body is a double-layer sandwich structure.

[0026] Optionally, a protective cover is provided on the upper portion of the tank body, and the driving device is located inside the protective cover.

[0027] Beneficial effects of the present invention:

[0028] The invention discloses a tea-flavor liquor brewing process using a composite probiotic fermentation agent. The tea-flavor liquor prepared by adopting the formula of the Rhizopus xiaoqu powder can fully integrate the nutrients and flavor components in the tea leaves with the liquor, so that the finished liquor has a light tea fragrance, is mellow and sweet in the mouth, and has no throat irritation.

[0029] The fermentation tank used in conjunction with the tea-flavored liquor brewing process of the present invention adopts a combination of clockwise rotation stirring and counterclockwise lifting and rotating stirring. The stirring in two directions and with different movement modes works in coordination, and can fully stir the fermented materials at various positions in the fermentation tank to avoid local uneven mixing. The counterclockwise rotation lifting stirring can penetrate into different depths of the tank body to prevent the fermented materials from depositing and agglomerating at the bottom of the tank, thereby ensuring uniform and stable fermentation. The two cooperate with each other to fully integrate the raw materials and ingredients, improve the mixing uniformity, enhance the quality and taste of the liquor, and also improve the stirring efficiency, shorten the fermentation time, and ensure the fermentation quality and production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 is a three-dimensional schematic diagram of a fermentation tank in Example 2 of the present invention;

[0031] Figure 2 yes Figure 1 Schematic diagram of the structure inside the fermentation tank;

[0032] Figure 3 yes Figure 2 A three-dimensional schematic diagram of a driving device;

[0033] Figure 4 yes Figure 3 A cross-sectional view of

[0034] Figure 5 yes Figure 2 Enlarged view of point A in the middle;

[0035] Reference numerals:

[0036] Tank body 100, feed port 101, discharge port 102, protective cover 103, concave cavity 104, sealing cover 105, sealing structure ring 106, mounting frame 200, mounting ring 2001, power motor 201, active bevel gear 202, passive upper bevel gear ring 203, passive lower bevel gear ring 204, stirring power tube 210, horizontal connecting rod 211, V-shaped stirring blade 212, horizontal stirring blade 213, lifting shaft 220, convex ridge 2201, lifting guide convex key 221, lifting guide shaft 222, corrugated groove 2221, tank side stirring frame 223, guide groove 2031, tank bottom stirring frame 224. DETAILED DESCRIPTION

[0037] The technical solution of the present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments, wherein the same components are represented by the same reference numerals.

[0038] A tea-flavor liquor brewing process using a composite probiotic fermentation agent comprises the following steps:

[0039] S10, crushing the grain raw materials and tea leaves and sterilizing them at high temperature, mixing the grain raw materials, tea leaves, and lees thin material just after distillation at a temperature above 80° C. in a ratio of 1:0.08:1.2, and then putting them into a fermentation tank for sealed fermentation;

[0040] In this step, the grains are selected from hulled raw materials that are free of impurities and mildew. Such hulled raw materials include pure grains such as rice and sorghum, and do not contain fillers such as rice husks and corn cobs. In this way, some substances and derivatives that are harmful to the human body can be effectively prevented from being incorporated into the wine, thereby reducing the production of methanol, aldehydes, and fusel alcohols.

[0041] S20, after fermentation for 4-6 hours, stirring the brewing mixture in the fermentation tank, and when the temperature in the fermentation tank drops to 25-28° C., adding 0.3%-0.6% of the grain raw material and tea mixture to the fermentation tank for the first time, and continuously maintaining the temperature in the fermentation tank at 25-28° C.;

[0042] In this step, the fermentation product in the fermentation tank is stirred, which can, on the one hand, make the temperature of the fermentation product uniform and lower it to 25-28° C., and on the other hand, improve the uniformity of the fermentation of the fermentation product.

[0043] S30, after fermenting for 24 hours, adding Rhizopus xiaoqu powder and 25-30° C. warm water into the fermentation tank for the second time, wherein the weight of the Rhizopus xiaoqu powder is 0.5% of the weight of the grain raw material and the tea mixture, and the weight of the warm water is 100% of the weight of the grain raw material and the tea mixture, and during the fermentation, the fermented material is stirred twice within 24 hours by raking;

[0044] S40, after fermentation for 96 hours, adding Rhizopus xiaoqu powder and 25-30° C. warm water into the fermentation tank for the third time, wherein the weight of the Rhizopus xiaoqu powder is 0.5% of the weight of the grain raw material and the tea mixture, and the weight of the warm water is 100% of the weight of the grain raw material and the tea mixture, and the fermentation is stirred once within 24 hours by raking and turning;

[0045] S50, after fermentation for 192 hours, enter the steamer for distillation. In the early stage of distillation, a large amount of steam is introduced into the wine steamer and heated. When the wine is discharged, half of the steam volume is reduced. After the wine is discharged stably, about 4 jin of the early wine head is pinched off, and the wine is connected to the positive flow. The wine temperature is controlled at 25℃-28℃. When 50%vol is received, the wine is pumped into the buffer tank, and a large amount of steam is used to accelerate the tailing. When the remaining wine tail reaches 10%vol, the distillation is stopped;

[0046] The raw materials of the above-mentioned root mold and small koji powder include, by weight: 40-50 parts of aspergillus niger, 15-20 parts of pullulanase, 30-50 parts of α-amylase, 20-25 parts of cellulase, 15-20 parts of acid protease, 100-120 parts of root enzyme small koji, 30-40 parts of high-temperature brewing dry yeast, 50-65 parts of big koji powder, 30-40 parts of wine cake, 25-30 parts of esterified red yeast, 10-20 parts of compound probiotics, 20-30 parts of button capsule coated yeast, 40-50 parts of bran yeast and 5-10 parts of pectin lyase.

[0047] As a preferred formula, the raw materials of Rhizopus xiaoqu powder include, by weight: 40 parts of Aspergillus niger, 15 parts of pullulanase, 50 parts of α-amylase, 25 parts of cellulase, 20 parts of acid protease, 100 parts of Rhizopus xiaoqu, 30 parts of high-temperature brewing dry yeast, 65 parts of daqu powder, 40 parts of wine cake, 25 parts of esterified red yeast, 10 parts of compound probiotics, 30 parts of capsule-coated yeast, 40 parts of bran yeast and 10 parts of pectin lyase.

[0048] By adopting the above-mentioned formula of Rhizopus xiaoqu powder and using the above-mentioned process to prepare tea-flavored liquor, the nutrients and aroma components in the tea can be fully integrated with the liquor, so that the finished liquor has a light tea aroma, is mellow and sweet in the mouth, and has no throat-irritating feeling.

[0049] Example 2

[0050] See also Figures 1 to 5 This embodiment discloses a fermentation tank based on the tea-flavored liquor brewing process of Example 1. The fermentation tank includes a tank body 100 and a stirring device. The tank body 100 is a hollow cylindrical structure. A feed port 101 is provided on the top side of the tank body 100, and a discharge port 102 is provided on the bottom side of the tank body 100. Both the feed port 101 and the discharge port 102 are equipped with control valves, and the feeding and discharging are controlled by the control valves.

[0051] like Figure 2-Figure 5As shown, the stirring device includes a driving device, a clockwise rotating stirring mechanism and a counterclockwise rotating lifting stirring mechanism, and the driving device can simultaneously drive the clockwise rotating stirring mechanism and the counterclockwise rotating lifting stirring mechanism to operate.

[0052] Specifically, the driving device includes a mounting frame 200, a power motor 201, an active bevel gear 202, a passive upper bevel gear ring 203 and a passive lower bevel gear ring 204. The mounting frame 200 is fixed to one side of the outer top surface of the tank body 100. The mounting frame 200 is a U-shaped structure. The power motor 201 is fixed at the center of one side of the mounting frame 200. The two ends of the mounting frame 200 are mounting rings 2001 respectively. The power output end of the power motor 201 is equipped with an active bevel gear 202. The passive upper bevel gear ring 203 can be rotatably mounted on the mounting frame 200 at the upper end. In the mounting ring 2001, the passive lower bevel gear ring 204 can be rotatably mounted in the mounting ring 2001 at the lower end of the mounting frame 200, the passive upper bevel gear ring 203 and the passive lower bevel gear ring 204 are coaxially arranged and both are meshed with the active bevel gear 202. Specifically, the two mounting rings 2001 are respectively fixed with mounting bearings 2002, and the upper ring body of the passive upper bevel gear ring 203 and the lower ring body of the passive lower bevel gear ring 204 are respectively fixedly connected to the inner rings of the corresponding mounting bearings 2002, so that the passive upper bevel gear ring 203 and the passive lower bevel gear ring 204 can both rotate. When the power motor 201 drives the active bevel gear 202 to rotate, the active bevel gear 202 rotates and drives the upper bevel gear and the passive lower bevel gear ring 204 to rotate at the same time, wherein the active bevel gear 202 drives the passive lower bevel gear ring 204 to rotate clockwise, and the active bevel gear 202 drives the passive upper bevel gear ring 203 to rotate clockwise, and the passive lower bevel gear ring 204 and the passive upper bevel gear ring 203 have the same rotation speed, thereby ensuring the consistency and stability of the transmission.

[0053] like Figure 2 As shown, the clockwise rotating stirring mechanism includes a stirring power tube 210 and a first stirring frame. The upper end of the stirring power tube 210 rotates through the top of the tank body 100 and is fixedly connected to the lower end of the passive lower conical gear ring 204. The first stirring structure is installed at the lower part of the stirring power tube 210. When the passive lower conical gear ring 204 rotates, it will drive the first stirring structure to rotate clockwise to stir the fermented material in the tank body 100.

[0054] like Figure 2 and Figure 3As shown, the counterclockwise rotating lifting and stirring mechanism includes a lifting shaft 220, a lifting guide cam 221, a lifting guide shaft 222 and a second stirring frame. The upper end of the lifting shaft 220 is provided with a first rotating lifting drive unit, and the inner ring of the passive upper bevel gear ring 203 is provided with a second rotating lifting drive unit. The first rotating lifting drive unit cooperates with the second rotating drive unit in a manner of being relatively fixed circumferentially and relatively movable axially. That is to say, when the passive upper bevel gear ring 203 rotates, the passive upper bevel gear ring 203 drives the lifting shaft 220 to rotate synchronously. However, since the first rotating lifting drive unit cooperates with the second rotating lifting drive unit in an axially movable manner, the lifting shaft 220 can move up and down relative to the passive upper bevel gear ring 203.

[0055] like Figure 3 and Figure 4 As shown, the middle part of the lifting shaft 220 axially moves through the passive lower conical gear ring 204 and the stirring power tube 210. Specifically, there is a gap between the outer wall of the lifting shaft 220 and the inner wall of the passive lower conical gear ring 204 and the stirring power tube 210, which can prevent the lifting shaft 220 from contacting the passive lower conical gear ring 204 and the stirring power tube 210.

[0056] like Figure 2 and Figure 5 As shown, the lower end of the lifting shaft 220 extends out of the stirring power tube 210 and is coaxially fixed with a lifting guide shaft 222. The diameter of the lifting guide shaft 222 is 3-5 times the diameter of the lifting shaft 220. The side wall of the lifting guide shaft 222 is provided with a continuous and closed corrugated groove 2221. The lower end of the lifting guide convex key 221 is fixed to the bottom of the tank body 100. The side end of the lifting guide convex key 221 is placed in the corrugated groove 2221 and slidably cooperates with the corrugated groove 2221. The second stirring frame is connected to the part of the lifting shaft 220 extending out of the stirring power tube 210, and there is a rotation gap between the second stirring frame and the first stirring frame.

[0057] When a fermentation tank according to an embodiment of the present invention stirs fermented materials, the power motor 201 drives the active bevel gear 202 to rotate, and the active bevel gear 202 rotates to drive the passive lower bevel gear ring 204 to rotate clockwise and the passive upper bevel gear ring 203 to rotate counterclockwise. The first stirring frame is fixedly connected to the passive lower bevel gear ring 204 through the stirring power tube 210, and the passive lower bevel gear ring 204 rotates to drive the first stirring frame to stir the fermented materials clockwise; because the lifting shaft 220 cooperates with the passive upper bevel gear ring 203 in a manner of being relatively fixed in the circumferential direction and relatively movable in the axial direction, at the same time, the lifting shaft 220 is relatively fixed in the circumferential direction and relatively movable in the axial direction, and ... The lifting guide shaft 222 coaxially fixed to the rotating shaft 220 is guided and cooperated by the lifting guide convex key 221 and the corrugated groove 2221, so when the passive upper conical gear ring 203 rotates, it drives the lifting rotating shaft 220 to rotate and reciprocate, and then drives the second stirring frame to rotate and lift counterclockwise. The second stirring frame rotates in the opposite direction to the first stirring frame, and the second stirring frame adopts a rotating and lifting method to stir the koji material inside the fermentation tank, so that the raw materials of the white wine can be fully mixed and integrated, and the mixing is more uniform, which improves the uniformity and taste of the white wine during the fermentation process.

[0058] like Figure 3 and Figure 4 As shown, the first rotary lifting drive unit is composed of two ridges 2201 on the outer wall of the lifting shaft 220 symmetrically arranged with the central axis of the lifting shaft 220 as the symmetry axis, and the length of the ridges 2201 is consistent with the axial length of the wave-shaped groove 2221 along the lifting guide shaft 222, and the second rotary lifting drive unit is composed of two guide grooves 2031 symmetrically opened on the inner circle of the passive upper bevel gear ring 203. Through the cooperation of the guide grooves 2031 and the ridges 2201, the lifting shaft 220 and the passive upper bevel gear ring 203 can be circumferentially locked and axially slidably matched, thereby ensuring the movement accuracy and reliability of the lifting shaft 220.

[0059] like Figure 2 and Figure 5 As shown, a concave cavity 104 is provided downward from the bottom center of the tank body 100, a lifting guide convex key 221 and a lifting guide shaft 222 are provided in the concave cavity 104, a sealing structure ring 106 is fixedly provided at the upper opening of the concave cavity 104, and the sealing structure ring 106 is movably provided through the lower end of the lifting shaft 220, and the lower end of the concave cavity 104 is an open end, which is covered by a detachable sealing cover 105. The provision of the concave cavity 104 and the detachable sealing cover 105 facilitates the installation of the lifting guide convex key 221 and the lifting guide shaft 222, and the provision of the sealing structure ring 106 can prevent the koji raw materials in the tank body 100 from entering the concave cavity 104, thereby playing a good protective role for the lifting guide convex key 221 and the lifting guide shaft 222, extending their service life, and ensuring the long-term stable operation of the stirring device.

[0060] like Figure 2As shown, the first stirring frame includes a horizontal connecting rod 211 arranged parallel to each other up and down and a V-shaped stirring blade 212 symmetrically arranged on the outside of the stirring power tube 210. The middle part of the horizontal connecting rod 211 is welded to the outer wall of the stirring power tube 210. The middle part of the V-shaped stirring blade 212 is also integrally provided with a horizontal stirring blade 213 parallel to the horizontal connecting rod 211. Both ends of the V-shaped stirring blade 212 are respectively connected to the horizontal connecting rod 211. The arrangement of the V-shaped stirring blade 212 and the horizontal stirring blade 213 can further enhance the stirring effect, so that the fermented material can be fully stirred in the horizontal direction, thereby greatly improving the stirring efficiency and uniformity.

[0061] like Figure 2 As shown, the second stirring rack includes a tank side stirring rack 223 and a tank bottom stirring rack 224, which are fixedly arranged at the lower part of the lifting shaft 220 with upper and lower intervals. The tank side stirring rack 223 stirs the fermentation between the V-shaped stirring blade 212 and the inner wall of the tank body 100, and the tank bottom stirring rack 224 is used to stir the fermentation at the bottom of the tank body 100. When the upper end of the waveform groove 2221 rotates to the lifting guide convex key 221, the gap between the lower end surface of the tank bottom stirring rack 224 and the inner bottom wall of the tank body 100 is 0.1-0.5mm, that is, the tank bottom stirring rack 224 is always not in contact with the bottom surface of the tank body 100. When the tank bottom stirring rack 224 is lifted and lowered with the lifting shaft 220, the fermentation at the bottom of the tank can be deeply stirred to prevent the fermentation from being deposited and agglomerated at the bottom of the tank, thereby ensuring the uniformity and stability of the fermentation.

[0062] In an embodiment of the invention, the side of the tank body 100 is a double-layered cavity structure having a liquid inlet and a liquid outlet. By injecting a constant temperature liquid into the double-layered cavity structure, a relatively constant temperature can be maintained inside the tank body 100. The constant temperature control can effectively adjust the temperature during the fermentation process, avoid the influence of temperature fluctuations on the fermented product, and ensure that the fermentation process is carried out under ideal temperature conditions, thereby improving the efficiency and quality of the fermentation and ensuring the stability of the taste and flavor of the liquor.

[0063] In the embodiment of the invention, a protective cover 103 is provided on the upper part of the tank body 100. The protective cover 103 can effectively protect the driving device, prevent external factors from interfering with and damaging the driving device, extend the service life of the driving device, and ensure the long-term stable operation of the entire fermentation tank.

[0064] The technical solution of the present invention is described in detail above in conjunction with specific embodiments, and the described specific embodiments are used to help understand the concept of the present invention. Derivations and modifications made by those skilled in the art based on the specific embodiments of the present invention also fall within the protection scope of the present invention.

Claims

1. A tea-flavor liquor brewing process using a composite probiotic fermentation agent, characterized in that: The steps include: S10, crushing the grain raw materials and tea leaves and sterilizing them at high temperature, mixing the grain raw materials, tea leaves, and lees thin material just after distillation at a temperature above 80° C. in a ratio of 1:0.08:1.2, and then putting them into a fermentation tank for sealed fermentation; S20, after fermenting for 4-6 hours, stirring the brewing mixture in the fermentation tank, and when the temperature in the fermentation tank drops to 25-28° C., adding 0.3%-0.6% of the grain raw material and tea mixture into the fermentation tank for the first time, and continuously maintaining the temperature in the fermentation tank at 25-28° C.; S30, after fermenting for 24h, adding root mold powder and warm water of 25-30°C into the fermentation tank for the second time, wherein the weight of the root mold powder is 0.5% of the weight of the grain raw material and the tea mixture, and the weight of the warm water is 100% of the weight of the grain raw material and the tea mixture, and the fermentation is stirred twice within 24h during the fermentation period by raking; S40, after fermentation for 96 hours, adding Rhizopus xiaoqu powder and 25-30° C. warm water into the fermentation tank for the third time, wherein the weight of the Rhizopus xiaoqu powder is 0.5% of the weight of the grain raw material and the tea mixture, and the weight of the warm water is 100% of the weight of the grain raw material and the tea mixture, and the fermentation is stirred once within 24 hours by raking and turning; S50, after fermentation for 192 hours, enter the steamer for distillation. In the early stage of distillation, a large amount of steam is introduced into the wine steamer and heated. Half of the steam volume is reduced when the wine is discharged. After the wine is stable, about 4 jin of the early wine head is pinched off, and the wine is connected to the positive flow. The wine temperature is controlled at 25°C-28°C. When 50% vol is received, the wine is pumped into the buffer tank, and a large amount of steam is used to accelerate the tailing. The distillation is stopped when the remaining wine tail reaches 10% vol; The raw materials of the root mold small koji powder include, by weight: 40-50 parts of aspergillus niger, 15-20 parts of pullulanase, 30-50 parts of α-amylase, 20-25 parts of cellulase, 15-20 parts of acid protease, 100-120 parts of root enzyme small koji, 30-40 parts of high-temperature brewing dry yeast, 50-65 parts of big koji powder, 30-40 parts of wine cake, 25-30 parts of esterified red yeast, 10-20 parts of composite probiotics, 20-30 parts of button capsule coated yeast, 40-50 parts of bran yeast and 5-10 parts of pectin lyase.

2. A tea-flavor liquor brewing process using a composite probiotic fermentation agent according to claim 1, characterized in that: The raw materials of the root mold and small koji powder include, by weight: 40 parts of aspergillus niger, 15 parts of pullulanase, 50 parts of α-amylase, 25 parts of cellulase, 20 parts of acid protease, 100 parts of root enzyme small koji, 30 parts of high-temperature brewing dry yeast, 65 parts of big koji powder, 40 parts of wine cake, 25 parts of esterified red yeast, 10 parts of composite probiotics, 30 parts of capsule-coated yeast, 40 parts of bran yeast and 10 parts of pectin lyase.

3. A tea-flavor liquor brewing process using a composite probiotic fermentation agent according to claim 1, characterized in that: The fermentation tank comprises a tank body (100) and a stirring device, the top side of the tank body (100) is provided with a feed inlet (101), and the bottom side of the tank body (100) is provided with a discharge port (102); The stirring device comprises a driving device, a clockwise rotating stirring mechanism and a counterclockwise rotating lifting stirring mechanism; The driving device comprises a mounting frame (200), a power motor (201), a driving bevel gear (202), a passive upper bevel gear ring (203) and a passive lower bevel gear ring (204); the mounting frame (200) is fixedly arranged at the center of one side of the outer top surface of the tank body (100); the power motor (201) is fixedly arranged at the center of one side of the mounting frame (200); the power output end of the power motor (201) is equipped with a driving bevel gear (202); the passive upper bevel gear ring (203) is rotatably mounted on the upper end of the mounting frame (200); the passive lower bevel gear ring (204) is rotatably mounted on the lower end of the mounting frame (200); the passive upper bevel gear ring (203) and the passive lower bevel gear ring (204) are coaxially arranged and both mesh with the driving bevel gear (202); The clockwise rotating stirring mechanism comprises a stirring power tube (210) and a first stirring frame, the upper end of the stirring power tube (210) rotates to penetrate the top of the tank body (100) and is fixedly connected to the lower end of the passive lower cone gear ring (204), and the first stirring structure is installed at the lower part of the stirring power tube (210); The counterclockwise rotating lifting stirring mechanism comprises a lifting shaft (220), a lifting guide convex key (221), a lifting guide shaft (222) and a second stirring frame. The upper end of the lifting shaft (220) is provided with a first rotating lifting driving unit. The inner ring of the passive upper bevel gear ring (203) is provided with a second rotating lifting driving unit. The first rotating lifting driving unit cooperates with the second rotating driving unit in a manner of being relatively fixed in the circumferential direction and relatively movable in the axial direction. The middle part of the lifting shaft (220) axially moves through the passive lower bevel gear ring (204) and the stirring power tube (210). The lifting shaft (220) is provided with a first rotating lifting driving unit. 0), the lower end of which extends out of the stirring power tube (210) and is coaxially fixedly connected with a lifting guide shaft (222), the side wall of the lifting guide shaft (222) is provided with a continuous and closed wave-shaped groove (2221), the lifting guide convex key (221) is fixedly arranged at the bottom of the tank body (100), the side end of the lifting guide convex key (221) is placed in the wave-shaped groove (2221) and is slidably matched with the wave-shaped groove (2221), the second stirring frame is connected to the part of the lifting shaft (220) extending out of the stirring power tube (210), and there is a rotation gap between the second stirring frame and the first stirring frame.

4. A tea-flavor liquor brewing process using a composite probiotic fermentation agent according to claim 3, characterized in that: The first rotary lifting drive unit is two convex ridges (2201) symmetrically arranged on the outer wall of the lifting shaft (220) with the central axis of the lifting shaft (220) as the symmetry axis, and the second rotary lifting drive unit is two guide grooves (2031) symmetrically arranged on the inner ring of the passive upper bevel gear ring (203).

5. The tea-flavor liquor brewing process using a composite probiotic fermentation agent according to claim 3, characterized in that: A concave cavity (104) is provided downwardly at the center of the bottom of the tank body (100), the lifting guide convex key (221) and the lifting guide shaft (222) are provided in the concave cavity (104), a sealing structure ring (106) is fixedly provided at the upper opening of the concave cavity (104), and the sealing structure ring (106) is movably penetrated by the lower end of the lifting shaft (220) for sealing.

6. The tea-flavor liquor brewing process using a composite probiotic fermentation agent according to claim 3, characterized in that: The first stirring frame comprises horizontal connecting rods (211) arranged in parallel up and down, and V-shaped stirring blades (212) symmetrically arranged on the outside of the stirring power tube (210).

7. The tea-flavor liquor brewing process using a composite probiotic fermentation agent according to claim 3, characterized in that: The second stirring frame comprises a tank side stirring frame (223) and a tank bottom stirring frame (224), wherein the tank side stirring frame (223) and the tank bottom stirring frame (224) are fixedly arranged at a lower portion of the lifting shaft (220) with an interval therebetween, the tank side stirring frame (223) is used to stir the fermentation between the V-shaped stirring blade (212) and the inner wall of the tank body (100), and the tank bottom stirring frame (224) is used to stir the fermentation at the bottom of the tank body (100).

8. The tea-flavor liquor brewing process using a composite probiotic fermentation agent according to claim 7, characterized in that: When the upper end of the wave-shaped groove (2221) rotates to the lifting guide convex key (221), the gap between the lower end surface of the tank bottom stirring frame (224) and the inner bottom wall of the tank body (100) is 0.1-0.5 mm.

9. The tea-flavor liquor brewing process using a composite probiotic fermentation agent according to claim 3, characterized in that: The side portion of the tank body (100) is a double-layer sandwich structure.

10. The tea-flavor liquor brewing process using a composite probiotic fermentation agent according to claim 3, characterized in that: A protective cover (103) is provided on the upper part of the tank body (100), and the driving device is located inside the protective cover (103).

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