Baijiu brewing method and device

Abstract

The present application relates to a kind of liquor brewing method and device, adopt sequential coherent process flow: raw material disinfection and cleaning, closed oxygen-free grain moistening, closed oxygen-free cooking, spread cooling and mixing koji, saccharification, closed anaerobic fermentation, closed oxygen-free distillation, closed oxygen-free filling;Wherein ozone disinfection and cleaning each process equipment, raw material is used throughout, substantially improve the cleanliness of raw material, significantly reduce the pollution of agricultural residues, miscellaneous bacteria, improve product safety, while ensuring that liquor body is not miscellaneous acid, no moldy smell.Moreover, in addition to mixing koji, saccharification process, the present application liquor brewing process is carried out in oxygen-free environment, liquor body oxidation reaction is substantially reduced, pungent, bitter, miscellaneous smell is significantly reduced, soft and clean taste;It improves the flavor, taste consistency of different batches of liquor, and controllability of production capacity.In addition, the present application liquor oxygen-free filling, storage, and using 5N semiconductor argon pressure storage finished liquor, avoid liquor body oxidation damage, ensure that finished liquor is not oxidized, not discolored, not return hot for long-term storage.

Description

Technical Field

[0001] This invention belongs to the field of liquor brewing technology, specifically relating to a liquor brewing method and apparatus. Background Technology

[0002] Traditional baijiu brewing processes rely on open-air operations, where cooling, piling, fermentation, and storage all involve direct contact with the atmosphere. This results in the following unavoidable industry drawbacks:

[0003] (1) The raw materials piled up in an open manner, as well as the cooling and mixing processes in an open manner, are very easy to be contaminated with impurities such as mold, spoilage bacteria, and insect eggs in the air, resulting in high acidity, strong off-flavors, and mixed aftertastes in the liquor.

[0004] (2) The entire brewing process is exposed to air. During the fermentation process, the alcohol vapor condenses and the baijiu is continuously oxidized during storage, which easily generates fusel oil, aldehydes and bitter substances, resulting in the new wine being spicy, the aroma evaporating, the taste being unstable, and the wine being prone to spoilage during storage.

[0005] (3) Traditional cellars are open and poorly sealed, making it difficult to control temperature, humidity and microbial environment, resulting in large differences in quality between different batches;

[0006] (4) The finished product is not protected during bottling, and there is residual air inside the bottle. After long-term storage, the wine will oxidize and become weak, the aroma will be weakened, and the taste will be worse.

[0007] Existing technologies also include patents that employ a method of first aerobic fermentation followed by anaerobic fermentation in sealed cellars, but these methods still cannot solve the problems of oxidative off-flavors and unstable quality in baijiu. Summary of the Invention

[0008] To address the shortcomings of existing technologies, the present invention aims to provide a method and apparatus for brewing baijiu (Chinese liquor). By employing ozone sterilization, semiconductor-grade nitrogen replacement for oxygen removal, and argon micro-positive pressure inert liner to maintain anaerobic conditions, the entire process from raw materials to finished product bottling achieves zero oxidation, low contamination, and fully anaerobic brewing, except for the cooling and mixing of koji and saccharification processes which require oxygen. This solves the problems of oxidative off-flavors and unstable quality in existing baijiu, achieving the goal of controllable microbial communities during the brewing process, stable flavor of the finished baijiu, and standardized mass production.

[0009] To achieve the above objectives, the technical solution adopted by the present invention is: a method for brewing baijiu (Chinese liquor), the method comprising the following steps:

[0010] S1. Raw material disinfection and cleaning: The raw materials are rinsed, washed, and soaked in ozone micro-nano aerated water in sequence, then drained and crushed to obtain crushed raw materials;

[0011] S2, Sealed Anaerobic Grain Moistening: The crushed raw material is added to a sealed constant temperature grain moistening silo, ozone micro-nano aerated water is added for constant temperature grain moistening, and 5N semiconductor-grade nitrogen is introduced to maintain a slightly positive pressure in the sealed constant temperature grain moistening silo. The grain obtained after moistening is transported to the sealed steaming steamer through an oxygen-free pipeline.

[0012] S3. Sealed anaerobic cooking: The grains are sequentially steamed in a sealed steamer in three rounds: anaerobic initial steaming, anaerobic simmering steaming, and anaerobic re-steaming, to obtain grain mash.

[0013] S4. Cooling and mixing with koji: The grain mash is transported to the cooling and mixing koji chamber through an anaerobic pipeline, cooled under 5N semiconductor-grade nitrogen protection, and then koji powder is added and mixed evenly under aerobic conditions.

[0014] S5. Saccharification: The mixed grain mash is transferred to the saccharification chamber and saccharified to obtain brewing mash;

[0015] S6. Closed Anaerobic Fermentation: The mash is transported through anaerobic pipes or closed carriages to the ozone-sterilized anaerobic fermentation pit, while 5N semiconductor-grade nitrogen is introduced to replace the air. After the mash is leveled, the exhaust valve is opened and 5N semiconductor-grade nitrogen is introduced to purge the entire mash. Finally, the exhaust valve is closed and 5N semiconductor-grade argon is introduced to form a stable oxygen barrier layer above the mash surface. Then the pit is sealed for fermentation.

[0016] S7. Closed Anaerobic Distillation: After fermentation, the alcohol produced under anaerobic conditions is transported to a closed still for distillation. The distillation process is heated by steam and nitrogen. The alcohol vapor is transported in a closed manner throughout the process and collected in batches through the alcohol collection pipeline of the bottling system.

[0017] S8. Sealed and oxygen-free filling: The sealed liquor storage bottles are purged with 5N nitrogen gas. The liquor from each batch is transported to the corresponding sealed liquor storage bottles through the liquor intake pipeline of the filling system in an oxygen-free manner. At the same time, 5N semiconductor argon nanobubbles are continuously supplied to the sealed liquor storage bottles to maintain a slight positive pressure inside the sealed liquor storage bottles for a long time.

[0018] Further, in step S1, the raw material is rinsed with ozone micro-nano aerated water with an ozone concentration of 0.8~1.2mg / L; the raw material is rinsed twice with ozone micro-nano aerated water with an ozone concentration of 0.3~0.5mg / L; and the raw material is soaked in ozone micro-nano aerated water with an ozone concentration of 0.3~0.5mg / L for 30~40 minutes.

[0019] Before disinfecting and cleaning the raw materials, first use 20~25mg / m³ of disinfectant in sequence. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the raw material cleaning chamber.

[0020] Furthermore, in step S2, the 5N semiconductor-grade nitrogen gas is introduced to remove oxygen from the sealed constant-temperature grain humidification silo and maintain a slight positive pressure of 0.002~0.015MPa in the sealed constant-temperature grain humidification silo.

[0021] Before adding the pulverized raw materials to the sealed, temperature-controlled grain silo, first apply 20-25 mg / m³ of water. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the sealed, constant-temperature grain silo.

[0022] The duration of the closed-loop anaerobic grain soaking is controlled at 4-5 hours, and the moisture content of the resulting grain is controlled at 53-55%.

[0023] Furthermore, in step S3, the temperature of the grain in the sealed steamer for anaerobic initial steaming, anaerobic simmering, and anaerobic re-steaming is controlled at 80~90℃; the steaming time for each of the three rounds of anaerobic initial steaming, anaerobic simmering, and anaerobic re-steaming is controlled at 100~120min.

[0024] Before adding the grain to the sealed steamer, first administer 20-25 mg / m³ of the feed. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the sealed grain steamer.

[0025] Furthermore, in step S4, before the grain mash enters the cooling and mixing koji bin, it is first treated with 20~25mg / m³ of [a specific chemical treatment]. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the cooling and mixing koji chamber. Then, a vacuum is drawn through the exhaust valve on the cooling and mixing koji chamber, and 5N semiconductor-grade nitrogen is introduced through the gas replacement interface to replace the gas in the cooling and mixing koji chamber with nitrogen.

[0026] After the grain mash has cooled to 28-32°C in the cooling and mixing koji bin, open the koji powder feeding valve on the cooling and mixing koji bin, add the koji powder and mix well.

[0027] Furthermore, in step S5, the saccharification temperature in the saccharification chamber is controlled at 45~50℃; the mash is obtained after saccharification of the mixed grain mash for 3~5 days;

[0028] Before the grain mash enters the saccharification chamber, it is first treated with 20~25mg / m³ of [a specific chemical treatment]. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the saccharification chamber.

[0029] Furthermore, in step S6, the temperature of the closed anaerobic fermentation is controlled at 32~35℃, and the fermentation time and number of cycles are controlled according to different types of baijiu aroma, raw materials, and koji powder.

[0030] Before transporting the mash to the anaerobic fermentation pits, a solution of 20-25 mg / m³ is first applied. 3 The ozone water and gas are circulated and disinfected in the anaerobic fermentation pit for 15-20 minutes.

[0031] During fermentation, 5N semiconductor-grade argon gas is dynamically added to maintain a slight positive pressure of 0.002~0.015MPa in the anaerobic fermentation pit to prevent oxygen from entering.

[0032] Furthermore, in step S7, before the liquor is transferred to the closed still for distillation, it is first subjected to a concentration of 20-25 mg / m³. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is circulated and disinfected in the closed distillation still and the pipelines in the anaerobic distillation system for 15-20 minutes.

[0033] The condensation temperature of baijiu is controlled at 35-40℃.

[0034] Furthermore, in step S8, before anaerobic filling, 20~25mg / m³ of solution is first applied sequentially. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the sealed wine and liquor storage bottles and filling system pipelines for 15-20 minutes; then the sealed wine and liquor storage bottles and filling system pipelines are evacuated and 5N semiconductor-grade nitrogen is used to purge the sealed wine and liquor storage bottles and filling system pipelines to replace the air.

[0035] While each batch of liquor is anaerobically transported to the corresponding sealed liquor storage bottle through the bottling system, 5N semiconductor argon nanobubbles are continuously supplied to the sealed liquor storage bottle, and the bottle body is maintained at a micro-positive pressure of 0.002~0.02MPa for a long time.

[0036] This invention also provides a baijiu (Chinese liquor) brewing apparatus for implementing the aforementioned baijiu brewing method. The apparatus, arranged sequentially according to the material flow direction, includes a raw material washing chamber, a roller mill, a sealed constant-temperature grain moistening chamber, a sealed grain steaming still, a cooling and mixing koji chamber, a saccharification chamber, an anaerobic fermentation pit, a sealed distillation still, a bottling system, and sealed baijiu storage bottles; wherein…

[0037] After being disinfected and cleaned in the raw material cleaning silo and crushed by the roller crusher, the raw materials enter the closed constant temperature grain moistening silo. The closed constant temperature grain moistening silo, the closed grain steaming still, and the cooling and mixing koji silo are connected in sequence through anaerobic pipelines. The anaerobic fermentation pit, the closed distillation still, the bottling system, and the closed liquor storage bottles are connected in sequence through anaerobic pipelines.

[0038] All oxygen-free pipelines are equipped with exhaust valves and gas replacement interfaces.

[0039] The beneficial effects of this invention are as follows: The brewing method and apparatus for Baijiu (Chinese liquor) using the 5N semiconductor inert gas process provided by this invention, through the following sequential process flow: raw material disinfection and cleaning, closed-loop anaerobic grain moistening, closed-loop anaerobic cooking, cooling and mixing with starter culture, saccharification, closed-loop anaerobic fermentation, closed-loop anaerobic distillation, and closed-loop anaerobic bottling, can achieve the following beneficial effects:

[0040] (1) Thorough sterilization and acid control: Ozone is used to disinfect all equipment and raw materials in the process, which greatly improves the cleanliness of raw materials, significantly reduces pesticide residues and contamination by miscellaneous bacteria, and inhibits acid-producing bacteria and molds to ensure the purity of the acidity of the wine, without any miscellaneous acid or moldy taste, and at the same time improves the safety of the product.

[0041] (2) Except for the cooling and mixing of koji and saccharification processes which require oxygen, the processes of moistening grains, steaming and gelatinizing, fermentation, distillation and bottling are all carried out in an anaerobic environment. The oxidation reaction of the liquor is greatly reduced, the spiciness, bitterness and off-flavors are significantly reduced, and the taste is smooth and clean. At the same time, the beneficial anaerobic bacteria domesticated in the closed anaerobic environment have stable flavors, which improves the consistency of flavor and taste of different batches of liquor and also improves the controllability of production capacity.

[0042] (3) The liquor is stored and filled in an anaerobic environment, and the finished liquor is stored under pressure using 5N semiconductor argon gas, which avoids oxidation damage to the liquor body, significantly improves the aging speed of the base liquor, and ensures that the finished liquor does not oxidize, change color, or become spicy during long-term storage. Attached Figure Description

[0043] Figure 1 This is a schematic diagram of the process flow of the liquor brewing method described in this invention;

[0044] Figure 2 This is a schematic diagram of the process layout of the liquor brewing apparatus described in this invention. Detailed Implementation

[0045] To enable those skilled in the art to better understand the technical solutions of the present invention, the technical solutions of the present invention will be further clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0046] like Figure 1 As shown, this embodiment provides a method for brewing baijiu (Chinese liquor), which includes the following sequential steps: disinfection and cleaning of raw materials, airtight anaerobic grain moistening, airtight anaerobic steaming, cooling and mixing with yeast, saccharification, airtight argon anaerobic fermentation in a cellar, airtight anaerobic distillation, argon pressure anaerobic storage, and nano-argon bubble anaerobic aroma-locking bottling.

[0047] In this embodiment, the liquor brewing method includes the following steps:

[0048] S1. Raw material disinfection and cleaning: The raw materials are rinsed, washed, and soaked in ozone micro-nano aerated water in sequence, then drained and crushed to obtain crushed raw materials;

[0049] Optionally, in step S1, the raw materials are selected from one or more of sorghum, rice, wheat, corn, and glutinous rice. The disinfection and cleaning of the raw materials are carried out at a temperature controlled between 28 and 32°C.

[0050] Optionally, in step S1, the raw material is rinsed with ozone micro-nano aerated water with an ozone concentration of 0.8~1.2mg / L; the raw material is rinsed twice with ozone micro-nano aerated water with an ozone concentration of 0.3~0.5mg / L; and the raw material is soaked in ozone micro-nano aerated water with an ozone concentration of 0.3~0.5mg / L for 30~40 minutes.

[0051] Specifically, in step S1, the bubbles in the ozone micro-nano aerated water are micro-nano bubbles with a particle size ≤1μm, and the ozone micro-nano aerated water is generated by an ozone micro-nano bubble aerator. In this embodiment, the raw materials are sequentially rinsed, washed, and soaked using ozone micro-nano aerated water. The bursting of ozone bubbles releases hydroxyl radicals (·OH), and the strong oxidizing properties combined with ozone can deeply degrade recalcitrant organic matter in the raw materials, sterilize, remove ammonia nitrogen, and eliminate odors.

[0052] Specifically, the process of sequentially rinsing, washing, and soaking the raw materials using ozone micro-nano aerated water is carried out in the raw material cleaning chamber. Before disinfecting and cleaning the raw materials, a solution of 20~25mg / m³ is first applied. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the raw material cleaning chamber.

[0053] In one specific embodiment, the raw material cleaning chamber is equipped with a liftable sieve grid. Multiple nozzles are located at the top of the chamber, and a water outlet is located at the bottom. After disinfection, the sieve grid is first fixed in the center of the chamber. The raw material is then placed in the sieve grid and rinsed using 0.8-1.2 mg / L ozone micro-nano aerated water sprayed through the nozzles. Next, the water outlet is closed, and 0.3-0.5 mg / L ozone micro-nano aerated water is added to the chamber. The raw material is then rinsed by raising and lowering the sieve grid. This rinsing and washing process removes most of the bacteria, insect eggs, and degrades pesticide residues on the surface of the raw material. Finally, 0.3-0.5 mg / L ozone micro-nano aerated water is added to the chamber, the sieve grid is fixed in the center, and the material is soaked for at least 24 hours. Then, the water outlet is opened to drain the water.

[0054] In this embodiment, after the raw materials are drained, a roller mill is used to control the degree of crushing of the raw materials, thereby ensuring the integrity of the particles and maintaining the aeration of fermentation; for example, the crushing rate of sorghum is usually controlled to be <20%, and the sieve rate of wheat crushed to a 40-mesh screen is 60%.

[0055] S2. Sealed anaerobic grain moistening: The crushed raw materials are added to a sealed constant temperature grain moistening silo, and 40~50℃ ozone micro-nano aerated water is added for constant temperature grain moistening. 5N semiconductor-grade nitrogen is introduced to maintain a slightly positive pressure in the sealed constant temperature grain moistening silo. The grain obtained after moistening is transported to a sealed steaming steamer through an anaerobic pipeline.

[0056] Specifically, the purity of the 5N semiconductor-grade nitrogen is ≥99.999%. The top of the sealed, temperature-controlled grain moistening silo is equipped with an exhaust valve and a nitrogen replacement port. A vacuum is created by evacuating through the exhaust valve, and the 5N semiconductor-grade nitrogen is introduced through the nitrogen replacement port to remove oxygen from the silo and maintain a slight positive pressure of 0.002~0.015MPa to prevent oxygen from entering, thereby preventing oxidation of the raw materials during the moistening process.

[0057] Specifically, before adding the pulverized raw materials to the sealed, temperature-controlled grain silo, 20-25 mg / m³ of water is first applied sequentially. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the sealed, constant-temperature grain silo 3.

[0058] Optionally, the duration of the closed-loop anaerobic grain soaking is controlled at 4-5 hours, and the moisture content of the grain obtained after soaking is controlled at 53-55%.

[0059] Specifically, after the grain moistening process is completed, the discharge valve at the bottom of the sealed, temperature-controlled grain moistening silo is opened. The discharge valve is connected to the sealed steaming pot via an oxygen-free pipeline. The grain is forced into the oxygen-free pipeline by the slight positive pressure of nitrogen in the sealed, temperature-controlled grain moistening silo 3. The oxygen-free pipeline is evacuated in advance through an exhaust valve and 5N semiconductor-grade nitrogen is introduced through a nitrogen replacement port to remove oxygen, ensuring that the grain does not come into contact with oxygen during the process of being transported to the sealed steaming pot, thus preventing oxidation of the grain during transportation.

[0060] S3. Sealed anaerobic cooking: The grains are sequentially steamed in a sealed steamer in three rounds: anaerobic initial steaming, anaerobic simmering steaming, and anaerobic re-steaming, to obtain grain mash.

[0061] Optionally, the temperature of the grain during the anaerobic initial steaming, anaerobic simmering, and anaerobic re-steaming in the sealed grain steamer is controlled at 80~90℃. The steaming time for each of the three rounds of anaerobic initial steaming, anaerobic simmering, and anaerobic re-steaming is controlled at 100~120 minutes.

[0062] Specifically, before adding the grain to the sealed steamer, first administer 20-25 mg / m³ of [a specific treatment / method]. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the sealed grain steamer.

[0063] Specifically, the sealed grain steamer is equipped with an exhaust valve, a gas replacement port, a temperature sensor, and a pressure relief valve. Before each round of steaming (or before the grain from the initial anaerobic steaming enters the sealed grain steamer), water is added for steaming. A vacuum is then created through the exhaust valve on the sealed grain steamer, and 5N semiconductor-grade nitrogen is introduced through the gas replacement port to remove oxygen and replace the gas in the sealed grain steamer with nitrogen, preventing oxidation of the grain during steaming. The temperature sensor on the sealed grain steamer displays the temperatures of the initial anaerobic steaming, anaerobic simmering, and anaerobic re-steaming stages and feeds this information back to the temperature controller, which, in conjunction with the heater, controls the temperature. The pressure in the sealed grain steamer is controlled by the pressure relief valve.

[0064] During the three-stage cooking process, the starch in the grains gelatinizes. The gelatinized starch molecules become looser and easier for amylase to break down, greatly improving the hydrolysability of the starch. In the subsequent saccharification process, amylase can more efficiently break down the gelatinized starch into sugars such as glucose and maltose, which are then used as substrates for yeast fermentation to produce alcohol, thus ensuring the smooth progress of the fermentation process and the normal production of alcohol.

[0065] Meanwhile, the steamed grains become more porous, which facilitates the subsequent mixing of the mash and the transfer of moisture and heat. Moreover, high-temperature steaming kills most of the miscellaneous bacteria inside the grains, creating a relatively pure microbial environment for the subsequent saccharification and fermentation processes. Beneficial microorganisms inoculated into the mash can grow and reproduce in a relatively favorable environment, ensuring the normal progress of saccharification and fermentation, and thus ensuring the stable yield and quality of baijiu.

[0066] After the anaerobic cooking process is completed, the discharge valve at the bottom of the sealed steaming still is opened. The discharge valve is connected to the cooling and mixing koji chamber through an anaerobic pipeline. The nitrogen pressure in the sealed steaming still forces the grain mash into the anaerobic pipeline. The anaerobic pipeline is evacuated beforehand through an exhaust valve and 5N semiconductor-grade nitrogen is introduced through a nitrogen replacement port to remove oxygen, ensuring that the grain mash does not come into contact with oxygen during transportation to the cooling and mixing koji chamber, thus preventing oxidation of the grain mash during transportation.

[0067] S4. Cooling and mixing with koji: The grain mash is transported to the cooling and mixing koji chamber through an anaerobic pipeline, cooled under 5N semiconductor-grade nitrogen protection, and then koji powder is added and mixed evenly under aerobic conditions.

[0068] Optionally, after the grain mash has cooled to 28-32°C in the cooling and mixing koji silo, koji powder can be added and mixed under aerobic conditions.

[0069] Specifically, before the grain mash enters the cooling and mixing koji storage chamber, it is first treated with 20~25mg / m³ of [a specific chemical treatment]. 3 Ozone water, 20~25mg / m³ 3 Ozone gas is circulated and disinfected in the cooling and mixing koji chamber. Then, a vacuum is created through the exhaust valve on the cooling and mixing koji chamber, and 5N semiconductor-grade nitrogen is introduced through the gas replacement interface to remove oxygen and replace the gas in the cooling and mixing koji chamber with nitrogen. The temperature in the cooling and mixing koji chamber is displayed by a temperature sensor and fed back to a temperature controller, which, in conjunction with the cooler, achieves temperature control.

[0070] After the grain mash is cooled to 28~32℃ in the cooling and mixing koji bin, the koji powder feeding valve on the cooling and mixing koji bin is opened and koji powder is added, while the grain mash comes into contact with oxygen.

[0071] Optionally, the starter culture powder is selected from either daqu (large starter culture) or xiaoqu (small starter culture). Specifically, different starter culture powders are selected according to the different aroma types of baijiu to be brewed. Generally, high-temperature daqu is used for brewing sauce-aroma baijiu, medium-temperature daqu is used for brewing strong-aroma baijiu, and low-temperature daqu is used for brewing light-aroma baijiu.

[0072] In one specific embodiment, a mechanical stirrer is installed on the cooling and mixing koji silo. The motor of the mechanical stirrer is installed outside the cooling and mixing koji silo, and the stirring shaft passes through the top of the cooling and mixing koji silo and is connected to the cooling and mixing koji silo by means of a mechanical seal. The stirring paddle at the bottom of the stirring shaft extends into the grain mash. When the grain mash is cooled to 28~32°C in the cooling and mixing koji silo, the koji powder feeding valve on the cooling and mixing koji silo is opened, and koji powder is added. The mechanical stirrer mixes the koji powder and grain mash evenly under the condition of contact with oxygen to obtain mixed koji grain mash.

[0073] After the cooling and mixing process is completed, open the discharge valve at the bottom of the cooling and mixing koji chamber, take out the mixed koji mash, and transfer the mixed koji mash to the saccharification chamber.

[0074] S5. Saccharification: The mixed grain mash is transferred to the saccharification chamber and saccharified for 3-5 days to obtain the brewing mash;

[0075] Optionally, during the saccharification process of the mixed grain mash, the temperature in the saccharification chamber is controlled at 45~50℃.

[0076] Specifically, before the mixed grain mash enters the saccharification chamber, it is first treated with 20~25mg / m³ of [a specific chemical treatment]. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the saccharification chamber.

[0077] Specifically, the saccharification process is carried out under the presence of oxygen. The grain mash is saccharified by the amylase, saccharifying enzyme, and liquefying enzyme secreted by the koji powder, while inhibiting the growth of acid-producing bacteria.

[0078] The top of the saccharification chamber is equipped with a temperature sensor and a grain mash inlet; the bottom of the saccharification chamber is equipped with a fermentation mash outlet.

[0079] S6. Closed Anaerobic Fermentation: Transfer the mash to the anaerobic fermentation pit and simultaneously introduce 5N semiconductor-grade nitrogen to replace the air while feeding the mash. After leveling the mash, open the exhaust valve on the sealed cover of the anaerobic fermentation pit and introduce 5N semiconductor-grade nitrogen to purge the entire mash. Finally, close the exhaust valve and introduce 5N semiconductor-grade argon. Utilizing the fact that argon is denser than air, a stable oxygen barrier layer is formed above the mash surface. Then, seal the pit for fermentation.

[0080] Optionally, the temperature of the anaerobic fermentation is controlled at 28~32℃.

[0081] Optionally, the fermentation time and number of cycles can be controlled according to different baijiu aroma types, raw materials, and yeast powders. For example, for sauce-aroma baijiu, a single fermentation takes 30-35 days. After the liquor is extracted, the mash from the second fermentation is added, and the above anaerobic fermentation process is repeated, which can be carried out in 1-7 cycles; new grains can be added every year. Other aroma types of baijiu can follow the traditional cycle and apply the above anaerobic fermentation steps.

[0082] Optionally, before transferring the mash to the anaerobic fermentation pit, administer 20-25 mg / m³ of [agent / method / treatment] sequentially. 3 Ozone water, 20~25mg / m³ 3 Ozone gas is circulated and disinfected in the anaerobic fermentation pit for 15-20 minutes. Then, 5N semiconductor-grade nitrogen is introduced through the 5N semiconductor-grade nitrogen inlet valve on the sealing cover of the anaerobic fermentation pit to replace the air.

[0083] Specifically, during the fermentation process, 5N semiconductor-grade argon gas is dynamically supplemented to maintain a slight positive pressure of 0.002~0.015MPa in the anaerobic fermentation pit to prevent oxygen from entering.

[0084] The anaerobic fermentation pit is equipped with an ozone gas inlet valve, a 5N semiconductor-grade nitrogen gas inlet valve, a 5N semiconductor-grade argon gas inlet valve, a temperature sensor, and an adjustable micro-pressure exhaust valve (automatic pressure relief in case of overpressure to prevent backflow of air). The bottom of the anaerobic fermentation pit has a drainage structure: a sealed extraction hole is pre-drilled at the bottom, and a food-grade 304 stainless steel negative pressure self-priming pump is used to extract the yellow water from the bottom of the pit in a sealed manner.

[0085] The anaerobic fermentation pit is also equipped with a dispensing valve, which can be used to remove the wine produced by different rounds of fermentation after the fermentation is completed, and transport the wine from each round to the closed still in the anaerobic distillation system through an anaerobic pipeline.

[0086] S7. Closed Anaerobic Distillation: After fermentation, the alcohol produced under anaerobic conditions is transported to a closed distillation still for distillation. The distillation process is heated by steam and nitrogen. The alcohol vapor is transported in a closed manner throughout the process. The condensation temperature is controlled at 35-40℃. The alcohol from each batch is collected in batches through the alcohol collection pipeline of the bottling system.

[0087] Specifically, the liquor extraction pipeline is made of food-grade 304 / 316 stainless steel and is protected by 5N semiconductor-grade argon gas to prevent the liquor from oxidizing upon contact with oxygen.

[0088] Optionally, before the liquor is distilled in a closed still, it is first subjected to a process involving 20-25 mg / m³ of alcohol. 3 Ozone water, 20~25mg / m³ 3 Ozone gas is circulated and disinfected in the closed distillation still and the pipelines in the anaerobic distillation system for 15-20 minutes. Then, a vacuum is drawn through the exhaust valve on the closed distillation still, and 5N semiconductor-grade nitrogen is introduced through the gas replacement interface to remove oxygen.

[0089] Specifically, after the liquor is transported to the sealed distillation still, water vapor and hot nitrogen are mixed in a set ratio and then introduced into the sealed distillation still to heat and distill the mash. This process utilizes water vapor to lower the boiling point and assist in volatilization, while relying on the protective and driving effect of nitrogen to improve the distillation effect and product quality. At the same time, it can better preserve flavor substances and improve distillation efficiency.

[0090] S8. Sealed Anaerobic Filling: Each batch of baijiu is transported to the corresponding sealed baijiu storage bottle through the bottling system's extraction pipeline in an oxygen-free environment. At the same time, 5N semiconductor argon nanobubbles are continuously supplied to the sealed baijiu storage bottle, maintaining a micro-positive pressure of 0.002~0.02MPa inside the bottle for a long time. This accelerates the aging of the base liquor in an ultra-low oxygen environment and prevents the flavor of the liquor from deteriorating.

[0091] Specifically, before anaerobic filling, first use 20~25mg / m³ of [a specific solution / method] sequentially. 3 Ozone water, 20~25mg / m³ 3 Ozone gas is used to circulate and disinfect the sealed liquor storage bottles and filling system pipelines for 15-20 minutes. Then, a vacuum is drawn through the exhaust valve to evacuate the liquor storage bottles and filling system pipelines. 5N semiconductor-grade nitrogen is then used through the 5N semiconductor-grade nitrogen inlet valve to purge the original liquor storage bottles and filling system pipelines, displacing the air. While each batch of liquor is transported to the corresponding sealed liquor storage bottle through the filling system in an oxygen-free manner, 5N semiconductor argon nanobubbles are continuously supplied to the sealed liquor storage bottle. The liquor storage bottle is maintained at a slight positive pressure of 0.002-0.02 MPa for a long time to ensure that the liquor is stored under pressure with 5N semiconductor argon gas and isolated from air.

[0092] Optionally, the sealed liquor storage bottle uses a ceramic jar as the bottle body and a stainless steel composite cap, and the jar mouth is sealed using a nitrogen-filled capping machine combined with an oxygen-free capping sealing process.

[0093] Specifically, the filling system is equipped with an exhaust valve, a 5N semiconductor-grade nitrogen inlet valve, a 5N semiconductor-grade argon delivery valve, and a flow control valve.

[0094] like Figure 2 As shown in the figure, this invention also provides a baijiu (Chinese liquor) brewing apparatus. The apparatus is used to implement the baijiu brewing method. The apparatus, in sequence according to the material flow direction, includes a raw material cleaning chamber, a roller mill, a sealed constant-temperature grain moistening chamber, a sealed steaming still, a cooling and mixing koji chamber, a saccharification chamber, an anaerobic fermentation pit, a sealed distillation still, a bottling system, and sealed baijiu storage bottles. The raw materials are disinfected and cleaned in the raw material cleaning chamber, crushed by the roller mill, and then enter the sealed constant-temperature grain moistening chamber. The sealed constant-temperature grain moistening chamber, the sealed steaming still, and the cooling and mixing koji chamber are connected in the material flow direction via anaerobic pipelines. The resulting koji-mixed mash is transferred to the saccharification chamber for saccharification, and the resulting liquor mash is transferred to the anaerobic fermentation pit. The anaerobic fermentation pit, the sealed distillation still, the bottling system, and the sealed baijiu storage bottles are connected in the material flow direction via anaerobic pipelines. Each anaerobic pipeline is equipped with an exhaust valve and a gas replacement interface.

[0095] The raw material washing chamber is equipped with a liftable sieve plate, multiple nozzles at the top, and a water outlet at the bottom; this is used to achieve the process of sequentially rinsing, washing, and soaking the raw materials with ozone micro-nano aerated water, followed by draining the water. The roller crusher is used to crush the raw materials.

[0096] The top of the sealed, temperature-controlled grain moistening silo is equipped with an exhaust valve and a nitrogen replacement port to displace oxygen and prevent the raw materials from oxidizing. The bottom of the sealed, temperature-controlled grain moistening silo has a discharge valve that, combined with slight positive pressure, discharges the grain. The top of the sealed grain steaming pot is equipped with a grain inlet, an exhaust valve, a gas replacement port, a temperature sensor, and a pressure relief valve to displace oxygen and maintain the temperature and pressure within the sealed steaming pot. The bottom of the sealed steaming pot has a discharge valve that, combined with nitrogen pressure, discharges the grain mash.

[0097] The cooling and mixing koji bin is equipped with a mechanical stirrer, a grain mash inlet, and a koji powder feeding valve for adding koji powder and mixing it evenly with the grain mash. A discharge valve is located at the bottom of the cooling and mixing koji bin for removing the mixed koji grain mash. A temperature sensor and a koji grain mash inlet are located at the top of the saccharification bin; a fermentation mash outlet is located at the bottom of the saccharification bin.

[0098] The anaerobic fermentation pit is equipped with an ozone gas inlet valve, a nitrogen gas inlet valve, an argon gas inlet valve, a temperature sensor, and an exhaust valve on its sealed cover. A bottom drainage structure is also provided at the bottom of the anaerobic fermentation pit. The bottling system is equipped with an exhaust valve, a 5N semiconductor-grade nitrogen gas inlet valve, a 5N semiconductor-grade argon gas delivery valve, and a flow control valve. Each batch of baijiu is anaerobically transported to its corresponding sealed storage bottle via the bottling system. 5N semiconductor nitrogen is used to displace the air from the sealed storage bottle, and 5N semiconductor argon nanobubbles are used to maintain pressure and store the baijiu.

[0099] Example

[0100] The method and apparatus for preparing sauce-flavored baijiu include the following steps:

[0101] (1) Disinfection and cleaning of raw materials: Place the raw material, red sorghum, in a solution of 20~25 mg / m³. 3 After ozone gas disinfection, the raw material cleaning chamber's sieve plates are first rinsed for 3 minutes at 30℃ with 1.0 mg / L ozone micro-nano aerated water, followed by two rinses with 0.5 mg / L ozone micro-nano aerated water. This removes most of the bacteria, insect eggs, and degrades pesticide residues on the raw material surface. Then, 0.4 mg / L ozone micro-nano aerated water is added to the cleaning chamber, the sieve plates are fixed in the center, and the raw material is soaked for 24 hours. After soaking, the outlet is opened to drain the water. A roller mill is used to crush the raw material, controlling the sorghum grain breakage rate to <20%, thus ensuring grain integrity and maintaining fermentation aeration.

[0102] (2) Sealed anaerobic grain moistening: Add 20~25mg / m³ of the crushed raw material to the grain. 3 In a sealed, temperature-controlled grain moistening silo after ozone gas circulation disinfection, 45℃ ozone micro-nano aerated water is added for 4.5 hours of constant-temperature moistening. 5N semiconductor-grade nitrogen is then introduced to maintain a slight positive pressure of 0.01MPa within the silo. The resulting grain has a final moisture content of 54% and, under this slight positive pressure, enters a sealed steaming chamber via an oxygen-free pipeline.

[0103] (3) Sealed Anaerobic Cooking: The grains are subjected to anaerobic initial steaming, anaerobic simmering, and anaerobic re-steaming in a sealed steamer after nitrogen replacement. Each round of sealed cooking lasts 120 minutes, with the temperature controlled at 85℃. Before each round of cooking (or before the grains from the anaerobic initial steaming enter the sealed steamer), the water required for cooking is added. A vacuum is then created through the exhaust valve on the sealed steamer, and 5N semiconductor-grade nitrogen is introduced through the gas replacement interface to expel oxygen and replace the gas in the sealed steamer with nitrogen. The entire process is anaerobic and sealed to lock in aroma. The obtained grain mash is then introduced into the cooling and mixing koji bin through an anaerobic pipeline under nitrogen pressure.

[0104] (4) Cooling and mixing the starter culture: The grain mash is cooled to 32°C in the cooling and mixing starter culture chamber after nitrogen replacement. The starter culture powder feeding valve on the cooling and mixing starter culture chamber is opened, and starter culture powder (in this embodiment, Daqu is used, and the mass ratio of starter culture powder to raw material red sorghum is 1:1), water is added, and tail liquor is sprayed. The starter culture powder and grain mash are mixed evenly by mechanical agitator. Then the obtained mixed starter culture grain mash is transferred to the saccharification chamber.

[0105] (5) Saccharification: After the mixed grain mash enters the saccharification chamber, it is saccharified in a sealed environment at a constant temperature of 48℃ for 4 days to obtain the mash; the obtained mash is then transferred to an anaerobic fermentation pit.

[0106] (6) Closed anaerobic fermentation: The mash is fed with 20~25mg / m³ of water. 3 Ozone water, 20~25mg / m³ 3 While the anaerobic fermentation pit is being disinfected with ozone gas circulation for 15 minutes, 5N semiconductor-grade nitrogen is introduced to replace the air as the material is fed in. After the mash is leveled with a pusher, the exhaust valve on the sealed cover of the anaerobic fermentation pit is opened, and 5N semiconductor-grade nitrogen is introduced to purge the entire pit. Finally, the exhaust valve is closed, and 5N semiconductor-grade argon is introduced to form a stable oxygen barrier layer above the mash surface. The pit is then sealed for fermentation, with the fermentation temperature controlled at 33℃. The process involves feeding the mash with both coarse and fine sand, with seven rounds of cyclical fermentation, each round lasting 30 days, extended to 33-35 days in winter.

[0107] (7) Seven rounds of closed extraction, with the liquor being transported through an anaerobic pipeline in each round to a site where 20~25mg / m³ of alcohol is used. 3 Ozone water, 20~25mg / m³ 3 The still is a sealed distillation still that undergoes ozone gas circulation sterilization, vacuuming, and nitrogen deoxygenation. After the liquor is transported to the sealed distillation still, it is heated and distilled with nitrogen at 100℃ for 2 / 3 of the time (total distillation time is 300 minutes). For the remaining 1 / 3 of the time, a mixture of 70% 100℃ nitrogen and 30% water vapor is introduced into the sealed distillation still to heat and distill the mash. The entire process involves sealed distillation and sealed condensation, with the condensation temperature controlled at 37-40℃. The liquor is then stored in separate tanks without oxygen.

[0108] (8) Sealed Anaerobic Filling: After the pipelines of the sealed liquor storage bottles and filling system are evacuated, 5N semiconductor-grade nitrogen is used to purge the pipelines of the sealed liquor storage bottles and filling system to displace the air. At the same time, the liquor from each batch is transported to the corresponding sealed liquor storage bottles through the filling system in an oxygen-free manner. Meanwhile, the 5N semiconductor argon nanobubble mixing and filling is completed by relying on the semiconductor gas generation system. The 5N semiconductor argon nanobubbles are used to maintain a micro-positive pressure of 0.005MPa in the sealed liquor storage bottles for a long time. Then, the bottles are sealed and pressure-maintained by an oxygen-free capping sealing process.

[0109] The baijiu produced in this embodiment has a smooth and clean taste, a prominent soy sauce aroma, and a delicate and elegant flavor. It is full-bodied, has a long aftertaste, and retains its aroma even in an empty glass. Moreover, its flavor remains unchanged after long-term storage. It meets the sensory requirements for superior grade Daqu soy sauce-flavored baijiu in GB / T 26760-2011 "Soy Sauce-Flavored Baijiu".

[0110] Comparative Example

[0111] The comparative example uses the traditional Maotai-flavor liquor production process (the difference from the example is that there is no ozone disinfection of raw materials and operating containers, and the processes of moistening grains, steaming and gelatinizing, fermentation, distillation and bottling are all carried out in an aerobic environment without inert gas protection). The raw materials and koji powder are the same as those in the example, and they are brewed at the same time.

[0112] In this embodiment, the baijiu (after 6 months of storage) prepared in this embodiment and the comparative example were tested in accordance with the relevant provisions of GB / T 26760-2011 "Sauce-flavored Baijiu", GB 2757-2012 "National Food Safety Standard for Distilled Spirits and Blended Spirits", and GB2762-2017 "National Food Safety Standard for Limits of Contaminants in Food", and with reference to relevant testing standards GB / T 10345-2022 "Analytical Methods for Baijiu", GB 5009.225-2016 "National Food Safety Standard for Determination of Concentration in Alcohol", GB 5009.266-2016 "National Food Safety Standard for Determination of Methanol in Food", GB 5009.36-2016 "National Food Safety Standard for Determination of Cyanide in Food", and GB 5009.12-2017 "National Food Safety Standard for Determination of Lead in Food". The test results are shown in Table 1.

[0113] As shown in Table 1, compared with the comparative sample produced by traditional processes, the Maotai-flavor liquor produced using the brewing method provided in this invention exhibits the following advantages: Firstly, the alcohol content fluctuation is smaller, with the standard deviation narrowing from ±0.8 to ±0.5. This indicates that anaerobic pipeline transportation combined with argon micro-positive pressure filling effectively suppresses ethanol evaporation loss. Secondly, total acid and total esters are increased by 38% and 25%, respectively, while methanol, ethyl hexanoate, cyanide, and lead are reduced by 63%, 60%, 50%, and 67%, respectively. This achieves the technical effect of "two increases and two decreases": significant increases in total acid and total esters, significant decreases in methanol and ethyl hexanoate, and simultaneous optimization of safety indicators such as cyanide and lead.

[0114] Table 1. Test results of the liquor prepared in this embodiment.

[0115]

[0116] The above changes indicate that, except for the cooling and mixing of the starter culture and the saccharification process which require oxygen, the remaining processes of moistening the grains, steaming and gelatinizing, fermentation, distillation, and bottling are all carried out in an anaerobic environment (5N high-purity inert gas replacement for oxygen removal), combined with ozone micro-nano aeration for selective sterilization and micro-positive pressure oxygen isolation protection; this can significantly reduce the oxidation reaction of the liquor, significantly reduce spiciness, bitterness, and off-flavors, and result in a smooth and clean taste; while ensuring a significant optimization of food safety indicators, it effectively promotes the acid-ester balance, inhibits the formation of undesirable flavor substances, and better presents the typical style of Maotai-flavor liquor.

[0117] Among these methods, ozone micro-nano aeration selectively kills excessively acid-producing putrefactive bacteria while retaining and enriching beneficial acetic acid-producing strains, making the acid production process more controllable. Simultaneously, the slightly positive pressure environment of the anaerobic storage bottle inhibits the excessive proliferation of aerobic acid-producing bacteria such as acetic acid bacteria, preventing the uncontrolled rise in acidity that occurs in traditional open storage, while retaining an appropriate amount of organic acids generated during fermentation. This stabilizes the total acid value between 2.6 and 2.9 g / L (2.9 g / L in Table 1 represents the test results from the third round of fermentation), improving the consistency of flavor and taste across different batches of baijiu.

[0118] Moreover, the synergistic control of ozone concentration, aeration time, and bubble size makes the methanol degradation efficiency in this embodiment of the invention significantly higher than that of natural volatilization in traditional processes. Anaerobic fermentation combined with ozone disinfection effectively inhibits the activity of the cellar mud microbial community, reduces the formation of hexanoic acid, and thus reduces the amount of ethyl hexanoate synthesized; it can significantly reduce the "muddy smell" and ensure that the liquor has a clean taste and no off-flavors.

[0119] Blind tasting by a five-person evaluation panel confirmed that the average score of the embodiment of this invention in terms of smoothness, cleanliness, and typicality of sauce aroma was more than 15% higher than that of the control group, thus verifying the substantial technical effect of this process in improving the quality of sauce-flavored liquor.

[0120] The methods described in this invention are not limited to the specific embodiments described above. The embodiments described are merely illustrative examples of this invention, and this invention can also be implemented in other specific ways or forms without departing from the spirit or essential characteristics of this invention. Therefore, the described embodiments should be considered illustrative rather than limiting in any respect. The scope of this invention should be defined by the appended claims, and any variations equivalent to the intent and scope of the claims should also be included within the scope of this invention.

Claims

1. A method for brewing baijiu (Chinese liquor), characterized in that: The method includes the following steps: S1. Raw material disinfection and cleaning: The raw materials are rinsed, washed, and soaked in ozone micro-nano aerated water in sequence, then drained and crushed to obtain crushed raw materials; S2, Sealed Anaerobic Grain Moistening: The crushed raw material is added to a sealed constant temperature grain moistening silo, ozone micro-nano aerated water is added for constant temperature grain moistening, and 5N semiconductor-grade nitrogen is introduced to maintain a slightly positive pressure in the sealed constant temperature grain moistening silo. The grain obtained after moistening is transported to the sealed steaming steamer through an oxygen-free pipeline. S3. Sealed anaerobic cooking: The grains are sequentially steamed in a sealed steamer in three rounds: anaerobic initial steaming, anaerobic simmering steaming, and anaerobic re-steaming, to obtain grain mash. S4. Cooling and mixing with koji: The grain mash is transported to the cooling and mixing koji chamber through an anaerobic pipeline, cooled under 5N semiconductor-grade nitrogen protection, and then koji powder is added and mixed evenly under aerobic conditions. S5. Saccharification: The mixed grain mash is transferred to the saccharification chamber and saccharified to obtain brewing mash; S6. Closed Anaerobic Fermentation: The mash is transported through anaerobic pipes or closed carriages to the ozone-sterilized anaerobic fermentation pit, while 5N semiconductor-grade nitrogen is introduced to replace the air. After the mash is leveled, the exhaust valve is opened and 5N semiconductor-grade nitrogen is introduced to purge the entire mash. Finally, the exhaust valve is closed and 5N semiconductor-grade argon is introduced to form a stable oxygen barrier layer above the mash surface. Then the pit is sealed for fermentation. S7. Closed Anaerobic Distillation: After fermentation, the alcohol produced under anaerobic conditions is transported to a closed still for distillation. The distillation process is heated by steam and nitrogen. The alcohol vapor is transported in a closed manner throughout the process and collected in batches through the alcohol collection pipeline of the bottling system. S8. Sealed and oxygen-free filling: The sealed liquor storage bottles are purged with 5N nitrogen gas. The liquor from each batch is transported to the corresponding sealed liquor storage bottles through the liquor intake pipeline of the filling system in an oxygen-free manner. At the same time, 5N semiconductor argon nanobubbles are continuously supplied to the sealed liquor storage bottles to maintain a slight positive pressure inside the sealed liquor storage bottles for a long time.

2. The method for brewing baijiu (Chinese liquor) according to claim 1, characterized in that: In step S1, the raw material is rinsed with ozone micro-nano aerated water with an ozone concentration of 0.8~1.2mg / L; the raw material is rinsed twice with ozone micro-nano aerated water with an ozone concentration of 0.3~0.5mg / L; and the raw material is soaked in ozone micro-nano aerated water with an ozone concentration of 0.3~0.5mg / L for 30~40 minutes. The process of sequentially rinsing, washing, and soaking the raw materials using ozone micro-nano aerated water is carried out in the raw material cleaning chamber. Before disinfection and cleaning of the raw materials, a solution of 20~25mg / m³ is first applied. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the raw material cleaning chamber.

3. The method for brewing baijiu (Chinese liquor) according to claim 1, characterized in that: In step S2, the 5N semiconductor-grade nitrogen gas is introduced to remove oxygen from the sealed constant-temperature grain humidifier and maintain a slight positive pressure of 0.002~0.015MPa in the sealed constant-temperature grain humidifier. Before adding the pulverized raw materials to the sealed, temperature-controlled grain silo, first apply 20-25 mg / m³ of water. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the sealed, constant-temperature grain silo. The duration of the closed-loop anaerobic grain soaking is controlled at 4-5 hours, and the moisture content of the resulting grain is controlled at 53-55%.

4. The method for brewing baijiu (Chinese liquor) according to claim 1, characterized in that: In step S3, the temperature of the grain in the sealed steamer for anaerobic initial steaming, anaerobic simmering, and anaerobic re-steaming is controlled at 80~90℃; the steaming time for each of the three rounds of anaerobic initial steaming, anaerobic simmering, and anaerobic re-steaming is controlled at 100~120min. Before adding the grain to the sealed steamer, first administer 20-25 mg / m³ of the feed. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the sealed grain steamer.

5. The method for brewing baijiu (Chinese liquor) according to claim 1, characterized in that: In step S4, before the grain mash enters the cooling and mixing koji bin, it is first treated with 20~25mg / m³ of [a specific chemical treatment]. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the cooling and mixing koji chamber. Then, a vacuum is drawn through the exhaust valve on the cooling and mixing koji chamber, and 5N semiconductor-grade nitrogen is introduced through the gas replacement interface to replace the gas in the cooling and mixing koji chamber with nitrogen. After the grain mash has cooled to 28-32°C in the cooling and mixing koji bin, open the koji powder feeding valve on the cooling and mixing koji bin, add the koji powder and mix well.

6. The method for brewing baijiu (Chinese liquor) according to claim 1, characterized in that: In step S5, the saccharification temperature in the saccharification chamber is controlled at 45~50℃; the mash is obtained after saccharification for 3~5 days. Before the grain mash enters the saccharification chamber, it is first treated with 20~25mg / m³ of [a specific chemical treatment]. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the saccharification chamber.

7. The method for brewing baijiu (Chinese liquor) according to claim 1, characterized in that: In step S6, the temperature of the closed anaerobic fermentation is controlled at 32~35℃. The fermentation time and number of rounds are controlled according to different types of baijiu aroma, raw materials, and koji powder. Before transporting the mash to the anaerobic fermentation pits, a solution of 20-25 mg / m³ is first applied. 3 The ozone water and gas are circulated and disinfected in the anaerobic fermentation pit for 15-20 minutes. During fermentation, 5N semiconductor-grade argon gas is dynamically added to maintain a slight positive pressure of 0.002~0.015MPa in the anaerobic fermentation pit to prevent oxygen from entering.

8. The method for brewing baijiu (Chinese liquor) according to claim 1, characterized in that: In step S7, before the liquor is transferred to the sealed still for distillation, it is first treated with 20~25mg / m³ of [a specific chemical solution]. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is circulated and disinfected in the closed distillation still and the pipelines in the anaerobic distillation system for 15-20 minutes. The condensation temperature of baijiu is controlled at 35-40℃.

9. A method for brewing baijiu (Chinese liquor) according to claim 1, characterized in that: In step S8, before anaerobic filling, 20~25mg / m³ of solution is first applied sequentially. 3 Ozone water, 20~25mg / m³ 3 The ozone gas is used to circulate and disinfect the sealed liquor storage bottles and filling system pipelines for 15-20 minutes; then the pipelines of the liquor storage bottles and filling system are evacuated and 5N semiconductor-grade nitrogen is used to purge the pipelines of the liquor storage bottles and filling system to replace the air. While each batch of liquor is anaerobically transported to the corresponding sealed liquor storage bottle through the bottling system, 5N semiconductor argon nanobubbles are continuously supplied to the sealed liquor storage bottle, and the bottle body is maintained at a micro-positive pressure of 0.002~0.02MPa for a long time.

10. A baijiu (Chinese liquor) brewing apparatus for implementing the baijiu brewing method according to any one of claims 1 to 9, characterized in that: The apparatus, arranged sequentially according to material flow, includes a raw material washing silo, a roller mill, a sealed constant-temperature grain moistening silo, a sealed grain steaming still, a cooling and mixing koji silo, a saccharification silo, an anaerobic fermentation pit, a sealed distillation still, a bottling system, and sealed liquor storage bottles; among which... After being disinfected and cleaned in the raw material cleaning silo and crushed by the roller crusher, the raw materials enter the closed constant temperature grain moistening silo. The closed constant temperature grain moistening silo, the closed grain steaming still, and the cooling and mixing koji silo are connected in sequence through anaerobic pipelines. The anaerobic fermentation pit, the closed distillation still, the bottling system, and the closed liquor storage bottles are connected in sequence through anaerobic pipelines. All oxygen-free pipelines are equipped with exhaust valves and gas replacement interfaces.

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