Method for adding medical stone for fermentation in production of white liquor

Abstract

The invention belongs to the field of food processing and particularly relates to a method for adding medical stone for fermentation in production of white liquor, which comprises the steps of preparing raw materials, steaming grains, fermenting and discharging from kiln and is characterized in that the medical stone is added in the fermentation process of white liquor. The method has the advantages that: by adding the medical stone in the fermentation process of the white liquor, the growth of a zymophyte strain is promoted, the combination structure of an enzyme system in a fermentation process is optimized, fermentation substrate is well transformed, the materials can be well combined, the quantity and types of the products are increased, the complex property of the quality of the liquor is increased, and the quality and yield of the liquor are increased. According to sensory evaluation, the produced raw wine is clear and transparent, has strong grain fragrance, and offers a mellow, soft, sweet and smooth mouthfeel.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for adding medical stones to fermentation in liquor production. Background technique [0002] Aroma production depends on fermentation, aroma enhancement depends on distillation, and improving the quality of wine depends on the brewing process of original wine. How to promote the quality of wine and the yield of wine is the goal of continuous efforts of the majority of liquor production personnel. At present, in order to promote the yield of high-grade wine, many manufacturers have carried out continuous exploration and research on pit mud, fermentation methods, purified strains, etc., and achieved good results, but there are also some shortcomings. The improvement belongs to the improvement of the whole strain in the fermentation process, which is more complicated in terms of operability; the purified strain focuses on the promotion of fermentation in one as...

AI Technical Summary

Problems solved by technology

At present, in order to promote the yield of high-grade wine, many manufacturers have carried out continuous exploration and research on pit mud, fermentation methods, purified strains, etc., and achieved good results, but there are also some shortcomings. The improvement belongs to the improvement of the whole strain in the fermentation process, which is more complicated in terms of operability; the purified strain focuses on the promotion of fermentation in one aspect, which will make the fermentation strain unbalanced and have a greater impact on the wine quality; To improve the fermentation method, these need a summary of long-term experience, and it is difficult to operate

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