Production method of Luzhou-flavor liquor

Abstract

The invention relates to a production method of a Luzhou-flavor liquor, belonging to the technical field of liquor brewing. The technical problem to be solved is to provide the production method of the Luzhou-flavor liquor, by which spent grains can be fermented sufficiently. The production method of the Luzhou-flavor liquor comprises the following steps of: a, preparation of caproic acid bacterial liquid; b, preparation of pit mud enriching bacterial liquid; c, preparation of pit mud functional bacteria: mixing the caproic acid bacterial liquid and the pit mud enriching bacterial liquid, inoculating the mixed bacterial liquid to a culture medium of the pit mud functional bacteria to obtain the pit mud functional bacteria, and drying to obtain the dried pit mud functional bacteria; d, mixing the dried pit mud functional bacteria, flavor-producing yeast, B type enzymatic matters and red starter esterified enzyme together to obtain a compound microbial enzymic preparation, wherein the ratio of the dry weight of the dried pit mud functional bacteria to the weight of flavor-producing yeast to the weight of the B type enzymatic matters to the weight of the red starter esterified enzyme is 1:(0.25-0.35):(1-2):(0.30-0.45); and e, adding the compound microbial enzymic preparation to spent grains when the spent grains are fermented in a cellar, fermenting, taking the spent grains out of the cellar, steaming to finally obtain the Luzhou-flavor liquor, wherein the addition amount of the compound microbial enzymic preparation is 3-8% weight of the grains in the spent grains.

Description

technical field [0001] The invention relates to a method for producing Luzhou-flavor liquor, which belongs to the technical field of brewing. Background technique [0002] Luzhou-flavor liquor adopts continuous grain fermentation and mud cellar fermentation process. After multiple rounds of fermentation, organic acids, alcohols, aldehydes, esters and other substances are produced in the grains of grains. These substances penetrated into the pit mud, gradually enriched and cultivated, naturally eliminated, domesticated some anaerobic functional bacteria related to aroma production, and formed the unique microbial flora of Luzhou-flavor Daqu liquor. The huge microbial flora in the pit mud carried out a series of complex material and energy metabolisms in the solid, liquid and gas phases of the fermented grains, and finally formed the distinctive aroma components of Luzhou-flavor liquor. Pit mud is the basis for the brewing of Luzhou-flavor koji wine, and its quality directly ...

AI Technical Summary

Problems solved by technology

However, the application effect in fermented grains or filling cellars is not obvious (no difference from the control), the specific reason may be that the initial concentration of the substrate is not enough, or it is affected by other microorganisms, or caused by unsuitable conditions.