Highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch
A technology of Luzhou-flavor liquor and its production method, which is applied in the field of Luzhou-flavor liquor production, and can solve the problem that the aroma and taste substances are not effectively utilized, high-quality grains cannot be fermented, and it is not conducive to the fermentation of beneficial microorganisms for winemaking, etc. problems, to achieve the effect of reducing the secondary fermentation link, outstanding style, and harmonious fragrance
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Embodiment 1
[0073] Embodiment 1: a kind of method for producing Luzhou-flavor liquor that can reduce residues from extrusion in non-hot season, its technological process is as follows:
[0074] 1. The process of peeling and extracting bad
[0075] Completely peel off the cellar that has passed a fermentation period, quickly take out the surface dregs 1 in units of one retort, move it to the stall after dripping all the yellow water, and then take out the upper dregs 2, middle dregs 3 and bottom dregs 4 from top to bottom ; The bad grains of each retort are stacked in order according to the order of taking them out, and the piles are separated from each other without mixing;
[0076] 2. Blending and mixing process
[0077] Fermentation of the middle grain 3 after leaving the cellar, the pretreated grain raw material, and the ripening chaff, according to the amount of the middle grain in every retort: the weight of the dry grain raw material used: the weight of the ripening chaff, the we...
Embodiment 2
[0095] Embodiment 2: Another kind of Luzhou-flavor type liquor production method that can reduce the residue of extrusion in non-hot season, its technological process is as follows:
[0096] 1. The process of peeling and extracting bad
[0097] Completely peel off the cellar that has passed through a fermentation period, quickly take out the surface dregs and move them to the stall to drain the yellow water in units of one retort, and then take out the upper dregs, middle dregs and bottom dregs from top to bottom; The measured bad grains are stacked in an orderly manner according to the order of taking them out, and the piles are separated from each other without mixing;
[0098] 2. Blending and mixing process
[0099] Fermentation of the middle grains after cellar, pretreated grain raw materials, and mature chaff husks is carried out according to the weight ratio of 9: 1: 0.5 in the weight ratio of the middle grain grains used: the weight of the dry grain raw materials: the ...
Embodiment 3
[0117] Embodiment 3: a kind of Luzhou-flavor type liquor production method that can reduce the residue of squeezed grains in hot season, its technical process is as follows:
[0118] 1. The process of peeling and extracting bad
[0119] Completely peel off the cellar that has passed through a fermentation period, quickly take out the surface dregs and move them to the stall to drain the yellow water in units of one retort, and then take out the upper dregs, middle dregs and bottom dregs from top to bottom; The measured bad grains are stacked in an orderly manner according to the order of taking them out, and the piles are separated from each other without mixing;
[0120] 2. Blending and mixing process
[0121] Fermentation of the middle grains after the cellar, pretreated grain raw materials, and mature chaff husks is carried out according to the weight of the middle grain grains per retort: the weight of the dry grain raw materials: the weight of the mature chaff husks, w...
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