Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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

Active Publication Date: 2012-11-21
SICHUAN TUOPAI SHEDE WINE
View PDF4 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the above method, after collecting the extruded grains and carrying out secondary fermentation separately, the "three systems" formed by the grains in the original cellar are artificially destroyed, that is, microbial flora (bacteria), enzymes, and substances. The nutritional composition of microorganisms and changes in environmental conditions are not conducive to the fermentation of beneficial microorganisms for winemaking. At the same time, the "three lines" in the high-quality mother's grains in the original cellar cannot have a positive impact on the secondary fermentation of squeezed grains, and effective high-quality grains cannot be produced. "Continued Fermentation"
Therefore, the quality of the distilled grains wine produced by the above method is generally poor, or the produced distilled grains wine is completely different in aroma from the flavor liquor to which the distilled grains raw material itself belongs, and belongs to a new flavor liquor. Aroma and taste substances in typical Luzhou-flavor liquors have not been effectively utilized

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch
  • Highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch
  • Highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch. The method comprises processes of: stripping a pit to take vinasse out of the pit; preparing vinasse and mixing; carrying out wine obtaining grain steaming; preparing nutrition vinasse; inoculating vinasse and culturing; preparing surface vinasse; splashing water and adding distiller's yeast powder; transferring to the pit; and carrying out pit sealing fermentation. With the method of the present invention, the extruded waste vinasse residual starch content issignificantly reduced to 2-5%, and waste lees can be prepared without secondary fermentation so as to significantly reduce production cost; the upper layer vinasse with poor quality can be changed into the surface vinasse, then changed into the extruded waste vinasse, and finally changed into the waste lees in each turn of the method, and the lower layer vinasse can be continuously adopted as thegrain vinasse to enter the pit so as to improve vinasse quality and wine quality; use amount of bran hulls, water and other ingredients between retorts are regular; acidity of the vinasse entering the pit, starch content, and water content of the vinasse are easily grasped; quality product rate and wine yield of the whole pit output are respectively increased by 0.5-1%; and the method has characteristics of simple process, easy operation, no addition of production equipment, and good quality of produced wine, and provides a reliable guarantee for promotion and application of highly-flavored liquor production enterprises.

Description

technical field [0001] The invention relates to a method for producing liquor, in particular to a method for producing Luzhou-flavor liquor which can significantly reduce the starch content of extruded lees through multiple rounds of continuous lees fermentation in a cellar. Background technique [0002] Luzhou-flavor Daqu Liquor is a unique national industrial treasure in my country, with a long history, unique craftsmanship and numerous consumers. Although the technology has been developed to a relatively mature stage after thousands of years of summarization, improvement and innovation by countless generations, the quality and output of liquor are affected due to the use of Daqu medicine for open and multi-strain natural fermentation. The controllability of alcohol yield is relatively difficult. Therefore, improving the quality and yield of Luzhou-flavor liquor is still the direction of continuous efforts of liquor researchers. [0003] my country's traditional Luzhou-fl...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products