Method for brewing white spirit by virtue of probiotics

Abstract

The invention discloses a method for brewing white spirit by virtue of probiotics. The method comprises the following steps: S1, selecting and cleaning raw materials; S2, moistening the raw materials;S3, smashing; S4, steaming the raw materials; S5, cooling; S6, burdening; S7, pretreating a fermentation tank; S8, putting into a pit, and fermenting; S9, managing a pit tank; S10, distilling; and S11, warehousing. The method disclosed by the invention has the advantages that production technological parameters in a process of brewing the white spirit by virtue of the probiotics are strictly controlled, and three or more than three probiotics are adopted for fermentation, so that content of crude fibers in wine of fermented grains is reduced, nutritional ingredients of fermentation products are increased, taste of brewed white spirit is improved, the whole process is closed, no pollution is produced, no aldehyde is produced, compound probiotics are adopted for fermentation, industrial 4.0standard is met, and a temperature control mode that a ground temperature environment of ground cylinder fermentation is simulated by adopting water temperature of inner and outer jackets, so that afermentation temperature control mode and fermentation temperature control effect are relatively good, adjustment of temperature required by fermentation is guaranteed, operation is simple, and the method disclosed by the invention is applicable to extensive popularization.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing liquor with probiotics. Background technique [0002] Brewing is the process of using microbial fermentation to produce alcoholic beverages with a certain concentration. Brewing raw materials and brewing containers are two prerequisites for grain wine making. According to archaeological unearthed wine-making utensils more than 5,000 years ago, the wine-making industry existed in the legendary Huangdi period and Xia Yu era, and the origin of wine-making was before that. In ancient times, people may have come into contact with certain naturally fermented wines and then imitated them. Domestic scholars generally believe that winemaking was a relatively developed industry during the Longshan culture period. The raw materials used for brewing are different, the microorganisms used and the brewing process are also different. Distiller's yeast wine is the essenc...

AI Technical Summary

Problems solved by technology

[0003] Existing methods for brewing liquor are diverse. In the liquor brewed by the existing brewing methods and techniques, the nutritional content of the fermentation product is not high, the taste of the brewed liquor is relatively monotonous, and it is easily polluted during the fermentation process. The methanol content of the fermentation exceeds the standard, increasing Chemical substances such as saccharin, essence, and alcohol are harmful to the human body, and the strains are uncontrollable, and the quality between batches is uncontrollable. Moreover, the existing temperature control methods for brewing and fermentation are relatively complicated, not environmentally friendly, and not suitable for popularization and use.