Method for quickly preparing high-quality pit mud

Abstract

The invention discloses a method for quickly preparing high-quality pit mud. The method comprises the steps: taking high-quality yellow mud 1 meter below the ground surface, sterilizing the high-quality yellow mud, paving into a fermentation vessel, then painting a layer of high-quality aged pit mud on the surface of the high-quality yellow mud, pretreating dry grains, adding rice husk to steam the dry grains, then adding yeast for making hard liquor, adding distillers' grain according to the proportion, then evenly stirring, filling the obtained fermented grain into the prepared fermentationvessel to be fermented for 50 to 80 days and fermenting 3 to 5 rounds to obtain the high-quality pit mud. The method can quickly copy a functional microbial ecosystem of the high-quality pit mud and can be used for producing high-quality pit mud.

Description

technical field [0001] The invention relates to the technical field of pit mud, in particular to a method for rapidly preparing high-quality pit mud. Background technique [0002] The brewing history of Chinese baijiu is long. Due to the differences in the brewing process of distilleries in different regions, there are many flavor types of baijiu, among which Luzhou-flavor baijiu is one of the most representative Chinese baijiu. The biggest difference between Luzhou-flavor liquor and other aroma liquors is that it is fermented in a cellar. The pit mud in the pit contains rich microorganisms and is an important source of microorganisms in the fermentation of wine grains. The most important thing is that the pit mud is rich in caproic acid Bacteria can carry out mass transfer through yellow water, which has an important impact on the main flavor of Luzhou-flavor liquor. Luzhou-flavor liquor produced in good quality cellars is expensive, such as Luzhou Laojiao and Wuliangye. T...

AI Technical Summary

Problems solved by technology

[0004] The first type of method is mainly to provide a growth and reproduction environment for the microorganisms in the pit mud through the ratio of raw materials, so as to turn the yellow mud mixture into a high-quality pit mud that can produce good wine. However, there are too many bacteria in the original soil mixture, which affects The growth of functional microorganisms in pit mud usually takes several years to domesticate high-quality pit mud; the second method is more direct than the first method, but it is more difficult to isolate functional microorganisms in old pit mud, and most functional bacteria cannot be artificially Separation and cultivation, so the preparation of functional bacteria liquid is cumbersome, and the amount used in practical applications is large, which is difficult to meet production needs