Ventilating bacteria culture-saccharification and fermentation integrated preparation process for rice-flavor baijiu and special bioreactor

Abstract

The invention discloses a ventilating bacteria culture-saccharification and fermentation integrated preparation process for rice-flavor baijiu and a special bioreactor, and belongs to the technical field of baijiu making. The preparation process comprises the following steps: rice cooking, koji adding, spreading, bacteria culture-saccharification and fermentation. The special bioreactor comprisesa tank body, a feed port, a discharge port, a water adding port, an exhaust port, an air supply device, a thermometer, a jacket, a jacket water inlet, a jacket water outlet and support legs, wherein the bottom of the tank body can be a conical, oval or flat-bottomed head; the air supply device is located 0.02-0.2 m right above the bottom of the tank body and supplies sufficient oxygen in the bacteria culture-saccharification stage, follow-up fermentation is facilitated, liquor yield is increased, and liquor flavor is improved. Bacteria culture-saccharification and fermentation are performed onthe same bioreactor, so that equipment use ratio is increased remarkably, space is saved, labor intensity of an operator is reduced, and production efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to an integrated production process of rice-flavored liquor with ventilated cultivation, saccharification and fermentation and a special bioreactor. Background technique [0002] The production methods of rice-flavored liquor are divided into two types: saccharification followed by fermentation and saccharification while fermentation. Generally, the method of saccharification followed by fermentation requires that the rice that has been cooled and mixed with koji be placed in a saccharification vessel for saccharification without ventilation. After the saccharification requirements are met, the saccharification unstrained spirits are transferred to the fermentation vessel and then water is added for fermentation. At present, the saccharification equipment used in the first saccharification and then fermentation method mainly includes ceramic saccharification tanks, stainless ...

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Problems solved by technology

[0011] The purpose of the present invention is to propose an integrated production process and special bioreactor for rice-flavored liquor with ventilated culture, saccharification and fermentation, so as to solve the problems in the above-mentioned prior art that the saccharification effect is unsatisfactory due to the lack of oxygen in the saccharification stage of cultivation Yield rate and flavor of wine, and the two processes of saccharification and fermentation in the traditional process need to use different equipment, which has problems such as time-consuming and energy-consuming. Phase ventilation culture can promote the proliferation of rhizopus and saccharification reaction. It can also complete the two processes of culture, saccharification and fermentation on the same equipment, which better solves the problem of insufficient oxygen supply in the production of rice-flavored liquor by the method of saccharification first and then fermentation. The problem of poor saccharification effect and the need for multiple equipment and secondary transfer of materials

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