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Daqu liquor making method and yeast manufacturing method

A production method and technology for Daqu liquor, applied in the field of winemaking, can solve the problems of low quality of Daqu, low yield of Luzhou-flavor Daqu liquor, low fermentation power and the like

Active Publication Date: 2019-09-20
SICHUAN MIANYANG FORGOOD DISTILLERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One of the purposes of the embodiment of this application is to provide a brewing method of Daqu liquor, which aims to improve the production of Luzhou-flavored liquor after the existing workshop has been shut down for a long time. The problem of low yield rate of Daqu liquor
[0005] The second purpose of the embodiment of this application is to provide a method for making Daqu, which aims to improve the low quality of Daqu in the existing workshops and the low fermentation power in low temperature seasons. low problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] The present embodiment provides a kind of cultivating process of Daqu, which mainly includes the following steps:

[0062] Mix the medium-temperature koji with a storage period of 3 months and the medium-temperature koji with a storage period of 9 months in a ratio of 1:1.

[0063] The temperature in the culture room was detected at 8°C, and the mixed koji powder was mixed at 1.0kg / 100m 1 day before Daqu entered the room. 3 Spread evenly in the workshop.

[0064] Take the wheat, determine the amount of moistening water according to the dryness and humidity of the wheat, and determine the moistening temperature according to the season: the amount of moistening water accounts for 4% of the weight of the wheat; hot water above 85°C is used for moistening the grain, and the time for moistening the grain is about 20 hours. First pour the wheat on the grain moistening field, then turn it over and pile it up while sprinkling water, and clean out the impurities in the wheat (s...

Embodiment 2

[0074] The present embodiment provides a kind of culture process of Daqu, the process provided by the present embodiment is the same as that of Example 1, the difference is:

[0075] Before the billet enters the room, mix the medium-temperature koji with a storage period of 3 months and the medium-temperature koji with a storage period of 9 months in a ratio of 1:1.2.

[0076] The temperature in the cultivation room was detected to be 12°C. One day before Daqu entered the room, the mixed koji powder was mixed at a rate of 0.8kg / 100m 3 Spread evenly in the workshop.

[0077] Carry out the curved billet and enter the room (cultivation room) again.

Embodiment 3

[0079] The present embodiment provides a kind of culture process of Daqu, the process provided by the present embodiment is the same as that of Example 1, the difference is:

[0080] Before the billet enters the room, mix the medium-temperature koji with a storage period of 100 days and the medium-temperature koji with a storage period of 280 days in a ratio of 1:1.2.

[0081] The temperature in the culture room was detected to be 18°C. One day before Daqu entered the room, the mixed koji powder was mixed at a rate of 0.6kg / 100m 3 Spread evenly in the workshop.

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Abstract

The invention relates to the field of wine making, in particular to a Daqu liquor making method and a yeast manufacturing method. The yeast manufacturing method includes the step: spreading mixed yeasts in a yeast culture chamber. The mixed yeasts includes medium-temperature yeasts with the storage life of 90-95 days and medium-temperature yeasts with the storage life of 270-280 days, and the weight ratio of the medium-temperature yeasts with the storage life of 90-95 days to the medium-temperature yeasts with the storage life of 270-280 days is 1:1-1:1.2. The method remarkably solves the problems of low yeast fermentation capacity and poor sensory quality. The Daqu liquor making method includes the step: spreading mixed yeasts in a production resumption workshop. The mixed yeasts includes medium-temperature yeasts with the storage life of 180-190 days and medium-temperature yeasts with the storage life of 270-280 days, and the weight ratio of the medium-temperature yeasts with the storage life of 180-190 days to the medium-temperature yeasts with the storage life of 270-280 days is 2:1-2:1.2. The method obviously solves the problem of poor quality of production of a production pit in production resumption.

Description

technical field [0001] The application relates to the field of brewing, in particular, to a method for brewing Daqu wine and a method for making Daqu. Background technique [0002] In the production process of Luzhou-flavor Daqu liquor, the production resumes after the high-temperature holiday in summer every year. Due to the long-term shutdown of the workshop, the yield of wine from the cellar is low, and the wine quality is also poor. [0003] In the production of Luzhou-flavor Daqu, when the temperature is low every year, the temperature rises too slowly, which seriously affects the quality of Daqu, and the fermentability of the cultivated Daqu is low. Contents of the invention [0004] One of the purposes of the embodiments of the present application is to provide a method for brewing Daqu liquor, which aims to improve the problem of low yield of Luzhou-flavor Daqu liquor after the existing workshop has been shut down for a long time. [0005] The second purpose of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
CPCC12G3/021
Inventor 卢中明杜礼泉郑敏范昌明谢菲刘强唐聪蒲浩
Owner SICHUAN MIANYANG FORGOOD DISTILLERY
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