Brewing process of mild flavor baijiu

Abstract

The invention discloses a brewing process of mild flavor baijiu, and relates to the field of brewing of baijiu. The brewing process comprises the following steps: selecting materials; pulverizing thematerials; soaking the materials; steaming and boiling the materials; mixing koji with the materials to obtain a mixture; fermenting the mixture; and steaming liquor to obtain a finished product. Fermentation is carried out by utilizing glutinous sorghum, rice, wheat, sticky rice and maize as raw materials, liquor liquid is rich in taste, nutritional and healthy; the speed required for the spreading for cooling after steaming and boiling of the raw materials is quickened through an airing machine, so that sugar content in the raw materials can be separated out preferably; and by using rice husks and pricklyash as auxiliaries, fermented materials are fully fermented, and an aromatic smell of the liquor liquid also can be added; and a PVC tube for ventilating is inserted into a first fermentation layer in a fermentation process, so that a reproduction ratio of saccharomycetes in the fermentation process is increased, and the production velocity of the liquor wine is improved.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a brewing process of fragrance type liquor. Background technique [0002] Baijiu, as a distilled liquor with Chinese cultural characteristics, has different tastes and aromas. According to the aroma, liquor can be divided into: sauce-flavored type, light-flavored type, strong-flavored type, rice-flavored type, phoenix-flavored type, mixed-flavored type, and other flavored types. The aftertaste is refreshing and clean. The brewing process of Fen-flavor liquor generally uses grains such as sorghum and rice as raw materials for brewing. Fermentation is carried out by adding Daqu or Xiaoqu and burying it in fermentation tanks or fermentation tanks. This may cause insufficient fermentation, mildew of fermentation materials or excessive fermentation Too much acid will affect the taste of the distilled wine, and at the same time, insufficient saccharification and low yeast reproduction r...

AI Technical Summary

Problems solved by technology

However, the fermentation material is directly put into the tank for anaerobic stage without stratification, which will lead to insufficient fermentation and easy to cause mildew of the fermentation material; at the same time, the yeast is not fully multiplied in the early stage of fermentation, and the wine production rate is low

Images