Process for brewing baijiu by low-temperature bacteria cultivation through simple yeast bed

Abstract

The invention discloses a process for brewing baijiu by low-temperature bacteria cultivation through a simple yeast bed. The process comprises the following specific steps: cooking raw materials: placing the raw materials into a normal-pressure steaming tank for cooking, boiling for 30-35 minutes, then draining off residual water, and performing dry steaming on the raw materials for 30-35 minutesafter the residual water is drained off, wherein the raw materials subjected to dry steaming are specifically in a cooking and scattering state; carrying out cooling and inoculating; standing and culturing the raw materials in a yeast box; performing loose culture; and carrying out fermenting and ageing. According to the process, the raw material curing effect is effectively achieved at one time,energy is saved, pure culture in the yeast box is clean, sanitary and pollution-free, microorganisms can effectively grow in each grain, the standard enzyme amount is achieved, high-quality base liquor is conveniently produced, the prepared baijiu is sweet, cool, bright and transparent, the safety index of the baijiu is superior to the national standard, the mechanical process for cooking the rawmaterials is creatively realized, the bacteria cultivation mode is innovated, production water is recycled, materials are transported mechanically, and the production process is standardized and digitized.

Description

Technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a process for brewing liquor through simple koji bed low-temperature culture. Background technique [0002] Liquor is the collective name of Chinese alcoholic beverages (except for fruit wine and rice wine), also known as shochu, old white dry, and burning knife. Chinese liquor has a compound aroma with esters as the main body. It uses koji and wine mothers as saccharification and starters, and uses starch (sugar) raw materials to brew through cooking, saccharification, fermentation, distillation, aging and blending. Class wine. Strictly speaking, a blended wine made from a blend of edible alcohol and edible spices cannot be counted as white wine. [0003] At present, most liquor brewing enterprises adopt open natural microbial cultivation, with large temperature differences and a wide variety of microorganisms. There are many excellent microorganisms that can grow, and there w...

AI Technical Summary

Problems solved by technology

[0003] At present, most liquor brewing enterprises adopt open natural microbial cultivation, with large temperature differences and a wide variety of microorganisms. Many good microorganisms can grow, and many harmful bacteria can also grow, resulting in unstable quality of Daqu, which can effectively produce enzymes. The number of molds is relatively small, so Daqu accounts for a very large proportion of wine-making ingredients, and there is a phenomenon of waste of food and energy. Because of the uneven amount of enzymes, when making wine, Daqu is relatively frequently mixed.

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