CN102787040B - Highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch - Google Patents
Highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch Download PDFInfo
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Abstract
The present invention discloses a highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch. The method comprises processes of: stripping a pit to take vinasse out of the pit; preparing vinasse and mixing; carrying out wine obtaining grain steaming; preparing nutrition vinasse; inoculating vinasse and culturing; preparing surface vinasse; splashing water and adding distiller's yeast powder; transferring to the pit; and carrying out pit sealing fermentation. With the method of the present invention, the extruded waste vinasse residual starch content is significantly reduced to 2-5%, and waste lees can be prepared without secondary fermentation so as to significantly reduce production cost; the upper layer vinasse with poor quality can be changed into the surface vinasse, then changed into the extruded waste vinasse, and finally changed into the waste lees in each turn of the method, and the lower layer vinasse can be continuously adopted as the grain vinasse to enter the pit so as to improve vinasse quality and wine quality; use amount of bran hulls, water and other ingredients between retorts are regular; acidity of the vinasse entering the pit, starch content, and water content of the vinasse are easily grasped; quality product rate and wine yield of the whole pit output are respectively increased by 0.5-1%; and the method has characteristics of simple process, easy operation, no addition of production equipment, and good quality of produced wine, and provides a reliable guarantee for promotion and application of highly-flavored liquor production enterprises.
Description
Technical field
The present invention relates to a kind of method of making white spirit, particularly a kind of can passing through taken turns the continuous fermentation that is pickled with grains or in wine more in the pond, cellar for storing things, just can significantly reduce the Production of Luzhou-flavor Liquor method of the crowded starch content that is pickled with grains or in wine.
Background technology
Aroma daqu liquor is the exclusive national industry rarity of China, and is with a long history, the technology uniqueness, and the human consumer is numerous.Though its technology is through the summary of not having the several generations over the past thousands of years, perfect and innovation, developed into the stage of a comparative maturity, but because the spontaneous fermentations of adopting open, many bacterial classifications that are that the Daqu medicine carries out, controllability difficulty to quality of white spirit and the yield of liquor is relatively large, therefore, improve aromatic Chinese spirit quality and the yield of liquor and be still the direction that the liquor researcher is constantly made great efforts.
The Production of Luzhou-flavor Liquor that China is traditional, the distinguishing feature that is different from other many aromatic white spirit technologies is " mud cellar for storing things solid state fermentation, continuous poor batching, mixed-steaming and mixed-heating "." continuous poor batching, mixed-steaming and mixed-heating " refers to that grain raw material such as Chinese sorghum goes out the poor unstrained spirits in cellar for storing things and mixes (continuous poor batching) according to a certain percentage with former, and going up rice steamer then steams grain steaming wine (mixed-steaming and mixed-heating), goes out rice steamer at last and adds Daqu medicine pit entry fermentation.
Crowded poor, as its name suggests, the poor unstrained spirits that namely is extruded, it is the exclusive product of aromatic Chinese spirit " continuous poor fermentation " technology.So-called " continuous poor fermentation ", be exactly that will the ferment poor unstrained spirits of one-period adds virgin material, ferment as the starting materials continuation of next fermentation period again through getting after drinking, so circulation repeatedly, owing to added virgin material, the volume of Jiao Chi is certain, and the poor unstrained spirits of a last fermentation period can not all be done " continuous poor " and enter next fermentation period, the unnecessary poor unstrained spirits of extruding namely squeezes poor, also claims to lose poor in the industry sometimes.Among the present invention, for through the losing poor difference behind the Secondary Fermentation, this part poor unstrained spirits is referred to as " squeezing poor ".
Aromatic Chinese spirit is classified according to technology type, can be divided into " former cellar for storing things method ", " running the cellar for storing things method " and " aged pitamylum in multiple feedings solid fermentation " method, and different process type, crowded poor producing method are also slightly different." former cellar for storing things method " refers to regard to the fermented mash at this cellar for storing things to pass through the boiling gelatinization again through after adding raw material, auxiliary material, still returns behind the song under the water gaging and carries out sealing and fermenting in the former cellar for storing things, its process characteristic is: poor unstrained spirits layering is stacked, except the end, face were pickled with grains or in wine, piling in tiers was divided at former cellar for storing things, and squeezing poor is from bottom to top to produce from face is poor; " run the cellar for storing things method " and refer to that an empty Jiao Chi is arranged earlier when producing, then the poor unstrained spirits after fermentation is finished in another pond, cellar for storing things is taken out, get wine, gelatinization by adding raw material, auxiliary material, distillation, look water up and down, bently down put into vacant cellar for storing things sealing and fermenting again, its process characteristic is: the poor unstrained spirits of a Jiao Chi another Jiao Chi (hohlraum) that packs into when lower whorl ferments, do not take out the poor poor dam of heap that places of fermentation, but by rice steamer taking-up layering distillation, squeeze poor then by poor middle generation the in the end." aged pitamylum in multiple feedings solid fermentation " refers to that raw material and the poor unstrained spirits that goes out the cellar for storing things distill and the boiling gelatinization simultaneously at same rice steamer bucket, and the four rice steamers unstrained spirits that be pickled with grains or in wine is arranged in the cellar for storing things, add to be divided into five rice steamers behind the new raw material and to distill, and four rice steamer pit entry fermentations wherein, an other rice steamer is pickled with grains or in wine for squeezing.
But no matter be " former cellar for storing things method ", " running the cellar for storing things method " or " aged pitamylum in multiple feedings solid fermentation " method, the crowded poor residual shallow lake that aromatic Chinese spirit produces
Generally all about 10 ~ 13%.Along with the liquor progress of science and technology, the liquor scientific worker constantly explores novel brewing technology.As " a kind of brewing aroma type white spirit one clear to bottom technique " of Shehong, the Sichuan people of Lee family invention (ZL200510020564.2), " cleaning auxiliary material " when adopting " yellow water clearly to the greatest extent ", profit grain, when getting wine " clear water distillation " and go out, " know layering " when going into to store, when keeping the yield of liquor steady growth, quality liquor output promotes significantly.Though these methods have significantly improved aromatic Chinese spirit quality liquor productive rate, limited to by technology, squeeze poor residual shallow lake still about 9 ~ 13%.
At present, for taking full advantage of residual shallow lake and the abundant liquor flavor and fragrance substance that squeezes in being pickled with grains or in wine, China loses poor comprehensive utilization Secondary Fermentation production liquor technology and is constantly developed, the most widely used way is to utilize saccharifying enzyme to strengthen Secondary Fermentation production to lose arrack (being commonly called as special cellar for storing things wine) at present, its technology is identical with the conventional solid-state liquor production process, adopt solid spirit fermenting container (Ru Nijiao, cement kiln), will squeeze poor putting together and carrying out Secondary Fermentation production and lose arrack; The Zhang Wenxue of Sichuan University etc. pass through novel wheat bran and the research and development of novel Daqu and the discussion of different proportionings, obtain a kind of energy efficient degradation and lose poor compound ferment, make the starch utilization ratio that squeezes in being pickled with grains or in wine reach 46.4～62.4%, the transformation efficiency that starch produces alcohol is 46.1～90.1%, what can also obtain simultaneously better quality loses arrack (production method of spirit distiller grain liquor processed, the patent No.: 200610022413.5); " a kind of method of utilizing producing white wine by distilled grain continuous solid state fermentation " of Shehong, the Sichuan people of the Lee family invention (patent No.: 200910167932.4), utilize and a kind ofly will lose poor fermentative production with the continuous solid-state fermentation device and lose poor liquor.
Aforesaid method is owing to zymotechnique, device and fermenting agent different cause losing the output of arrack, the difference of quality.But they have a common characteristic, namely need and to squeeze the poor independent Secondary Fermentation in back of concentrating, there is the defective of two aspects in this, the one, increased production cost, the unstrained spirits that need will be pickled with grains or in wine from each wine brewing workshop that comparatively disperses is collected, the poor residual shallow lake of unstrained spirits of fermentation reduction was about 4～7% again after transhipment was concentrated, and poor unstrained spirits could turn round out again as losing poor the grade.This has just additionally increased the link of once transporting the storage tank unstrained spirits, has increased production cost; The 2nd, because the typical feature of aromatic Chinese spirit is " continuous poor fermentation ", also there be saying of " poor, Wan Nianjiao in thousand " in industry.Aforesaid method, carry out Secondary Fermentation separately after will squeezing poor the collection, with regard to artificial destruction poor unstrained spirits " three are " that in pond, original cellar for storing things, form, be micro-flora (fungus strain), enzyme system and system, the nutritive ingredient of microorganism in the poor unstrained spirits, changes in environmental conditions be unfavorable for making wine beneficial microorganism fermentation, female " three are " in poor of the high-quality in the Yuan Jiao pond can not be brought positive influence to squeezing poor Secondary Fermentation simultaneously, can't carry out effective high-quality poor " continuous poor fermentation ".Therefore, aforesaid method production to lose the arrack quality generally relatively poor, or produce lose arrack on odor type with lose poor raw material itself under aromatic white spirit different fully, belong to a kind of new aromatic white spirit, squeeze poor in typically the aromatic Chinese spirit flavor and fragrance substance effectively utilized.
Therefore, squeeze poor residual shallow lake content for how reducing aromatic Chinese spirit, we also need a kind of solution more effectively and reasonably.
Summary of the invention
The objective of the invention is: a kind of Production of Luzhou-flavor Liquor method is provided, utilizes this method significantly to reduce and squeeze poor residual shallow lake content.
Utilize the crowded of this explained hereafter to be pickled with grains or in wine, do not carry out losing poor residual shallow lake level after the residual shallow lake of Secondary Fermentation content can reach tradition process Secondary Fermentation, namely can be used as and losing its usefulness such as abandoning or do feed that is pickled with grains or in wine.
The technical scheme that realizes the object of the invention is as follows:
A kind of Production of Luzhou-flavor Liquor method that can reduce squeeze poor residual shallow lake, comprise in regular turn the stripping cellar for storing things get poor, join poorly mix and stir, get that wine steams that grain, the poor preparation of nutrition, inoculation are poorly cultivated, face poor make, look up and down under water bent, go into cellar for storing things, each operation of envelope cellar for storing things fermentation, it is characterized in that:
Poor referring to got at described stripping cellar for storing things:Will the complete strip off through the Jiao Chi of a yeast phase, be that unit rises rapidly and is pickled with grains or in wine, moves to and spread harvested grain on a threshing floor, drip yellow water to the greatest extent by a rice steamer amount respectively, take out from top to bottom then that the upper strata is poor, the middle level is poor and bottom is poor; The poor unstrained spirits of each rice steamer amount is stacked in order according to the order of taking out, and distinguishes between heap and the heap, and nothing mixes;
Described joining poor mix and stir operation and refers to:
A) middle level behind the cellar for storing things of fermenting is pickled with grains or in wine, passes through pretreated grain raw material, slaking chaff shell, poor according to every rice steamer amount middle level: used solid food food raw material weight: the weight of slaking chaff shell, be 9～10: 1: 0.5 part by weight mixes it;
B) bottom behind the cellar for storing things of fermenting is pickled with grains or in wine, passes through pretreated grain raw material, slaking chaff shell, poor according to every rice steamer amount bottom: used solid food food raw material weight: the weight of slaking chaff shell, be 6～8: 1: 0.5 part by weight mixes it;
The described wine steaming grain operation of getting refers to:
C) will poor to mix and stir middle level after the operation poor and bottom is poor through joining, be unit with a rice steamer amount, adopt steam atmospheric distillation to get wine and steam grain;
D) it is poor to go out the upper strata at cellar for storing things, poor according to every rice steamer amount upper strata: the weight of slaking chaff shell is after 7～10: 0.5 part by weight mixes it, to be unit with a rice steamer amount, adopts steam atmospheric distillation to get wine;
E) it is poor to go out the face at cellar for storing things, is unit with a rice steamer amount, adopts steam atmospheric distillation to get to be after drinking to lose poorly, can make feed;
The poor preparation section of described nutrition refers to:
Will be poor through distilling the upper strata of getting wine, when being cooled to 50 ℃～65 ℃, the commercially available saccharifying enzyme of getting its gross weight 0.5～2% evenly looses, and mix is even thereon, when treating that temperature further is down to 30 ℃～45 ℃, get the yeast water behind its gross weight 0.2～0.5% activated again, divide and evenly to splash on this poor unstrained spirits for 1～4 time, the unstrained spirits harvest that should be pickled with grains or in wine after turning evenly is coniform;
The poor operation of cultivating of described inoculation refers to:
Will be poor through the face that distillation is got after drinking, it is poor with that rice steamer amount face of the poor lowest layer that contacts in upper strata, when being cooled to 20 ℃～35 ℃, get the slaking chaff shell of the poor and poor gross weight 0.1～0.3% of face of the nutrition of the poor gross weight 2～6% of this face, turn evenly during the face that evenly is sprinkled into is poor, its heap fermentation is standby after 24～30 hours;
Described poor production process refers to:
A) distillation is got 1/2 poor unstrained spirits of the poor total rice steamer amount in upper strata after drinking, get poor by be pickled with grains or in wine out the sequencing at cellar for storing things of upper strata, be unit with the rice steamer amount, the non-hot season after poor unstrained spirits is cooled to 20 ℃～35 ℃, or the hot season after the temperature of poor unstrained spirits temperature level land, the saccharifying enzyme and the inoculation that should poor unstrained spirits gross weight 1～2% that add this poor unstrained spirits gross weight 0.01～0.02% are poor, are standby the last aspect A that is pickled with grains or in wine after turning it evenly;
B) distillation is got after drinking the poor total rice steamer amount remaining 1/2 poor unstrained spirits in upper strata, get poor by be pickled with grains or in wine out the sequencing at cellar for storing things of upper strata, be unit with the rice steamer amount, the 100 ℃ of boiling water of evenly splashing on the poor unstrained spirits, the boiling water amount of splashing is 50%～60% of poor unstrained spirits gross weight, turns evenly, the non-hot season after the poor unstrained spirits of mixing water is cooled to 20～35 ℃, or the hot season after the poor unstrained spirits temperature level land temperature of mixing water, add the fragrant yeast powder of poor unstrained spirits gross weight 1～2%, be the poor B of standby subsurface after turning evenly;
Describedly look under water that bent operation refers to up and down:
Distillation is got on the poor and poor surface of bottom, after drinking middle level
,The 100 ℃ of boiling water of evenly splashing, the boiling water amount of splashing is to join poor to mix and stir that the poor unstrained spirits of every rice steamer amount drops into 75%～80% of grain material gross weight in the step, turn evenly, when poor unstrained spirits temperature is down to 16 ℃～20 ℃, add the fragrant yeast powder again, turn then evenly, the amount that adds the fragrant yeast powder is 2～5% of poor unstrained spirits gross weight;
Describedly go into to store operation and refer to:
1) will go out middle level and the poor unstrained spirits of bottom that rice steamer looks up and down behind the song under water and be transferred to Jiao Chizhong, the cellar for storing things order of going into of poor unstrained spirits is gone into the cellar for storing things by the sequencing one rice steamer one rice steamer ground that goes out the cellar for storing things, just the poor unstrained spirits of the lowest layer is gone into the cellar for storing things this moment at first, places the lowest layer of Jiao Chi, and the lowest layer as next fermentation period is poor again; The rice steamer second from the bottom of the last fermentation period unstrained spirits that is pickled with grains or in wine, also as the poor unstrained spirits of the rice steamer second from the bottom of next fermentation period, and the like, all poor unstrained spirits as " continuous being pickled with grains or in wine " of a last fermentation period, residing level does not almost become in the pond, cellar for storing things of next fermentation period, has all got back to original position;
2) treat that the poor unstrained spirits in middle level, bottom is gone into the cellar for storing things after, be transferred to Jiao Chizhong with face is poor again, place the poor unstrained spirits of middle level and bottom above, the cellar for storing things order of going into that face is poor is still gone into the cellar for storing things according to the poor B of advanced subsurface, the laggard order that goes up the poor A of aspect, namely the poor face of doing in the upper strata of more past bottom is poor will go into the cellar for storing things at first, and the like;
Described envelope cellar for storing things fermentation procedure refers to:
Pit sealing mud is laid on the woven bag of poor heap in the cellar for storing things, surperficial troweling is sliding, seals the cellar for storing things sealing and fermenting.
Described slaking chaff shell is the ripe chaff after after the removal of impurities chaff shell being cooked.
Distinguishing feature of the present invention is:
Innovative point of the present invention is: changed the poor mode of squeezing of aromatic Chinese spirit, poor and the inoculation of nutrition is poor carries out the poor fermentation of face for starter by making, complied with the typical feature of aromatic Chinese spirit " continuous poor fermentation ", produce to squeeze poor its residual shallow lake content be 2～5%, do not add saccharifying ferment and carry out Secondary Fermentation and can become losing and poorly use as feed or its.
Remarkable advantage of the present invention is:
1, the present invention is by serial innovative technology, can significantly reduce residual shallow lake content to 2～5% of " squeezing poor ", and " losing poor " wine of producing, wine body cellar for storing things perfume (or spice) is stronger, have ethyl hexanoate and be the compound fragrance of pure, the harmony of main body, smell coordination, entrance is smooth-going, style is outstanding, belongs to typical aromatic Chinese spirit.
2, " squeezing poor " of the present invention's production, its residual shallow lake content has met or exceeded through the level behind the Secondary Fermentation, need not add saccharifying ferment again and carry out Secondary Fermentation and namely can be used as and losing poor abandoning, thereby reduce the Secondary Fermentation link, significantly reduce producing.
3, be conducive to " face of losing is kept on file ".In the aromatic Chinese spirit fermenting process, on the lower the layer poor unstrained spirits, the stopping property of environment is more good when fermentation, just more be conducive to microbial fermentation, the trace ingredients that produces is just more abundant, and the wine of output is just more good, therefore, the poor unstrained spirits of lower floor just more suitable remaining enter " continuous poor fermentation ", and more the poor unstrained spirits on upper strata just more suitable work " squeeze poor ".The inventive method, namely each take turns can both poor to transfer face to poor with second-rate upper strata, become " squeezing poor ", become at last and losing poor throwing away, the poor unstrained spirits of lower floor can continue to become grain and is pickled with grains or in wine into the cellar for storing things like this, can significantly improve poor unstrained spirits quality, raising vinosity like this.
4, utilize the inventive method, be conducive to raising and train and fermenting of microorganism.Because microorganism lives in the essentially identical environment for a long time.Poor unstrained spirits is poor through the layering heap, can keep the unanimity into the poor unstrained spirits in cellar for storing things substantially, and in the pond, same cellar for storing things of packing into, little with nutritive ingredient, the changes in environmental conditions of storing the microorganism in the pond in the poor like this unstrained spirits, the microorganism growth breeding is successfully carried out, thereby improve its ability to function, the difficulty that has overcome the microorganism incompatibility or shaked down again;
5, the inventive method, " squeezing poor " poor unstrained spirits system, enzyme system and fungus strain " three are " steady quality of production, " losing arrack " vinosity of production is good;
6, the inventive method, usage quantity between batchings such as chaff shell, moisture and rice steamer and the rice steamer is regular, be easy to grasp acidity, starch content into the poor unstrained spirits in cellar for storing things, poor unstrained spirits water content basically identical, the whole cellar for storing things output factor of merit and the yield of liquor also can increase by 0.5～1% respectively on existing technology basis;
7, technology of the present invention is simple, and processing ease need not additionally add production unit etc., and production cost is low, and vinosity is good, easily implements, and is the Production of Luzhou-flavor Liquor technological updating of enterprises, and carrying out large scale application provides reliable guarantee.
Description of drawings
Fig. 1 is poor unstrained spirits position and corresponding appellation synoptic diagram
Mark among the figure: 1 poor for face, 2 poor for the upper strata, 3 be pickled with grains or in wine, 4 be pickled with grains or in wine for bottom for the middle level.
Embodiment
A kind of Production of Luzhou-flavor Liquor method that can reduce squeeze poor residual shallow lake, comprise in regular turn the stripping cellar for storing things get poor, join poorly mix and stir, get that wine steams that grain, the poor preparation of nutrition, inoculation are poorly cultivated, face poor make, look up and down under water bent, go into cellar for storing things, each operation of envelope cellar for storing things fermentation, it is characterized in that:
Poor referring to got at described stripping cellar for storing things:Will the complete strip off through the Jiao Chi of a yeast phase, respectively by a rice steamer amount be unit rise rapidly appear poor move to spread harvested grain on a threshing floor drip a yellow water to the greatest extent, take out from top to bottom then that the upper strata is poor, the middle level is poor and bottom is poor; The poor unstrained spirits of each rice steamer amount is stacked in order according to the taking-up order, distinguishes between heap and the heap, and nothing mixes;
Described joining poor mix and stir operation and refers to:
A) middle level behind the cellar for storing things of fermenting is pickled with grains or in wine, passes through pretreated grain raw material, slaking chaff shell, poor according to every rice steamer amount middle level: used solid food food raw material weight: the weight of slaking chaff shell, be 9～10: 1: 0.5 part by weight mixes it;
B) bottom behind the cellar for storing things of fermenting is pickled with grains or in wine, passes through pretreated grain raw material, slaking chaff shell, poor according to every rice steamer amount bottom: used solid food food raw material weight: the weight of slaking chaff shell, be 6～8: 1: 0.5 part by weight mixes it;
The described wine steaming grain operation of getting refers to:
C) will poor to mix and stir middle level after the operation poor and bottom is poor through joining, be unit with a rice steamer amount, adopt steam atmospheric distillation to get wine and steam grain;
D) it is poor to go out the upper strata at cellar for storing things, poor according to every rice steamer amount upper strata: the weight of slaking chaff shell is after 7～10: 0.5 part by weight mixes, to be unit with a rice steamer amount, adopts steam atmospheric distillation to get wine;
E) it is poor to go out the face at cellar for storing things, is unit with a rice steamer amount, adopts steam atmospheric distillation to get to be feed after drinking to lose poor;
The poor preparation section of described nutrition refers to:
Will be poor through distilling the upper strata of getting wine, when being cooled to 50 ℃～65 ℃, the commercially available saccharifying enzyme of getting its gross weight 0.5～2% evenly looses, and mix is even thereon, when treating that temperature further is down to 30 ℃～45 ℃, get the yeast water behind its gross weight 0.2～0.5% activated again, divide and evenly to splash on this poor unstrained spirits for 1～4 time, the unstrained spirits harvest that should be pickled with grains or in wine after turning evenly is coniform;
The poor operation of cultivating of described inoculation refers to:
Will be poor through the face that distillation is got after drinking, it is poor with that rice steamer amount face of the poor lowest layer that contacts in upper strata, when being cooled to 20 ℃～35 ℃, get the slaking chaff shell of the poor and poor gross weight 0.1～0.3% of face of the nutrition of the poor gross weight 2～6% of this face, turn evenly during the face that evenly is sprinkled into is poor, its heap fermentation is standby after 24～30 hours;
Described poor production process refers to:
A) distillation is got 1/2 poor unstrained spirits of the poor total rice steamer amount in upper strata after drinking, get poor by be pickled with grains or in wine out the sequencing at cellar for storing things of upper strata, be unit with the rice steamer amount, the non-hot season after poor unstrained spirits is cooled to 20 ℃～35 ℃, or the hot season after the temperature of poor unstrained spirits temperature level land, the saccharifying enzyme and the inoculation that should poor unstrained spirits gross weight 1～2% that add this poor unstrained spirits gross weight 0.01～0.02% are poor, are standby the last aspect A that is pickled with grains or in wine after turning it evenly;
B) distillation is got the poor total rice steamer amount remaining 1/2 poor unstrained spirits in upper strata after drinking, get poor by be pickled with grains or in wine out the sequencing at cellar for storing things of upper strata, be unit with the rice steamer amount, the 100 ℃ of boiling water of evenly splashing on the poor unstrained spirits, the boiling water amount of splashing is 50%～60% of poor unstrained spirits gross weight, turns evenly, the non-hot season after the poor unstrained spirits of mixing water is cooled to 20～35 ℃, or the hot season after the poor unstrained spirits temperature level land temperature of mixing water, add the fragrant yeast powder of poor unstrained spirits gross weight 1～2%, be the poor B of standby subsurface after turning evenly;
Describedly look under water that bent operation refers to up and down:
Distillation is got on the poor and poor surface of bottom, after drinking middle level
,The 100 ℃ of boiling water of evenly splashing, the boiling water amount of splashing is to join poor to mix and stir that the poor unstrained spirits of every rice steamer amount drops into 75%～80% of grain material gross weight in the step, turn evenly, when poor unstrained spirits temperature is down to 16 ℃～20 ℃, add the fragrant yeast powder again, turn then evenly, the amount that adds the fragrant yeast powder is 2～5% of poor unstrained spirits gross weight;
Describedly go into to store operation and refer to:
1) will go out middle level and the poor unstrained spirits of bottom that rice steamer looks up and down behind the song under water and be transferred to Jiao Chizhong, the cellar for storing things order of going into of poor unstrained spirits is gone into the cellar for storing things by the sequencing one rice steamer one rice steamer ground that goes out the cellar for storing things, just the poor unstrained spirits of the lowest layer is gone into the cellar for storing things this moment at first, places the lowest layer of Jiao Chi, and the lowest layer as next fermentation period is poor again; The rice steamer second from the bottom of the last fermentation period unstrained spirits that is pickled with grains or in wine, also as the poor unstrained spirits of the rice steamer second from the bottom of next fermentation period, and the like, all poor unstrained spirits as " continuous being pickled with grains or in wine " of a last fermentation period, residing level does not almost become in the pond, cellar for storing things of next fermentation period, has all got back to original position;
2) treat that the poor unstrained spirits in middle level, bottom is gone into the cellar for storing things after, be transferred to Jiao Chizhong with face is poor again, place the poor unstrained spirits of middle level and bottom above, the cellar for storing things order of going into that face is poor is still gone into the cellar for storing things according to the poor B of advanced subsurface, the laggard order that goes up the poor A of aspect, namely the poor face of doing in the upper strata of more past bottom is poor will go into the cellar for storing things at first, and the like;
Described envelope cellar for storing things fermentation procedure refers to:
Pit sealing mud is laid on the woven bag of poor heap in the cellar for storing things, surperficial troweling is sliding, seals the cellar for storing things sealing and fermenting.
Providing specific examples below elaborates to production technique.
Described slaking chaff shell is the ripe chaff after after the removal of impurities chaff shell being cooked.
Embodiment 1:A kind of
Non-hot season energyReduce the Production of Luzhou-flavor Liquor method of squeezing poor residual shallow lake, its
Technological process is as follows:
1, poor operation is got at the stripping cellar for storing things
Will the complete strip off through the Jiao Chi of a yeast phase, with a rice steamer amount be unit rise rapidly appear poor 1 move to spread harvested grain on a threshing floor drip to the greatest extent yellow water after, take out from top to bottom then that the upper strata is poor 2, middle level poor 3 and bottom poor 4; The poor unstrained spirits of each rice steamer amount is stacked in order according to the taking-up order, distinguishes between heap and the heap, and nothing mixes;
2, join the poor operation of mixing and stirring
Middle level behind the cellar for storing things of fermenting is poor 3, through pretreated grain raw material, slaking chaff shell, poor according to every rice steamer amount middle level: used solid food food raw material weight: the weight of slaking chaff shell is that 10: 1: 0.5 part by weight mixes it; Bottom behind the cellar for storing things of fermenting is poor 4, through pretreated grain raw material, slaking chaff shell, according to poor at the bottom of every rice steamer amount: used solid food food raw material weight: the weight of slaking chaff shell is that 8: 1: 0.5 part by weight mixes it;
3, get wine and steam the grain operation
Will be poor 4 through joining poor middle level poor 3 after the operation and the bottom of mixing and stirring, be unit with a rice steamer amount, adopt steam atmospheric distillation to get wine and steam grain;
It is poor 2 to go out the upper strata at cellar for storing things, poor according to every rice steamer amount upper strata: the weight of slaking chaff shell is after 7: 0.5 part by weight mixes it, to be unit with a rice steamer amount, adopts steam atmospheric distillation to get wine;
It is poor 1 to go out the face at cellar for storing things, is unit with a rice steamer amount, adopts steam atmospheric distillation to get to be after drinking as losing of feed poor;
4, the poor preparation section of nutrition
To get the upper strata poor 2 of wine through distillation, when being cooled to 65 ℃, the commercially available saccharifying enzyme of getting its gross weight 0.5% evenly looses, and mix is even thereon, when treating that temperature further is down to 30 ℃, get the activated back yeast water of its gross weight 0.5% again, divide and evenly to splash on this poor unstrained spirits for 3 times, the unstrained spirits harvest that should be pickled with grains or in wine after turning evenly is coniform;
5, the poor operation of cultivating of inoculation
To be pickled with grains or in wine 1 through the face that distillation is got after drinking, it is poor with that rice steamer amount face of the poor lowest layer that contact in upper strata, when being cooled to 25 ℃, gets the be pickled with grains or in wine slaking chaff shell of gross weight 0.1% of the poor and face of the nutrition of the poor gross weight 6% of this face, turn evenly during the face that evenly is sprinkled into is poor, its heap fermentation is standby after 28 hours;
6, the poor production process of face
A) the poor 2 total rice steamer amounts in upper strata of getting after drinking through distillation in the present embodiment are 4 rice steamers, the 2 rice steamer amounts wherein of getting go out earlier that the upper strata at cellar for storing things is poor to be cooled to 35 ℃, the inoculation that adds the saccharifying enzyme of its gross weight 0.02% and its gross weight 2% is poor, is standby the last aspect A that is pickled with grains or in wine after turning evenly then;
B) distillation is got after drinking poor remaining 2 rice steamers of 2 total rice steamer amounts in the upper strata unstrained spirits that is pickled with grains or in wine, be unit with the rice steamer amount, the 100 ℃ of boiling water of evenly splashing, the boiling water amount of splashing is 60% of poor unstrained spirits gross weight, turn evenly, after poor unstrained spirits is cooled to 30 ℃, add the fragrant yeast powder of its gross weight 2%, be the poor B of standby subsurface after turning evenly then;
7, look bent operation under water up and down
On after drinking middle level poor 3 and poor 4 surfaces of bottom got in distillation
,The 100 ℃ of boiling water of evenly splashing, the boiling water amount of splashing are to join poorly to mix and stir that the poor unstrained spirits of every rice steamer amount drops into 80% of grain material gross weight in the step, turn evenly, when poor unstrained spirits temperature is down to 20 ℃, add 5% fragrant yeast powder again, turn even then;
8, go into to store operation
To go out the poor unstrained spirits 3 in middle level and the poor unstrained spirits 4 of bottom that rice steamer looks up and down behind the song under water and be transferred to Jiao Chizhong, the cellar for storing things order of going into of poor unstrained spirits is gone into the cellar for storing things by the sequencing one rice steamer one rice steamer ground that goes out the cellar for storing things, just the poor unstrained spirits of the lowest layer is gone into the cellar for storing things this moment at first, places the lowest layer of Jiao Chi, and the lowest layer as next fermentation period is poor again; The rice steamer second from the bottom of the last fermentation period unstrained spirits that is pickled with grains or in wine, also as the poor unstrained spirits of the rice steamer second from the bottom of next fermentation period, and the like, all poor unstrained spirits as " continuous being pickled with grains or in wine " of a last fermentation period, almost do not become at next fermentation period residing level in the pond, cellar for storing things, all got back to original position; After treating to be pickled with grains or in wine at the middle level the poor unstrained spirits 4 of unstrained spirits 3, bottom going into the cellar for storing things, again face poor 1 is transferred to Jiao Chizhong, place the poor unstrained spirits 3 in middle level and the poor unstrained spirits 4 of bottom above, the cellar for storing things order of going into of face poor 1 is still gone into the cellar for storing things according to the poor B of advanced subsurface, the laggard order that goes up the poor A of aspect, namely the poor face of doing in the upper strata of more past bottom is poor will go into the cellar for storing things at first, and the like;
9, envelope cellar for storing things fermentation procedure
Pit sealing mud is laid on the woven bag of poor heap in the cellar for storing things, surperficial troweling is sliding, seals the cellar for storing things sealing and fermenting.
Embodiment 2: in additionA kind of
The non-hot seasonCan reduce the Production of Luzhou-flavor Liquor method of squeezing poor residual shallow lake, its
Technological process is as follows:
1, poor operation is got at the stripping cellar for storing things
Will the complete strip off through the Jiao Chi of a yeast phase, respectively by a rice steamer amount be unit rise rapidly appear poor move to spread harvested grain on a threshing floor drip a yellow water to the greatest extent, take out from top to bottom then that the upper strata is poor, the middle level is poor and bottom is poor; The poor unstrained spirits of each rice steamer amount is stacked in order according to the taking-up order, distinguishes between heap and the heap, and nothing mixes;
2, join the poor operation of mixing and stirring
Middle level behind the cellar for storing things of fermenting is pickled with grains or in wine, passes through pretreated grain raw material, slaking chaff shell, and poor according to every rice steamer amount middle level: used solid food food raw material weight: the weight of slaking chaff shell is that 9: 1: 0.5 part by weight mixes it;
Bottom behind the cellar for storing things of fermenting is pickled with grains or in wine, passes through pretreated grain raw material, slaking chaff shell, and poor according to every rice steamer amount bottom: used solid food food raw material weight: the weight of slaking chaff shell is 7:1: 0.5 part by weight mixes it;
3, get wine and steam the grain operation
Will poor to mix and stir middle level after the operation poor and bottom is poor through joining, be unit with a rice steamer amount, adopt steam atmospheric distillation to get wine and steam grain; The upper strata that will go out the cellar for storing things is poor, and is poor according to every rice steamer amount upper strata: the weight ratio of slaking chaff shell is after 8: 0.5 ratio mixes it, to be unit with a rice steamer amount, adopts steam atmospheric distillation to get wine;
The face that will go out the cellar for storing things is poor, is unit with a rice steamer amount, adopts steam atmospheric distillation to get to be feed after drinking to lose poor;
4, the poor preparation section of nutrition
Will be poor through distilling the upper strata of getting wine, when being cooled to 55 ℃, the saccharifying enzyme of getting its gross weight 0.8% evenly looses thereon, mix is even then, when treating that temperature is down to 39 ℃, get the activated back yeast water of its gross weight 0.4% again, divides and evenly splash on this poor unstrained spirits for 3 times, it is coniform to turn the unstrained spirits harvest that will be pickled with grains or in wine after even;
5, the poor operation of cultivating of inoculation
To get after drinking through distillation and be pickled with grains or in wine with that rice steamer amount face of the poor lowest layer that contacts in upper strata, be cooled to 20 ℃, the nutrition slaking chaff shell poor and the poor gross weight 0.2% of face of getting the poor gross weight 5% of this face evenly be sprinkled into face poor in, turn evenly, its heap fermentation is standby after 30 hours;
6, the poor production process of face
The poor total rice steamer amount in present embodiment upper strata is 6 rice steamers, distillation is got after drinking 3 rice steamer amount upper stratas that go out the cellar for storing things earlier are poor to be cooled to 20 ℃, and the inoculation that adds the saccharifying enzyme of its gross weight 0.01% and its gross weight 1% is poor, is standby the last aspect A that is pickled with grains or in wine after turning evenly then;
The poor unstrained spirits in remaining 3 rice steamer amount upper stratas is got after drinking in distillation, and 100 ℃ of boiling water of the poor unstrained spirits gross weight 50% of evenly splashing when poor unstrained spirits is cooled to 35 ℃, add the fragrant yeast powder of its gross weight 1%, are the standby subsurface B that is pickled with grains or in wine after turning evenly;
7, look bent operation under water up and down
Middle level and bottom that distillation is got after drinking is poor surperficial
,The 100 ℃ of boiling water of evenly splashing, the boiling water amount of splashing are to join poorly to mix and stir that the poor unstrained spirits of every rice steamer amount drops into 75% of grain material gross weight in the step, turn evenly, when poor unstrained spirits temperature is down to 16 ℃, add the unstrained spirits gross weight 4% fragrant yeast powder that is pickled with grains or in wine again;
8, go into to store operation
To go out middle level and the poor unstrained spirits of bottom that rice steamer looks up and down behind the song under water and be transferred to Jiao Chizhong, the cellar for storing things order of going into of poor unstrained spirits is gone into the cellar for storing things by the sequencing one rice steamer one rice steamer ground that goes out the cellar for storing things, just the poor unstrained spirits of the lowest layer is gone into the cellar for storing things this moment at first, places the lowest layer of Jiao Chi, and the lowest layer as next fermentation period is poor again; The rice steamer second from the bottom of the last fermentation period unstrained spirits that is pickled with grains or in wine, also as the poor unstrained spirits of the rice steamer second from the bottom of next fermentation period, and the like, all poor unstrained spirits as " continuous being pickled with grains or in wine " of a last fermentation period, almost do not become at next fermentation period residing level in the pond, cellar for storing things, all got back to original position; After treating that middle level, the poor unstrained spirits of bottom are gone into the cellar for storing things, be transferred to Jiao Chizhong with face is poor again, place the poor unstrained spirits of middle level and bottom above, the cellar for storing things order of going into that face is poor is still gone into the cellar for storing things according to the poor B of advanced subsurface, the laggard order that goes up the poor A of aspect, namely the poor face of doing in the upper strata of more past bottom is poor goes into to store at first, and the like;
9, envelope cellar for storing things fermentation procedure
Pit sealing mud is laid on the woven bag of poor heap in the cellar for storing things, surperficial troweling is sliding, seals the cellar for storing things sealing and fermenting.
Embodiment 3:A kind ofly can reduce the Production of Luzhou-flavor Liquor method of squeezing poor residual shallow lake in the hot season, its
Technological process is as follows:
1, poor operation is got at the stripping cellar for storing things
Will the complete strip off through the Jiao Chi of a yeast phase, respectively by a rice steamer amount be unit rise rapidly appear poor move to spread harvested grain on a threshing floor drip a yellow water to the greatest extent, take out from top to bottom then that the upper strata is poor, the middle level is poor and bottom is poor; The poor unstrained spirits of each rice steamer amount is stacked in order according to the taking-up order, distinguishes between heap and the heap, and nothing mixes;
2, join the poor operation of mixing and stirring
Middle level behind the cellar for storing things of fermenting is pickled with grains or in wine, passes through pretreated grain raw material, slaking chaff shell, and poor according to every rice steamer amount middle level: used solid food food raw material weight: the weight of slaking chaff shell is 9:1: 0.5 part by weight mixes it;
Bottom behind the cellar for storing things of fermenting is pickled with grains or in wine, passes through pretreated grain raw material, slaking chaff shell, and poor according to every rice steamer amount bottom: used solid food food raw material weight: the weight of slaking chaff shell is 6:1: 0.5 part by weight mixes it;
3, get wine and steam the grain operation
Will poor to mix and stir middle level after the operation poor and bottom is poor through joining, be unit with a rice steamer amount, adopt steam atmospheric distillation to get wine and steam grain;
The upper strata that will go out the cellar for storing things is poor, and is poor according to every rice steamer amount upper strata: the weight of slaking chaff shell is after 7: 0.5 part by weight mixes, to be unit with a rice steamer amount, adopts steam atmospheric distillation to get wine;
The face that will go out the cellar for storing things is poor, is unit with a rice steamer amount, adopts steam atmospheric distillation to get to be feed after drinking to lose poor;
4, the poor preparation section of nutrition
Will be poor through distilling the upper strata of getting wine, when being cooled to 50 ℃, the saccharifying enzyme of getting its gross weight 1% evenly looses thereon, mix is even then, when treating that temperature is down to 30 ℃, get the activated back yeast water of its gross weight 0.2% again, evenly splash on this poor unstrained spirits, the unstrained spirits harvest that should be pickled with grains or in wine after turning evenly is coniform;
5, the poor operation of cultivating of inoculation
To get after drinking poorly with that rice steamer amount face of the poor lowest layer that contact in upper strata through distillation, be cooled to 20 ℃, the nutrition slaking chaff shell poor and its gross weight 0.1% of getting its gross weight 2% evenly be sprinkled into face poor in, turn evenly, heap fermentation is standby after 24 hours;
6, the poor production process of face
The poor total rice steamer amount in present embodiment upper strata is 4 rice steamers, the 2 rice steamer amounts of getting go out the poor unstrained spirits in upper strata at cellar for storing things at first, are unit with the rice steamer amount, after the temperature of poor unstrained spirits temperature level land, the inoculation that adds the saccharifying enzyme of its gross weight 0.01% and its gross weight 2% is poor, is standby the last aspect A that is pickled with grains or in wine after turning evenly;
7, look bent operation under water up and down
Middle level and bottom that distillation is got after drinking is poor surperficial
,The 100 ℃ of boiling water of evenly splashing, the boiling water amount of splashing are to join poorly to mix and stir that the poor unstrained spirits of every rice steamer amount drops into 79% of grain material gross weight in the step, turn evenly, when this poor unstrained spirits temperature is down to 19 ℃, add the fragrant yeast powder of poor unstrained spirits gross weight 3% again, turn evenly;
8, go into to store operation
To go out middle level and the poor unstrained spirits of bottom that rice steamer looks up and down behind the song under water and be transferred to Jiao Chizhong, the cellar for storing things order of going into of poor unstrained spirits is gone into the cellar for storing things by the sequencing one rice steamer one rice steamer ground that goes out the cellar for storing things, just the poor unstrained spirits of the lowest layer is gone into the cellar for storing things this moment at first, places the lowest layer of Jiao Chi, and the lowest layer as next fermentation period is poor again; The rice steamer second from the bottom of the last fermentation period unstrained spirits that is pickled with grains or in wine, also as the poor unstrained spirits of the rice steamer second from the bottom of next fermentation period, and the like, all poor unstrained spirits as " continuous being pickled with grains or in wine " of a last fermentation period, almost do not become at next fermentation period residing level in the pond, cellar for storing things, all got back to original position; After treating that the poor unstrained spirits of middle and bottom layers is gone into the cellar for storing things, be transferred to Jiao Chizhong with face is poor again, place the poor unstrained spirits of middle level and bottom above, the cellar for storing things order of going into that face is poor is still gone into the cellar for storing things according to the poor B of advanced subsurface, the laggard order that goes up the poor A of aspect, namely the poor face of doing in the upper strata of more past bottom is poor goes into to store at first, and the like;
9, envelope cellar for storing things fermentation procedureWith embodiment 1.
Produce with the inventive method and to lose arrack, lose poor remaining starch content and can be reduced to 2 ~ 5%.That produces loses arrack, ratio and the rich fragrance wine of the main body fragrant of each odor type such as its contained ethyl hexanoate, ethyl lactate, ethyl acetate and ethyl butyrate are identical, wine body cellar for storing things perfume (or spice) is stronger, have ethyl hexanoate and be the compound fragrance of pure, the harmony of main body, smell coordination, entrance is smooth-going, style is outstanding, belong to typical aromatic Chinese spirit, than the arrack of losing of prior art production, quality is significantly improved.
Utilize the inventive method, storing the yield of liquor and the factor of merit entirely can increase by 0.5～1%, and than the existing Secondary Fermentation technology that is pickled with grains or in wine of losing, has reduced fermenting step, and production cost reduces significantly.Therefore, technology of the present invention is simple, and processing ease need not additionally add production unit etc., and production cost is low, and vinosity is good, easily implements, and can be the Production of Luzhou-flavor Liquor technological updating of enterprises, and carrying out large scale application provides reliable guarantee.
Claims (2)
1. one kind can be reduced the Production of Luzhou-flavor Liquor method of squeezing poor residual shallow lake, comprise in regular turn the stripping cellar for storing things get poor, join poorly mix and stir, get that wine steams that grain, the poor preparation of nutrition, inoculation are poorly cultivated, face poor make, look up and down under water bent, go into cellar for storing things, each operation of envelope cellar for storing things fermentation, it is characterized in that:
Described stripping cellar for storing things is got poor operation and is referred to:Will the complete strip off through the Jiao Chi of a yeast phase, be that rapid the rising of unit is pickled with grains or in wine (1), moves to and spread harvested grain on a threshing floor, drip yellow water to the greatest extent by a rice steamer amount respectively, from top to bottom take out upper strata poor (2), middle level poor (3) and bottom poor (4) then, each rice steamer amount is poor stacks in order according to the order of taking out, distinguish between heap and the heap, nothing mixes;
Described joining poor mix and stir operation and refers to:
A) with the middle level behind the cellar for storing things of fermenting poor (3), the pretreated grain raw material of process, slaking chaff shell, poor according to every rice steamer amount middle level: used solid food food raw material weight: slaking chaff shell weight, be 9～10: 1: 0.5 weight ratio mixes it;
B) with the bottom behind the cellar for storing things of fermenting poor (4), the pretreated grain raw material of process, slaking chaff shell, poor according to every rice steamer amount bottom: used solid food food raw material weight: slaking chaff shell weight, be 6～8: 1: 0.5 weight ratio mixes it;
The described wine steaming grain operation of getting refers to:
C) will be unit with a rice steamer amount through joining poor middle level poor (3) and the bottom poor (4) that mixes and stirs after the operation, and adopt steam atmospheric distillation to get wine steaming grain;
D) will go out the upper strata poor (2) at cellar for storing things, poor according to every rice steamer amount upper strata: slaking chaff shell weight is after 7～10: 0.5 weight ratio mixes it, to be unit with a rice steamer amount, adopts steam atmospheric distillation to get wine;
E) will go out the face poor (1) at cellar for storing things, be unit with a rice steamer amount, adopts steam atmospheric distillation to get to be feed after drinking to lose poor;
The poor preparation section of described nutrition refers to:
To get the upper strata poor (2) of wine through distillation, when being cooled to 50 ℃～65 ℃, the commercially available saccharifying enzyme of getting its gross weight 0.5～2% evenly looses, and mix is even thereon, when treating that temperature further is down to 30 ℃～45 ℃, get the yeast water behind its gross weight 0.2～0.5% activated again, divide and evenly to splash for 1～4 time on poor unstrained spirits, the unstrained spirits harvest that will be pickled with grains or in wine after turning evenly is coniform;
The poor operation of cultivating of described inoculation refers to:
To get after drinking through distillation and be pickled with grains or in wine with that rice steamer amount face of the poor lowest layer that contacts in upper strata, when being cooled to 20 ℃～35 ℃, get the slaking chaff shell of the poor and poor gross weight 0.1～0.3% of face of the nutrition of the poor gross weight 2～6% of this face, turn evenly during the face that evenly is sprinkled into is poor, its heap fermentation is standby after 24～30 hours;
Described poor production process refers to:
A) distillation is got 1/2 poor unstrained spirits of total rice steamer amount in upper strata poor (2) after drinking, the sequencing that goes out the cellar for storing things by upper strata poor (2) is got poor, be unit with the rice steamer amount, the non-hot season after poor unstrained spirits is cooled to 20 ℃～35 ℃, or the hot season after the temperature of poor unstrained spirits temperature level land, the saccharifying enzyme and the inoculation that should poor unstrained spirits gross weight 1～2% that add this poor unstrained spirits gross weight 0.01～0.02% are poor, are standby the last aspect A that is pickled with grains or in wine after turning it evenly;
B) distillation is got upper strata poor (2) total rice steamer amount remaining 1/2 poor unstrained spirits after drinking, the sequencing that goes out the cellar for storing things by upper strata poor (2) is got poor, be unit with the rice steamer amount, the 100 ℃ of boiling water of evenly splashing on the poor unstrained spirits, the boiling water amount of splashing is 50%～60% of poor unstrained spirits gross weight, turns evenly, the non-hot season after the poor unstrained spirits of mixing water is cooled to 20～35 ℃, or the hot season after the poor unstrained spirits temperature level land temperature of mixing water, add the fragrant yeast powder of poor unstrained spirits gross weight 1～2%, be the poor B of standby subsurface after turning evenly;
Describedly look under water that bent operation refers to up and down:
Middle level poor (3) and bottom that distillation is got after drinking are pickled with grains or in wine on (4) surface, the 100 ℃ of boiling water of evenly splashing, the boiling water amount of splashing is to join poor to mix and stir that the poor unstrained spirits of every rice steamer amount drops into 75%～80% of grain material gross weight in the step, turn evenly, when poor unstrained spirits temperature is down to 16 ℃～20 ℃, add the fragrant yeast powder again, turn then evenly, the amount that adds the fragrant yeast powder is 2～5% of poor unstrained spirits gross weight;
Describedly go into to store operation and refer to:
1) will go out rice steamer look up and down middle level poor (3) behind the song under water and bottom be pickled with grains or in wine (4) be transferred to Jiao Chizhong, the cellar for storing things order of going into of poor unstrained spirits is gone into the cellar for storing things by the sequencing one rice steamer one rice steamer ground that goes out the cellar for storing things, just the poor unstrained spirits of the lowest layer goes into to store this moment at first, place the lowest layer of Jiao Chi, the lowest layer as next fermentation period is poor again; The rice steamer second from the bottom of the last fermentation period unstrained spirits that is pickled with grains or in wine, also as the poor unstrained spirits of rice steamer second from the bottom of next fermentation period, the rest may be inferred, all poor unstrained spirits as " continuous poor " of a last fermentation period, residing level does not almost become in the pond, cellar for storing things of next fermentation period, has all got back to original position;
2) treat that the middle level is pickled with grains or in wine (3), after bottom poor (4) goes into the cellar for storing things, again with the poor Jiao Chizhong that is transferred to of face that obtains in the poor production process of face, place the poor unstrained spirits of middle level and bottom above, the cellar for storing things order of going into that the face that obtains in the poor production process of face is poor is still gone into the cellar for storing things according to the poor B of advanced subsurface, the laggard order that goes up the poor A of aspect, namely the poor face of doing in the upper strata of more past bottom is poor will go into the cellar for storing things at first, and the rest may be inferred;
Described envelope cellar for storing things fermentation procedure refers to:
Pit sealing mud is laid on the woven bag of poor heap in the cellar for storing things, surperficial troweling is sliding, seals the cellar for storing things sealing and fermenting.
2. squeeze the Production of Luzhou-flavor Liquor method in poor residual shallow lake according to the described reduction of claim 1, it is characterized in that: poorly mix and stir operation and get wine and steam slaking chaff shell used in the grain operation joining, be the ripe chaff after after the removal of impurities chaff shell being cooked.
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| CN104804928B (en) * | 2014-06-04 | 2017-08-25 | 泸州龙泉窖酒业有限公司 | A kind of method for improving aromatic Chinese spirit quality |
| CN105838536B (en) * | 2015-04-21 | 2018-12-07 | 四川郎酒股份有限公司 | A method of blending liquor is prepared using mashing heap surface layer grain unstrained spirits |
| CN104877865A (en) * | 2015-06-24 | 2015-09-02 | 陈兵 | Production process for highly-flavored liquor |
| CN106520440A (en) * | 2016-11-28 | 2017-03-22 | 宜宾金喜来酒业有限公司 | Quality-based liquor storage technology for baijiu |
| CN107418818B (en) * | 2017-07-03 | 2020-06-16 | 安徽古井贡酒股份有限公司 | Method for improving gelatinization quality of wine brewing raw material |
| CN111676105B (en) * | 2020-07-16 | 2022-11-29 | 四川广汉金雁酒业有限公司 | White spirit pit-running process and white spirit prepared by same |
| CN113403161A (en) * | 2021-08-10 | 2021-09-17 | 四川郎酒股份有限公司 | Production method of strong aromatic Chinese spirits |
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| CN1733888A (en) * | 2005-03-23 | 2006-02-15 | 李家民 | 'Whole clear' process of brewing aroma type white spirit |
| CN1970718A (en) * | 2006-12-06 | 2007-05-30 | 四川大学 | Method for preparation of white spirit by fermentation of waste distiller's grains |
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| CN1733888A (en) * | 2005-03-23 | 2006-02-15 | 李家民 | 'Whole clear' process of brewing aroma type white spirit |
| CN1970718A (en) * | 2006-12-06 | 2007-05-30 | 四川大学 | Method for preparation of white spirit by fermentation of waste distiller's grains |
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Effective date of registration: 20170503 Address after: No. 999 road 629209 Suining City Tuopai Tuopai town in Sichuan County of Shehong Province Patentee after: SICHUAN TUOPAI SHEDE WINE CO., LTD. Address before: 629209 Suining city street Tuopai town in Sichuan province Shehong County No. 149 Patentee before: Li Jiamin |