CN109628260A - A kind of low turbidity liquor production process - Google Patents
A kind of low turbidity liquor production process Download PDFInfo
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- CN109628260A CN109628260A CN201910094460.8A CN201910094460A CN109628260A CN 109628260 A CN109628260 A CN 109628260A CN 201910094460 A CN201910094460 A CN 201910094460A CN 109628260 A CN109628260 A CN 109628260A
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- chaff
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 39
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- 241000209140 Triticum Species 0.000 claims description 18
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- 238000005886 esterification reaction Methods 0.000 claims description 16
- 239000002861 polymer material Substances 0.000 claims description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 14
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 14
- 239000004202 carbamide Substances 0.000 claims description 14
- 238000005374 membrane filtration Methods 0.000 claims description 14
- 238000004321 preservation Methods 0.000 claims description 13
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- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
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- 238000002156 mixing Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000010802 sludge Substances 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 11
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 11
- 230000004913 activation Effects 0.000 claims description 11
- 235000009973 maize Nutrition 0.000 claims description 11
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 11
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 11
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 235000017281 sodium acetate Nutrition 0.000 claims description 11
- 239000001632 sodium acetate Substances 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 9
- 238000001179 sorption measurement Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 5
- 241000345212 Pitho Species 0.000 claims description 5
- 238000009826 distribution Methods 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 12
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- NBIIXXVUZAFLBC-UHFFFAOYSA-L Phosphate ion(2-) Chemical compound OP([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-L 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
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- QQGISFDJEJMKIL-JAIQZWGSSA-N (5z)-5-[[3-(hydroxymethyl)thiophen-2-yl]methylidene]-10-methoxy-2,2,4-trimethyl-1h-chromeno[3,4-f]quinolin-9-ol Chemical group C1=CC=2NC(C)(C)C=C(C)C=2C2=C1C=1C(OC)=C(O)C=CC=1O\C2=C/C=1SC=CC=1CO QQGISFDJEJMKIL-JAIQZWGSSA-N 0.000 description 2
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- 235000013522 vodka Nutrition 0.000 description 2
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- 241000726221 Gemma Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
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- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Inorganic Chemistry (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of low turbidity liquor production process, which comprises the following steps: S1, raw material preparation obtain beam powder, and it is spare to obtain ripe cold chaff after chaff shell is steamed, cooling；S2, rolling: in 60-95 DEG C of at a temperature of steamed 1-1.5h, the beam powder water content after steaming in clear soup is 20-25%, then air-cooled 3-4h, and vacuum tumbler then is added in the first material and beam powder and carries out tumbling for beam powder in step S1；S3, grain, material moistening are mixed: ripe cold chaff, female grain and yellow water is subjected to mix material moistening, obtain beam grain；S4, it carries out into rice steamer distillation, spreading for cooling operation；S5, fermentation: beam grain and the second material are added in pit and fermented, former wine is obtained；S6, former wine obtained in step S5 is stored, places 60-72h naturally, then carried out nature clarification, take supernatant, obtain white wine after then successively carrying out by-pass filtration, secondary filtration and three-stage filtration.It has adequately maintenance fermentation process to the present invention, increases the specific gravity of flavor substance, and preparing has the advantages that more abundant mouthfeel wine product.
Description
Technical field
The present invention relates to wine brewing fields, more specifically, it relates to a kind of low turbidity liquor production process.
Background technique
White wine is a kind of distinctive Spirit of China, is six big Spirit (brandy Brandy, whiskey of the world
One of Whisky, vodka Vodka, gin Gin, Rum Rum, China white wine Liquor and Spirits), by starchiness
Or saccharic be raw material, be added saccharifying ferment, through solid-state, semisolid or liquid state fermentation, distillation, store, blend made of steaming
Wine is evaporated, the white wine in China is with a long history, and for a long time, white wine have passed through long-term development, because of natural environment, brewing materials, wine
The difference of the factors such as sort of quyi class and production technology forms with their own characteristics, the typical different flavor white wine of style.
The application for a patent for invention that application reference number is 201810628982.7, the present invention propose a kind of life of hops Spirit
Production method and gained hops Spirit, the technical solution include beer fermentation liquid preparation, pre-process beer Spirit preparation,
Hops are blent and are extracted in ageing, dilution.
Current existing technology can satisfy people for the demand of traditional drinks using traditional handicraft, but consumption at present
The diversification of person's demand also causes simple traditional several drinks not to be able to satisfy more pursuits of the people for mouthfeel and taste, because
This many traditional alcoholic enterprises is being dedicated to the more multifarious drinks kind of research and development also to meet the growing mouth of people
Taste requirement.
Summary of the invention
In view of the deficiencies of the prior art, the present invention intends to provide a kind of liquor production process, has and fill
The maintenance fermentation process divided, increases the specific gravity of flavor substance, and preparing has the advantages that more abundant mouthfeel wine product.
To achieve the above object, the present invention provides the following technical scheme that a kind of liquor production process, including following step
Rapid: S1, raw material preparation will obtain beam powder after the screening of sorghum, rice, glutinous rice, wheat and crush maize, chaff shell is steamed, cooling
Afterwards ripe cold chaff is spare；
S2, rolling: beam powder in step S1 drains after impregnating 30-40min, then in 60-95 DEG C of at a temperature of steamed 1-1.5h,
Beam powder water content after steamed is 20-25%, then air-cooled 3-4h, and vacuum tumbler then is added in the first material and beam powder,
Tumbling is carried out in vacuum tumbler, tumbling rate is 6-9rpm, is crushed after tumbling, and 20-40 mesh is then crossed；
S3, grain, material moistening are mixed: ripe cold chaff, female grain and yellow water is subjected to mix material moistening, is added immediately after mixing thoroughly in step S2 and rolls behaviour
Beam powder after work, then heap is in heaps after mixing evenly and to clap photo-beat tight, sprinkles ripe cold chaff, the quality of ripe cold chaff is the 23- of beam powder
27%, it is mixed and stirred on grain grain heap, obtains beam grain；
S4, the beam grain after material moistening in step S3 is successively carried out operating into rice steamer distillation, spreading for cooling；
S5, fermentation: by the beam grain and the second material addition pit Jing Guo spreading for cooling, fermentation temperature is 35-42 DEG C, thermal-insulating sealing hair
Ferment 45-60 days, remove foreshot and liquor tailing after fermentation, obtains former wine；
S6, former wine obtained in step S5 is stored, places 60-72h naturally, then carried out nature clarification, take supernatant,
Then white wine is obtained after successively carrying out by-pass filtration, secondary filtration and three-stage filtration, wherein by-pass filtration uses activated carbon adsorption,
Secondary filtration is realized by diatomite filter, and filter plate uses high molecular polythene membrane filtration in the diatomite filter
Piece, three-stage filtration are realized using the strainer of pbz polymer material refined filtration plate.
By using above-mentioned technical proposal, in addition to carrying out brewed spirit using traditional handicraft in this programme, being made has solely
The white wine of special wine body flavor, and in this programme in rolling step, first steams in clear soup beam powder because Liang Fenzhong contain glutinous rice,
The substances such as sorghum, it is steamed after beam powder be bonded together, then by after air-cooled, beam powder hardening, then in vacuum tumbler
Tumbling, and the first material is also added in vacuum tumbler, in the state of tumbling, beam powder stress tissue is more conveyed, and is made
Obtaining material can be easier that diastatic fermentation occurs with beam powder, and certain fermentation is generated to beam powder, then carries out subsequent behaviour again
Make, during subsequent operation, the first material and beam powder generate certain effect, have for the taste of final white wine obtained
Important influence increases the specific gravity of flavor substance so that white wine adequately maintains fermentation process, and preparing has more abundant mouth
Feel wine product, it is turbid to the drop of wine product by filtering realization, it is especially once filtered by active carbon first in the present invention, then
Second adsorption is carried out by diatomite filter, is finally filtered finally by the strainer of pbz polymer material refined filtration plate,
The mainly physical absorption used in filter process, and make the first material and beam powder fermentation reaction more thorough in rolling step
The fragrance matter at bottom, generation is more, in conjunction with remaining step, the generation for the substance that tarts up, and filters mainly for sediment
And some metabolites are filtered, and reduce turbidity, while also farthest retaining fragrance matter.
Further, in step S1 chaff shell steamed concrete operations are as follows: take chaff shell in volume be 2m3Wine rice steamer in, injection
Clear water, control steam pressure are 0.04MPa, obtain steamed chaff shell after steamed 45-75min, wherein chaff shell and beam powder mass ratio
For 1:10-25.
By using above-mentioned technical proposal, chaff shell is indispensable solid filler agent and fluffy in Luzhou-flavor liquo brewing
Agent, not only the proliferation and metabolism for microorganism in slot pah fermentation process provides the space support environment of large specific surface area, and
Fluffy mass transfer space is provided for the volatilization and concentration of fragrance component during slot unstrained spirits subsequent operation, in addition, chaff shell is also to adjust
The optimal material of whole acidity, moisture and content of starch, and steam chaff and operate the miscellaneous taste and raw chaff taste that can be removed in chaff shell.
Further, in step S1, the acquisition of beam powder is as follows: based on parts by weight, by 36 parts of sorghum, 22 parts big
Rice, 18 parts of glutinous rice, 16 parts of wheat and 8 parts of crush maize control sorghum, rice, glutinous rice and wheat in crushing process
Degree of grinding is 4-8 valve, then crosses 20-40 mesh and obtains beam powder.
Further, the first material being added in step S2 is the Bacillus licheniformis strain after activation, and described first is bent
The mass ratio of material and beam powder is 1:250-300；
The mass ratio of the second material and spreading for cooling back rest grain that are added in step S5 is 1:45-50, and the second material is the ground after activation
The mass ratio of the mixture of clothing Bacillus and koji powder, Bacillus licheniformis strain and koji powder is 1:5-10.
Further, the concrete operations of step S4 are as follows: by the beam grain after material moistening in step S3 0.03-0.05MPa pressure
Steaming beam is carried out under power, shrouding disc to rice steamer time requirement out is greater than or equal to 60min, when connecing wine, stream wine speed 2-2.25kg/min, stream
Wine temperature is 20-30 DEG C.
Further, in step S5, the also yellow water esterification liquid being packed into pithos, the matter of the yellow water esterification liquid and beam grain
Amount than being 1:45-60, the yellow water esterification liquid the preparation method is as follows: being 1:2-5:0.2-0.5 by fermentation process with mass ratio
The yellow water of middle generation and the liquor tailing clipped and koji powder are 4-6 in pH, and temperature is reacted 15-20 days under conditions of being 35-40 DEG C,
Wherein yellow water and the mass ratio of beam grain are 1:25-30.
By using above-mentioned technical proposal, a large amount of acids and alcohols material are contained in yellow water, by above-mentioned reaction condition
Esterification occurs, generates Ester required for white wine, and quality of white spirit can be improved there are also some substances in yellow water,
Increase distilled spirit fragrance, improves liquor flavor, and realize yellow water reuse.
Further, pit includes the yellow mud layer of bottom compacting and the artificial distiller's yeast that is laid on yellow mud layer in step S5,
Wherein, artificial distiller's yeast is composed of the following raw materials by weight, 3000-3500 parts of yellow mud powder, 180-200 parts of gummi arabicum pulveratum, the lotus root pool
Grain 400-500 parts, wine are stored in 750-1200 parts of pond sludge, 5-10 parts of potassium dihydrogen phosphate, 5-10 parts of urea, 50-100 parts of beancake powder, bottom
80-140 parts of 15-30 parts smart, 5-10 parts of white sugar, 1000-1300 parts of water, 10-20 parts of sodium acetate, 85-100 parts of Koji and yellow water with
And 200-250 parts of liquor tailing.
By using above-mentioned technical proposal, the addition of gummi arabicum pulveratum can be used as the protecting colloid for preventing precipitating, send out
During ferment, the part metabolite that gummi arabicum pulveratum generates the first starter powder being added in rolling step with beam powder is prevented
It only precipitates, even if precipitating, can also make for enhancing flavor effect of flavouring, for the final flavor and turbidity of wine product to fermentation process
There is important influence.
Further, artificial distiller's yeast the preparation method is as follows: yellow mud powder crushed 40-60 mesh after, be added 80-100
DEG C water, stirs evenly, and keeps the temperature 24-30h, be then added lotus root pool pond sludge, potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, alcohol,
White sugar, water, Koji after heat-preservation fermentation 10-15 days, add gummi arabicum pulveratum, sodium acetate and yellow water and wine at 25-30 DEG C
Tail, 35-42 DEG C at a temperature of heat-preservation fermentation 45-55 days.
Further, the high molecular polythene film filter surface in diatomite filter that secondary filtration uses in step S6
It is coated with diatomite, wherein the aperture of high molecular polythene membrane filtration piece is 0.5-1 μm；
The aperture of high molecular material is 0.1 μm -0.8 μm in three-stage filtration.
By using above-mentioned technical proposal, the high molecular polythene film filter surface in diatomite filter is coated with diatomite
Setting, both played diatomite filtering strong applicability the characteristics of, and using extensively, while also solve diatomite filtering
The shortcomings that machine leakage soil, leakage, and low pressure low speed at normal temperature, it can realize twice of filtering, the diatomite coating on surface can
To filter off biggish impurity, and the removal of impurities pressure of internal layer high molecular polythene membrane filtration piece can be alleviated, can achieve high-precision matter
Amount standard, and under decompression state, wine liquid can also be shedded into avoid diatomite and forms precipitating, effectively improve diatomite mistake
The filter quality of filter.
Further, it includes refined filtration plate, institute that three-stage filtration, which uses the strainer of pbz polymer material refined filtration plate, in step S6
The center point for stating refined filtration plate offers through-hole, be along the circumferential direction provided on the cylindroid of through-hole it is multiple be successively intervally arranged it is rectangular
Duct, the refined filtration plate are connected with clamping device, and the clamping device is connected with snorkel, and the clamping device includes the first folder
Hold disk and the second clamping disk, first clamping disk includes the first clamping head and the first connector, inside first clamping head
Air flue is offered, second clamping disk includes the second clamping head and the second connector, and first connector is connect with second
Body is threadedly coupled, and the air flue is connected to the air distribution cavity that the snorkel and refined filtration intralamellar part are formed.
By using above-mentioned technical proposal, the setting of strainer is so that large particulate matter is cut because partial size is too big in wine product
Refined filtration plate surface is stayed in, small particle molecule is trapped between the hole of high molecular material, then through snorkel into refined filtration plate
Small substance in high molecular material gap is backwashed, to improve the filter effect of strainer.
In conclusion the invention has the following advantages:
1, it is once filtered by active carbon first in the present invention, second adsorption is then carried out by diatomite filter, most
It is finally filtered by the strainer of pbz polymer material refined filtration plate afterwards, the mainly physical absorption used in filter process,
And making the first material and beam powder fermentation reaction more thorough in rolling step, the fragrance matter of generation is more, in conjunction with it
Remaining step, the generation for the substance that tarts up, and filter and be filtered mainly for sediment and some metabolites, it reduces turbid
Degree, while also farthest retaining fragrance matter；
2, by using traditional fermentation process in the present invention, by way of raw material and solid fermentation, in conjunction in the present invention
Using rolling, beam powder is steamed in clear soup first, because Liang Fenzhong contains the substances such as glutinous rice, sorghum, the beam powder after steaming in clear soup is bonded in
Together, then by after air-cooled, the hardening of beam powder, the then tumbling in vacuum tumbler, and be also added in vacuum tumbler
First material, in the state of tumbling, beam powder stress tissue is more conveyed, and material is allowed to be easier to be saccharified with beam powder
Fermentation, certain fermentation is generated to beam powder, then carries out subsequent operation again, during subsequent operation, the first material with
Beam powder generates certain effect, and final white wine obtained has unique fragrance；
3, the addition of gummi arabicum pulveratum can be used as the protecting colloid for preventing precipitating in artificial distiller's yeast of the present invention, in fermentation process
In, the part metabolite that gummi arabicum pulveratum generates the first starter powder being added in rolling step with beam powder carries out preventing from sinking
It forms sediment, even if precipitating, can also make for enhancing flavor effect of flavouring to fermentation process, has weight for the final flavor and turbidity of wine product
The influence wanted.
4, the high molecular polythene film filter surface in the present invention in diatomite filter is coated with the setting of diatomite, both sends out
The characteristics of having waved the strong applicability of diatomite filtering, and use extensively, while also solving diatomite filter leakage soil, leakage
The shortcomings that, and low pressure low speed at normal temperature, it can realize twice of filtering, the diatomite coating on surface can filter off biggish
Impurity, and the removal of impurities pressure of internal layer high molecular polythene membrane filtration piece can be alleviated, it can achieve high-precision quality standard, Er Qie
Under decompression state, wine liquid can also being shedded into avoid diatomite and forms precipitating, effectively improve diatomite filter crosses filtering medium
Amount；
5, in the present invention setting of strainer so that large particulate matter because partial size is too big is trapped within refined filtration plate surface in wine product,
Small particle molecule is trapped between the hole of high molecular material, then through snorkel into refined filtration plate in high molecular material gap
Small substance backwashed, to improve the filter effect of strainer.
Detailed description of the invention
Schematic diagram when Fig. 1 is white wine refined filtration plate back purge system working condition in the present invention；
Fig. 2 is total schematic diagram of white wine refined filtration plate back purge system in the present invention；
Fig. 3 is the installation explosive view of white wine refined filtration plate back purge system in the present invention；
Fig. 4 is the schematic diagram of the first clamping disk in the present invention.
In figure, 1, clamping device；11, the first clamping head；12, the first connector；121, venthole；13, the second clamping head；
14, the second connector；15, blind hole；16, refined filtration plate；161, square hole；2, snorkel；21, shut-off valve；4, air compressor；
5, wine vat；6, sealing ring.
Specific embodiment
Invention is further described in detail with reference to embodiments.
Embodiment
Embodiment 1
A kind of liquor production process, comprising the following steps:
S1, raw material preparation will obtain beam powder after the screening of sorghum, rice, glutinous rice, wheat and crush maize, chaff shell is steamed, cooling
Afterwards ripe cold chaff is spare；
Concrete operations are as follows: based on parts by weight, by 36 parts of sorghum, 22 parts of rice, 18 parts of glutinous rice, 16 parts of wheat and 8
Part crush maize, the degree of grinding that sorghum, rice, glutinous rice and wheat are controlled in crushing process is 4,6,8 valves, then crosses 30 meshes
Obtain beam powder；
Take chaff shell in volume be 2m3Wine rice steamer in, injected clear water, control steam pressure is 0.04MPa, is obtained after steamed 60min
Steamed chaff shell then cools to room temperature to obtain ripe cold chaff, wherein the mass ratio of chaff shell and beam powder is 1:15；
S2, rolling: beam powder in step S1 drains after impregnating 35min, then in 80 DEG C of at a temperature of steamed 1.2h, after steaming in clear soup
Beam powder water content is 22%, then air-cooled 3.5h, vacuum tumbler then is added in the first material and beam powder, in vacuum tumbler
Interior carry out tumbling, tumbling rate are 8rpm, are crushed after tumbling, and 30 meshes are then crossed, wherein the first material is the lichens after activation
Bacillus (is purchased from Shanghai Hu Zheng Biotechnology Co., Ltd, deposit number ACCC11091), first material and beam
The mass ratio of powder is 1:280；
S3, grain, material moistening are mixed: ripe cold chaff and yellow water is poured into female grain, mix material moistening is added in step S2 immediately after mixing thoroughly and rolls
Beam powder after operation, then heap is in heaps after mixing evenly and to clap photo-beat tight, sprinkles ripe cold chaff, is mixed and stirred on grain grain heap,
Beam grain is obtained, the mass ratio of yellow water and ripe cold chaff is 1:0.1；
S4, the beam grain after material moistening in step S3 is successively carried out operating into rice steamer distillation, spreading for cooling, concrete operations are as follows: will be in step S3
Beam grain after material moistening carries out steaming beam under the pressure of 0.04MPa, and shrouding disc to rice steamer time requirement out is greater than or equal to 60min, connects wine
When, stream wine speed 2.1kg/min, stream wine temperature are 25 DEG C；
S5, fermentation: by the beam grain and the second material addition pit Jing Guo spreading for cooling, fermentation temperature is 38 DEG C, thermal-insulating sealing fermentation
55 days, remove foreshot and liquor tailing after fermentation, obtains former wine；
Wherein, the second material and the mass ratio of spreading for cooling back rest grain are 1:48, and the second material is the Bacillus licheniformis after activation
The mass ratio of the mixture of kind and koji powder, Bacillus licheniformis strain and koji powder is 1:8；
The yellow mud layer of the compacting of pit bottom described in the step and the artificial distiller's yeast for the 4cm being laid on yellow mud layer, wherein artificial
Pit mud is composed of the following raw materials by weight, 3200 parts of yellow mud powder, 190 parts of gummi arabicum pulveratum, 1000 parts of lotus root pool pond sludge, biphosphate
8 parts of potassium, 7 parts of urea, 80 parts of beancake powder, 450 parts of bottom cellar grain, 20 parts of alcohol, 8 parts of white sugar, 1150 parts of water, 15 parts of sodium acetate, song
90 parts of medicine and 100 parts of yellow water and 220 parts of liquor tailing,
Specifically, artificial distiller's yeast the preparation method is as follows: yellow mud powder crushed 50 meshes after, 90 DEG C of water are added, stir evenly,
28h is kept the temperature, lotus root pool pond sludge, potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, alcohol, white sugar, water, Koji is then added 28
At DEG C after heat-preservation fermentation 12 days, add gummi arabicum pulveratum, sodium acetate and yellow water and liquor tailing, 40 DEG C at a temperature of keep the temperature
Fermentation 50 days；
S6, former wine obtained in step S5 is stored, places 65h naturally, then carried out nature clarification, take supernatant, so
White wine is successively carried out after by-pass filtration, secondary filtration and three-stage filtration obtaining afterwards, wherein by-pass filtration uses activated carbon adsorption, and two
Grade is filtered through diatomite filter realization, and filter plate uses high molecular polythene membrane filtration piece in the diatomite filter,
Three-stage filtration is realized using the strainer of pbz polymer material refined filtration plate；
Wherein, the high molecular polythene film filter surface in diatomite filter that secondary filtration uses in step S6 is coated with diatom
Soil, wherein the aperture of high molecular polythene membrane filtration piece is 0.8 μm；
Three-stage filtration includes refined filtration plate 16 using the strainer of pbz polymer material refined filtration plate, and the aperture of the high molecular material is
0.5 μm, the center point of refined filtration plate 16 offers through-hole, is along the circumferential direction provided with and multiple is successively intervally arranged on the cylindroid of through-hole
Square hole 161, refined filtration plate 16 is connected with clamping device 1, and clamping device 1 is connected with snorkel 2, and clamping device 1 is by refined filtration
Plate 16 is clamped in centre, and the inside of clamping device 1 is formed with air flue, is formed inside air flue connection snorkel 2 and refined filtration plate 16
Air distribution cavity.When implementing, clamping device 1 clamps refined filtration plate 16 to be rinsed and refined filtration plate 16 is completely immersed in high concentration white wine
In bucket, back purge system is connected with gas delivery tube by snorkel 2, and gas delivery tube connects air feed bottle, by air flue to essence
It blows inside filter plate 16, the impurity of 16 inside of refined filtration plate and surface is removed.
Clamping device 1 includes the first clamping disk 11 and the second clamping disk 13 that are oppositely arranged, and the first clamping disk 11 includes the
One clamping head and the first connector 12；Preferably, the first clamping head and the first connector 12 are integrally formed design.
More specifically, as shown in Figure 3 and Figure 4, the first clamping head is round pie, and the first connector 12 is cylindrical, first
Connector 12 is extended outward to form in the middle part of the clamping face of the first clamping head, and along the direction perpendicular to clamping face, and first
For the diameter of connector 12 less than the diameter of the first clamping head, the first connector 12 is provided with outer spiral shell far from one end of the first clamping head
Line, convenient for being connect with the second clamping disk 13.First clamping head and the first connector 12 offer blind hole 15 along central axis, thus
Above-mentioned air flue is formed, the aperture of the blind hole 15 is identical with the outer diameter of snorkel 2, and 15 inner surface of blind hole is provided with spiral shell in one section
Line with snorkel 2 for being threadedly coupled；The blind hole 15 axially extend in the first connector 12 it is a part of, on the first connector 12
Close to one end of the first clamping head, several ventholes 121 are circumferentially offered, which is connected to blind hole 15, thus
Gas can be blown into the air distribution cavity formed in refined filtration plate 16 by venthole 121.
Second clamping disk 13 includes the second clamping head and the second connector 14, it is preferable that the second clamping head and the second connection
Body 14 is integrally formed design.
More specifically, the second clamping head is round pie, the second connector 14 is in circular hole, and the second connector 14 is by second
It is recessed inwardly what construction was formed in the middle part of the clamping face of clamping head；The outer diameter phase of the outer diameter of second clamping head and the first clamping head
Together, the internal diameter of the second connector 14 is slightly larger than the outer diameter of the first connector 12；In the inner surface of second clamping head is provided with
Screw thread, the internal screw thread match with the external screw thread on the first connector 12；When the first clamping head and the second clamping head are by refined filtration plate
When 16 clamping, the first clamping head clamping face opposite with the second clamping head pushes against the upper and lower plate face of refined filtration plate 16.
In order to guarantee that the first clamping face and the second clamping face and the upper and lower plate face sealing of refined filtration plate 16 are tighter,
Sealing ring 6 is bonded on the clamping face of the first clamping head and the second clamping head respectively.
Snorkel 2 includes a horizontal segment and one is in 90 degree of bending segments bent downward, passes through a right angle two-way 7
It realizes；The horizontal segment and gas delivery tube of snorkel 2 are fastened with inlaying type fastening hoop, and gas delivery tube is stainless steel flexible hose, ventilation
The bending segment of pipe 2 is connect with the first clamping head, a shut-off valve 21 is equipped on the horizontal segment of snorkel 2, to control gas
For giving cutting.
Embodiment 2
A kind of liquor production process is carried out according to method in embodiment 1, the difference is that,
S1, raw material preparation will obtain beam powder after the screening of sorghum, rice, glutinous rice, wheat and crush maize, chaff shell is steamed, cooling
Afterwards ripe cold chaff is spare；
Concrete operations are as follows: based on parts by weight, by 30 parts of sorghum, 18 parts of rice, 15 parts of glutinous rice, 12 parts of wheat and 5
Part crush maize, the degree of grinding that sorghum, rice, glutinous rice and wheat are controlled in crushing process is 4-8 valve, then crosses 20 meshes and obtains
To beam powder；
Take chaff shell in volume be 2m3Wine rice steamer in, injected clear water, control steam pressure is 0.04MPa, is obtained after steamed 45min
Steamed chaff shell, wherein the mass ratio of chaff shell and beam powder is 1:10；
S2, rolling: beam powder in step S1 drains after impregnating 30min, the beam then in 60 DEG C of at a temperature of steamed 1h, after steaming in clear soup
Powder water content is 20%, then air-cooled 3h, and vacuum tumbler then is added in the first material and beam powder, in vacuum tumbler into
Row tumbling, tumbling rate are 6rpm, are crushed after tumbling, and 20 meshes are then crossed, wherein the first material is the lichens gemma after activation
Bacillus species (are purchased from Shanghai Hu Zheng Biotechnology Co., Ltd, deposit number ACCC11091), first material and beam powder
Mass ratio is 1:250；
S3, grain, material moistening are mixed: ripe cold chaff and yellow water is poured into female grain, mix material moistening is added in step S2 immediately after mixing thoroughly and rolls
Beam powder after operation, then heap is in heaps after mixing evenly and to clap photo-beat tight, sprinkles ripe cold chaff, is mixed and stirred on grain grain heap,
Beam grain is obtained, the mass ratio of yellow water and ripe cold chaff is 1:0.05；
S4, the beam grain after material moistening in step S3 is successively carried out operating into rice steamer distillation, spreading for cooling, concrete operations are as follows: will be in step S3
Beam grain after material moistening carries out steaming beam under the pressure of 0.03MPa, and shrouding disc to rice steamer time requirement out is greater than or equal to 60min, connects wine
When, stream wine speed 2kg/min, stream wine temperature are 20 DEG C；
S5, fermentation: by the beam grain and the second material addition pit Jing Guo spreading for cooling, fermentation temperature is 35 DEG C, thermal-insulating sealing fermentation
45 days, remove foreshot and liquor tailing after fermentation, obtains former wine；
Wherein, the second material and the mass ratio of spreading for cooling back rest grain are 1:45, and the second material is the Bacillus licheniformis after activation
The mass ratio of the mixture of kind and koji powder, Bacillus licheniformis strain and koji powder is 1:5；
The yellow mud layer of the compacting of pit bottom described in the step and the artificial distiller's yeast for the 3cm being laid on yellow mud layer, wherein artificial
Pit mud is composed of the following raw materials by weight, 3000 parts of yellow mud powder, 180 parts of gummi arabicum pulveratum, 750 parts of lotus root pool pond sludge, biphosphate
5 parts of potassium, 5 parts of urea, 50 parts of beancake powder, 400 parts of bottom cellar grain, 15 parts of alcohol, 5 parts of white sugar, 1000 parts of water, 10 parts of sodium acetate, song
85 parts of medicine and 80 parts of yellow water and 200 parts of liquor tailing,
Specifically, artificial distiller's yeast the preparation method is as follows: yellow mud powder crushed 40 meshes after, 80 DEG C of water are added, stir evenly,
For 24 hours, lotus root pool pond sludge, potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, alcohol, white sugar, water, Koji is then added 25 in heat preservation
At DEG C after heat-preservation fermentation 10 days, add sodium acetate and yellow water and liquor tailing, 35 DEG C at a temperature of heat-preservation fermentation 45 days；
S6, former wine obtained in step S5 is stored, places 60h naturally, then carried out nature clarification, take supernatant, so
White wine is successively carried out after by-pass filtration, secondary filtration and three-stage filtration obtaining afterwards, wherein by-pass filtration uses activated carbon adsorption, and two
Grade is filtered through diatomite filter realization, and filter plate uses high molecular polythene membrane filtration piece in the diatomite filter,
Three-stage filtration is realized using the strainer of pbz polymer material refined filtration plate；
Wherein, the high molecular polythene film filter surface in diatomite filter that secondary filtration uses in step S6 is coated with diatom
Soil, wherein the aperture of high molecular polythene membrane filtration piece is 0.5 μm；
Three-stage filtration includes refined filtration plate 16 using the strainer of pbz polymer material refined filtration plate, and the aperture of the high molecular material is
0.1μm。
Embodiment 3
A kind of liquor production process is carried out according to method in embodiment 1, the difference is that,
S1, raw material preparation will obtain beam powder after the screening of sorghum, rice, glutinous rice, wheat and crush maize, chaff shell is steamed, cooling
Afterwards ripe cold chaff is spare；
Concrete operations are as follows: based on parts by weight, by 40 parts of sorghum, 25 parts of rice, 25 parts of glutinous rice, 20 parts of wheat and 10
Part crush maize, the degree of grinding that sorghum, rice, glutinous rice and wheat are controlled in crushing process is 4-8 valve, then crosses 40 meshes and obtains
To beam powder；
Take chaff shell in volume be 2m3Wine rice steamer in, injected clear water, control steam pressure is 0.04MPa, is obtained after steamed 75min
Steamed chaff shell, wherein the mass ratio of chaff shell and beam powder is 1:25；
S2, rolling: beam powder in step S1 drains after impregnating 40min, then in 95 DEG C of at a temperature of steamed 1.5h, after steaming in clear soup
Beam powder water content is 25%, then air-cooled 4h, vacuum tumbler then is added in the first material and beam powder, in vacuum tumbler
Tumbling is carried out, tumbling rate is 9rpm, is crushed after tumbling, and 40 meshes are then crossed, wherein the first material is the lichens bud after activation
Spore bacillus species (are purchased from Shanghai Hu Zheng Biotechnology Co., Ltd, deposit number ACCC11091), first material and beam powder
Mass ratio be 1:300；
S3, grain, material moistening are mixed: ripe cold chaff and yellow water is poured into female grain, mix material moistening is added in step S2 immediately after mixing thoroughly and rolls
Beam powder after operation, then heap is in heaps after mixing evenly and to clap photo-beat tight, sprinkles ripe cold chaff, is mixed and stirred on grain grain heap,
Beam grain is obtained, the mass ratio of yellow water and ripe cold chaff is 1:0.2；
S4, the beam grain after material moistening in step S3 is successively carried out operating into rice steamer distillation, spreading for cooling, concrete operations are as follows: will be in step S3
Beam grain after material moistening carries out steaming beam under the pressure of 0.05MPa, and shrouding disc to rice steamer time requirement out is greater than or equal to 60min, connects wine
When, stream wine speed 2.25kg/min, stream wine temperature are 30 DEG C；
S5, fermentation: by the beam grain and the second material addition pit Jing Guo spreading for cooling, fermentation temperature is 42 DEG C, thermal-insulating sealing fermentation
60 days, remove foreshot and liquor tailing after fermentation, obtains former wine；
Wherein, the second material and the mass ratio of spreading for cooling back rest grain are 1:50, and the second material is the Bacillus licheniformis after activation
The mass ratio of the mixture of kind and koji powder, Bacillus licheniformis strain and koji powder is 1:10；
The yellow mud layer of the compacting of pit bottom described in the step and the artificial distiller's yeast for the 5cm being laid on yellow mud layer, wherein artificial
Pit mud is composed of the following raw materials by weight, 3500 parts of yellow mud powder, 200 parts of gummi arabicum pulveratum, 1200 parts of lotus root pool pond sludge, biphosphate
Poor 500 parts, 30 parts of alcohol, 10 parts of white sugar, 1300 parts of water, sodium acetate 20 are stored in 10 parts of potassium, 10 parts of urea, 100 parts of beancake powder, bottom
Part, 140 parts of 100 parts of Koji and yellow water and 250 parts of liquor tailing,
Specifically, artificial distiller's yeast the preparation method is as follows: yellow mud powder crushed 60 meshes after, be added 100 DEG C of water, stirring is equal
It is even, 30h is kept the temperature, lotus root pool pond sludge, potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, alcohol, white sugar, water, Koji is then added and exists
At 30 DEG C after heat-preservation fermentation 15 days, add sodium acetate and yellow water and liquor tailing, 42 DEG C at a temperature of heat-preservation fermentation 55 days；
S6, former wine obtained in step S5 is stored, places 72h naturally, then carried out nature clarification, take supernatant, so
White wine is successively carried out after by-pass filtration, secondary filtration and three-stage filtration obtaining afterwards, wherein by-pass filtration uses activated carbon adsorption, and two
Grade is filtered through diatomite filter realization, and filter plate uses high molecular polythene membrane filtration piece in the diatomite filter,
Three-stage filtration is realized using the strainer of pbz polymer material refined filtration plate；
Wherein, the high molecular polythene film filter surface in diatomite filter that secondary filtration uses in step S6 is coated with diatom
Soil, wherein the aperture of high molecular polythene membrane filtration piece is 1 μm；
Three-stage filtration includes refined filtration plate 16 using the strainer of pbz polymer material refined filtration plate, and the aperture of the high molecular material is
0.0.8μm。
Embodiment 4
A kind of liquor production process is carried out according to method in embodiment 1, the difference is that,
In step S5, be packed into pithos there are also yellow water esterification liquid, the mass ratio of the yellow water esterification liquid and beam grain is 1:50, institute
State yellow water esterification liquid the preparation method is as follows: be 1:3:0.3 by the yellow water generated in fermentation process and the wine clipped with mass ratio
Tail and koji powder are 5 in pH, and temperature react 18 days under conditions of being 38 DEG C, and wherein yellow water and the mass ratio of beam grain are 1:28.
Embodiment 5
A kind of liquor production process is carried out according to method in embodiment 1, the difference is that,
In step S5, be packed into pithos there are also yellow water esterification liquid, the mass ratio of the yellow water esterification liquid and beam grain is 1:45, institute
State yellow water esterification liquid the preparation method is as follows: be 1:2:0.2 by the yellow water generated in fermentation process and the wine clipped with mass ratio
Tail and koji powder are 4 in pH, and temperature react 15 days under conditions of being 35 DEG C, and wherein yellow water and the mass ratio of beam grain are 1:25.
Embodiment 6
A kind of liquor production process is carried out according to method in embodiment 1, the difference is that,
In step S5, be packed into pithos there are also yellow water esterification liquid, the mass ratio of the yellow water esterification liquid and beam grain is 1:60, institute
State yellow water esterification liquid the preparation method is as follows: be 1:5:0.5 by the yellow water generated in fermentation process and the wine clipped with mass ratio
Tail and koji powder are 6 in pH, and temperature react 20 days under conditions of being 40 DEG C, and wherein yellow water and the mass ratio of beam grain are 1:30.
Comparative example 1
A kind of liquor production process, comprising the following steps:
S1, raw material preparation will obtain beam powder after the screening of sorghum, rice, glutinous rice, wheat and crush maize, chaff shell is steamed, cooling
Afterwards ripe cold chaff is spare；
Concrete operations are as follows: based on parts by weight, by 36 parts of sorghum, 22 parts of rice, 18 parts of glutinous rice, 16 parts of wheat and 8
Part crush maize, the degree of grinding that sorghum, rice, glutinous rice and wheat are controlled in crushing process is 4,6,8 valves, then crosses 30 meshes
Obtain beam powder；
Take chaff shell in volume be 2m3Wine rice steamer in, injected clear water, control steam pressure is 0.04MPa, is obtained after steamed 60min
Steamed chaff shell then cools to room temperature to obtain ripe cold chaff, wherein the mass ratio of chaff shell and beam powder is 1:15；
S2, ripe cold chaff and yellow water are poured into female grain, the beam in step S2 after rolling operation is added in mix material moistening immediately after mixing thoroughly
Powder, then heap is in heaps after mixing evenly and to clap photo-beat tight, sprinkles ripe cold chaff, is mixed and stirred on grain grain heap, obtains beam grain, yellow
The mass ratio of water and ripe cold chaff is 1:0.1；
S3, the beam grain after material moistening in step S2 is successively carried out operating into rice steamer distillation, spreading for cooling, concrete operations are as follows: will be in step S3
Beam grain after material moistening carries out steaming beam under the pressure of 0.04MPa, and shrouding disc to rice steamer time requirement out is greater than or equal to 60min, connects wine
When, stream wine speed 2.1kg/min, stream wine temperature are 25 DEG C；
S4, fermentation: by the beam grain and the second material addition pit Jing Guo spreading for cooling, fermentation temperature is 38 DEG C, thermal-insulating sealing fermentation
55 days, remove foreshot and liquor tailing after fermentation, obtains former wine；
Wherein, the second material and the mass ratio of spreading for cooling back rest grain are 1:48, and the second material is the Bacillus licheniformis after activation
The mass ratio of the mixture of kind and koji powder, Bacillus licheniformis strain and koji powder is 1:8；
The yellow mud layer of the compacting of pit bottom described in the step and the artificial distiller's yeast for the 4cm being laid on yellow mud layer, wherein artificial
Pit mud is composed of the following raw materials by weight, 3200 parts of yellow mud powder, 1000 parts of lotus root pool pond sludge, 8 parts of potassium dihydrogen phosphate, 7 parts of urea, beans
80 parts of cake powder, 450 parts of bottom cellar grain, 20 parts of alcohol, 8 parts of white sugar, 1150 parts of water, 15 parts of sodium acetate, 90 parts of Koji and 100 parts of yellow water
And 220 parts of liquor tailing,
Specifically, artificial distiller's yeast the preparation method is as follows: yellow mud powder crushed 50 meshes after, 90 DEG C of water are added, stir evenly,
28h is kept the temperature, lotus root pool pond sludge, potassium dihydrogen phosphate, urea, beancake powder, bottom cellar grain, alcohol, white sugar, water, Koji is then added 28
At DEG C after heat-preservation fermentation 12 days, add sodium acetate and yellow water and liquor tailing, 40 DEG C at a temperature of heat-preservation fermentation 50 days；
S6, former wine obtained in step S5 is stored, places 60h naturally, then carried out nature clarification, take supernatant, so
White wine is successively carried out after by-pass filtration, secondary filtration and three-stage filtration obtaining afterwards, wherein by-pass filtration uses activated carbon adsorption, and two
Grade is filtered through diatomite filter realization, and filter plate uses high molecular polythene membrane filtration piece in the diatomite filter,
Three-stage filtration is realized using the strainer of pbz polymer material refined filtration plate；
Wherein, the high molecular polythene film filter surface in diatomite filter that secondary filtration uses in step S6 is coated with diatom
Soil, wherein the aperture of high molecular polythene membrane filtration piece is 0.5 μm；
Three-stage filtration includes refined filtration plate 16 using the strainer of pbz polymer material refined filtration plate, and the aperture of the high molecular material is
0.1μm。
Comparative example 2
A kind of liquor production process is carried out according to method in embodiment 1, the difference is that, in step S5 artificial distiller's yeast by with
Lower raw material composition, 3200 parts of yellow mud powder, 8 parts of potassium dihydrogen phosphate, 7 parts of urea, 80 parts of beancake powder, 20 parts of alcohol, white sugar 8
Part, 1150 parts of water, 90 parts of Koji,
Specifically, artificial distiller's yeast the preparation method is as follows: yellow mud powder crushed 50 meshes after, 90 DEG C of water are added, stir evenly,
28h is kept the temperature, potassium dihydrogen phosphate, urea, beancake powder, alcohol, white sugar, water, Koji heat-preservation fermentation 62 days at 28 DEG C is then added.
Comparative example 3
A kind of liquor production process is carried out according to method in embodiment 1, the difference is that, S6, by original obtained in step S5
Wine is stored, and places 65h naturally, is then carried out nature clarification, is taken supernatant, and by-pass filtration, second level mistake are then successively carried out
White wine is obtained after filter and three-stage filtration, wherein by-pass filtration uses activated carbon adsorption, and secondary filtration passes through diatomite filter reality
Existing, three-stage filtration realizes that diatomite filter is purchased from and praises modest mechanical equipment, type using the strainer of pbz polymer material refined filtration plate
Number be JQ-BJ.
Performance detection test detects white wine obtained in embodiment 1-6 in the present invention and comparative example 1-2, detects
As a result as shown in table 1 below.
Table 1:
As can be seen from Table 1, by using traditional fermentation process in the present invention, by way of raw material and solid fermentation,
In conjunction with, using rolling, beam powder being steamed in clear soup first in the present invention, because Liang Fenzhong contains the substances such as glutinous rice, sorghum, steam in clear soup
Beam powder afterwards is bonded together, then by after air-cooled, the hardening of beam powder, and the then tumbling in vacuum tumbler, and also vacuum is rolled
It rubs also added with the first material in machine, in the state of tumbling, beam powder stress tissue is more conveyed, and material is easier
Diastatic fermentation occurs with beam powder, certain fermentation is generated to beam powder, then carries out subsequent operation again, in subsequent operation process
In, the first material and beam powder generate certain effect, and preparing has more abundant mouthfeel wine product, are realized by filtering to wine product
Drop it is turbid, especially the present invention in once filtered by active carbon first, then carried out by diatomite filter secondary
Absorption, is finally filtered finally by the strainer of pbz polymer material refined filtration plate, the mainly object used in filter process
Reason absorption, and make the first material and beam powder fermentation reaction more thorough in rolling step, the fragrance matter of generation is more, then
In conjunction with remaining step, the generation for the substance that tarts up, and filters and is filtered mainly for sediment and some metabolites,
Turbidity is reduced, while also farthest retaining fragrance matter.
Taste test is chosen 100 20-30 years old male volunteers from various parts of the country and is come to each embodiment and comparison
Example is tasted, and is scored the taste of wine, and full marks are 100 points, and final score is to remove 5 best results and 5 minimum
Point, the average value of remaining 90 people marking, while what is compared is Wuliangye (52°), as a result as shown in table 2 below.
Table 2:
This specific embodiment is only explanation of the invention, is not limitation of the present invention, and those skilled in the art exist
It can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as in the present invention
Scope of the claims in all by the protection of Patent Law.
Claims (10)
1. a kind of low turbidity liquor production process, which comprises the following steps:
S1, raw material preparation will obtain beam powder after the screening of sorghum, rice, glutinous rice, wheat and crush maize, chaff shell is steamed, cooling
Afterwards ripe cold chaff is spare；
S2, rolling: beam powder in step S1 drains after impregnating 30-40min, then in 60-95 DEG C of at a temperature of steamed 1-1.5h,
Beam powder water content after steamed is 20-25%, then air-cooled 3-4h, and vacuum tumbler then is added in the first material and beam powder,
Tumbling is carried out in vacuum tumbler, tumbling rate is 6-9rpm, is crushed after tumbling, and 20-40 mesh is then crossed；
S3, grain, material moistening are mixed: ripe cold chaff, female grain and yellow water is subjected to mix material moistening, is added immediately after mixing thoroughly in step S2 and rolls behaviour
Beam powder after work, then heap is in heaps after mixing evenly and to clap photo-beat tight, sprinkles ripe cold chaff, the quality of ripe cold chaff is the 23- of beam powder
27%, it is mixed and stirred on grain grain heap, obtains beam grain；
S4, the beam grain after material moistening in step S3 is successively carried out operating into rice steamer distillation, spreading for cooling；
S5, fermentation: by the beam grain and the second material addition pit Jing Guo spreading for cooling, fermentation temperature is 35-42 DEG C, thermal-insulating sealing hair
Ferment 45-60 days, remove foreshot and liquor tailing after fermentation, obtains former wine；
S6, former wine obtained in step S5 is stored, places 60-72h naturally, then carried out nature clarification, take supernatant,
Then white wine is obtained after successively carrying out by-pass filtration, secondary filtration and three-stage filtration, wherein by-pass filtration uses activated carbon adsorption,
Secondary filtration is realized by diatomite filter, and filter plate uses high molecular polythene membrane filtration in the diatomite filter
Piece, three-stage filtration are realized using the strainer of pbz polymer material refined filtration plate.
2. a kind of low turbidity liquor production process according to claim 1, which is characterized in that chaff shell is steamed in step S1
Concrete operations are as follows: take chaff shell in volume be 2m3Wine rice steamer in, injected clear water, control steam pressure be 0.04MPa, steam in clear soup 45-
Steamed chaff shell is obtained after 75min, wherein chaff shell is 1:10-25 with beam powder mass ratio.
3. a kind of low turbidity liquor production process according to claim 1, which is characterized in that in step S1, beam powder is obtained
It obtains as follows: based on parts by weight, by 36 parts of sorghum, 22 parts of rice, 18 parts of glutinous rice, 16 parts of wheat and 8 parts of corn
It crushes, the degree of grinding that sorghum, rice, glutinous rice and wheat are controlled in crushing process is 4-8 valve, then crosses 20-40 mesh and obtains beam
Powder.
4. a kind of low turbidity liquor production process according to claim 1, which is characterized in that first be added in step S2
Material is the Bacillus licheniformis strain after activation, and the mass ratio of first material and beam powder is 1:250-300；
The mass ratio of the second material and spreading for cooling back rest grain that are added in step S5 is 1:45-50, and the second material is the ground after activation
The mass ratio of the mixture of clothing Bacillus and koji powder, Bacillus licheniformis strain and koji powder is 1:5-10.
5. a kind of low turbidity liquor production process according to claim 1, which is characterized in that the concrete operations of step S4
Are as follows: the beam grain after material moistening in step S3 is subjected to steaming beam under the pressure of 0.03-0.05MPa, shrouding disc is big to rice steamer time requirement out
In or equal to 60min, when connecing wine, stream wine speed 2-2.25kg/min, stream wine temperature are 20-30 DEG C.
6. a kind of low turbidity liquor production process according to claim 1, which is characterized in that in step S5, be packed into pithos
The mass ratio of interior also yellow water esterification liquid, the yellow water esterification liquid and beam grain is 1:45-60, the preparation of the yellow water esterification liquid
Method is as follows: being 1:2-5:0.2-0.5 by the yellow water generated in fermentation process and the liquor tailing clipped and koji powder with mass ratio
It is 4-6 in pH, temperature is reacted 15-20 days under conditions of being 35-40 DEG C, and wherein yellow water and the mass ratio of beam grain are 1:25-30.
7. a kind of low turbidity liquor production process according to claim 1, which is characterized in that pit includes bottom in step S5
The yellow mud layer of portion's compacting and the artificial distiller's yeast being laid on yellow mud layer, wherein artificial distiller's yeast is composed of the following raw materials by weight, yellow
3000-3500 parts of mud powder, 180-200 parts of gummi arabicum pulveratum, pond sludge 7500-1200 parts of the lotus root pool, 5-10 parts of potassium dihydrogen phosphate, urea
5-10 parts, 50-100 parts of beancake powder, bottom cellar 400-500 parts of grain, 15-30 parts of alcohol, 5-10 parts of white sugar, 1000-1300 parts of water, second
80-140 parts of sour sodium 10-20 parts, 85-100 parts of Koji and yellow water and 200-250 parts of liquor tailing.
8. a kind of low turbidity liquor production process according to claim 7, which is characterized in that the preparation method of artificial distiller's yeast
It is as follows: after yellow mud powder crushed 40-60 mesh, 80-100 DEG C of water to be added, stirs evenly, keep the temperature 24-30h, lotus root is then added
Grain, alcohol, white sugar, water, Koji heat-preservation fermentation 10- at 25-30 DEG C are stored in pool pond sludge, potassium dihydrogen phosphate, urea, beancake powder, bottom
After 15 days, gummi arabicum pulveratum, sodium acetate and yellow water and liquor tailing are added, in 35-42 DEG C of at a temperature of heat-preservation fermentation 45-55
It.
9. a kind of low turbidity liquor production process according to claim 7, which is characterized in that secondary filtration is adopted in step S6
High molecular polythene film filter surface in diatomite filter is coated with diatomite, wherein high molecular polythene membrane filtration piece
Aperture be 0.5-1 μm；
The aperture of high molecular material is 0.1 μm -0.8 μm in three-stage filtration.
10. a kind of low turbidity liquor production process according to claim 1, which is characterized in that three-stage filtration in step S6
Strainer using pbz polymer material refined filtration plate includes refined filtration plate (16), and the center point of the refined filtration plate (16) offers logical
Hole is along the circumferential direction provided with multiple square holes (161) being successively intervally arranged, the refined filtration plate (16) on the cylindroid of through-hole
It is connected with clamping device (1), the clamping device (1) is connected with snorkel (2), and the clamping device (1) includes the first clamping
Disk and the second clamping disk, first clamping disk include the first clamping head (11) and the first connector (12), first clamping
Air flue is offered inside head (11), second clamping disk includes the second clamping head (13) and the second connector (14), and described the
One connector (12) is threadedly coupled with the second connector (14), and the air flue is connected in the snorkel (2) and refined filtration plate (16)
The air distribution cavity that portion is formed.
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| CN111876302A (en) * | 2020-07-13 | 2020-11-03 | 山东青州云门酒业(集团)有限公司 | Method for clarifying white spirit |
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