CN115521836B - Manufacturing method of airing hall for producing Maotai-flavor white spirit - Google Patents
Manufacturing method of airing hall for producing Maotai-flavor white spirit Download PDFInfo
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- CN115521836B CN115521836B CN202211100341.7A CN202211100341A CN115521836B CN 115521836 B CN115521836 B CN 115521836B CN 202211100341 A CN202211100341 A CN 202211100341A CN 115521836 B CN115521836 B CN 115521836B
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
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Abstract
The application belongs to the technical field of brewing, and relates to a manufacturing method of a soy sauce flavor type white spirit production airing hall. The application of the clay baked brick in the preparation of a soy sauce flavor type white spirit production airing room is that the clay baked brick is prepared by taking clay as a main raw material and firing; the compressive strength of the clay sintered brick is 52.8-58.2MPa, and the water absorption rate is 8.5-9.8%; the manufacturing method comprises the following steps: (1) eliminating the original three-in-one terrace; (2) installing a water stabilization layer; (3) Mounting a clay sintered brick bonding layer on the water stabilization layer; (4) Mounting a clay sintered brick layer on the clay sintered brick bonding layer in a paving mode; (5) Pointing and cleaning the surface layer to finish the manufacture of the airing room. The application provides a new method for manufacturing a airing room by using a new manufacturing material to replace the traditional three-clay which needs various scarce resources, and the manufactured airing room can be consistent with the three-clay in various performance indexes, thereby meeting the requirements of green and sustainable development of Maotai-flavor liquor production.
Description
Technical Field
The application belongs to the technical field of brewing, and particularly relates to a manufacturing method of a airing hall for producing Maotai-flavor white spirit.
Background
Bulk fermentation is an important and unique process in the production of Maotai-flavor liquor, and the fermented grains can be networked and enriched with various microorganisms and metabolites thereof during the bulk fermentation process, so that the fermented grains are also called as 'secondary starter propagation'. The airing house is used as a stacking fermentation operation place and is also an important source of stacking fermented grains microorganisms. The airing hall material is a key element for manufacturing the airing hall, and the proper airing hall material has the characteristic of being suitable for microorganism adhesion, and meanwhile, has strong wear resistance, and can withstand the universal refining of tools such as a holding bucket, a shovel, a harrow comb and the like.
In the production process of Maotai-flavor liquor, the materials applied to the preparation of the airing hall are mainly triose, and the water absorption and the wear resistance of the traditional triose are very suitable for the production of the Maotai-flavor liquor, so that the Maotai-flavor liquor is a preferential choice for the construction of brewing workshops. However, a large amount of purple red mud and coal cinder are needed to be used in the raw materials of the bentonite, the purple red mud is taken as a non-renewable resource, the resource content of the purple red mud is very limited, the purple red mud cannot be developed and utilized without limit, the use amount of coal is greatly reduced according to the requirements of related policies of environmental protection, and the storage amount of the coal cinder is difficult to meet the requirements of the bentonite production.
Disclosure of Invention
The application aims at providing a new material capable of replacing the traditional method for preparing the soy sauce flavor type white spirit by using the bentonite.
The application further aims at providing a new application of the clay sintered brick in manufacturing a drying hall for producing Maotai-flavor liquor.
The application further aims at providing a manufacturing method of the airing hall for producing Maotai-flavor liquor.
The application further aims at providing a drying hall for producing Maotai-flavor liquor.
On the one hand, the application provides an application of a clay baked brick in preparing a drying hall for producing Maotai-flavor white spirit, wherein the clay baked brick is prepared by taking clay as a main raw material and baking; the compression strength of the clay sintered brick is 52.8-58.2MPa, and the water absorption rate is 8.5% -9.8%.
On the other hand, the application provides a manufacturing method of a soy sauce flavor type white spirit production airing room, which comprises the following steps:
(1) Removing the original three-layer terrace;
(2) Installing a water stabilizing layer;
(3) Mounting a clay sintered brick bonding layer on the water stabilization layer;
(4) Mounting a clay sintered brick layer on the clay sintered brick bonding layer in a paving mode; the compressive strength of the clay sintered brick used in the clay sintered brick layer is 52.8-58.2MPa, and the water absorption rate is 8.5-9.8%;
(5) Pointing and cleaning the surface layer to finish the manufacture of the airing room.
On the other hand, the application also provides a soy sauce flavor type white spirit production airing room, which comprises a water stabilizing layer, a clay sintered brick bonding layer and a clay sintered brick layer; the clay sintered brick used in the clay sintered brick layer is prepared by taking clay as a main raw material and firing the clay; the compression strength of the clay sintered brick is 52.8-58.2MPa, and the water absorption rate is 8.5% -9.8%.
In some embodiments, the clay sintered brick has a compressive strength of 54.6 to 58.2MPa and a water absorption of 9.1% to 9.8%.
In some embodiments, the water stable layer has a thickness of 110 to 130mm; preferably, the thickness of the water stabilizing layer is 120mm.
In some embodiments, the water stable layer comprises sand, cement.
In some embodiments, the water stable layer has a cement content of 4% to 8%.
In some embodiments, the clay fired brick bond layer has a thickness of 15-25mm; preferably, the thickness of the clay baked brick bonding layer is 20mm
In some embodiments, the composition materials of the clay fired brick bond layer are: cement and sand pulp, wherein the weight mixing ratio of the cement to the sand pulp is 1:3.
In some embodiments, the clay sintered brick has a thickness of 50mm to 70mm; preferably, the thickness of the clay sintered brick is 60mm.
In some embodiments, the clay sintered brick used in the clay sintered brick layer has a specification of 300 x 60m.
In some embodiments, the clay sintered brick is prepared by the following method:
step one, crushing: airing the main raw material ceramic mud until no moisture exists, and then crushing the ceramic mud into powder;
step two, preparing aggregate particles: coarse processing part of the powder in the first step into irregular blocks, and crushing the irregular blocks into particles after high-temperature firing to obtain aggregate particles;
step three, firing and molding: adding the powder obtained in the first step and the aggregate particles obtained in the second step, adding clear water, mixing, stirring uniformly, placing in a material pool, sinking and floating to prepare a formed brick blank, transferring into a drying room, drying at high temperature, and firing at high temperature to obtain the clay sintered brick.
In some embodiments, the powder has a particle size of 0.05 to 0.1mm.
In some embodiments, in the second step, the step of coarse processing the part of the powder in the first step into irregular blocks is as follows: adding partial powder into equal volume of water, stirring, and kneading to obtain spherical ceramic ball or cuboid ceramic brick.
In some embodiments, in step two, the firing temperature of the aggregate particles is 900 to 1100 degrees; preferably, the firing temperature of the aggregate particles is 1000-1050 degrees; preferably, the firing temperature of the aggregate particles is 1000 degrees.
In some embodiments, the irregular mass comprises a brick shape or a sphere shape.
In some embodiments, the aggregate particles have a particle size of 0.3mm to 0.5mm; preferably, the aggregate particles have a particle size of 0.4mm.
In some embodiments, in the third step, the mixing ratio of the powder material to the aggregate particles is 20% -40%; preferably, the mixing proportion of the powder material and the aggregate particles is 25% -35%; preferably, the mixing ratio of the powder material to the aggregate particles is 20-30%.
In some embodiments, in the third step, the water is added in an amount of: 0.9 to 1.1 times the total volume of the powder and the aggregate.
In some embodiments, the shaped green brick is pressed through a 120 ton press face.
In some embodiments, the time of the high temperature drying is: 3-5 days; the high-temperature drying temperature is as follows: 300-500 degrees;
in some embodiments, the firing time is: 45-50h; preferably, the firing time is: 48h; the firing temperature is as follows: 900-1100 degrees; preferably, the firing temperature is: 1000 degrees.
In summary, the application has the following beneficial technical effects:
(1) The application provides a novel material-clay sintered brick for a airing room for producing Maotai-flavor liquor, which can replace the traditional triple clay which needs various scarce resources by utilizing the novel material-clay sintered brick, and the airing room produced by the novel material-clay sintered brick can be consistent with the triple clay in various performance indexes, thereby meeting the requirements of green and sustainable development of Maotai-flavor liquor production, adapting to the rapid development trend of the Maotai-flavor liquor industry and laying a foundation for the long-term development of Maotai-flavor liquor.
(2) According to the airing hall manufacturing material for producing the Maotai-flavor liquor, namely the clay sintered brick, when the compressive strength is 54.6-58.2MPa and the water absorption is 9.1% -9.8%, the airing hall for producing the Maotai-flavor liquor by using the traditional three-clay required multiple scarce resources can be replaced, and the airing hall manufactured by using the airing hall can meet the production of the Maotai-flavor liquor.
Drawings
FIG. 1 is a real view of a airing house paved by using clay sintered bricks in the embodiment of the application;
FIG. 2 is a comparison of the surface conditions of a clay baked brick and a three-dimensional clay laundry according to an embodiment of the present application; FIG. 2-A shows the surface condition of the clay baked brick airing hall after use, and FIG. 2-B shows the surface condition of the clay baked brick airing hall after use;
FIG. 3 shows the comparison of the water absorption and compressive strength characteristics of the clay sintered bricks prepared by different proportions of the powder and the aggregate in examples 1-3 of the present application; in the figure, "1" represents that the ratio of the powder to the aggregate is 20%; in the figure, "2" represents that the ratio of the powder to the aggregate is 30%; in the figure, "3" represents that the ratio of the powder to the aggregate is 40%;
FIG. 4 shows comparison results of physical and chemical indexes of a airing house made of clay sintered bricks prepared by different proportions of powder and aggregate in the embodiment of the application; in the figure, "1" represents that the ratio of the powder to the aggregate is 20%; in the figure, "2" represents that the ratio of the powder to the aggregate is 30%; in the figure, "3" represents that the ratio of the powder to the aggregate is 40%;
FIG. 5 shows the results of comparison of the water absorption and compressive strength characteristics of the clay sintered bricks, the sand stone plates and the triplet clay used in the airing houses 2, 4 and 5 according to the embodiment of the application; in the figure, "A" represents a triple soil; in the figure, "B" represents a sand stone plate; in the figure, "C" represents a clay sintered brick;
fig. 6 is a result of analyzing a microorganism difference Anova on the surfaces of each of the airing rooms 2, 4 and 5 according to the embodiment of the application; the boxes corresponding to 'A' in the figure represent the microbial conditions on the surface of the three-in-one soil airing house 5; the boxes corresponding to 'B' in the figure represent the microorganism condition on the surface of the sandstone plate airing room 4; the boxes corresponding to 'C' in the figure represent the microorganism condition of the surface of the clay baked brick airing room 2;
FIG. 7 is a comparison of the reducing sugar content of fermented grains in a kiln of a kiln chamber 2 made of a clay sintered brick and a kiln chamber 5 made of a trinary clay;
FIG. 8 shows the results of comparing acidity of the pit 2 made of the clay sintered brick and the pit 5 made of the bentonite;
FIG. 9 is a comparison of moisture content of fermented grains in a kiln of a kiln chamber 2 made of a clay sintered brick and a kiln chamber 5 made of a trinary clay;
FIG. 10 is a comparison of starch content of fermented grains in a kiln of a kiln chamber 2 made of a clay sintered brick and a kiln chamber 5 made of a trinary clay;
FIG. 11 is a comparison result of total number of microorganisms in each round of airing rooms 2 and 5 made of clay baked bricks according to the embodiment of the application;
FIG. 12 is a comparison of the composition of the microorganisms in each round of airing room 2 and airing room 5 made of the clay sintered bricks according to the embodiment of the application;
fig. 13 shows the results of comparison of sugar, water and starch of the clay sintered bricks, the sand stone plates and the triodes used in the airing houses 2, 4 and 5 according to the embodiment of the present application.
Detailed Description
The technical solution of the present application is further illustrated by the following specific examples, which do not represent limitations on the scope of the present application. Some insubstantial modifications and adaptations of the application based on the inventive concept by others remain within the scope of the application.
The mineral component of the ceramic mud used in the embodiment of the application mainly comprises montmorillonite and kaolin, and is mainly purchased from the Sichuan southwest county region;
the clay sintered brick used in the embodiment of the application is a cuboid brick type formed by taking clay and water as main raw materials and using powder and aggregate in a certain proportion through high-temperature firing, and is commonly used as a common building material;
the main raw materials of the 'sand stone plate' in the embodiment of the application are sand stone and cement paste which are purchased from spring light stone limited company.
Example 1 method for producing Clay baked brick for Maotai-flavor liquor production air-curing hall
Step one: selecting materials: selecting clay in southwest area as main raw material;
step two: crushing: airing the raw materials selected in the step one until no water is contained, and then grinding the raw materials into powder of 0.08mm, and sieving the powder with a sieve of about 200 meshes;
step three: aggregate: adding equal volume of water into part of powder, stirring uniformly, kneading into spherical ceramic balls or irregular blocks such as cuboid ceramic bricks, sintering at 1000 ℃ to form, and crushing into 0.4mm particles again to obtain aggregate particles;
step four: forming ceramic bricks: adding the powder obtained in the second step and the aggregate particles obtained in the third step according to the proportion of 20%, adding a proper amount of clear water, wherein the addition amount of the clear water is about 1 time of the total volume of the powder and the aggregate, uniformly stirring, placing the mixture in a material pool for sink-float, finally pressing and forming a brick blank by using 120 tons of pressed surface, placing the brick blank in a drying vehicle, transferring the brick blank into a drying room, drying at 400 ℃ for 4 days, and firing at 1000 ℃ for about 48 hours to obtain the clay sintered brick.
Example 2 preparation method of a Clay baked brick for a Maotai-flavor liquor production laundry
Unlike example 1, the mixing ratio of the powder to the aggregate in this example was 30%, specifically as follows:
step one: selecting materials: selecting clay in southwest area as main raw material;
step two: crushing: airing the raw materials selected in the step one until no water is contained, and then grinding the raw materials into powder of 0.08mm, and sieving the powder with a sieve of about 200 meshes;
step three: aggregate: adding equal volume of water into part of powder, stirring uniformly, kneading into spherical ceramic balls or irregular blocks such as cuboid ceramic bricks, sintering at 1000 ℃ to form, and crushing into 0.4 particles again to obtain aggregate particles;
step four: forming ceramic bricks: adding the powder obtained in the second step and the aggregate particles obtained in the third step according to the proportion of 30%, adding a proper amount of clear water, wherein the addition amount of the clear water is about 1 time of the total volume of the powder and the aggregate, uniformly stirring, placing the powder and the aggregate in a material pool for sinking and floating, pressing and forming a brick blank by using 120 tons of pressed surface, placing the brick blank in a drying vehicle, transferring the brick blank into a drying room, drying at 400 ℃ for 4 days, and finally firing the brick blank at 1000 ℃ for about 48 hours to obtain the clay sintered brick.
Example 3 preparation method of a Clay baked brick for a Maotai-flavor liquor production laundry
Unlike example 1, the mixing ratio of the powder to the aggregate in this example was 40%, specifically as follows:
step one: selecting materials: selecting clay in southwest area as main raw material;
step two: crushing: airing the raw materials selected in the step one until no water is contained, and then grinding the raw materials into powder of 0.08mm, and sieving the powder with a sieve of about 200 meshes;
step three: aggregate: adding equal volume of water into part of powder, stirring uniformly, kneading into spherical ceramic balls or irregular blocks such as cuboid ceramic bricks, sintering at 1000 ℃ to form, and crushing into 0.4 particles again to obtain aggregate particles;
step four: forming ceramic bricks: adding the powder obtained in the second step and the aggregate particles obtained in the third step according to the proportion of 40%, adding a proper amount of clear water, wherein the addition amount of the clear water is about 1 time of the total volume of the powder and the aggregate, uniformly stirring, placing the powder and the aggregate in a material pool for sinking and floating, pressing and forming a brick blank by using 120 tons of pressed surface, placing the brick blank in a drying vehicle, transferring the brick blank into a drying room, drying at 400 ℃ for 4 days, and finally firing the brick blank at 1000 ℃ for about 48 hours to obtain the clay sintered brick.
Example 4 preparation method of Maotai-flavor liquor production drying hall
The clay baked bricks prepared in example 1, example 2 and example 3 were used to prepare airing rooms for producing Maotai-flavor white spirit according to the following methods, specifically:
(1) Removing 200mm of the original three-layer soil terrace;
(2) And (3) installing a water stabilizing layer: the water stabilization layer with the thickness of 120mm is installed, the water stabilization layer is made of sand stone and cement, and the cement content is 4% -8%;
(3) Installing a clay baked brick bonding layer: the clay sintered brick bonding layer with the thickness of 20mm is installed, and the clay sintered brick bonding layer comprises the following component materials: cement and sand pulp in the ratio of 1:3;
(4) Ceramic sintered brick layer: mounting the clay sintered bricks in a paving mode;
(5) And pointing and cleaning the surface layer to finish the manufacture of the airing hall for producing the Maotai-flavor white spirit, and respectively obtaining an airing hall 1, an airing hall 2 and an airing hall 3 which are manufactured by the clay sintered bricks.
Comparative example 1 preparation method of Maotai-flavor liquor production laundry
This comparative example differs from example 4 in that the clay sintered brick of the clay sintered brick layer was replaced with a sand stone plate, specifically as follows:
(1) Removing 200mm of the original three-layer soil terrace;
(2) And (3) installing a water stabilizing layer: the water stabilization layer with the thickness of 120mm is installed, the composition materials of the water stabilization layer are sand stone and cement, wherein the cement content is 5%;
(3) Installing a clay baked brick bonding layer: the clay sintered brick bonding layer with the thickness of 20mm is installed, and the clay sintered brick bonding layer comprises the following component materials: the weight ratio of cement to gravel slurry is 1:3;
(4) Sand board layer: installing a sand stone plate according to a paving mode, wherein the specification of the sand stone plate is as follows: 300 x 60mm;
(5) And pointing and cleaning the surface layer to finish the production of the airing hall for producing the Maotai-flavor white spirit, thereby obtaining the airing hall 4 obtained by manufacturing the sand stone plate.
Comparative example 2 preparation method of Maotai-flavor liquor production drying hall
The comparative example is different from example 4 in that the comparative example is a traditional three-ply soil airing house 5 made of three-ply soil, the traditional three-ply soil airing house is made by firstly laying red mud on the bottom, paving cinder, slotting in cinder, placing quicklime, soaking the quicklime in water until the quicklime is in a powder mud state; removing stones, sundries and larger particles in the stirring process; fully spreading, paving, rolling and tamping the uniformly stirred triple soil, finely cutting by a big wood guillotine, extracting slurry, finely cutting by a small wood guillotine after sweat collection, and beating for a plurality of times by a rib plate; and then the mud palm is used for clearing the light.
Effect example 1
The clay sintered bricks prepared by the above examples 1 to 3 were tested for water absorption and compressive strength. The water absorption test method comprises the following steps: selecting dry brick for weighing, and marking as m 1 The method comprises the steps of carrying out a first treatment on the surface of the Soaking the brick in water until the water absorption is saturated (wet weight is stable), weighing and recording as m 2 . The water absorption of the brick can be obtained by calculation according to the following formula:
X＝(m 2 -m 1 )/m 1 x 100; wherein X is water absorption (%);
the method for testing the compressive strength comprises the following steps: and selecting a complete brick, placing the brick on a press, starting up until the brick is crushed, and reading the total pressure P on a dial. Compressive strength was calculated by the formula:
σ＝P/a*b*10；
wherein sigma is compressive strength (MPa), a is the length of the section of the brick, b is the width of the section of the brick, and 10 is the tensile strength (MPa) of the brick 2 The unit conversion coefficient is converted into MPa.
The water absorption and compressive strength results of each clay sintered brick were obtained by the above-mentioned test method, and specific results are shown in fig. 3, and the water absorption of each clay sintered brick prepared by the above-mentioned methods of examples 1 to 3 are respectively: 9.8%, 9.1%, 8.5%; the compressive strength is respectively: 58.2MPa, 54.6MPa and 52.8MPa.
From the comparison of fig. 3, it was found that: when the proportion of the powder and the aggregate particles is 20% -40%, the water absorption rate of the prepared clay sintered brick is 8.5% -9.8%, and the compressive strength is 52.8MPa-58.2MPa, further showing that the water absorption rate and the compressive strength of the prepared clay sintered brick can be directly influenced by the different proportions of the powder and the aggregate particles.
The airing rooms 1, 2 and 3 prepared in the example 4 are used for fermenting fermented grains, and the change of sugar, moisture and starch in the fermented grains in the fermentation process is measured.
The sugar (reducing sugar) test method comprises the following steps: weighing 10g of fermented grains into 90ml of deionized water, filtering, sucking 2ml of filtrate, and measuring the content of reducing sugar by using a film method;
the method for testing the moisture comprises the following steps: record the weight m of the empty dish 0 A certain amount of fermented grains sample (about 10 g) is added into the dish, and the weight m of the dish and the sample is recorded 1 . The sample is put into a drying box with the temperature of 125 ℃ for constant temperature drying for 1h, taken out and put into a dryer for cooling to the room temperature, and the weight of the dish and the sample is weighed and recorded to be m 2 . The moisture content is calculated by the following formula:
X＝(m 1 -m 2 )/(m 1 -m 0 ) X 100; wherein X is moisture (%);
the starch testing method comprises the following steps: the starch in the sample is hydrolyzed into monosaccharide with reducibility by acid under the heating condition, and then the reducing sugar content is measured by the reducing sugar detection method and converted into starch content.
According to the results, the water absorption rates of the clay sintered bricks used for preparing the airing rooms 1, 2 and 3 are respectively as follows: 9.8%, 9.1%, 8.5%; the compressive strength is respectively: 58.2MPa, 54.6MPa and 52.8MPa. And according to the results shown in fig. 4: the moisture of the airing room 1, the airing room 2 and the airing room 3 is lower than that of the airing rooms 1 and 2 by about 0.5-1.1 percent at the cellar-entering nodes of one round and six rounds, and further shows that the clay sintered bricks with different water absorption rates and compressive strength are used for preparing the airing room, and can directly influence the fermentation process of fermented grains, namely, the result according to fig. 4 further shows that when the water absorption rate of the clay sintered bricks is 9.8% -9.1% (airing room 1 and airing room 2), the compressive strength is: 58.2MPa-54.6MPa (airing room 1, airing room 2), the fermentation process of the fermented grains is not affected.
Effect example 2
Firstly, the water absorption and compressive strength of the clay sintered bricks, the sand stone plates and the triplet clay used for manufacturing the airing houses 2, 4 and 5 were tested. The water absorption test method comprises the following steps: selecting dry brick for weighing, and marking as m 1 The method comprises the steps of carrying out a first treatment on the surface of the Soaking the brick in water until the water absorption is saturated (wet weight is stable), weighing and recording as m 2 . The water absorption of the brick can be obtained by calculation according to the following formula:
X＝(m 2 -m 1 )/m 1 x 100; wherein X is water absorption (%);
the method for testing the compressive strength comprises the following steps: and selecting a complete brick, placing the brick on a press, starting up until the brick is crushed, and reading the total pressure P on a dial. Compressive strength was calculated by the formula:
σ=p/a×b×10; wherein sigma is the compressive strength (MPa),
a is the length of the section of the brick, b is the width of the section of the brick, and 10 is the length of the section of the brick expressed by kg/cm 2 A unit conversion coefficient converted into MPa;
the water absorption and compressive strength results of the clay sintered bricks, the sand stone plates and the triplet soil used in the airing houses 2, 4 and 5 are obtained through the test method, the concrete results are shown in fig. 5, and the results show that: the water absorption rate of the sand board used in the airing room 4 is obviously lower than that of the bentonite, and the water absorption rate of the clay sintered brick is relatively close to that of the bentonite; the compression strength of the sand board used in the airing room 4 is obviously higher than that of the bentonite, and the compression strength of the clay sintered brick is relatively close to that of the bentonite. That is, the properties of the clay sintered brick are relatively close to those of the bentonite in terms of water absorption and compressive strength.
Secondly, the sugar, water and starch of the clay sintered bricks, the sand stone plates and the triose used for manufacturing the airing houses 2, 4 and 5 are tested by the following method:
reducing sugar: weighing 10g of fermented grains into 90ml of deionized water, filtering, sucking 2ml of filtrate, and measuring the content of reducing sugar by using a film method;
moisture content: record the weight m of the empty dish 0 A certain amount of fermented grains sample (about 10 g) is added into the dish, and the weight m of the dish and the sample is recorded 1 The sample is put into a drying box with the temperature of 125 ℃ for constant temperature drying for 1h, taken out and put into a dryer for cooling to the room temperature, and the weight of the dish and the sample is weighed and recorded to be m 2 . The moisture content is calculated by the following formula: x= (m 1 -m 2 )/(m 1 -m 0 ) X 100; wherein X is moisture (%);
starch: hydrolyzing starch in the sample into reducing monosaccharide under heating, and measuring the reducing sugar content by the reducing sugar detection method to convert into starch content;
the specific results are shown in fig. 13, which shows that: the acidity and sugar content of the sand stone plate are higher than those of the tri-clay and clay sintered bricks, the moisture content of the sand stone plate is lower than those of the tri-clay and clay sintered bricks, and the physical and chemical indexes of the tri-clay and clay sintered bricks are not obviously different in the whole view.
The clay baked brick airing room 2 prepared in the example 4, the sand board airing room 4 prepared in the comparative example 1 and the traditional three-in-one soil airing room 5 prepared in the comparative example 2 are further used for fermenting fermented grains, and a sampling method for shoveling ground residue is used for exploring the microbial quantity and the microbial composition change of the fermented ground of different airing rooms.
The method for testing the microbial count comprises the following steps: detecting the number of microorganisms in the fermented grains by a dilution coating method, wherein bacteria use LB culture medium, mould use mould culture medium and saccharomycetes use YPD culture medium;
the method for testing the microorganism composition comprises the following steps: and comparing the numbers of the 3 microorganisms obtained by detection to obtain the microorganism composition structure of the fermented grains. And the microbial difference of the airing room is analyzed by an Anova analysis method, and the specific result is shown in fig. 6:
according to the data in fig. 6, it is shown that the microorganisms on the ground of the airing room 4 made of the sand board are greatly different from those of the traditional airing room 5 made of the bentonite, such as: the analysis and comparison result of the number of the microzyme on the ground of the airing room 4 and the number of the microzyme on the ground of the airing room 5 is "x", and significant difference exists; compared with the traditional airing room 5 prepared by the three-dimensional clay, the airing room 2 prepared by the clay sintered brick provided by the application has the advantages that the analysis and comparison results of microorganisms (bacteria, saccharomycetes and mold) on the ground of the airing room are ns, and the analysis and comparison results are not different. In the brewing process of the Maotai-flavor liquor, the quantity and the change of microorganisms in the fermented grains play a vital role in the quality and the performances of the liquor, and the analysis of the results shows that the ground microorganisms of the airing room 2 obtained by manufacturing the clay sintered bricks and the ground microorganisms of the airing room 5 obtained by manufacturing the bentonite are not different, so that the bentonite can be replaced, and the effect experiment further proves that any material can not be used for replacing the bentonite for manufacturing the airing room for the Maotai-flavor liquor.
Effect example 3
Through the comparison result, the clay sintered brick provided by the application can be used for replacing the traditional air-curing hall for producing Maotai-flavor liquor by using the bentonite.
This effect example further compares the characteristics of the two materials of the bentonite in the bentonite-sintered-brick-airing-hall 2 obtained by the production of example 4 with those of the conventional bentonite-airing-hall 5 in comparative example 2: indexes such as water absorption, wear resistance and volatilization of the clay sintered brick used in the airing room 2 and the bentonite two materials used in the airing room 5 are detected and compared respectively, and the moisture volatilization rates are shown in the following table 1:
TABLE 1 comparison of moisture volatilization of Clay baked brick and Trinity
Moisture evaporation rate= ((wet weight-dry weight for each time node)/(wet weight-dry weight in saturation)) ×100.
Water is one of the basic elements of microbial growth and metabolism, and sufficient water has positive influence on the growth and adhesion of microorganisms in the airing house. The results show that the clay sintered brick can retain higher moisture and has higher water absorption rate compared with the bentonite, and table 1 further shows that the clay sintered brick material structure can slow down the water loss in the clay sintered brick material structure and firmly lock the moisture, thereby providing a suitable environment for microorganisms for a longer period of time and effectively enhancing the adhesion capability of the microorganisms on the surface of the clay sintered brick. Fig. 2 shows the surface conditions of the clay baked brick and the three-dimensional clay airing room after a period of use, and the comparison result in fig. 2 shows that the clay baked brick airing room has no obvious abrasion trace, and the three-dimensional clay airing room has a small number of pits on the surface, so that the airing room manufactured by using the clay baked brick has stronger abrasion resistance and can meet the production requirement of Maotai-flavor liquor.
The influence of the clay baked brick airing room 2 prepared in example 4 and the three-dimensional clay airing room 5 prepared in comparative example 2 on wine production was further investigated. The following detection methods are adopted to detect each physical and chemical index of the piled fermented grains in the airing hall and the microbiological condition of the airing hall respectively:
reducing sugar: weighing 10g of fermented grains into 90ml of deionized water, filtering, sucking 2ml of filtrate, and measuring the content of reducing sugar by using a film method;
acidity: forming a primary cell by the composite glass electrode and the sample liquid to be tested, connecting the primary cell with a pH meter, titrating 10ml of fermented grain filtrate with a sodium hydroxide standard solution to pH8.3, and calculating the total acidity according to the volume of the sodium hydroxide standard solution consumed correspondingly;
moisture content: record the weight m of the empty dish 0 A certain amount of fermented grains sample (about 10 g) is added into the dish, and the weight m of the dish and the sample is recorded 1 The sample is put into a drying box with the temperature of 125 ℃ for constant temperature drying for 1h, taken out and put into a dryer for cooling to the room temperature, and the weight of the dish and the sample is weighed and recorded to be m 2 . The moisture content is calculated by the following formula: x= (m 1 -m 2 )/(m 1 -m 0 ) X 100; wherein X is moisture (%);
starch: hydrolyzing starch in the sample into reducing monosaccharide under heating, and measuring the reducing sugar content by the reducing sugar detection method to convert into starch content;
microbial count: detecting the number of microorganisms in the fermented grains by a dilution coating method, wherein bacteria use LB culture medium, mould use mould culture medium and saccharomycetes use YPD culture medium; microorganism composition: and comparing the numbers of the 3 microorganisms obtained by detection to obtain the microorganism composition structure in the fermented grains.
The detection results are shown in fig. 7-12: figures 7-12 show the detection results of indexes such as sugar, acidity, moisture and starch content of fermented grains after six times of fermentation are respectively piled on the clay sintered brick airing room 2 and the three-way soil airing room 5. According to the graph, the airing houses of the two materials have certain influence on sugar and acidity in fermented grains in the earlier stage of production, but along with the progress of production, the change of the two indexes tends to be consistent, which indicates that the airing houses made of the clay sintered bricks have no obvious influence on the production of wine (p is more than 0.05); the moisture and starch index changes are completely consistent throughout the production cycle, further indicating that material differences do not affect wine production.
The total number of the culturable microorganisms of the clay baked brick and the three-dimensional airing hall with two to six rounds is shown as figure 11, and the total detected number of the microorganisms in the airing hall with two materials is 10 as can be seen from the figure 6 ～10 9 cfu/g shows a trend of rising before falling, the detection amount is highest in four times and five times, and is about 1-2 orders of magnitude more than other times, and six times slightly fall; comparing the microorganism number of the two materials, it can be found that the microorganism number of the surface of the clay sintered brick airing hall 2 and the microorganism number of the surface of the three-in-one clay airing hall 5 have no significant difference (p= 0.5231>0.05)。
In conclusion, the clay sintered brick provided by the application can replace the traditional air-curing hall for producing Maotai-flavor liquor.
It is important to note here that the foregoing embodiments are limited to the particular embodiments disclosed as the best mode contemplated for carrying out the application, and that these embodiments are presented in a manner that will enable one of ordinary skill in the art to more fully understand the principles and operation of the application and that are not intended to limit the application in any way nor to limit the scope of the application in any way any one of ordinary skill in the art to which it pertains.
Claims (11)
1. The application of the clay baked brick in the production of Maotai-flavor white spirit is that the compressive strength of the clay baked brick is 52.8-58.2MPa, and the water absorption is 8.5-9.8%; the clay sintered brick is prepared by the following method:
step one, crushing: airing the main raw material ceramic mud until no moisture exists, and then crushing the ceramic mud into powder;
step two, preparing aggregate particles: coarse processing part of the powder in the first step into irregular blocks, and crushing the irregular blocks into particles after high-temperature firing to obtain aggregate particles;
step three, firing and molding: adding the powder obtained in the first step and the aggregate particles obtained in the second step, adding clear water for mixing, stirring uniformly, placing in a material pool for sinking and floating to prepare a formed brick blank, transferring into a drying room, and carrying out high-temperature firing after high-temperature drying to obtain the clay sintered brick;
the particle size of the powder is 0.05-0.1mm; in the second step, the particle size of the aggregate particles is 0.3mm-0.5mm, and the firing temperature of the aggregate particles is 1000-1050 ℃; in the third step, the mixing proportion of the powder material and the aggregate particles is 20% -40%; the addition amount of the clear water is as follows: 0.9 to 1.1 times the total volume of the powder and the aggregate; in the third step, the high-temperature drying time is as follows: 3-5 days; the high-temperature drying temperature is as follows: 300-500 ℃, wherein the firing time is as follows: 45-50h; the firing temperature is as follows: 900-1100 degrees.
2. The manufacturing method of the airing hall for producing the Maotai-flavor liquor is characterized by comprising the following steps of:
(1) Removing the original three-layer terrace; (2) installing a water stabilization layer; (3) Mounting a clay sintered brick bonding layer on the water stabilization layer; (4) Mounting a clay sintered brick layer on the clay sintered brick bonding layer in a paving mode; the compressive strength of the clay sintered brick used in the clay sintered brick layer is 52.8-58.2MPa, and the water absorption rate is 8.5-9.8%; (5) Pointing and cleaning the surface layer to finish the manufacture of the airing room;
the thickness of the water stabilizing layer is 110-130mm; the thickness of the clay baked brick bonding layer is 15-25mm; the thickness of the clay sintered brick layer is 50mm-70mm;
the clay sintered brick is prepared by the following method:
step one, crushing: airing the main raw material ceramic mud until no moisture exists, and then crushing the ceramic mud into powder;
step two, preparing aggregate particles: coarse processing part of the powder in the first step into irregular blocks, and crushing the irregular blocks into particles after high-temperature firing to obtain aggregate particles;
step three, firing and molding: adding the powder obtained in the first step and the aggregate particles obtained in the second step, adding clear water for mixing, stirring uniformly, placing in a material pool for sinking and floating to prepare a formed brick blank, transferring into a drying room, and carrying out high-temperature firing after high-temperature drying to obtain the clay sintered brick;
the particle size of the powder is 0.05-0.1mm; in the second step, the particle size of the aggregate particles is 0.3mm-0.5mm, and the firing temperature of the aggregate particles is 1000-1050 ℃; in the third step, the mixing proportion of the powder material and the aggregate particles is 20% -40%; the addition amount of the clear water is as follows: 0.9 to 1.1 times the total volume of the powder and the aggregate; in the third step, the high-temperature drying time is as follows: 3-5 days; the high-temperature drying temperature is as follows: 300-500 ℃, wherein the firing time is as follows: 45-50h; the firing temperature is as follows: 900-1100 degrees.
3. The method of claim 2, wherein the water-stable layer is made of sand and cement, and the cement content in the water-stable layer is 4% -8%.
4. The method of claim 2, wherein the clay sintered brick bonding layer comprises the following composition materials: cement and sand pulp, wherein the weight mixing ratio of the cement to the sand pulp is 1:3.
5. The method of claim 2, wherein the clay sintered brick used in the clay sintered brick layer has a specification of 300 x 60mm.
6. The use according to claim 1 or the method according to claim 2, wherein in the second step, the firing temperature of the aggregate particles is 1000 degrees.
7. The use of claim 1 or the method of manufacture of claim 2, wherein the irregular mass comprises a sphere.
8. The use according to claim 1 or the method according to claim 2, wherein in the third step, the mixing ratio of the powder material to the aggregate particles is 25% to 35%.
9. The use according to claim 1 or the method of manufacture according to claim 2, wherein the mixing ratio of the powder material to the aggregate particles is 20-30%.
10. The use according to claim 1 or the method according to claim 2, wherein in the third step, the shaped green brick is pressed by a 120 ton pressing surface.
11. The airing room for producing Maotai-flavor liquor is characterized by being manufactured by the manufacturing method according to claim 2.
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