Zhongyilong Wholesale ZYL-LJSB Baijiu Brewing and Processing Equipment Automatic Brewing Production Line

Description :

　　Baijiu brewing and processing equipment

　　Baijiu treatment technology:

　　Aging method: Store the old and ripe, usually using ceramic jars for aging, which has a good effect.

　　Blending: This is an important step in determining the quality of wine, and in the past, it was done by experienced masters. Nowadays, the blending technology using computers is also being researched and developed.

　　Research on adding mixed flavor esters (new technology Baijiu): now it is possible to produce mixed flavor esters. This is the synthesis of ethyl acetate from JIU JING and acetic acid using LIU SHUAN as a catalyst, and the synthesis of corresponding higher fatty acid esters from JIU JING and higher fatty acids Then, after distillation and fractionation, purification treatment, toxicity test is carried out to prove that it is non-toxic and edible, and then the "mixed flavor ester" mixed with various esters is further prepared and added to Baijiu of general quality as a flavoring agent. It can improve the quality of Baijiu.

　　Research on the aroma components of wine: The aroma components of Baijiu are extremely complex. In addition to JIU JING (YI CHUN), there are hundreds of chemical components. The main ingredients in Baijiu can be divided into four categories: alcohols, esters, acids and aldehydes and ketones. The main aroma components of Baijiu with different flavor types are different. For example, in Fen flavor Baijiu, ethyl acetate is the main aroma component, the content of ethyl lactate is about 30% of the content of ethyl acetate, while the content of ethyl caproate is low. In Luzhou flavor Baijiu, the main aroma components are ethyl caproate and appropriate ethyl butyrate. The content of ethyl lactate in rice flavor Baijiu is higher than that of ethyl acetate.

　　Baijiu brewing technology

　　Baijiu brewing is mostly solid-state fermentation, and its main product is YI CHUN. Through detection and analysis, Baijiu contains other flavor substances accounting for about 2% of the total amount, in addition to YI CHUN and water. Due to the difference in the number and proportion of these flavor substances in Jiuzhong, Baijiu is different from JIU JING and forms different style characteristics.

　　1. The raw materials and their ratios for brewing wine are sorghum (36%), rice (22%), glutinous rice (18%), wheat (16%), and corn (8%), and their quality ratios have strict requirements. When preparing ingredients, they should be transported to the material processing site in order according to the principle of more first and less later, and the proportions of various grains should not be mixed incorrectly.

　　2. After accurately proportioning and thoroughly mixing the five types of grains, they are crushed. The technical requirements for crushing are: the crushing degree of sorghum, rice, glutinous rice, and wheat should be 4, 6, and 8 petals, with no whole grains mixed in.

　　3. Steamed bran shell is used in brewing and can generate substances such as YI CHUN and furfural during fermentation and steaming processes. Steaming bran can remove impurities and odors from the bran shell.

　　4. At the end of the fermentation period, the sealed mud should be removed from the cellar and the wine should be steamed using the distiller's grains. The fermentation period of grain residue cellar is 70 days.

　　5. The process of ingredient preparation, mixing, and grain moistening should achieve three accuracies: accurate ingredient preparation, accurate residue preparation, and accurate bran preparation. The two are even: even grain mixing and even bran mixing.

　　6. The top of the steamer should be flat, the steam should be evenly passed through, and no steam is allowed to escape. It should be gently sprinkled and evenly spread.

　　7. When distilling and extracting liquor, it is important to master the principles of slow flow and high heat distillation. When picking wine, judge the quality of the wine by sensory tasting, and truly achieve simultaneous tasting and picking. After picking, transport the wine into the wine storage, weigh it, and place it in a jar according to its quality.

　　8. Before steaming, close the air valve, remove the bent pipe, and uncover the lid of the steaming container; Use a crane to lift the container near the cooling bed and open the bottom of the container.

　　9. Before entering the cellar, the mash must be cleaned and sprinkled with about one kilogram of koji powder. After entering the cellar, it must be quickly leveled and stepped on. After stepping on the cellar, find five temperature measurement points, insert the thermometer, check and make a record.

　　10. After leaving the cellar, separate piles and mix bran to produce fermented grains. Then the fermented grains are steamed to produce liquor head, liquor tail and finished Baijiu, and the finished Baijiu is stored in the warehouse.

　　11 Then the fermented grains are steamed to produce liquor head, liquor tail and finished Baijiu, and the finished Baijiu is stored in the warehouse.

• Baijiu brewing and processing equipment