In the brewing process of grain spirits, bamboo sap is added and bamboo sap can be used for fermentation to remove not only the unusual taste contained in the liquor, but also can be used for both medicine and food. 1. 400 kg of raw materials for rice or corn flour, 2.2 kg for Chinese medicine, 0.8 kg for Rhizopus, 600 g of high-temperature alcohol-activating dry yeast extract, 60 g for wine yeast, 5 liters for bamboo juice, 12 kg for high-purity honey, and water 1,000 kilograms. 2, steam fermentation fermentation of rice or smashed by the 40 mesh sieve corn soaked in warm water for 30-40 minutes, and then into Zengwa cooking about 70 minutes, the rice was cooled to 37 ° C, inoculation of Chinese medicine Qu and rhizoma After the yeast extract is kept in the culture bed at a product temperature of 37°C-38°C, the bacteria is introduced into the tank 20-26 hours later. The thickness of the rice layer is 10-13 cm, and the thickness is thin in winter and thick in winter. Dig a horn-shaped hole in the center of the rice to facilitate ventilation and balance the product temperature. When the product temperature drops to 32°C-34°C, cover the cylinder head and perform insulation or cooling work according to the temperature condition. Let stand for 5-7 days at 23°C-24°C to make a wine bottle. 3, semi-solid secondary fermentation of 40 grams of saccharification rice per 100 kg of fresh bamboo juice 0.5 liters, 6 grams of wine yeast, high-purity honey 1 kg, into a disinfected porcelain jar, each jar plus 80 kg of pure water and stir well The food is sealed with a plastic sheet and the temperature of the wine is controlled at 32°C-34°C. After 20 days of fermentation, the active ingredients of the bamboo juice are decomposed by the wine yeast and dissolved in the wine, removing the odor of the wine while making The ginseng has a distinctive scent of bamboo juice, which is sour, sweet and refreshing. 4. Distill the juice from the ripe wine crushed vinegar or vinaigrette, and transfer it to the distillation pot. Cover, seal the pot edge, connected to the gas cylinder and condenser and begin distillation. The firepower should be uniform so as not to cause the eschar foaming liquid to enter the gas cylinder. The water temperature on the condenser should not exceed 55°C. The first wine should be removed by 1.5 kg and then the distilled spirit should be added. When the blending degree is 27 degrees, it is the tail wine (the head wine and the tail wine are respectively stored as the seasoning wine). Put the middle wine into the pottery altar and store it in a cool and dry place for more than three months. After the blending, it will be blended into 28 degree alcoholicity. After inspection, it will be bottled, labelled, and sold in boxes.
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