Home xin What are the equipment and process flow of liquor and beverage production line?

What are the equipment and process flow of liquor and beverage production line?

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Please tell me in detail. Thank you very much!

(I) traditional technology
the brewing of Shaoxing wine is a comprehensive fermentation engineering science, involving a variety of disciplines. Although it is impossible for the ancestors to pay attention to these scientific knowledge, with countless times of practice – Summary – and then practice, the experience was transformed into skills and skills, so a set of skilled and perfect Shaoxing wine technology was formed

Shaoxing wine is a kind of low alcohol fermented original wine made from glutinous rice through saccharification and fermentation of various beneficial microorganisms in wine medicine and wheat koji. The Ming Dynasty’s “Tiangong Kaiwu” records: “all wine making must be based on Qu and medicine into a letter. Without Qu, it is good rice and Zhen millet. It can’t be made in the air.” The important role of alcohol medicine and wheat koji in brewing was explained

1. Liquor medicine, also known as Xiaoqu, Baiyao and wine cake, is a unique saccharifying and fermenting agent for wine making in China, and it is also an excellent wine making strain preservation preparation in China. Ji Han in the Eastern Jin Dynasty was a native of Shangyu, Zhejiang Province. He was the first person in Chinese history to talk about “Xiaoqu (medicinal Qu)”. His “Southern vegetation shape”, known as the Encyclopedia of ancient botany, described the addition of plant medicine to the raw materials of koji making, which was the beginning of the use of alcohol medicine in wine making in our country. He discussed “Xiaoqu” in this way: “there are many grass tunes in the South China Sea. Wine does not use Qu tillers, but pestle rice flour, mixed with various herbs, treat Ge juice, wash it, it is as big as an egg, put it in a tarragon, shade it, and make it after months. Use it to make waxy wine.” He means that there are many wines made of herbal medicine in the south. There is no need to use traditional tillers to make wine. Just pound the rice into powder, add all kinds of grass leaves, prepare the juice of Pueraria (plants such as Polygonum hydropiper), mix it together, rub it into the size of an egg, cover it with Artemisia (heat preservation, let microorganisms breed), and mature every other month. Use it to mix with glutinous rice to make wine. This record shows a major improvement in China’s koji making technology. Alcohol medicine is generally produced in July of the lunar calendar. Its raw materials are new early indica rice flour and Polygonum hydropiper. The saccharification (mainly Rhizopus and Mucor) and fermentation (mainly yeast) fungi in alcoholic drugs are complex and numerous. Shaoxing liquor is made of fermented grains for rice drenching (commonly known as Jiuniang) by fermentation of liquor and medicine, and then goes to produce stall rice wine. It uses a very small amount of alcohol medicine to expand the culture in the early stage of brewing through the rice drenching method, so as to gradually proliferate molds and yeasts, achieve the purpose of fully saccharifying starch raw materials, and also play the role of domesticating yeasts. This is the uniqueness of Shaoxing wine production technology. There are also two kinds of alcohol medicine, white medicine and black medicine. White medicine has a strong effect and is suitable for use in cold seasons. So far, white medicine is still used in the traditional process of Shaoxing wine; Black medicine is made by using early indica rice flour and Polygonum hydropiper as raw materials and adding dried orange peel, pepper, licorice, Atractylodes rhizome and other traditional Chinese medicine. It has a mild effect and is suitable for use in warm temperatures. Now, because the rice drenching and wine brewing season is in winter, white medicine is used, and black medicine has basically disappeared

2. Using grain raw materials and under appropriate water and temperature conditions, breeding and cultivating microbial preparations with saccharification is called koji making. As a saccharifying agent of Shaoxing wine made by cultivating and propagating saccharifying bacteria, wheat koji not only provides various enzymes (mainly amylase) for wine brewing, but also the microbial metabolites accumulated in wheat koji also give Shaoxing wine a unique flavor in the process of koji making. Wheat koji is generally produced in August and September of the lunar calendar, when osmanthus is in full bloom. The climate is warm and humid, which is suitable for the cultivation and growth of koji bacteria, so it is known as “osmanthus koji”. Before the 1970s, Shaoxing distillery still used dry straw to bind the crushed wheat flakes into a round shape, put them vertically, pile them tightly for heat preservation, and ferment them naturally, which is called “straw wrapped Qu”. However, this koji making method can not keep up with the needs of the increasing scale and output. In the late 1970s, the operation method was improved, and the wheat pieces were cut into square blocks 25 cm wide and 4 cm thick, stacked for heat preservation and naturally fermented, which is called “koji”. Aspergillus oryzae (i.e. Aspergillus flavus) is the most microorganisms in wheat koji, followed by Rhizopus and Mucor. In addition, there are a small amount of Aspergillus niger, Penicillium, yeast and bacteria. Mature wheat koji flowers are yellow green and of good quality, which is conducive to the temperature rise of wine mash, raking and temperature regulation. As maiqu is a multi strain saccharifying (fermenting) agent, its metabolites are extremely rich. It gives Shaoxing wine unique maiqu aroma and mellow wine taste, which constitutes the unique wine body and style of Shaoxing wine

3. Rice drenching wine, commonly known as “wine Niang”, is a scientific name of “wine mother”, which originally means “mother of wine making”. It is used as a starter for brewing stall rice wine. Generally, the production starts before the “light snow” of the lunar calendar. The process flow is “glutinous rice – Screening – soaking with water – Cooking – cooling with water – nest building – flushing – raking Fermentation – fermentation after filling the jar – rice drenching wine (fermented grains). After about 20 days of fermentation, it can be used as the mother of rice wine. Because of the operation method of drenching the cooked rice with cold water, it is called” rice drenching method “to make wine. The rice drenching wine Niang must be carefully selected before use. By using the methods of chemical analysis and sensory identification, the fermented grains with high alcohol concentration, low acidity, moderate taste, refreshing, no strange smell and good taste are selected as the mother of rice stall wine, which is called “picking Niang”. It is of great significance to the normal fermentation and smooth production of Fanfan wine

4. Fanfan wine, also known as “Dafan wine”, is officially brewed Shaoxing wine. It is usually brewed around the “heavy snow” of the lunar calendar. The technological process is as follows: glutinous rice – Screening – impregnation – Cooking – cooling (water, slurry, wheat koji and wine mother) – falling tank – pre fermentation (pouring jar) – post fermentation – pressing – clarification – frying wine – finished product. Because of the operation method of dumping the steamed rice on the bamboo mat and spreading it cold, it is called “rice spreading method” to make wine. Because it occupies a lot of space and the speed is slow, the method of blowing cold by blower is changed to speed up the production progress. Rice spread brewing is to drop the rice cooled to a certain temperature together with wheat koji, wine Niang and water into the tank for heat preservation and saccharification and fermentation. In order to master and control the generation of various and appropriate amounts in the fermentation process, it is necessary to “rake” in time, that is, stir, cool and adjust the temperature. This is a key technology that is difficult to master in the whole brewing process, which must be
checked by experienced teachers. The wine making process of rice stall method is simultaneous saccharification and fermentation, so it is also called “compound fermentation”. The quality control of this process is complicated and difficult. It should be flexibly controlled and adjusted in time according to various factors such as temperature, rice quality, wine Niang and wheat koji performance. If the fermentation is normal, the proportion of various components in the wine mash will be harmonious and balanced, and the finished wine will taste fresh, soft, sweet and mellow, and the quality will meet the requirements of physical and chemical indicators. The pre and post fermentation time of Fanfan wine is about 90 days. It is a production method with the longest fermentation period of all kinds of yellow rice wine. Therefore, it has good flavor and high quality, and is deeply loved by people at all levels

5. Press, also known as filtration. After more than 80 days of fermentation, the fermented grains have matured. At this time, the dregs of fermented grains have completely sunk, and the upper liquor has been clarified, transparent and yellow; Fresh taste and strong wine flavor; It has the aroma of new wine and no other strange gas. After testing, the physical and chemical indexes of sugar wine acid meet the requirements of quality standard, indicating that the fermentation has been completed. However, because the liquor and solid dross are still mixed together, the solid and liquid must be separated, so it is necessary to press. The pressed liquor is called raw liquor, also known as raw liquor. The raw liquor still contains suspended solids and appears turbid. It must be clarified again to reduce the sediment in the finished liquor

6. Decoct wine, also known as sterilization. In order to facilitate storage and storage, sterilization must be carried out, commonly known as “fried wine”. This is the last process of rice wine production. If it is not strictly controlled, the finished wine will deteriorate, which can be described as “all previous efforts have been wasted”. The name “fried wine” is inherited from the traditional technology of Shaoxing wine. According to practical experience, our ancestors knew that only by ripening raw wine can it not deteriorate easily. Therefore, they adopted the method of frying raw wine in an iron pot, which is called “frying wine”, and the practical significance is mainly “sterilization”. Why sterilization? Because some microorganisms in fermented grains still maintain vitality, including beneficial and harmful fungi, and some enzymes with certain vitality remain. Therefore, sterilization must be carried out. Sterilization is to kill microorganisms and destroy enzymes by heating, so as to basically fix various components in the wine, so as to prevent the deterioration of yellow rice wine during storage. Another purpose of heating is to promote the aging of the wine, solidify some soluble proteins and precipitate them after storage, so as to make the color of the wine more clear and transparent

7. Finished product packaging. In fact, the finished product packaging and frying wine are completed at one go, mainly for the convenience of storage, storage, transportation and aging of new wine. Shaoxing wine has been served in large pottery jars with a capacity of 25 kg since ancient times. Until modern times, there are many other materials, but they are still incomparable. It will not deteriorate even if it is stored in pottery jars for decades. The “aging and fragrance” of Shaoxing wine is mainly completed by the packaging form stored in pottery jars. However, there are also disadvantages, such as high labor intensity in handling and stacking, rough and unsightly appearance, large occupation of warehouse area, large loss of wine during storage, etc. In order to reform the packaging, since the 1990s, two large enterprises, yellow rice wine group and Dongfeng distillery, took the lead in making 50 cubic meters of large containers made of stainless steel to store wine, which was successful. In addition, since the 1980s, the bottled production lines of several major wineries in Shaoxing have developed rapidly. High grade wine and fancy wine are supplied to the domestic and foreign markets in small packages made of glass, pottery, porcelain and other materials. In recent years, the Yellow Rice Wine Group has also expanded a metal can filling production line, making a variety of beautiful and generous small packages sell well all over the world, adding icing on the cake to the high-quality Shaoxing wine

(II) mechanism and technology
all new things are innovated and developed in the process of practice, struggle, summary and re practice according to scientific laws and principles. The same is true for the process of designing and manufacturing Shaoxing wine with new mechanized technology. For thousands of years, Shaoxing brewing industry has been mainly restricted by traditional technology, and has always lingered in the production mode of rural sideline – manual workshop – factory workshop. It is mainly manual operation, simple and poor facilities, high labor intensity and long production cycle; At the same time, due to the influence of temperature season, the whole process of feeding, fermentation and frying must be completed within half a year from September to march of the next year. Once it is postponed to April of the lunar calendar, the temperature is getting higher, the wine mash is easy to become sour, and the quality is difficult to control. Therefore, the expansion of production scale is limited. Since the 1960s, Shaoxing brewing industry has faced the situation that the international and domestic markets are in short supply. A series of problems such as how to expand the scale, expand the output and reduce the labor intensity have been studied and demonstrated. Over the past decades, with the care and support of superior competent departments and the guidance and cooperation of colleges, universities and scientific research institutions, we have made concerted efforts to emancipate the mind, fully mobilize the enthusiasm and creativity of engineering and technical personnel, carried out vigorous technological innovation and technological revolution, gradually trial produced and adopted a series of new equipment and processes, and achieved unprecedented results. first

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