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白酒酿造的主要特点

浏览次数:次信息来源:泰安市岱岳区盛大金源酿酒设备厂发布时间:2013-12-24

酿酒设备酿造的白酒的主要特点是既作为一种调味剂或刺激剂,也是一种营养剂。夜晚服用少量白酒,可平缓的促进血液循环,起催眠作用。饮用少量白酒可刺激胃液分泌与唾液分泌,因而祈祷健胃和止疼痛,利小便及驱虫的作用。在美国波士顿妇女医院,迈克尔医生对680人进行研究,表明每天饮酒三次的人,不易患心肌梗塞。据调查,认为饮40度的酒,每次饮30-60毫升,死亡率**低。

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酿酒设备酿造的玉米酿酒技术工艺操作:
粉碎:一般每粒玉米粉碎在4~5瓣。洗米,去胚芽去皮:玉米浸泡洗净,多洗几遍直到去除了所有的胚芽和皮等杂质。浸泡:洗净的玉米渣常温浸泡10~15H,然后换水,用60~65℃热水浸泡至透。注意要恒温,不能浸泡时间过长,则淀粉容易流失:浸泡不足则会影响到炒米和蒸米,容易出现生米的现象,影响发酵的效率。

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糖化:糖化用糖化酶,麸曲,麦曲作为糖化剂。
糖化过程是先加2%麸曲(干料计)和相当于1%麸曲酶活力的糖化酶,控制糖化温度60~63℃,保持一定时间,然后冷却为26~28℃,再加4%麦曲(干料计),并直接入发酵罐边糖化边发酵,入罐时投放与一定数量的活性干酵母。

发酵:分前发酵和后发酵,前发酵约3d,后发酵约4d,入罐温度视室温而定,并控制**高发酵温度不超过32℃,前发酵结束后即可送至后发酵罐保持在15~18℃直至发酵结束。
蒸馏:注意,蒸出来的酒因其质量不同,应将头尾酒分开存放,否则会影响品质。头尾酒可进一步蒸馏取酒。为增进风味和酒香,必须对新蒸馏出来的酒进行陈酿。为了出去酒中少量的杂质和臭味,有时加0.01%~0.02%的高锰酸钾和0.5%活性炭,防止48h过滤。注意,高锰酸钾不能多,对身体有害。

酿酒设备酿造的白酒制酒工艺是名优质白酒的关键。制酒工艺包括原料粉碎宜细、辅料清蒸、糊化要透,合理配料、低温发酵、缓火蒸馏等。

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