Floral equipment

Reduce oxygen intake during the saccharification process of flower dew equipment. Feed after advanced water, and feed when the water temperature rises to the feeding temperature to remove some dissolved oxygen in water. In the process of production, the manhole shall be opened as little as possible to reduce the air entry;
Brewing technology of flower dew equipment:
1. raw materials need to be crushed: it is easy to cook and make starch fully utilized. According to the characteristics of raw materials, the fineness requirements of crushing are different. The raw materials such as potato dried and corn account for more than 60% of the materials passing 20 hole sieve.
2. proportioning the crushed raw materials: This is an important step in the production of Baijiu raw materials. We need to combine new materials, distillers grains, excipients and water together, so as to lay the foundation for saccharification and fermentation. In order to get the ingredients of the pool, we must pay attention to the starch concentration, the acidity and the degree of looseness of the fermented grains. The general standards are starch concentration 14-16%, acidity 0.6-0.8, moisture content of moistening material 48-50%.
3. then, the cooking and gelatinization of ingredients: starch is gelatinized by cooking. It is beneficial to the function of amylase, and can also remove the miscellaneous bacteria. The temperature and time of cooking depend on the type of raw materials and the degree of fragmentation. The steam material under normal pressure is 20-30 minutes. The requirement of cooking is to steam through the appearance, ripen without sticking, and no heart inside. The raw materials and fermented fermented grains are mixed, and the steaming wine and the steam material are carried out simultaneously, which is called "mixed steaming and mixing burning". In the early stage, the main purpose is to steam the wine. The temperature in the steamer is 85-90 ℃, and after the liquor is steamed, the gelatinization time should be maintained.
4. the raw materials for cooling and steaming by cooking and pasting ingredients shall be cooled quickly by lifting slag or drying slag to make it reach the temperature suitable for microbial growth. If the temperature is 5-10 ℃, the product temperature shall be reduced to 30-32 ℃, and the product temperature shall be reduced to 25-28 ℃ when the temperature is 10-15 ℃.
5. after cooling, the solid fermentation of bran Baijiu liquor by mixing fermented grains is a side fermentation process using side saccharification and side fermentation. The amount of the koji depends on the saccharification power, generally 8-10% of the main liquor making material, and the amount of the liquor mother is generally 4-6% of the total amount of the liquor (that is, 4-6% of the main material is used for the cultivation of the mother liquor). In order to facilitate the normal enzymatic reaction, water should be added in the mixing of fermented grains, and the moisture content of fermented grains was 58-62% when entering the pool.
6. start preparation for cellar fermentation: the temperature of fermented grains shall be 18-20 ℃ (not more than 26 ℃) in summer. The fermented grains entering the pit shall not be pressed tightly or loose. Generally, it is advisable to master the filling of about 630-640kg of fermented grains in the volume of each cubic meter. After loading, cover the fermented grains with a layer of bran, seal with pit mud, and add a layer of bran. The fermentation process is to master the temperature of the product, and analyze the changes of the moisture, acidity, wine quantity and starch residue of fermented grains at any time. The length of fermentation time is determined according to various factors, which are 3 days, 4-5 days. Generally, when the temperature of the products in the cellar rises to 36-37 ℃, the fermentation can be finished.
7. distill fermented fermented grains: the fermented grains are called fragrant grains, which contain very complex components. The Baijiu is evaporated by distilling wine and distilling the effective components such as alcohol, water, higher alcohols and acids in steam. In distillation, alcohol, aromatic substances, alcohol sweet substances, etc. shall be extracted as much as possible, and impurities shall be removed by the method of "cutting the head and ending".
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