Volume 5, Issue 3, September 2020, Page: 64-69
The Characteristics of Production Process and the Designning of Automatic Blending System of the Traditional Chinese Spirit
Jianwu Yu, Zhejiang Zhonghe Industry Co., Ltd, Hangzhou, P.R. China
Fangxing Wu, Zhejiang SUPCON Co., Ltd, Hangzhou, P.R. China
Hao Wang, Zhejiang SUPCON Co., Ltd, Hangzhou, P.R. China
Hongbo Li, Zhejiang SUPCON Co., Ltd, Hangzhou, P.R. China
Xiaoyue Zhang, Zhejiang SUPCON Co., Ltd, Hangzhou, P.R. China
Yonlin Huang, Zhejiang SUPCON Co., Ltd, Hangzhou, P.R. China
Received: Jun. 7, 2020;       Accepted: Jul. 6, 2020;       Published: Aug. 5, 2020
DOI: 10.11648/j.aas.20200503.12      View  75      Downloads  16
Abstract
The Production process of the traditional Chinese spirit is substantially different from beer brewing. Traditional Chinese spirit is produced with sorghum as main raw materials, and mold-based koji as the glycosylation and fermentation agent. The intense-flavor type spirit is an exotic flower in traditional Chinese spirit. It’s brewing is an extremely complicated process named continuous slag fermentation. It is characterized by simultaneous steaming and distillation of the mixture of fermented grains and fresh raw materials, and repeated glycosylation and fermentation of the steamed feedstock in solid state in the mud pit. Due to the complexity of the fermentation micro flora and their metabolites, the flavor compositions in the spirit produced from different batches are large different. The proportion of various chemicals in the spirit is large different. This necessitates the development and application of automatic blending system which can improve the blending efficiency and consistency of product quality of the traditional spirit. The automatic control system of brewing and blending is convenient for the production optimization analysis of technologists and provides a strong guarantee for exploring the optimal production parameters. Today most large scale distilleries begin to use the automatic blending control system to improve production efficiency and production capacity.
Keywords
Spirit, Koji, Glycosylation, Fermentation, Automatic Blending
To cite this article
Jianwu Yu, Fangxing Wu, Hao Wang, Hongbo Li, Xiaoyue Zhang, Yonlin Huang, The Characteristics of Production Process and the Designning of Automatic Blending System of the Traditional Chinese Spirit, Advances in Applied Sciences. Vol. 5, No. 3, 2020, pp. 64-69. doi: 10.11648/j.aas.20200503.12
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Joseph Needham. Science And Civilisation In China Vol 6 Biology and biological technology Part 5 Fermentations and food sience, Cambridge University Press, 2000.
[2]
Yang, Tuanyuan. Wu, Fangxing. The design and application of the technical pipeline and automatic blending control system for liquor. Liquor Science. 196 (9), 2010, P53-55 (in Chinese).
[3]
Lian, Ruifeng. Computer simulation of Liquor blending and seasoning. [J] Metallurgical Automation, 2006 (sul), P48-51 (in Chinese).
[4]
Xie, Wenyong. Automatic control system in the production of liquor. [J] Liquor-making Science & technology,. 159 (9), 2007, P53-58 (in Chinese).
[5]
Yang, Zhiyong. The application of automatic control system in the “Jing” wine production process [J] Liquor-making Science & technology, 147 (9), 2006, P60-62 (in Chinese).
[6]
Shen, Yong xiang. Wu, Fangxing. The new brewing process of the Maple forest brewery and its significance to the automation development of traditional liquor industry. [J] Liquor-making Science & technology. Vol•196, No. 10, 2010 P53-55 (in Chinese).
[7]
Zhao, deyi. Han, bin. Wu, fanxing. et al. The liquor production automation system of Shandong Jingzhi Liquor Co., Ltd. [J] Liquor Science, Vol•240, No. 6, 2014 P91-94 (in Chinese).
[8]
Jiao, erman. Wu, fanxing. et al. The ponder on composite automation of the whole plant for the traditional Chinese spirit enterprises. [J] Liquor Science, Vol•227, No. 5, 2013 P117-121 (in Chinese).
[9]
Gao, Jiakun. Tang, Youhong. Cui, Yujun. Li, Anjun. Gao, Lijia. Research on Automatic Transformation of Liquor Solid Fermentation. [J] Liquor Making, Vol. 46, No. 1, Jan. 2019, P78-P80 (in Chinese).
[10]
Luo, Jing, Zhu, Shuilan, Wang, Li, He Jialin, Ouyang, Linghua. Zou, Jinying. Research progress on the composition of brewing microorganisms and flavor substances in strong-flavorBaijiu. [J] China Brewing, 2020, Vol. 39, No. 4, P1-5 (in Chinese).
[11]
Sun, Lilin. Li, Lilang. Hu, Ping. Tian, Ya. Ma, Yingyao. Yuan, Zaishun. Analysis of bacterial diversity during the fourth round of sauce-flavor Baijiu fermentation. [J] China Brewing, 2020, Vol. 39, No. 5, Serial No. 339. p 35-39 (in Chinese).
Browse journals by subject