Method for improving quality of strong aromatic dry distilled grain

A technology of Luzhou-flavored and dry lees wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of poor quality of pit mud, bacterial infection, easy shedding, etc., achieve less starch loss, prevent bacterial infection, and reduce free water Effect

Active Publication Date: 2010-05-12

SICHUAN TUOPAI SHEDE WINE

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AI-Extracted Technical Summary

Problems solved by technology

[0009] c. Solve the technical problems of poor quality of pit mud, easy to fall off, cracked, hardened, and aging i...

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Method used

As can be seen from the above examples, the inventive method is simple, with low cost, and adopts " clear steaming and clear burning " and " mixed steaming and mixed burning " to combine, obviously improve the dry grain quality of Luzhou-flavor liquor, improve the high-quality product of dry grain wine rate, and increase the total wine yield and high-quality product rate of the whole cellar, achieving the purpose of producing good wine in the whole cellar, and compared with the existing technology, the starch is more fully utilized, and the "throwing bad" residue that is squeezed out The reduction is 3-5 percentage p...

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Abstract

The invention discloses a method for improving quality of strong aromatic dry distilled grain, comprising the steps of pretreating the materials, piling and fermenting, taking out of a pit, stirring the mixed grains, getting wine and steaming grains, getting out of a steamer and proportioning water, reducing temperature and mixing the rice flour, entering the pit and sealing the pit. The method is characterized in that new measures about a pit mud maintenance in contact with the dry grains and about a prevention of mixed bacteria infection are carried out by not crushing part of the materials for wine making, increasing the mixed grain amount and reducing the use quantity of bran shells, thereby improving acidity of fermented grain for pit entry and water retention property of the fermented grain, and greatly improving the quality of the dry distilled grain. The method improves the quality of dry grains, improves the high-quality yield of the dry distilled grain by about 35%, improves the high-quality yield of the wet grain by above 10% and improves wine yield by above 3% so that the whole pit can brew high-quality wine. The invention has simple technology, easy operation, low production cost, good wine quality and easy implementation, thereby providing reliable guarantee for large-area application of technical reform in strong aromatic wine production enterprise.

Application Domain

Alcoholic beverage preparation

Technology Topic

ChemistryPre treatment +2

Image

Examples

Experimental program(7)

Example Embodiment

[0044] Example 1 A method for improving the quality of dried grain liquor using five kinds of grains as raw materials

[0045] The method uses five grains of sorghum, corn, wheat, glutinous rice and rice as raw materials, and mixes the weight percentages of sorghum 30%: corn 25%: wheat 17%: glutinous rice 13%: rice 15%.

[0046] This method has the following steps:

[0047] 1. Raw material pretreatment process

[0048] The sorghum was washed and soaked in 95℃ hot water for 3 hours, drained the water, and left to dry naturally at room temperature for 4 hours, so that the grains would absorb enough water and evenly without hard cores. The opening rate reached 93% and the water content reached 55%, then dry and steam under normal pressure for 60 minutes;

[0049] Soak the wheat in 90°C hot water for 3 hours, drain the water, leave it to dry naturally at room temperature for 3 hours, so that the grains can absorb enough water, pinch without hard cores, and the grains reach small openings, and the breakage rate reaches 95%. The water content reaches 53%, then dry steam for 70 minutes under normal pressure;

[0050] Spray fresh yellow water on the outer surface of the rice and glutinous rice respectively, and carry out the whole grain moistening so that the water content of both reaches 30%;

[0051] The corn is crushed so that the content of fine powder reaches 35% and the content of coarse powder reaches 65%.

[0052] 2. Stacking fermentation process

[0053] Spread the dried sorghum and wheat at room temperature to cool down to 35°C. After mixing, add 10% of the total weight of the sorghum and wheat grains and mix them evenly; when the temperature drops to 23°C, The koji-mixed grains are piled up into a cone-shaped fermentation pile. After the pile is piled, a thin layer of bran shell is sprinkled on the surface of the pile, and the periphery of the fermentation pile is covered with straw curtains or sack, and the grain is piled and fermented for 24 hours. The pile has the aroma of sugar and wine.

[0054] 3. Cellar extraction process

[0055] The fermented grains that have passed through a fermentation cycle are taken out of the dried grains, and then the amount of one retort is used as the unit, and the dried grains and wet grains are separated from top to bottom. Huangshui wash cellar wall.

[0056] 4. Mixing process

[0057] The fermented fermented grains, pretreated corn, rice, glutinous rice, and bran husks are mixed evenly according to the weight ratio of wet grains per retort: three kinds of grains used: bran husks of 10:1:0.5. Dried grains per retort amount: the three kinds of grains used: the weight ratio of the bran shell is 8.5:1:0.5 and mixed evenly;

[0058] 5. The process of taking wine and steaming grain

[0059] After mixing the grain lees, atmospheric steam distillation is used to obtain the wine steamed grain.

[0060] 6. The process of taking out the retort to measure the water

[0061] Sprinkle 100℃ boiling water evenly on the surface of the grain lees after taking the wine steamed grains against the surface of the lees. The amount of boiling water splashed is 80% of the total weight of the grains put into each retort in the mixing step. Stir evenly afterwards;

[0062] 7. Process of cooling down and eating koji

[0063] When the temperature of the grains drops to 25°C after the water is taken out of the retort, add the grains of sorghum and wheat that are piled up and fermented into the grains, stir evenly, and the amount of grains added is 20% of the weight of the grains. When the temperature drops to 20°C, add Luzhou-flavor Daqu powder and mix evenly. The amount of Luzhou-flavor Daqu powder added is 5% of the total weight of the grain and fermented grains;

[0064] 8. Cellar entry process

[0065] After cooling down and eating koji, the grain glutinous grains are fermented in the cellar. After each grain grain glutinous grains enters the cellar, the feet are pressed tightly around the cellar, and the distance between the feet and the feet is 7cm in the middle of the cellar. After the last retort of grains enters the cellar, the first harvest is carried out. The grains of grains are slapped tightly into a 35cm-high "rectangular platform" type of grains pile, which is 28cm from the edge of the cellar, and the grains are close to the surrounding area. A 12cm-high groove is formed on the surface of the pit, and then a layer of chaff is sprinkled on the surface of the lees and then covered with the noodles until the grooves formed by the lees are completely filled, and then the second pile is collected and the lees is patted tightly. It is a "machine-made bread" type, and the glutinous rice is completely covered with a woven bag.

[0066] 9. Cellar sealing process

[0067] Spread the sealed pit mud on the woven bag in the pit pile, smooth the surface, and seal the pit for fermentation.

[0068] The following table shows the comparison of the yield and quality of wine produced by the process of this embodiment and the traditional winemaking process. It is not difficult to see from the table that the process of this embodiment is superior to the existing process in terms of wine yield and superior product rate.

[0069] According to the process of this embodiment, compared with the traditional wine making process, the yield and quality of the wine produced are as follows:

[0070]

Example Embodiment

[0071] Example 2 Method for improving the quality of sorghum, wheat and corn

[0072] In this method, three grains of sorghum, wheat and corn are used as raw materials, and the ratio is made according to the weight percentage of 55% sorghum: 25% wheat: 20% corn.

[0073] This method has the following steps:

[0074] 1. Raw material pretreatment process

[0075] The sorghum was washed and soaked in hot water at 92°C for 2 hours. The water was drained and left to dry naturally at room temperature for 3 hours to make the grains absorb enough water and evenly without hard cores. The opening rate reached 93% and the water content reached 50%, then dry and steam under normal pressure for 70 minutes;

[0076] Soak the wheat in hot water at 90°C for 3 hours, drain the water, leave it to dry naturally for 4 hours at room temperature, so that the grains can absorb enough water, pinch without hard cores, and the grains reach small openings, and the breakage rate reaches 95%. Moisture content reaches 55%, then dry steam 95 minutes under normal pressure;

[0077] The corn is crushed so that the content of fine powder reaches 40% and the content of coarse powder reaches 60%.

[0078] 2. Stacking fermentation process

[0079] Spread dry steamed sorghum and wheat at room temperature to cool down to 32°C. After mixing, add 8% of the total weight of the sorghum and wheat grains and mix them evenly; when the temperature drops to 20°C, The koji-mixed grains are piled up into a cone-shaped fermentation pile. After the pile is piled, a thin layer of bran shell is sprinkled on the surface of the pile, and the periphery of the fermentation pile is covered with straw curtains or sack. The pile has sugar and wine aroma.

[0080] 3. The cellar-out process is the same as in Example 1

[0081] 4. Mixing process

[0082] The fermented fermented grains, pretreated corn, and bran husks are mixed evenly according to the weight ratio of wet grains: corn: bran husks per retort: 10:1:0.5. Dry grains per retort: corn : The weight ratio of the chaff shell is 8.5:1:0.5 and mix well;

[0083] 5. Take the wine and steam the grain as in Example 1

[0084] 6. The process of taking out the retort to measure the water

[0085] Sprinkle 100°C boiling water evenly on the surface of the grain lees after taking the wine steamed grains against the surface of the lees. The amount of boiling water splashed is 80% of the total weight of the corn put into the grain lees per retort.

[0086] 7. Process of cooling down and eating koji

[0087] When the temperature of the grains drops to 20°C after the water is discharged from the retort, add the grains of sorghum and wheat that are piled up and fermented to the grains and mix them evenly. The amount of grains added is 18% of the weight of the grains. When the temperature drops to 16°C, add Luzhou-flavor Daqu powder and mix evenly. The amount of Luzhou-flavor Daqu powder added is 3% of the total weight of the grain and fermented grains;

[0088] 8. Cellar entry process

[0089] After cooling down and eating koji, the grain glutinous grains are fermented in the cellar. After each grain glutinous grains enter the cellar, the feet are pressed tightly around the cellar, and the distance between the feet and the feet is 3cm in the middle of the cellar. After the last retort of grain grains enters the cellar, the first harvest is carried out. The grain grains pile is slapped tightly into a 35cm high "rectangular platform" type grain pile, which is 30cm away from the edge of the cellar. A groove with a height of 12cm is formed on the surrounding cellar surface, and then a layer of chaff shells is sprinkled on the surface of the lees and then covered with the lees until the grooves formed by the lees are completely filled, and then the second pile is collected and the lees is patted. Tighten it into a "machine-made bread" shape, and completely cover the glutinous rice with a woven bag.

[0090] 9. The process of sealing the cellar is the same as in Example 1.

[0091] The following table shows the comparison of the yield and quality of wine produced by the process of this embodiment and the traditional winemaking process. It is not difficult to see from the table that the process of this embodiment is superior to the existing process in terms of wine yield and superior product rate.

[0092] According to the process of this embodiment, compared with the traditional wine making process, the yield and quality of the wine produced are as follows:

[0093]

Example Embodiment

[0094] Example 3 A method for improving the quality of dried grain liquor using four kinds of grains as raw materials

[0095] The method uses four grains of sorghum, wheat, corn and rice as raw materials, and mixes the weight percentages of sorghum 45%: wheat 19%: corn 20%: rice 16%.

[0096] This method has the following steps:

[0097] 1. Raw material pretreatment process

[0098] The sorghum was washed and soaked in hot water at 94°C for 6 hours. The water was drained. The grains were left to dry naturally for 1 hour at room temperature to make the grains absorb sufficient and even water. There is no hard core by hand, the opening rate reaches 94%, and the water content reaches 54%, then dry and steam under normal pressure for 75 minutes;

[0099] Soak the wheat in hot water at 80°C for 4 hours, drain the water, leave it to dry naturally for 2 hours at room temperature, so that the grains can absorb enough water, pinch without hard cores, and the grains reach small openings, and the breakage rate reaches 95%. Water content reaches 52%, then dry steaming under normal pressure for 69 minutes;

[0100] Spray fresh yellow water on the outer surface of the rice to moisten the whole grain to make the water content reach 30%;

[0101] The corn is crushed so that the content of fine powder reaches 35% and the content of coarse powder reaches 65%.

[0102] 2. Stacking fermentation process

[0103] Spread the dried sorghum and wheat at room temperature to cool down to 33°C. After mixing, add 9% of the total weight of the sorghum and wheat grains and mix them evenly; when the temperature drops to 24°C, The koji-mixed grains are piled up into a cone-shaped fermentation pile. After the pile is piled, a layer of thin bran shell is sprinkled on the surface of the pile, and the periphery of the fermentation pile is covered with straw curtains or sack. The pile has the smell of sugar and wine

[0104] 3. The cellar-out process is the same as that of Examples 1 and 2

[0105] 4. Mixing process

[0106] The fermented fermented grains, pretreated corn, rice, and bran husks are mixed evenly according to the weight ratio of wet grains per retort: corn to rice: bran husks of 9:1:0.5, per retort volume The weight ratio of dried grains: corn to rice: bran husk is 8.5:1:0.5 and mixed evenly;

[0107] 5. The process of taking wine and steaming grains is the same as that of Example 1

[0108] 6. The process of taking out the retort to measure the water

[0109] Sprinkle 100°C boiling water evenly on the surface of the grain lees after taking the alcoholic steamed grains against the surface of the lees. The amount of boiling water splashed is 75% of the total weight of corn and rice for each amount of grain lees. Evenly

[0110] 7. Process of cooling down and eating koji

[0111] When the temperature of the grains drops to 23°C after the water is taken out of the retort, add the grains of sorghum and wheat that are piled up and fermented into the grains and mix them evenly. The amount of grains added is 13% of the weight of the grains. When the temperature drops to 17°C, add Luzhou-flavor Daqu powder and mix evenly. The amount of Luzhou-flavor Daqu powder added is 2% of the total weight of the grain and fermented grains;

[0112] 8. Cellar entry process

[0113] After cooling down and eating koji, the grains and fermented grains are fermented into the cellar. After each grains grains fermented into the cellar, the feet are pressed tightly around the cellar. The distance between the feet and the feet is 5cm in the middle of the cellar. After the last retort of grain grains enters the cellar, the first pile of grains is collected. The grain grains pile is slapped tightly into a 33cm high "rectangular platform" type grain pile, which is 29cm away from the edge of the cellar. A groove with a height of 12cm is formed on the surrounding cellar surface, and then a layer of chaff shells is sprinkled on the surface of the lees and then covered with the lees until the grooves formed by the lees are completely filled, and then the second pile is collected and the lees is patted. Tighten it into a "machine-made bread" shape, and completely cover the glutinous rice with a woven bag.

[0114] 9. The process of sealing the cellar is the same as in Examples 1 and 2.

[0115] The following table shows the comparison of the yield and quality of wine produced by the process of this embodiment and the traditional winemaking process. It is not difficult to see from the table that the process of this embodiment is superior to the existing process in terms of wine yield and superior product rate.

[0116] According to the process of this embodiment, compared with the traditional wine making process, the yield and quality of the wine produced are as follows:

[0117]

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Method for improving quality of strong aromatic dry distilled grain

A technology of Luzhou-flavored and dry lees wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of poor quality of pit mud, bacterial infection, easy shedding, etc., achieve less starch loss, prevent bacterial infection, and reduce free water Effect

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

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Example Embodiment

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Example Embodiment

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