Steam explosion and gelatinization method of Chinese liquor raw grains

Abstract

The invention discloses a steam explosion and gelatinization method of Chinese liquor raw grains. The steam explosion and gelatinization method comprises the following steps of: washing and soaking grains by using hot water, exhausting water and naturally air-drying to ensure that the grains fully absorb the water and have the aperture opening ratio of 93 to 95 percent and the water content of 40to 45 percent; and putting the grains into a steam explosion tank at the temperature of between 80 and 90 DEG C, introducing dry steam until the pressure in the steam explosion tank is 1.5 to 3.0MPa,adjusting steam flow, keeping the pressure for 5 to 10 minutes, opening a discharge valve of the steam explosion tank, blowing the grains in a normal pressure material-accommodating tank through steam explosion, opening a door of a material-accommodating bin until the grain materials are all discharged and the pressure of the steam explosion tank is reduced to be zero, and collecting the grain materials. The steam explosion and gelatinization method has the advantages that: through a steam explosion effect, the utilization rate of the raw materials is increased, the using amount of bran hullsis reduced, and liquor yield is remarkably improved; and by the steam explosion, methanol in the Chinese liquor can be reduced and even eliminated, so that the safety of the Chinese liquor is improved; and crushing and cooking steps are removed from the liquor making process, so environmental pollution is avoided, and labor, energy consumption, and the brewing cost of the Chinese liquor are reduced.

Description

technical field [0001] The invention belongs to the field of liquor production, and relates to a method for gelatinizing raw liquor brewing grains, in particular to a steam-explosion gelatinization treatment method for raw liquor brewing grains. Background technique [0002] Chinese liquor is a beverage wine made from grains and grains, using Daqu, Xiaoqu or bran koji, and distiller's yeast as saccharification starter, cooking, saccharifying, fermenting, and distilling. Generally, in the process of fermenting and producing liquor by using starchy raw materials mainly composed of grains and grains, the raw grains for brewing must be cooked. It is converted into dextrin so that it can be hydrolyzed into fermentable sugar by the action of amylase; the second is to kill a large number of microorganisms attached to the surface of raw materials by cooking to reduce the pollution of the fermentation process. [0003] At present, no matter whether Chinese liquor is solid liquor, li...

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a raw liquor steamer for liquor production enterprises in order to meet the needs of cooking and gelatinizing raw liquor grains in China and solve the problems of "poor gelatinization effect, high energy consumption, and low utilization rate of raw materials" in traditional cooking methods. Explosive gelatinization treatment method