Method for moistening corn

A corn and water soaking technology, applied in the field of winemaking, can solve the problems affecting the microbial fermentation efficiency, the quality of wine production, the decline in the utilization rate of grain starch, and the quality of the fermented grains entering the cellar, so as to promote the gelatinization effect and the microbial fermentation utilization efficiency, The effect of improving the effect of moistening grain and improving the effect of grain gelatinization

Inactive Publication Date: 2012-07-04
LUZHOU PINCHUANG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the distillation and gelatinization process, the water absorption of grain is directly related to its gelatinization. Corn with less water absorption is more difficult to gelatinize, which affects the quality of the fermented grains in the cellar, thereby affecting the fermentation efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0010] Example 1 Using the method of the present invention to moisten grain corn

[0011] 1. Put 20kg corn (11.8wt% water content) alone in a stainless steel plate, pour 8kg of hot water at 75℃ into the dish, then put it in a constant temperature box at 75℃, soak for 1.5 hours, soak Stirring is also carried out during the process. The water content of corn after soaking was 51.2 wt%.

[0012] The method of the present invention is used to carry out the corn moisturizing operation, and at the same time, the ordinary method is used as a control. The ordinary method is to moisten the grain by sprinkling ice bucket hot water into the mixed grain pile to detect the water absorption and the total water content of the corn moistened grain, And identify its distillation gelatinization effect.

[0013] Table 1 Water absorption of corn grain

[0014] Original water content

[0015] Remarks: The gelatinization effect, the evaluation grade is: good, good, fair, and poor.

[0016] It can be se...

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PUM

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Abstract

The invention relates to a method for moistening corn, which belongs to the technical field of brewing. The invention aims to solve the technical problem of improving the method for moistening the corn, so that not only can the effect for moistening the corn be improved, but also resource waste can be avoided. The method for moistening the corn comprises the following steps of: adding water in the corn, and soaking for 1-2 hours, wherein the weight of the water added in the corn is Skg, the moisture content of the corn after soaking with the water is Y, the moisture content of the corn before soaking with the water is X, the weight of the corn before soaking with the water is Mkg, Y is equal to 40-60 weight percent, and S is equal to (Y-X)*M.

Description

technical field [0001] The invention relates to a corn grain moistening method and belongs to the technical field of wine making. Background technique [0002] Corn is one of the important raw materials for the brewing of Luzhou-flavor liquor, and it is widely used in the brewing of multi-grain liquor. Corn has high starch and protein nutrients, which are important nutrients for microbial fermentation and metabolism. However, the dried corn grains are relatively large, compact in structure and hard in texture, making it difficult to absorb water. Especially in the brewing and moistening process, by splashing moistening water, it can only meet the water absorption requirements of raw grains such as sorghum and wheat, while it is difficult for corn to absorb water quickly, so the corn grains after moistening often do not absorb enough water and still Keep the original dry hard state. Due to the distillation and gelatinization process, the water absorption of grain is direct...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 刘小刚卢中明涂荣坤涂飞勇任剑波
Owner LUZHOU PINCHUANG TECH
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