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Method for supplying water to distilled grains

A technology of measuring water and fermented grains, applied in the field of winemaking, can solve the problems of low water content of fermented fermented grains, affecting the normal moisture requirements of fermented grains entering the cellar, and difficult to absorb, so as to solve the problem of poor water absorption effect of fermented grains and solve the problem of grain paste. The chemical effect is not good, and the effect of improving the water absorption efficiency

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

AI Technical Summary

Problems solved by technology

Due to the short time to the cooling process of the fermented grains after leaving the retort, and the rapid drop in the temperature of the fermented grains, the water that is usually splashed is mainly on the surface of the fermented grains, and it is difficult to completely absorb into the interior of the fermented grains, resulting in a large amount of water on the surface of the fermented grains. Form floating surface water, affect the effect of looking at water
Moreover, since the water is added in the later stage of distillation and gelatinization, it cannot promote the gelatinization of grains in the fermented grains. On the contrary, due to the low water content of the grains in the distillation and gelatinization stage, the gelatinization effect of grains is affected.
Therefore, the existing method of measuring water can neither promote the gelatinization of the fermented grains, but also make it difficult to completely absorb the water into the interior of the fermented grains, which affects the normal water requirements of the fermented grains in the cellar, and has a negative impact on the subsequent cellar fermentation. , thus affecting the quality of liquor or yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 adopts the inventive method to look at water

[0030] Before the distillation, the retort contains 800kg of distillers grains (water content is 59wt%, alcohol content wt3%), grain 200kg (water content is 37.5wt%), chaff 50kg (water content is 3wt%). According to the requirements of the fermentation process, the water content of the fermented grains after distillation is 56wt%. After distilling to the end of the wine tail (that is, when the content of the alcohol component in the distillation outflow component is 0), open the retort lid, add 100 kg of hot water at 95 ° C, and evenly sprinkle it on the fermented grains in the retort barrel. Then cover the retort lid, with 0.04Mpa vapor pressure, cook for 40min, then leave the unstrained spirits and leave the retort to cool (cooling according to the conventional method).

[0031] With existing method as contrast, before distillation, contain mother grains 800kg (water content is 59wt%, alcohol content wt3%), ...

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PUM

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Abstract

The invention relates to a method for supplying water to distilled grains and belongs to the technical field of brewing. In order to solve the technical problem, the invention provides a method for supplying water to the distilled grains, which has a good effect. The method for supplying the water to the distilled grains comprises the following steps of: after an ending liquor runs off, performing water supply operation, continuously cooking for 30 to 50 minutes, taking the distilled grains out of a steamer, cooling, and fermenting the distilled grains in a cellar.

Description

technical field [0001] The invention relates to a method for measuring water in fermented grains, and belongs to the technical field of brewing. Background technique [0002] In the circular production of Luzhou-flavor liquor, after the fermented grains are finished, they are mixed with grains that have been treated or not treated with moistening grains, and cooked bran after distillation, and then put into retort barrels for distillation. The distillation process is divided into two stages, that is, the stage of flowing wine and the stage of grain gelatinization. The stage of flowing wine is from the beginning of distillation to the end of the tail of the wine. In the gelatinization stage, high-fire distillation is adopted, that is, a higher vapor pressure value is used for grain gelatinization. After the gelatinization is completed, according to the water requirements of the brewing process, in order to ensure the normal growth and fermentation process of microorganisms. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 卢中明刘小刚涂飞勇张炼任剑波敖灵
Owner LUZHOU PINCHUANG TECH CO LTD