Gelatinization process in brewing process of Maotai-flavor liquor
A Maotai-flavor liquor and process technology, applied in the field of gelatinization process, can solve the problems of uncontrollable production, different gelatinization rates, waste of resources, etc., and achieve the effects of saving resources, improving cooking time, and improving controllability
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Embodiment 1
[0083] When Qingkeyang, Lunuo 8 and Dahongliang are gelatinized according to the traditional process, the sorghum's fragmentation degree is ≤10%, the water used for the first moistening is 40%, and the water used for the second moistening is 35%. , without replenishing water in the middle, cooking is carried out according to each row for 4 hours, and the gelatinization rate determined by enzymatic hydrolysis method is Qingkeyang: 53.33%, Lunuo No. 8: 44.37%, and Dahongliang 42.75%.
[0084] It can be seen from the above example 1 that the gelatinization rate of Qingkeyang far exceeds the ideal gelatinization rate of 47%, resulting in a higher yield of inferior wine in the early stage of production, which indirectly affects the quality of wine with better quality in the later stage. Yield: The gelatinization rate of Lunuo 8 and Dahongliang are both low, which directly affects the yield of the whole batch of production. The yield rate of Qingkeyang is 53.72%, that of Lunuo No. 8...
Embodiment 2
[0086] When Qingkeyang, Lunuo 8 and Dahongliang are used for gelatinization, the degree of sorghum fragmentation is ≤ 10%, the water for the first moistening is 60%, the first replenishment is 10%, and the second moistening is 50%. The second water replenishment is 6%, and the cooking is carried out according to each row for 3.5 hours. The gelatinization rate determined by the enzymatic hydrolysis method is Qingkeyang: 47.63%, Lunuo No. 8: 45.55%, and Dahongliang 41.59%.
[0087] From the above example 2, it can be seen that except for Qingkeyang, which is close to the ideal gelatinization rate, the gelatinization rate of Lunuo 8 and Dahongliang is relatively low, especially Dahongliang, which has a gelatinization rate of only 41.59%, which leads to the whole batch production The drinking rate is low. The yield rate of Qingkeyang is 55.47%, that of Lunuo No. 8 is 51.37%, and that of Dahongliang is 47.85%.
Embodiment 3
[0089] For different varieties of sorghum, the gelatinization process provided by the embodiment of the present invention is used to control the gelatinization rate to achieve an ideal gelatinization rate, lay a good foundation for the whole batch production, and ensure the output and quality in the later stage.
[0090] Brokenness: Qingkeyang ≤ 5%; Lunuo 8 and Dahongliang ≤ 10%. Water temperature for moistening grain: Qingkeyang ≥ 90°C; Lunuo 8 and Dahongliang ≥ 95°C. The amount of water for moistening grain: Qingkeyang and Lunuo 8 use 60% of the water for the first moistening of the grain, 10% for the first replenishment, 50% for the second moistening, and 6% for the second replenishment. Cook for 3.5 hours per row; the water consumption of Dahongliang for the first moistening is 63%, the water for the first replenishment is 11%, the water for the second moistening is 53%, and the amount for the second replenishment is 6%. , cook for 4 hours per row. After using different ...
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