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Gelatinization Technology of Steamed Grain of Fen-flavor Xiaoqu Liquor

A technology of Xiaoqu Baijiu and fragrance type, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of sewage discharge and long time consumption, and achieve the effects of reducing sewage discharge, steaming time, and steam consumption

Active Publication Date: 2016-04-27
重庆久龙智能设备有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only is it time-consuming, but also a large amount of sewage is discharged due to the discharge of soaked grain water and stewed grain water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] The present invention will be further described in detail below in conjunction with specific examples.

[0022] A gelatinization process of steamed grains in Fen-flavor Xiaoqu Baijiu. First, add 1,200 kg of clean tap water into a high-pressure cooking pot, turn on the steam and heat the water to 85°C to 94°C (selected according to different grain varieties); then, close the After steaming, pour 1000 kg of red grain into a high-pressure cooking pot and stir evenly, soak for 12-21 hours (choose according to different grain varieties); Cook under steam pressure for 30-60 minutes (need to be selected according to different grain varieties); then, turn off the steam and continue to stand still for 30-60 minutes (need to be selected according to different grain varieties); finally, after the high-pressure cooking pot is drained of residual steam It can be taken out of the pan to cool down.

[0023] The above-mentioned high-pressure cooker can be an automatic flip-type high-p...

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PUM

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Abstract

The invention discloses a grain steaming and gelatinization technology of fen-flavor xiaoqu liquor. The technology includes following steps: (1) filling a high-pressure steaming and boiling pot with water and preheating the water to 85-94 DEG C through steam; (2) mixing red grain and water in the high-pressure steaming and boiling pot with stirring uniformly and performing a soaking process; (3) increasing the temperature in the high-pressure steaming and boiling pot to 103-105 DEG C through steam, wherein a pressure of the steam is 0.3-0.5 kg, for braising and steaming the red grain; (4) closing the steam, allowing the pot to stand for braising and steaming until the pressure in the high-pressure steaming and boiling pot is naturally reduced to the atmospheric pressure; and (5) moving the steamed and gelatinized red grain out from the pot and cooling the red grain. The technology is advantaged in that a grain steaming time is significantly reduced, sewage discharging amount is reduced by more than 95%, labor intensity is significantly reduced and required steam amount is reduced by more than 50%.

Description

technical field [0001] The invention belongs to the technical field of brewing Xiaoqu Baijiu, in particular to a grain steaming and gelatinization process in the brewing process of Fen-flavor Xiaoqu Baijiu. Background technique [0002] At present, the grain steaming process in the production process of Xiaoqu wine generally goes through the following steps: soaking grain - initial steaming - stewing grain - re-steaming, the specific steps are as follows: [0003] First, soak the grains. After soaking the grains, let go of the soaking grain water. Keep the temperature in the retort (that is, the temperature is 98 ° C ~ 100 ° C) and the normal pressure (atmospheric pressure) for 30 minutes. After 30 to 50 minutes, sensory inspection of more than 90% of the grains has no hard core, and then the stewed water is put away. Then continue to turn on the steam and steam again for 60 minutes to take the grain out of the steamer and spread it to cool. The whole steaming process takes...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 龙运川龙训洲
Owner 重庆久龙智能设备有限公司