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Raw grain refined liquid state wine brewing technology

A cereal and liquid technology, applied in the field of winemaking, can solve the problems of increasing production costs, wasting resources, and consuming labor, and achieves the effect of improving grain saving and increasing production costs.

Inactive Publication Date: 2016-06-22
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the wines produced by various wineries and sold on the market mostly adopt grains such as rice, wheat, and sorghum after cooking to become clinker and then carry out solid or semi-liquid fermentation to make wine after shelling. The broken rice and chaff (rice bran) produced during the processing are disposed of as waste, which not only wastes resources, increases production costs, but also consumes labor and increases unnecessary costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1: Firstly clean the raw cereals rice, wheat and sorghum respectively, then weigh them in proportion and pulverize them into relatively uniform 40-mesh slurry-like raw meal with a pulper. 100:0.8:280 (the temperature is higher than 30° with koji 0.8 and water 280) according to the ratio of rice raw material to distiller's yeast and purified water respectively. Weigh 100kg of rice, 0.8kg of distiller's yeast, and 280kg of purified water. The ratio of purified water is 100:0.8:280 (if the temperature is higher than 30°, add 0.8 koji with water 280) and weigh 100kg of wheat, 0.8kg of distiller’s yeast, and 280kg of purified water. (When the temperature is higher than 30°, add 0.8 koji with 280 ℃ of water) Weigh 100kg of sorghum, 0.8kg of distiller’s yeast, and 280kg of purified water, and put the weighed raw grain rice, wheat, and sorghum raw materials into the fermentation tank and stir them evenly with a mixer or manually , and then use film and hoops to seal the...

Embodiment 2

[0009] Example 2: First clean the raw cereals rice, wheat, and sorghum respectively, then weigh them in proportion and pulverize them into a relatively uniform 40-mesh slurry-like raw meal, and vary according to the moisture content and climate of the raw cereals. According to the ratio of rice raw material to distiller's yeast and purified water respectively, it is 95:0.9:270 (the temperature is lower than 30o, add water 270 with 0.9 koji), weigh 95kg of rice, 0.9kg of distiller's yeast, and 270kg of purified water, and mix them with distiller's yeast, distiller's yeast and purified water respectively according to wheat raw material The ratio of purified water is 95:0.9:270 (when the temperature is lower than 30°, add 0.9 koji with water 270) and weigh 95kg of wheat, 0.9kg of distiller’s yeast, and 270kg of purified water. (When the temperature is lower than 30°C, add 0.9 koji with 270 ℃ of water) Weigh 95kg of sorghum, 0.9kg of distiller’s yeast, and 270kg of purified water, ...

Embodiment 3

[0010] Example 3: First clean the raw cereals rice, wheat, and sorghum respectively, then weigh them in proportion and pulverize them into a relatively uniform 40-mesh slurry-like raw meal, and vary according to the moisture content and climate of the raw cereals. According to the ratio of rice raw material to distiller's yeast and purified water respectively, it is 90:1:260 (the temperature is lower than 20o, add water 260 with koji 1). The water ratio is 90:1:260 (the temperature is lower than 20°, add water 260 to koji 1), weigh 90kg rice, 1kg distiller's yeast, and 260kg purified water, and the ratio of sorghum raw material to distiller's yeast and purified water is 90:1:260 (temperature Below 20°, use koji 1 and add water 260) to weigh 90kg of rice, 1kg of distiller’s yeast, and 260kg of purified water, and put the weighed raw cereal rice, wheat, and sorghum raw materials into the fermentation tank and stir them evenly with a mixer or manually, and then use Seal the mouth...

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PUM

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Abstract

The invention provides a raw grain refined liquid state wine brewing method.The method comprises the process steps of equipment arrangement, raw material refining, refined fermentation, wine steaming and quality upgrading and volume production, wherein cleaned raw rice, raw wheat and raw sorghum are separately weighted according to the ratio and pulverized into 40-mesh pulp state raw materials; then the raw rice material, the raw wheat material, the raw sorghum material, distiller's yeast and pure water are weighed according to the ratio of each of the raw rice material, the raw wheat material and the raw sorghum material to the distiller's yeast and pure water is (100-90): (0.8-1): (280-260), when the air temperature is higher than 30 DEG C, 0.8 part of distiller's yeast and 280 parts of water are added, when the air temperature is lower than 30 DEG C, 0.9 part of distiller's yeast and 270 parts of water are added, and when the air temperature is lower than 20 DEG C, 1 part of distiller's yeast and 260 parts of water are added, the raw materials, the distiller's yeast and the pure water are sequentially added into a fermentation tank to be stirred uniformly for anaerobic fermentation, 9 days later, when mash changes into light tawny and is fermented to be mature, the mixture is put into efficient and energy-saving wine steaming equipment, distillation is conducted for 2-3 hours, obtained vinosity is placed into standard bottles and cans and sealed for 13-15 days, and high-quality raw grain wine which is transparent in color and lustre, sweet, refreshing, moistening, mild, natural and slightly fragrant is obtained.

Description

technical field [0001] The invention relates to a brewing technology, in particular to a refined liquid brewing technology of raw grains. Background technique [0002] The development of human wine culture has a long history. From ancient times to the present, people in urban and rural areas cannot do without wine in their daily life, health care, celebrations, parties, business and other meals, and the number of people drinking continues unabated. At present, the wines produced by various wineries and sold on the market mostly adopt grains such as rice, wheat, and sorghum after cooking to become clinker and then carry out solid or semi-liquid fermentation to make wine after shelling. Broken rice and rice husks, that is, rice bran, produced in the processing process are disposed of as waste, which not only wastes resources, increases production costs, but also consumes labor and increases unnecessary expenses. At the same time, chaff contains a large amount of natural oils ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV