Fine efficient wine brewing technology of raw grains

A refined and raw food technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as low alcohol production rate, incomplete fermentation, and reduced use value of various raw food

Inactive Publication Date: 2016-07-27
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, most of the rice wines produced by various distilleries and sold on the market adopt shelled new rice, wheat, sorghum, etc. to directly cook and then add cooked wine koji to ferment or directly add raw food wine koji to ferment without cooking. A large number of rice-based raw grains such as rice, wheat, and sorghum in grain depots and farmers’ homes are processed and produced as breeding feed and directly used to feed livestock without being fully utilized. Cooking and fermentation are carried out directly, resulting in labor waste, increased cost, incomplete fermentation and low wine production rate
This not only reduces the use value of various raw grains, but also causes a great waste of food resources and loss of economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Purification, refinement and optimized processing: Clean and purify 100 kg of raw rice grains with clean water, then add 1 kg of cloves, grind and refine the rice and cloves with a grinder, and pass through a 40-mesh sieve.

[0018] 2. Fermentation of quick-acting and high-yield materials: Pour the crushed raw materials into a fermentation tank placed in a fermentation room with good ventilation and sealing conditions, and add 6 kg of self-provided or commercially available raw material wine koji and 300 kg of filtered water , stir the mash in the cylinder evenly with an automatic mixer or manually, then seal the cylinder mouth tightly with a film and a hoop, and stir it once every 2-3 days (2 days in summer) and seal it tightly until 6 The mash will all float up in about 9 days, and then sink to the bottom of the vat in about 9 days, and ferment when the water of the mash turns brown.

[0019] 3. Timely distilling and producing wine: After the mash is fermented and ...

Embodiment 2

[0023] 1. First use fan and sieve equipment to screen and purify 100 kg of wheat raw grain, add 1 kg of star anise, and use a grinder to crush the wheat and star anise (about 40 mesh) to refine.

[0024] 2. Pour the crushed raw material into a fermentation tank placed in a fermentation room with good ventilation and sealing conditions, and add 8 kg of self-provided or commercially available raw wine koji, 290 kg of filtered water, and use an automatic mixer or manually Stir the mash in the cylinder evenly, then seal the mouth of the cylinder tightly with a film and a hoop, and quickly stir once every 2 days (summer) and seal tightly, until the mash all floats up in about 6 days, and in about 9 days The mash sinks to the bottom of the vat again, and when the water of the mash turns brown, it matures when fermented.

[0025] 3. After the mash is fermented and mature, put it into the high-efficiency and energy-saving wine steaming equipment with a machine pump or manually, and th...

Embodiment 3

[0029] 1. Wash and purify 100 kg of sorghum raw grain with clean water, then add 1 kg of mint, and grind the rice and mint with a grinder (about 40 mesh) to refine them.

[0030] 2. Pour the crushed raw material into a fermentation tank placed in a fermentation room with good ventilation and sealing conditions, add 7 kg of self-provided or commercially available raw wine koji, and 295 kg of filtered water. Stir the mash evenly, then seal the mouth of the cylinder with a film and a hoop, and quickly stir it once every 3 days and seal it tightly. After about 6 days, all the mash will float up, and after about 9 days, the mash will sink to the cylinder. Bottom, and when the mash water turns brown, it matures when fermented.

[0031] 3. After the mash is fermented and mature, put it into the high-efficiency and energy-saving wine steaming equipment with a machine pump or manually, and then carry out heating and distillation with a strong calorific value, and then heat it with a me...

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PUM

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Abstract

The invention relates to a fine efficient wine brewing technology of raw rice. The technology consists of: screening, cleaning and purifying rice, adding clove, star anise or mint according to a raw grain/spice weight ratio of 100:1 and performing crushing grinding, pouring the crushed raw material into a fermentation vat, and adding koji for uncooked materials and purified water into the vat in order according to a weight ratio of the raw material, the koji and purified water of 100:6-8:290-300, stirring the materials evenly and performing sealing, stirring the substances once every 2-3 days, about 9 days later when the mash liquid turns into dark brown and is fermented well, putting the product into wine steaming equipment to perform wine steaming. The low alcohol mash liquid left after wine steaming can be used for rice vinegar and sauce production or re-fermentation, and the leftovers can be used for feed processing and livestock feeding, etc. The method provided by the invention has the advantages of practicability, exquisite process and easy operation, strong practicability and easy popularization, raw grain refinement, short fermentation period and excellent mash material quality, high yield, high quality and energy-saving, mellow wine quality and excellent aroma.

Description

technical field [0001] The invention relates to a raw grain wine-making process, in particular to a raw grain refined and high-efficiency wine-making process. technical background [0002] In urban and rural areas, people's daily life, health care and festivals, parties, business and other meals are inseparable from wine, especially mellow rice wine. At present, most of the rice wines produced by various distilleries and sold on the market adopt shelled new rice, wheat, sorghum, etc. to directly cook and then add cooked wine koji to ferment or directly add raw food wine koji to ferment without cooking. A large amount of rice-based raw grains such as rice, wheat, and sorghum in grain depots and farmers' homes are processed and produced as breeding feed and directly used to feed livestock without being fully utilized. Cooking and fermentation are directly carried out, resulting in labor waste and cost increase, incomplete fermentation and low wine production rate. This not o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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