Potato refinement raw material liquid efficient liquor brewing method

A refined, raw material technology applied in the field of winemaking

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

[0003] The purpose of the present invention is to provide a more advanced technology, fine process, easy to operate, practical and easy to popularize, fine miscellaneous raw materials Short fermentation period, excellent mash, high yield, high quality and energy saving, good wine quality, mellow aroma, green, safe and environmentally friendly, promote the use of potato refined raw meal liquid high-efficiency winemaking method with more obvious comprehensive economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Use a cleaning machine to clean raw, dry cassava and sweet potatoes with skin, and weigh 60kg of cassava and 30kg of sweet potato with a base ratio of 10, according to the same ratio of raw and dry cassava to sweet potato (6:3), and crush them Machine crushed into 38 mesh slurry raw meal and powdery raw meal for later use, then weigh 60kg of slurry raw meal or powdery raw meal and 3kg of spice according to the ratio of slurry raw meal or powdery raw meal to spices 6:0.3 Mix and mix well with a blender for later use.

[0018] The crushed flavor-type pulpy raw meal and powdery raw meal are weighed according to the ratio of pulpy raw meal to wine koji and purified water at 100:0.7:280 (when the temperature is higher than 30°C, add water to 280°C with 0.7 koji). 100kg of ingredients, 0.7kg of distiller's yeast, 280kg of purified water, according to the ratio of powdery raw material to distiller's yeast and purified water is 100:0.6:300 (when the temperature is higher than 3...

Embodiment 2

[0021] Use a cleaning machine to clean raw, dry cassava and sweet potatoes with skin, and weigh 55kg of cassava and 35kg of sweet potato with a base ratio of 10, according to the same ratio of raw and dry cassava to sweet potato, which is 5.5:3.5, and crush them. Machine crushed into 39 mesh pulpy raw meal and powdery raw meal for later use, then weigh 55kg of pulpy raw meal or powdery raw meal and 2.5 kg for mixing, and use a mixer to stir and stir for later use.

[0022] The crushed flavor-type pulpy raw meal and powdery raw meal are weighed according to the ratio of pulpy raw meal to distiller's koji and purified water at 100:0.75:270 (when the temperature is lower than 30°, use 0.75 koji and add water 270) to weigh the raw meal 100kg, 0.75kg of distiller's yeast, 270kg of purified water, according to the ratio of powdered raw material to distiller's yeast, purified water is 100:0.7:290 (the temperature is lower than 30°, add 0.7 of koji with 290 of water), weigh 100kg of r...

Embodiment 3

[0025] Use a cleaning machine to clean raw, dry cassava and sweet potatoes with skin, and weigh 50kg of cassava and 40kg of sweet potato with a base ratio of 10, according to the same ratio of raw and dry cassava to sweet potato as 5:4, and grind them Machine crushed into 38 mesh slurry raw meal and powdery raw meal for later use, then weigh 50kg of slurry raw meal or powdery raw meal and 2kg of spices according to the ratio of slurry raw meal or powdery raw meal to spices 5:0.2 Mix and mix well with a blender for later use.

[0026] The crushed flavor-type pulpy raw meal and powdery raw meal are weighed according to the ratio of pulpy raw meal to wine koji and purified water at 100:0.8:260 (when the temperature is lower than 20°, use koji 0.8 and add water 260) to weigh the raw meal 100kg, 0.8kg of distiller's yeast, 260kg of purified water, according to the ratio of powdery raw material to distiller's yeast and purified water is 100:0.8:280 (when the temperature is lower tha...

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PUM

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Abstract

A potato refinement raw material liquid efficient liquor brewing method comprises device configuration, refinement and optimized matching, liquid fermentation and efficient liquor steaming, and concretely comprises the following steps: weighing and mixing cleaned raw and dry cassava and sweet potato according to a ratio of 6-5:3-4, weighing and blending the obtained mixture and a perfume according to a ratio of 6-5:0.3-0.2, respectively crushing the mixture and the perfume through a crusher to form a 38-40 mesh flavor raw material slurry-shaped and powdery raw material, weighing the slurry-shaped raw material, distiller's yeast and purified water according to a ratio of 100:0.7-0.8:260-280, weighing the powdery raw material, distiller's yeast and purified water according to a ratio of 100:0.6-0.8:280-300, respectively adding all obtained materials to a fermentation tank or pool, uniformly stirring the materials, and carrying out anaerobic fermentation for 12d until the obtained undecanted liquor is tawny and mature. The potato refinement raw material liquid efficient liquor brewing method has the advantages of advanced technology, fine process, easy operation, strong practicality, easy promotion, coarse cereal raw material refinement, short fermentation period, good undecanted liquor, high yield, high quality, energy saving, mellowness and good taste of obtained liquor, high safety, environmental protection, and obvious comprehensive economy benefit in promotion and use.

Description

technical field [0001] The invention relates to a wine-making method, in particular to a liquid-state high-efficiency wine-making method of fine potato raw materials. technical background [0002] Human wine-making technology has been developed for thousands of years. In ancient times, human beings knew to discover and learn the technology of mashing tuber root plants to seal and bury oxygen-isolated saccharification and fermentation raw wine technology from nature. So far, people are also constantly researching and developing the use of cassava, sweet potato and other potato root grains to carry out solid-state semi-solid high-efficiency high-quality fermentation winemaking technology. The high-tech requirements of liquid fermentation to brew mellow wine have stagnated the development of potato grain wine making technology, resulting in potato grains, especially cassava, which can only be used to produce ethanol as disinfectants and fuels. Due to the lagging potato ferment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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