Efficient energy-saving wine brewing method using thinned raw grains

A high-efficiency, energy-saving and fine material technology, applied in the field of wine making, can solve the problems of reducing the use value of various raw grains, waste of food resources, and loss of economic benefits, etc., to achieve refined raw grains and raw materials, good wine quality and aroma, The obvious effect of comprehensive economic benefits

Inactive Publication Date: 2017-06-20
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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 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.

[0020] 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.

[0021] 3. Timely distilling and producing wine: After the mash is fermented and ...

Embodiment 2

[0025] 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.

[0026] 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.

[0027] 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

[0031] 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.

[0032] 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.

[0033] 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 strong calorific value, and then heat with medium ca...

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PUM

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Abstract

The present invention relates to an efficient energy-saving wine brewing method using thinned raw grains. The efficient energy-saving wine brewing method comprises: screening, washing and purifying raw grains such as rice, wheat and sorghum, adding a spice such as clove, illicium verum hook.f or peppermint according to a weight ratio of the raw grains to the clove of 100:1, crushing and thinning, pouring the crushed raw material into a fermentation jar, sequentially adding a raw material koji and purified water to the jar according to a weight ratio of the raw material to the koji to the purified water of 100:6-8:290-300, uniformly stirring, sealing, flipping every 2-3 days, pouring into wine distillation equipment at about the 9th day until the mash water has a dark brown color and the fermentation achieves a mature state, and distilling the wine, wherein the remaining mash water containing the low alcoholicity wine after the wine distilling can be used for rice vinegar and sauce production or re-fermentation, and the offcuts can be used for feed processing, livestock feeding, and the like. According to the present invention, the method has advantages of practicality, feasibility, fine process, easy operation, strong practicality, easy promotion, raw grain and raw material thinning, short fermentation period, excellent mash, high yield, high product quality, energy saving, mellow wine, excellent aroma, and significant comprehensive economic benefits of promotion use.

Description

technical field [0001] The invention relates to a brewing method, in particular to a high-efficiency and energy-saving brewing method of raw grain and fine material. [0002] technical background [0003] 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 ra...

Claims

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Application Information

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