Mechanized production technique for producing Xiaoqu liquor with glutinous sorghum as raw material and device of spreading for cooling and mixing yeast thereof

A technology of small koji liquor and glutinous sorghum, applied in the field of mechanized brewing process and cooling koji device, can solve the problems of easy breeding of miscellaneous bacteria, affecting the quality of liquor, and low fusel oil content, so as to improve the temperature of raw materials entering the box, Effect of reducing grain agglomeration and viscosity

Active Publication Date: 2017-07-07
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to solve the problems that the traditional open-air production environment is easy to breed miscellaneous bacteria and affect the quality of liquor, and the current mechanized brewing process parameters and devices are not suitable for production with gluti

Method used

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  • Mechanized production technique for producing Xiaoqu liquor with glutinous sorghum as raw material and device of spreading for cooling and mixing yeast thereof
  • Mechanized production technique for producing Xiaoqu liquor with glutinous sorghum as raw material and device of spreading for cooling and mixing yeast thereof
  • Mechanized production technique for producing Xiaoqu liquor with glutinous sorghum as raw material and device of spreading for cooling and mixing yeast thereof

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Embodiment 1

[0034] A kind of mechanized brewing process of using glutinous sorghum as raw material to produce Xiaoqu Baijiu in this embodiment comprises the following steps:

[0035](1) Soaking grain: Soak glutinous sorghum in a grain soaking pot with 83°C hot water for 21 hours, the water volume is 14cm higher than the grain surface, cover the pot and rotate 4 times during the soaking process, and discharge the soaked grain after soaking grain Water, let it stand for 30 minutes, so that the water absorption rate of the grain can reach 44-47%;

[0036] (2) Cooking and gelatinization: put the soaked grain in a spherical low-pressure grain steamer, drain the water and discharge the pressure so that the pressure in the grain steamer rises to 0.06MPa, and then perform initial steaming. Water, the amount of water added is 3cm higher than the grain surface, cover and rotate the grain steaming pot for 1 turn, let it stand for 6 minutes, drain and discharge pressure to make the pressure in the gr...

Embodiment 2

[0048] A kind of mechanized brewing process of using glutinous sorghum as raw material to produce Xiaoqu Baijiu in this embodiment comprises the following steps:

[0049] (1) Soaking grain: Soak glutinous sorghum in a grain soaking pot with 80°C hot water for 23 hours, the water volume is 15cm higher than the grain surface, cover the pot and rotate 5 times during the soaking process, and discharge the soaked grain after soaking grain Water, let it stand for 20 minutes, so that the water absorption rate of the grain can reach 44-47%;

[0050] (2) Cooking and gelatinization: put the soaked grain in a spherical low-pressure grain steamer, drain the water and discharge the pressure so that the pressure in the grain steamer rises to 0.06MPa, and then perform initial steaming. The initial steaming time is 5 minutes. Open the lid and add 52°C Water, the amount of water added is 4cm higher than the grain surface, cover and rotate the grain steaming pot for 2 turns, let it stand for 4 ...

Embodiment 3

[0056] A kind of mechanized brewing process of using glutinous sorghum as raw material to produce Xiaoqu Baijiu in this embodiment comprises the following steps:

[0057] (1) Soaking grain: Soak glutinous sorghum in a grain soaking pot with 85°C hot water for 19 hours, the water volume is 12cm higher than the grain surface, cover the pot and rotate 3 times during the soaking process, and discharge the soaked grain after soaking grain Water, let it stand for 40 minutes, so that the water absorption rate of the grain can reach 44-47%;

[0058] (2) Cooking and gelatinization: put the soaked grain in a spherical low-pressure grain steamer, drain the water and discharge the pressure so that the pressure in the grain steamer rises to 0.06MPa, and then perform initial steaming. Water, the amount of water added is 2cm higher than the grain surface, cover and rotate the grain steaming pot for 2 turns, let it stand for 7 minutes, drain and discharge pressure to make the pressure in the ...

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Abstract

The invention discloses a mechanized production technique for producing Xiaoqu liquor with glutinous sorghum as raw material, which comprises the following steps: firstly, putting the glutinous sorghum in hot water for soaking, and then putting the soaked grain in a spherical low-pressure distiller for primary distillation, secondary distillation and gelatinization; and spreading the gelatinized grain for cooling and mixing the same with a yeast, and then carrying out culture saccharification, low temperature fermentation and distillation to obtain the Xiaoqu liquor. The invention also discloses a device of spreading for cooling and mixing a yeast for use in the mechanized production technique, which is provided with stainless steel conveying chain plates, wherein the conveying chain plates are combined into a square form with the top end opened; the left conveying chain plate is sequentially provided with a conveying receiving hopper, a rice husk machine and a grain tipping machine from top to bottom; a machine of spreading for cooling and a wide-width quantitative yeast adding machine are arranged on the horizontal conveying chain plate from left to right; and two narrow-width quantitative yeast adding machines, two grain tipping machines and a saccharifying case feed hopper are arranged on the right conveying chain plate from bottom to top. The Xiaoqu liquor produced in the invention is low in fusel oil content and stable in quality, and has prominent Xiaoqu fen-flavor liquor style.

Description

technical field [0001] The invention relates to the technical field of liquor brewing technology, in particular to a mechanized brewing technique for producing Xiaoqu liquor with glutinous sorghum as a raw material and a device for cooling the next koji. Background technique [0002] Wine sorghum is divided into waxy sorghum and japonica sorghum according to the molecular structure of starch. The starch in waxy sorghum is almost all amylopectin and has a loose structure; while japonica sorghum contains a certain amount of amylose and has a compact structure. Since amylopectin is easier to hydrolyze than amylose during the cooking process and has a high degree of gelatinization, the liquor produced from glutinous sorghum has a high alcohol rate and good wine quality. At present, well-known domestic wine companies mostly use glutinous sorghum as wine Raw materials include Liaonuo, Hongmao, Hongyingzi, Guojiaohong, Chuannuo, Hunuo and other varieties. Compared with Daqu Baijiu...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 姚贤泽张龙杨生智杨强郑志强
Owner JING BRAND
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