Multi-grain simultaneous cooking type grain steaming method

A technology for grain and steamed grain, applied in the field of winemaking, can solve the problems of long cooling time of grain, incomplete starch gelatinization and loss, and achieve the effects of improving the purity of wine body, increasing porosity and reducing bran flavor.

Active Publication Date: 2017-11-21
四川邛崃金六福崖谷生态酿酒有限公司
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  • Application Information

AI Technical Summary

Problems solved by technology

There are generally two situations in the traditional method of steaming grains: (I) It is steamed separately and then mixed. Although this method can steam all kinds of grains, it is difficult to make multiple grains soft at the same time, resulting in premature The steamed grain takes a long time to cool, and it is easy to be infected with miscellaneous bacteria. At the same time, it is difficult to mix evenly, especially a

Method used

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  • Multi-grain simultaneous cooking type grain steaming method

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Example Embodiment

[0018] Embodiment one

[0019] This embodiment includes the following steps:

[0020] (1) Multi-grain raw materials are composed of sorghum, rice, glutinous rice, wheat and corn, and its composition ratio is 40% sorghum, 20% rice, 20% glutinous rice, 15% wheat, and 5% corn;

[0021] (2) Sorghum treatment: wash sorghum at room temperature, remove suspended solids and slag and sand, soak grain at 55°C for 18 hours, add water first, then add grain, the water surface is 10 cm higher than the sorghum; after soaking grain, drain the water and let it stand Cook for 1 hour at normal pressure for 30 minutes, then simmer in water at 90°C for 0.5 hours, until the surface of the water covers the sorghum by 5 cm until the grain opening rate of the sorghum reaches 85%, stir occasionally, drain the water again, and let it stand for 1 hour for later use ;

[0022] (3) Corn processing: crush the corn to 2 mm sized particles, soak the grain at 55°C for 18 hours, and set aside;

[0023] (4) T...

Example Embodiment

[0026] Embodiment two

[0027] This embodiment includes the following steps:

[0028] (1) Multi-grain raw materials are composed of sorghum, rice, glutinous rice, wheat and corn. The composition ratio is 40% sorghum, 25% rice, 15% glutinous rice, 12% wheat and 8% corn;

[0029] (2) Sorghum treatment: wash sorghum grains at room temperature, remove suspended solids and slag, and soak grains at 70°C for 4 hours, add water first, then add grains, and the water surface covers the sorghum by 10 cm; after soaking grains, drain the water and let it stand Cook for 1.5 hours at normal pressure for 40 minutes, then simmer in water at 88°C for 1 hour until the water surface covers the sorghum by 5 cm until the grain opening rate of the sorghum reaches 80%, stir occasionally, drain the water again, and let it stand for 1 hour for later use ;

[0030] (3) Corn processing: crush the corn to 1.5 mm in size, soak the grain at 50°C for 16 hours, and set aside;

[0031] (4) Treatment of rice...

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Abstract

A multi-grain simultaneous cooking type grain steaming method includes steps: (1) preparing a multi-grain material from five grains including sorghum, rice, glutinous rice, wheat and corns; (2) treating sorghum; (3) treating corns; (4) treating rice and glutinous rice; (5) treating wheat; (6) well mixing grains treated at steps (2), (3), (4) and (5), cooking at an ordinary pressure for 10-100min, spreading to cool, and performing inoculation and saccharification. The grains with huge differences in moisture absorptivity, hardness, size, starch type and the like are uniformly and simultaneously cooked according to different cooking methods; by whole-grain steaming of sorghum, porosity of a mixing system is improved; extra addition of rice hulls as a bulking agent is avoided, bran flavor in wine is reduced, wine purity is improved, and the foundation is provided for subsequent yeast efficient saccharification and high-quality alcoholic fermentation.

Description

technical field [0001] The invention relates to a grain-steaming method for soft-cooking multiple grains at the same time, and belongs to the technical field of wine making. Background technique [0002] my country has a long history of brewing wine and has a wide variety of varieties. Since the day of its production, it has been liked by the ancestors, especially the wine brewed from grains, which is more popular with consumers. The wine-making process mainly includes steaming grain, saccharification, fermentation, distillation or press filtration, etc., especially the cooking of raw grain. The "threshold" is to make the grains crack and starch gelatinize, so as to facilitate the contact and hydrolysis of enzymes, and prepare suitable water conditions and nutrient supply for the cultivation of microorganisms, which directly affects the subsequent saccharification and fermentation levels, thereby affecting the wine quality and wine production. Rate. [0003] At present, ba...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郝哲兵姚鹏贺燕波王建成谭冬
Owner 四川邛崃金六福崖谷生态酿酒有限公司
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