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Processing technology of corn wine

A processing technology, corn-wrapping technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of large starch loss in corn and low yield of corn-wrapped wine, and achieve the effect of increasing the internal volume of corn

Inactive Publication Date: 2018-12-21
仁怀市春华秋实科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a processing technology of corn-fortified wine to solve the problem in the prior art that in the process of producing corn-fortified wine, the corn is crushed, resulting in excessive loss of starch in the corn, which in turn results in a low yield of corn-fortified wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of processing technology of grain wine, comprises the following steps:

[0022] Step 1. Select 300kg of corn with full grains and no pests, and preheat it. The preheating time is 20 minutes, and the preheating temperature is 50°C. During the preheating period, keep the corn heated evenly; Soak for 14 hours, then remove the corn and freeze it at -8°C for 4 hours. When soaking, ensure that the corn is submerged in cold water;

[0023] Step 2, steaming the frozen corn for the first time at a temperature of 200°C for 0.2h, and then steaming again at a temperature of 110°C for 1.5h;

[0024] Step 3. Take out the steamed corn and cool it to 25°C, put 1.88kg of distiller’s yeast into it and mix it evenly before fermenting; when fermenting, first store and ferment in an incubator for 20 hours, then put it in a clay pot and ferment for 28 hours day, the fermentation temperature was 28°C.

[0025] Step 4. Distill the fermented corn to obtain 231.35 kg of corn wine with a...

Embodiment 2

[0027] A kind of processing technology of grain wine, comprises the following steps:

[0028] Step 1. Select 300kg of corn with full grains and no pests and preheat it. The preheating time is 40 minutes and the preheating temperature is 40°C. During the preheating period, keep the corn heated evenly; Soak for 10 hours, then remove the corn and freeze it at -10°C for 3 hours. When soaking, ensure that the corn is submerged in cold water;

[0029] Step 2, steaming the frozen corn for the first time at a temperature of 150°C for 0.3h, and then steaming again at a temperature of 100°C for 2h;

[0030] Step 3: Take out the steamed corn and cool it to 10°C, put in 1.91kg of distiller’s yeast and mix it evenly before fermenting; when fermenting, store and ferment in an incubator for 22 hours, then put it in a clay pot and ferment for 30 hours days, the fermentation temperature was 26°C.

[0031] Step 4. Distill the fermented corn to obtain 207.64kg of corn wine with an alcohol cont...

Embodiment 3

[0033] A kind of processing technology of grain wine, comprises the following steps:

[0034] Step 1. Select 300kg of corn with full grains and no pests and preheat it. The preheating time is 30 minutes and the preheating temperature is 46°C. During the preheating period, keep the corn heated evenly; Soak for 12 hours, then remove the corn and freeze it at 0°C for 5 hours. When soaking, ensure that the corn is submerged in cold water;

[0035] Step 2, steaming the frozen corn for the first time at a temperature of 175°C for 0.25h, and then steaming again at a temperature of 120°C for 1.8h;

[0036] Step 3: Take out the steamed corn and cool it to 28°C, put in 1.86kg of distiller’s koji and mix it evenly before fermenting; when fermenting, store and ferment in an incubator for 19 hours, then put it in a clay pot and ferment for 20 hours day, and the fermentation temperature was 30°C.

[0037] Step 4, distill the fermented corn to obtain 195.73kg of corn wine with an alcohol c...

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Abstract

The scheme provided by the invention discloses a processing technology of a corn wine in the technical field of baijiu production. The processing technology of the corn wine comprises the following steps: step 1: soaking the corns for 10 to 15 hours with cold water having a temperature of 10 to 20 DEG C, then taking the corns out, and freezing the corns at -10 to 0 DEG C for 3 to 5 hours; step 2,steaming the frozen corn for the first time at a temperature of 150 to 200 DEG C for 0.2 to 0.3 h, and then steaming again at a temperature of 100 to 120 DEG C for 1.5 to 2 hours; step 3, cooling thesteamed corn to 10 to 28 DEG C, putting distiller's yeast into the corns, mixing uniformly, and fermenting; and step 4, distilling the fermented corns to obtain the corn wine. The scheme provided by the invention significantly improves the yield of the corn wine by optimizing the production process of the corn wine.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and in particular relates to a processing technique of corn-filled liquor. Background technique [0002] Corn wine, also called corn wine, is mainly brewed from corn. The appearance of corn wine is orange-yellow, clear and transparent, without impurities and foreign matter. The wine has a mellow aroma and a sweet taste. Corn wine is rich in nutrition and has a refreshing fragrance, which is deeply loved by the public. [0003] The traditional method of making corn-bread wine is to soak the corn until it is half mature, then steam the corn, mix it with koji and ferment it, and then distill it to get the corn-bread wine. In this method, the corn is directly steamed and fermented after being soaked. Since the internal starch of the corn is solidified after drying, and the skin is hard, the fermentation process of the corn in the later stage is relatively slow during the fermentation proce...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李付华李坤
Owner 仁怀市春华秋实科技有限公司
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