Rice baijiu manufacturing technology

[0077] Example 1

[0078] The production process of rice-flavored liquor of this embodiment includes the following steps:

[0079] (1) Feeding: After the closed pot 1 and related pipes are effectively cleaned by the first CIP cleaning device 1202, 50KG of finished rice is poured into the closed pot 1 from the pressure manhole door 1201;

[0080] (2) One-time rice washing: spray the brewing water evenly on the rice layer through the first nozzle 1204, and at the same time turn on the stirring device 2 to stir the rice layer, the rice washing water flows into the bottom of the lower head 13 through the sieve plate 4, and the first sewage outlet 1302 Discharge or re-inject from the first material outlet 1303 through the water pump into the closed pot 1 for cyclic cleaning, and cleaning for 10 minutes;

[0081] (3) Soaking rice: After washing the rice, close the first sewage outlet 1302, the first material outlet 1303 and the stirring device 2, continue to add brewing water through the first nozzle 1204, stop when the water surface is 10 cm above the rice surface, and soak for 8 hours;

[0082] (4) Second rice washing: After the rice is soaked, open the first sewage outlet 1302 to drain the water after soaking the rice, and repeat the method in step (2) to continue washing for 5 minutes;

[0083] (5) Dry control: open the first sewage outlet 1302, filter out the excess water in the rice layer through the sieve plate 3, for 60 minutes;

[0084] (6) Steaming rice: close the pressure manhole door 1201 and other inlets and outlets, open the first pipe port 1204 and the first sewage outlet 1302, the first pipe port 1204 enters steam, 8 minutes later there is condensed water at the first sewage outlet 1302 After the steam comes out, control the opening degree of the first nozzle 1204 and the first sewage outlet 1302, keep the cooking pressure of 0.01MPa in the closed pot 1, cook for 20 minutes, turn off the steam, drain the condensate, and close the first sewage outlet 1302;

[0085] (7) Air cooling: Open the second nozzle 1304 to pass in sterile air while opening the first nozzle 1204 to cool the rice. After the rice drops to the saccharification temperature of 28°C, the cooling ends;

[0086] (8) Mixing koji: 1% of the saccharified koji (ie 0.5KG) of the feeding amount is mixed with the brewing water (ie 12.5KG) of the feeding amount of 25-35%, and then added to the cooled rice layer; the first stirring device 2 is turned on Stir the mashed koji evenly into the rice layer;

[0087] (9) Saccharification: The saccharified mash layer is obtained by controlling the temperature of the heat exchange jacket 14 and saccharifying for 20 hours. The saccharification liquid produced during the saccharification process will flow into the bottom of the lower head 13 through the sieve plate 4, and the saccharification liquid produced during the saccharification process is every interval It is re-pumped into the saccharification mash layer through the external circulation pump for 5 hours, so that the produced saccharification enzyme system can be effectively used.

[0088] (10) Saccharification and water addition: use the saccharification equipment to saccharify the raw materials, after the saccharification is completed, inject brewing water into the saccharification equipment, and the addition amount is 120% of the raw material amount (that is, 60KG);

[0089] (11) Cleaning: Clean the tank body 5 and the pipeline through the second CIP cleaning device 5201;

[0090] (12) Revolving tank: Step (10) The saccharified mash after adding brewing water is discharged from the first material outlet 1303, and then transferred to the material inlet 5101 of the fermenter through the revolving tank pump;

[0091] (13) Fermentation: The saccharified mash transferred to the fermenter is fermented. The fermentation time is 5 days. During the whole fermentation process, the temperature control jacket 7 is used to control the fermentation temperature to 28℃, and the pressure regulator 5202 is used to control the fermentation pressure. The exhaust valve 5203 discharges the carbon dioxide produced during the whole fermentation process at a constant pressure, and the second stirring device 6 is turned on to disperse the heat generated during the whole fermentation process, so as to ensure that the temperature of the saccharified mash is uniform, and at the same time, the saccharified mash is made in the whole fermentation process. The carbon dioxide in the liquid overflows.

[0092] (14) Distillation: the fermentation product of step (13) is transferred to a three-pot combined distillation equipment for distillation to obtain a raw wine of about 60 degrees;

[0093] (15) Storage: The raw wine obtained in step (14) is stored or blended and stored according to the target alcohol content.

[0094] Example 2

[0095] The production process of rice-flavored liquor of this embodiment includes the following steps:

[0096] (1) Feeding: After the closed pot 1 and related pipes are effectively cleaned by the first CIP cleaning device 1202, 100KG of finished rice is poured into the closed pot 1 from the pressure manhole door 1201;

[0097] (2) One-time rice washing: spray the brewing water evenly on the rice layer through the first nozzle 1204, and at the same time turn on the stirring device 2 to stir the rice layer, the rice washing water flows into the bottom of the lower head 13 through the sieve plate 4, and the first sewage outlet 1302 Discharge or re-inject from the first material outlet 1303 through the water pump into the closed pot 1 for cyclic cleaning, and cleaning for 10 minutes;

[0098] (3) Soaking rice: After washing the rice, close the first sewage outlet 1302, the first material outlet 1303 and the stirring device 2, and continue to add brewing water through the first nozzle 1204 until the water surface is 10 cm higher than the rice surface, and soak for 8 hours;

[0099] (4) Second rice washing: After the rice is soaked, open the first sewage outlet 1302 to drain the water after soaking the rice, and repeat the method in step (2) to continue washing for 5 minutes;

[0100] (5) Dry control: open the first sewage outlet 1302, filter out the excess water in the rice layer through the sieve plate 3, for 60 minutes;

[0101] (6) Steaming rice: close the pressure manhole door 1201 and other inlets and outlets, open the first nozzle 1204 and the first sewage outlet 1302, the first nozzle 1204 enters steam, and 8 minutes later, there is condensation water at the first sewage outlet 1302 After the steam comes out, control the opening degree of the first nozzle 1204 and the first sewage outlet 1302, keep the cooking pressure of 0.01MPa in the closed pot 1, cook for 20 minutes, turn off the steam, drain the condensate, and close the first sewage outlet 1302;

[0102] (7) Air cooling: Open the second nozzle 1304 to pass in sterile air while opening the first nozzle 1204 to cool the rice. After the rice drops to the saccharification temperature of 28°C, the cooling ends;

[0103] (8) Mixing koji: 1% of the saccharified koji (1KG) of the feeding amount is mixed with 25-35% of the brewing water (25KG) of the feeding amount, and then added to the cooled rice layer; the first stirring device 2 is turned on to saccharify Stir the koji evenly into the rice layer;

[0104] (9) Saccharification: The saccharified mash layer is obtained by controlling the temperature of the heat exchange jacket 14 and saccharifying for 20 hours. The saccharification liquid produced during the saccharification process will flow into the bottom of the lower head 13 through the sieve plate 4, and the saccharification liquid produced during the saccharification process will flow every interval It is re-pumped into the saccharification mash layer through the external circulation pump for 5 hours, so that the produced saccharification enzyme system can be effectively used.

[0105] (10) Saccharification and water addition: use the saccharification equipment to saccharify the raw materials, after the saccharification is completed, inject brewing water into the saccharification equipment, and the addition amount is 120% of the raw material amount (ie 120KG);

[0106] (11) Cleaning: Clean the tank body 5 and the pipeline through the second CIP cleaning device 5201;

[0107] (12) Revolving tank: Step (10) The saccharified mash after adding brewing water is discharged from the first material outlet 1303, and then transferred to the material inlet 5101 of the fermentation tank through the revolving tank pump;

[0108] (13) Fermentation: The saccharified mash transferred to the fermenter is fermented. The fermentation time is 5 days. During the whole fermentation process, the temperature control jacket 7 is used to control the fermentation temperature to 28°C, and the pressure regulator 5202 is used to control the fermentation pressure. The discharge valve 5203 discharges the carbon dioxide generated during the whole fermentation process at a constant pressure and centrally discharges the second stirring device 6 to disperse the heat generated during the whole fermentation process, so as to ensure that the temperature of the saccharified mash is uniform, and at the same time, the mash is saccharified during the whole fermentation process. The carbon dioxide in the liquid overflows.

[0109] (14) Distillation: the fermentation product of step (13) is transferred to a three-pot combined distillation equipment for distillation to obtain a raw wine of about 60 degrees;

[0110] (15) Storage: the raw wine obtained in step (14) is stored or blended and stored according to the target alcohol content.

[0111] Example 3

[0112] The production process of rice-flavored liquor of this embodiment includes the following steps:

[0113] (1) Feeding: After the closed pot 1 and related pipes are effectively cleaned by the first CIP cleaning device 1202, 150KG of finished rice is poured into the closed pot 1 from the pressure manhole door 1201;

[0114] (2) One-time rice washing: the brewing water is evenly sprayed on the rice layer through the first nozzle 1204, while the stirring device 2 is turned on to stir the rice layer, the rice washing water flows into the bottom of the lower head 13 through the sieve plate 4, and the first sewage outlet 1302 Discharge or re-inject from the first material outlet 1303 through the water pump into the closed pot 1 for cyclic cleaning, and cleaning for 10 minutes;

[0115] (3) Soaking rice: After washing the rice, close the first sewage outlet 1302, the first material outlet 1303 and the stirring device 2, and continue to add brewing water through the first nozzle 1204 until the water surface is 10 cm higher than the rice surface, and soak for 8 hours;

[0116] (4) Second rice washing: After the rice is soaked, open the first sewage outlet 1302 to drain the water after soaking the rice, and repeat the method in step (2) to continue washing for 5 minutes;

[0117] (5) Dry control: open the first sewage outlet 1302, filter out the excess water in the rice layer through the sieve plate 3, for 60 minutes;

[0118] (6) Steaming rice: close the pressure manhole door 1201 and other inlets and outlets, open the first pipe port 1204 and the first sewage outlet 1302, the first pipe port 1204 enters steam, 8 minutes later there is condensed water at the first sewage outlet 1302 After the steam comes out, control the opening degree of the first nozzle 1204 and the first sewage outlet 1302, keep the cooking pressure of 0.01MPa in the closed pot 1, cook for 20 minutes, turn off the steam, drain the condensate, and close the first sewage outlet 1302;

[0119] (7) Air cooling: Open the second nozzle 1304 to pass in sterile air while opening the first nozzle 1204 to cool the rice. After the rice drops to the saccharification temperature of 28°C, the cooling ends;

[0120] (8) Mixing koji: 1% of the saccharified koji (ie 1.5KG) of the feeding amount is mixed with the brewing water (ie 37.5KG) of the feeding amount of 25-35%, and then added to the cooled rice layer; the first stirring device 2 is turned on Stir the mashed koji evenly into the rice layer;

[0121] (9) Saccharification: The saccharified mash layer is obtained by controlling the temperature of the heat exchange jacket 14 for saccharification for 20 hours. The saccharification liquid produced during the saccharification process will flow into the bottom of the lower head 13 through the sieve plate 4. It is pumped into the saccharification mash layer by the external circulation pump for 5 hours, so that the produced saccharification enzyme system can be effectively used.

[0122] (10) Saccharification and water addition: use the saccharification equipment to saccharify the raw materials, after the saccharification is completed, inject brewing water into the saccharification equipment, and the addition amount is 120% of the raw material amount (ie 180KG);

[0123] (11) Cleaning: Clean the tank body 5 and the pipeline through the second CIP cleaning device 5201;

[0124] (12) Revolving tank: Step (10) The saccharified mash after adding brewing water is discharged from the first material outlet 1303, and then transferred to the material inlet 5101 of the fermenter through the revolving tank pump;

[0125] (13) Fermentation: The saccharified mash transferred to the fermenter is fermented. The fermentation time is 5 days. During the whole fermentation process, the temperature control jacket 7 is used to control the fermentation temperature to 28℃, and the pressure regulator 5202 is used to control the fermentation pressure. The exhaust valve 5203 discharges the carbon dioxide produced during the whole fermentation process at a constant pressure, and the second stirring device 6 is turned on to disperse the heat generated during the whole fermentation process, so as to ensure that the temperature of the saccharified mash is uniform, and at the same time, the saccharified mash is made in the whole fermentation process. The carbon dioxide in the liquid overflows.

[0126] (14) Distillation: the fermentation product of step (13) is transferred to a three-pot combined distillation equipment for distillation to obtain a raw wine of about 60 degrees;

[0127] (15) Storage: The raw wine obtained in step (14) is stored or blended and stored according to the target alcohol content.

[0128] The invention not only simplifies the complicated process of traditional saccharification, but also realizes the fully automatic control of fermentation, greatly reduces the work intensity and energy consumption, and improves the accuracy of the process and the stability of product quality, so that the rice-flavored liquor And rice wine can better meet market demand.