Cooking and peel breaking method of entire sorghum grains

Abstract

The invention provides a cooking and peel breaking method of entire sorghum grains, and belongs to the technical field of wine brewing. The method comprises the following steps of a, removing impurities for entire sorghum grains, enabling water to cover the entire sorghum grains, and performing soaking under the pressure of 0.05-0.08MPa; b, performing primary cooking on the soaked sorghum under the pressure of 0.12-0.15MPa; c, immersing the cooked sorghum boiled in the pot with the water; and d, performing secondary cooking on the sorghum boiled in the pot under the pressure of 0.03-0.05MPa, and after secondary cooking, performing spreading for cooling. The sorghum heating water is subjected to operation modes of low-pressure soaking, high-pressure primary cooking, constant-pressure boiling of foods, low-pressure secondary cooking and the like, quick peel breaking of the entire sorghum grains is realized, and the peel breaking rate can achieve 95% or above. The peel breaking method ofentire sorghum grains is simple to operate, and convenient for realization of mechanized operation, and has important economic benefits.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for cooking and breaking the skin of whole grain sorghum. Background technique [0002] Sorghum, as the main raw material for Chinese liquor, is generally crushed in the traditional brewing process. After the sorghum is crushed, it is moistened and cooked at high temperature to fully gelatinize the starch, which is then metabolized by microorganisms to produce Liquor: If the sorghum is not crushed and the skin is protected, even if the starch inside the sorghum can be gelatinized by high-temperature cooking, the sorghum cannot be broken, and the microorganisms cannot use the starch for growth and metabolism, resulting in the abnormal winemaking process. . [0003] Different aroma types and different regions have different requirements for the crushing degree of sorghum in the production process of liquor. Generally speaking, the finer the sorghum is crushed...

AI Technical Summary

Problems solved by technology

Because the production of Maotai-flavor liquor adopts a unique brewing process of feeding grain twice, cooking nine times, fermenting eight times, and extracting wine seven times, the whole sorghum has been cooked many times and under the action of fermented acid, the sorghum The skin can be slowly broken, and the starch can only be slowly consumed after nine times of cooking and eight times of fermentation. The disadvantages of cumbersome production operations and long fermentation cycle are particularly prominent; The combined process of stuffy water and re-steaming enables the whole-grain sorghum to break its skin under the condition similar to that of boiling for a long time. Problems such as large water consumption have also failed to achieve good promotion and application