CN102533513A - Method for supplying water to distilled grains - Google Patents
Method for supplying water to distilled grains Download PDFInfo
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- CN102533513A CN102533513A CN2012100646645A CN201210064664A CN102533513A CN 102533513 A CN102533513 A CN 102533513A CN 2012100646645 A CN2012100646645 A CN 2012100646645A CN 201210064664 A CN201210064664 A CN 201210064664A CN 102533513 A CN102533513 A CN 102533513A
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- water
- unstrained spirits
- distillation
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Abstract
The invention relates to a method for supplying water to distilled grains and belongs to the technical field of brewing. In order to solve the technical problem, the invention provides a method for supplying water to the distilled grains, which has a good effect. The method for supplying the water to the distilled grains comprises the following steps of: after an ending liquor runs off, performing water supply operation, continuously cooking for 30 to 50 minutes, taking the distilled grains out of a steamer, cooling, and fermenting the distilled grains in a cellar.
Description
Technical field
The present invention relates to the method that poor unstrained spirits is looked water up and down, belong to brewing technical field.
Background technology
In the cyclic production of aromatic Chinese spirit, after poor unstrained spirits fermentation finishes, moisten the grain processing or do not have the grain that profit grain is handled with process, and the ripe chaff after distilling, three's mixing is distilled in the rice steamer bucket of packing into then.Still-process divides two stages; Promptly flow wine stage and grain gelatinization stage; Wherein flow the wine stage from distillation begin to the wine wake flow intact till; The main employing delayed the measure of fire stream wine; Promptly adopt lower steam pressure value,, adopt big fire distillation measure then in the gelatinization stage; Promptly adopt higher steam pressure value, carry out the grain gelatinization.After gelatinization finishes, according to making method go into the poor unstrained spirits moisture requirement in cellar for storing things, in order to guarantee the normal growth fermenting process of mikrobe.The poor unstrained spirits good to gelatinization carries out an amount of moisturizing, and this process is looks water up and down.
At present, traditional water method of looking up and down mainly is after the distillation gelatinization process finishes, and the direct water of evenly splashing of the poor unstrained spirits in the rice steamer bucket carries out then that cold is poor cools off.This method operation is comparatively easy, but aspect poor unstrained spirits soaking effect, exists not enough.Because shorter to the time of cool poor refrigerating work procedure after going out rice steamer, and poor unstrained spirits temperature reduces rapidly, and the moisture of splashing usually mainly is in poor unstrained spirits surface; Be difficult to absorb fully to poor unstrained spirits material inner; Be in poor unstrained spirits surface thereby form large quantity of moisture, form surface water, the effect that water is looked in influence up and down.And, because moisture added in the distillation gelatinization later stage, can not promote the grain gelatinization effect in the poor unstrained spirits, opposite because poor unstrained spirits moisture content of distillation gelatinization stage is few, influenced the gelatinization effect of grain.Therefore; Have now and look the gelatinization effect that the water method can not promote poor unstrained spirits grain up and down, be difficult to make moisture to absorb fully to poor unstrained spirits material inside again, the normal moisture requirement of the poor unstrained spirits in cellar for storing things is gone in influence; Pit entry fermentation to follow-up causes detrimentally affect, thereby influences quality of white spirit or the yield of liquor.
Summary of the invention
Technical problem to be solved by this invention provides the method that a kind of poor unstrained spirits is looked the water better effects if up and down.
The method that the poor unstrained spirits of the present invention is looked water up and down is: after the wine wake flow is intact, promptly look the water operation up and down, continue boiling 30～50min then, poor unstrained spirits goes out the rice steamer cooling, and the poor unstrained spirits after cooling finishes gets final product pit entry fermentation.
The inventive method is looked the water operation up and down through before the distillation gelatinization stage, and interpolation moisture goes into to be pickled with grains or in wine in the unstrained spirits; Utilize the condition of high temperature of poor unstrained spirits to absorb moisture rapidly on the one hand; It is inner to make that moisture enters into poor unstrained spirits material, reduces the formation of distillation back surface water, improves the water-taking efficiency of poor unstrained spirits; On the other hand, help promoting that grain absorbs moisture in the poor unstrained spirits, through the follow-up gelatinization boiling stage, help further promoting the gelatinization of grain simultaneously, improve the gelatinization effect.
In the inventive method, selecting to continue cooking time is 30～50min, and it is inner that the unstrained spirits that helps on the one hand being pickled with grains or in wine fully absorbs the poor unstrained spirits material of moisture entering that is added, and helps the gelatinization of the grain in the poor unstrained spirits on the other hand.If the time is too short, then grain gelatinization effect is bad, if overlong time then is prone to into aqueous starch after the grain gelatinization and shows too thickness, is unfavorable for the normally requirement of poor unstrained spirits configuration influencing follow-up normal fermenting process.
Wherein, in order to improve the distillation gelatinization effect of poor unstrained spirits, aforesaid method is after looking the water operation up and down, and before the continuation boiling, also regulating the interior vp of rice steamer is 0.035～0.05Mpa.
Wherein, in the aforesaid method, can adopt ordinary method to look the water operation up and down, look the water better effects if up and down, preferably adopt following method row to look the water operation up and down in order to make:
After the wine wake flow is intact, 90～100 ℃ the hot water of in the rice steamer bucket, splashing, the hot water amount of splashing is Mkg, M=w4 * (m1+m2+m3)-(w1 * m1+w2 * m2+w3 * m3); Wherein, m1 is the mother before distilling poor (mother is pickled with grains or in wine, and being ferments finishes, and does not add the vinasse of a grain and chaff shell) weight; M2 is the preceding grain weight of distillation; M3 is the preceding chaff shell weight of distillation; W1 is the poor water cut of distillation father's former wife; W2 is the preceding grain moisture content of distillation; W3 is the preceding chaff shell water cut of distillation; W4 is for distilling the poor unstrained spirits water cut after finishing; The weight unit of m1, m2 and m3 is kg; W1, w2, w3 and w4 are the quality percentage composition, w4=53～58%.
Wherein, in the aforesaid method, the grain weight before the distillation is preferably 15～30% of the poor weight of the preceding mother of distillation; Chaff shell weight is preferably 3～8% of the poor weight of the preceding mother of distillation before the distillation.
Wherein, look the water effect up and down, in the aforesaid method, when looking water up and down, be preferable over 90～100 ℃ the hot water of evenly splashing in the rice steamer bucket in order to improve poor unstrained spirits.
Among the present invention, select 90～100 ℃ of hot water for use, help moisture and enter into poor unstrained spirits inside rapidly, improve absorption of water efficient, reduce the formation of surface water.If it's the end is past water temperature, then moisture mainly rests on poor unstrained spirits surface, forms surface water, is difficult to be absorbed in the poor unstrained spirits inside, causes poor unstrained spirits bad to the assimilation effect that adds water.
Wherein, contriver of the present invention finds through lot of experiments, during poor unstrained spirits water-sprinkling, if increment is excessive, then can cause into the poor unstrained spirits moisture in cellar for storing things excessively, and influence is fermentation normally; If increment is too small, then cause into the poor unstrained spirits moisture in cellar for storing things too small, the also normal fermentation of influence.It is comparatively suitable to adopt above-mentioned formula to add water.
Among the present invention, the poor unstrained spirits water cut after distillation finishes is controlled to be 53～58wt%, can satisfy the normal moisture requirement into the poor unstrained spirits in cellar for storing things like this.
The inventive method helps poor unstrained spirits to absorption of water on the one hand through before the distillation gelatinization stage, looking the water operation up and down, and the moisture absorption of being added is inner in poor unstrained spirits, avoids the formation of poor unstrained spirits surface water; Help on the other hand further promoting the grain gelatinization in the poor unstrained spirits, be superior to the effect of looking water of existing method after distillation finishes.The inventive method has solved the problem of looking in the water process the bad and grain gelatinization poor effect of poor unstrained spirits suction branchs effect up and down effectively, operates a kind of new method is provided for the water of looking up and down in the Production of Luzhou-flavor Liquor, has broad application prospects.
Embodiment
The method that the poor unstrained spirits of the present invention is looked water up and down is: after the wine wake flow is intact, promptly look the water operation up and down, continue boiling 30～50min then, poor unstrained spirits goes out the rice steamer cooling, and the poor unstrained spirits after cooling finishes gets final product pit entry fermentation.
The inventive method is looked the water operation up and down through before the distillation gelatinization stage, and interpolation moisture goes into to be pickled with grains or in wine in the unstrained spirits; Utilize the condition of high temperature of poor unstrained spirits to absorb moisture rapidly on the one hand; It is inner to make that moisture enters into poor unstrained spirits material, reduces the formation of distillation back surface water, improves the water-taking efficiency of poor unstrained spirits; On the other hand, help promoting that grain absorbs moisture in the poor unstrained spirits, through the follow-up gelatinization boiling stage, help further promoting the gelatinization of grain simultaneously, improve the gelatinization effect.
In the inventive method, selecting to continue cooking time is 30～50min, and it is inner that the unstrained spirits that helps on the one hand being pickled with grains or in wine fully absorbs the poor unstrained spirits material of moisture entering that is added, and helps the gelatinization of the grain in the poor unstrained spirits on the other hand.If the time is too short, then grain gelatinization effect is bad, if overlong time then is prone to into aqueous starch after the grain gelatinization and shows too thickness, is unfavorable for the normally requirement of poor unstrained spirits configuration influencing follow-up normal fermenting process.
Wherein, in order to improve the distillation gelatinization effect of poor unstrained spirits, aforesaid method is after looking the water operation up and down, and before the continuation boiling, also regulating the interior vp of rice steamer is 0.035～0.05Mpa.
Wherein, in the aforesaid method, can adopt ordinary method to look the water operation up and down, look the water better effects if up and down, preferably adopt following method row to look the water operation up and down in order to make:
After the wine wake flow is intact, 90～100 ℃ the hot water of in the rice steamer bucket, splashing, the hot water amount of splashing is Mkg, M=w4 * (m1+m2+m3)-(w1 * m1+w2 * m2+w3 * m3); Wherein, m1 is the mother before distilling poor (mother is pickled with grains or in wine, and being ferments finishes, and does not add the vinasse of a grain and chaff shell) weight; M2 is the preceding grain weight of distillation; M3 is the preceding chaff shell weight of distillation; W1 is the poor water cut of distillation father's former wife; W2 is the preceding grain moisture content of distillation; W3 is the preceding chaff shell water cut of distillation; W4 is for distilling the poor unstrained spirits water cut after finishing; The weight unit of m1, m2 and m3 is kg; W1, w2, w3 and w4 are the quality percentage composition, w4=53～58%.
Wherein, in the aforesaid method, the grain weight before the distillation is preferably 15～30% of the poor weight of the preceding mother of distillation; Chaff shell weight is preferably 3～8% of the poor weight of the preceding mother of distillation before the distillation.
Wherein, look the water effect up and down, in the aforesaid method, when looking water up and down, be preferable over 90～100 ℃ the hot water of evenly splashing in the rice steamer bucket in order to improve poor unstrained spirits.
Among the present invention, select 90～100 ℃ of hot water for use, help moisture and enter into poor unstrained spirits inside rapidly, improve absorption of water efficient, reduce the formation of surface water.If it's the end is past water temperature, then moisture mainly rests on poor unstrained spirits surface, forms surface water, is difficult to be absorbed in the poor unstrained spirits inside, causes poor unstrained spirits bad to the assimilation effect that adds water.
Wherein, contriver of the present invention finds through lot of experiments, during poor unstrained spirits water-sprinkling, if increment is excessive, then can cause into the poor unstrained spirits moisture in cellar for storing things excessively, and influence is fermentation normally; If increment is too small, then cause into the poor unstrained spirits moisture in cellar for storing things too small, the also normal fermentation of influence.It is comparatively suitable to adopt above-mentioned formula to add water.
Among the present invention, the poor unstrained spirits water cut after distillation finishes is controlled to be 53～58wt%, can satisfy the normal moisture requirement into the poor unstrained spirits in cellar for storing things like this.
Do further description below in conjunction with the embodiment specific embodiments of the invention, therefore do not limit the present invention among the described scope of embodiments.
Embodiment 1 adopts the inventive method to look water up and down
Before the distillation, contain female poor 800kg (water cut is 59wt%, ethanol content wt3%), grain 200kg (water cut is 37.5wt%), chaff shell 50kg (water cut is 3wt%) in the rice steamer bucket.Requiring the poor unstrained spirits water content in distillation back based on zymotechnique is 56wt%.Be distilled to the intact back of wine wake flow (i.e. distillation flow out the alcohol component concentration is in the component) at 0 o'clock, open Zeng Gai, adds 95 ℃ hot water 100kg, evenly splashing is pickled with grains or in wine in the rice steamer bucket on the unstrained spirits.Then cover Zeng Gai, with the 0.04Mpa vp, boiling 40min, poor then unstrained spirits goes out rice steamer cooling (cooling off by ordinary method).
As contrast, before the distillation, contain female poor 800kg (water cut is 59wt%, ethanol content wt3%), grain 200kg (water cut is 37.5wt%), chaff shell 50kg (water cut is 3wt%) in the rice steamer bucket with existing method.Requiring the poor unstrained spirits water content in distillation back based on zymotechnique is 56wt%.Be distilled to the wine wake flow intact after, with the 0.04Mpa vp, boiling 40min then opens Zeng Gai, adds 50 ℃ warm water 100kg, evenly splashes on poor unstrained spirits, then goes out rice steamer and cools off.
Get the poor unstrained spirits sample of above-mentioned two method gained, carry out on the one hand the gelatinization of grain and measure, on the other hand inspection add after the hot-water cure poor unstrained spirits surface water-content with include water-content.
The gelatinization measuring method of grain, and employing iodine colour generation spectrophotometry (Wang Chunna, Gong Yuansheng. the research of instant noodles gelatinization degree measuring method. the Zhengzhou Grain College journal; 1999; (02)), used spectrophotometric instrument is visible spectrophotometer-721 (Xinmao Instrument Co., Ltd., Shanghai, 721 types).
Poor unstrained spirits surface water-content with include the water-content measuring method and do, weighing was weightless to constant weight in 12 hours at first will fresh poor unstrained spirits sample to be positioned in 105 ℃ of loft drier oven dry, was total weight in wet base in the fresh poor unstrained spirits, calculated the unstrained spirits total water content (%) that is pickled with grains or in wine; Then same fresh poor unstrained spirits is positioned in 105 ℃ of loft drier; Take out the rapid unstrained spirits material surface that is pickled with grains or in wine of observing in per 3 seconds and whether retain liquid moisture, promptly can see that through human eye poor unstrained spirits material surface is attached with liquid moisture, the unstrained spirits material surface shows as " lossless " state to being pickled with grains or in wine; Promptly poor unstrained spirits material surface does not have liquid water liquid; Be ponderable quantity, dehydration weight is contained surface water weight on the poor unstrained spirits, and calculates surface water-content (%) in the poor unstrained spirits; At last, deduct surface water-content (%) in the poor unstrained spirits, be poor unstrained spirits and include water-content (%) with poor unstrained spirits total water content (%).The result as follows 1, table 2.
Table 1 goes out the poor unstrained spirits grain of rice steamer and gets gelatinization degree
| Look the water method up and down | Gelatinization degree |
| The inventive method | 95％ |
| Existing method | 84％ |
Table 2 goes out the poor unstrained spirits moisture absorption situation of rice steamer
| Look the water method up and down | Surface water | In moisture |
| The inventive method | 1wt％ | 55wt％ |
| Existing method | 10wt％ | 46wt％ |
Remarks: surface water is residual liquid moisture on the poor unstrained spirits surface; In moisture, the moisture that contains for poor unstrained spirits inside.Can find out that from table 1,2 the inventive method has improved soaking effect and the grain gelatinization effect that poor unstrained spirits is looked water up and down.
Claims (5)
1. the method that poor unstrained spirits is looked water up and down is characterized in that: after the wine wake flow is intact, promptly look the water operation up and down, continue boiling 30～50min then, poor unstrained spirits goes out the rice steamer cooling, and the poor unstrained spirits after cooling finishes gets final product pit entry fermentation.
2. poor unstrained spirits according to claim 1 is looked the method for water up and down, it is characterized in that: after looking the water operation up and down, before the continuation boiling, also regulating the interior vp of rice steamer is 0.035～0.05Mpa.
3. poor unstrained spirits according to claim 1 and 2 is looked the method for water up and down; It is characterized in that: adopt following method row to look the water operation up and down: after the wine wake flow is intact; In the rice steamer bucket, splash 90～100 ℃ hot water, the hot water amount of splashing is Mkg, M=w4 * (m1+m2+m3)-(w1 * m1+w2 * m2+w3 * m3); Wherein, m1 is the poor weight of the preceding mother of distillation; M2 is the preceding grain weight of distillation; M3 is the preceding chaff shell weight of distillation; W1 is the poor water cut of distillation father's former wife; W2 is the preceding grain moisture content of distillation; W3 is the preceding chaff shell water cut of distillation; W4 is for distilling the poor unstrained spirits water cut after finishing; The weight unit of m1, m2 and m3 is kg; W1, w2, w3 and w4 are the quality percentage composition, w4=53～58%.
4. poor unstrained spirits according to claim 3 is looked the method for water up and down, it is characterized in that: the grain weight before the distillation is 15～30% of the preceding poor weight of mother of distillation; Chaff shell weight is 3～8% of the preceding poor weight of mother of distillation before the distillation.
5. the method for looking water up and down according to claim 3 or 4 described poor unstrained spirits is characterized in that: when looking water up and down, and 90～100 ℃ the hot water of in the rice steamer bucket, evenly splashing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100646645A CN102533513A (en) | 2012-03-13 | 2012-03-13 | Method for supplying water to distilled grains |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100646645A CN102533513A (en) | 2012-03-13 | 2012-03-13 | Method for supplying water to distilled grains |
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| CN102533513A true CN102533513A (en) | 2012-07-04 |
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| CN2012100646645A Pending CN102533513A (en) | 2012-03-13 | 2012-03-13 | Method for supplying water to distilled grains |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045432A (en) * | 2012-12-25 | 2013-04-17 | 宜宾金喜来酒业有限公司 | System for automatically controlling adding of proportioned water to fermented grains during white wine brewing |
| CN103045433A (en) * | 2012-12-25 | 2013-04-17 | 宜宾金喜来酒业有限公司 | Device for automatically controlling adding of proportioned water during white wine brewing |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| CN102174349A (en) * | 2011-01-26 | 2011-09-07 | 泸州品创科技有限公司 | Method for proportioning water of strong aromatic Chinese spirit |
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2012
- 2012-03-13 CN CN2012100646645A patent/CN102533513A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| CN102174349A (en) * | 2011-01-26 | 2011-09-07 | 泸州品创科技有限公司 | Method for proportioning water of strong aromatic Chinese spirit |
Non-Patent Citations (3)
| Title |
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| 余乾伟: "《传统白酒酿造技术》", 28 February 2010 * |
| 方军等,1: "浓香型白酒打量水工艺研究", 《食品与发酵科技》 * |
| 李大和等,1: "浓香型大曲酒传统操作法(二)", 《酿酒科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045432A (en) * | 2012-12-25 | 2013-04-17 | 宜宾金喜来酒业有限公司 | System for automatically controlling adding of proportioned water to fermented grains during white wine brewing |
| CN103045433A (en) * | 2012-12-25 | 2013-04-17 | 宜宾金喜来酒业有限公司 | Device for automatically controlling adding of proportioned water during white wine brewing |
| CN103045433B (en) * | 2012-12-25 | 2014-02-26 | 宜宾金喜来酒业有限公司 | Device for automatically controlling adding of proportioned water during white wine brewing |
| CN103045432B (en) * | 2012-12-25 | 2014-02-26 | 宜宾金喜来酒业有限公司 | System for automatically controlling adding of proportioned water to fermented grains during white wine brewing |
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Application publication date: 20120704 |