CN102851176A - Raw grain refining liquid brewing method - Google Patents
Raw grain refining liquid brewing method Download PDFInfo
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- CN102851176A CN102851176A CN2012103736817A CN201210373681A CN102851176A CN 102851176 A CN102851176 A CN 102851176A CN 2012103736817 A CN2012103736817 A CN 2012103736817A CN 201210373681 A CN201210373681 A CN 201210373681A CN 102851176 A CN102851176 A CN 102851176A
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Abstract
The invention relates to a raw grain refining liquid brewing method which comprises the process steps of equipment allocation, raw material refining, fine fermentation, steaming and upgrading and batch production, and concretely comprises the process steps of respectively weighing cleaned raw grains of rice, wheat and sorghum according to a certain ratio and grinding the mixture into 40-mesh paste raw materials; and then respectively weighing the raw materials of the rice, the wheat, the sorghum, distiller yeast and purified water according to the ratio of the raw materials of the rice, the wheat and the sorghum to the distiller yeast to the purified water of (100 to 90):(0.8 to 1):(280 to 260) (when the air temperature is higher than 30 DEG C, 280 parts of water and 0.8 part of distiller yeast are used, when the air temperature is lower than 30 DEG C, 270 parts of water and 0.9 part of distiller yeast are used, and when the air temperature is lower than 20 DEG C, 260 parts of water and 1 part of distiller yeast are used), sequentially adding the raw materials of the rice, the wheat, the sorghum and the distiller yeast and the purified water into a fermentation vat to uniformly stir and carry out anaerobic fermentation, adding mash into high-efficiency energy-saving steaming equipment to distill for 2 to 3 hours when the color of the mash becomes sandy and the mash is fermented mature after 9 days, and filling obtained vinosity into a standard bottle tank to seal and store for 13 to 15 days so as to obtain high-quality raw grain wine which has transparent color and is sweet, cool, natural and mellow.
Description
Technical field
The present invention relates to a kind of liquid brewing method, particularly a kind of living cereal refinement liquid brewing method.
Background technology
Human the Development of the Wine Culture is of long standing and well established, the dawn Gu so far, town and country people's daily life, health care of body and celebrating, party, commercial affairs etc. are had a dinner and all be can not keep from drink, and the main forces of drinking are growing on and on.And the drinks of selling on the present all kinds of breweries production ﹠ marketing, mostly be to adopt after shelling processing cereal such as rice, wheat, Chinese sorghum after boiling becomes grog, to carry out again solid-state or semi liquid state ferment wine brewing, crack rice and the husk that cereal produces in the shelling course of processing is that rice bran is fallen when waste disposal, both wasted resource, strengthened production cost, and consumed again artificial and increase unnecessary expense.Simultaneously, the husk class contains a large amount of natural fats and oils fragrance components, carry out in the lump the raw material liquid ferment wine brewing after giving birth to the synchronous dispersion and fining pulp of cereal and husk thereof raw material, make the vinosity of producing keep to give birth to cereal essence aromatic, and can exempt living cereal and need be sun-dried and well winnowed time-consuming and the later stage needs the problems such as other perfuming.Therefore, be necessary to invent a kind of giving birth to the new technology of carrying out the liquid state fermentation wine brewing behind the direct dispersion and fining of cereal, to scheme further to realize the overall economic efficiency of raw material liquid brewing technology joint grain, saving of labor, consumption reduction, quick, energy-saving and environmental protection, efficient, high-quality.
Summary of the invention
The objective of the invention is for the existing liquid raw material fermentation brewing technology shortage of cereal and the needs of giving birth to, provide that a kind of technical feature is advanced, smart strong easily popularization, the refinement of cereal raw material easy to operate, practical of technique, short wine with dregs material of ferment phase is excellent, high yield and high quality is energy-conservation, the pure fragrance of vinosity is good, the green safety environmental protection, promotes the use of the particularly evident living cereal refinement liquid brewing method of overall economic efficiency.
The technical scheme that the present invention adopts for achieving the above object is: a kind of living cereal refinement liquid brewing method, it is characterized in that, this brewing method mainly is will clean first clean living cereal to distinguish in proportion the direct dispersion and fining pulp of weighing raw material, reach when conditions such as ground temperatures according to pulpous state raw material thickness and moisture content again, weighing adds koji for uncooked material and filters water purification in proportion, and with taking out pump machine input jar fermenter (tank, the pond) rapidly and efficiently ferments with stirrer or the manual rear envelope cylinder that stirs in, behind wine with dregs material fermenting-ripening, heat steaming wine with taking out in the pump machine input mono-block high-efficiency energy-saving wine steaming equipment again, again gained is given birth to the cereal vinosity and be filled into sealing preservation in the special-purpose Bottle ﹠ Can of standard with filling machine.
Described living Gu Weiwei dries paddy, wheat, the Chinese sorghum of moisture and shelling.
Blending process: 1, equipment is put and is joined: get ready health, ventilation and good seal proving room and clean pulping engine (processing of also can asking someone), stirrer (also can replace by hand), jar fermenter (tank, pond), mono-block high-efficiency energy-saving wine steaming equipment (other common wine distiller is also available, but the low vinosity of the yield of liquor is poor), high-efficiency raw material liquid state fermentation distiller's yeast, filter water purification.2, raw material refinement: will give birth to first cereal paddy, wheat, Chinese sorghum and clean respectively totally, more in proportion weighing and be ground into relatively uniform 40 order pulpous state raw material with pulping engine.3, meticulous fermentation: different according to giving birth to cereal raw material moisture content and weather, press paddy, wheat, the Chinese sorghum raw material respectively with distiller's yeast, the water purification ratio is 100-90: 0.8-1: 280-260(temperature is higher than 30o and adds water 280 with bent 0.8, temperature is lower than 30o and adds water 270 with bent 0.9, temperature is lower than 20o and adds water 260 with bent 1) weighing paddy, wheat, Chinese sorghum raw material and distiller's yeast, water purification, and drop into successively in the jar fermenter with stirrer or manually stir, carry out anaerobically fermenting with the cylinder mouth of obturaging such as film and cuff again, rapid stirring was 1 time in per 3 days during this time, the wine with dregs material all floats after 6 days, the wine with dregs material all sinks after 9 days, fermenting-ripening when mash becomes Sandy.4, steam wine dipper matter: the living cereal wine with dregs material of fermenting-ripening is dropped in the mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement add thermal distillation 2-3 hour in real time, namely obtain giving birth to the strong vinosity of cereal taste, again the gained vinosity is filled into filling machine in the bottle tank of standard health and seals up for safekeeping more than 13-15 days, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the high-quality of natural light perfume (or spice) gives birth to cereal wine.5, batch production: press 1-4 item technical process repetitive operation, can constantly produce the paddy wine of unique flavor in batches.
Beneficial effect: the present invention takes the direct dispersion and fining of life cereal is become 40 order pulpous state raw material, again by the respectively weighing and stir evenly rear envelope cylinder and carry out the novel method that the raw material liquid high-efficiency fermenting is brewageed living cereal wine of pulpous state raw material and liquid distiller's yeast, water purification part by weight.The method had both improved living cereal and had produced Quality of Liquors, had kept simultaneously living cereal tegument fat fragrance component, made the vinosity of producing both keep life cereal essence aromatic, exempted again the later stage and need add in addition perfume (or spice) and collude the accent problem.And effectively overcome present all kinds of breweries and produced rice wine, the need employing is dried and is shelled rear without behind the direct boiling ripe material of the rice of process of refinement, extensive style is carried out the solid-state or semi liquid state ferment wine brewing of grog again, cause living cereal cracking rice of producing in the course of processing of shelling and husk is that rice bran is fallen when waste disposal, both wasted resource, strengthened production cost, consumed again artificial and the relevant unnecessary drawbacks such as expense of increase.Therefore, the present invention has not only filled up the technological gap that the wine brewing of raw material liquid fermentation high yield and high quality is carried out in the direct refinement of living cereal, and has greatly improved the net effects such as living cereal raw material liquid brewing technology joint grain, saving of labor, consumption reduction, quick, energy-saving and environmental protection, efficient, high-quality.
Embodiment 1: will give birth to cereal paddy first, wheat, Chinese sorghum is cleaned respectively totally, again in proportion weighing and be ground into relatively uniform 40 order pulpous state raw material with pulping engine, and different by giving birth to cereal raw material moisture content and weather, press the paddy raw material respectively with distiller's yeast, the water purification ratio is 100: 0.8: 280(temperature is higher than 30o and adds water 280 with bent 0.8) weighing paddy 100kg, distiller's yeast 0.8kg, water purification 280kg, press the wheat raw material respectively with distiller's yeast, the water purification ratio is 100: 0.8: 280(temperature is higher than 30o and adds water 280 with bent 0.8) weighing wheat 100kg, distiller's yeast 0.8kg, water purification 280kg, by the Chinese sorghum raw material respectively with distiller's yeast, the water purification ratio is 100: 0.8: 280(temperature is higher than 30o and adds water 280 with bent 0.8) weighing Chinese sorghum 100kg, distiller's yeast 0.8kg, water purification 280kg, living cereal paddy with institute's weighing, wheat, the Chinese sorghum raw material drop into respectively in the jar fermenter with stirrer or manually stir, carry out anaerobically fermenting with the cylinder mouth of obturaging such as film and cuff again, rapid stirring was 1 time in per 3 days during this time, the wine with dregs material all floats after 6 days, the wine with dregs material all sinks after 9 days, fermenting-ripening when mash becomes Sandy.The living cereal wine with dregs material of fermenting-ripening is dropped in the mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement added thermal distillation 2 hours in real time, namely obtain giving birth to the strong vinosity of cereal taste, again the gained vinosity is filled into filling machine in the bottle tank of standard health and seals up for safekeeping more than 13 days, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the high-quality of natural light perfume (or spice) gives birth to cereal wine.
Embodiment 2: will give birth to cereal paddy first, wheat, Chinese sorghum is cleaned respectively totally, again in proportion weighing and be ground into relatively uniform 40 order pulpous state raw material with pulping engine, and different by giving birth to cereal raw material moisture content and weather, press the paddy raw material respectively with distiller's yeast, the water purification ratio is 95: 0.9: 270(temperature is lower than 30o and adds water 270 with bent 0.9) weighing paddy 95kg, distiller's yeast 0.9kg, water purification 270kg, press the wheat raw material respectively with distiller's yeast, the water purification ratio is 95: 0.9: 270(temperature is lower than 30o and adds water 270 with bent 0.9) weighing wheat 95kg, distiller's yeast 0.9kg, water purification 270kg, by the Chinese sorghum raw material respectively with distiller's yeast, the water purification ratio is 95: 0.9: 270(temperature is lower than 30o and adds water 270 with bent 0.9) weighing Chinese sorghum 95kg, distiller's yeast 0.9kg, water purification 270kg, living cereal paddy with institute's weighing, wheat, the Chinese sorghum raw material drop into respectively in the jar fermenter with stirrer or manually stir, carry out anaerobically fermenting with the cylinder mouth of obturaging such as film and cuff again, rapid stirring was 1 time in per 3 days during this time, the wine with dregs material all floats after 6 days, the wine with dregs material all sinks after 9 days, fermenting-ripening when mash becomes Sandy.The living cereal wine with dregs material of fermenting-ripening is dropped in the mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement added thermal distillation 2.5 hours in real time, namely obtain giving birth to the strong vinosity of cereal taste, again the gained vinosity is filled into filling machine in the bottle tank of standard health and seals up for safekeeping more than 14 days, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the high-quality of natural light perfume (or spice) gives birth to cereal wine.
Embodiment 3: will give birth to cereal paddy first, wheat, Chinese sorghum is cleaned respectively totally, again in proportion weighing and be ground into relatively uniform 40 order pulpous state raw material with pulping engine, and different by giving birth to cereal raw material moisture content and weather, press the paddy raw material respectively with distiller's yeast, the water purification ratio is 90: 1: 260(temperature is lower than 20o and adds water 260 with bent 1) weighing paddy 90kg, distiller's yeast 1kg, water purification 260kg, press the wheat raw material respectively with distiller's yeast, the water purification ratio is 90: 1: 260(temperature is lower than 20o and adds water 260 with bent 1) weighing paddy 90kg, distiller's yeast 1kg, water purification 260kg, by the Chinese sorghum raw material respectively with distiller's yeast, the water purification ratio is 90: 1: 260(temperature is lower than 20o and adds water 260 with bent 1) weighing paddy 90kg, distiller's yeast 1kg, water purification 260kg, living cereal paddy with institute's weighing, wheat, the Chinese sorghum raw material drop into respectively in the jar fermenter with stirrer or manually stir, carry out anaerobically fermenting with the cylinder mouth of obturaging such as film and cuff again, rapid stirring was 1 time in per 3 days during this time, the wine with dregs material all floats after 6 days, the wine with dregs material all sinks after 9 days, fermenting-ripening when mash becomes Sandy.The living cereal wine with dregs material of fermenting-ripening is dropped in the mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement added thermal distillation 3 hours in real time, namely obtain giving birth to the strong vinosity of cereal taste, again the gained vinosity is filled into filling machine in the bottle tank of standard health and seals up for safekeeping more than 15 days, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the high-quality of natural light perfume (or spice) gives birth to cereal wine.
Claims (4)
1. living cereal refinement liquid brewing method, it is characterized in that: this excise law mainly is will give birth to first cereal paddy, wheat, Chinese sorghum to clean respectively totally, more in proportion weighing and to be ground into relatively uniform 40 order pulpous state raw material with pulping engine for subsequent use.
2. different according to giving birth to cereal raw material moisture content and weather again, press paddy, wheat, the Chinese sorghum raw material respectively with distiller's yeast, the water purification ratio is 100-90: 0.8-1: 280-260(temperature is higher than 30o and adds water 280 with bent 0.8, temperature is lower than 30o and adds water 270 with bent 0.9, temperature is lower than 20o and adds water 260 with bent 1) weighing paddy, wheat, Chinese sorghum raw material and distiller's yeast, water purification, and drop into successively in the jar fermenter with stirrer or manually stir, carry out anaerobically fermenting with the cylinder mouth of obturaging such as film and cuff again, rapid stirring was 1 time in per 3 days during this time, the wine with dregs material all floats after 6 days, the wine with dregs material all sinks after 9 days, fermenting-ripening when mash becomes Sandy.
3. the living cereal wine with dregs material with fermenting-ripening drops in the mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement add thermal distillation 2-3 hour in real time, namely obtain giving birth to the strong vinosity of cereal taste, again the gained vinosity is filled into filling machine in the bottle tank of standard health and seals up for safekeeping more than 13-15 days, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the high-quality of natural light perfume (or spice) gives birth to cereal wine.
4. living cereal refinement liquid brewing method as claimed in claim 1, it is characterized in that: described living Gu Weiwei dries paddy, wheat, the Chinese sorghum of moisture and shelling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103736817A CN102851176A (en) | 2012-10-01 | 2012-10-01 | Raw grain refining liquid brewing method |
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| CN2012103736817A CN102851176A (en) | 2012-10-01 | 2012-10-01 | Raw grain refining liquid brewing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745360A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Liquid-state wine distillation method using refined crude cereals |
| CN104745358A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Optimized cereal liquid wine-brewing method |
| CN105002063A (en) * | 2015-09-10 | 2015-10-28 | 郑成宣 | Brewing method of ecological rice xiaoqu liquor |
| CN105062796A (en) * | 2015-09-10 | 2015-11-18 | 郑成宣 | Brewing method of rice ecological Xiaoqu wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1248619A (en) * | 1999-09-24 | 2000-03-29 | 欧阳美清 | Raw material brewing distiller's yeast and brewing technology thereof |
| CN1442483A (en) * | 2003-04-15 | 2003-09-17 | 天津大学 | Method of preparing high concentration ethanol fermentation liquid by paddy rice raw material fermentation |
| CN201495211U (en) * | 2009-09-07 | 2010-06-02 | 韦战 | Efficient energy-saving unit liquor distiller |
-
2012
- 2012-10-01 CN CN2012103736817A patent/CN102851176A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1248619A (en) * | 1999-09-24 | 2000-03-29 | 欧阳美清 | Raw material brewing distiller's yeast and brewing technology thereof |
| CN1442483A (en) * | 2003-04-15 | 2003-09-17 | 天津大学 | Method of preparing high concentration ethanol fermentation liquid by paddy rice raw material fermentation |
| CN201495211U (en) * | 2009-09-07 | 2010-06-02 | 韦战 | Efficient energy-saving unit liquor distiller |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745360A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Liquid-state wine distillation method using refined crude cereals |
| CN104745358A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Optimized cereal liquid wine-brewing method |
| CN105002063A (en) * | 2015-09-10 | 2015-10-28 | 郑成宣 | Brewing method of ecological rice xiaoqu liquor |
| CN105062796A (en) * | 2015-09-10 | 2015-11-18 | 郑成宣 | Brewing method of rice ecological Xiaoqu wine |
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