CN104745358A - Optimized cereal liquid wine-brewing method - Google Patents
Optimized cereal liquid wine-brewing method Download PDFInfo
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- CN104745358A CN104745358A CN201310724823.4A CN201310724823A CN104745358A CN 104745358 A CN104745358 A CN 104745358A CN 201310724823 A CN201310724823 A CN 201310724823A CN 104745358 A CN104745358 A CN 104745358A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention provides an optimized cereal liquid wine-brewing method. The optimized cereal liquid wine-brewing method comprises the process steps of equipment configuration, raw material thinning, fine fermentation, steaming liquor upgrading and batch production, and particularly comprises the following steps: weighing cleaned and selected cereal rice, wheat and grain sorghum in proportion; crushing the weighed materials into 40-mesh pulpy meal; weighing rice, wheat and grain sorghum raw materials, as well as distiller's yeast and purified water at the proportion of rice, wheat and grain sorghum raw materials to distiller's yeast and purified water: (100-90): (0.8-1): (280-260) (using 0.8 of distiller's yeast and adding 280 of water when the air temperature is higher than 30 DEG C, using 0.9 of distiller's yeast and adding 270 of water when the air temperature is lower than 30 DEG C, and using 1 of distiller's yeast and adding 260 of water when the air temperature is lower than 20 DEG C); sequentially injecting the weighed materials into a fermentation cylinder, and homogenizing for anerobic fermentation; and when the mash becomes sandy and is fermented to be mature after 9 days, injecting the mash into efficient energy-saving wine-brewing equipment for distillation for 2-3 h; and injecting the obtained vinosity into a standard bottle to be sealed for 13-15 days so as to obtain the high-grade cereal wine which is transparent in color, tastes sweet and mild and has a light fragrance.
Description
Technical field
The present invention relates to a kind of liquid brewing method, particularly a kind of raw cereal optimizes liquid brewing method.
Background technology
Mankind's the Development of the Wine Culture is of long standing and well established, and so far, the dining such as town and country people's daily life, health care of body and celebrating, party, commercial affairs all can not keep from drink dawn Gu, and main forces of drinking are growing on and on.And the drinks that current all kinds of breweries production & marketing is sold, mostly adopt cereal after shelling processing to carry out solid-state or semi liquid state ferment wine brewing again as rice, wheat, Chinese sorghum become after grog through boiling, what cereal produced in the shelling course of processing crack rice and husk and rice bran are fallen by when waste disposal, both wasted resource, strengthened production cost, and consumed again artificial and increase unnecessary expense.Simultaneously, husk class contains a large amount of natural fats and oils fragrance component, raw material liquid ferment wine brewing is carried out in the lump after carrying out giving birth to cereal and husk synchronous dispersion and fining pulp raw material thereof, make produced vinosity keep raw cereal essence aromatic, and can exempt need be sun-dried and well winnowed time-consuming and later stage of raw cereal and need the problems such as another perfuming.Therefore, be necessary to invent a kind of with the new technology of carrying out liquid state fermentation wine brewing after giving birth to the direct dispersion and fining of cereal, to scheme to realize further 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 object of the invention is for the liquid raw material fermentation brewing technology shortage of existing raw cereal and needs, there is provided a kind of technical feature advanced person, smart strong easily popularization, the refinement of cereal raw material easy to operate, practical of technique, ferment phase short wine with dregs material is excellent, high yield and high quality is energy-conservation, vinosity alcohol fragrance is good, green safety environmental protection, the raw cereal promoting the use of overall economic efficiency particularly evident optimizes liquid brewing method.
The technical scheme that the present invention is adopted for achieving the above object is: a kind of raw cereal optimizes liquid brewing method, it is characterized in that, this brewing method mainly first weighs direct dispersion and fining pulp raw material by cleaning clean raw cereal in proportion respectively, again according to pulpous state raw material thickness and moisture content and when conditions such as ground temperatures, weigh in proportion and add koji for uncooked material and filter water purification, and drop into jar fermenter (tank with taking out pump machine, pond) in stirrer or manual stir after seal cylinder and rapidly and efficiently ferment, heating steaming wine is carried out with taking out in pump machine input mono-block high-efficiency energy-saving wine steaming equipment again after wine with dregs material fermenting-ripening, again gained raw cereal vinosity filling machine is filled into sealing in the special Bottle & Can of standard to preserve.
Described raw Gu Weiwei dries the paddy of moisture and shelling, wheat, Chinese sorghum.
Blending process: 1, equipment is put and joined: get health, the proving room of ventilation and good seal 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 also can be used, but the yield of liquor low vinosity is poor), high-efficiency raw material liquid state fermentation distiller's yeast, filtration water purification ready.2, raw material refinement: first life cereal paddy, wheat, Chinese sorghum are cleaned totally respectively, then weigh in proportion and be ground into 40 relatively uniform order pulpous state raw material with pulping engine.3, meticulous fermentation: according to raw cereal raw material moisture content and weather difference, by paddy, wheat, Chinese sorghum raw material respectively with distiller's yeast, water purification ratio is that 100-90: 0.8-1: 280-260(temperature adds water 280 higher than 30o bent 0.8, temperature adds water 270 lower than 30o bent 0.9, temperature adds water 260 lower than 20o bent 1) weigh paddy, wheat, Chinese sorghum raw material and distiller's yeast, water purification, and drop into the interior stirrer of jar fermenter successively or manually stir, anaerobically fermenting is carried out again with the cylinder mouth of obturaging such as film and cuff, every 3 days of period rapid stirring 1 time, after 6 days, wine with dregs material all floats, after 9 days, wine with dregs material all sinks, fermenting-ripening when mash becomes Sandy.4, wine dipper matter is steamed: drop in mono-block high-efficiency energy-saving wine steaming equipment by the raw cereal wine with dregs material of fermenting-ripening, and heated in real-time distillation 2-3 hour is carried out in by specification and requirement, namely obtain raw cereal and sample strong vinosity, again gained vinosity filling machine is filled in the bottle tank of standard sanitary and seals more than 13-15 days up for safekeeping, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the raw cereal wine of the high-quality of natural light perfume (or spice).5, produce in batches: by 1-4 item technical process repetitive operation, constantly can produce the paddy wine of unique flavor in batches.
Beneficial effect: the present invention takes direct for life cereal dispersion and fining to become 40 order pulpous state raw material, then weigh respectively by pulpous state raw material and liquid distiller's yeast, water purification part by weight and stir evenly rear envelope cylinder and carry out the novel method that raw material liquid high-efficiency fermenting brewages raw cereal wine.The method had both improve raw cereal and had produced Quality of Liquors, maintained raw cereal tegument fat fragrance component simultaneously, made produced vinosity both keep raw cereal essence aromatic, exempted again the later stage and separately need add fragrant hook tune problem.And effectively overcome current all kinds of breweries production rice wine, need adopt after drying and shelling without after the direct boiling ripe material of the rice of process of refinement, extensive style carries out the solid-state or semi liquid state ferment wine brewing of grog again, cause raw cereal to produce in the shelling course of processing crack rice and husk and rice bran are fallen by when waste disposal, both wasted resource, strengthened production cost, and consumed again artificial and increase the drawbacks such as relevant unnecessary expense.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 raw cereal, and drastically increases the net effects such as raw cereal raw material liquid brewing technology joint grain, saving of labor, consumption reduction, quick, energy-saving and environmental protection, efficient, high-quality.
Embodiment 1: first will give birth to cereal paddy, wheat, Chinese sorghum is cleaned totally respectively, then weighs in proportion and be ground into 40 relatively uniform order pulpous state raw material with pulping engine, and by raw cereal raw material moisture content and weather different, by paddy raw material respectively with distiller's yeast, water purification ratio is that 100: 0.8: 280(temperature adds water 280 higher than 30o bent 0.8) weigh paddy 100kg, distiller's yeast 0.8kg, water purification 280kg, by wheat raw material respectively with distiller's yeast, water purification ratio is that 100: 0.8: 280(temperature adds water 280 higher than 30o bent 0.8) weigh wheat 100kg, distiller's yeast 0.8kg, water purification 280kg, by Chinese sorghum raw material respectively with distiller's yeast, water purification ratio is that 100: 0.8: 280(temperature adds water 280 higher than 30o bent 0.8) weigh Chinese sorghum 100kg, distiller's yeast 0.8kg, water purification 280kg, by weighed raw cereal paddy, wheat, Chinese sorghum raw material drop into the interior stirrer of jar fermenter respectively or manually stir, carry out anaerobically fermenting with the cylinder mouth of obturaging such as film and cuff again, every 3 days of period rapid stirring 1 time, after 6 days, wine with dregs material all floats, after 9 days, wine with dregs material all sinks, fermenting-ripening when mash becomes Sandy.The raw cereal wine with dregs material of fermenting-ripening is dropped in mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement are carried out heated in real-time and are distilled 2 hours, namely obtain raw cereal and sample strong vinosity, again gained vinosity filling machine is filled in the bottle tank of standard sanitary and seals more than 13 days up for safekeeping, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the raw cereal wine of the high-quality of natural light perfume (or spice).
Embodiment 2: first will give birth to cereal paddy, wheat, Chinese sorghum is cleaned totally respectively, then weighs in proportion and be ground into 40 relatively uniform order pulpous state raw material with pulping engine, and by raw cereal raw material moisture content and weather different, by paddy raw material respectively with distiller's yeast, water purification ratio is that 95: 0.9: 270(temperature adds water 270 lower than 30o bent 0.9) weigh paddy 95kg, distiller's yeast 0.9kg, water purification 270kg, by wheat raw material respectively with distiller's yeast, water purification ratio is that 95: 0.9: 270(temperature adds water 270 lower than 30o bent 0.9) weigh wheat 95kg, distiller's yeast 0.9kg, water purification 270kg, by Chinese sorghum raw material respectively with distiller's yeast, water purification ratio is that 95: 0.9: 270(temperature adds water 270 lower than 30o bent 0.9) weigh Chinese sorghum 95kg, distiller's yeast 0.9kg, water purification 270kg, by weighed raw cereal paddy, wheat, Chinese sorghum raw material drop into the interior stirrer of jar fermenter respectively or manually stir, carry out anaerobically fermenting with the cylinder mouth of obturaging such as film and cuff again, every 3 days of period rapid stirring 1 time, after 6 days, wine with dregs material all floats, after 9 days, wine with dregs material all sinks, fermenting-ripening when mash becomes Sandy.The raw cereal wine with dregs material of fermenting-ripening is dropped in mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement are carried out heated in real-time and are distilled 2.5 hours, namely obtain raw cereal and sample strong vinosity, again gained vinosity filling machine is filled in the bottle tank of standard sanitary and seals more than 14 days up for safekeeping, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the raw cereal wine of the high-quality of natural light perfume (or spice).
Embodiment 3: first will give birth to cereal paddy, wheat, Chinese sorghum is cleaned totally respectively, then weighs in proportion and be ground into 40 relatively uniform order pulpous state raw material with pulping engine, and by raw cereal raw material moisture content and weather different, by paddy raw material respectively with distiller's yeast, water purification ratio is that 90: 1: 260(temperature adds water 260 lower than 20o bent 1) weigh paddy 90kg, distiller's yeast 1kg, water purification 260kg, by wheat raw material respectively with distiller's yeast, water purification ratio is that 90: 1: 260(temperature adds water 260 lower than 20o bent 1) weigh paddy 90kg, distiller's yeast 1kg, water purification 260kg, by Chinese sorghum raw material respectively with distiller's yeast, water purification ratio is that 90: 1: 260(temperature adds water 260 lower than 20o bent 1) weigh paddy 90kg, distiller's yeast 1kg, water purification 260kg, by weighed raw cereal paddy, wheat, Chinese sorghum raw material drop into the interior stirrer of jar fermenter respectively or manually stir, carry out anaerobically fermenting with the cylinder mouth of obturaging such as film and cuff again, every 3 days of period rapid stirring 1 time, after 6 days, wine with dregs material all floats, after 9 days, wine with dregs material all sinks, fermenting-ripening when mash becomes Sandy.The raw cereal wine with dregs material of fermenting-ripening is dropped in mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement are carried out heated in real-time and are distilled 3 hours, namely obtain raw cereal and sample strong vinosity, again gained vinosity filling machine is filled in the bottle tank of standard sanitary and seals more than 15 days up for safekeeping, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the raw cereal wine of the high-quality of natural light perfume (or spice).
Claims (2)
1. give birth to a cereal refinement liquid brewing method, it is characterized in that: life cereal paddy, wheat, Chinese sorghum are mainly first cleaned totally by this excise law respectively, then to weigh in proportion and to be ground into 40 relatively uniform order pulpous state raw material with pulping engine for subsequent use;
Again according to raw cereal raw material moisture content and weather difference, by paddy, wheat, Chinese sorghum raw material respectively with distiller's yeast, water purification ratio is that 100-90: 0.8-1: 280-260(temperature adds water 280 higher than 30o bent 0.8, temperature adds water 270 lower than 30o bent 0.9, temperature adds water 260 lower than 20o bent 1) weigh paddy, wheat, Chinese sorghum raw material and distiller's yeast, water purification, and drop into the interior stirrer of jar fermenter successively or manually stir, anaerobically fermenting is carried out again with the cylinder mouth of obturaging such as film and cuff, every 3 days of period rapid stirring 1 time, after 6 days, wine with dregs material all floats, after 9 days, wine with dregs material all sinks, fermenting-ripening when mash becomes Sandy,
The raw cereal wine with dregs material of fermenting-ripening is dropped in mono-block high-efficiency energy-saving wine steaming equipment, and heated in real-time distillation 2-3 hour is carried out in by specification and requirement, namely obtain raw cereal and sample strong vinosity, again gained vinosity filling machine is filled in the bottle tank of standard sanitary and seals more than 13-15 days up for safekeeping, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the raw cereal wine of the high-quality of natural light perfume (or spice);
2. cereal refinement liquid brewing method as claimed in claim 1 raw, is characterized in that: described raw Gu Weiwei dries the paddy of moisture and shelling, wheat, Chinese sorghum.
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| CN201310724823.4A CN104745358A (en) | 2013-12-25 | 2013-12-25 | Optimized cereal liquid wine-brewing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109666558A (en) * | 2018-12-05 | 2019-04-23 | 谢宝柯 | A kind of liquid phase process fermenting wine-making technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851176A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Raw grain refining liquid brewing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851176A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Raw grain refining liquid brewing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109666558A (en) * | 2018-12-05 | 2019-04-23 | 谢宝柯 | A kind of liquid phase process fermenting wine-making technology |
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Application publication date: 20150701 |
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