CN106190687A - Process for cooking grain of white spirit - Google Patents
Process for cooking grain of white spirit Download PDFInfo
- Publication number
- CN106190687A CN106190687A CN201510262934.7A CN201510262934A CN106190687A CN 106190687 A CN106190687 A CN 106190687A CN 201510262934 A CN201510262934 A CN 201510262934A CN 106190687 A CN106190687 A CN 106190687A
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- CN
- China
- Prior art keywords
- cereals
- steaming
- chinese liquor
- decocting
- processing procedure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 238000000034 method Methods 0.000 title claims abstract description 51
- 230000008569 process Effects 0.000 title claims abstract description 16
- 238000010411 cooking Methods 0.000 title abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 235000013339 cereals Nutrition 0.000 claims description 125
- 238000010025 steaming Methods 0.000 claims description 50
- 210000002615 epidermis Anatomy 0.000 claims description 21
- 238000002386 leaching Methods 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 4
- 230000007480 spreading Effects 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 16
- 230000004151 fermentation Effects 0.000 abstract description 16
- 238000004821 distillation Methods 0.000 abstract description 10
- 229920002472 Starch Polymers 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract 1
- 230000029087 digestion Effects 0.000 description 10
- 230000003625 amylolytic effect Effects 0.000 description 7
- 235000014101 wine Nutrition 0.000 description 6
- 238000013467 fragmentation Methods 0.000 description 5
- 238000006062 fragmentation reaction Methods 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 240000006394 Sorghum bicolor Species 0.000 description 3
- 235000007230 Sorghum bicolor Nutrition 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 230000002478 diastatic effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
The white spirit grain cooking process of the invention mainly comprises the steps of soaking grain before cooking, so that the texture of the grain is changed from dry and hard to soft and hard with slight elasticity, then applying external force to the grain, and effectively controlling the grain to the degree that the skin cracks but is not cracked, so that the core cooking speed of the grain can be accelerated in the subsequent cooking process, the appearance characteristic of the grain is not damaged, the subsequent starch saccharification and fermentation process can keep ideal solid state, and the final distillation operation can be smoothly carried out, thereby achieving the purposes of reducing the production cost and improving the productivity and quality.
Description
Technical field
System of the present invention is relevant with Chinese liquor manufacturing technology, it is desirable to provide one can effectively shorten Cereals
Digestion time, and the Cereals after steaming and decocting preferable solid-state can be kept to carry out due starch sugar
Change the Chinese liquor Cereals steaming and decocting processing procedure of fermented quality.
Background technology
Chinese liquor is one of big Spirit in the world seven, is that one comprises the distillation of a lot of variety classes in fact
The mixing noun of wine, although the kind of Chinese liquor is various, but is mostly the distillation brewageed with Cereals
Wine, brewageing of China white wine first has to yeast production, i.e. with Fructus Hordei Vulgaris, after song made by Semen Tritici aestivi etc., then and
Cereals mixing carries out saccharifying simultaneously and fermentation unstrained spirits redistillation is made in fermentation.Bean can be used during yeast production
The grain such as class, wheat and barley, mainly uses Sorghum vulgare Pers. as alcoholic when fermenting, rice spirit is then
With rice, maize mainly used by maize wine.
As a example by the manufacture process of jowar wine, be will Sorghum vulgare Pers. clean, soak after, directly with high pressure
Precooker steaming and decocting to core well-done and do not stick with paste, degree that crust must split is made in order to microorganism
With, so consume mass energy, or first by material coarse cutting steam again, this can make thing after fermentation
Manage the unfavorable distillation that is not in good state；Distillers yeast powder can be added after cooled to make it into saccharifying and send out
The ferment stage；Wherein, distillers yeast mainly as microorganism carrier, its contained der Pilz, ferment
Female three big department of microbiology such as mushroom and antibacterial class are the catalyst that wine brewing processing procedure is indispensable, more
It is the power of amylolytic fermentation process.
When Sorghum vulgare Pers. is after diastatic fermentation, recycling steam contains having volatility in fermented grain
Alcoholic content distills, then through suitable storage, ripe old, blend and be in harmonious proportion after, i.e.
The jowar wine goods of specific condition can be become.
Furthermore, in the manufacturing process of the similar Chinese liquor with Cereals as raw material, the action of steaming and decocting is main
Make the starch gelatinization within Cereals in order to diastatic fermentation, though can coordinate in the way of pressure cooking
Accelerate the speed that Cereals core is well-done, but still quite work consuming is time-consuming；To such an extent as to, some industry
Person first stiff Cereals to alcoholic can impose the action of coarse crushing, by broken for whole stiff Cereals
Be cleaved into 3～4 split after carry out steaming and decocting again, to the time of Cereals steaming and decocting can be shortened, this meeting
Make the best unfavorable distillation of physical state after fermentation.
But, although the above-mentioned practice can be with relatively short period of time by the ripest for the core steaming and decocting of Cereals
Thoroughly, but the Cereals appearance characteristics after steaming and decocting relatively can be allowed to become to stick with paste rotten, to such an extent as to have a strong impact on
The diastatic fermentation quality of starch makes the best unfavorable distillation of physical state after fermentation；Therefore, how
There is provided one can effectively shorten Cereals digestion time, be able to maintain that again to have saccharifying to send out simultaneously
The Chinese liquor Cereals steaming and decocting process technology of ferment quality, the most always the desired most ardently solution of industry
Problem.
Summary of the invention
In view of this, the present invention is i.e. providing one can effectively shorten Cereals digestion time, and
Cereals after steaming and decocting preferable solid-state can be kept to carry out due amylolytic fermentation quality
Chinese liquor Cereals steaming and decocting processing procedure, for its main purpose.
For reaching above-mentioned purpose, the Chinese liquor Cereals steaming and decocting processing procedure of the present invention, comprise the following steps: (a)
Bubble grain, is intended to manufacture the Cereals first soaking process of Chinese liquor, makes the quality of Cereals by stiff turn
In somewhat elastic soft or hard degree；B () epidermis splits processing, the Cereals after soaking each
Impose External Force Acting, make each Cereals present the state that epidermis splits；C () steaming and decocting, splits epidermis
The Cereals opened is concentrated to be placed in a container and is carried out steaming and decocting, until Cereals core well-done i.e. complete white
Wine Cereals steaming and decocting processing procedure.
Utilize above-mentioned technical characteristic, the Chinese liquor Cereals steaming and decocting processing procedure of the present invention, mainly enters Cereals
Before row steaming and decocting, first it is machined to the degree that epidermis splits, and is first to be intended to manufacture Chinese liquor
Cereals first soaking process, make the quality of Cereals be transmitted somewhat elastic soft or hard journey by stiff
Degree, then Cereals is imposed external force process, can effectively Cereals be controlled epidermis split but not
As for the degree of fragmentation, make can accelerate in digestion process the speed that Cereals core is well-done,
Be unlikely to the most again to destroy the appearance characteristics of Cereals simultaneously, allow follow-up amylolytic fermentation processing procedure and
Distillation procedure is carried out smoothly, so reduce production cost and improve production capacity and
The purpose of quality.
According to above-mentioned technical characteristic, described Chinese liquor Cereals steaming and decocting processing procedure, is can be at Celsius temperature
Under the room temperature environment of 20 degree to more than 30 degree, be intended to manufacture Chinese liquor Cereals through leaching 10 hours,
The quality making Cereals is transmitted somewhat elastic soft or hard degree by stiff.
According to above-mentioned technical characteristic, described Chinese liquor Cereals steaming and decocting processing procedure, is can be at Celsius temperature
Under the operating temperature of more than 90 degree, be intended to manufacture Chinese liquor Cereals through leaching 3 hours, make Cereals
Quality transmitted somewhat elastic soft or hard degree by stiff.
Described Chinese liquor Cereals steaming and decocting processing procedure, be between allowing Cereals by two rollers in the way of,
The Cereals simultaneously passed through by these two pairs of rollers imposes spreading effect, and makes the epidermis of Cereals
Split.
Above-mentioned Chinese liquor Cereals steaming and decocting processing procedure, is can to adjust this two rollers according to the characteristic of Cereals
Spacing.
Specifically, the Chinese liquor Cereals steaming and decocting processing procedure that disclosed herein, it is possible in Cereals steaming and decocting
Before, control Cereals accurately to split at epidermis but be unlikely to the degree of fragmentation, Jin Er
In digestion process, it is possible to accurately Cereals is controlled in core well-done and do not stick with paste rotten degree,
Relatively contribute to controlling follow-up amylolytic fermentation quality and distillation procedure, the most more can be big
Width shortens Cereals digestion time, the production cost of relative reduction Chinese liquor and the product of raising Chinese liquor
Energy and quality.
Accompanying drawing explanation
Fig. 1 system is the Chinese liquor Cereals steaming and decocting processing procedure basic flow sheet of the present invention.
Fig. 2 system is Cereals to impose in the present invention External Force Acting make the processing shape of its skin breakage
State schematic diagram.
Detailed description of the invention
Present invention generally provides one and can effectively shorten Cereals digestion time, and can be after steaming and decocting
Cereals maintain due amylolytic fermentation quality Chinese liquor Cereals steaming and decocting processing procedure, such as Fig. 1
Cereals is imposed by the Chinese liquor Cereals steaming and decocting processing procedure basic flow sheet of the present invention, Fig. 2 present invention
External Force Acting makes shown in the machining state schematic diagram of its skin breakage, the Chinese liquor Cereals of the present invention
Steaming and decocting processing procedure, consists essentially of the following step:
A () bubble grain, is intended to manufacture the Cereals first soaking process of Chinese liquor, make the quality of Cereals by
The stiff soft or hard degree transmitting somewhat elasticity；In the present embodiment, being can be at Celsius temperature
Under the room temperature environment of 20 degree to more than 30 degree, be intended to manufacture Chinese liquor Cereals through leaching 10 hours,
The quality making Cereals is transmitted somewhat elastic soft or hard degree by stiff；Certainly, it is possible to by adding
The mode of heat shortens time of immersion, can under the operating temperature of Celsius temperature more than 90 degree,
Only need to be intended to the Cereals manufacturing Chinese liquor through leaching 3 hours, the quality of Cereals can be made by stiff turn
In somewhat elastic soft or hard degree.
B () epidermis splits processing, the Cereals after soaking each imposes External Force Acting, makes each
Cereals presents the state that epidermis splits；When implementing, it is can to use to allow Cereals 10 by two
Mode (as shown in Figure 2) between roller 20, simultaneously by these two rollers 20 to being passed through
Cereals 10 impose spreading effect, and make the epidermis of Cereals 10 split；Certainly, specifically
During enforcement, it is can to adjust according to characteristics such as the kind of Cereals, granular size, quality softness
The spacing of these two rollers 20 whole, really to control making Cereals 10 epidermis split but unlikely
Degree in fragmentation.
(c) steaming and decocting, the Cereals split by epidermis concentration is placed in a container and carries out steaming and decocting, until
Cereals core is well-done i.e. completes Chinese liquor Cereals steaming and decocting processing procedure, and raw material does not crushes and need not be through high pressure
The mode of steaming and decocting is saved the energy and is possessed again raw material delicate fragrance original flavor.
In principle, the Chinese liquor Cereals steaming and decocting processing procedure of the present invention, mainly before Cereals carries out steaming and decocting,
First it is machined to the degree that epidermis splits, and is first to be intended to manufacture the Cereals of Chinese liquor first through leaching
Bubble processes, and makes the quality of Cereals be transmitted somewhat elastic soft or hard degree by stiff, then to Cereals
Impose external force to process, effectively can control Cereals to split at epidermis but be unlikely to the journey of fragmentation
Degree.
According to the above, in the digestion process of Cereals, the speed that Cereals core is well-done can be accelerated
Degree, is unlikely to the most again to destroy the appearance characteristics of Cereals simultaneously, allows follow-up amylolytic fermentation system
Journey and distillation procedure are carried out smoothly, and then reduce production cost and improve product
Energy and the purpose of quality.
It should be noted that the Chinese liquor Cereals steaming and decocting processing procedure of the present invention, it is can to make completing to soak
After the Cereals of industry drains, then carry out follow-up processed；And, can will manufacture Chinese liquor
Cereals first carry out sorting work, be beneficial to what Cereals spreading to epidermis was split by follow-up roller
Processing operation；Certainly, the present invention also can use and Cereals be clashed into towards set structure
Or the mode of peening, Cereals is machined to, and its epidermis can be made to split but is unlikely to the degree ruptured.
Compare with tradition located by prior art, the Chinese liquor Cereals steaming and decocting processing procedure that disclosed herein, it is possible to
Before Cereals steaming and decocting, control to split at epidermis by Cereals accurately and be unlikely to the journey of fragmentation
Degree, and then in digestion process, it is possible to Cereals controlled in core well-done and do not stick with paste accurately
Rotten degree, relatively contributes to controlling follow-up amylolytic fermentation quality and distillation procedure,
The most more can significantly shorten Cereals digestion time, the production cost of relative reduction Chinese liquor and carrying
The production capacity of high Chinese liquor and quality.
In sum, the present invention provides a most feasible Chinese liquor Cereals steaming and decocting processing procedure, the present invention
Technology contents and technical characterstic have revealed that as above, but those skilled in the art still may
Announcement based on the present invention and make the various replacement without departing substantially from this case spirit and modification.
Therefore, protection scope of the present invention should be not limited to the scheme disclosed in embodiment, and should include
The various replacements without departing substantially from the present invention and modification, the most within the scope of the present invention.
Claims (5)
1. a Chinese liquor Cereals steaming and decocting processing procedure, it is characterised in that comprise the following steps:
A () bubble grain, is intended to manufacture the Cereals first soaking process of Chinese liquor, make the quality of Cereals by
The stiff soft or hard degree transmitting somewhat elasticity；
B () epidermis splits processing, the Cereals after soaking each imposes External Force Acting, makes each
Cereals presents the state that epidermis splits；
(c) steaming and decocting, the Cereals split by epidermis concentration is placed in a container and carries out steaming and decocting, until
Cereals core is well-done i.e. completes Chinese liquor Cereals steaming and decocting processing procedure.
2. Chinese liquor Cereals steaming and decocting processing procedure as claimed in claim 1, it is characterised in that this is white
Wine Cereals steaming and decocting processing procedure, ties up under the room temperature environment of Celsius temperature 20 degree to more than 30 degree,
Be intended to manufacture Chinese liquor Cereals through leaching 10 hours, make the quality of Cereals be transmitted somewhat bullet by stiff
The soft or hard degree of property.
3. Chinese liquor Cereals steaming and decocting processing procedure as claimed in claim 1, it is characterised in that this is white
Wine Cereals steaming and decocting processing procedure, ties up under the operating temperature of Celsius temperature more than 90 degree, is intended to manufacture
The Cereals of Chinese liquor, through leaching 3 hours, makes the quality of Cereals be transmitted somewhat elastic soft or hard by stiff
Degree.
4. the Chinese liquor Cereals steaming and decocting processing procedure as described in claims 1 to 3 item any of which item,
It is characterized in that, in described Chinese liquor Cereals steaming and decocting processing procedure, be to allow Cereals pass through two rollings
Mode between wheel, the Cereals simultaneously passed through by these two pairs of rollers imposes spreading effect,
And make the epidermis of Cereals split.
5. Chinese liquor Cereals steaming and decocting processing procedure as claimed in claim 4, it is characterised in that according to
The characteristic of Cereals adjusts the spacing of these two rollers.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW103127935A TW201606073A (en) | 2014-08-14 | 2014-08-14 | Steaming and cooking process of cereal grains for liquor preparation |
| TW103127935 | 2014-08-14 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106190687A true CN106190687A (en) | 2016-12-07 |
Family
ID=55640400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510262934.7A Pending CN106190687A (en) | 2014-08-14 | 2015-05-22 | Process for cooking grain of white spirit |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN106190687A (en) |
| TW (1) | TW201606073A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108690A (en) * | 1994-03-15 | 1995-09-20 | 浙江省仙居海昌酿造厂 | Mulberry and black-rice wine |
| CN101705171A (en) * | 2009-12-18 | 2010-05-12 | 泸州品创科技有限公司 | Method for preparing Maotai-flavor liquor |
| CN102061241A (en) * | 2010-12-20 | 2011-05-18 | 陈昌贵 | Colourless vigour-cultivation and health-keeping wine |
| CN103013748A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县国香养殖有限公司 | Brewing process of white wine |
| CN103146521A (en) * | 2013-03-07 | 2013-06-12 | 江苏洋河酒厂股份有限公司 | Grain soaking and cooking method of soft type white spirit |
-
2014
- 2014-08-14 TW TW103127935A patent/TW201606073A/en unknown
-
2015
- 2015-05-22 CN CN201510262934.7A patent/CN106190687A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108690A (en) * | 1994-03-15 | 1995-09-20 | 浙江省仙居海昌酿造厂 | Mulberry and black-rice wine |
| CN101705171A (en) * | 2009-12-18 | 2010-05-12 | 泸州品创科技有限公司 | Method for preparing Maotai-flavor liquor |
| CN102061241A (en) * | 2010-12-20 | 2011-05-18 | 陈昌贵 | Colourless vigour-cultivation and health-keeping wine |
| CN103013748A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县国香养殖有限公司 | Brewing process of white wine |
| CN103146521A (en) * | 2013-03-07 | 2013-06-12 | 江苏洋河酒厂股份有限公司 | Grain soaking and cooking method of soft type white spirit |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI518179B (en) | 2016-01-21 |
| TW201606073A (en) | 2016-02-16 |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20161207 |