CN106929285A - It is a kind of with glutinous sorghum as the mechanization brewage process of raw material production distilled liquor and its spreading for cooling under bent device - Google Patents
It is a kind of with glutinous sorghum as the mechanization brewage process of raw material production distilled liquor and its spreading for cooling under bent device Download PDFInfo
- Publication number
- CN106929285A CN106929285A CN201710364580.6A CN201710364580A CN106929285A CN 106929285 A CN106929285 A CN 106929285A CN 201710364580 A CN201710364580 A CN 201710364580A CN 106929285 A CN106929285 A CN 106929285A
- Authority
- CN
- China
- Prior art keywords
- grain
- machine
- bent
- carrier bar
- cooling
- 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.)
- Granted
Links
Classifications
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention discloses a kind of mechanization brewage process for producing distilled liquor as raw material with glutinous sorghum, comprise the following steps：Glutinous sorghum is placed in hot water is first soaked, then the grain that will be soaked is placed in spherical low pressure steaming grain pot and carries out just steaming, multiple steaming, gelatinization, the grain being gelatinized can obtain distilled liquor after song under spreading for cooling after culture saccharification, cold fermentation, distillation；The invention also discloses bent device under the spreading for cooling used in above-mentioned mechanization brewage process, with stainless steel conveying carrier bar, the clinker carrier bar surrounds " mouth " font of upper end open, clinker receiving hopper, husk machine and grain shovelling machine are sequentially provided with the clinker carrier bar in left side from top to bottom, spreading-and-cooling machine and wide cut are provided with the clinker carrier bar of level from left to right and quantitatively add bent machine, be provided with two narrow quantitative plus song machine, two grain shovelling machines and saccharification case material bins on the conveying carrier bar on right side from bottom to up；Fusel oil content is low in the distilled liquor that the present invention is brewageed, stay in grade, and Chinese yeast fen-flavor type white spirit style is protruded.
Description
Technical field
The present invention relates to White wine brewing process technical field, specifically a kind of is that raw material produces distilled liquor with glutinous sorghum
Bent device under mechanization brewage process and its spreading for cooling.
Background technology
Wine brewing sorghum is divided into glutinous sorghum and non glutinous sorghum according to starch molecular structure, and the starch almost all in glutinous sorghum is branch
Chain starch, structure is more loose；And containing a certain amount of amylose in non glutinous sorghum, structure is tightr.Because amylopectin is steaming
Be easier hydrolysis relative to amylose during boiling, gelatinization degree is high, with the white wine wine rate that glutinous sorghum is produced as raw material it is high,
Vinosity is good, and current domestic well-known wine enterprise is more using glutinous sorghum as liquor-making raw material, including the glutinous, Hong Mao of the Liao Dynasty, red ornamental tassels, Guo Jiao be red, river
The kind such as glutinous, Shanghai is glutinous.Compared with " Daqu " white spirit, because fermentation time is short, fusel oil content is generally up to distilled liquor in producing wine
1.8-2.5g/L, is 2-3 times in Daqu spirit of China, easy top after drink, and with glutinous sorghum as the white wine that raw material is produced in fusel
Oil content can be greatly reduced, and wine rate can reach 60%（Conversion alcoholic strength is 55 °）More than, use glutinous sorghum in distilled liquor production
Raw material is done to have a clear superiority.
In Xiaoqu White wine brewing process, sorghum need to through cooking process reach gelatinization grain purpose, glutinous sorghum by
It is high in amylopectin content, after boiling relatively glue, easy to knot groups, spreading for cooling and it is lower bent when need manually repeatedly stir, labor strength
Greatly, production capacity is less than normal, and mixed song process is mainly and is manually stirred with spade, and some positions are bent more, and some positions are bent to be lacked, and is caused
The spot temperature having in grain is high, and some spot temperatures are low, and the uniformity of cereal temperature is influenceed by human factor；Additionally, passing
The outdoor production environment of system is easily caused miscellaneous bacteria growth, influences white wine quality, and then cause the production of glutinous sorghum distilled liquor steady
It is qualitative poor.China Patent Publication No. is for CN102146324A discloses the process of mechanical brewing of white spirit and its special sets
Liquor production line that is standby, being operated using automatic and mechanical, can improve Xiaoqu wine production capacity and production stability.But due to mesh
The method of preceding mechanization brewed wine is brewageed by raw material of non glutinous sorghum, glutinous sorghum due to boiling after ripe grain viscosity it is big,
The characteristic of easy to knot groups can bring problems with to mechanization wine brewing operation：1st, ball pot pot mouthful, batch turning are easily blocked after the completion of steaming grain
It is difficult；2nd, the bent ripe grain of process is difficult to stir under spreading for cooling, cooling and is stirred with song uneven, and each several part is raw saccharified when causing saccharification
Degree differs, influence saccharification result and finally product wine situation；3rd, it is easily viscous to stick equipment, putty is caused, negative is brought to subsequent production
Face rings；4th, part brewage process parameter and equipment are when glutinous sorghum is produced and do not apply to.Therefore, research and development one kind is with glutinous sorghum
Bent device under the mechanization brewage process of raw material production distilled liquor and its spreading for cooling, is problem demanding prompt solution of the present invention.
The content of the invention
Outdoor production environment present invention aim to solve traditional easily grows miscellaneous bacteria, carries out influenceing white wine product
Matter, and existing mechanization brewage process parameter and device be unsuitable for glutinous sorghum as raw material produced the problems such as, there is provided one
Bent device, the Chinese yeast that the present invention is brewageed under planting with glutinous sorghum as the mechanization brewage process of raw material production distilled liquor and its spreading for cooling
Fusel Oil in Liquor content is low, stay in grade, and Chinese yeast fen-flavor type white spirit style is protruded.
A kind of mechanization brewage process for producing distilled liquor as raw material with glutinous sorghum of the invention, comprises the following steps：
（1）Bubble grain：Glutinous sorghum is placed in equipped with 19-23h is soaked in the 80-85 DEG C of bubble grain pot of hot water, water is higher by grain face 12-
15cm, bubble grain process middle cover pot cover rotation 3-5 circles, bubble grain terminates heel row blebbing grain water, stands 20-40min, makes the water suction of grain
Rate reaches 44-47%；
（2）Boiling is gelatinized：The grain that will be soaked is placed in spherical low pressure and steams in grain pot, and draining row pressure rises the pressure in steaming grain pot
Just steaming is carried out after to 0.06MPa, time 5-10min is just steamed, 48-52 DEG C of water of addition of uncapping, the addition of the water is higher than grain
Face 2-4cm, covers and rotates steaming grain pot 1-2 circles, stands 4-7min, and draining row pressure rises to the pressure in steaming grain pot
Multiple steaming is carried out after 0.06MPa, time 8-12min is steamed again, now the moisture of grain is 51-53% in pot, and feel is partially hard, epidermal stem
Refreshing, loosely, aperture opening ratio is 80-90%；
（3）It is bent under spreading for cooling：Grain after gelatinization is poured into during spreading for cooling adds bent device by clinker receiving hopper, is led on conveying carrier bar
The husk that husk machine adds glutinous sorghum weight 2.0-2.5% is crossed, after being stirred by grain shovelling machine, is cooled down grain through spreading-and-cooling machine
To 35-37 DEG C, the grain after cooling quantitatively adds bent machine for the first time plus song on conveying carrier bar by wide cut, then through narrow plus bent machine
Second plus bent, grain shovelling machine stirs, narrow plus bent machine third time plus bent, grain shovelling machine stir make grain bent well mixed twice,
The distiller's yeast total amount that described three times plus song are added is glutinous sorghum weight 1.2-1.5%, and control eventually falls into saccharification case material bin China Oil and Food Import and Export Corporation
Bent temperature is 24-27 DEG C；
（4）Culture saccharification：Grain after above-mentioned lower song is passed through into conveying carrier bar and sends into saccharification case bed, after grain is clapped tightly, used
Husk machine spreads one layer of husk on surface and bottom respectively, and the gross weight of the husk is the 2.0-2.5% of glutinous sorghum weight, control
Culture saccharification initial temperature is 24-27 DEG C, and be saccharified 22-24h, and the temperature of grain is 38-45 DEG C after saccharification；
（5）Cold fermentation：Fresh vinasse are placed in the poor machine in stand and are cooled to 25-27 DEG C, by step（4）The middle grain being saccharified
Grain unstrained spirits is mixed into vinasse, the vinasse are 3 with the weight ratio of grain:1-4:1, it is cooled in grain unstrained spirits feeding grain unstrained spirits cooling system
After 12-14 DEG C, quickly it is delivered in tank car by conveying carrier bar, then by the room fermentation of tank car feeding ferment at constant temperature, fermentation temperature is
20-23 DEG C, relative humidity is 50 ± 10%, is fermented 14-16 days；
（6）Distillation：Grain unstrained spirits after fermentation is added into distillation in Spirit pot by automatic charging equipment, control vapo(u)rizing temperature is less than 30
DEG C, going out wine flow for 3-5kg/min, acetaldehyde is 0.13 ± 0.04g/L in the distilled liquor, and normal propyl alcohol content is 0.42
± 0.19g/L, fusel oil content is 1.03 ± 0.15g/L, and ethyl acetate content is 1.10 ± 0.39g/L, in the boiler
Clout as vinasse in step（5）In recycle.
Present invention also offers a kind of spreading for cooling produced as raw material with glutinous sorghum in the mechanization brewage process of distilled liquor
Lower bent device, with three sections of stainless steel conveying carrier bars, the clinker carrier bar surrounds " mouth " font of upper end open, the clinker in left side
Carrier bar is sequentially provided with clinker receiving hopper, husk machine and grain shovelling machine since initiating terminal, and the clinker carrier bar of interlude sets from left to right
There is spreading-and-cooling machine and wide cut quantitatively to add bent machine, the conveying carrier bar on right side be sequentially provided with from bottom to up narrow quantitative plus bent machine, grain shovelling machine,
Narrow quantitative plus song machine, two grain shovelling machines and saccharification case material bin, the grain shovelling machine have shell, center are housed in the shell
Rotating shaft, one end of rotating shaft is equipped with support, and motor is housed in the axial direction of shell, and the rotating shaft descends dislocation to be disposed with 10 vertically
Rake teeth, the spacing >=10cm between two neighboring rake teeth.
Further, the motor-driven rotatable shaft is rotated clockwise or counterclockwise.
To meet mechanization brewage process, inventor has carried out a series of experiment, and grain is steamed so as to explore spherical low pressure
Pot is carrying out optimal parameter when boiling is gelatinized to glutinous sorghum, and different experiment conditions and experimental result see the table below 1：
Different experiment condition and experimental results are brewageed in the glutinous sorghum mechanization of table 1
No. 9 schemes can be seen that by the experimental result of ten kinds of experimental programs in upper table 1 and No. 10 are steamed grain scheme most preferably, but
Because No. 10 schemes are more convenient relative to No. 9 scheme practical operations, beneficial to popularization, therefore final determination 10 steams grain schemes most
It is good, now the ripe grain moisture of glutinous sorghum can be controlled to 51-53%, ripe grain disclosure satisfy that glutinous sorghum mechanization without obvious conglomeration adhesion
Production requirement.
It is the optimum amount of husk during determining with glutinous sorghum as the mechanization brewage process of raw material production distilled liquor
And addition manner, inventor has carried out a series of different husk consumptions and addition manner is tested, and experimental result see the table below 2.
The influence of table 2 different husk consumption and addition manner to experimental result
Note：It refers to brewage process process cold fermentation step " to be added when entering pond " in table（5）In, grain unstrained spirits feeding grain unstrained spirits cooling system
After middle cooling, husk is now added, then be quickly delivered in tank car by conveying carrier bar.
Experimental result from upper table 2, final to determine that 5% husk usage amount be optimal, addition manner before spreading for cooling to admix
2.5% husk, the husk of lid 2.5% is padded during culture saccharification on saccharification case bed, can meet glutinous sorghum mechanization wine brewing production technology
To the demand of husk, grain production 20 is continuously continued using above-mentioned total husk consumption and addition manner and is taken turns, average liquor tailing wine rate 1.27
± 0.66%, liquor tailing amount is controlled, and production stability is good.
The course of work of bent device is under spreading for cooling of the invention：After grain is gelatinized through boiling, pours into and steam ripe below grain pot
Material receiving hopper, grain adds in bent device into spreading for cooling, and grain weight is admixed in clinker input husk machine lower section by conveying carrier bar
2.0-2.5% husks, after being stirred by grain shovelling machine, spreading-and-cooling machine are delivered to by conveying carrier bar by grain, and spreading-and-cooling machine is by grain
Temperature be down to 35-37 DEG C, the grain after cooling adds bent machine for the first time plus song by wide cut, then by second of narrow plus bent machine
Plus bent, grain shovelling machine stirs, narrow plus bent machine third time plus bent, grain shovelling machine make grain bent well mixed after stirring twice.
The present invention has following advantage：
（1）Because viscosity is big after glutinous sorghum boiling, easy conglomeration causes grain temperature-fall period, grain to mix uneven with distiller's yeast,
Follow-up culture saccharification and low temperature fermentation process is influenceed indirectly；Present invention uses grain shovelling machine, stirred by repeatedly turning over grain, it is ensured that
Grain cooling, grain are well mixed with distiller's yeast；
（2）The present invention admixes husk before grain spreading for cooling and can effectively reduce the viscosity of raw material, reduces the phenomenon of grain conglomeration, then passes through
Cross three times add song, turn over grain mixing for three times, raw material and distiller's yeast are well mixed, so as to improve cartonning material temperature, the bent uniformity of companion.
Brief description of the drawings
Fig. 1 is the structural representation of bent device under spreading for cooling of the invention；
Fig. 2 is the close-up schematic view of grain shovelling machine of the invention；
Fig. 3 is the left view of Fig. 2；
Wherein：1- conveying carrier bars, 2- clinker receiving hoppers, 3- husk machines, 4- grain shovelling machines, 5- spreading-and-cooling machines, 6- wide cuts quantitatively add bent machine,
7- is narrow quantitatively to add bent machine, 8- saccharification case material bins, 9- shells, 10- rotating shafts, 11- supports, 12- motors, 13- rake teeths.
Specific embodiment
Embodiment 1
A kind of mechanization brewage process for producing distilled liquor as raw material with glutinous sorghum in the present embodiment, comprises the following steps：
（1）Bubble grain：Glutinous sorghum is placed in equipped with 21h is soaked in 83 DEG C of bubble grain pots of hot water, water is higher by grain face 14cm, steeps grain mistake
Journey middle cover pot cover rotation 4 is enclosed, and bubble grain terminates heel row blebbing grain water, stands 30min, the water absorption rate of grain is reached 44-47%；
（2）Boiling is gelatinized：The grain that will be soaked is placed in spherical low pressure and steams in grain pot, and draining row pressure rises the pressure in steaming grain pot
Just steaming is carried out after to 0.06MPa, time 8min is just steamed, 50 DEG C of water of addition of uncapping, the addition of the water be higher than grain face 3cm,
Cover and rotate steaming grain pot 1 to enclose, stand 6min, draining row pressure makes the pressure in steaming grain pot carry out multiple steaming after rising to 0.06MPa,
Time 10min is steamed again, and now the moisture of grain is 51-53% in pot, and feel is partially hard, and epidermis is dry and comfortable, and loosely, aperture opening ratio is 80-
90%；
（3）It is bent under spreading for cooling：Grain after gelatinization is poured into during spreading for cooling adds bent device by clinker receiving hopper, is led on conveying carrier bar
The husk that husk machine adds glutinous sorghum weight 2.5% is crossed, after being stirred by grain shovelling machine, grain 35- is cooled to through spreading-and-cooling machine
37 DEG C, the grain after cooling quantitatively adds bent machine for the first time plus song on conveying carrier bar by wide cut, then through narrow plus bent machine second
Secondary plus bent, grain shovelling machine stirs, narrow plus bent machine third time plus bent, grain shovelling machine stir make grain bent well mixed twice, described
The distiller's yeast total amount that three times plus song are added is glutinous sorghum weight 1.3%, and control eventually falls into the bent temperature of saccharification case material bin China Oil and Food Import and Export Corporation
It is 24-27 DEG C；
（4）Culture saccharification：Grain after above-mentioned lower song is passed through into conveying carrier bar and sends into saccharification case bed, after grain is clapped tightly, used
Husk machine spreads one layer of husk on surface and bottom respectively, and the gross weight of the husk is the 2.5% of glutinous sorghum weight, controls cultivation
Saccharification initial temperature is 24-27 DEG C, and be saccharified 23h, and the temperature of grain is 38-45 DEG C after saccharification；
（5）Cold fermentation：Fresh vinasse are placed in the poor machine in stand and are cooled to 25-27 DEG C, by step（4）The middle grain being saccharified
Grain unstrained spirits is mixed into vinasse, the vinasse are 3.5 with the weight ratio of grain：1, it is cooled in grain unstrained spirits feeding grain unstrained spirits cooling system
After 12-14 DEG C, quickly it is delivered in tank car by conveying carrier bar, then by the room fermentation of tank car feeding ferment at constant temperature, fermentation temperature is
20-23 DEG C, relative humidity is 50 ± 10%, is fermented 15 days；
（6）Distillation：Grain unstrained spirits after fermentation is added into distillation in Spirit pot by automatic charging equipment, control vapo(u)rizing temperature is less than 30
DEG C, going out wine flow for 3-5kg/min, acetaldehyde is 0.13 ± 0.04g/L in the distilled liquor, and normal propyl alcohol content is 0.42
± 0.19g/L, fusel oil content is 1.03 ± 0.15g/L, and ethyl acetate content is 1.10 ± 0.39g/L, in the boiler
Clout as vinasse in step（5）In recycle.
My company has carried out the continuous grain production of 25 rounds according to above-mentioned brewage process, and glutinous sorghum 99.381 is put into altogether
Ton, produces 60.516 tons of wine, comprehensive wine rate 60.89 ± 1.82%（Conversion alcoholic strength is 55 °）, it was demonstrated that made employed in the present embodiment
Process operation situation stabilization is made, verification process goes out wine vinosity and see the table below 3 with traditional handicraft contrast situation.
The embodiment of the present invention 1 of table 3 goes out the contrast of wine vinosity with traditional handicraft
As can be seen from Table 3, compared with traditional handicraft goes out wine vinosity, embodiment of the present invention technique goes out embodiment of the present invention technique
Acetaldehyde reduces 13.33% in wine, and normal propyl alcohol content reduces 62.50%, and fusel oil content reduces 31.33%, in former wine
Harmful substance is significantly reduced；And the content of ethyl acetate improves 107.55%, Chinese yeast fen-flavor type white spirit style is more protruded, and is had
Effect improves delicate fragrance type Chinese yeast glutinous sorghum former wine quality.Additionally, brewage process produces wine daily per capita employed in the embodiment of the present invention
Amount is 2.6 times of traditional handicraft, and operating efficiency improves 170% than traditional handicraft.
Referring to Fig. 1-3, a kind of mechanization brewage process for producing distilled liquor as raw material with glutinous sorghum in the present embodiment
In spreading for cooling under bent device, with three sections of stainless steel conveying carrier bars 1, the clinker carrier bar 1 surrounds " mouth " font of upper end open,
The clinker carrier bar 1 in left side is sequentially provided with clinker receiving hopper 2, husk machine 3 and grain shovelling machine 4, the clinker of interlude since initiating terminal
Being provided with spreading-and-cooling machine 5 and wide cut on carrier bar 1 from left to right quantitatively adds the conveying carrier bar 1 on bent machine 6, right side to be provided with narrow fixed from bottom to up
Measure plus bent machine 7, grain shovelling machine 4, narrow quantitative plus song 7, two grain shovelling machines 4 of machine and saccharification case material bin 8, the grain shovelling machine 4 has
Shell 9, is equipped with central rotating shaft 10 in the shell 9, one end of rotating shaft 10 is equipped with support 11, motor is housed in the axial direction of shell 9
12, radially dislocation is disposed with 10 rake teeths 13 up and down for the rotating shaft 10, the spacing >=10cm between two neighboring rake teeth 13, tool
Body is 12cm.
The drive shaft of motor 12 described in the present embodiment 10 is rotated clockwise or counterclockwise.
Embodiment 2
A kind of mechanization brewage process for producing distilled liquor as raw material with glutinous sorghum in the present embodiment, comprises the following steps：
（1）Bubble grain：Glutinous sorghum is placed in equipped with 23h is soaked in 80 DEG C of bubble grain pots of hot water, water is higher by grain face 15cm, steeps grain mistake
Journey middle cover pot cover rotation 5 is enclosed, and bubble grain terminates heel row blebbing grain water, stands 20min, the water absorption rate of grain is reached 44-47%；
（2）Boiling is gelatinized：The grain that will be soaked is placed in spherical low pressure and steams in grain pot, and draining row pressure rises the pressure in steaming grain pot
Just steaming is carried out after to 0.06MPa, time 5min is just steamed, 52 DEG C of water of addition of uncapping, the addition of the water be higher than grain face 4cm,
Cover and rotate steaming grain pot 2 to enclose, stand 4min, draining row pressure makes the pressure in steaming grain pot carry out multiple steaming after rising to 0.06MPa,
Time 8min is steamed again, and now the moisture of grain is 51-53% in pot, and feel is partially hard, and epidermis is dry and comfortable, and loosely, aperture opening ratio is 80-
90%；
（3）It is bent under spreading for cooling：Grain after gelatinization is poured into during spreading for cooling adds bent device by clinker receiving hopper, is led on conveying carrier bar
The husk that husk machine adds glutinous sorghum weight 2.0% is crossed, after being stirred by grain shovelling machine, grain 35- is cooled to through spreading-and-cooling machine
37 DEG C, the grain after cooling quantitatively adds bent machine for the first time plus song on conveying carrier bar by wide cut, then through narrow plus bent machine second
Secondary plus bent, grain shovelling machine stirs, narrow plus bent machine third time plus bent, grain shovelling machine stir make grain bent well mixed twice, described
The distiller's yeast total amount that three times plus song are added is glutinous sorghum weight 1.5%, and control eventually falls into the bent temperature of saccharification case material bin China Oil and Food Import and Export Corporation
It is 24-27 DEG C；
（4）Culture saccharification：Grain after above-mentioned lower song is passed through into conveying carrier bar and sends into saccharification case bed, after grain is clapped tightly, used
Husk machine spreads one layer of husk on surface and bottom respectively, and the gross weight of the husk is the 2.0% of glutinous sorghum weight, controls cultivation
Saccharification initial temperature is 24-27 DEG C, and be saccharified 22h, and the temperature of grain is 38-45 DEG C after saccharification；
（5）Cold fermentation：Fresh vinasse are placed in the poor machine in stand and are cooled to 25-27 DEG C, by step（4）The middle grain being saccharified
Grain unstrained spirits is mixed into vinasse, the vinasse are 3 with the weight ratio of grain：1, it is cooled to 12- in grain unstrained spirits feeding grain unstrained spirits cooling system
After 14 DEG C, quickly it is delivered in tank car by conveying carrier bar, then by the room fermentation of tank car feeding ferment at constant temperature, fermentation temperature is 20-
23 DEG C, relative humidity is 50 ± 10%, is fermented 14 days；
（6）Distillation：Grain unstrained spirits after fermentation is added into distillation in Spirit pot by automatic charging equipment, control vapo(u)rizing temperature is less than 30
DEG C, going out wine flow for 3-5kg/min, acetaldehyde is 0.12 ± 0.03g/L in the distilled liquor, and normal propyl alcohol content is 0.46
± 0.13g/L, fusel oil content is 1.06 ± 0.12g/L, and ethyl acetate content is 1.19 ± 0.20g/L, in the boiler
Clout as vinasse in step（5）In recycle.
Embodiment 3
A kind of mechanization brewage process for producing distilled liquor as raw material with glutinous sorghum in the present embodiment, comprises the following steps：
（1）Bubble grain：Glutinous sorghum is placed in equipped with 19h is soaked in 85 DEG C of bubble grain pots of hot water, water is higher by grain face 12cm, steeps grain mistake
Journey middle cover pot cover rotation 3 is enclosed, and bubble grain terminates heel row blebbing grain water, stands 40min, the water absorption rate of grain is reached 44-47%；
（2）Boiling is gelatinized：The grain that will be soaked is placed in spherical low pressure and steams in grain pot, and draining row pressure rises the pressure in steaming grain pot
Just steaming is carried out after to 0.06MPa, time 10min is just steamed, 48 DEG C of water of addition of uncapping, the addition of the water be higher than grain face 2cm,
Cover and rotate steaming grain pot 2 to enclose, stand 7min, draining row pressure makes the pressure in steaming grain pot carry out multiple steaming after rising to 0.06MPa,
Time 12min is steamed again, and now the moisture of grain is 51-53% in pot, and feel is partially hard, and epidermis is dry and comfortable, and loosely, aperture opening ratio is 80-
90%；
（3）It is bent under spreading for cooling：Grain after gelatinization is poured into during spreading for cooling adds bent device by clinker receiving hopper, is led on conveying carrier bar
The husk that husk machine adds glutinous sorghum weight 2.2% is crossed, after being stirred by grain shovelling machine, grain 35- is cooled to through spreading-and-cooling machine
37 DEG C, the grain after cooling quantitatively adds bent machine for the first time plus song on conveying carrier bar by wide cut, then through narrow plus bent machine second
Secondary plus bent, grain shovelling machine stirs, narrow plus bent machine third time plus bent, grain shovelling machine stir make grain bent well mixed twice, described
The distiller's yeast total amount that three times plus song are added is glutinous sorghum weight 1.2%, and control eventually falls into the bent temperature of saccharification case material bin China Oil and Food Import and Export Corporation
It is 24-27 DEG C；
（4）Culture saccharification：Grain after above-mentioned lower song is passed through into conveying carrier bar and sends into saccharification case bed, after grain is clapped tightly, used
Husk machine spreads one layer of husk on surface and bottom respectively, and the gross weight of the husk is the 2.3% of glutinous sorghum weight, controls cultivation
Saccharification initial temperature is 24-27 DEG C, and be saccharified 24h, and the temperature of grain is 38-45 DEG C after saccharification；
（5）Cold fermentation：Fresh vinasse are placed in the poor machine in stand and are cooled to 25-27 DEG C, by step（4）The middle grain being saccharified
Grain unstrained spirits is mixed into vinasse, the vinasse are 4 with the weight ratio of grain：1, it is cooled to 12- in grain unstrained spirits feeding grain unstrained spirits cooling system
After 14 DEG C, quickly it is delivered in tank car by conveying carrier bar, then by the room fermentation of tank car feeding ferment at constant temperature, fermentation temperature is 20-
23 DEG C, relative humidity is 50 ± 10%, is fermented 16 days；
（6）Distillation：Grain unstrained spirits after fermentation is added into distillation in Spirit pot by automatic charging equipment, control vapo(u)rizing temperature is less than 30
DEG C, going out wine flow for 3-5kg/min, acetaldehyde is 0.14 ± 0.03g/L in the distilled liquor, and normal propyl alcohol content is 0.39
± 0.16g/L, fusel oil content is 1.03 ± 0.14g/L, and ethyl acetate content is 1.20 ± 0.13g/L, in the boiler
Clout as vinasse in step（5）In recycle.
Claims (3)
1. it is a kind of with glutinous sorghum as raw material produce distilled liquor mechanization brewage process, it is characterised in that comprise the following steps：
（1）Bubble grain：Glutinous sorghum is placed in equipped with 19-23h is soaked in the 80-85 DEG C of bubble grain pot of hot water, water is higher by grain face 12-
15cm, bubble grain process middle cover pot cover rotation 3-5 circles, bubble grain terminates heel row blebbing grain water, stands 20-40min, makes the water suction of grain
Rate reaches 44-47%；
（2）Boiling is gelatinized：The grain that will be soaked is placed in spherical low pressure and steams in grain pot, and draining row pressure rises the pressure in steaming grain pot
Just steaming is carried out after to 0.06MPa, time 5-10min is just steamed, 48-52 DEG C of water of addition of uncapping, the addition of the water is higher than grain
Face 2-4cm, covers and rotates steaming grain pot 1-2 circles, stands 4-7min, and draining row pressure rises to the pressure in steaming grain pot
Multiple steaming is carried out after 0.06MPa, time 8-12min is steamed again, now the moisture of grain is 51-53% in pot, and feel is partially hard, epidermal stem
Refreshing, loosely, aperture opening ratio is 80-90%；
（3）It is bent under spreading for cooling：Grain after gelatinization is poured into during spreading for cooling adds bent device by clinker receiving hopper, is led on conveying carrier bar
The husk that husk machine adds glutinous sorghum weight 2.0-2.5% is crossed, after being stirred by grain shovelling machine, is cooled down grain through spreading-and-cooling machine
To 35-37 DEG C, the grain after cooling quantitatively adds bent machine for the first time plus song on conveying carrier bar by wide cut, then through narrow plus bent machine
Second plus bent, grain shovelling machine stirs, narrow plus bent machine third time plus bent, grain shovelling machine stir make grain bent well mixed twice,
The distiller's yeast total amount that described three times plus song are added is glutinous sorghum weight 1.2-1.5%, and control eventually falls into saccharification case material bin China Oil and Food Import and Export Corporation
Bent temperature is 24-27 DEG C；
（4）Culture saccharification：Grain after above-mentioned lower song is passed through into conveying carrier bar and sends into saccharification case bed, after grain is clapped tightly, used
Husk machine spreads one layer of husk on surface and bottom respectively, and the gross weight of the husk is the 2.0-2.5% of glutinous sorghum weight, control
Culture saccharification initial temperature is 24-27 DEG C, and be saccharified 22-24h, and the temperature of grain is 38-45 DEG C after saccharification；
（5）Cold fermentation：Fresh vinasse are placed in the poor machine in stand and are cooled to 25-27 DEG C, by step（4）The middle grain being saccharified
Grain unstrained spirits is mixed into vinasse, the vinasse are 3 with the weight ratio of grain:1-4:1, it is cooled in grain unstrained spirits feeding grain unstrained spirits cooling system
After 12-14 DEG C, quickly it is delivered in tank car by conveying carrier bar, then by the room fermentation of tank car feeding ferment at constant temperature, fermentation temperature is
20-23 DEG C, relative humidity is 50 ± 10%, is fermented 14-16 days；
（6）Distillation：Grain unstrained spirits after fermentation is added into distillation in Spirit pot by automatic charging equipment, control vapo(u)rizing temperature is less than 30
DEG C, going out wine flow for 3-5kg/min, acetaldehyde is 0.13 ± 0.04g/L in the distilled liquor, and normal propyl alcohol content is 0.42
± 0.19g/L, fusel oil content is 1.03 ± 0.15g/L, and ethyl acetate content is 1.10 ± 0.39g/L, in the boiler
Clout as vinasse in step（5）In recycle.
2. a kind of spreading for cooling produced as raw material with glutinous sorghum in the mechanization brewage process of distilled liquor as claimed in claim 1
Lower bent device, with three sections of stainless steel conveying carrier bars, it is characterized in that：The clinker carrier bar surrounds " mouth " font of upper end open,
The clinker carrier bar in left side is sequentially provided with clinker receiving hopper, husk machine and grain shovelling machine, the clinker carrier bar of interlude since initiating terminal
Being provided with spreading-and-cooling machine and wide cut from left to right quantitatively adds the conveying carrier bar on bent machine, right side to be sequentially provided with narrow quantitative plus song from bottom to up
Machine, grain shovelling machine, narrow quantitative plus song machine, two grain shovelling machines and saccharification case material bin, the grain shovelling machine have shell, the shell
In central rotating shaft is housed, one end of rotating shaft is equipped with support, and motor is housed in the axial direction of shell, and the rotating shaft is lower vertically to misplace
10 rake teeths are disposed with, the spacing >=10cm between two neighboring rake teeth.
3. it is according to claim 2 it is a kind of with glutinous sorghum as raw material production distilled liquor mechanization brewage process in stand
Cool lower bent device, it is characterized in that：The motor-driven rotatable shaft is rotated clockwise or counterclockwise.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710364580.6A CN106929285B (en) | 2017-05-22 | 2017-05-22 | Mechanized brewing process for producing Xiaoqu liquor by taking glutinous sorghum as raw material and spreading, cooling and yeast-discharging device thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710364580.6A CN106929285B (en) | 2017-05-22 | 2017-05-22 | Mechanized brewing process for producing Xiaoqu liquor by taking glutinous sorghum as raw material and spreading, cooling and yeast-discharging device thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106929285A true CN106929285A (en) | 2017-07-07 |
| CN106929285B CN106929285B (en) | 2020-06-30 |
Family
ID=59430291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710364580.6A Active CN106929285B (en) | 2017-05-22 | 2017-05-22 | Mechanized brewing process for producing Xiaoqu liquor by taking glutinous sorghum as raw material and spreading, cooling and yeast-discharging device thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106929285B (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107325930A (en) * | 2017-09-08 | 2017-11-07 | 泸州老窖集团有限责任公司 | A kind of brewing method of Chinese yeast fen-flavor type white spirit |
| CN107345188A (en) * | 2017-09-07 | 2017-11-14 | 安徽乐天酿酒有限公司 | A kind of brewing method rich in OPC delicate fragrance type distilled liquor |
| CN107446746A (en) * | 2017-09-19 | 2017-12-08 | 泸州老窖集团有限责任公司 | Continuously stewing water dispenser, grain continuously cooking System and method for |
| CN107629907A (en) * | 2017-10-30 | 2018-01-26 | 贵州金液郎酒业有限公司 | Fen-flavor type white spirit steeps grain method |
| CN107699423A (en) * | 2017-11-01 | 2018-02-16 | 成都蜀之源酒业有限公司 | The method for saccharifying brewed without husk of Chinese yeast fen-flavor type white spirit |
| CN107699425A (en) * | 2017-11-01 | 2018-02-16 | 成都蜀之源酒业有限公司 | Mix and stir loose method and brew method in the cellar for storing things that enters brewed without husk of Chinese yeast fen-flavor type white spirit |
| CN108841508A (en) * | 2018-08-10 | 2018-11-20 | 李楷原 | Glutinous sorghum cream colour wine brewing process and special equipment |
| CN108893236A (en) * | 2018-09-06 | 2018-11-27 | 刘香香 | A kind of technique and white wine improving high spirit mouthfeel and fragrance |
| CN109294799A (en) * | 2018-12-13 | 2019-02-01 | 湖北枫林酒业酿造有限公司 | A kind of barley wine brewing technique |
| CN109722363A (en) * | 2019-02-28 | 2019-05-07 | 粟泽光 | A kind of production technology of the double glutinous white wine of Chinese yeast delicate fragrance type |
| CN110607327A (en) * | 2019-10-17 | 2019-12-24 | 安徽省金裕皖酒业有限公司 | Preparation method of rice wine vinasse extract |
| CN112111354A (en) * | 2020-11-03 | 2020-12-22 | 安徽金种子酒业股份有限公司 | High-temperature stacking saccharification method fen-flavor liquor brewing device and process thereof |
| CN112680304A (en) * | 2020-12-29 | 2021-04-20 | 颍上县慎邑酒坊 | Method for brewing white spirit by using traditional physical method |
| CN112877160A (en) * | 2021-02-03 | 2021-06-01 | 贵州省旱粮研究所 | Fermented glutinous rice preparation process system |
| CN113355185A (en) * | 2021-07-05 | 2021-09-07 | 海北瑶池相会生物科技有限公司 | Highland barley wine brewing method and equipment |
| CN113684105A (en) * | 2021-08-31 | 2021-11-23 | 宁波乐惠国际工程装备股份有限公司 | Combined spreading and drying equipment and process for Maotai-flavor liquor |
| CN114806769A (en) * | 2022-06-17 | 2022-07-29 | 劲牌有限公司 | Sorghum classified brewing process |
| CN115216374A (en) * | 2022-08-09 | 2022-10-21 | 余化伦 | Semi-automatic production equipment for brewing Maotai-flavor liquor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450373A (en) * | 2014-09-12 | 2015-03-25 | 重庆安陶酒业有限公司 | Method for brewing broomcorn Xiaoqu wine |
| CN105420017A (en) * | 2015-11-17 | 2016-03-23 | 安徽工程大学 | Fermented grain airing and yeast adding device and method for controlling pit entry temperature of yeast liquor fermentation fermented grains by virtue of device |
| CN105950346A (en) * | 2016-06-12 | 2016-09-21 | 劲牌有限公司 | Method for reducing content of fusel oil in Xiaoqu liquor |
-
2017
- 2017-05-22 CN CN201710364580.6A patent/CN106929285B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450373A (en) * | 2014-09-12 | 2015-03-25 | 重庆安陶酒业有限公司 | Method for brewing broomcorn Xiaoqu wine |
| CN105420017A (en) * | 2015-11-17 | 2016-03-23 | 安徽工程大学 | Fermented grain airing and yeast adding device and method for controlling pit entry temperature of yeast liquor fermentation fermented grains by virtue of device |
| CN105950346A (en) * | 2016-06-12 | 2016-09-21 | 劲牌有限公司 | Method for reducing content of fusel oil in Xiaoqu liquor |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107345188A (en) * | 2017-09-07 | 2017-11-14 | 安徽乐天酿酒有限公司 | A kind of brewing method rich in OPC delicate fragrance type distilled liquor |
| CN107325930A (en) * | 2017-09-08 | 2017-11-07 | 泸州老窖集团有限责任公司 | A kind of brewing method of Chinese yeast fen-flavor type white spirit |
| CN107446746A (en) * | 2017-09-19 | 2017-12-08 | 泸州老窖集团有限责任公司 | Continuously stewing water dispenser, grain continuously cooking System and method for |
| CN107629907A (en) * | 2017-10-30 | 2018-01-26 | 贵州金液郎酒业有限公司 | Fen-flavor type white spirit steeps grain method |
| CN107699423A (en) * | 2017-11-01 | 2018-02-16 | 成都蜀之源酒业有限公司 | The method for saccharifying brewed without husk of Chinese yeast fen-flavor type white spirit |
| CN107699425A (en) * | 2017-11-01 | 2018-02-16 | 成都蜀之源酒业有限公司 | Mix and stir loose method and brew method in the cellar for storing things that enters brewed without husk of Chinese yeast fen-flavor type white spirit |
| CN108841508A (en) * | 2018-08-10 | 2018-11-20 | 李楷原 | Glutinous sorghum cream colour wine brewing process and special equipment |
| CN108893236A (en) * | 2018-09-06 | 2018-11-27 | 刘香香 | A kind of technique and white wine improving high spirit mouthfeel and fragrance |
| CN109294799A (en) * | 2018-12-13 | 2019-02-01 | 湖北枫林酒业酿造有限公司 | A kind of barley wine brewing technique |
| CN109722363A (en) * | 2019-02-28 | 2019-05-07 | 粟泽光 | A kind of production technology of the double glutinous white wine of Chinese yeast delicate fragrance type |
| CN110607327A (en) * | 2019-10-17 | 2019-12-24 | 安徽省金裕皖酒业有限公司 | Preparation method of rice wine vinasse extract |
| CN110607327B (en) * | 2019-10-17 | 2021-04-20 | 安徽省金裕皖酒业有限公司 | Preparation method of rice wine vinasse extract |
| CN112111354A (en) * | 2020-11-03 | 2020-12-22 | 安徽金种子酒业股份有限公司 | High-temperature stacking saccharification method fen-flavor liquor brewing device and process thereof |
| CN112680304A (en) * | 2020-12-29 | 2021-04-20 | 颍上县慎邑酒坊 | Method for brewing white spirit by using traditional physical method |
| CN112877160A (en) * | 2021-02-03 | 2021-06-01 | 贵州省旱粮研究所 | Fermented glutinous rice preparation process system |
| CN113355185A (en) * | 2021-07-05 | 2021-09-07 | 海北瑶池相会生物科技有限公司 | Highland barley wine brewing method and equipment |
| CN113355185B (en) * | 2021-07-05 | 2023-04-07 | 海北瑶池相会生物科技有限公司 | Highland barley wine brewing method and equipment |
| CN113684105A (en) * | 2021-08-31 | 2021-11-23 | 宁波乐惠国际工程装备股份有限公司 | Combined spreading and drying equipment and process for Maotai-flavor liquor |
| CN114806769A (en) * | 2022-06-17 | 2022-07-29 | 劲牌有限公司 | Sorghum classified brewing process |
| CN114806769B (en) * | 2022-06-17 | 2023-12-26 | 劲牌有限公司 | Hierarchical brewing process for sorghum |
| CN115216374A (en) * | 2022-08-09 | 2022-10-21 | 余化伦 | Semi-automatic production equipment for brewing Maotai-flavor liquor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106929285B (en) | 2020-06-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106929285A (en) | It is a kind of with glutinous sorghum as the mechanization brewage process of raw material production distilled liquor and its spreading for cooling under bent device | |
| CN100455650C (en) | Method for making fresh-bamboo wine by fresh bamboo | |
| CN105754794A (en) | Method for brewing rice wine | |
| CN107325930A (en) | A kind of brewing method of Chinese yeast fen-flavor type white spirit | |
| CN105018321A (en) | Production method of Luzhou-flavor liquor | |
| CN105219613B (en) | More grain Chinese yeast fen-flavor type white spirits and its brewing method | |
| CN107557214B (en) | Production process of manual Shaoxing yellow wine with fully-recycled rice milk | |
| CN106987500A (en) | One kind loses poor brewing spirit and its brewing method using low starch | |
| CN104293590B (en) | The production technique of a kind of bulk fermentation polished rice unit red wine | |
| CN108504497A (en) | A kind of high alcohol content red rice yellow wine preparation method | |
| CN106011179A (en) | Alcohol production technology | |
| CN107058403A (en) | A kind of distiller's grains liquor is used for the method that full amylofermentation prepares ethanol | |
| CN108676683A (en) | A kind of north turns the production method of six big rice steamer method of layer production aromatic Chinese spirit | |
| CN103074193B (en) | Dry yellow wine and preparation method thereof | |
| CN104293594A (en) | Method for fermenting and brewing highly flavored raw wine in a wine production and flavor generation dual-type manner | |
| CN102851173A (en) | Staple food grain and coarse cereal fine preparation liquid brewing method | |
| CN104498299A (en) | High-yield distiller yeast brewing technology | |
| CN103992901A (en) | Processing method for sweet-potato wine | |
| CN102031212A (en) | Three-pure distilled spirit and brewing process | |
| CN105062790A (en) | Brewing method for ecological xiaoqu wine containing pyracantha fortuneana | |
| CN105002062A (en) | Brewing method of ecological corn Xiaoqu wine | |
| CN102286318A (en) | sugarcane wine and production method thereof | |
| CN107099421A (en) | Blueberry black rice wine brewage technology | |
| CN111040914A (en) | Brewing method of vintage white spirit | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |