CN106987508A - The brew method and brewing apparatus of a kind of blended liquor - Google Patents
The brew method and brewing apparatus of a kind of blended liquor Download PDFInfo
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- CN106987508A CN106987508A CN201710374768.9A CN201710374768A CN106987508A CN 106987508 A CN106987508 A CN 106987508A CN 201710374768 A CN201710374768 A CN 201710374768A CN 106987508 A CN106987508 A CN 106987508A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a kind of brew method of blended liquor and brewing apparatus, it, which is characterized by, is to control fermentation temperature.Comprise the following steps：The blended liquor is the mixture of liquor and rice sweet wine, and its brew step is：1st, produce required liquor and rice sweet wine respectively, 2, the liquor and rice sweet wine that will produce gained be stirred mixing, mixed proportion is 1:0.3；It controls mixture boiling, fermentation or distillation time and temperature by microcomputerized controller, then is blent obtained liquor and rice sweet wine by microcomputerized controller；It is an object of the present invention to provide a kind of brew method of blended liquor and brewing apparatus, control fermentation temperature to ensure to brew the stability of quality by microcomputerized controller, also improve the efficiency and yield of brew.It can be met the needs of the market and be produced in batches using the brew method and brewing apparatus；At the same time, local flavor is improved, aromatic flavour is more mellow.
Description
Technical field
The invention belongs to brewing technical field, the brew method and brewing apparatus of specially a kind of blended liquor.
Background technology
There is such a custom in many places in Longhui north mountain area：The happiness of new marriage, people need " blending with a kind of special vintage
Wine " receives new son-in-law.Even to this day, locals is on New Year's Day or other festivals, celebrating to congratulate, and all can't do without " blended liquor " in feast.No matter
The strong man of green grass or young crops or old man women, show special preference to this local good wine.
So-called " blended liquor " special vintage a, finger is brewageed using extremely rare Gaozhou county thermal water；Two refer to using local pure japonica rice
" wine ma " in liquor and sticky rice sweet wine that rice or jowar, the seed of jog's tears are brewageed（That is the filtered sweet wine juice of sticky rice sweet wine）Blend and
Into.Because wine degree is moderate（Alcoholic strength is at 20 degree or so）, it is sweet mouthfeel, nutritious and cheap, and propagated its belief on a large scale in locality.
Good wine drinks well difficult brew, and the intelligence to such a wine makes equipment unmanned research so far both at home and abroad.In the last hundred years, people brewage
Traditional handicraft is all used when " rice liquor ", its brewing apparatus is main to be made up of parts such as heating big iron pan, rice steamer, day pots, uses fuel wood
Make fuel.Although this traditional method preparation method and equipment are simple, there are some shortcomings：
First, duration and degree of heating hardly possible is controlled.Burn it is big a bit, easy " enamelware pot ", one smell of scorching of the rice wine of brew, burn it is a little bit smaller just not
Meeting " goes out wine ".The duration and degree of heating controls the full experience by operator, the brew quality deficient in stability of wine；
Secondly：Constant temperature is difficult to, whether " liquor ", still the necessary constant temperature of " sweet wine " brewing fermentation process is in 30 DEG C or so, summer
Temperature is more than 35 DEG C, and the easy souring of wine material becomes bitter, and winter temperature is too low, will not ferment, cooking wine easily goes mouldy.Brewing fermentation wine material
Temperature be difficult to control, have a strong impact on the fermentation of wine material.
Third, brewing wastes time and energy.Brew " sticky rice sweet wine " and " liquor " and be required for fermenting raw materials, winter must be used
" warm nest ", or fermentation at elevated temperatures of lighting a fire, both approaches waste time and energy, and also limit the brew efficiency and yield of wine；
Fourth, it is poor to brew environment.Tradition is brewed to be carried out all under average family environment, and the sanitary condition of equipment is not met yet will
Ask, peasant household typically all uses common plasticses pipeline（The bicycle tube even discarded）Conveyance conduit is done, there is unhygienic unavoidably
Thing enter in wine, promote varied bacteria growing, lack it is good brewage environment, it is difficult to allow " blended liquor " to raise the quality；
Fifth, mouthfeel is poor.Traditional distiller's yeast is brewed, and taste of traditional Chinese medicine is denseer, and taste is poor, and fragrance is impure；
Sixth, wine degree is difficult to ensure that when brewing, differ larger.
The content of the invention
The purpose of the present invention is there is provided a kind of brew method of blended liquor and brewing apparatus, by micro- for problem above
Machine controller control fermentation temperature ensures the stability of brew quality, also improves the efficiency and yield of brew.Use the brew
Method and brewing apparatus, which can meet the needs of the market, to be produced in batches；At the same time, local flavor is improved, aromatic flavour is more mellow.
To realize object above, the technical solution adopted by the present invention is：A kind of brew method of blended liquor, the blended liquor
For liquor and the mixture of rice sweet wine, its brew step is：1st, required liquor and rice sweet wine is produced respectively, 2, gained will be produced
Liquor and rice sweet wine be stirred mixing, mixed proportion is 1:0.3.
It is preferred that, the preparation method of the liquor is：Polished rice, corn, the mixture of jowar are taken, cleans, screen, smash to pieces
Afterwards, it is cooked in rice liquor brewing jar through thermal water, 30 degree is cooled to after being cooked, then adds the liquor distiller's yeast medicine for crumbing into starter powder
Ball, is fermented, by the mixture after smashing to pieces and pill by 10:1 ratio is mixed, and finally heating distillation, obtains liquor.
It is preferred that, the preparation method of the rice sweet wine is：Glutinous rice is taken, after cleaning, screening, smash to pieces, is brewageed in glutinous rice wine
It is cooked in tank with thermal water, the rice sweet wine distiller's yeast pill of powder is crumbed into addition after glutinous rice is cooked, by the glutinous rice after being cooked and pill
By 50:1 ratio is mixed, and sweet wine juice is filtered after the completion of fermentation, obtains a meter sweet wine.
It is preferred that, the preparation method of the liquor distiller's yeast pill is：Peppery leaf, pilose bushclover herb, adina, bamboo leaf are taken, through fresh
Adopt, clean, being smashed to pieces with treadle-operated tilt hammer for hulling rice after airing, mixing and stirring paddy meal, 50 gram particle pellet are made, is placed on shady place 3-5 days, is dried.
It is preferred that, the preparation method of the rice sweet wine distiller's yeast pill is：Take sweet wine grass, wine ma recklessly, pass by one's way, through it is fresh adopt,
Smashed to pieces after clean, airing with treadle-operated tilt hammer for hulling rice, mix and stir paddy meal, 50 gram particle pellet are made, is placed on shady place 3-5 days, is dried.
It is preferred that, the liquor and rice sweet wine of brew were sent out naturally through 30 degree of microcomputerized controller automatic heat preserving by 7-10 days
Ferment.
It is preferred that, during the liquor distillation, 125 degree of automatic constant-temperature, 30 degree of constant temperature when rice sweet wine wine material ferments.
A kind of brewing apparatus of blended liquor, it includes microcomputerized controller, liquor brewing device, rice sweet wine brewing device, institute
Stating liquor brewing device includes the rice liquor brewing jar for mixture boiling, fermentation and distillation, described rice liquor brewing jar
Using double-layer thermal-insulation layer, connected between its rice liquor brewing jar and condenser by jet chimney；The rice sweet wine is brewed
Device includes the glutinous rice wine brewing jar that boiling, fermentation are carried out to glutinous rice, the glutinous rice wine brewing jar and the filter with screen cloth
Between be connected with conduit.
It is preferred that, the condenser on filter with being provided with valve.
It is preferred that, the valve is connected with microcomputerized controller.
It is preferred that, it is provided with blending tank below the condenser and filter.
Beneficial effects of the present invention：
1st, it is total to be to control fermentation temperature, by transforming traditional handicraft, overcome its weakness, the production of production requirement needed for being formed
Product, and large-scale production can be carried out.Whole brewing process can be carried out at the specified temperature, be difficult to promote varied bacteria growing, made
Efficiency high processed, and giving off a strong fragrance is tasty, impurity is few, stay in grade and it is unique；
2nd, single-chip microcomputer micro computer control technology is made wine, using intelligent, single-chip microcomputer micro computer integral structure, and volume is few,
Be not take up big quantity space, whole wine brewing process is realized and automatically controlled, without artificial on duty so that save a large amount of manpowers and into
This.The brew is using electricity as the energy, and distiller uses Double layer thermal insulation, and the thermal efficiency is high, so to environment, to the equal nothing of brew house
Pollution, and energy-conserving and environment-protective；
3rd, liquor-making raw material is done with pure natural local grain, distiller's yeast is made of Chinese herb medicinal plants and brews blended liquor, is beneficial to people
It is healthy；
4th, " liquor brew ", " sweet wine brew " and " two wine are blent " technical process have carried out integrated design, its spontaneous fermentation, from
Dynamic temperature control, automatic distillation, natural filtration and the function of blending naturally, it is ensured that the continuity of " blended liquor " brewing process and controllable
Property, there is positive effect to improving " blended liquor " brew efficiency and safe and healthy safeguard level；
5th, on the basis of principle is brewed in succession " blended liquor ", the burning of influence wine quality is solved with micro computer control technology
Pot, spoiled problem, have positive meaning to development " blended liquor " brand.
Brief description of the drawings
Fig. 1 is present invention process schematic flow sheet.
Fig. 2 brews the structural representation set for the present invention.
Label character is expressed as described in figure：1st, rice liquor brewing jar；2nd, glutinous rice wine brewing jar；3rd, conveyance conduit；4th, lead
Pipe；5th, condenser；6th, filter；7th, microcomputerized controller；8th, valve；9th, blending tank.
Embodiment
In order that those skilled in the art more fully understand technical scheme, the present invention is entered below in conjunction with the accompanying drawings
Row is described in detail, and the description of this part is only exemplary and explanatory, should not there is any limitation to protection scope of the present invention
Effect.
" blended liquor " has the functions such as regulation immunologic function, antifatigue, anti-aging ", its Alcohol degree content is at 20 degree
Left and right, because the raw material taken are pure natural, the raw material that " sticky rice sweet wine " is used is local glutinous rice, " liquor " using polished rice,
Corn, jowar are raw material.The distiller's yeast for making liquor plants plant using peppery leaf, pilose bushclover herb, adina, bamboo leaf etc. more than 10, makes
Sweet wine distiller's yeast using sweet wine grass, wine ma recklessly, the plant such as pass by one's way, two kinds of distiller's yeast plants are fresh to be adopted, cleans, smashed to pieces after airing, with rice
Flour is broken to be mixed and stirred, and is then rolled into a ball into standby after a ball for 50 grams of sizes one, natural air drying.Brew liquor, every 10 jin of japonica rice Zhu
It is cooled to 30 degree or so after ripe, then puts 10 liquor distiller's yeasts, brews sweet wine every 10 jin of glutinous rice koji 1-0.5.So with
Pure natural local grain is cooked liquor-making raw material, and distiller's yeast is made of Chinese herb medicinal plants and brews blended liquor, is beneficial to people's body and is good for
Health.
Brewage " blended liquor ", brewageed first liquor, i.e. rice through being cooked, fully ferment after liquor-making raw material in contain water
Point, the material such as alcohol, the boiling point of this two fluid-like states material is different, and the boiling point of alcohol is 78 DEG C, and the boiling point of water is 100 DEG C, in rice
In the still-process of liquor brewing jar 1, alcohol type material reaches boiling point and vaporized first, with distilling apparatus temperature it is continuous on
Rise, the aqueous water in raw material reaches boiling point, becomes water vapour.Gaseous alcohol and water vapour are entered by conveyance conduit 3 simultaneously
Condenser.Condenser 3 with water as cooling agent, make the mixed vapour of alcohol and water liquefy turn into alcoholic strength for 20% or so into
Sample wine.In specific brewing process, the number of degrees of wine can be controlled by the time and temperature of the control distillation of microcomputerized controller 7.
It is cooked in glutinous rice wine brewing jar 2 with thermal water, the rice sweet wine distiller's yeast pill of powder is crumbed into addition after glutinous rice is cooked,
By the glutinous rice after being cooked and pill by 50:1 ratio is uniformly mixed, and fermentation was completed after a period of time, by conduit 4 in mistake
Sweet wine juice is filtered in filter 6, impurity particle is removed, obtains a meter sweet wine.
Obtained liquor and rice sweet wine are distinguished into control valve 8 by microcomputerized controller 7,5000 grams of polished rices boiled are burnt
Wine flows into the sticky rice sweet wine brewageed in blending tank 9 with 1500 grams of glutinous rice of inflow and blends into blended liquor naturally.
Microcomputerized controller is a piece of 51 single-chip microcomputer and peripheral circuit, temperature display section point.Overall process is controlled liquor wine
The fermentation process of material and sweet wine wine material.Core control part is used as using 89C51 single-chip microcomputers.Liquor is brewed into tank, sweet wine is brewed
Tank downloads single-chip microcomputer, it is ensured that the normal work of whole control section.
It should be noted that herein, term " comprising ", "comprising" or its any other variant are intended to non-row
His property is included, so that process, method, article or equipment including a series of key elements not only include those key elements, and
And also including other key elements being not expressly set out, or also include for this process, method, article or equipment institute inherently
Key element.
Specific case used herein is set forth to the principle and embodiment of the present invention, the explanation of above example
It is only intended to the method and its core concept for helping to understand the present invention.Described above is only the preferred embodiment of the present invention, should
When pointing out due to the finiteness of literal expression, and objectively there is unlimited concrete structure, for the common skill of the art
For art personnel, under the premise without departing from the principles of the invention, can also make it is some improve, retouching or change, can also be by
Above-mentioned technical characteristic is combined by rights；These improve retouching, change or combined, or the not improved structure by invention
Think and technical scheme directly applies to other occasions, be regarded as protection scope of the present invention.
Claims (10)
1. a kind of brew method of blended liquor, it is characterised in that the blended liquor is the mixture of liquor and rice sweet wine, it is brewed
Step is：1st, produce required liquor and rice sweet wine respectively, 2, the liquor and rice sweet wine that will produce gained be stirred mixing, it is mixed
Composition and division in a proportion example is 1:0.3.
2. a kind of brew method of blended liquor according to claim 1, it is characterised in that the preparation method of the liquor
For：Polished rice, corn, the mixture of jowar are taken, after cleaning, screen, smashing to pieces, is cooked, boils through thermal water in rice liquor brewing jar
30 degree are cooled to after ripe, then adds the liquor distiller's yeast pill for crumbing into starter powder, is fermented, by the mixture after smashing to pieces and pill
By 10:1 ratio is mixed, and finally heating distillation, obtains liquor.
3. a kind of brew method of blended liquor according to claim 1, it is characterised in that the preparation method of the rice sweet wine
For：Glutinous rice is taken, after cleaning, screening, smash to pieces, is cooked in glutinous rice wine brewing jar with thermal water, glutinous rice is added after being cooked and crumbed
Into the rice sweet wine distiller's yeast pill of powder, by the glutinous rice after being cooked and pill by 50:1 ratio is mixed, and is filtered after the completion of fermentation
Sweet wine juice, obtains a meter sweet wine.
4. the brew method of a kind of blended liquor according to claim 2, it is characterised in that the liquor distiller's yeast pill
Preparation method is：Peppery leaf, pilose bushclover herb, adina, bamboo leaf are taken, adopts, clean, smashed to pieces with treadle-operated tilt hammer for hulling rice after airing through fresh, mix and stir paddy meal,
50 gram particle pellet are made, is placed on shady place 3-5 days, is dried.
5. a kind of brew method of blended liquor according to claim 3, it is characterised in that the rice sweet wine distiller's yeast pill
Preparation method be：Take sweet wine grass, wine ma recklessly, pass by one's way, adopt, clean, smashed to pieces with treadle-operated tilt hammer for hulling rice after airing through fresh, mix and stir paddy meal, make
Into 50 gram particle pellet, it is placed on shady place 3-5 days, is dried.
6. a kind of brew method of blended liquor according to claim 2-3 any one, it is characterised in that the liquor of brew
With rice sweet wine through 30 degree of microcomputerized controller automatic heat preserving, by spontaneous fermentation in 7-10 days.
7. the brew method of a kind of blended liquor according to claim 2-3 any one, it is characterised in that the liquor steams
When evaporating, 125 degree of automatic constant-temperature, 30 degree of constant temperature when rice sweet wine wine material ferments.
8. a kind of brewing apparatus of blended liquor, it is characterised in that it includes microcomputerized controller, liquor brewing device, rice fermented glutinous rice
Device processed, the liquor brewing device includes the rice liquor brewing jar for mixture boiling, fermentation and distillation, and described rice burns
Liquor brewing tank is connected using double-layer thermal-insulation layer between its rice liquor brewing jar and condenser by conveyance conduit；The rice
Sweet wine brewing device includes the glutinous rice wine brewing jar that boiling, fermentation are carried out to glutinous rice, and the glutinous rice wine brewing jar is with carrying screen cloth
Filter between be connected with conduit.
9. the brewing apparatus of a kind of blended liquor according to claim 8, it is characterised in that the condenser and filter
On be provided with valve.
10. the brewing apparatus of a kind of blended liquor according to claim 8, it is characterised in that the condenser and filter
Lower section is provided with blending tank.
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| CN201710374768.9A CN106987508A (en) | 2017-05-24 | 2017-05-24 | The brew method and brewing apparatus of a kind of blended liquor |
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| CN201710374768.9A CN106987508A (en) | 2017-05-24 | 2017-05-24 | The brew method and brewing apparatus of a kind of blended liquor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107574103A (en) * | 2017-09-06 | 2018-01-12 | 温州大宇科技有限公司 | Double kettle distillation equipments with rectification function |
| CN108165426A (en) * | 2018-04-04 | 2018-06-15 | 务川自治县深山源种养农民专业合作社 | A kind of health care wine brewing method |
| CN110387303A (en) * | 2019-06-02 | 2019-10-29 | 青岛大大小小商贸有限公司 | A kind of Novel yellow wine rice and its brew method |
| CN114921303A (en) * | 2022-05-26 | 2022-08-19 | 李石德 | Intelligent production system of osmanthus-flavored white spirit |
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| CN107574103A (en) * | 2017-09-06 | 2018-01-12 | 温州大宇科技有限公司 | Double kettle distillation equipments with rectification function |
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| CN110387303A (en) * | 2019-06-02 | 2019-10-29 | 青岛大大小小商贸有限公司 | A kind of Novel yellow wine rice and its brew method |
| CN114921303A (en) * | 2022-05-26 | 2022-08-19 | 李石德 | Intelligent production system of osmanthus-flavored white spirit |
| CN114921303B (en) * | 2022-05-26 | 2023-11-28 | 李石德 | Intelligent production system of osmanthus-flavored white spirit |
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Application publication date: 20170728 |
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