CN107629931A - A kind of fen-flavor type white spirit processing technology - Google Patents
A kind of fen-flavor type white spirit processing technology Download PDFInfo
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- CN107629931A CN107629931A CN201711052614.4A CN201711052614A CN107629931A CN 107629931 A CN107629931 A CN 107629931A CN 201711052614 A CN201711052614 A CN 201711052614A CN 107629931 A CN107629931 A CN 107629931A
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Abstract
The invention belongs to white wine processing technique field, disclose a kind of fen-flavor type white spirit processing technology, including profit crushed grain, steaming, spreading for cooling, fermentation, steaming wine step, wine step is wherein steamed to carry out using wine-distilling device, wine-distilling device includes steaming bucket and Xia Qu mechanisms, lower bent device includes discharge tray, blanking block and support member, support member includes circular supporting plate and is uniformly arranged on some buckling pieces of supporting plate side wall, it is also rounded that supporting plate is fastened on charging tray above and below steaming bucket by buckling piece, and the diameter of discharge tray is consistent with the internal diameter of steaming bucket；Rotating shaft is fixedly connected with the middle part of discharge tray, supporting plate is run through at the top of rotating shaft, and is rotatablely connected with supporting plate, and the top of supporting plate is provided with the motor that drive shaft rotates；Discharge tray is provided with a blanking groove, and blanking block is arranged on above blanking block, and the stock chest connected with blanking groove is provided with blanking block, and storing trench bottom is provided with screen cloth.Prior art is solved because artificial spreading is uneven, the problem of causing distillation yield low.
Description
Technical field
The invention belongs to white wine manufacture field, and in particular to a kind of fen-flavor type white spirit processing technology.
Background technology
White wine, it is a kind of using Cereals as primary raw material, with Daqu, Chinese yeast or wheat bran and distiller's yeast etc. for saccharifying ferment, warp
Boiling, saccharification, fermentation, distillation and manufactured Spirit.White wine is a kind of wine of Chinese tradition, because its fragrant odour is pure,
Entrance is sweet refreshing net, is liked extensively by people.It is fragrant that the odor type of white wine meat dishes to go with liquor is divided into Maotai-flavor, Luzhou-flavor, delicate fragrance type, phoenix
The white wine such as type, rice-fragrant type, medicinal-flavor.
Fen-flavor type white spirit delicate fragrance is pure, it is pure and sweet it is soft, pleasant impression is refreshing net, with giving off a strong fragrance or Maotai-flavor liquor compared with no an unusually sweet smell with
Evil miscellaneous smell, therefore be the first choice of many people.The brewage process of fen-flavor type white spirit mainly includes koji-making, brewages, stores and contain
Process.Need to load Cereals raw material in steaming bucket when brewageing, then distiller's yeast is uniformly sprinkled to the surface of Cereals raw material, it is real
Wine now is distilled out to white wine.
It is now usually used at present to be manually sprinkled into distiller's yeast to steaming bucket, but manual operation has certain error, causes spreading
It is uneven, so that distiller's yeast contact with Cereals raw material is uneven so that mass output rate reduces, and go out the quality inequality of wine
Problem.So that distillation yield is low in preparation process, goes out the problem of Quality of Liquors inequality for existing current fen-flavor type white spirit.
The content of the invention
The invention is intended to provide a kind of fen-flavor type white spirit processing technology, to solve prior art because artificial spreading is uneven,
The problem of causing distillation yield low.
To achieve the above object, the following technical scheme of present invention offer, a kind of fen-flavor type white spirit processing technology, including it is following
Step：
(A) crushed grain is moistened：Sorghum is utilized to 60-70 DEG C of hot-water soak 8-10h, and a soaking water, sorghum are changed every 1h
Ratio with hot water is 1:2；Rice and millet are well mixed, and using 40-50 DEG C of water immersion 7-8h, one is changed every 2h
The ratio of secondary water, rice and millet and hot water is 1:2；Wheat is utilized to 50-60 DEG C of hot-water soak 8-9h, one is carried out every 1h
It is secondary to change water, and the ratio of wheat and hot water is 1:2；
(B) steaming：Sorghum in step (A), rice, millet and wheat are taken out well mixed and pulverize to form mixing
Material, rice steamer pot is put into by compound, and clear water is added in rice steamer pot and steams 2-3h；
(C) spreading for cooling：The compound cooked in step (B) is taken out and divided, utilizes natural wind spreading for cooling；
(D) ferment：Raw material after spreading for cooling in step (C) is put into installation for fermenting to be fermented, first 10 days of fermentation, fermented
Temperature is kept for 25-30 DEG C；11-20 days of fermentation, fermentation temperature are kept for 15-20 DEG C；Last 8 days of fermentation, fermentation temperature are kept
20-25℃；Fermented grain is formed after the completion of fermentation；
(E) wine is steamed：Fermented grain in step (D) is taken out, is put into wine-distilling device and carries out steaming wine, wine-distilling device includes steaming bucket
With Xia Qu mechanisms, lower bent device includes discharge tray, blanking block and support member, and support member includes circular supporting plate and is uniformly arranged
In some buckling pieces of supporting plate side wall, supporting plate is fastened in steaming bucket by buckling piece；Discharge tray is also rounded, and discharge tray
Diameter is consistent with the internal diameter of steaming bucket；Be fixedly connected with rotating shaft in the middle part of discharge tray, supporting plate is run through at the top of rotating shaft, and with support
Plate is rotatablely connected, and the top of supporting plate is provided with the motor that drive shaft rotates；Discharge tray is provided with a blanking groove, and blanking block is set
Put above blanking block, and the stock chest connected with blanking groove is provided with blanking block, storing trench bottom is provided with screen cloth；
Fermented grain is put into steaming bucket and rolls flat, then discharge tray is put into steaming bucket, distiller's yeast is put into stock chest, passes through motor
Drive discharge tray to rotate, while drive blanking block to rotate so that the distiller's yeast in stock chest drops down onto the surface of fermented grain by screen cloth, real
Now uniform spreading；After the completion of spreading, discharge tray is further taken out, steaming wine is carried out using steaming bucket；And steamed wine is collected, packaging guarantor
Deposit.
The technique effect of this programme technical characteristic：
Supporting plate is placed on the top of steaming bucket, and for supporting discharge tray, supporting plate can be fixed, avoid down by buckling piece
Charging tray shakes during use.Discharge tray is rounded, and identical with the internal diameter of steaming bucket, and discharge tray can be caused just will
Steaming bucket covers, and after causing spreading, distiller's yeast just covers the surface of fermented grain.
Motor driven axis of rotation, so as to realize that discharge tray rotates, discharge tray causes blanking groove successively during rotating
Streak whole steaming bucket so that the distiller's yeast in stock chest is entered in steaming bucket by screen cloth, is covered in fermented grain surface, and realization is uniformly spread
Material.
The technical principle of this programme is：
Sorghum, rice, millet, wheat are soaked respectively, then the sorghum after immersion, rice, millet and wheat are taken
Go out to be well mixed and pulverize, form compound；Cooked compound is put into rice steamer pot.Compound is taken out into spreading for cooling again, and put
Enter in installation for fermenting and fermented, form fermented grain.
Fermented grain is taken out again, is put into steaming bucket, and is rolled flat；Xia Qu mechanisms are placed on above steaming bucket so that supporting plate is put
Put at the top of steaming bucket, and supporting plate is fixed in steaming bucket by buckling piece, now, discharge tray is located in steaming bucket.Start motor,
Motor driven axis of rotation, during realizing that the rotation of discharge tray, discharge tray rotate, distiller's yeast passes through screen cloth and blanking groove
The surface of fermented grain is dropped down onto, is uniformly sprinkling upon fermented grain surface.After the completion of spreading, Xia Qu mechanisms are taken out, steaming wine is carried out using steaming bucket,
Steamed wine is collected again, preserved.
Had the technical effect that caused by this programme energy：
1st, by setting Xia Qu mechanisms to carry out spreading, artificial utilization can be reduced, reduces artificial labor intensity；
2nd, the more stable of spreading is carried out using Xia Qu mechanisms, compared with prior art is using artificial spreading, can reduces and spread
The error of material；
3rd, rotated by discharge tray so that distiller's yeast is sprinkling upon the surface of fermented grain, the mistake that can be rotated due to blanking groove in discharge tray
Upper surface in journey Jing Guo steamer fermented grain, it can make it that spreading is uniform, so that when steaming wine, distillation yield is high, the matter of the wine of preparation
Measure, mouthfeel it is good；
4th, soaked, can be caused by using the different material of different hot water temperatures and different soak times respectively
Raw material easily cooks, and the effect being gelatinized is good.
It is the preferred scheme based on such scheme below：
Preferred scheme one：Based on base case, one end upper spline of step (E) the transfer axle position above supporting plate connects
Driven gear is connected to, motor is provided with the driving gear engaged with driven gear.It can enable rotating shaft that phase occurs with driven gear
To sliding, so that the length that rotating shaft is located in steaming bucket can adjust, the fermented grain of different height in steaming bucket is entered so as to realize
Row spreading；And by driving gear and driven gear engaged transmission, stable transmission, so that lower song is more stable, uniform.
Preferred scheme two：Based on preferred scheme one, material toggling roller is provided with blanking groove in the step (E), material toggling roller passes through
Rotary shaft is rotatably connected in blanking groove, and the motor that driving rotary shaft rotates is additionally provided with blanking block.Rotated using motor powered
Axle rotates, and during realizing that the rotation of material toggling roller, material toggling roller rotate, material toggling roller stirs the distiller's yeast in stock chest, avoids distiller's yeast
Conglomeration so that spreading, lower bent better.
Preferred scheme three：Based on preferred scheme two, sorghum, rice, millet and wheat in the step (A), PH is utilized
It is worth and is soaked for 7.3-7.5 alkalescent water.The main component of white wine is water and ethanol, and ethanol is in faintly acid；Using in alkali
Property water immersion raw material so that the water in the white wine of preparation is in alkalescent, can neutralize weakly acidic ethanol, makes itself and needed by human body
It is closer.
Preferred scheme four：Based on preferred scheme three, during step (B) steaming, 1-2h is first steamed at 90-110 DEG C, then
1-2h is steamed at 70-80 DEG C；Finally, vexed 20-30min during taking-up.The effect of steaming is good so that raw material is all gelatinized.
Brief description of the drawings
Fig. 1 is the structural representation of wine-distilling device；
Fig. 2 is the structural representation of discharge tray in Fig. 1；
Fig. 3 is the structural representation of blanking block in Fig. 1.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Steaming bucket 1, supporting plate 2, buckling piece 21, discharge tray 3, blanking groove 31, under
Expect block 4, stock chest 41, material toggling roller 42.
As shown in figure 1, wine-distilling device, wraps up steaming bucket 1 and Xia Qu mechanisms, Xia Qu mechanisms include support member, discharge tray 3 and set
The lower materials and parts on discharge tray 3 are put, support member includes supporting plate 2 and four buckling pieces 21, and supporting plate 2 is rounded, and supporting plate 2
Diameter it is consistent with the external diameter of steaming bucket 1, buckling piece 21 is uniformly arranged on the outer wall of supporting plate 2.
Discharge tray 3 is rounded, and the diameter of discharge tray 3 is consistent with the internal diameter of steaming bucket 1, is fixedly connected with the middle part of blanking plate
Rotating shaft, supporting plate 2 is run through at the top of rotating shaft, and the top of rotating shaft is connected with driven gear by spline, and supporting plate 2 is provided with electricity
Machine, the driving gear engaged with driven gear is connected with the output shaft of motor.
The left side of discharge tray 3 is transversely provided with blanking groove 31, and blanking block 4 is arranged on the top of blanking groove 31, and on blanking block 4
Provided with the stock chest 41 connected with blanking groove 31, the bottom of stock chest 41 is provided with screen cloth.Three material togglings are uniformly provided with stock chest 41
Roller 42, material toggling roller 42 are rotatably connected in blanking groove 31 by rotary shaft, and blanking block 4 is provided with the electricity that driving rotary shaft rotates
Machine.
A kind of each parameter of fen-flavor type white spirit processing technology embodiment of the present invention, such as table 1
Table 1
Now by taking embodiment 1 as an example, a kind of fen-flavor type white spirit processing technology of the present invention is illustrated,
A kind of fen-flavor type white spirit processing technology, comprises the following steps：
(1) by sorghum and water according to 1:2 ratio immersion 9h, the water temperature of immersion is 65 DEG C, and changes every 1h and once soak
It is soaked；Rice is well mixed with millet, and with water according to 1:2 ratio immersion 7.5h, the water temperature of immersion is 45 DEG C；And every
2h changes a soaking water；By wheat and water according to 1:2 ratio immersion 8.5h, the water temperature of immersion is 55 DEG C, and every 1h more
Change a hot water.So that sorghum, rice, millet and wheat are sufficiently bubbled open, the steaming time can be shortened, and cause sorghum, big
Rice, millet and wheat can be gelatinized completely.
(2) sorghum after immersion, rice, millet and wheat are taken out, is well mixed and pulverizes, form compound, and will
Compound is put into Zeng Guozhong, and adds clear water in rice steamer pot, the temperature of rice steamer pot is maintained at 100 DEG C and steams 2h, then by rice steamer pot
Temperature adjustment is 75 DEG C, steams 1h；After having steamed, vexed 25min.
(3) steamed compound is taken out, gauze is laid on level land, raw material is placed on gauze and shakeout so that be mixed
The thickness for closing material is 3cm so that compound spreading for cooling under natural environment.
(4) it will be fermented in the compound input installation for fermenting of spreading for cooling, first 10 days of fermentation, be maintained at installation for fermenting
27℃；The 11-20 days, installation for fermenting is set to be maintained at 18 DEG C；Last 8 days, installation for fermenting is set to be maintained at 23 DEG C；After fermentation 28 days,
Form fermented grain.
(5) fermented grain is taken out, be put into steaming bucket so that the thickness of fermented grain is 25cm；Lower bent device is placed on steaming bucket again
It is interior, adjust the height of rotating shaft so that discharge tray is apart from fermented grain upper surface 5cm.Supporting plate is placed on to the top of steaming bucket, and profit again
Supporting plate is fixed with buckling piece.Start two motors, the motor-driven rotatable shaft in supporting plate rotates, so that discharge tray is sent out
It is raw to rotate, the distiller's yeast in stock chest, entered by screen cloth in steaming bucket, drop down onto the upper surface of fermented grain, realize lower song.
During lower song, rotary shaft rotates, and drives material toggling roller to rotate, so as to stir the distiller's yeast in stock chest, avoids
Distiller's yeast conglomeration blocks screen cloth.After one layer of distiller's yeast has been spread, then fermented grain is added into steaming bucket, and repeated the above steps, realized
Lower song is carried out to the fermented grain in steaming bucket.So that it is lower bent uniform, so as to improve distillation yield.
Embodiment 2-6 the difference is that only that parameter is different from embodiment 1.
Experiment：
Each parameter of comparative example is as shown in table 2,
Table 2
Comparative example 1 the difference is that only that unused wine-distilling device carries out steaming wine, comparative example 2-6 and reality with embodiment 1
That applies example 1 the difference is that only parameter difference, and comparative example 7 is existing white wine processing technology.
White wine is now processed with embodiment 1-6, comparative example 1-7 the white wine processing technology provided, when processing white wine, raw material
It is consistent with distiller's yeast, and the weight of raw material is consistent, records data below：
A, like drinking the people of white wine when selection 100 is flat, taste the technique processing using embodiment 1-6, comparative example 1-7 respectively
White wine, think that what white wine drank well is designated as " qualified ", feel white wine it is bad drink be designated as " unqualified ", record qualification rate (%)；
B, A experiments, record average qualification rate (%) are carried out within continuous 20 days；
C, in usual white wine, allow experimenter to hear white wine, judge whether white wine has an unusually sweet smell different from white wine usually, have
Being designated as an unusually sweet smell is unqualified, and being designated as no an unusually sweet smell is qualified, record qualification rate (%)；
D, the distillation yield (%) of raw material is recorded.(distillation yield refers to：Standard atmospheric pressure, 20 degrees Celsius, a unit institute output
Content be 50% alcohol output.)
Experimental result is as shown in table 3,
Table 3
| A | B | C | D | |
| Embodiment 1 | 98 | 90 | 99 | 27 |
| Embodiment 2 | 97 | 87 | 98 | 25 |
| Embodiment 3 | 96 | 83 | 95 | 22 |
| Embodiment 4 | 96 | 84 | 94 | 24 |
| Embodiment 5 | 95 | 84 | 97 | 25 |
| Embodiment 6 | 96 | 85 | 94 | 24 |
| Comparative example 1 | 78 | 62 | 83 | 16 |
| Comparative example 2 | 84 | 75 | 92 | 21 |
| Comparative example 3 | 85 | 77 | 94 | 21 |
| Comparative example 4 | 82 | 82 | 94 | 18 |
| Comparative example 5 | 87 | 74 | 92 | 17 |
| Comparative example 6 | 85 | 77 | 91 | 19 |
| Comparative example 7 | 67 | 65 | 73 | 15 |
As can be seen here, the taste of the white wine for the fen-flavor type white spirit processing technology production that embodiment 1 provides is good, and continuous product
Feel after tasting 20 days the good people of mouthfeel also at most, feel there is that the people of an unusually sweet smell is few, and distillation yield is high.
For those skilled in the art, on the premise of technical solution of the present invention is not departed from, if can also make
Dry modification and improvement, these should also be considered as protection scope of the present invention, these all without influence effect that the present invention implemented and
Practical applicability.
Claims (5)
1. a kind of fen-flavor type white spirit processing technology, it is characterised in that comprise the following steps：
A, crushed grain is moistened：Sorghum is utilized to 60-70 DEG C of hot-water soak 8-10h, and a soaking water, sorghum and hot water are changed every 1h
Ratio be 1:2；Rice and millet are well mixed, and 7-8h is soaked using 40-50 DEG C of water, a water is changed every 2h,
The ratio of rice and millet and hot water is 1:2；Wheat is utilized to 50-60 DEG C of hot-water soak 8-9h, once changed every 1h
Water, and the ratio of wheat and hot water is 1:2；
B, steaming：Sorghum in step (A), rice, millet and wheat are taken out well mixed and pulverize to form compound, will be mixed
Close material and be put into rice steamer pot, clear water is added in rice steamer pot and steams 2-3h；
C, spreading for cooling：The compound cooked in step (B) is taken out and divided, utilizes natural wind spreading for cooling；
D, ferment：Raw material after spreading for cooling in step (C) is put into installation for fermenting to be fermented, first 10 days of fermentation, fermentation temperature
Kept for 25-30 DEG C；11-20 days of fermentation, fermentation temperature are kept for 15-20 DEG C；Last 8 days of fermentation, fermentation temperature keep 20-25
℃；Fermented grain is formed after the completion of fermentation；
E, wine is steamed：Fermented grain in step (D) is taken out, is put into wine-distilling device and carries out steaming wine, wine-distilling device includes steaming bucket with
Bent mechanism, lower bent device include discharge tray, blanking block and support member, and support member includes circular supporting plate and is uniformly arranged on branch
Some buckling pieces of fagging side wall, it is also rounded that supporting plate is fastened on charging tray above and below steaming bucket by buckling piece, and the diameter of discharge tray
It is consistent with the internal diameter of steaming bucket；Rotating shaft is fixedly connected with the middle part of discharge tray, supporting plate is run through at the top of rotating shaft, and turns with supporting plate
Dynamic connection, the top of supporting plate are provided with the motor that drive shaft rotates；Discharge tray is provided with a blanking groove, and blanking block is arranged on
Above blanking block, and the stock chest connected with blanking groove is provided with blanking block, storing trench bottom is provided with screen cloth；
Fermented grain is put into steaming bucket and rolls flat, then discharge tray is put into steaming bucket, distiller's yeast is put into stock chest, passes through motor driven
Discharge tray rotates, while drives blanking block to rotate so that the distiller's yeast in stock chest drops down onto the surface of fermented grain by screen cloth, realizes equal
Even spreading；After the completion of spreading, discharge tray is further taken out, steaming wine is carried out using steaming bucket；And steamed wine is collected, packaging preservation.
2. fen-flavor type white spirit processing technology according to claim 1, it is characterised in that：Step (E) the transfer axle position in
One end upper spline above supporting plate is connected with driven gear, and motor is provided with the driving gear engaged with driven gear.
3. fen-flavor type white spirit processing technology according to claim 2, it is characterised in that：In the step (E) in blanking groove
Provided with material toggling roller, material toggling roller is rotatably connected in blanking groove by rotary shaft, is additionally provided with what driving rotary shaft rotated on blanking block
Motor.
4. fen-flavor type white spirit processing technology according to claim 3, it is characterised in that：It is sorghum in the step (A), big
Rice, millet and wheat, soaked using the alkalescent water that pH value is 7.3-7.5.
5. fen-flavor type white spirit processing technology according to claim 4, it is characterised in that：During step (B) steaming, first exist
Steamed at 90-110 DEG C and steam 1-2h at 1-2h, then 70-80 DEG C；Finally, vexed 20-30min during taking-up.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114776639A (en) * | 2022-03-22 | 2022-07-22 | 曹春霞 | Novel water pump control system and control method |
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Application publication date: 20180126 |
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| RJ01 | Rejection of invention patent application after publication |