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Steam explosion and gelatinization method of Chinese liquor raw grains

A processing method and steam explosion technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of high energy consumption, poor gelatinization effect, and low utilization rate of raw materials, so as to increase the utilization efficiency, increase the pores, and reduce the grinding and cooking process Effect

Active Publication Date: 2011-07-20
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a raw liquor steamer for liquor production enterprises in order to meet the needs of cooking and gelatinizing raw liquor grains in China and solve the problems of "poor gelatinization effect, high energy consumption, and low utilization rate of raw materials" in traditional cooking methods. Explosive gelatinization treatment method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 The present invention carries out the steps of steam explosion gelatinization treatment to raw grain corn of liquor as follows:

[0023] 1) Raw material pretreatment: wash and soak the corn in hot water at 93°C for 6 hours, drain the water, and let it dry naturally at room temperature for 2 hours. 93%, water content up to 42%;

[0024] 2) Preheating of the steam explosion tank: open the steam valve to feed steam to preheat the steam explosion tank, and when the temperature of the steam explosion tank reaches 85°C, close the air valve;

[0025] 3) Pressure maintaining treatment: then put the pretreated corn into the preheated steam explosion tank, feed dry steam until the pressure in the steam explosion tank is 2.5MPa, adjust the flow of dry steam, and keep the pressure for 8 minutes;

[0026] 4) Steam explosion and material receiving: After the pressure is maintained, immediately open the discharge valve of the steam explosion tank, spray the corn steam ex...

Embodiment 2

[0029] Embodiment 2 The present invention carries out the step of steam explosion gelatinization treatment to raw grain wheat of liquor as follows:

[0030] 1) Raw material pretreatment: wash and soak the wheat in hot water at 95°C for 3 hours, drain the water, and let it dry naturally at room temperature for 3 hours. , with a water content of 45%;

[0031] 2) Preheating of the steam explosion tank: open the steam valve to feed steam to preheat the steam explosion tank, when the temperature of the steam explosion tank reaches 85°C, close the air valve;

[0032] 3) Pressure maintaining treatment: then put the pretreated wheat into the preheated steam explosion tank, feed dry steam until the pressure in the steam explosion tank is 2.0MPa, adjust the flow of dry steam, and keep the pressure for 5 minutes;

[0033] 4) Steam explosion and material receiving: After maintaining the pressure, immediately open the discharge valve of the steam explosion tank, spray the wheat steam expl...

Embodiment 3

[0036] Embodiment 3 The present invention carries out the step of steam explosion gelatinization treatment to raw grain rice of liquor as follows:

[0037] 1) Raw material pretreatment: wash and soak the rice in hot water at 90°C for 2 hours, drain the water, and let it dry naturally at room temperature for 3 hours, so that the grains can absorb water sufficiently and evenly, without hard core when pinched by hand, and the opening ratio reaches 93%, water content up to 40%;

[0038] 2) Preheating of the steam explosion tank: open the steam valve to feed steam to preheat the steam explosion tank, and when the temperature of the steam explosion tank reaches 80°C, close the air valve;

[0039] 3) Pressure maintaining treatment: put the pretreated rice into the preheated steam explosion tank, feed dry steam until the pressure inside the steam explosion tank is 1.5MPa, adjust the dry steam flow rate, and maintain the pressure for 7 minutes.

[0040] 4) Steam explosion and material...

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PUM

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Abstract

The invention discloses a steam explosion and gelatinization method of Chinese liquor raw grains. The steam explosion and gelatinization method comprises the following steps of: washing and soaking grains by using hot water, exhausting water and naturally air-drying to ensure that the grains fully absorb the water and have the aperture opening ratio of 93 to 95 percent and the water content of 40to 45 percent; and putting the grains into a steam explosion tank at the temperature of between 80 and 90 DEG C, introducing dry steam until the pressure in the steam explosion tank is 1.5 to 3.0MPa,adjusting steam flow, keeping the pressure for 5 to 10 minutes, opening a discharge valve of the steam explosion tank, blowing the grains in a normal pressure material-accommodating tank through steam explosion, opening a door of a material-accommodating bin until the grain materials are all discharged and the pressure of the steam explosion tank is reduced to be zero, and collecting the grain materials. The steam explosion and gelatinization method has the advantages that: through a steam explosion effect, the utilization rate of the raw materials is increased, the using amount of bran hullsis reduced, and liquor yield is remarkably improved; and by the steam explosion, methanol in the Chinese liquor can be reduced and even eliminated, so that the safety of the Chinese liquor is improved; and crushing and cooking steps are removed from the liquor making process, so environmental pollution is avoided, and labor, energy consumption, and the brewing cost of the Chinese liquor are reduced.

Description

technical field [0001] The invention belongs to the field of liquor production, and relates to a method for gelatinizing raw liquor brewing grains, in particular to a steam-explosion gelatinization treatment method for raw liquor brewing grains. Background technique [0002] Chinese liquor is a beverage wine made from grains and grains, using Daqu, Xiaoqu or bran koji, and distiller's yeast as saccharification starter, cooking, saccharifying, fermenting, and distilling. Generally, in the process of fermenting and producing liquor by using starchy raw materials mainly composed of grains and grains, the raw grains for brewing must be cooked. It is converted into dextrin so that it can be hydrolyzed into fermentable sugar by the action of amylase; the second is to kill a large number of microorganisms attached to the surface of raw materials by cooking to reduce the pollution of the fermentation process. [0003] At present, no matter whether Chinese liquor is solid liquor, li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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