Method for spreading and drying fermented grains

Abstract

The invention discloses a method for spreading and drying fermented grains for improving uniformity of cooling the fermented grains and the uniformity of mixing the fermented grains and yeast powder, and belongs to the technical field of brewing. The method comprises the following steps of: a. evenly spreading the distillated and pasted fermented grains to form a fermented grain layer with a certain thickness; b. evenly scattering the yeast powder on the surface of the fermented grain layer, and dividing the position on which the fermented grain layer is positioned into n turning regions which are respectively a first region (1), a second region, a third region to a n-1 region and a n region (2); turning and mixing the fermented grains at the first region (1) and the second region, and then evenly spreading the fermented grains on the first region (1) and the second region; turning and mixing the fermented grains at the second region and the third region, and then evenly spreading thefermented grains on the second region and the third region; and orderly turning the fermented grains according to the method till turning and mixing the fermented grains at the n-1 region and the n region, and then evenly spreading the fermented grains on the n-1 region and the n region. The method is simple to operate; the heat dissipation of the fermented grains is consistent; and the fermentedgrains are evenly mixed with the yeast powder.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for spreading and drying fermented grains. Background technique [0002] The process of spreading the fermented grains to dry is the process of spreading the fermented grains, cooling the fermented grains, adding koji and mixing them. As the most important production equipment for spreading and drying grains, the drying shed is usually made of bamboo sheets into a shed shape, and there are cooling devices, usually fans, at the lower parts of both ends of the drying shed, so that the air can pass through the lower part to dry. The bad shed, so as to realize the effect of cooling the fermented grains spread on the bad shed. [0003] At present, the process of spreading and airing the grains is as follows: take the distilled and gelatinized grains out of the retort, spread them on the grains drying shed, and turn on the fans at both ends of the grains drying sh...

AI Technical Summary

Problems solved by technology

This method has the following problems: First, the cooling of the fermented grains is not uniform. The place where the fermented grains are thick has a small amount of ventilation and the temperature is higher, and the place where the fermented grains are thinner has a lower temperature due to the large amount of ventilation, so it is difficult to control the temperature of the fermented grains entering the cellar. , directly affect the normal fermentation of microorganisms

Even if the thickness of the fermented grains is the same, the cooling of the fermented grains will be uneven due to the spread density of the fermented grains

The second is that the lower koji is uneven. After the koji powder is sprinkled on the surface of the fermented grains, the thickness of the fermented grains is inconsistent, and the koji powder and the fermented grains are not mixed evenly during the process of removing the fermented grains and loading the car, resulting in koji powder Uneven dispersion in the fermented grains also affects the normal fermentation of the fermented grains

[0004] Those skilled in the art know that if the temperature of the fermented grains is not strictly controlled when they enter the cellar, the temperature of the fermented grains is not uniform, and the mixing of koji powder is uneven, etc., will affect the normal fermentation of the fermented grains, thereby affecting the yield and quality of wine.

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