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Method for moistening corn

A corn and water soaking technology, applied in the field of winemaking, can solve the problems affecting the microbial fermentation efficiency, the quality of wine production, the decline in the utilization rate of grain starch, and the quality of the fermented grains entering the cellar, so as to promote the gelatinization effect and the microbial fermentation utilization efficiency, The effect of improving the effect of moistening grain and improving the effect of grain gelatinization

Inactive Publication Date: 2012-07-04
LUZHOU PINCHUANG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Due to the distillation and gelatinization process, the water absorption of grain is directly related to its gelatinization. Corn with less water absorption is more difficult to gelatinize, which affects the quality of the fermented grains in the cellar, thereby affecting the fermentation efficiency of microorganisms and the quality of wine production.
If the method of soaking is used, although the effect of moistening grain can be improved, because the grain contains soluble starch, the utilization rate of grain starch will decrease, resulting in waste of resources and increasing production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1 Using the method of the present invention to moisten grain corn

[0011] 1. Place 20kg of corn (with a water content of 11.8wt%) separately in a stainless steel plate dish, pour 8kg of hot water at 75°C into the dish, then put it in a thermostat at 75°C, soak for 1.5 hours, and soak Stirring is also carried out in the process. The moisture content of the corn after soaking was 51.2wt%.

[0012] Carry out the grain moistening operation of corn with the method of the present invention, take common method as contrast simultaneously, and common method is to adopt the mode moistening grain of splashing ice bucket hot water in the mixed grain heap, detects the moist grain water absorption of corn and its total water content, And identify its distillation gelatinization effect.

[0013] Table 1 Water absorption of corn moist grain

[0014] Original moisture content

Moisture content after moistening

Gelatinization effect

The method of the ...

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PUM

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Abstract

The invention relates to a method for moistening corn, which belongs to the technical field of brewing. The invention aims to solve the technical problem of improving the method for moistening the corn, so that not only can the effect for moistening the corn be improved, but also resource waste can be avoided. The method for moistening the corn comprises the following steps of: adding water in the corn, and soaking for 1-2 hours, wherein the weight of the water added in the corn is Skg, the moisture content of the corn after soaking with the water is Y, the moisture content of the corn before soaking with the water is X, the weight of the corn before soaking with the water is Mkg, Y is equal to 40-60 weight percent, and S is equal to (Y-X)*M.

Description

technical field [0001] The invention relates to a corn grain moistening method and belongs to the technical field of wine making. Background technique [0002] Corn is one of the important raw materials for the brewing of Luzhou-flavor liquor, and it is widely used in the brewing of multi-grain liquor. Corn has high starch and protein nutrients, which are important nutrients for microbial fermentation and metabolism. However, the dried corn grains are relatively large, compact in structure and hard in texture, making it difficult to absorb water. Especially in the brewing and moistening process, by splashing moistening water, it can only meet the water absorption requirements of raw grains such as sorghum and wheat, while it is difficult for corn to absorb water quickly, so the corn grains after moistening often do not absorb enough water and still Keep the original dry hard state. Due to the distillation and gelatinization process, the water absorption of grain is direct...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 刘小刚卢中明涂荣坤涂飞勇任剑波
Owner LUZHOU PINCHUANG TECH
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