Grain wetting method in sauce fragrance baijiu brewing technology

Abstract

The invention provides a grain wetting method in sauce fragrance baijiu brewing technology. According to the grain wetting method, hot water with a temperature of 95 DEG C or higher is used for two times of grain wetting, and in each time of grain wetting, layer-by-layer stacking standing is adopted, so that water can be absorbed by grain as much as possible, grain water absorption ratio is as high as 65 to 70%, water content of dried grain is about 10%, water content of grain after grain wetting is increased to 75 to 80%, and grain gelatinization is promoted effectively in distillation.

Description

technical field [0001] The invention relates to the technical field of liquor brewing production, in particular to a grain moistening method in the brewing process of Maotai-flavor liquor. Background technique [0002] The purpose of moistening grain is to make the grain raw material absorb enough water, let the grain raw material expand, and realize the preliminary gelatinization of the starch in the grain raw material. The quality of the grain gelatinization mainly depends on the temperature of the grain moistening water and the water absorption of the grain. When the temperature of the moistening grain water meets the standard requirements, if the water absorption is sufficient, the grain is easily gelatinized by heat, the skin of the raw grain granules is easily broken, and the starch granules are easy to release starch, which provides nutrients for saccharification and fermentation. [0003] The prior art relates to a method for making Luzhou-flavor liquor to moisten gr...

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Problems solved by technology

[0006] (2) In the prior art, since the grain raw materials are crushed, the grain moistening water temperature is usually around 60°C to achieve a good grain moistening effect, while the raw grain used in sauce-flavored wine brewing is granular, and the grain moistening effect is achieved at this temperature poor;

[0007] (3) The grain moistening method in the prior art is usually a one-time grain moistening. It has been proved by long-term production practice that the grain moisture content of the sauce-flavored wine making raw material can only reach below 50% after one moistening of the grain, and the effect of gelatinization in the early stage cannot be achieved;

[0008] (4) in the prior art, the amount of moistening grain water used is generally 45% of the grain weight, and the water consumption exceeding this value cannot be absorbed by the grain heap, and has to flow away in vain, instead washing away the nutritional labeling in the grain heap; Using 45% of the water consumption of the raw materials for brewing wine is far from being able to achieve a better grain moistening effect;

[0009] (5) The size of the grain pile in the prior art is generally 150-250Kg, and the standing time after replenishing water is 10 minutes; while the size of the grain pile of the sauce-flavored wine making raw material is generally 950-1000Kg, for the sauce-flavored grain raw material, the standing time Too short, it is difficult to achieve the desired moisturizing effect

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