Multi-grain simultaneous cooking type grain steaming method

Abstract

A multi-grain simultaneous cooking type grain steaming method includes steps: (1) preparing a multi-grain material from five grains including sorghum, rice, glutinous rice, wheat and corns; (2) treating sorghum; (3) treating corns; (4) treating rice and glutinous rice; (5) treating wheat; (6) well mixing grains treated at steps (2), (3), (4) and (5), cooking at an ordinary pressure for 10-100min, spreading to cool, and performing inoculation and saccharification. The grains with huge differences in moisture absorptivity, hardness, size, starch type and the like are uniformly and simultaneously cooked according to different cooking methods; by whole-grain steaming of sorghum, porosity of a mixing system is improved; extra addition of rice hulls as a bulking agent is avoided, bran flavor in wine is reduced, wine purity is improved, and the foundation is provided for subsequent yeast efficient saccharification and high-quality alcoholic fermentation.

Description

technical field [0001] The invention relates to a grain-steaming method for soft-cooking multiple grains at the same time, and belongs to the technical field of wine making. Background technique [0002] my country has a long history of brewing wine and has a wide variety of varieties. Since the day of its production, it has been liked by the ancestors, especially the wine brewed from grains, which is more popular with consumers. The wine-making process mainly includes steaming grain, saccharification, fermentation, distillation or press filtration, etc., especially the cooking of raw grain. The "threshold" is to make the grains crack and starch gelatinize, so as to facilitate the contact and hydrolysis of enzymes, and prepare suitable water conditions and nutrient supply for the cultivation of microorganisms, which directly affects the subsequent saccharification and fermentation levels, thereby affecting the wine quality and wine production. Rate. [0003] At present, ba...

AI Technical Summary

Problems solved by technology

There are generally two situations in the traditional method of steaming grains: (I) It is steamed separately and then mixed. Although this method can steam all kinds of grains, it is difficult to make multiple grains soft at the same time, resulting in premature The steamed grain takes a long time to cool, and it is easy to be infected with miscellaneous bacteria. At the same time, it is difficult to mix evenly, especially after steaming, the viscosity of glutinous rice increases and is easily broken, which increases the difficulty of mixing; (II) it is steamed together, because the cooking requirements of various grains are different. , at the same time point, either part of the grain is not fully cooked, or part of the grain is overcooked, resulting in incomplete gelatinization or loss of starch, which affects the yield and fermentation quality

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