Fermented grain treatment method of multi-grain aged white spirit flavor type white spirit

A processing method, the technology of Laobaigan, is applied in the preparation of alcoholic beverages, etc., to achieve the effects of simple process operation, improved product quality, and increased water absorption

Pending Publication Date: 2022-03-18
YUFENG IND HEBEI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the present invention puts the grain grains with different grain moistening times into the vat in layers to solve the problem that the wine grains in the upper layer are dry and loose, and the wine grains in the lower layer are wet and sticky, effectively improving the fermentation consistency of the wine grains in the ground tank, and realizing the simultaneous fermentation of the wine grains

Method used

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  • Fermented grain treatment method of multi-grain aged white spirit flavor type white spirit
  • Fermented grain treatment method of multi-grain aged white spirit flavor type white spirit
  • Fermented grain treatment method of multi-grain aged white spirit flavor type white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] An operation method of grain fermented grains for brewing multi-grain Laobaigan-flavor liquor, comprising the following steps:

[0036] (1) 40 parts of glutinous sorghum, 8 parts of rice, 15 parts of glutinous rice, 7 parts of corn, 30 parts of japonica sorghum, and a total feeding amount of 900 kg are mixed evenly, and it is required to stir at least 2 times;

[0037] (2) Use 40°C water to moisten the above-mentioned grains evenly, add water for moistening grains to the grains several times, and stir quickly while adding water to prevent the loss of moistening grain water if it is not absorbed in time; the amount of moistening grain water is 1 / 2 of the grain weight 50%;

[0038] (3) divide the grain moistened in the step (2) into three piles, wherein the first pile is 30%, the second pile is 33%, the third pile is 37%. The lower side is 150cm long, the upper bottom is flat, each side line is straight, each side is smoothed, piled up for 20 minutes, then mixed with win...

Embodiment 2

[0045] The difference between Example 2 and Example 1 is that the water temperature for moistening grain is 45°C, the amount of water for moistening grain is 55% of the grain weight, and the grain is divided into three piles, wherein the first pile is 31%, the second pile is 34%, and the third pile is 35%. , the height of the pile is 75cm, the length of the upper side is 80cm, the length of the lower side is 150cm, and the stacking time is 25min. After moistening the grain, mix it with wine grains 3.6 times the raw material and rice husk with 18% of the raw material. The first stacking time of the mixed grain grains is 15 minutes, the second stacking time is 75 minutes, the third stacking time is 135 minutes, and the square pile height is 105 cm. The length of the upper side is 80cm, and the length of the lower side is 150cm. When layering into the tank, the bottom layer: the middle layer: the upper layer = 31:34:35, and the implementation season is summer. All the other are i...

Embodiment 3

[0047] The difference between embodiment 3 and embodiment 1 is that the water temperature for moistening grain is 50°C, the amount of water for moistening grain is 60% of the grain weight, and the grain is divided into three piles, wherein the first pile is 32%, the second pile is 34%, and the third pile is 34%. , The height of the pile is 80cm, the length of the upper side is 85cm, the length of the lower side is 150cm, and the stacking time is 20min. After moistening the grain, mix it with wine grains 3.7 times the raw material and rice husk with 17% of the raw material. The first stacking time of the mixed grain grains is 20 minutes, the second stacking time is 80 minutes, the third stacking time is 140 minutes, and the square pile height is 110 cm. The length of the upper side is 85cm, and the length of the lower side is 150cm. When layering into the tank, the bottom layer: the middle layer: the upper layer = 32:34:34, and the implementation season is autumn. All the other a...

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Abstract

The invention relates to the technical field of white spirit production, in particular to a fermented grain treatment method of multi-grain aged white spirit flavor type white spirit. According to the invention, the water absorption capacity of the raw materials is improved by changing the temperature of grain moistening water and a stacking and standing mode, so that the gelatinization effect of grains is effectively promoted; the medium-temperature grain moistening water is adopted, the requirement for the water absorption capacity of raw materials is met, meanwhile, alcohol evaporation loss caused by the too high temperature of the fermented grains is prevented, the temperature of the fermented grains in winter is increased, distillation of the fermented grains in a steamer is facilitated, and the distillation efficiency is improved. In addition, the fermented grains with different grain moistening time are put into the jar in a layered manner, so that the problems that the upper-layer fermented grains are dry and scattered and the lower-layer fermented grains are wet and sticky are solved, the fermentation consistency of the fermented grains in the ground jar is effectively improved, and synchronous fermentation of the fermented grains is realized.

Description

Technical field: [0001] The invention relates to the technical field of liquor production, in particular to a method for processing grain grains of multi-grain Laobaigan-flavor liquor. [0002] technical background: [0003] The traditional Laobaigan-flavored liquor is brewed using the process of continuous cropping ingredients, mixed steaming and burning of the old five retorts. Its characteristic is that the newly added grains and fermented grains are distilled together in a retort, and the grains are steamed at the same time as the wine is steamed. Special grain fragrance. The next step of saccharification and fermentation can be carried out only after the grain has been fully gelatinized, so as to produce high-quality liquor. [0004] Moisturizing the grain before steaming refers to the operation of adding water to the brewing raw materials before cooking, so that the raw materials can absorb a certain amount of water evenly. After the grain is moistened, its starch gr...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12H6/02
CPCC12G3/021C12G3/022C12H6/02
Inventor 李泽霞柳宁宁薄长勇张煜行苏亚娜白光辉姜东明
Owner YUFENG IND HEBEI
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