CN102212450A - Method for rapidly brewing grain-flavor white spirit - Google Patents
Method for rapidly brewing grain-flavor white spirit Download PDFInfo
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- CN102212450A CN102212450A CN 201110147604 CN201110147604A CN102212450A CN 102212450 A CN102212450 A CN 102212450A CN 201110147604 CN201110147604 CN 201110147604 CN 201110147604 A CN201110147604 A CN 201110147604A CN 102212450 A CN102212450 A CN 102212450A
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Abstract
The invention provides a method for rapidly brewing grain-flavor white spirit. The method is characterized by comprising the following steps in sequence: grinding grains into flour; soaking the powdery grains with boiling water at 100 DEG C to be ripe and pasty; cooling to less than 60 DEG C; adding edible alcohol; continuously introducing clean air or clean oxygen for 4-10 days in all (2-10 hours every day) to ensure that the oxygen in the mixture of the paste and edible alcohol is saturated; and finally separating alcohol and wine dregs, wherein the weight ratio of the grains to the boiling water is 1:(4-8) and the weight ratio of the grains to the edible alcohol is 1:(13-60). Compared with the prior art, the method has the following advantages: the grains can be fully utilized, the brewing residues are easy to reuse and the value of edible alcohol can be increased.
Description
Technical field
The present invention relates to a kind of brewing method of wine.
Background technology
Traditional brewing method is produced liquor, is that grain adds water and heats and boil, and is cooled to 30-40 ℃, and adding wine cake ferments, distills, converts wine, (esterification) deposited in sealing, vinasse are emitted.Vinasse are because of there being starter (wine cake), and can produce stink in the ferment-fermented process, make the recycling of vinasse receive very big influence, under the normal circumstances, most vinasse are toppled over and are abandoned as rubbish, small portion reclaims as feed, owing to can not effectively utilize the vinasse that also contain a large amount of useful matteies, and therefore, the utilization ratio of grain is low, not only waste grain in large quantities, and, environmental pollution caused easily.
Can produce a large amount of bound feet material in the sugar industry, these tankage all are to be used for making alcohol usually, these alcohol just become edible ethanol after removing methyl alcohol, potato spirit, aldehyde material, these ethanol are commonly used to use as medical alcohol or medicinal immersion alcohol, therefore, though this alcohol amount is big, is worth low.
Summary of the invention
Goal of the invention of the present invention is to make full use of the method for the quickly brewing grain aromatic white spirit of the value easy reuse of resistates, that can promote edible ethanol grain, after the wine brewing.
The present invention is achieved in that and comprises according to precedence grain is milled into powder; With 100 ℃ of boiled boiling water the maturation of powdery grain bubble is stuck with paste; Be cooled to below 60 ℃; Add edible ethanol; Continue to feed clean air or clean oxygen with guarantee to stick with paste and the mixture of edible ethanol in contained oxygen saturation, the time that feeds clean air or clean oxygen is 2-10 hours every days, needs 4-10 days altogether, separates alcohol and schlempe at last; The consumption weight ratio of grain and boiling water is 1:4-8, and the consumption weight ratio of grain and edible ethanol is 1:13-60.The ethanol concn of edible ethanol is 95%.In bubbling air or oxygen process, stick with paste and the mixture of edible ethanol in carbohydrate react with oxygen, saccharification also and alcohol function, make alcohol esterification (alcoholization), eliminate the inherent pungent odour that uses alcohol, made product have the pure fragrance that grain has, promoted the value of raw material use alcohol effectively, simultaneously, because schlempe does not have the stink that vinasse had of traditional technology, therefore, can be used as the raw material of food.
Here, adopt that the mode of adding cold water is cooled to paste below 60 ℃ in stick with paste, add that the concentration of alcohol is 30%-70% behind the cold water.The cooling of employing cold water can utilize cold water to draw evaporable ethanol, simultaneously, can regulate the concentration of alcohol.
The present invention compared with the prior art, have can make full use of grain, the wine brewing after the advantage easy reuse of resistates, that can promote the value of edible ethanol.
Embodiment:
Now in conjunction with the embodiments the present invention is done and describes in further detail:
The present invention includes according to precedence grain is milled into powder; With 100 ℃ of boiled boiling water the maturation of powdery grain bubble is stuck with paste; The mode that adds cold water in stick with paste is cooled to paste below 60 ℃; Add edible ethanol; Continue to feed clean air or clean oxygen with guarantee to stick with paste and the mixture of edible ethanol in contained oxygen saturation, the time that feeds clean air or clean oxygen is 2-10 hours every days, needs 4-10 days altogether, separates alcohol and schlempe at last; The consumption weight ratio of grain and boiling water is 1:4-8, and the ethanol concn of edible ethanol is 30%-70%, and the consumption weight ratio of grain and edible ethanol is 1:13-60.
Claims (3)
1. the method for a quickly brewing grain aromatic white spirit is characterized in that comprising according to precedence grain is milled into powder; With 100 ℃ of boiled boiling water the maturation of powdery grain bubble is stuck with paste; Be cooled to below 60 ℃; Add edible ethanol; Continue to feed clean air or clean oxygen with guarantee to stick with paste and the mixture of edible ethanol in contained oxygen saturation, the time that feeds clean air or clean oxygen is 2-10 hours every days, needs 4-10 days altogether, separates alcohol and schlempe at last; The consumption weight ratio of grain and boiling water is 1:4-8, and the consumption weight ratio of grain and edible ethanol is 1:13-60.
2. the method for quickly brewing grain aromatic white spirit according to claim 1, the ethanol concn that it is characterized in that edible ethanol is 95%.
3. the method for quickly brewing grain aromatic white spirit according to claim 1 and 2 is characterized in that adopting the mode that adds cold water in stick with paste that paste is cooled to below 60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110147604 CN102212450A (en) | 2011-06-02 | 2011-06-02 | Method for rapidly brewing grain-flavor white spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110147604 CN102212450A (en) | 2011-06-02 | 2011-06-02 | Method for rapidly brewing grain-flavor white spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102212450A true CN102212450A (en) | 2011-10-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110147604 Pending CN102212450A (en) | 2011-06-02 | 2011-06-02 | Method for rapidly brewing grain-flavor white spirit |
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| CN (1) | CN102212450A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102703297A (en) * | 2012-07-05 | 2012-10-03 | 广东省九江酒厂有限公司 | Method for promoting white spirit aging |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101144095A (en) * | 2006-06-29 | 2008-03-19 | 普渡（大学）研究基金 | Method for producing ethanol by starch material |
| CN101215506A (en) * | 2008-01-14 | 2008-07-09 | 南京农业大学 | Purple sweet potato wine and producing technique thereof |
-
2011
- 2011-06-02 CN CN 201110147604 patent/CN102212450A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101144095A (en) * | 2006-06-29 | 2008-03-19 | 普渡（大学）研究基金 | Method for producing ethanol by starch material |
| CN101215506A (en) * | 2008-01-14 | 2008-07-09 | 南京农业大学 | Purple sweet potato wine and producing technique thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102703297A (en) * | 2012-07-05 | 2012-10-03 | 广东省九江酒厂有限公司 | Method for promoting white spirit aging |
| CN102703297B (en) * | 2012-07-05 | 2013-07-10 | 广东省九江酒厂有限公司 | Method for promoting white spirit aging |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20111012 |