CN102533511A - Method for moistening corn - Google Patents
Method for moistening corn Download PDFInfo
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- CN102533511A CN102533511A CN2012100580440A CN201210058044A CN102533511A CN 102533511 A CN102533511 A CN 102533511A CN 2012100580440 A CN2012100580440 A CN 2012100580440A CN 201210058044 A CN201210058044 A CN 201210058044A CN 102533511 A CN102533511 A CN 102533511A
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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
The present invention relates to corn profit grain method, belong to brewing technical field.
Background technology
Corn is one of important raw grain of brewageing of aromatic Chinese spirit, is widely used in the production of brewageing of many grain type liquor.Corn has higher starch and nutrient protein composition, is the metabolic important nutritive ingredient of microbial fermentation.Yet the corn particle after drying is big, structure is tight, rice matter is hard, is difficult to absorb moisture.Especially in brewageing profit grain technology; Through the profit grain water of splashing, only can satisfy the suction requirement of raw grains such as Chinese sorghum, wheat, and corn is difficult to absorb rapidly moisture; So the corn particle that causes moistening after the grain does not often absorb enough moisture, still keeps original exsiccant hardened condition.Because the distillation gelatinization process, grain water regain and its gelatinization effect have the direct correlation effect, the corn that water regain is less, and gelatinization is difficulty comparatively, and the quality of the poor unstrained spirits in cellar for storing things is gone in influence, thereby influences fermentation efficiency of mikrobe and the quality of producing wine.If adopt the mode of soaking, though can improve profit grain effect,, can cause the foodstuff starch utilization ratio to descend owing to contain Zulkovsky starch in the grain, cause the wasting of resources, improve production cost.Therefore, can reduce the wasting of resources, the method that can improve the profit grain effect of corn again becomes the technical barrier that this area presses for solution.
Summary of the invention
Technical problem to be solved by this invention provides a kind of corn profit grain method, and this method both can improve corn profit grain effect, can avoid the wasting of resources again.
Corn profit grain method of the present invention comprises the steps: to add in the corn water, soaks 1～2h; Wherein, the weight that adds water in the corn is Skg, and the corn content of soaking after the end is Y, and the corn content before soaking is X, and the corn weight before soaking is Mkg, Y=40～60wt%, S=(Y-X) * M.
The inventive method can guarantee that through adding the water logging bubble corn corn profit grain is abundant, and simultaneously, the add-on through control water makes the water that is added avoided the loss of the Zulkovsky starch in the corn by Maize Absorption.And can to control corn profit grain water cut be 40～60wt%, improved follow-up grain gelatinization effect.In addition, the inventive method control soak time is 1～2 hour, if be because the time too short, the grain suction not exclusively, if overlong time, it is too rotten to the corn that grain can become, be not easy to subsequent step with the even mix of corn in poor unstrained spirits.
Wherein, The temperature of the water that is added in the aforesaid method is too high then to cause grain directly by gelatinization and the thickness that becomes easily; Promptly boiled; Subsequent step always is not easy even mix in poor unstrained spirits, and gelatinization causes the gelatinization of starch secondary easily and becomes aging once more, is unfavorable for the utilization of mikrobe to starch; Water temperature is low excessively, and then soaking effect is not good, or absorption speed is slow excessively.In order to improve the corn soaking effect, it is 60～80 ℃ water logging bubble corn that aforesaid method preferably adopts temperature.
Wherein, in order to improve profit grain effect, aforesaid method also stirs in immersion process.
The inventive method both can improve corn profit grain effect, can avoid the wasting of resources again, had promoted the gelatinization effect and the microbial fermentation utilising efficiency of corn, had broad application prospects.
Embodiment
Do further description below in conjunction with the embodiment specific embodiments of the invention, therefore do not limit the present invention among the described scope of embodiments.
Embodiment 1 adopts the inventive method profit grain corn
1,20kg corn (water cut is 11.8wt%) is positioned over separately in the stainless steel flat plate ware, 75 ℃ 8kg hot water are poured in the ware, put into 75 ℃ thermostat container then, soaked 1.5 hours, also stir in the immersion process.The corn content that soaks after finishing is 51.2wt%.
Carry out the profit grain operation of corn with the inventive method; Simultaneously with usual way as contrast; Usual way is moistened grain for the mode that adopts the ice bucket hot water of in the maslin heap, splashing, and detects the profit grain water regain and the total water content thereof of corn, and identifies its distillation gelatinization action effect.
Table 1 corn profit grain suction situation
| Original water cut | Water cut after the profit grain | The gelatinization effect | |
| The inventive method | 11.8％ | 51.2％ | Better |
| Contrast | 11.8％ | 25.4％ | Relatively poor |
Remarks: the gelatinization effect, opinion rating is: better, good, general, relatively poor.
From table 1, can find out; Corn with identical water cut moistens grain, adopts the corn water regain of the inventive method bigger, and water cut is 51.2% after the profit grain; Be common 2.0 times to poor profit grain method; Thereby explain and adopt the inventive method, corn profit grain soaking effect is better, and the corn particle suction fully.And through after the distillation gelatinization, the inventive method corn particle gelatinization effect that water regain is bigger is better, contrast then relatively poorly, so the lifting of corn profit grain effect, has directly promoted the gelatinization effect of corn particle, for the yield and quality raising of wine is laid a good foundation.
Claims (3)
1. corn profit grain method is characterized in that comprising the steps: adding in the corn water, soaks 1～2h; Wherein, the weight that adds water in the corn is Skg, and the corn content of soaking after the end is Y, and the corn content before soaking is X, and the corn weight before soaking is Mkg, Y=40～60wt%, S=(Y-X) * M.
2. corn profit grain method according to claim 1 is characterized in that: the employing temperature is 60～80 ℃ a water logging bubble corn.
3. corn profit grain method according to claim 1 and 2 is characterized in that: also stir in the immersion process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100580440A CN102533511A (en) | 2012-03-07 | 2012-03-07 | Method for moistening corn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100580440A CN102533511A (en) | 2012-03-07 | 2012-03-07 | Method for moistening corn |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102533511A true CN102533511A (en) | 2012-07-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100580440A Pending CN102533511A (en) | 2012-03-07 | 2012-03-07 | Method for moistening corn |
Country Status (1)
| Country | Link |
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| CN (1) | CN102533511A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002062A (en) * | 2015-09-10 | 2015-10-28 | 郑成宣 | Brewing method of ecological corn Xiaoqu wine |
| CN106085724A (en) * | 2016-08-24 | 2016-11-09 | 江苏双沟酒业股份有限公司 | A kind of soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique |
| CN106244369A (en) * | 2016-07-28 | 2016-12-21 | 安徽古井贡酒股份有限公司 | A kind of wine brewing five grain material moistening methods |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334334A (en) * | 2001-07-17 | 2002-02-06 | 范国乾 | Process for preparing sweet fermented glutinous corn |
| CN101602991A (en) * | 2009-07-14 | 2009-12-16 | 李家民 | A kind of production method of Maotai-flavor liquor |
| CN101781617A (en) * | 2010-03-29 | 2010-07-21 | 陕西科技大学 | Preparation method of thick corn wine |
-
2012
- 2012-03-07 CN CN2012100580440A patent/CN102533511A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334334A (en) * | 2001-07-17 | 2002-02-06 | 范国乾 | Process for preparing sweet fermented glutinous corn |
| CN101602991A (en) * | 2009-07-14 | 2009-12-16 | 李家民 | A kind of production method of Maotai-flavor liquor |
| CN101781617A (en) * | 2010-03-29 | 2010-07-21 | 陕西科技大学 | Preparation method of thick corn wine |
Non-Patent Citations (2)
| Title |
|---|
| 李大和等,1: "川法小曲白酒生产技术(九)", 《酿酒科技》 * |
| 肖安红等,1: "玉米干法去皮脱胚实验研究", 《武汉工业学院学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002062A (en) * | 2015-09-10 | 2015-10-28 | 郑成宣 | Brewing method of ecological corn Xiaoqu wine |
| CN106244369A (en) * | 2016-07-28 | 2016-12-21 | 安徽古井贡酒股份有限公司 | A kind of wine brewing five grain material moistening methods |
| CN106244369B (en) * | 2016-07-28 | 2019-08-09 | 安徽古井贡酒股份有限公司 | A kind of five grain material moistening methods of wine brewing |
| CN106085724A (en) * | 2016-08-24 | 2016-11-09 | 江苏双沟酒业股份有限公司 | A kind of soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique |
| CN106085724B (en) * | 2016-08-24 | 2019-08-20 | 江苏双沟酒业股份有限公司 | A kind of soft-taste white spirit sorghum gelatinization technique |
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Application publication date: 20120704 |