CN1034671C

CN1034671C - Technique for making wine from distillers' grains and potatoes with special formulation

Info

Publication number: CN1034671C
Application number: CN 90101059
Authority: CN
Inventors: 任中华
Original assignee: DONGFONG DISTILLERY SHAO XING CITY
Current assignee: DONGFONG DISTILLERY SHAO XING CITY
Priority date: 1990-02-25
Filing date: 1990-02-25
Publication date: 1997-04-23
Anticipated expiration: 2005-02-25
Also published as: CN1044494A

Abstract

The present invention relates to a technique for preparing yellow rice wine from yellow grain stillage and potato flour with a special recipe. The present invention comprises production technological processes of feeding raw material, adding water for stirring, steaming the mixture, saccharifying the obtained products, fermenting the saccharified products, adjusting wine and obtaining completed products. The present invention is characterized in that fed raw material comprises 80 to 90 wt% of yellow grain stillage and 10 to 20 wt% of sweet potato powder, and the raw material is fed according to a specific recipe; partial technological conditions in a manufacturing technique is correspondingly changed. The present invention can be implemented for the current wine production and wine producing devices. Because the proportioning of feeding raw material is changed, the fermentation can be normal; the quality and the flavors of prepared wine are greatly improved; simultaneously, the leftovers waste water of preparing the wine can be used as high-quality fodder for fowl and fish by a feeding experiment.

Description

The making wine from distillers ' grains and potatoes with special formulation method

The present invention is the making wine from distillers ' grains and potatoes with special formulation processing method, belongs to the method for making liquor reform in the wine industry.

The technical process of liquor brew at present is generally the water stirring → boiling → saccharification that feeds intake → add → wine → finished product that ferments → hang, and its charge ratio is true yellow vinasse or pure sweet potato flour.True yellow vinasse system wine is few because of its starch content, and the yield of liquor is low, and when fermentation easily produce stink, influence the quality and the taste of liquor; Pure sweet potato flour system wine can be made into quality liquor preferably because of its starch content height, and the yield of liquor height, but because of being subjected to the restriction of production technique, starch in the potato powder can not utilize fully, makes rejectable waste " potato be pickled with grains or in wine liquid " include large amount of organic, is difficult to handle, drain into rivers slightly because of carelessness, cause fish kills and water pollution,, also can ferment because of " potato be pickled with grains or in wine liquid " shelf-time is long as depositing by the appointed place, maligned, become the difficult problem that liquor industry is generally had a headache.The sewage disposal technology of domestic existing in recent years " potato be pickled with grains or in wine liquid ", but facility investment is up to units up to a million, and the processing costs height influences unit cost, influences the business economic benefit, is difficult to popularization.

The purpose of this invention is to provide a kind of new system wine method, can improve the local flavor and the quality of liquor, the leftover waste wine lees liquor is turned waste into wealth, make high-quality feed.

The present invention is a making wine from distillers ' grains and potatoes with special formulation, and its technological process of production is for the water stirring → boiling → saccharification that feeds intake → add → wine → finished product ferments → hang.It is characterized in that charge ratio is that yellow wine lees and sweet potato flour feed intake by special formulation, by weight percentage, yellow wine lees is 80-90%, sweet potato flour is 10-20%, after feeding intake, adjusted starch content, according to existing system wine method, working condition in the technical process also has corresponding change, generally speaking, cooking pressure is controlled at 0.14-0.2MPa, and the Chi Pinwen that falls during fermentation is generally 26-30 ℃, fermentation time is controlled at 45-72 hour (when natural temperature was 45-60 hour or is 60-72 hour in time below 10 ℃ in time more than 10 ℃), and the add-on of hanging big chaff in the wine also obviously reduces.

The water stirring technique that adds of the present invention can also be to add for water with the slurry swill, can improve fermentation condition, improves the yield of liquor, and solves the pollution of slurry swill.

The present invention compared with prior art has following outstanding advantage:

1, after special formulation fed intake, the starch in the sweet potato flour was fully used, and made fermentation normal, increased the sweetness flavor of the liquor of producing, and the quality of liquor and local flavor are improved a lot;

2, hang the minimizing of big chaff add-on in the wine, solved a difficult problem of too much hanging the wine obstruction in the yellow wine lees system wine owing to big chaff, make production run normal, raise the efficiency;

3, the special formulation system of feeding intake leftover waste after drinking can be used as the high-quality feed of livestock and poultry, fish through feeding experiment, welcome by peasant household, turns waste into wealth, and has solved the difficult problem of environmental pollution;

4, system wine method of the present invention can be implemented on wine production of existing system and equipment, need not investment.

Below in conjunction with embodiment the present invention is further described:

With weight percent is that the yellow wine lees of 84-86% and the sweet potato flour of 14-16% successively drop into the material pond, adding water stirs, after boiling under the 0.14-0.2MPa pressure, be cooled to about 60 ℃ and add saccharifying enzyme and carry out saccharification, behind the cooling certain hour 26-30 ℃ of condition bottom fermentation 48 hours, wine is hung in distillation, makes liquor.

Claims

1, a kind of making wine from distillers ' grains and potatoes with special formulation method, its technological process of production is the water stirring → boiling → saccharification that feeds intake → add → wine → finished product that ferments → hang, and it is characterized in that charge ratio is yellow wine lees 80-90%, sweet potato flour 10-20% by weight percentage; Cooking pressure is 0.14-0.2MPa; Zymotechnique decline pond product temperature is 26-30 ℃, and fermentation time was a nature temperature more than 10 ℃ the time 45-60 hour or natural temperature below 10 ℃ the time 60-72 hour.

2,, be that charge ratio can be yellow wine lees 84-86% by weight percentage, sweet potato flour 14-16% under it is special by the described making wine from distillers ' grains and potatoes with special formulation method of claim 1.