CN103497864A - Method for brewing corn liquor - Google Patents
Method for brewing corn liquor Download PDFInfo
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- CN103497864A CN103497864A CN201310460072.XA CN201310460072A CN103497864A CN 103497864 A CN103497864 A CN 103497864A CN 201310460072 A CN201310460072 A CN 201310460072A CN 103497864 A CN103497864 A CN 103497864A
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Abstract
The invention discloses a method for brewing corn liquor. The method for brewing the corn liquor comprises the following steps: (1) preparing steamed corn; (2) adding spirit yeast; (3) saccharifying and fermenting; (4) filtering and distilling to obtain base liquor and storing the base liquor; (5) taking out the base liquor, and blending the base liquor into the corn liquor. According to the method for brewing the corn liquor, the spirit yeast is adopted for producing the corn liquor; meanwhile, an appropriate spirit yeast addition proportional range is provided, saccharification time and fermentation time are reasonable, optimum efficiency can be obtained, alcoholic strength is clear, and the method for brewing the corn liquor has prominent characteristics and an obvious progress; a method in which the base liquor is stored for more than three months and then is taken out and blended is adopted, the conventional restriction in production of the corn liquor is broken, yield of high-quality corn liquor is increased, and the quality of the corn liquor is also guaranteed; the corn liquor produced by adopting the method for brewing the corn liquor has excellent taste and flavour, can not go to the head or sting the mouth and has the characteristics of pure wine flavour and rich nutriments.
Description
Technical field
The present invention relates to a kind of making method of corn wine.
Background technology
Corn wine, have another name called maize wine, is to take the wine that corn is the raw material brew, and it is as clear as crystal, and vinosity is pure, nutritious, and the wine body is dense plentiful, taste pure and, nutritious, aroma is refreshing, alcoholic strength is generally at 45～58 degree.Corn wine of the prior art easily produces the situation of dry, peppery mouth or top after drinking.Because the process conditions such as saccharification, fermentation are unreasonable, often cause the corn wine output of high-quality on the low side, nutritive loss is heavier.
As the making method of the disclosed a kind of corn wine of CN103146527A, its deficiency is that corn is soaking 6～10h and steaming 4h with 80～90 ℃, then, after boiling 4～5h, nutrition has wherein been lost a lot; Fermentation time is short, and the time of sealing up for safekeeping is shorter, causes the corn wine mouthfeel poor; Adopt to bake to store after drinking the method more than 1 year, make the alcoholic strength of corn wine higher, the yield of liquor is on the low side, drinks latter easy peppery mouthful, top.
Summary of the invention
The object of the present invention is to provide a kind of making method of corn wine, solved in prior art the corn wine the yield of liquor low, nutritive loss is heavier, easy peppery mouthful, the problem of top.
The invention provides following technical scheme:
(1) prepare the corn steaming:
Get corn, put into after material moistening and steam a rice rice steamer and steam 1～2h to till blooming, obtain the corn steaming;
(2) add the liquor song:
The airing of corn steaming, to temperature≤25 ℃, is added to the liquor song, stir, in every 329～331 kilograms of corns, add 1.7～1.8 kilograms of liquor songs;
(4) saccharification and fermentation:
Put into the saccharification cylinder and pile up saccharification 50～70min, put into fermenting tank for fermentation 12～15 days;
(4) filter, distill to such an extent that base is stored after drinking:
Filtered after fermentation, then, with wine rice steamer distillation 2～2.5h, made base wine, base wine is put into to wine jar and store, period of storage >=3 month;
(5) take out base wine, blend as the finished product corn wine:
Base wine is taken out, and adding distil water is blent the wine of furnishing 40 degree, filters, and makes the finished product corn wine.
Fermentation time in described step (3) is 13～14 days.
Add bent 1.75 kilograms of liquor in described step (2) in every 330 kilograms of corns.
In described step (4), period of storage is 6 months～9 months.
In described step (2), airing to temperature is 0～25 ℃.
The foundation of technical solution of the present invention is as follows:
The present invention steams a rice rice steamer and steams 1～2h to till blooming putting into after the corn material moistening, airing adds the liquor song to temperature≤25 ℃ again, can when guaranteeing saccharification, ferment effect, reduce nutritive loss, avoid causing the serious situation of nutritive loss because of long-time pyroprocessing.
Saccharification time is a factor that affects alcoholic strength.Saccharification time is long, and the by product of saccharification system increases and affects the formation of alcohol, causes alcoholic strength that decline is to a certain degree arranged.The saccharification time deficiency, alcoholic strength is not high yet, has directly affected the yield of liquor of corn wine.Saccharification time of the present invention is reasonable, is conducive to brewageing of corn wine.
The time of fermentation is one of key factor of brewageing corn wine.Fermentation time is long, can make the starch in corn all be converted into alcohol, makes alcoholic strength higher, causes the situation of corn wine top; Fermentation time is too short, fermentation not exclusively, cause the sweet-smelling of corn wine not enough, vinosity not just.Fermentation time length of the present invention is suitable, can guarantee the quality of corn wine, improves the yield of liquor.
The additional proportion of liquor song is also the important factor that affects the corn wine quality.In the prior art, add the amount of liquor song indefinite while brewageing corn wine, add how much often by rule of thumb and sensation, cause corn wine peppery mouthful or tasteless situation easily to occur, also directly affected the quality and yield of corn wine.The present invention adopts the method that adds 1.7～1.8 kilograms of liquor songs in every 329～331 kilograms of corns, and the corn wine that can be the preparation high-quality lays the first stone, the corn wine excellent quality made.
The alcoholic strength of common corn wine is at 45～48 degree, and the alcoholic strength of the corn wine that adopts the present invention to make is at 40 degree, and the wine degree is not high not low, just in time suitable, has both avoided the situation of top, can keep again vinosity and aroma, has retained the due nutrition of corn wine.Try out through having the sample wine people of experience of corn wine, confirmed that the alcoholic strength that adopts the present invention to make has good mouthfeel and local flavor at the corn wine of 40 degree, top not, not peppery mouthful, and there are pure, the nutritious characteristics of vinosity., break the normal procedure simultaneously, the alcoholic strength of corn wine is adjusted into to 40 degree, coordinate the wine-making technology of uniqueness of the present invention, also improved to a certain extent the output of high-grade maize wine.Alcoholic strength, higher than 40 degree or lower than 40 degree, all can't reach best effect.Clear and definite alcoholic strength, also be conducive to production practice, has directive significance.
Beneficial effect of the present invention: adopt that liquor is bent produces corn wine, and the appropriate bent additional proportion scope of liquor is provided, saccharification time, fermentation time are scientific and reasonable, and the alcoholic strength that can obtain best effect is clear and definite, has outstanding characteristics and significantly progressive.Employing stores more than 3 months by base wine the method for blending of taking out again, has broken the routine restriction of producing corn wine, has improved the yield of liquor of high-grade maize wine, has also guaranteed the quality of corn wine.The corn wine of producing with the inventive method, have good mouthfeel and local flavor, top not, not peppery mouthful, and have vinosity pure,
Nutritious characteristics.
The specific embodiment mode
In order to deepen the understanding of the present invention, below in conjunction with specific embodiment, the present invention is described in further detail, but do not form limiting the scope of the present invention.
The corn wine making method comprises the following steps:
(1) prepare the corn steaming:
Get corn, put into after material moistening and steam a rice rice steamer and steam 1～2h to till blooming, obtain the corn steaming;
(2) add the liquor song:
The airing of corn steaming, to temperature≤25 ℃, is added to the liquor song, stir, in every 329～331 kilograms of corn steamings, add 1.7～1.8 kilograms of liquor songs;
(3) saccharification and fermentation:
Put into the saccharification cylinder and pile up saccharification 50～70min, put into fermenting tank for fermentation 12～15 days;
(4) filter, distill to such an extent that base is stored after drinking:
Filtered after fermentation, then, with wine rice steamer distillation 2～2.5h, made base wine, base wine is put into to wine jar and store, period of storage >=3 month;
(5) take out base wine, blend as the finished product corn wine:
Base wine is taken out, and adding distil water is blent the wine of furnishing 40 degree, filters, and makes the finished product corn wine.
Distilled water in step (5) can be processed and obtain through pure water treater by tap water, and filtration can adopt professional drinks filter plant.
Fermentation time in described step (3) is 13～14 days.
Add bent 1.75 kilograms of liquor in described step (2) in every 330 kilograms of corn steamings.
In described step (4), period of storage is 6 months～9 months.
In described step (2), airing to temperature is 0～25 ℃.
In order to make those of ordinary skills better understand the present invention, the applicant has carried out series of experiment research, to prove effect of the present invention:
Test example 1 technical study test
1.1 determining of saccharification time
1.1.1 test method
Get 33 kilograms of corn steamings, add bent 0.175 kilogram of liquor, stir, be equally divided into 5 parts, saccharification 40min, 50min, 60min, 70min, 80min, measure pol and alcoholic strength in saccharified liquid respectively.
1.1.2 test-results and analysis
The result demonstration, that saccharification result is best is 60min, is 50min and 70min preferably, and that effect is general is 80min, and that effect is poor is 40min.
This may be because, the enzymic activity of liquor song is high, the saccharification speed, along with the increase of Starch Hydrolysis degree, pol can increase.After 50min, pol and alcoholic strength increase sharply, and during saccharification 70min, pol has been increased to maximum, and alcoholic strength also no longer increases.After saccharification 70min, pol changes and to tend towards stability, and now Starch Hydrolysis has been tending towards fully, so almost prolongation no longer in time and increasing of pol.Long because of saccharification time, the by product of saccharification system increases and affects the formation of alcohol, causes alcoholic strength that decline is to a certain degree arranged.Consider size and production cycle and the cost of pol, alcoholic strength, selecting suitable saccharification time is 50～70min.
1.2 determining of fermentation time
1.2.1 test method
Get 33 kilograms of corn steamings, add bent 0.175 kilogram of liquor, stir, after saccharification 60min, be equally divided into 6 parts, send into fermentation vat and fermented, fermentation time is respectively 11 days, 12 days, 13 days, 14 days, 15 days, 16 days, after fermentation, distillation obtains base wine, measures alcoholic strength and the yield of liquor of base wine.
1.2.2 test-results and analysis
Result shows, fermentation time be 13 days and 14 days effects best, 12 days and 15 days effects better, 11 days and 16 days effects general, not ideal enough.This may be because, fermentation time is too short, alcoholic strength does not reach standard; Fermentation time is long, and alcoholic strength exceeds standard.Considering that alcoholic strength need be in rational scope, otherwise can the quality of corn wine be impacted, add the yield of liquor is maximized, is 12～15 days therefore select suitable fermentation time.
1.3 determining of period of storage
1.3.1 test method
Get 33 kilograms of corn steamings, add bent 0.175 kilogram of liquor, stir, after saccharification 60min, sending into fermentation vat is fermented 14 days, after filtration, distillation obtains base wine, be equally divided into 5 parts, putting into respectively 5 wine jars stores, period of storage is 1 month, 3 months, 6 months, 9 months, 12 months, period of storage is to after date, base wine is taken out, adding distil water is blent the wine of furnishing 40 degree, filter, make the finished product corn wine, measure the total acid of finished product corn wine, total ester content, measure the yield of liquor, and please there is corn wine and judge the people of experience and try out, estimate the sense organ local flavor of corn wine.
1.3.2 test-results
The result demonstration, period of storage is more than 3 months, the corn wine total acid made, total ester content are at acceptability limit; Period of storage is 6 months～9 months, and the yield of liquor is higher, the sense organ of corn wine and better flavor; Period of storage is 12 months, and effect is general; Period of storage is 1 month, and effect is undesirable.Consider that to make corn wine total acid, total ester content reasonable, improve the yield of liquor, and obtain preferably sense organ and local flavor, and shorten production cycle and cost, therefore, selecting suitable period of storage is 6～9 months.
Embodiment 1
(1) prepare the corn steaming:
Get corn, put into after material moistening and steam the rice rice steamer and steam 1h to till blooming, obtain the corn steaming;
(2) add the liquor song:
Be 25 ℃ by corn steaming airing to temperature, add the liquor song, stir, add bent 1.7 kilograms of liquor in every 329 kilograms of corn steamings;
(3) saccharification and fermentation:
Put into the saccharification cylinder and pile up saccharification 50min, put into fermenting tank for fermentation 15 days;
(4) filter, distill to such an extent that base is stored after drinking:
Filtered after fermentation, then, with wine rice steamer distillation 2h, make base wine, base wine is put into to wine jar and store, period of storage is 3 months;
(5) take out base wine, blend as the finished product corn wine:
Base wine is taken out, and adding distil water is blent the wine of furnishing 40 degree, filters, and makes the finished product corn wine.
Embodiment 2
(1) prepare the corn steaming:
Get corn, put into after material moistening and steam the rice rice steamer and steam 1.5h to till blooming, obtain the corn steaming;
(2) add the liquor song:
Be 20 ℃ by corn steaming airing to temperature, add the liquor song, stir, add bent 1.75 kilograms of liquor in every 330 kilograms of corn steamings;
(3) saccharification and fermentation:
Put into the saccharification cylinder and pile up saccharification 55min, put into fermenting tank for fermentation 14 days;
(4) filter, distill to such an extent that base is stored after drinking:
Filtered after fermentation, then, with wine rice steamer distillation 2.1h, make base wine, base wine is put into to wine jar and store, period of storage is 4 months;
(5) take out base wine, blend as the finished product corn wine:
Base wine is taken out, and adding distil water is blent the wine of furnishing 40 degree, filters, and makes the finished product corn wine.
Embodiment 3
(1) prepare the corn steaming:
Get corn, put into after material moistening and steam the rice rice steamer and steam 2h to till blooming, obtain the corn steaming;
(2) add the liquor song:
Be 15 ℃ by corn steaming airing to temperature, add the liquor song, stir, add bent 1.8 kilograms of liquor in every 331 kilograms of corn steamings;
(3) saccharification and fermentation:
Put into the saccharification cylinder and pile up saccharification 60min, put into fermenting tank for fermentation 13 days;
(4) filter, distill to such an extent that base is stored after drinking:
Filtered after fermentation, then, with wine rice steamer distillation 2.2h, make base wine, base wine is put into to wine jar and store, period of storage is 5 months;
(5) take out base wine, blend as the finished product corn wine:
Base wine is taken out, and adding distil water is blent the wine of furnishing 40 degree, filters, and makes the finished product corn wine.
Embodiment 4
(1) prepare the corn steaming:
Get corn, put into after material moistening and steam the rice rice steamer and steam 1h to till blooming, obtain the corn steaming;
(2) add the liquor song:
Be 10 ℃ by corn steaming airing to temperature, add the liquor song, stir, add bent 1.7 kilograms of liquor in every 330 kilograms of corn steamings;
(3) saccharification and fermentation:
Put into the saccharification cylinder and pile up saccharification 65min, put into fermenting tank for fermentation 13 days;
(4) filter, distill to such an extent that base is stored after drinking:
Filtered after fermentation, then, with wine rice steamer distillation 2.3h, make base wine, base wine is put into to wine jar and store, period of storage is 6 months;
(5) take out base wine, blend as the finished product corn wine:
Base wine is taken out, and adding distil water is blent the wine of furnishing 40 degree, filters, and makes the finished product corn wine.
Embodiment 5
(1) prepare the corn steaming:
Get corn, put into after material moistening and steam the rice rice steamer and steam 1.5h to till blooming, obtain the corn steaming;
(2) add the liquor song:
Be 5 ℃ by corn steaming airing to temperature, add the liquor song, stir, add bent 1.8 kilograms of liquor in every 330 kilograms of corn steamings;
(3) saccharification and fermentation:
Put into the saccharification cylinder and pile up saccharification 70min, put into fermenting tank for fermentation 12 days;
(4) filter, distill to such an extent that base is stored after drinking:
Filtered after fermentation, then, with wine rice steamer distillation 2.3h, make base wine, base wine is put into to wine jar and store, period of storage is 7 months;
(5) take out base wine, blend as the finished product corn wine:
Base wine is taken out, and adding distil water is blent the wine of furnishing 40 degree, filters, and makes the finished product corn wine.
Embodiment 6
(1) prepare the corn steaming:
Get corn, put into after material moistening and steam the rice rice steamer and steam 2h to till blooming, obtain the corn steaming;
(2) add the liquor song:
Be 0 ℃ by corn steaming airing to temperature, add the liquor song, stir, add bent 1.7 kilograms of liquor in every 329 kilograms of corn steamings;
(3) saccharification and fermentation:
Put into the saccharification cylinder and pile up saccharification 60min, put into fermenting tank for fermentation 14 days;
(4) filter, distill to such an extent that base is stored after drinking:
Filtered after fermentation, then, with wine rice steamer distillation 2.4h, make base wine, base wine is put into to wine jar and store, period of storage is 8 months;
(5) take out base wine, blend as the finished product corn wine:
Base wine is taken out, and adding distil water is blent the wine of furnishing 40 degree, filters, and makes the finished product corn wine.
Embodiment 7
(1) prepare the corn steaming:
Get corn, put into after material moistening and steam the rice rice steamer and steam 1.5h to till blooming, obtain the corn steaming;
(2) add the liquor song:
Be 20 ℃ by corn steaming airing to temperature, add the liquor song, stir, add bent 1.75 kilograms of liquor in every 330 kilograms of corn steamings;
(3) saccharification and fermentation:
Put into the saccharification cylinder and pile up saccharification 60min, put into fermenting tank for fermentation 13 days;
(4) filter, distill to such an extent that base is stored after drinking:
Filtered after fermentation, then, with wine rice steamer distillation 2.5h, make base wine, base wine is put into to wine jar and store, period of storage is 9 months;
(5) take out base wine, blend as the finished product corn wine:
Base wine is taken out, and adding distil water is blent the wine of furnishing 40 degree, filters, and makes the finished product corn wine.
Claims (5)
1. the making method of a corn wine, take corn as main raw material, comprise fermentation procedure, saccharification operation, distillation process and blend operation, it is characterized in that: be corn to be added after steaming to the liquor song, carry out again saccharification, fermentation, filtration and obtain base wine, take out after storing and blend and obtain the finished product corn wine; Concrete, comprise the following steps:
The invention provides following technical scheme:
(1) prepare the corn steaming:
Get corn, put into after material moistening and steam a rice rice steamer and steam 1～2h to till blooming, obtain the corn steaming;
(2) add the liquor song:
The airing of corn steaming, to temperature≤25 ℃, is added to the liquor song, stir, in every 329～331 kilograms of corns, add 1.7～1.8 kilograms of liquor songs;
(3) saccharification and fermentation:
Put into the saccharification cylinder and pile up saccharification 50～70min, put into fermenting tank for fermentation 12～15 days;
(4) filter, distill to such an extent that base is stored after drinking:
Filtered after fermentation, then, with wine rice steamer distillation 2～2.5h, made base wine, base wine is put into to wine jar and store, period of storage >=3 month;
(5) take out base wine, blend as the finished product corn wine:
Base wine is taken out, and adding distil water is blent the wine of furnishing 40 degree, filters, and makes the finished product corn wine.
2. the making method of a kind of corn wine as claimed in claim 1, it is characterized in that: the fermentation time in described step (3) is 13～14 days.
3. the making method of a kind of corn wine as claimed in claim 1, is characterized in that: add bent 1.75 kilograms of liquor in described step (2) in every 330 kilograms of corns.
4. the making method of a kind of corn wine as claimed in claim 1 is characterized in that: in described step (4), period of storage is 6 months～9 months.
5. the making method of a kind of corn wine as claimed in claim 1 is characterized in that: in described step (2), airing to temperature is 0～25 ℃.
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| CN201310460072.XA CN103497864A (en) | 2013-09-30 | 2013-09-30 | Method for brewing corn liquor |
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| CN201310460072.XA CN103497864A (en) | 2013-09-30 | 2013-09-30 | Method for brewing corn liquor |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312845A (en) * | 2014-11-11 | 2015-01-28 | 任志刚 | Method for brewing sticky and sweet corn wine |
| CN104974887A (en) * | 2015-06-30 | 2015-10-14 | 广西油情米意农产品有限公司 | Fermentation technology of corn wine |
| CN105713775A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Preparation method of corn wine |
| CN105713776A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Corn wine |
| CN106119001A (en) * | 2016-08-26 | 2016-11-16 | 黄爱红 | A kind of corn wine |
| CN106148073A (en) * | 2015-04-02 | 2016-11-23 | 王发李 | A kind of manger wine and preparation method thereof |
| CN106924581A (en) * | 2017-03-30 | 2017-07-07 | 南宁学院 | It is a kind of to treat medicinal liquor of stomachache and preparation method thereof |
| CN112048419A (en) * | 2020-09-15 | 2020-12-08 | 高勇 | Health-care ancient wine and preparation method thereof |
| CN112080377A (en) * | 2020-09-15 | 2020-12-15 | 高勇 | Male health-care ancient wine and preparation method thereof |
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| CN1203938A (en) * | 1998-07-28 | 1999-01-06 | 王力田 | Black corn wine and its preparation method |
| CN1230588A (en) * | 1998-04-02 | 1999-10-06 | 于国华 | Production process of corn liquor |
| JP2007014334A (en) * | 2005-07-04 | 2007-01-25 | Rika Ryu | Liquors of starchy raw material using grated japanese radish and method for producing the same |
| CN102382738A (en) * | 2010-11-18 | 2012-03-21 | 会泽县绿色科普兴农示范园乌蒙山黑粮酒厂 | Black maize liquor and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1230588A (en) * | 1998-04-02 | 1999-10-06 | 于国华 | Production process of corn liquor |
| CN1203938A (en) * | 1998-07-28 | 1999-01-06 | 王力田 | Black corn wine and its preparation method |
| JP2007014334A (en) * | 2005-07-04 | 2007-01-25 | Rika Ryu | Liquors of starchy raw material using grated japanese radish and method for producing the same |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312845A (en) * | 2014-11-11 | 2015-01-28 | 任志刚 | Method for brewing sticky and sweet corn wine |
| CN104312845B (en) * | 2014-11-11 | 2016-03-09 | 任志刚 | A kind of brew method of sticky sweet corn wine |
| CN106148073A (en) * | 2015-04-02 | 2016-11-23 | 王发李 | A kind of manger wine and preparation method thereof |
| CN104974887A (en) * | 2015-06-30 | 2015-10-14 | 广西油情米意农产品有限公司 | Fermentation technology of corn wine |
| CN105713775A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Preparation method of corn wine |
| CN105713776A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Corn wine |
| CN106119001A (en) * | 2016-08-26 | 2016-11-16 | 黄爱红 | A kind of corn wine |
| CN106924581A (en) * | 2017-03-30 | 2017-07-07 | 南宁学院 | It is a kind of to treat medicinal liquor of stomachache and preparation method thereof |
| CN112048419A (en) * | 2020-09-15 | 2020-12-08 | 高勇 | Health-care ancient wine and preparation method thereof |
| CN112080377A (en) * | 2020-09-15 | 2020-12-15 | 高勇 | Male health-care ancient wine and preparation method thereof |
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Application publication date: 20140108 |