CN104017692B - Whole grain crop boiling gelatinizing method - Google Patents
Whole grain crop boiling gelatinizing method Download PDFInfo
- Publication number
- CN104017692B CN104017692B CN201410273086.5A CN201410273086A CN104017692B CN 104017692 B CN104017692 B CN 104017692B CN 201410273086 A CN201410273086 A CN 201410273086A CN 104017692 B CN104017692 B CN 104017692B
- Authority
- CN
- China
- Prior art keywords
- boiling
- crop
- water
- immersion
- chinese sorghum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to brewed spirit field, be specifically related to a kind of whole grain crop boiling gelatinizing method.Technical problem to be solved by this invention be to provide a kind of quick, treatment capacity is large, the simple whole grain crop boiling gelatinizing method of operation.For solving the problems of the technologies described above, the technical solution adopted in the present invention comprises the steps: a, immersion: load crop load boiling water in insulation bubble grain bucket after, soak; B, boiling: the crop after boiling step a soaks is to complete gelatinization.Boiling gelatinizing method energy consumption of the present invention is lower, cooking time is shorter, and the while that labour intensity being lower, treatment capacity is larger.
Description
Technical field
The invention belongs to brewed spirit field, be specifically related to a kind of whole grain crop boiling gelatinizing method.
Background technology
In traditional wine brewing is produced, the grain boiling of wine brewing is generally divided into mixed steaming and steamed two kinds.Mixed steaming and grain raw material steam wine steaming grain after poor unstrained spirits mixing to carry out simultaneously; Steamed is exactly by independent for grain raw material boiling secondary fermentation.Present method belongs to the steamed method of wine brewing sorghum material.
Be be generally broken boiling and whole grain boiling two kinds of techniques in the production of raw material white wine with Chinese sorghum.In wine brewing production in the past, the boiling method of whole grain crop comprises the following steps successively: soak Chinese sorghum, just steaming, stewing water, steam again.Load 70 DEG C ~ 80 DEG C hot water when soaking Chinese sorghum in this kind of method, soak 16h ~ 20h; Chinese sorghum need drain to load after a small amount of chaff shell wears gas by first steaming steams about 5min; Stewing water has proceeded in 40 DEG C ~ 45 DEG C warm water after just having steamed, and makes Chinese sorghum breach; Multiple steaming is that on Chinese sorghum, boiling 60min ~ 90min after gas worn by rice steamer.Boiling gelatinization requires: gelatinization is thorough, interior without the raw heart, the basic all breaches of Chinese sorghum particle.
Traditional whole grain crop boiling method there is following shortcoming:
1, length consuming time, whole more than process need 24h;
2, operation is numerous and diverse, and the many hand labor intensity of process links are large;
3, efficiency is low, and energy consumption is high, and once single rice steamer processing power is at below 500kg, and plant factor is low.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of faster, simpler whole grain crop boiling gelatinizing method of operation.For solving the problems of the technologies described above, the technical solution adopted in the present invention comprises the steps:
A, immersion: load crop load boiling water in insulation bubble grain bucket after, soak;
B, boiling: the crop after boiling step a soaks is to complete gelatinization.
Technique scheme significantly can improve processing power and the processing efficiency of boiling gelatinization in wine brewing field.
Wherein, described crop refers to the farm crop that can be used for white spirit brewing, concrete Chinese sorghum, wheat, rice; Especially, Chinese sorghum is applicable to adopting the invention described above method boiling gelatinization, significantly can shorten soak time, soak effect and meet wine-making technology requirement.
Concrete, when the crop soaked be Chinese sorghum or wheat time, the immersion described in step a is carried out in two steps, and after first steeping 5min ~ 10min in advance, draining again loads boiling water and soaks.Pre-bubble 5min ~ 10min, makes whole cylinder grain surface intensification starch tentatively absorb water, and after pre-bubble, draining again loads boiling water and soaks and make fully to be absorbed water by the grain surface of soaking and shallow-layer, is beneficial to later stage boiling gelatinization.Change water soaking after pre-bubble to be conducive to keeping bubble grain water temp, reduce the impact that after adding grain, water temperature reduces.
When the crop soaked is rice, because rice is outer, without epidermis, starch is outside exposed, and long soaking time can cause the grain of rice to bond, and lower bent after being unfavorable for boiling, wine efficiency and quality are produced in impact.Concrete, the rice in steep time is that 30min ~ 35min is best.
Wherein, the insulation bubble grain bucket described in the present invention outside bubble grain bucket, installs thermal insulation layer additional obtain, and the mode such as hot water thermal insulating, vacuum heat-preserving, lagging material insulation can be adopted in thermal insulation layer to be incubated; When adopting hot water thermal insulating, more convenient draining and follow-up boiling step.Concrete, described hot water water temperature is not less than immersion water temp.Those skilled in the art rule of thumb and field observation, can determine that different crops soaks required time.
Concrete, step a steeps in soaking in advance, soak the amount loading boiling water all can make immersion reach preferably effect, as boiling water add-on can waste hot water more at most to flood crop 20 ~ 30cm.
Preferably, when soaking Chinese sorghum or wheat, step a has soaked rear Chinese sorghum or wheat TNE UPPER SEA TEMPERATURE is 80 ~ 85 DEG C; When soaking rice, it is 75 ~ 85 DEG C that step a has soaked rear rice TNE UPPER SEA TEMPERATURE.If temperature is too high, the crop soaked is overdone, and in boiling step, steam penetrates and can be affected; The too low meeting of temperature then soaks poor effect, and cooking effect can be influenced, causes gelatinization not thorough.
Wherein, method single of the present invention can process the crop of more than 1t, single treatment amount 500kg in prior art.Based on factors such as difficulty when energy consumption, actually operating and operational safetys, preferably, step a loads crop is loading 1 ~ 2t crop.
Wherein, step b cooking time is different because crop is different, boiling amount is different, but those skilled in the art are known, and boiling object is all make the abundant gelatinization of crop.
The height of bubble grain bucket is higher, and the extruding that middle lower floor grain is subject to is larger, bubble grain poor effect.So in theory in grain immersion process, the lower effect of grain height is better.But due to floor space and the factor such as operation, personal security of bubble grain bucket, can not do diameter is excessive and height is spent short.Therefore, adopt the insulation bubble grain bucket of different size to soak crop, the boiling water amount loaded during step a soaks all can meet demand in actual production to flood crop 20 ~ 30cm.
After aperture opening ratio described in the present invention refers to that boiling gelatinization completes, the breach quantity of crop as the crop such as Chinese sorghum, wheat of band crust accounts for the per-cent of total crop amount.
Beneficial effect
1, cooking time shortens greatly compared with traditional method, and for Chinese sorghum, terminate only to need 4.5h from being dipped into boiling gelatinization, traditional method needs more than 24h;
2, simple to operate, labor strength reduces greatly;
3, traditional method is because of complex process, as single treatment amount 1t crop, after soaking ensuing crop water suction, weight is about 1.7t ~ 2t, after stewing water, weight is about about 4t, adopt traditional method boiling to have high requirement to equipment in steps such as immersion, boiling and subsequent techniques, and the production cost such as energy consumption, cost of labor is far above the inventive method.The inventive method is simple, single treatment amount can reach 2t, much larger than 500kg treatment capacity of the prior art;
4, the inventive method compared with prior art only need change water once, does not need to load chaff shell cost-saving, and wine body is also clean, and energy consumption also decreases than prior art.
Embodiment
Below in conjunction with embodiment, the invention will be further described.
The technical solution adopted in the present invention comprises the steps:
A, immersion: load crop load boiling water in insulation bubble grain bucket after, soak;
B, boiling: the crop after boiling step a soaks is to complete gelatinization.
Technique scheme significantly can improve processing power and the processing efficiency of boiling gelatinization in wine brewing field.
Wherein, described crop refers to the farm crop that can be used for white spirit brewing, concrete Chinese sorghum, wheat, rice; Especially, Chinese sorghum is applicable to adopting the invention described above method boiling gelatinization, significantly can shorten soak time, soak effect and meet wine-making technology requirement.
Concrete, when the crop soaked be Chinese sorghum or wheat time, the immersion described in step a is carried out in two steps, and after first steeping 5min ~ 10min in advance, draining again loads boiling water and soaks.Pre-bubble 5min ~ 10min, makes whole cylinder grain surface intensification starch tentatively absorb water, and after pre-bubble, draining again loads boiling water and soaks and make fully to be absorbed water by the grain surface of soaking and shallow-layer, is beneficial to later stage boiling gelatinization.Change water soaking after pre-bubble to be conducive to keeping bubble grain water temp, reduce the impact that after adding grain, water temperature reduces.
When the crop soaked is rice, because rice is outer, without epidermis, starch is outside exposed, and long soaking time can cause the grain of rice to bond, and lower bent after being unfavorable for boiling, wine efficiency and quality are produced in impact.Concrete, the rice in steep time is that 30min ~ 35min is best.
Wherein, the insulation bubble grain bucket described in the present invention outside bubble grain bucket, installs thermal insulation layer additional obtain, and can adopt in thermal insulation layer and the heat preserving mode such as hot water thermal insulating, vacuum heat-preserving, lagging material insulation can be adopted to be incubated; When adopting hot water thermal insulating, more convenient draining and follow-up boiling step.Concrete, described hot water water temperature is not less than immersion water temp.Those skilled in the art rule of thumb and field observation, can determine that different crops soaks required time.
Concrete, step a steeps in soaking in advance, soak the amount loading boiling water all can make immersion reach preferably effect, as boiling water add-on can waste hot water more at most to flood crop 20 ~ 30cm.
Preferably, when soaking Chinese sorghum or wheat, step a has soaked rear Chinese sorghum or wheat TNE UPPER SEA TEMPERATURE is 80 ~ 85 DEG C; When soaking rice, it is 75 ~ 85 DEG C that step a has soaked rear rice TNE UPPER SEA TEMPERATURE.If temperature is too high, the crop soaked is overdone, and in boiling step, steam penetrates and can be affected; The too low meeting of temperature then soaks poor effect, and cooking effect can be influenced, causes gelatinization not thorough.
Wherein, method single of the present invention can process the crop of more than 1t, single treatment amount 500kg in prior art.Based on factors such as difficulty when energy consumption, actually operating and operational safetys, preferably, step a loads crop is loading 1 ~ 2t crop.
Wherein, step b cooking time is different because crop is different, boiling amount is different, but those skilled in the art are known, and boiling object is all make the abundant gelatinization of crop.
The height of bubble grain bucket is higher, and the extruding that middle lower floor grain is subject to is larger, bubble grain poor effect.So in theory in grain immersion process, the lower effect of grain height is better.But due to floor space and the factor such as operation, personal security of bubble grain bucket, can not do diameter is excessive and height is spent short.Therefore, adopt the insulation bubble grain bucket of different size to soak crop, the boiling water amount loaded during step a soaks all can meet demand in actual production to flood crop 20 ~ 30cm.
Chinese sorghum gelatinization after present method boiling is thorough, and interior without the raw heart, Chinese sorghum aperture opening ratio reaches more than 99%, reaches the boiling gelatinization requirement of wine brewing to whole grain crop completely.Rice after the inventive method boiling is separate and gelatinization thorough, interior without the raw heart, outer without adhesion, meets the requirement of wine brewing digesting technoloy.
The present invention is also illustrated further by following instance, but not therefore by protection scope of the present invention restriction in one embodiment.
Embodiment 11t whole grain Chinese sorghum soaking cooking
The first step, puts into enough boiling water in bubble grain bucket;
Second step, adds the whole grain Chinese sorghum of 1t to the bubble grain bucket being placed with boiling water immediately, and after Chinese sorghum adds, keep the water surface to flood Chinese sorghum about 30cm, about 5min is soaked in timing, rejoins boiling water after draining; Keep the water surface to flood Chinese sorghum about 20cm, 2h is soaked in timing, and having soaked rear upper liquid surface temperature is 80 DEG C ~ 85 DEG C;
3rd step, after draining bubble grain water, Chinese sorghum is put into immediately the boiling of rice steamer bucket, cooking time is 1.5h, then goes out rice steamer and terminates boiling.After Chinese sorghum goes out rice steamer, gelatinization is thorough, interior without the raw heart, outer without adhesion; Aperture opening ratio reaches more than 99%, meets the requirement of wine brewing digesting technoloy.
Embodiment 22t whole grain Chinese sorghum soaking cooking case
The first step, puts into enough boiling water in bubble grain bucket;
Second step, adds the whole grain Chinese sorghum of 2t to the bubble grain bucket being placed with boiling water immediately, and after Chinese sorghum adds, keep the water surface to flood Chinese sorghum about 20cm, about 10min is soaked in timing, rejoins boiling water after draining; Keep the water surface to flood Chinese sorghum about 30cm, 3h is soaked in timing, and having soaked rear upper liquid surface temperature is 80 DEG C ~ 85 DEG C;
3rd step, after draining bubble grain water, Chinese sorghum is put into immediately the boiling of rice steamer bucket, cooking time is 1.5h, then goes out rice steamer and terminates boiling.After Chinese sorghum goes out rice steamer, gelatinization is thorough, interior without the raw heart, outer without adhesion; Aperture opening ratio reaches more than 99%, meets the requirement of wine brewing digesting technoloy.
Embodiment 31t whole grain rice in steep boiling case
The first step, puts into enough boiling water in bubble grain bucket;
Second step, adds 1t rice to the bubble grain bucket being placed with boiling water immediately, and after rice adds, about 30min is soaked in timing, and keep the water surface to flood rice about 20cm, having soaked rear upper liquid surface temperature is 80 DEG C ~ 85 DEG C;
3rd step, after draining bubble grain water, rice is put into immediately the boiling of rice steamer bucket, cooking time is 1h, then goes out rice steamer and terminates boiling.Rice goes out that particle after rice steamer is separate and gelatinization thorough, interior without the raw heart, outer without adhesion, meets digesting technoloy requirement of making wine.
Embodiment 41t Intact wheat soaking cooking case
The first step, puts into enough boiling water in bubble grain bucket;
Second step, adds 1t Intact wheat to the bubble grain bucket being placed with boiling water immediately, and after wheat adds, keep the water surface to flood wheat about 20cm, about 10min is soaked in timing, rejoins boiling water after draining; Keep the water surface to flood wheat about 30cm, 1h is soaked in timing, and having soaked rear upper liquid surface temperature is 80 DEG C ~ 85 DEG C;
3rd step, after draining bubble grain water, wheat is put into immediately the boiling of rice steamer bucket, cooking time is 1h, then goes out rice steamer and terminates boiling.After wheat goes out rice steamer, gelatinization is thorough, interior without the raw heart, outer without adhesion; Complete gelatinization reaches the requirement of wine brewing digesting technoloy.
Claims (3)
1. whole crop boiling gelatinizing method, is characterized in that: comprise the following steps:
A, immersion: load crop load boiling water in insulation bubble grain bucket after, soak; Described crop is Chinese sorghum or wheat; Described immersion is carried out in two steps, and after first steeping 5min ~ 10min in advance, draining loads boiling water immersion again; After immersion completes, Chinese sorghum or wheat TNE UPPER SEA TEMPERATURE are 80 ~ 85 DEG C; Pre-bubble, immersion load the amount of boiling water all to flood crop 20 ~ 30cm; When described crop is Chinese sorghum, after pre-bubble, draining loads boiling water soak time is again 2h ~ 3h; Described insulation bubble grain bucket heat preserving mode is hot water thermal insulating;
B, boiling: the crop after boiling step a soaks is to complete gelatinization.
2. whole grain crop boiling gelatinizing method according to claim 1, is characterized in that: described crop is Chinese sorghum.
3. whole grain crop boiling gelatinizing method according to claim 1, it is characterized in that: the hot water thermal insulating described in step a, hot water water temperature is not less than immersion water temp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410273086.5A CN104017692B (en) | 2014-06-18 | 2014-06-18 | Whole grain crop boiling gelatinizing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410273086.5A CN104017692B (en) | 2014-06-18 | 2014-06-18 | Whole grain crop boiling gelatinizing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104017692A CN104017692A (en) | 2014-09-03 |
| CN104017692B true CN104017692B (en) | 2016-03-23 |
Family
ID=51434702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410273086.5A Active CN104017692B (en) | 2014-06-18 | 2014-06-18 | Whole grain crop boiling gelatinizing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104017692B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105907521B (en) * | 2016-06-02 | 2019-04-02 | 泸州品创科技有限公司 | A kind of method of whole grain sorghum boiling broken skin |
| 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 |
| CN108034547A (en) * | 2018-01-10 | 2018-05-15 | 湖南武陵酒有限公司 | A kind of bitter buckwheat paste flavor wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101525567A (en) * | 2009-04-20 | 2009-09-09 | 泸州品创科技有限公司 | Method for moistening grains to reduce tannin content in brewing raw grain sorghum |
| CN102127501A (en) * | 2010-12-23 | 2011-07-20 | 泸州品创科技有限公司 | Production technique of Maotai-flavor liquor |
-
2014
- 2014-06-18 CN CN201410273086.5A patent/CN104017692B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101525567A (en) * | 2009-04-20 | 2009-09-09 | 泸州品创科技有限公司 | Method for moistening grains to reduce tannin content in brewing raw grain sorghum |
| CN102127501A (en) * | 2010-12-23 | 2011-07-20 | 泸州品创科技有限公司 | Production technique of Maotai-flavor liquor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104017692A (en) | 2014-09-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107723156A (en) | Grain continuous digesting apparatus and technique | |
| CN104017692B (en) | Whole grain crop boiling gelatinizing method | |
| CN104664374B (en) | Gardenia fruit baking equipment and baking technology | |
| CN104388296A (en) | Vinegar making process by liquid deep-layer fermentation | |
| CN104872778A (en) | Original ecology dried bamboo shoot processing device and processing method thereof | |
| CN104152323B (en) | Scent type distilled liquor grain steams grain gelatinization technique | |
| CN109576107A (en) | A kind of fen-flavor type white spirit brewage process | |
| CN104789440A (en) | Novel production process of traditional Ningxia Hui vinegar | |
| CN105255654A (en) | Semen euryales wine and making method thereof | |
| CN105076966A (en) | Method for preparing quick-cooking brown rice by pure physical measure | |
| CN105077013B (en) | The preparation method of quick-frozen red date taste noodle | |
| CN206380599U (en) | A kind of cereal soaking cooking device | |
| CN105907521B (en) | A kind of method of whole grain sorghum boiling broken skin | |
| CN101168745B (en) | Method for producing ethanol from cooked potato | |
| CN105623959A (en) | Method for brewing yellow rice wine from potatoes as accessory materials | |
| CN101487028B (en) | Process for producing ethanol from potato residue | |
| CN101717688B (en) | Pretreatment method for rice bran to prepare oil | |
| CN103087867A (en) | Novel white spirit brewing grain steaming pot | |
| CN102475244A (en) | Vacuum microwave processing method for vegetable product | |
| CN113397128B (en) | Betel nut dry fruit pretreatment process for realizing zero sewage discharge | |
| CN104970309A (en) | Processing technology of dried mulberry fruits | |
| CN202095479U (en) | Vertical batch pre-boiled rice production equipment | |
| CN106085724B (en) | A kind of soft-taste white spirit sorghum gelatinization technique | |
| CN108606239A (en) | A kind of safe and efficient bitterness from almond method | |
| CN102669255B (en) | Quick drying processing method of raisin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |