CN1044494A - The making wine from distillers ' grains and potatoes with special formulation technology - Google Patents
The making wine from distillers ' grains and potatoes with special formulation technology Download PDFInfo
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- CN1044494A CN1044494A CN 90101059 CN90101059A CN1044494A CN 1044494 A CN1044494 A CN 1044494A CN 90101059 CN90101059 CN 90101059 CN 90101059 A CN90101059 A CN 90101059A CN 1044494 A CN1044494 A CN 1044494A
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Abstract
A kind of making wine from distillers ' grains and potatoes with special formulation technology, 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 yellow wine lees 80～90% by weight percentage, the special formulation of sweet potato flour 10～20% feeds intake, and the part processing condition in the corresponding change production technique.The present invention can implement on wine production of existing system and equipment.Because the change of charge ratio can make fermentation normal, quality and the local flavor of producing wine improve a lot, and system leftover waste after drinking can be made the high-quality feed of livestock and poultry, fish through feeding experiment simultaneously.
Description
The present invention is the making wine from distillers ' grains and potatoes with special formulation technology, belongs to the technique for making wine 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 technique for making wine, can improve the local flavor and the quality of liquor, the leftover waste wine lees liquor is turned waste into wealth, brew high-quality feed into.
The present invention is the making wine from distillers ' grains and potatoes with special formulation technology, 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%, and sweet potato flour is 10-20%.After feeding intake, adjusted starch content, according to existing technique for making wine, 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 ℃ of fermentation times and is controlled at 45-72 hour (natural temperature is 45～60 hours in time more than 10 ℃, be 60～72 hours in the time of below 10 ℃), 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, technique for making wine 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 sweet potato flour of 84～86% yellow wine lees and 14～16% successively drops into the material pond, adding water stirs, after boiling under 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 fermentations 48 hours, wine is hung in distillation, makes liquor.
Claims (5)
1, a kind of making wine from distillers ' grains and potatoes with special formulation technology, 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.
2, by the described making wine from distillers ' grains and potatoes with special formulation technology of claim 1, it is characterized in that cooking pressure is 0.14～0.2MPa.
3, by the described making wine from distillers ' grains and potatoes with special formulation technology of claim 1, it is characterized in that zymotechnique decline pond product temperature is 26～30 ℃, fermentation time was a nature temperature more than 10 ℃ the time 45～60 hours, natural temperature below 10 ℃ the time 60～72 hours.
4,, it is characterized in that the described water that adds stirs to change into and adds the slurry swill and stir by the described making wine from distillers ' grains and potatoes with special formulation technology of claim 1.
5, by claim 1 or 2,3,4 described making wine from distillers ' grains and potatoes with special formulation technology, it is characterized in that charge ratio can be yellow wine lees 84～86% by weight percentage, sweet potato flour 14～16%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90101059 CN1034671C (en) | 1990-02-25 | 1990-02-25 | Technique for making wine from distillers' grains and potatoes with special formulation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90101059 CN1034671C (en) | 1990-02-25 | 1990-02-25 | Technique for making wine from distillers' grains and potatoes with special formulation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1044494A true CN1044494A (en) | 1990-08-08 |
| CN1034671C CN1034671C (en) | 1997-04-23 |
Family
ID=4876924
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 90101059 Expired - Fee Related CN1034671C (en) | 1990-02-25 | 1990-02-25 | Technique for making wine from distillers' grains and potatoes with special formulation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1034671C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293350A (en) * | 2011-09-23 | 2011-12-28 | 中国水产科学研究院淡水渔业研究中心 | Preparation method of shrimp and crab biological feed added with yellow rice wine lees |
-
1990
- 1990-02-25 CN CN 90101059 patent/CN1034671C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293350A (en) * | 2011-09-23 | 2011-12-28 | 中国水产科学研究院淡水渔业研究中心 | Preparation method of shrimp and crab biological feed added with yellow rice wine lees |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1034671C (en) | 1997-04-23 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |