CN105886229A - Environment-friendly brewing technology of rice wine - Google Patents
Environment-friendly brewing technology of rice wine Download PDFInfo
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- CN105886229A CN105886229A CN201610382724.6A CN201610382724A CN105886229A CN 105886229 A CN105886229 A CN 105886229A CN 201610382724 A CN201610382724 A CN 201610382724A CN 105886229 A CN105886229 A CN 105886229A
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 14
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 241000209094 Oryza Species 0.000 claims abstract description 66
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 66
- 235000009566 rice Nutrition 0.000 claims abstract description 66
- 235000014101 wine Nutrition 0.000 claims abstract description 61
- 238000000855 fermentation Methods 0.000 claims abstract description 50
- 230000004151 fermentation Effects 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 39
- 238000010025 steaming Methods 0.000 claims abstract description 31
- 238000003756 stirring Methods 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 26
- 239000010959 steel Substances 0.000 claims description 26
- 238000009423 ventilation Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 12
- 238000013019 agitation Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 230000000740 bleeding effect Effects 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 5
- 230000000630 rising effect Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000004140 cleaning Methods 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 230000003247 decreasing effect Effects 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 description 10
- 238000004821 distillation Methods 0.000 description 6
- 241000345212 Pitho Species 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 230000007115 recruitment Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 210000004761 scalp Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to an environment-friendly brewing technology of rice wine. The technology includes the following steps that 1, raw material rice is soaked; 2, a starch solution is drained for 2 h or longer; 3, steam introduction is kept for more than 8 min till the rice is thoroughly steamed; 4, after heat preservation lasts for about 10 min, an exhaust valve is switched on, a ventilator is started, a vent valve is switched on, and the temperature of the steamed rice is decreased to 60 DEG C or lower; 5, formula water, yeast and koji are added, stirring is carried out, and the temperature of the mixture is controlled to be 25-30 DEG C; 6, the temperature rises and reaches 32-37 DEG C after 8 h of fermentation, stirring is carried out, the mash temperature is controlled, and main fermentation mash is obtained. According to the technology, the steps of wet rice conveying and steamed rice conveying are omitted, rice soaking equipment, rice steaming equipment and fermentation equipment are integrated by adopting micropressure rice steaming and multifunctional brewing equipment, the procedures are reduced, labor and steam are saved, cleaning and sterilization are thorough, the micropressure rice steaming and multifunctional brewing equipment is suitable for steaming various types of raw material rice and capable of reducing steaming loss, the wine yield is increased due to thorough steaming, automatic wine brewing production can be easily achieved, the brewing cost is lowered, and environment-friendly brewing of the rice wine is achieved.
Description
Technical field
The present invention relates to the brewage process of a kind of yellow wine, especially relate to the green brewage process of a kind of yellow wine, belong to the technical field of wine brewing.
Background technology
Process for making yellow rice wine mainly has two kinds: traditional handicraft is brewageed and brewageed with mechanization construction technology.Traditional handicraft is brewageed: rice dipping, steaming and decocting, main fermentation operation use pithos impregnated raw material rice, wooden rice steamer bucket steaming and decocting, and blower fan cools down, manually delivers to have in the pithos of formula water, puts into malt yeast, yeast wine stirring, fermentation by formula proportion.For preventing miscellaneous bacteria intrusion, the cylinder instrument that falls first cleaned and sterilizing, control the cylinder temperature that falls.Saccharifying and fermentation alternately, between lord ferment period, yeast propagation, the sugar of volume becomes ethanol and carbon dioxide, and releases substantial amounts of heat, during uniform temperature, should open rake heat radiation, after driving rake first, product temperature is remarkably decreased, and driving rake for later each time should be depending on the concrete condition of fermentation be flexible.Main fermentation stage terminates to stop stirring, fills altar and carries out after fermentation.Said process is substantially by hand haulage, operation.Traditional handicraft Brewing characteristics: labor intensity is big, operation easier is big, but relatively scalp can produce, pithos about about 500 liters, wooden steaming kier about 200 liters, 25 liters of altar of pottery, but the frangible wine of pithos, altar damages relatively big, cleaning is difficult to, sanitary condition is poor, and food safety is wayward, land used is big and yield is little, and wine brewing property is higher.
Mechanization construction technology is brewageed: rice dipping, steaming and decocting, main fermentation operation are identical, but employ Large Copacity steel rice dipping pond, continuous horizontal type steamed rice cold meal unit, Large Copacity fermenter equipment, and material conveying have employed mechanization.Mechanization brewage process feature: reduce labor intensity, improve Mechanization Level, shortcoming is that the functions of the equipments such as rice dipping, steaming and decocting, main fermentation are single, conveying process is many, takes up an area and builds greatly story height, invests bigger, complex operation energy consumption is big, still there is the impermeable phenomena impair of rice cooking to make wine distillation yield, often have health the most thoroughly to cause fermentation to become sour phenomenon, it is achieved it is many that automated information metaplasia produces the key element needing to control.
Based on this, the present invention is proposed.
Summary of the invention
Above-mentioned technical problem for prior art, the invention provides the green brewage process of a kind of yellow wine, this technique is that one can effectively reduce handling and conveying, rice material cooks raising distillation yield completely, sanitation and hygiene thoroughly reduce deterioration and rancidity phenomenon, reduce the green brewage process of investment and wine brewing property.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions:
The green brewage process of a kind of yellow wine, comprises the following steps:
(1) rice material soaks: being directly injected into by rice and add water in the steel green multifunctional brewing equipment that clean water cleans, the weight ratio of rice and water is 1:0.8, after stirring makes meter Shui be sufficiently mixed, soaks more than 1 hour；
(2) after step (1) completes, pulp-water is discharged more than 2 hours through certain time；
(3) after step (2) discharge pulp-water certain time, close discharge pulp-water valve, open steam valve, the pressure of described steam is not less than 0.01Mpa, close other all valves of green multifunctional brewing equipment, set steam security valve and be more than steam pressure 0.001Mpa, still keep steaming to be more than 8 minutes after steam pressure rises to relief valve discharge and cook to rice；
(4) it is incubated through step (3) steam off valve, after insulation stops about 10 minutes, opens air bleeding valve, start ventilation blower and open ventilation valve, reduce rice temperature to less than 60 DEG C；
(5) obtaining the rice of below temperature 60 C through step (4), close ventilation valve, open top manhole, add formula water, yeast and song, manually or mechanically stir material stirring uniform, controlling mixture temperature is 25～30 DEG C；
(6) after step fermentation in (5) 8 hours, temperature rising reaches 32～37 DEG C, uses manual stirring or mechanical agitation, opens cooling water control mash temperature, stir in good time, completes brewing yellow rice wine immersion, steaming and decocting and main fermentation operation and obtain main fermentation wine with dregs after 4～5 days.
Described rice material soaks, steaming and decocting and main fermentation operation are all carried out in steel green multifunctional brewing equipment, described steel green multifunctional brewing equipment includes the vessel of carrying device support, described vessel includes top end socket, equipment tank body and bottom cone, cleaner and the agitator of belt stirrer power set are installed in described top end socket and equipment tank body, and top end socket is provided with Pressure gauge, charging aperture, manhole and the atmospheric valve of band relief valve, the outer wall of described equipment tank body is provided with tank body cooling zone, the outer wall of described bottom cone is provided with bottom cooling zone, described bottom cone is provided with bottom interface, described bottom interface and steam pipe, ventilation duct or discharge pulp-water pipe connect.
Complete step (6) mash is transported to after fermentation tank to enter the next one and brewage the further after fermentation of operation, or steel green multifunctional brewing equipment is continued to serve as after fermentation tank.
The green brewage process of described yellow wine is applicable to brewageing of dry type, half-dry type, semi-sweet or sweet rice wine.
What the green brewage process of described yellow wine was applicable to liquid Chinese liquor brewages fermentation.
What the green brewage process of described yellow wine was applicable to cooking wine brewages fermentation.
Beneficial effects of the present invention is as follows:
The invention provides a kind of yellow wine green brewage process, eliminate the conveying of wet rice and rice carries, use minute-pressure steamed rice, the multi-functional brewing equipment of steel integrates rice dipping, steamed rice, Zymolysis Equipment, reduce operation saving recruitment, steam saving cleaning and sterilization is thorough, be suitable for various rice material steaming and decoctings, reduce steaming and decocting loss, and steaming and decocting improves distillation yield completely, the easy realization wine brewing production automation, reduce wine brewing property, green yellow rice wine brewage.
Accompanying drawing explanation
Fig. 1 is the green brewage process flow chart of yellow wine of the present invention；
Fig. 2 is the structural representation of the steel green multifunctional brewing equipment in the present invention；
Wherein, 1 be equipment supporter, 2 be bottom cone, 3 be equipment tank body, 4 be tank body cooling zone, 5 be top end socket, 6 be atmospheric valve, 7 be charging aperture, 8 be Pressure gauge, 9 be agitator power set, 10 be cleaner, 11 be manhole, 12 be thermometer, 13 be agitator, 14 bottom cooling zones, 15 for bottom interface.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated, but protection scope of the present invention is not limited to this.
As it is shown in figure 1, the green brewage process of yellow wine of the present invention, comprise the following steps:
(1) rice material soaks: being directly injected into by rice and add water in the steel green multifunctional brewing equipment that clean water cleans, the weight ratio of rice and water is 1:0.8, after stirring makes meter Shui be sufficiently mixed, soaks more than 1 hour；
(2) after step (1) completes, pulp-water is discharged more than 2 hours through certain time；
(3) after step (2) discharge pulp-water certain time, close discharge pulp-water valve, open steam valve, the pressure of described steam is not less than 0.01Mpa, close other all valves of green multifunctional brewing equipment, set steam security valve and be more than steam pressure 0.001Mpa, still keep steaming to be more than 8 minutes after steam pressure rises to relief valve discharge and cook to rice；
(4) it is incubated through step (3) steam off valve, after insulation stops about 10 minutes, opens air bleeding valve, start ventilation blower and open ventilation valve, reduce rice temperature to less than 60 DEG C；
(5) obtaining the rice of below temperature 60 C through step (4), close ventilation valve, open top manhole, add formula water, yeast and song, manually or mechanically stir material stirring uniform, controlling mixture temperature is 25～30 DEG C；
(6) after step fermentation in (5) 8 hours, temperature rising reaches 32～37 DEG C, use manual stirring or mechanical agitation, open cooling water control mash temperature if desired, stir in good time, after 4～5 days, complete brewing yellow rice wine immersion, steaming and decocting and main fermentation operation obtain main fermentation wine with dregs.
The present invention completes step (6) and mash is transported to after fermentation tank enters the next one and brewage the further after fermentation of operation, or steel green multifunctional brewing equipment is continued to serve as after fermentation tank.
The green brewage process of yellow wine of the present invention is applicable to brewageing of dry type, half-dry type, semi-sweet or sweet rice wine, and be also applied for liquid Chinese liquor brewages fermentation.
nullThe yellow wine of the present invention soaks、Steaming and decocting and main fermentation operation are all carried out in steel green multifunctional brewing equipment，Steel green multifunctional brewing equipment is as shown in Figure 2，Vessel including carrying device support 1，Vessel includes top end socket 5、Equipment tank body 3 and bottom cone 2，In top end socket 5 and equipment tank body 3, cleaner 10 and the agitator 13 with agitator power set 9 are installed，And top end socket 5 is provided with Pressure gauge 8、Charging aperture 7、The atmospheric valve 6(relief valve of manhole 11 and band relief valve is positioned at the inside of atmospheric valve 6，Accompanying drawing of the present invention does not identifies)，The outer wall of equipment tank body 3 is provided with tank body cooling zone 4，The outer wall of bottom cone 2 is provided with bottom cooling zone 14，Bottom cone 2 is provided with bottom interface 15，Bottom interface 15 and outside steam pipe、Ventilation duct or discharge pulp-water pipe etc. connect.
The volume size of the steel green multifunctional brewing equipment in the present invention does not limits.When steel green multifunctional brewing equipment container volume is 500 liters～2000 liters, artificial substituting used by the agitator 13 with agitator power set 9.
Embodiment 1: dry type yellow wine
A kind of yellow wine green brewage process of the present embodiment 1 offer and multi-functional brewing equipment, comprise the following steps:
(1) rice in steep (dry type yellow wine): be directly injected into by Raw Materials Rice 9000 kilograms and add water in 30 cubes of steel green multifunctional brewing equipments that clean water cleans, meter Shui ratio is for 1:0.8, and agitation as appropriate makes meter Shui be sufficiently mixed, and soaks 8 hours；
(2) after step (1) completes, open bottom pulp-water drain valve, discharge pulp-water 4 hours；
(3) after step (2) completes, pulp-water drain valve is closed, open bottom steam valve, steam pressure used is 0.10Mpa, close other all valves of steel green multifunctional brewing equipment, setting steam security valve and be more than steam pressure 0.11Mpa, steam pressure rises to still keep steaming to be more than 10 minutes after relief valve discharges and cooks to rice.
(4) steam off valve insulation after step (3) completes.After insulation stops about 10 minutes, open top air bleeding valve, start ventilation blower and open bottom ventilation valve, reduce rice temperature to 50 DEG C.
(5) obtaining the rice of temperature 50 C after step (4) completes, close ventilation valve, open top manhole, adds 15600 kilograms of formula water, 500 kilograms of yeast wines, 1550 kilograms of malt yeast etc. stir, control mixture temperature is 26 DEG C.
(6) after step (5) completes, after fermentation in about 4 hours, temperature rising reaches mechanical agitation during 33 DEG C of temperature, open cooling water control valve and control mash temperature, stirring in good time, the most every 4 hours of period opened mechanical agitation, completed yellow wine immersion, steaming and decocting, main fermentation operation obtain dry type main fermentation wine with dregs after 4 day time.
Wherein, brewing yellow rice wine immersion, steaming and decocting, main fermentation operation are all carried out in 30 cubes of steel green multifunctional brewing equipments, complete step 6) mash is transported to after fermentation tank enter the next one brewage the further after fermentation of operation.
Embodiment 2: half-dry type yellow wine
The yellow wine green brewage process that the present embodiment 2 provides, its step (1) is rice dipping (half-dry type), and in addition to " step (5) adds 13050 kilograms of formula water ", remaining step is same as in Example 1, does not repeats.
Embodiment 3: semi-sweet yellow wine
The yellow wine green brewage process that the present embodiment 3 provides, its step (1) is rice dipping (semi-sweet), and in addition to " step (5) adds 15600 kilograms of dry type yellow wine as formula water ", remaining step is same as in Example 1, does not repeats.
Embodiment 4: sweet rice wine
The yellow wine green brewage process that the present embodiment 4 provides, its step (1) is rice dipping (sweet type), and in addition to " step (5) adds 45 degree of 15600 kilograms of Chinese liquor as formula water ", remaining step is same as in Example 1, does not repeats.
Embodiment 5: liquid Chinese liquor
A kind of yellow wine green brewage process that the present embodiment 5 provides, comprises the following steps:
(1) rice in steep (liquid Chinese liquor).Being directly injected into by Raw Materials Rice 9000 kilograms and add water in 30 cubes of steel green multifunctional brewing equipments that clean water cleans, meter Shui ratio is for 1:0.6, and agitation as appropriate makes meter Shui be sufficiently mixed, and soaks 2 hours；
(2) after step (1) completes, open bottom pulp-water drain valve, discharge pulp-water 4 hours；
(3) after step (2) completes, pulp-water drain valve is closed, open bottom steam valve, steam pressure used is 0.10Mpa, close other all valves of steel green multifunctional brewing equipment, setting steam security valve and be more than steam pressure 0.11Mpa, steam pressure rises to still keep steaming to be more than 10 minutes after relief valve discharges and cooks to rice.
(4) steam off valve insulation after step (3) completes.After insulation stops about 10 minutes, open top air bleeding valve, start ventilation blower and open bottom ventilation valve, reduce rice temperature to 60 DEG C.
(5) obtaining the rice of temperature 60 C after step (4) completes, close ventilation valve, open top manhole, adds 15600 kilograms of formula water, 500 kilograms of yeast wines, 1550 kilograms of malt yeast etc. stir, control mixture temperature is 26 DEG C.
(6) after step (5) completes, after fermentation in about 4 hours, temperature rising reaches mechanical agitation during 33 DEG C of temperature, open cooling water control valve and control mash temperature, stirring in good time, the most every 4 hours of period unlatching mechanical agitation, after 4 day time, complete Chinese liquor liquid fermentation operation obtain karusen.
Wherein, described Chinese liquor liquid fermentation operation is all carried out in 30 cubes of steel green multifunctional brewing equipments.Complete step (6) mash is transported to distillation equipment through distillation obtain liquid fermentation Chinese liquor.
Embodiment 6: cooking wine
The yellow wine green brewage process that the present embodiment 6 provides, its step (1) is rice dipping (cooking wine), and in addition to " step (5) adds 14500 kilograms of formula water ", remaining step is same as in Example 1, does not repeats.
Wherein, described cooking wine fermentation procedure is all carried out in 30 cubes of steel green multifunctional brewing equipments.Complete step (6) mash is transported to pressure filter to carry out solid-liquid separation, obtain cooking wine through adding spice and flavouring agent etc..
The green brewage process of the present invention also can be reduced to the rice immersion of yellow wine, cooking process is carried out in steel green multifunctional brewing equipment.
The green brewage process of the present invention also can be reduced to the steaming and decocting of yellow wine, main fermentation operation is carried out in steel green multifunctional brewing equipment.
The yellow wine green brewage process of the present invention, eliminate the conveying of wet rice and rice carries, use minute-pressure steamed rice, multi-functional brewing equipment integrates rice dipping, steamed rice, Zymolysis Equipment, reduce operation saving recruitment, steam saving cleaning and sterilization is thorough, be suitable for various rice material steaming and decoctings, reduce steaming and decocting loss, and steaming and decocting improves distillation yield completely, the easy realization wine brewing production automation, reduce wine brewing property, green yellow rice wine brewage.
Above-described embodiment is only used for illustrating the inventive concept of the present invention, rather than the restriction to rights protection of the present invention, all changes utilizing this design that the present invention carries out unsubstantiality, all should fall into protection scope of the present invention.
Claims (6)
1. the green brewage process of a yellow wine, it is characterised in that comprise the following steps:
(1) rice material soaks: being directly injected into by rice and add water in the steel green multifunctional brewing equipment that clean water cleans, the weight ratio of rice and water is 1:0.8, after stirring makes meter Shui be sufficiently mixed, soaks more than 1 hour；
(2) after step (1) completes, pulp-water is discharged more than 2 hours through certain time；
(3) after step (2) discharge pulp-water certain time, close discharge pulp-water valve, open steam valve, the pressure of described steam is not less than 0.01Mpa, close other all valves of green multifunctional brewing equipment, set steam security valve and be more than steam pressure 0.001Mpa, still keep steaming to be more than 8 minutes after steam pressure rises to relief valve discharge and cook to rice；
(4) it is incubated through step (3) steam off valve, after insulation stops about 10 minutes, opens air bleeding valve, start ventilation blower and open ventilation valve, reduce rice temperature to less than 60 DEG C；
(5) obtaining the rice of below temperature 60 C through step (4), close ventilation valve, open top manhole, add formula water, yeast and song, manually or mechanically stir material stirring uniform, controlling mixture temperature is 25～30 DEG C；
(6) after step fermentation in (5) 8 hours, temperature rising reaches 32～37 DEG C, use manual stirring or mechanical agitation, open cooling water control mash temperature if desired, stir in good time, after 4～5 days, complete brewing yellow rice wine immersion, steaming and decocting and main fermentation operation obtain main fermentation wine with dregs.
2. the green brewage process of yellow wine as claimed in claim 1, it is characterized in that: described rice material soaks, steaming and decocting and main fermentation operation are all carried out in steel green multifunctional brewing equipment, described steel green multifunctional brewing equipment includes the vessel of carrying device support, described vessel includes top end socket, equipment tank body and bottom cone, cleaner and the agitator of belt stirrer power set are installed in described top end socket and equipment tank body, and top end socket is provided with Pressure gauge, charging aperture, manhole and the atmospheric valve of band relief valve, the outer wall of described equipment tank body is provided with tank body cooling zone, the outer wall of described bottom cone is provided with bottom cooling zone, described bottom cone is provided with bottom interface, described bottom interface and steam pipe, ventilation duct or discharge pulp-water pipe connect.
3. the green brewage process of as claimed in claim 1 yellow wine, it is characterised in that: complete step (6) and mash is transported to after fermentation tank enters the next one and brewage the further after fermentation of operation, or steel green multifunctional brewing equipment is continued to serve as after fermentation tank.
4. the green brewage process of yellow wine as claimed in claim 1, it is characterised in that: the green brewage process of described yellow wine is applicable to brewageing of dry type, half-dry type, semi-sweet or sweet rice wine.
5. the green brewage process of as claimed in claim 1 yellow wine, it is characterised in that: what the green brewage process of described yellow wine was applicable to liquid Chinese liquor brewages fermentation.
6. the green brewage process of as claimed in claim 1 yellow wine, it is characterised in that: what the green brewage process of described yellow wine was applicable to cooking wine brewages fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610382724.6A CN105886229A (en) | 2016-06-02 | 2016-06-02 | Environment-friendly brewing technology of rice wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610382724.6A CN105886229A (en) | 2016-06-02 | 2016-06-02 | Environment-friendly brewing technology of rice wine |
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| CN105886229A true CN105886229A (en) | 2016-08-24 |
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| CN201610382724.6A Pending CN105886229A (en) | 2016-06-02 | 2016-06-02 | Environment-friendly brewing technology of rice wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109880714A (en) * | 2019-04-18 | 2019-06-14 | 上海承欢轻工机械有限公司 | A kind of Mashing process of rice spirit production |
| CN110004007A (en) * | 2019-04-18 | 2019-07-12 | 上海承欢轻工机械有限公司 | A kind of rice spirit production technology |
| CN111733034A (en) * | 2020-07-17 | 2020-10-02 | 上海承欢轻工机械有限公司 | Grain steaming equipment and grain steaming process for single grain Xiaoqu liquor and yellow rice wine |
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| CN102041216A (en) * | 2009-10-19 | 2011-05-04 | 上海金枫酒业股份有限公司 | Yellow wine production method with improved rice raw material treatment |
| CN103923796A (en) * | 2014-04-29 | 2014-07-16 | 绍兴市抱龙山酒业有限公司 | Millet wine production and fermentation device and production technology thereof |
| CN104845857A (en) * | 2015-05-22 | 2015-08-19 | 王水江 | Green storage process for rice wine |
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2016
- 2016-06-02 CN CN201610382724.6A patent/CN105886229A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1660991A (en) * | 2004-12-14 | 2005-08-31 | 浙江丰润酒业有限公司 | Yellow wine containing gamma amino butyric acid and brewage method |
| CN102041216A (en) * | 2009-10-19 | 2011-05-04 | 上海金枫酒业股份有限公司 | Yellow wine production method with improved rice raw material treatment |
| CN103923796A (en) * | 2014-04-29 | 2014-07-16 | 绍兴市抱龙山酒业有限公司 | Millet wine production and fermentation device and production technology thereof |
| CN104845857A (en) * | 2015-05-22 | 2015-08-19 | 王水江 | Green storage process for rice wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109880714A (en) * | 2019-04-18 | 2019-06-14 | 上海承欢轻工机械有限公司 | A kind of Mashing process of rice spirit production |
| CN110004007A (en) * | 2019-04-18 | 2019-07-12 | 上海承欢轻工机械有限公司 | A kind of rice spirit production technology |
| CN111733034A (en) * | 2020-07-17 | 2020-10-02 | 上海承欢轻工机械有限公司 | Grain steaming equipment and grain steaming process for single grain Xiaoqu liquor and yellow rice wine |
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