CN106085724A - A kind of soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique - Google Patents
A kind of soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique Download PDFInfo
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- CN106085724A CN106085724A CN201610715119.6A CN201610715119A CN106085724A CN 106085724 A CN106085724 A CN 106085724A CN 201610715119 A CN201610715119 A CN 201610715119A CN 106085724 A CN106085724 A CN 106085724A
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- 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
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Abstract
The invention discloses a kind of soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique, comprise the steps: Sorghum vulgare Pers. to be put into bubble grain pond, after being heated to 60～70 DEG C, after insulation 2.5～3.5h, continue heating Sorghum vulgare Pers., until it reaches boiling temperature 85～95 DEG C, constant temperature steaming and decocting 45～60min, stewing grain 20～40min.Advantage is the present invention after high temperature bubble grain, directly in bubble grain pond, Sorghum vulgare Pers. is carried out steaming and decocting such that it is able to grain is steamed and cooks, not giving birth to the heart, water content is higher than conventional boil, and steams technique compared to existing Sorghum vulgare Pers., shorten digestion time, improve boiling efficiency, reduce energy loss；Meanwhile, by Reasonable adjustment bubble grain time, bubble grain temperature, decocting in water time and decocting in water temperature, the grain moisture content prepared is higher than traditional approach, and water content is basicly stable, reaches technological requirement, and saves mass energy.
Description
Technical field
The invention belongs to brewed spirit field, particularly relate to a kind of soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique.
Background technology
Tradition Sorghum vulgare Pers. steaming and decocting uses to carry steeps grain the previous day, After Hours changes bubble grain water, within second day, is grabbed in pot rice steamer by Sorghum vulgare Pers.
Carrying out just steaming, in digestion process, fetch water Sorghum vulgare Pers. every 1h, the first steaming time is about 5h, steams time 2h again, and total time is
7h, steam pressure at 0.2MPa, every group gas consumption about 1.8t, 20 group steam consumption 36t；Often group water consumption 3t, 20 little
Group water consumption 60t；Monthly concentrate and need to arrange 30 person-times individually to steep grain during having a rest.
Above-mentioned technical operation flow is loaded down with trivial details, time span relatively big (bubble grain 24 hours, steaming and decocting between bubble grain and grain steaming and decocting
About 7 hours), due to longer with the vapour time, cause energy resource consumption relatively big, there is the biggest waste in time, manpower aspect simultaneously,
And due to differences such as each teams and groups mode to fetching water, customs, after causing Sorghum vulgare Pers. steaming and decocting, water content is different.
Therefore, now needing research and development badly takes a kind of mode to shorten the time difference between bubble grain and grain steaming and decocting, by original 2
It time foreshortens to 1 day, thus improves production efficiency, reduces production cost, makes the technological parameter of each group as far as possible simultaneously
Keep stable.
Summary of the invention
Goal of the invention: it is an object of the invention to provide and a kind of can reduce energy resource consumption while cooking effect improving
Soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique.
Technical scheme: the soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique of the present invention, comprises the steps: Sorghum vulgare Pers. is put into bubble grain pond
In, after being heated to 60～70 DEG C, it is incubated 2.5～3.5h, continues heating Sorghum vulgare Pers., until it reaches after boiling temperature 85～95 DEG C, permanent
Temperature steaming and decocting 45～60min, stewing grain 20～40min,.
The present invention, when carrying out high temperature bubble grain, is heated to 60～70 DEG C, and this temperature range can effectively ensure that grain soaks
Rear water content is 33～35%, it is preferred that can be heated to 65～68 DEG C；Being incubated 2.5～3.5h after heating, this temperature retention time can
The grain moisture content prepared is made to reach 52～55%, it is preferred that 2.8～3h can be incubated.
The present invention is by Reasonable adjustment bubble grain temperature and bubble grain time, and bubble grain temperature is at 60～70 DEG C, and temperature retention time is 2.5
～the grain prepared by 3.5h, water content is basicly stable, and its water content is higher than about the 1.62% of traditional approach, reaches technique
Requirement, and save mass energy.
The present invention is in carrying out water during steaming and decocting, and boiling temperature 85～95 DEG C, this boiling temperature can effectively ensure that grain
More than 85% blooms, it is preferred that boiling temperature can be 90～95 DEG C；Constant temperature steaming and decocting 45～60min after heating, this digestion time energy
Grain more than 85% is enough effectively ensured bloom, it is preferred that can constant temperature steaming and decocting 50～55min；Stewing grain 20～40min, energy after steaming and decocting
Grain moisture content is enough effectively ensured and reaches 52～55%, it is preferred that grain 30～35min can be boiled in a covered pot over a slow fire.
Furtherly, the present invention during steaming and decocting, uses the steam of 0.25～0.3MPa to be directly heated by Sorghum vulgare Pers. in carrying out water
To boiling temperature 85～90 DEG C；The steam using 0.1～0.15MPa carries out constant temperature steaming and decocting 45～60min.
Beneficial effect: compared with prior art, the remarkable advantage of the present invention is: use one-step method to carry out Chinese liquor Sorghum vulgare Pers. gelatinizing
Technique, i.e. after high temperature bubble grain, directly carries out steaming and decocting to Sorghum vulgare Pers. such that it is able to grain is steamed and cooks, do not have in bubble grain pond
Having the raw heart, water content is higher than conventional boil, and steams technique compared to existing two-step method Sorghum vulgare Pers., shortens digestion time, improves
Boiling efficiency, reduces energy loss；Meanwhile, by Reasonable adjustment bubble grain time, bubble grain temperature, decocting in water time and decocting in water temperature
Degree, the grain moisture content prepared is higher than traditional approach, and water content is basicly stable, reaches technological requirement, and saves mass energy.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is described further.
Embodiment 1
1340 jin of Sorghum vulgare Pers. are put into bubble grain pond, and the water yield exceedes Sorghum vulgare Pers. 20cm, heats water to 65 DEG C, carries out insulation bubble grain
3h, bubble grain continues heating Sorghum vulgare Pers. after terminating in this bubble grain pond, until it reaches after boiling temperature 90 DEG C, and constant temperature steaming and decocting 50min steams
After boiling end, grain is carried out stewing grain 30min, after stewing grain terminates, hot water is bled off and drains, Sorghum vulgare Pers. is hung out and several with other
After grain mix homogeneously, put into rice steamer bucket and carry out multiple steaming 90min,.Wherein, directly heat to boiling temperature 85～90 DEG C and adopt
Be the steam of 0.3MPa, constant temperature steaming and decocting 45～60min uses the steam of 0.15MPa.
Comparative example 1
Using traditional method to carry out steaming and decocting, i.e. use to carry and steep grain the previous day, After Hours change bubble grain water, second day by Sorghum vulgare Pers.
Grabbing and carry out in pot rice steamer just steaming, in digestion process, fetch water Sorghum vulgare Pers. every 1h, the first steaming time is about 5h, steams the time again
2h。
Statistics Implementation example 1 and comparative example 1 use time of steam in digestion process, it is thus achieved that result as shown in table 1.
Table 1 embodiment 1 and the use time of comparative example 1 steam
As shown in Table 1, the digesting technoloy of the present invention, steam at the beginning of proceeding to after terminating, required steaming time is far fewer than adopting
With the time required for conventional boil.
Performance detection 1: water content is tested
Embodiment 1 and comparative example 1 are carried out 10 days repetition tests, the respectively water content of both grains of statistics, it is thus achieved that knot
Fruit is as shown in table 2.
Table 2 embodiment 1 and comparative example 1 water content synopsis
As shown in Table 2, employing high temperature bubble grain combines the grain in water prepared by the mode of steaming and decocting, and water content is basicly stable,
And its water content is higher than about the 1.1% of traditional approach, it follows that use the gelatinizing technique of the present invention, it is possible to increase steaming and decocting
On the basis of effect, greatly reduce energy loss, reduce production cost.
Performance detection 2: saccharification result is tested
10 groups of result of the tests that embodiment 1 prepares are carried out mashing test, it is thus achieved that result as shown in table 3.
The turnover case temperature of the grain saccharifying of table 3 embodiment 1 preparation
By table 3, the grain inlet temperature of embodiment 1 preparation is all at about 29～31 DEG C, and outlet temperature is all 39
～42 DEG C, grain saccharifying increasing extent of temperature is at about 10 degree；From the point of view of grain saccharifying sensory effects, the present embodiment and conventional boil sugar
Change effect to be more or less the same, and stability is more preferably.
Performance detection 3: pit entry fermentation thermometric
The grain that comparative example 1 and embodiment 1 prepare is carried out different fermentation vats respectively and carries out pit entry fermentation thermometric test,
The result obtained is as shown in table 4.
Table 4 comparative example 1 and the grain pit entry fermentation thermometric synopsis of embodiment 1 preparation
By the result of the test of table 4, it is preferable that grain prepared by the present embodiment enters pond after fermentation effect, it is possible at 4-6
It reaches top fire temperature (33～34 DEG C), the top fire time at 6-8 days, increasing extent of temperature at about 10 DEG C, meet " front slow, in very, after
Delay to fall " rule, fermented grain fermentation situation is preferable, and compared to conventional boil technique for, its early stage heating-up time is the longest, top fire
Time is more long, with the fermentation calefaction curve of theory closer to, reach the lifting of more preferably state, beneficially vinosity.
Performance detection 4: turn yield and quality statistics after row
The Sorghum vulgare Pers. high temperature of embodiment 1 is steeped grain and combines steaming and decocting entrance trans-production in water, after workshop turns row to Testing Team
Yield and quality add up, and averagely contrast with workshop, it is thus achieved that result as shown in table 5.
Table 5 yield and quality is added up
By table 5, the top grade distillation yield of grain prepared by the gelatinizing technique of employing the present embodiment is apparently higher than employing
Traditional gelatinizing technique, it follows that the gelatinizing technique of the present invention not only reduces energy loss, and improves top grade and goes out wine
Rate.
Performance detection 5: chromatograph physical and chemical index is tested
The grain that embodiment 1 prepares is carried out chromatograph Physicochemical test, it is thus achieved that result as shown in table 6.
The grain chromatograph physical and chemical index comparison of table 6 embodiment 1 preparation
By the result of the test of table 6, Sorghum vulgare Pers. high temperature bubble grain combines the ethyl hexanoate of cooking test in water, acetic acid second
Ester, ethyl lactate and ethyl n-butyrate. content and total acid are superior to conventional boil, thus illustrate that the digesting technoloy of the present invention can
Make vinosity the most continuous soft to a certain extent.
Comparative example 2
Basic step is same as in Example 1, and difference carries out steaming and decocting in water after being to use room temperature bubble grain.
After the Sorghum vulgare Pers. of comparative example 2 is carried out room temperature bubble grain, carry out water content test, and carry out high temperature bubble grain with embodiment 1
After water content contrast, it is thus achieved that result as shown in table 7.
Table 7 high temperature bubble grain and room temperature bubble grain water content contrast
By table 7, the water content of high temperature bubble grain is used to steep grain about 1.62% higher than room temperature, simultaneously can by sense organ
To find out, after high temperature bubble grain, the hardness of grain is significantly lower than the shortening of room temperature bubble grain, beneficially digestion time.
Embodiment 2
1340 jin of Sorghum vulgare Pers. are put into bubble grain pond, and the water yield exceedes Sorghum vulgare Pers. 20cm, heats water to 68 DEG C, carries out insulation bubble grain
2.8h, bubble grain continues heating Sorghum vulgare Pers. after terminating in this bubble grain pond, until it reaches after boiling temperature 95 DEG C, constant temperature steaming and decocting 55min,
After steaming and decocting terminates, grain is carried out stewing grain 35min, after stewing grain terminates, hot water is bled off and drains, Sorghum vulgare Pers. is hung out and several with other
After planting grain mix homogeneously, put into rice steamer bucket and carry out multiple steaming 100min,.Wherein, directly heat to boiling temperature 95 DEG C and adopt
Be the steam of 0.3MPa, constant temperature steaming and decocting 55min uses the steam of 0.15MPa.
Embodiment 3
1340 jin of Sorghum vulgare Pers. are put into bubble grain pond, and the water yield exceedes Sorghum vulgare Pers. 20cm, heats water to 60 DEG C, carries out insulation bubble grain
3.5h, bubble grain continues heating Sorghum vulgare Pers. after terminating in this bubble grain pond, until it reaches after boiling temperature 85 DEG C, constant temperature steaming and decocting 45min,
After steaming and decocting terminates, grain is carried out stewing grain 40min, after stewing grain terminates, hot water is bled off and drains, Sorghum vulgare Pers. is hung out and several with other
After planting grain mix homogeneously, put into rice steamer bucket and carry out multiple steaming 100min,.Wherein, directly heat to boiling temperature 85 DEG C and adopt
Be the steam of 0.25MPa, constant temperature steaming and decocting 45min uses the steam of 0.1MPa.
Embodiment 4
1340 jin of Sorghum vulgare Pers. are put into bubble grain pond, and the water yield exceedes Sorghum vulgare Pers. 20cm, heats water to 70 DEG C, carries out insulation bubble grain
2.5h, bubble grain continues heating Sorghum vulgare Pers. after terminating in this bubble grain pond, until it reaches after boiling temperature 95 DEG C, constant temperature steaming and decocting 60min,
After steaming and decocting terminates, grain is carried out stewing grain 20min, after stewing grain terminates, hot water is bled off and drains, Sorghum vulgare Pers. is hung out and several with other
After planting grain mix homogeneously, put into rice steamer bucket and carry out multiple steaming 90min,.Wherein, directly heat to boiling temperature 85 DEG C employing
Be the steam of 0.25MPa, constant temperature steaming and decocting 60min uses the steam of 0.1MPa.
Claims (10)
1. a soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique, it is characterised in that comprise the steps: Sorghum vulgare Pers. is put into bubble grain pond, add
Heat, to after 60～70 DEG C, is incubated 2.5～3.5h, continues heating Sorghum vulgare Pers., until it reaches after boiling temperature 85～95 DEG C, constant temperature steaming and decocting
45～60min, stewing grain 20～40min,.
Soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique the most according to claim 1, it is characterised in that: described Sorghum vulgare Pers. is put into bubble grain
Pool heating process is to 65～68 DEG C.
Soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique the most according to claim 1, it is characterised in that: described temperature retention time is 2.8
～3h.
Soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique the most according to claim 1, it is characterised in that: described employing 0.25～
Sorghum vulgare Pers. is directly heated to boiling temperature 85～90 DEG C by the steam of 0.3MPa.
Soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique the most according to claim 1, it is characterised in that: described employing 0.1～
The steam of 0.15MPa carries out constant temperature steaming and decocting 45～60min.
Soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique the most according to claim 1, it is characterised in that: described boiling temperature be 90～
95℃。
Soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique the most according to claim 1, it is characterised in that: the time of described constant temperature steaming and decocting
It is 50～55min.
Soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique the most according to claim 1, it is characterised in that: the time of described stewing grain is 30
～35min.
Soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique the most according to claim 1, it is characterised in that: also include multiple after described stewing grain
Steaming, this multiple technique steamed includes: after stewing grain terminates, is bled off by hot water and drains, is hung out by Sorghum vulgare Pers. and mix with other several grains
After Jun Yun, put into rice steamer bucket and carry out multiple steaming,.
Soft continuous white spirit Sorghum vulgare Pers. gelatinizing technique the most according to claim 9, it is characterised in that: described multiple time of steaming is
90～100min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115368989A (en) * | 2021-05-18 | 2022-11-22 | 青岛酒厂股份有限公司 | Sorghum gelatinization process for soft-taste white spirit |
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| CN104017692A (en) * | 2014-06-18 | 2014-09-03 | 宜宾五粮液股份有限公司 | Cooking and pasting method for whole crops |
| CN104152323A (en) * | 2014-08-28 | 2014-11-19 | 龙运川 | Grain steaming and gelatinization technology of fen-flavor xiaoqu liquor |
| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
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| CN102533511A (en) * | 2012-03-07 | 2012-07-04 | 泸州品创科技有限公司 | Method for moistening corn |
| CN103146521A (en) * | 2013-03-07 | 2013-06-12 | 江苏洋河酒厂股份有限公司 | Grain soaking and cooking method of soft type white spirit |
| CN104017692A (en) * | 2014-06-18 | 2014-09-03 | 宜宾五粮液股份有限公司 | Cooking and pasting method for whole crops |
| CN104152323A (en) * | 2014-08-28 | 2014-11-19 | 龙运川 | Grain steaming and gelatinization technology of fen-flavor xiaoqu liquor |
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| CN115368989A (en) * | 2021-05-18 | 2022-11-22 | 青岛酒厂股份有限公司 | Sorghum gelatinization process for soft-taste white spirit |
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