CN106085724B - A kind of soft-taste white spirit sorghum gelatinization technique - Google Patents
A kind of soft-taste white spirit sorghum gelatinization technique Download PDFInfo
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- CN106085724B CN106085724B CN201610715119.6A CN201610715119A CN106085724B CN 106085724 B CN106085724 B CN 106085724B CN 201610715119 A CN201610715119 A CN 201610715119A CN 106085724 B CN106085724 B CN 106085724B
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention discloses a kind of soft-taste white spirit sorghum gelatinization technique, include the following steps: to be put into sorghum in bubble grain pond, after being heated to 60~70 DEG C, after keeping the temperature 2.5~3.5h, continue to heat sorghum, until reaching 85~95 DEG C of boiling temperature, constant temperature 45~60min of boiling boils in a covered pot over a slow fire 20~40min of grain.Advantage is the present invention after high warm bathing grain, directly boiling is carried out to sorghum in bubble grain pond, so that grain boiling is shredded, the heart is not given birth to, water content is higher than conventional boil, and steams technique compared to existing sorghum, digestion time is shortened, boiling efficiency is improved, reduces energy loss；Meanwhile being higher than traditional approach by reasonably adjusting bubble grain time, bubble grain temperature, boiling time and boiling temperature, the grain moisture content prepared, water content is basicly stable, reaches technique requirement, and save mass energy.
Description
Technical field
The invention belongs to brewed spirit field more particularly to a kind of soft-taste white spirit sorghum gelatinization techniques.
Background technique
Traditional sorghum boiling steeps grain using the previous day is mentioned, and After Hours replacement bubble grain water, grabs sorghum in pot rice steamer in second day
Progress is first to steam, and in digestion process, fetches water every 1h to sorghum, steams the time just for 5h or so, steaming time 2h, total time are again
7h, steam pressure is in 0.2MPa, every group's gas consumption about 1.8t, 20 group steam consumption 36t；Every group of water consumption 3t is 20 small
Group water consumption 60t；Monthly concentrating needs to arrange 30 person-times to carry out individually bubble grain during rest.
Above-mentioned technical operation flow is cumbersome, steeps time span between grain and grain boiling larger (bubble 24 hours of grain, boiling
Or so 7 hours), due to longer with the vapour time, cause energy consumption larger, while there is very big waste in terms of time, manpower,
And since each teams and groups are to differences such as mode, the habits fetched water, cause water content after sorghum boiling different.
Therefore, research and development are now needed and take a kind of mode to shorten the time difference between bubble grain and grain boiling, by original 2
Its time foreshortens to 1 day, to improve production efficiency, reduce production cost, while making the technological parameter of each group as far as possible
It keeps stablizing.
Summary of the invention
Goal of the invention: the object of the present invention is to provide one kind, and energy consumption can be reduced while improving cooking effect
Soft-taste white spirit sorghum gelatinization technique.
Technical solution: soft-taste white spirit sorghum gelatinization technique of the invention includes the following steps: for sorghum to be put into bubble grain pond
It is interior, after being heated to 60~70 DEG C, 2.5~3.5h is kept the temperature, continues to heat sorghum, until after reaching 85~95 DEG C of boiling temperature, it is permanent
Warm 45~60min of boiling boils in a covered pot over a slow fire 20~40min of grain.
The present invention is heated to 60~70 DEG C when carrying out high warm bathing grain, which can effectively ensure that grain impregnates
Water content is 33~35% afterwards, it is preferred that can be heated to 65~68 DEG C；2.5~3.5h is kept the temperature after heating, which can
Grain moisture content obtained is set to reach 52~55%, it is preferred that 2.8~3h can be kept the temperature.
The present invention steeps grain temperature at 60~70 DEG C, soaking time is 2.5 by reasonably adjusting bubble grain temperature and bubble grain time
Grain prepared by~3.5h, water content is basicly stable, and its water content is higher than 1.62% or so of traditional approach, reaches technique
It is required that and saving mass energy.
The present invention is in carrying out water when boiling, and 85~95 DEG C of boiling temperature, which can effectively ensure that grain
85% or more blooms, it is preferred that boiling temperature can be 90~95 DEG C；45~60min of constant temperature boiling after heating, the digestion time energy
85% or more grain is enough effectively ensured to bloom, it is preferred that can 50~55min of constant temperature boiling；20~40min of grain, energy are boiled in a covered pot over a slow fire after boiling
Grain moisture content is enough effectively ensured and reaches 52~55%, it is preferred that 30~35min of grain can be boiled in a covered pot over a slow fire.
Furtherly, the present invention is directly heated sorghum using the steam of 0.25~0.3MPa in carrying out water when boiling
To 85~90 DEG C of boiling temperature；45~60min of constant temperature boiling is carried out using the steam of 0.1~0.15MPa.
The utility model has the advantages that compared with prior art, remarkable advantage of the invention are as follows: the gelatinization of white wine sorghum is carried out using one-step method
Technique directly carries out boiling to sorghum in bubble grain pond and does not have so that grain boiling is shredded that is, after high warm bathing grain
There is the raw heart, water content is higher than conventional boil, and steams technique compared to existing two-step method sorghum, shortens digestion time, improves
Boiling efficiency, reduces energy loss；Meanwhile by reasonably adjusting bubble grain time, bubble grain temperature, boiling time and boiling temperature
Degree, the grain moisture content prepared are higher than traditional approach, and water content is basicly stable, reach technique requirement, and save mass energy.
Specific embodiment
Technical solution of the present invention is described further below with reference to embodiment.
Embodiment 1
1340 jin of sorghums are put into bubble grain pond, water is more than sorghum 20cm, heats water to 65 DEG C, carries out heat preservation bubble grain
3h continues to heat sorghum in the bubble grain pond after steeping grain, until after reaching 90 DEG C of boiling temperature, constant temperature boiling 50min steams
After boiling, stewing grain 30min is carried out to grain, hot water is bled off and is drained, sorghum is hung out and several with other after boiling in a covered pot over a slow fire grain
Grain after mixing, is put into steaming bucket and carries out multiple steaming 90min.Wherein, it directly heats to 85~90 DEG C of boiling temperature and adopts
The steam of 0.3MPa, 45~60min of constant temperature boiling using 0.15MPa steam.
Comparative example 1
Boiling is carried out using conventional method, i.e., steeps grain using mentioning the previous day, After Hours replacement bubble grain water, second day by sorghum
It grabs and carries out just steaming in pot rice steamer, in digestion process, fetch water every 1h to sorghum, just steaming the time is 5h or so, steams the time again
2h。
Steam uses the time during the cooking process for Statistics Implementation example 1 and comparative example 1, and the results are shown in Table 1 for acquisition.
1 embodiment 1 of table uses the time with 1 steam of comparative example
As shown in Table 1, digesting technoloy of the invention proceeds to after just steaming, and required steaming time is far fewer than adopting
The time required for conventional boil.
Performance detection 1: water content test
Embodiment 1 and comparative example 1 are subjected to 10 days repetition tests, respectively the water content of both statistics grain, the knot of acquisition
Fruit is as shown in table 2.
2 embodiment 1 of table and the 1 water content table of comparisons of comparative example
As shown in Table 2, by the way of boiling in high warm bathing grain combination water prepared by grain, water content is basicly stable,
And its water content is higher than 1.1% or so of traditional approach, it follows that can be improved boiling using gelatinization technique of the invention
On the basis of effect, energy loss is greatly reduced, reduces production cost.
Performance detection 2: saccharification result test
10 groups of test results made from embodiment 1 are subjected to mashing test, the results are shown in Table 3 for acquisition.
The disengaging box temperature degree of the grain saccharification of 3 embodiment 1 of table preparation
By table 3 it is found that the grain inlet temperature of the preparation of embodiment 1 is at 29~31 DEG C or so, outlet temperature is 39
~42 DEG C, grain is saccharified increasing extent of temperature at 10 degree or so；From the point of view of grain is saccharified sensory effects, the present embodiment and conventional boil sugar
Change effect to be not much different, and stability is more preferably.
Performance detection 3: pit entry fermentation thermometric
Grain made from comparative example 1 and embodiment 1 is subjected to different fermentation vats respectively and carries out the test of pit entry fermentation thermometric,
The results are shown in Table 4 for acquisition.
The grain pit entry fermentation thermometric table of comparisons prepared by 4 comparative example 1 of table and embodiment 1
By the test result of table 4 it is found that grain manufactured in the present embodiment to enter pond post-fermentation effect preferable, can be in 4-6
It reaches top fire temperature (33~34 DEG C), pushes up the fiery time at 6-8 days, increasing extent of temperature at 10 DEG C or so, meet " it is preceding it is slow, in endure, after
It is slow to fall " rule, fermented grain situation of fermenting is preferable, and for conventional boil technique, heating-up time early period is slightly long, top fire
Time is more long, closer with theoretical fermentation calefaction curve, reaches more preferably state, is conducive to the promotion of vinosity.
Performance detection 4: yield and quality counts after turning row
Boiling in the high warm bathing grain combination water of the sorghum of embodiment 1 is entered into trans-production, after workshop turns row to Testing Team
Yield and quality counted, and averagely compared with workshop, the results are shown in Table 5 for acquisition.
5 yield and quality of table statistics
By table 5 it is found that the top grade distillation yield of the grain prepared using the gelatinization technique of the present embodiment is apparently higher than use
Traditional gelatinization technique it follows that gelatinization technique of the invention not only reduces energy loss, and improves top grade and goes out wine
Rate.
Performance detection 5: chromatography physical and chemical index test
Grain made from embodiment 1 is subjected to chromatography Physicochemical test, the results are shown in Table 6 for acquisition.
The grain chromatography physical and chemical index control of 6 embodiment 1 of table preparation
By the test result of table 6 it is found that the ethyl hexanoate of cooking test, acetic acid second in the high warm bathing grain combination water of sorghum
Ester, ethyl lactate and ethyl butyrate content and total acid are superior to conventional boil, thus illustrate that digesting technoloy of the invention can
Make vinosity more soft to a certain extent.
Comparative example 2
Basic step is same as Example 1, the difference is that carrying out boiling in water after steeping grain using room temperature.
After the sorghum of comparative example 2 is carried out room temperature bubble grain, water content test is carried out, and carry out high warm bathing grain with embodiment 1
Water content afterwards compares, and the results are shown in Table 7 for acquisition.
The high warm bathing grain of table 7 and room temperature bubble grain water content comparison
By table 7 it is found that being higher than room temperature using the water content of high warm bathing grain steeps grain 1.62% or so, while can by sense organ
To find out, the hardness of grain steeps grain significantly lower than room temperature after high warm bathing grain, is conducive to the shortening of digestion time.
Embodiment 2
1340 jin of sorghums are put into bubble grain pond, water is more than sorghum 20cm, heats water to 68 DEG C, carries out heat preservation bubble grain
2.8h continues to heat sorghum in the bubble grain pond after steeping grain, until after reaching 95 DEG C of boiling temperature, constant temperature boiling 55min,
After boiling, stewing grain 35min is carried out to grain, hot water is bled off and is drained, sorghum is hung out and several with other after boiling in a covered pot over a slow fire grain
Kind grain after mixing, is put into steaming bucket and carries out multiple steaming 100min.Wherein, it directly heats to 95 DEG C of boiling temperature and adopts
The steam of 0.3MPa, constant temperature boiling 55min using 0.15MPa steam.
Embodiment 3
1340 jin of sorghums are put into bubble grain pond, water is more than sorghum 20cm, heats water to 60 DEG C, carries out heat preservation bubble grain
3.5h continues to heat sorghum in the bubble grain pond after steeping grain, until after reaching 85 DEG C of boiling temperature, constant temperature boiling 45min,
After boiling, stewing grain 40min is carried out to grain, hot water is bled off and is drained, sorghum is hung out and several with other after boiling in a covered pot over a slow fire grain
Kind grain after mixing, is put into steaming bucket and carries out multiple steaming 100min.Wherein, it directly heats to 85 DEG C of boiling temperature and adopts
The steam of 0.25MPa, constant temperature boiling 45min using 0.1MPa steam.
Embodiment 4
1340 jin of sorghums are put into bubble grain pond, water is more than sorghum 20cm, heats water to 70 DEG C, carries out heat preservation bubble grain
2.5h continues to heat sorghum in the bubble grain pond after steeping grain, until after reaching 95 DEG C of boiling temperature, constant temperature boiling 60min,
After boiling, stewing grain 20min is carried out to grain, hot water is bled off and is drained, sorghum is hung out and several with other after boiling in a covered pot over a slow fire grain
Kind grain after mixing, is put into steaming bucket and carries out multiple steaming 90min.Wherein, it directly heats to 85 DEG C of boiling temperature and uses
Be 0.25MPa steam, constant temperature boiling 60min using 0.1MPa steam.
Claims (7)
1. a kind of soft-taste white spirit sorghum gelatinization technique, it is characterised in that include the following steps: to be put into sorghum in bubble grain pond, add
Heat keeps the temperature 2.5~3.5h to after 60~70 DEG C, continues the steam heating sorghum using 0.25~0.3MPa, until reaching boiling
After 85~90 DEG C of temperature, using steam constant temperature 45~60min of boiling of 0.1~0.15MPa, 20~40min of grain is boiled in a covered pot over a slow fire.
2. soft-taste white spirit sorghum gelatinization technique according to claim 1, it is characterised in that: described that sorghum is put into bubble grain
Pool heating process is to 65~68 DEG C.
3. soft-taste white spirit sorghum gelatinization technique according to claim 1, it is characterised in that: the soaking time is 2.8
~3h.
4. soft-taste white spirit sorghum gelatinization technique according to claim 1, it is characterised in that: the time of the constant temperature boiling
For 50~55min.
5. soft-taste white spirit sorghum gelatinization technique according to claim 1, it is characterised in that: the time of the stewing grain is 30
~35min.
6. soft-taste white spirit sorghum gelatinization technique according to claim 1, it is characterised in that: further include multiple after the stewing grain
It steams, after which includes: stewing grain, hot water is bled off and is drained, sorghum is hung out and is mixed with other several grains
After uniformly, it is put into steaming bucket and carries out multiple steaming.
7. soft-taste white spirit sorghum gelatinization technique according to claim 6, it is characterised in that: the time steamed again is 90
~100min.
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| CN106085724B true CN106085724B (en) | 2019-08-20 |
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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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| 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 |
| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
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2016
- 2016-08-24 CN CN201610715119.6A patent/CN106085724B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
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