CN106244369A - A kind of wine brewing five grain material moistening methods - Google Patents
A kind of wine brewing five grain material moistening methods Download PDFInfo
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- CN106244369A CN106244369A CN201610607386.1A CN201610607386A CN106244369A CN 106244369 A CN106244369 A CN 106244369A CN 201610607386 A CN201610607386 A CN 201610607386A CN 106244369 A CN106244369 A CN 106244369A
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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 belongs to brewing technical field, disclose a kind of wine brewing five grain material moistening methods, particularly as follows: use sorting placement, timesharing infiltration, timing mix, the method for intermittently moisturizing, Semen Maydis, highgrain, rice, Oryza glutinosa, five kinds of grains of Semen Tritici aestivi are respectively placed in rectangular vessel, add more than 90 DEG C hot water infiltrations uniformly, timing mixes, more intermittently adds more than 90 DEG C hot water；Wherein, the total addition level of hot water is 65% the 70% of grain weight.The material moistening method of the present invention, five kinds of different grains are enable to absorb moisture to greatest extent, water absorption is up to 65% 70%, water content in conjunction with five kinds of grains self 13% 14%, after material moistening, five grain water content reach 78% 84%, thus in still-process, effectively facilitate the gelatinizing of five grains, it is ensured that five grain fermented qualities, improve the yield and quality of wine base.
Description
Technical field
The invention belongs to brewing technical field, a kind of wine brewing five grain material moistening methods being specifically related in liquor production.
Background technology
Fragrant yeast liquor brewing uses mud cellar for storing things solid fermentation, continuous grain dispensing, the brewage process of mixed-steaming and mixed-heating.Raw in wine brewing
During product, grain unstrained spirits one ibid rice steamer distillation admixed by five grains, steams wine and carries out with steaming grain simultaneously, during steaming wine, in the extraction of wine steam
Under effect, in five grains, trace flavor component is distilled in wine, and become flavor component that aroma daqu liquor wine body weight wants it
One, after steaming wine terminates, five grains absorb steam heats and carry out gelatinizing, and the fermentation for brewing microorganism lays the foundation.
Five cereal paste degree depends primarily on the water suction situation of five grains, if five grain water suction deficiencies, gelatinizing weak effect, causes
The raw heart of interior tool, similar " raw meal " phenomenon, on the contrary water suction abundance then five grains are easily heated and boil, thus gelatinization is preferable, i.e. five
Grain water absorption determines the quality of its gelatinizing effect.And in still-process, vapor (steam) temperature is more than 110 DEG C, five grains are from hot
Steam in water sucting degree more weak, therefore, improve five cereal paste degree it is critical only that raising distill first five grain moisture.
In wine brewing actual production, before upper rice steamer, three kinds of modes are mainly taked to process to brewageing five grains:
(1) five grains are admixed in grain unstrained spirits, with grain unstrained spirits one ibid rice steamer distillation.But five grains are more dry, gelatinizing effect is poor, grain unstrained spirits
Loose, become loose sand shape, be brought into five grains exist the miscellaneous taste of certain life in wine body by distillation simultaneously, affect the product of wine base
Quality；
(2) method using natural temperature water material moistening, carries out material moistening with the water under natural temperature before upper rice steamer, is that five grains are mended
Water-filling divides.But five grain maximum water absorptions are relatively low, and the phenomenon that the water squeezed into overflows easily occur, and gelatinizing effect is general；
Five grains exist one " water, life " taste simultaneously, is easily brought in wine during distillation, affects wine weight.
(3) method using hot water material moistening, five grain mix homogeneously, carry out material moistening with hot water before upper rice steamer.This mode absorbs water
Effect is preferable, but owing to the water absorbing properties of five kinds of grains is different, after distillation gelatinizing, five kinds of grain gelatinization degrees are variant, lead
Having the raw heart in causing to be difficult to the Semen Maydis of gelatinizing, and easily the Semen Tritici aestivi of gelatinizing is tacky, grain unstrained spirits is second-rate, is unfavorable for fermentation, affects wine base
Yield and quality.
Summary of the invention
It is contemplated that avoid the weak point existing for above-mentioned prior art, it is provided that a kind of wine brewing five grain material moistening methods,
Technical problem to be solved is so that different grain absorbs moisture to greatest extent.
The present invention solves technical problem, adopts the following technical scheme that
A kind of wine brewing five grain material moistening methods, its feature is: use sorting placement, timesharing infiltration, timing mixes, interval is mended
Semen Maydis, highgrain, rice, Oryza glutinosa, five kinds of grains of Semen Tritici aestivi are respectively placed in rectangular vessel by the method for water, add more than 90 DEG C heat
Water infiltration is uniform, and timing mixes, more intermittently adds more than 90 DEG C hot water；Wherein, the total addition level of hot water is grain weight
65%-70%.Carry out the most as follows:
(1) sorting placement:
Mix uniformly in the mixing of rice, Oryza glutinosa and Semen Tritici aestivi is positioned over a rectangular vessel, obtain mixed material；By Semen Maydis and
Sorghum vulgare Pers. is respectively placed in two other rectangular vessel；
(2) timesharing infiltration:
Operate first 5 hours, first 3 hours, first 2 hours at upper rice steamer respectively, be contained with the three of Semen Maydis, Sorghum vulgare Pers. and mixed material
Adding the hot water of more than 90 DEG C in individual container, start infiltration, amount of water is respectively 50-55%, 45-of grain weight in three containers
50%, 45-50%；
(3) mix for the first time:
After three containers holding Semen Maydis, Sorghum vulgare Pers. and mixed material are added water, stand 1 hour, 30 minutes and 10 respectively
Minute, then the material in corresponding container is mixed；
(4) moisturizing for the first time:
Semen Maydis, Sorghum vulgare Pers. and mixed material timesharing infiltrate 2 hours, 1 hour, after 20 minutes, then hold to three rectangles respectively
Adding the hot water of more than 90 DEG C in device, amount of water is respectively in three containers the 10% of grain weight, 15%, 15%；
(5) second time mixes:
Semen Maydis, Sorghum vulgare Pers. and mixed material infiltrate respectively 3 hours, 1.5 hours, after 40 minutes, the material in container is entered
Row mixes；
(6) moisturizing for the second time:
Semen Maydis, Sorghum vulgare Pers. and mixed material infiltrate respectively 4 hours, 2 hours, after 1 hour, then mend in three containers respectively
Adding the hot water of more than 90 DEG C, amount of water is respectively in three containers the 5% of grain weight, 5%, 5%；
(7) third time mixes:
Operate first 30 minutes at upper rice steamer, respectively Semen Maydis, Sorghum vulgare Pers. and the mixed material in three containers is mixed, the completeest
Become the material moistening of five grains.
The invention has the beneficial effects as follows:
The wine brewing five grain material moistening method of the present invention uses five grain sorting placements, timesharing to infiltrate, timing mixes, intermittently moisturizing,
Making different grain absorb moisture to greatest extent, water absorption is up to 65%-70%, eats self 13%-in conjunction with five kinds of solid food
The water content of 14%, after material moistening, five grain water content reach 78%-84%.
The present invention can make five kinds of grains reach maximum water absorption according to the water absorbing properties difference of five kinds of grains, thus steaming
Make five kinds of grain gelatinization degrees consistent during evaporating, five grain fermented qualities are effectively ensured, improve the yield and quality of wine base.
Detailed description of the invention
The wine brewing five grain material moistening method of the present invention is employing sorting placement, timesharing infiltrates, timing mixes, intermittently moisturizing
Semen Maydis, highgrain, rice, Oryza glutinosa, five kinds of grains of Semen Tritici aestivi are respectively placed in rectangular vessel by method, add more than 90 DEG C hot water leachings
Uniformly, timing mixes profit, more intermittently adds more than 90 DEG C hot water；Wherein, the total addition level of hot water is grain weight
65%-70%.Specifically include following steps:
1, sorting placement:
Mix uniformly in rice, Oryza glutinosa, Semen Tritici aestivi mixing are positioned over a rectangular vessel, obtain mixed material；By Semen Maydis and
Sorghum vulgare Pers. is respectively placed in two other rectangular vessel.
Semen Maydis, Sorghum vulgare Pers., Oryza glutinosa, rice, the water absorbing properties of Semen Tritici aestivi differ greatly, and Oryza glutinosa, rice and Semen Tritici aestivi water absorption are best,
Sorghum vulgare Pers. water absorption is preferable, and Semen Maydis water absorption is poor.So five kinds of grains are respectively placed in different appearances by water absorbing properties difference
In device, it is carried out timesharing infiltration, because of rice, Oryza glutinosa, Semen Tritici aestivi water absorption almost, so three's mixing is placed on same appearance
To operate (material Oryza glutinosa, rice and Semen Tritici aestivi mixed below is called for short " mixed material ") in device, five grains are placed
Benefit in container is can disposably to strengthen amount of water to drench slurry phenomenon without producing (drenching slurry is because adding water during material moistening
What amount too much ran off is commonly called as).
2, timesharing infiltration:
Operate first 5 hours, first 3 hours, first 2 hours at upper rice steamer respectively, be contained with the three of Semen Maydis, Sorghum vulgare Pers. and mixed material
Adding the hot water of more than 90 DEG C in individual container, start infiltration, amount of water is respectively 50-55%, 45-of grain weight in three containers
50%, 45-50%.
Timesharing infiltration amount of water controls to be in the purpose of 45%-50%, if disposably adding too much hot water, in container
Grain will be difficult to quickly absorb completely, and grain soaks in the hot water for a long time, causes grain internal starch to be dismembered, grain occurs
Eat tacky, clustering phenomena, affect subsequent handling operation.Because Semen Maydis water absorption is poor, so adding the water yield of 5%, in order to Semen Maydis
Sufficient can absorb moisture.The purpose using more than 90 DEG C hot water infiltrations is that grain surface element cracks under high temperature action,
So that moisture enters inside grain, infiltrating time can be shortened, improve effect of impregnation.Take limit to add waterside recruitment when adding water every time
The method that tool uniformly mixes grain, enables the hot water that grain uniform contact adds.After adding hot water, the grain in container is spread out
Flat, and cover window screening in vessel port, prevent fly and mouse from entering.
3, mix for the first time:
After three containers holding Semen Maydis, Sorghum vulgare Pers. and mixed material are added water, stand 1 hour, 30 minutes and 10 respectively
Minute, then use instrument that the material in corresponding container is mixed.
Standing certain time purpose is to make grain surface crack under the effect of high temperature, promotes that grain absorbs surrounding
Moisture.If time of repose is too short just mixes grain, heat can be made to distribute, reduce the cracking degree on grain surface, affect moisture
Absorb；If time of repose is long, because the too high meeting of temperature of the internal grain of container causes grain generation gelatinizing so that grain is bonded at one
Play into viscous group and block, be unfavorable in subsequent handling mixing distiller grains.Because the grain case hardness in three containers is different, Semen Maydis
Surface is the hardest, and Sorghum vulgare Pers. takes second place, and mixture surface is the softest, so using different time of repose, in order to different classes of grain surface
Fully crack.After standing, after grain surface contacts air, temperature decreases, and internal heat can not get having distributed temperature
Raise；Occurring after adding water because of grain to drench slurry phenomenon, upper vessel portion grain moisture content tails off, and bottom moisture is more；The purpose mixed is
On the one hand avoid grain gelatinizing agglomerating, be on the other hand that in making container, grain inside and outside homogeneous temperature is consistent, the moisture of top and the bottom
Mix uniformly.
4, moisturizing for the first time:
Semen Maydis, Sorghum vulgare Pers. and mixed material timesharing infiltrate 2 hours, 1 hour, after 20 minutes, then hold to three rectangles respectively
Adding the hot water of more than 90 DEG C in device, amount of water is respectively in three containers the 10% of grain weight, 15%, 15%.
After standing and mixing, grain fully absorbs moisture, and in container, grain internal and external temperature declines, and fits the most again
That measures adds hot water, on the one hand makes a certain amount of moisture of grain re-absorption, on the other hand improves the temperature of container inside and outside grain
Degree, makes outside grain surface crack further, is conducive to absorbing moisture.Add hot water again, effectively raise grain and absorb water
The effect divided, is relatively beneficial to grain distillation gelatinizing, lays the foundation for follow-up grain fermentation.
5, second time mixes:
Semen Maydis, Sorghum vulgare Pers. and mixed material timesharing infiltrate 3 hours, 1.5 hours, after 40 minutes, use instrument in container
Material mix, it is to avoid grain gelatinizing is agglomerating, makes grain inside and outside homogeneous temperature in container consistent, and the moisture of top and the bottom is mixed
Mix uniformly.
6, moisturizing for the second time:
Semen Maydis, Sorghum vulgare Pers. and mixed material timesharing infiltrate 4 hours, 2 hours, after 1 hour, then mend in three containers respectively
Adding the hot water of more than 90 DEG C, amount of water is respectively in three containers the 5% of grain weight, 5%, 5%, improves container inside and outside grain
The temperature of food, is conducive to absorbing moisture.
7, third time mixes:
Operate first 30 minutes at upper rice steamer, respectively Semen Maydis, Sorghum vulgare Pers. and the mixed material in three containers is mixed, promote
Grain absorbs uniform moisture, it is to avoid grain gelatinizing is agglomerating, i.e. completes the material moistening of five grains.
Five grains mix through sorting placement, timesharing infiltration, timing, intermittently after moisturizing, different five grains can be to greatest extent
Absorbing moisture, water absorption is up to 65%-70%, eats the water content of self 13%-14% in conjunction with five kinds of solid food, and after material moistening, five grains contain
The water yield reaches 78%-84%.Thus make five kinds of grain gelatinization degrees consistent in still-process, five grain fermentation matter are effectively ensured
Amount, improves the yield and quality of wine base.
Claims (2)
1. wine brewing five grain material moistening methods, it is characterised in that: use sorting placement, timesharing to infiltrate, timing mixes, intermittently moisturizing
Method, Semen Maydis, highgrain, rice, Oryza glutinosa, five kinds of grains of Semen Tritici aestivi are respectively placed in rectangular vessel, add more than 90 DEG C hot water
Uniformly, timing mixes, more intermittently adds more than 90 DEG C hot water in infiltration；Wherein, the total addition level of hot water is grain weight
65%-70%.
2. according to the wine brewing five grain material moistening method described in claims 1, it is characterised in that carry out as follows:
(1) sorting placement:
Mix uniformly in the mixing of rice, Oryza glutinosa and Semen Tritici aestivi is positioned over a rectangular vessel, obtain mixed material；By Semen Maydis and Sorghum vulgare Pers.
It is respectively placed in two other rectangular vessel；
(2) timesharing infiltration:
Operate first 5 hours, first 3 hours, first 2 hours at upper rice steamer respectively, be contained with three appearances of Semen Maydis, Sorghum vulgare Pers. and mixed material
Adding the hot water of more than 90 DEG C in device, start infiltration, amount of water is respectively 50-55%, 45-of grain weight in three containers
50%, 45-50%；
(3) mix for the first time:
After three containers holding Semen Maydis, Sorghum vulgare Pers. and mixed material are added water, stand 1 hour, 30 minutes and 10 minutes respectively,
Then the material in corresponding container is mixed；
(4) moisturizing for the first time:
Semen Maydis, Sorghum vulgare Pers. and mixed material timesharing infiltrate 2 hours, 1 hour, after 20 minutes, more respectively in three rectangular vessels
Adding the hot water of more than 90 DEG C, amount of water is respectively in three containers the 10% of grain weight, 15%, 15%；
(5) second time mixes:
Semen Maydis, Sorghum vulgare Pers. and mixed material infiltrate respectively 3 hours, 1.5 hours, after 40 minutes, the material in container is mixed
Mix；
(6) moisturizing for the second time:
Semen Maydis, Sorghum vulgare Pers. and mixed material infiltrate respectively 4 hours, 2 hours, after 1 hour, then in three containers, add 90 respectively
Hot water more than DEG C, amount of water is respectively in three containers the 5% of grain weight, 5%, 5%；
(7) third time mixes:
Operate first 30 minutes at upper rice steamer, respectively Semen Maydis, Sorghum vulgare Pers. and the mixed material in three containers is mixed, i.e. complete five
The material moistening of grain.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701436A (en) * | 2017-03-05 | 2017-05-24 | 富源县营生魔芋酒业有限责任公司 | Konjac wine and production method thereof |
| CN107400603A (en) * | 2017-07-31 | 2017-11-28 | 湖北药姑山生物科技有限公司 | A kind of high yield White wine brewing process |
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| KR20110065242A (en) * | 2009-12-09 | 2011-06-15 | 김보미 | Goyero makkoli using the five grains and other ingredients |
| CN102234603A (en) * | 2010-05-07 | 2011-11-09 | 李家民 | Multi-flavor combined scented white spirit and preparation method thereof |
| CN102533511A (en) * | 2012-03-07 | 2012-07-04 | 泸州品创科技有限公司 | Method for moistening corn |
| CN102559444A (en) * | 2012-02-16 | 2012-07-11 | 泸州品创科技有限公司 | Method for moistening grains for making wine |
| CN105602782A (en) * | 2015-11-04 | 2016-05-25 | 四川郎酒集团有限责任公司 | Grain wetting method in sauce fragrance baijiu brewing technology |
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2016
- 2016-07-28 CN CN201610607386.1A patent/CN106244369B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110065242A (en) * | 2009-12-09 | 2011-06-15 | 김보미 | Goyero makkoli using the five grains and other ingredients |
| CN102234603A (en) * | 2010-05-07 | 2011-11-09 | 李家民 | Multi-flavor combined scented white spirit and preparation method thereof |
| CN102559444A (en) * | 2012-02-16 | 2012-07-11 | 泸州品创科技有限公司 | Method for moistening grains for making wine |
| CN102533511A (en) * | 2012-03-07 | 2012-07-04 | 泸州品创科技有限公司 | Method for moistening corn |
| CN105602782A (en) * | 2015-11-04 | 2016-05-25 | 四川郎酒集团有限责任公司 | Grain wetting method in sauce fragrance baijiu brewing technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701436A (en) * | 2017-03-05 | 2017-05-24 | 富源县营生魔芋酒业有限责任公司 | Konjac wine and production method thereof |
| CN107400603A (en) * | 2017-07-31 | 2017-11-28 | 湖北药姑山生物科技有限公司 | A kind of high yield White wine brewing process |
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| CN106244369B (en) | 2019-08-09 |
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