CN106244369B - A kind of five grain material moistening methods of wine brewing - Google Patents
A kind of five grain material moistening methods of wine brewing Download PDFInfo
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- CN106244369B CN106244369B CN201610607386.1A CN201610607386A CN106244369B CN 106244369 B CN106244369 B CN 106244369B CN 201610607386 A CN201610607386 A CN 201610607386A CN 106244369 B CN106244369 B CN 106244369B
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- 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
Abstract
The invention belongs to brewing technical fields, disclose a kind of five grain material moistening methods of wine brewing, specifically: use classifies, timesharing is infiltrated, periodically mixed, the method for interval moisturizing, five kinds of corn, Gao Liang, rice, glutinous rice, wheat grains are respectively placed in rectangular vessel, it is uniform that 90 DEG C or more hot water infiltrations are added, timing mixes, then intermittently adds 90 DEG C or more hot water；Wherein, the total addition level of hot water is the 65%-70% of grain weight.Material moistening method of the invention, five kinds of different grains are enable to absorb moisture to the maximum extent, water absorption is up to 65%-70%, in conjunction with the water content of five kinds of grain itself 13%-14%, five grain water content reach 78%-84% after material moistening, to effectively facilitate the gelatinization of five grains in distillation process, guarantees five grain fermented qualities, improve the yield and quality of former wine.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to one of liquor production five grain material moistening methods of wine brewing.
Background technique
Fragrant yeast liquor brewing stores the brewage process of solid state fermentation, continuous poor ingredient, mixed-steaming and mixed-heating using mud.It is given birth in wine brewing
Five grains admix the uploading in rice steamer distillation together of poor unstrained spirits during production, steam wine and carry out simultaneously with grain is steamed, during steaming wine, in the extraction of wine steam
Under effect, trace flavor component is distilled in wine in five grains, and become the flavor component wanted of aroma daqu liquor wine weight it
One, after steaming wine, five grains absorb steam heat and are gelatinized, and lay the foundation for the fermentation of brewing microorganism.
Five cereal paste degree depends primarily on the water suction situation of five grains, and pasting effect is poor if the water suction of five grains is insufficient, causes
The raw heart of interior tool, similar to " raw meal " phenomenon, sufficient then five grains of water suction on the contrary, which are easy to be heated, to be cooked, so that gelatinization is preferable, i.e., five
Grain water absorption determines the superiority and inferiority of its pasting effect.And in distillation process, vapor (steam) temperature is at 110 DEG C or more, and five grains are from hot
Steam in water sucting degree it is weaker, therefore, improve five cereal paste degree key be improve distill first five grain moisture content.
In wine brewing actual production, three kinds of modes are mainly taken to handle in five grains of brewing before uploading in rice steamer:
(1) five grains are admixed in poor unstrained spirits, with grain unstrained spirits, uploading in rice steamer is distilled together.But five grains are more dry, pasting effect is poor, poor unstrained spirits
It is loose, the production of former wine is influenced by there are the miscellaneous tastes of certain life to be brought into wine body in five grains at loose sand shape, while by distillation
Quality；
(2) method for using the material moistening of natural temperature water, carries out material moistening with the water under natural temperature before uploading in rice steamer, mends for five grains
Water-filling point.But five grain maximum water absorptions are lower, and are easy to appear the phenomenon that water squeezed into overflows, pasting effect is general；
Simultaneously in five grains there are one " water, life " taste, when distillation, is easy to be brought into wine, influences wine weight.
(3) method for using hot water material moistening, five grains are uniformly mixed, and carry out material moistening with hot water before uploading in rice steamer.This mode absorbs water
Effect is preferable, but since the water absorbing properties of five kinds of grains are different, and after distillation gelatinization, five kinds of grain gelatinization degrees are variant, lead
Cause have the raw heart in the corn for being difficult to be gelatinized, and the wheat being easily gelatinized is tacky, poor unstrained spirits is second-rate, is unfavorable for fermenting, and influences former wine
Yield and quality.
Summary of the invention
The present invention is directed to avoid above-mentioned existing deficiencies in the technology, provide a kind of wine brewing five grain material moistening methods,
The technical problem to be solved is that make different grains absorb moisture to the maximum extent.
The present invention solves technical problem, adopts the following technical scheme that
A kind of five grain material moistening methods of wine brewing, it is characterized in that: use classifies, timesharing is infiltrated, periodically mixed, interval is mended
Five kinds of corn, Gao Liang, rice, glutinous rice, wheat grains are respectively placed in rectangular vessel by the method for water, and 90 DEG C or more heat are added
Water infiltration is uniform, periodically mixes, then intermittently adds 90 DEG C or more hot water；Wherein, the total addition level of hot water is grain weight
65%-70%.Specifically carry out as follows:
(1) it classifies:
Rice, glutinous rice and wheat are mixed to be placed in a rectangular vessel and mixed uniformly, mixed material is obtained；By corn and
Sorghum is respectively placed in other two rectangular vessel；
(2) timesharing infiltrates:
Respectively 5 hours before uploading in rice steamer, it is 3 hours first, 2 hours first, be contained with the three of corn, sorghum and mixed material
The hot water for adding 90 DEG C or more in a container, starts to infiltrate, amount of water is respectively 50-55%, 45- of grain weight in three containers
50%, 45-50%；
(3) it mixes for the first time:
After adding water to three containers for holding corn, sorghum and mixed material, 1 hour, 30 minutes and 10 is stood respectively
Minute, then the material in corresponding container is mixed；
(4) first time moisturizing:
Corn, sorghum and mixed material timesharing infiltrate 2 hours, 1 hour, after twenty minutes, then hold respectively to three rectangles
90 DEG C or more of hot water is added in device, amount of water is respectively 10%, 15%, 15% of grain weight in three containers；
(5) it mixes for the second time:
Corn, sorghum and mixed material infiltrate respectively 3 hours, 1.5 hours, after forty minutes, to the material in container into
Row mixes；
(6) second of moisturizing:
It is mended after corn, sorghum and mixed material infiltrate 4 hours, 2 hours, 1 hour respectively, then respectively into three containers
Add 90 DEG C or more of hot water, amount of water is respectively 5%, 5%, 5% of grain weight in three containers；
(7) it mixes for the third time:
30 minutes before uploading in rice steamer, corn, sorghum and the mixed material in three containers are mixed respectively, i.e., it is complete
At the material moistening of five grains.
The beneficial effects of the present invention are:
Five grain material moistening method of wine brewing of the invention using five grains classify, timesharing is infiltrated, periodically mixed, interval moisturizing,
So that different grains absorb moisture to the maximum extent, water absorption is up to 65%-70%, eats itself 13%- in conjunction with five kinds of solid food
14% water content, five grain water content reach 78%-84% after material moistening.
The present invention can make five kinds of grains reach maximum water absorption, thus steaming according to the water absorbing properties difference of five kinds of grain
Keep five kinds of grain gelatinization degrees consistent during evaporating, five grain fermented qualities are effectively ensured, improve the yield and quality of former wine.
Specific embodiment
Five grain material moistening method of wine brewing of the invention, be using classify, timesharing is infiltrated, is periodically mixed, interval moisturizing
Five kinds of corn, Gao Liang, rice, glutinous rice, wheat grains are respectively placed in rectangular vessel by method, and 90 DEG C or more hot water leachings are added
Profit uniformly, periodically mixes, then intermittently add 90 DEG C or more hot water；Wherein, the total addition level of hot water is grain weight
65%-70%.Specifically comprise the following steps:
1, it classifies:
Rice, glutinous rice, wheat are mixed to be placed in a rectangular vessel and mixed uniformly, mixed material is obtained；By corn and
Sorghum is respectively placed in other two rectangular vessel.
Corn, sorghum, glutinous rice, rice, wheat water absorbing properties differ greatly, glutinous rice, rice and wheat water imbibition are best,
Sorghum water imbibition is preferable, and corn water imbibition is poor.So five kinds of grains are respectively placed in different appearances by water absorbing properties difference
Timesharing infiltration is carried out to it in device, because rice, glutinous rice, wheat water imbibition are similar, is placed on the same appearance so three is mixed
To operate (material for below mixing glutinous rice, rice and wheat is referred to as " mixed material ") in device, five grains are placed
It is that can disposably increase amount of water to drench slurry phenomenon without generating (leaching slurry is during material moistening because adding water in the benefit in container
Measure excessive and loss be commonly called as).
2, timesharing infiltrates:
Respectively 5 hours before uploading in rice steamer, it is 3 hours first, 2 hours first, be contained with the three of corn, sorghum and mixed material
The hot water for adding 90 DEG C or more in a container, starts to infiltrate, amount of water is respectively 50-55%, 45- of grain weight in three containers
50%, 45-50%.
Timesharing infiltration amount of water control is in the purpose of 45%-50%, if disposably adding excessive hot water, in container
Grain will be difficult to quickly absorb completely, and grain impregnates in the hot water for a long time, causes grain internal starch to be dismembered, grain occurs
Tacky, clustering phenomena is eaten, subsequent handling operation is influenced.Because corn water imbibition is poor, so adding 5% water, so as to corn
Sufficient it can absorb moisture.It the use of the purpose that 90 DEG C or more hot water infiltrates 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.Adding when water every time takes side to add waterside recruitment
The method that tool uniformly mixes grain, enables grain uniformly to contact the hot water of addition.After adding hot water, the grain in container is spread out
It is flat, and window screening is covered in vessel port, prevent fly and mouse from entering.
3, it mixes for the first time:
After adding water to three containers for holding corn, sorghum and mixed material, 1 hour, 30 minutes and 10 is stood respectively
Minute, then the material in corresponding container is mixed using tool.
The purpose of standing certain time is under the action of high temperature to crack grain surface, and grain is promoted to absorb surrounding
Moisture.If time of repose is too short just to mix grain, heat can be made to distribute, reduce the cracking degree on grain surface, influence moisture
It absorbs；If time of repose is too long, because the excessively high grain that will lead to of temperature of grain inside container is gelatinized, so that grain is sticked to one
It rises into viscous group and block, is unfavorable for mixing vinasse in subsequent handling.Because the grain surface hardness in three containers is different, corn
Surface is most hard, and sorghum takes second place, and mixture surface is most soft, so using different time of repose, so as to different classes of grain surface
Sufficiently crack.Temperature decreases after grain surface contacts air after standing, and internal heat cannot distribute temperature
It increases；Because leaching slurry phenomenon occurs after grain plus water, upper vessel portion grain moisture content tails off, and bottom moisture is more；The purpose mixed is
On the one hand it avoids grain gelatinization agglomerating, is on the other hand to make grain inside and outside temperature uniformity in container, the moisture of top and the bottom
It mixes uniformly.
4, first time moisturizing:
Corn, sorghum and mixed material timesharing infiltrate 2 hours, 1 hour, after twenty minutes, then hold respectively to three rectangles
90 DEG C or more of hot water is added in device, amount of water is respectively 10%, 15%, 15% of grain weight in three containers.
After standing mixes, grain fully absorbs moisture, and grain internal and external temperature declines in container, is fitted again at this time
Amount adds hot water, so that grain is reabsorbed a certain amount of moisture, on the other hand improves the temperature of container inside and outside grain
Degree, cracks external grain surface further, is conducive to absorb moisture.Hot water is added again, is effectively raised grain and is absorbed water
The effect divided is relatively beneficial to grain distillation gelatinization, ferments and lay the foundation for subsequent grain.
5, it mixes for the second time:
Corn, sorghum and mixed material timesharing infiltrate 3 hours, 1.5 hours, after forty minutes, using tool in container
Material mixed, avoid grain gelatinization it is agglomerating, make grain inside and outside temperature uniformity in container, the moisture of top and the bottom is mixed
It mixes uniformly.
6, second of moisturizing:
After corn, sorghum and mixed material timesharing infiltrate 4 hours, 2 hours, 1 hour, then mended respectively into three containers
Add 90 DEG C or more of hot water, amount of water is respectively 5%, 5%, 5% of grain weight in three containers, improves container inside and outside grain
The temperature of food is conducive to absorb moisture.
7, it mixes for the third time:
30 minutes before uploading in rice steamer, corn, sorghum and the mixed material in three containers are mixed respectively, promoted
Grain absorbs uniform moisture, avoids grain gelatinization agglomerating, that is, completes the material moistening of five grains.
Five grains are by classifying, timesharing is infiltrated, periodically mixed, after interval moisturizing, and different five grains can be to the maximum extent
Moisture is absorbed, water absorption is up to 65%-70%, the water content of itself 13%-14% is eaten in conjunction with five kinds of solid food, five grains contain after material moistening
Water reaches 78%-84%.To make five kinds of grain gelatinization degrees consistent in distillation process, five grains fermentation matter is effectively ensured
Amount, improves the yield and quality of former wine.
Claims (1)
1. a kind of five grain material moistening methods of wine brewing, it is characterised in that: use classifies, timesharing is infiltrated, periodically mixed, interval moisturizing
Method, five kinds of corn, Gao Liang, rice, glutinous rice, wheat grains are respectively placed in rectangular vessel, 90 DEG C or more hot water are added
Infiltration uniformly, periodically mixes, then intermittently add 90 DEG C or more hot water；Wherein, the total addition level of hot water is grain weight
65%-70%；Specifically carry out as follows:
(1) it classifies:
Rice, glutinous rice and wheat are mixed to be placed in a rectangular vessel and mixed uniformly, mixed material is obtained；By corn and sorghum
It is respectively placed in other two rectangular vessel；
(2) timesharing infiltrates:
Respectively 5 hours before uploading in rice steamer, it is 3 hours first, 2 hours first, be contained with three of corn, sorghum and mixed material appearances
The hot water for adding 90 DEG C or more in device, starts to infiltrate, amount of water is respectively 50-55%, 45- of grain weight in three containers
50%, 45-50%；
(3) it mixes for the first time:
After adding water to three containers for holding corn, sorghum and mixed material, 1 hour, 30 minutes and 10 minutes is stood respectively,
Then the material in corresponding container is mixed；
(4) first time moisturizing:
Corn, sorghum and mixed material timesharing infiltrate 2 hours, 1 hour, after twenty minutes, then respectively into three rectangular vessels
90 DEG C or more of hot water is added, amount of water is respectively 10%, 15%, 15% of grain weight in three containers；
(5) it mixes for the second time:
Corn, sorghum and mixed material infiltrate respectively 3 hours, 1.5 hours, after forty minutes, the material in container is mixed
It mixes；
(6) second of moisturizing:
90 are added into three containers after corn, sorghum and mixed material infiltrate 4 hours, 2 hours, 1 hour respectively, then respectively
DEG C or more hot water, amount of water is respectively 5%, 5%, 5% of grain weight in three containers；
(7) it mixes for the third time:
30 minutes before uploading in rice steamer, corn, sorghum and the mixed material in three containers are mixed respectively, that is, complete five
The material moistening of grain.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610607386.1A CN106244369B (en) | 2016-07-28 | 2016-07-28 | A kind of five grain material moistening methods of wine brewing |
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|---|---|---|---|
| CN201610607386.1A CN106244369B (en) | 2016-07-28 | 2016-07-28 | A kind of five grain material moistening methods of wine brewing |
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| CN106244369B true CN106244369B (en) | 2019-08-09 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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 |
| 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 |
-
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 |
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