CN106318792A - Koji brewing process for increasing liquor yield - Google Patents
Koji brewing process for increasing liquor yield Download PDFInfo
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- CN106318792A CN106318792A CN201611069665.3A CN201611069665A CN106318792A CN 106318792 A CN106318792 A CN 106318792A CN 201611069665 A CN201611069665 A CN 201611069665A CN 106318792 A CN106318792 A CN 106318792A
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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
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Abstract
The invention discloses a koji brewing process for increasing the liquor yield. The koji brewing process includes the steps that by weight, 75-85 Kg of sorghum, 70-80 Kg of corn, 70-80 Kg of rice, 55-60 Kg of glutinous rice, 45-55 Kg of wheat and 30-35 Kg of buckwheat are taken and washed cleanly with clear water; the raw materials are moistened; the moistened raw materials are each steamed and then mixed to be continuously steamed; 10-12 Kg of koji is added into the raw materials at the temperature of 40-42 DEG C, and the mixture is stirred and fused to be distilled for koji forming. The characteristics of the raw materials used for brewing are fully utilized, the raw materials are reasonably moistened and steamed, the brewing procedures are accurately controlled, the liquor yield of koji brewing is increased, the efficiency of koji brewing is improved, koji brewing cost is lowered, and koji brewing efficiency is improved. The flavor and the taste of brewed koji are greatly improved, and the requirement for the koji is met for people.
Description
Technical field
The present invention relates to wine-making technology technical field, be specifically related to a kind of distillers yeast brewage process improving distillation yield.
Background technology
Spirits culture is one of Chinese traditional culture, and China's spirits culture is of extensive knowledge and profound scholarship, and spirits culture also derives multiple literary composition
Change.Flourishing due to spirits culture, the wine-making industry industry that also Cheng Liao China is traditional, i.e. wine-making industry also have long in China
History.Along with China's economy quickly increases, living standards of the people increase substantially, and the most constantly increase the demand of wine, so
Promote wine-making industry fast-developing further.Distillers yeast brewage generally by selecting materials, infiltrate, steaming and decocting, ferment and the operation such as distillation.Typically
Raw material mainly has Sorghum vulgare Pers., Semen Maydis, rice Semen Tritici aestivi, Oryza glutinosa etc., and they are mainly characterized in that " Sorghum vulgare Pers. perfume, Endosperm of Sweet Corn, rice are clean, little
Wheat is rough, Oryza glutinosa is continuous ".It was verified that the feature of plurality of cereals is drawn in the wine brewing of many grain kind just, nutrition complement between grain is utilized to make
By the advantage reported to the leadship after accomplishing a task, taking appropriate proportioning to ferment, the micro constitutent of generation is many, sweeter, more than single grain type yeast wine in mouthfeel
Plentiful；In other words, the compound perfume of many grains is only that the one to simple and elegant school liquor style and liquor is supplemented and perfect.Currently with multiple former
Material wine brewing is not from the feature of various raw materials, but is simply mixed together by various raw materials, then according to brewing process enters
Row wine brewing.So make some raw material in various raw material the most fully infiltrate water inlet, some again excessive infiltration and go bad；Additionally have
Not cooking when steaming and decocting a bit, some the most well-done also causing goes bad；The distillation yield making wine brewing is relatively low, have impact on distillers yeast
The efficiency brewageed, too increases the cost of wine brewing.It addition, the most do not give full play of the advantage of various raw material, and then have impact on
The fragrance of wine and taste, have impact on the quality of wine.
Summary of the invention
For solving above-mentioned technical problem, the invention discloses a kind of various material characteristics according to wine brewing, give full play to it
Advantage, improves the distillers yeast brewage process improving distillation yield of the distillation yield of wine brewing.
A kind of distillers yeast brewage process improving distillation yield, comprises the following steps: (1) prepares raw material: taking weight is Sorghum vulgare Pers. 75
～85Kg, Semen Maydis 70～80Kg, rice 70～80Kg, Oryza glutinosa 55～60Kg, Semen Tritici aestivi 45～55 Kg, Semen Fagopyri Esculenti 30～35 Kg, will
Above-mentioned raw materials is eluriated clean with clear water；(2) raw material infiltration: the Sorghum vulgare Pers. of above-mentioned weight is put into Sorghum vulgare Pers. infiltration apparatus infiltration 48～50
Hour temperature is 38～40 degrees Celsius, and it is 35 that the Semen Maydis of above-mentioned weight is put into Semen Maydis infiltration apparatus 40～45 hours temperature of infiltration
～38 degrees Celsius, it is 26～28 degrees Celsius that the rice of above-mentioned weight is put into rice infiltration apparatus 25～28 hours temperature of infiltration,
It is 28～30 degrees Celsius that the Oryza glutinosa of above-mentioned weight is put into Oryza glutinosa infiltration apparatus 30～35 hours temperature of infiltration, by above-mentioned weight
Semen Tritici aestivi infiltration apparatus 32～36 hours temperature of infiltration put into by Semen Tritici aestivi is 30～35 degrees Celsius, and the Semen Fagopyri Esculenti of above-mentioned weight is put into Semen Fagopyri Esculenti
Infiltration apparatus 42～48 hours temperature of infiltration are 32～35 degrees Celsius；(3) steaming and decocting for the first time: by various raw materials good for above-mentioned infiltration
Carrying out steaming and decocting respectively, steaming and decocting cooks to raw material；(4) steaming and decocting for the second time: by various raw materials ripe for steaming and decocting at 32～38 degrees Celsius
Under the conditions of mixing and stirring, then proceed to steaming and decocting, well-done to each material cooking；(5) fermentation: by raw material complete for steaming and decocting 40
～under conditions of 42 degrees Celsius, add distillers yeast 10～12Kg stirring fusion, and put into wine cellar after being cooled to room temperature and ferment, fermentation
Temperature is 36～38 degrees Celsius, and fermentation time is 6～8 days；(7) distillation takes wine: tile bottom distillator one layer of bran coat, will send out
The raw material that ferment is good is put into distillator and is carried out distillation and take wine.
Further, (1) of the distillers yeast brewage process of this raising distillation yield prepares raw material: taking weight is Sorghum vulgare Pers. 75Kg, Semen Maydis
72Kg, rice 72Kg, Oryza glutinosa 55Kg, Semen Tritici aestivi 40Kg, Semen Fagopyri Esculenti 30Kg, eluriate clean by above-mentioned raw materials with clear water.
Further, the distillers yeast brewage process of this raising distillation yield step (1) prepare raw material: take weight be Sorghum vulgare Pers. 80Kg,
Semen Maydis 78Kg, rice 78Kg, Oryza glutinosa 58Kg, Semen Tritici aestivi 50 Kg, Semen Fagopyri Esculenti 32 Kg, eluriate clean by above-mentioned raw materials with clear water.
Further, the distillers yeast brewage process of this raising distillation yield step (1) prepare raw material: take weight be Sorghum vulgare Pers. 85Kg,
Semen Maydis 80Kg, rice 80Kg, Oryza glutinosa 60Kg, Semen Tritici aestivi 55 Kg, Semen Fagopyri Esculenti 35 Kg, eluriate clean by above-mentioned raw materials with clear water.
By having the beneficial effect that this technological means present invention obtains, the distillers yeast brewage process of this raising distillation yield is the most sharp
By liquor-making raw material feature used, rationally infiltration raw material and steaming and decocting, accurately control brewing process, and improve that distillers yeast brewages goes out
Wine rate, improves distillers yeast and brewages efficiency, reduce brewing cost, add wine brewing efficiency.And the wine aroma taste brewageed obtains pole
Big raising, meets people's demand to wine.
Detailed description of the invention
Being described the present invention below in conjunction with example, example is served only for explaining invention, is not intended to limit this
The scope of invention.
Embodiment 1
A kind of distillers yeast brewage process improving distillation yield, comprises the following steps:
(1) prepare raw material: take weight be Sorghum vulgare Pers. 75Kg, Semen Maydis 72Kg, rice 72Kg, Oryza glutinosa 55Kg, Semen Tritici aestivi 40Kg, Semen Fagopyri Esculenti
30Kg, eluriates clean by above-mentioned raw materials with clear water；
(2) raw material infiltration: the Sorghum vulgare Pers. of above-mentioned weight is put into Sorghum vulgare Pers. infiltration apparatus infiltrating 48～50 hours temperature is 38～40 to take the photograph
Family name's degree, it is 35～38 degrees Celsius that the Semen Maydis of above-mentioned weight is put into Semen Maydis infiltration apparatus 40～45 hours temperature of infiltration, by above-mentioned
Rice infiltration apparatus 25～28 hours temperature of infiltration put into by the rice of weight is 26～28 degrees Celsius, is put by the Oryza glutinosa of above-mentioned weight
Entering Oryza glutinosa infiltration apparatus 30～35 hours temperature of infiltration is 28～30 degrees Celsius, and the Semen Tritici aestivi of above-mentioned weight is put into Semen Tritici aestivi infiltration dress
Putting 32～36 hours temperature of infiltration is 30～35 degrees Celsius, and the Semen Fagopyri Esculenti of above-mentioned weight is put into Semen Fagopyri Esculenti infiltration apparatus infiltration 42～48
Hour temperature is 32～35 degrees Celsius；
(3) steaming and decocting for the first time: various raw materials good for above-mentioned infiltration are carried out steaming and decocting respectively, and steaming and decocting cooks to raw material；
(4) steaming and decocting for the second time: by various raw materials ripe for steaming and decocting mixing and stirring under conditions of 32～38 degrees Celsius, then continue
Continuous steaming and decocting, well-done to each material cooking；
(5) fermentation: raw material complete for steaming and decocting is added under conditions of 40～42 degrees Celsius distillers yeast 10～12Kg stirring and merges, cold
But fermenting to putting into wine cellar after room temperature, fermentation temperature is 36～38 degrees Celsius, and fermentation time is 6～8 days；
(7) distillation takes wine: tile bottom distillator one layer of bran coat, the raw material fermented is put into distillator and carries out distillation and take
Wine.
Embodiment 2
A kind of distillers yeast brewage process improving distillation yield, comprises the following steps:
(1) prepare raw material: take weight be Sorghum vulgare Pers. 80Kg, Semen Maydis 78Kg, rice 78Kg, Oryza glutinosa 58Kg, Semen Tritici aestivi 50 Kg, Semen Fagopyri Esculenti 32
Kg, eluriates clean by above-mentioned raw materials with clear water；
(2) raw material infiltration: the Sorghum vulgare Pers. of above-mentioned weight is put into Sorghum vulgare Pers. infiltration apparatus infiltrating 48～50 hours temperature is 38～40 to take the photograph
Family name's degree, it is 35～38 degrees Celsius that the Semen Maydis of above-mentioned weight is put into Semen Maydis infiltration apparatus 40～45 hours temperature of infiltration, by above-mentioned
Rice infiltration apparatus 25～28 hours temperature of infiltration put into by the rice of weight is 26～28 degrees Celsius, is put by the Oryza glutinosa of above-mentioned weight
Entering Oryza glutinosa infiltration apparatus 30～35 hours temperature of infiltration is 28～30 degrees Celsius, and the Semen Tritici aestivi of above-mentioned weight is put into Semen Tritici aestivi infiltration dress
Putting 32～36 hours temperature of infiltration is 30～35 degrees Celsius, and the Semen Fagopyri Esculenti of above-mentioned weight is put into Semen Fagopyri Esculenti infiltration apparatus infiltration 42～48
Hour temperature is 32～35 degrees Celsius；
(3) steaming and decocting for the first time: various raw materials good for above-mentioned infiltration are carried out steaming and decocting respectively, and steaming and decocting cooks to raw material；
(4) steaming and decocting for the second time: by various raw materials ripe for steaming and decocting mixing and stirring under conditions of 32～38 degrees Celsius, then continue
Continuous steaming and decocting, well-done to each material cooking；
(5) fermentation: raw material complete for steaming and decocting is added under conditions of 40～42 degrees Celsius distillers yeast 10～12Kg stirring and merges, cold
But fermenting to putting into wine cellar after room temperature, fermentation temperature is 36～38 degrees Celsius, and fermentation time is 6～8 days；
(7) distillation takes wine: tile bottom distillator one layer of bran coat, the raw material fermented is put into distillator and carries out distillation and take
Wine.
Embodiment 3
A kind of distillers yeast brewage process improving distillation yield, comprises the following steps:
(1) prepare raw material: take weight be Sorghum vulgare Pers. 85Kg, Semen Maydis 80Kg, rice 80Kg, Oryza glutinosa 60Kg, Semen Tritici aestivi 55 Kg, Semen Fagopyri Esculenti 35
Kg, eluriates clean by above-mentioned raw materials with clear water；
(2) raw material infiltration: the Sorghum vulgare Pers. of above-mentioned weight is put into Sorghum vulgare Pers. infiltration apparatus infiltrating 48～50 hours temperature is 38～40 to take the photograph
Family name's degree, it is 35～38 degrees Celsius that the Semen Maydis of above-mentioned weight is put into Semen Maydis infiltration apparatus 40～45 hours temperature of infiltration, by above-mentioned
Rice infiltration apparatus 25～28 hours temperature of infiltration put into by the rice of weight is 26～28 degrees Celsius, is put by the Oryza glutinosa of above-mentioned weight
Entering Oryza glutinosa infiltration apparatus 30～35 hours temperature of infiltration is 28～30 degrees Celsius, and the Semen Tritici aestivi of above-mentioned weight is put into Semen Tritici aestivi infiltration dress
Putting 32～36 hours temperature of infiltration is 30～35 degrees Celsius, and the Semen Fagopyri Esculenti of above-mentioned weight is put into Semen Fagopyri Esculenti infiltration apparatus infiltration 42～48
Hour temperature is 32～35 degrees Celsius；
(3) steaming and decocting for the first time: various raw materials good for above-mentioned infiltration are carried out steaming and decocting respectively, and steaming and decocting cooks to raw material；
(4) steaming and decocting for the second time: by various raw materials ripe for steaming and decocting mixing and stirring under conditions of 32～38 degrees Celsius, then continue
Continuous steaming and decocting, well-done to each material cooking；
(5) fermentation: raw material complete for steaming and decocting is added under conditions of 40～42 degrees Celsius distillers yeast 10～12Kg stirring and merges, cold
But fermenting to putting into wine cellar after room temperature, fermentation temperature is 36～38 degrees Celsius, and fermentation time is 6～8 days；
(7) distillation takes wine: tile bottom distillator one layer of bran coat, the raw material fermented is put into distillator and carries out distillation and take
Wine.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (4)
1. the distillers yeast brewage process improving distillation yield, it is characterised in that: comprise the following steps:
(1) prepare raw material: take weight be Sorghum vulgare Pers. 75～85Kg, Semen Maydis 70～80Kg, rice 70～80Kg, Oryza glutinosa 55～60Kg,
Semen Tritici aestivi 45～55 Kg, Semen Fagopyri Esculenti 30～35 Kg, eluriate clean by above-mentioned raw materials with clear water；
(2) raw material infiltration: the Sorghum vulgare Pers. of above-mentioned weight is put into Sorghum vulgare Pers. infiltration apparatus infiltrating 48～50 hours temperature is 38～40 to take the photograph
Family name's degree, it is 35～38 degrees Celsius that the Semen Maydis of above-mentioned weight is put into Semen Maydis infiltration apparatus 40～45 hours temperature of infiltration, by above-mentioned
Rice infiltration apparatus 25～28 hours temperature of infiltration put into by the rice of weight is 26～28 degrees Celsius, is put by the Oryza glutinosa of above-mentioned weight
Entering Oryza glutinosa infiltration apparatus 30～35 hours temperature of infiltration is 28～30 degrees Celsius, and the Semen Tritici aestivi of above-mentioned weight is put into Semen Tritici aestivi infiltration dress
Putting 32～36 hours temperature of infiltration is 30～35 degrees Celsius, and the Semen Fagopyri Esculenti of above-mentioned weight is put into Semen Fagopyri Esculenti infiltration apparatus infiltration 42～48
Hour temperature is 32～35 degrees Celsius；
(3) steaming and decocting for the first time: various raw materials good for above-mentioned infiltration are carried out steaming and decocting respectively, and steaming and decocting cooks to raw material；
(4) steaming and decocting for the second time: by various raw materials ripe for steaming and decocting mixing and stirring under conditions of 32～38 degrees Celsius, then continue
Continuous steaming and decocting, well-done to each material cooking；
(5) fermentation: raw material complete for steaming and decocting is added under conditions of 40～42 degrees Celsius distillers yeast 10～12Kg stirring and merges, cold
But fermenting to putting into wine cellar after room temperature, fermentation temperature is 36～38 degrees Celsius, and fermentation time is 6～8 days；
(7) distillation takes wine: tile bottom distillator one layer of bran coat, the raw material fermented is put into distillator and carries out distillation and take
Wine.
The distillers yeast brewage process of raising distillation yield the most according to claim 1, it is characterised in that: described step
(1) prepare raw material: take weight be Sorghum vulgare Pers. 75Kg, Semen Maydis 72Kg, rice 72Kg, Oryza glutinosa 55Kg, Semen Tritici aestivi 40Kg, Semen Fagopyri Esculenti
30Kg, eluriates clean by above-mentioned raw materials with clear water.
The distillers yeast brewage process of raising distillation yield the most according to claim 1, it is characterised in that: described step
(1) prepare raw material: take weight be Sorghum vulgare Pers. 80Kg, Semen Maydis 78Kg, rice 78Kg, Oryza glutinosa 58Kg, Semen Tritici aestivi 50 Kg, Semen Fagopyri Esculenti 32
Kg, eluriates clean by above-mentioned raw materials with clear water.
The distillers yeast brewage process of raising distillation yield the most according to claim 1, it is characterised in that: described step
(1) prepare raw material: take weight be Sorghum vulgare Pers. 85Kg, Semen Maydis 80Kg, rice 80Kg, Oryza glutinosa 60Kg, Semen Tritici aestivi 55 Kg, Semen Fagopyri Esculenti 35
Kg, eluriates clean by above-mentioned raw materials with clear water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611069665.3A CN106318792A (en) | 2016-11-29 | 2016-11-29 | Koji brewing process for increasing liquor yield |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611069665.3A CN106318792A (en) | 2016-11-29 | 2016-11-29 | Koji brewing process for increasing liquor yield |
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| CN201611069665.3A Pending CN106318792A (en) | 2016-11-29 | 2016-11-29 | Koji brewing process for increasing liquor yield |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106929373A (en) * | 2017-03-20 | 2017-07-07 | 黄朝容 | Buckwheat lily white wine and preparation method thereof |
| CN108315163A (en) * | 2018-05-03 | 2018-07-24 | 宁夏绿峰源农业科技有限公司 | Quinoa distiller's yeast, quinoa original plasm wine and preparation method thereof |
| CN108823038A (en) * | 2018-08-03 | 2018-11-16 | 嘉应学院 | A kind of brewing method of bitter buckwheat slag sticky-rice healthcare wine |
| CN108949418A (en) * | 2018-07-12 | 2018-12-07 | 安徽省碧绿春生物科技有限公司 | A kind of production method of more grain Chinese liquors |
| CN113528274A (en) * | 2021-08-24 | 2021-10-22 | 陶亚 | Six-grain original pulp wine and brewing processing technology |
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| CN103146524A (en) * | 2013-03-07 | 2013-06-12 | 江苏洋河酒厂股份有限公司 | Production method of soft type white spirit |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106929373A (en) * | 2017-03-20 | 2017-07-07 | 黄朝容 | Buckwheat lily white wine and preparation method thereof |
| CN108315163A (en) * | 2018-05-03 | 2018-07-24 | 宁夏绿峰源农业科技有限公司 | Quinoa distiller's yeast, quinoa original plasm wine and preparation method thereof |
| CN108949418A (en) * | 2018-07-12 | 2018-12-07 | 安徽省碧绿春生物科技有限公司 | A kind of production method of more grain Chinese liquors |
| CN108823038A (en) * | 2018-08-03 | 2018-11-16 | 嘉应学院 | A kind of brewing method of bitter buckwheat slag sticky-rice healthcare wine |
| CN113528274A (en) * | 2021-08-24 | 2021-10-22 | 陶亚 | Six-grain original pulp wine and brewing processing technology |
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Application publication date: 20170111 |