CN106701389A - Unhusked rice and wheat processing technology special for baijiu brewing and fermentation - Google Patents
Unhusked rice and wheat processing technology special for baijiu brewing and fermentation Download PDFInfo
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- CN106701389A CN106701389A CN201510538755.1A CN201510538755A CN106701389A CN 106701389 A CN106701389 A CN 106701389A CN 201510538755 A CN201510538755 A CN 201510538755A CN 106701389 A CN106701389 A CN 106701389A
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Abstract
The invention discloses an unhusked rice and wheat processing technology special for baijiu brewing and fermentation. The technology comprises the steps that unhusked rice is soaked in water for 10 minutes, the soaked unhusked rice is poured into a liquor steaming cooker, steaming is performed till steam production, and steam is removed after 30 minutes; raw materials for cooked material brewing can be whole grains or powder, the raw materials are soaked with water before steaming, the operating method comprises the steps that rice or broken rice is soaked with cold water for 6-12 hours, sorghum and corn are soaked for 24 hours, and wheat and unhusked rice are soaked for 12 hours. If hot water of 50-70 DEG C is adopted for soaking, the soaking time is relatively short: the rice needs 2 hours, the sorghum and corn need 6 hours, and the wheat and unhusked rice need 4 hours, and the raw materials are soaked and then are taken out and poured into the liquor steaming cooker for steaming. Smashed wheat, sorghum, corn and the like can be also not soaked but are needed to be smashed slightly into particles, the fermented raw materials are soaked and then are taken out, and 20% of unhusked rice (20% of the raw materials) are added; or the raw materials smashed by adopting the method are wetted and then are stirred with 20% of unhusked rice for steaming.
Description
Technical field
The present invention relates to a kind of drinks formula and processing technology, paddy and wheat processing technology that more particularly to a kind of brewed spirit ferments special belong to drinks formula technique field.
Background technology
Before the generation of wine much occurs earlier than word, archeological evidence shows, just there is the container for containing wine far away from the Stone Age.The material conditions generated according to wine and relevant record, our ancestors just understand how to produce alcoholic beverage with wild fruit, honey and cereal early in primitive society's period.The material conditions of alcohol producing are that naturally possess, so that the ape and monkey that can carry out simple mimetism work " can also brew alcoholic beverages ".
According to written by Li Hua《Fluffy window night language》Described in：The many ape monkeys in Mount Huang, spring and summer is picked flowers in stone low-lying area, ferments into soup, and fragrance overflows and sends out, and hears hundreds of steps ".This nectar fruit wine for being piled up in high temperature season spontaneous fermentation through wild flowers and fruits claims.Ape wine ".Record of the forefathers also on " monkey adopts all sorts of flowers wine brewing, in the stone cave that natives obtain " in the Wuzhi Mountain of Hainan Island.The development of agricultural promotes the development of brewing industry.Together.What ape wine " had essential distinction is artificial grain wine brewing, and this can trace back to the Yangshao culture period of B.C. China in 5000, ' the bent tiller fermentation wine-making that i.e. China ancients invent.After Shang dynasty, the kind of cereal, yield portion have and develop on a large scale very much, and this makes brewing technique more flourishing.Hereafter, Spirit has been invented again.The brewing technique of China serves not only as one kind.The mark will of culture " and social civilization, while being also the significant achievements on world's wine variety and a big contribution.
The traditional alcoholic beverage of China is yellow rice wine, rice wine and white wine.Grape wine is that Han dynasty Zhang Qian is introduced by the Western Regions.Beer, brandy, whiskey, vodka etc. are in succession by the incoming China in west after 18th century.Brandy originates in France, and the wine that grape wine distillation is made traditionally is referred to as brandy by China, and the wine being distilled into other fruits is then before brandy titled with fruit title, such as calvados, Kirsh.The generation that whiskey originates in wine much occurs in the past earlier than word.(gin, originates in Holland to gin, is, with barley, corn as raw material, to be made edible alcohol, then gin is soaked in wine, is made by distillation.
Vodka is the Conventional espresso wine of the Soviet Union, is, with potato or corn as base stock, edible alcohol to be made through liquid state fermentation and distillation, is proportionally added into distilled water or drinkable water, then by carbonization treatment, removes impurity and peculiar smell is made.Beer originates from Egypt of 1200 BC.The beer of early stage is that, with malt as raw material, to after 12nd century of Christian era, German initiates plus hops is come the method for producing beer, has just made on beer band the style of good refreshing bitter taste and fragrance.White wine is generally 30~65 degree, and yellow rice wine is generally 12~20 degree, and grape wine is generally 10~15 degree, and beer is generally 3.5 degree.White wine is called liquor, is generally brewed by cereal and formed, and main component is alcohol, also containing materials such as a small amount of fusel oil, organic acid, lipids, because its alcohol content is high, therefore also referred to as pure heat drink.Yellow rice wine is China's special product, is gained the name because of its yellow and bright color.Yellow rice wine is nutritious, wherein rich in several amino acids and low molecular sugar, also containing lipid, organic acid, higher alcohol and multivitamin, therefore being otherwise known as.Liquid cake ".Yellow rice wine has the effect stimulating the circulation of the blood and cause the muscles and joints to relax, promote circulation, accelerating metabolism.Grape wine is, with fresh grape fruit or grape juice, to be made up of special procedure.It contains the multiple nutritional components such as amino acid, vitamin, mineral matter, glucose, malic acid, tartaric acid.Grape wine has various health care functions, to cardioprotection, prevent artery sclerosis, to promote digestion, prevention kidney stone, cancer-resisting etc. to play the role of good.Additionally, the elderly drinks grape wine on a small quantity also has the effects such as anti-aging, prevention dementia.Many health scholars advocate and drink a small amount of grape wine daily, generally daily 50~l00ml.Beer also contains multiple nutritional components in addition to containing a small amount of alcohol, the refined title for having " liquid bread ".It possesses 3 primary conditions of nutraceutical：Rich in amino acid and vitamin, there are 17 kinds of amino acid needed by human and 10 multivitamins；Heat is higher, and alcohol, carbohydrate, amino acid etc. belong to high heat composition；Contain the human body required material such as abundant potassium, sodium, calcium, magnesium.
The content of the invention
The present invention is based on existing technology, using the principles of science of novelty, it is proposed that paddy and wheat processing technology that a kind of brewed spirit ferments special, its technical method are scientific and reasonable, it is possible to increase quality and yield efficiency, reach high-yield and high-efficiency purpose.
The present invention solve its technical problem use technical scheme be：
Paddy and wheat processing technology that a kind of brewed spirit ferments special, described technical method is：Rice husk soaks 10 minutes in water, and the rice husk after immersion pours into be steamed in Liquor distillation pot treats that 30 minutes rear shovels are removed to steaming；The raw material of clinker wine brewing can be two kinds of whole grain and powder, and raw material will be soaked in water before cooking, and method is as follows：If with cold water, rice or cracked rice 6-12 hour of immersion, sorghum and corn soaking 24 hours, wheat and paddy 12 hours.If with 50-70 degree hot-water soaks, soak time is relatively short：Rice 2 hours, sorghum and corn 6 hours；Wheat and paddy 4 hours, pull out to pour into after immersion and are cooked in wine pot.The wheat of crushing, rice, sorghum, corn etc. can not also soak, however it is necessary that crushing, it is not necessary to which powder is too broken, into particle, fermentation raw material pulls the rice husk for being put into 20% out to powder after soaking well（The 20% of raw material）.Or mix 20% rice husk after the raw material material moistening crushed as stated above and cook again.
It is an advantage of the invention that:Its technical method of the invention is scientific and reasonable, it is possible to increase quality and yield efficiency, reaches high-yield and high-efficiency purpose.
Specific embodiment
To make the object, technical solutions and advantages of the present invention of greater clarity, the present invention is described below by specific embodiment.However, it should be understood that these descriptions are merely illustrative, and it is not intended to limit the scope of the present invention.Additionally, in the following description, the description to known features and technology is eliminated, to avoid unnecessarily obscuring idea of the invention.
Paddy and wheat processing technology that a kind of brewed spirit ferments special, described technical method is：Rice husk soaks 10 minutes in water, and the rice husk after immersion pours into be steamed in Liquor distillation pot treats that 30 minutes rear shovels are removed to steaming；The raw material of clinker wine brewing can be two kinds of whole grain and powder, and raw material will be soaked in water before cooking, and method is as follows：If with cold water, rice or cracked rice 6-12 hour of immersion, sorghum and corn soaking 24 hours, wheat and paddy 12 hours.If with 50-70 degree hot-water soaks, soak time is relatively short：Rice 2 hours, sorghum and corn 6 hours；Wheat and paddy 4 hours, pull out to pour into after immersion and are cooked in wine pot.The wheat of crushing, rice, sorghum, corn etc. can not also soak, however it is necessary that crushing, it is not necessary to which powder is too broken, into particle, fermentation raw material pulls the rice husk for being put into 20% out to powder after soaking well（The 20% of raw material）.Or mix 20% rice husk after the raw material material moistening crushed as stated above and cook again.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.It should be understood by those skilled in the art that; the present invention is not limited to the above embodiments; merely illustrating the principles of the invention described in above-described embodiment and specification; without departing from the spirit and scope of the present invention; various changes and modifications of the present invention are possible; these changes and improvements all fall within the protetion scope of the claimed invention, and the claimed scope of the invention is by appending claims and its equivalent thereof.
Claims (1)
1. a kind of brewed spirit ferments special paddy and wheat processing technology, it is characterised in that:Described technical method is：Rice husk soaks 10 minutes in water, and the rice husk after immersion pours into be steamed in Liquor distillation pot treats that 30 minutes rear shovels are removed to steaming；The raw material of clinker wine brewing can be two kinds of whole grain and powder, and raw material will be soaked in water before cooking, and method is as follows：If with cold water, rice or cracked rice 6-12 hour of immersion, sorghum and corn soaking 24 hours, wheat and paddy 12 hours;If with 50-70 degree hot-water soaks, soak time is relatively short：Rice 2 hours, sorghum and corn 6 hours；Wheat and paddy 4 hours, pull out to pour into after immersion and are cooked in wine pot;The wheat of crushing, rice, sorghum, corn etc. can not also soak, however it is necessary that crushing, it is not necessary to which powder is too broken, into particle, fermentation raw material pulls the rice husk for being put into 20% out to powder after soaking well（The 20% of raw material）;Or mix 20% rice husk after the raw material material moistening crushed as stated above and cook again.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510538755.1A CN106701389A (en) | 2015-08-29 | 2015-08-29 | Unhusked rice and wheat processing technology special for baijiu brewing and fermentation |
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| CN201510538755.1A CN106701389A (en) | 2015-08-29 | 2015-08-29 | Unhusked rice and wheat processing technology special for baijiu brewing and fermentation |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841496A (en) * | 2018-07-21 | 2018-11-20 | 刘小平 | Brewed wine containing Chinese Milk Vetch Seeds in a kind of raw material |
| CN109880710A (en) * | 2017-12-01 | 2019-06-14 | 田高 | Grain gelatinization technique during a kind of brewed spirit |
| CN113214931A (en) * | 2021-06-17 | 2021-08-06 | 禄炳云 | Maotai-flavor liquor containing wild cymbidium grains and brewing method of Maotai-flavor liquor |
-
2015
- 2015-08-29 CN CN201510538755.1A patent/CN106701389A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109880710A (en) * | 2017-12-01 | 2019-06-14 | 田高 | Grain gelatinization technique during a kind of brewed spirit |
| CN108841496A (en) * | 2018-07-21 | 2018-11-20 | 刘小平 | Brewed wine containing Chinese Milk Vetch Seeds in a kind of raw material |
| CN113214931A (en) * | 2021-06-17 | 2021-08-06 | 禄炳云 | Maotai-flavor liquor containing wild cymbidium grains and brewing method of Maotai-flavor liquor |
| CN113214931B (en) * | 2021-06-17 | 2023-10-20 | 禄炳云 | Amaranthus caudatus grain Maotai-flavor white spirit and brewing method thereof |
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Application publication date: 20170524 |