CN107435016A - A kind of brewed spirit that improves is the processing method for moistening grain water absorption - Google Patents
A kind of brewed spirit that improves is the processing method for moistening grain water absorption Download PDFInfo
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- CN107435016A CN107435016A CN201710904924.8A CN201710904924A CN107435016A CN 107435016 A CN107435016 A CN 107435016A CN 201710904924 A CN201710904924 A CN 201710904924A CN 107435016 A CN107435016 A CN 107435016A
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to Liquor Making Technology field, and in particular to a kind of brewed spirit that improves is the processing method for moistening grain water absorption, and liquor-making raw material is placed in high voltage electrostatic device before infiltration and handled, treatment conditions are：The 380kV of field strength 320, processing time are 15 25 minutes.The present invention has advantages below compared with prior art：Grain raw material is handled using high-voltage electrostatic field in the present invention, grain raw material membrane passage can be changed, with distillation water process after processing, grain raw material water absorption rate can be improved, with reference to itself moisture content of grain, more than 85% can be reached by moistening the grain moisture content after grain, and then the gelatinization of grain can be effectively facilitated in still-process, grain after distillation is gelatinized has preferably viscosity, can be advantageous to effective utilization of microorganism, and then improves wine brewing quality.
Description
Technical field
The invention belongs to Liquor Making Technology field, and in particular to a kind of brewed spirit that improves is the processing for moistening grain water absorption
Method.
Background technology
White wine after drinking white spirit, produces big energy, the circulatory system occurs excited mainly as the supplement of body energy
Effect, suitably drink, can be advantageous to sleep, stimulate gastric secretion and salivary secretion, play digestion promoting function, white wine has ventilation, dissipated
Cold, relaxing muscles and tendons, promoting blood circulation and other effects, appropriate drinking white spirit can stimulate appetite, and promote the secretion and blood circulation of digestive juice, be advantageous to people
Absorption and metabolism of the body to benefit materials, promoting health, grain moves into poor unstrained spirits together uploading in rice steamer in the brewing process of white wine,
Still-process is carried out, wherein grain is heated in still-process and carries out gelatinization, and poor unstrained spirits is assigned after rice steamer is gone out and glues soft feeling and meat
True feeling, therefore brewage grain in still-process, distillation is first engaged in and has taken wine process, many flavor components in grain are steamed
Evaporate in wine, turn into one of important flavor component in wine body, next take part in distillation gelatinization process, and grain absorbs steam heat and entered
Row gelatinization, lays the foundation for microbial fermentation.
The quality of grain gelatinization, the water suction situation of grain is depended primarily on, the sufficient then grain of water suction is easily heated to be boiled
Ripe, i.e., gelatinization is preferable, and gelatinization effect is poor if grain water suction deficiency, and the interior raw heart of tool, similar " raw meal ", therefore, grain exists
Water suction situation before distillation or in still-process, determine the quality of gelatinization effect；Because in still-process, vapor (steam) temperature exists
More than 110 DEG C, grain is difficult to absorb moisture from hot steam, therefore improves Measurement for Grain Moisture Content before distilling, and turns into grain
The key of gelatinization.
In actual production, two ways is taken to handle to brewageing main grain before uploading in rice steamer：(1) directly by the grain after crushing
Food is admixed in poor unstrained spirits, is carried out uploading in rice steamer distillation, is as a result caused grain more dry, and high-temperature water vapor heat is subjected in still-process and is made
With also being difficult to be gelatinized, gelatinization effect is poor, and poor unstrained spirits viscosity is poor, shows as loose sand shape, causes poor unstrained spirits liquor-producing ability poor；While by
The miscellaneous taste of certain life in grain be present, wine body is brought into still-process, influence wine weight；(2) moistened using cold water
The method of grain, profit grain is carried out with running water or less than 50 DEG C of warm water before uploading in rice steamer, is kept the skin wet for grain, but grain is most
Big water absorption is only 35-40%, hereafter squeezes into water again into grain, grain also is difficult to absorb, and the water overflow squeezed into easily occurs
Phenomenon out, as a result cause gelatinization effect general, poor unstrained spirits viscosity deficiency, influence microorganism and grain is utilized；Also, using cold
Water moistens grain, easily causes one " water, life " taste in grain be present, and when distillation, easily the miscellaneous taste is brought into wine, influenceed
Wine weight；Therefore, profit grain water absorption is improved, is the key influence factor for distilling gelatinization process.
The content of the invention
The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of brewed spirit that improves is the processing for moistening grain water absorption
Method.
The present invention is achieved by the following technical solutions：A kind of brewed spirit that improves is the processing side for moistening grain water absorption
Liquor-making raw material, is placed in high voltage electrostatic device and handles by method before infiltration, and treatment conditions are：Field strength 320-380kV, processing time
For 15-25 minutes.
As further improvement of these options, the liquor-making raw material is sorghum.
As further improvement of these options, the infiltration is distilled water with water, it is possible to increase wine brewing mouthfeel.
As further improvement of these options, the profit grain method is that liquor-making raw material is placed in into high pressure before infiltration
After handling 15-25 minutes in electrostatic equipment, divide 6-8 times and sprinkle into distilled water, often sprinkle and once stir 2 times, between adjacent water-sprinkling twice
Time interval is 20-40 minutes；The infiltration is with the 95-115% that the addition of water is grain weight；The temperature of the distilled water
For 45-55 DEG C.
As further improvement of these options, the stacking thickness of grain is 15-25cm during the infiltration.
The present invention has advantages below compared with prior art：In the present invention using high-voltage electrostatic field to grain raw material at
Reason, can change grain raw material membrane passage, with distillation water process after processing, it is possible to increase grain raw material water absorption rate,
With reference to itself moisture content of grain, more than 85% can be reached by moistening the grain moisture content after grain, and then can be had in still-process
Effect promotes the gelatinization of grain, and the grain after distillation is gelatinized has preferably viscosity, can be advantageous to the effective of microorganism
Utilize, and then improve wine brewing quality.
Embodiment
Embodiment 1
A kind of brewed spirit that improves is the processing method for moistening grain water absorption, and liquor-making raw material is placed in into high voltage electrostatic device before infiltration
Middle processing, treatment conditions are：Field strength 350kV, processing time are 20 minutes；
Wherein, the liquor-making raw material is sorghum；The infiltration is distilled water with water, it is possible to increase wine brewing mouthfeel；The profit grain side
Method is, liquor-making raw material is placed in high voltage electrostatic device before infiltration after handling 20 minutes, sprinkles into distilled water points for 7 times, often sprinkles one
Secondary to stir 2 times, time interval is 30 minutes between adjacent water-sprinkling twice；The infiltration is grain weight with the addition of water
105%；The temperature of the distilled water is 50 DEG C；The stacking thickness of grain is 20cm during the infiltration.
With prior art, added twice with phase homogenous quantities, the moisture that temperature is 88 DEG C, it is 5 hours to add time interval, often
Stirred 3 times after secondary water-sprinkling, sorghum water content reaches 79%, and the water content of sorghum reaches 88% in the present embodiment, grain after distillation gelatinization
Food crystal grain is full exquisitely carved, and sorghum is gelatinized completely, and poor unstrained spirits quality is good, and distillation yield is high.
Embodiment 2
A kind of brewed spirit that improves is the processing method for moistening grain water absorption, and liquor-making raw material is placed in into high voltage electrostatic device before infiltration
Middle processing, treatment conditions are：Field strength 380kV, processing time are 15 minutes；
Wherein, the liquor-making raw material is sorghum；The infiltration is distilled water with water, it is possible to increase wine brewing mouthfeel；The profit grain side
Method is, liquor-making raw material is placed in high voltage electrostatic device before infiltration after handling 25 minutes, sprinkles into distilled water points for 6 times, often sprinkles one
Secondary to stir 2 times, time interval is 40 minutes between adjacent water-sprinkling twice；The infiltration is grain weight with the addition of water
95%；The temperature of the distilled water is 55 DEG C；The stacking thickness of grain is 25cm during the infiltration.
With prior art, added twice with phase homogenous quantities, the moisture that temperature is 90 DEG C, it is 5 hours to add time interval, often
Stirred 3 times after secondary water-sprinkling, sorghum water content reaches 80%, and the water content of sorghum reaches 89% in the present embodiment, grain after distillation gelatinization
Food crystal grain is full exquisitely carved, and sorghum is gelatinized completely, and poor unstrained spirits quality is good, and distillation yield is high.
Embodiment 3
A kind of brewed spirit that improves is the processing method for moistening grain water absorption, and liquor-making raw material is placed in into high voltage electrostatic device before infiltration
Middle processing, treatment conditions are：Field strength 320kV, processing time are 25 minutes；
Wherein, the liquor-making raw material is sorghum；The infiltration is distilled water with water, it is possible to increase wine brewing mouthfeel；The profit grain side
Method is that liquor-making raw material is placed in high voltage electrostatic device after processing 15-25 minutes before infiltration, divides 8 times and sprinkles into distilled water, often sprinkle
Once stir 2 times, time interval is 20 minutes between adjacent water-sprinkling twice；The infiltration is grain weight with the addition of water
115%；The temperature of the distilled water is 45 DEG C；The stacking thickness of grain is 15cm during the infiltration.
With prior art, added twice with phase homogenous quantities, the moisture that temperature is 85 DEG C, it is 5 hours to add time interval, often
Stirred 3 times after secondary water-sprinkling, sorghum water content reaches 76%, and the water content of sorghum reaches 87% in the present embodiment, grain after distillation gelatinization
Food crystal grain is full exquisitely carved, and sorghum is gelatinized completely, and poor unstrained spirits quality is good, and distillation yield is high.
Claims (7)
1. a kind of brewed spirit that improves is the processing method for moistening grain water absorption, it is characterised in that puts liquor-making raw material before infiltration
Handled in high voltage electrostatic device, treatment conditions are：Field strength 320-380kV, processing time are 15-25 minutes.
2. a kind of brewed spirit that improves is the processing method for moistening grain water absorption as claimed in claim 1, it is characterised in that the wine
Liquor raw material is sorghum.
3. a kind of brewed spirit that improves is the processing method for moistening grain water absorption as claimed in claim 1, it is characterised in that the leaching
Profit is distilled water with water.
4. a kind of brewed spirit that improves is the processing method for moistening grain water absorption as claimed in claim 3, it is characterised in that the profit
Grain method is that liquor-making raw material was placed in high voltage electrostatic device after processing 15-25 minutes before infiltration, divides 6-8 times and sprinkles into distillation
Water, often sprinkle and once stir 2 times, time interval is 20-40 minutes between adjacent water-sprinkling twice.
5. a kind of brewed spirit that improves is the processing method for moistening grain water absorption as claimed in claim 3, it is characterised in that the leaching
Profit is with the 95-115% that the addition of water is grain weight.
6. a kind of brewed spirit that improves is the processing method for moistening grain water absorption as claimed in claim 3, it is characterised in that the steaming
The temperature of distilled water is 45-55 DEG C.
7. a kind of brewed spirit that improves is the processing method for moistening grain water absorption as claimed in claim 1, it is characterised in that the leaching
The stacking thickness of grain is 15-25cm during profit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710904924.8A CN107435016A (en) | 2017-09-29 | 2017-09-29 | A kind of brewed spirit that improves is the processing method for moistening grain water absorption |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710904924.8A CN107435016A (en) | 2017-09-29 | 2017-09-29 | A kind of brewed spirit that improves is the processing method for moistening grain water absorption |
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|---|---|
| CN107435016A true CN107435016A (en) | 2017-12-05 |
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| CN201710904924.8A Pending CN107435016A (en) | 2017-09-29 | 2017-09-29 | A kind of brewed spirit that improves is the processing method for moistening grain water absorption |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020026019A1 (en) * | 2018-08-01 | 2020-02-06 | Wutthinitikornkit Yanee | Process of improving the flavour and aroma of liquor |
| CN113583777A (en) * | 2021-08-25 | 2021-11-02 | 肖敏 | Special-flavor liquor brewed from multiple grains |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104871845A (en) * | 2015-05-28 | 2015-09-02 | 江苏大学 | Method for promoting transplanted crops to absorb nutrients on basis of high-voltage electrostatic fields |
-
2017
- 2017-09-29 CN CN201710904924.8A patent/CN107435016A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104871845A (en) * | 2015-05-28 | 2015-09-02 | 江苏大学 | Method for promoting transplanted crops to absorb nutrients on basis of high-voltage electrostatic fields |
Non-Patent Citations (1)
| Title |
|---|
| 高伟娜、顾小清: "高压静电场对植物生物学效应的研究进展", 《现代生物医学进展》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020026019A1 (en) * | 2018-08-01 | 2020-02-06 | Wutthinitikornkit Yanee | Process of improving the flavour and aroma of liquor |
| US11952562B2 (en) | 2018-08-01 | 2024-04-09 | Seawagen Company Limited | Process of improving the flavour and aroma of liquor |
| CN113583777A (en) * | 2021-08-25 | 2021-11-02 | 肖敏 | Special-flavor liquor brewed from multiple grains |
| CN113583777B (en) * | 2021-08-25 | 2023-07-25 | 肖敏 | Special-flavor white spirit brewed by multiple grains |
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Application publication date: 20171205 |