CN108117956A - A kind of method of probiotics brewing spirit - Google Patents
A kind of method of probiotics brewing spirit Download PDFInfo
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- CN108117956A CN108117956A CN201810092834.8A CN201810092834A CN108117956A CN 108117956 A CN108117956 A CN 108117956A CN 201810092834 A CN201810092834 A CN 201810092834A CN 108117956 A CN108117956 A CN 108117956A
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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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of methods of probiotics brewing spirit, comprise the following steps：S1：Raw material selection cleaning；S2：Material moistening；S3：It crushes；S4：Steaming；S5：Cooling；S6：Dispensing；S7：Fermentation tank pre-processes；S8：Pit entry fermentation；S9 fermentation pit managements；S10：Distillation；S11：Storage.The method that the present invention strictly controls the probiotics brewing spirit, by strictly controlling the processing parameter during probiotics brewing spirit, by using three kinds or more of probiotics fermention, so that the crude fiber content in the wine of fermented grain reduces, the nutritional ingredient of tunning improves, improve the mouthfeel of brewing spirit, overall process is closed, it is pollution-free, without aldehyde, composite probiotics ferment, reach industrial 4.0 standards, and the temperature control method of the ground temperature environment of ground cylinder fermentation is simulated by using inside and outside chuck water temperature, so that the mode and effect of control fermentation temperature are relatively good, ensure the adjustment of fermentation required temperature, it is easy to operate, it is suitble to be widely popularized.
Description
Technical field
The present invention relates to brewing technical fields, are specially a kind of method of probiotics brewing spirit.
Background technology
Wine brewing is the process using microbial fermentation production alcoholic beverage containing a certain concentration.Liquor-making raw material and wine brewing container,
It is two prerequisites of cereal wine brewing.Show according to Unearthed when Archaeological Studies away from wine brewing utensil more than 5,000 years modern：During legendary Yellow Emperor, a legendary ruler
There is this industry of making wine in phase, summer Yu's epoch, and the origin of wine brewing is also before this.People may first touch some during time immemorial
Natural fermented wine, is then copied.Domestic scholars are it is believed that the wine brewing of Longshan culture period is more flourishing industry.
Liquor-making raw material is different, and microorganism used therefor and brewing process are also different.Distiller's yeast wine brewing is the elite place of China's wine brewing.《The common people
Want art》The starter making method of record is used till today always, and later age also has a small amount of improvement.
The method of existing brewing spirit is various, in the white wine that existing brewing method technique is made, tunning battalion
Form point not high, the white wine mouthfeel of brewing is more dull, is easily contaminated in fermentation process, and the methanol content for the gained that ferments surpasses
The chemical substances harm to the human body such as mark, increased saccharin, essence, alcohol, and bacterial strain is uncontrollable, quality is uncontrollable between batch,
And existing brewing fermentation temperature control method is more complicated, and it is not environmentally friendly enough, be not suitable for promoting the use of.
The content of the invention
It is an object of the invention to provide a kind of method of probiotics brewing spirit, to solve to propose in above-mentioned background technology
The problem of.
To achieve the above object, the present invention provides following technical solution：A kind of method of probiotics brewing spirit, including with
Lower step：
S1：Raw material selection cleaning, commercially fresh raw material select full grains, free from insect pests, do not go mouldy and nothing
The raw material of peculiar smell, the impurity in raw material and cleaning waste slag is clean, it is spare；
S2：The raw material cleared up in S1 is added in the water of 5-10%, after stirring evenly, material moistening 3-4h by material moistening；
S3：It crushes, after raw material is sufficiently mixed uniformly, mixed raw material is poured into pulverizer after the completion of mixing and is crushed, powder
Broken particle size is controlled in 20-25 mesh；
S4：S3 is obtained raw material progress just steaming, steams and continue again and steam by steaming, and first steaming time 20-25min steams time 20- again
25min continues and steams time 20-25min, and first evaporation volume is 40-50 times of raw material, and multiple steaming and continuous evaporation volume are the 30-40 of raw material
Times；
S5：Cooling, after the hall that will dry in the air cleans up, the ripe cold chaff of layer overlay on the seat of stand puts down the steamed raw material in S4
Be layered on dry in the air hall cooling, cooling time 1-1.5h, cooling temperature control at 30-40 DEG C；
S6：The raw material cooled down in S5 is poured into female groove and adds in probiotics progress mix material moistening, mixes rear heap thoroughly by dispensing
It is in heaps and to clap photo-beat immediately tight, it spreads the ripe cold chaff of last layer, obtains fermented grain initial feed；
S7：Fermentation tank pre-processes, and in fermented grain into before tank, fermentation tank is cleaned out, and temperature in tank is increased to 15-16
℃；
S8：Pit entry fermentation spreads chaff shell in rice steamer bottom in fermenter base, the fermented grain initial feed in S6 is added in fermentation tank
In, enter to be scraped with wood after the full rice steamer in cellar for storing things poor unstrained spirits in rice steamer is spread into insole binding height, gas shrouding disc is worn less than 4-5cm in centre after scraping, uploading in rice steamer is to wearing
Gas shrouding disc time 35-37min, connected vapour bend pipe, filled the sealing water of two joint nozzle of rice steamer edge and bend pipe；
S9 fermentation pit managements, 14-16 days needs daily store cap surface cleaning, no-sundries and avoid splitting by clear cellar for storing things, holding after envelope is stored
Mouthful, breach occur on the cap of cellar for storing things must clear up in time, avoid breathing freely, run fragrant and rotten grain；
S10：Distillation, the fermented grain fermented in S8 is distilled, and obtains finished wine；
S11：Storage, the finished wine obtained in S10 is quantitatively weighed, and is put in storage preservation.
Preferably, the mixer used is mixed in the step S2 and S3 as ZSH serial mixers, rotating speed is in 50-
150 turns/min.
Preferably, the particle mixture homogeneity in the step S3 is more than 90%.
Preferably, the step S4 is just being steamed, kept uniformly during multiple steaming and continuous steaming, it is necessary to overturn up and down.
Preferably, in 5-8cm, the type of cooling is carried out the stand thickness control of drying in the air of raw material using wind turbine air blast in the step S5
Cooling.
Preferably, the feed moisture content in the step S6 after dispensing is in 36-40%, and probiotics material dosage is 4-8%, institute
Probiotics is stated as arbitrary three kinds of probiotics mixtures among Rhizopus oryzae, bafillus natto, Bifidobacterium and saccharomycete, is mixed
Composition and division in a proportion example 1:1:1.
Preferably, the standard that feeds intake in cold and hot season in the step S6 and female grain are containing residual amount of starch dispensing, cold season：20-22%, heat
Season 18-22%, when mixing and stirring feed powder, it is necessary to accomplish occur, abundant uniform mixing without " grey bag, pimple, white bar ".
Preferably, the temperature control method of the step S7 fermentation tanks simulates the ground temperature ring of ground cylinder fermentation using inside and outside chuck water temperature
Border.
Preferably, uploading in rice steamer will be put down in the step S8, and it is even to wear vapour, exploration steam uploading in rice steamer, be not allowed to run vapour, gently sprinkled evenly paving, never
It falls again, it is consistent to wear vapour in rice steamer, and heap has been forbidden to collapse vapour, and uploading in rice steamer is less than must not be less than 15kg.
Preferably, in the step S9, during fermentation pit management, interior temperature in cellar rises, and temperature rise in pits amplitude is hot season 8-
12 DEG C, cold season is 10-16 DEG C, and interior temperature in cellar cooldown period occurs after stablizing, and cooling extent is 22-25 DEG C of cold season, hot season 27-30
℃。
Compared with prior art, the beneficial effects of the invention are as follows：The present invention strictly controls the side of the probiotics brewing spirit
Method, it is compound prebiotic by using three kinds or more by strictly controlling the processing parameter during probiotics brewing spirit
Bacterium is fermented so that the crude fiber content in the wine of fermented grain reduces, and the nutritional ingredient of tunning improves, and improves brewing spirit
Mouthfeel, overall process closing, pollution-free, no aldehyde, composite probiotics ferment reach industrial 4.0 standards, solve traditional liquor manufacture
The problem of industry methanol content is often exceeded；Avoid the chemical substances harm to the human body such as saccharin, essence, alcohol；Solves bacterial strain not
Controllably, the uncontrollable drawback of quality between batch；It solves the problems, such as dirty and messy to cause S. aureus L-forms, Escherichia coli exceeded；Produce full mistake
Cheng Caiyong intelligence assembly lines solve environmental issue, and the ground temperature of ground cylinder fermentation is simulated by using inside and outside chuck water temperature
The temperature control method of environment so that control the mode of fermentation temperature and effect relatively good, ensure the adjustment of fermentation required temperature, operation
Simply, it is suitble to be widely popularized.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
Embodiment 1
A kind of method of probiotics brewing spirit, comprises the following steps：
S1：Raw material selection cleaning, commercially fresh raw material select full grains, free from insect pests, do not go mouldy and nothing
The raw material of peculiar smell, the impurity in raw material and cleaning waste slag is clean, it is spare；
S2：The raw material cleared up in S1 is added in 5% water, after stirring evenly, material moistening 3h by material moistening；
S3：It crushes, after raw material is sufficiently mixed uniformly, mixed raw material is poured into pulverizer after the completion of mixing and is crushed, powder
Broken particle size is controlled in 20 mesh；
S4：S3 is obtained raw material progress just steaming, steams and continue again and steam by steaming, and first steaming time 20min steams time 20min again,
Continuous to steam time 20min, first evaporation volume is 40 times of raw material, and multiple steaming and continuous evaporation volume are 30 times of raw material；
S5：Cooling, after the hall that will dry in the air cleans up, the ripe cold chaff of layer overlay on the seat of stand puts down the steamed raw material in S4
Be layered on dry in the air hall cooling, cooling time 1h, cooling temperature control at 30 DEG C；
S6：The raw material cooled down in S5 is poured into female groove and adds in probiotics progress mix material moistening, mixes rear heap thoroughly by dispensing
It is in heaps and to clap photo-beat immediately tight, it spreads the ripe cold chaff of last layer, obtains fermented grain initial feed；
S7：Fermentation tank pre-processes, and in fermented grain into before tank, fermentation tank is cleaned out, and temperature in tank is increased to 15 DEG C；
S8：Pit entry fermentation spreads chaff shell in rice steamer bottom in fermenter base, the fermented grain initial feed in S6 is added in fermentation tank
In, enter to be scraped with wood after the full rice steamer in cellar for storing things poor unstrained spirits in rice steamer is spread into insole binding height, gas shrouding disc is worn less than 4cm in centre after scraping, uploading in rice steamer is to wearing gas
Shrouding disc time 35min, connected vapour bend pipe, filled the sealing water of two joint nozzle of rice steamer edge and bend pipe；
S9 fermentation pit managements, 14 days needs daily store cap surface cleaning, no-sundries and avoid breach by clear cellar for storing things, holding after envelope is stored,
Breach occur on the cap of cellar for storing things must clear up in time, avoid breathing freely, run fragrant and rotten grain；
S10：Distillation, the fermented grain fermented in S8 is distilled, and obtains finished wine；
S11：Storage, the finished wine obtained in S10 is quantitatively weighed, and is put in storage preservation.
The mixer used is mixed in the step S2 and S3 as ZSH serial mixers, rotating speed is in 50 turns/min, institute
The particle mixture homogeneity in step S3 is stated more than 90%, the step S4 it is first steam, it is multiple steam and it is continuous steam during, it is necessary on
Lower overturn keeps uniform, and in 5cm, the type of cooling is carried out cold the stand thickness control of drying in the air of raw material using wind turbine air blast in the step S5
But, for the feed moisture content in the step S6 after dispensing 36%, probiotics material dosage is 4%, and the probiotics is Rhizopus oryzae
Arbitrary three kinds of probiotics mixtures among bacterium, bafillus natto, Bifidobacterium and saccharomycete, mixed proportion 1:1:1, it is described
The standard that feeds intake in cold and hot season in step S6 and female grain are containing residual amount of starch dispensing, cold season：20%, the hot season 18%, when mixing and stirring feed powder, it is necessary to
Accomplish occur, abundant uniform mixing without " grey bag, pimple, white bar ", the temperature control method of the step S7 fermentation tanks uses curb pins
The ground temperature environment of water temperature simulation ground cylinder fermentation is covered, uploading in rice steamer will be put down in the step S8, wear that vapour is even, and exploration steam uploading in rice steamer is not allowed to run vapour,
Paving gently is sprinkled evenly, is never fallen again, it is consistent to wear vapour in rice steamer, and heap has been forbidden to collapse vapour, and uploading in rice steamer is less than must not be less than 15kg, the step S9
In, during fermentation pit management, interior temperature in cellar rises, and temperature rise in pits amplitude is 8 DEG C of hot season, and cold season is 10 DEG C, and interior temperature in cellar is stablized
After there is cooldown period, cooling extent is 22 DEG C of cold season, 27 DEG C of hot season.
Embodiment 2
A kind of method of probiotics brewing spirit, comprises the following steps：
S1：Raw material selection cleaning, commercially fresh raw material select full grains, free from insect pests, do not go mouldy and nothing
The raw material of peculiar smell, the impurity in raw material and cleaning waste slag is clean, it is spare；
S2：The raw material cleared up in S1 is added in 7.5% water, after stirring evenly, material moistening 3.5h by material moistening；
S3：It crushes, after raw material is sufficiently mixed uniformly, mixed raw material is poured into pulverizer after the completion of mixing and is crushed, powder
Broken particle size is controlled in 22.5 mesh；
S4：S3 is obtained raw material progress just steaming, steams and continue again and steam by steaming, and first steaming time 22.5min steams the time again
22.5min continues and steams time 22.5min, and first evaporation volume is 45 times of raw material, and multiple steaming and continuous evaporation volume are 35 times of raw material；
S5：Cooling, after the hall that will dry in the air cleans up, the ripe cold chaff of layer overlay on the seat of stand puts down the steamed raw material in S4
Be layered on dry in the air hall cooling, cooling time 1.25h, cooling temperature control at 35 DEG C；
S6：The raw material cooled down in S5 is poured into female groove and adds in probiotics progress mix material moistening, mixes rear heap thoroughly by dispensing
It is in heaps and to clap photo-beat immediately tight, it spreads the ripe cold chaff of last layer, obtains fermented grain initial feed；
S7：Fermentation tank pre-processes, and in fermented grain into before tank, fermentation tank is cleaned out, and temperature in tank is increased to 15.5
℃；
S8：Pit entry fermentation spreads chaff shell in rice steamer bottom in fermenter base, the fermented grain initial feed in S6 is added in fermentation tank
In, enter to be scraped with wood after the full rice steamer in cellar for storing things poor unstrained spirits in rice steamer is spread into insole binding height, gas shrouding disc is worn less than 4.5cm in centre after scraping, uploading in rice steamer is to wearing
Gas shrouding disc time 36min, connected vapour bend pipe, filled the sealing water of two joint nozzle of rice steamer edge and bend pipe；
S9 fermentation pit managements, 15 days needs daily store cap surface cleaning, no-sundries and avoid breach by clear cellar for storing things, holding after envelope is stored,
Breach occur on the cap of cellar for storing things must clear up in time, avoid breathing freely, run fragrant and rotten grain；
S10：Distillation, the fermented grain fermented in S8 is distilled, and obtains finished wine；
S11：Storage, the finished wine obtained in S10 is quantitatively weighed, and is put in storage preservation.
The mixer used is mixed in the step S2 and S3 as ZSH serial mixers, rotating speed in 100 turns/min,
Particle mixture homogeneity in the step S3 more than 90%, the step S4 it is first steam, it is multiple steam and it is continuous steam during, it is necessary to
Overturn up and down and keep uniform, in the step S5 stand thickness control of drying in the air of raw material in 6.5cm, the type of cooling using wind turbine air blast into
Row cooling, feed moisture content in the step S6 after dispensing is 38%, and probiotics material dosage is 4-8%, and the probiotics is
Arbitrary three kinds of probiotics mixtures among Rhizopus oryzae, bafillus natto, Bifidobacterium and saccharomycete, mixed proportion 1:1:
The standard that feeds intake in cold and hot season in 1, the step S6 and female grain are containing residual amount of starch dispensing, cold season：21%, in the hot season 20%, mix and stir feed powder
When, it is necessary to accomplish occur, abundant uniform mixing without " grey bag, pimple, white bar ", the temperature control method of the step S7 fermentation tanks uses
The ground temperature environment of inside and outside chuck water temperature simulation ground cylinder fermentation, uploading in rice steamer will be put down in the step S8, and it is even to wear vapour, exploration steam uploading in rice steamer, no
Standard runs vapour, gently sprinkles evenly paving, never falls again, and it is consistent to wear vapour in rice steamer, and heap has been forbidden to collapse vapour, and uploading in rice steamer is described less than must not be less than 15kg
In step S9, during fermentation pit management, interior temperature in cellar rises, and temperature rise in pits amplitude is 10 DEG C of hot season, and cold season is 13 DEG C, warm in cellar for storing things
There is cooldown period after stablizing in degree, and cooling extent is 23.5 DEG C of cold season, 28.5 DEG C of hot season.
Embodiment 3
A kind of method of probiotics brewing spirit, comprises the following steps：
S1：Raw material selection cleaning, commercially fresh raw material select full grains, free from insect pests, do not go mouldy and nothing
The raw material of peculiar smell, the impurity in raw material and cleaning waste slag is clean, it is spare；
S2：The raw material cleared up in S1 is added in 10% water, after stirring evenly, material moistening 4h by material moistening；
S3：It crushes, after raw material is sufficiently mixed uniformly, mixed raw material is poured into pulverizer after the completion of mixing and is crushed, powder
Broken particle size is controlled in 25 mesh；
S4：S3 is obtained raw material progress just steaming, steams and continue again and steam by steaming, and first steaming time 25min steams time 25min again,
Continuous to steam time 25min, first evaporation volume is 50 times of raw material, and multiple steaming and continuous evaporation volume are 40 times of raw material；
S5：Cooling, after the hall that will dry in the air cleans up, the ripe cold chaff of layer overlay on the seat of stand puts down the steamed raw material in S4
Be layered on dry in the air hall cooling, cooling time 1.5h, cooling temperature control at 40 DEG C；
S6：The raw material cooled down in S5 is poured into female groove and adds in probiotics progress mix material moistening, mixes rear heap thoroughly by dispensing
It is in heaps and to clap photo-beat immediately tight, it spreads the ripe cold chaff of last layer, obtains fermented grain initial feed；
S7：Fermentation tank pre-processes, and in fermented grain into before tank, fermentation tank is cleaned out, and temperature in tank is increased to 16 DEG C；
S8：Pit entry fermentation spreads chaff shell in rice steamer bottom in fermenter base, the fermented grain initial feed in S6 is added in fermentation tank
In, enter to be scraped with wood after the full rice steamer in cellar for storing things poor unstrained spirits in rice steamer is spread into insole binding height, gas shrouding disc is worn less than 5cm in centre after scraping, uploading in rice steamer is to wearing gas
Shrouding disc time 37min, connected vapour bend pipe, filled the sealing water of two joint nozzle of rice steamer edge and bend pipe；
S9 fermentation pit managements, 16 days needs daily store cap surface cleaning, no-sundries and avoid breach by clear cellar for storing things, holding after envelope is stored,
Breach occur on the cap of cellar for storing things must clear up in time, avoid breathing freely, run fragrant and rotten grain；
S10：Distillation, the fermented grain fermented in S8 is distilled, and obtains finished wine；
S11：Storage, the finished wine obtained in S10 is quantitatively weighed, and is put in storage preservation.
The mixer used is mixed in the step S2 and S3 as ZSH serial mixers, rotating speed in 150 turns/min,
Particle mixture homogeneity in the step S3 more than 90%, the step S4 it is first steam, it is multiple steam and it is continuous steam during, it is necessary to
It overturns up and down and keeps uniform, in 8cm, the type of cooling is carried out the stand thickness control of drying in the air of raw material using wind turbine air blast in the step S5
Cooling, feed moisture content in the step S6 after dispensing is 40%, and probiotics material dosage is 4-8%, and the probiotics is rice
Arbitrary three kinds of probiotics mixtures among rhizopus, bafillus natto, Bifidobacterium and saccharomycete, mixed proportion 1:1:1,
The standard that feeds intake in cold and hot season in the step S6 and female grain are containing residual amount of starch dispensing, cold season：22%, the hot season 22%, when mixing and stirring feed powder,
It must accomplish occur, abundant uniform mixing without " grey bag, pimple, white bar ", in the temperature control method use of the step S7 fermentation tanks
The ground temperature environment of external jacket water temperature simulation ground cylinder fermentation, uploading in rice steamer will be put down in the step S8, wear that vapour is even, and exploration steam uploading in rice steamer is not allowed
Vapour is run, paving is gently sprinkled evenly, never falls again, it is consistent to wear vapour in rice steamer, and heap has been forbidden to collapse vapour, and uploading in rice steamer is less than must not be less than 15kg, the step
In rapid S9, during fermentation pit management, interior temperature in cellar rises, and temperature rise in pits amplitude is 12 DEG C of hot season, and cold season is 16 DEG C, interior temperature in cellar
Occurs cooldown period after stabilization, cooling extent is 25 DEG C of cold season, 30 DEG C of hot season.
In summary：The method that the present invention strictly controls the probiotics brewing spirit, by strictly probiotics being controlled to make
Processing parameter during white wine, by using three kinds or more of composite probiotics ferment so that thick in the wine of fermented grain
Fiber content reduces, and the nutritional ingredient of tunning improves, and improves the mouthfeel of brewing spirit, overall process closing, pollution-free, nothing
Aldehyde, composite probiotics ferment reach industrial 4.0 standards, solve the problems, such as that traditional liquor manufacturing industry methanol content is often exceeded；
Avoid the chemical substances harm to the human body such as saccharin, essence, alcohol；Solve that bacterial strain is uncontrollable, the uncontrollable disadvantage of quality between batch
End；It solves the problems, such as dirty and messy to cause S. aureus L-forms, Escherichia coli exceeded；Overall process is produced using intelligent assembly line, is solved
Environmental issue, and the temperature control method of the ground temperature environment by using the cylinder fermentation of inside and outside chuck water temperature simulation ground so that control hair
The mode and effect of ferment temperature are relatively good, ensure the adjustment of fermentation required temperature, easy to operate, are suitble to be widely popularized.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
- A kind of 1. method of probiotics brewing spirit, it is characterised in that：Comprise the following steps：S1：Raw material selection cleaning, commercially fresh raw material select full grains, free from insect pests, do not go mouldy and free from extraneous odour Raw material, the impurity in raw material and cleaning waste slag is clean, it is spare；S2：The raw material cleared up in S1 is added in the water of 5-10%, after stirring evenly, material moistening 3-4h by material moistening；S3：It crushes, after raw material is sufficiently mixed uniformly, mixed raw material is poured into pulverizer after the completion of mixing and is crushed, crushing Grain size control is in 20-25 mesh；S4：S3 is obtained raw material progress just steaming, steams and continue again and steam by steaming, and first steaming time 20-25min steams time 20- again 25min continues and steams time 20-25min, and first evaporation volume is 40-50 times of raw material, and multiple steaming and continuous evaporation volume are the 30-40 of raw material Times；S5：Cooling, after the hall that will dry in the air cleans up, the steamed raw material in S4 is laid in by the ripe cold chaff of layer overlay on the seat of stand The hall that dries in the air cool down, cooling time 1-1.5h, cooling temperature control at 30-40 DEG C；S6：The raw material cooled down in S5 is poured into female groove and adds in probiotics progress mix material moistening, it is in heaps to mix rear heap thoroughly by dispensing And bat photo-beat is tight immediately, spreads the ripe cold chaff of last layer, obtains fermented grain initial feed；S7：Fermentation tank pre-processes, and in fermented grain into before tank, fermentation tank is cleaned out, and temperature in tank is increased to 15-16 DEG C；S8：Pit entry fermentation spreads chaff shell in rice steamer bottom in fermenter base, the fermented grain initial feed in S6 is added in fermentation tank, is entered It is scraped after the full rice steamer in cellar for storing things with wood and poor unstrained spirits in rice steamer is spread into insole binding height, gas shrouding disc is worn less than 4-5cm in centre after scraping, uploading in rice steamer is to wearing gas lid Disk time 35-37min, connected vapour bend pipe, filled the sealing water of two joint nozzle of rice steamer edge and bend pipe；S9 fermentation pit managements, 14-16 days needs daily store cap surface cleaning, no-sundries and avoid breach, store by clear cellar for storing things, holding after envelope is stored Occurring breach on cap must clear up in time, avoid breathing freely, run fragrant and rotten grain；S10：Distillation, the fermented grain fermented in S8 is distilled, and obtains finished wine；S11：Storage, the finished wine obtained in S10 is quantitatively weighed, and is put in storage preservation.
- 2. a kind of method of probiotics brewing spirit according to claim 1, it is characterised in that：In the step S2 and S3 The mixer used is mixed as ZSH serial mixers, rotating speed turns/min in 50-150.
- 3. a kind of method of probiotics brewing spirit according to claim 1, it is characterised in that：In the step S3 Grain mixture homogeneity is more than 90%.
- 4. a kind of method of probiotics brewing spirit according to claim 1, it is characterised in that：The step S4 is first It steams, kept uniformly during multiple steaming and continuous steaming, it is necessary to overturn up and down.
- 5. a kind of method of probiotics brewing spirit according to claim 1, it is characterised in that：Raw material in the step S5 Dry in the air stand thickness control in 5-8cm, the type of cooling is cooled down using wind turbine air blast.
- 6. a kind of method of probiotics brewing spirit according to claim 1, it is characterised in that：Dispensing in the step S6 Feed moisture content afterwards is in 36-40%, and probiotics material dosage is 4-8%, and the probiotics is Rhizopus oryzae, natto gemma bar Arbitrary three kinds of probiotics mixtures among bacterium, Bifidobacterium and saccharomycete, mixed proportion 1:1:1.
- 7. a kind of method of probiotics brewing spirit according to claim 1, it is characterised in that：It is cold and hot in the step S6 The standard that feeds intake in season and female grain are containing residual amount of starch dispensing, cold season：20-22%, hot season 18-22%, when mixing and stirring feed powder, it is necessary to accomplish nothing " grey bag, pimple, white bar " occurs, abundant uniform mixing.
- 8. a kind of method of probiotics brewing spirit according to claim 1, it is characterised in that：The step S7 fermentation tanks Temperature control method using inside and outside chuck water temperature simulate ground cylinder fermentation ground temperature environment.
- 9. a kind of method of probiotics brewing spirit according to claim 1, it is characterised in that：Uploading in rice steamer in the step S8 It puts down, it is even to wear vapour, exploration steam uploading in rice steamer, is not allowed to run vapour, gently sprinkles evenly paving, never fall again, and it is consistent to wear vapour in rice steamer, and heap has been forbidden to collapse vapour, Uploading in rice steamer is less than must not be less than 15kg.
- 10. a kind of method of probiotics brewing spirit according to claim 1, it is characterised in that：In the step S9, cellar for storing things During the management of pond, interior temperature in cellar rises, and temperature rise in pits amplitude is 8-12 DEG C of hot season, and cold season is 10-16 DEG C, and interior temperature in cellar is stablized After there is cooldown period, cooling extent is 22-25 DEG C of cold season, 27-30 DEG C of hot season.
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| CN201810092834.8A CN108117956A (en) | 2018-01-31 | 2018-01-31 | A kind of method of probiotics brewing spirit |
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| CN113667559A (en) * | 2021-08-31 | 2021-11-19 | 瑞昌市惠农农产品有限公司 | Preparation method of Chinese yam wine |
| CN115300585A (en) * | 2022-08-16 | 2022-11-08 | 西安今正制药有限公司 | Weilong bone-strengthening wine for treating rheumatism bone disease and preparation method thereof |
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| CN113667559A (en) * | 2021-08-31 | 2021-11-19 | 瑞昌市惠农农产品有限公司 | Preparation method of Chinese yam wine |
| CN115300585A (en) * | 2022-08-16 | 2022-11-08 | 西安今正制药有限公司 | Weilong bone-strengthening wine for treating rheumatism bone disease and preparation method thereof |
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Application publication date: 20180605 |