CN109022196A - A kind of processing technology of corn wine - Google Patents
A kind of processing technology of corn wine Download PDFInfo
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- CN109022196A CN109022196A CN201810887236.XA CN201810887236A CN109022196A CN 109022196 A CN109022196 A CN 109022196A CN 201810887236 A CN201810887236 A CN 201810887236A CN 109022196 A CN109022196 A CN 109022196A
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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
This programme discloses a kind of processing technology of corn wine of liquor production technical field, the following steps are included: Step 1: corn is impregnated 20~30h for the first time with 15~40 DEG C of water, then pull out corn it is carried out for the first time decatize to 4~6 maturation, for the first time steam temperature be 100~110 DEG C；Step 2: being 30~35% by the corn drying after decatize for the first time to water content, 3~4h of secondary immersion in 15~30 DEG C of water is then put it into, drying temperature is 25~35 DEG C；Step 3: secondary steam temperature is 120~130 DEG C by the secondary decatize of corn after secondary immersion to well done；Step 4: being put into distiller's yeast after the corn after decatize is cooled to 20~30 DEG C and being uniformly mixed post-fermentation；Step 5: the corn after fermentation, which is carried out distillation, obtains maize wine.This programme significantly improves the output capacity of maize wine by the production technology of optimization maize wine.
Description
Technical field
The invention belongs to liquor production technical field, in particular to a kind of processing technology of corn wine.
Background technique
Corn wine is also referred to as corn wine, mainly makes by liquor-making raw material of corn, and corn wine appearance is orange-yellow, clarification
It is transparent, free from admixture foreign matter, vinosity mellowness, sweet flavor.Corn wine is full of nutrition, and fragrance is refreshing, firmly gets masses and likes.
Traditional corn liquor method for making is that will boil after corn soaking to medium well, then again cooks corn, admixes wine
Distillation obtains corn wine after koji fermentation.Boiling fermentation is directly carried out in which after corn soaking, due to after corn drying its
Internal starch solidification causes later period corn during being fermented along with epidermis is harder, and fermentation process is more slow
Slowly, while it being easy to cause insufficient fermentation, and then keeps the mouthfeel of corn wine poor, and reduce the output capacity of corn wine, generally
30~50%.
For above situation, in order to enhance the attenuation degree of corn, the output capacity of corn wine, existing widespread practice are improved
It is the material issuance rate for corn being first ground into powder, then impregnated, and then guaranteeing corn, improves the yield of corn wine.Such side
Formula is due to being carried out after corn rolls, and during boiling, can cause a large amount of starch mixing in water, and then lead
It causing in later fermentation, the starch contained in corn largely declines, and the yield for eventually causing corn wine reduces, generally 40~
55%.
Summary of the invention
The invention is intended to provide a kind of processing technology of corn wine, to solve the prior art during producing corn wine
Corn is rolled, causes starch in corn that problem that is excessive, and then causing corn wine yield lower is lost.
The processing technology of one of this programme corn wine, comprising the following steps:
Step 1: corn is impregnated 20~30h by the water with 15~40 DEG C for the first time, then pulls corn out and vapour for the first time is carried out to it
It steams to 4~6 maturations, steam temperature is 100~110 DEG C for the first time；
Step 2: being 30~35% by the corn drying after decatize for the first time to water content, 15~30 DEG C are then put it into
Water in 3~4h of secondary immersion, drying temperature be 25~35 DEG C；
Step 3: secondary steam temperature is 120~130 DEG C by the secondary decatize of corn after secondary immersion to well done；
Step 4: being put into distiller's yeast after the corn after decatize is cooled to 20~30 DEG C and being uniformly mixed post-fermentation；
Step 5: the corn after fermentation, which is carried out distillation, obtains maize wine.
This programme the utility model has the advantages that corn is impregnated 20~30h for the first time using 15~40 DEG C of water so that moisture sufficiently into
Enter the inside to corn, is convenient for subsequent decatize for the first time.For the first time decatize using 100~110 DEG C temperature by corn decatize to 4~
6 is mature；The process is since the temperature of decatize is lower, so that the steaming procedure of corn is more balanced.
Corn is for the first time after decatize, since the interior moisture content of corn is less and shell moisture content is more；By drying link,
So that the moist part outside corn evaporates, corn is for the first time after decatize, and during heating, partial curing starch bounces back,
The volume of corn is reduced, meanwhile, during corn retraction, the internal Starch Fraction saccharification cured；After advantageously reducing
The time of supervention ferment, and promote the flavor that corn wine is made；During corn drying, moisture redistributes inside corn,
Keep its distribution more balanced.Corn is after decatize and drying, and epidermis compactness and toughness increase, and moisture is more difficult to enter
In corn；Therefore secondary immersion is first carried out before corn carries out secondary decatize, is conducive to make to contain compared with juicy, in turn in corn
Be conducive to subsequent fermentation, to improve the yield of corn wine.
When the secondary decatize of corn, since the raising Jing Guo decatize and drying for the first time, the ductility of corn epidermis can significantly prolong
The time of long corn snuff (corn cracking), therefore secondary decatize is carried out to it using 120~130 DEG C of temperature, on the one hand have
Conducive to the secondary steaming time of reduction corn, it on the other hand can make 80% or more corn can part in complete curing again
Cracking.In addition corn passes through secondary immersion, and inside and outside moisture content is closer to, and in secondary decatize, can significantly improve corn
Internal moisture content.
It is cooling to corn at this time due to containing inside corn compared with juicy, and corn Local Cracking after secondary decatize
To after 20~30 DEG C, be put into distiller's yeast and be uniformly mixed post-fermentation, distiller's yeast can more fully with corn contact, and inside corn
The moisture of recombination is also beneficial to the growth of microorganism in distiller's yeast, and then improves the yield of corn wine, up to 63~72%.
Further, in step 1, corn for the first time steam to 5 maturations by decatize.Corn is steamed to medium rare, on the one hand improves corn
On the other hand the ductility of epidermis in turn avoids corn curing deficiency, causes epidermis ductility poor and corn overcure, lead
When causing the secondary decatize of corn, the problem of external element overcure.
Further, in step 1, steam temperature is 100 DEG C for the first time.It is beautiful when being conducive to using lower steam temperature for the first time
Rice inner material heated and change degree difference and reduce, and then inner material outer layer when corn secondary decatize is avoided to cure
Degree, internal layer curing is insufficient to be happened.
Further, in step 2, the corn drying after decatize to water content is 30% for the first time.It dries to water content and is
30%, be conducive to maintain water distribution more balanced inside corn, while in turn avoiding aqueous too low in corn, caused corn
It is shrivelled, case-hardening.
Specific embodiment
Below by the further details of explanation of specific embodiment:
Embodiment 1:
A kind of processing technology of corn wine, comprising the following steps:
Step 1: 300kg corn is impregnated 26h by the water with 30 DEG C for the first time, then pulls corn out and decatize for the first time is carried out to it
To 5 maturations, steam temperature is 100 DEG C for the first time；
Step 2: being 30% by the corn drying after decatize for the first time to water content, then put it into two in 20 DEG C of water
Secondary immersion 3.5h, drying temperature are 30 DEG C；
Step 3: secondary steam temperature is 120 DEG C by the secondary decatize of corn after secondary immersion to well done；
Step 4: being put into 1.88kg distiller's yeast after the corn after decatize is cooled to 25 DEG C and being uniformly mixed post-fermentation；Fermentation
When, fermentation 20h first is stored with incubator, is then reloaded into sealed fermenting 28 days in terrine, fermentation temperature is 28 DEG C.
Step 5: the corn after fermentation is carried out to distill the maize wine 208.85kg that obtained alcoholic strength is 52 °, distillation process
In, wine is gone out using high fire, moderate heat connects wine, and the mode that tail wine is blown in high fire carries out.
Embodiment 2:
A kind of processing technology of corn wine, comprising the following steps:
Step 1: 300kg corn is impregnated 30h by the water with 15 DEG C for the first time, then pulls corn out and decatize for the first time is carried out to it
To 4 maturations, steam temperature is 110 DEG C for the first time；
Step 2: being 35% by the corn drying after decatize for the first time to water content, then put it into two in 15 DEG C of water
Secondary immersion 4h, drying temperature are 25 DEG C；
Step 3: secondary steam temperature is 130 DEG C by the secondary decatize of corn after secondary immersion to well done；
Step 4: being put into 1.91kg distiller's yeast after the corn after decatize is cooled to 20 DEG C and being uniformly mixed post-fermentation；Fermentation
When, fermentation 22h first is stored with incubator, is then reloaded into sealed fermenting 30 days in terrine, fermentation temperature is 26 DEG C.
Step 5: the corn after fermentation is carried out to distill the maize wine 192.37kg that obtained alcoholic strength is 50 °, distillation process
In, wine is gone out using high fire, moderate heat connects wine, and the mode that tail wine is blown in high fire carries out.
Embodiment 3:
A kind of processing technology of corn wine, comprising the following steps:
Step 1: 300kg corn is impregnated 20h by the water with 40 DEG C for the first time, then pulls corn out and decatize for the first time is carried out to it
To 6 maturations, steam temperature is 105 DEG C for the first time；
Step 2: being 32% by the corn drying after decatize for the first time to water content, then put it into two in 30 DEG C of water
Secondary immersion 3h, drying temperature are 35 DEG C；
Step 3: secondary steam temperature is 125 DEG C by the secondary decatize of corn after secondary immersion to well done；
Step 4: being put into 1.91kg distiller's yeast after the corn after decatize is cooled to 30 DEG C and being uniformly mixed post-fermentation；Fermentation
When, fermentation 19h first is stored with incubator, is then reloaded into sealed fermenting 20 days in terrine, fermentation temperature is 30 DEG C.
Step 5: the corn after fermentation is carried out to distill the maize wine 195.16kg that obtained alcoholic strength is 50 °, distillation process
In, wine is gone out using high fire, moderate heat connects wine, and the mode that tail wine is blown in high fire carries out.
Comparative example 1 the difference is that only that corn lacks decatize link for the first time with embodiment 1, after corn impregnates for the first time,
It is dry, then secondary immersion；Corn wine obtained is 165.37kg.
Comparative example 2 the difference is that only that corn lacks decatize for the first time and dry link, jade obtained with embodiment 1
Rice wine is 158.43kg.
Comparative example 3 the difference is that only with embodiment 1, lack secondary immersion link, and corn wine obtained is
173.65kg。
Comparative example 4 the difference is that only with embodiment 1, lack decatize, drying and secondary immersion link for the first time；It is made
Corn wine content be 164.95kg.
What has been described above is only an embodiment of the present invention, and well known common sense does not describe excessively herein in scheme.It should refer to
Out, for those skilled in the art, without departing from the structure of the invention, several deformations can also be made and changed
Into these also should be considered as protection scope of the present invention, these all will not influence the practical of the effect implemented and patent of the invention
Property.The scope of protection required by this application should be based on the content of the claims, the note such as specific embodiment in specification
Carry the content that can be used for explaining claim.
Claims (4)
1. a kind of processing technology of corn wine, it is characterised in that: the following steps are included:
Step 1: corn is impregnated 20~30h by the water with 15~40 DEG C for the first time, then pulls corn out and carry out for the first time that decatize is extremely to it
4~6 is mature, and steam temperature is 100~110 DEG C for the first time；
Step 2: being 30~35% by the corn drying after decatize for the first time to water content, 15~30 DEG C of water is then put it into
In 3~4h of secondary immersion, drying temperature be 25~35 DEG C；
Step 3: secondary steam temperature is 120~130 DEG C by the secondary decatize of corn after secondary immersion to well done；
Step 4: being put into distiller's yeast after the corn after decatize is cooled to 20~30 DEG C and being uniformly mixed post-fermentation；
Step 5: the corn after fermentation, which is carried out distillation, obtains maize wine.
2. the processing technology of corn wine according to claim 1, it is characterised in that: in step 1, corn for the first time steam by decatize
To 5 maturations.
3. the processing technology of corn wine according to claim 1 or 2, it is characterised in that: in step 1, steam temperature for the first time
It is 100 DEG C.
4. the processing technology of corn wine according to claim 3, it is characterised in that: in step 2, the jade after decatize for the first time
Rice drying to water content is 30%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810887236.XA CN109022196A (en) | 2018-08-06 | 2018-08-06 | A kind of processing technology of corn wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810887236.XA CN109022196A (en) | 2018-08-06 | 2018-08-06 | A kind of processing technology of corn wine |
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| CN109022196A true CN109022196A (en) | 2018-12-18 |
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Citations (7)
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| CN103146527A (en) * | 2013-03-11 | 2013-06-12 | 刘冲启 | Production method of corn wine |
| CN104911059A (en) * | 2015-06-18 | 2015-09-16 | 钟泽 | White spirit brewing technology |
| CN105002062A (en) * | 2015-09-10 | 2015-10-28 | 郑成宣 | Brewing method of ecological corn Xiaoqu wine |
| CN106244388A (en) * | 2016-10-26 | 2016-12-21 | 紫云自治县金豆农业开发有限责任公司 | A kind of millet wine brewing method |
| CN106434140A (en) * | 2016-11-10 | 2017-02-22 | 潘显船 | Wine making technology |
| CN107904093A (en) * | 2017-12-29 | 2018-04-13 | 重庆久赑玖科技有限公司 | A kind of White wine brewing process |
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2018
- 2018-08-06 CN CN201810887236.XA patent/CN109022196A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102382738A (en) * | 2010-11-18 | 2012-03-21 | 会泽县绿色科普兴农示范园乌蒙山黑粮酒厂 | Black maize liquor and production method thereof |
| CN103146527A (en) * | 2013-03-11 | 2013-06-12 | 刘冲启 | Production method of corn wine |
| CN104911059A (en) * | 2015-06-18 | 2015-09-16 | 钟泽 | White spirit brewing technology |
| CN105002062A (en) * | 2015-09-10 | 2015-10-28 | 郑成宣 | Brewing method of ecological corn Xiaoqu wine |
| CN106244388A (en) * | 2016-10-26 | 2016-12-21 | 紫云自治县金豆农业开发有限责任公司 | A kind of millet wine brewing method |
| CN106434140A (en) * | 2016-11-10 | 2017-02-22 | 潘显船 | Wine making technology |
| CN107904093A (en) * | 2017-12-29 | 2018-04-13 | 重庆久赑玖科技有限公司 | A kind of White wine brewing process |
Non-Patent Citations (2)
| Title |
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| 丁斌: "《白酒生产技术》", 30 June 2017, 电子科技大学出版社 * |
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Application publication date: 20181218 |
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