CN109837182A - A kind of beans aromatic white spirit brewage process - Google Patents
A kind of beans aromatic white spirit brewage process Download PDFInfo
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- CN109837182A CN109837182A CN201711188417.5A CN201711188417A CN109837182A CN 109837182 A CN109837182 A CN 109837182A CN 201711188417 A CN201711188417 A CN 201711188417A CN 109837182 A CN109837182 A CN 109837182A
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Abstract
The invention discloses a kind of beans aromatic white spirit brewage process, the following steps are included: (1) prepares raw material: raw material includes: 75~85Kg of sorghum, 70~80Kg of soybean, 70~80Kg of rice, 55~60Kg of glutinous rice, 45~55Kg of milled glutinous broomcorn millet, 30~35Kg of pea, and above-mentioned raw materials clear water is eluriated completely；(2) raw material infiltrates: above-mentioned sorghum is put into the infiltration of sorghum infiltration apparatus, above-mentioned soybean is put into the infiltration of soybean infiltration apparatus, above-mentioned rice is put into the infiltration of rice infiltration apparatus, above-mentioned glutinous rice is put into the infiltration of glutinous rice infiltration apparatus, above-mentioned milled glutinous broomcorn millet is put into milled glutinous broomcorn millet infiltration apparatus, it is 32~35 degrees Celsius that above-mentioned pea, which is put into pea infiltration apparatus to infiltrate 42~48 hours temperature,；(3) first time boiling；(4) second of boiling；(5) it ferments；(6) distillation take wine: distiller bottom tile one layer of cavings, by the raw material fermented be put into distiller carry out distillation take wine；The brewage process distillation yield is high.
Description
Technical field
The present invention relates to brewing technology fields, and in particular to a kind of beans aromatic white spirit brewage process.
Background technique
Wine has a long history in China, and wine contains the marrow of Chinese culture, its existing Chinese's living habit
Demand, the health idea of the Ye You Chinese nation have more agglomerated the effort that forefathers are handed down from age to age.Wine brewing China be also origin
Long, China's wine-making industry also has distinct characteristic.With economic continuous development, people's living standard is continuously improved, people couple
The demand of wine is also continuously increased, and liquor industry technology is also developed rapidly.Distiller's yeast brewage process includes preparing original at present
Material impregnates raw material, steams grain, fermentation, if can be according to adding raw materials the characteristics of, and finely hold in each step each
Main points, the wine of brewing can substantially reach wine brewing and require.It is former but due to various factors, such as material component unreasonable distribution
Material immersion is not in place, or ferments the reasons such as insufficient, causes distillation yield low.
Summary of the invention
In view of this, the brewage process distillation yield is high this application provides a kind of beans aromatic white spirit brewage process.
In order to solve the above technical problems, technical solution provided by the invention is a kind of beans aromatic white spirit brewage process, including
Following steps: (1) prepare raw material: raw material include: 75~85Kg of sorghum, 70~80Kg of soybean, 70~80Kg of rice, glutinous rice 55~
60Kg, 45~55Kg of milled glutinous broomcorn millet, 30~35Kg of pea eluriate above-mentioned raw materials clear water completely；(2) raw material infiltrates: will be above-mentioned
It is 38~40 degrees Celsius that sorghum, which is put into sorghum infiltration apparatus to infiltrate 48~50 hours temperature, and above-mentioned soybean is put into soybean infiltration
It is 35~38 degrees Celsius that device, which infiltrates 40~45 hours temperature, and it is small that above-mentioned rice is put into the infiltration 25~28 of rice infiltration apparatus
Shi Wendu is 26~28 degrees Celsius, and above-mentioned glutinous rice is put into glutinous rice infiltration apparatus 30~35 hours temperature of infiltration and is taken the photograph for 28~30
Family name's degree, it is 30~35 degrees Celsius that above-mentioned milled glutinous broomcorn millet, which is put into milled glutinous broomcorn millet infiltration apparatus to infiltrate 32~36 hours temperature, by above-mentioned pea
It is 32~35 degrees Celsius that beans, which are put into pea infiltration apparatus to infiltrate 42~48 hours temperature,；(3) first time boiling: well by above-mentioned infiltration
Various raw materials carry out 30~40min of boiling respectively, obtain the raw material of first time boiling；(4) second of boiling: by above-mentioned first
The raw material of secondary boiling is mixed evenly under conditions of 40~42 degrees Celsius, then proceedes to 10~30min of boiling, obtains second
The raw material of secondary boiling；(5) ferment: the raw material of above-mentioned second of boiling is added under conditions of 40~42 degrees Celsius distiller's yeast 10~
12Kg stirring fusion is cooled to after 20~25min and is put into wine cellar and ferments, and fermentation temperature is 36~38 degrees Celsius, when fermentation
Between be 6~8 days；(6) distillation takes wine: in one layer of 2~5cm cavings of distiller bottom tiling, the raw material fermented being put into distillation
Device carries out distillation and takes wine.
Preferably, the beans aromatic white spirit brewage process (1) prepare raw material: raw material include: sorghum 75Kg, soybean 72Kg,
Rice 72Kg, glutinous rice 55Kg, milled glutinous broomcorn millet 40Kg, pea 30Kg eluriate above-mentioned raw materials clear water completely.
Preferably, the step of beans aromatic white spirit brewage process (1) prepares raw material: raw material includes: sorghum 80Kg, soybean
78Kg, rice 78Kg, glutinous rice 58Kg, milled glutinous broomcorn millet 50Kg, pea 32Kg eluriate above-mentioned raw materials clear water completely.
Preferably, the step of beans aromatic white spirit brewage process (1) prepares raw material: raw material includes: sorghum 85Kg, soybean
80Kg, rice 80Kg, glutinous rice 60Kg, milled glutinous broomcorn millet 55Kg, pea 35Kg eluriate above-mentioned raw materials clear water completely.
Compared with prior art, detailed description are as follows by the application:
Distiller's yeast brewage process provided by the invention rationally adds distiller's yeast ingredient, precisely grasps and make according to liquor-making raw material feature
Wine process increases the fragrance of wine, meets public mouthfeel demand, improves distillation yield, and improves the quality of wine.
Specific embodiment
It is right combined with specific embodiments below in order to make those skilled in the art more fully understand technical solution of the present invention
The present invention is described in further detail.
Embodiment 1
A kind of beans aromatic white spirit brewage process, comprising the following steps:
(1) prepare raw material: raw material includes: sorghum 75Kg, soybean 72Kg, rice 72Kg, glutinous rice 55Kg, milled glutinous broomcorn millet 40Kg, pea
Beans 30Kg eluriates above-mentioned raw materials clear water completely；
(2) raw material infiltrates: above-mentioned sorghum being put into sorghum infiltration apparatus 48~50 hours temperature of infiltration and is taken the photograph for 38~40
Family name's degree, it is 35~38 degrees Celsius that above-mentioned soybean, which is put into soybean infiltration apparatus to infiltrate 40~45 hours temperature, will be above-mentioned big
It is 26~28 degrees Celsius that rice, which is put into rice infiltration apparatus to infiltrate 25~28 hours temperature, and above-mentioned glutinous rice is put into glutinous rice infiltration dress
Setting 30~35 hours temperature of infiltration is 28~30 degrees Celsius, and above-mentioned milled glutinous broomcorn millet is put into milled glutinous broomcorn millet infiltration apparatus and is infiltrated 32~36 hours
Temperature is 30~35 degrees Celsius, and it is 32~35 Celsius that above-mentioned pea, which is put into pea infiltration apparatus to infiltrate 42~48 hours temperature,
Degree；
(3) first time boiling: carrying out 30~40min of boiling for the good various raw materials of above-mentioned infiltration respectively, obtains for the first time
The raw material of boiling；
(4) second of boiling: the raw material of above-mentioned first time boiling is mixed under conditions of 40~42 degrees Celsius
It is even, 10~30min of boiling is then proceeded to, the raw material of second of boiling is obtained；
(5) it ferments: 10~12Kg of distiller's yeast is added in the raw material of above-mentioned second of boiling under conditions of 40~42 degrees Celsius
Stirring fusion is cooled to after 20~25min and is put into wine cellar and ferments, and fermentation temperature is 36~38 degrees Celsius, fermentation time 6
~8 days；
(6) distillation take wine: distiller bottom tile one layer of 2~5cm cavings, by the raw material fermented be put into distiller into
Row distillation takes wine.
Embodiment 2
A kind of beans aromatic white spirit brewage process, comprising the following steps:
(1) prepare raw material: raw material includes: sorghum 80Kg, soybean 78Kg, rice 78Kg, glutinous rice 58Kg, milled glutinous broomcorn millet 50Kg, pea
Beans 32Kg eluriates above-mentioned raw materials clear water completely；
(2) raw material infiltrates: above-mentioned sorghum being put into sorghum infiltration apparatus 48~50 hours temperature of infiltration and is taken the photograph for 38~40
Family name's degree, it is 35~38 degrees Celsius that above-mentioned soybean, which is put into soybean infiltration apparatus to infiltrate 40~45 hours temperature, will be above-mentioned big
It is 26~28 degrees Celsius that rice, which is put into rice infiltration apparatus to infiltrate 25~28 hours temperature, and above-mentioned glutinous rice is put into glutinous rice infiltration dress
Setting 30~35 hours temperature of infiltration is 28~30 degrees Celsius, and above-mentioned milled glutinous broomcorn millet is put into milled glutinous broomcorn millet infiltration apparatus and is infiltrated 32~36 hours
Temperature is 30~35 degrees Celsius, and it is 32~35 Celsius that above-mentioned pea, which is put into pea infiltration apparatus to infiltrate 42~48 hours temperature,
Degree；
(3) first time boiling: carrying out 30~40min of boiling for the good various raw materials of above-mentioned infiltration respectively, obtains for the first time
The raw material of boiling；
(4) second of boiling: the raw material of above-mentioned first time boiling is mixed under conditions of 40~42 degrees Celsius
It is even, 10~30min of boiling is then proceeded to, the raw material of second of boiling is obtained；
(5) it ferments: 10~12Kg of distiller's yeast is added in the raw material of above-mentioned second of boiling under conditions of 40~42 degrees Celsius
Stirring fusion is cooled to after 20~25min and is put into wine cellar and ferments, and fermentation temperature is 36~38 degrees Celsius, fermentation time 6
~8 days；
(6) distillation take wine: distiller bottom tile one layer of 2~5cm cavings, by the raw material fermented be put into distiller into
Row distillation takes wine.
Embodiment 3
A kind of beans aromatic white spirit brewage process, comprising the following steps:
(1) prepare raw material: raw material includes: sorghum 85Kg, soybean 80Kg, rice 80Kg, glutinous rice 60Kg, milled glutinous broomcorn millet 55Kg, pea
Beans 35Kg eluriates above-mentioned raw materials clear water completely；
(2) raw material infiltrates: above-mentioned sorghum being put into sorghum infiltration apparatus 48~50 hours temperature of infiltration and is taken the photograph for 38~40
Family name's degree, it is 35~38 degrees Celsius that above-mentioned soybean, which is put into soybean infiltration apparatus to infiltrate 40~45 hours temperature, will be above-mentioned big
It is 26~28 degrees Celsius that rice, which is put into rice infiltration apparatus to infiltrate 25~28 hours temperature, and above-mentioned glutinous rice is put into glutinous rice infiltration dress
Setting 30~35 hours temperature of infiltration is 28~30 degrees Celsius, and above-mentioned milled glutinous broomcorn millet is put into milled glutinous broomcorn millet infiltration apparatus and is infiltrated 32~36 hours
Temperature is 30~35 degrees Celsius, and it is 32~35 Celsius that above-mentioned pea, which is put into pea infiltration apparatus to infiltrate 42~48 hours temperature,
Degree；
(3) first time boiling: carrying out 30~40min of boiling for the good various raw materials of above-mentioned infiltration respectively, obtains for the first time
The raw material of boiling；
(4) second of boiling: the raw material of above-mentioned first time boiling is mixed under conditions of 40~42 degrees Celsius
It is even, 10~30min of boiling is then proceeded to, the raw material of second of boiling is obtained；
(5) it ferments: 10~12Kg of distiller's yeast is added in the raw material of above-mentioned second of boiling under conditions of 40~42 degrees Celsius
Stirring fusion is cooled to after 20~25min and is put into wine cellar and ferments, and fermentation temperature is 36~38 degrees Celsius, fermentation time 6
~8 days；
(6) distillation take wine: distiller bottom tile one layer of 2~5cm cavings, by the raw material fermented be put into distiller into
Row distillation takes wine.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (4)
1. a kind of beans aromatic white spirit brewage process, it is characterised in that: the following steps are included:
(1) prepare raw material: raw material include: 75~85Kg of sorghum, 70~80Kg of soybean, 70~80Kg of rice, 55~60Kg of glutinous rice,
45~55Kg of milled glutinous broomcorn millet, 30~35Kg of pea eluriate above-mentioned raw materials clear water completely；
(2) raw material infiltrates: it is 38~40 degrees Celsius that above-mentioned sorghum, which is put into sorghum infiltration apparatus to infiltrate 48~50 hours temperature,
It is 35~38 degrees Celsius that above-mentioned soybean, which is put into soybean infiltration apparatus to infiltrate 40~45 hours temperature, and above-mentioned rice is put into
It is 26~28 degrees Celsius that rice infiltration apparatus, which infiltrates 25~28 hours temperature, and above-mentioned glutinous rice is put into the infiltration of glutinous rice infiltration apparatus
30~35 hours temperature are 28~30 degrees Celsius, and above-mentioned milled glutinous broomcorn millet is put into 32~36 hours temperature of milled glutinous broomcorn millet infiltration apparatus infiltration and is
30~35 degrees Celsius, it is 32~35 degrees Celsius that above-mentioned pea, which is put into pea infiltration apparatus to infiltrate 42~48 hours temperature,；
(3) first time boiling: the good various raw materials of above-mentioned infiltration are subjected to 30~40min of boiling respectively, obtain first time boiling
Raw material；
(4) second of boiling: the raw material of above-mentioned first time boiling is mixed evenly under conditions of 40~42 degrees Celsius, so
Continue 10~30min of boiling afterwards, obtains the raw material of second of boiling；
(5) it ferments: the raw material of above-mentioned second of boiling is added to 10~12Kg of distiller's yeast stirring under conditions of 40~42 degrees Celsius
Fusion is cooled to after 20~25min and is put into wine cellar and ferments, and fermentation temperature is 36~38 degrees Celsius, and fermentation time is 6~8
It；
(6) distillation takes wine: in one layer of 2~5cm cavings of distiller bottom tiling, the raw material fermented being put into distiller and is steamed
It evaporates and takes wine.
2. beans aromatic white spirit brewage process according to claim 1, it is characterised in that: the step (1) prepares raw material: former
Material includes: sorghum 75Kg, soybean 72Kg, rice 72Kg, glutinous rice 55Kg, milled glutinous broomcorn millet 40Kg, pea 30Kg, by above-mentioned raw materials clear water
It eluriates clean.
3. beans aromatic white spirit brewage process according to claim 1, it is characterised in that: the step (1) prepares raw material: former
Material includes: sorghum 80Kg, soybean 78Kg, rice 78Kg, glutinous rice 58Kg, milled glutinous broomcorn millet 50Kg, pea 32Kg, by above-mentioned raw materials clear water
It eluriates clean.
4. beans aromatic white spirit brewage process according to claim 1, it is characterised in that: the step (1) prepares raw material: former
Material includes: sorghum 85Kg, soybean 80Kg, rice 80Kg, glutinous rice 60Kg, milled glutinous broomcorn millet 55Kg, pea 35Kg, by above-mentioned raw materials clear water
It eluriates clean.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711188417.5A CN109837182A (en) | 2017-11-24 | 2017-11-24 | A kind of beans aromatic white spirit brewage process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711188417.5A CN109837182A (en) | 2017-11-24 | 2017-11-24 | A kind of beans aromatic white spirit brewage process |
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| Publication Number | Publication Date |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110184154A (en) * | 2019-06-11 | 2019-08-30 | 王超丽 | A kind of gentle original flavor sauce incense liquor and its preparation process |
-
2017
- 2017-11-24 CN CN201711188417.5A patent/CN109837182A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110184154A (en) * | 2019-06-11 | 2019-08-30 | 王超丽 | A kind of gentle original flavor sauce incense liquor and its preparation process |
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Application publication date: 20190604 |