CN110016394A - A kind of method and apparatus using the steamed rice husk of wine brewing tail vapour - Google Patents
A kind of method and apparatus using the steamed rice husk of wine brewing tail vapour Download PDFInfo
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- CN110016394A CN110016394A CN201810013129.4A CN201810013129A CN110016394A CN 110016394 A CN110016394 A CN 110016394A CN 201810013129 A CN201810013129 A CN 201810013129A CN 110016394 A CN110016394 A CN 110016394A
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- grain
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 152
- 235000009566 rice Nutrition 0.000 title claims abstract description 152
- 239000010903 husk Substances 0.000 title claims abstract description 76
- 235000014101 wine Nutrition 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 151
- 235000013339 cereals Nutrition 0.000 claims abstract description 59
- 238000010025 steaming Methods 0.000 claims abstract description 43
- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 239000007787 solid Substances 0.000 claims abstract description 8
- 235000015096 spirit Nutrition 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 235000019640 taste Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 230000007480 spreading Effects 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 7
- 230000002478 diastatic effect Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 206010000496 acne Diseases 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000007306 turnover Effects 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000008439 repair process Effects 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 238000007171 acid catalysis Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000003836 solid-state method Methods 0.000 description 1
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
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Abstract
The present invention relates to brewed spirit solids, more particularly to a kind of method and apparatus using the steamed rice husk of wine brewing tail vapour, rice husk is the major auxiliary burden of Luzhou-flavor liquo, the present invention is after having plucked wine and liquor tailing, it is steamed in clear soup using the tail vapour for steaming grain band acid to rice husk, reach the peculiar smell purpose reduced in wine, and can save and steam chaff steam consumption.
Description
Technical field
The present invention relates to brewed spirit solids, and in particular to a kind of method and apparatus using the steamed rice husk of wine brewing tail vapour.
Background technique
Rice husk (husk, rice skin, chaff) is the shell of rice grains, due to hard, loose, physical property the is stable spy of quality
Point is the major auxiliary burden of white spirit by solid state method, mainly has two in fermentation process effect: first is that playing fluffing action to poor unstrained spirits, making poor unstrained spirits
It is able to maintain certain oxygen content and gas porosity, increases the interface of contact area, promotes the techniques such as boiling distillation, diastatic fermentation smooth
It carries out, second is that playing regulatory role to poor unstrained spirits, starch concentration, the acidity etc. of the poor unstrained spirits of adjustment are conducive to the normal fermentation of poor unstrained spirits.It is different
Aromatic white spirit auxiliary material amount has larger difference, and the total dosage of rice husk is generally in 30 ~ 40%(in terms of grain in Luzhou-flavor liquo brewing).
Due to containing pentosan in rice husk, under the catalytic action of organic acid, pentosan generates furfural, while rice husk
In contain lipid material, be decomposed into fatty acid under oxygen and microbial action, these fatty acid are exactly the premise for generating chaff taste
Substance is brought into white wine together when steaming wine, influences the quality and flavor of white wine.
In order to reduce rice husk per se with gaseous matter and use process in the chemical component that produces bring to vinosity it is negative
Face is rung, and is generally taken and is directly reduced different miscellaneous taste in wine, steamed 60 minutes of individual enterprises with steam measure in 30 minutes or more of steaming in clear soup
More than, steam consumption is larger.
It utilizes the method for the directly steamed rice husk of wine brewing tail vapour: only adding up 30 ~ 60% rice husks and grain of dosage when every rice steamer spice
Food, poor unstrained spirits mix are uniform, wait after having plucked wine and liquor tailing, remainder rice husk is put on wine rice steamer, using wine brewing tail vapour to rice husk
It steams in clear soup, reduces the different miscellaneous taste in wine.The measure advantage is as follows:
1, storage vinic acid degree is increased slightly, the mellow sense enhancing of wine.When grain, female grain are with rice husk mix, not due to part rice husk
It is added, under female poor acidity equal conditions, reduces the dosage of auxiliary material, poor unstrained spirits acidity increases, and improves the acidity of wine indirectly, increases
The mellow sense of wine；
2, entering to store acidity slightly reduces.After increasing above with reason grain unstrained spirits acidity, the outside acid discharge total amount of steam increases, and adds and answers
After the steamed rice husk of the micro-strip acidity of addition, enters to store acidity and declined instead；
3, peculiar smell slightly reduces in wine.Compared to reducing instead, the different miscellaneous taste being entrained into wine is opposite to be reduced rice husk dosage when steaming wine；
.4, the rice husk strength of calligraphic strokes does not decline.Residual rice hull is not added when plucking wine and liquor tailing, steamed time during entire wine brewing
Short, the rice husk strength of calligraphic strokes does not decline；
5, steam consumption is reduced.Using grain tail vapour is steamed when remainder rice husk is steamed, direct steam is not used, is reduced steam and is used
Amount；
6, under the action of organic acid catalysis, there are more pentosan to generate furfural in rice husk, be discharged with steam, it is different in wine
Miscellaneous taste is reduced.
Pass through the method for the steamed rice husk of rice husk rice steamer using wine brewing tail vapour:, will when having plucked wine and liquor tailing, having opened wine steaming cover steaming grain
The rice husk rice steamer for filling rice husk is hung on wine rice steamer water sealed tank, is steamed in clear soup using the tail vapour for steaming grain to rice husk, and the time of steaming in clear soup is 30 ~ 40
Minute, spreading for cooling is stand-by to room temperature after rice steamer out.
It is steamed in clear soup using the tail vapour for steaming grain band acidity to rice husk, can not only reduce and steam chaff steam consumption, but also can promote
Into the decomposition of pentosan and lipid material, the chaff taste in wine is reduced.
Summary of the invention
1, a kind of method using the directly steamed rice husk of wine brewing tail vapour:
(1) it need to add the auxiliary materials such as rice husk when brewed spirit solid, promote fermented grain diastatic fermentation, the auxiliary materials such as rice husk are taken steamed with steam
Pretreatment measure in 30 minutes or more reduces auxiliary material and presss from both sides the different miscellaneous taste of bring；
(2) when has plucked wine and liquor tailing, opened wine steaming cover steaming grain, this rice steamer auxiliary material remainder is placed on wine rice steamer, utilizes and steams grain
Tail vapour steams in clear soup to rice husk, and the time of steaming in clear soup is 30 ~ 40 minutes, out spreading for cooling pit entry fermentation together after rice steamer.
2, a kind of in solid spirit field to pass through the method for steaming the steamed rice husk of chaff rice steamer using wine brewing tail vapour, it is characterized in that:
(1) it need to add the auxiliary materials such as rice husk when brewed spirit solid, promote fermented grain diastatic fermentation, the auxiliary materials such as rice husk are taken clear with steam
Pretreatment measure in steaming 30 minutes or more, to reduce the auxiliary material folder different miscellaneous taste of bring；
(2) when has plucked wine and liquor tailing, opened wine steaming cover steaming grain, the steaming rice husk rice steamer for filling rice husk is placed on wine rice steamer water sealed tank, benefit
It is steamed in clear soup with the tail vapour for steaming grain to rice husk, the time of steaming in clear soup is 30 ~ 40 minutes, and spreading for cooling is stand-by to room temperature after rice steamer out；
(3) by (2) described steamed rice husk and grain, poor unstrained spirits carries out the laggard luggage of uniform mixing, plucks wine.
3, equipment according to claim 2 --- rice husk rice steamer is steamed, it is characterized in that:
(1) the rice steamer stainless steel or other materials production, rice steamer bottom are drilled base plates, and the form and dimension in hole is 1 ~ 3 milli of diameter
The hole of meter Yuan Kong or other shapes, pass through for steam；
(2) steams 1.5 ~ 2.5 meters of rice husk rice steamer diameter, drilled base plate away under rice steamer body along 6 ~ 10 centimetres, away from rice steamer along 20 ~ 70 lis high
Rice.
The steamed rice husk steaming bucket of tail vapour of making wine, it is characterized in that:
(1) 1 ~ 3 millimeter of circular hole of some diameters or other shapes are processed into steaming bucket stainless steel or other materials production, bottom surface
Hole passes through for steam；
(2) steaming bucket bottom surface is 5 ~ 10 centimetres high away from steaming bucket lower edge, away from steaming bucket along 20 ~ 70 centimetres high, steaming bucket diameter=(wine rice steamer internal diameter+
Wine rice steamer outer diameter)/2, it general 1.5 ~ 2.5 meters, can be put in convenient for steaming bucket in the water sealed tank of wine rice steamer, edge will not touch steaming bucket on wine rice steamer
Bottom surface.
Detailed description of the invention
Fig. 2 is the sectional view of solid-state wine rice steamer, 1.5 ~ 2.5 meters of diameter, 0.8 ~ 1.2 meter high, and along there is water sealed tank on rice steamer, sink is wide
About 10 ~ 12 centimetres, 5 ~ 7 centimetres deep, steaming cover edge is put in the water sealed tank of wine rice steamer when steaming wine, and the steam containing wine passes through in steaming cover
After steam guiding tube enter condenser, become 60 ° of %vol with the entire white wine of solid-state.
Fig. 1 is the sectional view of rice husk rice steamer of the present invention, and 1.5 ~ 2.5 meters of diameter, rice husk rice steamer is put in the water sealed tank of wine rice steamer, water seal
Slot seals, and steaming grain tail vapour can steam in clear soup to the rice husk in rice husk rice steamer by drilled base plate.
Drilled base plate is 6 ~ 10 centimetres high away from rice husk rice steamer lower edge, along that will not touch rice husk rice steamer drilled base plate on wine rice steamer, away from rice steamer
Along 20 ~ 70 centimetres high on bucket, for storing rice husk to be steamed in clear soup.
Fig. 3 is Luzhou-flavor liquo brewage process flow chart.
Realization technical solution of the present invention is described in further detail with reference to the accompanying drawing.
Specific embodiment
Grain crushes: sorghum is generally advisable using preceding having to pass through removal of impurities processing and crushing with being ground into four to eight valves, greatly
First row sorghum can suitably crush choice refreshments after maintenance.
Yeast crushes: yeast is bent using the qualified high temperature of detection, must crush, degree of grinding was that the fine powder of 20 meshes is
25%。
Pond out:
1, pit skin mud first is divided into several squares with spades, peel off and erase the poor unstrained spirits on clod, sweep the particle mud around most cellar
Block, and all transport to He Nichang；
2, acting grain of appearing will individually stack, and cover steamed rice husk, when playing at rice husk mark, with spades poor heap ridge, and clearly
It sweeps clean；
3, during going out grain, it is seen that yellow water just digs yellow water hole, starts drop cellar, accomplishes diligent scoop, it is desirable that respectively scoop one when on and off duty
It is secondary, it is scooped twice by maintainer halfway, the drop cellar time is no less than 24 hours；
4, before playing grain grain, first heap grain place is cleaned up, speed from top to bottom will play grain as quickly as possible layer by layer when playing cellar
It to poor basin or transports in poor vehicle, and must clap and tightly take, to prevent scattering on the way.
Ingredient: ingredient is carried out according to sense organ combination physico-chemical analysis, grain unstrained spirits ratio should be controlled in 1:4.5-5, and inventory is generally
200kg -250kg/ rice steamer, 175kg -200kg/ rice steamer can be reduced to by repairing previous row greatly, and basic guarantee busy season grain unstrained spirits content of starch reaches
20-22%, dull season grain unstrained spirits content of starch 16-18%, rice husk dosage is 20-the 27% of inventory, can be according to Various Seasonal, no
Proportion scale is adjusted within the limits prescribed with fermentation situation, it is desirable that ingredient is accurately reasonable.
Spice: when spice, by two people to mixing, it is desirable that low turn over mixes elimination ash packet, pimple fastly, and first plus grain mixes and stirs secondary, blending
After closing heap, then upper quantitative ripe chaff shell covers poor unstrained spirits, forbid poor unstrained spirits contact rice steamer, before loaded steamer 15 minutes again rice husk
It is mixed uniformly with poor unstrained spirits, prepares loaded steamer.
Loaded steamer:
1, it needs to put cage cloth in order before loaded steamer, does the bottom of a pan health well, put the clean residual water of foot, be advisable with covering steam pipe, used
Secondary steam is ready to connect wine apparatus, opens big vapour and washes residual water open, water closes vapour (when roasting liquor tailing, it is necessary to cover rice steamer bottom grain after opening
After open vapour bath and liquor tailing)；
2, one layer of ripe rice husk to be spread at rice steamer bottom, is advisable with covering rice steamer bottom, centre can be thicker, then uniformly spreads about 1 cun of a thickness of thin grain,
Vapour uploading in rice steamer can be opened；
3, when loaded steamer, air pressure must not exceed 0.04MPa, is generally advisable with 0.02-0.03MPa, it is desirable that people's loaded steamer.When uploading in rice steamer
Paving is gently sprinkled evenly, exploration steam uploading in rice steamer returns horse loaded steamer, do not press vapour, do not run vapour, and keeping steam to be no more than from poor face, a finger is deep, and poor unstrained spirits is in rice steamer
Inner edge is high, normal, basic, and difference in height must not exceed 2cm, and control steam pressure is steady at any time, controls the loaded steamer time at 40-45 minutes, sternly
Disable the flanging of scoop exploration steam.Two rice steamer grain grains cannot be no less than 15 minutes in loaded steamer, interval simultaneously；
4, during loaded steamer, it is desirable that clean the poor unstrained spirits scattered around steaming bucket in time, and be packed into rice steamer, keep place clean and tidy；
5, it checks vapour situation on entire rice steamer face grain unstrained spirits, when in rice steamer everywhere on steam to from poor face about 2cm, can put up, guarantee
Go out wine after putting up in 3 minutes.
Distillation steams grain, steams rice husk:
1, it after putting up steaming cover, puts cage water (water seal) well in time, meets foreshot 0.5kg or so and individually contain, during Spirit, evaporate
For wine Steam Pressure Control of Circulated between 0.01-0.03 Mpa, leading portion is small, and back segment is bigger, it then follows the principle of " slow fire distillation " flows wine speed:
2.0-3.0Kg/minute, stream wine temperature are not more than 30 degree；
2, amount quality picking wine, storage wine degree are not less than 60 degree, and double ring bottom wine is not less than 63 degree；
3, in the bucket of the special dress liquor tailing of liquor tailing access, quantity keeps every rice steamer 50kg or more, returns to the bottom of a pan and steams again, mentions after having connect liquor tailing
Cage boiling；
4, it has connect after drinking, cooling water should be closed, opened big vapour and knock into the back steaming grain；
5, digestion time vapour from putting up to closing, no less than 50 minutes, with grain boiling reach it is ripe but unsticky, without raw core in the centre, steam it is saturating
It does not play pimple again, soft ripe and oiliness be advisable.
The steamed rice husk of tail vapour of making wine: after having plucked wine and liquor tailing, when opening wine steaming cover starts to steam grain, rice husk will be filled with driving
Rice husk rice steamer (Fig. 1) be hung on wine rice steamer water sealed tank (Fig. 2), using steam grain tail vapour steam in clear soup to rice husk, steam in clear soup the time be 30 ~
60 minutes, spreading for cooling was stand-by to room temperature after rice steamer out.
Add slurry:
1, pulp-water should be washed open in advance, and temperature is not less than 85 DEG C；
2, it after having beaten pulp-water, should ensure that pulp-water gelatinization time 3-5 minutes, rice steamer can be gone out；
3, go out before rice steamer and first cool poor plate is completed, poor place cleans up drying in the air, and checks whether just to dry in the air the equipment such as poor plate and air blower
Often；
4, with drive a vehicle out rice steamer when, it should be noted that safety is forbidden to operate against regulations, is prevented when going out rice steamer by hand by hot grain scald；
5, pulp-water quantity is generally 70-the 100% of inventory.
Lower song:
1, after poor unstrained spirits shakeouts, can blow in spreading for cooling, it is desirable that turn over not hopscotch, the poor time of drying in the air was detected at any time no more than 20 minutes
Poor unstrained spirits temperature, the poor unstrained spirits temperature difference must not exceed 2 DEG C everywhere, and poor unstrained spirits must sufficiently turn over even；
2, temperature controls: Qu Wendu is 28 DEG C ± 2 DEG C under winter, and entering pond temperature is 18 DEG C ± 2 DEG C, and summer room temperature is up to 25 DEG C or more
When, it can be bent at room temperature, and reduced as far as possible into pond temperature；
3, lower bent amount repairs greatly previous row by the 18~20% of inventory, repairs latter row greatly by inventory through the meter that feeds intake
22-24%, other times press inventory 20-22%；
4, before lower song, it is desirable that all blowers are closed, first with grain unstrained spirits profit song, poor bent ratio is 1:1, it is turned no less than 2 times when moistening song, and
Grain group, pimple are smashed at any time, clear up closing heap, when this rice steamer grain unstrained spirits enters pond, next rice steamer profit Qu Suoxu grain unstrained spirits is left and moistens good next
Rice steamer starter powder closing heap is spare；
5, when lower bent, it is desirable that scoop gently spreads close to poor face, sprinkles evenly, and the remaining grain and starter powder in a both sides place of drying in the air are cleared up after lower song.
Pit entry fermentation:
1, when entering pond, it is desirable that poor unstrained spirits is clapped tightly, to prevent scattering on the road, the grain that every rice steamer enters cellar will rake, it is carried out stepping on cellar according to season,
It is required that surrounding steps on close foot, colored foot is stepped in centre；
2, it after grain grain enters cellar, to track tramping immediately, clap light, and spread the ripe chaff shell of a floor as a number note.Grain is reentered back, grain is returned and enters cellar
Afterwards, surrounding tracks tramping, and claps light, does consistent heap of forming shape, it is desirable that seals within 2 hours after entering cellar；
3, envelope cellar is tight, it is desirable that with scoop shovel mudding cellar, the shovel of pit skin mud one is clapped on the cap of cellar with suffering a shovel, guarantees pit skin mud
Uniformly, thickness is not less than 15cm everywhere；
4, first 7-10 days behind envelope cellar, cellarer clear daily will once be stored, and pit skin mud be sprayed with residual water or liquor tailing, by pit skin mud
Clap it is tight clap light, and it is primary to step on side daily, and footprint is entangled when stepping on side, be close to cellar side track tramping it is flat, and with covering plastic film, guarantor
Pit skin mud moisture content is held, not breach is allowed to；
5, tracking and monitoring to be carried out to some importance pit, checks fermentation in pits warming situation；
6, to be protected at any time in entire fermentation period supported pit keep pit it is clean and tidy.
Described above only illustrative for the purpose of the present invention, and not restrictive, persons skilled in the art understand, not
In the case where being detached from spirit and scope as defined in the appended claims, many modifications, variation or equivalent can be made, it all will be at this
In the protection scope of patent of invention.
Claims (3)
1. a kind of method using the directly steamed rice husk of wine brewing tail vapour in solid spirit field, it is characterized in that:
(1) it need to add the auxiliary materials such as rice husk when brewed spirit solid, guarantee that the normal diastatic fermentation of fermented grain, rice husk can come one to wine entrainment
A little different miscellaneous tastes, generally take the pretreatment measure steamed in clear soup 30 minutes or more with steam；
(2) first directly steams in clear soup total rice husk amount that the same day needs with steam, in 30 ~ 60% ratios and grain, grain of total rice husk amount
It mixes and stirs rear loaded steamer, pluck wine；
(3) when has plucked wine and liquor tailing, opened wine steaming cover steaming grain, remainder rice husk is placed on wine rice steamer, the tail vapour for steaming grain is utilized
It steams in clear soup to rice husk, the time of steaming in clear soup is 30 ~ 40 minutes, out spreading for cooling pit entry fermentation together after rice steamer.
2. a kind of method for passing through the steamed rice husk of rice husk rice steamer using wine brewing tail vapour in solid spirit field, it is characterized in that:
(1) when has plucked wine and liquor tailing, opened wine steaming cover steaming grain, the rice husk rice steamer for filling rice husk is hung on wine rice steamer water sealed tank, is utilized
The tail vapour for steaming grain steams in clear soup to rice husk, and the time of steaming in clear soup is 30 ~ 40 minutes, and spreading for cooling is stand-by to room temperature after rice steamer out；
(2) by (2) described steamed rice husk and grain, poor unstrained spirits carries out the laggard luggage of uniform mixing, plucks wine.
3. equipment according to claim 2 --- rice husk rice steamer, it is characterized in that:
(1) the rice steamer stainless steel or other materials production, rice steamer bottom are drilled base plates, and the form and dimension in hole is 1 ~ 3 milli of diameter
The hole of meter Yuan Kong or other shapes, pass through for steam；
(2) steams 1.5 ~ 2.5 meters of rice husk rice steamer diameter, drilled base plate away under rice steamer body along 6 ~ 10 centimetres, away from rice steamer along 20 ~ 70 lis high
Rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810013129.4A CN110016394A (en) | 2018-01-08 | 2018-01-08 | A kind of method and apparatus using the steamed rice husk of wine brewing tail vapour |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111996090A (en) * | 2020-09-04 | 2020-11-27 | 济南今朝酒业有限公司 | Production method of strong aromatic white spirit and steaming kettle applied to production method |
| CN113388468A (en) * | 2021-08-05 | 2021-09-14 | 劲牌茅台镇酒业有限公司 | Steaming method for rice husks used for brewing Maotai-flavor liquor |
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| CN202063906U (en) * | 2011-05-06 | 2011-12-07 | 海南椰岛（集团）股份有限公司 | Steaming bucket |
| CN104263613A (en) * | 2014-09-12 | 2015-01-07 | 重庆安陶酒业有限公司 | White wine distillation retort barrel |
| CN204211718U (en) * | 2014-10-29 | 2015-03-18 | 扬州显业集团有限公司 | Steam rice husk machine |
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| CN104263613A (en) * | 2014-09-12 | 2015-01-07 | 重庆安陶酒业有限公司 | White wine distillation retort barrel |
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| CN111996090A (en) * | 2020-09-04 | 2020-11-27 | 济南今朝酒业有限公司 | Production method of strong aromatic white spirit and steaming kettle applied to production method |
| CN113388468A (en) * | 2021-08-05 | 2021-09-14 | 劲牌茅台镇酒业有限公司 | Steaming method for rice husks used for brewing Maotai-flavor liquor |
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