CN110467988A - Hot mixing nine eats wine - Google Patents
Hot mixing nine eats wine Download PDFInfo
- Publication number
- CN110467988A CN110467988A CN201810428806.9A CN201810428806A CN110467988A CN 110467988 A CN110467988 A CN 110467988A CN 201810428806 A CN201810428806 A CN 201810428806A CN 110467988 A CN110467988 A CN 110467988A
- Authority
- CN
- China
- Prior art keywords
- wine
- hot mixing
- distiller
- food
- kinds
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- 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)
- Zoology (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
Hot mixing nine eats wine: nine kinds of foods are different due to the fermentation phase, nine kinds of food weights are the same, food is washed with underground natural edible first and is completely cooked again, remove extra boiled water to be then saccharified 24 hours, big 10 jin of distiller's yeast powder of self-control are respectively mixed again to be uniformly mixed, it is sealed in fermenting cellar, it is sealed above with pollution-free yellow mud, yellow mud above is removed in separation after fermenting respectively, it is respectively put into 9 304 environmentally friendly stainless steel distillers, steam is exported to 9 distillers respectively, temperature rises to 100 degree and starts wine out in distiller, wine outlet duct that nine kinds of food white wine pass through distiller immediately flows into hot mixing pond together and stirs evenly, condition of high temperature horse back hot mixing is generated at " hot mixing nine eats wine ".
Description
Technical field
For nine kinds of foods since the fermentation phase is different, nine kinds of food weights are the same, each 1000 jin of one cellar, first by food underground
Natural edible is washed clean (wherein sweet potato, potato are shredded with machine) and is cooked again, removes extra boiled water and is then saccharified 24 hours, then
It respectively mixes big 10 jin of distiller's yeast powder of self-control and is uniformly mixed (big distiller's yeast is shown in technical background), be sealed in fermenting cellar that (fermenting cellar is passed away scape skill
Art), sealed above with pollution-free yellow mud, paddy ferment 23 days, wheat ferment 26 days, corn fermentation 30 days, sorghum ferment 30 days,
Glutinous rice fermentation 20 days, sweet potato fermentation 20 days, potato fermentation 13 days, mung bean fermentation 17 days, barnyard grass fermentation 20 days, 12 to 25 spent room temperature
Subject to, since temperature influences fermentation time: with zero to 12 degree slow 6% time, 25 to 37 spend then fast 6% time, if being less than zero degree
Temperature controller control is just employed higher than 37 degree in above-mentioned temperature range.Nine kinds of foods separate after fermenting respectively to be removed above
Yellow mud is respectively put into 9 304 environmentally friendly stainless steel distillers (distiller is shown in technical background), is burnt with natural gas and accommodate 5.5 tons of water
Boiler burns 100 degree of steam (and with underground drinkable water), steam is exported to 9 distillers respectively, in distiller in temperature
It is raised to 100 degree and starts wine out, in addition beginning 5 minutes wine out loads to be put into boiler next time is burnt into steam, and nine kinds of foods are white
Wine distills simultaneously, and wine outlet duct that nine kinds of food white wine pass through distiller immediately flows into hot mixing pond together, and (environmental protection 304 is not
The steel that becomes rusty seals pond, can store the fixation hot mixing pond of 10,000 jin of white wine, there is the blow vent of 30 centimeters of diameters, also there is 2 meters of diameter
Lid), the 9 304 stainless steel rods in the inside, outside motor drives 20 turns per minute of 9 stainless steel rods in sealing pond
It stirring evenly convenient for better hot mixing, 52 degree of stoppings of alcoholic strength of being subject to are distilled, and the time ± 30 minutes 230 minutes, after stopping distillation
The 9 stainless steel roots of stopping in 30 minutes are mixed.Condition of high temperature horse back hot mixing is generated into " hot mixing nine eats wine ", last natural cooling
Sealed storage afterwards.
Background technique
Homemade big distiller's yeast: after wheat and each 50% crushing of pea plus water is mixed thoroughly, is made into 150 grams one piece of square shape, is put
Enter that 18 degree of temperature control deep closet cornstalks are rebasing, and big distiller's yeast puts face, is gradually warmed up after 24 hours, until being warming up to after 24 hours again
40 degree, gravity-flow ventilation 48 hours of then opeing the window (promotes more preferably upper mould), moves on to heated kang surface later and is kept for 52 degree 72 hours,
Drying storage.It is crushed when use.Self-control wine cellar: four side of bottom edge and surrounding is assembled with the neutral red rock not polluted, with not having
The yellow mud of pollution blocks red rock crack of stone, and each cellar accommodates 1500 jin of capacity, when fermented foodstuff above with the sealing of free of contamination yellow mud,
Cellar side is recorded into cellar food, time and temperature.Distiller: distiller is also 304 stainless steels, and 2 meters of circles of diameter are high
2.2 meters, bottom has pipe to flow out useless wine, is venthole 36 (one, the upward holes that are evenly distributed of steam pipe at 20 centimeters
Big steam pipe comes in be divided into 36 holes convenient for better Spirit), there are 304 stainless steels of 5 centimeters of 10 diameters to hold at 30 centimeters
The cylinder for fermenting food is loaded, 33 centimeters to 180 centimeters are that can individually load and unload the ventilative cylinder (bottom of the food load after fermenting
304 stainless steel cylinders of 2 millimeter opening of gathering with surrounding, the food fermented is more preferably penetrated convenient for steam), it is topmost ellipse lid
Son is also that wine flows out device, and when temperature reaches 100 degree in entire distiller, wine in lid is slided along pushing up in lid to surrounding,
Bottom periphery has a stream vinasse in lid, is flowed vinasse and flows into wine outlet duct.
Summary of the invention
Hot mixing nine eats wine, and (nine kinds of foods distill out white wine, immediately hot mixing after increasing distiller's yeast fermentation, fermenting-ripening respectively
Generate into " hot mixing nine eats wine ").For nine kinds of foods since the fermentation phase is different, nine kinds of food weights are the same, each 1000 jin of one cellar,
Food is first washed clean (wherein sweet potato, potato are shredded with machine) with underground natural edible to be cooked again, it is right to remove extra boiled water
It is saccharified 24 hours afterwards, then respectively mixes big 10 jin of distiller's yeast powder of self-control and be uniformly mixed (big distiller's yeast is shown in technical background), be sealed in fermenting cellar
(fermenting cellar is shown in background technique), above with pollution-free yellow mud seal, paddy ferment 23 days, wheat ferment 26 days, corn fermentation 30
It, sorghum ferment 30 days, glutinous rice ferment 20 days, sweet potato ferment 20 days, potato ferment 13 days, mung bean ferment 17 days, barnyard grass fermentation
20 days, subject to 12 to 25 degree room temperature, since temperature influences fermentation time: with zero to 12 degree slow 6% time, 25 to 37 degree then fast 6%
Time employs temperature controller control in above-mentioned temperature range if being higher than 37 degree less than zero degree.Nine kinds of foods ferment respectively
Yellow mud above is removed in separation after good, 9 304 environmentally friendly stainless steel distillers (distiller is shown in technical background) is respectively put into, with day
Right gas, which is burnt, to be accommodated the boilers of 5.5 tons of water and burns 100 degree of steam (and using underground drinkable water), respectively to 9 distillers outputs
Steam, temperature rises to 100 degree and starts wine out in distiller, starts the 5 minutes wine that goes out and in addition loads and is put into boiler next time
It is burnt into steam, nine kinds of food white wine distill simultaneously, and wine outlet duct that nine kinds of food white wine pass through distiller immediately flows together
Entering hot mixing pond, (environmentally friendly 304 stainless steels sealing pond, can store the fixation hot mixing pond of 10,000 jin of white wine, there is 30 centimeters of diameters
Blow vent, also have 2 meters of diameter of lid), the 9 304 stainless steel rods in the inside, outside with motor drive 9 stainless steel rods
20 turns per minute stir evenly in sealing pond convenient for better hot mixing, and 52 degree of stoppings of alcoholic strength of being subject to are distilled, and the time 230 minutes
± 30 minutes, the 9 stainless steel roots of stopping in 30 minutes were mixed after stopping distillation.Condition of high temperature horse back hot mixing is generated into " hot mixing
Nine food wine ", sealed storage after last natural cooling.Homemade big distiller's yeast: after wheat and each 50% crushing of pea plus water is mixed thoroughly, is done
At 150 grams one piece of square shape, it is put into that 18 degree of temperature control deep closet cornstalks are rebasing, and big distiller's yeast puts face, after 24 hours gradually
Heating, until being warming up to 40 degree after 24 hours again, gravity-flow ventilation 48 hours of then opeing the window (promote more preferably upper mould), move back
Kept for 52 degree 72 hours to heated kang surface, drying storage.It is crushed when use.Make wine cellar by oneself: with the neutral red rock not polluted
Four side of bottom edge and surrounding is assembled, blocks red rock crack of stone with the yellow mud not polluted, each cellar accommodates 1500 jin of capacity, fermented foodstuff
When above with free of contamination yellow mud seal, cellar side be recorded into cellar food, time and temperature.Distiller: distiller is also 304
Stainless steel, 2 meters of circles of diameter are 2.2 meters high, and bottom has pipe to flow out useless wine, are the venthole 36 of steam pipe at 20 centimeters
A upward hole that is evenly distributed (one big steam pipe comes in be divided into 36 holes convenient for better Spirit), have at 30 centimeters 10 it is straight
5 centimeters of diameter of 304 stainless steels hold the cylinder for loading and fermenting food, and 33 centimeters to 180 centimeters are that can individually load and unload to ferment
Food load afterwards is breathed freely, and (304 stainless steel cylinders of bottom and densely covered 2 millimeter opening of surrounding, more preferably penetrate convenient for steam and ferment cylinder
Food), be topmost ellipse lid be also wine outflow device, wine when temperature reaches 100 degree in entire distiller, in lid
It is slided along pushing up in lid to surrounding, bottom periphery has a stream vinasse in lid, is flowed vinasse and flows into wine outlet duct.
Claims (1)
1. hot mixing nine eats wine, (nine kinds of foods distill out white wine, immediately hot mixing production after increasing distiller's yeast fermentation, fermenting-ripening respectively
Generate " hot mixing nine eats wine ").
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810428806.9A CN110467988A (en) | 2018-05-08 | 2018-05-08 | Hot mixing nine eats wine |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810428806.9A CN110467988A (en) | 2018-05-08 | 2018-05-08 | Hot mixing nine eats wine |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110467988A true CN110467988A (en) | 2019-11-19 |
Family
ID=68503233
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810428806.9A Pending CN110467988A (en) | 2018-05-08 | 2018-05-08 | Hot mixing nine eats wine |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110467988A (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106434167A (en) * | 2016-12-05 | 2017-02-22 | 湖南湘昆酒业有限公司 | Brewing method for novel solid Baijiu and novel solid Baijiu |
CN107586645A (en) * | 2017-10-11 | 2018-01-16 | 贵州布依深泉养殖专业合作社 | A kind of three grain wine and its brew method |
-
2018
- 2018-05-08 CN CN201810428806.9A patent/CN110467988A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106434167A (en) * | 2016-12-05 | 2017-02-22 | 湖南湘昆酒业有限公司 | Brewing method for novel solid Baijiu and novel solid Baijiu |
CN107586645A (en) * | 2017-10-11 | 2018-01-16 | 贵州布依深泉养殖专业合作社 | A kind of three grain wine and its brew method |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108130256A (en) | A kind of multifunctional rice wine fermentation tank and its process | |
CN203451505U (en) | Full-automatic white spirit brewing equipment | |
CN205368314U (en) | Device is made to home -use white spirit of multi -functional quadruple | |
CA1123769A (en) | Gas collection apparatus | |
CN104855748A (en) | Cooking device | |
CN104072215A (en) | Quick preparation method of garbage enzyme | |
CN105695239A (en) | Wine brewing machine | |
CN101485434A (en) | Method and device for producing laminated type soy sauce | |
CN2825645Y (en) | Combined tank type marsh gas and marsh liquid generator | |
CN207987192U (en) | Bio-fertilizer fermentation system | |
CN105838579A (en) | Mechanical equipment for automatically brewing vinegar | |
CN204174194U (en) | A kind of alcoholic device manufacturing liquor | |
CN105838742A (en) | Device and method for mixed treatment of kitchen waste and straws | |
CN110467988A (en) | Hot mixing nine eats wine | |
CN206428161U (en) | Liquid Fertilizer process units | |
CN219314945U (en) | Cooking wine fermentation reaction kettle capable of controlling material ratio | |
CN205164575U (en) | Take automatic material conveying steam heating mixer of ultraviolet sterilization's liftable | |
CN103266046A (en) | Technology for brewing white spirit through yellow serofluid | |
CN213266447U (en) | Solar heat-preservation quick soy sauce fermentation device | |
CN212833692U (en) | Single-station multi-mode fermented wine brewing device | |
CN104152337A (en) | Distilled liquor producing device | |
CN105272399B (en) | Liquid organic fertilizer installation for fermenting | |
CN210916010U (en) | Fermenting installation is used in rice wine production | |
CN103131589A (en) | Preparation method of burdock yellow rice wine | |
CN209669172U (en) | Liquor fermentation device |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191119 |