CN111635839A - Triticale wine and brewing method thereof - Google Patents
Triticale wine and brewing method thereof Download PDFInfo
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- CN111635839A CN111635839A CN202010662721.4A CN202010662721A CN111635839A CN 111635839 A CN111635839 A CN 111635839A CN 202010662721 A CN202010662721 A CN 202010662721A CN 111635839 A CN111635839 A CN 111635839A
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- 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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Abstract
The invention provides a method for brewing triticale wine, which comprises the following steps: selecting a raw material which is full and free of insect pests, cleaning, and peeling the cleaned raw material by using a huller to form black wheat kernels; crushing the soaked rye kernels by using a crusher, and adding the crushed rye fine powder into yeast seeds to form finished yeast; taking the finished koji out of the blank making mold by using a jacking device and a turning plate, and putting the finished koji into a fermentation tank for fermentation to form fermented grains; taking out the fermented grains from the fermentation tank, draining, and putting into a liquor steaming retort for distillation to obtain a triticale wine base; storing the triticale wine base in a cellar for more than 3 months, and sealing the standard triticale wine base to form a finished product. The black wheat wine brewed by the method has high raw material wine yield, and the produced black wheat wine has thick and pure wine taste and is rich in microelements such as zinc, selenium and the like; the triticale yeast wine has the selenium content of 0.02-0.03mg/kg, the triticale yeast wine has the zinc content of 0.088-0.102mg/kg, and compared with the wheat wine, the triticale yeast wine effectively improves the nutritional value of the wine.
Description
Technical Field
The invention relates to the technical field of triticale wine, and particularly relates to triticale wine and a brewing method thereof.
Background
Brewing wine is one of the traditional industries in China all the time and is also one of the characteristic cultures in China. Brewing is a process of producing a beverage with a certain alcoholic strength by utilizing microbial fermentation. The traditional brewing method mostly selects starch-containing substances as raw materials, such as sorghum, corn, wheat, rice and the like, and mainly comprises the steps of raw material selection, cleaning, infiltration, stir-frying, distiller's yeast mixing, fermentation and the like, wherein the selected distiller's yeast is prepared by taking pure wheat or barley, peas and the like which are matched according to a certain proportion as raw materials, crushing, adding water, pressing into brick-shaped yeast blanks, placing the brick-shaped yeast blanks in a yeast chamber for fermentation and culture, and drying.
For example, chinese patent documents CN200510045350.0 and CN1821381 disclose conventional methods for producing koji and brewing wine using wheat as a raw material. Triticale is a traditional crop in China, is rich in starch, meanwhile, the content of various mineral elements which are beneficial to human bodies in the triticale is obviously higher than that of common wheat, for example, the content of zinc is 27.6%, iron and potassium are respectively 81.4% and 72.4% higher than that of the common wheat, calcium is 132.3% higher than that of the common wheat, manganese is 201.2% higher than that of the common wheat, particularly, the triticale contains 0.5PPM of iodine element, which is not possessed by other wheat. The total antioxidant capacity of triticale is 32.56 +/-1.89 mu mol/gDW, the common wheat is 24.12 +/-1.03 mu mol/gDW, the total phenol is 101.99 +/-4.16 mgGAE/100gDW, the common wheat is 85.84 +/-3.02 mgGAE/100gDW, the total flavone is 57.84 +/-3.31 mgCE/100gDW, the common wheat is 20.25 +/-0.78 mgCE/100gDW, the total anthocyanin is 3.43 +/-0.1 mgCGE/100gDW, the common wheat is 0, the vanillic acid is 14.39 +/-2.51 mu g/g, the common wheat is 36.39 +/-1.01 mu g/g, the caffeic acid is 205.83 +/-23.59 mu g/g, the common wheat is 22.23 +/-0.93 mu g/g, the syringic acid is 9.99 +/-1.35 mu g/g, the common wheat is 7.87 +/-0.61 mu g/g, the acid is 8.30.72 mu g/g, the common wheat is 2.51 mu g/g, and the indexes of the common wheat are obviously better than the common wheat.
In the traditional wine brewing method, the selected wine brewing raw materials are wheat and the like which are not as good as triticale in terms of trace element components, content and the like, and the brewed wine does not contain trace elements or has extremely low trace element content and can not meet the requirements of modern society and human beings on healthy wine.
Disclosure of Invention
The invention provides a triticale wine and a brewing method thereof, which are used for brewing the triticale wine, thereby achieving the purpose that the nutritive value of the triticale wine is higher than that of the triticale wine.
The invention provides a method for brewing triticale wine, which comprises the following steps:
preparing materials and peeling, selecting raw materials with full grains and no insect pests for cleaning, and peeling the cleaned raw materials by using a huller to form black wheat kernels;
moistening, namely soaking the peeled rye kernels by using a soaking barrel for the following time: the soaking water temperature is 70-95 ℃ for 2-5 hours.
Crushing, namely crushing the soaked rye kernels by using a crusher to obtain rye fine powder;
preparing a blank, adding the crushed rye fine powder into a yeast seed, uniformly stirring, placing into a blank-making mold for molding, and culturing to form a finished yeast;
fermenting, namely taking the finished koji out of the blank making mould by using a jacking device and a turning plate, and putting the finished koji into a fermentation tank for fermentation to form fermented grains;
preparing a wine base, fishing out the fermented grains from the fermentation tank, draining, and putting into a wine steaming retort for distillation to obtain a triticale wine base;
and (3) storing the triticale wine base for more than 3 months in a cellar, taking out the triticale wine base, measuring whether the alcoholic strength reaches the standard or not, and sealing the standard triticale wine base to form a finished product.
Preferably, the preparing and shelling further comprises: mixing sorghum hulled by huller with triticale to obtain raw material.
Preferably, the weight ratio is as follows: 60-80 parts of triticale and 10-20 parts of sorghum.
Preferably, the weight ratio is as follows: 70 parts of triticale and 12 parts of sorghum.
Preferably, the wetting material further comprises: the hot water is 80-85 ℃ in summer and 90-95 ℃ in winter; turning over and stirring once by using a turning plate every 4-5 hours in the process of standing the raw materials.
Preferably, the fermentation further comprises: mixing the starter blank with triticale starter seeds according to 8-12% of the weight of the raw materials, wherein the triticale starter seeds are formed by mixing and fermenting the triticale starter blank and starter mother; the yeast is mould and yeast.
Preferably, the jacking device is located below the blank making mold and used for jacking the bent part in the blank making mold, and the jacking device comprises: the lifting device comprises a bottom plate, a second square block, a second connecting rod and a third connecting rod, wherein a lifting plate, a first U-shaped frame and annular bulges are sequentially arranged above the bottom plate at intervals, guide plates are arranged on two sides of the lifting plate, the guide plates and the lifting plate form a U-shaped structure, the opening end of the U-shaped structure faces the first U-shaped frame, a slope structure is arranged on one surface, away from the bottom plate, of each guide plate, the slope top of each slope structure is connected with the upper top surface of each guide plate, and the slope bottom of each slope structure is connected with the upper surface of the bottom plate; the U-shaped opening end of the first U-shaped frame faces one end of the bottom plate and is erected on the surface of the bottom plate, a second movable groove is formed in the U-shaped inner bottom surface of the first U-shaped frame, a sliding block is used for reciprocating in the second movable groove, and the sliding block is arranged on the upper surface of the movable cylinder and used for reciprocating of the movable cylinder on the U-shaped inner bottom surface of the first U-shaped frame; a second connecting rod is sleeved in a through hole of the movable cylinder, one end, close to the jacking plate, of the second connecting rod is connected with a first connecting rod, the first connecting rod and the second connecting rod are vertically arranged, one end, far away from the second connecting rod, of the first connecting rod is connected with a third square block, third sleeves are arranged on the lower surface of the third square block at intervals, through holes are formed in the third sleeves and penetrate through to the upper surface of the third square block, and the third sleeves and the through holes of the third square block are used for penetrating and reciprocating of a first guide column; the upper end of the first guide post is connected with the second square block, the lower end of the first guide post is provided with the first square block, a spring is arranged between the first square block and the third sleeve, and the spring is sleeved on the outer wall of the first guide post; a second guide column is arranged on one surface, far away from the first guide column, of the first block, and the second guide column is used for contacting the upper top surfaces of the guide plate and the jacking plate; the end, far away from the first connecting rod, of the second connecting rod is rotatably arranged on a first hinged shaft, the first hinged shaft is arranged on the upper surface of the limiting plate, a first movable block is arranged on the lower surface of the limiting plate, the first movable block is located in a first movable groove of a third connecting rod and reciprocates, a first connecting lug is arranged at the end, far away from the first movable groove, of the third connecting rod, the first connecting lug is fixedly connected with a second hinged shaft, the lower surface of the second hinged shaft penetrates through a second connecting lug, and the second connecting lug is fixedly arranged on the upper surface of the bottom plate; and the second connecting lug is positioned at the center of the annular bulge, an annular notch is further formed in the annular bulge and used for limiting ball to reciprocate, and the limiting ball is arranged below the first movable block.
Preferably, the turning plate is arranged on one side of the blank making mold through a driving device and is used for shoveling the formed yeast jacked by the jacking device into a fermentation tank; the driving device includes: the blank making mold comprises an arc-shaped connecting rod, a fourth connecting rod and a fifth connecting rod, wherein one end of the fifth connecting rod is rotatably arranged on a second connecting block through a first sleeve, the second connecting block is erected outside the blank making mold, the other end of the fifth connecting rod is provided with a second U-shaped frame, the open end of the second U-shaped frame is far away from the fifth connecting rod, a third hinge shaft is arranged at the open end of the second U-shaped frame, one circle of the third hinge shaft is connected with the arc-shaped connecting rod outwards, and the other circle of the third hinge shaft is connected with the fourth connecting rod outwards; the one end connection that the third hinge axle was kept away from to the fourth connecting rod turns over the board, the one end that the third hinge axle was kept away from to the arc connecting rod is passed through the second sleeve and is rotated and connect on the fourth articulated shaft, the circumference outer wall connection link plate of fourth articulated shaft, the one end connection pivot of keeping away from the fourth articulated shaft of link plate, the pivot is run through and is established on first link block, first link block erects the outside of system base mould, the pivot runs through first link block and connection carousel.
The invention has the following beneficial effects:
the invention provides a method for brewing triticale wine, which comprises the following steps: selecting a raw material which is full and free of insect pests, cleaning, and peeling the cleaned raw material by using a huller to form black wheat kernels; soaking peeled rye kernels in a soaking barrel, crushing the soaked rye kernels by using a crusher, adding the crushed rye fine powder into yeast seeds, uniformly stirring, placing into a blank making mold for molding, and culturing to form yeast; taking the finished koji out of the blank making mold by using a jacking device and a turning plate, and putting the finished koji into a fermentation tank for fermentation to form fermented grains; taking out the fermented grains from the fermentation tank, draining, and putting into a liquor steaming retort for distillation to obtain a triticale wine base; and (3) storing the triticale wine base for more than 3 months, taking out the triticale wine base, measuring whether the alcoholic strength reaches the standard or not, and sealing the standard triticale wine base to form a finished product. The black wheat wine brewed by the method has high raw material wine yield, and the produced black wheat wine has thick and pure wine taste and is rich in microelements such as zinc, selenium and the like; the triticale yeast wine has the selenium content of 0.02-0.03mg/kg, the triticale yeast wine has the zinc content of 0.088-0.102mg/kg, and compared with the wheat wine, the triticale yeast wine effectively improves the nutritional value of the wine.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and drawings.
The technical solution of the present invention is further described in detail by the accompanying drawings and embodiments.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a schematic structural diagram of a jacking device according to the present invention;
FIG. 2 is a schematic view of the blank mold and the jacking device of the present invention;
FIG. 3 is a schematic view of a first guiding column according to the present invention;
FIG. 4 is a schematic view of a slider structure according to the present invention;
fig. 5 is a schematic view of the turning plate structure of the present invention.
Wherein, 1-bottom plate, 2-guide plate, 3-jacking plate, 4-first block, 5-spring, 6-second block, 7-third block, 8-first guide column, 9-first connecting rod, 10-second guide column, 11-movable cylinder, 12-second connecting rod, 13-first articulated shaft, 14-first movable groove, 15-third connecting rod, 16-limiting plate, 17-first movable block, 18-first connecting lug, 19-second connecting lug, 20-second articulated shaft, 21-annular bulge, 22-annular notch, 23-first U-shaped frame, 24-second movable groove,
25-rotating disc, 26-first connecting block, 27-arc connecting rod, 28-third hinge shaft, 29-turning plate, 30-fourth connecting rod, 31-second U-shaped frame, 32-fifth connecting rod, 33-second connecting block, 34-first sleeve, 35-fourth hinge shaft, 36-second sleeve, 37-connecting plate, 38-rotating shaft, 39-third sleeve, 40-bending, 41-blank making mould, 42-sliding block and 43-limiting ball.
Detailed Description
The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.
According to the embodiments of the present invention, as shown in fig. 1 to 5, there is provided a triticale wine brewing method, including the steps of:
preparing materials and peeling, selecting raw materials with full grains and no insect pests for cleaning, and peeling the cleaned raw materials by using a huller to form black wheat kernels;
moistening, namely soaking the peeled rye kernels by using a soaking barrel for the following time: soaking for 2-5 hours at 70-95 deg.C;
crushing, namely crushing the soaked rye kernels by using a crusher to obtain rye fine powder;
preparing a blank, adding the crushed rye fine powder into a yeast seed, uniformly stirring, placing into a blank-making mold for molding, and culturing to form a finished yeast;
fermenting, namely taking the finished koji out of the blank making mould by using a jacking device and a turning plate, and putting the finished koji into a fermentation tank for fermentation to form fermented grains;
preparing a wine base, fishing out the fermented grains from the fermentation tank, draining, and putting into a wine steaming retort for distillation to obtain a triticale wine base;
and (3) storing the triticale wine base for more than 3 months in a cellar, taking out the triticale wine base, measuring whether the alcoholic strength reaches the standard or not, and sealing the standard triticale wine base to form a finished product.
The preparing and shelling further comprises: mixing sorghum hulled by huller with triticale to obtain raw material.
The weight ratio is as follows: 60-80 parts of triticale and 10-20 parts of sorghum.
The moistening material also comprises: the hot water is 80-85 ℃ in summer and 90-95 ℃ in winter; turning over and stirring once by using a turning plate every 4-5 hours in the process of standing the raw materials.
The fermentation further comprises: mixing the starter blank with triticale starter seeds according to 8-12% of the weight of the raw materials, wherein the triticale starter seeds are formed by mixing and fermenting the triticale starter blank and starter mother; the yeast is mould and yeast. The yeast is mould and yeast, and can be purchased from the market. The bio-catalytic enzymes (amylase, fermentation enzyme, protease, etc.) secreted by the mold and the yeast decompose different reducing sugars and proteins after starch gelatinization into sugars, ethanol and other fragrant substances. The mould is not involved in fermentation, but only in fermentation, and the produced amylase and protease hydrolyze starch, protein and other high molecular raw materials into small molecules. The mould also comprises mucor, Absidia, Candida, etc.
The invention provides a method for brewing triticale wine, which comprises the following steps: selecting a raw material which is full and free of insect pests, cleaning, and peeling the cleaned raw material by using a huller to form black wheat kernels; soaking peeled rye kernels in a soaking barrel, crushing the soaked rye kernels by using a crusher, adding the crushed rye fine powder into yeast seeds, uniformly stirring, placing into a blank making mold for molding, and culturing to form yeast; taking the finished koji out of the blank making mold by using a jacking device and a turning plate, and putting the finished koji into a fermentation tank for fermentation to form fermented grains; taking out the fermented grains from the fermentation tank, draining, and putting into a liquor steaming retort for distillation to obtain a triticale wine base; and (3) storing the triticale wine base for more than 3 months, taking out the triticale wine base, measuring whether the alcoholic strength reaches the standard or not, and sealing the standard triticale wine base to form a finished product. The black wheat wine brewed by the method has high raw material wine yield, and the produced black wheat wine has thick and pure wine taste and is rich in microelements such as zinc, selenium and the like; the triticale yeast wine has the selenium content of 0.02-0.03mg/kg, the triticale yeast wine has the zinc content of 0.088-0.102mg/kg, and compared with the wheat wine, the triticale yeast wine effectively improves the nutritional value of the wine.
In one embodiment, the brewing method comprises the steps of enabling the crushing degree of pure black wheat koji to be 23% averagely of fine powder passing through a 60-mesh standard sieve, mixing with warm water at 25-30 ℃, controlling the water content of pure black wheat koji blank to be about 38%, adding koji seeds while stirring, enabling the inoculation amount to be one ten thousandth to thirty ten thousandth, forming by a machine, and then putting the formed koji into a culture room to culture in a traditional mode to obtain finished koji. Physical and chemical indexes of finished koji: water content 10.5%, acidity 0.53g/mg, saccharifying power 1420.8 mg/g koji, liquefying power 0.20 (g/g koji), and fermenting power 69.35%. The finished koji skin has the total microbial number of 1.61 multiplied by 1010 per gram of koji, the bacterial number of 9.33 multiplied by 107 per gram of koji, the yeast number of 1.67 multiplied by 107 per gram of koji and the mould number of 8.77 multiplied by 107 per gram of koji; the number of yeast is 2.97X 106 per gram of koji, the number of mould is 8.72X 107 per gram of koji. Selecting pure triticale koji of 300KG, sorghum 600KG and 190KG, mixing and curing, transferring into a fermentation tank, and fermenting and producing according to the traditional brewing process to obtain the rye kernel fermented glutinous rice. The analysis and determination of trace elements of iron, zinc and selenium in the wine brewing of triticale are entrusted to the inspection and determination of health care products of the institute of traditional Chinese medicine in Shaanxi province, and the determination results are as follows: the content of iron element is 0.182mg/kg, the content of zinc element is 0.096mg/kg, and the content of selenium element is 0.003 mg/kg.
In one embodiment, the brewing method comprises selecting triticale 70 parts and sorghum 12 parts. The crushing degree of the pure black wheat koji is that the average fine powder amount passing through a 60-mesh standard sieve is 23%, the pure black wheat koji is mixed with warm water at 25-30 ℃, the water content of the pure black wheat koji is controlled to be about 38%, koji seeds are added while stirring, the inoculation amount is one ten thousandth to thirty ten thousandth, and the pure black wheat koji is molded by a machine and then is cultured in a culture room according to a traditional method to obtain finished koji. Physical and chemical indexes of finished koji: water content 10.5%, acidity 0.53g/mg, saccharifying power 1420.8 mg/g koji, liquefying power 0.20 (g/g koji), and fermenting power 69.35%. The finished koji skin has the total microbial number of 1.61 multiplied by 1010 per gram of koji, the bacterial number of 9.33 multiplied by 107 per gram of koji, the yeast number of 1.67 multiplied by 107 per gram of koji and the mould number of 8.77 multiplied by 107 per gram of koji; the number of yeast is 2.97X 106 per gram of koji, the number of mould is 8.72X 107 per gram of koji. Selecting pure triticale koji of 300KG, sorghum 600KG and 190KG, mixing and curing, transferring into a fermentation tank, and fermenting and producing according to the traditional brewing process to obtain the rye kernel fermented glutinous rice. The analysis and determination of trace elements of iron, zinc and selenium in the wine brewing of triticale are entrusted to the inspection and determination of health care products of the institute of traditional Chinese medicine in Shaanxi province, and the determination results are as follows: the content of iron element is 0.182mg/kg, the content of zinc element is 0.096mg/kg, and the content of selenium element is 0.003 mg/kg.
In one embodiment, the brewing method comprises selecting 65 parts of triticale and 15 parts of sorghum. The crushing degree of the pure black wheat koji is that the average fine powder amount passing through a 60-mesh standard sieve is 23%, the pure black wheat koji is mixed with warm water at 25-30 ℃, the water content of the pure black wheat koji is controlled to be about 38%, koji seeds are added while stirring, the inoculation amount is one ten thousandth to thirty ten thousandth, and the pure black wheat koji is molded by a machine and then is cultured in a culture room according to a traditional method to obtain finished koji. Physical and chemical indexes of finished koji: water content 10.5%, acidity 0.53g/mg, saccharifying power 1420.8 mg/g koji, liquefying power 0.20 (g/g koji), and fermenting power 69.35%. The finished koji skin has the total microbial number of 1.61 multiplied by 1010 per gram of koji, the bacterial number of 9.33 multiplied by 107 per gram of koji, the yeast number of 1.67 multiplied by 107 per gram of koji and the mould number of 8.77 multiplied by 107 per gram of koji; the number of yeast is 2.97X 106 per gram of koji, the number of mould is 8.72X 107 per gram of koji. Selecting pure triticale koji of 300KG, sorghum 600KG and 190KG, mixing and curing, transferring into a fermentation tank, and fermenting and producing according to the traditional brewing process to obtain the rye kernel fermented glutinous rice. The analysis and determination of trace elements of iron, zinc and selenium in the wine brewing of triticale are entrusted to the inspection and determination of health care products of the institute of traditional Chinese medicine in Shaanxi province, and the determination results are as follows: the content of iron element is 0.185mg/kg, the content of zinc element is 0.106mg/kg, and the content of selenium element is 0.004 mg/kg.
In one embodiment, according to fig. 1 to 5, the jacking device is located below the blank making mold 41 and is used for jacking the bent 40 in the blank making mold 41, and the jacking device comprises: the lifting device comprises a bottom plate 1, a second square block 6, a second connecting rod 12 and a third connecting rod 15, wherein a jacking plate 3, a first U-shaped frame 23 and an annular bulge 21 are sequentially arranged above the bottom plate 1 at intervals, guide plates 2 are arranged on two sides of the jacking plate 3, the guide plates 2 and the jacking plate 3 form a U-shaped structure, the open end of the U-shaped structure faces towards the first U-shaped frame 23, a slope structure is arranged on one side, away from the bottom plate 1, of each guide plate 2, the top of each slope structure is connected with the upper top surface of the corresponding guide plate 2, and the bottom of each slope structure is connected with the upper surface of the bottom plate 1; the U-shaped opening end of the first U-shaped frame 23 faces one end of the bottom plate 1 and is erected on the surface of the bottom plate 1, a second movable groove 24 is formed in the U-shaped inner bottom surface of the first U-shaped frame 23, a sliding block 42 is used for reciprocating in the second movable groove 24, and the sliding block 42 is arranged on the upper surface of the movable cylinder 11 and is used for reciprocating the movable cylinder 11 on the U-shaped inner bottom surface of the first U-shaped frame 23; a second connecting rod 12 is sleeved in a through hole of the movable cylinder 11, one end, close to the jacking plate 3, of the second connecting rod 12 is connected with a first connecting rod 9, the first connecting rod 9 and the second connecting rod 12 are vertically arranged, one end, far away from the second connecting rod 12, of the first connecting rod 9 is connected with a third block 7, third sleeves 39 are arranged on the lower surface of the third block 7 at intervals, through holes are formed in the third sleeves 39 and penetrate through the upper surface of the third block 7, and the through holes of the third sleeves 39 and the third block 7 are used for the first guide columns 8 to penetrate through and reciprocate; the upper end of the first guide column 8 is connected with a second square block 6, the lower end of the first guide column is provided with a first square block 4, a spring 5 is arranged between the first square block 4 and the third sleeve 39, and the spring 5 is sleeved on the outer wall of the first guide column 8; a second guide column 10 is arranged on one surface, far away from the first guide column 8, of the first block 4, and the second guide column 10 is used for contacting the upper top surfaces of the guide plate 2 and the jacking plate 3; the end, far away from the first connecting rod 9, of the second connecting rod 12 is rotatably arranged on a first hinge shaft 13, the first hinge shaft 13 is arranged on the upper surface of a limiting plate 16, a first movable block 17 is arranged on the lower surface of the limiting plate 16, the first movable block 17 is positioned in a first movable groove 14 of a third connecting rod 15 and reciprocates, a first connecting lug 18 is arranged at the end, far away from the first movable groove 14, of the third connecting rod 15, the first connecting lug 18 is fixedly connected with a second hinge shaft 20, the lower surface of the second hinge shaft 20 penetrates through a second connecting lug 19, and the second connecting lug 19 is fixedly arranged on the upper surface of the bottom plate 1; and the second connecting lug 19 is positioned at the central position of the annular bulge 21, an annular notch 22 is further arranged on the annular bulge 21, the annular notch 22 is used for limiting the reciprocating motion of a ball 43, and the limiting ball 43 is arranged below the first movable block 17.
The finished koji 40 is formed by a blank making mold 41 and dried in the air, the blank making mold 41 is erected on a support, the support and the blank making mold 41 are both provided with through holes, and the through holes are used for jacking the finished koji 40 in the blank making mold 41 by the jacking device; a jacking device is arranged below the support, a turning plate 29 is arranged on the side face of the support, the jacking device is used for jacking the finished koji 40 on the blank making mould 41, and then the jacked finished koji 40 is turned over and stirred to a fermentation tank through the turning plate 29 for further fermentation to form fermented grains.
When the jacking device works, the second connecting bump 19 is connected with the rotating end of a motor, the motor drives the second hinge shaft 20 to rotate after being started, and further drives the third connecting rod 15 to rotate, the third connecting rod 15 rotates to drive the first movable block 17 in the first movable groove 14 to reciprocate, and the limiting ball 43 arranged below the first movable block 17 can also reciprocate on the annular notch 22 arranged on the annular bulge 21; during the movement, the second connecting rod 12 is made to reciprocate on the through hole of the movable cylinder 11, and the movable cylinder 11 is made to reciprocate on the second movable groove 24 through the sliding block 42, so that the first connecting rod 9 can make circumferential reciprocating motion on the upper surface of the bottom plate 1, when the first connecting rod 9 carries the third block 7 to move towards the direction of the guide plate 2 and the jacking plate 3, the second guide column 10 moves to the upper top surface of the jacking plate 3 along with the guide plate 2 with a gradient structure, further the first block 4 is lifted, after the first block 4 is lifted, the spring 5 is compressed, the first guide column 8 carries the second block 6 to move upwards, the second block 6 can be jacked into the through hole of the bracket and the blank making mould 41, and the finished curve 40 in the blank making mould 41 can be jacked out, the situation that the finished koji 40 in the blank making mould 41 is manually taken out by workers is reduced, the brewing efficiency of the triticale wine is greatly improved, and the situation that the finished koji 40 is kneaded and broken in the manual taking-out process is reduced.
In one embodiment, according to fig. 1 to 5, the turning plate 29 is arranged on one side of the blank making mold 41 through a driving device and is used for shoveling the finished koji 40 jacked by the jacking device into a fermentation tank; the driving device includes: the blank making die comprises an arc-shaped connecting rod 27, a fourth connecting rod 30 and a fifth connecting rod 32, wherein one end of the fifth connecting rod 32 is rotatably arranged on a second connecting block 33 through a first sleeve 34, the second connecting block 33 is erected on the outer side of the blank making die 41, a second U-shaped frame 31 is arranged at the other end of the fifth connecting rod 32, the open end of the second U-shaped frame 31 is far away from the fifth connecting rod 32, a third hinge shaft 28 is arranged at the open end of the second U-shaped frame 31, one circle of the third hinge shaft 28 is connected with the arc-shaped connecting rod 27 on the outer side, and the other circle of the third hinge shaft 28 is connected with the fourth connecting rod 30 on the outer side; the end of the fourth connecting rod 30 far from the third hinge shaft 28 is connected with the turning plate 29, the end of the arc-shaped connecting rod 27 far from the third hinge shaft 28 is rotatably connected to the fourth hinge shaft 35 through the second sleeve 36, the circumferential outer wall of the fourth hinge shaft 35 is connected with the connecting plate 37, the end of the connecting plate 37 far from the fourth hinge shaft 35 is connected with the rotating shaft 38, the rotating shaft 38 is arranged on the first connecting block 26 in a penetrating manner, the first connecting block 26 is arranged on the outer side of the blank making mold 41 in a erecting manner, and the rotating shaft 38 penetrates through the first connecting block 26 and is connected with the rotating disc 25.
The driving device of the turning plate 29 is erected outside the bracket for containing the blank making mold 41, and after the finished koji 40 on the blank making mold 41 is ejected by the jacking device, the driving device is started to turn and dial the ejected finished koji 40 into the fermentation tank, so that the condition that workers turn and dial the finished koji 40 manually is further reduced, and the brewing efficiency of the triticale wine is greatly improved;
the turntable 25 is connected with a motor of the jacking device through a belt, and when the jacking device works, the turning plate 29 works together with the driving device, so that the purpose of synchronously jacking and turning over is realized; when the driving device works, the rotating disc 25 rotates to drive the rotating shaft 38 to rotate, the rotating shaft 38 rotates to drive the connecting plate 37 to rotate circumferentially, the connecting plate 37 further drives the second sleeve 36 sleeved on the fourth hinge shaft 35 to rotate circumferentially together, the second sleeve 36 drives the arc-shaped connecting rod 27 to swing, one end of the arc-shaped connecting rod 27 far away from the second sleeve 36 drives the third hinge shaft 28 to swing on the second U-shaped frame 31 to further drive the fourth connecting rod 30 to swing, and the fourth connecting rod 30 drives the turning plate 29 to turn over and dial on the blank making mold 41, so that the purpose of turning over and dialing the finished koji 40 jacked up on the blank making mold 41 to the fermentation tank is realized; the fifth connecting rod 32 is used for erecting the second U-shaped frame 31 on the second connecting block 33, so that the purpose that the height of the turning plate 29 can be supported and adjusted is achieved, and the purpose that the turning plate 29 can smoothly turn over the finished bent part 40 of the ejection blank-making mold 41 is achieved.
The invention provides a triticale wine which is prepared by the triticale wine brewing method, and the triticale wine is prepared from the following components in parts by mass: 60-80 parts of triticale and 10-20 parts of sorghum.
In one embodiment, the triticale wine is prepared from 70 parts of triticale and 12 parts of sorghum. The crushing degree of the pure black wheat koji is that the average fine powder amount passing through a 60-mesh standard sieve is 23%, the pure black wheat koji is mixed with warm water at 25-30 ℃, the water content of the pure black wheat koji is controlled to be about 38%, koji seeds are added while stirring, the inoculation amount is one ten thousandth to thirty ten thousandth, and the pure black wheat koji is molded by a machine and then is cultured in a culture room according to a traditional method to obtain finished koji. Physical and chemical indexes of finished koji: water content 10.5%, acidity 0.53g/mg, saccharifying power 1420.8 mg/g koji, liquefying power 0.20 (g/g koji), and fermenting power 69.35%. The finished koji skin has the total microbial number of 1.61 multiplied by 1010 per gram of koji, the bacterial number of 9.33 multiplied by 107 per gram of koji, the yeast number of 1.67 multiplied by 107 per gram of koji and the mould number of 8.77 multiplied by 107 per gram of koji; the number of yeast is 2.97X 106 per gram of koji, the number of mould is 8.72X 107 per gram of koji. Selecting pure triticale koji of 300KG, sorghum 600KG and 190KG, mixing and curing, transferring into a fermentation tank, and fermenting and producing according to the traditional brewing process to obtain the rye kernel fermented glutinous rice. The analysis and determination of trace elements of iron, zinc and selenium in the wine brewing of triticale are entrusted to the inspection and determination of health care products of the institute of traditional Chinese medicine in Shaanxi province, and the determination results are as follows: the content of iron element is 0.182mg/kg, the content of zinc element is 0.096mg/kg, and the content of selenium element is 0.003 mg/kg.
In one embodiment, the triticale wine is prepared from 65 parts of triticale and 15 parts of sorghum. The crushing degree of the pure black wheat koji is that the average fine powder amount passing through a 60-mesh standard sieve is 23%, the pure black wheat koji is mixed with warm water at 25-30 ℃, the water content of the pure black wheat koji is controlled to be about 38%, koji seeds are added while stirring, the inoculation amount is one ten thousandth to thirty ten thousandth, and the pure black wheat koji is molded by a machine and then is cultured in a culture room according to a traditional method to obtain finished koji. Physical and chemical indexes of finished koji: water content 10.5%, acidity 0.53g/mg, saccharifying power 1420.8 mg/g koji, liquefying power 0.20 (g/g koji), and fermenting power 69.35%. The finished koji skin has the total microbial number of 1.61 multiplied by 1010 per gram of koji, the bacterial number of 9.33 multiplied by 107 per gram of koji, the yeast number of 1.67 multiplied by 107 per gram of koji and the mould number of 8.77 multiplied by 107 per gram of koji; the number of yeast is 2.97X 106 per gram of koji, the number of mould is 8.72X 107 per gram of koji. Selecting pure triticale koji of 300KG, sorghum 600KG and 190KG, mixing and curing, transferring into a fermentation tank, and fermenting and producing according to the traditional brewing process to obtain the rye kernel fermented glutinous rice. The analysis and determination of trace elements of iron, zinc and selenium in the wine brewing of triticale are entrusted to the inspection and determination of health care products of the institute of traditional Chinese medicine in Shaanxi province, and the determination results are as follows: the content of iron element is 0.185mg/kg, the content of zinc element is 0.106mg/kg, and the content of selenium element is 0.004 mg/kg.
The invention provides a method for brewing triticale wine, which further comprises the following steps:
turning on a power switch of a motor, and driving a jacking device by utilizing the rotation of a second articulated shaft, wherein the jacking device drives a second guide column to perform circumferential motion by the reciprocating motion of a second connecting rod and a movable cylinder, and enables a second square block to be positioned below a blank making mold to jack;
the rotating end of the motor is utilized to drive the belt to drive the rotating disc to rotate, the rotating disc starts the driving device to work, and the turning plate is driven to turn the jacked finished koji to the fermentation tank.
The jacking device and the driving device are used for driving the turning plate to carry out machine operation, so that the yeast is transferred into the fermentation tank from the blank making mold for fermentation, the aim of automatic production is fulfilled, the production efficiency is greatly improved, the labor investment is reduced, and the labor cost is further reduced. Meanwhile, the situation that production efficiency and quality are low due to misoperation caused by manpower is reduced.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. A triticale wine brewing method is characterized by comprising the following steps:
preparing materials and peeling, selecting raw materials with full grains and no insect pests for cleaning, and peeling the cleaned raw materials by using a huller to form black wheat kernels;
moistening, namely soaking the peeled rye kernels by using a soaking barrel for the following time: soaking for 2-5 hours at 70-95 deg.C;
crushing, namely crushing the soaked rye kernels by using a crusher to obtain rye fine powder;
preparing a blank, adding the crushed rye fine powder into a yeast seed, uniformly stirring, placing into a blank-making mold for molding, and culturing to form a finished yeast;
fermenting, namely taking the finished koji out of the blank making mould by using a jacking device and a turning plate, and putting the finished koji into a fermentation tank for fermentation to form fermented grains;
preparing a wine base, fishing out the fermented grains from the fermentation tank, draining, and putting into a wine steaming retort for distillation to obtain a triticale wine base;
and (3) storing the triticale wine base for more than 3 months in a cellar, taking out the triticale wine base, measuring whether the alcoholic strength reaches the standard or not, and sealing the standard triticale wine base to form a finished product.
2. The triticale wine brewing method of claim 1, wherein the preparing and dehulling further comprises: mixing sorghum hulled by huller with triticale to obtain raw material.
3. The triticale wine brewing method according to claim 1, characterized in that the following components are calculated according to mass ratio: 60-80 parts of triticale and 10-20 parts of sorghum.
4. The triticale wine brewing method according to claim 3, characterized in that the following components are calculated according to mass ratio: 70 parts of triticale and 12 parts of sorghum.
5. A triticale wine brewing method as recited in claim 1, wherein said conditioning further comprises: the hot water is 80-85 ℃ in summer and 90-95 ℃ in winter; turning over and stirring once by using a turning plate every 4-5 hours in the process of standing the raw materials.
6. The triticale wine brewing method of claim 1, wherein the fermenting further comprises: mixing the starter blank with triticale starter seeds according to 8-12% of the weight of the raw materials, wherein the triticale starter seeds are formed by mixing and fermenting the triticale starter blank and starter mother; the yeast is mould and yeast.
7. A triticale wine brewing method according to claim 1, wherein said jack-up means is located below the blank mold and is used for ejecting the koji in the blank mold,
the jacking device comprises: the lifting device comprises a bottom plate, a second square block, a second connecting rod and a third connecting rod, wherein a lifting plate, a first U-shaped frame and annular bulges are sequentially arranged above the bottom plate at intervals, guide plates are arranged on two sides of the lifting plate, the guide plates and the lifting plate form a U-shaped structure, the opening end of the U-shaped structure faces the first U-shaped frame, a slope structure is arranged on one surface, away from the bottom plate, of each guide plate, the slope top of each slope structure is connected with the upper top surface of each guide plate, and the slope bottom of each slope structure is connected with the upper surface of the bottom plate;
the U-shaped opening end of the first U-shaped frame faces one end of the bottom plate and is erected on the surface of the bottom plate, a second movable groove is formed in the U-shaped inner bottom surface of the first U-shaped frame, a sliding block is used for reciprocating in the second movable groove, and the sliding block is arranged on the upper surface of the movable cylinder and used for reciprocating of the movable cylinder on the U-shaped inner bottom surface of the first U-shaped frame;
a second connecting rod is sleeved in a through hole of the movable cylinder, one end, close to the jacking plate, of the second connecting rod is connected with a first connecting rod, the first connecting rod and the second connecting rod are vertically arranged, one end, far away from the second connecting rod, of the first connecting rod is connected with a third square block, third sleeves are arranged on the lower surface of the third square block at intervals, through holes are formed in the third sleeves and penetrate through to the upper surface of the third square block, and the third sleeves and the through holes of the third square block are used for penetrating and reciprocating of a first guide column;
the upper end of the first guide post is connected with the second square block, the lower end of the first guide post is provided with the first square block, a spring is arranged between the first square block and the third sleeve, and the spring is sleeved on the outer wall of the first guide post; a second guide column is arranged on one surface, far away from the first guide column, of the first block, and the second guide column is used for contacting the upper top surfaces of the guide plate and the jacking plate;
the end, far away from the first connecting rod, of the second connecting rod is rotatably arranged on a first hinged shaft, the first hinged shaft is arranged on the upper surface of the limiting plate, a first movable block is arranged on the lower surface of the limiting plate, the first movable block is located in a first movable groove of a third connecting rod and reciprocates, a first connecting lug is arranged at the end, far away from the first movable groove, of the third connecting rod, the first connecting lug is fixedly connected with a second hinged shaft, the lower surface of the second hinged shaft penetrates through a second connecting lug, and the second connecting lug is fixedly arranged on the upper surface of the bottom plate;
and the second connecting lug is positioned at the center of the annular bulge, an annular notch is further formed in the annular bulge and used for limiting ball to reciprocate, and the limiting ball is arranged below the first movable block.
8. A triticale wine brewing method according to claim 1, wherein said turning plate is provided at one side of said blank making mold by a driving device and is used for shoveling the koji lifted by said lifting device into a fermentation tank;
the driving device includes: the blank making mold comprises an arc-shaped connecting rod, a fourth connecting rod and a fifth connecting rod, wherein one end of the fifth connecting rod is rotatably arranged on a second connecting block through a first sleeve, the second connecting block is erected outside the blank making mold, the other end of the fifth connecting rod is provided with a second U-shaped frame, the open end of the second U-shaped frame is far away from the fifth connecting rod, a third hinge shaft is arranged at the open end of the second U-shaped frame, one circle of the third hinge shaft is connected with the arc-shaped connecting rod outwards, and the other circle of the third hinge shaft is connected with the fourth connecting rod outwards; the one end connection that the third hinge axle was kept away from to the fourth connecting rod turns over the board, the one end that the third hinge axle was kept away from to the arc connecting rod is passed through the second sleeve and is rotated and connect on the fourth articulated shaft, the circumference outer wall connection link plate of fourth articulated shaft, the one end connection pivot of keeping away from the fourth articulated shaft of link plate, the pivot is run through and is established on first link block, first link block erects the outside of system base mould, the pivot runs through first link block and connection carousel.
9. A triticale wine prepared by the triticale wine brewing method according to any one of claims 1 to 8.
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| CN114106955A (en) * | 2021-12-21 | 2022-03-01 | 王跃朋 | Brewing process of black wheat wine |
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Application publication date: 20200908 |