CN111996091A - White spirit concentration process and device thereof - Google Patents
White spirit concentration process and device thereof Download PDFInfo
- Publication number
- CN111996091A CN111996091A CN202010962855.8A CN202010962855A CN111996091A CN 111996091 A CN111996091 A CN 111996091A CN 202010962855 A CN202010962855 A CN 202010962855A CN 111996091 A CN111996091 A CN 111996091A
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- wine
- fermented
- grains
- fermentation
- cellar
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 230000008569 process Effects 0.000 title claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 238000010025 steaming Methods 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 14
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000003892 spreading Methods 0.000 claims abstract description 7
- 230000007480 spreading Effects 0.000 claims abstract description 7
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 4
- 239000012744 reinforcing agent Substances 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims description 55
- 238000010438 heat treatment Methods 0.000 claims description 30
- 239000004576 sand Substances 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 10
- 238000011112 process operation Methods 0.000 claims description 9
- 239000004575 stone Substances 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 7
- 239000013049 sediment Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009825 accumulation Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000009736 wetting Methods 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims 3
- 238000013019 agitation Methods 0.000 claims 1
- 235000015096 spirit Nutrition 0.000 description 11
- 230000009471 action Effects 0.000 description 2
- 229910052793 cadmium Inorganic materials 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001360 synchronised effect Effects 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229910052714 tellurium Inorganic materials 0.000 description 1
- PORWMNRCUJJQNO-UHFFFAOYSA-N tellurium atom Chemical compound [Te] PORWMNRCUJJQNO-UHFFFAOYSA-N 0.000 description 1
- NSRBDSZKIKAZHT-UHFFFAOYSA-N tellurium zinc Chemical compound [Zn].[Te] NSRBDSZKIKAZHT-UHFFFAOYSA-N 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Images
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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
Abstract
The invention discloses a white spirit concentration process and a device thereof, relating to the field of white spirit, comprising the following steps of fermentation, wherein sorghum is cooked and then fermented, fermentation auxiliary agents and fermentation spirit reinforcing agents are added to be uniformly mixed, and then continuous fermentation is carried out for at least 10 days in a stirring device under the stirring condition; steaming wine, namely, independently steaming the fermented sorghum, adding tail wine, spreading for cooling, and adding high-temperature yeast; and (4) blending wine, namely blending the wine in the steps. Solves the problem that the production process of the white spirit can only produce the white spirit with one fragrant flavor.
Description
Technical Field
The invention relates to the field of white spirit, in particular to a white spirit concentration process and a device thereof.
Background
For the brewing industry, there are various flavor types of white spirits such as Maotai-flavor white spirits, Luzhou-flavor white spirits, fen-flavor white spirits, sesame-flavor white spirits, and Fangwei-flavor white spirits, each flavor type of white spirits has its own inherent production process, and the production processes of each flavor type of white spirits are different, and more specifically, a production process of white spirits can only produce white spirits with one flavor type of flavor, which is a production process of white spirits that has been used all the time since ancient times. Therefore, a process method for simultaneously producing white spirit with two flavor tastes by adopting one production process does not exist so far. In summary, the prior known technologies and the current situations have the defects of low production speed, long time, large occupied area, more facilities, low operating capital turnover speed, and incapability of fully utilizing aroma component substances and aroma component precursor substances in fermented grains.
Disclosure of Invention
The invention aims to provide a white spirit concentration process and a device thereof, which aim to solve the problem that only one flavor type white spirit can be produced by one white spirit production process.
A process and a device for concentrating white spirit comprise the following steps
Fermenting, namely cooking the sorghum, fermenting, adding a fermentation auxiliary agent and a fermentation liquor reinforcing agent, uniformly mixing, and continuously fermenting for at least 10 days in a stirring device under the stirring condition;
steaming wine, namely, independently steaming the fermented sorghum, adding tail wine, spreading for cooling, and adding high-temperature yeast;
and (4) blending wine, namely blending the wine in the steps.
As an embodiment of the invention, the fermentation process comprises a round of wine production process operation and a round of brown sauce flavor wine process operation; the above-mentioned
A rotation of production Sha wine process operation: taking sorghum with a breakage rate of 13% as primary staple grain, carrying out sand feeding and grain moistening with water at 95 ℃, adding tail wine with a primary staple grain amount of 2-3% by weight after steaming, and carrying out sand feeding, stacking and fermenting;
putting the fermented grains into a stone cellar for fermentation for no less than 30 days when the temperature of the sediment accumulation fermentation is 35-55 ℃, and taking the fermented grains out of the stone cellar to obtain sediment fermented grains;
adding sorghum with the breakage rate of 30% as secondary staple grain into fermented grains of the cellar for removing sand, wetting the grains with brown sand by using water with the temperature of 95 ℃, mixing the grains with the brown sand, and steaming the wine and steaming the materials to obtain the primary wine.
As an embodiment of the present invention, the two rounds of brown sand sauce-flavored wine process operations: adding tail wine with the secondary main grain amount of 2-3 wt% into fermented grains taken out of a steamer after a round of raw Sha wine is obtained, spreading and cooling the fermented grains, adding high-temperature yeast with the secondary main grain amount of 10 wt% for stacking and fermenting the coarse grains;
and (3) when the temperature of the stacking fermentation of the brown sand is 55-75 ℃, putting the brown sand into a stone cellar for fermentation for not less than 30 days to obtain brown sand layered fermented grains, namely, layering and taking the brown sand out of the cellar when the fermented grains are taken out of the cellar.
The method comprises the step of carrying out two rounds of individual steaming on the fermented brown sandy wine which is taken out of the cellar layer by layer, namely obtaining two rounds of individual steaming on the fermented brown sandy wine which is taken out of the cellar layer by layer, and obtaining two rounds of brown sandy sauce fragrant wine.
As an embodiment of the invention, the stirring device comprises
A housing;
the heating furnace body is fixed inside the shell and can provide heat, and the heating temperature in the heating furnace body is gradually increased from top to bottom;
the stirring piece is arranged in the shell and used for stirring the fermented materials, and the stirring piece can also rotate relative to the heating furnace body and can move up and down relative to the heating furnace body.
As an embodiment of the present invention, the stirring member includes,
the rotary disc is rotatably arranged in the shell and is in threaded connection with the inner wall of the shell;
the sliding rod is arranged in the heating furnace body in a sliding manner and can be rotatably connected with the heating furnace body;
the connecting plate is fixed at the bottom end of the sliding rod;
and the stirring rod is fixedly connected with the crucible.
As an embodiment of the invention, the stirring rod is hinged with the edge part of the connecting plate, and when the rotating disc rotates, the stirring rod tilts under the action of centrifugal force.
As an embodiment of the invention, the upper part of the rotary disc is provided with a power assembly which comprises
A rotating rod extending out of the housing;
the motor frame is arranged on the outer surface of the shell;
the motor, the motor is fixed in on the motor frame, the motor passes through the conveyer belt cooperation with the dwang and is connected.
The invention has the beneficial effects that: pile up the fermentation thing on the puddler of connecting in the heating furnace body, starter motor, take place synchronous rotation through the conveyer belt drive dwang, the dwang takes place to rotate the back and drives the carousel and take place to rotate, carousel and shell inner wall threaded connection, when the carousel takes place to rotate, can also take place to reciprocate in the shell inner wall, the carousel is in the motion, can drive the connecting plate at heating furnace body internal rotation and reciprocate through the slide bar, when the connecting plate reciprocates, can reciprocate the fermentation thing in the heating furnace body, and because the temperature of heating furnace body is different, can accomplish the purification of tellurium zinc cadmium, when the connecting plate is in the pivoted, still can exert a centrifugal force for the fermentation thing, help the fermentation thing to accomplish the screening of impurity.
Drawings
FIG. 1 is a front view of a stirring device according to an embodiment of the present invention;
fig. 2 is a partially enlarged view of a portion a in fig. 1.
Detailed Description
To make the objects, technical solutions and advantages of the present disclosure more apparent, the present disclosure is further described in detail below with reference to specific embodiments.
It is to be noted that unless otherwise defined, technical or scientific terms used in one or more embodiments of the present specification should have the ordinary meaning as understood by those of ordinary skill in the art to which this disclosure belongs. The use of "first," "second," and similar terms in one or more embodiments of the specification is not intended to indicate any order, quantity, or importance, but rather is used to distinguish one element from another. The word "comprising" or "comprises", and the like, means that the element or item listed before the word covers the element or item listed after the word and its equivalents, but does not exclude other elements or items. The terms "connected" or "coupled" and the like are not restricted to physical or mechanical connections, but may include electrical connections, whether direct or indirect. "upper", "lower", "left", "right", and the like are used merely to indicate relative positional relationships, and when the absolute position of the object being described is changed, the relative positional relationships may also be changed accordingly.
As shown in the figure, the white spirit concentration process comprises the following steps
Fermenting, namely cooking the sorghum, fermenting, adding a fermentation auxiliary agent and a fermentation liquor reinforcing agent, uniformly mixing, and continuously fermenting for at least 10 days in a stirring device under the stirring condition;
steaming wine, namely, independently steaming the fermented sorghum, adding tail wine, spreading for cooling, and adding high-temperature yeast;
and (4) blending wine, namely blending the wine in the steps.
The fermentation process comprises a first round of wine making process operation and a second round of brown sauce flavor wine process operation; the above-mentioned
A rotation of production Sha wine process operation: taking sorghum with a breakage rate of 13% as primary staple grain, carrying out sand feeding and grain moistening with water at 95 ℃, adding tail wine with a primary staple grain amount of 2-3% by weight after steaming, and carrying out sand feeding, stacking and fermenting;
putting the fermented grains into a stone cellar for fermentation for no less than 30 days when the temperature of the sediment accumulation fermentation is 35-55 ℃, and taking the fermented grains out of the stone cellar to obtain sediment fermented grains;
adding sorghum with the breakage rate of 30% as secondary staple grain into fermented grains of the cellar for removing sand, wetting the grains with brown sand by using water with the temperature of 95 ℃, mixing the grains with the brown sand, and steaming the wine and steaming the materials to obtain the primary wine.
The two rounds of brown rice sauce fragrant wine process operations comprise: adding tail wine with the secondary main grain amount of 2-3 wt% into fermented grains taken out of a steamer after a round of raw Sha wine is obtained, spreading and cooling the fermented grains, adding high-temperature yeast with the secondary main grain amount of 10 wt% for stacking and fermenting the coarse grains;
and (3) when the temperature of the stacking fermentation of the brown sand is 55-75 ℃, putting the brown sand into a stone cellar for fermentation for not less than 30 days to obtain brown sand layered fermented grains, namely, layering and taking the brown sand out of the cellar when the fermented grains are taken out of the cellar.
And the liquor steaming comprises two rounds of individual liquor steaming of the fermented brown sandy wine which is taken out of the cellar layer by layer, namely two rounds of individual liquor steaming of the fermented brown sandy wine which is taken out of the cellar layer by layer, and two rounds of individual liquor steaming of the fermented brown sandy wine which is taken out of the cellar layer by layer are carried out according to layer to obtain two rounds of fermented brown sandy sauce fragrant liquor.
The stirring device comprises
A housing 1;
the heating furnace body 3 is fixed inside the shell 1, the heating furnace body 3 can provide heat, and the heating temperature in the heating furnace body 3 is gradually increased from top to bottom;
the stirring piece is arranged inside the shell 1 and used for stirring the fermented materials, and the stirring piece can also rotate relative to the heating furnace body 3 and can move up and down relative to the heating furnace body 3.
The stirring piece comprises a stirring piece and a stirring piece,
the rotary table 4 is rotatably arranged in the shell 1, and the rotary table 4 is in threaded connection with the inner wall of the shell 1;
the sliding rod 5 is arranged in the heating furnace body 3 in a sliding manner, and the sliding rod 5 can be rotatably connected with the heating furnace body 3;
the connecting plate 9, the said connecting plate 9 is fixed to the bottom end of the slide bar 6;
and the stirring rod 13, wherein the stirring rod 13 is fixedly connected with the crucible 11.
The stirring rod 13 is hinged with the edge of the connecting plate 9, and when the rotating disc 4 rotates, the stirring rod 13 inclines under the action of centrifugal force.
The upper part of the rotary table 4 is provided with a power assembly which comprises
The rotating rod 5 extends out of the shell 1;
the motor frame 8 is arranged on the outer surface of the shell 1;
motor 7, motor 7 is fixed in on the motor frame 8, motor 7 passes through the conveyer belt cooperation with dwang 5 and is connected.
Pile up the fermented material and connect on puddler 13 in heating furnace body 3, starter motor 7, it takes place synchronous rotation to drive dwang 5 through the conveyer belt, dwang 5 takes place to rotate after taking place to rotate and drives carousel 4 and take place to rotate, carousel 4 and 1 inner wall threaded connection of shell, when carousel 4 takes place to rotate, can also take place to reciprocate at the shell 1 inner wall, carousel 4 is in the motion, can drive connecting plate 9 through slide bar 6 and rotate and reciprocate in heating furnace body 3 internal rotation, when connecting plate 9 reciprocates, can reciprocate the fermented material in heating furnace body 3, and because the temperature difference of heating furnace body 3, can accomplish the purification of zinc tellurium cadmium, when the connecting plate is in the pivoted, still can exert a centrifugal force for the fermented material, help the fermented material to accomplish the screening of impurity.
It is intended that the one or more embodiments of the present specification embrace all such alternatives, modifications and variations as fall within the broad scope of the appended claims. Therefore, any omissions, modifications, substitutions, improvements, and the like that may be made without departing from the spirit and principles of one or more embodiments of the present disclosure are intended to be included within the scope of the present disclosure.
Claims (8)
1. The white spirit concentration process is characterized by comprising the following steps
Fermenting, namely cooking the sorghum, fermenting, adding a fermentation auxiliary agent and a fermentation liquor reinforcing agent, uniformly mixing, and continuously fermenting for at least 10 days in a stirring device under the stirring condition;
steaming wine, namely, independently steaming the fermented sorghum, adding tail wine, spreading for cooling, and adding high-temperature yeast;
and (4) blending wine, namely blending the wine in the steps.
2. The process for concentrating white spirit according to claim 1, wherein the fermentation process comprises a first round of sha wine production process and a second round of sha sauce flavor wine production process; the above-mentioned
A rotation of production Sha wine process operation: taking sorghum with a breakage rate of 13% as primary staple grain, carrying out sand feeding and grain moistening with water at 95 ℃, adding tail wine with a primary staple grain amount of 2-3% by weight after steaming, and carrying out sand feeding, stacking and fermenting;
putting the fermented grains into a stone cellar for fermentation for no less than 30 days when the temperature of the sediment accumulation fermentation is 35-55 ℃, and taking the fermented grains out of the stone cellar to obtain sediment fermented grains;
adding sorghum with the breakage rate of 30% as secondary staple grain into fermented grains of the cellar for removing sand, wetting the grains with brown sand by using water with the temperature of 95 ℃, mixing the grains with the brown sand, and steaming the wine and steaming the materials to obtain the primary wine.
3. A spirit concentration process according to claim 1, wherein the two rounds of brown sauce flavoured spirit process operations are as follows: adding tail wine with the secondary main grain amount of 2-3 wt% into fermented grains taken out of a steamer after a round of raw Sha wine is obtained, spreading and cooling the fermented grains, adding high-temperature yeast with the secondary main grain amount of 10 wt% for stacking and fermenting the coarse grains;
and (3) when the temperature of the stacking fermentation of the brown sand is 55-75 ℃, putting the brown sand into a stone cellar for fermentation for not less than 30 days to obtain brown sand layered fermented grains, namely, layering and taking the brown sand out of the cellar when the fermented grains are taken out of the cellar.
4. A liquor concentration process according to claim 3, wherein the liquor distillation comprises two rounds of separate liquor distillation of the fermented Roxburgh grains which are discharged from the cellar layer by layer, namely two rounds of separate liquor distillation of the fermented Roxburgh grains which are discharged from the cellar layer by layer, and two rounds of the fermented Roxburgh grains are obtained.
5. A spirit concentration process according to claim 1 wherein the agitation means includes
A housing;
the heating furnace body is fixed inside the shell and can provide heat, and the heating temperature in the heating furnace body is gradually increased from top to bottom;
the stirring piece is arranged in the shell and used for stirring the fermented materials, and the stirring piece can also rotate relative to the heating furnace body and can move up and down relative to the heating furnace body.
6. Stirring device according to claim 5, wherein said stirring element comprises,
the rotary disc is rotatably arranged in the shell and is in threaded connection with the inner wall of the shell;
the sliding rod is arranged in the heating furnace body in a sliding manner and can be rotatably connected with the heating furnace body;
the connecting plate is fixed at the bottom end of the sliding rod;
and the stirring rod is fixedly connected with the crucible.
7. The mixing apparatus of claim 6, wherein the mixing shaft is hinged to the rim portion of the connecting plate such that the mixing shaft tilts due to centrifugal force when the turntable is rotated.
8. The stirring device as recited in claim 7, wherein the turntable is provided with a power assembly at an upper portion thereof, the power assembly comprising
A rotating rod extending out of the housing;
the motor frame is arranged on the outer surface of the shell;
the motor, the motor is fixed in on the motor frame, the motor passes through the conveyer belt cooperation with the dwang and is connected.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010962855.8A CN111996091A (en) | 2020-09-14 | 2020-09-14 | White spirit concentration process and device thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010962855.8A CN111996091A (en) | 2020-09-14 | 2020-09-14 | White spirit concentration process and device thereof |
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| Publication Number | Publication Date |
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| CN111996091A true CN111996091A (en) | 2020-11-27 |
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ID=73468575
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010962855.8A Pending CN111996091A (en) | 2020-09-14 | 2020-09-14 | White spirit concentration process and device thereof |
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| Country | Link |
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| CN (1) | CN111996091A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001002535A2 (en) * | 1999-07-01 | 2001-01-11 | Sasek Karel | The method of ethanol production without the rise of distiller's stillage |
| CN103320269A (en) * | 2013-07-16 | 2013-09-25 | 湖北黄山头酒业有限公司 | Production process for both Maotai-flavor liquor and miscellaneous style liquor |
| CN108384678A (en) * | 2018-04-03 | 2018-08-10 | 西昌学院 | White wine brewing process for potato |
| CN110835779A (en) * | 2019-11-28 | 2020-02-25 | 湖南大合新材料有限公司 | Secondary purification process for tellurium-zinc-cadmium raw material |
-
2020
- 2020-09-14 CN CN202010962855.8A patent/CN111996091A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001002535A2 (en) * | 1999-07-01 | 2001-01-11 | Sasek Karel | The method of ethanol production without the rise of distiller's stillage |
| CN103320269A (en) * | 2013-07-16 | 2013-09-25 | 湖北黄山头酒业有限公司 | Production process for both Maotai-flavor liquor and miscellaneous style liquor |
| CN108384678A (en) * | 2018-04-03 | 2018-08-10 | 西昌学院 | White wine brewing process for potato |
| CN110835779A (en) * | 2019-11-28 | 2020-02-25 | 湖南大合新材料有限公司 | Secondary purification process for tellurium-zinc-cadmium raw material |
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Application publication date: 20201127 |
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