CN113388468A - Steaming method for rice husks used for brewing Maotai-flavor liquor - Google Patents
Steaming method for rice husks used for brewing Maotai-flavor liquor Download PDFInfo
- Publication number
- CN113388468A CN113388468A CN202110897547.6A CN202110897547A CN113388468A CN 113388468 A CN113388468 A CN 113388468A CN 202110897547 A CN202110897547 A CN 202110897547A CN 113388468 A CN113388468 A CN 113388468A
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- China
- Prior art keywords
- water
- chaff
- steaming
- husks
- maotai
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- 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.)
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- 239000010903 husk Substances 0.000 title claims abstract description 69
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 43
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 238000010025 steaming Methods 0.000 title claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 145
- 241000209094 Oryza Species 0.000 claims abstract description 42
- 238000007599 discharging Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000008399 tap water Substances 0.000 claims description 7
- 235000020679 tap water Nutrition 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000011324 bead Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch 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
Abstract
The application discloses a steaming method for chaff used for Maotai-flavor liquor brewing in the technical field of liquor brewing, which comprises the following steps: selecting materials: selecting high-quality chaff as a steaming raw material; discharging: pouring the rice husks obtained in the step one into a wine retort, then paving, and sprinkling water by using a sprinkler, wherein the sprinkling water accounts for 6% -6.5% of the weight of the rice husks; then repeating the discharging operation steps until the wine retort is filled; and (3) steaming: after the wine retort is filled with the rice husks, a steam valve is opened, the rice husks are steamed by using steam, timing is started after the steam is blown out of the wine retort, and the steaming time is 20-40 minutes; spreading and airing: and (4) after the husks are steamed, pouring the husks into a designated spreading and drying area for spreading and drying. According to the scheme, the husk is steamed, the water content of the husk is 9% after the husk is steamed without adding water, the water content is increased to 13% after the husk is steamed by adding water in layers, the fragrance of the husk is obvious and clear, and the bran ash taste is avoided, so that the problem of water absorption of the husk after entering fermented grains is solved, and the quality of the raw wine is further ensured.
Description
Technical Field
The invention relates to the technical field of liquor brewing, in particular to a method for steaming rice husks for brewing Maotai-flavor liquor.
Background
The husk, also known as rice husk, is the outer layer of husk of rice, which is the largest by-product in rice processing, and accounts for about 20% of rice by weight. Simultaneously, the chaff is also an important production auxiliary material in the brewing of the Maotai-flavor liquor, the chaff is loose and breathable, the chaff is used for diluting the starch concentration, the chaff is steamed before use to remove foreign flavor in the chaff, if the steaming quality of the chaff is unqualified, the chaff can cause heavier furfural taste in the liquor body, and therefore the quality of the liquor is influenced in the process of brewing the liquor.
Disclosure of Invention
The invention aims to provide a husk steaming method capable of removing foreign flavor in the husk.
In order to solve the technical problems, the invention provides the following technical scheme: a steaming method of rice husks for brewing Maotai-flavor liquor comprises the following steps:
step one, selecting materials: selecting clean and mildew-free high-quality rice husks as a steaming raw material;
step two, discharging materials: pouring the rice husks obtained in the step one into a wine retort, wherein the weight of the rice husks is 30-35 kg, then paving, and sprinkling water by using a sprinkler, wherein the sprinkling water amount is 6% -6.5% of the weight of the rice husks; then repeating the discharging operation steps until the wine retort is filled;
step three, steaming: after the wine retort is filled with the husks, opening a steam valve, and steaming the husks for 20-40 minutes by using steam;
step four, spreading and airing: and (4) after the husks are steamed, pouring the husks into a husk spreading and drying area for spreading and drying, wherein the spreading and drying thickness is 15-20 cm.
Furthermore, when the water is sprinkled in the second step, clean, impurity-free and odor-free tap water needs to be adopted, the tap water needs to be heated to more than 95 ℃, and the water needs to be evenly sprinkled when being sprinkled.
Further, in the second step, when discharging is carried out each time, the pouring amount of the chaff is 35kg, and the sprinkling amount is 6.25 percent of the weight of the chaff.
Further, in the second step, when discharging is carried out each time, the pouring amount of the chaff is 30kg, and the sprinkling amount is 6% of the weight of the chaff.
Further, in the second step, when discharging is carried out each time, the pouring amount of the chaff is 33kg, and the sprinkling amount is 6.5 percent of the weight of the chaff.
Further, the steaming time in the third step is 30 minutes.
Further, the sprinkler in the second step comprises a water charging bucket and a quantitative mechanism, wherein a water inlet is formed in the water charging bucket and is communicated with an outlet pipeline of the hot water tank, an electromagnetic valve is further arranged in the water inlet, a water pump is arranged in the water charging bucket, the water inlet end of the water pump is communicated with a water inlet pipe, one end, away from the water pump, of the water inlet pipe is located at the inner bottom of the water charging bucket, the water outlet end of the water pump is communicated with a water discharge pipe, and one end, away from the water pump, of the water discharge pipe is communicated with a water spray head; the quantitative mechanism comprises a vertical pipe, the vertical pipe is fixedly connected in the water containing barrel, a floating ball is arranged in the vertical pipe, a water inlet hole is formed in the bottom of the vertical pipe, the inside of the vertical pipe is communicated with the water containing barrel through the water inlet hole, a contact switch used for controlling the closing of the electromagnetic valve is arranged at the top of the vertical pipe, and the contact switch is in electrical signal connection with the electromagnetic valve. Set up contact switch's height according to required water yield before the use, open solenoid valve during the use, let the hot-water cylinder outlet pipe pass through the water inlet and pour into clean hot water into in to the dress water tank, hot water enters into the dress water tank and the water level rises gradually in the bucket, because the bottom of standpipe is equipped with the inlet opening, consequently hot water can enter into the standpipe through the inlet opening after entering into the dress water tank, along with the rising of water level, the floater in the standpipe also rises in step, after the floater rises and contact with contact switch, contact switch controls solenoid valve promptly and closes, the inflow in the dress water tank is fixed at this moment, then start the water pump, the water that the water pump will be in the dress water tank loops through the inlet tube, drain pipe and sprinkler bead are spilt to the chaff of waiting to evaporate and water.
Further, a vertical graduated scale is arranged on the water barrel. The purpose is that the position of the contact switch can be conveniently and directly set according to the scales by the mode.
Further, the standpipe is slidingly sleeved with a moving pipe, the contact switch is arranged on the moving pipe, the top end of the moving pipe is fixedly connected with a vertical adjusting rod, and the top end of the adjusting rod penetrates through the top of the water barrel and is located outside the water barrel. The adjustable water inlet pipe comprises a movable pipe, a contact switch, a water inlet pipe, a water outlet pipe and a water inlet pipe.
The invention has the beneficial effects that: the scheme is adopted to clear and steam the chaff, the water content of the chaff which is not steamed by adding water is 9%, the water content of the chaff which is steamed by adding water in a layering way is increased to 13%, the fragrance of the chaff which is steamed by adding water is obvious, the chaff is cool and clear, the chaff ash taste is not generated, the problem of water absorption after the chaff enters fermented grains is solved, and the quality of the raw wine is further ensured.
Drawings
FIG. 1 is a schematic structural view of a sprinkler in the steaming method of rice husk for Maotai-flavor liquor brewing of the present invention.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: sprinkler bead 1, drain pipe 2, inlet tube 3, adorn water bucket 4, adjust pole 5, contact switch 6, remove pipe 7, standpipe 8, floater 9, inlet opening 10, water pump 11.
Example 1:
a steaming method of rice husks for brewing Maotai-flavor liquor comprises the following steps:
step one, selecting materials: selecting clean and mildew-free high-quality rice husks as a steaming raw material;
step two, discharging materials: pouring the rice husks in the step one into a wine steamer, pouring 35kg of rice husks, paving, and sprinkling water by using a sprinkler, wherein the sprinkling water needs clean, impurity-free and odor-free tap water, needs to be heated to more than 95 ℃, needs to be uniformly sprinkled when sprinkling water, and the sprinkling water amount is 6.25% of the weight of the rice husks; then repeating the discharging operation steps until the wine retort is filled;
step three, steaming: after the wine retort is filled with the rice husks, opening a steam valve, and steaming the rice husks for 30 minutes by using steam;
step four, spreading and airing: and (4) after the husks are steamed, taking out the husks and spreading and drying the husks in the air, wherein the spreading and drying thickness is 15-20 cm.
Example 2
A steaming method of rice husks for brewing Maotai-flavor liquor comprises the following steps:
step one, selecting materials: selecting clean and mildew-free high-quality rice husks as a steaming raw material;
step two, discharging materials: pouring the rice husks in the step one into a wine retort, pouring 30kg of rice husks, paving, and sprinkling by using a sprinkler, wherein during sprinkling, clean, impurity-free and odor-free tap water is required to be adopted, the temperature is required to be heated to more than 95 ℃, and during sprinkling, the water is required to be uniformly sprinkled, and the sprinkling amount is 6% of the weight of the rice husks; then repeating the discharging operation steps until the wine retort is filled;
step three, steaming: after the wine retort is filled with the rice husks, opening a steam valve, and steaming the rice husks by using steam for 20 minutes;
step four, spreading and airing: and (4) after the husks are steamed, pouring out the husks, and spreading and drying in the air in a designated spreading and drying area, wherein the spreading and drying thickness is 15-20 cm.
Example 3
A steaming method of rice husks for brewing Maotai-flavor liquor comprises the following steps:
step one, selecting materials: selecting clean and mildew-free high-quality rice husks as a steaming raw material;
step two, discharging materials: pouring the rice husks in the step one into a wine steamer, pouring 35kg of rice husks, paving, and sprinkling water by using a sprinkler, wherein the sprinkling water needs clean, impurity-free and odor-free tap water, needs to be heated to more than 95 ℃, needs to be uniformly sprinkled when sprinkling water, and the sprinkling water amount is 6.5% of the weight of the rice husks; then repeating the discharging operation steps until the wine retort is filled;
step three, steaming: after the wine retort is filled with the rice husks, opening a steam valve, and steaming the rice husks by using steam for 40 minutes;
step four, spreading and airing: and (4) after the husks are steamed, pouring out the husks, and spreading and drying in the air in a designated spreading and drying area, wherein the spreading and drying thickness is 15-20 cm.
The sprinkler in the embodiments 1 to 3 is shown in the attached drawing 1 and comprises a water containing barrel 4 and a quantitative mechanism, wherein the water containing barrel 4 is provided with a vertical scale, the water containing barrel 4 is provided with a water inlet, the water inlet is communicated with an outlet pipeline of a hot water tank, the water inlet is also provided with an electromagnetic valve, the water containing barrel 4 is provided with a water pump 11, the water inlet end of the water pump 11 is communicated with a water inlet pipe 3, one end of the water inlet pipe 3, which is far away from the water pump 11, is positioned at the inner bottom of the water containing barrel 4, the water outlet end of the water pump 11 is communicated with a water outlet pipe 2, and one end of the water outlet pipe 2, which is far away from the water pump 11, is communicated with a water spray head 1; quantitative mechanism includes standpipe 8, 8 fixed connection of standpipe are in dress cask 4, and be equipped with floater 9 in the standpipe 8, the bottom of standpipe 8 is equipped with inlet opening 10, inlet opening 10 with 8 inside and 4 intercommunications of dress cask of standpipe, the pipe 7 is removed in the slip cup joint on the standpipe 8, contact switch 6 sets up on removing pipe 7, remove the vertical regulation pole 5 of the top fixedly connected with of pipe 7, the top of adjusting pole 5 passes the top of dress cask 4, be located outside dress cask 4. The top of the moving pipe 7 is provided with a contact switch 6 for controlling the closing of the electromagnetic valve, and the contact switch 6 is electrically connected with the electromagnetic valve through signals.
The specific implementation process of the sprinkler is as follows:
set up contact switch 6's height according to required water yield before the use, open solenoid valve during the use, let hot-water tank outlet pipe pass through the water inlet and pour into clean hot water into in to the dress water tank, hot water enters into dress water bucket 4 and the water level rises gradually in the bucket, because the bottom of standpipe 8 is equipped with inlet opening 10, consequently hot water can enter into standpipe 8 through inlet opening 10 after entering into dress water bucket 4, along with the rising of water level, floater 9 in standpipe 8 also rises in step, after floater 9 rises and contact switch 6 contacts, contact switch 6 controls the solenoid valve promptly, the inflow in this time dress water bucket 4 is fixed, then start water pump 11, water in water pump 11 will adorn water bucket 4 loops through inlet tube 3, drain pipe 2 and sprinkler bead 1 are to the chaff of waiting to evaporate.
Claims (9)
1. A steaming method of rice husks for brewing Maotai-flavor liquor is characterized by comprising the following steps:
step one, selecting materials: selecting clean and mildew-free high-quality rice husks as a steaming raw material;
step two, discharging materials: pouring the rice husks obtained in the step one into a wine retort, wherein the weight of the rice husks is 30-35 kg, then paving, and sprinkling water by using a sprinkler, wherein the sprinkling water amount is 6% -6.5% of the weight of the rice husks; then repeating the discharging operation steps until the wine retort is filled;
step three, steaming: after the wine retort is filled with the husks, opening a steam valve, and steaming the husks for 20-40 minutes by using steam;
step four, spreading and airing: and (4) after the husks are steamed, pouring the husks into a husk spreading and drying area for spreading and drying, wherein the spreading and drying thickness is 15-20 cm.
2. The steaming method of chaff for brewing Maotai-flavor liquor according to claim 1, which is characterized in that: and in the second step, when sprinkling water, clean tap water without impurities and peculiar smell is adopted, the tap water is heated to more than 95 ℃, and the water is uniformly sprinkled when sprinkling water.
3. The steaming method of chaff for maotai-flavor liquor brewing according to claim 2, characterized in that: and in the second step, when discharging is carried out each time, the pouring amount of the chaff is 35kg, and the water spraying amount is 6.25 percent of the weight of the chaff.
4. The steaming method of chaff for brewing Maotai-flavor liquor according to claim 3, characterized in that: and in the second step, when discharging is carried out each time, the pouring amount of the chaff is 30kg, and the sprinkling amount is 6 percent of the weight of the chaff.
5. The steaming method of chaff for maotai-flavor liquor brewing according to claim 4, characterized in that: and in the second step, when discharging is carried out each time, the pouring amount of the chaff is 33kg, and the sprinkling amount is 6.5 percent of the weight of the chaff.
6. The steaming method of chaff for maotai-flavor liquor brewing according to claim 5, characterized in that: the steaming time in the third step is 30 minutes.
7. The steaming method of chaff for brewing Maotai-flavor liquor according to claim 1, which is characterized in that: the water sprayer in the second step comprises a water charging bucket and a quantitative mechanism, wherein a water inlet is formed in the water charging bucket and is communicated with an outlet pipeline of a hot water tank, an electromagnetic valve is further arranged in the water inlet, a water pump is arranged in the water charging bucket, the water inlet end of the water pump is communicated with a water inlet pipe, one end, away from the water pump, of the water inlet pipe is located at the inner bottom of the water charging bucket, the water outlet end of the water pump is communicated with a water discharge pipe, and one end, away from the water pump, of the water discharge pipe is communicated with a water spray head; the quantitative mechanism comprises a vertical pipe, the vertical pipe is fixedly connected in the water containing barrel, a floating ball is arranged in the vertical pipe, a water inlet hole is formed in the bottom of the vertical pipe, the inside of the vertical pipe is communicated with the water containing barrel through the water inlet hole, a contact switch used for controlling the closing of the electromagnetic valve is arranged at the top of the vertical pipe, and the contact switch is in electrical signal connection with the electromagnetic valve.
8. The steaming method of chaff for maotai-flavor liquor brewing according to claim 7, characterized in that: the water barrel is provided with a vertical graduated scale.
9. The steaming method of chaff for maotai-flavor liquor brewing according to claim 8, characterized in that: the standpipe is sleeved with a moving pipe in a sliding mode, the contact switch is arranged on the moving pipe, the top end of the moving pipe is fixedly connected with a vertical adjusting rod, and the top end of the adjusting rod penetrates through the top of the water barrel and is located outside the water barrel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110897547.6A CN113388468A (en) | 2021-08-05 | 2021-08-05 | Steaming method for rice husks used for brewing Maotai-flavor liquor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110897547.6A CN113388468A (en) | 2021-08-05 | 2021-08-05 | Steaming method for rice husks used for brewing Maotai-flavor liquor |
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| CN113388468A true CN113388468A (en) | 2021-09-14 |
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| CN202110897547.6A Pending CN113388468A (en) | 2021-08-05 | 2021-08-05 | Steaming method for rice husks used for brewing Maotai-flavor liquor |
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Application publication date: 20210914 |
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